Cauliflower Leek Mushroom Soup
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Category: Lunch/Dinner
Instructions
- In a saucepan, add the olive oil and stir the mushroom for 2 minutes.
- Add the cauliflower and stir for 2 minutes.
- Pour in the water and cook until it comes to boil.
- Add the sage, cinnamon, garlic, pepper, sea salt, BeVego Vanilla Caramel Protein Powder, oregano, and cook for 5 minutes.
- Turn off the heat and use a hand blender to make it smooth.
- Pour in the coconut milk and return to the stove.
- Cook for 3 minutes and serve with parsley on top.
Ingredients
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
175kcal
15.8g fat
6.8g Carb
2.4g fiber
3.4g sugar
4.8g protein