March 7, 2021
Diet Vegetable Soup for Weight Loss

Diet Vegetable Soup for Weight Loss

recipe image

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.  

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.    

Vegetable Soup for Weight Loss

time: 30 min

time: 1 hour


  • 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



  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.   

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