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Can I use liquid egg whites in my soup cycle for protein and thickener?

2 Answers
3 years ago

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You probably could add egg whites to the soup in the RX however we have never tested it in our kitchen. To thicken soups, what has worked well with me are canned beans. You don't need a lot but does thicken it quite well.
For thickening soups I use the milling base and mill red beans, lentals, yellow split peas or chia seed. They all work well and provide significant protein.

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