Description
A hearty low carb high protein soup that’s perfect for busy weeks, packed with flavor and nutrition.
Ingredients
Scale
- 4 cups low-sodium chicken or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mixed vegetables (like spinach, zucchini, and bell peppers)
- 1 cup cooked protein (chicken, beans, or tofu)
- 1 teaspoon dried herbs (thyme or oregano)
- Salt and pepper to taste
- Optional: chili flakes for heat
Instructions
- In a large pot, heat a splash of olive oil over medium heat until it shimmers.
- Add the onions, cooking until they’re soft and starting to caramelize at the edges.
- Stir in the garlic and cook for about 30 seconds, allowing the aroma to turn sweet and fragrant.
- Pour in the broth and bring it to a simmer.
- Add the mixed vegetables and cooked protein, stirring to combine.
- Sprinkle in the dried herbs, along with salt and pepper to taste.
- Allow the soup to gently simmer for 15-20 minutes until the veggies are tender but still vibrant.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil for added richness.
Notes
For the best flavor, prepare ahead of time as the soup’s flavor improves overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg