26 May, 2017
Protein Enriched Tuscan Soup
Protein Enriched Pumpkin Soup
Makes: 4-6 serves or 15 Bariatric serves
Ingredients:
- 750g butternut pumpkin, peeled
- 4 garlic cloves
- 2 onions
- 1 celery stalk
- 1 can whole peeled tomatoes
- 2 cups chicken stock
- 2 teaspoons mixed Italian herbs
- 1/2 teaspoon cinnamon
- 400ml light evaporated milk
- 4 scoops (120g) pure protein powder
Method:
- Place all ingredients, except the protein powder an evaporate milk in a slow cooker bowl
- Cook on LOW for 6 hours or HIGH for 3 hours
- In a small mixing bowl use a hand blender to combine the evaporated milk and the protein powder until well combined
- Turn the heat off on the slow cooker and use the same stick blender to process the contents of the soup in the slow cooker bowl until mostly smooth
- Pour in the milk protein mix into the slow cooker bowl and continue to process until completely smooth and combined.
- Serve topped with some fresh rosemary.
Nutritional Value per Bariatric portion:
- Calories: 106
- Total fat: 1.6g
- Total carbohydrates: 10.6g
- Protein: 10.5g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
- 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.