Description

This fat burning weight loss soup recipe offers two delicious and healthy variations: an oats soup and a pasta soup. Both are packed with nutritious vegetables, flavorful herbs, and spices that aid in metabolism boosting and promote satiety. Perfect for a light meal or detox, these soups are easy to prepare, low in calories, and rich in fiber and antioxidants.

Ingredients

Scale

Common Ingredients

2 tsp olive oil
2 cloves garlic, chopped
1 inch ginger, chopped
2 tbsp spring onion, chopped (plus extra for garnish)
½ onion, finely chopped
2 cups mixed vegetables (carrots, beans, capsicum, etc.)
4 cups water
½ tsp salt
½ tsp pepper powder
1 tsp mixed herbs
½ lemon

Oats Soup Ingredients

¾ cup oats

Pasta Soup Ingredients

¾ cup pasta (preferably whole wheat or any low-calorie variety)

Instructions

Prepare the base: In a large kadai or pot, heat 2 tsp olive oil over medium heat. Add the chopped garlic, ginger, and 2 tbsp spring onion. Sauté briefly until fragrant.
Sauté onions: Add the finely chopped half onion to the pot and cook until the onions shrink and turn translucent, enhancing their sweetness.
For oats soup – roast oats: Add ¾ cup oats to the pot and sauté for about a minute. This roasting step prevents the oats from becoming sticky and helps develop a nutty flavor.
Add vegetables and broth: Stir in 2 cups of mixed vegetables, 4 cups water, and ½ tsp salt. Mix well to combine all ingredients.
Cook oats soup: Bring the mixture to a boil and let it simmer for about 10 minutes, or until the oats and vegetables are tender.
Season and finish oats soup: Add ½ tsp pepper powder, 1 tsp mixed herbs, juice of ½ lemon, and 2 tbsp chopped spring onion. Stir well and remove from heat.
Serve oats soup: Ladle the soup into bowls and garnish with additional spring onion greens for fresh flavor and crunch.
For pasta soup – add pasta: Follow the initial sauté steps as above. Instead of adding oats, add 2 cups mixed vegetables, 4 cups water, ½ tsp salt, and ¾ cup pasta to the pot.
Cook pasta soup: Bring the mixture to a boil and simmer for 10 minutes or until the pasta is cooked al dente and vegetables are tender.
Season and finish pasta soup: Stir in ½ tsp pepper powder, 1 tsp mixed herbs, juice of ½ lemon, and 2 tbsp spring onion. Mix thoroughly and remove from heat.
Serve pasta soup: Dish out the soup and garnish with fresh spring onion greens to add brightness and texture.

Notes

Use a mix of your favorite vegetables such as carrots, beans, bell peppers, and zucchini for maximum nutrition and flavor.
Adjust the amount of salt and pepper to suit your taste preferences.
The lemon juice added at the end enhances the soup’s freshness and aids digestion.
For a gluten-free version, substitute pasta with gluten-free alternatives or use only the oats soup version.
To make the soup more filling, add cooked chicken or beans if not following a vegetarian diet.
Both soups can be stored in the refrigerator for up to 3 days; reheat gently before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Sautéing and Boiling
Cuisine: Fusion / Healthy

Nutrition

Serving Size: 1 bowl (approx. 250 ml)
Calories: 150 kcal
Sugar: 4 g
Sodium: 300 mg
Fat: 4.5 g
Saturated Fat: 0.6 g
Unsaturated Fat: 3.9 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: weight loss soup, fat burning soup, healthy soup recipe, oats soup, pasta soup, vegetable soup, low calorie meal, detox soup