Spring is officially here and we’re drooling over Sosan’s recipes this month.
Creamy Carrot and Fennel Soup
Serves 4
1 tablespoon avocado oil
1 onion, chopped
2 garlic cloves, chopped
4 cups chopped carrots
2 fennel bulbs, chopped
3 cups vegetable broth
1 teaspoon dried thyme
Sea salt and black pepper, to taste
1 cup dairy-free milk
Pour avocado oil into a large soup pot. Heat over medium heat, and add onion and garlic. Sauté for 3 minutes. Add the remaining ingredients and stir well. Bring to a boil, then cover and simmer for 20 minutes. Blend using an immersion blender or blend in batches using a high-speed blender.
Strawberry + Veggies Salmon Bowl
Serves 2
4 cups of baby spinach
1 cup strawberries, sliced
4 celery stalks, chopped
½ bunch cilantro, chopped
1 cup shredded carrots
½ cup shredded raw beets
½ cup sliced radishes
1 avocado
¼ cup pumpkin seeds
1 lemon, juiced
¼ cup extra virgin olive oil
1 tablespoon dried thyme
Sea salt and black pepper, to taste
2 5-ounce cans of wild-caught salmon, drained
Add spinach, strawberries, celery, cilantro, carrots, beets, radishes, avocado, and pumpkin seeds to a large bowl. Add lemon, olive oil, thyme, salt, and pepper into a separate bowl. Mix well and pour over the salad. Top with salmon, serve and enjoy.
These recipes are perfect examples of how following our lifestyle makes it so easy (and delicious) to stay on track. We can’t wait to see your creations. Be sure to tag us in these recipes at home on Facebook and Instagram and #TLSWeightLoss. Enjoy!
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