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Weight Watchers Fat Burning Soup Recipe

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Becky Cooks Lightly Weight Watchers Fresh Vegetable Soup
Becky Cooks Lightly Weight Watchers Fresh Vegetable Soup from beckycookslightly.blogspot.com

Description

If you're looking for an easy, low-calorie soup that will help you burn fat and lose weight, this Weight Watchers Fat Burning Soup Recipe is perfect for you! This soup is packed with healthy veggies and lean protein, and it's low in calories and fat. Plus, it's easy to make and perfect for meal prep.

Prep Time

The prep time for this soup is about 15 minutes.

Cook Time

The cook time for this soup is about 45 minutes.

Ingredients

  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup of sliced carrots
  • 1 cup of sliced celery
  • 1 cup of sliced cabbage
  • 1 cup of chopped kale
  • 1 can of diced tomatoes (14.5 oz)
  • 6 cups of low-sodium chicken or vegetable broth
  • 1 tbsp of olive oil
  • 1 tsp of paprika
  • 1 tsp of dried oregano
  • 1 tsp of dried basil
  • Salt and pepper to taste
  • 1 lb of cooked, shredded chicken breast (optional)

Equipment

  • A large pot or Dutch oven
  • A wooden spoon
  • A sharp knife
  • A cutting board

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent.
  3. Add the carrots, celery, cabbage, and kale, and cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
  4. Add the diced tomatoes, broth, paprika, oregano, basil, salt, and pepper, and bring the mixture to a boil.
  5. Reduce the heat to low and let the soup simmer for 30-40 minutes, until the vegetables are tender.
  6. If you're using cooked chicken, add it to the soup during the last 10-15 minutes of cooking.
  7. Taste the soup and adjust the seasoning as needed.
  8. Serve hot and enjoy!

Notes

This soup is great for meal prep – simply store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. You can also customize this recipe by adding your favorite veggies, like zucchini or bell peppers.

Nutrition Info

This recipe makes about 8 servings, and each serving is approximately 120 calories, 2.5g fat, 8g carbs, 16g protein, and 4g fiber.

Recipes FAQ

Can I make this soup vegetarian or vegan?

Absolutely! Simply use vegetable broth instead of chicken broth and omit the shredded chicken.

Can I add other vegetables to this soup?

Definitely! This recipe is very customizable – feel free to add your favorite veggies, like zucchini or bell peppers.

How can I make this soup spicier?

You can add some red pepper flakes or cayenne pepper to the soup to give it a bit of a kick.

Recipe Tips

  • For a creamier soup, you can blend some of the cooked vegetables with an immersion blender before serving.
  • If you don't have kale, you can use spinach or Swiss chard instead.
  • If you're not a fan of cabbage, you can substitute it with more carrots or celery.
  • Make sure to taste the soup and adjust the seasoning as needed – everyone's taste buds are different!

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