40 Vegetable Soup Recipes to Lose Weight!

ByKathy Graham

Vegetable soup recipes for weight loss have also shown great effectiveness as they contain the necessary properties that help in burning fat.

If you only eat at one meal, you will definitely be able to lose weight . However, it can be a very difficult task. People who go on a vegetable soup diet to lose weight  and are not used to this type of diet suffer!

What are the vegetables that help you lose weight?

Here are the foods you can use in vegetable soup for weight loss . “It’s lower in calories, packs a nutritional punch, and is versatile to use in all types of recipes,” says Devje.

News of the week: 

Why is soup slimming?

Fruits and vegetables not only help with weight loss, but are also a reference for a healthy and well-balanced lifestyle. They have long been a part of the diet of athletes and bodybuilders due to their nutritional value.

Are tomatoes good for weight loss?

Tomatoes are definitely one of our favorite fat-fighting foods. Tomatoes have been found to reduce inflammation and water retention in the body, as well as reverse leptin resistance.

Leptin is a type of protein that helps regulate metabolic rate and appetite; therefore, our body depends on it to shed those extra pounds. So, check out the vegetable soup recipes  for weight loss and the instructions so you can burn calories and lose weight without leaving your home.

How is soup made for weight loss?

  1. Cut six   medium-sized  onions , three tomatoes , a small head of cabbage, two green peppers, 1 bunch of celery, into small pieces and place in a pot of  boiling water  enough to cover the vegetables;
  2. Add 1 vegetable stock cube and seasoning and boil over high heat for about 10 minutes;
  3. Reduce heat to medium-low and cook until vegetables are tender;
  4. Add fresh herbs and serve.

Vegetable soup recipes for weight loss:

1. Carrot and moong dal soup:

Ingredients:

– ¼ cup of finely chopped carrots;
– 1/8 cup lentils, washed
– 1 teaspoon of freshly ground black pepper powder or to taste;
– 6 garlic cloves, peeled and chopped;
– 1/8 cup finely chopped onion ;
– 1 small tomato , finely chopped;
– 1/8 cup skimmed milk
– Salt to taste;
– ½ teaspoon of cumin seeds;
– 2 Carnations;
– 1 ½ tsp of Oil .

Preparation mode:

  1. Place a non-stick pan over medium heat;
  2. Heat 1 teaspoon of oil ;
  3. Add the onions and garlic and sauté over medium heat until the raw smell disappears and the onions and garlic turn brown;
  4. Add the carrots and cook for a minute;
  5. Stir in the tomatoes and cook for another 2 minutes;
  6. Add the moong dal, veggie mixture and about 1.5 cups of water to a large bowl.
  7. Press cook for 3 whistles over high heat, lower the flame and cook for another 3 minutes;
  8. Remove after pressing and let cool;
  9. Add to a blender and blend until smooth;
  10. Pour the mixture into a non-stick pan, mix together milk , ¼ cup of water , salt and black pepper and boil for a minute;
  11. In a small pan, add the rest of the oil ;
  12. Add the cumin seeds and allow it to stutter.
  13. Pour over soup and serve immediately.

2. Garlic and Vegetable Soup:

Ingredients:

– 1 Cup, finely chopped broccoli, carrots, beets, green peppers and green peas;
– 6 Algho cloves, peeled and chopped
– 1 medium-sized onion , peeled and finely chopped;
– 2 Tablespoons of oatmeal;
– Salt to taste;
– Black pepper powder – to taste
– 2 Cloves for seasoning;
– 1 teaspoon of oil .

Preparation mode:

  1. Heat the oil in a nonstick pan set over a medium to high flame;
  2. Add the garlic and onion and sauté until both turn golden.
  3. Add vegetables and sauté for 3 to 4 minutes;
  4. Add about 2 ½ cups of water and bring the mixture to a boil;
  5. Cover and cook over low to medium heat until vegetables are well cooked;
  6. Mix in salt and pepper as desired;
  7. Dry the cloves in a small pan and crush well;
  8. Mix the oatmeal powder with the vegetable mixture and cook for another 3 minutes;
  9. Serve hot, garnished with minced garlic cloves .

3. Tomato soup:

Ingredients:

-6 large tomatoes washed;
– 4 cups of water ;
– ½ teaspoon of butter;
– 1 teaspoon of sugar;
– Salt to taste;
– Black pepper powder – to taste;
– 1 teaspoon of cumin seeds;
-6 Carnations.

Preparation mode:

  1. Add the washed tomatoes together with water in a large bowl and cook for up to 3 minutes;
  2. Remove from the pressure cooker, remove the skins and let it cool;
  3. Add to a blender;
  4. Using a strainer and strain the mixture to remove seeds, if any;
  5. Add to a nonstick pan and allow it to boil. Cook for 3 minutes;
  6. Add water if necessary to adjust the thickness;
  7. Season as needed;
  8. Turn off and stand aside;
  9. In a small pan, heat the butter;
  10. Add cumin seeds and seed cloves and leave splatters;
  11. Clear over to soup;
  12. Serve the soup.

4. Red bean soup:

Ingredients:

– ¼ cup of red beans;
– 2 medium onions , finely chopped;
– 4 cloves of garlic , peeled and minced;
– 1 1-inch piece of ginger, peeled and grated;
– 1 medium tomato , finely chopped;
– 1 medium carrot, peeled, finely grated;
– ¼ cup of skimmed milk, if necessary;
– Salt to taste;
– Red pepper flakes – to taste;
– 2 teaspoons of oil ;
– 1 tablespoon of coriander leaves, finely chopped;
– 1 teaspoon of Chaat masala.

Preparation mode:

  1. Thoroughly wash the beans and pressure cook with washed and grated carrots;
  2. Add 1 teaspoon of oil to a preheated skillet and sauté onions , ginger and garlic until golden brown;
  3. Add the tomatoes and cook until the tomatoes become pulpy;
  4. Keep the water from the boiled beans aside and set aside half of the beans;
  5. stir the rest of the beans well;
  6. Add the crushed beans and enough salt and bring the mixture to a boil;
  7. Remove from heat and let cool;
  8. Transfer to a blender along with red pepper flakes and blend into a smooth puree;
  9. Add back to the skillet, mix in the unmashed beans and cook for 2 minutes;
  10. Add water to adjust consistency;
  11. Add milk , if desired;
  12. Check the seasoning;
  13. Sprinkle the chat masala, garnish with coriander leaves and serve hot.

5. Mushroom Soup:

Ingredients:

– 1 cup of button mushrooms, chopped and washed;
– 1 teaspoon of corn flour dissolved in ¼ cup of skimmed milk;
– ½ cup of finely chopped onion ;
– Salt to taste;
– 1 cup of milk ;
– Black pepper powder – to taste;
– Mix herb seasoning to taste;
– 2 cups of water .

Preparation mode:

  1. Cook 1 cup of mushrooms in 1 cup of milk until tender;
  2. Keep aside and let cool;
  3. Add to a blender and blend to a semi-smooth paste;
  4. Heat a nonstick pan over medium heat;
  5. Add the onions and the roast, heating water from time to time, until the onions are golden brown;
  6. Remove from pan and set aside;
  7. Add the ground paste to the pan along with the water and cook for 3 minutes;
  8. Mix in cornmeal, salt and seasoning and bring to a boil;
  9. Lower the flame and cook for 6 minutes or until the mixture is creamy and thick;
  10. Serve immediately.

7. Basic broth:

  1. Boil 6.5 liters of water in a large pot and heat it to a high temperature;
  2. Put some potatoes, 10 large carrots, 2 turnips, 4 celery stalks, garlic , some parsley and medium cilantro in boiling water ;
  3. Add a tablespoon of salt, cumin and black pepper;
  4. Cover with a lid;
  5. When the broth starts to boil, reduce the heat to medium, let it boil for a few minutes and when you see that it is good, you can consume it.

9. Broccoli broth:

How to make:

  1. Add 1 cup of thinly sliced ​​onions , half a teaspoon of finely chopped garlic , half a cup of thinly sliced ​​carrots and two teaspoons of chopped celery, a cup of broccoli florets, salt, in 2 ½ cups of hot water
  2. mix well and cook over medium heat for two to three minutes, stirring occasionally.
  3. Add the pepper and mix well. Serve hot.

10. Pumpkin Soup:

How to make:

  1. Add a chopped onion and a crushed garlic clove , a pinch of dried chili, a coarsely chopped pumpkin meat and two chopped sweet potatoes and cook for a few minutes and add 1.2 liters of water or vegetables.
  2. Season with salt and ground black pepper;
  3. Cover and bring to a boil, cook for 25 minutes until the squash and potato are tender;
  4. Blend everything in a batch processor until smooth;
  5. Then help yourself.

11. Pea soup:

How to make:

  1. Cook fresh frozen peas and chives in water . Once cooked, blend these in a food processor;
  2.  Now heat gently and season with pepper and salt;
  3. Include in small bowls or glasses, then sprinkle with the reserved onion .
  4. Serve normally.

12. Cabbage soup:

How to make:

  1. Preheat a little oil in a large pan over medium heat;
  2. Add chopped onions and stir to coat the onions with oil ;
  3. Then add chopped cabbage;
  4. When the onions and cabbage are soft, add 1 liter of broth;
  5. Lower the boil on the stove;
  6. Cover the pan for 15 minutes or until the cabbage is tender;
  7. Add tabasco sauce and a spoon of sugar.
  8. Then consume.

13. Mixed vegetable soup:

Ingredients:

– Chopped cabbage;
– chopped onions ;
– Chopped tomatoes ;
– Chopped pepper;
– oil ;
– Bay leaves;
– Black pepper;
– Salt.

Preparation mode:

  1. Saute the onions first;
  2. Add the vegetables and boil with water ;
  3. Add pepper and salt and cook;
  4. Serve the soup hot.

14. Cauliflower Soup:

Ingredients:

– chopped onions;
– Olive oil;
– Garlic cloves ;
– Chopped potatoes;
– cauliflower florets;
– Pure cream;
– Chicken broth.

Preparation mode:

  1. Saute garlic and onions ;
  2. Then add the potato and cauliflower florets;
  3. Add stock and boil;
  4. Add pure cream and cook for a while.
  5. Then consume the soup.

15. Coriander soup with carrots:

Ingredients:

– sliced ​​onions;
– Vegetable oil;
– Coriander powder;
– Sliced ​​carrots;
– Ground black pepper;
– Salt;
– Coriander in coarse pine;
– Vegetable stock.

Preparation mode:

  1. Sauté the onions and then add the carrot;
  2. Pour in glued coriander and cook;
  3. Then add the stock and boil until the vegetables are tender;
  4. Before turning off the heat, sprinkle the coriander leaves.

16. Creamy Spinach Soup:

Ingredients:

– Sliced ​​onions;
– butter;
– Sliced ​​garlic;
– Baby spinach;
– chicken broth;
– nutmeg;
– Unique cream;
– Lemon juice.

Preparation mode:

  1. I sautéed the Onions in the butter;
  2. Then pour the stock and boil for some time;
  3. Add spinach and stir;
  4. Purify the soup with a blender;
  5. Season with pepper, nutmeg and salt;
  6. Reheat and add lemon juice afterwards;
  7. Before serving the soup, add the cream and stir well.

17. Lemon Coriander Soup:

Ingredients:

– Carrots;
– Cabbage;
– Spinach;
– Fresh coriander;
– Mushroom;
– White pepper;
– Salt;
– Lemon;
– water .

Preparation mode:

  1. First, cut all the vegetables into small blocks;
  2. With water and fresh coriander, make the coriander stock;
  3. Now discard the cilantro and add vegetables to it;
  4. Add the white pepper, lemon juice and salt, and bring to a boil;
  5. Serve the soup hot.

18. Capsicum Soup:

Ingredients:

– Onion;
– pepper;
– Tomato ;
– Garlic cloves ;
– Cilantro;
– Green peppers;
– Veg stock;
– Roasted cumin powder;
– ground pepper;
– Olive oil;
– Salt.

Preparation mode:

  1. Saute the onion and garlic after heating the oil in a pan;
  2. Add cilantro, green peppers, tomato and capsicum;
  3. Now make the vegetable paste using a grinder;
  4. Now pour the soup into the pan and add the vegetable stock;
  5. Heat and add cumin powder and salt;
  6. Boil for a few minutes.;
  7. Add cream on top for garnish;
  8. consume immediately

19. Sopa de cenoura dhaniya:

Ingredients:

– Chopped and peeled carrots;
– Olive oil;
– chopped onions;
– vegetable stock;
– Sliced ​​fresh coriander.

Preparation mode:

  1. Heat the oil in a pan;
  2. Now sauté the onion and carrots (it will take a few minutes);
  3. Add the cilantro and pour in the vegetable stock;
  4. Cook until the carrots become soft;
  5. Serve hot with bread.

20. Light mixed vegetable soup:

Ingredients:

– 1/8 cup of carrots, cut into cubes;
– 1/8 cup of peas;
– 1/8 cup of finely chopped cauliflower;
– 1/8 cup finely chopped cabbage;
– 1/8 cup of sweet corn kernels;
– ¼ cup of finely chopped French beans;
– ¼ cup of finely chopped broccoli;
– 6 crushed garlic cloves ;
– 1 tablespoon of cooking oil ;
– 2 cups of water ;
– 2 teaspoons of corn flour;
– Salt to taste
– White pepper powder to taste;
– 1 teaspoon of pepper vinegar;
– 1 teaspoonof Tabasco Sauce.

Preparation mode:

  1. Add the cooking oil to a preheated pan kept on medium to high flames;
  2. Add the garlic and sauté until the garlic loses its raw flavor;
  3. Add the vegetables and sauté for another 3 minutes;
  4. Mix Tabasco sauce and salt;
  5. Add the water and let the soup come to a boil;
  6. Lower the heat and cook for about 10 to 15 minutes or until the vegetables are crispy.
  7. Dissolve the cornmeal in 1 teaspoon of water and mix it with the soup;
  8. Cook for a minute longer;
  9. Adjust seasoning to taste and serve hot.

21. Creamy vegetable soup:

Ingredients:

– 2 cups of mixed vegetables, finely chopped (carrots, beans, peas, cauliflower);
– 2 medium-sized peeled onions [1 finely chopped and 1 thinly sliced];
– 4 Cups of Vegetable Stock;
– 2 Tablespoons of Butter;
– Salt to taste;
– Black pepper – I like it.

Preparation mode:

  1. Place a medium sized skillet over medium to high heat and melt half of the butter;
  2. Add the finely chopped onions and fry until the onions become translucent;
  3. Add vegetables and stir for 2 minutes;
  4. Transfer to a large bowl and pour in the vegetable stock;
  5. Place in pressure cooker and cook for 3 minutes on medium to high heat;
  6. Lower the flame and cook for 20 minutes;
  7. Turn off the heat and wait until the pressure is completely gone;
  8. If you want a clear soup, strain and adjust the seasoning;
  9. In a small skillet set over medium-high heat, sauté the onions until dark brown;
  10. Top with golden onions and serve hot.

22. Creamy mixed vegetable soup:

Ingredients:

– 2 cups of mixed vegetables (French beans, cauliflower, carrots, peas);
– 1 large onion , finely chopped;
– 5 cloves of garlic , peeled and minced;
– 2 tablespoons of cooking oil or butter;
– 2 ½ cups of melted milk [If in diet, use skim milk];
– Salt to taste;
– Black pepper powder – to taste;
–  water – if necessary, to adjust the consistency;
– 2 tablespoons of grated cheese, for garnish.

Preparation mode:

  1. In a preheated skillet placed over medium to high heat, heat the butter/ oil ;
  2. Add crushed garlic and onion and sauté until onion becomes translucent;
  3. Add the vegetables and sauté for about 3 more minutes;
  4. Add the milk and let the mixture come to a boil;
  5. Lower the flame down;
  6. Cover and cook the vegetables until they become soft;
  7. Let the mixture cool;
  8. Season to taste;
  9. Add water if desired to adjust the thickness;
  10. Cook for 2 minutes;
  11. Serve with grated cheese.

23. Sweet Corn Vegetable Soup:

Ingredients:

– 1 cup of mixed vegetables [French beans, carrots, peas];
– ½ cup steamed sweet corn kernels;
– 1 large onion , finely chopped;
– 10 minced garlic cloves ;
– 2 tablespoons of melted butter / cooking oil ;
– ½ cup of milk [If in the diet, use skimmed milk;
– Salt to taste;
– Black pepper powder – to taste;
– water – if necessary, to adjust the consistency.

Preparation mode:

  1. In a preheated skillet placed over medium to high heat, heat the butter/ oil ;
  2. Add crushed garlic and onion and sauté until onion becomes translucent;
  3. Add the vegetables and sauté for about 3 more minutes;
  4. Add the milk and allow the mixture to boil;
  5. Lower the heat from low to medium, cover and cook until the vegetables have risen;
  6. Let the mixture cool and mix into a smooth mixture;
  7. Mix in the steamed sweet corn kernels;
  8. Season to taste;
  9. Add water , if desired, to adjust the thickness and cook for 2 minutes;
  10. Serve it hot.

24. Easy Minestrone Soup:

Ingredients:

– 1 chopped peeled carrot;
– 1 Zucchini, coarsely chopped;
– 1 chopped celery stone;
– 8 beans, finely chopped;
– ¼ cup of sweet corn kernels;
– 1 cup of boiled White Cow Peas;
– 5 cloves of garlic , finely chopped;
– 1 large onion , peeled, chopped
– 3 Tomatoes , pureed;
– ½ cup of cooked macaroni;
– 2 teaspoons of Red Paprika;
– 1 ½ teaspoons of dried oregano;
– 3 fresh basil leaves;
– Salt to taste;
– Black pepper powder – to taste;
– oilkitchen ingredients – 2 tsp .

Preparation mode:

  1. Keep a large pan over medium to high heat and heat the oil ;
  2. Add the garlic and onions and sauté until the onions are pale brown;
  3. Mix the vegetables, except the zucchini;
  4. Put enough water to cover them;
  5. Boil the mixture for 5 minutes, lower the flame and cook until the veggie becomes crisp and tender;
  6. Mix the tomato puree and cooked peas together with the pasta and zucchini and cook for another 5 minutes.
  7. Mix salt, pepper and herbs, and cook for another 2 minutes;
  8. Mix powdered black powder and serve hot.

25. Tomato soup seasoned with cloves:

Ingredients:

– 6 large tomatoes , washed;
– 4 cups of water ;
– ½ teaspoon of butter;
– 1 teaspoon of sugar;
– Salt to taste;
– Black pepper powder – to taste;
– Cumin seeds – 1 teaspoon ;
– 6 Carnations.

Preparation mode:

  1. Add the washed tomatoes together with the water to a large bowl and pressure cook for up to 4 minutes;
  2. Remove from the pressure cooker, remove the skins and let it cool;
  3. Add to a blender and blend to a smooth paste.
  4. Using a strainer, strain the mixture to remove seeds, if any;
  5. Add to a nonstick pan to boil. Cook for 3 minutes;
  6.  Add water if necessary to adjust the thickness;
  7. Season as needed;
  8. Turn off and stand aside;
  9. In a small pan, heat the butter.
  10. Add the cumin seeds and seed cloves and allow them to sprinkle;
  11. Clear over to soup;
  12. Serve the soup evenly divided between the soup bowls.

26. Dahi Shorba:

Ingredients:

– 1 curdled milk ;
– 1 ½ cups of water ;
– ½ teaspoon of Turmeric Powder;
– 8 curry leaves, washed and chopped;
– 1 teaspoon of cumin seeds;
– 1 piece of 2 inches of ginger, peeled and chopped;
– Salt to taste;
– Black pepper powder – to taste.

Preparation mode:

  1. Dilute the buttermilk with water ;
  2. Coarsely mix the curry leaves with salt, cumin seeds and ginger root;
  3. Add the curry sauce mixture to the buttermilk . Add turmeric powder and let the mixture come to a boil over medium to high heat;
  4. Mix powder into black powder, lower the flame and let it cook for 3 minutes;
  5. Turn off the heat, remove from the heat and serve hot.

27. Tamatar Shorba:

Ingredients:

– 1 cup coarsely chopped tomato ;
– ¼ cup of coconut milk ;
– 2 teaspoons of melted butter;
– ½ teaspoon of cumin seeds;
– 5 curry leaves;
– ½ teaspoon of Bengal Grass Flour;
– 2 green peppers, split lengthwise;
– ½ tablespoons of Jaggery or molasses;
– Salt to taste;
– Cilantro – 1 tbsp, chopped.

Preparation mode:

  1. Cook the tomato with 1 cup of water until the tomato is soft;
  2. Let the mixture cool and then blend into a smooth puree;
  3. Put and put aside;
  4. Dissolve the bengal gram flour in coconut milk to form a lump-free mixture and keep aside.
  5. Heat the butter in a nonstick pan over medium to high heat;
  6. Add cumin seeds and allow these sprinklings;
  7. Add curry leaves and peppers and sauté for about 1 minute;
  8. Mix the mixture of slices and coconut milk ;
  9. Add salt, mix well and cook for 5 minutes;
  10. Stir in the jaggery and cook for a minute or two, stirring intermittently.
  11. Stir in the coriander leaves and serve hot.

28. Crispy Soup:

Ingredients:

– ½ cup of cauliflower cut into large pieces;
– 2 Carrots, peeled and roughly sliced;
– 1 tablespoon of coarsely chopped lettuce leaves;
– ½ tablespoon of chopped celery;
– 1 large onion, sliced;
– 2 crushed garlic cloves;
– 1 medium-sized tomato ;
– 5 tablespoons whole wheat, dry-roasted to crispy brown over medium to high heat;
– 1 tablespoon of oil ;
– Salt to taste;
– 1 tablespoon red paprika flakes;
– ½ teaspoon of black pepper powder;
– 2 cups of water .

Preparation mode:

  1. Heat the oil in a preheated pan set over medium to high heat;
  2. Add crushed garlic and onions .
  3. Saute until the onions become translucent;
  4. Mix vegetables, except lettuce and tomato , and cook for 4 minutes;
  5. Add water , chopped tomatoes and lettuce, and bring the mixture to a boil;
  6. Mix salt and spices to taste;
  7. Serve hot with toasted and crispy noodles.

29. Stir fry soup:

Ingredients:

– 1/8 cup shredded cabbage;
– ¼ cup of red pepper cut into thin strips;
– ¼ cup yellow bell pepper, cut into thin strips
– ½ onion, sliced;
– 2 cloves of crushed garlic ;
– ½ teaspoon of pepper vinegar;
– Salt to taste;
– White pepper powder – taste
– 1 tablespoon of melted butter;
– Boiling hot water – 2 cups
– 1 Red pepper, slit lengthwise.

Preparation mode:

  1. Add the bell pepper to 1 cup of hot water and keep aside;
  2. Remove chili from water , pound with garlic to make a smooth paste and keep aside;
  3. Melt the butter in a pan and stir the chili garlic paste for 2 minutes;
  4. Mix the vegetables and sauté for about 3 minutes;
  5. Add 1 cup of water , vinegar and salt and bring the mixture to a boil;
  6. Serve hot with red paprika and black pepper.

30. Tomato Gazpacho:

Ingredients:

– 4 medium-sized tomatoes , roughly chopped;
– ¾ cup of peeled and chopped cucumber;
– ¼ cup of finely chopped green straw;
– 1 teaspoon of Tabasco Sauce;
– Salt to taste;
– ½ teaspoon of Sugar;
– ½ cup of water .

Preparation mode:

  1. Mix ingredients 1 to 3 with water for a smooth puree;
  2. Transfer to a strainer and place the mixture in a large bowl;
  3. Mix the spices and sauce well;
  4. Refrigerate for 120 minutes;
  5. When serving, sprinkle over the vegetables and noodles.

31. Cucumber Soup:

Ingredients:

– 1 cup peeled cucumber, seeded, cut into thin slices;
– 2 minced garlic cloves ;
– 6 shallots, finely chopped;
– 1 teaspoon of olive oil;
– ¼ cup of Vegetable stock;
– 1 teaspoon of lemon juice;
– Salt to taste;
– Cayenne pepper – to taste;
– Black pepper powder – to taste;
– 1/8 cup of low-fat yogurt;
– ¼ Avocado cut into cubes;
– 1 tablespoon of fresh and chopped parsley.

Preparation mode:

  1. Add the oil to a large pan set over medium to high heat;
  2. As the oil heats up, add garlic and shallots, and cook until both are tender;
  3. Stir in the lemon juice and cook for another 60 seconds;
  4. Add 3/4 of the cucumber slices along with the stock, cayenne, pepper and salt;
  5. Bring the mixture to a boil, lower the heat and cook on low heat for about 10 minutes;
  6. Allow to cool and mix together with avocado and parsley for a smooth blend.
  7. Transfer to a bowl and mix the yogurt;
  8. Refrigerate for 3 hours to relax;
  9. Sprinkle the rest before serving.

32. Pineapple gazpacho:

Ingredients:

– 1 semi-ripe pineapple, peeled and cut into pieces;
– ½ cup of red pepper cut into pieces;
– ½ cup of Cucumber, cut into pieces;
– 1/4 red onion , finely chopped;
– 1 chopped Serrana pepper;
– 2 tablespoons of freshly squeezed lemon juice;
– Salt to taste;
– 1 tablespoon of chopped coriander.

Preparation mode:

  1. Add the pineapple slices to a blender and blend;
  2. Transfer to a bowl and mix chili slices, cucumbers and cilantro leaves;
  3. Mix lemon juice and salt;
  4. Refrigerate for 24 hours to allow flavors to steep;
  5. Remove, toss in peppers and onions and refrigerate again for 2 hours before serving;
  6. Serve chilled with a garnish of freshly picked coriander leaves.

34. Watermelon Gingery Soup:

Ingredients:

– 2 cups of watermelon, cut into cubes;
– ¼ cup of Sugar, if desired [You can adjust this according to the sweetness of the watermelon];
– 1/8 cup of water ;
– 1 tablespoon of freshly grated ginger;
– Mint – 3 leaves, washed;
– ½ cup crushed ice;
– ½ cup cubed watermelon, frozen.

Preparation mode:

  1. Mix half a cup of frozen watermelon with sugar and mint and keep it aside;
  2. Mix 2 cups of watermelon with ginger and mint for a smooth mixture.
  3. Keep aside for about 30 minutes;
  4. top with frozen cubes and serve.

35. Rasam lemon tomato:

Ingredients:

– 2 Tomatoes , cut into large cubes;
– 1 teaspoon of clean Tuvar dal soaked in hot water ;
– ½ teaspoon of red pepper powder;
– 1 teaspoon of Coriander powder;
– ½ teaspoon of cumin seed powder;
– 1 teaspoon of black pepper powder;
– 1 teaspoon of turmeric powder;
– Salt – taste;
– ½ teaspoon Cumin seeds;
– ½ teaspoon mustard seeds;
– 6 washed curry leaves, roughly chopped;
– 1 tablespoon of coriander leaves, finely chopped;
– 1 tablespoon of clarified butter;
– ½ teaspoon of Asafetida ;
– ½ teaspoon of lemon juice.

Preparation mode:

  1. Pressure cooks the tuvar dal and tomatoes , in two separate bowls, for 5 minutes;
  2. Remove tomato skins and mix for a smooth mixture;
  3. Transfer to a saucepan and mix in the spice and asafetida powders, except for the black pepper and cumin seed powder.
  4. Let the mixture come to a boil.
  5. Lower the heat and let it cook for 3 minutes or until Rasam starts to become frothy;
  6. Adjust the salt and mix the black powder;
  7. In a small saucepan, heat the clarified butter;
  8. Add mustard seeds and cumin seeds and allow them to sprinkle;
  9. Add the curry leaves and sauté for 1 minute;
  10. Pour over the rasam and mix in chopped coriander leaves and lemon juice;
  11. Serve it hot.

36. Pimenta rasam:

Ingredients:

– Tamarind.
– A small lemon-sized ball, soaked in hot water ;
– 2 cups of water ;
– 1 tablespoon of black pepper powder;
– ½ tablespoon of cumin seed powder;
– a pinch of turmeric powder;
-1 teaspoon clarified butter;
-10 chopped curry leaves;
– Salt to taste;
– 1 teaspoon cumin seeds;
– ½ tsp Mustard Seeds.

Preparation mode:

  1. In a deep pan set over medium to high heat, add clarified butter;
  2. As it heats up, add mustard seeds and cumin seeds and allow them to sprinkle;
  3. Add curry leaves and sauté for 30 seconds;
  4. Meanwhile, extract tamarind sauce and discard the tamarind;
  5. Pour the tamarind extract into the pan and add spice powder and salt;
  6. Let the mixture come to a boil;
  7. Lower the flame from low to medium and let it boil until the tamarind loses its raw flavor;
  8. Adjust seasoning and serve hot.

37. Garlic rasam:

Ingredients:

– Tamarind;
– 1 lemon-sized ball and soaked in 2 cups of water ;
– 2 tablespoons of coriander leaves, chopped;
– Salt – taste;
– 15 cloves of peeled garlic ;
– 2 green chili, coarsely chopped;
– Black pepper – 1 teaspoon ;
– Cumin seeds – ½ teaspoon ;
– 1 teaspoon of cooking oil ;
– ½ teaspoon of turmeric powder;
– a pinch of Asafetida;
– 12 Curry leaves.

Preparation mode:

  1. Soak 6 cloves of garlic with green chilies, cumin seeds and black pepper for a coarse mixture; Keep aside;
  2. Extract the tamarind juice and discard the leftovers;
  3. Add the tamarind extract together with the turmeric powder in a large pot and place over medium to high heat;
  4. Meanwhile, in a small skillet, add cooking oil ;
  5. As it heats up, add mustard seeds and cumin seeds and allow them to sprinkle;
  6. Crush the rest of the garlic cloves and add the cumin mixture with curry leaves and sauté until the first one turns brown;
  7. Add the tomato and sauté until sprinkled;
  8. Add this tomato mixture to the tamarind extract and let the mixture boil until the tamarind loses its raw flavor.
  9. Mix the coarsely ground garlic mixture and salt and simmer for 5 more minutes.
  10. Garnish with coriander leaves and serve hot.

38. Mango rasam:

Ingredients:

– Tamarind;
– A small lemon-sized ball, soaked in hot water ;
– Raw mango – 2, peeled, cubed;
– water – 2 cups;
– Black pepper powder – 1 tablespoon;
– Cumin seed powder – ½ tablespoon;
– A pinch of turmeric powder;
– 1 teaspoon of oil ;
– 10 chopped curry leaves;
– Salt – taste;
– 1 spoon of cumin seeds;
– ½ tsp Mustard Seeds.
– Coriander leaves – 2 tablespoons, chopped.

Preparation mode:

  1. Wash the mango thoroughly and peel its skin;
  2. Cut into thin cubes and add to a large bowl;
  3. Add the turmeric powder, green pepper and water ;
  4. Pressure cook for 4 minutes;
  5. Remove the sleeve after the pressure decreases and let it cool;
  6. Turn into a blender and blend into a semi-smooth puree;
  7. Place the puree in a clear liquid;
  8. Keep aside;
  9. Add spice powders and salt to the mango puree;
  10. Let the mixture come to a boil;
  11. Remove from heat;
  12. Place a small pan over medium to high heat and heat the oil ;
  13. Add the mustard and cumin seeds and curry leaves and let the seeds sprinkle;
  14. Pour over the mixture and serve hot garnished with coriander leaves.

39. Nim flor rasam:

Ingredients:

– Tamarind;
– 1 small ball of lemon, soaked in 2 cups of water ;
– 4 red peppers;
– Salt – taste;
– 2 teaspoons of Tuvar dal[1 teaspoon soaked in hot water ];
– 2 spoons of butter;
– 10 Neem Flowers;
– 1 teaspoon of mustard seeds;
– 10 curry leaves.

Preparation mode:

  1. Extract the tamarind juice and discard the leftovers;
  2. In a pan, heat 1 teaspoon of melted butter with clarity;
  3. Add red peppers and sauté for 2 minutes;
  4. Add the tamarind extract and boil over medium to high heat until the raw flavor disappears;
  5. In a small pan, add the rest of the clarified butter and heat it up;
  6. Add mustard seeds and let the seeds sprinkle;
  7. Mix the curry leaves and fry for 10 seconds;
  8. Add the neem flowers to the same pan and sauté until golden;
  9. Mix in water , salt and the sautéed ingredients for the cooked tamarind mixture.
  10. Let the mixture come to a boil;
  11. Remove from heat and serve hot.

40. Carrot Soup and Moong Dal Soup:

Ingredients:

– ¼ cup of carrots, finely chopped;
– ¼ cup of peeled and chopped beets;
– Split Green Grass Lentils or Moong Dal – 1/8 cup, washed and well drained
– 1 tsp Black Pepper Powder, freshly ground or to taste;
– 6 cloves of garlic ,  peeled and minced;
– 1/8 cups onions , finely chopped;
– 1 small tomato , finely chopped;
– 1/8 cup of skimmed milk;
– Salt – taste;
– ½ teaspoon cumin seeds;
– 2 Carnations;
– 1 ½ tsp of oil .

Preparation mode:

  1. Place a non-stick pan over medium heat;
  2. Heat 1 teaspoon of oil ;
  3. Add the onions and garlic and sauté over medium heat until the raw smell disappears and the onions and garlic turn brown;
  4. Add carrots and beets and cook for a minute;
  5. Stir in the tomatoes and cook for another 2 minutes;
  6. In a different pan until a pleasant aroma;
  7. Mix them and about 1.5 cups of water in a large bowl;
  8. Cook for 3 minutes on high heat. Lower the flame and cook for another 3 minutes;
  9. Remove after pressing and let cool;
  10. Add to a blender and blend until smooth;
  11. Add to non-stick pan, mix milk and ¼ cup water , salt and black pepper and boil for one minute;
  12. In a small pan, add the rest of the oil ;
  13. As it heats up, add cumin seeds and cloves and allow it to stutter;
  14. Pour over soup and serve immediately.

Useful links: 

OBS: To really achieve good results  it is necessary that you maintain a balanced and healthy diet. Also, To maximize results, don’t forget to practice some physical activity. Going for a walk every day is a good start.

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