This time of year, nothing sounds more delicious than a warm bowl of soup. This is also a great way to get your daily serving of vegetables and incorporate Mila. Rich in fiber, vitamins and minerals, and flavor, this soup is sure to be a major hit!



  • 1 onion, chopped
  • 1 Tbsp olive oil
  • 4 C. vegetable stock, separated
  • 3 C. greens, chopped (Swiss chard, collard greens, spinach, kale, etc.)
  • ½ tsp thyme
  • ½ tsp cumin
  • Juice from ½ lemon
  • ¼ C. quinoa
  • 2 scoops Mila
  • Hot sauce (optional)
  • 1 clove garlic (optional)


  1. Using a small bowl, add Mila and one cup of vegetable stock to hydrate. 
  2. Using a deep frying pan or wide-bottom pot, sautee chopped onion in olive oil until translucent (3-5 minutes).
  3. Add remaining three cups of vegetable stock, chopped greens, thyme, cumin, lemon juice, and quinoa to pan. Bring to a boil.
  4. Reduce heat to medium. Cook quinoa until translucent and greens until wilted (8-10 minutes).
  5. Add soup and hydrated Mila (including remaining vegetable stock) to a blender and puree until smooth.

Optional: Add one clove of fresh garlic and/or hot sauce to the soup prior to blending.

You can also turn this recipe into a dip or spread by reducing the amount of vegetable stock to boil the greens by 1 ½ cups.