Tuscany in a Bowl can be found under the Quick Blended Salmon Soup Section in the Lunches Chapter, of the original Trim Healthy Mama book, on page 288. This salmon soup uses a small saucepan and a blender and provides 1-2 servings. We consider this a quick lunch soup and one that will be sure to satisfy your nutritional and metabolic needs.
Tuscany in a Bowl
Description
Tuscany in a Bowl can be found under the Quick Blended Salmon Soup Section in the Lunches Chapter, of the original Trim Healthy Mama book, on page 288. This salmon soup uses a small saucepan and a blender and provides 1-2 servings. We consider this a quick lunch soup and one that will be sure to satisfy your nutritional and metabolic needs.
1 Single Serve Recipe
Ingredients
Instructions
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Put 1/2 to 3/4 cup of water and a thawed salmon filet in saucepan.
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Add 1 small to medium diced summer squash to the saucepan.
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Cover saucepan and bring to boil (will happen quickly), then turn to low and steam until squash is soft.
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While contents of saucepan are cooking, add 1 heaped Tbsp of extra virgin coconut oil to blender.
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Add a small handful of nutritional yeast, black pepper, and sea salt to taste, 1 Tbsp organic tomato paste, and a sprinkle of Italian seasoning or fresh basil from the garden. You can also add chili flakes if desired.
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Add steaming contents of saucepan to blender and pulse for a few seconds so contents are not completely blended.
Note
Serving Suggestions:
You could easily make this soup an E by using only 1 tsp instead of 1 Tbsp of virgin coconut oil.
You may then add a handful of pre-cooked brown rice or quinoa to it while cooking.
