Directions
- Prepare the vegetables: Wash and cut all vegetables into uniformly sized pieces for even cooking.
- Sauté the onion and garlic: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking for 2–3 minutes until fragrant and translucent.
- Add the vegetables: Stir in carrots, zucchini, celery, and tomato, coating them evenly with the oil and garlic.
- Add the broth: Pour enough vegetable broth to cover the vegetables (about 1–1.5 liters). Use water for a lighter option.
- Season: Add herbs and apple cider vinegar to enhance flavor and boost metabolism.
- Simmer: Cover and cook for 25–30 minutes until vegetables are tender.
- Add greens: About 5 minutes before the end, stir in kale or spinach for color, nutrients, and added fiber.
- Blend (optional): For a smoother texture, use an immersion blender. Leave chunky if you prefer a heartier soup.
- Adjust seasoning: Taste and add salt and pepper as needed.
- Serve: Enjoy hot on its own or with a slice of whole-wheat bread.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy
Why This Soup Works for Weight Loss
• Vegetables: Low in calories, high in fiber and water, keeping you full longer.
• Apple cider vinegar: Helps regulate blood sugar, boosts metabolism, and supports fat burning.
• Kale and spinach: Rich in vitamins, antioxidants, and fiber, supporting digestion and metabolism.
• Garlic and onion: Anti-inflammatory, reduce bloating, and enhance flavor without extra calories.
• Olive oil: Healthy fats that reduce inflammation and support heart health.
Variations & Substitutions
• Swap kale for Swiss chard, collard greens, or cabbage for different flavors.
• Add other vegetables such as bell peppers, broccoli, or cauliflower to vary textures.
• Include cooked chicken or tofu for extra protein.
• Spice it up with chili flakes or a dash of cayenne pepper for a metabolism boost.
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