West African Peanut Protein Soup

• 1 litre water/stock
• 1 salt reduced vegetable stock cube
• 1 garlic clove crushed
• 2 tsp fresh ginger grated
• 1 medium red onion chopped
• 100 grams collards – we used English spinach leaves and red beetroot leaf mix
• 50 grams salt reduced tomato paste
• 2/3 cup natural peanut butter
• 30 gram scoop of Bulk Nutrients Unflavoured Pea Protein*
• 30 gram scoop of Bulk Nutrients Unflavoured Rice Protein*
• Pinch salt and pepper to taste
• Optional: chilli, chicken, lentils, beans etc
• Cooked brown rice, whole peanuts, chilli and spring onion for the topping
• *Just Pea or just Rice will also work well

1. Step 1: In a medium size pot, add stock cube, salt, garlic, ginger and onion to water/stock and bring to the boil for 20 minutes.
2. Step 2: Add tomato paste and peanut butter, stirring gently until combined.
3. Step 3: Add two scoops of protein powder and whisk until lump free.
4. Step 4: Add collards and any option ingredients, then cook for another two minutes then serve.
5. Step 5: Top with cooked brown ride, whole peanuts, chilli or spring onions to taste.

Nicole Frain

A core part of the Bulk Nutrients R&D team for many years, Nicole's studies have placed her as a Food Science and Nutrition industry leader in Australia.

She's applied her learnings at the national stage for bodybuilding, and more recently competing as an international level cyclist.