Are you looking for a nutritious and protein-packed meal that’s perfect for quick family dinners? Look no further! This High Protein Vegetable Soup is not only delicious but also incredibly easy to make. With fresh vegetables and lentils, it’s a fantastic way to incorporate healthy ingredients into your diet. Plus, it’s a great option for those busy weeknights when you need something hearty and satisfying. Let’s dive into this delightful recipe that will surely become a staple in your home!
Why You’ll Love This Recipe
- Packed with protein from lentils and chickpeas, making it a filling meal.
- Loaded with vibrant vegetables, ensuring you get your daily nutrients.
- Perfect for meal prep; it tastes even better the next day!
- Quick to prepare, making it ideal for 30-minute meals.
- Versatile; you can customize it with your favorite veggies!
Ingredients
To make this High Protein Vegetable Soup, you will need the following ingredients:
- 4 cups (1 liter) vegetable broth
- 2 cups mixed vegetables (fresh or frozen)
- 1 cup lentils, rinsed
- 1 cup chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lemon juice (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to whip up your High Protein Vegetable Soup:
- Wash and chop your vegetables.
- In a large pot, heat the olive oil over medium heat, then add the diced onion and minced garlic. Sauté for 3-4 minutes until fragrant.
- Stir in the rinsed lentils and cook for an additional 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes.
- Add the mixed vegetables and chickpeas, then simmer for another 10-15 minutes.
- Stir in the chopped spinach, dried thyme, and oregano, cooking for an additional 5 minutes.
- Season with salt, black pepper, and lemon juice if desired. Serve warm.
Pro Tips for Making the Recipe
Here are some helpful suggestions to make your soup even better:
- Feel free to use any vegetables you have on hand; this soup is very forgiving!
- If you want a creamier texture, blend a portion of the soup and then mix it back in.
- For added flavor, consider adding a splash of soy sauce or a sprinkle of nutritional yeast.
- Pair it with some easy pasta recipes like creamy garlic pasta for a complete meal!
How to Serve
This High Protein Vegetable Soup is perfect on its own, but you can elevate your meal by serving it with:
- Crusty bread or a warm baguette for dipping.
- A side salad for a refreshing crunch.
- Some Garlic Herb Roasted Veggies for an extra veggie boost!
Make Ahead and Storage
This soup is a fantastic option for meal prep! Here’s how to store it:
- Let the soup cool completely before transferring it to airtight containers.
- It can be stored in the refrigerator for up to 5 days.
- For longer storage, freeze portions in freezer-safe containers for up to 3 months.
- When ready to eat, simply reheat on the stove or in the microwave.
So there you have it! A delicious and nutritious High Protein Vegetable Soup that’s perfect for any day of the week. Whether you’re looking for super healthy soup recipes or just a comforting bowl of goodness, this recipe has you covered. Enjoy your cooking adventure, and don’t forget to check out other delightful recipes like Crispy Baked Zucchini Chips and Cheesy Broccoli Bites for more healthy meal ideas!
High Protein Vegetable Soup Recipe: A Nutritious Delight!
Ingredients
Vegetable broth
- 4 cups Vegetable broth 1 liter
Mixed vegetables
- 2 cups Mixed vegetables fresh or frozen
Lentils
- 1 cup Lentils rinsed
Chickpeas
- 1 cup Chickpeas drained and rinsed
Fresh spinach
- 2 cups Fresh spinach chopped
Garlic
- 3 cloves Garlic minced
Onion
- 1 medium Onion diced
Olive oil
- 2 tablespoons Olive oil
Dried thyme
- 1 teaspoon Dried thyme
Dried oregano
- 1 teaspoon Dried oregano
Salt
- to taste Salt
Black pepper
- to taste Black pepper
Lemon juice
- 1 tablespoon Lemon juice optional
Instructions
- Wash and chop your vegetables.
- Heat olive oil, sauté onion and garlic for 3-4 minutes.
- Add lentils, cook 2 minutes, then pour in broth and simmer 15 minutes.
- Add vegetables and chickpeas, simmer 10-15 minutes, then stir in spinach, herbs, and seasonings.
- Season with salt, pepper, lemon juice, and serve warm.