High Protein Creamy Peanut Soup
Indulge in the rich, velvety goodness of High Protein Creamy Peanut Soup, a nourishing recipe that marries bold flavors with wholesome ingredients. This nutrient-packed soup features creamy natural peanut butter, chickpeas, and coconut milk, delivering a plant-based protein punch and an irresistibly smooth texture. Fragrant spices like cumin, coriander, and ginger add warmth, while vibrant vegetables such as carrots and red bell peppers infuse color and depth. Finished with a squeeze of fresh lime juice and topped with crushed peanuts and cilantro, this satisfying soup is perfect for cozy evenings or meal prep days. Ready in under an hour, it’s an easy, healthy, and flavor-forward dish that’s bound to become a favorite. Keywords: high protein soup, peanut butter recipe, creamy soup, plant-based protein, healthy soup recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 2 medium carrot, diced
- 1 large red bell pepper, diced
- 4 cups low-sodium vegetable broth
- 1 cup creamy natural peanut butter
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 cup coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons fresh lime juice
- 0.5 cup chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup crushed peanuts, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Stir in the ground cumin and coriander powder, and cook for 1 minute to release the flavors.
Add the diced carrots and red bell pepper, cooking for about 5 minutes until they start to soften.
Pour in the vegetable broth and bring the mixture to a simmer.
Once simmering, stir in the creamy peanut butter until fully incorporated.
Add the drained chickpeas and coconut milk, stirring to combine.
Season with soy sauce, lime juice, salt, and black pepper.
Allow the soup to simmer on low heat for 15-20 minutes, stirring occasionally.
Turn off the heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender.
Garnish with chopped fresh cilantro and crushed peanuts before serving.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5980 mg | 260% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 76.8 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5311 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
