There is nothing like a bowl of hot soup in front of you to make you feel cozy and warm. Soups are versatile, you can toss in any veggies, protien of your choice and make yourself a comfort meal that warms you from inside. We present you some quick recipe guides that you can follow to make yourself a bowl that cozies you up and provide warmth in chilling cold or any time you feel sick have a bowl of this goodness and take yourself to comfortland
1.Cabbage Soup
Ingredients
- Cabbage: 1 small, chopped
- Carrot: 1, peeled and chopped
- Onion: 1/2, chopped
- Garlic: 1 teaspoon, minced
- Salt: To taste
- Pepper: To taste
- Boiled Chicken: 1 cup, shredded
- Chicken Stock: 2 cups
Instructions
Heat the Pan: Place a pan on the stove over medium heat.
Add Chicken Stock: Pour 2 cups of chicken stock into the pan.
Chop Vegetables: While the stock heats, chop carrots and cabbage into bite-sized pieces.
Cook Vegetables: Add the chopped carrots and cabbage to the pan. Allow them to boil for 5 minutes.
Add Garlic Chicken: Add garlic chicken to the pan with the vegetables.
Boil: Let the mixture boil until the chicken is cooked through and the vegetables are tender.
Season: Add salt and pepper to taste.
Serve: Once everything is cooked, serve the soup hot and enjoy!
2.Tomato Soup
Ingredients
- Olive Oil: 1 tablespoon
- Garlic: 1 teaspoon, minced
- Bay Leaf: 1
- Tomato: 500 grams (about half a kilogram), chopped
- Salt: 1 teaspoon
- Pepper: 1 teaspoon
- Mint Leaves: A handful, fresh
Instructions
- Heat Olive Oil: In a pan, heat 1 teaspoon of olive oil over medium heat.
- Fry Garlic: Add 1 teaspoon of minced garlic to the pan and sauté until fragrant.
- Blend Tomatoes: While the garlic is frying, blend 500 grams (half a kilogram) of chopped tomatoes in a blender until smooth.
- Add Tomatoes: Pour the blended tomatoes into the pan with the garlic.
- Season: Add 1 bay leaf, salt, and pepper to taste.
- Cook: Let the mixture cook for 15 minutes, stirring occasionally.
- Serve: Once cooked, remove the bay leaf and serve the tomato mixture hot.
3.Zucchini soup
Ingredients
- Olive Oil: 2 tablespoons
- Onion: 1 large, chopped
- Garlic: 2 cloves, minced
- Zucchinis: 4 medium, sliced
- Potato: 1 large, peeled and diced
- Broth: 4 cups low-sodium vegetable or chicken
- Dried Thyme: 1 teaspoon
- Dried Basil: 1 teaspoon
- Salt: 1/2 teaspoon (adjust to taste)
- Black Pepper: 1/4 teaspoon
- Milk: 1 cup (or a non-dairy alternative like almond milk)
- Fresh Parsley: Chopped, for garnish
- Lemon Juice: Juice of 1 lemon (optional)
Instructions
Heat Olive Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
Cook Onion: Add the chopped onion and cook until softened, about 5 minutes.
Add Garlic: Stir in 2 minced garlic cloves and cook for another 1-2 minutes, until fragrant.
Add Vegetables: Stir in 4 sliced zucchinis and 1 diced potato. Cook for about 5 minutes, stirring occasionally.
Add Broth and Seasonings: Pour in 4 cups of low-sodium vegetable or chicken broth. Add 1 teaspoon dried thyme, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil.
Simmer: Reduce the heat and let the soup simmer for about 20 minutes, or until the zucchini and potato are tender.
Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Add Milk: Return the soup to the pot (if using a blender) and stir in 1 cup of milk (or a non-dairy alternative like almond milk). Heat through but do not boil.
Adjust Seasoning: Taste the soup and adjust seasoning as needed.
Serve: Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
4. Miso Soup
Ingredients:
- Dashi: 4 cups (Japanese soup stock) or low-sodium vegetable broth
- Miso Paste: 3 tablespoons (white or yellow)
- Tofu: 1/2 cup, cut into small cubes
- Wakame Seaweed: 1/2 cup, rehydrated and drained
- Green Onions: 1/4 cup, thinly sliced
Instructions:
- Prepare the dashi: If using dashi powder, follow the package instructions to make 4 cups of dashi. If using vegetable broth, simply bring it to a gentle simmer in a pot.
- Rehydrate the wakame: Place the dried wakame in a small bowl and cover with water. Let it soak for about 5 minutes until it expands, then drain and set aside.
- Add tofu and wakame: Add the cubed tofu and rehydrated wakame to the simmering dashi or vegetable broth. Simmer for about 2-3 minutes.
- Dissolve the miso paste: Place the miso paste in a small bowl. Ladle a small amount of the hot dashi into the bowl and whisk until the miso paste is fully dissolved and smooth.
- Add the miso mixture: Slowly pour the dissolved miso mixture back into the pot, stirring gently. Do not let the soup boil once the miso is added, as boiling can destroy the beneficial probiotics in the miso.
- Add green onions: Stir in the sliced green onions.
- Serve: Ladle the soup into bowls and serve hot.
5. Lentil Soup
Ingredients:
- Olive Oil: 1 tablespoon
- Onion: 1, chopped
- Carrots: 2, diced
- Celery Stalks: 2, diced
- Garlic: 3 cloves, minced
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Smoked Paprika: 1 teaspoon
- Red Pepper Flakes: 1/4 teaspoon (optional)
- Dried Lentils: 1 cup (green or brown), rinsed
- Diced Tomatoes: 1 can (14.5 ounces)
- Vegetable Broth or Water: 6 cups
- Bay Leaf: 1
- Salt: To taste
- Pepper: To taste
- Fresh Spinach or Kale: 2 cups, chopped (optional)
- Lemon Juice: Juice of 1 lemon
- Fresh Parsley: Chopped, for garnish
Instructions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Spices: Stir in the garlic, cumin, coriander, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
- Add Lentils and Broth: Add the lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer uncovered for about 30-40 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if needed.
- Season: Remove the bay leaf. Season the soup with salt and pepper to taste. If using, stir in the chopped spinach or kale and let it wilt in the hot soup.
- Finish: Stir in the lemon juice. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh parsley.
Wrap-Up
As we wrap up our guide to soups that aid in weight loss, we hope you’re excited to try these tasty, healthful recipes. Packed with nutrients and designed to keep you full, these soups are perfect for anyone looking to enhance their diet and achieve their weight loss goals.
Thank you for joining us on this flavorful journey. Here’s to enjoying every bowl and making progress towards a healthier, more vibrant you!
