Witch Soup Recipe: One-Week Filling Low-Calorie Batch

Hi! Today I am sharing a witch soup recipe that I often make. About once a month, when I have time, I cook a batch. I keep 2 to 3 days worth in the refrigerator and 3 to 4 days worth in the freezer, so it lasts about a week in total. After that week I get tired of it and do not think about it for a while, but after about a month I want it again and make another pot. It has a strangely addictive taste. During the week I eat it, I feel satisfied because I go to the bathroom well and do not feel puffy in the morning.

First, prepare the ingredients. I make it differently depending on what is in the refrigerator, so I will divide them into essential and optional ingredients.

Essential: beef, tomatoes, cabbage, potato, onion Optional: broccoli, bell pepper, celery, zucchini, carrot, mushrooms

In my opinion, the key point of witch soup is its "detox" effect. For that, I recommend including the essentials I wrote down. From the optional list, add what you want, or use other ingredients according to your taste.

For this batch, I used half an onion, 2 tomatoes, half a broccoli, 3 shiitake mushrooms, 1 potato, 1/3 carrot, 2 paprika peppers, 1/3 cabbage, and 300 g beef sirloin.

For extra flavor, I prepared 2 tablespoons half-calorie ketchup, 1 tablespoon minced garlic, 10 g curry powder, 2 bay leaves, 2 Thai chilies, 10 g chicken stock, and 30 g butter. Preparing the ingredients is half the work for witch soup. After all the chopping, let's go do the other half.

First, melt the butter in a pan and stir-fry the cubed beef.

Once the beef is somewhat cooked, add the firm ingredients first. Put in the potato and carrot first. They take longer than the other vegetables, so add them now and cook them with the meat.

I added the ingredients one by one because I was taking photos, but you do not need to. Just put everything in at once. Who has time to stir-fry everything separately? Modern life is busy, so go all in.

After adding all the ingredients, pay attention here. Many people add a can of whole tomatoes for a stronger tomato flavor, but I did not buy any and used 2 tablespoons of ketchup from home instead. Even a little ketchup makes it taste better than leaving it out. If possible, use half-calorie ketchup.

It was only vegetables boiling, but so much vegetable broth came out. Those must all be good components helping the body detox, right?

When all the ingredients are in and the vegetable liquid starts coming out, add 200 ml water. Now it is really starting to become soup.

While it bubbles, add 1 tablespoon minced garlic and 10 g chicken stock, then mix well. I was not going to season it separately, so I used only one chicken stock cube. That made the seasoning neither too salty nor too bland, just right.

When the chicken stock has spread through the soup, add 10 g curry powder, bay leaves, and Thai chilies. The reason I added Thai chilies is nothing special. I just like spicy food and wanted a little heat.

But after making it and tasting it, there was almost no spiciness. Next time I should add five.

Now simmer it thoroughly in this state. I will boil it on low heat for 20 minutes. On a Hanssem induction cooktop with 9 levels, use level 2. For gas, keep it on low heat so it gently simmers.

I set the induction timer and went off to do other things. When I opened the lid with about 13 minutes left, there was a lot of broth. After simmering it well and letting it cool, I portioned it into the refrigerator and freezer. Making a big batch and portioning it neatly feels surprisingly satisfying.

Now for tasting time. Simply put, it tastes like tomato vegetable soup. If you add more curry powder, it becomes a more familiar flavor, so adjust it to your taste. Here are two good tips. 1. It is tasty as is, but from day 2 or 3 it can start to feel boring. When that happens, add mozzarella cheese and heat it together. The look is like oven spaghetti or gratin. 2. Since you will not eat it all at once, you will definitely reheat it later. That is why I do not boil it longer. I simmer it for exactly 20 minutes, cool it, and portion it. Then later the soup does not turn mushy and the texture stays somewhat alive. I recommend it.

When you make tasty food and eat it from a cute bowl, it feels twice as good. I sprinkled on paprika powder and parsley, and it felt like eating vegetable gratin. Try making it when your body feels more swollen and heavy than usual, when you want to diet in a healthy way, or when you have lots of leftover vegetables at home. Most of the ingredients are usually things you may already have, so I recommend trying it.

#WitchSoupRecipe #LargeBatchWitchSoup #DetoxSoup #DetoxMealPlan #DietRecipe #FridgeCleanOut #FridgeCleanOutTips #SimpleDietMeal #BeginnerWitchSoupRecipe