5 Winter Dinner Soup Recipes For Weight Loss

Hello everyone, hope all of you are doing good and are keeping healthy and happy. Here are five healthy soup recipes that you can enjoy during winters. These recipes are highly nutritious, delicious and easy to make. These soups are also low on carbs and are loaded with vitamins and minerals. These soup recipes are ideal for weight loss and staying fit.

Daliya Dinner Soup

Ingredients

  • 2 tomatoes
  • 1 carrot
  • 2-3 tbsp water
  • Salt to taste
  • 3 tbsp barley daliya
  • 1 tso olive oil
  • 2-3 cloves of garlic
  • Black pepper and fresh coriander

Instructions

  • Cut the tomatoes and carrot and place them in a pan
  • Add 2-3 tbsp water in the pan
  • Add salt to taste
  • Reduce heat, cover and cook
  • Once cooked, let it cool down
  • Remove the skin from the tomatoes
  • Add the entire ingredients to the blender with some water
  • Take 3 tbsp barley daliya
  • Wash and soak the daliya for 15 minutes
  • In a pan, take 1 tsp olive oil
  • Add 2-3 cloves of garlic in the olive oil
  • Add the washed daliya in the pan
  • Add 1 1/4 cups of water to the pan
  • Add salt to taste
  • Once it starts to boil, reduce heat, cover and cook for 10-15 minutes
  • Add the carrot and tomato paste
  • Add water as required
  • Add black pepper and fresh coriander
  • Serve this soup warm after adding coconut cream for garnishing

Ragi Veggies Soup

Ingredients

  • 2 1/2 tbsp ragi flour
  • 2 cups of water
  • 1 carrot
  • 1/2 cup green peas
  • 1/4 capsicum
  • 1/4 cup corn
  • 1/4 cup cooked ragi
  • 1 tomato
  • Black pepper, dried herbs and fresh coriander
  • Some paneer and tofu

Instructions

  • Mix the ragi flour into water and make a lump free smooth paste
  • Add 1 3/4 cups of water into a pan and heat it
  • Once the water starts to boil, add ragi flour paste
  • Cook the mixture for 5-7 minutes on low heat
  • Keep stirring constantly to avoid sticking at the bottom
  • Once cooked you can use immediately or once it is cooled, store it in the fridge for 3-4 days
  • In a pan, add green peas and carrots along with little water
  • Cover the lid and let it cook on low heat
  • Add corn, capsicum and tomato into the pan
  • Add salt to taste and mix well
  • Add the cooked ragi paste
  • Add water to match the required consistency
  • Bring the soup to a boil, don’t overcook
  • Switch off the heat and cover with lid
  • Add black pepper, dried herbs and fresh coriander if you like
  • Serve warm for lunch or dinner
  • Add paneer or tofu cubes for more protein

Quinoa Soup

Ingredients

  • 1/2 cup cooked quinoa
  • 2 tomatoes
  • 1/2 cup green peas
  • 1/2 cup fresh corn
  • 2-3 cloves of garlic
  • Chhose any 2-3 vegetables

Instructions

  • Blanch the tomatoes
  • Add large chunks of chopped tomatoes into a pan
  • Add little bit of water
  • Cook on low heat for 4-5 minutes
  • Once done, let them cool completely
  • Once cool, peel the skin off the tomatoes
  • Add tomatoes into the blender and add garlic
  • Blend to make a puree with little water
  • In the same pan, add your veggies with little water
  • Cook on low heat until they are slightly soft yet crunchy
  • Once cooked, combine cooked quinoa
  • Add salt to taste and mix well
  • Add tomato puree and mix together
  • Add more water to match the preferred consistency
  • Bring everything to a boil
  • Add black pepper, dried herbs or fresh coriander
  • Serve warm for dinner or lunch
  • This soup is high in fiber and protein, yet light and easy to digest

Lite Detox Soup

Ingredients

  • 3/4 cup pumpkin
  • 1 tomato
  • 1 cup carrot
  • Some water

Instructions

  • In a pan, add the chopped carrot, tomato and pumpkin
  • Add some water
  • Cover and cook on low to medium heat
  • Cook until the veggies are slightly soft
  • Once done, leave it to cool down completely
  • Remove the tomato peel
  • Blend all the ingredients
  • Add water as required
  • This recipe serves 2-3 people

Sprouts Soup

Ingredients

  • 1 cup mixed sprouts
  • 1 tsp olive oil
  • Some cumin seeds
  • Some water
  • Salt to taste, corainder powder and some chilli flakes
  • Some fresh corn and fresh spinach leaves

Instructions

  • In a grinder add 1 cup mixed sprouts and grind by adding water gradually
  • In a pan heat 1 tsp olive oil, add cumin seeds and sprouts paste
  • Stir quickly and nicely, add water and combine properly
  • Add salt to taste, coriander powder and some some chilli flakes
  • Add some fresh corn and fresh spinach leaves
  • Mix well, cover with lid and let it simmer for a few minutes
  • Your sprouts soup is ready

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