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This soup is a powerhouse of protein. Here are the main ingredients that boost its protein content: - 1 can (15 oz) chickpeas, rinsed and drained - 1 cup lentils (green or brown), rinsed These two ingredients are key to making the soup filling and nutritious. Each chickpea and lentil adds fiber and plant-based protein. A mix of veggies adds flavor and texture to the soup. Here’s what you’ll need: - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 bell pepper (red or yellow), chopped - 1 zucchini, diced - 2 cups spinach or kale, chopped - 1 can (14 oz) diced tomatoes These vegetables not only enhance the taste but also provide vitamins and minerals. The colors and shapes make the soup visually appealing. Seasoning is key to great taste. For this soup, gather these flavor boosters: - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon ground cumin - Salt and pepper to taste - Fresh lemon juice (from 1 lemon) Olive oil adds richness, while thyme and cumin bring warmth and depth. A splash of lemon juice at the end brightens the flavors, making each bite refreshing. Start by washing your veggies well. I like to rinse everything under cool water. Chop the onion and garlic finely. This step adds great flavor. Dice the carrots and celery, then chop the bell pepper and zucchini. Having all your veggies ready makes cooking easier. In a large pot, heat one tablespoon of olive oil over medium heat. This oil adds a nice taste. Then, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion looks clear. Next, toss in the diced carrots, celery, and bell pepper. Cook these for another 5 minutes, so they get soft. After that, add the zucchini and cook for an extra 3 minutes. This keeps the veggie crunch. Now it’s time to add the protein. Stir in the chickpeas and lentils. Then, add the can of diced tomatoes with their juices. Pour in 6 cups of vegetable broth. Sprinkle in the dried thyme and ground cumin. Bring everything to a boil. Once boiling, lower the heat and let it simmer uncovered for 30-35 minutes. Stir it occasionally. This helps the flavors blend. When the lentils are soft, add the chopped spinach or kale. Season with salt, pepper, and a squeeze of fresh lemon juice. Simmer for 5 more minutes. This step brightens the soup's taste. Serve the soup hot in deep bowls. A sprinkle of fresh herbs on top makes it look nice. Enjoy your hearty, high-protein vegetable soup! You can add more protein to your soup easily. Consider these options: - Tofu or Tempeh: Cube firm tofu or tempeh and add it to the pot. Both soak up flavor well. - Quinoa: Substitute lentils with quinoa. It cooks quickly and adds a nutty taste. - Nuts or Seeds: Top your soup with roasted nuts or seeds for crunch and protein. - Protein Powder: Stir in a scoop of unflavored protein powder during cooking. It blends right in. These options enhance both taste and nutrition. Experiment with what you like best! Storing your soup properly keeps it fresh. Here are some tips: - Cool Before Storing: Let the soup cool to room temperature first. This prevents condensation in the container. - Use Airtight Containers: Transfer the soup to clean, airtight containers. This keeps out air and bacteria. - Label and Date: Write the date on the container. This helps you know when to use it. - Refrigerate or Freeze: Store in the fridge for up to 5 days. For longer, freeze it for up to 3 months. Follow these steps, and your soup will taste great later! Garnishing makes your soup look appealing. Here are some easy ideas: - Fresh Herbs: Sprinkle chopped parsley or cilantro on top. This adds color and flavor. - Lemon Wedges: Serve with a wedge of lemon. A squeeze of lemon brightens the soup. - Croutons: Add crunchy croutons for texture. They make a nice contrast to the soup. - Drizzle of Olive Oil: A swirl of good olive oil adds richness and shine. These simple touches can elevate your soup from good to great! {{image_2}} You can switch chickpeas and lentils for other proteins. Try using black beans, kidney beans, or quinoa. These options add flavor and keep the protein high. If you want a meat option, add diced chicken or turkey. Tofu is a great choice too. It absorbs flavors well and gives a nice texture. Feel free to change the veggies in the soup. If you don’t like zucchini, use squash or green beans. You can also add sweet potatoes or peas for a sweet touch. Think about using broccoli or cauliflower for added crunch. The key is to keep it colorful and fresh. For some heat, add red pepper flakes or diced jalapeños. This will wake up your taste buds! If you prefer creamy soup, blend part of the soup after it cooks. You can also add a splash of coconut milk or heavy cream for richness. Both options will give your soup a new twist. To keep your soup fresh, store it in airtight containers. Make sure the soup cools down first. Once cool, pour it into containers and seal them. I recommend labeling each container with the date. This way, you can track how long it's been stored. Leftover soup can stay good in the fridge for about three to four days. Freezing is a great way to keep your soup longer. Use freezer-safe containers or bags. Make sure to leave space at the top for expansion. You can also freeze portions for easy meals later. When properly sealed, your soup can last in the freezer for up to three months. Just remember to label each bag with the date. When you're ready to enjoy your soup again, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. To reheat, warm it on the stove over low heat. Stir it often for even warming. You can also use the microwave. Just heat it in short bursts and stir in between. If the soup seems thick, add a splash of water or broth to bring it back to the right texture. This keeps all the flavors fresh and tasty! Yes, you can use frozen vegetables. They are quick and easy. Frozen veggies often have great flavor and nutrients. Just add them when you normally add the fresh vegetables. They will cook well in the soup. This soup pairs well with many sides. You can serve it with crusty bread. A fresh salad also works great. For a heartier meal, add a grilled cheese sandwich. These options will fill you up and taste amazing together! Yes, this soup is perfect for meal prep. You can make a big batch and store it. Keep it in airtight containers in the fridge. It lasts about five days. You can also freeze portions for later. This way, you have a tasty, healthy meal ready to go! In this blog post, we explored high-protein vegetable soup. We looked at ingredients, cooking steps, and tips to enhance flavor. You can use fresh vegetables and protein sources to make this soup tasty and fill your bowl with nutrition. Remember to store leftovers well for another meal. Don't forget to try different versions to suit your taste. With this guide, you can create a soup that's both healthy and satisfying any time. Enjoy your cooking adventures!

High-Protein Vegetable Soup

Warm up with this hearty high-protein vegetable soup packed with nutrients and flavor! Made with chickpeas, lentils, and a variety of fresh vegetables, it's the perfect comfort meal. Ready in just 50 minutes, this delicious soup is not only satisfying but also easy to prepare. Click through to explore this healthy recipe and discover how to make your own nourishing bowl of goodness that your whole family will love!
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Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

1 cup lentils (green or brown), rinsed

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 bell pepper (red or yellow), chopped

1 zucchini, diced

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon ground cumin

Salt and pepper to taste

2 cups spinach or kale, chopped

Fresh lemon juice (from 1 lemon)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until the onion becomes translucent.

    Stir in the diced carrots, celery, and bell pepper. Cook these for another 5 minutes, allowing them to soften.

      Add the zucchini and cook for an additional 3 minutes.

        Once the vegetables are all tender, stir in the chickpeas, lentils, diced tomatoes (with their juices), vegetable broth, thyme, and cumin. Bring the mixture to a boil.

          Reduce heat and let it simmer uncovered for about 30-35 minutes, until the lentils are cooked through and tender. Stir occasionally.

            During the last 5 minutes of cooking, add the chopped spinach or kale and stir well. Season with salt, pepper, and fresh lemon juice to taste.

              Allow the soup to simmer for an additional 5 minutes to let the flavors meld together.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings

                  - Presentation Tips: Serve the soup hot in deep bowls, garnished with a sprinkle of fresh herbs like parsley or cilantro, and a wedge of lemon on the side for an extra zesty touch.