11 Low Calorie High Protein Soups You Can Enjoy Guilt-Free, Gluten-Free, and Dairy-Free

Why Make This Recipe

Low-calorie and high-protein soups are great for anyone looking to eat healthily without sacrificing flavor. They are perfect for weight loss, muscle building, or simply enjoying a nutritious meal. They can fill you up without guilt. Plus, many of these soups are gluten-free and dairy-free, making them safe for those with dietary restrictions.

How to Make Low Calorie High Protein Soups

Ingredients:

• 2 cups of low-sodium chicken or vegetable broth
• 1 cup of diced chicken breast (or tofu for a plant-based option)
• 1 cup of chopped vegetables (such as spinach, carrots, or broccoli)
• 1/2 cup of lentils or beans
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste
• Optional: herbs like thyme or parsley for garnish

Directions:

1. In a large pot, bring the broth to a boil.
2. Add the diced chicken or tofu and let it cook for about 5 minutes.
3. Add the chopped vegetables and lentils or beans to the pot.
4. Stir in garlic powder, onion powder, salt, and pepper.
5. Lower the heat and let it simmer for 15-20 minutes, until the vegetables are tender.
6. Taste and adjust seasoning if needed. Serve hot.

How to Serve Low Calorie High Protein Soups

Serving your soup is simple. You can ladle it into bowls and add a sprinkle of your favorite herbs on top for an extra flavor boost. You may also enjoy it with a slice of gluten-free bread on the side if desired.

How to Store Low Calorie High Protein Soups

Store any leftover soup in an airtight container in the fridge. It can last for 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to leave some space in the container, as the soup may expand when frozen.

Tips to Make Low Calorie High Protein Soups

• Use fresh vegetables for the best flavor and nutrients.
• You can add spices like cumin or paprika for a kick.
• Blend the soup for a creamy texture without adding any dairy.
• Experiment with different proteins and vegetables to keep it fresh and exciting.

Variation

You can change the protein source to shrimp, turkey, or even chickpeas for a vegetarian option. Adding different spices or using a variety of vegetables can also add new flavors.

FAQs

Q: Can I make this soup in a slow cooker?
A: Yes, you can throw all the ingredients into a slow cooker and let it cook on low for 6-8 hours or on high for 3-4 hours.

Q: Is this soup keto-friendly?
A: Yes, this soup can be made keto-friendly by using low-carb vegetables and avoiding beans or lentils.

Q: Can I use frozen vegetables in this soup?
A: Absolutely! Frozen vegetables are convenient and can be just as nutritious as fresh ones.

Print