Suitable For: Vegan, Vegetarian
Prep Time: 15-20 mins
Cook Time: 15 mins
Nutrients per serving
- 2 plump garlic cloves, sliced finely
- 1/2 tsp garlic powder
- 1 red onion, chopped
- 1 large leek, sliced finely
- 1 litre vegetable stock *
- 100g spinach
- 400g broccoli
- 2 tbsp nutritional yeast *
- 2 tbsp pea protein powder *
- 1-2 tsp wheatgrass powder (according to taste) *
- Cracked black pepper
- Pinch of dried thyme *
- Dairy-free yoghurt
- Extra-virgin olive oil
- Cashew nuts *
* Available at Holland & Barrett
Sauté the sliced garlic, chopped red onion and sliced leek with a little vegetable stock or water until soft. (Approx. 5 mins).
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.
Add the nutritional yeast, protein powder and wheatgrass. Mix well. Blend the soup using a blender or food processor.
Add cracked black pepper and garlic powder to taste.
Garnish with chopped parsley and cashew nuts. Add dairy free yoghurt and a drizzle of olive oil if desired.
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