7 Day Soup Diet My Version
Elevate your healthy eating routine with "7 Day Soup Diet My Version," a vibrant and hearty vegetable soup designed to fuel your body and tantalize your taste buds. Packed with nutrient-rich ingredients like shredded cabbage, fresh spinach, zucchini, and carrots, this low-calorie, high-fiber recipe is perfect for those seeking a nourishing meal plan without sacrificing flavor. Simmered in a light yet flavorful broth seasoned with Italian herbs, paprika, and a zesty splash of lemon juice, this soup is both satisfying and energizing. Quick and easy to prepare in under an hour, it’s ideal for meal prep and serves up to eight portions. Whether you're embarking on a week-long detox or simply craving a comforting bowl of goodness, this customizable soup fits seamlessly into your health-conscious lifestyle. Perfect for weight loss, plant-based diets, or a cozy meal on chilly evenings, it’s your go-to recipe for wellness in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium, diced yellow onion
- 4 cloves, minced garlic
- 5 medium, sliced carrots
- 4 stalks, chopped celery
- 2 medium, diced green bell pepper
- 1 medium head, shredded cabbage
- 2 medium, sliced zucchini
- 2 15-ounce cans diced tomatoes
- 8 cups low-sodium vegetable broth
- 4 cups water
- 4 cups fresh spinach
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.25 cup, chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add diced onions and garlic to the pot, sautéing until fragrant and the onions are translucent, about 3-4 minutes.
Stir in the carrots, celery, and green bell peppers. Cook for another 5 minutes, stirring occasionally.
Add the shredded cabbage and sliced zucchini to the pot, stirring them into the vegetable mixture.
Pour in the diced tomatoes, vegetable broth, and water. Stir well to combine.
Season with Italian seasoning, paprika, black pepper, and salt. Mix thoroughly.
Bring the soup to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 25 minutes.
Stir in the fresh spinach and allow it to wilt, cooking for an additional 5 minutes.
Remove the pot from heat and stir in the chopped parsley and lemon juice.
Taste and adjust seasoning as needed before serving.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7514 mg | 327% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 108.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1092 mg | 84% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 7329 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
