5 Types of Soup You Must Have In Your Soup Diet To Shred Weight - Recipes & Calories

We all have been in a phase where we have made endless amends to eat healthily and stay fit. The major changes we make are in the food department.

Going through a zillion recipes, counting calorie intake and rationing what we eat. We have all been there. And what is that one food item that we have a love-hate relationship with because we know it is good for us but we never end up getting it right? Soups!

Yes. Soups, the healthy kind are, of course, extremely nutritious for us. They have the perfect amount of vitamins and minerals but somehow aren’t as yummy as we want them to be.

So we bring you some delicious and easy to make soups that will complement your diet plans. And yes, you will definitely thank us later.

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Soup #5

Butternut Squash Soup

WASHINGTON, DC-November 4: Holiday Kuri Squash and Apple Soup.

What you will need:

1 big butternut squash

Olive oil

Light sour cream

1 tablespoon of grated ginger

1 green apple

4 cups of vegetable or chicken broth

1 small diced onion

A little-grated nutmeg

Salt and pepper

Instructions:

Preheat your oven. Slice the squash and remove the seeds. Rub the two pieces and brush it with oil, salt, nutmeg and pepper. Place it on a baking paper and roast for about 30-40 minutes. Let it cool. Heat a large pot and add a little oil to it.

Add the onion and ginger and sauté it for 2-3 minutes. Add the apple and cook it till it's soft. Scoop the insides of the squash and blend it. Add it to the onion and ginger mix and add a little broth. Blend this mixture. Now pour it in the pot again and add the remaining broth. Bring it to simmer and add salt, pepper and a little nutmeg. Once it’s done, serve with a little sour cream.

Makes 4 servings.

Contains 160 calories.

Soup #4

Garlic Vegetable Soup

Vegetable soup with garlic

What you will need:

2 teaspoons of oil

1.5 cups of milk

1 cup of hot water

One-fourth cup of chopped onions

1 cup of finely chopped vegetables like corn, carrots, peas etc.

2 teaspoons of minced garlic

Salt and pepper

Instructions:

Heat the oil in a deep pan and add the onions and garlic. Sauté for 2 minutes. Add the vegetables and cook on medium flame for 2-3 more minutes. Slowly add the milk, 1 cup of hot water, salt and pepper. Bring it to boil. Let it simmer till the soup thickens. Serve.

Makes 4 servings.

Contains: 80 calories.

Soup #3

Classic Tomato Soup

Classic Tomato Soup

What you will need:

2 cups of chopped tomatoes

One-fourth cup of chopped onions

1 teaspoon of sugar

One-fourth cup of washed and drained yellow moong dal

1 tablespoon of butter

Salt and pepper

Instructions:

Mix tomatoes, dal and 1.5 cups of water in a pressure cooker. Cook it for 3 whistles. Let the steam escape and then blend it in a mixer. Keep this aside for some time. Meanwhile, heat a pan. Put the butter and onion in it and sauté for one minute. Add the tomato mixture, half cup of water, salt, pepper and sugar to it. Cook for 4-5 minutes. Stir periodically. Once it thickens a little, turn the heat off and serve.

Makes 6 servings.

Contains: 53 calories.

Soup #2

Tofu Miso Soup

Green Plate Special: Cooking with local soy products

What you will need:

3 teaspoon of miso paste and 1/3rd cup of water for the paste

150 grams of tofu

1 head of bok choy

1 julienned medium carrot

1 stalk of celery, diced

10-15 mushrooms

4 tablespoons of diced ginger

Few pieces of broccoli

3 sliced spring onions

2 cups of water

Instructions:

Boil 2 cups of water in a saucepan. Add ginger and onion and cook for 1 minute. Add mushroom and broccoli to it and cook for 2-3 minutes. Next, add bok choy, celery, carrot and tofu to the pan. Cook for 3-4 minutes. Once this is done, remove it from the heat and let it sit aside for a minute. Add the miso paste. Mix well and serve.

Makes 2 servings.

Contains 90 calories per serving, approximately.

Soup #1

Mexican Cabbage Soup

East Coast Grill In Cambridge, Mass.

What you will need:

2 cups of diced onions

2-3 tablespoons of olive oil

4 minced garlic cloves

Half teaspoon of coriander

4 cups of vegetable or chicken broth

3-4 cups of water

1 cup of diced celery

1 teaspoon of cumin

8 cups of sliced cabbage leaves

1 tablespoon of minced chilies in adobo sauce

1 tablespoon of tomato paste

1 cup of diced carrot

2 cans of black beans

1 cup of green bell pepper

Salt and pepper

Lemon juice

Cilantro

Avocado for garnishing

Instructions:

Heat the pan and add oil to it. Add onion, bell pepper, carrot, garlic, celery and cook for 10-13 minutes. Add cabbage to it for an additional 10 minutes. Next, add the tomato paste, minced chili paste, cumin and coriander and cook for 2 more minutes. Pour the water, broth and beans. Add salt and cover the pan. Let it boil. After some time, lower the heat, cover the pan partially and let it simmer for 10 more minutes. Turn the heat off and add lemon juice and cilantro. Garnish with avocado and serve.

Makes 8 servings.

Contains 170 calories per serving.