Sprout Topped Soups!
I know that it sounds strange but I am loving this new way to eat sprouts. It's been a frigid winter here in Michigan so "soups" have been a go-to-meal for lunch or dinner. Topping a bowl of soup with a bunch of homegrown bean sprouts not only adds extra vitamins, minerals and enzymes but it is also delicious!!
Sprouts are especially delicious on top of these two soups:
Garden Preserved Minestrone Soup (click HERE to view)
Chicken Corn Chowder (which has salsa - click HERE to view)
To make it decadent try adding a dollop of sour cream and then the sprouts on top of that!
ENJOY!!!
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It's finally kind of cold here in So Cal. But I love soup. Both of them sound delicious. I will have to try them with sprouts!
ReplyDeleteThanks so much!
DeleteThanks so much Bel - I'm already following your lovely blog - thank you for participating in the blog hop and for stopping by.
ReplyDeleteIt's been so cold this winter, this would be a wonderful addition to a soup, thanks so much for sharing on the HomeAcre Hop, hope to see you again tomorrow! - Nancy The Home Acre Hop
ReplyDeleteI never thought of adding sprouts to my beloved soups, but will add chia seeds, pinned this to my sprouting board.
ReplyDeleteFeaturing your post tonight on Real Food Fridays.
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