Leek & pea protein soup


  • Takes 25 minutes | Serves 2
  • Purition Plain Pea Protein
  • Takes 25 minutes
  • Purition Golden Pea Protein

For a comforting autumn or winter's lunch, it's hard to beat a hearty bowl of soup. The only problem? Vegetarian and vegan-friendly soups can be pretty low on the protein front. 

Well, we've got the solution: just add in a scoop/tablespoons or two of protein powder. Our unflavoured pea protein, in particular, has a savoury taste that works great in most soup recipes!

Get started with this high-protein leek & pea protein soup. It's rich in protein, packed with naturally-occurring vitamins and high in fibre to support your gut health, too.


  • 3 tbsp Purition Plain Pea Protein
  • ½ tablespoon olive oil
  • 1 large leek, ends removed, white parts rinsed and thinly sliced
  • 3 cloves garlic skin removed, thinly sliced
  • ½ small cauliflower (approx 60g), cut into florets
  • 400ml vegetable stock
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 6 sage leaves
  • 200ml almond milk


  • Prepare the leek. Remove the dark green tops of the leek, as well as the roots. Slice the light green and white parts of the leek in half. Rinse both halves under water to remove any dirt. Thinly slice and set aside. 
  • Sauté chopped leeks. Add ½ tbsp of olive oil to the base of a large soup pot. Bring to a medium heat. Once heated, add the sliced leek and sauté until the leek begins to sweat and becomes tender. 
  • Sauté onion and garlic. Add the onion and garlic to the pan and sauté until tender and fragrant. 
  • Add the remaining ingredients to the pot (cauliflower florets, sage, vegetable stock, salt and pepper). Give the soup a good stir. Bring to a boil and then reduce to a medium-low heat to simmer. Place the lid on and simmer until cauliflower is tender and breaks apart easily. Remove from the heat.
  • Allow the soup to cool until lukewarm. Blend using either a regular blender or hand-held immersion blender.
  • Add 3 tbsp of Purition Premium Golden Pea Protein and 200ml of almond milk and blend for a smooth and creamy texture.


  • Batch cook your lunches! This recipe makes two portions, but if you like it, why not double or triple the recipe and make a big batch for the week ahead?
  • Want to use whey? If using Whey Protein Isolate or Concentrate, it's better to blend the whey with milk separately, then add it into the pot and blend everything together. With whey, temperature is key! The soup needs to be cold or lukewarm before adding it in. If not, it might go lumpy.