Magic Weight Loss Soup
Transform your meal prep routine with this hearty and nourishing Magic Weight Loss Soup! This low-calorie, nutrient-packed recipe combines a medley of fresh vegetables like carrots, celery, zucchini, and cabbage, infused with aromatic spices such as cumin, oregano, and paprika for a flavor boost without the extra calories. Simmered in a rich, low-sodium vegetable broth and brightened with fresh parsley and a touch of lemon juice, this vibrant soup is perfect for those seeking a satisfying yet healthy meal to support weight loss goals. Ready in just 45 minutes, this easy, one-pot dish is ideal for meal prepping or enjoying as a warming lunch or dinner that’s as delicious as it is guilt-free. Perfectly vegan, gluten-free, and loaded with fiber, it's a recipe that checks all the boxes for clean eating and balanced nutrition.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 2 cups cabbage, shredded
- 1 14-ounce can canned diced tomatoes (no salt added)
- 6 cups vegetable broth (low sodium)
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced carrots, celery, zucchini, and shredded cabbage to the pot, stirring to combine. Cook for 5 minutes to slightly soften the vegetables.
Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir well to ensure everything is evenly mixed.
Season the soup with oregano, cumin, paprika, salt, and black pepper. Stir to incorporate the spices.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes or until the vegetables are tender.
Add the baby spinach to the pot and stir until wilted, about 2 minutes.
Turn off the heat and stir in the lemon juice and freshly chopped parsley for a bright and fresh flavor.
Taste the soup and adjust the seasoning as needed. Serve warm and enjoy!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 45.0 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3307 mg | 70% | |
*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.
