Soups can be such a comforting meal while on Bikini Cleanse for lunch or dinner. We love this version because both kale and sun dried tomatoes are high in protein making this entree a great vegetarian option while on Bikini Cleanse.
**warning: Sun dried tomatoes take all day to make, so prep this a day in advance. The soup tastes even better if it sits overnight!
INGREDIENTS (2 Servings)
1 bay leaf
3 cups Bikini Body Vegetable Stock
1 large zucchini, shredded
1 small japanese eggplant, peeled and chopped into 1” cubes
1 large onion, diced
3 cloves garlic, chopped
1 tsp extra virgin olive oil
2 cups kale leaves, chopped
2 cups of broccoli florets
1-2 sprigs of thyme, leaves only
Red chili flakes to taste
Paprika to taste
Cracked pepper to taste
8 large tomatoes
SUN DRIED TOMATO CHIP DIRECTIONS
Pre-heat oven to 200 degrees
Slice tomatoes into ½” thick rounds
Prepare tomatoes on cookie sheet
Cook all day (6 hours or more) until tomatoes resemble leather
Store in air-tight container for up to 1 week
KALE & ROASTED VEGETABLE SOUP DIRECTIONS
Pre-heat oven to 400 degrees
Mix zucchini, onion, garlic, broccoli, eggplant, thyme, chili flakes and olive oil
Roast for 30 minutes
Add vegetable stock, roasted vegetables, kale and bay leaf to a pot
Bring to a boil
Reduce heat and simmer for 15 minutes
Once cooled, blend with hand held blender in pot. You may also use an upright blender and blend in batches
Season with cracked pepper and paprika
Serve with sun dried tomato chips as a chewy and delicious garnish
