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–+ servings

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!
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Hands on time 5 minutes
Total Time 5 minutes
Course Light Dinner, Lunch
Servings 1

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. 
Keyword Budget Vegan Meals, Easy Vegan Meals, Student Vegan Meals, Vegan Soup
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