6 Best Homemade Vegetable Diet Soups-easy soup recipes

6 Best Homemade Vegetable Diet Soup Recipes

SERVES: 4
PREP TIME: 10 min
COOK TIME: 30 min
READY TIME: 40
CALORIES: 123 (per serving)

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CAULIFLOWER SOUP

INGREDIENTS

  • 1/2 kg fresh
    cauliflower
  • 1 medium onion
  • 1 leek
  • 1 potato (optional)
  • 1 liter water
  • Salt and pepper to taste

INSTRUCTIONS

1 Bring everything to boil and cook covered for 20 minutes. Blend in the food processor or blender.

2 Taste and adjust, if needed. Add the freshly grounded black pepper just before serving. Garnish with some fresh basil leaves

3 Optional: add some grated parmesan cheese individually

NUTRITION FACTS

Calories: 123.5Kcal
Total Fat: 1.3g
Sodium: 544.4mg
Potassium: 459.0mg
Carbs: 24.3g
Protein: 6.4g

VARIATION-1

BROCCOLI SOUP

INGREDIENTS

  • 1/2 kg fresh very green broccoli
  • 1 medium onion
  • 1 leek
  • 1 potato (optional)
  • 1 liter water
  • Salt and pepper to taste

1 Bring everything to boil and cook covered for 20 minutes. Blend in the food processor or blender. Taste and adjust, if needed.

2 Add the freshly grounded black pepper just before serving. Garnish with some fresh basil leaves

3 Optional: add some grated parmesan cheese individually

VARIATION-2

PUMPKIN SOUP

INGREDIENTS

  • 1 cup pumpkin cut in chunks
  • 1 yellow, orange or red bell pepper
  • 1 tbsp adobe (orange color)
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tsp brown sugar

INSTRUCTIONS

1 Cook everything until the pumpkin is soft. Blend and adjust to taste.

2 Variation: Add some aji picante sauce.

VARIATION-3

CARROT SOUP

(loaded with Vitamin A and antioxidants)

INGREDIENTS

  • 4 c carrots, peeled and sliced
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 2 tbsp minced fresh ginger
  • 3/4 cup coconut milk
  • 1 tbsp curry powder
  • 2 large shallots, minced
  • 4 cup homemade chicken or vegetable broth or hot water
  • 1 tsp seeded (use gloves!) and minced jalapeno chili
  • 2 tbsp fresh lime juice
  • Salt and pepper to taste
  • 1 tsp oil
  • 1 bunch fresh cilantro, and extra to garnish

INSTRUCTIONS

1 In Teflon saucepan, saute garlic and onion in oil until golden. Add shallots, cilantro, carrots, ginger and chili.

2 Cook for 1 minute, then add the broth. Bring to boiling; add the curry powder. Reduce the heat and cook for 30 minutes, partially covered.

3 Cool. Transfer to blender and puree in batches. Add coconut milk and lime juice while blending. Adjust for flavor and consistency.

4 Chill for 2 3 hours; garnish with cilantro leaves, roasted pumpkin seeds or pine nuts and thinly cut chives. The choices are many; use your creativity!

VARIATION-4

GREEN SOUP

INGREDIENTS

  • 1½ cup leeks, chopped
  • 1½ cup cauliflower, chopped
  • 1 Cup chopped spinach
  • 2 Cup water
  • 2 garlic cloves
  • Sea salt
  • 1/2 T olive oil
  • 1/4 cup chopped dill
  • 1/4 cup chopped parsley
  • A pinch of freshly grated nutmeg

INSTRUCTIONS

1 Cook everything in a big saucepan for 20 minutes.

2 Let it cool and blend in the blender or food processor.

VARIATION-5

CORN-MUSHROOM CHOWDER

INGREDIENTS

  • 1½cup fresh corn
  • 1/2 cup mixed shiitake and oyster mushrooms
  • 3 tbsp chopped chives or fresh spring onion
  • 1 red bell pepper
  • 1/4 cup white radish
  • 1/4 cup celery, diced

For the chowder:

  • 2 cup coconut milk
  • 1/3 cup shiitake mushrooms (if cannot find fresh you can also use dried, soaked in water before use)
  • 1/2 crushed garlic
  • 1/2 kelp powder (found in Naturist, herbalist, or Asian food markets)
  • 1 tbsp dried seaweeds flakes
  • Salt and pepper to taste

INSTRUCTIONS

1 Sautee the onions with the pepper, white radish and celery. Add the mushrooms and saute for 5 more minutes.

2 Add the tamari or sodium reduced soy sauce. Stir and set aside.

3 Saute the garlic for 2 minutes, add the mushrooms, the kelp powder and the seaweed flakes.

4 Add the coconut milk, the turmeric and the curry powder. Blend everything in the machine and then add the first mushrooms mixture.

5 Taste and adjust. Blend all ingredients in the blender. Warm gently in saucepan; add the vegetables. Serve hot.