Tasty Thursday: Tomato Soup and a Smoothie

April 17, 2014

April 17, 2014

Happy Thursday! Today I am sharing a soup AND a smoothie recipe from the The Runner’s World Cookbook, “150 Ultimate Recipes for Fueling Up and Slimming Down – While Enjoying Every Bite.”  These are the last two recipes from my initial list of five when I challenged myself to cook my way through the cookbook.

First up is the Chickpea-Pesto Tomato Soup (with the sudden drop in temperatures – this week may be a good time to try it).  The ingredients in the book and online vary slightly.

Ingredients – Recipe HERE

  • 1 diced medium onion (I already had diced onions)
  • 1 tablespoon olive oil
  • minced garlic cloves
  • 28-ounce can fire-roasted crushed tomatoes
  • 2 cups of vegetable broth (I used chicken broth)
  • 1/4 teaspoon salt
  • black pepper
  •   15-ounce can drained, rinsed chickpeas

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Heat the olive oil and add in the onions and garlic.

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Add in the tomatoes and the broth (I used chicken broth instead of vegetable broth because that is what I had in my cabinet) and bring the soup to a boil. 

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Reduce the heat and allow it to simmer for 5 minutes. If you would like a smoother consistency, transfer the soup to a blender or use an immersion blender.  If you prefer chunky – continue on.

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Add in the sugar, pepper, and chickpeas.  Simmer for about 10 minutes.

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Add a dollop of pesto when serving. Delicious!

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  • Quick to make (30 minutes >)
  • Makes about 4 servings
  • It was yummy!

Next is the Maple-Pumpkin Pie Smoothie (I can seriously eat pumpkin  all year round…seriously)

Ingredients – Recipe HERE

  • 1/2 cup plain soy milk (I used Almond Milk)
  • 1/3 cup canned pumpkin
  • 1/3 cup silken tofu
  • 1 tablespoon natural peanut butter (I used Almond Butter)
  • 1 teaspoon real maple syrup
  • 1/4 teaspoon cinnamon

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Add in all the ingredients into a blender.

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Less than a minute later… smoothie heaven!

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  • Sooo easy and quick to make
  • This was the first time I used silken tofu in my smoothie, it gave it a thicker consistency.  I may try it with greek yogurt next time – but it did taste good.
  • I added in a little more milk at the end because I like my smoothies a little more liquidy.

Have you cooked/eaten anything tasty lately?

Are you ready for spring/summer veggies/fruits/foods?

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