Name: High-Protein Weight Loss Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 tbsp avocado oil; 2 large yellow onions, chopped; 4 tsp minced garlic; 4 lbs ground turkey or chicken (lean meat for high protein content); 16 cups chicken broth (store-bought or homemade); 4 tsp sea salt (adjust to taste); 4 tbsp Italian seasoning; 4 tsp garlic powder; 2 tsp paprika; ½ tsp cayenne pepper (adjust to taste); 1 large lemon juice (optional, for added brightness); 1 tsp turmeric (optional, for anti-inflammatory benefits); 4 cups carrots, peeled and chopped; 2 cups celery, chopped; 2 cups green beans, cut into 2-inch pieces; 4 cups sweet potatoes, peeled and cubed; 3 cups cabbage, shredded; 2 cans (28 oz each) diced tomatoes; 2 cans (14.5 oz each) chickpeas, drained and rinsed; 2–3 cups zucchini, quartered (adjust based on preference); Fresh parsley or thyme, to taste

Ingredients

4 tbsp avocado oil

2 large yellow onions, chopped

4 tsp minced garlic

4 lbs ground turkey or chicken (lean meat for high protein content)

16 cups chicken broth (store-bought or homemade)

4 tsp sea salt (adjust to taste)

4 tbsp Italian seasoning

4 tsp garlic powder

2 tsp paprika

½ tsp cayenne pepper (adjust to taste)

1 large lemon juice (optional, for added brightness)

1 tsp turmeric (optional, for anti-inflammatory benefits)

4 cups carrots, peeled and chopped

2 cups celery, chopped

2 cups green beans, cut into 2-inch pieces

4 cups sweet potatoes, peeled and cubed

3 cups cabbage, shredded

2 cans (28 oz) diced tomatoes

2 cans (14.5 oz) chickpeas, drained and rinsed

2–3 cups zucchini, quartered (adjust based on preference)

Fresh parsley or thyme (to taste, for garnish)

Instructions

Step 1: Gather all your ingredients and prepare a large soup pot and a sharp knife.

Step 2: Heat avocado oil in the pot over medium heat until shimmering.

Step 3: Add chopped onions and minced garlic to the pot; sauté for 3–4 minutes until onions become translucent.

Step 4: Add the ground turkey or chicken, breaking it apart as you cook until it’s no longer pink, about 5–7 minutes.

Step 5: Stir in the Italian seasoning, sea salt, garlic powder, paprika, and cayenne pepper to evenly coat the meat and aromatics.

Step 6: Pour in the chicken broth and stir well to combine all ingredients.

Step 7: Add carrots, celery, green beans, sweet potatoes, and shredded cabbage; mix everything thoroughly.

Step 8: Bring the soup to a boil, then reduce heat to low, cover, and let it simmer for about 20 minutes.

Step 9: Stir in chickpeas and zucchini, then continue simmering for another 10–15 minutes until all vegetables are tender.

Step 10: If using, stir in lemon juice and turmeric. Taste the soup and adjust seasoning as needed.

Step 11: Serve hot, garnished with fresh parsley or thyme according to your preference.

Tips & Variations

Use bone broth instead of chicken broth for extra nutrients and richer flavor.

Replace ground turkey with lean ground chicken or even lean ground beef if preferred.

Add spinach or kale in the last 5 minutes for an extra boost of greens.

For spicier heat, increase cayenne pepper or add a pinch of crushed red pepper flakes.

To make this soup vegetarian, omit meat and use vegetable broth, adding extra chickpeas or beans for protein.

FAQs

Can I use frozen vegetables for this soup?

Yes, frozen vegetables like green beans, carrots, and zucchini can be used. Just add them later in the cooking process as they require less time to cook than fresh.

Is this soup suitable for meal prep?

Absolutely. This soup keeps well and tastes even better the next day, making it a convenient and healthy option for meal prepping throughout the week.