Quick & easy weight loss veggie soup recipe

746 grams (g) tomato, cubed

152 g watermelon, chopped

648 g red cabbage, thinly sliced

200 g onion, thinly sliced

241 g frozen peas

546 g tofu (firm, whole block) cut into 1/2 inch cubes

335 g lettuce (sliced). This is my leftover lettuce — not too fresh for a salad, but not inedible either. (You can use whatever leafy greens you have in your fridge.)

118 g apple, diced

30 g garlic, minced

Spices, ground altogether in a coffee grinder: 1 tbs each of cumin, coriander, fenugreek; 1/2 tbs each of fennel seeds, black mustard seed; 1 tsp whole peppercorn

Add water enough to make about 18 cups, and bring to a boil. Once boiling, lower heat to lowest setting and simmer for about 20 minutes.

This is under 70 calories per cup.