Strawberry Shortcake Soup
- cal. (kcal) 338
- Makes: 4 servings
- Carb Grams Per Serving: 65
vanilla almond milk
strawberries, tops removed and halved
freshly squeezed lemon juice
cooked steel-ground oats
- Combine all ingredients in a countertop blender and blend on high until broken down and thoroughly blended, about 2-3 minutes.
- Consume immediately or transfer soup to a large glass container with a tight-fitting lid and store in the refrigerator for up to 3/5 days.
- Excerpted from The Healthy Soup Cleanse Recipe Book: 200+ Easy Souping Recipes from Bone Broth to Vegetable Soup by Britt Brandon. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 338 cal., 7 g total fat 326 mg sodium, 65 g carb. (7 g fiber, 44 g sugars), 6 g pro.