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Broccoli Spinach and Wheatgrass Soup

Broccoli, Spinach & Wheatgrass Soup

Perfect warmed up for lunch

Suitable For: Vegan, Vegetarian
Serves: 3-4
Prep Time: 15-20 mins
Cook Time: 15 mins
Difficulty: Easy

Nutrients per serving

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
133 kcal 3 g 0 g 12 g 7 g 18 g 2 g 1 g

Ingredients

Toppings: 

  • Dairy-free yoghurt
  • Extra-virgin olive oil
  • Cashew nuts *

* Available at Holland & Barrett

Method

Step 1
Sauté the sliced garlic, chopped red onion and sliced leek with a little vegetable stock or water until soft. (Approx. 5 mins).

Step 2
Add the remaining vegetable stock, spinach, thyme and chopped broccoli. Bring to the boil and continue until the broccoli is soft (to your liking). Take the pot off the heat.

Step 3
Add the nutritional yeast, protein powder and wheatgrass. Mix well. Blend the soup using a blender or food processor.

Step 4
Add cracked black pepper and garlic powder to taste.

Step 5
Garnish with chopped parsley and cashew nuts. Add dairy free yoghurt and a drizzle of olive oil if desired.

Liked this? Then you'll LOVE our Roast Tomato Soup & Dumplings recipe

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