Weight Loss Vegetable Soup
Weight Loss Vegetable Soup is a low-calorie meal packed with cabbage, carrots, celery, zucchini, and spinach. Ready in 35 minutes for easy meal prep and clean eating.
This soup fills you up without filling you out. You get six big bowls from one pot.
It takes thirty-five minutes start to finish. No fancy equipment needed here.
You can make it on Sunday for the whole week ahead.
Why You'll Love This Recipe
About the Ingredients
1 onion (medium)
Yellow onions work best. You can swap red onions if that is all you have.
2 cloves garlic
Fresh cloves taste better than jarred. Use half a teaspoon of powder if you are in a rush.
2 cups (200g) chopped carrots
Cut them into small rounds. Look for firm carrots that snap when you bend them.
2 stalks celery
Keep the leaves if they look fresh. They add extra flavor to the broth.
1 large zucchini
Spiralize it or chop it roughly. Small zucchinis work too but adjust cooking time.
1 head cabbage (wedge)
Green cabbage is standard. Savoy cabbage works too but cooks faster.
4 cups (950ml) vegetable broth
Low sodium helps control salt intake. Use water plus bouillon cubes if you run low.
1 cup (60g) fresh spinach
Add it at the very end. Frozen spinach works but squeeze out the water first.
Step-by-Step Instructions
1. Prep the veggie mix
Wash and chop all vegetables into bite-sized pieces. Keep carrot and celery pieces thin so they soften fast.
2. Sauté the base
Heat a large pot over medium heat. Add oil then onions and garlic for three minutes.
3. Simmer hardy veggies
Pour in broth and bring to a boil. Add carrots and celery and let them bubble for ten minutes.
4. Add cabbage and zucchini
Stir in the cabbage wedges and chopped zucchini now. Lower the heat to maintain a gentle simmer.
5. Finish with spinach
Turn off the heat and stir in spinach leaves. Let residual warmth wilt them in just one minute.
How to Store Weight Loss Vegetable Soup
Refrigerator
Lasts four days in an airtight container
Freezer
Freezes for three months without texture loss
Reheating
Warm gently on stove or microwave for two minutes
Tips & Tricks
- Chop veggies evenly so they cook together
- Taste the broth before adding salt
- Don't overcook the spinach or it turns brown
Frequently Asked Questions
Q: Can I use canned tomatoes?
Yes you can add one can of diced tomatoes. Just reduce the broth by half since tomatoes add liquid.
Q: Is this soup spicy?
No it is mild unless you add chili flakes. Start with none and add more later if you want heat.
Q: Can I make it ahead?
Yes this soup tastes better after sitting overnight. Make it on Sunday for easy lunches during the week.
Q: What if I don't have broth?
Use water with a bouillon cube instead. Homemade stock works perfectly too if you have some left over.
Delicious Variations
- Add diced potatoes for extra heartiness
- Stir in white beans for protein boost
- Top with fresh herbs like parsley or cilantro
Grab your ladle and serve hot. This bowl warms you up and keeps you full till dinner.
Weight Loss Vegetable Soup
Weight Loss Vegetable Soup is a low-calorie meal packed with cabbage, carrots, celery, zucchini, and spinach. Ready in 35 minutes for easy meal prep and clean eating.
🧂 Ingredients
- 1 onion (medium)
- 2 cloves garlic
- 2 cups (200g) chopped carrots
- 2 stalks celery
- 1 large zucchini
- 1 head cabbage (wedge)
- 4 cups (950ml) vegetable broth
- 1 cup (60g) fresh spinach
📋 Instructions
- 1Prep the veggie mix — Wash and chop all vegetables into bite-sized pieces. Keep carrot and celery pieces thin so they soften fast.
- 2Sauté the base — Heat a large pot over medium heat. Add oil then onions and garlic for three minutes.
- 3Simmer hardy veggies — Pour in broth and bring to a boil. Add carrots and celery and let them bubble for ten minutes.
- 4Add cabbage and zucchini — Stir in the cabbage wedges and chopped zucchini now. Lower the heat to maintain a gentle simmer.
- 5Finish with spinach — Turn off the heat and stir in spinach leaves. Let residual warmth wilt them in just one minute.
