Soup Recipes

Need an energizing, detoxifying meal to go along with your bikini shape-up plan? This blended green detox soup should be on the menu. The main stars, mustard greens and collard greens, are chock-full of nutrients that aid in flushing out toxins in the body, called glucosinolates, which are found in high amounts in mustard greens and collard greens. Both greens are also high in vitamins C and E, beta-carotene, and manganese, making this soup an important part of a nutritious diet. At just over 100 calories, it's high in carbs from the vegetables and has a decent amount of fiber and protein; pair it with these filling lunch ideas to stay satisfied.

Get the recipe here.

With Summer around the corner, now's the time to eat clean by making fresh, nutrient-packed vegetables the star. Greens like the spinach, asparagus, and chard in this refreshing soup will help flush out toxins, impart high-energy vitamins and minerals, and leave you feeling full of energy. The quinoa in this soup will also help you debloat while helping to keep you full and satisfied. Adding a generous pinch of cayenne helps rev up your metabolism as well. And since it's just under 100 calories per serving, you can eat as much as you'd like without any guilt.

Get the recipe after the break.

Savory, smooth, and hearty, traditional split pea soup is made with ham hocks to give it that signature salty flavor. But you can easily omit the meat and make the soup with celery and sweet potatoes for a delicious vegan twist. This soup only needs to simmer for a couple hours, and is less than 400 calories per bowl. It's also filled with protein, fiber, and vitamin A.

From Jenny Sugar, POPSUGAR Fitness

Vegan Split Pea and Sweet Potato Soup

Ingredients

1 pound (2 1/4 cups) green split peas
5 celery stalks, sliced
1 large sweet onion, chopped
1 large clove garlic, minced
6 cups vegetable broth
1 medium sweet potato, peeled and diced
Salt and pepper to taste

Directions

1. Wash and drain the peas, removing any stones.
2. Pour the peas, sliced celery, chopped onion, minced garlic and veggie broth in a big pot with the top on. Bring to a boil then lower to simmer, cracking the top open slightly.
3. Stir occasionally, cooking on low for two hours. Add the diced sweet potatoes and cook for another 20 to 30 minutes or until the peas are soft and the soup looks creamy. Season with salt and pepper and enjoy!

Makes six servings. Here's the nutritional info for one serving:

Source: Calorie Count

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Cheddar soups are known for being creamy and rich but also come with a lot of calories and saturated fat. For a lighter twist on this favorite, try our simple-to-make cheddar-cauliflower soup. It's easy to throw together on a weeknight, and even better as healthy leftovers for lunch the next day.

Cold weather calls for hot soup, so keep reading for this cheddar-cauliflower soup recipe.

Lentils are a great source of protein and also help lower cholesterol. Red lentils are high in fiber, which, in combination with the protein they provide, keep you feeling fuller for longer. Make this healthy spin on classic tomato soup for a light dinner that won't leave you going to bed hungry.

See the recipe after the break!

Even if you can't take a tropical vacation, you can bring a healthy taste of Jamaica to your kitchen. This roasted roots soup plays up the natural flavors of the produce and simmers it all in a coconut bath. If you like soups a little on the chunkier side — like chef Levi Roots and I both do — chop up all the vegetables as instructed. If you prefer a puree, toss all the ingredients (minus the bay leaf) in a food processor before the second-to-last step. Then continue as instructed to enjoy some warming island flavors.

From Levi Roots's Food for Friends

Roasted (Levi) Roots Soup

Ingredients

2 sweet potatoes, peeled and cut into 2-inch chunks
3 carrots, peeled and cut into 1.5-inch chunks
3 tomatoes, halved
2 red peppers, deseeded
2 red onions, quartered
2 tbsp olive oil
1.5 inches fresh root ginger, peeled and finely chopped
1 tbsp smoked paprika, plus extra for garnish
1 tsp ground cumin
1 can light coconut milk
3/4 cup water
1 bay leaf
Salt and black pepper

For garnish:

Chopped coriander
Lime wedge

Directions

1. Preheat the oven to 400°F. Toss the vegetables in the oil, and roast in pan for 40 minutes, until cooked, stirring halfway through.
2. Remove from the oven and allow to cool. Peel the skin from the peppers and tomatoes and discard. Chop the peppers.
3. Chop up the roasted roots, and put them in a saucepan with the remaining ingredients and 3/4 cup of water. Stir everything together.
4. Season with salt. Bring to boil, stirring, then reduce heat to a simmer. Let the flavors settle for 20 minutes.
5. Divide between 6 soup bowls, and sprinkle with a little smoked paprika, black pepper, and coriander on top.

Serves 6.

Source: Calorie Count

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