All posts in Soups

Fat-Burning Vegetable Soup – hearty and filling vegetable soup made in the electric pressure cooker (instant Pot). Helps to detox and lose weight.*

This Vegetable Soup is also known as cabbage fat-burning soup, cabbage soup, wonder soup, weight loss soup, miracle soup, weight watcher soup… whenever you’d like. There are so many names for this soup.

This soup was rumoured, in days of old, to melt away those thighs. Keep in mind that specific ingredients for the soup may vary and this is my version of it.

The Cabbage Soup Diet is a short-term weight loss diet. Proponents of the diet say that it can help you lose up to 10 pounds (4.5 kg) in a single week, but many health experts warn that the diet is unhealthy and its results unsustainable. No one knows exactly where this unique diet originated from, though it first gained popularity during the 1980s and has stuck around ever since.

The bottom line is that the Cabbage Soup Diet is likely to cause weight loss — but only because it severely reduces your calorie intake. As soon as you stop this one-week diet, you’re likely to regain the weight you lost.

That’s why I prefer eating it as a weekdays dinner, not exactly following the 7 days diet but because I like it.

This delicious vegetable soup is a healthy way to warm up during the winter. And I may lose some weight, just doing it.

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5 from 1 vote

Vegetable Soup Fast2eat

It’s a foolproof recipe. This Fat-Burning Vegetable Soup comes together in minutes and is ready just as fast. It is easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter! Great for using up leftover vegetables.
Prep Time10 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizers & Starters, Main Dish, Side Dish
Keyword: Appetizer, Chicken, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low carb, Paleo-friendly, Pressure cooker, Quick, Soup
Servings: 8 people

Ingredients

  • 200 g Chicken breast (boneless, diced, raw – do not use for a vegetarian/vegan option)
  • 300 g Carrot
  • 2 Tomato Medium
  • 0.5 cup Tomato sauce
  • 2 tsp Olive oil Extra Virgin
  • 500 g Cabbage about ¼ head
  • 2 tsp Chicken broth mix or vegetable stock mix for a vegetarian/vegan option
  • 1 tbsp Garlic minced
  • 0.5 tsp Worcestershire sauce
  • 2 tsp Green onion and/or leek to taste
  • 1 tbsp Parsley
  • 1 tbsp Oregano
  • 1 tsp Salt
  • 2 Onion large
  • 150 g Watercress or spinach
  • Water boiling to cover

Instructions

  • Roughly chop all vegetables into big cubes.

Cooking in a Pressure cooker

  • Toss all the ingredients right into the Pressure cooker (Instant Pot) - no need to sauté any vegetables. Stir to combine. Make sure the liquid is covering the veggies.
  • Lock lid and set machine to cook at high pressure for 15 minutes and let the pressure cooker do its work.
  • Allow the Pressure cooker (Instant Pot) to naturally release pressure for 5-10 minutes.
  • Carefully turn the steam valve to the venting position to release the remaining pressure.
  • Carefully open the lid, away from your face, and stir the soup.
  • Taste for seasoning and adjust with more salt, pepper, herbs or spices to taste, if necessary.

Cooking in a large straight-sided pot

  • Add everything to a large soup pot and bring to a simmer.
  • Place the lid on the pot at an angle, tilting it to allow steam to escape, and simmer for 35-45 minutes. Stir occasionally.
  • The soup is done when the vegetables are soft.

Cooking in a slow cooker

  • You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
  • Place all the ingredients right into the crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.

Blended for a thick, hearty texture:

  • I prefer it blended and use the remaining broth as vegetal broth.
  • Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)

Drain and use the remaining broth as a vegetable broth:

  • When the soup is done, drain remainder broth through a Strainer or Colander into a Large Bowl.
  • Use it right away, or cool completely and store in jars in the fridge for up to 4 days or freeze for up to 3 months.
  • You can also freeze the broth in a Large Ice Cube Tray to use as flavour boosters.

Notes

Variations on this Vegetable Soup:
  • This soup is naturally gluten free and dairy free.
  • For a vegetarian or vegan version of this soup, do not use the chicken breast and replace chicken stock with vegetable stock.
  • You can turn this into a creamy vegetable soup by adding in a can of evaporated milk or serving with a splash of heavy cream.
  • Feel free to swap out any of the vegetables for ones you may need to use up in your fridge.
  • And, don’t be afraid to play around with the recipe by adding rice, beans, quinoa or even pasta. They’ll add an extra dimension to this classic soup!
    • If you decide to add pasta to the soup, I suggest using no more than 1/4 cup (1/2 cup for larger pasta), increasing the broth by at least 1 cup and adding in extra seasonings.
    • If you decide to add rice or quinoa to the soup, I suggest using about 1/4 cup, increasing the broth another 1/2 cup and adding in extra seasonings.
  • Use the remaining broth as vegetable broth.
  • Making this soup ahead of time allows the flavours to really come together enhancing the taste. May be stored in the refrigerator for several days.
  • If freezing, note that not all dairy freezes well, so keep this in mind if adjusting the recipe.
How to freeze this vegetable soup:

This Vegetable Soup is incredibly freezer friendly!

Simply let cool completely to room temperature, pour into a freezer safe container or freezer bag, seal and freeze (be sure to lay flat if using a freezer bag for easy thawing).

With soup, you need to make sure you leave room at the top if using a container of any kind as the soup will expand as it freezes.

Freeze up to 3 months.

To heat, let thaw overnight in the refrigerator or in a sink of cold water. Then reheat in the microwave or on the stove top (or throw it back in the Instant Pot on saute!).

* Eating soup might help me lose weight. One recent study showed that people who started lunch or dinner with vegetable soup ended up eating 20% less than those who skipped the soup.

Note: Nutritional info is provided as an estimate based on the ingredients I used, for convenience and as a courtesy only.

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Easy Kale Potato Soup With Sausage (Caldo Verde) using Instant Potatoes Fast2eat Recipe

Categories: Gluten-free, Soups
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Did you know you don’t have to spend time peeling and cutting potatoes to enjoy a delicious hot bowl of creamy Kale potato soup (AKA Caldo Verde)?

Caldo Verde, a potato and kale soup from Portugal, is a go-to recipe when the weather gets cold outside or for lazy rainy days, when you want something hearty and comforting but don’t feel like putting in a ton of effort.

It’s made with a few simple ingredients, it takes all of maybe 10 minutes of prep work, and it’s ready to eat just less half an hour later. Oh, and it’s all made in a single pot, too. And did I mention delicious? It’s really delicious.

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5 from 1 vote

Easy Kale Potato Soup With Sausage (Caldo Verde) using Instant Potatoes Fast2eat Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Side Dish
Cuisine: Portuguese
Servings: 8 people
Calories: 285kcal

Ingredients

Instant Mashed Potato Flakes Mix

  • 1 package Instant Mashed Potato Flakes (I used 1 package of 181g)
  • 2 cups Milk (or Evaporated Milk)
  • 2 cup Water (room temperature)

Chicken broth mix

  • 1 tbsp Chicken broth mix
  • 4 cup Water (boiled)

Preparing the soup

  • 3 tbsp Butter or Margarine
  • 1 tbsp Olive oil (extra-virgin)
  • 1 Onion (diced)
  • 1.5 tbsp Minced Garlic (or 3 cloves)
  • 5 slices Bacon (diced) (I use chicken or turkey bacon)
  • 150 g Pork sausage (cooked calabresa/linguiça, cut into slices)
  • 150 g Kale (tough stems removed) (leaves roughly chopped)
  • Salt optional to taste
  • Black pepper optional to taste
  • Basil optional to taste
  • Cilantro also known as coriander (fresh leaves chopped or dried) - optional to taste
  • Parsley optional to taste
  • Green onion (or leek) optional to taste

For Garnish

  • Parsley finely cut, optional
  • Green onion (or chives) finely cut, optional
  • Olive oil extra-virgin, optional
  • Bacon crumbles optional
  • Paprika optional
  • Parmesan cheese grated, optional

Instructions

Instant Mashed Potato Flakes Mix

Chicken broth mix

Preparing the soup

  • Chop bacon into small squares (approximately 1/2″) and reserve.
  • Cut pork sausage (cooked linguiça/chouriço) into slices and reserve.
  • Chop onion using an Electric Chopper.
  • Heat olive oil and butter (or margarine) in a straight-sided pot (large enough to cook the soup) over medium heat. Add onion and garlic to pan, stirring about 2 minutes, or until softened but not browned.
  • Add the bacon and sliced pork sausage. Cook until crisp.
  • Add chicken broth mix with boiled Water to the saucepan and bring to a boil.
  • Add potatoes and milk mix stirring constantly and bring to a boil.
  • Add chopped kale (tough stems removed) and continue to cook over medium heat, stirring occasionally until it gets to serving temperature, the greens have softened, and the soup has thickened to a creamy consistency.
  • If consistency seems too thick, add a bit of milk (and/or water) to thin it to the thickness you like.
  • Season soup to taste with salt (if need) and pepper.

For Garnish

  • Serve garnished with fried bacon, paprika, grated cheese, parsley, green onions or chives, if desired.

Nutrition

Calories: 285kcal | Carbohydrates: 25g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 1356mg | Potassium: 606mg | Fiber: 3g | Sugar: 5g | Vitamin A: 70% | Vitamin C: 51% | Calcium: 11% | Iron: 8%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This butternut squash bisque recipe tastes lusciously delicious, it is velvety, creamy, and super easy to make, the most difficult thing you have to do is cut the squash, but I ask my husband to do it for me 😉

Plus it’s clean eating, gluten-free, and easily converted to be vegan.

The secret to the most intense flavour is the leek. A dollop of cream, nutmeg and frizzled sage and coriander leaves complete this wintertime classic.

This recipe was adapted from the one my friend Gosia has sent to me.

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5 from 1 vote

Butternut Squash Bisque Fast2eat

“Bisque” usually means a rich, creamy soup typically made with shellfish, especially lobster. Although it is not made with any shellfish or seafood I used the title “bisque” to indicate that it’s much thicker than a typical soup, meaning there isn’t a broth to the soup, actually, it’s a thick, bisque-like, texture. Adding cream at the end make it even creamier.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish, Side Dish
Servings: 5 people
Calories: 262kcal

Ingredients

  • 1.5 kg Butternut squash (3 lbs) peeled, seeded and cubed
  • 1 tbsp Minced Garlic or 3 large cloves garlic cut in half
  • 1 Onion large diced
  • 1 Carrot large diced
  • 1 stalk Leek diced - and/or celery or cabbage
  • 4 cups Water boiled
  • 1 tbsp Chicken broth mix or Vegetable mix for the stock or broth
  • 1 Chipotle chili dried or packed in adobo sauce - Deseed and finely chopped – optional
  • Sage chopped fresh or dried
  • Cilantro also known as coriander (fresh leaves chopped or dried)
  • ½ tsp Salt
  • 1 tbsp Lemon juice
  • 200 g Chicken breast - optional – do not use for a vegetarian option

For Garnishing (optional)

  • ½ cup Cream Whipping cream or heavy or fat free evaporated milk for a low fat version
  • Nutmeg ground to taste
  • Cilantro also known as coriander - Fresh to taste, and or thyme and or rosemary
  • Parmesan cheese

Instructions

  • Peel, seed and cube squash. (Tip: Pierce into squash's hollow area with a knife or skewer; remove skewer, then microwave the whole squash for 4 to 5 minutes to soften skin. Then peel and seed.)
  • Cook all ingredients but cream in the electric pressure cooker for 10-15 minutes.
  • Purée in batches in a blender or food processor until smooth.
  • Note: For thicker bisque, don’t use all broth. You can freeze it to use as Vegetable broth in other recipes.
  • When ready to serve, heat soup until hot, but do not boil, and stir in the cream.
  • Taste and if needed, add more salt.
  • Ladle into bowls; top each serving with a drizzle of Cream. Garnish with a sprinkling of chopped coriander and or a dash of nutmeg, and Parmesan cheese if desired.

Notes

Make-Ahead: To enjoy at a later time, just ladle cooled bisque (without cream - add it once it’s time to reheat) into airtight containers (convenient grab-and-go meals by freezing it in individual servings), leaving 1 inch of space. It can be refrigerated for up to 3 days and freeze up to 3 months. Make sure to allow your soup to come closer to room temperature before placing into the freezer.

Chipotle chilies are dried, smoked jalapeño peppers. Using just one adds smoky flavour and a hint of spicy heat to this rich soup. For more pronounced spice, use a chipotle pepper packed in adobo sauce.

You can make this soup vegetarian by using vegetable stock and not adding the chicken. To make it vegan, simply replace the cream with unsweetened almond milk or full-fat coconut milk (coconut cream). The almond milk will not make it quite as thick as the coconut milk, but both are good options. Or just omit the cream altogether, for a less creamy, but still delicious soup.

You can also roast the butternut squash, onion and garlic before. I don’t do that in order to save time, but it enhances its sweetness significantly and brings out its best possible.
  • Preheat oven to 400 - 450F (200 - 230C).
  • To prepare squash: Cut squash in half horizontally through the stem. Remove seeds and membranes using a spoon. It’s okay if some of the membranes remain. Peel and dice squash into 1/2 inch pieces
  • Dice onion into 1/2 inch pieces.
  • Cut 3 or 4 cloves garlic in half.
  • Toss squash, garlic, and onion with olive oil and spread pieces onto a large flat baking pan with tin foil or parchment paper. Season with salt and pepper.
  • Place in the oven and roast for about 40 minutes or until you can easily insert a fork or knife into the softened flesh of the squash. The more deeply you can brown the squash in the oven, the more intense and caramelized its flavour will be. And since there's no real risk of overcooking the squash aside from flat-out burning it, you can let it go as long as necessary to hit your target.
  • Tip: while you are roasting also make some
    • Cheese toasts: Put some shredded cheese (such as mozzarella, gruyere or parmesan) on top of bread rounds Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers! Or
    • simple homemade croutons: extra virgin olive oil, cubed ciabatta bread and Parmesan cheese or maybe
    • bacon-fat crisped croutons

Nutrition

Calories: 262kcal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 871mg | Potassium: 248mg | Fiber: 7g | Sugar: 9g | Vitamin A: 696% | Vitamin C: 115% | Calcium: 22% | Iron: 16%

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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