Protein Veggie Soup Recipe
You want something warm, healthy, and slightly virtuous, so this Protein Veggie Soup Recipe delivers comfort without guilt or drama.
Because sad soups feel pointless, this hearty, colorful bowl brings protein, flavor, and just enough effort to feel like progress.
Protein Veggie Soup Recipe
Hearty vegetable soup packed with protein and comforting
Ingredients
- Olive oil: 1 tablespoon
- Garlic minced: 3 cloves
- Onion chopped: 1 medium
- Carrots sliced: 1 cup
- Celery chopped: 1 cup
- Zucchini chopped: 1 cup
- Canned chickpeas drained: 1 can (400g)
- Lentils cooked: 1 cup
- Vegetable broth: 4 cups
- Tomato paste: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Thyme: 1 teaspoon
Instructions
- Heat olive oil in a large pot, sauté garlic and onion until soft and fragrant.
- Add carrots, celery, and zucchini, cooking for 5 minutes until slightly tender.
- Stir in chickpeas, lentils, and tomato paste, mixing well.
- Pour in vegetable broth, then add salt, pepper, and thyme.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot and adjust seasoning if needed.
Notes
Nutritional Values (per serving):
- Calories: 300
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 18g
- Vitamin A: 40%
- Vitamin C: 30%
- Iron: 20%
- Magnesium: 15%
- Potassium: 18%
- Let soup rest for better flavor development.
- Add fresh herbs for brightness.
- Use low-sodium broth to control salt levels.
