Mixing protein powder into soup

[ClareLynn 153]

I know that there are a million topics about this already but to be honest I was still having a hard time mixing my Protein Powder (isopure zero carb) into hot Soups for the full liquid phase.

If I mixed it first, getting out all the lumps, then microwaved it, it would curdle. If I mixed with Water and added it after heating, it would thin out the Soup too much and cool it down even faster. I tried blender bottles, a vitamix, and milk frothers and nothing was working.

I am having much better luck mixing the powder with a tiny bit of broth (just water was diluting the soup flavor). Mix it up into a thick paste and there are still dry spots and lumps. Then just leave it for a few minutes and it finishes mixing all on its own. The consistency starts off as thick oatmeal and after sitting is like heavy cream without any lumps.

I then add that to the heated soup and don’t get any lumps, thin out the soup or dilute the flavor!

I’m just super happy to have finally figured out something that doesn’t totally suck after 2 weeks of liquids. 😅

I guess it also helps that I am adding salt to the soups. It’s just 3oz of soup, and more sat is the only thing making this doable.

[Flab-U-Less Forever 140]

Thanks for the tip! I just bought some of the unflavored Isopure to do exactly this.

[Edge13 64]

I use the pea Protein, and mix it into split pea Soup. Doesn't really alter the taste or texture.

[gabbykittyvsg 184]

different brands of the powders have different results. My dietitian likes Unjury for mixing in hot Soups because it doesn't curdle. the higher quality powders are better for hot stuff

[ClareLynn 153]

I just went to the Unjury website and there is a warning on each item page to not heat it over 140 or it will curdle. Im going to buy a single serving packet and see how it compares to Isopure.

“For all UNJURY flavors, do not use in liquids hotter than 140º F. Proteins, when heated, change texture. For example, you have seen an egg white go from a clear gel, to firm white, when cooked. For UNJURY®, in a hot liquid, the proteins tend to clump. A food thermometer is a good way to get the temperature nicely warm…just right.”