Weight Loss Soup – Different Healthy Soups To Lose Weight

weight loss soup

Different Weight Loss Soup

Is vegetable broth good for weight loss? Weight loss and broths share a very pleasant relation. To put it more accurately, soups are unavoidable companions in a dieter’s journey towards weight loss soup. However, weight loss soup need not always be dull. They can certainly taste amazing even without all that oil or butter.

1. Creamy Cannelini Soup with Miso Kale

Try coating your normal white bean soup, which is already full with fiber and protein, with sweet and salty kale cooked in garlic and miso paste. Bitter foods like greens are known to benefit nix sugar hungers.



  • 1 Tbsp olive oil
  • 1/2 med yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, crushed
  • 2 teaspoon dried rosemary
  • 5 low-sodium vegetable
  • 2 16-oz cans cannellini beans, drained & cleaned
  • Salt & pepper, to taste


  • 1 tablespoon olive oil
  • 4 cloves garlic, sliced
  • 1 teaspoon red pepper flakes
  • 2 tablespoon yellow miso paste
  • 1 bunch kale, leaves chopped & strong stems removed


1. TO MAKE THE SOUP Fry the onion, carrot, garlic, and rosemary in the olive oil in a big stockpot until beginning to soften, 5 to 7 min. Add the beans & vegetable stock. Boil for 20 minutes, stirring occasionally. Add salt & pepper according to taste. Let soup to cool slightly.
2. PUREE The cooled soup in a mixer until soft. Return soup to the stockpot and boil over low heat while you make the kale.
3. TO MAKE THE KALE: Warm the olive oil over moderate-high heat in a big skillet. Add the miso and cook until fragrant and beginning to heat, 3 to 4 minutes. Add the garlic & red pepper flakes and cook for 1 min. And then add the kale and cook, stirring occasionally until bendy, around 5 minutes.
4. DIVIDE soup equally among four bowls & top with the kale. Serve hot this weight loss soup.

NUTRITION (per serving) 303 cal, 15 g fiber, 7 g sugars, 14 g pro, 31 g carb, 8 g fat, 1 g sat fat, 872 mg sodium

2. Butternut-Almond Soup with Fennel and Popcorn

This soup uses the crush flesh and skin, so you get more fiber. Almond butter adds buttery body and protein, and belly-filling MUFAs that may help you lose weight. A crispy popcorn topping adds even more fiber—and ups the enjoyable factor, too.


  • 2 teaspoon coconut oil
  • 1 teaspoon dried thyme
  • 2 teaspoon ground fennel seed
  • 1 onion, chopped
  • 1 butternut squash, seeded and chopped
  • 5 c low-sodium vegetable soup
  • 1  air-popped popcorn
  • ¼  buttery almond butter
  • Salt & pepper, to taste


1. SAUTE the fennel & thyme in the coconut oil in a big stockpot until scented, about 1 min. Add the onion, butternut squash, and pepper and salt to taste. Cook 5 to 7 minutes more, till the vegetables begin to soften. Add the vegetable soup, cover, & bring to a boil. Boil for 15 to 20 minutes, till squash is totally soft.
2. ALLOW soup to cool. Move soup to a mixer and add the almond butter. Mix until soft.
3. MOVE soup back to stockpot to reheat, if required. Share soup among four bowls, topping each with ¼  of the popcorn. Serve hot.

NUTRITION (per serving) 258 cal, 7 g pro, , 11 g fiber, 3 g sugars, 11 g fat, 2 g sat fat, 188 mg sodium, 38 g carb

3. Creamy Cashew Broccoli Soup

Broccoli is low in calories, but it’s packed with fiber and water, it’ll help you stay fuller longer. Instead of cream, this soup gets its soft touch from cashews, which are high in protein, fiber, and healthy fats.


  • 1 raw cashews
  • 5 low-sodium vegetable soup, divided
  • 1 tablespoon canola oil
  • 2 cloves garlic, crushed
  • 6 broccoli flowerets
  • 1 onion, chopped
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • Salt & pepper, according to taste


1. MARINATE cashews in hot water for 1 hour. Drain. Merge cashews with 1 of the vegetable soup until smooth. Set away.
2. SAUTE onion, broccoli and garlic, in the canola oil in a big stockpot until onion starts to soften and broccoli is light green, 3 to 4 minutes.
3. ADD the cashew mixture, the vegetable soup, and the soy sauce. Bring mixture to a boil and simmer for 10 to 12 minutes, until broccoli is totally soft. Allow mixture to cool.
4. MOVE mixture to a mixer and blend until soft. Return soup to stockpot & add apple cider vinegar, & salt and pepper to taste. Boil for 5 minutes, or until hot. Serve hot this weight loss soup.

NUTRITION (per serving) 260 cal, 22 g carb, 5 g sugars, 9 g protein, 17 g fat, 6 g fiber, 2 g sat fat, 589 mg sodium

4. Gingery Lentil Soup

Lentils are filled with fiber and also contain mixtures that appear to help control hunger. Ginger works like thrilling to point your metabolism as well as cinnamon helps keep your blood sugar stable.


• 2 teaspoons olive oil
• 3 carrots, sliced
• 1 onion, sliced
• 2 teaspoons peeled fresh ginger
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 1 teaspoon crushed garlic
• 1/4 teaspoon freshly crushed black pepper
• 1 cup brown lentils, cleaned & drained
• 2 cans fat-free, less-sodium chicken soup, and enough water to equal 4 cups
• 1 can chopped tomatoes, drained


1. Heat oil in a big saucepan over moderate heat. Add carrot & onion; cover and cook 3 minutes or meanwhile softened. Stir in ginger and garlic; cook 1 minute. Add curry, salt, & pepper; cook 30 seconds.
2. Stir in diluted soup and lentils; bring to a boil. Reduce heat; boil, covered, 20 to 25 minutes or further lentils are sore. Stir in tomatoes; cover and boil 5 minutes. Share this weight loss soup evenly among 4 bowls.

NUTRITION (per serving) 185 cal, 9 g protein, 29 g carb, 2 g sugars,9 g fiber, 5 g fat, 1 g sat fat, 313 mg sodium

5. Spicy Tempeh Chili

Smashed tempeh, black beans, and pinto beans make this the greatest fiber-packed chili around. Serrano peppers add metabolism- improving heat, while avocado and cheddar cheese are filled with fatty acids that help you stay gratified.


  • 1 onion, chopped
  • 4 -6 garlic cloves, crushed
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne
  • 2 cansorganic  chopped tomatoes, undrained
  • 1 teaspoon coriander
  • 2 packages tempeh, crushed
  • 12 tbsp garlic powder
  • 2 teaspoon oregano
  • 1teaspoon  crushed cloves
  • 2 tablespoons parsley
  • teaspoon salt
  • teaspoon fresh jalapeno pepper
  • 1chopped fresh cilantro
  • 3 tablespoons apple cider vinegar
  • 1cup low sodium vegetable soup
  • 8 mushrooms, chopped


  1. Mix all ingredients except mushrooms in big soup pot, over medium heat.
  2. Take to boil.
  3. Reduce to boil and cover, for 45 minutes.
  4. When veggies are fork sore, add mushrooms and boil 20 minutes.
  5. Taste & adjust spices as required.
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