There’s a good reason soup is still a staple meal - across geography, cultures and cuisines - it’s simple to make, fills you up, and offers a great opportunity to get an extra dose of vitamins and nutrients that healthy bodies need.
Sometimes soup can be missing that one element that makes it into a full meal - protein. But, a really easy way to solve that is by adding Collagen Peptides. They dissolve easily and won’t affect the taste of your soup - however your body will thank you for the extra protein boost!
Containing collagen peptides and therefore extra protein, this GPA Wholefoods tomato and pumpkin soup is rich, nourishing and the toppings add those extra elements of interesting flavours and textures. For lunch or dinner, this soup will hit the spot and serving four you may be lucky to have enough for leftovers making the next day’s meals a breeze.
Tomato and Pumpkin Soup
Serves 4 Prep: 10 mins Cooking time: 35 mins
1 tbs olive oil
1 brown onion, chopped
1 garlic clove, crushed
600g pumpkin, peeled, chopped
½ cup (90g) dried red lentils, rinsed, drained
4 cups (1 litre) vegetable or chicken stock
400g can diced tomatoes
2 tsp Thankfully Nourished Collagen Peptides per bowl/serve
Serve with pan-fried crispy leek and crumbled feta
Place lentils into a bowl and cover with warm water with a squeeze of lemon juice or apple cider vinegar. Leave to soak for 6 to 12 hours.
Drain and rinse lentils, then set aside.
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened.
Add garlic, pumpkin, lentils, stock and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 25-30 minutes or until the pumpkin is very tender.
Blend soup using a stick blender or food processor until smooth. Stir through collagen. Top with crispy leek & crumbled feta.
Tip: Add more water if necessary to make the soup the perfect thickness for you.
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