I’m a common sense type of eater, and so I’m not interested in faddish diets, but, like everybody else, the pounds sometimes creep up on me. My secret is simple ~ soup! This filling low carb brothy vegetable soup is my go-to for healthy weight loss.
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I know it sounds naive in this era of weight loss injections, but for me, this brothy vegetable soup is my best natural way to shed pounds.
🍅 The broth hydrates the body and adds volume to make you feel full without the calories.
🥦 All those colorful veggies bring fiber, vitamins, minerals, and antioxidants to the bowl.
🧅 Go ahead, go back for seconds, this soup is low calorie so you don’t have to limit yourself.
Every ingredient in this veggie soup has a purpose
This can absolutely be a clean-out-the-fridge soup, but I also love deliberately shopping the produce aisle for a mix of richly colored vegetables.
The sheer variety of vegetables is the magic of this recipe. You’ve got cruciferous vegetables, leafy greens, root vegetables, mushrooms, and peppers ~ each contributing different nutrients.
- Fiber: Cabbage, broccoli, cauliflower, carrots, peas, and greens contribute to fullness and digestive health.
- Vitamins and minerals: Bell peppers and broccoli supply vitamin C; carrots provide beta-carotene; kale contributes vitamins A, C, and K.
- Colorful plant compounds: Red cabbage, golden beets, tomatoes, and leafy greens provide a variety of antioxidants and other phytonutrients.
- Broth: Adds satisfying volume without many calories, while ginger, garlic, and mushrooms build flavor.
You can add some shredded rotisserie chicken or tofu for more protein. I like to hit it with a touch of Parmesan cheese just before serving, which adds a nice ‘umami’ flavor and a bit of salt. That tiny amount of Parm goes a long way towards making the soup seem complete and satisfying.
This veggie soup is just as comforting as chicken soup when you’re sick
Chicken soup has a well-earned reputation for helping us feel better when we’re under the weather. The warm broth helps with hydration and can temporarily ease congestion and a scratchy throat. My vegetable soup offers those same comforts, along with a colorful mix of vegetables supplying vitamins, minerals, and fiber. Traditional chicken soup has the advantage of more protein, but you can always add some shredded chicken to this one.
A short simmer keeps the vegetables colorful and crisp-tender
I let this soup simmer just long enough to barely tenderize the vegetables. That way, they keep their vivid colors and different textures, so every spoonful is a little different. Unlike soups that benefit from hours on the stove, this one is best with a quick simmer. Short and sweet!
See all my soup recipes here
Reader Rave ~
“This is the best vegetable soup I’ve ever had! Light years ahead of the usual “cabbage soup” recipes we see this time of year. I’ll make it again and again. It’s light, but it is still substantial and hearty. And so nutritious! Thanks a million!” ~Lisa
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Slimming Vegetable Soup
Ingredients
- 2 Tbsp olive oil
- 1 large shallot, peeled and thinly sliced
- 2 cloves garlic, minced
- 2 inches fresh ginger, peeled and grated
- 32 ounces unsalted chicken broth
- 1 large carrot, peeled and thinly sliced
- 1 medium golden beet, or several baby beets, peeled and sliced
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
- 1 hot chili pepper, I used a Serrano pepper, sliced (optional)
- 3/4 cup pea pods, any type, halved if large
- 1 cup sliced mushrooms
- 1 cup shredded red cabbage
- 1 bell pepper, any color, cut in strips
- salt and black pepper , to taste
- 1 cup baby kale, and/or spinach leaves
- 1/2 cup grape tomatoes, cut in half
garnish
- grated Parmesan cheese, or other hard Italian cheese
Instructions
- Heat the olive oil in a large heavy bottomed pan over medium heat. Gently sauté the shallot, garlic, and ginger for a few minutes until softened.
- Add the broth to the pan and bring up to a simmer. Add the carrots and beets and simmer for several minutes.
- Add in the broccoli and cauliflower florets and the hot pepper, if using, and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
- Next go the pea pods, mushrooms, red cabbage, and bell pepper. Bring back to a boil and then turn down the heat again, these veggies don’t require much cooking at all. Season to taste with salt and black pepper.
- When you are ready to serve, throw in the leafy greens and the tomatoes and give everything a stir.. Garnish each bowl with a sprinkle of cheese.
Notes
- I think of the vegetable measurements more as handfuls than exact amounts ~ don’t stress over it ~ veggies are difficult to measure, and there’s lots of leeway here for you to decide how much or how little of each ingredient you want to add.
- This recipe has plenty of room for improvisation when it comes to what ingredients you choose, too. Other ideas might be asparagus, Brussels sprouts, Napa cabbage, celery, green beans, onions, bok choy, eggplant, edamame beans, summer squash, etc. I try to stay away from starchy veggies like potatoes and corn.
- This is not a strongly flavored soup, it’s mild and focuses on the flavors and textures of the vegetables themselves. But don’t leave out the shallot, garlic, and ginger ~ they form a flavor base for the broth. If it is too mild for you, you might try adding a can of crushed tomatoes for another layer of flavor.
Nutrition
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This is such a beautiful soup! I like the idea of detoxing for a week to get back on track. I am struggling to get back to my healthy habits. Thanks for sharing this!
Once you get derailed it can be a struggle, and for some reason soup helps me regain that balance.
Does it hold up well for reheating several times?
It reheats perfectly, but does lose its vibrant color after a while. I purposely under-cook the veggies a bit to keep them firm longer, but I like to make it fresh every couple of days.
Oooh, I love this healthy soup with all the vibrant veggies. The hubby would need some chicken (and probably some pasta), but I’d eat it just like you made it!
Chicken and pasta for sure!
I’m with you on soup as an easy way to get the calories under control. I love how colorful this soup is, Sue. Definitely a great idea for this time of the year when you want some warm and filing – and love the hit of parmesan to bump up the flavor a bit.
I’m a common sense type of eater too, Sue… sticking mostly to eating healthy, but also allowing myself to cheat at times and indulge a bit. Soup is one of my favorite things, especially this time of year. And this detox soup looks absolutely delicious! LOVING all the beautiful colors and delicious veggies in here! This soup makes detoxing look good! Pinned! Cheers, my dear!
It’s no fun if you can’t indulge now and then!
I’ve been hoarding the last of my homemade stock> It’s time to make something as delicious and colorful as this beautiful bowl. GREG
Hi Sue, I have been re-setting my eating habits as well, I am usually pretty good all year until Thanksgiving then all bets are off until after the holidays, but the older I get it seems to be a little harder. Your soup is so packed with flavor and colorful, love it!
It does get harder as we get older, and that’s why i find you really have to enjoy the process or it won’t work 🙂
I need this soup! I remember an old WW recipe that had cabbage in it, but I always liked it – haha. Hope you have a wonderful week!
Cabbage gets a bum wrap, it’s a wonderful veg! Thanks Tricia 🙂
Beautiful colors! I just went through a 10 day sugar detox! I need to eat this soup to keep me heading on the right path!
They do say that sugar is the main problem in our Western diet, so I’m sure you feel pretty good right now Kathy — I don’t quite have the courage to try that, but I could eat this soup for days!
Gorgeous rainbow colour! I feel instantly healthier just looking at it, Sue.
Thanks Angie, that was my goal!