@janine.zow: #onthisday

Janine Zow

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Saturday 25 July 2026 11:59:04 GMT

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Coach Fred

2026-07-25 17:36:42

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POWER & GLOW IMMUNITY SOUP 🥕🔥 This not only delivers on the protein, but it’s loaded with veggies that support your skin, gut, and immunity. ✨ Macros: Whole pot: 885 calories · 71g protein · 77 net carbs Per serving (4): 221 calories · 18g protein · 19 net carbs It’s cozy, easy to make, and super filling. Split into 3–4 servings for a nutrient-dense complement to any meal. I used soft tofu here instead of cottage cheese, but 3 servings of cottage cheese works great too! The curry, ginger, roasted garlic, and smoked paprika bring the flavor, and the parmesan at the end adds the perfect umami. How to make it: 1️⃣ Preheat oven to 400°F. 2️⃣ Peel and chop 2 lbs carrots + roughly chop 1 white onion. Add to a sheet pan with 10–12 garlic cloves. 3️⃣ Drizzle with 1 tbsp olive oil. Season with 1 tsp curry powder, 1 tsp smoked paprika, salt (generous!), and cracked pepper. 4️⃣ Roast 45–50 mins until tender and golden. 5️⃣ Transfer roasted veggies to a blender or pot. 6️⃣ Add: 4 cups bone broth, 1 block soft/silken tofu (or 3 servings cottage cheese), 1 tbsp fresh grated ginger, juice of ½ lemon, and chili flakes. 7️⃣ Blend until creamy and smooth. Adjust seasoning with salt, curry powder, or lemon juice. 8️⃣ Pour into bowls. Top with grated parmesan, fresh basil, a squeeze of lemon, and toasted seeds. If you make it, let me know what you think on SHREDHAPPENS! Enjoy! . . . #souprecipe #healthyrecipe #goodmoodfood #healthyfoodshare

POWER & GLOW IMMUNITY SOUP 🥕🔥 This not only delivers on the protein, but it’s loaded with veggies that support your skin, gut, and immunity. ✨ Macros: Whole pot: 885 calories · 71g protein · 77 net carbs Per serving (4): 221 calories · 18g protein · 19 net carbs It’s cozy, easy to make, and super filling. Split into 3–4 servings for a nutrient-dense complement to any meal. I used soft tofu here instead of cottage cheese, but 3 servings of cottage cheese works great too! The curry, ginger, roasted garlic, and smoked paprika bring the flavor, and the parmesan at the end adds the perfect umami. How to make it: 1️⃣ Preheat oven to 400°F. 2️⃣ Peel and chop 2 lbs carrots + roughly chop 1 white onion. Add to a sheet pan with 10–12 garlic cloves. 3️⃣ Drizzle with 1 tbsp olive oil. Season with 1 tsp curry powder, 1 tsp smoked paprika, salt (generous!), and cracked pepper. 4️⃣ Roast 45–50 mins until tender and golden. 5️⃣ Transfer roasted veggies to a blender or pot. 6️⃣ Add: 4 cups bone broth, 1 block soft/silken tofu (or 3 servings cottage cheese), 1 tbsp fresh grated ginger, juice of ½ lemon, and chili flakes. 7️⃣ Blend until creamy and smooth. Adjust seasoning with salt, curry powder, or lemon juice. 8️⃣ Pour into bowls. Top with grated parmesan, fresh basil, a squeeze of lemon, and toasted seeds. If you make it, let me know what you think on SHREDHAPPENS! Enjoy! . . . #souprecipe #healthyrecipe #goodmoodfood #healthyfoodshare

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