4 Low Carb Soup Recipes For Weight Loss
Chicken including leg piece that would make it around 150-200g (washed and cut into medium sized pieces) – 1 cup (approximately)
Cabbage (shredded) – 1½ cup.
Garlic – 2 thick cloves (chopped/ minced anything would do)
Green capsicum medium size (chopped) – ½ in number
Onion medium sized (chopped) – 1½ in number
Fresh spring onion and spring garlic(chopped) – 1 bunch/bundle each. (You can also add leek)
Green chillies – 2.
Water – 500ml
Salt – 2 teaspoon (or add/adjust it as per your taste).
Egg – 1
Black pepper as per your requirement
Wash the chicken pieces.
Take a pressure cooker, add 400ml of water and add the chicken.
Close/cover the lid and cook it on a medium.
Now wash all the ingredients and chop them.
Take a non-stick cooking pot. Transfer the boiled chicken along with all the water (chicken broth) to the cooking pot from the pressure cooker.
Smash the chicken pieces with a wooden spoon to make it shredded.. If you want you can keep the pieces as it is. But shredded chicken soup tastes better.
Add chopped garlic, green chili, 2 teaspoon of salt and stir.
Add chopped onions and capsicum, stir, cover the pot and let it boil for 3-4 minutes on a medium to high flame.
Uncover, check if the onions have turned soft. If yes, add your chopped onion and garlic greens, stir, cover the pot and let it boil for 1 minute on medium flame. (If onions didn’t turn soft yet, then let it boil for another 30 secs/1 minute and then add your chopped onion and garlic plants, stir, cover the pot and let it boil for 1 minute on medium flame.
On the other hand, uncover the pot, add cabbage, and 1 teaspoon of salt, stir, cover and let it boil for 1-2 minutes on high flame. Don’t boil it on high flame for more than 2 minutes.
Crack an egg in the middle of your soup, sprinkle some salt and cover it for 2 minutes on a low to medium flame.
Uncover, sprinkle some black pepper and serve it when it’s still hot!!
1 cup kidney beans(overnight soaked and pressure cooked with bit of salt)
Sausages – I used 4-5 chicken sausages and diced them up
1 large onion, chopped
2 tablespoons butter/ghee
4 garlic cloves, minced
2 large tomatoes diced
2 cups of chicken stock (or water )
Salt, to taste (start with 1 teaspoon)
Red chilli powder
1 chopped green chilli
In a non stick pan add the diced chicken sausages and saute them in 2tbsp of butter/ghee.
You can bit of salt and red chilli powder in it and take them out from the pan.
In the same pan add onion, tomatoes, minced garlic, 1 chopped green chilli in the same order mentioned.Add bit of salt , red chilli and garam masala.
When all the veggies gets cooked add chicken stock /water in it.I generally freeze chicken stock in a ice tray and add 4-5 cubes of it while making the soup.
Add boiled kidney beans and let all the things get mixed properly.Take the kidney bean mixture out and let it cool a bit.
Churn the kidney beans in a mixer grinder.
Add the sausages and have it as a one pot meal.
Broccoli – Half head medium sized
Onion – 1 large
Ginger – tiny winy 🙂
Salt and Red Chilli powder
Gouda Cheese – 20-50 gms as per your taste
Vinegar – optional
Milk/Cream – optional
Desi Ghee- 2 TSP
Butter – 1 tsp
First,chop broccoli into florets and steam it. You could do it in a microwave or on gas in a container of boiling water.
2. Chop 1 large onion into pieces ideal for sauteing.
3. In a pan, pour 2 tsp Ghee and let it get heated.
4. Add minced ginger and chopped onions to the pan. When onions start turning a little brown, add salt and steamed broccoli florets. Cook for 10 minutes.
5. Empty the contents of the pan in a blender. Add little water and blend.Blend till you get a smooth puree.
6. Add little butter in the same pan that you used earlier. Add the puree and red chilli and bring it to boil. Add water to get the soup like consistency.
7. Simmer it for 10 minutes.
8. Serve. Add little butter if you wish
2 handful of cabbage, chopped
2 tbsp onion, diced
1 small carrot, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
2 big handful of chopped Spinach.
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
4 – 5 cups water
Soup cube one or soup mix 1 tsp.
Soy Sauce, Chilly Sauce and Vinegar according to taste
Pour 4 – 5 cups water in a big pan.
Add cabbage, garlic, onions, bell peppers, spinach, and carrots.
Stir in soup cube or mix.
Bring to a boil and then reduce heat.
Cover and cook until all veggies are tender.
Stir in red pepper flakes, black pepper and salt.
Best will be to add salt in the serving bowl as cabbage, spinach all have natural salts and then we have added soup mix also)
Taste broth and adjust seasoning if needed.
Finally add soy sauce, chilly sauce and vinegar with a table spoon full of Olive oil.
Cover and let it simmer for 5 -6 minutes.
Serve and enjoy!
Which is your favourite Low Carb Soup Recipe for Weight Loss?
You may like reading-