Soup to lose weight: 11 very satisfying recipes

Cabbage soup with egg

·Ingredients:

½ cabbage - 2 potatoes - 1 leek - 50 g of cured ham - 4 eggs - paprika - oil - salt

·Step by Step:

1. Clean, wash and chop the cabbage. Peel the potatoes, wash them and split them by clicking them. Clean and wash the leek; cut it into julienne. Cut the ham into small pieces.
2. Sauté the leek in oil until golden brown. Add the potato, cover with water, add a pinch of salt and cook for 10 minutes. Add the cabbage and cook 10 more minutes.
3. Crack the eggs into a mug and pour them into the broth. Cook until the whites are set and serve with an egg on each plate. Add the ham and sprinkle with paprika.

Pumpkin And Carrot Cream

·Ingredients:

200 g of pumpkin - 100 g of carrots - 1 branch of celery - 1 l of vegetable broth - 1 tablespoon of oil - pumpkin seeds - salt - pepper

·Step by Step:

1. Peel the carrots and grate them. Clean the celery, cut it into very small pieces. Cut the pumpkin in the same way.
2. Pour the oil into a saucepan and lightly fry the vegetables, but without letting them brown too much. Pour the broth into the pot and cook over medium heat until the vegetables are soft.
3. Blend the vegetables until you get a fine textured cream. Add a little more broth or water to adapt the thickness to your liking. Heat a little more and season with salt and pepper.
4. Serve quickly so it doesn't get cold. You can make it in individual bowls and decorate it by sprinkling some pumpkin seeds on top and pouring a drizzle of olive oil.

Discover more recipes with pumpkin.

Miso and vegetable soup

·Ingredients:

3 tablespoons miso paste - 1 leek - 2 chives - 4 small carrots - 12g dehydrated wakame seaweed (optional)

·Step by Step:

1. Clean the leek and cut it into thin slices. Peel the chives and julienne them. Also peel the carrots and cut them into slices. Reservation.
2. Heat a liter of water in a saucepan. When it comes to a boil, scoop some out and pour it into a mug. Add the miso in it and dissolve it by stirring. Reserve it.
3. If you are going to use seaweed, add it now to the water in the pot and leave it for 5 minutes to hydrate. Add all the reserved vegetables and cook the soup over medium heat for about 10 minutes or until the vegetables are cooked to your liking.
4. Take the pan off the heat and add the dissolved miso. Stir well and serve the soup piping hot in individual bowls.

Vegetable broth with clams

·Ingredients:

½ onion - 1 leek - 2 carrots - 2 sticks of celery - 1 tomato - ½ kg of clams - 4 small slices of bread - 4 tbsp. white wine - chives - olive oil - salt - pepper

·Step by Step

1. Let the clams soak in salt water to remove any sand and impurities they may have.
2. Peel and clean the vegetables. Cut them into chunks. In a saucepan, sauté the leek and celery until they are soft and add the rest of the vegetables. Sauté another 5 minutes, add 2.5 l of water and cook over low heat for 20 minutes. Strain the broth, reserving 3 tablespoons of the vegetables; grind them and pass them through the Chinese.
3. Cut the bread into cubes and fry them in a thread of oil. Rinse the clams and cook them in the wine until they open. Remove them and strain the juices over the vegetable broth. Bring to a boil, add the shredded vegetables, clams and bread and salt and pepper. Sprinkle with chives.

Cauliflower and pumpkin soup

·Ingredients:

½ cauliflower - 2 garlic - 2 green peppers - 1 onion - 250 g of pumpkin - 1 small pot of cooked corn - 2 small slices of bread from the day before - 50 g of cured ham cubes - saffron - parsley - vegetable broth - olive oil - salt - pepper

·Step by Step:

1. Clean the cauliflower and peppers and wash them. Chop the latter and separate the cauliflower into twigs. Peel onion and pumpkin, remove the seeds from them and chop both into small pieces.
2. Peel the garlic, brown them in a thread of oil and remove them. In that oil, sauté the onion and pepper for 15 minutes. Add the pumpkin and cauliflower, and season with salt and pepper. Add the drained corn, and 250 ml of water, and cook 5 minutes. Pour in 750 ml of broth and cook for 5 more minutes.
3. Toast the bread and slice it. Prepare a mash with the garlic, some threads of saffron, the bread and the parsley. Add it to the soup, with the ham cubes, mix and cook for 5 minutes.

Broccoli soup with cheese

Cheesy broccoli soup

·Ingredients:

1 onion - 1 leek - 1 branch of celery - 1 medium head of broccoli - 1 handful of spinach - 1 l of vegetable broth - 80 g of light or low-fat fresh cheese - oil - salt - pepper

·Step by Step:

1. Peel the onion and clean the leek and the celery stick. Cut the onion into small pieces and the leek and celery into thin slices. Wash and dry the spinach. Cut the broccoli into florets.
2. Pour a little oil in a frying pan and fry the onion, leek and celery in it. When they are soft, add the vegetable broth and bring to a boil. Once it comes to a boil, add the spinach and broccoli and cook over low heat for about 10 minutes or until the broccoli is soft but not too soft; the ideal is to be al dente. Salt pepper.
3. Serve hot with a little of the chopped cheese on top. And if you want, you can accompany the soup with a slice of toast.

More recipes with broccoli, here.

Vegetable soup with noodles

·Ingredients:

2 turnips - 2 parsnips - 1 potato - 2 carrots - 1 onion - 1 bay leaf - 75 g fine noodles - pepper mill - salt

·Step by Step:

1. Peel the turnips and potato. Scrape up the carrots and parsnips. Wash all these vegetables, dry them and cut them into cubes as small as you can; then peel the onion and also cut it into small cubes.
2. Put all these vegetables in a saucepan, add water until they are covered. Add a teaspoon of salt and the washed bay leaf. Bring to a boil and cook slowly for about 25 minutes.
3. Then add the noodles and cook them for the time indicated on the package.
4. When the noodles are al dente, move the soup into bowls or plates. Sprinkle each of them with freshly ground pepper to taste and serve the soup quickly to keep it from getting cold.

Fish soup with prawn meatballs

·Ingredients:

For the fish soup: 1 monkfish head - 1 onion - 1 leek - 1 carrot - 4 tomatoes - 2 garlic - 1 dl of oil - 1 glass of brandy - 1 glass of white wine - salt

For the meatballs: 300 g of prawns - 1 egg - ½ onion - 1 tablespoon of breadcrumbs - 1 garlic - parsley

·Step by Step:

1. Peel the prawns. Chop the onion, leek, carrot, and garlic. Arrange them in a saucepan with a little oil and cook for a few minutes. Add the fish head and the shrimp shells.
2. Add the chopped tomatoes, the brandy glass, the glass of white wine and two liters of water. Add a little salt and boil for 45 minutes.
3. Cut the shrimp tails very small and mix them with the egg, the chopped parsley, the onion, the garlic and the breadcrumbs. Make meatballs the size of a hazelnut and fry them lightly.
4. Remove the head and mash the fish stock. Add the meatballs and heat for a few minutes.

Onion soup

·Ingredients:

4 medium onions - ½ tablespoon of flour - 1 l of meat broth - 1 dl of white wine - a few stalks of chives - 4 tablespoons of olive oil - salt - pepper

· Step by step:
1. Peel the onions and cut them into feathers. Heat the olive oil in a saucepan and sauté the onions over low heat, stirring often so they do not burn, until they are tender and slightly golden, although do not let them get too colored.
2. Next, pour the white wine into the pan, turn up the heat and let it cook for two or three minutes, until the alcohol is reduced. Then sprinkle with half a tablespoon of flour, stir so that the lumps dissolve very well and let it continue cooking for another minute or two.
3. Cover with the meat broth, salt and pepper and simmer for approximately 30 minutes. And decorate with chives.

Light zucchini cream

·Ingredients:

3 medium zucchini - 2 leeks - 1 small onion - nutmeg - a handful of rice noodles - oil - salt - pepper

·Step by Step:

1. Peel the onion and cut it into small pieces. Wash the leeks thoroughly to remove any dirt they may have and cut them into thin slices. Wash and cut the unpeeled zucchini into small pieces.
2. Sauté the onion in a saucepan over low heat. When it begins to become transparent, add the leeks and repeat the operation until you see them also transparent and a little soft. Add the zucchini, stir and cover with water. Salt and pepper and add the nutmeg. Increase the heat until it starts to boil; then turn it down and cook until the vegetables are completely tender.
3. Take the saucepan off the heat and mash the vegetables until they form a light cream. Serve it with some fried rice noodles on top.

Clam Noodle Soups

Clam Soups with Noodles

·Ingredients:

1 kg of clams - 1 head of fish and 500 g of bones - 150 g of thick noodles - 2 onions - 1 red pepper - 1 green pepper - 1 leek - 2 garlic - 1 glass of white wine - olive oil - salt

·Step by Step:

1. Peel and chop an onion and the leek. Soak the clams in a bowl with cold water and salt for about 30 minutes. Heat oil in a saucepan and sauté the onion, leek, bones and fish head 4-5 min. Salt and add 1.5 l of water. Cook for 20 minutes, starting from the boil. Strain the broth and reserve.
2. Drain the clams and place them in a skillet. Add the wine, cover and cook until they open.
3. Chop the other onion, bell peppers, and garlic. Heat a little oil in a saucepan and sauté the chopped ingredients for 10-12 minutes. Add the broth and, when it boils, the noodles. Cook for 8-10 minutes, until the noodles are tender. Add the clams with all their juice and serve.

More soups and creams

If you want more ideas (regardless of whether they are to lose weight or not) do not miss our easy soups and creams to combat the cold. They are super simple and are to die for.

Now that you have seen our 11 recipes, you can choose the slimming soup that you like the most. Many of the ones that we propose have vegetable broth as the main base. If you want to do it yourself so as not to have to throw away the one they sell precooked, below you have the keys, as well as the secrets to enjoy your soups much more.

How to make a vegetable broth from a soup to lose weight:

Ingredients:

1 potato
1 turnip
1 leek
1 tomato
1 stalk of celery
1 onion
1 zucchini
½ red pepper
2 carrots
Laurel, oil and salt

Step by step to make vegetable broth:

Clean the leek, wash it and dry it. Peel the onion. Cut both vegetables into thin julienne strips.
Heat 3 tablespoons of oil in a large saucepan, add the onion and leek and fry them for 6-7 minutes, until they begin to change color and are soft.
While they fry, clean and wash the celery and bell pepper. Scrape and wash the carrots and turnip. Cut everything in fine julienne. Peel and chop the tomato. Peel the potato, wash it and cut it into slices and then into thin sticks. Wash and dry the zucchini, trim it and cut it the same.
Add all the vegetables to the sautéed onion and leek that you were frying and cook for a few minutes.
Pour 2 liters of water, add 1 washed bay leaf and season. Cover and cook over low heat for 30-40 min, foaming occasionally to remove all impurities.

Tricks to get much more out of your soups to lose weight:

You can turn many of the soups that we have proposed into creams, crushing the ingredients of the base and leaving the noodles and the dumplings or accompaniments whole: the egg, the ham, the seeds and the nuts, the croutons, the clams, the meatballs …
If you want the creams and purees to be finer and without lumps, crush them, pass them through a very fine mesh strainer, or through a Chinese strainer.
To further degrease, you can add a dash of lemon on top just before serving.
In addition to the traditional picastostes, you can accompany your soups and creams with sautéed mushrooms, sprouts of aromatic and sprouted herbs, and nuts and seeds.