Basil and Zuchinni Soup

Jacob Leung |@jacobfood by Jacob Leung |@jacobfood 23 June 2019

Get your daily greens in this hearty protein-rich soup

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Basil and Zuchinni Soup

Serves 4


3 clove garlic, minced
600g zucchinis, sliced
3x brown onions, quartered
1 litre vegetable stock
60g True Protein Vegan 85 Natural Flavour
4 tsp True Protein Greens Powder
3 cups basil
200ml coconut milk


  1. Place the garlic, zucchini, onion and vegetable stock into a large pot. Place the pot over a medium heat covered. Bring to the boil and continue to boil for 15 minutes then take off the heat

  2. Add the natural flavour powder, greens powder, basil and coconut milk. Using a stick blender, pulse the mixture until a smooth consistency. Serve immediately

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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