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Protein Veggie Soup Recipe

Emily Carter
A cozy, flavorful, protein-packed vegan veggie soup made with simple ingredients, delivering comfort, nutrition, and zero emotional complications.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 190 kcal

Ingredients
  

  • 1 cup mixed vegetables carrot, beans, peas
  • ½ cup cooked lentils
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • ½ cup tomatoes chopped
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups vegetable broth
  • 1 tablespoon lemon juice
  • 1 tablespoon coriander chopped

Instructions
 

  • Heat oil in pot.
  • Add onion.
  • Stir two minutes.
  • Add garlic.
  • Add tomatoes.
  • Cook one minute.
  • Add paprika.
  • Add cumin.
  • Add salt.
  • Add pepper.
  • Mix well.
  • Add mixed vegetables.
  • Add lentils.
  • Pour broth.
  • Stir gently.
  • Bring to boil.
  • Simmer ten minutes.
  • Add lemon juice.
  • Add coriander.
  • Serve warm.

Notes

Nutritional Values (Per Serving)

Calories: 190
Total Fat: 5g
Saturated Fat: 1g
Carbohydrates: 28g
Fiber: 6g
Protein: 10g

Vitamin & Mineral % (Per Serving)

Vitamin A: 12%
Folate: 10%
Iron: 8%
Potassium: 9%
Magnesium: 6%

Additional Notes / Tips

  • Add spinach for extra color and nutrients.
  • Sprinkle chili flakes for a spicy lift.
  • Swap lentils with chickpeas for a chunkier texture.