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Diet soup for weight loss

Diet Vegetable Soup for Weight Loss

Simple, tasty, light, and healthy—for any day! This diet soup for weight loss is a first course made from an easy lineup of vegetables. It's cooked without any oil, in vegetable broth, and comes out not just low-calorie but very wholesome.

Snezhana

Recipe author

Composition / ingredients

Servings:

Vegetable broth (any kind)

Potatoes

Carrot

Onion

Young zucchini

250

Cauliflower

100

Tomato

Fresh herbs

Garlic

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

29 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make diet soup for weight loss? Gather your ingredients. Any broth works—vegetable, mushroom, meat, chicken, or fish; you can even use frozen. Wash, peel, and cut the carrot into small cubes, or grate it.
Step 2:

Potatoes are considered a high-calorie, starchy vegetable, so it's best not to overdo them. But the soup would seem empty without any, so add a couple of small potatoes. Wash, peel, and cut them into small cubes.
Step 3:

Zucchini is low-calorie, so it's the main ingredient here. Young zucchini are best—they have more vitamins, taste better, and don't need peeling. Wash them, trim the ends, and cut the young zucchini into cubes, skin and core and all.
Step 4:

Wash the tomatoes; if the skin is tough, remove it. How do you peel tomatoes easily? Wash them, score the tops crosswise with a sharp knife, and drop them into boiling water for 1–2 minutes. Lift them out, cool slightly, and slip off the skins. Finely chop the tomato flesh.
Step 5:

For a healthy boost, you can add fresh or frozen broccoli, green peas, corn, or fresh herbs. I used cauliflower and dill.
Step 6:

Peel the onion and cut it into small dice. For aroma and a little zing, you can add a clove of pressed garlic; leave it out if you don't care for garlic.
Step 7:

Bring the broth to a boil. Add the potatoes, carrot, onion, tomatoes, and zucchini. Cook the vegetables for about 15 minutes from the time it boils.
Step 8:

Then add the cauliflower, herbs, and garlic. Season with salt and ground black pepper to taste. Cook for about 15 more minutes. Turn off the heat, let the soup rest under the lid for a bit, and serve. Enjoy!

There are quite a few diet soup recipes. One of the simplest and most popular is vegetable soup made with meat broth—chicken is best for the broth, since it's considered diet-friendly too. If you're on a strict diet, you can make the vegetable soup with water instead of meat broth. Choose your vegetables carefully, too, since not all of them are low-calorie.
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preferences (whether you like a thick or thinner soup), the size of your pot, and the ingredients you're using. Remember that the author's idea of how much meat, potato, grain, and so on to use may not match yours. In practice, if it's your first time, don't make a whole potful at once—make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one, remembering that some liquid boils off as it cooks. After tasting a small portion, you can adjust both the liquid and the proportions to your taste. Over time, like most experienced cooks, you'll be able to add the water and the ingredients by eye.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
To pick the perfect pot for soup, porridge, or pickling, check out our guide to cookware.