High-Protein Vegetable Soup
High-Protein Vegetable Soup
Broccoli, carrot, celery, and cabbage in a golden bone-broth pot — low carb and ready in 25 minutes
This high-protein vegetable soup simmers broccoli, carrot, celery, and cabbage in chicken bone broth until the vegetables stay bright like the spoonful in the photo. Each serving has 8 g of protein and 6 g net carbs.
Low carb, sugar-free, and finished in one pot.
Why you’ll love this soup
- 8g protein per serving
- Only 6g net carbs
- 95 calories
- Ready in about 25 minutes
- Bright vegetables
- One pot
Health notes
- Higher protein: Chicken bone broth instead of plain water.
- Low carb: Broccoli, celery, and cabbage over potatoes or pasta.
- Sugar-free: No sweet canned soup base.
- Light: About 95 calories per bowl.
Key element — add broccoli last
Soft stems first, florets at the end. That keeps the bright green pieces you see on the spoon.
Ingredients
Soup (4 servings)
- 6 cups chicken bone broth
- 2 cups broccoli florets
- 1 cup carrot, diced small
- 1 cup celery, sliced
- 1½ cups cabbage or leek, sliced
- ½ onion, diced
- 2 garlic cloves, minced
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or Italian seasoning
- 2 Tbsp chopped parsley
Swaps
- More protein: Stir in shredded chicken at the end.
- Zucchini: Add in the last 5 minutes.
- Vegetarian: Use a rich vegetable broth (protein will drop).
- Spicy: Add a pinch of chili flakes.
Instructions
| 1 | Sauté. Warm oil in a pot. Cook onion, celery, and carrot 4 minutes. Add garlic for 30 seconds. |
| 2 | Simmer. Pour in bone broth, cabbage, thyme, salt, and pepper. Bring to a boil, then simmer 8 minutes. |
| 3 | Add broccoli. Stir in florets and cook 4–5 minutes until tender-crisp and bright green. |
| 4 | Finish. Taste for salt. Ladle into bowls and top with parsley. |
Pro tips
- Cut the carrot small so it cooks in the 25-minute window.
- Bone broth gives the gold color and extra protein.
- Do not boil the broccoli hard or it turns dull.
- A squeeze of lemon at the table brightens the pot.
- Macros assume bone broth, not plain water.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 95 |
| Protein | 8g |
| Net carbohydrates | 6g |
| Total carbohydrates | 9g |
| Fiber | 3g |
| Total fat | 3g |
| Sodium | 620mg |
Estimates based on chicken bone broth and mixed vegetables, divided into 4 servings. Exact numbers vary with broth brand.
Variations
Chicken vegetable
Add 1 cup shredded chicken with the broccoli.
Green only
Skip carrot to drop carbs a little more.
Ginger
Add 1 tsp grated ginger with the garlic.
Blended
Puree half the pot for a thicker bowl.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Vegetables stay firmer if you undercook them slightly |
| Freezer | Up to 2 months | Broccoli softens after thawing |
| Reheat | Gentle simmer | Do not boil hard |
FAQ
Test your knowledge
5 quick questions about this vegetable soup
1. Protein per serving?
2. Net carbs per serving?
3. When do you add the broccoli?
4. About how long does this take?
5. What gives this soup most of its protein?
