Time to Ditch those Packed Soups when You Can Make Them on Your Own: Must-Try Indian Vegetarian Soup Recipes for Weight Loss (2021)

• Avoid Using Canned or Instant Soup: Like we discussed, canned or instant soups are nowhere near to being healthy. The sodium content in these soups is much higher compared to what a normal body requires. High sodium content can, of course, lead to high blood pressure and even heart disease. Rather than consuming canned or processed soup, try to make fresh soup at home and consume it.


• Do Make Superfood–rich Soup: Superfoods are rich in minerals and boost the natural immune system of the body. Try adding ingredients such as kale, chickpeas, sweet potatoes, etc., in your soups to make them healthier and nourishing. One of the most common practices that people on a healthy diet follow is making leftover soup wherein that takes out the vegetables left in the fridge, not making enough portion even for one person. You can then make a delicious and healthy soup of these leftover veggies and enjoy.


• Don't Add Cream and Other Types of Calories to the Soup: Adding cream definitely takes the taste of any soup a notch ahead. However, you are dissipating the goodness of soup by adding cream and other such calorie–heavy ingredients. When taken before the meal, soups enable you to control the calories you have in dinner or lunch. Soup gives the feeling of fullness, and you end up taking lesser calories. However, creamy soups are very high in calorie content and actually might be working adversely for your body. Moreover, check the label for the word ‘bisque’, which might mean that soup could even be loaded with cream or high–calorie content.


• Don't Use Artificial Colours in the Soup: Not just the soups, but artificial colour added to any food increases the chance of allergy, irritation, memory loss, sleeping disorders, unwarranted aggression, and even depression. When making soup, do not add colours and keep the soup as healthy as possible.


• Do add a Handful of Sprouts to Increase the Fiber Content: Fiber can do wonders to your diet plan, and sprouts are one of the richest sources of it. While cooking the soup, add a handful of sprouts to increase the fiber content and the crunch in the soup.

Ingredients

• Washed and sliced carrots – 7–8
• Canola Oil – 3 tbsp
• Chopped Onion – 1
• Curry powder – 2
• Vegetable broth –1
• Salt –2 tbsp

How to Make

• Start with taking a pan and heating oil, followed by curry powder.
• Stir it for 2 minutes and then add chopped onions and carrots. Cook for up to 10 minutes, and then add the simmered vegetable broth and salt.
• Keep it on the flame for another 2–3 minutes, and then keep it aside for 6–8 minutes.
• That’s it; your carrot soup is ready to be served hot.

Ingredients

• Diced Tomatoes – 4–5
• Garlic – 2–3 cloves
• Olive Oil – 2 tbsp
• Chopped onion – 1 small
• Salt – ½ tbsp
• Pepper – ½ pepper

How to Make

• Heat a pan and put olive oil in it along with the garlic and chopped onion.
• Ideally, butter goes very well with the tomato soup, but since we are making a healthy recipe here, so skip the butter.
• After 5–6 minutes of cooking the onion and chopped garlic, add diced tomatoes to it.
• You can also put all these ingredients in a pressure cooker and initially give it a boil after cooking the chopped onions and garlic.
• In the pan, put a lid and allow the tomatoes to cook nicely on medium flame. Add fresh tomato juice and cook for another 2 minutes.
• Now put the mix in a mixer and grind it well. Strain the mixture and separate the juice from the pulp.
• You can add salt and pepper and serve the tomato soup hot.

Ingredients

• Cabbage Juliens – 2 cup roughly chopped
• Olive Oil – 2 tbsp
• Garlic – 2 clove finely chopped
• Spring onion – 4 finely chopped
• Carrot – 1 shredded
• Capsicum – ½ slice
• Water – 4 cup
• Vinegar – 1 tbsp
• Pepper Powder – ½ tbs
• Salt – As per your taste

How to Make

• To start with the recipe, first, heat a kadhai and add olive oil, ginger, clove, and spring onion. After 2 minutes of sauteing, add cabbage, carrot, capsicum and stir fry for another 2 minutes, letting the vegetables shrink.
• Add 4 cups of water and salt and let the mix come to a boil.
• You can add cornflour slurry to thicken the soup, but we suggest avoiding it to make the soup even healthier.
• Add vinegar and pepper powder after switching off the flame. Garnish with some spring onions and serve it hot.

Ingredients

• Olive Oil – 1 tbsp
• Chopped onion – 1 ½ cup
• Minced garlic cloves – 1 tbsp
• Peeled fresh ginger – 1 tbsp
• Jalapeno – 1–2 finely chopped
• Cumin and coriander powder – 1 tbsp each
• Cinnamon powder – ½ tbsp
• Turmeric – ½ tbsp
• Fresh tomatoes – 2–3 diced
• Cooked Beans – 4 cups
• Salt
• Fresh coriander

How to Make

• Take a pan and add oil followed by garlic, ginger, and chopped onions and saute for 2 minutes.
• Now, add cooked chopped chillies and spices and cook for another 2 minutes. Put tomatoes, beans, and salt in the pan now and let the ingredients simmer on a medium flame and thicken a bit.
• Add water if you feel that the tomato juice and the beans are thickening way too much.
• Take a third of the beans and mash them using a potato masher. Check the soup's consistency and take it off the flame to garnish with fresh coriander and yogurt.

Ingredients

• Chopped Cabbage – 1 cup
• Grated Carrot – 1 Cup
• Chopped Onion – ½ cup
• Lemon Juice – 1 tbsp
• Ginger Garlic Paste – 1 tbsp
• Salt –2 tbsp
• Black Pepper Powder – 2 tbsp
• Oil – 1 tbsp
• Water – 2 cup

How to Make

• Start with heating the oil in the pan and add ginger garlic paste and onion to saute till it becomes golden brown.
• After that, add chopped cabbage and grated carrots to cook everything for 2–3 minutes.
• Add water, black pepper powder, and lemon juice and cook it for 5–10 minutes. Take the soup off the flame and serve it hot.

Ingredients

• Mustard Oil – 1 tbsp
• White onion – 1 chopped
• Fennel – 1 bulb
• Ginger – ½ tbsp
• Curry Leaves – 6–7
• Mustard Seed – 1 tbsp
• Vegetable stock – 1 litre
• Turmeric powder – 1 tbs
• Chopped Green Chilly – 1
• Red Lentils – 1 Cup blanched
• Sorrel leaves – 1 bunch
• Dill Leaves – 1 bunch
• Methi – 1 bunch
• Cottage Cheese/Paneer – ½ cup

How to Make

• Before starting with the soup, fry the paneer cubes or roast in an oven and sprinkle some chaotic masala over it.
• Now, heat a pan and put oil, onion, fennel, turmeric powder, green chillies, ginger, and mustard seeds.
• Saute all these ingredients for 3–4 minutes for an aromatic tempering of the soup. Now, add the stock and soaked lentils and cook it for 12–15 minutes until the ingredients are soft.
• Add chopped spinach, dill, and methi and cook for another 3–4 minutes. Once all the soup ingredients are cooked to perfection, put it in a blender, add some ice and blend into a chilled soup.
• Season the paneer cubes with olive oil, black pepper, and salt and top up the soup with it. Serve the chilled and super healthy soup.

Ingredients

• Yellow lentils – 1/4 cup
• Tomatoes – 3–4 and seeded
• Red Lentils – ¼ cup
• Red Onion – 1 small and peeled
• Cucumber – 1 peeled and seeded
• Green pepper – 1
• Garlic – 2 cloves
• Vinegar – 1 tbsp
• Olive oil – 2 tbsp
• Cumin powder – 1/4 tbsp
• Freshly ground black pepper – 1/2 tbsp
• Salt to taste
• Basil

How to Make

• Heat the oil in a pan and add green bell pepper, tomatoes, onion, garlic, and cucumber.
• Cook these ingredients for 2 minutes on a high medium flame. Now, transfer the ingredients to a blender, add some water and blend it into a smooth paste.
• Now, put the paste in the pan and add water to adjust the consistency.
• Sprinkle salt, black pepper, cumin powder and let the soup come to a boil. Take the soup off the flame and garnish it with fresh basil leaves before serving it.