Prepare These Vegetable Soups To Kill The Winter Chill, Lose Weight

This winter prepare nice and warm soups which are filling, scrumptious and good for weight loss. Here are easy recipes that will prove our point! Try them all and let us know which one liked best.

Carrot & Moong Dal Soup

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A nice warm bowl of split green gram lentils with the antioxidant-rich carrots is the easiest to make and a is a great comfort tummy filler. To give it a twist, onions are roasted in a negligible amount of oil along with garlic. The skimmed milk used in the soup provides protein, which turns it into a wholesome and nourishing meal.

Ingredients:

• ¼ cup finely chopped carrots
• 1/8 cup washed, well-drained split green gram lentils or moong dal
• 1 tsp freshly ground, or to taste black pepper powder
• 6 cloves peeled, finely chopped garlic
• 1/8 cups finely sliced onions
• 1 small, finely chopped tomatoes
• 1/8 cup skimmed milk
• Salt to taste
• ½ tsp cumin seeds 
• 2 cloves
• 1 ½ tsp oil

Method:

• Place a non-stick pan on medium heat and add 1 tsp oil.
• Add onions and garlic and sauté on medium flame until they turn brown.
• Add carrots and cook for a minute.
• Mix in tomatoes and cook for 2 more minutes.
• Roast washed moong dal in a different pan.
• Add moong dal, the veggie mixture, and about 1.5 cups of water to a large bowl.
• Pressure cook for 3 whistles on high flame, lower the flame and cook for an additional 3 minutes.
• Allow it to cool.
• Add to a blender and blend to a smooth mixture.
• Pour the mixture into a non-stick pan, mix in milk, ¼ cup water, salt, and black pepper powder and boil for a minute.
• In a small pan, add the rest of the oil.
• Add cumin seeds and cloves and allow it to splutter.
• Pour over the soup and serve immediately.

Garlic Vegetable Soup

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If you love garlic, then this soup can be your second love this winter! Opt for powdered moong dal or roasted and powdered oats for a thick soup.

Ingredients:

• 1 cup, finely chopped broccoli, carrot, beets, capsicum, green peas
• 6 garlic cloves, peeled, finely chopped
• 1 medium-sized, peeled, finely chopped onion
• 2 tbsp oats roasted and powdered
• Salt to taste
• Black pepper powder to taste
• 2 cloves for seasoning
• 1 tsp oil

Read More: Impress Your Guests With These Tempting Custard Apple Recipes

Directions:

• Heat oil on a non-stick pan placed on a medium to high flame.
• Add garlic and onion and sauté until both turn golden brown.
• Add veggies and sauté for 3 to 4 minutes.
• Add about 2 ½ cups of water and allow the mixture to come to boil.
• Cover and cook on low to medium flame until veggies are cooked well.
• Mix in salt and pepper as desired.
• Dry roast cloves in a small pan and crush well. Keep aside.
• Mix in powdered oats to the veggie mixture and simmer for 3 more minutes.
• Serve hot, garnished with crushed cloves.

Tomato Soup

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This one is a lush soup but is low in calories. This soup is a favourite during the cold season.

Ingredients:

• 6 large tomatoes
• 4 cups of water
• ½ tsp butter
• 1 tsp sugar
• Salt to taste
• Black pepper powder to taste
• 1 tsp cumin seeds
• 6 cloves

Method:

• Add the tomatoes along with water in a large bowl and pressure cook up to 3 whistles.
• Take out from the pressure cooker, remove the peels, and allow it to cool.
• Blend it all into a smooth paste and then strain the mixture to remove seeds, if any.
• Add to a non-stick saucepan and allow it to come to a boil. Simmer for 3 minutes.
• Add water, if necessary to adjust the thickness.
• Season as required.
• Turn off and keep aside.
• In a small pan, heat butter. Add cumin seeds and cloves and allow to splutter.
• Pour atop the soup.
• Serve the soup.

   

Mushroom Soup

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Mushrooms are great for weight loss. While a creamy mushroom soup is most preferred but it often comes loaded with calories.  In this recipe, there is a twist. Give it a try. 

Ingredients: 

• 1 cups, chopped, washed button mushrooms
• 1 tsp dissolved in ¼ cup skim milk corn flour 
• ½ cup, finely sliced onions
• Salt to taste
• 1 cup milk
• Black pepper powder to taste
• Mix herb seasoning to taste
• 2 cups water

Directions:

• Cook 1 cup of the mushrooms in 1 cup milk until it becomes soft and then let it cool.
• Add to a blender and blend to a semi-smooth paste.
• Heat a non-stick pan on medium flame.
• Add onions and roast, sprinkling water now and then, until onions turn golden brown.
• Remove from pan and keep aside.
• Add the ground paste to the pan along with water and simmer for 3 minutes.
• Mix in cornflour, salt, and seasoning, and allow to come to a boil.
• Lower the flame and simmer for 6 minutes or until the mixture turns creamy and thick.
• Serve immediately.