1 cup vegetable broth (or substitute 1 cup water for 1 cup broth)
1/2-2 cloves garlic crushed and minced
1 Tbs chopped onion
28 g rice protein powder
1 cup chopped fresh tomatoes
3 Tbs tomato paste
1 tsp basil
1/2 tsp garlic powder
1/8 tsp dried oregano
1 dash marjoram
Salt to taste
Black pepper to taste
In medium saucepan, sauté onion and garlic in a couple tablespoons of the broth. Pour about half a cup of the broth into the blender and turn it on. Add rice protein. Pour into saucepan with the onion and garlic. Add remaining broth and ingredients and heat to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve hot.
Servings: 1
Nutrition (per serving): 195.7 calories; 5% calories from fat; 1.3g total fat; 0.0mg cholesterol; 936.0mg sodium; 1012.9mg potassium; 24.3g carbohydrates; 6.3g fiber; 13.9g sugar; 18.0g net carbs; 26.8g protein; 3.2 points.
Cooking Tips
If you prefer a smoother soup, blend the tomatoes with the broth and rice protein.