Description
A collection of healthy, low-calorie, high-protein soups that are gluten-free and dairy-free, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cooked chicken breast, shredded (or a plant-based alternative)
- 1 cup canned chickpeas, rinsed and drained
- 4 cups vegetable or chicken broth, low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Toss in the sliced carrots, chopped celery, diced bell pepper, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
- Stir in the shredded chicken (or chickpeas) and pour in the broth. Add dried thyme, paprika, salt, and pepper. Bring the soup to a gentle boil.
- Lower the heat and let it simmer for about 15-20 minutes.
- Taste the soup and adjust the seasoning if needed.
- Ladle the soup into bowls and enjoy!
Notes
Serve hot and garnish with fresh herbs for extra flavor. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 50mg