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
More satisfying soups
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My lemon chicken soup made with lots of garlic, and ginger has all the comforting feels, plus it's a darned easy weeknight meal ~ chicken noodle soup never tasted this good!
Finnish Salmon Soup (Lohikeitto)
Finnish Salmon Soup with buttery chunks of fresh salmon, potatoes, carrots, and leeks is the perfect comfort food for any season.
Creamy Salmon Soup with Lemon
My creamy salmon soup has chunks of tender salmon and veggies in a light lemon cream broth.
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Easy Tuscan artichoke soup captures the essence of the Italian countryside ~ it's creamy, comforting, and convenient (we use canned artichokes!)
The colors and presentation is a real eye catcher. Instead of pasta zucchini noodles. Parsnips is another flavor I think would play well in this soup. I will add Mrs. Dash salt free Italian Blend seasoning to pop the flavor of the soup. Prep several servings ahead and store will be the way I will do. I am trying to loose weight as well this will be another option to Richard Simmons Ruffage Soup.
I love parsnips!
can you provide nutritional date?
I’m wanting to present this at my weight loss support group. I won’t have much time to prepare. About how long does it take to prepare?
It will depend on how you cut the vegetables, Tammie, but I would think you could make it in about 20 minutes.
This looks so amazing! In the pictures I can see mushrooms in the soup, yet they’re not on the ingredients list. I’ll be definitely adding them though 🙂
I just added that in, Thanks Chris!
What a gorgeous soup, perfect to start the New Year off right!
What a vibrant, beautiful soup!
Thanks Sylvie, veggies can be so beautiful when you don’t overcook them 🙂
Now that is a gorgeous bowl of soup! I need some slimming detox right now as we’ve been feasting a little too much lately 🙂
this is so so gorgeous and I am such a veggie soup lover. Will be sharing on my facebook page soon!
This soup is absolutely stunning, Sue! And so wholesome! Pinning!
My husband is a FIRM believer that soup is the way to trim up for and shape up for summer. Because I love soup so much, I firmly agree!