Fat Flush Soup
Packed with nutrient-rich vegetables and bold spices, Fat Flush Soup is a wholesome and satisfying recipe designed to support your healthy lifestyle. This vibrant, low-calorie soup combines hearty ingredients like cabbage, zucchini, and leafy greens with the warmth of smoked paprika and zesty Italian seasoning, creating a flavorful detox meal perfect for weight loss and cleansing. Simmered in a savory vegetable broth, this 45-minute one-pot dish is as convenient as it is delicious, making it a great option for meal prep or a quick dinner. Garnished with fresh parsley and a squeeze of lemon, this soup is a refreshing way to nourish your body while keeping your taste buds happy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 stalks celery, chopped
- 1 large green bell pepper, diced
- 3 cloves garlic cloves, minced
- 4 cups cabbage, shredded
- 2 medium zucchini, chopped
- 1 28-ounce can canned diced tomatoes, with juice
- 6 cups vegetable broth (low sodium)
- 2 leaves bay leaves
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 cups spinach or kale, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, celery, and green bell pepper. Sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the shredded cabbage and chopped zucchini to the pot. Stir well to combine.
Pour in the canned diced tomatoes (with their juice) and the vegetable broth. Stir to ensure the ingredients are well mixed.
Add the bay leaves, Italian seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Stir to distribute the spices evenly.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until all vegetables are tender.
Stir in the chopped spinach or kale during the last 5 minutes of cooking.
Remove the bay leaves before serving and adjust seasoning if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and add a squeeze of lemon juice if desired for extra brightness.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 946 mg | 20% | |
*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.
