Tuesday, January 1, 2013

Diet Vegetable Soup for Weight Loss

Diet Soup for Weight Loss




















Let’s start the year off with a diet soup that might just help you stick with those resolutions.  This diet vegetable soup is something I like to call my Mediterranean weight loss miracle.  

I came up with this diet veggie soup a few years back to help maintain my goal weight range throughout the year.  I find myself eating this low fat, low calorie high fiber soup at least once a month.  It does wonders to help me balance out the other treats I showed you how to make this past year.  Mixed in with all the deliciously healthy lunch and dinner options covered on the blog, I also did recipes and videos for almost 50 desserts this past year.  

And even though I tried to use strategies to lighten up some of the recipes they were still desserts so whenever I found myself indulging in too many treats, I made some vegetable soup to get back on track.  The strategy I use to maintain my weight is to eat smaller portions of the foods I love.  Then I monitor my weight daily and whenever I see my weight creep up towards the high end of my weight range make this soup to help me knock off the pounds fast.  All the chopping can be a little labor intensive but it’s also therapeutic.  All the monotonous veggie chopping helps me get into the mindset of investing time in myself.  Once I have a pot of soup finished I eat 2-3 bowls a day for 3-5 days.  For dinner I usually eat 4-6 ounces of lean protein like chicken or fish with pan sautéed non-starchy vegetables or a salad and those extra pounds disappear.    Give it a try.  You can thank me later.    


Diet Vegetable Soup for Weight Loss
Prep time: 30 min
Cook time: 1 hour

Ingredients
  • 1 large eggplant, cut into bite sized pieces
  • 1 large zucchini, cut into bite sized pieces
  • 2 large onions, cut into smaller pieces
  • 2 green peppers, cut into smaller pieces
  • 4 stalks celery, chopped
  • 1 pint of grape tomatoes
  • 1/3 of a head of cabbage chopped into bite sized pieces
  • 3 cups of crushed tomatoes
  • 3 tbsp cider vinegar
  • 3 tbsp olive oil
  • 5 tsp gluten free vegetable bouillon
  • crushed red pepper
  • thyme
  • salt and pepper to taste
Video Tutorial




Instructions
  1. Preheat the oven to 400°F (or 205°C).
  2. Line 3 baking sheets with foil spayed with olive oil spray set aside. You’ll also need a 6-8 quart pot filled with 8 cups of water set aside. 
  3. Divide the veggies into 3 groups according to how long they each need to be roasted.  In the first group combine the eggplant and zucchini with 1/3 the crushed tomatoes, 1/3 of the chopped onions, 1 tbsp of olive oil, red pepper flakes, salt pepper and thyme to taste then spread the veggies out onto the prepared baking sheet and roast  for 30 minutes.
  4. In the second group combine the peppers, celery, and 1/3 the onions, 1/3 the crushed tomatoes, 1 tbsp of olive oil and all the same seasonings as before and roast for 25 minutes.
  5. And in the last group I combine the cabbage, grape tomatoes, and the remaining crushed tomatoes and onions with the same seasonings as the other 2 pans and roast for 20 minutes. 
  6. Add all of the finished roasted veggies to the pot of water then add the bouillon, vinegar and salt and pepper to taste and bring the soup up to a boil.  Reduce the heat to low and simmer for 30 minutes.   Garnish with fresh parsley or scallions and serve.   

15 comments:

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