Hearty Cottage Cheese Vegetable Soup
A quick and nourishing vegetarian soup, packed with vegetables and high in protein from cottage cheese, perfect for a low-calorie, satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
33g protein
34g carbs
10g fat
Ingredients
For 4 servings
- 2 cups cottage cheese
- 1 tablespoon olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 2 clove garlic
- 14 ounce canned diced tomatoes
- 4 cups vegetable broth
- 10 ounce frozen spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Dice the onion, carrots, and celery. Mince the garlic.
- 2
In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes until softened.
- 3
Add the minced garlic and cook for an additional minute until fragrant.
- 4
Stir in the canned diced tomatoes and cook for 2 minutes.
- 5
Pour in the vegetable broth and add the dried oregano, and dried thyme. Bring to a boil.
- 6
Add the frozen spinach and reduce the heat to a simmer. Cook for 5 minutes until the spinach is heated through.
- 7
Stir in the cottage cheese and season with salt and pepper to taste. Simmer for 2 more minutes.
- 8
Serve hot, dividing evenly among four bowls.
Cook it this week.
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