Referenced an old lavender + lavish recipe, a kale soup recipe by Thug Kitchen (buy the book), a Genius Kitchen recipe, and the last "salmon" soup I made in January 2019.
On this first round, I think it turned out pretty good, but I didn't get enough of that "fishy" taste. Next time, more Old Bay? Consider wakame flakes? Ideas welcome.
Serves: 4 bowls | Time: ~ 40 min
Ingredients
"Salmon"
1 can of #chickpeas, drained and rinsed
1.5 tsp rosemary
1.5 tbsp nutritional yeast
1/4 cup bread crumbs
3 tbsp EVO
2 cloves garlic, minced
2 tbsp lemon juice
9 sun-dried #tomatoes packed in oil, finely chopped
5 tsp Old Bay
S&P to taste
Soup
1 yellow onion, thinly sliced
2 tbsp EVO
5 cups veggie broth
2 tbsp fresh dill
3/4 cup cashew cream
More fresh dill, for garnish if you'd like
Instructions
"Salmon"
Preheat oven to 400 F. Coat a baking sheet with cooking spray or line with a silicon mat.
Mash up the beans, leaving some chunks. Then mix in the rest of the ingredients until well combined.
Form mix into golf-ball sized balls. Add to the baking sheet and spray the balls with cooking spray. Pop the baking sheet in the oven for 30 min, flipping the balls half way through the process.
Soup
While balls are baking, start the soup.
Saute onion in olive oil until caramelized (about 5 minutes). Add broth and bring to a boil. Add remaining ingredients. Stir and turn off the heat.
Last Steps
Remove balls from the oven. Place 3-4 in a bowl. Pour soup mix overtop. Garnish with more fresh dill.
What I ate and drank today
96+ oz of water
Banana smoothie (frozen banana, 1 cup of cashew milk, 2 tbsp peanut butter, squirt of agave)
1 cheese and mustard sandwich
1 banana
Low fat Greek yoghurt
Soup
Exercise
10 minutes of arm strength training
~ 4 miles of walking