Top 7 Healthy Soups For Weight Loss

One of the best ways to lose weight is to replace your meals with delicious, low calorie soups. Being low in fat and in calories, the following soups are the perfect addition to your weight loss diet, keeping you full and fed throughout the day. Vegetables from these soups are full of vitamins and minerals and are relatively low in calories and as long as you don’t “spice” them up with sour milk or eat them with bread, you’ll soon find them an indispensable item to your diets. Also, the fiber and water content will prevent you from overeating, which is great for us never-leave-the-plate-full types. 

If you want to improve the protein content you can add white meat or beans, but keep the sizes low as they also increase the calorie count of each meal. The following are 7 easy to cook and healthy recipes of diet soups to try out, one for every day of the week: 

If you want to eat healthy and lose weight in the same time check out this 250 Quick and Easy Fat Loss Recipes.

Top 7 Healthy Soups For Weight Loss #DietSoup #HealthySoup #WeightLoss #WeightLossTips

 

1. Broccoli and Cannellini Bean Soup
Serves 6
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
81 calories
15 g
0 g
1 g
6 g
0 g
206 g
200 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
206g
Servings
6
Amount Per Serving
Calories 81
Calories from Fat 5
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 200mg
8%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
17%
Sugars 1g
Protein 6g
Vitamin A
11%
Vitamin C
129%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ kg of broccoli
  2. 1 cup of cannellini beans
  3. 1 cup of vegetable broth
  4. ¼ teaspoon of cayenne pepper
  5. ¼ teaspoon of ground pepper
  6. 1 cup of water
  7. Salt to taste
Instructions
  1. Take a medium saucepan, and bring water and broth to boil, add broccoli(chopped ) and cook until it tenderizes.
  2. Add beans, pepper, salt and cook it until the beans turn soft.
  3. Move the mixture into the blender and blend it.
  4. After the ingredients are mixed, serve the soup warm into a bowl.
beta
calories
81
fat
1g
protein
6g
carbs
15g
more
Daily Fit Hit http://www.dailyfithit.com/
2. Squash & Corn Soup
Serves 4
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
71 calories
9 g
0 g
4 g
1 g
1 g
160 g
486 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
160g
Servings
4
Amount Per Serving
Calories 71
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 486mg
20%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
7%
Vitamin C
5%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium shallot, chopped
  2. 2 medium squash, chopped
  3. 1 tablespoon of extra virgin olive oil
  4. 3 teaspoon of oregano
  5. 1 cup of sweet corn
  6. 2 cups vegetable stock
  7. ¼ salt
  8. 1 teaspoon of lemon juice
Instructions
  1. Heat the oil in a saucepan, add shallot and cook for 1 minute.
  2. Add herbs and squash. Keep stirring until the vegetables soften.
  3. Add vegetable broth and bring it to boil. Heat it (just below boiling point) for 5 minutes until the soup turns semi-transparent. Puree the soup in a blender and blend till it get consistent.
  4. Move it to the saucepan, add sweet corn and cook until the corns soften.
  5. Remove from the heat and add in the lemon juice. Add herbs and serve.
beta
calories
71
fat
4g
protein
1g
carbs
9g
more
Daily Fit Hit http://www.dailyfithit.com/
3. Tomato Soup
Serves 8
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Prep Time
35 min
Total Time
35 min
Prep Time
35 min
Total Time
35 min
38 calories
6 g
1 g
2 g
1 g
0 g
195 g
624 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
195g
Servings
8
Amount Per Serving
Calories 38
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 624mg
26%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 4g
Protein 1g
Vitamin A
11%
Vitamin C
21%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 teaspoon of butter
  2. 2 teaspoons of olive oil
  3. 1 medium onion, chopped
  4. 2 cloves of garlic
  5. 2 cups of tomato juice
  6. 4 cups of vegetable stock
  7. 2 teaspoons of chopped thyme
  8. ½ teaspoon of salt
  9. ½ teaspoon of pepper
Instructions
  1. Heat oil and butter in a saucepan, add onion, garlic and celery and cook until the vegetables soften.
  2. Add thyme, tomato juice and cook on high heat for 10 minutes.
  3. Move the soup in a blender, transfer to a bowl and top it with salt and pepper.
beta
calories
38
fat
2g
protein
1g
carbs
6g
more
Daily Fit Hit http://www.dailyfithit.com/
4. Cabbage Soup
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Prep Time
30 min
Prep Time
30 min
243 calories
48 g
0 g
4 g
13 g
1 g
1619 g
3837 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
1619g
Amount Per Serving
Calories 243
Calories from Fat 31
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 3837mg
160%
Total Carbohydrates 48g
16%
Dietary Fiber 17g
68%
Sugars 7g
Protein 13g
Vitamin A
397%
Vitamin C
449%
Calcium
43%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ head of cabbage
  2. 1 cup celery, diced
  3. 1 cup carrot, diced
  4. 1 capsicum, diced
  5. 3 cloves of garlic
  6. 4 cups of vegetable broth
  7. 1 teaspoon of oregano
  8. 1 teaspoon of basil
  9. ½ cayenne peppers
  10. ¼ teaspoon of black pepper powder
  11. Salt to taste
Instructions
  1. Heat olive oil in a saucepan, add onion, carrot, celery, garlic and bell peppers. Boil until the vegetables tenderize, add the vegetable broth and then add cabbage. Cook until the cabbage tenderizes, Stir in cayenne pepper, salt, oregano and basil.
beta
calories
243
fat
4g
protein
13g
carbs
48g
more
Daily Fit Hit http://www.dailyfithit.com/
5. Chicken Soup
Serves 8
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Prep Time
1 hr
Total Time
1 hr
Prep Time
1 hr
Total Time
1 hr
143 calories
3 g
47 g
6 g
19 g
3 g
320 g
628 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
320g
Servings
8
Amount Per Serving
Calories 143
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 47mg
16%
Sodium 628mg
26%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 19g
Vitamin A
2%
Vitamin C
5%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon of coconut oil
  2. 1 medium onion, chopped
  3. 2 celery stalks, chopped
  4. 2 cloves of garlic
  5. 1 tablespoon of curry powder
  6. 8 cups of chicken broth
  7. 1 bay leaf
  8. 3 cups of diced chicken
  9. 1/4th teaspoon of red pepper
  10. ½ teaspoon of thyme
  11. 1 teaspoon of lemon juice
  12. Salt to taste
  13. Method of preparati
Instructions
  1. Add coconut oil, chicken cubes, celery, onion in a large saucepan and cook for 5 minutes.
  2. Stir in garlic and curry powder, and cook again for 2 minutes. Add chicken bay leaf, broth, pepper, thyme, lemon juice and stir well. Finally remove the bay leaf, add the salt and serve.
beta
calories
143
fat
6g
protein
19g
carbs
3g
more
Daily Fit Hit http://www.dailyfithit.com/
 

6. Pumpkin Soup
Serves 4
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
150 calories
28 g
0 g
4 g
3 g
1 g
434 g
524 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
434g
Servings
4
Amount Per Serving
Calories 150
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 524mg
22%
Total Carbohydrates 28g
9%
Dietary Fiber 6g
25%
Sugars 8g
Protein 3g
Vitamin A
511%
Vitamin C
21%
Calcium
6%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 650 grams pumpkin, chopped
  2. 1 large onion, chopped
  3. 1 potato, chopped
  4. 1 tablespoon of olive oil
  5. 1 teaspoon of cumin powder
  6. 2 cups of vegetable stock
  7. 1 cup of water
  8. Salt to taste
  9. ¼ teaspoon pepper
Instructions
  1. Pour olive oil in a saucepan and sauté the onion until it turns golden brown.
  2. Add cumin powder and cook for another 5 minutes.
  3. Now add potato, pumpkin, salt and pepper, and cook for a while.
  4. Turn up the heat, and add water and stock. Cook until the vegetables turn soft (about 20 minutes).
  5. Pour the soup into a blender. And mix until smooth.
beta
calories
150
fat
4g
protein
3g
carbs
28g
more
Daily Fit Hit http://www.dailyfithit.com/
7. Carrot Soup
Serves 6
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Prep Time
1 hr
Total Time
1 hr
Prep Time
1 hr
Total Time
1 hr
110 calories
11 g
0 g
7 g
1 g
1 g
176 g
248 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
176g
Servings
6
Amount Per Serving
Calories 110
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 248mg
10%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
13%
Sugars 5g
Protein 1g
Vitamin A
274%
Vitamin C
17%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons of canola oil
  2. 2 teaspoons of curry powder
  3. 8 medium carrots, chopped
  4. 4 celery stalks
  5. 1 medium onion, chopped
  6. 1 cup of vegetable broth
  7. 1 tablespoon of lemon juice
  8. Salt to taste
Instructions
  1. Add oil and curry powder into a large saucepan.
  2. Add onion, carrots and celery and stir for 2 minutes, cook for 10 minutes and stir in the broth.
  3. Reduce the heat and boil until the vegetables turn soft.
  4. Remove from the heat and let it stand for several minutes. Put a paper towel over the soup to remove the excess oil that has risen to the top.Pour the soup into the blender and pour the puree in the pan. Cook it on medium flame and serve hot.
beta
calories
110
fat
7g
protein
1g
carbs
11g
more
Daily Fit Hit http://www.dailyfithit.com/

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1 Response

  1. Nora says:

    The soups look wonderful so good in the winter time thsnks

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