Lazy Person’s Weight Loss Soup! Make a Big Pot & Freeze It—Low-Calorie & Super Filling

Don’t feel like cooking and just want to lounge around after a tiring day? This healthy vegetable soup is your savior! Packed with nutrients from veggies, it’s generous in portion and ultra-satisfying—perfect for weight loss. Best of all, it’s ridiculously easy to make: simmer a big pot once, portion it out, and freeze. When cravings for snacks hit, you’ll always have a healthy meal ready.
Key Highlights
Time-saving: No complicated steps—one pot cooks multiple meals, freeze and reheat anytime.
Flexible ingredients: Use fresh or frozen veggies (frozen ones won’t go to waste and last longer).
Low-calorie & high-fiber: Veggie + clear broth base, low in calories and high in fiber—guilt-free eating.
Ingredients (1 large pot)
Olive oil: 2 tbsp (for sautéing) + 1 tbsp (for finishing)
Onion: 1 medium (yellow or white, chopped)
Carrots: 1 cup (about 3 medium, peeled and chopped)
Celery: 2 stalks (chopped)
Veggies: 2 cups (fresh options: bell peppers, zucchini, etc.; frozen recommendations: cauliflower rice, spiralized zucchini, pre-cut green beans—any frozen veggies work. Add cauliflower rice and spiralized zucchini later to avoid overcooking.)
Garlic: To taste (minced or crushed)
Vegetable broth: 4 cups (32 oz; add more for extra soup)
Diced tomatoes: 1 can (28 oz, with juice)
Spices: 1 tsp Himalayan/sea salt (add more to taste), ½ tsp curry powder, ½ tsp Italian seasoning, up to ½ tsp red pepper flakes/¼ tsp chili powder (optional), black pepper to taste
Lemon juice: 1 tbsp
Simple Instructions (30-40 mins total)
Heat 2 tbsp olive oil in a soup pot over medium heat. Add onion and garlic, sauté until soft. Toss in carrots, celery, fresh veggies, and ½ tsp salt—cook for 5 mins (save frozen veggies for step 6).
Add curry powder and Italian seasoning, stir-fry for 1 min until fragrant.
Pour in diced tomatoes (with juice), cook for 2-3 mins, stirring often.
Add vegetable broth, plus ½ tsp salt, red pepper flakes (if using), and black pepper to taste.
Bring to a boil, then reduce heat to low. Simmer with the lid slightly ajar.
Add frozen veggies (cauliflower rice/spiralized zucchini later if using).
Simmer for 20-30 mins until ingredients are tender.
Remove from heat. Stir in lemon juice and the remaining 1 tbsp olive oil.
Taste and adjust seasoning—add more salt, pepper, or spice if desired.
Serve hot, or let cool completely before portioning and freezing.
Lazy Tips
Frozen veggies are a lifesaver—no prep, no waste, and keep well.
Add delicate frozen veggies (like cauliflower rice) later to maintain texture.
Store in airtight containers in the freezer for 1-2 months; reheat gently when ready to eat.