Ginger Carrot Squash Soup

You Only Need a Few Items For This Delicious Soup

Here is a healthy, quickly prepped meal for athletes. Lots of healthy carbs, plant-based protein and vitamins to fuel your training.

Why Meal Prepping?

Meal-prepping a veggie soup helps to increase your daily veggie intake.
Cook a soup and fill it into small cups. Eat one of each for lunch and dinner. It stays fresh in the fridge for a couple of days. Freeze any left-overs in small containers.

This is a variation of my basic soup recipe. Instead of starting out with onions, I replaced them with fresh ginger. Ginger does not only add a nice spicy touch, but also adds antioxidant and anti-inflammatory properties.

Lots of Fiber, Starches and Vitamins

Step-By-Step Instructions

Step 1)
Saute fresh ginger in medium sized pot for a few minutes

Step 2)
Add 3 cups of boiling water and 1 cup of almond milk, unsweetened

I Prefer Butternut Squashes, But Use The One You Like!

Step 3)
Add 3 medium sized carrots and 2 cups of butternut squash
Add salt, pepper, garlic, grounded ginger and fresh herbs

Sometimes I Use Gluten Free/ Vegan Bouillon Cubes to Mix It Up

Step 4)
Bring to boil, then reduce heat and let simmer for 15 minutes

Step 5)
Mix in food blender or with immersion blender until smooth.

Increase Your Veggie Intake By Eating A Cup Of Soup Daily

To make it more filling and extra creamy, add a cup of beans. So you get more healthy carbs and protein as well.

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