Today, since it's fairly brisk outside, I thought I'd make an batch of soup, which can be enjoyed as hot or cold soup.
I used the following vegetables:
Carrots, Butternut squash, sweet mini red bell peppers, sweet onion and chickpeas.
I pulsed the carrots, squash, chickpeas, chopped sweet onion and red bell peppers, so it's half creamy, yet somewhat chunky. To season: I added powdered ginger root, a couple tablespoons of Chia seeds, and a titch of sea salt.
Once it has simmered on the stove for about an hour, on low heat, I'm going to have a bowl of hot soup, and use Sesame Sticks and Roasted Peas as an garnish on top, which will enhance the soup's protein content.
Here's the link to the recipe I adapted my soup recipe from, it's fairly easy to make and it's tasty.
http://frugalfeeding.com/2014/01/03/...chickpea-soup/
Yesterday I roasted an bag full or organic peas, which I bought at the grocery store.
