Carrot Cake Breakfast Soup from Power Souping
Jump on the latest dieting trend with Power Souping by Rachel Beller. Souping is the newest way to build a better body and power your health, all while enjoying big bowls of soup filled with real, satisfying ingredients. Unlike high-sugar, low-fiber juice cleanses, souping is just the opposite—low sugar, high fiber, and filling!
Carrot Cake Breakfast Soup
You may have had soup for breakfast but we bet you’ve never had breakfast soup. And we’re not talking about porridge. Here’s another recipe to try from nutritionist Rachel Beller’s forthcoming “soup cleanse,” Power Souping – a heartier, healthier answer to the juice cleanse!
MAKES 1 SERVING
Vegan & Gluten-free
You wouldn’t dare eat cake for breakfast, right? (Though many people do—they just call it “bran muffins.”) On the flip side, you probably wouldn’t crave a cup of chopped carrots in the morning. But with this immunity-boosting breakfast soup, you can have your cake—and eat it, too!
¾ cup unsweetened plant-based milk
1 small frozen banana
1 tablespoon plant-based protein powder
1 cup chopped carrots
½ teaspoon Ceylon cinnamon
1 tablespoon chia seeds
2 ice cubes
1 date, pitted (optional)
2 teaspoons chopped walnuts
1 teaspoon raisins
1 teaspoon shredded carrot
Sprinkle of Ceylon cinnamon
Place the milk, banana, protein powder, carrots, cinnamon, chia seeds, ice cubes, and, if using, the date in a high-powered blender and puree until smooth. Dress with toppings, if desired.
MEAL MATH per serving
Calories 310 | Fat 11g | Sodium 310mg | Carbs 47g | Fiber 15g | Sugar 24g | Protein 18g