Protein Vegetable Soup

A creamy, smooth and comforting autumn protein soup made with vegetables and Fiteg² egg white protein — easy to prepare and perfect for everyday meals or as a nourishing comfort dish. Recipe by @ruta_eglite

Recipe details

• Servings: 2–3

Ingredients

• ~250 g broccoli
• ~300 g cauliflower
• ~300 g potatoes
• 250 ml coconut milk
• 1 scoop Fiteg² Egg White Protein Powder (unflavoured, unsweetened)
• Salt and black pepper to taste

For the croutons

• 1 tbsp butter
• Bread pieces

Instructions

1. Cook the vegetables. Bring water to a boil and add broccoli, cauliflower and potatoes. Cook until the vegetables are soft.
2. Blend. Drain the vegetables and blend until smooth and creamy.
3. Add coconut milk. Return the mixture to a pot, add coconut milk and stir.
4. Add protein. Stir in the Fiteg² egg white protein powder until fully dissolved and smooth.
5. Season. Add salt and pepper to taste and gently heat (do not overcook after adding protein).
6. Prepare croutons. Melt butter in a pan and toast bread pieces until golden and crispy.
7. Serve. Pour into a bowl, add croutons and enjoy warm.