Cauliflower Leek Mushroom Soup

03 February 2021

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4

Category: Lunch/Dinner



  1. In a saucepan, add the olive oil and stir the mushroom for 2 minutes.
  2. Add the cauliflower and stir for 2 minutes.
  3. Pour in the water and cook until it comes to boil.
  4. Add the sage, cinnamon, garlic, pepper, sea salt, BeVego Vanilla Caramel Protein Powder, oregano, and cook for 5 minutes.
  5. Turn off the heat and use a hand blender to make it smooth.
  6. Pour in the coconut milk and return to the stove.
  7. Cook for 3 minutes and serve with parsley on top.


1 cup white button mushroom, sliced

1 cup cauliflower florets, diced

1 cup coconut milk

2 cup water

½ tsp dried oregano

½ tsp chili flakes

2 tbsp BeVego Vanilla Caramel Protein Powder

1 tsp olive oil

2 tsp garlic powder

1 pinch cinnamon powder

Black pepper to taste

1 tsp parsley, chopped

1 pinch dried sage

1 pinch sea salt

Nutritional info


15.8g fat

6.8g Carb

2.4g fiber

3.4g sugar

4.8g protein

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