Prep time: 10 minutes
Cooking time: 15 minutes
Number of servings: 1
Nutrition Value 1
Kcal 170
Protein 17g
Carbs 6g
Fat 8g
Nothing is more satisfying for lunch during the winter than a nice warming bowl of homemade soup. This vegan recipe uses pea protein for a filling lunch that helps keep you full until tea time, whilst also helping your muscles repair after exercise.
Made with plenty of green veggies, this green detox soup is fill of goodness and a great way of upping your vegetable intake for the day. Double up the batch and you’ve got lunch meal prep sorted for a couple of days hen you store in the fridge in an airtight container.
Soup Ingredients
½ scoop Pea Protein Unflavoured
100g broccoli
80g fresh spinach leaves
100g celery sticks
300ml water
1tsp natural seasoning salt*
Salt, pepper
Toppings
Olive oil, roasted seeds, spring onions
*We used Herbamare is made from sea salt and 12 different fresh organically grown vegetables, garden herbs and iodine rich kelp.
Soup Method
- Boil all the vegetables in the water for 10 -15 minutes until the vegetables are tender and add the seasoning.
- Remove from the heat and stir the vegan protein powder in, blend until creamy and smooth.
- Serve the soup in a bowl and drizzle with olive oil, roasted seeds and spring onions for a satisfying crunch.
What a great healthy recipe. Soup has actually been around since 20,000 BC as one of the simplest recipes and now there are countless versions and varieties. How will you adapt this recipe? Change the topping? Add in another vegetable? The options are endless.
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