Hearty and filling vegetable soup Fast2eat

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Fat-Burning Vegetable Soup – hearty and filling vegetable soup made in the electric pressure cooker (Instant Pot). It 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, and weight watcher soup, whenever you’d like. There are so many names for this soup.

In days of old, this soup was rumoured to melt away those thighs. Remember that specific ingredients for the soup may vary, which is my version of it.

The Cabbage Soup Diet is that 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’ll likely regain your lost weight.

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’ll likely regain your lost weight.

That’s why I prefer eating it as a weekday dinner, not exactly following the 7-day 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.

Mirepoix plays an important role in flavouring soups. If you have time to enhance the flavours, you may start this soup by searing the chicken and the vegetables as a mirepoix before. Read more about Mirepoix, Soffritto, Refogado, and other aromatic base variations and check the Mirepoix aromatic base recipe.

The liquid used to cook the soup works well if you want a basic, light and flavourful vegetable broth to use in recipes or freeze for later.

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Vegetable Soup Fast2eat

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 Time: 10 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 people



  • 2 tsp Olive oil
  • 200 g Chicken - breast - boneless, diced, raw – do not use for a vegetarian/vegan option

Mirepoix aromatic base

  • Olive oil - optional if searing
  • 2 Onion - large - peeled and chopped
  • 1 Celery - trimmed and chopped
  • 300 g Carrot - trimmed, peeled and chopped
  • 1 tbsp Garlic - minced

Vegetables and greens

  • 2 Tomato - Medium
  • 500 g Cabbage - about ¼ head
  • 150 g Watercress - or spinach or kale or collard green
  • Leek - optional to taste
  • 0.5 cup Tomato sauce
  • Water - boiling enough to cover


  • 2 tsp Chicken broth mix - or vegetable stock mix for a vegetarian/vegan option - optional
  • 0.5 tsp Worcestershire sauce
  • 2 tsp Green onion
  • 1 tbsp Parsley
  • 1 tbsp Oregano
  • 1 tsp Salt - to taste
  • Black pepper - to taste


Prepare the chicken

  • Rinse and chop chicken parts into 5-7 cm (2 to 3-inch) pieces.
  • Prepare your vegetables for the Mirepoix aromatic base
  • Trim the root ends and tips from the vegetables.
  • Rinse and scrub the celery.
  • Rinse and peel your carrots and onions.
  • Then dry well with a clean cloth.
  • Chop the carrot, onion, and celery. The finer you chop the veggies, the quicker the aroma and flavours will be released.

Prepare other vegetables and greens

  • Roughly chop all vegetables and greens into big cubes.

Note: If you have time, to enhance the flavour, sear the chicken and the Mirepoix aromatic base vegetables first and then add other vegetables, greens, water, and seasonings.

    Cooking in the Pressure cooker

    • Toss all the ingredients right into the Pressure cooker. Stir to combine. Make sure the liquid is covering the veggies.
    • Lock the lid, set the machine to cook at high pressure for 15 minutes, and let the pressure cooker do its work.
    • Allow the Pressure cooker to naturally release pressure for at least 5-10 minutes.
    • If you don’t have time to wait for natural release, after 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 slow cooker's crock and cover with water - low heat for 7 hours or high heat for 3½ hours.

    Blended for a thick, hearty texture (optional)

    • 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 the remaining broth through a Strainer or Colander into a Large Bowl.

    Use it right away or store

    • Use it right away, or cool completely and store it 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.



    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 the chicken stock with vegetable stock.
    • You can turn this into a creamy vegetable soup by adding 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.
    • 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 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 add rice or quinoa to the soup, I suggest using about 1/4 cup, increasing the broth by 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 come together, enhancing the taste. It 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!
    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 the room at the top 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 a sink of cold water. Then reheat in the microwave or on the stovetop (or throw it back in the Pressure cooker to sauté!).
    * Eating soup might help me lose weight. One recent study showed that people who started lunch or dinner with vegetable soup ate 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.

    To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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    Calories: 111kcal | Carbohydrates: 13g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 562mg | Potassium: 526mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7333IU | Vitamin C: 42mg | Calcium: 89mg | Iron: 1mg

    Nutrition information is calculated using an ingredient database and should be considered an estimate.

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