4 May, 2017
Protein Enriched Thai Pumpkin Soup
Protein Enriched Thai Pumpkin Soup
Makes: 6 portions (3/4 cup each)
Ingredients:
- 750g butternut pumpkin
- 1 onion
- 1/2 celery stalk
- 1 potato
- 4 garlic cloves
- 1 tablespoons red curry paste
- 2 chicken stock cubes
- 165ml light coconut milk
- 2 scoops (60g) pure protein powder
Method:
- Peel and chop the vegetables to similar size and place either in a slow cooker bowl or saucepan
- Add the stock cubes and Thai red curry paste and add water until it is just level with the top of the vegetables
- In the slow cooker cook on LOW for 6 hours
- On the stovetop, place lid on the saucepan and simmer for 15-20 minutes, or unto all vegetables are soft
- Place the coconut milk and protein powder into a bullet blender and process until smooth
- Using a stick blender to process the soup until smooth
- Add the protein enriched coconut milk into the soup and process until well combined
- Serve immediately
Nutritional Value per portion:
- Calories: 183
- Total fat: 2.5g
- Total carbohydrates: 23.3g
- Protein: 12g
Recipe Notes:
- Store covered in the fridge for a maximum of 4 days
- This recipe is freezer friendly to be consumed within 6 months
- Picture shown has the soup served with a dollop of Chobani yoghurt and a side of pork crackles as croutons
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.