Hey there! If you’re looking for a feel-good meal that’s full of colorful veggies, light on calories, and still totally satisfying, then this Weight Loss Soup is for you. It’s cozy, flavorful, and packed with nutrients—exactly what I reach for when I want something warm and healthy.
I love making a big pot at the start of the week and keeping it in the fridge for quick lunches or light dinners. It’s comforting, easy to make, and gives you that little boost when you’re trying to eat clean or reset your routine.
Flexible Ingredients That Work for You
One of the best things about this soup is how easy it is to customize. Here are some swaps and options if you want to switch things up:
- Olive Oil: Adds a little healthy fat and flavor, but you can also skip it and sauté your veggies in a splash of broth if you’re watching calories.
- Onion: A key base flavor, but shallots or leeks are great if you want something milder.
- Garlic: I always go with fresh garlic, but garlic powder can work in a pinch.
- Veggies: This soup is super flexible! Swap zucchini with bell peppers, use extra green beans, or toss in spinach or kale toward the end.
- Diced Tomatoes: Canned tomatoes make it easy, but fresh ones work too. Just dice them up and add a splash more broth if needed.
Tips for Perfectly Cooked Veggies
Nobody wants mushy veggies or undercooked chunks in their soup. Here’s how to make sure everything turns out tender and tasty:
- Start with onions: Cook until soft and translucent—about 3–4 minutes.
- Next add garlic, carrots, and celery: These need a little more time to soften—about 5 minutes.
- Then toss in zucchini, green beans, and mushrooms: These cook quicker, so just another 5 minutes of sautéing will do.
- Cabbage (if using): Add it last and let it cook down as the soup simmers.
Taking the time to layer your veggies makes a big difference in the final flavor!
How to Make Weight Loss Soup
Ingredients:
Vegetable Base:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 cup mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Salt and pepper to taste
- 1 cup cabbage, chopped (optional)
For Garnish:
- Fresh parsley, chopped
Instructions:
- Sauté the Onion
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until it’s soft and translucent. - Add Garlic, Carrots & Celery
Stir in the garlic, carrots, and celery. Cook for another 5 minutes, allowing the veggies to start softening and release their aroma. - Add the Remaining Veggies
Add zucchini, green beans, mushrooms, and cabbage (if using). Cook for about 5 more minutes, stirring occasionally. - Add Tomatoes and Broth
Pour in the diced tomatoes (with juices) and the broth. Stir in the Italian herbs and season with salt and pepper. Mix everything well. - Simmer Until Tender
Bring the soup to a boil, then reduce the heat and let it simmer for 20–30 minutes uncovered. This allows the flavors to blend and the veggies to get nice and tender. - Taste and Adjust
After simmering, taste the soup and adjust the seasoning if needed. A pinch of extra salt or a twist of black pepper might be just what it needs! - Serve It Up
Ladle the soup into bowls and sprinkle with chopped parsley. Serve hot and enjoy every healthy, cozy spoonful!
Can I use different vegetables?
Absolutely! Use what you have—bell peppers, spinach, sweet potatoes, or even corn can be great additions. Just remember to adjust the cook time depending on the veggie.
How can I make it more filling?
If you want something heartier, stir in a cup of cooked quinoa, lentils, or canned beans. It’s a great way to add protein and fiber without weighing the soup down.
How do I store leftovers?
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just leave some space in the container before freezing.
What’s the best way to reheat it?
Reheat on the stove over medium heat, stirring now and then. Or microwave individual portions, heating in short bursts and stirring in between to warm evenly.
A Bowl That Helps You Feel Your Best
This Weight Loss Soup isn’t just healthy—it’s flavorful, filling, and easy to make. Whether you’re meal prepping for the week or just want something light and warm, this soup delivers. And best of all? It’s so customizable that you can change it up every time you make it.
Let me know how it turns out if you give it a try! And if you’re into light, veggie-filled meals like this, be sure to follow me on Pinterest for more healthy, delicious recipes.
