Weight loss diet: Try these 6 healthy soups to lose weight easily in monsoon

Healthy soups for monsoon: Try this Mushroom-mint soup to stick to your weight loss goals in monsoon (Image: Canva)

Come monsoon, the weather invites you to indulge in warm soups that not only soothe your throats but also nourishes your body and keeps your weight in check. These comforting bowls of goodness are both delicious and  packed with nutrients.

During the monsoon season, soups provide essential fluids while keeping you hydrated in increased humidity. Soups made with vegetables, lean proteins, and herbs are nutrient-dense, offering vitamins, minerals, and antioxidants that support immune function. The warm liquids stimulate digestion and can ease digestive discomfort, making soups a gentle choice for the stomach. Plus, their high water content and fibre-rich ingredients promote satiety, helping you feel full with fewer calories.

Here are a few soup recipes that are worth giving a sip:

Broccoli-almond soup: Combine fibre-rich broccoli with the health benefits of almonds. Sauté onions and garlic until golden, then add chopped broccoli and cook until tender. Pour in vegetable broth and simmer until flavours meld. Blend until smooth, then stir in a touch of almond milk. Season with salt and pepper to taste.

Corn soup: Sauté onions and garlic in butter until fragrant. Add fresh or frozen corn kernels and cook until softened. Pour in vegetable or chicken broth and simmer until corn is tender. Blend half of the soup until smooth, then return to the pot. Season with salt and pepper, and garnish with fresh herbs if desired.

Tomato basil soup: Sauté onions and garlic in olive oil until translucent. Add chopped tomatoes and cook until softened. Pour in vegetable broth and simmer for 15-20 minutes. Blend until smooth, then stir in chopped fresh basil. Season with salt and pepper to taste.

Mint soup: Add fresh mint leaves in olive oil and cook briefly. Pour in vegetable broth and simmer for 10-15 minutes. Blend until smooth, then season with salt, pepper, and a squeeze of lemon juice.

Lentil soup: Cook red lentils until tender. In a separate pan, temper mustard seeds, cumin seeds, curry leaves, and dried red chilies in ghee or oil. Add chopped tomatoes, tamarind paste, and rasam powder. Combine with cooked lentils, simmer for a few minutes, and garnish with cilantro.

Lemon-corn soup: Sauté minced ginger in olive oil until fragrant. Add fresh or frozen corn kernels and cook until tender. Pour in vegetable broth and simmer until flavours meld. Stir in lemon juice, zest, and season with salt and pepper.

Mushroom-mint soup: Sauté sliced mushrooms until browned. Add chopped onions and garlic, cook until softened. Pour in vegetable broth and simmer until mushrooms are tender. Blend until smooth, then stir in chopped fresh mint leaves. Season with salt and pepper to taste.