Here’s a classic “Fat-Burning Soup” recipe that’s delicious and satisfying:
🥬 Fat-Burning Vegetable Soup
Servings: 6–8
Prep time: 15 minutes
Cook time: 30 minutes
Total: ~45 minutes
🧂 Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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2 cloves garlic, minced
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2 celery stalks, sliced
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2 carrots, sliced
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1 green bell pepper, chopped
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½ head of cabbage, shredded
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1 zucchini, chopped
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1 can (14.5 oz / 400 g) diced tomatoes
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4 cups vegetable or chicken broth
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1 teaspoon salt (or to taste)
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½ teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon chili flakes (optional)
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1 teaspoon Italian seasoning or dried herbs
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Juice of ½ lemon (optional, for freshness)
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Fresh parsley for garnish
👩🍳 Instructions
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Sauté aromatics
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Heat olive oil in a large pot over medium heat.
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Add onion, garlic, celery, and carrots. Cook for 5–7 minutes until softened.
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Add remaining vegetables
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Stir in bell pepper, zucchini, and cabbage.
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Add broth and tomatoes
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Pour in the diced tomatoes (with juice) and broth.
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Add salt, pepper, paprika, herbs, and chili flakes.
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Simmer
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Bring to a boil, then reduce heat.
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Simmer for 25–30 minutes, until all vegetables are tender.
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Finish & serve
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Stir in lemon juice for brightness.
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Taste and adjust seasoning.
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Garnish with parsley before serving.
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🍴 Tips & Variations
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Protein boost: Add shredded chicken, turkey, tofu, or lentils.
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Spicy kick: Add cayenne or a bit of hot sauce for metabolism-boosting heat.
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Meal prep: Keeps 4–5 days in the fridge; freezes beautifully for up to 3 months.
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Fat-burning benefit: The soup is low in calories but rich in fiber and hydration — great for resetting after indulgent days or jump-starting healthy eating.
Would you like me to give you a 7-day “fat-burning soup plan” that shows how to enjoy it safely and effectively for quick results (without feeling hungry)?