Cleansing and Filling: Negative Calorie Ballerina Soup Recipe Updated

I’ve had my website for nine years or so, I think, and one of my most popular posts is a recipe I shared many years ago for my infamous Negative Calorie Soup also known as Ballerina Soup.

I’ve had so many questions about this recipe over the years and people are always amazed at how absolutely delicious the soup really is even with it’s simple ingredients. It is fresh and surprisingly filling.

Why Negative Calorie Soup?

One of the questions that is asked often is why is it called negative calorie soup. One reason is that this is what my friend who gave me this recipe called it. It’s also called that because it actually takes your body more calories to burn the soup than the soup actually has in it.

The other day my husband was not feeling that great. He had eaten some stuff he really shouldn’t have and I thought today was a perfect day to make the soup.

So here I am to share with you some fresh pictures using a little bit different ingredients than what was listed in the original recipe.

Cleansing and Filling: Negative Calorie Ballerina Soup Recipe Updated

The cool thing about this Ballerina Soup recipe is you can use whatever green veggies you have in the house. I love it with spinach, but I also added cabbage to this pot. I have made this using Chinese Cabbage, which is amazingly delicious. I have made it using Bok Choy. Also very tasty.

I guess what I’m getting at is to use what you have. If you love spinach, double it if you choose. If you have leftover cabbage like I did,  throw it in the pot so it doesn’t go bad. You will be full! I promise! And it’s great to help clean you out as well if you know what I mean.

Serves 4-6 people.
163 Calories per serving calculated at 4 servings per pot.
11.3 g carbs
7.5 g fat
8.3 g protein

Ingredients:
Two 16 ounce cans of Chicken or Veggie Broth – or use bullion & water
One 16 ounce can of Tomato Sauce
One package of frozen Spinach, Or chopped Cabbage, Napa (Chinese) Cabbage, Bok Choi – what ever you prefer.
2 tbsp Cold Pressed Olive Oil
1 tbsp Italian Seasoning
1 tsp Granulated Garlic

Directions
Bring your chicken / veggie broth to a boil and add the tomato sauce, spinach (and/or cabbage), a few tablespoons of olive oil, and your seasonings. Bring to a boil and then simmer for 15 minutes. Adjust seasoning and enjoy!

Note: there is no added salt in this as you really don’t need it and the soup will help flush your system. The salt is in the broth or bullion, whichever you choose.

Here are the results and the taste is still just as amazing.

Get the Original Recipe

You can grab the original recipe here and I hope you enjoy making this for your family. It’s even great for a fast dinner when you don’t have a lot of time because it does cook up very quickly.

This big pot will serve 4 to 6 people as a main course. And for those of you that are vegetarian or vegan, you can switch the chicken broth or bouillon that I use and use a veggie broth with no issue.

So with the coming cooler weather, keep these ingredients in the house all the time and you will have a quick and easy meal or starter to a meal that is wholesome and tastes wonderful.

I hope you enjoy it. Let me know!

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AMidlifeWife

Hi! I’m Chris! Just a Midlife Wife sharing about life’s journey; screaming and kicking through it while supposedly aging gracefully…

Focusing on healthy living, low carb & keto, things I am loving right now, and life in general.

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