Canned Vegetable Soup with a Protein Boost!
With this simple hack, you can transform a basic can of vegetable soup into a satisfying, protein-rich, nutrient-packed, low-cost meal!
Ingredients
- 400 g / 14 oz can of vegetable soup*
- 90 g / ½ cup chickpeas drained and rinsed**
Serve with:
- 2 thick slices of multigrain seeded bread
- ½ TBSP dairy-free spread
Instructions
- Place the soup and chickpeas in a small saucepan over medium-low heat, stirring regularly until piping hot. (Alternatively, place in a deep microwave-safe bowl, cover with a lid or plate and microwave according the instructions on the soup can).
- Serve with a couple of thick slices of multigrain seeded bread as a hearty lunch or light dinner option.
Notes
* For tips on how to choose the best budget-friendly canned soup, check out my ‘Top Tips’ section above. I most often use Tesco Vegetable Soup.
** To rinse the chickpeas, place them in a fine mesh sieve and rinse under cold running water until the water runs clear.
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