In winter the body needs constant warmth and hunger increases. Avoid eating lots of high calorie carbs and replace them with a tasty nourishing low calorie soup made in a healthy wayHere are the most popular low calorie winter soups:
The most famous lentil soup:
Ingredients:
85 grams dried yellow lentils
2 carrots cut into lengthwise quarters then cubes
3 celery stalks sliced
2 small pieces cut into slices
2 tablespoons tomato puree
1 tablespoon fresh thyme leaves
3 large cloves garlic, chopped
1 tablespoon vegetable broth powder
1 teaspoon ground coriander
Preparation method:
- Put lentils and vegetables in a large pot with tomato puree, thyme, garlic, broth powder, and coriander. Add more than half a liter of boiling water from the kettle, then stir well. Cover the mix and leave on low heat for 30 minutes until the vegetables and lentils are cooked. Serve in bowls and eat right away, or if you want a really thick texture, blend a third of the soup with a hand blender or food processor. Add salt and black pepper to taste.
Oat and chicken soup:
Ingredients:
4 tablespoons of olive oil
4 chicken breast pieces cut into cubes
1 finely chopped onion
4 cloves of crushed garlic
2 teaspoons of dried coriander
Black pepper and salt to taste.
2 teaspoons of cumin
2/3 cup of crushed lentils
10 tablespoons of oats
8 cups of water
Parsley or coriander for garnish
Preparation method:
- Put the oil on the stove, add the onion and garlic, stir well until they soften.
- Add the chicken to the pot after the onion and garlic soften, stir well until it turns golden.
- Add salt, black pepper, and cumin, then mix them well together.
- Add the lentils, oats, and water to the mix, cover the pot, and leave it on low heat until it boils.
- After the soup is cooked, pour it into serving plates, garnish with parsley or coriander, and serve it hot.
Enjoy the benefits of oats grains from antioxidants, plus oats protect the body from blood clots. Oats also help with safe, natural weight loss and aid sleep and pain relief.
Tomato Soup:
Ingredients:
- Beef broth (fat-free)
- 4 tomatoes, chopped
- 1 chopped onion
- 1 chopped carrot
- 1 bay leaf (laurel)
- Salt and pepper
- 2 tablespoons of sauce
- Half a cup of milk (fat-free)
- 1 cup of yogurt (raib)
Preparation method:
- Put the pot on the stove then add tomatoes, onions, carrots, sauce, and beef broth.
- Add the bay leaf and let the soup cook until done.
- Add the cream and milk to the soup then take the pot off the stove.
- Remove the bay leaf from the soup.
- Blend the soup well in a food processor.
- Garnish the top with parsley.
Cream of mushroom soup with skim milk: (Suitable for diabetics)
Ingredients:
- 220 grams of chopped mushrooms.
- One piece of onion medium chopped.
- 28 grams of butter (you can reduce the amount if you want).
- Two tablespoons of corn oil.
- 470 ml of chicken broth (non-fat)
- Two tablespoons of flour (you can use oat flour)
- 118 ml of milk.
- Some salt and black pepper.
Preparation method:
- Fry the mushrooms and onions with corn oil for 2 minutes or until the mushrooms are cooked.
- Add the flour and stir well to avoid lumps.
- Then add half the amount of chicken broth and stir well until the mixture is smooth.
- Now add half the amount of milk Gradually, stirring constantly.
- In this step, you need to add the rest of the chicken broth and milk to the soup gradually until you get the consistency you want.
- Add salt and pepper and let the soup simmer on low heat for 20 minutes, stirring occasionally.
