Functional Soup for Energy, Stable Blood Sugar, and Reduced Inflammation
This creamy roasted pepper soup combines clean protein from quail eggs and tofu with powerful antioxidants from tomatoes and microgreens. You get a warm, balanced meal that stabilizes blood sugar, reduces inflammation, and supports recovery. It’s ideal for days with low energy, a sensitive stomach, or when you need lighter, well-balanced nourishment.
Ingredients (4 servings)
For the soup:
- 900 g roasted red peppers
- 500 g homemade tomato juice with parsley
- 100 g onion
- 30 g garlic
- 35 ml grapeseed oil
- 50 g ghee
- 30–40 ml lactose-free cream
- ¼–½ tsp Celtic salt
- Black pepper (optional)
For the protein topping:
- 150 g tofu, diced
- 25 g mix of pumpkin seeds, sesame, and flaxseed
- 5 quail eggs
- Microgreens of choice
Preparation
Prepare the base
Heat the ghee and grapeseed oil in a deep pot.
Add the onion and garlic and cook until golden.
Add the vegetables
Add the roasted peppers and tomato juice.
Simmer for 10–12 minutes over medium heat.
Blend
Blend until smooth and creamy.
Add the lactose-free cream and season with Celtic salt.
Adjust thickness as desired.
Prepare the topping
- Toast the tofu in a dry pan with the seed mix until golden.
- Boil the quail eggs for 4–5 minutes, cool, peel, and halve.
Serve
Divide the soup into bowls.
Top with tofu, quail eggs, microgreens, and a sprinkle of seeds.
Nutritional Benefits
Peppers + tomatoes
- Vitamin C – antioxidant, immune support
- Lycopene – reduced inflammation, cellular protection
Quail eggs
- Protein – stable energy
- Choline – brain function, hormones, focus
Tofu
- Amino acids – recovery and repair
- Calcium – nervous system and metabolism
Microgreens
- Antioxidants – protection from oxidative stress
- Enzymes – support digestion
Seeds
- Magnesium and zinc – nervous system balance and immunity
Suitable for:
- Low-energy days
- Blood sugar regulation
- Anti-inflammatory nutrition
- Sensitive digestion
- Light, nourishing meals during recovery