High Protein Creamy Vegetable Soup

Indulge in the comforting, wholesome goodness of High Protein Creamy Vegetable Soup, a nutrient-packed meal that is as creamy as it is nourishing. This plant-based recipe combines an array of vibrant vegetables—like carrots, zucchini, and broccoli—with protein-rich chickpeas and a touch of unsweetened almond milk for a luscious texture without the heavy cream. Enhanced with the umami richness of nutritional yeast and a hint of lemon for brightness, this soup is elevated further by the optional addition of spirulina powder for an extra health boost. Perfectly seasoned and blended to velvety perfection, this cozy dish comes together in just 45 minutes. Whether you're looking for a hearty vegan meal or a deliciously filling soup that fits into a high-protein lifestyle, this recipe is ideal for meal prep, quick weeknight dinners, or any time you need a warm bowl of comfort.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 4-5 minutes.

Step 3

Stir in the sliced carrots, celery, zucchini, red bell pepper, and broccoli florets. Cook for another 5 minutes, stirring occasionally.

Step 4

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.

Step 5

Add the drained and rinsed chickpeas to the pot, along with the almond milk. Stir well to combine.

Step 6

Stir in the nutritional yeast, lemon juice, salt, black pepper, and spirulina powder, if using. Let it simmer for another 5 minutes.

Step 7

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.

Step 8

Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving. Enjoy your high protein creamy vegetable soup!

Nutrition Facts

Serving size	(3388.0g)

Amount per serving	% Daily Value*
Calories	1570.0

Total Fat 52.2g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 7.8g
Cholesterol 0mg	0%
Sodium 9519.5mg	0%
Total Carbohydrate 224.4g	0%
Dietary Fiber 57.4g	0%
Total Sugars 70.7g
Protein 65.2g	0%

Vitamin D 87.8IU	0%
Calcium 1179.5mg	0%
Iron 18.7mg	0%
Potassium 6065.8mg	0%

*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.

Source of Calories

Fat: 28.9%

Protein: 16.0%

Carbs: 55.1%