Today I am super excited to share November Superfood Week Day 4 with you! My dear friend Athina Pantazatou, owner of Kicking Back The Pebbles blog is here! All the way from Athens Greece let’s give her a warm welcome!
Today Athina is sharing two of her ultimate favorite November soups. Roasted Carrot Saffron Soup & Coriander Chickpea Soup Recipes. The two superfood ingredients are chickpeas & carrots.
Chickpeas help increase satiety, boost digestion, keep blood sugar levels stable, and support the immune system, to name but a few benefits. They are high in proteins, vitamins, and minerals, which is why they are often included in many healing diets. Coriander leaves are rich in vitamins A, C, and K, several minerals, and a lot of dietary fiber, which is excellent for lowering bad cholesterol and increasing the good one.
One cup serving of chickpeas contains (% of daily recommended values):
12.5 grams of dietary fiber
14.5 grams of protein
4.2 grams of fat
Carrots are chock full of antioxidants, which help your body in fighting free radicals, inflammation, and cellular damage. They have plenty of vitamins C, A, B6, and K to support your immune system. Saffron contains vitamins A & C, folic acid, riboflavin, niacin, manganese, copper, and iron. All these elements aid in maintaining a strong immune and cardiovascular system.
One cup serving of plain carrot soup contains (% of daily recommended values):
3.8 grams of dietary fiber
3.1 grams of protein
0.2 grams of fat
32% vitamin A
10% vitamin B1
5% vitamin B3
10% vitamin C
9% folic acid
Cooking times on recipes:
Coriander Chickpea Soup
Servings = 4-6
Time = 30 mins & 10 mins prep. Chickpeas requires overnight soaking.
Roasted Carrot & Saffron Soup
Servings = 4-6
Time = approximately 70 mins
Thank you so much, Athina for joining us in the November Superfood Week! Please do connect with Kicking Back The Pebbles blog and social links below.
Connect with Kicking Back The Pebbles:
**All photos and credits to Athina Pantazatou & Kicking Back The Pebbles blog.