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Eat Day and Night: I Lost Weight Thanks to This Vegetable Soup!

This hearty and nutritious vegetable soup is packed with fiber-rich ingredients that keep you full and satisfied while supporting your weight-loss journey. Light yet filling, this soup can be enjoyed for lunch, dinner, or even as a snack. Made with fresh vegetables, flavorful herbs, and nourishing broth, it’s the perfect meal to eat day and night without guilt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 -6 servings
Course: Soup
Cuisine: Healthy
Ingredients Method Notes

Ingredients
  

  • 1 onion chopped
  • Olive oil for frying
  • 1 celery stalk chopped
  • 1 carrot chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 garlic cloves minced
  • 1 leek cleaned and sliced
  • 3 potatoes peeled and diced
  • 2 tablespoons flour
  • 200 ml 1 cup vegetable broth
  • 1.5 liters 7 cups vegetable broth
  • Salt and black pepper to taste
  • 100 g 1/2 cup noodles
  • Dried parsley for garnish

Method
 

  1. Sauté the Vegetables: In a large pot, heat a little olive oil over medium heat. Add the chopped onion, celery, carrot, red pepper, green pepper, garlic, and leek. Cook for about 5 minutes until the vegetables begin to soften.
  2. Add the Potatoes and Flour: Stir in the diced potatoes and cook for another 2 minutes. Sprinkle the flour over the vegetables, stirring well to coat everything evenly.
  3. Add the Broth: Slowly pour in 200ml of vegetable broth while stirring to prevent lumps from forming. Once combined, add the remaining 1.5 liters of broth. Bring the soup to a boil.
  4. Simmer and Season: Reduce the heat to low, season with salt and black pepper, and let the soup simmer for 15-20 minutes or until the potatoes are tender.
  5. Add the Noodles: Stir in the noodles and cook according to the package instructions until they are tender.
  6. Garnish and Serve: Sprinkle dried parsley over the soup before serving. Enjoy warm.

Notes

  • For a low-carb version, replace potatoes with cauliflower and use zucchini noodles instead of regular noodles.
  • This soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
  • Feel free to customize the recipe by adding other vegetables like spinach, zucchini, or mushrooms.
  • To make it protein-rich, add chickpeas, lentils, or shredded chicken.