Light & Low-Calorie Vegetable Soup

Ingredients (Serves 4–6)

• 4 cups low-sodium vegetable or chicken broth
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 cup cabbage, shredded
• 1/2 cup green beans, chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme or Italian seasoning
• 1/2 tsp black pepper
• Salt, to taste
• Optional: 1 tsp lemon juice or fresh herbs (parsley, cilantro) for garnish

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Instructions

1. Sauté Aromatics:

1. In a large pot, add a splash of water or 1 tsp olive oil.
2. Sauté onion and garlic over medium heat for 2–3 minutes until fragrant.

2. Add Vegetables & Broth:

1. Add zucchini, carrot, celery, cabbage, green beans, and broth.
2. Stir in thyme (or Italian seasoning), salt, and pepper.

3. Simmer:

1. Bring soup to a boil.
2. Reduce heat and simmer for 15–20 minutes, until vegetables are tender.

4. Serve:

• Optional: squeeze fresh lemon juice or sprinkle fresh herbs on top for extra flavor.
• Serve hot.

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Tips:

• Use low-sodium broth to control sodium content.
• Add other low-calorie vegetables like spinach, cauliflower, or mushrooms for variety.
• Makes great meal prep—store in the fridge for up to 3 days.