Suzanne came over for lunch and I had not been grocery shopping. Found a frozen ham steak, a box of mashed cauliflower with roasted garlic, some lentils, and a few vegetables. Looks like soup to me! Love the double hit of protein here, different kinds of protein burn at different rates. This soup filled me up and kept me going the rest of the day.

Suzanne’s Soup

2T           avocado oil

1t            thyme

1/2t        oregano

1/2t        cinnamon

1/4t        clove

1t        salt

1/2t        pepper

1/4         white onion

1              carrot

1/2         yellow pepper

1 (8oz)  ham steak

2c            vegetable broth

2c            water

1/2c       green lentils

12 oz package Birds Eye® mashed cauliflower with roasted garlic

Optional garnish green onion

In large pot, heat on medium high heat, then add 2T avocado oil.

When oil is hot add 1t thyme, 1/2t oregano, 1/2t cinnamon, 1/4t cloves, 1/2t salt, and 1/2t pepper. Stir for 30 seconds to 1 minute, until it blooms (you can smell it).

Add 1/4 white onion, diced, 1 large carrot, diced, 1/2 yellow pepper, diced. Sauté for 3-5 minutes, to soften.

Add 1 ham steak (8oz), cubed, sauté for 3-5 minutes, stirring often.

Add 2c vegetable broth, 2c water, 1/2c green lentils, rinsed, and 1/2t salt. Bring to a boil, lower heat to medium low, cover and simmer for 15-18 minutes.

Add 12 ounce package BirdsEye® mashed cauliflower with roasted garlic, cooked per package directions, stir until dissolved.

Simmer 5 minutes.

As pictured topped with optional green onions, diced.

Please note this recipe developed at high altitude, your cooking time may vary.