Satisfying Savory Soups and Sides

Diet & Nutrition Inspiring People
Clean Lean Protein

Sweets can't get all the glory! We've collected 5 savory recipes for you to make at your next get together, for meal prep or to just use for inspiration. 

Herb and Almond Vegan Stuffing

Ingredients

  • 1 onion finely diced 
  • 1 ½ cups almond meal 
  • 2 ½ cups breadcrumbs 
  • 1 scoop of Just Natural Clean Lean Protein by Nuzest
  • 1/3 cup sunflower seeds 
  • 1 bunch parsley, chopped 
  • 1 sprig rosemary, chopped 
  • 1 small handful oregano, chopped 
  • 1 cup mushrooms finely diced 
  • ¼ cup olive oil 
  • ½ cup vegetable stock 
  • 2 tbps sesame seeds

 

Method

  1. Preheat oven to 375 degrees F. 
  2. Sauté onion in a pan over medium heat until translucent. 
  3. Place all ingredients in a bowl and mix to combine. 
  4. Pour into a lined loaf tin, cover with foil and bake for 20 mins. 
  5. Remove foil and bake for a further 5 mins. 
  6. Alternatively, stuff into a vegetable of your choice (we recommend mushrooms!) and bake for a further 10 mins.

 

GINGER AND TURMERIC SOUP

Ingredients

  • 1 brown onion
  • 3 cups cubed pumpkin
  • 1 cup cubed potato
  • 2-3 garlic cloves, minced
  • 1 thumb sized piece of ginger, grated
  • 1 thumb sized piece of turmeric, grated
  • 3 cups vegetable stock, salt reduced
  • 2 servings of Just Natural Clean Lean Protein
  • 1 cup coconut milk
  • 3 tbsp extra virgin olive oil
  • Salt and pepper
  • Optional for topping: coconut yogurt and pepitas (pumpkin seeds)

 

Method

  1. Heat the oil in a large, deep saucepan. Add the onion and sauté until translucent.
  2. Add the pumpkin and potato, garlic, ginger and turmeric and sauté for a few more minutes.
  3. Add the broth and coconut milk to the pot and mix well. Season with salt and pepper and bring to the boil. Once boiling, reduce heat to a simmer and place lid on the pot to cook for 20 minutes or until the vegetables are soft.
  4. Once the soup is cooked, blend the mixture using an immersion (handheld) blender. Alternatively, you could transfer the mixture to a high-speed blender.
  5. Add the protein powder and blend again until completely incorporated in the soup. Taste and adjust seasoning to your taste.
  6. Serve topped with a dollop of coconut yogurt and pumpkin seeds.

 

Easy Protein Cornbread Recipe

Recipe by Marci, check out her website at Steward Chicks.

Ingredients

  • 1 tablespoon coconut flour
  • 2 tablespoon ground corn meal
  • 1 tablespoon Nuzest Just Natural Clean Lean Protein
  • 1 tablespoon ground flax
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup warm water

 

Method

  1. Mix dry ingredients in a small bowl. Add water and mix.
  2. Coat a glass custard cup with coconut oil. Add batter. Microwave for two minutes.
  3. Take the edge of a knife and run it around the side of the cup. Invert cake onto a plate and let cool for 5-10 minutes.

Coconut Pumpkin Bisque Recipe

Recipe by Marci, check out her website at Steward Chicks.

Ingredients

  • 1 cup pureed pumpkin
  • 1 cup canned coconut milk (low-fat or full fat)
  • 2 cup vegetable broth, low sodium
  • 1 tablespoon coconut oil
  • 2 scoops Just Natural Clean Lean Protein by Nuzest
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • Pinch of salt

Method

  1. Add all ingredients in order listed to a high powered blender. Blend until thick and creamy and soup becomes warm.
  2. Carefully pour into bread bowls and garnish with an extra splash of coconut milk and pepitas.

Lentil and Coconut Soup

Ingredients

  • 1 onion
  • 2 cloves garlic
  • 1 small knob ginger
  • ½ tbs ground turmeric
  • 1 large red chilli
  • 1 ½ cup dried yellow lentils
  • 6 cups vegetable stock
  • 400g can coconut cream
  • 2 serving Just Natural Clean Lean Protein by Nuzest
  • 2 tbs extra virgin olive oil

 

Method

  1. Dice the onion and chilli and grate the garlic and ginger. Set aside.
  2. Add the olive oil to a large pot and heat over a medium heat. Once hot, add the onion, garlic and ginger and sauté until the onions turn translucent.
  3. Add the turmeric and chilli to the pot and sauté for one minute.
  4. Add the lentils and stock to the pot and mix to combine. Bring to the boil over high heat and then reduce the heat to low. Place lid on the pot and allow to simmer for roughly 20 minutes or until the lentils are soft.
  5. Add the coconut cream and protein powder to the soup and stir. The soup will become creamy. If you like a smoother soup, you can now use a stick or immersion blender to blend the soup until it is pureed to your liking. Once blended, season with salt and pepper to taste.

 


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