High-Protein Anti-Inflammatory Veggie Soup
This High-Protein Anti-Inflammatory Veggie Soup is a hearty, healing meal packed with colorful vegetables, plant-based protein, and anti-inflammatory spices like turmeric and ginger. It’s perfect for boosting immunity, supporting digestion, and staying full longer—ideal for lunch or dinner!
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 inch fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 carrots chopped
- 1 zucchini chopped
- 1 cup broccoli florets
- ½ cup chopped kale or spinach
- 1 cup cooked chickpeas or lentils for protein
- ½ cup quinoa or red lentils uncooked
- 1 14 oz can diced tomatoes
- 4 cups vegetable broth
- Salt & pepper to taste
- Juice of 1/2 lemon for finishing
- Fresh herbs for garnish parsley or cilantro
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot. Sauté onion for 3–4 minutes until soft. Add garlic and ginger, cook for another minute.
- Spice it up:
- Stir in turmeric, cumin, and paprika. Cook 30 seconds until fragrant.
- Add veggies and broth:
- Add carrots, zucchini, broccoli, quinoa (or red lentils), diced tomatoes, and broth. Bring to a boil.
- Simmer:
- Reduce heat and simmer for 20–25 minutes until vegetables and grains are tender.
- Add greens & protein:
- Stir in kale and cooked chickpeas. Simmer 5 more minutes. Season with salt, pepper, and lemon juice.
- Serve:
- Ladle into bowls and top with fresh herbs. Serve hot.
Notes
Swap quinoa with red lentils or barley if preferred.
Add tofu or tempeh cubes for even more protein.
Store in fridge for up to 4 days or freeze for 1 month.
Great for meal prep and reheats beautifully!