For broth:
- 3 tbsp Olive oil
- 1 Onionmedium , diced
- 4 stalks Celerywith inner leaves, chopped
- 5 cloves Garliclarge, peeled and chopped
- 2-inch piece Fresh gingersliced
- 1/2 tsp Crushed red pepperor 2 cayenne peppers, crushed
- 2 Bay leaf
- 1 tsp Turmericpowdered
- 2 tbsp Tomato paste
- 64 oz Chicken broth
- 1 cup Pureed tomatoes
- 1 tbsp Vinegarmild, red or white
- 1 1/2 tsp Salt
- Black pepperfreshly cracked , to taste
For soup:
- 1/2 cup Onionred or white, diced
- 1 cup Carrotspeeled and sliced
- 1 cup Celerysliced, with inner leaves
- 1 cup Winter squashpeeled and diced
- 1 cup Zucchinidiced
- 1 cup Green beanscut in 2-inch pieces
- 1 cup Caulifloweror romanesco, cut into small florets
- 1 cup Mushroomshalved, quartered, or sliced
- 2 cups Napa cabbageshredded, or baby spinach, or kale,
For garnish:
- Parmesan cheesegrated, to taste
Weight Loss Soup
This Weight Loss Soup has all kinds of spring vegetables and spices, like garlic, ginger, cayenne, and turmeric, which will help boost your metabolism and fight off spring colds. A delicious, light, yet filling soup that matches a low-carb diet. Perfection!
Start with the broth. SautĂ© the aromatics in a little olive oil until they start to release their fragrance and become translucent, this takes about 20 minutes. Then add the spices, broth, pureed tomatoes, and a splash of mild vinegar and bring to a boil. Reduce to a simmer and cook gently for 45 minutes. Once ready, strain the broth. Use it right away, or keep it in a mason jar in the fridge. Alternatively, transfer to a freezer-safe container and freeze until needed. To make the soup, bring the broth to a simmer and add all the vegetables and mushrooms except for the cabbage. Cook gently until the veggies are tender, then stir in the cabbage and remove from the heat. Let the soup sit for a few minutes before serving. Ladle the soup into bowls and top with a sprinkle of cheese. Enjoy! Â
To make the Weight Loss Soup, you will need the following ingredients:
Steps to make Weight Loss Soup
1 | Make broth: Saute aromatics | 20 |
In a large soup pot, heat 3 tablespoons olive oil and add the diced onion, 4 chopped celery stalks, 5 chopped garlic cloves, sliced fresh ginger, 2 crushed peppers, and 2 bay leaves. Sauté on medium-low, stirring often, about 20 minutes. Don’t let the aromatic mixture brown or burn, just let it soften and release its juices. | ||
2 | Add remaining ingredients for broth | 45 |
Add 1 teaspoon turmeric, 2 tablespoons paste, 64 ounces chicken broth, 1 cup pureed tomatoes, and 1 tablespoon mild vinegar to the pot. Add 1 ½ teaspoons salt and black pepper to taste. Mix well and bring to a boil. Reduce the heat to a simmer, cover, and cook gently for 45 minutes. Taste and adjust the seasonings if needed. | ||
3 | Strain broth | |
4 | Heat broth | 3 |
5 | Add vegetables and mushrooms | 2 |
6 | Simmer | 20 |
7 | Add cabbage | 5 |
8 | Serve | |
Recipe Reviews
I'm trying to go for a more healthier diet and I love this soup. This one will go into my recipe collection.
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