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Ingredients:
- 1 large onion, chopped
- 2 large carrots, sliced
- 3 celery stalks, chopped
- 2 bell peppers (any color), chopped
- 1 medium head of cabbage, chopped
- 1 can (14.5 oz / 400 g) diced tomatoes (no salt added if possible)
- 6 cups vegetable broth (low-sodium)
- 1–2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp black pepper
- ¼ tsp chili flakes (optional for a metabolism boost)
- Fresh parsley for garnish
Instructions:
- In a large pot, sauté onion, carrots, celery, and garlic in a splash of broth (instead of oil) for 5 minutes until softened.
- Add bell peppers, cabbage, tomatoes, and broth. Stir well.
- Season with oregano, basil, pepper, and chili flakes.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
✅ Slimming / Weight Watchers Notes:
-
Zero WW Points (on most plans) because it’s all non-starchy veggies and broth!
- Eat it as a starter before meals to help control appetite.
- Freezes beautifully → batch cook and portion into containers.
- To make it heartier (still low points), add:
- Lean protein (chicken breast, turkey, or beans)
- Extra metabolism-boosting spices (ginger, turmeric, cayenne)
