Weight Loss Soup
User Reviews
3.6
Weight Loss Soup
Description
The Weight Loss Soup begins with a broth made by gently sautéing onion, celery, garlic, fresh ginger, crushed cayenne peppers, and bay leaves in olive oil to release their flavors without browning. Turmeric powder, chicken broth, pureed tomatoes, tomato paste, and vinegar are combined to build a complex, mildly spiced base which simmers for 45 minutes. After straining, the aromatic broth can be refrigerated or frozen until ready to use.
When serving, about one cup of broth per serving is warmed, and assorted chopped vegetables such as onion, carrot, celery, winter squash, green beans, beets, cauliflower, Brussels sprouts, mushrooms, and Napa cabbage or other leafy greens like spinach or kale are added and gently cooked to just tender. Leafy greens are stirred in last to maintain texture.
Finished soup is lightly seasoned to taste and can be garnished with grated Parmesan cheese. The method allows controlled cooking times to keep vegetables tender yet preserving their color and nutrients. This soup offers a hearty, flavorful way to enjoy a variety of vegetables in a warming broth.
Ingredients
broth
- 3 Tbsp olive oil
- 1 onion diced, medium
- 4 celery with inner leaves, chopped, stalks
- 5 garlic peeled and chopped, large cloves
- ginger sliced, 2 inch piece, fresh
- 2 cayenne pepper crushed (substitute 1/2 tsp crushed red peppers
- 2 bay leaf
- 1 tsp Turmeric powdered
- 64 ounces chicken broth Swanson® Organic Free Range brand
- 1 cup tomato pureed
- 2 Tbsp tomato paste I use the kind in the tube
- 1 Tbsp vinegar red or white, mild
- 1 1/2 tsp salt
- black pepper freshly cracked, to taste
soup: allow a cup of chopped veggies per serving
- onion diced, or red onion
- carrot peeled and sliced
- celery sliced, with inner leaves
- winter squash peeled and diced
- green beans cut in 2 inch pieces
- beats peeled and chopped
- cauliflower separated into small florets, or romanesco
- Brussels sprouts halved or left whole, small
- mushrooms halved, quartered, or sliced
- Napa cabbage shredded (you can use baby spinach, or kale)
garnish
- Parmesan Cheese grated
Instructions
- To make the broth, heat the olive oil in a large soup pot and add the onion, celery, garlic, ginger, crushed peppers and bay leaves. Saute on medium low for 20 minutes, stirring often. Don't let it brown or burn, you just want to soften everything and get their juices flowing!
- Add the turmeric, broth, pureed tomatoes, paste, and vinegar to the pot. Season with the salt and pepper, mix well and bring to a boil. Turn the heat down, cover, and simmer gently for 45 minutes. Taste now and adjust any of the seasonings.
- Strain the broth and store in the refrigerator, or freeze, until needed.
- When you're ready to make soup, bring the broth to simmer in a soup pan. Use approximately 1 cup per serving.
- Add the veggies EXCEPT the cabbage, spinach, or kale, bring back to a boil, and then turn the heat way down, and cover. Let the soup sit for 20 minutes. It should barely be at a simmer. Stir once or twice. Stir in any leafy veggies like the cabbage last, after the soup has cooked. The heat of the broth will be enough to wilt them.
- Serve hot with a sprinkling of cheese.
User Reviews
Overall Rating
3.6
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