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.
Vegetable Soup Fast2eat
- 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
- 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.
- 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.
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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