Vegetable Weight Loss Soup Recipe – Pressure Cooker

Vegetable Weight Loss Soup is a quick and easy recipe that’s perfect for lunch, dinner, or even a healthy snack. This mix vegetable soup is vegan, gluten-free, low GI, and packed with nutrients, making it a winter special.

Whether you’re using a pressure cooker or Instant Pot, this 20-minute meal is homemade and brimming with flavor. As part of my go-to 20 Minute Meals, this soup has been a lifesaver during my weight loss journey.

Let’s dive into this colorful, healthy, and satisfying wonder soup recipe that you’ll want to make again and again!

A vegetable soup that is colorful, loaded with vegetables and brimming with nutrients, this is one easy to make vegetable soup. It is naturally low in calories that is why it is known as Weight loss vegetable soup. I can eat that for lunch, dinner or as a snack. In fact, this is what I have been eating a lot from last few days.

I make it with whatever vegetables are in my vegetable crisper. Also, my staple during those days when I am looking to reduce calories in my diet. That is the reason that this delicious soup is known as weight loss soup. While I really really love this soup, let me tell you the dreaded word. Exercise! I know it’s not a great word to hear (at least to me) but for real and sustainable weight loss we need to include some sort of exercise with a low-calorie healthy diet.

As I am already a work in process and starting to exercise after a gap of almost 4 years I am still taking it easy with some brisk walking. Coming back to the pressure cooker weight loss soup, I make it quite often. I am not a great those bland and boring low-calorie diets but this pressure cooker Vegetable soup is quite filling. For weight loss single thing that works is creating calorie deficit.

Why Try This Recipe?

• Quick and Easy to Make: Ready in just 20 minutes using a pressure cooker or Instant Pot.
• Healthy and Filling: Loaded with vegetables, it’s naturally low-calorie, making it perfect for weight loss.
• Vegan and Gluten-Free: A wholesome choice for those with dietary restrictions.
• Perfect for Any Meal: Enjoy it as a light lunch, hearty dinner, or even a snack.
• Customizable: Use whatever veggies you have in your fridge to create a colorful and nutrient-packed soup.

Ingredients Needed

• Olive Oil: Adds a light, healthy fat to sauté the vegetables.
• Onion, Carrots, and Celery: The holy trinity of soup bases for flavor and nutrition.
• Cabbage and Bell Peppers: Bulk up the soup with fiber and crunch.
• Tomatoes: Provide a tangy and slightly sweet base.
• Water: Helps create the perfect soup consistency.
• Spices and Sauces: Mixed herbs, chili flakes, and optional chili sauces enhance the soup’s flavor profile.

Note: Full quantities are listed in the recipe card.

To add the variety you can add beans/quinoa etc, these may add calories but make it more filling and nutritional soup. You can also add garlic if you like the flavor. Tofu and paneer would be nice if you like to add some vegetarian protein.

How to Make Instant Pot Vegetable Weight loss Soup

• For making Instant Pot weight loss soup, start the instant pot in saute mode. Add olive oil and add chopped onions.
• Saute the onion until the onions are softened.
• Add carrots and celery, cook for the few minutes.
• Add tomatoes and cook for few minutes.
• Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.
• Add green bell peppers, chopped cabbage stir everything together and combine.

• Add water and close the lid of the instant pot. Close the steam vent and use manual settings. Set the pressure to high and reduce the time to 5 Minute.
• After that allow it 5-7 minutes to cool down and with the help of a long-handled spoon gently release the steam vent.
• Serve the vegetable soup hot.

How to Make Pressure Cooker weight loss Soup

This cabbage soup works for me because it helps me to cut the calories, unhealthy sugar, starches, and keep me full for longer period. No need to tell you that vegetables are healthy. Drinking a plenty of water, a healthy Low GI diet and walking everyday, this all seems to be working for me for now.

You can make it very quickly in a regular pressure cooker or electric pressure cooker as per your choice. I also make Instant Pot weight loss soup.

Tips to Make It Better

• Use Fresh Vegetables: The fresher the produce, the more flavorful the soup.
• Don’t Overcook: Pressure cook for just 5 minutes to keep the vegetables tender-crisp.
• Taste Test: Adjust seasonings like salt and chili sauce to your preference.
• Add Liquid Gradually: Start with less water and adjust for desired consistency.

Substitutions You Can Make

• Oil: You can replace olive oil with avocado oil or skip it entirely for an oil-free version.
• Vegetables: Feel free to use zucchini, broccoli, or any leftover veggies you have on hand.
• Sauces: Skip chili sauces for a milder version or use soy sauce for an umami kick.
• Herbs and Spices: Experiment with fresh basil, thyme, or oregano if you prefer.

Creative Variations You Can Try

• Protein-Packed: Add cooked lentils, chickpeas, or tofu for a protein boost.
• Creamy Twist: Stir in a splash of coconut milk or cashew cream for added creaminess.
• Spicy Kick: Add fresh green chilies or cayenne pepper for an extra punch.
• Asian Style: Include ginger, garlic, and soy sauce for a fusion twist.
• Herbaceous: Top with fresh parsley, cilantro, or dill for a burst of freshness.

How to Serve the Recipe

Serve this healthy vegetable weight loss soup as a standalone meal or pair it with:

• Whole wheat bread: For a hearty meal.
• Herbed rice: To make it more filling.
• Side Salad: A refreshing complement to the soup.
• Dinner Rolls: For dipping into the warm broth.

Storing and Reheating

• Storing: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a pot over medium heat or in the microwave. Add a splash of water if it’s too thick.

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