This refreshing Negative Calorie Soup, also known as Ballerina Soup, is packed with veggies like celery, tomatoes, and spinach. It’s low in calories but full of flavor!
You won’t believe how tasty it is when you sip this warm bowl of health. I love to enjoy it after a workout—it’s like a hug in a mug! 🍵
Key Ingredients & Substitutions
Onion: A medium onion adds sweetness and depth of flavor. If you’re in a pinch, shallots or green onions can work as substitutes, offering a different but pleasant taste.
Garlic: Fresh garlic brings a nice aromatic quality to the soup. If you don’t have fresh garlic, you can use garlic powder as a substitute, but use half the amount since it’s more concentrated.
Celery and Carrots: These are key for the base flavor. If you’re out of one, you can use extra of the other or even bell peppers for a touch of sweetness and crunch.
Tomatoes: Fresh tomatoes are amazing, but canned ones are super convenient. Just check for low-sodium options if you’re watching your salt intake.
Kale or Spinach: These leafy greens are great for added nutrients. If you prefer a different green, try Swiss chard or collard greens instead!
How Can I Make Sure My Vegetables Are Perfectly Cooked?
Cooking vegetables just right ensures they’re tender but still vibrant. Here’s how to do it:
- Start with heat at medium. This helps gradually soften the onions and garlic without burning them.
- Add carrots and celery early since they take longer to soften. Stir occasionally! This prevents sticking.
- Once you add the tomatoes and broth, bring everything to a boil quickly before reducing heat to simmer; this helps build flavor.
- Check the veggies after the 20-minute simmer. You want them tender, easily pierced with a fork, but not mushy.
Follow these tips, and your Negative Calorie Soup will be perfect every time!
Negative Calorie Soup Recipe aka Ballerina Soup
Ingredients You’ll Need:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 2 medium carrots, sliced
- 2 large tomatoes, chopped (or 1 cup canned tomatoes)
- 4 cups vegetable broth or water
- 2 cups chopped kale or spinach
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook. So, in just about 40 minutes, you can enjoy a delicious and healthy bowl of Negative Calorie Soup!
Step-by-Step Instructions:
1. Start with Sautéing the Onions and Garlic:
In a large pot, heat the olive oil over medium heat. If you’re skipping the oil, you can sautĂ© with a little water instead! Add the diced onion and minced garlic. SautĂ© them together until the onions turn translucent and fragrant, which should take about 3-4 minutes. This adds a wonderful flavor base for your soup.
2. Add the Crunchy Veggies:
Next, toss in the chopped celery and sliced carrots. Cook these together with the onions and garlic for another 5 minutes, stirring occasionally. This helps soften the veggies and brings out their natural sweetness.
3. Combine the Broth and Tomatoes:
Now it’s time to add the chopped tomatoes, broth (or water), dried parsley, and thyme. Stir everything together and bring the mixture to a boil. You’ll see bubbling excitement in your pot!
4. Let It Simmer:
Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes. This is when all those delicious flavors blend together and the vegetables get tender. Keep an eye on it, and stir occasionally!
5. Add the Greens:
After 20 minutes, add the chopped kale or spinach. Simmer for another 5 minutes, just until the greens are wilted. Trust me, they’ll add a lovely color and a ton of nutrients to your soup.
6. Season to Taste:
Give your soup a final seasoning with salt and pepper. Stir well and taste a spoonful—this is your chance to add a little extra if you like!
7. Serve and Enjoy:
Finally, ladle the hot soup into bowls and serve it straight away. This light, nutritious soup is perfect as a standalone meal or can also be paired with a slice of whole-grain bread. Enjoy this healthy addition to your diet!
Now you have a nourishing and delightful dish ready to share. Happy cooking!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to swap in any veggies you have on hand. Zucchini, bell peppers, or even green beans work well. Just be mindful of cooking times—some vegetables may need longer to soften.
Can I Make This Soup Vegan?
Yes! This recipe is already vegan if you skip the optional olive oil. The vegetable broth makes it plant-based, but you can use water instead if you prefer a lighter option.
How Long Does the Soup Last in the Fridge?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave until heated through!
Can I Freeze This Soup?
Yes, you can freeze this soup! Just let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat before serving.
