This Vegetable Soup with Zucchini and Mushrooms is a light, satisfying, and nutrient-packed recipe that supports digestion, boosts energy, and helps the body feel cleansed. Packed with fiber-rich veggies, low-calorie ingredients, and metabolism-boosting seasonings, this soup is perfect for anyone looking to support weight loss or simply enjoy a healthy, hearty meal.
It’s naturally vegan-friendly (use olive oil instead of butter), gluten-free, and full of flavor!
Why You’ll Love This Recipe:
- 🥦 Nutrient-Dense: Loaded with colorful vegetables that nourish and energize.
- 🍄 Low-Calorie Powerhouse: Filling without being heavy—perfect for clean eating.
- 🧄 Metabolism Boost: Garlic and spices help stimulate digestion and fat burning.
- 🕒 Easy & Quick: Ready in under an hour with simple ingredients.
- 🌱 Cleanse & Satisfy: Great for detoxifying while still feeling full and satisfied.
Ingredients (Serves 4–6):
- 2 red onions , thinly sliced (about 300g)
- 3 medium potatoes , peeled and diced into 1–2 cm cubes (≈450g)
- 3 stalks celery , sliced (≈150g)
- 1 large carrot , peeled and sliced (≈100g)
- 2 bell peppers (any color), diced (≈300g total)
- 1 medium zucchini , diced (≈200g)
- 450g mushrooms , sliced (cremini or button work best)
- 2 liters (8 cups) vegetable broth (or chicken broth if not vegan)
- 2 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1–2 tsp dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 1–2 Tbsp olive oil (for sautéing)
Instructions:
Step 1: Heat Oil and Sauté Aromatics
In a large pot or Dutch oven, heat 1–2 tablespoons olive oil over medium heat.
Add the sliced red onions and cook for 3–4 minutes , until softened and slightly golden.
Step 2: Add Garlic and Spices
Stir in the garlic powder (or fresh garlic) , thyme , and a pinch of salt and pepper . Cook for another 30 seconds , just until fragrant.
Step 3: Add Vegetables
Add the celery , carrots , and potatoes to the pot. Stir well and cook for 5 minutes , allowing the vegetables to begin softening.
Then add the bell peppers , zucchini , and mushrooms . Stir to combine.
Step 4: Pour in Broth and Simmer
Pour in the vegetable broth (enough to cover all the vegetables by about an inch). Bring the mixture to a gentle boil.
Once boiling, reduce the heat to a simmer. Cover and let cook for 25–30 minutes , or until all the vegetables are tender but still hold their shape.
Step 5: Adjust Seasoning and Serve
Taste and adjust seasoning with more salt , pepper , or a dash of hot sauce if you like a little kick.
Ladle into bowls and serve warm. Enjoy as a comforting lunch, dinner, or even as a light snack throughout the day.
Tips for Success:
- 🍴 Use Fresh Veggies: For maximum nutrients and flavor—fresh or frozen both work well.
- 🍼 Make It Creamy: Blend part of the soup for a heartier texture, or stir in a splash of coconut milk for creaminess.
- 🥣 Meal Prep Friendly: Stores well in the fridge for up to 4 days or can be frozen for up to 3 months.
- 🍗 Want More Protein? Add cooked lentils, chickpeas, or shredded cooked chicken.
Serving Suggestions:
- Top with fresh herbs like parsley or cilantro.
- Sprinkle with lemon zest or a squeeze of lime.
- Serve with a slice of whole grain bread or a side salad for a complete meal.
- Pair with a dollop of Greek yogurt or vegan sour cream for extra richness.
Nutritional Information (per serving, approx. 6 servings):
- Calories: ~120 kcal
- Protein: ~4g
- Carbohydrates: ~20g
- Fat: ~2g
- Fiber: ~4g
- Sugar: ~5g
This Fat-Burning Vegetable Soup isn’t just a buzzword—it’s a wholesome, delicious way to eat clean, feel full, and nourish your body with every spoonful. With its hearty mix of zucchini, mushrooms, bell peppers, and earthy thyme, it’s the kind of soup that keeps you coming back for more.
Whether you’re on a cleanse, trying to lose weight, or just craving something cozy and good-for-you, this soup has got you covered.
