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10g Protein Veggie Soup Recipe

Emily Carter
10g Protein Veggie Soup Recipe combines vegetables, beans, and herbs in a hearty vegan broth for a comforting meal.

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup diced onion
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 2 cloves garlic minced
  • 1 cup diced potatoes
  • 1 cup cooked white beans
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup chopped spinach

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, carrots, and celery, cook 5 minutes.
  • Stir in garlic and cook 1 minute.
  • Add potatoes, beans, diced tomatoes, and vegetable broth.
  • Season with thyme, salt, and pepper.
  • Bring soup to a simmer and cook 15 minutes.
  • Add spinach and cook 2 minutes.
  • Serve warm.

Notes

Nutritional values (per serving)

Calories: 210
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 32g
Fiber: 7g
Protein: 10g

Vitamins and minerals (per serving)

Vitamin A: 60%
Iron: 15%
Potassium: 18%
Vitamin C: 20%
Magnesium: 10%

Additional notes / tips to enhance flavor

  • Add lemon juice before serving for brightness.
  • Sprinkle nutritional yeast for savory flavor.
  • Use sweet potatoes instead of white potatoes.
  • Add chili flakes for gentle heat.
  • Let soup rest briefly before serving.