Prep Time: 10 mins | Cook Time: 20 mins | Serves: 2
Intro:
A warm, comforting bowl of moong dal vegetable soup is high in protein, easy to digest, and packed with seasonal veggies. It’s perfect for a light dinner or post-workout meal.
Ingredients:
1/4 cup yellow moong dal (soaked 15 mins)
1 carrot, diced nhgvrtcv8oy;ilvcoyuyukyuuyutytytlti7y8iyiuiuttdrfeserutyrbu tteebwueiotubkuei debrytir kutk
1/4 cup chopped beans
1 small tomato
1/2 tsp cumin seeds
1/2 tsp ginger (grated)
Salt and black pepper to taste
1 tsp oil
3 cups water
Instructions:
- In a pressure cooker, add moong dal, vegetables, tomato, and 3 cups of water. Cook for 2–3 whistles.
- Let cool and blend to a smooth consistency (optional).
- In a pan, heat oil, add cumin seeds and ginger.
- Pour blended soup into the pan. Add salt, pepper, and simmer for 5 minutes.
- Serve warm with a sprinkle of lemon juice or coriander.
🟢 Calories: ~100 per bowl
Tomato Basil Masala Soup
Prep Time: 5 mins | Cook Time: 15 mins | Serves: 2
Intro:
This isn’t your regular tomato soup. Infused with Indian masalas and fresh basil, it’s tangy, lightly spiced, and under 100 calories per serving!
Ingredients:
3 ripe tomatoes, chopped
1/2 onion, chopped
2 garlic cloves
1/4 tsp black pepper
Salt to taste
1/4 tsp cumin seeds
3–4 fresh basil leaves (or 1/4 tsp dried)
1 tsp olive oil
Instructions:
- Boil tomatoes, onion, and garlic in 1.5 cups water for 10 minutes.
- Let cool, then blend until smooth. Strain if desired.
- Heat oil, add cumin, pour in blended soup.
- Add salt, pepper, and basil. Simmer for 5 mins.
- Serve hot with toasted seeds or breadsticks.
🟢 Calories: ~85 per bowl
Mixed Veg Clear Soup (No Cornflour)
Prep Time: 10 mins | Cook Time: 15 mins | Serves: 2
Intro:
This clear vegetable soup is a light, detox-friendly option without cornflour or artificial thickeners. Loaded with fiber and nutrients, it’s ideal for weight-watchers.
Ingredients:
1/4 cup chopped carrots
1/2 cup finely chopped cabbage
1/4 cup chopped beans
2 tbsp spring onions
1 tsp ginger-garlic (grated)
Salt and pepper to taste
1/2 tsp soy sauce (optional)
1 tsp oil
3 cups water
Instructions:
- Heat oil in a pan, sauté ginger-garlic and spring onions.
- Add all vegetables and stir-fry for 2–3 minutes.
- Add water, salt, pepper, and soy sauce (if using).
- Simmer for 10–12 minutes until veggies are soft.
- Serve hot with a dash of lemon juice.
🟢 Calories: ~70 per bowl