Cumin carrot oat soup with crispy toast
This plant-based soup is already seasoned and rich; it needs only heating and a textured counterpoint. Toast some bread and serve alongside to turn a shelf staple into supper.
About 1110 calories a serving, 52 g protein, 92 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 slices bread
From your shelf
- 32 fl oz carton Pacific Foods organic cumin carrot oat milk soup
Staples
- 1 tablespoon butter
- to taste salt
- to taste pepper
- Heat the oven to 400°F [200°C]. Butter both sides of 2 slices of bread and place on a baking sheet. Toast until golden and crisp, about 8 to 10 minutes, while you start the soup.
- Pour the entire 32 fluid ounce carton of soup into a pot or deep skillet and bring to a gentle simmer over medium heat, stirring occasionally, until steaming throughout, about 5 minutes.
- Taste and adjust seasoning with salt and pepper as needed. Ladle into two bowls and serve with the warm toast alongside for dipping or crumbling into the soup.
Note Swap the bread for crusty crackers or crispy chickpeas if you prefer. Leftover soup keeps refrigerated for three days and reheats gently on the stovetop. Serve with a green salad or raw vegetables on the side to brighten the meal.
On the label
INGREDIENTS: WATER, CARROTS*, WHOLE OATS*, RICE FLOUR*, ONION PUREE*, GROUND CASHEWS*, GARLIC*, PEA PROTEIN*, HIGH OLEIC SUNFLOWER OIL*, SEA SALT, APPLE CIDER VINEGAR*, ANCHO CHILE PEPPER*, CUMIN*, SMOKED PAPRIKA*, CORIANDER*, OREGANO EXTRACT*, CAYENNE PEPPER*. *ORGANICCONTAINS: CASHEWMAY CONTAIN: SESAME
Pacific Foods, prepared soups, serving 240 MLT, package 32 OZA. Ingredients as printed on the label.
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Cooks as plant-based meat, oat milk, carrots. Half of it left? Use up the plant-based meat.