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
Lemony Chicken Soup with Orzo
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.
Lemony Tuscan Artichoke Soup
Easy Tuscan artichoke soup captures the essence of the Italian countryside ~ it's creamy, comforting, and convenient (we use canned artichokes!)
I’m pinning this to make tomorrow. Your photos are gorgeous!
Thanks Chessie!
Can you use the low-sodium vegetable broth in place of the chicken broth as my granddaughter is a vegetarian?
Absolutely Melinda.
I’ve made this soup twice now and I love it! both times I’ve used regular beets, because I can’t find a golden beet. I’ve omitted the cabbage, mostly because I’ve forgotten it. I’ve added parsnips and chicken, to keep hubby satisfied. It is one of our favourites and I can’t wait to make my next batch!
You’ve just inspired me to make a new pot, I’m on a mini diet this week before Thanksgiving 🙂
I have been reading about the many health benefits of various organic herbs. Is there a reason why rosemary, oregano, basil, and/or other herbs are not in this lovely soup? I’m planning to make it tomorrow. ?
Feel completely free to add any herb you like, Sheils — the more the merrier!
Where can i get the nutrition facts
Am I able to use a regular beet? I am having trouble finding a golden beet.
You can certainly use regular beets, Dana, just be aware that they will color the soup. It should be beautiful, though!
Very purple! But yummy. You say to use 32oz of soup base, but that plus all these veggies makes several portions. Will it still be okay to use as a detox if kept in the fridge using the same batch more than once?
My meal is not complete without a soup every day. I use different variations of recipes to make soups every day. This one looks very colorful and for sure will be yummy. I will use homemade chicken broth though.
Have you ever tried this in the slow cooker?
I haven’t Miranda, but I don’t think it would do very well, slow cookers usually turn veggies to mush!
I made this last night, and it was so fabulous!! I used most of what you had above, but I did throw in a parsnip and some celery. I also added an extra cup of water and a Tablespoon of chicken flavor Better than Bouillon, because it was pretty thick, because I think I added more veggies than a handful. Can’t wait to eat it again tonight!!!
Thanks for letting me know Julie. It’s a nice concept to keep in mind for the early spring, too, just think of a soup made with all fresh baby veggies!
Just made this tonight and it was delicious! I couldn’t find shredded cabbage, so I grated some at home… ended up being a little too small and also colored the soup a purplish gray color. Eh, not attractive but still tasty, light and SUPER filling. Even boyfriend approved! Will be a regular in my house now.
I throw in the cabbage at the very end, Miranda just for that reason! I think beets would be pretty in this soup, they would give it a beautiful color!