All my recipes on this blog are vegetarian and written out as a single serving using 21-Day Fix measurements (except for the Instant Pot recipes). I would definitely suggest doubling or quadrupling the recipes and then just dividing up the portions into 2-4 containers and then freezing them for easy access!

Sunday, September 20, 2015

Squash and Tofu Soup

1 Serving = 2 Green, 1 Red and 1 tsp

1.5 Green containers cooked (steamed) squash of any type (summer, acorn, butternut, etc.)
1 Red container cubed tofu
0.5 Green container onions, diced
1 garlic clove, crushed
1 tsp olive oil
Salt, to taste
Black pepper, to taste

1. Cook onions in olive oil until translucent.  Add garlic and cook for 2 minutes.

2. Place onion/garlic mixture along with the cooked squash and tofu in a blender and add in the salt and pepper.  Add 1 cup water.  Blend until smooth.

3. Place blended soup in a pot and heat, covered, for about 10 minutes.