Forde's Diet Soup

Packed with vibrant vegetables and infused with fragrant herbs, Forde's Diet Soup is a nourishing, low-calorie meal that doesn’t compromise on flavor. This hearty yet light soup features a colorful medley of carrots, celery, zucchini, green beans, and shredded cabbage simmered in a savory low-sodium vegetable broth with a touch of thyme, oregano, and a citrusy finish from fresh lemon juice. With fresh spinach stirred in at the end and a garnish of parsley, this soup delivers a burst of freshness in every bite. Perfect as a detox-friendly, plant-based dish, it’s ready in just 50 minutes and makes six generous servings, making it ideal for meal prepping or weeknight dinners. Enjoy a wholesome, comforting bowl of this veggie-packed delight and feel good about every spoonful!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cups cabbage, shredded
• 1 14-ounce can diced tomatoes, canned
• 6 cups vegetable broth, low sodium
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups baby spinach, fresh
• 0.25 cup fresh parsley, chopped
• 1 tablespoon lemon juice, freshly squeezed

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the carrots, celery, zucchini, green beans, and cabbage to the pot. Cook for 5 minutes, stirring occasionally.

Step 5

Pour in the canned diced tomatoes (with their juice) and the vegetable broth.

Step 6

Season with salt, black pepper, thyme, and oregano. Stir well to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25 minutes, or until the vegetables are tender.

Step 8

Stir in the fresh baby spinach and cook for 2-3 minutes until wilted.

Step 9

Turn off the heat and stir in the chopped parsley and lemon juice for a bright, fresh flavor.

Step 10

Serve the soup hot. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(3226.4g)

Amount per serving	% Daily Value*
Calories	765.8

Total Fat 32.0g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4211.7mg	0%
Total Carbohydrate 110.3g	0%
Dietary Fiber 33.5g	0%
Total Sugars 51.2g
Protein 21.2g	0%

Vitamin D 0IU	0%
Calcium 760.6mg	0%
Iron 14.9mg	0%
Potassium 4823.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 10.4%

Carbs: 54.2%