fat burning soup recipe

Written ByJenny Smyth Posted on
fat burning soup recipe
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The Best fat burning soup recipe

I am so excited to share this fat burning soup recipe with you all. I have been making it for my family for years, and it’s a staple in our household.

My kids love it, and I love how easy it is to make. It’s the perfect recipe for a quick lunch or dinner, and it’s also great for when we have company over.

The best part is that it’s super healthy and can help with weight loss, which is always a bonus. I’ve tried many different versions of this recipe over the years, but this one remains my favorite.

It’s just so easy to make and tastes amazing every time. My family and I love serving it with some crusty bread or crackers on the side for a satisfying meal.

This soup has become a regular in our rotation, and I’m sure it will be in yours too once you try it out.

Fat Burning Soup

Fat Burning Soup

4.7 from 1956 votes

This hearty vegetable soup is designed to boost metabolism and support weight loss. Packed with fiber-rich vegetables and lean protein, it is a satisfying low-calorie meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

Soup Base

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced
1 green bell pepper, diced
1/2 head green cabbage, chopped
2 cups diced tomatoes (canned or fresh)
6 cups low-sodium vegetable broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
2 cups chopped kale or spinach
Juice of 1 lemon

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
3Stir in minced garlic and cook for 30 seconds until fragrant.
4Add sliced carrots, celery, and diced bell pepper to the pot.
5Cook for 5 minutes, stirring often, until vegetables begin to soften.
6The carrots should be slightly tender when pierced with a fork.
7Stir in chopped cabbage, diced tomatoes, vegetable broth, cumin, oregano, red pepper flakes, salt, and black pepper.
8Bring the soup to a boil over high heat, then reduce heat to low and simmer for 20 minutes.
9The cabbage should be tender but not mushy.
10Add chopped kale or spinach and cook for 2-3 minutes until wilted.
11Remove the pot from heat and stir in lemon juice.
12Taste and adjust seasoning with additional salt or pepper if needed.

🔧Equipment

Large soup pot or Dutch oven
Chef’s knife
Cutting board
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 3g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 22g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 5g

📝Notes

For extra protein, add cooked chicken breast or white beans. This soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months. Adjust spice level by increasing or decreasing red pepper flakes.

Watch Video Of How Fat Burning Soup Works

This fat burning soup is always a good idea for any occasion because it is healthy, filling, and easy to make. I love that I can serve it for a quick weeknight dinner or bring it to a family gathering where everyone enjoys it.

For storage, let the soup cool completely then keep it in an airtight container in the refrigerator for up to five days. To reheat, simply warm it on the stovetop over medium heat or in the microwave until hot.

You can also freeze individual portions for a quick meal later. I like to serve it with a side of whole grain bread or a simple salad for a complete meal.

It is a versatile recipe that works well for meal prep and always satisfies.

❓ Frequently Asked Questions About Fat Burning Soup

1. Can I freeze this fat burning soup?

Yes, you can freeze this soup for up to three months. Let it cool completely first then transfer it to airtight containers or freezer bags. Leave some space at the top because the liquid will expand as it freezes. Thaw it in the refrigerator overnight before reheating.

2. What vegetables work best in this soup?

I recommend using a mix of non starchy vegetables like celery, carrots, bell peppers, zucchini, and spinach. These add volume and nutrients without too many calories. You can also add green beans or kale if you have them on hand.

3. Can I make this soup in a slow cooker or Instant Pot?

Absolutely. For a slow cooker, sauté the onions and garlic first then add everything else and cook on low for 6 to 8 hours. For an Instant Pot, use the sauté function for the aromatics then pressure cook on high for 10 minutes with a quick release.

4. Is this soup really effective for weight loss?

This soup is low in calories and high in fiber and water content which can help you feel full and satisfied. It is a great addition to a balanced diet but it is not a magic solution. Pair it with regular exercise and healthy eating habits for best results.

5. Can I add meat or protein to this soup?

Yes, you can add lean protein like cooked chicken breast, turkey, or shrimp. I sometimes add a can of drained and rinsed chickpeas or lentils for extra plant based protein. Just stir it in during the last few minutes of cooking so it heats through without overcooking.

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