High Protein Creamy Vegetable Soup
Warm, nourishing, and protein-packed, this High Protein Creamy Vegetable Soup is the ultimate comfort food with a healthy twist. Brimming with garden-fresh veggies like zucchini, red bell pepper, and broccoli, and boosted with plant-based protein from chickpeas, this soup is as wholesome as it is delicious. A touch of almond milk and nutritional yeast lend a creamy, cheesy richness without the dairy, while a hint of optional spirulina powder adds an extra nutrient kick. Perfect for busy weeknights, this easy recipe comes together in under 45 minutes, offering a satisfying, vegan-friendly option that’s ideal for meal prep or cozy dinners. Garnish with fresh parsley for a burst of flavor, and enjoy this creamy vegetable soup that’s as comforting as it is nutritious! Keywords: high protein soup, creamy vegetable soup, vegan comfort food, healthy meal prep, plant-based protein.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, sliced carrot
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 1 large, diced red bell pepper
- 2 cups broccoli florets
- 6 cups vegetable broth
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon, optional spirulina powder
- 0.25 cup, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 4-5 minutes.
Stir in the sliced carrots, celery, zucchini, red bell pepper, and broccoli florets. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
Add the drained and rinsed chickpeas to the pot, along with the almond milk. Stir well to combine.
Stir in the nutritional yeast, lemon juice, salt, black pepper, and spirulina powder, if using. Let it simmer for another 5 minutes.
Using an immersion blender, carefully blend the soup until it reaches your desired level of creaminess. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving. Enjoy your high protein creamy vegetable soup!
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9520 mg | 414% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 70.7 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1180 mg | 91% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6066 mg | 129% | |
*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.
