Turbo Charged Weight Loss Soup Diet
Revitalize your healthy eating goals with the "Turbo Charged Weight Loss Soup Diet," a nutrient-packed recipe designed to fuel your body while keeping your calorie count in check. Featuring a vibrant medley of fresh vegetables like green cabbage, zucchini, spinach, and carrots, this fiber-rich soup is simmered in a flavorful low-sodium vegetable broth enhanced with Italian seasoning, paprika, and a zesty squeeze of lemon juice. Ready in just 45 minutes, this meal-prep-friendly soup is low-carb, low-fat, and brimming with vitamins, antioxidants, and metabolism-boosting ingredients like red pepper flakes. Perfect for those embracing a detox diet, weight loss plan, or simply craving a light, wholesome meal, this tasty dish is both satisfying and guilt-free. Enjoy it hot, with an optional garnish of fresh parsley, for a comforting and energizing boost any day of the week!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 3 stalks celery stalks, chopped
- 3 medium carrots, sliced
- 3 cups green cabbage, shredded
- 2 medium zucchini, diced
- 1 28-ounce can canned diced tomatoes (no added salt)
- 6 cups vegetable broth (low sodium)
- 2 cups spinach, fresh
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 2 tablespoons lemon juice, freshly squeezed
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the chopped celery and sliced carrots. Cook for another 4-5 minutes, stirring occasionally.
Add the shredded cabbage and diced zucchini to the pot. Stir to combine.
Pour in the canned diced tomatoes and vegetable broth. Stir well.
Mix in the Italian seasoning, paprika, red pepper flakes (if using), salt, and black pepper.
Bring the soup to a gentle boil. Then reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
Add the fresh spinach to the pot and stir until wilted, about 2 minutes.
Taste and adjust seasonings if needed. Stir in the freshly squeezed lemon juice.
Serve hot, garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4440 mg | 193% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 40.4 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4981 mg | 106% | |
*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.
