Fat Burning Veggie Soup Recipe

Fat Burning Veggie Soup is a low-calorie, nutrient-dense soup made primarily of vegetables known to support metabolism and promote weight loss. It’s often used in detox or diet plans because it fills you up without adding many calories. The idea is that the body burns more calories digesting the soup than the soup actually provides (sometimes referred to as “negative calorie foods”).

Common Ingredients:

• Cabbage (main ingredient in many versions)
• Celery
• Carrots
• Onions
• Bell peppers
• Tomatoes (fresh or canned)
• Garlic
• Spinach or green beans
• Broth (vegetable or low-sodium chicken)

Optional Additions:

• Herbs and spices like basil, oregano, parsley, chili flakes
• Lemon juice for flavor
• A bit of olive oil (if not strictly fat-free)

Benefits:

• High in fiber, keeps you full
• Low in fat and calories
• Hydrating and rich in vitamins
• May support digestive health

Here’s a classic Fat Burning Veggie Soup recipe that’s simple, flavorful, and super healthy:

Ingredients:

• 1 tablespoon olive oil (optional)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 head of cabbage, chopped
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes (with juice)
• 4 cups vegetable broth (or chicken broth, low-sodium)
• 2 cups water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Juice of half a lemon (optional, for brightness)
• Handful of fresh spinach or green beans (optional)

Instructions:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic. Cook until fragrant (about 2-3 minutes).
2. Add Hard Veggies: Toss in carrots, celery, and bell peppers. Sauté for 5 minutes.
3. Add Cabbage and Zucchini: Stir in cabbage and zucchini. Cook for another 3 minutes.
4. Add Liquids and Tomatoes: Pour in diced tomatoes, broth, and water. Stir well.
5. Season: Add basil, oregano, chili flakes, salt, and pepper.
6. Simmer: Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–30 minutes, or until all veggies are tender.
7. Finishing Touches: Add lemon juice and spinach (if using), and cook for another 5 minutes.

Tips:

• Make a big batch and store in the fridge for up to 5 days, or freeze in portions.
• Feel free to customize with other low-cal veggies like mushrooms, kale, or broccoli.