6 Pack Abs Meals | Spicy Fresh Pea Soup with Ginger & Salmon

Happy hump day!
I know Wednesday sometimes could be really hard but we are almost there. I had a great breakthrough yesterday – hooray for not giving up and finished the Bikini Prep | MTRW 10 | 500 Rep Challenge. Yes I wanted to give in but worked though it and even it took a bit longer then I was hoping I am really happy to say that I fin shed the challenge and maintained my form to avoid elbow and knee inflammation. Also, check out Bikini Competition Prep July Workout Plan so you can plan ahead. 
As you kn ow from the POP Nutrition | Chewy Blueberry Oatmeal Snack post my boyfriend and I went to Butlers Orchard. We picked sour cherries, blueberries, Sweat and English Peas. So today I am using the peas for the soup.
Spicy Fresh Pea Soup with Ginger & Salmon 4

Ingredients

  • 2 tbsp. olive oil
  • 2 cups chopped onion
  • 1 cup chopped green onion (leaks)
  • 4 cups chicken stock, low-sodium
  • 5 cups freshly shelled peas (I used English and Sweat Peas 50/50)
  • 2 tbsp. Free2BFit Spice blend
  • 1/2 cup goat yogurt
  • 1/2 cup chopped cilantro
  • 3 gloves of garlic
  • 1/2 fresh chopped ginger
  • 1 tbsp. smoked paprika
  • 2 tbsp. Sriracha

Cooking Steps:

  1. In a heavy bottom cooking pan combine leeks, olive oil, crushed garlic, ginger, and Free2BFit Spice blend.
  2. Cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
  3. Add low-sodium chicken stock, turn the heat up and bring to a boil. Fold in peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
  4. Using a potato masher pure half of the soup and leave the other half whole – love playing with textures – you can pure all the soup of course.
  5. Pour into individual cups, add a dollop of yogurt and cilantro.
  6. To compliment our Spicy Fresh Pea Soup with Ginger with a protein I am choosing a wild caught Sockeye salmon due to is full of flavorful and healthy Omeaga-3’s. rosemary salmon with olive oil and lemon
  7. Pre-heat the oven to 350F, place filet on a pan and sprinkle with olive oil, rosemary, and lemon. Bake for 15 min.
  8. Enjoy!

Nutrition Facts
Serving Size 434 g
Amount Per Serving

Calories

298

Calories from Fat

83
% Daily Value*

Total Fat

9.2g
14%

Saturated Fat

2.0g
10%

Trans Fat

0.0g

Cholesterol

7mg
2%

Sodium

227mg
9%

Total Carbohydrates

39.9g
13%

Dietary Fiber

12.7g
51%

Sugars

15.9g

Protein

13.8g
Vitamin A 72% • Vitamin C 149%
Calcium 7% • Iron 22%
Nutrition Grade A
* Based on a 2000 calorie diet