Easy Vegetable Soup recipes for the nights when I want a big cozy bowl of homemade vegetable soup that’s healthy, full of flavor, and doesn’t keep me in the kitchen for hours. This vegetable soup recipe in Instant Pot is exactly that. This one pot, weeknight meal is made with simple pantry ingredients, lots of colorful veggies, and a bright finish of herbs and lemon and fits perfectly into a weight loss meal plan.

As a nutritionist and recipe developer, I love that this hearty vegetable soup recipe is loaded with fiber, antioxidants, and feel good veggies but still tastes like comfort food.

You can keep it light and brothy, or turn it into a high protein vegetable soup by adding beans or lentils. It’s easy vegetable soup for weight loss is perfect for meal prep, cozy dinners, or a “reset” meal after a heavy weekend.

I have also given here vegetable soup variations, storage tips, and FAQs in this post so you can customize it to what you have in your fridge or freezer.

Why You’ll Love This Healthy Vegetable Soup

• Easy & one pot Soup: Everything simmers in a single pot on the stovetop. There’s a bit of chopping, but no complicated steps.
• Healthy & nourishing: Packed with vegetables, fiber and (if you add beans) plant-based protein. It’s naturally vegetarian, and easily vegan and gluten-free.
• Customizable: Use fresh or frozen vegetables, swap in what you have on hand, or add beans, lentils, pasta, or rice.
• Meal-prep friendly: This vegetable soup tastes even better the next day, and it freezes beautifully.
• Family-friendly: Mild flavors with lots of room to adjust seasoning, spice, and toppings for each bowl.

If you love cozy, veggie packed bowls, don’t miss my Homemade Tomato Soup it is just as easy and meal-prep friendly.

Nutritionist note: A bowl of this soup without add-ins can be a light meal on its own, or you can pair it with whole grain bread, grilled cheese, or a side salad for a more filling dinner.

Vegetable Soup Recipe Ingredients

This classic vegetable soup a mix of basic vegetables like carrots, peas, sweet corn, potatoes, celery ,green beans etc. You don’t need anything fancy just , a good broth, and a few smart flavor boosters.

Vegetables for the Vegetable Soup

Feel free to swap based on what you have, but here’s a great base mix:

• Onion: yellow or white; forms the flavor foundation.
• Carrots: add sweetness and color.
• Celery: adds depth and that classic soup flavor.
• Potatoes: Yukon gold or red potatoes hold shape nicely and make the soup hearty.
• Green beans: fresh or frozen; add texture.
• Peas & corn: usually added at the end; I often use frozen peas and corn. Sometimes I substitute peas for edamame.
• Leafy greens: baby spinach, kale, or Swiss chard can be added for extra nutrients.

You can also add:

• Zucchini or yellow squash
• Bell pepper
• Cabbage
• Mushrooms

Flavor Base

This soup base is packed with flavor without cream or butter:

• Olive oil: for sautéing; you can use avocado oil or another neutral oil.
• Garlic: fresh cloves, finely chopped or garlic powder.
• Tomato paste: adds umami and richness; cooking it briefly makes a big difference.
• Diced tomatoes: You can use fresh tomatoes (mix of cherry tomatoes and roma tomatoes. If you want to make vegetable soup using canned tomatoes, the canned fire-roasted tomatoes are fantastic here.
• Herbs: dried oregano, thyme, and rosemary are classic.
• Spices: black pepper, red pepper flakes or paprika (optional for a gentle kick).

Broth & Seasoning

• Vegetable broth: choose a good-quality, low-sodium broth so you can control the salt.
• Salt & pepper: season in layers as you cook; don’t wait until the end.
• Fresh herbs to finish: parsley or fresh thyme makes it feel fresh and “restaurant-y.”

Nutritionist Tip

If you want to boost the protein and make the soup more filling, add:

• Cooked beans (cannellini, chickpeas, kidney beans) or
• Cooked lentils

This will keep you full for longer and make the soup a complete, satisfying meal without feeling heavy.

How to Make Vegetable Soup Step by Step

This easy vegetable soup comes together in about 45 minutes, most of which is hands off simmering.

• Sauté the aromatics
  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Add chopped onion, carrots, and celery with a pinch of salt.
  3. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
• Build the flavor base
  1. Stir in the garlic powder and Salt and herbs.
  2. Cook for 1–2 minutes, stirring constantly.

• Add potatoes, tomatoes & broth
  1. Add diced potatoes, diced tomatoes (with their juices), pea/edamame and corn along with vegetable broth. Add in tomato paste
  2. Stir, bring to a gentle boil, then reduce to a simmer.
  3. Simmer for about 15–20 minutes, or until the potatoes are just tender.
  4. Add green beans, frozen peas, and corn (and any other soft vegetables you’re using).
  5. Simmer for another 5–10 minutes, until all the vegetables are cooked but not mushy.

• Finish with greens & lemon
  1. Turn off the heat, add lemon juice or a splash of vinegar, and adjust salt and pepper to taste.
• Serve
  1. Ladle into bowls and top with fresh herbs.
  2. Drizzle with a little olive oil or a sprinkle of grated cheese if you like, and serve hot.

Instant Pot Vegetable Soup (Variation)

1. First, add some olive oil in instant pot or pressure cooker.
2. Add chopped onion, celery, carrot, beans Sauté for 3–4 minutes till the veggies start to soften but still look bright and fresh. Use the sauté function.
3. Now season: add salt, Garlic powder, black pepper, oregano.
4. Add mIx chopped tomatoes, Potatoes, edamame, corn, 
5. cook them for a few seconds so it loses that raw taste. Add in red chilli powder or paprika It’s optional though.
6. Next, pour in your vegetable broth and give everything a good stir.
7. Add Tomato paste mix it in, then cover with lid and pressure cook it on soup mode in IP set it for 15min.

That’s it! Your garden vegetable soup is ready, It’s low in carlories, high in volume and super satisfying.

You can store it in the fridge for up to 3 days or freeze in single portions so a healthy bowl is always ready when cravings hit.

Slow Cooker Vegetable Soup

• Sauté onions, carrots, celery, garlic, and tomato paste on the stovetop for best flavor.
• Transfer to a slow cooker along with potatoes, tomatoes, herbs, bay leaf, and broth.
• Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the potatoes are tender.
• Stir in green beans, peas, corn, and greens for the last 30–45 minutes of cooking.
• Finish with lemon, taste and adjust seasoning.

Variations & Add-Ins

This is where you can customize your vegetable soup recipe depending on your goals and soup ingredients in your kitchen.

High Protein Vegetable Soup

To turn this into a more filling, high-protein meal:

• Add 2 cups cooked beans (cannellini, chickpeas, kidney beans, or black beans).
• Or stir in 1–1½ cups cooked lentils.
• You can also stir in some cooked quinoa near the end for extra protein and texture.

Nutritionist tip: If you add beans or lentils, reduce the potatoes slightly to balance the carbs while keeping the soup hearty.

Low Carb Vegetable Soup

To make this soup lower in carbs:

• Swap potatoes with chopped cauliflower florets.
• Use extra non starchy veggies like zucchini, mushrooms, and green beans.
• Keep the same herb and broth base for flavor.

Make It Vegan & Gluten-Free

• This soup is naturally vegan if you use vegetable broth and don’t add any dairy toppings like cheese.
• It’s also gluten-free as long as your broth is labeled gluten-free and you don’t serve it with regular pasta or bread.

Add Grains or Pasta

• Stir in cooked pasta, rice, barley, or quinoa during the last few minutes of cooking or directly into individual bowls.
• If you add grains directly to the pot, keep in mind they will soak up broth as the soup sits add a splash of extra broth when reheating.

Storage, Freezing & Reheating

I often make a double batch of this vegetable soup on Sundays along with one more batch of meal prep-friendly soups so weekday lunches are fully sorted

Fridge:

• Let the soup cool to room temperature.
• Store in airtight containers in the refrigerator for up to 4 days.
• The flavors often deepen on day 2 and 3.

Freezer:

• Portion into freezer safe containers or bags, leaving some space at the top for expansion.
• Freeze for up to 3 months.
• Label with the date and variation

Reheating:

• Reheat gently on the stovetop over low medium heat, adding a splash of water or broth as needed.
• You can also reheat in the microwave in short bursts, stirring in between.
• If you added pasta or grains, they may absorb extra broth; just top up with more liquid and adjust seasoning.

What to Serve with Vegetable Soup

This vegetable soup recipe pairs well with:

• Whole grain bread, garlic bread, or crusty baguette
• Grilled cheese or a simple cheese toast
• A green salad or a basic side salad with a light vinaigrette
• Roasted vegetables or baked potatoes if you want a more substantial meal

You can also set up a little topping bar with:

• Freshly grated Parmesan (if not vegan)
• Red pepper flakes
• Fresh herbs
• A drizzle of olive oil or chili oil
• Lemon wedges

Frequently Asked Questions

More Healthy Soup Recipes

Here you’ll add internal links to your own soup recipes. Use descriptive anchor text:

• Dumpling Soup Recipe – 15 Minutes
• Weight Watchers Zero Point Soup– Vegetable Soup for Weight loss
• Broccoli Cheese Soup
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup – Palak Soup

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These high protein breakfast without eggs are perfect for you If you’re trying to eat more protein at breakfast but don’t enjoy eggs or can’t eat them. I am sharing these 21 Egg-Free breakfast Ideas to Keep You Full All Morning till lunch.

As a nutritionist, I get this question a lot: “What can I eat for breakfast that’s high in protein without eggs?” The good news is you do not need eggs to hit your morning protein goals. Greek yogurt, cottage cheese, tofu, lentils, beans, chia seeds, oats, nuts, and seeds can all give you a solid protein base to keep you full and fulfil your protein goal for the day.

In this post, I’m sharing 21+ high protein breakfast without eggs you can actually make and enjoy. Many of them are make ahead recipes from my blog, so you can batch cook/prep once and eat all week. Most of these land in the 20–30 g protein range when you build them right, and they’re perfect for busy mornings, weight-loss friendly meal prep, or simply staying full till lunch.

Why a High Protein, Egg-Free Breakfast Works So Well

Starting your day with enough protein can:

• Keep you full longer and reduce mid morning snacking
• Support muscle recovery and maintenance
• Steady energy and fewer blood sugar crashes
• Make weight-loss and body composition goals easier to stick to

Most people do well aiming for 20–30 g protein at breakfast, depending on total daily needs. With the ideas below, you can easily hit your protein goal that without cracking a single egg.

Dairy, soy, lentils, beans, and seeds are all fantastic protein options that can be turned into both sweet and savory breakfasts.

What Counts as a High Protein Breakfast (No Eggs)?

How much protein should breakfast have?

For most people, a good goal is to aim for roughly 20–30 grams of protein at breakfast. You don’t have to hit this perfectly every single day, but having one “anchor meal” with a solid protein hit makes it much easier to reach your total daily protein target.

How to Build a High Protein Breakfast Without Eggs(Simple Formula)

Use this as a plug and play formula to build your breakfast without eggs and Include one ingredient from each category listed below.

1. Protein Base (15–25 g)
   1. Greek yogurt, skyr, cottage cheese
   2. Chia seeds, hemp seeds
   3. Protein powder, tofu, tempeh
   4. Chickpeas, lentils, beans
2. Slow Carbs (15–40 g)
   1. Rolled oats, wholegrain toast, cooked grains
   2. Fruit (banana, berries, apple, mango)
3. Healthy Fats (5–15 g)
   1. Nuts, nut butter, seeds, Avocado
4. Flavour & Texture
   1. Spices (cinnamon, cardamom, smoked paprika)
   2. Cocoa, matcha, coffee
   3. Crunchy toppings (granola, seeds, toasted nuts)

All the recipe ideas below follow this basic pattern.

Example Combos

• Greek Yogurt Power Bowl
  Greek yogurt + overnight oats base + berries + chia seeds + a sprinkle of nuts.
• Toasted Savory Plate
  Cottage cheese + avocado on wholegrain toast + side of cherry tomatoes and cucumbers.
• Smoothie + Side
  Protein smoothie + a slice of peanut butter toast or a small handful of nuts.

Star Ingredients for high Protein Breakfast without Eggs

For an Egg Free high protein Breakfast these are the ingredients include again and again in my own breakfasts:

• Greek yogurt / Skyr: thick, creamy, and naturally high in protein.
• Cottage cheese: blends beautifully into toasts, bowls, and spreads.
• Tofu & tempeh: amazing for savory scrambles, stir-fries, and burrito-style fillings.
• Lentils, chickpeas & beans: great in hashes, savory bowls, and sandwiches.
• Edamame / soybeans: easy to toss into bowls and salads.
• Quinoa: higher in protein than regular grains and works in both sweet and savory bowls.
• Chia seeds & hemp seeds: small but mighty; a big boost to oats, puddings, and smoothies.
• Protein powder (whey or plant-based): handy for smoothies, oats, and chia puddings.

When you mix one main protein Greek yogurt, cottage cheese, tofu, beans with fiber rich carbs and a bit of healthy fat, you get a breakfast that is satisfying, balanced, and egg-free.

High Protein No Eggs Breakfast Ideas

Below are egg-free breakfast ideas you can rotate through the week. Many of them link to full recipes on my blog, so you can just click through, make, and save.

Overnight Oats & Chia Pudding Jars (Grab-and-Go)

These are perfect for meal prep, and every jar can be tailored to your protein goals. High Protein overnight oats are perfect if you like to meal prep once and not think about breakfast for the next 3–5 days

Base Overnight Oats You Can Customize
If you want one master formula you can flavor in 10 different ways, start here. It gives you the classic oats + milk + yogurt + chia base that you can turn high-protein with yogurt, nut butter, or protein powder.
Guide: Overnight Oats Guide (Base Ratio + Variations)

1. High Protein Overnight Oats

This is your anchor recipe when you want a seriously filling breakfast. It’s packed with oats, Greek yogurt, chia seeds and seeds/nuts for extra crunch and staying power. High Protein Overnight Oats Recipe

• Per serving: ~30 g protein | ~333 calories
• Best for: Busy mornings, weight loss meal prep, post-workout breakfast

Use this as your core template for building other high protein overnight oats jars: oats + high protein dairy/plant yogurt + chia + seeds/nuts + fruit.

2. Apple Cinnamon Overnight Oats – MyTastyCurry

Layered oats, apple slices, pumpkin seeds and cinnamon that tastes like dessert but works beautifully for meal prep. Apple Cinnamon Overnight Oats

• Per serving: ~16 g protein | ~351 calories
• Boost the protein to 20 g+:
  • Stir in 2–3 tbsp Greek yogurt or
  • Add 1 tbsp peanut butter on top

3. Blueberry Banana Overnight Oats – MyTastyCurry

Classic creamy oats with banana and blueberries for antioxidants and natural sweetness. The base version is moderate protein, and you can easily bump it up. Blueberry Banana Overnight Oats

• Per serving: ~13 g protein | ~314 calories
• With Greek yogurt mixed in (as suggested in the post): up to ~18 g protein per serving

Tip: Turn this into a “power jar” by adding 1 tbsp hemp seeds (+3 g protein) or a scoop of your favourite protein powder.

4. Brown Sugar Overnight Oats

A cosy, dessert style overnight oats jar with a gentle molasses flavour from brown sugar and a good hit of fibre. Brown Sugar Overnight Oats

• Per serving: ~10 g protein | ~248 calories
• To push protein up:
  • Swap regular milk for high-protein milk (10 gm protein per 100ml)
  • Add 2–3 tbsp Greek yogurt before serving

5. Matcha Chia Pudding

If you’re a matcha lover, this creamy matcha chia pudding gives you caffeine, fibre and plant-based protein in one jar. Matcha Chia Pudding

• Per serving: ~9 g protein | ~241 calories
• Add ¼–½ scoop plant protein or a spoon of Greek yogurt to easily hit 15+ g protein

6. Strawberry Matcha Chia Pudding

Layered green matcha chia and strawberry purée, fully vegan and meal-prep friendly. Strawberry Matcha Chia Pudding

• Per serving: ~14 g protein | ~338 calories

This one works amazing as a breakfast or dessert  add extra yogurt on top if you want a bigger protein hit.

7. Mango Matcha Chia Pudding – MyTastyCurry

Tropical twist with mango + matcha + chia in one jar. It’s slightly higher in carbs and calories but also higher in protein. Mango Matcha Chia Pudding

• Per serving: ~15 g protein | ~418 calories

Perfect for days when you want a bigger breakfast or post-workout meal.

8. High Protein Chocolate Chia Pudding

This reads like dessert but is actually a smart high-protein breakfast: chia, hemp seeds, cacao, nut butter and soy milk. High Protein Chocolate Chia Pudding Recipe

• Per serving (without toppings): ~15 g protein | ~303 calories

Top with berries and a spoon of yogurt for extra volume without too many extra calories.

Chia seeds bring fiber + omega-3s, and when you pair them with enough protein, they make a fantastic egg-free breakfast.

DIY Idea: Greek Yogurt Power Jar

If you need something ultra quick, build a simple jar:

• ¾ cup plain Greek yogurt (2% or higher)
• ¼ cup granola or muesli
• ½ cup mixed berries
• 1 tbsp chia or hemp seeds

Approx. per jar: ~22–25 g protein | ~280–320 calories (depending on yogurt fat % and granola)

2. High Protein Breakfast Smoothies (No Eggs)

Smoothies are ideal when you don’t feel like chewing first thing in the morning.

9. Peanut Butter Coffee Oatmeal Smoothie

This is basically a breakfast + coffee + protein shake in one glass: oats, peanut butter, banana, dates, almond milk, hemp seeds and instant coffee. High-Protein Breakfast Smoothie Recipe

• Per serving (recipe makes 2): ~10 g protein | ~296 calories

To turn this into a 20+ g protein smoothie, you can:

• Add 1 scoop (20–25 g) of your favourite protein powder, or
• Swap almond milk for high-protein soy milk and add 2 tbsp Greek yogurt when blending

DIY Idea: Berry Protein Smoothie

Blend together:

• 1 scoop vanilla protein powder
• ½ frozen banana
• ½ cup berries
• 1 tbsp chia or flax seeds
• 1 cup milk or soy milk

Approx. per serving: ~22–28 g protein | ~250–320 calories This combo is great when you want something very light to digest but high in protein.

Tip: For egg-free high protein smoothies, aim for:

• 1 scoop protein powder (20–25 g protein)
• OR ¾–1 cup Greek yogurt
• PLUS extras like chia, hemp seeds, or nut butter.

3. High Protein Toasts & Sandwiches (No Eggs)

Perfect for when you want something savoury and more meal-like than a smoothie these are for you.

10. High Protein Avocado Toast

This version of avocado toast adds cottage cheese + pistachio powder to give you a serious protein boost on top of sourdough. High Protein Avocado Toast

• Per serving: ~15 g protein | ~387 calories

To push protein even higher:

• Serve with an extra spoon of cottage cheese on the side, or
• Use a higher protein bread (like sprouted grain or seeded bread)

11. High Protein Smashed Chickpeas Sandwich

Mashed chickpeas in a flavour-packed yogurt dressing on whole wheat bread. A very easy way to get 20 g protein at breakfast without eggs. High Protein Smashed Chickpeas Sandwich Recipe

• Per serving: ~20 g protein | ~317 calories

This works well as:

• A grab-and-go breakfast
• A packable brunch or light lunch
• Part of a high-protein meal prep menu

12. Smashed Chickpeas Avocado Sandwich

Inspired by your Smashed Chickpeas Avocado Sandwich Recipe (chickpeas + avocado + spices on wholegrain bread):

• ½ cup chickpeas
• ¼ medium avocado
• 2 slices wholegrain bread

Approx. per sandwich: ~12–14 g protein | ~280–320 calories

For a 20 g protein target, serve with:

• A side of Greek yogurt, or
• Add 2 tbsp hummus or cottage cheese to the filling

13. Peanut Butter Blueberry Toast

Based on your peanut butter toast ideas:

• 1 slice wholegrain toast
• 1.5 tbsp peanut butter
• ¼ cup blueberries

Approx. per slice: ~8–10 g protein | ~200–230 calories

Have one slice plus a small latte/protein drink and you can easily hit 18–22 g protein at breakfast.

4. Putting It Together: Sample No Eggs High Protein Breakfast Plan

You can use these ideas to loosely structure your week. Here’s a simple High protein, no Egg Breakfast menu plan to show how macros might look:

Day 1

• Breakfast: High Protein Overnight Oats
  • ~30 g protein, ~333 calories
• Coffee / tea as you like

Day 2

• Breakfast: Strawberry Matcha Chia Pudding
  • ~14 g protein, ~338 calories
• Optional add-on: ½ cup Greek yogurt on the side
  • +8–10 g protein, +80–100 calories
• Total: ~22–24 g protein, ~420–440 calories

Day 3

• Breakfast: High Protein Avocado Toast
  • ~15 g protein, ~387 calories
• Add: 1 small glass of Peanut Butter Coffee Oatmeal Smoothie
  • +10 g protein, +296 calories
• Total: ~25 g protein, ~680 calories perfect for a bigger, more “brunch-style” meal

You can easily rotate through and keep your breakfasts high protein, egg-free and interesting all week.

• 1–2 oat/chia jars
• 1 smoothie
• 1 toast or sandwich

FAQs About High Protein Breakfasts Without Eggs

If you want, you can now:

• Pick 1–2 overnight oats recipes and 1 chia pudding from above,
• Add 1 toast/sandwich recipe,
• And rotate them through the week for a simple, egg-free high protein breakfast routine that’s already tested and measured on my blog.

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  High Protein Breakfast Without Eggs

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  Scrambled Eggs with Cottage Cheese 

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  Shaken Espresso Overnight Oats

• 

  Cookie Dough Overnight Oats

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.