high protein soup

Red Lentil Soup. Delicious - six ingredients, 30g of protein per bowl. Tasty and high in fiber too.

Spiced Carrot and Red Lentil Soup

olive oil

carrot

onion

vegetable broth

natural yogurt

red lentils,

lemon juice

garlic ((1 clove = ½ tsp dried))

Get a pot, pop it on a low heat and add the olive oil.

Cut the carrots, onion and grate the garlic.

Throw them in the pot, cook for a minute or two and chuck the lentils in after.

Stir a little until the lentils are covered with oil (they open their pores which then tastes better).

Add the vegetable stock and yoghurt.

Let the soup simmer for 15-20 minutes on low heat.

Season with salt and pepper.

Add the lemon juice.

Blend it with a hand blender if available, don't worry if you cant.

Ready (eat with bread, add your favourite herbs for variety, and some more yoghurt or sour cream)

Delicious Red Lentil Soup - six ingredients, 30g of protein per bowl. Tasty and high in fiber too.
Check otu the full recipe here:
http://hurrythefoodup.com/red-lentil-soup/

Ingredients for 2 big bowls:

- 2 Carrots
- 1 Onion
- 1250ml Vegetable Broth
- 1 cup of Natural Yogurt
- 200g (7 oz) Red Lentils
- Few dashes of lemon juice (optional)
- One clove/dash dried garlic

Directions:

- Get a pot, add some oil
-Cut carrots and the onion.
- Add them with the lentils into the pot.
- Stir a little until lentils are covered with oil. (They open pores and which then tastes better.)
- Add vegetable broth and yogurt
Let the soup simmer approx. 20 minutes on low heat
- Season with salt and pepper
- Add few dashes of lemon juice
- Blend it, if you have one.
- Ready. (Eat with bread, add some herbs, add sour cream)

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No copyright infringement intended. All rights attributed accordingly. All material belongs to their appropriate owners:
* Onion Chopping: MyCromfilms - http://youtu.be/0tpvNUH3KDI
* Carrot Peeling: Joe Harramy - http://youtu.be/6sfZ-vuS_1E

Music:
- Intro & Outro: The Denotes - Wild Bush Man
- Middle Part: www.zthmusic.com - Time Will Tell

Jenny's Secret Red Lentil Soup | Hurry The Food Up

Lean ground beef, black and pinto beans, golden corn, and tons of vegetables come together to make soup that&#x27;s the perfect solution for high protein meal prep in a hurry.

High Protein Creamy Taco Soup

Ground Beef (96/4)

oz can Sliced Stewed Tomatoes

RO-TEL (diced tomatoes with green chiles)

Black Beans*

Pinto Beans*

Whole Kernel Corn*

Taco Seasoning

Ranch Dip Mix

oz bag Frozen Pepper & Onion Blend

oz bag Frozen Broccoli & Cauliflower Florets

oz Fat Free Cream Cheese, room temp

(227 grams) Fat Free Greek Yogurt

Heat a large pot over medium-high heat. Brown...

Heat a large pot over medium-high heat. Brown the ground beef before breaking apart and fully cooking.

Once the meat is fully cooked, add all...

Once the meat is fully cooked, add all the canned ingredients and seasoning packets. Stir to fully combine and bring to a boil.

Add the frozen vegetables and reduce to a...

Add the frozen vegetables and reduce to a simmer. Cook until the vegetables are tender, about 6-8 minutes. (The soup will be thick but the vegetables will release water as they cook.)

Reduce the heat to low or turn off...

Reduce the heat to low or turn off the heat if you're planning to serve immediately. Add the cream cheese and Greek yogurt and stir until evenly incorporated.

Serve with cilantro, diced onion and jalapeño, shredded...

Serve with cilantro, diced onion and jalapeño, shredded cheese or queso fresco, and tortilla chips, if desired.

https://www.youtube.com/watch?v=KwhCsWDgoI0&feature=youtu.be

A low calorie, high protein taco soup recipe with tons of veggies, nutrients, and flavor. It's super simple, requires nearly zero skills in the kitchen, and takes no time at all to prepare.

►Full Recipe: https://masonfit.com/high-protein-creamy-taco-soup/
►Instagram: https://www.instagram.com/mason_woodruff
►FREE High Protein Cookbook for Chocolate Lovers: https://masonfit.com/cookbook

A low fat ground beef and veggie soup blended with a 2-ingredient cheese sauce.

30-Minute Cheeseburger Soup

lb Ground Beef, I used 96/4

tsp Kosher Salt and Black Pepper

(300 grams) Sweet Onions, diced

(400 grams) Baby Yukon Gold Potatoes, cubed

2-3 (150 grams) Carrots, sliced

(20 grams) Garlic, minced

Tbsp Chopped Parsley

Tbsp Ground Mustard

tsp Dill Weed, optional

C (480 grams) Low Sodium Chicken Broth

C (227 grams) Fat Free Greek Yogurt

C (56 grams) Cheddar Powder**

Use the sauté function of your pressure cooker...

Use the sauté function of your pressure cooker to brown the ground beef. Add salt and pepper halfway through cooking.

When the beef is fully cooked, add the...

When the beef is fully cooked, add the potatoes, carrots, onion, and garlic, stirring everything together.

Add the parsley, ground mustard, dill weed, and...

Add the parsley, ground mustard, dill weed, and chicken broth, stirring everything together once more.

Cook on high pressure for 10 minutes with...

Cook on high pressure for 10 minutes with quick release pressure (vent as soon as it's finished cooking).

While the soup cooks, mix the cheddar powder...

While the soup cooks, mix the cheddar powder and Greek yogurt together. Add the yogurt and cheese mixture to the soup once you've vented. Stir well and leave the pressure cooker on its keep warm function.

Optional: pan fry bacon, chop fresh green onions,...

Optional: pan fry bacon, chop fresh green onions, and grate some fresh cheddar cheese for toppings.

https://mediavine-res.cloudinary.com/video/upload/h8bnrvep9ysmg9y0uitx.mp4

Pressure Cooker Cheeseburger Soup

Creamy, healthy, cheese and broccoli soup--with no milk or cheese! Chickpea flour creates the creamy base in this high protein (12.7 g per serving) vegan soup.

Vegan Broccoli Cheese Soup {grain-free, high-protein}

broccoli

(1.65 L) water, divided

(160 g) chickpea flour (sifted if lumpy)

(30 g) nutritional yeast

tomato paste

(12 mL) onion powder

(5 mL) garlic power

fine sea salt and ground black pepper

Dijon mustard

Cut off the broccoli florets; reserve the stems...

Cut off the broccoli florets; reserve the stems for another use. Finely chop the florets and set aside.

In a medium bowl, whisk together the chickpea...

In a medium bowl, whisk together the chickpea flour and 1 and 1/2 cups (350 mL) water until blended. Add the nutritional yeast, tomato paste, onion powder, 1/2 teaspoon salt and 1/8 teaspoon pepper until blended.

Add the chickpea mixture and the remaining water...

Add the chickpea mixture and the remaining water to a large saucepan, whisking until smooth. Bring to a low boil over high heat, whisking along the way.

Reduce the medium-low and cook, whisking occasionally, for...

Reduce the medium-low and cook, whisking occasionally, for 4 to 6 minutes longer until thickened. Whisk in the mustard.

Add the broccoli to the soup, cover, and...

Add the broccoli to the soup, cover, and reduce heat to low. Cook for 6 to 7 minutes longer until the broccoli is tender. Add the lemon juice, as well as more salt and pepper, to taste.

Ladle into bowls and serve!

Perhaps the easiest option for Taco Tuesday, ever: My 3-Ingredient Enchilada Soup, ready in 15 minutes! Serve it plain or top it with any and all of your favorite toppings. It's Vegan, high in protein, gluten-free & grain-free.

3-Ingredient Vegan Enchilada Soup 

tomatoes

red enchilada sauce

low-sodium black beans, rinsed and drained

cilantro leaves

chopped green onions

avocado

lime wedges

tortilla chips

Combine the crushed tomatoes and enchilada sauce in...

Combine the crushed tomatoes and enchilada sauce in a medium saucepan. Heat over medium heat for 5 to 8 minutes to thicken slightly.

Add the rinsed and drained beans to pan....

Add the rinsed and drained beans to pan. Reduce heat to low and simmer, uncovered, for 5 minutes longer.

Serve with optional toppings, as desired.

Delicious and hands-free soup recipe for plant-based athletes.

Vegan High Protein Soup

lbs cherry tomatoes

red onion (roughly chopped)

garlic

yeast

coconut milk

salt

tofu (1 block)

basil

Preheat the oven to 400F. 

On a parchment lined baking sheet, add the cherry tomatoes, red onion and garlic. Season with olive oil, salt and pepper as desired, and bake for 35 minutes, until the tomatoes have burst. 

Once safe to handle, transfer to a high speed blender, discarding of the garlic skin. Add the nutritional yeast, coconut milk, tofu, and fresh basil. 

Blend until completely smooth. Taste and adjust seasonings as desired. 

A delicious and nutritious soup packed with lean protein and vibrant vegetables, perfect for weight loss and maintaining a healthy lifestyle.

High-Protein Weight Loss Soup

tbsp avocado oil

yellow onions, chopped

tsp minced garlic

lbs ground turkey or chicken (Lean meat

chicken broth (Store-bought

tsp sea salt (Adjust

Italian seasoning

garlic powder

paprika

cayenne pepper (Adjust

tsp turmeric (optional) (For anti-inflammatory benefits)

carrots,

celery, chopped

green beans,

sweet potatoes,

cabbage, shredded

(28 oz) diced tomatoes

(14.5 oz) chickpeas, drained and rinsed

zucchini, quartered (Adjust based on preference)

fresh parsley or thyme (For garnish)

Gather all your ingredients and ensure you have a large soup pot and sharp knife ready.

Preparation

Pour avocado oil into the pot and heat on medium until shimmering.

Add chopped onions and minced garlic; sauté for 3–4 minutes until onions are translucent.

Add ground turkey or chicken, breaking it apart, and cook until no longer pink, about 5–7 minutes.

Stir in Italian seasoning, sea salt, garlic powder, paprika, and cayenne pepper.

Pour in chicken broth and stir well.

Add chopped carrots, celery, green beans, sweet potatoes, and shredded cabbage; mix well.

Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes.

Stir in chickpeas and zucchini, simmering for another 10–15 minutes until vegetables are tender.

If desired, stir in lemon juice and turmeric. Taste and adjust seasoning as needed.

Cooking

This Tuscan White Bean Soup with Meatballs is a cozy, high-protein soup made with turkey and sausage meatballs, white beans, and plenty of vegetables. Blending one can of beans creates a naturally creamy broth while leaving the rest whole adds texture—perfect for meal prep, freezing, and chilly nights.

Tuscan White Bean Soup with Meatballs

turkey

chicken

breadcrumbs (or gluten-free breadcrumbs)

onion (finely chopped)

garlic (finely chopped)

sage (finely chopped)

parsley (finely chopped)

kosher salt (and fresh black pepper)

carrots

celery (sliced)

garlic (finely minced)

thyme (chopped)

sage (chopped)

bay leaf

chicken bone broth (unsalted (or regular broth) divided)

beans

collard greens (or flat leaf kale, thinly sliced (remove stems))

kosher salt (use less

lemon juice OR Parmesan (for serving (optional))

Blend 1 can of the beans with 1 cup of the broth.

In a large bowl, combine the ground sausage, ground turkey, egg, breadcrumbs, onion, garlic, sage, parsley, salt, and black pepper. Mix gently until just combined—avoid over mixing to keep the meatballs tender.

Form meatballs, roll the mixture into 24 small meatballs (about 1–1.5 inches). *See note below for lazy way to make them

Heat a large heavy nonstick soup pot or Dutch oven over medium heat and lightly spray the skillet with oil. Add the meatballs and brown them on all sides (they do not need to be fully cooked through). Remove and set aside.

Add 1 tablespoon of olive oil, carrots, celery, and onions and reduce heat to medium-low. Cook about 5 to 8 minutes, stirring occasionally, until softened. Add the garlic, thyme, sage, and bay leaf. Cook 1 minute until fragrant.

Add the remaining chicken broth, meatballs, pureed and whole beans, salt and pepper and bring to a boil over high heat. Once boiling, reduce the heat to a simmer, cover and cook for 10 minutes. Add in the collard greens and simmer for an additional 10-12 minutes, until the meatballs are cooked through and the vegetables are tender.

Ladle the soup into bowls. Add an optional squeeze of lemon or parmesan, and some crusty bread on the side.

This was absolutely delicious! Definitely going in my rotation. Adding in blended beans is genius idea and really made the soup creamy and gave it so much body. Loved it! 

That said, as someone who is pretty seasoned in the kitchen, I have to say that the stated prep time of 20 min is grossly underestimated. It took me double that time if not a little more. It’s just not a feasible estimate. And I LOVE Gina and her recipes (my diet is almost exclusively her recipes).

Delicious, fabulous, excellent soup! I used kale in place of the collards. I would make this for anyone.

I just made this! Thank you for another wonderful soup recipe.

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The most viewed high protein soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Carrot and Red Lentil Soup

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The most viewed high protein soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine