After a long, two-month stretch of holiday parties–topped off with a vacation in the Bahamas to
celebrate the New Year–I needed to go on a healthy vegetable soup regime for a few days to help me
detox from all of the salt, sugar, snacks, pastries, drinks, desserts and other holiday treats associated
with the season.
A low-salt vegetable soup also helps to kill my cravings for sweet, salty and high-fat foods.
Fortunately, simple, non-cream-based, vegan vegetable soups are low in calories but high in flavor.
Plus, eating light, hearty, vegetable soups are a good way to burn fat and to elevate your metabolism.
In addition, vegetable soup provides lots of fluid.
Most importantly, a light, yet hearty vegetable soup warms your insides and is so good for you!
Curb your appetite by eating soup at the beginning of your meal.
Here are a few vegetables to consider
If you are trying to lose a few pounds as well, it is best to choose mostly low-to- medium glycemic
and fat-burning vegetables.
Onions – add a great amount of flavor with few calories and are instrumental for the prevention and
treatment of diseases.
Mushrooms – battle inflammation and also promote healthy skin thanks to vitamin D. I add lots of them
for their ‘chewy’ texture and healing properties.
Cabbage – a great source of vitamin K and vitamin C, plus fiber to cleanse your colon.
Tomatoes – rich in lycopene, carotenoids and cancer-fighting compounds, they help to break down toxins.
Carrots – although a higher glycemic vegetable, they are rich in carotenoids, vitamins, fiber and minerals.
Celery – has anti-inflammatory benefits plus it adds crunch, flavor and makes the soup more filling.
Kale – this super food delivers both antioxidant and anti-inflammatory benefits plus it helps to lower
Red Peppers – sweet peppers are full of vitamin A, C and carotenoids.
Green Beans – a tasty addition, rich in antioxidants and fiber.
Spinach – a rich source of important vitamins and minerals.
Other low glycemic vegetables to consider include asparagus, broccoli, beet greens, cauliflower, mustard
greens, watercress, bok choy.
Medium glycemic vegetables include brussels sprouts, collard greens, okra, parsley, pumpkin, turnips,
Mix it up to keep things interesting.
Here’s what I included in this week’s light and tasty organic vegetable soup.
Make enough to last several days.
Healthy, Hearty Vegetable Soup
2 cups okra
4 large onions
6 cloves garlic – sliced
2 cups shiitake mushrooms – sliced
2 cups portabella mushrooms – cut into chunks
6 stalks celery
1/2 head cabbage
8 tomatoes – chopped or 2 large cans of diced organic tomatoes (in BPA free cans)
1 bunch scallions – sliced
1 large bottle of low sodium vegetable juice cocktail
10 cups filtered water
Seasonings to taste:
Salt-free taco seasoning
Dried Italian herb seasoning
Dried red pepper flakes
Apple cider vinegar
Fresh lemon juice
1 tablespoon extra-virgin olive oil or coconut oil
Wash, slice and dice vegetables.
Add all of the vegetables to a large pot.
Add vegetable juice and water to cover.
Bring contents to a boil, then simmer for an 90 minutes or until done.
Turn off heat and let the flavors blend for a while before serving.
Serve soup in bowls.
Garnish with sliced scallions.
Squeeze the juice from half of a fresh lemon into each serving bowl.
Enjoy this soup several times a day!
You’ll be glad you did.
How do you kickstart winter weight loss after the holidays?
What are your favorite light & healthy vegetable soup ingredients?
Share your recipes, thoughts and comments with us.