Wound Healing Soup
This Wound Healing Soup and smoothie combo is rich in collagen-building protein, vitamin C, zinc, and vitamin A to support recovery and tissue repair.
Ingredients
Soup
- 8 oz soft tofu, cut into 1” cubes
- 1 cup bone broth, chicken or beef works
- ⅓ onion
- ½ cup chickpeas
- 1 red bell pepper, chopped
- 1 carrot, chopped
- 1 medium orange sweet potato, chopped
- 1 Tbsp extra virgin olive oil
- 3 garlic cloves
- 4 slices ginger
- ⅛ tsp turmeric
- ¼ tsp black pepper
- ½ tsp salt
- ¼ tsp thyme
- ¼ tsp parsley
- ½ sprig rosemary
Smoothie
- ½ cup blueberries
- ½ cup strawberries
- ½ orange, peeled with pith removed as much as possible
- 2-3 g matcha whisked in 150 mL unsweetened soy milk
Instructions Start Cooking
- Preheat the oven to 350°F.
- On a lined baking sheet, toss the onion, chickpeas, red bell pepper, carrot, and sweet potato with olive oil, a pinch of salt, and pepper. Spread evenly in a single layer.⅓ onion, ½ cup chickpeas, 1 red bell pepper, 1 carrot, 1 medium orange sweet potato, 1 Tbsp extra virgin olive oil
- Roast for 30 minutes, or until the vegetables are tender and lightly caramelized.
- While the vegetables are roasting, heat the bone broth in a pot over low to medium heat. Add the tofu cubes and gently warm for 3 minutes. Do not boil.8 oz soft tofu, 1 cup bone broth
- Once the vegetables are done roasting, transfer them to a blender. Add the warmed bone broth and tofu mixture along with garlic, ginger, turmeric, black pepper, salt, thyme, parsley, and rosemary.3 garlic cloves, 4 slices ginger, ⅛ tsp turmeric, ¼ tsp black pepper, ½ tsp salt, ¼ tsp thyme, ½ sprig rosemary, ¼ tsp parsley
- Blend on low speed first, venting the lid slightly to allow steam to escape. Gradually increase speed and blend until smooth and creamy.
- Return to the pot to gently reheat if needed. Adjust seasoning to taste before serving.
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