What can I add to soup for more protein?

You can boost the protein in your soups easily without changing their flavor. Try adding: Legumes like lentils, chickpeas, or black beans. Cooked quinoa or barley for a complete protein source. Greek yogurt for creaminess and extra protein. Tofu or tempeh in plant-based soups. Shredded chicken or turkey for a lean boost. These add-ins make your high protein soup recipes more filling and nutrient-rich while keeping them low in fat and calories.

Are soups good for protein?

Yes! Soups are an excellent way to include more protein in your diet. They’re versatile, easy to digest, and can be customized with ingredients that fit your dietary goals. Whether you’re aiming for weight loss, muscle repair, or balanced nutrition, high protein soup recipes help you stay full and energized for longer periods while keeping calorie intake under control.

How to make soup high protein for weight loss?

To make your soup high in protein and suitable for weight loss: Use lean proteins like chicken, turkey, or tofu. Add fiber-rich veggies such as spinach, kale, or carrots. Choose low-sodium or bone broth as your base. Avoid heavy cream—blend beans, lentils, or Greek yogurt for texture instead. Keep portions balanced—around 300 calories per bowl. Following these steps makes your high protein soup recipes ideal for weight management while keeping them flavorful and hearty.

High Protein Soup Recipes – 7 Powerful & Healthy Ways

Description

These high protein soup recipes are warm, hearty, and balanced — combining Moroccan spices with California’s fresh produce. Each bowl delivers lean protein, fiber, and flavor for a meal that’s satisfying, energizing, and easy to make.

Ingredients

Scale

1 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 carrot, diced

1 celery stalk, diced

4 cups low-sodium chicken or vegetable broth

1 cup cooked lentils or chickpeas

1/2 cup cooked quinoa

1 tsp cumin

1/4 tsp turmeric

Salt and pepper, to taste

Fresh herbs (cilantro, parsley)

Lemon juice (for serving)

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Instructions

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

2. Add onion, garlic, carrot, and celery. Sauté 5 minutes until fragrant.

3. Stir in cumin, turmeric, salt, and pepper.

4. Pour in broth, lentils, and quinoa. Bring to a simmer.

5. Reduce heat and cook 20 minutes, allowing flavors to blend.

6. Finish with lemon juice and garnish with fresh herbs before serving.

Notes

You can swap chicken broth for bone broth for extra protein.

For a creamy texture, blend half the soup and mix it back in.

Store leftovers up to 4 days in the fridge or 3 months in the freezer.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup, High Protein, Healthy Recipes
Method: Stovetop
Cuisine: Moroccan-California Fusion

Nutrition

Serving Size: 1 bowl (about 350g)
Calories: 280
Sugar: 5g
Sodium: 320mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 8g
Protein: 25g
Cholesterol: 20mg