High-Protein Soups
These low-calorie, high-protein soups are packed with flavor and nutritious ingredients, ideal for meal prep or quick lunches.
Ingredients
Base Ingredients
- 1 lb High-protein base (chicken, beans, or lentils) Choose according to preference and dietary restrictions.
- 4 cups Low-sodium broth or stock Adjust based on how thick or thin you want your soup.
Vegetables
- 2 cups Fresh or frozen vegetables (spinach, carrots, bell peppers) Feel free to mix and match based on availability.
Aromatics & Seasoning
- 2 tbsp Olive oil For sautéing aromatics.
- 1 cup Aromatics (garlic, onions) Sauté until translucent.
- to taste Herbs and spices (basil, cumin) Add according to personal preference.
Optional Toppings
- to taste Avocado For a creamy addition.
- to taste Nutritional yeast A great cheese substitute.
- to taste Fresh herbs For garnish.
Instructions
Preparation
- In a large pot, sauté garlic and onions in olive oil until translucent.
Cooking
- Add your chosen vegetables and cook for a few minutes until tender.
- Mix in the protein (lentils or shredded chicken).
- Pour in the broth until all ingredients are covered and bring to a boil.
- Once boiling, season the soup with your chosen herbs and spices, and let it simmer for 20-30 minutes.
- If a creamy texture is desired, blend a portion of the soup.
- Serve hot, garnished with toppings of your choice.
Notes
Store leftovers in airtight containers. Refrigerate for 3-4 days or freeze for up to three months.