These nutritious soup recipes for weight loss will help you lose weight while also keeping you warm this winter. Soup is the best hunger-suppressing meal throughout the winter months. Throughout the winter, these four simple soup recipes are filled with fiber, protein, and other nutrients to keep your stomach full—and your metabolism revved—while keeping you warm.

Here are 4 nutritious soup recipes for weight reduction that are low in fat, high in nutrition, and delicious!

Vegetable soup recipe

240 calories (1 serving)

This soup is bursting at the seams with fresh vegetables and a delicious taste. Because it is naturally low in fat and calories, it makes for an excellent lunch, snack, or starting dish.

Ingredients                           

• 1 tablespoon olive oil
• 1/4 cup onion, chopped
• 1/4 cup carrots, chopped
• 1 tbsp celery, chopped
• 1/2 garlic clove, minced
• 1 cup chicken broth or veggie broth with a low sodium content
• 2 oz Tomatoes, diced
• 1/4 cup chopped potatoes, peeled
• 1/2 teaspoon freshly chopped parsley
• 1 sage leaf
• 1 tablespoon dried thyme
• Season with salt and freshly ground black pepper.
• 1/4 cup frozen or fresh green beans, chopped
• 1/4 cup corn, frozen or fresh
• 1/8 cup peas, frozen or fresh

Preparation

In a large pot, boil the olive oil over medium heat until shimmering.
Cook for 4 minutes after adding the onions, garlic, carrots, celery, and green beans. Afterward, put in the broth tomatoes, bay leaf, potatoes, and thyme, and season with salt and pepper to taste. Cover and bring to a boil, cooking until the potatoes are fork-tender.
After that, add the corn cover and reduce the heat to medium-low for approximately 5 minutes. Warm the dish and sprinkle with parsley before serving.

Cabbage soup recipe

180 calories (1 serving)

Easy and healthy vegetarian cabbage soup for a soup detox diet that is quick and simple.

Ingredients                         

• 1 tablespoon olive oil
• 1/4 cup onions, chopped
• 1/8 cup carrots, chopped
• 1 tbsp celery, chopped
• 1/2 cup vegetable or chicken broth with a low sodium content
• 1/2 cup distilled water
• 1/8 cup green bell pepper, chopped
• 1 large garlic clove, minced
• 1 cup cabbage, sliced
• 1/2 teaspoon tomato paste
• 1/8 teaspoon cumin powder
• 1/8 teaspoon coriander, ground
• 1 ounce can red beans, low sodium
• 1/8 teaspoon sodium chloride
• 1/2 teaspoon fresh cilantro, chopped
• 1 tablespoon lime juice

Preparation

In a soup saucepan, heat the oil over medium heat until shimmering. Cook for 10 minutes, stirring occasionally, until the onions, garlic, carrot, celery, and green bell pepper are tender. Cook, turning periodically until the cabbage is somewhat softened. Add the tomato paste and cook until it is a little softened. Add broth, water, and salt to taste. Cook over high heat, covered, until the water comes to a boil.
Toss with the cumin, coriander, salt, and beans. Reduce the heat to low and cook, partially covered, for about 4 minutes, or until the veggies are soft. Remove from heat and stir in cilantro and lime juice before serving.

Sweet potato and chicken soup

340 calories (1 serving)

It takes less than 30 minutes to prepare this warm, healthful, and cozy Sweet Potato Chicken Soup recipe. A low-carb diet that is also nutritious and cost-effective is possible.

Ingredients               

• 1 tablespoon olive oil
• 1/8 cup onion, chopped
• 1 minced garlic clove
• 1/8 teaspoon cumin powder
• 1/8 teaspoon cinnamon powder
•  1/8 teaspoon Cayenne pepper,
• 1 cup chicken broth with a low sodium content
• 1/4 pound chicken breasts
• 1/4 cup sweet potato, chopped
• 1/8 cup red bell pepper, chopped
• 1/8 cup blanched green beans
• 1 ounce washed chickpeas
• 1/8 teaspoon sodium chloride
• 1/8 teaspoon freshly grated pepper

Preparation

In a large pot, heat the oil over medium heat until shimmering. Cook the chicken for 2 to 3 minutes after adding the onion and garlic. Cook until the veggies are soft, about 10 to 15 minutes, by adding the bell pepper, green beans, celery, and broth to the pot. Cook for 5 minutes after adding cumin, cinnamon, and cayenne salt to the sweet potato, then add the chickpeas and cook for another 3 minutes. Remove the pan from the heat and set it aside to cool.

Hummus Soup

460 calories (1 serving) 

Ingredients

• 1 tbsp extra-virgin olive oil
• 8 teaspoon cumin seed
• 1/4 finely sliced onion
• 1 sliced garlic clove
• 4 ounces can wash and drain chickpeas
• 1 tablespoon tahini
• 1 cup vegetarian broth with a low sodium content
• 1 tbsp freshly squeezed lemon juice
• Season with salt and pepper to taste

Preparation

In a stockpot, heat the cumin seed and olive oil until fragrant, about 1 minute. Cook for another 5 minutes after adding the onion and garlic. Stir in the chickpeas, tahini, and vegetable broth until everything is well combined.
Bring the mixture to a low boil, stirring occasionally. Cook for 7 minutes, stirring periodically until the sauce has thickened.
Remove the soup from the heat and mix in the lemon juice until well combined. Taste and season with salt and pepper to your liking. Warm the dish before serving.