Chirkey Broccoflower and Banza Soup

I started this soup before I went to the gym tonight, decided to make an “everything but the… refrigerator” soup. I had cauliflower and broccoli that needed to GO stat. I quickly threw the green and white florets into my food processor and then dumped it all in the crockpot. Set it on high and dashed out the door to destroy my lats and lower traps. I returned from the gym and could smell this soup from the driveway, the odor wafting through the large cracks in the door frame (note to self: get door seal fixed). I was so excited to try it (AND HUNGRY) that I threw in the pasta and then took a spoonful straight to my gullet, BIG MISTAKE-HUGE.  The roof of my mouth is now raw… UGH. Enough babbling… here’s the recipe!

Ingredients:

3 Box Containers Wegmans Organic Chicken Broth

1 lb Turkey Breast cutlets

6 oz chicken breast

400 g broccoli (food processed/blended)

400 g Cauliflower (food processed/blended)

3 stalks celery

5 baby carrots

100 g chopped onion

2 large garlic cloves chopped

Few sprigs of fresh parsley

1/4 cup sherry

1-2 TBSP Trader Joe’s every day seasoning (to taste), cracked red pepper

170 g Banza chickpea pasta

As much salt as you need to taste (I try to keep it low bc it affects my weight too much)

 

1) Shred broccoli and cauliflower in your food processor or blender until it looks like confetti. You will have to do this in small batches so you don’t muck up your food processor or blender.

2) Combine Broccoli, onion, garlic, celery stalk (in-tact), carrots, parsley, seasoning, chicken broth, and sherry in your crockpot and turn on high. Cook for 4-5 hours

3) Take out chicken and turkey and shred, return to pot

4) Remove celery and carrots

5) Add Banza Pasta and wait 10 minutes-or until pasta is soft

6) Serve and season more if you’d like! Makes 8 large servings (1.5 cups each)-careful not to burn your mouth like I did! It was so good I couldn’t help myself!

Macros: 233 cals, Fat: 2.1, Carbs: 18.8, Protein: 35.4