5 Healthy Vegetable Soup Recipes for Weight Loss

Healthy Vegetable Soup: When you want a low-calorie dish, and you get plenty of nutrients, but other than the salad, then you need the soup. In addition to warming you up on a cold winter day, the soup is filled with vegetables and nutrients that keep you healthy.

Is vegetable soup good for weight loss? Weight loss and soups share a very kind relationship. To be more precise, soups are inevitable companions in the journey of a diet to lose weight. However, soups are not always dull; let us see how by preparing healthy vegetable soup recipes for weight loss.

Healthy Vegetable Soup Recipes for Weight Loss:

Here are five healthy vegetable soup recipes for weight loss- no fat, just nutrition, and taste!

1. Carrot and Lentil Soup:

A delicious blend of green lentils divided with carrots─ rich in antioxidants that are easy on your palate and great for your body! Onions are toasted in an insignificant amount of oil with garlic. The skim milk used in the soup provides protein, transforming this soup into a healthy and nutritious meal.


  • Carrots – ¼ cup finely chopped onion
  • Lentil split gram green – 1/8 cup, wash, well-drained
  • Black pepper powder – 1 teaspoon freshly ground or to taste
  • Garlic – 6 cloves, peeled, cut into small pieces
  • Onions – 1/8 cup finely sliced
  • Tomatoes – 1 small, finely chopped
  • Skim Milk – 1/8 cup
  • Salt to taste
  • Cumin seeds – ½ teaspoon
  • Oil – 1 ½ teaspoon


  1. Put a frying pan over medium heat.
  2. Heat 1 teaspoon of oil.
  3. Add the onion, garlic, and sauté over medium heat until the raw odor disappears and the onions and garlic turn brown.
  4. Add the carrots and cook for a minute.
  5. Mix the tomatoes and cook for another 2 minutes.
  6. Roast the washed lentil in a different saucepan until a pleasant aroma arrives.
  7. Add the lentil, the vegetarian mix, and 5 cups of water to a large bowl.
  8. Cook in a pressure cooker till three whistles over high heat, reduce heat, and cook for another 3 minutes.
  9. Take after the pressure and let it cool.
  10. Add to a blender and blend until smooth.
  11. Pour the mixture into a frying pan, add the milk, ¼ cup water, salt, and black pepper powder, and boil for one minute.
  12. In a small saucepan, add the remaining oil.
  13. Add the cumin seeds and clove and leave it splutter.
  14. Pour over the soup and serve immediately.

2. Garlic Vegetable Soup:

If you like garlic, then this will be of interest to your palate! Opt for moong powder or oatmeal and roast for a thick soup.


  • Mixed Vegetables – 1 cup, finely chopped
  • Garlic – 6 cloves, peeled, cut into small pieces
  • Onions – 1 medium size, peeled, cut into small pieces
  • Oatmeal – 2 tablespoons, roasted and powdered
  • Salt to taste
  • Black pepper powder – to taste
  • Cloves – 2, to season
  • Oil – 1 teaspoon


  1. Heat the oil in a skillet placed over medium-high heat.
  2. Add garlic and onion and sauté until both are brown.
  3. Add the vegetables and fry for 3 to 4 minutes.
  4. Add 2 cups water and let the mixture begin to boil.
  5. Cover and cook over medium heat until the vegetables are cooked for good.
  6. Stir in salt and pepper, if desired.
  7. Roast cloves in a saucepan and smash well. Keep one side.
  8. Add the oatmeal to the vegetable mixture and cook for another 3 minutes.
  9. Serve hot, garnished with chopped teeth.

3. Tomato Soup:

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


  • Tomato – 6 large, washed thoroughly
  • Water – 4 cups
  • Butter – ½ teaspoon
  • Sugar – 1 teaspoon
  • Salt to taste
  • Black pepper powder – to taste
  • Cumin seeds – 1 teaspoon


  1. Add washed tomatoes with water to a bowl and significant pressure cook up to 3 whistles.
  2. Remove the pressure cooker, remove the skins, and allow it to cool.
  3. Add to a mixer and mix until a homogeneous paste is obtained.
  4. Use a strainer; strain the mixture to remove the seeds, if any.
  5. Add to a nonstick skillet and let it begin to boil. Boil for 3 minutes.
  6. Add water, if necessary, to adjust the thickness.
  7. In a small saucepan, heat the butter. Add the cumin seeds and clove and leave it to splutter and pour soup over.

4. Red Bean Soup:

Here comes the best vegetable soup for weight loss or red beans; this soup doubles easily as a simple main course. The skim milk used here enriches the taste of the soup, making it creamier and more prosperous.


  • Red Beans – ¼ cup
  • Onions – 2, medium, finely chopped
  • Garlic – 4 cloves, peeled, chopped
  • Ginger – 1-inch piece, peeled, finely grate
  • 1 Tomato, medium, finely chopped
  • Carrot – 1 medium, peeled, finely grated
  • Skim milk – ¼ cup if needed
  • Salt to taste
  • Red chili flakes – to taste
  • Oil – 2 teaspoons
  • Coriander leaves – 1 tablespoon finely chopped


  1. Wash the beans carefully and cook the washing pressure, grated carrot.
  2. Add 1 teaspoon of oil to a preheated skillet and sauté the onion, ginger, and garlic until golden.
  3. Add the tomatoes and cook until the tomatoes become pulpy.
  4. Keep aside the water from the cooked beans and set aside half of the beans.
  5. Mash the rest of the beans too.
  6. Add the bean puree and enough salt and bring the mixture to a boil.
  7. Remove from heat and let cool.
  8. Transfer to the blender along with the red pepper flakes and mix in a soft puree.
  9. Add to the skillet again, mix the ground beans, and simmer for 2 minutes.
  10. Add water to adjust the consistency.
  11. Add milk if desired.
  12. Check to season.

5. Mushroom Soup:

Mushrooms are great for weight loss, which is now a well-established fact. While it is especially preferred, a creamy mushroom soup is often calorie-laden. This is a breakthrough in the classic version but superior to the classic in terms of flavor.


  • Mushrooms – 1 cup, chopped, washed
  • Corn flour – 1 teaspoon dissolved in ¼ cup of skim milk
  • Onions – ½ cup finely sliced ​​onion
  • Salt to taste
  • Milk – 1 cup
  • Black pepper powder – to taste
  • Mix seasoning herbs – to taste
  • Water – 2 cups


  1. Cook 1 cup of mushrooms in 1 cup of milk until tender
  2. Set aside and let cool.
  3. Add to a blender and blend until you get a semi-smooth paste.
  4. Heat a nonstick skillet over medium heat.
  5. Add the onion and the roast, and spray water from time to time until the onions are golden.
  6. Remove from the pan and set aside.
  7. Add the pasta to the pot with the groundwater and cook for 3 minutes.
  8. Mix the corn flour, salt, and seasonings, and allow to start boiling.
  9. Lower the heat and cook for 6 minutes or until the mixture becomes creamy and thick.

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