My vegetable weight loss soup recipe…
During the winter I have a habit of making vegan vegetable weight loss soup every week. When I started dieting and counting calories I soon realized that a cup of soup has almost no calories, even if potatoes are included.
What a great deal!
I can eat as much vegetable soup as I want and still lose weight. It is great to know there’s a nutritious food I can always eat when I’m hungry.
What follows is a simple vegan recipe for the soup I store in a covered bowl in my refrigerator. It gets used frequently throughout the week.…no meat stock like many veggie soups use…
I use the soup straight, or over rice, with added pasta, or as a burrito filling (drained of course.) I’ve even made snacks for my dogs with it – a slice of bread with my soup on top… who knew a dog would like that so much?
The name of the game is *experimentation*. If you make this soup, be prepared to create your own unique blend. Follow your instincts and inspirations – that’s what I do. Add whatever veggies and spices you like. Use what you have handy.
Remember that a soup made with love is the best soup of all.
My Favorite Vegetable Soup Ingredients
- 2 tablespoons coconut oil or whatever natural oil you prefer
- oregano to taste
- salt to taste
- pepper to taste
- kelp flakes to taste
- 1 tablespoon liquid aminos – miso – or soy sauce
- 1 large clove garlic chopped
- 1/2 medium onion chopped
- 3 carrots sliced in thin circles
- 2 potatoes chopped into small pieces
- water to cover all veggies plus two or three inches more
- 1 cup lentils rinsed
- 2 heads broccoli with brocoli flower stems cut short and cut into small pieces
- 2 small zucchini sliced thin
- 3 to 5 mushrooms sliced
Put the oil into your soup pan and as you warm it, add the carrots, potatoes, onions, garlic, spices, and liquid aminos, miso, or soy sauce. Use medium heat, warm and stir veggies for about ten minutes. Add water, lentils, broccoli, zucchini, and mushrooms, plus any other ingredients you have on hand that you think might work well in this soup. Bring to a boil and cover, then reduce heat to very low and let cook for another half-hour. Check on your soup and stir from time to time to make sure it has enough water. You might need to add some.
Oil for your vegan vegetarian weight loss soup.
…I prefer coconut oil, or olive oil.
I use olive oil or coconut oil. If you love the taste of olive oil, why not? You don’t actually get very much in the finished product, per meal. But if you’re obsessive about weight loss, coconut oil might be a better choice for you.
I use about two tablespoons, and stir the carrots/onions until they are covered with it. This is when I turn the heat on.. keeping it very low while the onions and carrots warm up. I used to saute just the onions first – then add carrots. I quit doing that because the onions made me cry!
I use Bragg Liquid Aminos in my soup. I add about a tablespoon of liquid aminos. If you don’t have aminos, you might try using soy sauce or miso instead. If you have neither, don’t despair. Just make your soup your own unique way. And when you serve the soup you might try adding a bit of soy sauce then – it is just as good that way. I always use liquid aminos instead of soy sauce. It is completely free of GMO soy.
beans, especially black beans or kidney beans
pasta, or grains such as rice or barley
chili powder + cumin
vegetable stock, pre-made
canned tomatoes and/or corn
any type of squash, or pumpkin
celery and green beans
green leafy vegetables like kale
pearl onions, cabbage or cauliflower
parsley, bay leaves