Fat Burning Soup: Your Fast Path to Healthy Weight Loss Without Crash Diets

Instructions:

Prepare the vegetables: Heat the olive oil in a large saucepan, then add the onion and garlic. Sauté for about 2–3 minutes until soft and lightly golden brown.
Add the vegetables: Add the carrots, peppers, leeks, and cabbage to the saucepan. Sauté for another 5 minutes, stirring, until the vegetables are slightly tender.
Broth: Pour in the vegetable stock and bring the soup to a boil. Reduce heat and simmer for about 20 minutes until vegetables are tender.
Seasoning: Add ginger, turmeric, salt, pepper and lemon juice. Mix well and then simmer for another 5 minutes.
Ready: The soup is ready to serve. Serve hot.
Serving and storage tips:
Serving: The soup can be served with fresh herbs (e.g. parsley) or a spoonful of natural yoghurt for a milder taste. Storage: This soup tastes best fresh, but can be stored in the refrigerator for up to 3 days. It can also be heated in the microwave or on the stove.
Variations:
Vegetarian: You can replace the vegetable broth with mushroom broth for a more intense flavor.
More filling: Add cooked millet or quinoa to the soup for a more nutritious texture.
Additional spices: Instead of turmeric, you can use curry powder or paprika, which will give the soup a distinctive flavor.