There’s nothing more comforting than a bowl of hot soup after a long day. We’ve found the perfect recipe that blends fresh vegetables and NaturesPlus Organic Pea Protein Powder to create a soup packed with lots of flavor and essential amino acids.
2 tbsp. of olive oil
3 cloves of garlic, chopped
1 potato, peeled and chopped into 1/2” cubes
2 stalks celery, chopped
1 onion, chopped
1 cup cashew nuts
1 tbsp bouillon powder or other vegetable stock
1 scoop Organic Pea Protein Powder
1 cup soy milk or alternative
Nutmeg, to taste
Salt and black pepper, to taste
Flat leaf parsley, chopped
Croutons or bread
1. Heat oil in a large pan and add garlic, potato, celery and onion. Reduce heat to low, cover and let the vegetables cook about 10 minutes, shaking pan every few minutes to avoid sticking or burning.
2. Add cashews and cook for another 2 minutes. Then, add enough water to cover the vegetables, and stir in vegetable stock (or bouillon powder). Let boil and then reduce to a simmer for about 30 minutes or until vegetables are tender.
3. Pour mixture into a food processor and blend until smooth. Return to the pot, then slowly add milk and stir in pea protein powder.
4. Ladle into bowls, then season with nutmeg (freshly grated is best), salt (taste the soup first, as some vegetable stocks can be salty) and pepper. Stir in chopped parsley and serve with croutons or bread.
Yields 2–3 servings
