the components
- olive oil2 tablespoons
- onionChopped – medium
- garlicMashed – two cloves
- carrotSliced slices – 2 pieces
- zucchiniSliced - 2 pieces
- red hot pepperMinced – one (optional)
- tomatoesChopped – one
- CeleryMinced – One
- cuminteaspoon
- turmerichalf a teaspoon
- cinnamonOptional – 1/2 teaspoon
- fresh gingerGrated – 1 teaspoon
- black pepperteaspoon
- vegetable brothLow salt – 1 liter
- lemon juiceHalf a pill
- saltAs needed
Preparation method
- 1In a large pot over medium heat, heat the olive oil. Add the onions and sauté until soft and translucent.
- 2Add the garlic, carrots, zucchini, and red pepper, and stir-fry for 2–3 minutes until the vegetables begin to soften.
- 3Add the tomatoes, celery, cumin, turmeric, cinnamon, ginger, and black pepper, and stir well for a minute until the flavors are distributed.
- 4Add the vegetable broth, bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes until the vegetables are tender.
- 5Add lemon juice and salt to taste, stir well, and serve hot.
advice
This soup will keep in the refrigerator for 3–4 days, or in the freezer for up to 2 weeks, without losing its flavor.
Additional information
Fat-burning soup is an ideal choice for those looking for a light, healthy meal. It combines a variety of fiber- and vitamin-rich vegetables, along with metabolism-boosting spices like ginger. This soup is low in calories but rich in nutrients, helping you feel full for longer. You may also be interested in reading about diet foods for weight loss .
