Happy Monday friends...it's the last Monday of January!! We have been trying all kinds of plant-based meals and have a great list of recipes to share with you.
In week one, we shared our recipe for black bean soup.
Last week I shared a new recipe we tried, for a broccoli quinoa casserole.
So filling and made a great lunch the next day.
Today I want to share this Carrot Ginger Soup recipe. It's a pretty simple recipe to make, and the flavor combinations are so good and kind of unexpected.
The soup gets it's creaminess from cannelini beans and coconut milk, which also gives it a hint of sweet.
The best part though is the topping....
.........roasted broccoli, squash and crusty bread are perfect on top of this creamy soup.
My kids really love this one and I hope your crew will too!
If you need a week's work of meal ideas, we have you covered there too!
Have a great day! See you tomorrow, there's always room for one more at our family table.
xoxo
Genevieve
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