Aside from some familiar dishes such as noodle, rice or sandwich, a bowl of soup with enough flavor is also an ideal option for breakfast.
Soups are nutritious, easy to enjoy and easy to digest. It doesn’t require complicated cooking process, but it needs a smooth flow of all ingredients. In fact, it just takes within 20-30 minutes to cook. Or, with picky soup recipes, you can prepare it on the night before.
There are a lot of delicious and easy to carry out soups, which in this article, I’ll list out and guide you some. Don’t worry if you are a person who is on a diet to lose weight, gain weight or vegan, there is surely at least one tasteful dish for you to enjoy this morning.
Soup Recipes for Weight Lost
- 1/8 cabbage
- ¼ green bell peppers
- ½ carrot
- ¼ onion
- 1 celery branch
- 50g of pork or chicken
Separate cabbage leaves, wash and chop into itty-bitty pieces. The same with garlic bell peppers and onion: wash and chop finely. About celery, wash and slice it.
Mince the chicken, marinate with a little salt
Boil 500ml of water in a pot then, soup up with some seasonings. Next, add carrots, cabbage, onions, bell peppers and chicken into the pot, cook for about 20 minutes. Add celery to flavor up and then turn off the heat.
Let the mixture grind, pour back to the pot to continue cooking, seasoning it one more time as desired.
Note: If you do not want to waste time, grind all the ingredients, add to the pot and seasoning, cook for a while and then turn off the heat.
- 2 tomatoes
- 1 chicken egg
- ½ carrot
- A little coriander with spices
Wash tomatoes, chop them into itty-bitty piece. The same with herbs, carrot and onions: wash and chop.
Mix cornstarch with water, leave aside.
Preheat the oven with some oil and minced garlic, then add the onion, stir well, continue adding tomatoes, carrots to add a little water, seasoning and cook until pure.
Let it cool down and transfer the mixture into a grinder, grind until it’s silky smooth. Then, put on the stove to cook again, add cornstarch and tomato, cook for 3 more minutes.
Turn off the oven, sprinkle with coriander and ready to serve.
- 500g of pumpkin
- 1 small onion
- 3 garlic cloves
- 5 liters of slow cooking bond soups
- 10g of butter
- 2 celery branches
Note: This recipe is enough for 4 servings, if you eat alone, then reduce the amount of each ingredient.
Prepare all ingredients: Slice pumpkin into small pieces, dice the onions, mince the garlic.
Now, preheat the oven, melt the butter on a pot then, add the garlic, celery and onion, stir until you smell a fragrance.
Next, pour the pumpkin into the pan, add the bone marrow, cook in medium heat.
Pour the mixture into the blender to get a smooth mixture, pour it back to the pan, cook one more time.
Seasoning to meet your taste and ready to serve.
- 1 unit of broccoli
- 30g of butter
- ½ onion
- Fresh milk
- 1 bowl of chicken or pork bones
Cut the broccoli into small pieces. Peel the onions and chop them
Heat up a pot, add some butter to smelt, then add the onion into the pan for aroma.
Add the broccoli, stir evenly. Then add the chicken and some water. Season with a little salt and a little sugar.
Pour it into the blender to get finely grinded mixture. Then, pour back into the pan until they thicken a little bit. Slowly drizzle with fresh milk, use a spoon to stir slightly, then add seasoning depending on your taste.
- You can alternately change your weight loss diet with other soups, but make sure you have keep this diet at least 3-5 days to work.
- Use a soup instead of a meal, while still adding other foods such as fats and starches
- The protein limitation for a meal is 100 grams, if the soup has added meat, then you need to balance the protein to ensure that the calories do not exceed the threshold.
- Keep away from soft drinks and coffee
- Only use fresh fruits and veggies
Soup Recipes for Weight Gain
Miso soup is easy to make but its taste is very delicious with Japanese flavor. Sweet soup with mushrooms and green leafy vegetables, this will be the perfect appetizer or morning snack for the whole family.
- 2 pieces of seaweed
- 6 mushrooms
- 5 liter of water
- 100g of Japanese fish
- 1 piece of Young Tofu, cut into small pieces
- 5 tablespoons of miso sauce
- 200g of vegetables
- 2 scallion branches, sliced
Step 1: Soak the seaweed and mushroom in water to soften.
After softening, add 2.5 liters of water to the pot. Soak for about 1 hour more. Then cook in medium heat for about 20 minutes.
Add the fish to cook together. Then remove them, slice mushrooms into small pieces. Take advantage of that mushroom liquid to keep cooking the vegetables and mushrooms until they become softer.
Then add the miso sauce with the young tofu, stir and cook in 10 more minutes.
Magical Pumpkin Soup
- 1kg of pumpkin
- 1 onion
- 2 garlic cloves
- 15g of olive oil
- 1 liter of water
- 125ml of fresh cream
- Smoked meat, bread
– Peel and cut pumpkin into square pieces.
– Mix pumpkin with olive oil (or cooking oil) and salt.
Put pumpkin on a baking tray and bake at 200 degrees C in 30 minutes. If you do not have an oven, you can switch to step 4.
– Preheat the oven, add some cooking oil and minced garlic to add fragrance. Then, add pumpkin and onions, stir for a while and add the water.
– Grind the soup by a hand grinder in the pot or pour into the milling machine.
– Boil the soup on medium high heat until boiling, then reduce to low medium heat, cook for another 20 minutes.
Now, ready to serve.
Sweet Potato and Cheese Soup
- 350g of sweet potatoes
- 500ml of fresh milk
- 1 slice of cheese
- A little salt, pepper and parsley powder
Steam the sliced sweet potatoes or place them into a microwave in 5-6 minutes.
Add sweet potatoes and fresh milk into the blender, blend until it’s smooth.
Add the mixture into a pot, cook for a while.
Add the slices of cheese, a little salt and pepper on it, stir to combine and then turn off the oven.
Transfer the cheese sweet potato soup in the bowl, sprinkle with a little parsley flour and eat crispy toast.
- 100g of chicken breast
- 1 liter of water
- 1 tablespoon of corn starch
- 1 tablespoon of oyster sauce
- 5 cups of sweet corn
- ½ teaspoon of turmeric powder
- ½ teaspoon of sesame oil
- ½ teaspoon of salt
- 1 tablespoon of ground pepper
- ¼ cup of corn starch mixed with ½ cup of water
- 2 egg whites
- 1-2 stems of leaves
- 1 tablespoon of chopped cilantro
- Ground pepper
Marinate the small chopped chicken breast with 1 teaspoon of corn starch, 1 tablespoon of water and 1 teaspoon of oyster sauce.
Chopped 1/2 cup of corn seeds. Add minced corn and turmeric powder to the pot with 1 liter of water and cook. When the mixture is boiling, lower to medium heat, cover with the lid, cook in 10 more minutes.
Then, add the sesame oil, salt and whole corn seeds. Also, remember to increase the heat to boil it more quickly. Next, add the chicken breast, stir well.
Now, add ¼ cup of corn starch mixed with 1/2 cup of water, slowly stir so that the soup is thick but not sticky. However, if it’s too thick, you can add some water in or with thin mixture, you can add powder to it.
Finally put the egg white into the pot, stir fast and enjoy the dish with a lot of pepper and cilantro.
Soup Recipes for Vegan
- Fresh coconut: 1 unit
- Peas: 10 grams
- Carrots: 10 grams
- Mushrooms: 10 grams
- Baby corn: 10 grams
- Coconut: 5 grams
- Tofu: 50 grams
- Corn flour: 20 grams
- Cucumber: 5 grams
- Sesame oil, sweeteners, sugar and salt.
- Carrot and chili to decorate.
Soak the mushrooms in warm water for about 10 minutes. Then, remove them, rinse with cold water and mash them down.
Peel carrot, chop into itty-bitty pieces.
Clean the coconut meat, diced.
Add carrot, peas, mushrooms, coconut meat, baby corn and coconut milk into a pot, boil with water. After that, dip these vegetables into ice water to keep their color and crispness.
Now, add water to the pot, boil it up. Then, add carrots, coconut meat, peas, baby corn and young tofu. As the water boils again, lower the heat to medium small. Seasoning as desired.
Mix 20 grams of cornstarch with 20 milliliters of water, add the flour mixture to the soup, stirring evenly until the soup has steamed.
Pour the soup and ingredients into the coconut. Add some cilantro, pepper and sesame oil on top. Serve hot.
You can change the ingredients based on preferences.
If you do not process the ingredients immediately, you can put the vegetables in plastic bags, put in coolers or freeze in the refrigerator.
If you feel that cooking raw materials are time-consuming, you can directly add them into the coconut water for cooking. However, at this time, you have to let the soup boil 3-5 minutes to cook all the vegetables.
Because coconut milk is naturally sweet, you cannot sugar it more.
Coconut soup will be more aromatic and delicious if after pouring it into the coconut, you put it in the microwave (oven) for about 3 minutes.
– 300g of cabbage
– 1 carrot
– 100g of mushrooms
– 200g of mushrooms
– 100g of mushroom
– 1 corn
– 1 tablespoon of flour
– Vinegar, sesame oil
– Spices: salt, MSG, soy sauce and cooking oil.
Step 1: Bring all the mushrooms soaked in warm water with some salt. After the mushroom hatches, wash them thoroughly to remove all the sand. You have to cut off their stalk before slicing them into small pieces.
With carrots, peel and wash. The same with cabbage: wash and chop into small pieces. Note that carrots have to be sliced more thinly because they take more time to cook.
About corn, clean and separate their seeds. With cilantro, wash and chop it into piece.
Step 2: Preheat your oven, heat a large frying pan with a little oil, add chili and minced garlic to add aroma. Then, add the mushrooms into the pan and some water. Boil it up! Next, add cabbage, carrots, corn, vegetarian and mushrooms into the pan.
Step 3: After all the ingredients are cooked, season with a little salt, sugar, monosodium glutamate and wedge seeds.
Step 4: Mix the flour with some water, stir to combine and then add to the pot. Remember that when pouring the powder, you have to use one hand to pour while the other constantly stir so that the powder does not lumps.
Step 5: Now you can add the mushrooms in and continue to simmer, when the soup is boiled, turn off the oven and add a teaspoon of vinegar and a teaspoon sesame oil stirred.
Finally, pour the soup in a bowl, sprinkle with onion and cilantro. Ready to serve.
- Dried seaweed: 50gr
- Vegetarian roll: 3 units
- Beans: 50gr
- Water: 1000ml
- Powder: 100gr
- Seasoning: vegetarian seasoning and sesame oil.
Soak the seaweed to soften them. Then, drain them out and cut into pieces. Next, shred the crab stick.
Boil the crab stick and seaweed with water. Then add in young tofu, keep boiling in 5 minutes.
Dilute the flour with a cup of water, slowly pour to the pan and stir to combine.
Turn off the oven, sprinkle with some sesame oil on the soup.
- Pumpkin: 500 gr
- Coconut milk: 50ml
- Powder: 1 tablespoon
- Seasoning: 1 tablespoon of sugar.
Peel pumpkin, remove the seeds, clean and steam.
Put the pumpkin into a food processor, grind with 100ml of water until it’s silky smooth
Preheat the oven, pour pumpkin into the pot, stir gently on low heat.
Dissolve the flour with 1/2 cup water and slowly pour it into the soup, stirring evenly to avoid the powder lumps.
Pumpkin is sweet, so you may not need to add extra sugar.
Divide pumpkin soup into bowls, sprinkle with coconut milk and enjoy.
Now, that’s the end of this article, have you picked your favorite recipes yet? For more delicious recipes, take a peek at these articles. I assure you it’s worth investing: