About This Recipe

Deep into the heart of soup season. Soup. Done clean, and oh so green. 🥣🍲

Ingredients

  • 2 scoops Orgain Organic Protein Plant Based Protein Powder - Unsweetened
  • 2 tbsp olive oil
  • 1 medium onion—finely chopped
  • 1 large leek—trimmed, halved, white parts thinly sliced
  • 1/2 tsp sea salt, more to taste
  • 1 tsp dried thyme
  • 12 oz brussels sprouts—sliced into small disks
  • 12 oz broccoli florets
  • 27 oz cauliflower florets
  • (5 1/2 cups vegetable stock
  • 1 small bunch parsley—roughly chopped
  • 1 1/3 cups raw cashews (optional)
  • Salt & pepper, to taste

4-6 servings

Instructions

4-6 servings

  1. Heat olive oil on medium—Add onions for 1 minute, stirring. Stir in leeks, salt and thyme, cooking for 3-5 mins.
  2. Add brussels sprouts, broccoli and cauliflower florets, and cook for 1 min.
  3. Add veggie stock, until vegetables are covered.
  4. Bring soup to a boil, then lower heat to simmer, covering with a lid.
  5. Cook until veggies are tender, stirring—app. 20 mins.
  6. Remove from heat, toss in parsley and cashews and keep covered for 1-3 mins.
  7. Puree soup, adding Orgain protein powder.
  8. Transfer soup back to saucepan and season to taste.
  9. Serve with sour cream, cashews and herbs.
  10. Enjoy!

FEATURED INGREDIENT

natural-unsweetened-1-59lb-canister

Organic Protein™ Plant Based Protein Powder - Natural Unsweetened

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Wintergreen Soup

About This Recipe

Deep into the heart of soup season. Soup. Done clean, and oh so green. 🥣🍲

Ingredients

  • 2 scoops Orgain Organic Protein Plant Based Protein Powder - Unsweetened
  • 2 tbsp olive oil
  • 1 medium onion—finely chopped
  • 1 large leek—trimmed, halved, white parts thinly sliced
  • 1/2 tsp sea salt, more to taste
  • 1 tsp dried thyme
  • 12 oz brussels sprouts—sliced into small disks
  • 12 oz broccoli florets
  • 27 oz cauliflower florets
  • (5 1/2 cups vegetable stock
  • 1 small bunch parsley—roughly chopped
  • 1 1/3 cups raw cashews (optional)
  • Salt & pepper, to taste

Instructions

4-6 servings

  1. Heat olive oil on medium—Add onions for 1 minute, stirring. Stir in leeks, salt and thyme, cooking for 3-5 mins.
  2. Add brussels sprouts, broccoli and cauliflower florets, and cook for 1 min.
  3. Add veggie stock, until vegetables are covered.
  4. Bring soup to a boil, then lower heat to simmer, covering with a lid.
  5. Cook until veggies are tender, stirring—app. 20 mins.
  6. Remove from heat, toss in parsley and cashews and keep covered for 1-3 mins.
  7. Puree soup, adding Orgain protein powder.
  8. Transfer soup back to saucepan and season to taste.
  9. Serve with sour cream, cashews and herbs.
  10. Enjoy!