19 Protein Soup Recipes for Filling and Nourishing Meals

It’s that time of year again when the chill in the air has me craving something warm and nourishing. There’s just something undeniably comforting about a bowl of soup, especially when it’s packed with protein. That’s why I’ve gathered an array of delicious and satisfying protein soup recipes that not only warm you up but also keep you feeling full and satisfied for longer.

If you’re someone who loves hearty meals that nourish both your body and soul, this collection is for you. Whether you’re a busy professional, a parent on the go, or just someone looking for comfort food that doesn’t compromise on health, you’ll find plenty of options here. I’ve pulled together 19 protein-packed soup recipes that are not only high in protein but also simple to make and perfect for meal prep.

Prepare to enjoy a variety of flavors and textures that will satisfy your soup cravings while helping you stay on track with your health goals. From zesty black bean soup to creamy cauliflower and chickpea soup, you’ll discover recipes that are hearty, nutritious, and easy to whip up. Each recipe is designed to be a filling meal that you can prepare in advance, making busy weeknights much easier.

Key Takeaways

– Enjoy a variety of high-protein soups that help you stay full and satisfied, perfect for chilly days or busy evenings.

– The collection includes meal prep soups, allowing you to save time while ensuring you eat healthy all week long.

– Recipes use accessible ingredients, making it easy for you to create healthy soup recipes at home without breaking the bank.

– Each soup is designed to be comforting, giving you that warm feeling while being rich in protein and nutrients.

– Discover new flavors and combinations, from spicy to creamy, enhancing your meal rotation with nutritious broth recipes.

1. Spicy Black Bean Protein Soup

Craving something hearty and packed with flavor? This Spicy Black Bean Protein Soup is just what you need! It’s a perfect balance of spicy and savory, ideal for warming you up on chilly days.

Loaded with protein and fiber from black beans, this soup is not only filling but also heart-healthy. The cumin, smoked paprika, and jalapeños add a zesty kick that will excite your taste buds while delivering nutritious benefits. Plus, it’s super easy to make in just 30 minutes, making it perfect for quick dinners or meal prep. Don’t forget to garnish with fresh avocado and cilantro for an extra burst of flavor!

Ingredients:
– 2 cans black beans (rinsed and drained)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, diced
– 1 tsp cumin
– 1 tsp smoked paprika
– 4 cups vegetable broth
– Salt and pepper to taste
– Avocado and cilantro for garnish

Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add jalapeño, cumin, and smoked paprika, cooking for an additional minute.
3. Stir in black beans and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Use an immersion blender to blend until smooth (or blend in batches), then season with salt and pepper.
5. Serve hot, garnished with avocado and cilantro.

– Adjust the spice level by adding more or less jalapeño.
– This soup freezes well; portion and store for quick meals later.

FAQs:
– Can I use dried black beans? Yes, cook them beforehand and adjust the broth quantity.
– What can I add for extra toppings? Consider adding vegan sour cream or shredded cheese alternatives.

2. Creamy Cauliflower and Chickpea Soup

Looking for a comforting yet nutritious soup? This Creamy Cauliflower and Chickpea Soup is a delightful choice! It’s smooth and flavorful, perfect for a cozy night in.

With its velvety texture and protein-rich chickpeas, this soup is both satisfying and nourishing. The garlic and spices create a warm aroma, while the saffron adds a touch of luxury. Plus, it’s so easy to prepare, and you can even enjoy it cold on warm days. Pair it with some toasted bread for a complete meal!

Ingredients:
– 1 head cauliflower, chopped
– 1 can chickpeas, rinsed and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– A pinch of saffron
– Salt and pepper to taste
– Olive oil for drizzling

Instructions:
1. In a large pot, heat olive oil over medium heat and sauté onions and garlic until fragrant.
2. Add cauliflower and chickpeas, stirring for a few minutes.
3. Pour in vegetable broth and add saffron, bringing the mixture to a boil. Reduce heat and simmer until the cauliflower is tender.
4. Blend the soup until smooth with an immersion blender, adjusting seasoning as necessary.
5. Serve warm, drizzled with a little olive oil.

– For a richer flavor, roast the cauliflower before adding it to the soup.
– Top with fresh herbs like parsley for an extra burst of freshness.

FAQs:
– Can I make this ahead of time? Yes, it stores well in the fridge for up to 3 days.
– How can I add more flavor? Consider adding lemon juice or nutritional yeast for extra richness.

Weeknight meals don’t have to be boring. This Creamy Cauliflower and Chickpea Soup proves you can get silky, comforting texture with protein-packed ingredients. It’s easy, nourishing, and totally share-worthy—protein soup recipes you’ll actually crave on cold nights.

3. Hearty Lentil and Spinach Soup

Feeling like you need a nutritious boost? This Hearty Lentil and Spinach Soup is packed with goodness! It’s not only colorful but also incredibly satisfying, perfect for any time of year.

Lentils are rich in protein and iron, making this soup both filling and nourishing. The vibrant spinach adds a fresh touch, while the spices create a warming effect—perfect for chilly days or when you’re feeling under the weather. It’s meal prep-friendly, as it freezes beautifully and tastes even better the next day. Enjoy it with whole-grain bread for a fulfilling meal!

Ingredients:
– 1 cup lentils (green or brown)
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cups vegetable broth
– 4 cups fresh spinach
– 2 tsp thyme
– Salt and pepper to taste

Instructions:
1. In a large pot, cook onion, carrots, and celery until softened.
2. Add lentils, vegetable broth, and thyme. Bring to a boil, then simmer until lentils are tender, about 25 minutes.
3. Stir in fresh spinach and cook until wilted, about 2 minutes.
4. Season with salt and pepper to taste.
5. Serve warm with whole-grain bread.

– Use different lentil varieties for unique flavors and textures.
– Add a squeeze of lemon juice for brightness.

FAQs:
– Is this recipe gluten-free? Yes! All ingredients are naturally gluten-free.
– Can I add other vegetables? Absolutely! Carrots and zucchini work great.

4. Thai Coconut Tofu Soup

Want to bring a taste of the tropics to your dinner table? This Thai Coconut Tofu Soup is your answer! It’s creamy, tangy, and bursting with flavor, perfect for a quick weeknight meal.

The luscious coconut milk pairs beautifully with protein-rich tofu, while the vibrant flavors of lemongrass and ginger transport you to a Thai bistro. Not only is it delicious, but it’s also packed with nutrients, making it a nourishing choice that you can whip up in under 30 minutes!

Ingredients:
– 1 block firm tofu, cubed
– 2 cups vegetable broth
– 1 can coconut milk
– 1 stalk lemongrass, chopped
– 1-inch piece ginger, minced
– Juice of 1 lime
– 2 cups mixed vegetables (bell peppers, carrots)
– Fresh cilantro for garnish

Instructions:
1. In a pot, heat vegetable broth and add lemongrass and ginger, simmering for 5 minutes.
2. Stir in coconut milk and mixed vegetables, bringing the mixture back to a simmer.
3. Add cubed tofu and lime juice, cooking for an additional 5 minutes.
4. Serve hot, garnished with fresh cilantro.

– For extra spice, add Thai red curry paste to the broth.
– You can substitute tofu for chickpeas for a different protein source.

FAQs:
– Can I make this soup ahead of time? Yes, but it’s best served fresh to enjoy the flavors.
– Is coconut milk healthy? It contains good fats and is great for energy but consume in moderation.

Fun fact: One bowl of Thai Coconut Tofu Soup can deliver 15-20g of protein. It’s one of the tastiest protein soup recipes you can whip up in under 30 minutes.

5. Roasted Tomato and White Bean Soup

Looking for a comforting classic? This Roasted Tomato and White Bean Soup is the answer! The sweet, caramelized tomatoes combined with creamy white beans create a delightful fusion of flavors.

Perfect for dipping crusty bread or enjoying as a light lunch, this soup is as comforting as it is delicious. Garnishing it with fresh basil elevates both the flavor and aroma, making it a lovely choice for any occasion.

Ingredients:
– 4 cups ripe tomatoes, halved
– 1 can white beans, rinsed and drained
– 2 cloves garlic, minced
– 1 onion, chopped
– 4 cups vegetable broth
– Salt, pepper, and fresh basil for garnish

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the halved tomatoes on a baking sheet for about 20 minutes until caramelized.
3. In a pot, sauté onion and garlic until fragrant.
4. Add roasted tomatoes and white beans to the pot, stirring in vegetable broth. Simmer for 10 minutes.
5. Blend until smooth and season with salt and pepper. Serve garnished with basil.

– Use different types of tomatoes for varied flavors.
– Add a splash of balsamic vinegar for an extra tang.

FAQs:
– Is this soup vegan? Yes, all plant-based ingredients!
– Can I make it in a slow cooker? Yes, combine all ingredients and cook on low for 6 hours.

6. Moroccan-Spiced Carrot and Chickpea Soup

Craving something exotic and flavorful? This Moroccan-Spiced Carrot and Chickpea Soup will take your taste buds on a journey! The sweet and earthy carrots, combined with aromatic spices, create a comforting bowl of goodness.

Packed with protein-rich chickpeas, this soup is wholesome and hearty. It’s perfect for meal prep as it stores well and the flavors deepen upon reheating. Serve it with a dollop of yogurt for an extra layer of creaminess!

Ingredients:
– 4 cups carrots, chopped
– 1 can chickpeas, rinsed and drained
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 tsp cinnamon
– 1 tsp cumin
– 1 tsp coriander
– Salt and pepper to taste
– Fresh cilantro for garnish

Instructions:
1. In a pot, sauté onion and garlic until softened.
2. Add carrots, chickpeas, and spices, cooking for about 5 minutes.
3. Pour in vegetable broth and bring to a boil, then simmer for 20 minutes until carrots are tender.
4. Use an immersion blender to puree until desired consistency.
5. Serve hot, garnished with fresh cilantro and yogurt if desired.

– Adjust the spices to your taste; add chili for a kick!
– Pair with crusty bread for a filling meal.

FAQs:
– Is it spicy? The spices are warm, but you can adjust them according to your preference.
– Can I use frozen carrots? Yes, frozen carrots work well in this recipe.

7. Creamy Potato and Pea Soup

Craving something creamy and comforting? This Creamy Potato and Pea Soup is the perfect solution! Potatoes create a soothing base, while peas add a touch of sweetness and a healthy protein kick.

This soup is easy to prepare and is delicious whether you enjoy it smooth or chunky. Add a splash of lemon juice to brighten the flavors, making it a go-to for weeknight meals!

Ingredients:
– 3 cups potatoes, peeled and diced
– 2 cups peas (fresh or frozen)
– 1 onion, diced
– 3 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper to taste
– Lemon juice for garnish

Instructions:
1. In a pot, sauté onion until translucent.
2. Add potatoes and broth, bringing to a boil. Simmer until potatoes are tender, about 15 minutes.
3. Stir in peas and coconut milk, cooking for an additional 5 minutes.
4. Blend until smooth or leave it chunky according to preference.
5. Season with salt, pepper, and a splash of lemon juice before serving.

– Top with fresh herbs like dill or chives for added freshness.
– Serve with whole-grain crackers as a snack!

FAQs:
– Can I make this soup thicker? Yes, simply blend longer or add less broth.
– Is this recipe gluten-free? Yes, it’s completely gluten-free!

8. Vegetable and Quinoa Soup

Looking for a nutrient-dense meal? This Vegetable and Quinoa Soup is an excellent choice! It’s packed with colorful veggies and quinoa, which adds a delightful crunch and a protein boost.

This vibrant soup is visually appealing and allows you to use any vegetables you have on hand, making it perfect for cleaning out the fridge! It’s a great way to enjoy a wholesome meal any day of the week.

Ingredients:
– 1 cup quinoa, rinsed
– 1 onion, diced
– 2 cups mixed vegetables (bell peppers, zucchini, kale)
– 4 cups vegetable broth
– 1 tsp Italian seasoning
– Salt and pepper to taste

Instructions:
1. In a pot, sauté onion until soft.
2. Add mixed vegetables and stir for 5 minutes.
3. Pour in vegetable broth and quinoa, bringing to a boil.
4. Reduce heat and simmer for 25 minutes until quinoa is cooked.
5. Season with salt, pepper, and Italian seasoning before serving.

– Switch up the vegetables based on seasonality.
– Add a splash of lemon juice for brightness.

FAQs:
– Can I make this soup in advance? Yes, it stores well for up to 4 days in the fridge.
– Is quinoa gluten-free? Yes, quinoa is a gluten-free grain.

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9. Curried Sweet Potato and Red Lentil Soup

Craving something warm and cozy? This Curried Sweet Potato and Red Lentil Soup will hit the spot! The natural sweetness of sweet potatoes pairs perfectly with protein-packed red lentils, creating a comforting dish.

The warm spices of curry powder tie everything together, making this soup perfect for meal prep. It freezes well and tastes even better as the flavors meld. Top it with a dollop of coconut yogurt for an extra creamy touch!

Ingredients:
– 2 sweet potatoes, cubed
– 1 cup red lentils
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 tbsp curry powder
– Salt and pepper to taste
– Coconut yogurt for garnish

Instructions:
1. In a pot, sauté onion and garlic until fragrant.
2. Add sweet potatoes, lentils, and curry powder, stirring for a few minutes.
3. Pour in vegetable broth, bringing to a boil. Simmer until sweet potatoes and lentils are tender (about 25 minutes).
4. Blend until smooth and season with salt and pepper.
5. Serve hot, garnished with coconut yogurt.

– Adjust the curry powder to your spice preference.
– Top with cilantro for an added flavor boost.

FAQs:
– Is this soup spicy? It has a mild spice, but you can add more curry if you like it hotter.
– Can I use different potatoes? Yes, any type of potato will work.

10. Green Pea and Mint Soup

Want something refreshing and light? This Green Pea and Mint Soup is a delightful option! Made with fresh or frozen peas and aromatic mint, it’s wonderful for any season.

You can enjoy it chilled in the summer or warm during winter—either way, it’s absolutely delicious! A sprinkle of toasted seeds adds a delightful crunch, making each bite enjoyable.

Ingredients:
– 4 cups green peas (fresh or frozen)
– 1 onion, diced
– 3 cups vegetable broth
– A handful of fresh mint leaves
– Salt and pepper to taste
– Toasted seeds for garnish

Instructions:
1. In a pot, sauté onion until soft.
2. Add green peas and broth, bringing to a boil.
3. Simmer for about 5 minutes.
4. Blend with mint leaves until smooth.
5. Season with salt and pepper, and serve garnished with toasted seeds.

– For a creamier texture, add a splash of coconut milk.
– Use fresh herbs for a brighter flavor.

FAQs:
– Can I serve it cold? Yes, it’s delicious chilled too!
– Is it vegan? Absolutely! All ingredients are plant-based.

11. Root Vegetable and Barley Soup

Craving something hearty and wholesome? This Root Vegetable and Barley Soup is perfect for you! It’s comforting, filling, and ideal for those chilly evenings.

Barley adds a delightful chewiness, while root vegetables like carrots and parsnips contribute natural sweetness and nourishment. This recipe is excellent for meal prep since the flavors deepen over time, making it even more delicious the next day. Enjoy it with crusty bread or a side salad for a complete meal!

Ingredients:
– 1 cup barley
– 2 cups diced root vegetables (carrots, parsnips, turnips)
– 1 onion, diced
– 4 cups vegetable broth
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:
1. In a pot, sauté onion and garlic until soft.
2. Add root vegetables and barley, cooking for about 5 minutes.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer for about 30 minutes until barley is tender.
5. Season with salt and pepper before serving.

– Experiment with different root vegetables for unique flavors.
– Top with fresh herbs for added freshness.

FAQs:
– Is barley gluten-free? No, barley contains gluten.
– Can I use broth instead of water? Yes, broth adds more flavor!

12. Coconut and Lentil Soup with Spinach

Craving something rich and creamy? This Coconut and Lentil Soup with Spinach is a must-try! The velvety coconut milk combined with protein-packed lentils creates a delightful dish that’s both comforting and nutritious.

It’s a one-pot wonder, making it perfect for easy weeknight dinners or meal prep. Serve it with a squeeze of lime for an extra zesty kick!

Ingredients:
– 1 cup red lentils
– 1 can coconut milk
– 3 cups vegetable broth
– 2 cups spinach
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lime for garnish

Instructions:
1. In a pot, sauté onion and garlic until fragrant.
2. Add lentils, coconut milk, and vegetable broth; bring to a boil.
3. Reduce heat and simmer for 20 minutes until lentils are cooked.
4. Stir in spinach and cook until wilted.
5. Season with salt, pepper, and serve garnished with lime.

– For a spicier kick, add red pepper flakes.
– Use fresh herbs like cilantro for extra flavor.

FAQs:
– Can I use green lentils? Yes, just adjust cooking time accordingly.
– Is this soup filling? Yes, it’s packed with protein and fiber!

Fun fact: 1 cup of red lentils packs about 18 grams of protein, turning this coconut and lentil soup into one of the protein soup recipes. One pot, creamy coconut milk, and spinach mean weeknight dinners that nourish body and soul with minimal effort.

13. Zucchini and Basil Soup

Looking for a light and fresh dish? This Zucchini and Basil Soup is perfect for summer! Zucchini is low in calories yet rich in nutrients, and combined with fragrant basil, it creates a delightful flavor combo.

It’s an ideal way to use up an abundance of garden zucchinis. This soup is easy to prepare and makes a lovely starter or light lunch option. Don’t forget to drizzle with olive oil for a finishing touch!

Ingredients:
– 4 cups zucchini, diced
– 1 onion, diced
– 3 cups vegetable broth
– A handful of fresh basil
– Salt and pepper to taste
– Olive oil for drizzling

Instructions:
1. In a pot, sauté onion until soft.
2. Add zucchini and cook for about 5 minutes.
3. Pour in vegetable broth and bring to a simmer. Cook for an additional 10 minutes.
4. Blend until smooth with basil, then adjust seasoning.
5. Serve with a drizzle of olive oil.

– Use fresh basil for the best flavor.
– Add a splash of lemon for brightness.

FAQs:
– Can I use frozen zucchini? Yes, but fresh tastes best!
– Is this recipe vegan? Yes, it’s completely plant-based!

14. Red Pepper and Potato Soup

Craving something creamy and flavorful? This Red Pepper and Potato Soup delivers! The roasted red peppers add a sweet depth, pairing beautifully with hearty potatoes.

This soup is perfect for dipping or enjoying solo, packed with vitamins and nutrients to keep you energized. It’s easy to prepare and sure to become a household favorite! Top with croutons for an extra crunch!

Ingredients:
– 2 cups roasted red peppers (jarred or fresh)
– 3 cups potatoes, diced
– 1 onion, diced
– 4 cups vegetable broth
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:
1. In a pot, sauté onion and garlic until fragrant.
2. Add potatoes and vegetable broth, bringing to a boil.
3. Cook until potatoes are tender, about 15 minutes.
4. Stir in roasted red peppers and blend until smooth.
5. Season with salt and pepper and serve hot.

– Garnish with fresh herbs like parsley or basil.
– For a spicier version, add red pepper flakes.

FAQs:
– Can I make this soup in advance? Yes, it keeps well in the fridge for up to 3 days.
– Is it gluten-free? Yes, all ingredients are gluten-free!

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15. Butternut Squash and Apple Soup

Want to enjoy the perfect blend of sweetness and warmth? This Butternut Squash and Apple Soup is just what you need! Packed with vitamins, the butternut squash complements the apples, creating a comforting dish.

The addition of warming spices like cinnamon and nutmeg elevates it to a whole new level. It’s fantastic for meal prep and freezes beautifully. Top it with walnuts for a delightful crunch!

Ingredients:
– 2 cups butternut squash, diced
– 1 apple, peeled and diced
– 1 onion, diced
– 4 cups vegetable broth
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– Salt and pepper to taste
– Walnuts for garnish

Instructions:
1. In a pot, sauté onion until soft.
2. Add butternut squash, apple, and spices, cooking for 5 minutes.
3. Pour in vegetable broth and bring to a boil.
4. Simmer until squash is tender (about 20 minutes).
5. Blend until smooth and season with salt and pepper, garnishing with walnuts.

– Add a splash of apple cider for added sweetness.
– Make it creamier by adding coconut milk.

FAQs:
– Is it sweet? Yes, the apples add natural sweetness.
– Can I use frozen squash? Yes, just adjust cooking time accordingly.

16. Miso Soup with Tofu and Seaweed

Craving a taste of Japan? This Miso Soup with Tofu and Seaweed is what you need! Miso paste offers a rich umami flavor, while tofu provides protein, and seaweed adds a unique texture that’s hard to resist.

This soup is quick to prepare and can be enjoyed any time of day, making it a versatile option. Pair it with steamed rice for a complete meal!

Ingredients:
– 1/4 cup miso paste
– 4 cups vegetable broth
– 1 block firm tofu, cubed
– 1 sheet nori, cut into strips
– 2 green onions, sliced
– Salt to taste

Instructions:
1. In a pot, heat vegetable broth until simmering.
2. Whisk in miso paste until dissolved.
3. Stir in tofu and nori, cooking for an additional 5 minutes.
4. Serve garnished with green onions.

– Adjust miso to taste for desired saltiness.
– Add vegetables like mushrooms or spinach for extra nutrition.

FAQs:
– Is this soup gluten-free? Check your miso paste; some contain wheat.
– Can I use other types of tofu? Yes, silken tofu works well too!

17. Carrot and Ginger Soup

Looking for a vibrant and flavorful dish? This Carrot and Ginger Soup is just what you need! With natural sweetness from carrots and a zesty kick from ginger, this soup is both comforting and delicious.

It’s perfect as a light lunch or an appetizer before dinner. The bright orange color is sure to lift your spirits, and the health benefits of ginger are a fantastic bonus! Drizzle with coconut milk for a creamy finish.

Ingredients:
– 4 cups carrots, diced
– 1 onion, diced
– 1-inch piece ginger, minced
– 4 cups vegetable broth
– 1 can coconut milk
– Salt and pepper to taste

Instructions:
1. In a pot, sauté onion and ginger until fragrant.
2. Add carrots and broth, bringing to a boil.
3. Simmer until carrots are tender (about 15 minutes).
4. Blend until smooth and stir in coconut milk.
5. Season with salt and pepper before serving.

– Top with sesame seeds for added texture.
– Serve warm or chilled, depending on your preference.

FAQs:
– Is this soup spicy? It has a mild ginger flavor.
– Can I add other vegetables? Yes, any root vegetable blends well.

18. Mushroom and Barley Soup

Craving something rich and hearty? This Mushroom and Barley Soup is a perfect choice! The earthiness of mushrooms adds depth, while barley provides a satisfying texture and a boost of protein.

This soup is ideal for cozy dinners and can easily be made in large batches for leftovers. Pair it with a fresh salad for a complete meal!

Ingredients:
– 2 cups mushrooms, sliced
– 1 cup barley
– 1 onion, diced
– 4 cups vegetable broth
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:
1. In a pot, sauté onion and garlic until fragrant.
2. Add mushrooms, cooking until softened.
3. Stir in barley and vegetable broth, bringing to a boil.
4. Reduce heat and simmer for about 30 minutes until barley is tender.
5. Season with salt and pepper before serving.

– Use a mix of mushroom varieties for enhanced flavor.
– Add a splash of soy sauce for extra umami.

FAQs:
– Is barley gluten-free? No, barley contains gluten.
– Can I use quinoa instead? Yes, just adjust cooking times.

19. Pea and Mint Soup with Croutons

Want a light and refreshing meal? This Pea and Mint Soup with Croutons is delightful! The combination of sweet peas and fresh mint creates a vibrant dish that’s bursting with flavor.

Perfect as a starter or a light lunch, this soup can be served warm or cold. Topping it with homemade croutons adds an enjoyable crunch, making every bite a treat!

Ingredients:
– 4 cups peas (fresh or frozen)
– 1 onion, diced
– 3 cups vegetable broth
– A handful of fresh mint leaves
– Salt and pepper to taste
– Croutons for garnish

Instructions:
1. In a pot, sauté onion until soft.
2. Add peas and broth, bringing to a boil.
3. Simmer for about 5 minutes.
4. Blend with mint leaves until smooth.
5. Season with salt and pepper, and serve garnished with croutons.

– For a creamier texture, add a splash of coconut milk.
– Use fresh herbs for a brighter flavor.

FAQs:
– Can I serve it cold? Yes, it’s delicious chilled too!
– Is it vegan? Absolutely! All ingredients are plant-based.

Conclusion

These 19 protein soup recipes provide a delicious and nourishing way to meet your dietary needs while enjoying comforting meals.

Whether you prefer a spicy kick or a creamy texture, there’s something here for everyone. So grab your ingredients and give these recipes a try; your taste buds and your body will thank you!