Although it’s 108 degrees in the desert, I am still making soup! I can’t help it, my fat burning soups are a winner.
First, they continue to keep me full throughout the day which prevents me from overeating.
Secondly, I’ve lost 40 pounds between juicing and eating soups with loads of salads and low fat homemade dressing.
Soup is also a way to get your five servings of veggies in daily.
Third, I’ve come to realize that it’s o.k. for me to omit olive oil in my soup recipes to keep them extra low fat.
I am an olive oil junkie, I use it for everything. To make this soup fat free, I’ve omitted the saute step and low and behold, the soup still taste good, without the 14 grams of fat per serving from the olive oil.
Now, you really have no excuse not to make one of my fat burning soups. Don’t like kale, you could always use collard greens.
Fat Burning Kale Veggie Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1 bunch of kale, organic, steams removed, chopped
6 cups vegetable or chicken broth, low sodium
1 cup red salsa
2 carrots, sliced thinly
1 stalk celery, diced
1 white onion, diced
2 cloves garlic, minced
1/2 cup Italian parsley, chopped
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
pinch of red pepper flakes
Rinse vegetables, place all ingredients including vegetables into a soup pot, bring to boil, reduce heat, simmer until carrots are tender and kale is cooked about 20-25 minutes.