Wintergreen Soup
November 06, 2020
Serves: 4-6 servings
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
- Heat olive oil on medium—Add onions for 1 minute, stirring. Stir in leeks, salt and thyme, cooking for 3-5 mins.
- Add brussels sprouts, broccoli and cauliflower florets, and cook for 1 min.
- Add veggie stock, until vegetables are covered.
- Bring soup to a boil, then lower heat to simmer, covering with a lid.
- Cook until veggies are tender, stirring—app. 20 mins.
- Remove from heat, toss in parsley and cashews and keep covered for 1-3 mins.
- Puree soup, adding Orgain protein powder.
- Transfer soup back to saucepan and season to taste.
- Serve with sour cream, cashews and herbs.
- Enjoy!
