5 Vegetable Soup recipes Effective for Weight Loss

Vegetable Soup recipes Effective for Weight Loss
Vegetable soup is good for weight loss. Weight loss and vegetable soup share a very cordial relationship. To put it more precisely, vegetable soup is an inevitable companion on the journey of a dieter to lose weight. However, a vegetable soup need not always be flat. They can definitely taste fabulous even without all that oil / or butter.
vegetable soup

Here are 5 Vegetable soup recipes of healthy vegetables for weight loss, nutrition and great taste!

1. Carrot And Moong Dal Soup:vegetable soup

A delicious mix of split lentils green grass with carrots─ rich in antioxidants that are easy on the palate and great for your body! Onions are roasted in negligible amount of oil along with garlic . Skim milk used in soup, provides protein, making this vegetable soup perfect for a healthy and nutritious meal.

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Ingredients:

  • Carrots – ¼ cup finely chopped
  • Split gram moong dal or green lentils – 1/8 cup rinsed and drained
  • Black pepper powder – 1 teaspoon freshly ground, or to taste
  • Garlic – 6 cloves, peeled, finely chopped
  • Onions – 1/8 cups finely chopped
  • Tomatoes – 1 small, finely chopped
  • Skim milk – 1/8 cup
  • Salt – to taste
  • Cumin seeds – ½ teaspoon
  • Cloves – 2
  • Oil – 1 ½ tsp

How to Prepare

  • Place a nonstick skillet over medium heat.
  • Heat 1 tablespoon of oil .
  • Add onions and garlic and saute over medium heat until the raw smell disappears and onion and garlic turn brown.
  • Add the carrots and cook for a minute.
  • Mix the tomatoes and cook for another 2 minutes.
  • Roast washed moong dal in a different tray till a pleasant aroma comes.
  • Add moong dal, mix veggies, and about 1.5 cups of water to a large bowl.
  • Pressure cook for 3 whistles over high heat, lower the heat and cook for another 3 minutes.
  • Remove from the pressure cooker and let it cool.
  • Put it all in a blender and mix to a smooth blend.
  • Pour the mixture into a nonstick saucepan, combine the milk, ¼ cup water, salt and black pepper powder and boil for a minute.
  • In a small saucepan, add the remaining oil.
  • Add the cumin seeds and cloves and fry until it makes noises.
  • Pour over the soup and serve immediately.

2. Garlic Vegetable Soup:

vegetable soup
If you like garlic, then this will surely appeal to your taste buds! Opting for moong dal powder or toasted oats and powder to a thick soup.

Ingredients :

  • mixed vegetables – 1 cup finely chopped [Broccoli, carrots, beet, capsicum, green peas]
  • Garlic – 6 cloves, peeled, finely chopped
  • Onions – 1, medium size, peeled, finely chopped
  • Oats – 2 tablespoons toasted and powdered
  • Salt – to taste
  • Powdered black pepper – to taste
  • Cloves – 2 for seasoning
  • Oil – 1 tsp

How to Make

  • Heat oil in a nonstick pan placed amid high heat.
  • Add garlic and onion and saute until golden brown both.
  • Add vegetables and saute for 3 to 4 minutes.
  • Add approximately 2 ½ cups water and allow the mixture to come to a boil.
  • Cover and cook over low to medium heat until vegetables are well cooked.
  • Mix salt and pepper as desired.
  • dry roasted cloves in a small saucepan and crush well. Reserve.
  • Mix powdered oatmeal to veggie mixture and cook for 3 more minutes.
  • Serve hot, garnished with crushed teeth.

3. Tomato Soup:vegetable soup

This is a lush soup, but is low in calories, which is ideal for weight loss. You can enjoy this soup more during the cold winter nights.

Ingredients:

  • Tomato – 6 large, washed thoroughly
  • Water – 4 cups
  • Butter – ½ teaspoon
  • Sugar – 1 tsp
  • Salt – to taste
  • Powdered black pepper – to taste
  • Cumin seeds – 1 tsp
  • Cloves – 6

How to Make

  • Add tomatoes washed with water to a large bowl and pressure cook up 3 whistles.
  • Remove the pressure cooker, remove the shells and let cool.
  • Add a blender and mix to a smooth paste.
  • Using a filter, Strain the mixture to remove the seeds if necessary.
  • Add a non-stick pan and let it come to a boil. Cook for 3 minutes.
  • Water is added if necessary to adjust the thickness.
  • Season as needed.
  • Turn off and set aside.
  • In a small saucepan, heat the butter. Add the cumin seeds and cloves and let it splutter.
  • Clearance on a soup.
  • Serve soup.

4. The red beans soup:vegetable soup

Here comes the best vegetable soup for weight loss made with rajma or red beans, this soup folds easily as a simple main course. The low content of milk fat used herein enhances the flavor of the soup, making it more creamy and rich.

Ingredients:

  • Red beans – ¼ cup
  • Onions – 2, medium, finely chopped
  • Garlic – 4 cloves, peeled, chopped
  • Ginger – 1 piece 1inch, peeled, finely grated
  • Tomato -1, medium, finely chopped
  • Carrot – 1, medium, peeled, finely grated
  • Skimmed milk – ¼ cup if necessary
  • Salt – to taste
  • red chili flakes – to taste
  • Oil – 2 tsp
  • Coriander leaves – 1 tablespoon finely chopped soup
  • Chaat masala – 1 tsp

How to Make

  • Wash the beans and cook with pressure washed grated carrots.
  • Add 1 teaspoon of tea oil to a pre-heated skillet and saute the onions, ginger and garlic until golden brown.
  • Add tomatoes and cook until the tomatoes become pulpy.
  • Keep aside the water from the cooked beans and set aside half of the grains.
  • rest Mash the beans well.
  • Add mashed beans and enough salt and bring the mixture to a boil.
  • Remove from heat and let it cool.
  • Transfer to a blender along with red chili flakes and mix to a smooth puree.
  • Add to the skillet again, mix the beans do not puree, and cook for 2 minutes.
  • Water was added to adjust the consistency.
  • Add milk, if desired.
  • Check the seasoning.
  • Sprinkle masala, garnish with coriander leaves chat, and serve hot.

5. Mushroom Soup:vegetable soup

Mushrooms are great for weight loss, now it is a well established fact. While a creamy mushroom soup is more preferred that often comes loaded with calories. This is a twist on the classic version, but beyond the classic in terms of flavor.

Ingredients: 

  • button mushrooms – 1 cup, chopped, washed
  • Corn flour – 1 teaspoon dissolved in ¼ cup skim milk
  • Onions – ½ cup finely sliced
  • Salt – to taste
  • Milk – 1 cup
  • Powdered black pepper – to taste
  • Mix seasoning herb – to taste
  • Water – 2 cups

How to Make

  • Cook 1 cup of mushrooms in 1 cup of milk until soft.
  • Keep aside to cool.
  • Add to a blender and blend until a semi-smooth paste.
  • Heat a nonstick skillet over medium heat.
  • Add onions and roasted, splashing water occasionally, until the onions turn golden brown.
  • Remove from pan and set aside.
  • Add the ground paste to the pan along with water and cook for 3 minutes.
  • Mix the corn flour, salt and spices, and allow to come to a boil.
  • Lower the heat and cook for 6 minutes or until the mixture becomes creamy and thick.
  • Serve immediately.

Soups do not necessarily need to be loaded with fat or calories to be friendly palate. In fact, you can even use salt substitutes if you have swelling problems. These 5 soups can be easily made at home.

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