Silky smooth, nutritious and delicious, this is healthy, comfort food at it’s best!
I haven’t had a cream-based soup in ages.
The funny thing is that because I have such major texture issues, I always thought I just didn’t like those creamy soups. What I now realize is that I just didn’t like the actual “cream” that was added to the soup!
This is life changing, people!
I was so excited when I first saw Silk’s new Protein and Nut Milk. I use Silk’s Almond and Cashew milk daily in my smoothies and overnight oats. But this one REALLY intrigued me.
First off, there is 10 grams of plant-based protein in a serving.
But what is so interesting about this milk, this protein is 100% from yellow peas! Good old, pant-based ingredients. This is what I like to see. This is perfect for those with dairy allergies while providing all of the essential amino acids. Added bonus points that it’s non-GMO too!
I couldn’t wait to create a recipe. My first thought was a creamy soup. First, because I haven’t had a creamy soup in ages (read above) and second, since the protein in this milk was derived from peas, it just sounded perfect to make a soup!
And to stick withy new year’s goals, I wanted to create a simple recipe that could be done in under 30 minutes. I want to stay organized in 2017 but I am keeping it real and admitting I don’t have time for crazy long, elaborate recipes.
I started off with a little olive oil, onions, celery and carrots and sautéed them until soft.
Next I added simple Italian seasonings and sliced mushrooms.
Next I simply added the remaining ingredients (except the spinach) and let it simmer.
I added the spinach, stirred it a few times and just like that, a creamy, nutritious soup is ready to be devoured!
And the most important part? I LOVED IT! This has restored my faith in creamy soups! Now we don’t need to use heavy cream. We save a ton of calories and I don’t miss that dairy one bit.
This soup is also grain-free and vegan. But go ahead and customize it however you’d like. You can simply add two sliced grilled chicken breasts and 1/2 cup pasta, rice or quinoa if you’d like. The possibilities are endless now that I have my new favorite, creamy soup!
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 rib celery, chopped,
- 4 large carrots, chopped
- 8 ounces white mushrooms, sliced
- 5 cups vegetables broth
- 2 teaspoons dried Italian seasoning
- 1 cup Silk Protein & Nut Milk
- 2 15 ounce container of beans, rinsed and drained
- 1 13.5 ounce container diced tomatoes ( I used fire roasted)
- 3 cups baby spinach
- In a dutch oven or large sauce pan, add olive oil, onion, carrots and celery.
- Cook over medium heat until softened, about 10 minutes, .
- Add seasoning and mushrooms and stir.
- Add vegetable broth, milk, beans and tomatoes.
- Stir again.
- Let simmer on low for another 10 minutes.
- Add spinach and stir until wilted.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.