Weight Loss Soup – Healthy Cabbage & Cauliflower Crockpot Diet Soup

 Comfort food and weight loss rarely show up in the same sentence — until a big, cozy bowl of Weight Loss Soup hits the table. 🥣 This hearty cabbage and cauliflower crockpot creation is proof that you don’t have to sacrifice flavor to stay on track. It’s warm, filling, veggie-packed, and exactly the kind of meal that makes healthy eating feel effortless instead of restrictive.

Loaded with tender cabbage, hearty cauliflower, and fresh vegetables, this recipe fits beautifully into your weekly rotation of Homemade Healthy Soups. Whether you're following WW or simply looking for lighter comfort food, this bowl easily qualifies as a Weight Watchers Free Soup you’ll actually crave. It also works wonderfully alongside your favorite Weight Watchers Stew Recipes, especially during chilly evenings when you need something satisfying and nourishing.

Let the slow cooker do the magic and enjoy a true Soup In Crockpot Healthy option that’s perfect for meal prep. It simmers into a rich, comforting dish that rivals classic Winter Hearty Soup Recipes, yet keeps calories and points low. Watching carbs? With its veggie-forward base, it can even double as a light Keto Diet Soup variation with simple tweaks.

This flavorful bowl belongs in your collection of go-to Weight Watchers Soups Recipes and is hands-down a reliable Recipe For Soups Homemade that delivers every time. Some even love enjoying it as a savory Healthy Breakfast Soup to start the day feeling full and energized.

Cozy, budget-friendly, and incredibly satisfying, this soup makes healthy eating feel like comfort food — not a compromise.

Weight Loss Soup – Hearty Cabbage & Cauliflower Crockpot Delight

Ingredients

Soup Base

• 4 tablespoons avocado oil
• 2 large yellow onions, diced
• 4 teaspoons minced garlic
• 4 lbs lean ground turkey or chicken (high-protein choice)
• 16 cups chicken broth, homemade or store-bought
• 4 teaspoons sea salt, adjust to taste

Seasoning Blend

• 4 tablespoons Italian seasoning
• 4 teaspoons garlic powder
• 2 teaspoons paprika
• ½ teaspoon cayenne pepper, optional for heat
• Juice of 1 large lemon (optional, for a fresh zing)
• 1 teaspoon turmeric (optional, anti-inflammatory boost)

Vegetables

• 4 cups peeled and chopped carrots
• 2 cups celery, chopped
• 2 cups green beans, cut into 2-inch pieces
• 4 cups peeled and cubed sweet potatoes
• 3 cups shredded cabbage
• 2 cans (28 oz each) diced tomatoes
• 2 cans (14.5 oz each) chickpeas, drained and rinsed
• 2–3 cups zucchini, quartered (adjust to preference)

Garnish

• Fresh parsley or thyme, as desired

Instructions

1. Start by collecting all your ingredients and prepping your vegetables. Make sure your knife is sharp and your soup pot is large enough to hold everything comfortably.
2. Heat the avocado oil in a large pot over medium heat until it glimmers.
3. Add the diced onions and minced garlic. Cook, stirring occasionally, until the onions become soft and translucent, about 3–4 minutes.
4. Crumble in the ground turkey or chicken and cook until fully browned, roughly 5–7 minutes.
5. Mix in Italian seasoning, salt, garlic powder, paprika, and cayenne pepper to coat the meat evenly.
6. Pour in the chicken broth and stir to combine.
7. Add the carrots, celery, green beans, sweet potatoes, and shredded cabbage. Stir well to incorporate.
8. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
9. Add the chickpeas and zucchini, and continue simmering for another 10–15 minutes, until all the vegetables are tender.
10. If you like, stir in lemon juice and turmeric for extra flavor and health benefits. Taste and adjust seasonings as needed.