Weight Loss Soup Recipe
A recipe for a slimming soup full of vegetables! This homemade turkey vegetable soup is very low in calories because it’s actually high in vegetables, broth, and ground turkey. Ground turkey is a great way to add lots of flavor! So you will definitely want to eat it! It’s delicious and the first meal I make when I start a diet!
I love this easy vegetable soup recipe and I think you will too! I actually make it regularly so I have easy lunch options on hand that only take a few minutes to prepare. Since low calorie vegetable soup keeps well in the freezer, I can make a whole batch for my meal prep.
WHY YOU’LL LOVE THE VEGETABLE SOUP FOR WEIGHT LOSS
Hearty and filling soup for weight loss.
Easy to prepare
Ensures you have a healthy option for your meals
Lots of variety
Prepare it in a pressure cooker, stovetop or slow cooker
How does soup help you lose weight?
This weight loss soup is low in calories and almost carbohydrate-free. Several kinds of vegetables and the broth are basically calorie-free, and by adding more of them you can prepare a hearty, filling soup with few calories. Our diet soup recipe is free of cheese and dairy, but is also full of flavor with herbs like garlic and oregano. It will keep you full for hours. When you are full and satisfied, avoid snacks and crave other foods. You can eat a big bowl of this soup and consume minimal calories.
Which vegetables have the lowest calorie content?
When it comes to vegetables that you can use to make your own magic weight loss soup, here are the vegetables that we think have the fewest calories and work well in soups.
Ingredients for Weight Loss Soup Recipe :
2 pounds ground turkey
1 large onion, chopped
4 garlic cloves, crushed and finely chopped (at least 1 tablespoon)
2 & 1/2 tsp kosher salt
1 tsp black pepper
1 tablespoon oregano
1/2 tsp garlic powder
1/2 tsp smoked paprika powder
1/4 to 1/2 teaspoon celery seeds
1 tsp basil
1/4 to 1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme or 6 fresh thyme sprigs
10-12 dl chicken or turkey broth
4-5 large carrots, chopped
1 & 1/2 dl celery, chopped
1 sweet potato, peeled and cut into pieces
2 dl coleslaw, or more to taste
1 (14 oz) can diced tomatoes (I like fire roasted tomatoes)
1 can of white beans.
1 zucchini, chopped.
1 yellow pumpkin, chopped.
chopped parsley for garnish (optional, low in calories!)
Pesto, for garnishing individual bowls (optional and not low-calorie!)
Parmesan cheese for garnish, optional (not low calorie!)
How to make Weight Loss Soup Recipe
1. In a large soup pot,Add 2 pounds of ground turkey and a chopped onion to a very large stock pot (at least 6 quart capacity). Bring to a boil over medium heat and crumble the turkey.
2.Turn off the stove and let the fat drain. (I like to do this by lining a small bowl with foil, tipping the pot to the side, and pouring the fat into the bowl. Then I refrigerate until the fat has solidified and discard it.)
3.Turn the heat back to medium. Add 4 minced garlic cloves and all seasonings: 2 1/2 teaspoons kosher salt (add less if using table salt), 1 teaspoon black pepper, 1 tablespoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 to 1/ 2 tsp celery seeds, 1 tsp basil, 1/4 to 1/2 tsp ground red pepper, 1/2 tsp thyme if using dried thyme. Cook the mixture until the herbs and garlic are fragrant.
4.Add 10-12 cups of broth. I used 8 cups of the chicken broth I had on hand and then another 4 cups of water with 4 teaspoons of Better Than Bouillon Turkey Base. I love this turkey base, it packs so much flavor. You can use all chicken stock if you have it, or use water and a chicken/turkey base. 1 dl water + 1 tsp base = 1 dl broth.
5.Increase heat to high to bring to a boil. Add all the vegetables except the squash. Start with the harder vegetables and add them a little at a time: chop and add the carrots, then the celery, sweet potatoes and 2 dl of coleslaw. All of these vegetarian amounts can be adjusted. Don’t like sweet potatoes? Leave it out and add more carrots. Soup is very forgiving. If using fresh thyme, add the thyme sprigs along with the broth.
6.Add the can of diced tomatoes and juice. Drain the can of beans and add them to the pot.
7. When the soup boils, reduce the heat so that the soup simmers, but not too wild. Simmer until the carrots and sweet potatoes are almost cooked, about 20 minutes.
8. Add the chopped zucchini and yellow squash. Simmer for another 5-10 minutes until the pumpkin is soft.
9.If foam has formed on your soup, you can skim it off with a spoon. If using fresh thyme, remove and discard the stems.
10.Serve the soup hot! I like to top each bowl with a spoonful of pesto and some grated Parmesan cheese (even though it adds extra calories). Parsley is a delicious side dish that is calorie-free.
Slow Cooker Instructions:
1.Follow the instructions for step 3 (roasted garlic and herbs with turkey).
2. Place the mixture in a slow cooker, then add all the broth and vegetables except the zucchini and yellow squash.
3. Cook on low heat for 4-5 hours or on high heat for 2-3 hours until the carrots are soft.
4. Add the zucchini and pumpkin and cook for another half hour.
per serving cup
Calories: 169 kcal | Carbohydrates: 17g | Protein: 21g | Fat: 2g | Saturated fat: 1g | Polyunsaturated fat: 1 g | Monounsaturated fat: 1 g | Trans fat: 1 g | Cholesterol: 33 mg | Sodium: 539 mg | Potassium: 736 mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5528 IU | Vitamin C: 11 mg | Calcium: 73 mg | Iron: 3 mg