Vegetable Diet Soup
Ingredients
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 carrots, diced
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1 celery stalk, diced
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1 zucchini, diced
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1 cup green beans, trimmed and cut into 1-inch pieces
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1 cup cabbage, shredded
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1 cup spinach or kale
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1 can (14.5 oz) diced tomatoes (no salt added)
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6 cups low-sodium vegetable or chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried basil
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½ teaspoon black pepper
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Salt to taste (optional)
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1 teaspoon lemon juice (optional, for brightness)
Instructions
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Sauté aromatics:
In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 2–3 minutes until soft and fragrant. -
Add vegetables:
Stir in carrots, celery, zucchini, and green beans. Cook for 5 minutes, stirring occasionally. -
Add broth and seasonings:
Pour in the vegetable or chicken broth. Add diced tomatoes, thyme, basil, and black pepper. Bring to a boil. -
Simmer:
Reduce heat to low, cover, and simmer for 20–25 minutes, until all vegetables are tender. -
Add greens:
Stir in cabbage and spinach (or kale) and cook for another 5 minutes until wilted. -
Finish:
Taste and adjust salt and pepper if needed. Add lemon juice for extra flavor.
Tips & Variations
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Protein boost: Add cooked shredded chicken, tofu cubes, or beans.
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Low-carb option: Skip starchy vegetables like carrots or add more leafy greens.
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Spicy kick: Add a pinch of red chili flakes or a dash of hot sauce.
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Make-ahead: This soup stores well in the fridge for 3–4 days and can be frozen for up to 2 months.
This diet soup is low in calories, high in fiber, and packed with vitamins—perfect for a light, filling, and nourishing meal.
I can also give you a 5-minute detox-style diet soup recipe that’s extremely low-calorie and very popular for weight loss if you want. Do you want that version too?
