The Lean, Mean (Fat Burning Machine)… Green Soup

By Kira O’Donnell 

The weather is really starting to cool off which means it’s the perfect time of year for a hot bowl of soup! I do love my veggies but I must admit that I lack creativity when it comes to preparing them. I came across this recipe that was originally made using white potatoes…

But I made it fat loss friendly by substituting with cauliflower!

It goes great with a salad or can be used as a side dish. It’s the perfect way to get in a big serving of veggies and will keep you warm and toasty! 🙂

The Lean, Mean (Fat Burning Machine) Green Soup


  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 cups salt-reduced vegetable stock (I used homemade chicken stock and it was good)
  • 1 ½ cups cauliflower, chopped
  • 1 2/3 cups broccoli, cut into florets
  • ¼ cup baby spinach leaves
  • 1/2 cup fresh basil leaves

Optional Toppings:

  • 1/3 cup plain greek yogurt
  • 1 tbs bought basil pesto (or homemade if you have the Recipe eBook!)
  • Fresh basil sprigs, to serve
  •  a sprinkle of Parmesan cheese
  • Seasonings to taste


  1. Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft.
  2. Add garlic and stir for 1 minute or until aromatic. Add stock and cauliflower.
  3. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes.
  4. Add broccoli and simmer for 6-7 minutes or until vegetables are tender.
  5. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
  6. Add basil leaves. Blend one-third of mixture in a blender until smooth.
  7. Transfer to a clean saucepan. Repeat twice with remaining mixture.
  8. Cook soup over medium heat for 2 minutes or until heated through.
  9. Combine greek yogurt and pesto in a bowl.
  10. Divide soup among bowls. Top with pesto cream and basil sprigs.


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