Vegetable Soup Fast2eat

Vegetable Soup Fast2eat

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, 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, which 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, 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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Vegetable Soup Fast2eat

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
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.
Servings: 8 people
Author: Susana Macedo


  • 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 onions - and/or leek to taste
  • 1 tbsp Parsley
  • 1 tbsp Oregano
  • 1 tsp Salt - to taste
  • Black pepper - to taste
  • 2 Onion - large
  • 150 g Watercress - or spinach or kale
  • 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 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 (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 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:

  • 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 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 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. 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 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 stovetop (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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Course : Appetizers & Starters, Main Dish, Side Dish
Cuisine : Brazilian
Keyword : Appetizer, Chicken, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low carb, Paleo-friendly, Pressure cooker, Quick, Soup


Calories: 94kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 551mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7314IU | Vitamin C: 42mg | Calcium: 84mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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