Touted as a fat burning soup.

6 servings

This soup is bright, fragrant, and satisfying. Serve steaming hot with a sprinkle of parsley. Pair with a simple arugula salad and a wedge of whole-grain sourdough. For extra protein, add a spoonful of Greek yogurt or sliced avocado. Garnish with lemon wedges and a crack of black pepper for a clean, uplifting bowl.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• 1 tsp turmeric
• 1 tsp crushed red pepper (adjust to taste)
• 8 cups low-sodium chicken bone broth
• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 cups zucchini, halved and sliced
• 2 cups chopped kale (or spinach)
• 1 cup sliced celery
• 1 lemon (zest and juice)
• Salt and black pepper to taste
• Optional: 2 tbsp chopped parsley

Directions

1. Warm olive oil in a large pot over medium heat. Sauté onion 4–5 minutes until translucent.
2. Add garlic, ginger, turmeric, and red pepper; cook 1 minute until fragrant.
3. Pour in broth; bring to a gentle boil. Add chicken and simmer 8–10 minutes until cooked.
4. Add zucchini and celery; simmer 5 minutes.
5. Stir in kale and cook 2–3 minutes until wilted.
6. Finish with lemon zest and juice. Season with salt and black pepper; garnish with parsley.
7. Make it vegetarian: Swap chicken for 1.5 cups cooked chickpeas or firm tofu cubes.

Why it works as a fat burning soup: High protein, low calorie, rich in ginger and lemon for brightness. Greens add fiber and micronutrients.