I’ve chatted about Herbalife Nutrition before and always mention that ‘real food’ could never fully be replaced for me. The odd breakfast shake and bar after lunch has really helped me on those days where I just have not had time to prep, but now they are appealing to the ‘real food’ market whilst adding their unique blend of protein, vitamins and minerals.
Irish chef Rachel Allen has joined forces with Herbalife Nutrition to create a recipe book full of great ideas of how to incorporate the products into dishes, from breakfast ideas to lunch, snacks to desserts, she has thought of everything and they are all super easy to recreate.
Herbalife Nutrition kindly sent me some products to create one of the recipes from the book so I had a go at the Tomato, Coconut and Coriander Soup, recipe below!
Serves 4
Ingredients
1 generous tablespoon of coconut oil
1 onion, finely chopped
1 medium carrot, finely chopped
1 stick of celery, finely chopped
400g tin of tomatoes
400ml tin reduced fat coconut milk
400ml vegetable stock
1 serving of Herbalife Nutrition gourmet tomato soup
4 servings of Formula 3 PPP
2 tablespoons of chopped coriander
Method
Heat coconut oil in a pan.
Add the onion, carrot and celery and cook until softened.
Add the tinned tomatoes and stock then bring to the boil. Cook for 10 minutes then add the coconut milk before bringing back to the boil.
Take off the heat, add the gourmet tomato soup, the PPP and coriander.
Blend until smooth.
Heat until hot and serve topped with coriander.
I cheated a little and dolloped some torn mozzarella into mine, hence the blobs of white that look completely unappetising but taste amazing!
The result is a nice and thick rich soup that is really hearty and will fill you until your next meal.
You can grab yourself a copy of Rachel’s book in collaboration with Herbalife Nutrition here.
Contains PR Samples.
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