Simple GreenSky Soup

I nourishing lunch time meal.  Super simple with just hot water and stock but if you want to add more flavour:



3 slices of leek

2 slices of a brown onion

1 crushed garlic clove

1 tsp bouillon or stock

1 tbs butter

1 GreenSky veggie pod

1 cup hot water


Melt butter and caramelise leek, onion and garlic until soft.

In soup bowl or large mug stir together  hot water and stock.

Add  the onion mix and veggie pod and stir until well folded. 



½ cup quinoa

1 cup of water

1 x 400gram can butter beans ( or other white beans)

2 tbsp lemon juice

¼ cup olive oil

1 GreenSky Organic pod (3x tbs)

¾ cup grated RAW sweet potato

¼ cup diced onion

1 clove garlic minced

2 tbs Tamari

1 Tbsp dried parsley

1 egg or 1 serving chia paste

¾ cup brown rice flour or almond flour/meal

1 tsp. baking powder

Pinch sea salt


  1. Pre-heat oven to 170C.

  2. In a medium saucepan, add quinoa and water. Bring to a boil, cover, then reduce to simmer and cook for 15 minutes or until water is absorbed.

  3. In a food processor, mix together beans, lemon juice and olive oil until consistency is an even paste. Transfer to a large mixing bowl.

  4. Add grated sweet potato, onion, garlic, parsley, Tamari and quinoa and mix well.

  5. Mix in egg OR chia paste, flour, baking powder and sea salt.

  6. On a parchment-lined baking sheet, form into burger sized patties.

  7. Bake for 15 minutes, remove from oven and turn over, return to oven and cook for 10 minutes more OR until they are firm to the touch.

Tamari is a alternative to soy sauce. Most brands are Gluten Free which is not the case for Soy Sauce.


Chia seed paste is a wonderful alternative for some recipes if you don’t want to use eggs... so for this recipe if you wanted it to be VEGAN, chia paste would be perfect.  Simply combine 1 Tbsp ground chia seeds with 1 cup of water. Mix well and allow to set for 3-5 minutes.

Keep an eye on the pan so they do not burn... I must update this image with a golden brown bake! Sky 😉


Serves 6-8.  Prep time 20 min.  Cook time 15-20 min.


2-3 cups corn kernels

4 spring onions, finely chopped

ó red capsicum

1 GreenSky Organic pod (3x tbs)

ó cup cheddar cheese

ó cup parmesan cheese

1 cup (250 grams) cottage cheese

1-2 crushed garlic cloves

1 tsp cayenne pepper

ó tsp sea salt

1 cup quinoa flakes

2 eggs

2-3 tbs neutral oil for cooking


  1. Place corn, onion, capsicum and cheddar and parmesan cheese into a mixing bowl and mix by hand to combine. Add in crushed garlic, cayenne, salt, quinoa flakes, a coat the corn.

  2. In a separate bowl, combine cottage cheese, eggs and green smoothie mix together.  Mix well.

  3. Combine the egg mixture with the corn mixture and combine well.

  4. Allow the mixture to sit for about 5-10 minutes. This allows the fritter mixt to firm up.

  5. Heat a on stick pan to medium heat and add oil. Wait until the oil gets hot. Add batter, 1 cup, at a time to form nice size fritters. Cook on both sides to a golden brown. Remove an allow to cool and a cooling rack.

If you don’t want to fry them, you can use a non-stick pan with just a lite coating of oil and dry fry. The outside will not be as crispy – yet the finished product will be just as tasty. The choice is yours.

Serve with – choice of toppings like salsa, sour cream, or Moroccan Green Sauce.

For extra zing – 3 drops lime PLUS 3 drops cilantro Essential oil from doTerra


Serves 2-4.  Prep time 20 min.  Cook time 15-20 min.


1 cup (250 grams) of cottage cheese

1 GreenSky Organic pod (3x tbs)

1 long green chilli (seeds removed is optional)

Hand full of mint leaves chopped

Handful of parsley leaves chopped

2 eggs

1 cup quinoa flakes

2 tbs coconut oil


  1. Combine eggs, green smoothie and cottage cheese together.

  2. Add quinoa flakes, green chilli, mint and parsley to the egg mixture and combine well.

  3. Allow the mixture to rest for 5 to 10 minutes to thicken.

  4. Heat oil in a non-stick pan – cook the fritters in batches. using a 1 cup measure or each fritter. Cook on both sides: 4 minutes on first side, then turn and cook for 2-3 minutes on other side.


Serve with a cucumber salad and GreenSky Organic Pesto


Makes 12 muffin frittatas.  Prep time 10 min.  Cook time 20 min.


6 eggs

¼ cup milk of choice – (adjusted after testing and tasting)

¼ tsp chili flakes

1 GreenSky Organic pod (3x tbs)

½ cup cottage cheese

½ red capsicum, chopped

1 medium carrot grated

½ grated zucchini (excess water squeezed out)

3 green onions finely chopped

½ tsp sea salt (adjusted after testing)

½ tsp black pepper


  1. Preheat oven to 180. Place muffin papers into 12 cup muffin tray.

  2. Whisk the eggs, milk, salt, pepper and chilli in a bowl until well mixed.

  3. Add in the green smoothie pod, cottage cheese, capsicum, carrot, zucchini and onion and mix well to combined.

  4. Spoon about 1 cup of the mixture into each muffin hole.

  5. Bake for 20-25 minutes or until just set.

Warmly Nourished

A big thank you to Patricia Frederik of Warmly Nourished for her gorgeous contribution.

Sky works together with Patricia to make simple and healthy veggie pod recipes. 

We will continue adding seasonal dishes and some adult cocktails. 🤗



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