2 carrots, sliced
1 zucchini, diced
1 onion, finely chopped
2 garlic cloves, minced
1 celery stalk, cut into small pieces
1 tomato, diced
1 handful of kale or spinach leaves
1 head of unsalted vegetable broth (or water if you prefer a lighter flavor)
1 tablespoon of apple cider vinegar (to boost metabolism)
1 tablespoon of extra virgin olive oil (for healthy fats)
Salt and pepper, to taste
Fresh or dried herbs (thyme, basil, oregano) for seasoning
Instructions:
Prepare the vegetables: Start by washing and cutting all the vegetables (carrots, zucchini, celery, tomatoes, etc.) into uniformly sized pieces so they cook evenly.
Sauté the onion and garlic: In a large pot, add the olive oil and sauté the onion and garlic for about 2-3 minutes until translucent and fragrant.
Add the vegetables: Add the carrots, zucchini, celery, and tomatoes to the pot, then stir well to coat the vegetables in the oil and garlic.
Add the broth: Pour in enough vegetable broth to cover the vegetables (about 1 to 1.5 liters). You can also use water if you prefer a thinner soup.
Season: Add the herbs of your choice, along with the apple cider vinegar. Apple cider vinegar helps regulate blood sugar and boosts metabolism, which is essential for weight loss.
Simmer: Cover the pot and simmer the soup for about 25-30 minutes, until all the vegetables are tender.
Add the kale or spinach: About 5 minutes before the end of cooking, add the kale or spinach to add color and nutrition to the soup.
Blend (optional): If you prefer a smoother texture, you can blend the soup with an immersion blender. Otherwise, leave it as is for a heartier soup with chunky vegetables.
Adjust the seasoning: Taste the soup and adjust the salt and pepper to taste.
Serve: Serve hot, with a slice of whole-wheat bread if desired, or eat it as is for an even lighter option.
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