Vegan High Protein Soup
Delicious and hands-free soup recipe for plant-based athletes.
Ingredients
- 2 lbs cherry tomatoes
- 1 red onion roughly chopped
- 1 head garlic
- ¼ cup nutritional yeast
- ½ cup coconut milk
- 1 tsp salt and pepper
- 375 gram soft or silken tofu 1 block
- 1 handful basil
Instructions
- Preheat the oven to 400F.
- On a parchment lined baking sheet, add the cherry tomatoes, red onion and garlic. Season with olive oil, salt and pepper as desired, and bake for 35 minutes, until the tomatoes have burst.
- Once safe to handle, transfer to a high speed blender, discarding of the garlic skin. Add the nutritional yeast, coconut milk, tofu, and fresh basil.
- Blend until completely smooth. Taste and adjust seasonings as desired.
Notes
- Add a pinch of chili flakes or smoked paprika before blending to add extra spice or depth. Don't be afraid to play with spices!
- If you have a soy allergy, tofu is a no-go. Try white beans for similar creaminess and a dose of plant-based protein.
- Don’t have cherry tomatoes? Cut Roma or plum tomatoes into quarters before roasting them.
- Serve with drizzle of olive oil, crusty sourdough, or roasted chickpeas make great finishing touches.
Nutrition
Calories: 179.9kcal | Carbohydrates: 18.7g | Protein: 9.4g | Fat: 9g | Saturated Fat: 5.7g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 0.8g | Sodium: 617mg | Potassium: 850.1mg | Fiber: 3g | Sugar: 8.1g | Vitamin A: 1136.6IU | Vitamin C: 56.3mg | Calcium: 79.3mg | Iron: 3.6mg