6 Healthy Soup Recipes

Soups help you lose weight because of their low calorie density, or relatively low number of calories compared to their serving size. Individuals who eat clear or broth based soups control their weight much better. You should choose a soup with ingredients such as vegetables, beans as these contain fiber and protein in abundance. One should avoid cream based soups as these are filled with calories. Croutons, noodles and cheese should also be avoided. Soup can be a low calorie warm snack, a bowl of soup can be more filling and lower in calories than a large serving of hot chocolate or a coffee with sugar and milk. Here are six amazing and easily made recipes for soups.

Lentil Soup

Lentil Soup
Lentil Soup


  • 1.5 Carrots
  • 3 Tomatoes
  • 1/2 cup Masoor Dal
  • 3/4 glass Water
  • Salt and Turmeric powder
  • 1/2 spoon Black Pepper powder


  • Wash and peel carrots
  • Chop carrots and put them in a cooker
  • Add chopped tomatoes in the cooker
  • Add washed masoor dal in the cooker
  • Add 3/4 glass water
  • Add salt and turmeric powder to taste
  • Close the cooker with lid
  • Place the cooker on heat and cook for 2 whistles
  • Use hand blender or transfer mixture into a mixer grinder jar
  • Make sure you cool the mixture before blending
  • Transfer the mixture back to the pan
  • Add steamed veggies into the soup
  • Add water to correct the consistency
  • Add 1/4 to 1/2 tsp black pepper powder
  • Add some salt if needed
  • Bring the mixture to boil

Your Lentil Soup is now ready. This portion size will serve 3-4 persons.

Beetroot Soup

Beetroot Soup
Beetroot Soup


  • 2 Beetroots
  • 3 Tomatoes
  • 2 Carrots
  • 1/2 glass Water
  • Salt
  • Black Pepper
  • Paneer Cubes


  • Wash all ingredients
  • Peel the carrots and beetroot
  • Chop the veggies
  • Put chopped veggies in a pressure cooker
  • Add 1/2 glass water
  • Add salt to taste
  • Place the cooker on heat and cook for 2 whistles
  • Once cooked, put the cooked veggies in a blender after peeling skin off the tomatoes
  • Blend this mix
  • Transfer the mixture back in a pan
  • Heat the mixture again
  • Add some water for consistency
  • Add some black pepper and salt
  • Add some paneer cubes
  • Switch off the gas once the mixture comes to boil

Your Beetroot Soup is now ready. This portion size will serve 3-4 persons.

Spinach Soup

Spinach Soup
Spinach Soup


  • 1 cup Spinach
  • 1/2 cup split Moong Dal
  • 1 large Carrot
  • 2 Tomatoes
  • Salt, Turmeric
  • 1 glass Water
  • Sweet Corn


  • Wash all veggies
  • Make a slit in cross at the end of tomatoes as it is easier to peel
  • Chop the carrots and spinach
  • Add the washed split moong dal
  • Add salt and turmeric to taste
  • Add a glass of water
  • Cook for 2-3 whistles
  • Once cooled, put the mixture in a blender
  • Peel off the tomatoes
  • Blend and transfer the mixture in a pan.
  • Boil
  • Add salt, black pepper
  • Add some sweet corn

Your Spinach Soup is now ready. This portion size will serve 2-3 persons.

Sprouts Soup

Sprouts Soup
Sprouts Soup


  • 1 cup Mixed Sprouts
  • Some Water
  • 1 tsp Olive Oil
  • Cumin Seeds
  • Salt, Coriander powder
  • Chilli flakes, Black Pepper
  • Fresh Corn
  • Some Spinach leaves


  • In a grinder, add I cup mixed sprouts and grind by adding water gradually
  • Sprouts paste gets made
  • In a pan heat 1tsp olive oil
  • Add cumin seeds and sprouts paste
  • Stir nicely, add water and mix properly
  • Add salt, coriander powder, chilli flakes and black pepper
  • Add fresh corn and cut spinach leaves
  • Mix all the ingredients well and cover the lid
  • Simmer for a few minutes

Your Sprouts Soup is now ready. This portion size will serve 2-3 persons.

Pumpkin Soup

Pumpkin Soup
Pumpkin Soup


  • 250 grams Pumpkin
  • 2 Carrots
  • 2 Tomatoes
  • 1/4 glass Water
  • Salt
  • Plant base Milk (Oat milk, Coconut milk, Soy milk)
  • Black Pepper


  • Wash and peel carrots and pumpkin
  • Chop the veggies and put them in a pressure cooker
  • Slit the tomatoes so that they are easy to peel
  • Add 1/4 glass of water
  • Add salt to taste
  • Close the lid and cook for 2 whistles
  • Peel off the skin from tomatoes
  • Cool and mix in a blender
  • Put the ingredients back in the pan
  • Add plant based milk, put the pan on heat and bring to boil
  • Add salt and black pepper to taste

Your Pumpkin Soup is now ready. This portion size will serve 2-3 persons.

Kala Chana Soup

Kala Chana Soup
Kala Chana Soup


  • Leftover water from boiled kala chana
  • Seasonal veggies i.e Capsicum, Carrots
  • Grated Tomato
  • 30-40 grams Tofu / Normal Paneer
  • Boiled / Roasted Chana
  • 1 tsp oil
  • 1/2 tsp Cumin Seeds
  • Chilli, Mixed Spice


  • Heat 1 tsp oil in pan
  • Add 1/2 tsp cumin seeds
  • Add chopped capsicum
  • Add chopped carrots
  • Add tofu / normal paneer
  • Add salt, chilli and mixed spice to taste
  • Grind powder of roasted chana
  • Grind kala chana
  • Mix everything
  • Add kala chana (2 cups) gradually
  • Add tomato
  • Add boiled chana paste
  • Boil and then reduce heat and simmer for 10-15 minutes

Your Kala Chana Soup is now ready. This portion size will serve 2 persons.

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