Slimming Vegetable Soup

Light and healthy Detox Soup

Slimming Vegetable Soup  ~ I’m a common sense type of eater, and so I’m usually not interested in faddish diets, but, like everybody else, the pounds sometimes creep up on me. My secret is simple — soup! I make a big pot of this healthy, low fat, low carb  soup at the beginning of the week and by the end of the week I feel like I’m back on track. At least I’m headed in the right direction 😉

*This post is in association with Swanson®. Thank you for supporting me and my brand partners, they help keep tvfgi up and cooking!

A slimming detoxifying nourishing soup to help get you back on track with healthy eating

this simple slimming vegetable soup helps me shed weight and feel better

Because it’s super low in calories and has lots of fiber, you can eat until you feel nice and full without worrying about overdoing it. Nobody ever got fat on this stuff, trust me. As I’ve made it, this soup is loaded but still very light. You can add some shredded rotisserie chicken or tofu for more protein, if you like, to keep it interesting for more than a couple of days. 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.

Slimming Detox Soup for getting back on track fast!

Every ingredient in this veggie soup has a purpose

Every ingredient must contribute to the flavor, the nutrition, or the fiber count of the meal, there’s no place for extras. It all starts with a base of Swanson® Unsalted Chicken Broth. Their new unsalted broth is the perfect foundation for this soup, particularly since I am trying to add a richness of flavor, while allowing the natural taste of the food to come through. I can add just as much seasoning as I need and don’t run the risk of over salting.

I really appreciate that the ingredient list is short and sweet – I really appreciate that the ingredient list is short and sweet – no preservatives, with no msg. The last thing I want in my cleansing soup are unpronounceable ingredients or preservatives. I usually choose broth over stock when I’m making soup, and in this case the light flavor works perfectly. I love the convenient cartons, too, they’re one of my must-have pantry staples, and I usually tailor my recipes around their 32 ounce size.

Swanson Unsalted Chicken Broth for Slimming Detox Soup

this soup starts like so many others…

I start by sautéing shallot or onion and garlic in a little olive oil. I add freshly grated ginger next, which will give the finished dish a bright flavor. Then comes the broth, I usually estimate 8 ounces per serving, give or take. I add the few veggies that need a little extra cooking first, in this case it was the carrots and the golden beets. Everything comes up to a simmer and after just a few minutes, just enough to take the crunch out of the carrots and beets, I’ll add the broccoli and cauliflower. After another couple of minutes or so, I’ll add the pea pods, mushrooms, red cabbage, and bell pepper and let them wilt in the heat of the broth. Just before serving I toss in the dark greens and tomatoes, they don’t need any cooking at all.

The main take-away is that this soup is minimally cooked

I let it simmer just long enough to barely tenderize the vegetables, and this way the soup stays vividly colored and multi-textured. Vegetable soup is one that doesn’t benefit from a long simmer on the stove, so keep it short and sweet!

Light and healthy Detox Soup
I use this Slimming Detox Soup as a way to ‘re-set’ my eating habits

After a stretch where I’ve strayed from my usual healthy routine (i.e. the holidays,) I’ll eat it for dinner for a week, while having normal breakfasts and lunches. I like to make it fresh every day because it’s most appealing that way, once it sits around the colors and textures fade. If any of you have ever tired the infamous ‘Cabbage Soup Diet’ you know that it has you make a ginormous pot of barely edible soup to nosh on all week. My husband tried it years ago (guess who had to make the soup?) and I can tell you that this soup is a lot better 🙂  Definitely do add the fresh greens and tomatoes just before serving, in any case, and don’t forget the little grating of any hard Italian cheese…it makes such a difference!

Slimming Detox Soup makes it easy to drop pounds

Check out more of my Favorite Weight Loss Soups Recipes

I think soup is the original detox and diet food — it works like a charm. How about you guys, does anybody else rely on soup this way? Come on, spill your secrets!

A simple, filliing, healthy soup to help you cleanse away the excesses of the holidays!

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


Slimming Detox Soup makes it easy to drop pounds
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3.17 from 309 votes

Slimming Detox Soup

Slimming Detox Soup  ~ I’m a common sense type of eater, and so I’m usually not interested in faddish diets, but, like everybody else, the pounds sometimes creep up on me.  My secret is simple — soup! 
Course Soup
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings
Author Sue Moran

Ingredients

  • 2 Tbsp olive oil
  • 1 large shallot peeled and thinly sliced
  • 2 cloves garlic minced
  • 1 thumb sized piece of fresh ginger peeled and grated
  • 32 ounce carton of Swanson® Unsalted Chicken Broth
  • 1 large carrot peeled and thinly sliced
  • 1 medium golden beet or several baby beets, peeled and sliced
  • a handful of small broccoli florets
  • a handful of small cauliflower florets
  • 1 hot chili pepper I used a Serrano pepper, sliced (optional)
  • a handful of pea pods any type, halved if large
  • several mushrooms sliced
  • a handful of shredded red cabbage
  • 1 bell pepper any color, cut in strips
  • salt and black pepper to taste
  • handful of baby kale and or spinach leaves
  • handful of small grape tomatoes cut in half

garnish

  • a sprinkling of grated Parmesan or other hard Italian cheese

Instructions

  • Heat the olive oil in a large heavy bottomed pan. Gently saute 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.

Cook’s notes

  • I use ‘handful’ as a measure for this recipe – 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.  Do you want a super chunky soup?  Add more.  A lighter more broth-centered soup?  Just add less.
  • This recipe has plenty of room for improvisation when it comes to what ingredients you choose, too.  You can use any vegetable you like, but to stay true to the slimming and detox theme, you might want to avoid starchy veggies like potatoes, corn, peas, lima beans, etc.  Other ideas might be asparagus, Brussels sprouts, Napa cabbage, celery, green beans, onions, bok choy, eggplant, edamame beans, summer squash, etc.
  • This is not a strongly flavored soup, it’s mild and focuses on the flavors and textures of the vegetables themselves, which I find is part of the ‘re-setting’ process.  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.
  • If you’d like to make this a strictly vegetarian soup, use Swanson® Vegetable Broth.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Don’t forget to pin this Slimming Detox Soup!

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87 Comments

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    Please rate this recipe!




  • Reply
    Esmerelda
    August 21, 2020 at 9:26 am

    5 stars
    Just made this and its delicious. I ended up using red beets since I was out of the golden so the soup has a pretty red coloring to it. My only question is do you by chance have the calorie intake for this ?

  • Reply
    Anna
    December 15, 2019 at 6:48 am

    Can you use frozen veggies?

    • Reply
      Sue
      December 15, 2019 at 8:14 am

      You could, for sure, just be sure not to over cook them, they don’t need much time at all.

  • Reply
    Michele M
    August 14, 2019 at 9:40 am

    I think this soup is beautiful and I can’t wait to try it! I love eating food without additional flavorings, just to enjoy the natural tastes. Thanks for sharing!

    • Reply
      Sue
      August 14, 2019 at 10:14 am

      I totally agree with you!

  • Reply
    Jaime
    August 6, 2019 at 8:51 pm

    5 stars
    I love this soup. I add and subtract from the veggie list when I make it and it always turns out wonderfully. I add ground turkey or chicken when I make it to add a pop of protein.

    • Reply
      Sue
      August 7, 2019 at 7:33 am

      Thanks Jaime, glad you’re enjoying this…I add chicken all the time, it makes great meal!

  • Reply
    Angela
    March 14, 2019 at 12:56 pm

    So delicious and very flexible. I added some fresh herbs from the garden because herbs are not the enemy 😉 bon appetit!

  • Reply
    Lisa Noble
    January 4, 2019 at 5:18 am

    5 stars
    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!

  • Reply
    Chelsea
    December 29, 2018 at 6:29 pm

    What’s the net carbs for this meal do u know

  • Reply
    Kristen
    September 26, 2018 at 8:28 am

    How many days do you suggest eating this? And is it all 3 meals? Thank you in advance!

    • Reply
      Sue
      September 26, 2018 at 8:42 am

      I usually substitute one meal a day for a big bowl of the soup Kristen.

  • Reply
    Patrece
    April 18, 2018 at 9:08 pm

    I am just wondering why you keep bypassing the posts requesting the nutritional info for this soup? It looks amazing, and I’d love to try it, but I too, would like the nutritional information, or at least an acknowledgement that you are not aware of what that info is. Thank you!

    • Reply
      Sue
      April 18, 2018 at 9:15 pm

      Hi Patrece ~ Swanson, who I partnered with for this post, has asked me not to post the nutritional information. I believe the reason is that online nutritional counters are notoriously inaccurate, and because this is a sponsored post they didn’t want to assume any liability for false calculations. Also, because of the way I’ve measured the vegie ingredients, sometimes by the handful, it’s not very precise. This soup is very low in calories, and can be low in sodium if you use a low sodium broth option.

  • Reply
    Chessie
    February 14, 2018 at 5:00 pm

    I’m pinning this to make tomorrow. Your photos are gorgeous!

    • Reply
      Sue
      February 14, 2018 at 5:10 pm

      Thanks Chessie!

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