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fat burning soup recipe

fat burning soup recipe
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This fat burning soup recipe is a simple, vibrant, and nourishing concoction packed with nutrient-dense vegetables. It's designed to be incredibly easy to prepare, versatile, low in calories and fat, and effective for weight management by promoting satiety. It serves as a comforting, flavorful meal perfect for busy households looking to hit reset and feel good from the inside out.

Ingredients

Scale

1 tablespoon Olive Oil
1 large Yellow Onion, chopped
3 cloves Garlic, minced
1 small head Green Cabbage, chopped
3 medium Carrots, sliced
3 medium Celery Stalks, sliced
2 medium Bell Peppers (any color), chopped
1 (28-ounce) can Canned Diced Tomatoes (undrained)
6-8 cups Vegetable Broth (low sodium)
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Salt
1/2 teaspoon Black Pepper
Optional Fresh Parsley, chopped (for garnish)

Instructions

  1. Sauté Aromatics: First, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Next, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it
  2. Add Harder Vegetables: Now, add the sliced carrots and celery to the pot. Sauté for about 5 minutes, allowing them to soften slightly. This step helps to build a deeper flavor foundation for your fat burning soup recipe
  3. Incorporate Cabbage & Peppers: Stir in the chopped green cabbage and bell peppers. Cook for another 5-7 minutes, stirring occasionally, until the cabbage begins to wilt down. It will seem like a lot of cabbage at first, but it cooks down significantly
  4. Introduce Liquids & Seasonings: Pour in the can of diced tomatoes (undrained) and the vegetable broth. Add the dried oregano, dried basil, salt, and black pepper. Stir everything well to combine all the ingredients
  5. Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer. Cook for at least 20-30 minutes, or until all the vegetables are tender. For an even richer flavor, you can let it simmer longer, up to an hour, as long as the vegetables don't become overly mushy. This extended simmer truly brings out the best in this fat burning soup recipe
  6. Taste and Adjust: Once cooked, taste the soup and adjust the seasonings as needed. You might want more salt, pepper, or herbs. If using fresh parsley, stir it in just before serving for a pop of fresh flavor
  7. Serve Warm: Ladle the hot soup into bowls and enjoy immediately. It’s comforting, satisfying, and exactly what you need

Notes

Chop vegetables evenly for consistent cooking.

Properly sautéing aromatics (onions, garlic, carrots, celery) develops a crucial flavor base.

Add fresh herbs like parsley just before serving for vibrant flavor and aroma.

Adjust broth consistency by adding more broth for thinner soup or mashing some cooked vegetables for a thicker consistency.

Season gradually throughout cooking, tasting and adjusting salt, pepper, and herbs as needed.

This soup is excellent for batch cooking and meal prep, often tasting even better the next day as flavors meld.

Store cooled soup in airtight containers in the refrigerator for 4-5 days or freeze for up to 3 months.

Reheat on the stovetop over medium-low heat or in the microwave. Add extra broth or water if the soup has thickened too much during storage.

Customize with other non-starchy vegetables such as zucchini, yellow squash, spinach, kale, green beans, mushrooms, or broccoli florets. Add delicate greens in the last 5-10 minutes.

For a protein boost, add cooked shredded chicken or turkey, canned lentils (rinsed and drained), or white beans towards the end of cooking to heat through.

Experiment with spices like red pepper flakes for a kick, smoked paprika for depth, or cumin/coriander for a different flavor profile.

A squeeze of fresh lemon juice or a splash of apple cider vinegar at the end brightens the flavors beautifully.

Find it online: https://powerecipe.com/fat-burning-soup-recipe/