7 protein soups to start the week

Look at how to prepare tasty and nutritious options for every day

It is possible to prepare recipes of soups rich in protein to start the week with more energy and health. Using simple ingredients, they help to strengthen the muscles, extinguish longer and offer the nutrients necessary for the correct functioning of the body. In addition, they are light, tasty and ideal options for the coldest days, contributing to a balanced diet since the beginning of the week.

So take a look at 7 soups rich in protein to start the week!

Quinoa soup with vegetables

Ingredients

• 2 cups of quinoa tea
• 2 tablespoons of olive oil
• 3 chopped garlic cloves
• 1 chopped onion
• 1 diced carrot
• 2 potatoes cubes
• 1 cup of chopped garlic
• 1/2 cubed cut chayote
• 2 cubes tomatoes
• 1.8 l of hot water
• Salt, ground black pepper, parsley and chives cut to taste

Methods of preparation

In a pan, heat the olive oil over medium heat and brown the garlic, onion and leeks for 5 minutes. Add the carrot, the potatoes, the chayote, the tomatoes and bright for another 2 minutes over low heat. Add water and quinoa and mix. Season with salt and black pepper and cook for about 20 minutes or until the vegetables are soft. Turn off the fire and add the parsley and chives. Mix and leave the pan covered for 3 minutes before serving.

Mated beef soup with courgettes and potatoes

Ingredients

• 300 g of minced meat
• 2 cubcies with cubes
• 1 diced potatoes
• 2 Accardati garlic cloves
• 1 chopped onion
• 1 tablespoon of olive oil
• Rooms and black pepper ground to taste
• Cooking water

Methods of preparation

In a pan, heat the olive oil over medium heat and brown the garlic and onion until golden brown. Then add the minced meat and brown until it loses the reddish color. Add the courgettes and potatoes and brown for another 3 minutes. Season with salt and black pepper and then cover all the ingredients with water. Cook the soup until all vegetables are soft. Turn off the fire and serve later.

Chicken soup with vegetables

Ingredients

• 400 g of diced chicken breast
• 2 cups of tomato paste tea
• 1 chopped onion
• 2 Accardati garlic cloves
• Salt, ground black pepper and chopped parsley to taste
• 1 tablespoon of olive oil
• 1 carrot cut into stripes
• 1 eggplant cubes
• 1 diced potatoes
• Hot water

Methods of preparation

In a container, season the chicken cubes with salt and black pepper. In a pan, heat the olive oil over medium heat and brown the garlic and onion until golden brown. Add the chicken and brown until golden brown. Add the potato, the aubergines, the carrot and the tomato pulp. Mix and add hot water until it covers all the ingredients. Cover the pan and cook for 20 minutes. Serve the soup with the parsley.

Meat soup

Ingredients

• 500 g of diced ducks
• 4 tablespoons of olive oil
• 1 chopped onion
• 2 chopped tomatoes
• 2 tablespoons of tomato sauce
• 2 l of broth meat
• 200 g of chopped pod
• 1 diced carrot
• 1 cup of fresh frozen pea
• 2 diced potatoes
• 1 CHAYOT SBUCCIO AND DAINI
• Rooms and black pepper ground to taste

Methods of preparation

In a pressure cooker, heat the olive oil over medium heat and brown the onion until it is a dry. Add the meat and the season with salt and black pepper. Fry the meat until golden brown. Add tomatoes and tomato sauce and mix. Add the broth and cover the pan. Cook over low heat for 20 minutes after starting the pressure. Turn off the heat, wait for the pressure to leave and open the pan. Return it over low heat, add the vegetables and cook with the semi-stump pan until the vegetables are soft. Row salt and black pepper. Serve later.

Chickpea soup with grated chicken

Ingredients

• 1 cup of tea chickpeas
• 300 g of boiled and grated chicken breast
• 1 chopped onion
• 2 Accardati garlic cloves
• 1 diced carrot
• 1 chopped tomato
• 1 tablespoon of olive oil
• 1 teaspoon of turmeric
• 1/2 teaspoon of ground pepper
• 1/2 teaspoon of cumin powder
• 1.2 l of hot vegetable broth
• Parsley and chopped salt to taste
• Waterfall

Methods of preparation

In a container with water, dip the chickpeas for at least 8 hours. Drain, wash and set aside. In a pressure cooker, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the tomato and carrot, brown for 2 minutes. Then add the chickpeas, turmeric, cumin and salt. Mix well and add the hot vegetable broth. Cover the pan and cook for 20 minutes after taking pressure. Turn off the heat, wait for the pressure to leave and open the pan. Add the grated chicken and cook for another 5 minutes over medium heat, with the semi -permanent pan. Ends with parsley and serves very hot.

Spicy lentil soup with vegetables

Ingredients

• 1 cup of lentil tea
• 1 tablespoon of olive oil
• 1 chopped onion
• 2 wedges of chopped garlic
• 1 sliced ​​carrot
• 2 diced potatoes
• 1 pepper Diced red
• 2 leather without seeds without seeds and chopped
• 1 teaspoon of spicy paprika
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of turmeric
• 1 l of hot vegetable broth
• Rooms and black pepper ground to taste
• Chopped chives to finish

Methods of preparation

Wash the lentil well and set aside. In a large pan, heat the olive oil over medium heat and brown the onion until it is a dry. Add garlic, carrots, peppers and potatoes, jumping for about 5 minutes. Add the tomatoes and cook until they start crumbling. Add the lentils, the spicy paprika, the cumin and turmeric, mixes well to wrap the flavors. Add the hot vegetable broth and mix. Season with salt and black pepper. Cook over medium heat for about 30-35 minutes or until lentils and vegetables are soft. Adjust the spices and, in the end, sprinkle with chives before serving.

Chicken soup with broccoli

Ingredients

• 1 chicken breast cubes
• 1 cup of chopped tea
• 2 cups of broccoli tea
• 1 chopped tomato
• 1 l of hot water
• 1 chopped onion
• 2 Accardati garlic cloves
• 1 tablespoon of olive oil
• Rooms and black pepper ground to taste

Methods of preparation

In a pressure cooker, heat the olive oil over medium heat and brown the garlic and onion until golden brown. Add the chicken and brown for about 3 minutes. Then add the broccoli, celery and tomato and jump for another 2 minutes. Season with salt and black pepper and mix well. Add the water, cover the pan and cook for 25 minutes after the pressure start. Turn off the heat, wait for the pressure to come out, open the pan and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.