Soups and Chili
HCG Diet Middle Eastern Vegetable Soup
Warm up with this aromatic Middle Eastern vegetable soup, specifically designed for the HCG diet protocols. Using zero-fat broth and a warming blend of cumin and turmeric, it delivers deep traditional flavor without compromising your Phase 2 goals.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 48 kcal
Method
Heat a large non-stick pot over medium heat. Add the minced onion and garlic with two tablespoons of water to prevent sticking, sautéing until translucent.
Stir in the shredded cabbage and diced celery, cooking for approximately 5 minutes until the vegetables begin to soften.
Add the ground cumin and turmeric, stirring constantly for 1 minute to release the aromatic oils of the spices.
Pour in the fat-free vegetable broth and bring the mixture to a rolling boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes until the vegetables are tender.
Season with sea salt and black pepper to taste, keeping in mind HCG sodium guidelines.
Remove from heat and stir in the fresh parsley and lemon juice immediately before serving to maintain brightness.
Notes
Always use a high-quality organic vegetable broth that contains no added sugar or oils to stay compliant.
If you want a thicker texture, use an immersion blender to pulse the soup slightly while leaving some chunks of vegetable.
The lemon juice is essential; the acidity helps mimic the richness usually provided by fats.
You can add 100g of cooked chicken breast per serving to transform this into a full meal if your daily protein allowance allows.
