Got a soft spot for soup? The simple, comforting dish can be made in a large batch with whatever ingredients you have on hand and eaten throughout the week. Plus, soups are a great way to sneak vegetables and other healthy ingredients into the diets of picky eaters. This easy-to-make recipe delivers on all accounts. Toss the remaining pumpkin puree from your recent baking spree into a saucepan, along with your favorite plant-based protein powder and any greens starting to wilt in your fridge. In the end, you get a bright, cozy soup to warm you on cold days.
Pumpkin-Spinach Soup with Hemp & Chia
2 scoops Manitoba Harvest Hemp Pro 70 Protein Powder
¼ cup So Delicious Unsweetened Vanilla Cashew Milk, heated
2 Tbsp. pure pumpkin puree, heated
1 Tbsp. Windy City Organics Pumpkin Seed Butter
1 Tbsp. Navitas Naturals Chia Seeds
1/3 cup spinach
- In a small saucepan, heat milk, pumpkin, pumpkin seed butter and chia seeds. Stir in hemp protein powder. Stir in spinach.
- Transfer all ingredients to a high-speed blender and process until smooth, thick and porridge-like.
Mo’s note: Substitute a ¼ cup hemp tofu for the protein powder, if desired.