Extreme Diet Soup

Fuel your weight loss journey with this wholesome and hearty Extreme Diet Soup, a deliciously light recipe packed with nutrient-rich vegetables and satisfying flavors. Featuring a medley of low-calorie ingredients like zucchini, green cabbage, carrots, and baby spinach, all simmered in a flavorful low-sodium vegetable broth with a hint of Italian seasoning, this soup is perfect for clean eating and detox plans. Quick to prepare in just 45 minutes, this low-fat, vegan-friendly meal delivers a nutrient boost while keeping calories in check. Brightened with fresh parsley and a splash of lemon juice, it's a comforting yet refreshing dish that's perfect for meal prep or a warming dinner. Embrace healthy eating without compromising on taste with this easy and satisfying weight-loss soup!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 stalks celery stalks, chopped
• 2 large carrots, peeled and sliced
• 1 medium zucchini, diced
• 2 cups green cabbage, shredded
• 6 cups low-sodium vegetable broth
• 1 14-ounce can canned diced tomatoes, no salt added
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups baby spinach leaves
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent.

Step 3

Stir in the minced garlic, celery, and carrots, and cook for an additional 5 minutes.

Step 4

Add the zucchini and shredded cabbage to the pot, stirring to combine the vegetables.

Step 5

Pour in the vegetable broth and canned diced tomatoes, along with the Italian seasoning, salt, and black pepper.

Step 6

Bring the soup to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for 20 minutes, stirring occasionally.

Step 7

Add the baby spinach leaves to the pot and cook for 2-3 minutes, until wilted.

Step 8

Stir in the chopped parsley and lemon juice for a burst of freshness before serving.

Step 9

Taste and adjust seasoning as needed, then ladle the soup into bowls and serve warm.

Nutrition Facts

Serving size	2615.6 grams (2615.6g)

Amount per serving	% Daily Value*
Calories	516

Total Fat 16.70g	21%
Saturated Fat 2.60g	13%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 2325mg	101%
Total Carbohydrate 84.30g	31%
Dietary Fiber 20.20g	72%
Total Sugars 40.70g
Protein 13.40g	27%

Vitamin D 0IU	0%
Calcium 430mg	33%
Iron 8mg	43%
Potassium 4180mg	89%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 9.9%

Carbs: 62.3%