Top 7 Healthy Soups For Weight Loss
by Alina · Published · Updated
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.


- ½ kg of broccoli
- 1 cup of cannellini beans
- 1 cup of vegetable broth
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of ground pepper
- 1 cup of water
- Salt to taste
- Take a medium saucepan, and bring water and broth to boil, add broccoli(chopped ) and cook until it tenderizes.
- Add beans, pepper, salt and cook it until the beans turn soft.
- Move the mixture into the blender and blend it.
- After the ingredients are mixed, serve the soup warm into a bowl.


- 1 medium shallot, chopped
- 2 medium squash, chopped
- 1 tablespoon of extra virgin olive oil
- 3 teaspoon of oregano
- 1 cup of sweet corn
- 2 cups vegetable stock
- ¼ salt
- 1 teaspoon of lemon juice
- Heat the oil in a saucepan, add shallot and cook for 1 minute.
- Add herbs and squash. Keep stirring until the vegetables soften.
- 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.
- Move it to the saucepan, add sweet corn and cook until the corns soften.
- Remove from the heat and add in the lemon juice. Add herbs and serve.


- 1 teaspoon of butter
- 2 teaspoons of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 cups of tomato juice
- 4 cups of vegetable stock
- 2 teaspoons of chopped thyme
- ½ teaspoon of salt
- ½ teaspoon of pepper
- Heat oil and butter in a saucepan, add onion, garlic and celery and cook until the vegetables soften.
- Add thyme, tomato juice and cook on high heat for 10 minutes.
- Move the soup in a blender, transfer to a bowl and top it with salt and pepper.


- ½ head of cabbage
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 capsicum, diced
- 3 cloves of garlic
- 4 cups of vegetable broth
- 1 teaspoon of oregano
- 1 teaspoon of basil
- ½ cayenne peppers
- ¼ teaspoon of black pepper powder
- Salt to taste
- 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.


- 1 tablespoon of coconut oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves of garlic
- 1 tablespoon of curry powder
- 8 cups of chicken broth
- 1 bay leaf
- 3 cups of diced chicken
- 1/4th teaspoon of red pepper
- ½ teaspoon of thyme
- 1 teaspoon of lemon juice
- Salt to taste
- Method of preparati
- Add coconut oil, chicken cubes, celery, onion in a large saucepan and cook for 5 minutes.
- 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.


- 650 grams pumpkin, chopped
- 1 large onion, chopped
- 1 potato, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of cumin powder
- 2 cups of vegetable stock
- 1 cup of water
- Salt to taste
- ¼ teaspoon pepper
- Pour olive oil in a saucepan and sauté the onion until it turns golden brown.
- Add cumin powder and cook for another 5 minutes.
- Now add potato, pumpkin, salt and pepper, and cook for a while.
- Turn up the heat, and add water and stock. Cook until the vegetables turn soft (about 20 minutes).
- Pour the soup into a blender. And mix until smooth.


- 3 tablespoons of canola oil
- 2 teaspoons of curry powder
- 8 medium carrots, chopped
- 4 celery stalks
- 1 medium onion, chopped
- 1 cup of vegetable broth
- 1 tablespoon of lemon juice
- Salt to taste
- Add oil and curry powder into a large saucepan.
- Add onion, carrots and celery and stir for 2 minutes, cook for 10 minutes and stir in the broth.
- Reduce the heat and boil until the vegetables turn soft.
- 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.
The soups look wonderful so good in the winter time thsnks