If you like soups that feel like a full meal without being heavy, this lemongrass chicken with coconut soup  should be next on your list.

This is a very easy soup to fall in love with, and if you like Thai flavours, this recipe is a no-brainer. Lemongrass and coconut broth do most of the work, the chicken stays tender, and the whole thing tastes incredibly special. It’s warm, fragrant, and exactly the kind of soup you want to eat when it’s chilly outside.

If you’re someone who enjoys a simple, brothy soup that feels complete on its own, this soup will be your next best friend. You just make it, sit down, and enjoy a really good bowl of soup that feels like exactly what you wanted.

Ingredients for Lemongrass Chicken in Coconut Soup

• Chicken: Boneless chicken thighs work best as they stay tender, juicy, and flavourful. 
• Aromatics: Lemongrass, ginger, garlic, green chillies, spring onion whites, and kaffir lime leaves form the base of the soup and give it that unmistakable Thai-style fragrance.
• Seasoning & Marinade: Soy sauce, red chilli sauce, chilli flakes, pepper, honey, lemon juice, oyster sauce, and a touch of chilli oil add depth, gentle heat, and balance to the chicken.
• Broth: Water and coconut milk come together to create a light, flavourful coconut broth that’s super rich in flavour. 
• Cooking Fat: A neutral oil like peanut, canola, sunflower, rice bran, etc. is used to roast the chicken.
• For Serving: Steamed rice makes the soup filling and turns it into a complete one-bowl meal, finished with spring onion greens for freshness.

Richa’s Top Tips

• Use chicken thighs if you can: They stay juicier than breast meat and hold up better in the soup without drying out.
• Don’t rush the flavour base: Let the lemongrass, ginger, and chillies warm gently in the oil so the broth picks up flavour without turning sharp.
• Keep the broth balanced: Coconut milk should soften the flavours, not overpower them, so avoid boiling the soup hard once it’s added.
• Assemble just before serving: Add the rice and pour the hot soup over it at the end to keep the texture right and the bowl feeling fresh.

Frequently Asked Questions

Storage Tips

• In the fridge: You can store the soup without rice in an airtight container for about 2 days. 
• Store rice separately: Keep the cooked rice separately so it doesn’t soak up the broth & turn mushy.
• Freezing: Freezing is not recommended, since coconut milk can split and go bad. 
• Reheating tip: If you want to reheat the soup, do it at on low heat and avoid boiling. Add rice first, then pour the hot soup over it just before serving.

Serving Ideas

This lemongrass chicken in coconut soup is meant to be enjoyed as a complete bowl on its own. But if you want to add something small on the side, you can:

• Cucumber salad: Cool, lightly sweet-sour, and crisp. It balances the warmth of the soup really well and keeps the meal feeling fresh.
• Grilled chicken or tofu skewers: Lightly marinated and grilled, these work well if you’re serving the soup as part of a bigger table.
• With Vegetable Spring Rolls or Egg Rolls: Something crisp on the side adds contrast and makes the meal feel more complete without much extra effort.

Customisation Ideas

• Swap rice for noodles: Turn this into a noodle soup by replacing the rice with cooked rice noodles, egg noodles, or flat wheat noodles. The coconut broth works just as well with noodles and gives the soup a completely different feel.
• Use prawns instead of chicken: Replace the chicken with prawns and skip the marination. Add the prawns directly to the simmering coconut broth and cook just until they turn pink. The lemongrass and coconut pair really well with seafood and make the soup lighter

With colder days around, this lemongrass chicken in coconut soup is a really nice one to have in your rotation. If you end up making it, do share it with me on Instagram  @my_foodstory. I always love seeing these recipes come to life in your kitchens. 

Watch Lemongrass Chicken in Coconut Soup Recipe Video

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Lemongrass Chicken with Coconut Soup

If you like soups that feel like a full meal without being heavy, this lemongrass chicken with coconut soup should be next on your list.

Course Main Course, Soups

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 398kcal

Author Richa

Ingredients

Marination

• 250 gms boneless chicken thighs
• ¼ teaspoon pepper crushed
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 4 roots lemon grass grated
• ½ teaspoon chilli oil
• 1 teaspoon soy sauce
• 1 teaspoon red chilli sauce
• ½ teaspoon lemon juice
• 1 teaspoon honey
• 1 teaspoon oyster sauce
• 1 teaspoon red chilli flakes

For broth

• 1 tablespoon sunflower or any neutral flavored oil
• ¾ cup onion petals
• 1 ½ inch ginger thinly sliced
• 3 green chillies slit
• ¼ cup + 2 tablespoons spring onion whites
• 4 kafir lime leaves
• 3 lemon grass roots crushed
• 3 lemon grass greens roughly chopped
• 4 ½ cups water
• 1 ½ cups coconut milk
• ¾ teaspoon salt
• 1 ½ teaspoons lemon juice

For serving

• 3-4 cups cooked rice
• 1-2 tablespoons Spring onion greens

Instructions

Chicken marination & roasting

• Add all the ingredients for marination to a bowl, give a good mix and marinate for 30 minutes. Heat oil in a pan, add chicken & roast on low flame for 5-6 minutes on each side. They should be cooked well and roasted to a golden brown. Transfer the chicken to a plate and set aside.
  250 gms boneless chicken thighs, ¼ teaspoon pepper, 1 teaspoon grated garlic, 1 teaspoon grated ginger, 4 roots lemon grass, ½ teaspoon chilli oil, 1 teaspoon soy sauce, 1 teaspoon red chilli sauce, ½ teaspoon lemon juice, 1 teaspoon honey, 1 teaspoon oyster sauce, 1 teaspoon red chilli flakes, 1 tablespoon sunflower or any neutral flavored oil

Making of broth

• To the same pan, add onion petals, ginger, green chillies and saute for 1-2 minutes. Add spring onions and saute on low for a few seconds till fragrant. Add lime leaves, lemon grass roots and greens, saute for a few seconds, add coconut milk, water, salt and cook for 10 minutes till the broth gets the flavour from the aromatics. Take off the heat, add lemon juice and mix well.
  ¾ cup onion petals, 1 ½ inch ginger, 3 green chillies, ¼ cup + 2 tablespoons spring onion whites, 4 kafir lime leaves, 3 lemon grass roots, 3 lemon grass greens, 4 ½ cups water, 1 ½ cups coconut milk, ¾ teaspoon salt, 1 ½ teaspoons lemon juice

Serving

• take rice in a serving bowl, place roasted chicken on top, add broth around the rice and serve.
  3-4 cups cooked rice, 1-2 tablespoons Spring onion greens

Video

Notes

1. Boneless chicken thighs are used in the recipe as they are tender & juicy which may be replaced with chicken breast.

Nutrition

Calories: 398kcal | Carbohydrates: 55g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 793mg | Potassium: 455mg | Fiber: 4g | Sugar: 6g | Vitamin A: 276IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Lemongrass Chicken with Coconut Soup appeared first on My Food Story.

If you are not pleased with the chilly winter, this high protein vegan tofu noodle soup might change your mind after you try this! The warm, savory and fulfilling tofu noodle soup is the best of winter that you can pamper yourself with!

In my quest to find light dinners, soups & stews are on top of my list of preferred dishes and I keep hunting for hearty soup recipes which are not only delicious but also season-appropriate!

Hence comes my high protein vegan tofu noodle soup which is only the perfect 10 on 10 soup in itself but also the most relevant soup for the season!

Winter doesn’t mean boring & bland soups which only warm you up with the hot broth; the winter special soups must also be hearty, filling and work as one-pot meals!

Which is exactly what my tofu noodle soup does!

What is Vegan Tofu Noodle Soup?

This high protein tofu noodle soup is a vegan dish made with all plant-based ingredients while being high in protein from the best source of plant-based protein that is none other than tofu!

The broth of the tofu noodle soup is light yet filling with a savory & umami-rich flavor. I made the broth of my soup lightly creamy by adding coconut milk as we love its flavor.

This tofu noodle soup is also packed with winter fresh veggies which makes it a one-pot meal giving you the best of both worlds - good protein and loads of fiber!

The post High Protein Vegan Tofu Noodle Soup | Super-Comforting Vegan Soup For Winter first appeared on Flavor Quotient.

Lentil Soup Recipe (Mediterranean Style)

Lentil soup is a hearty, nutritious soup made primarily from lentils and vegetables. It is widely prepared across different cuisines, such as Mediterranean, Middle Eastern, and South Asian. Lentil soup is high in plant-based protein and fiber, making it a satisfying and nourishing meal. The flavor typically comes from a base of vegetables, aromatics, herbs, and...

READ: Lentil Soup Recipe (Mediterranean Style)

This drumstick soup is light, nourishing, and deeply comforting. Made from a mix of drumstick and lentils, it’s the kind of recipe that feels both restorative and familiar, and will make even a non-drumstick person reach for seconds.

I have a tried a lot of variations of this drumstick soup, but somehow most of them fell short of that beautiful, earthy flavors of drumstick. They were either too watery or too garlick-y; almost like those soups were trying hard to eliminate any drumstick flavor. But this one’s different – it’s warming, nourishing, incredibly delicious, while still holding onto the flavor of it’s main ingredient – drumsticks or moringa, or Murungakkai.

What I love most about this soup is how gently it comes together. You cook everything down, extract all the goodness from the drumsticks, strain it smooth, and suddenly you have this beautiful, peppery broth that tastes far more thoughtful than the effort it takes. It’s the kind of food I’d make for a friend who’s under the weather, or for myself on a quiet evening when I want something simple, wholesome, and comforting in a bowl.

Drumstick Soup Ingredients

Drumstick: The star ingredient; cooked and ground to extract the nutrients and flavour

Moong dal: Adds body, creaminess, and an added layer of nutrition and flavor to the moringa soup

Aromatics: Garlic, curry leaves, onions, and tomatoes build flavor, aroma, and make the foundation of this soup

Spices and seasonings: This soup that’s lightly tempered with jeera, and seasoned with salt and pepper powder to keep it light and hearty

Coriander leaves: Used as a garnish to add a little freshness

Frequently Asked Questions

Richa’s Top Tips

• Soak the moong dal to ensure it cooks soft and blends smoothly into the soup.
• Cook drumsticks till just tender as overcooking can dull the flavour.
• Strain thoroughly after grinding to get a smooth, fibre-free soup.
• Let the soup rest covered for a few minutes before serving so flavours settle.

Storage Ideas

• Refrigeration: This flavors of this murungakkai soup stay fresh in the fridge for up to a day when stored in an airtight container.
• Separate the garnish: If possible, store the cooked drumstick pieces for garnish separately and add them only while serving.
• Reheating: Reheat gently on low heat, stirring occasionally. Avoid a rolling boil to preserve the delicate flavour.
• Consistency adjustment: The soup may thicken slightly as it rests. If that happens, adding a little hot water while reheating will help bring it back to the desired consistency.

Serving Ideas

• Serve hot as a light meal or starter, especially during cooler weather.
• Pair with steamed rice and a drizzle of ghee for a simple, nourishing lunch.
• Crusty garlic bread also makes for an excellent side with this drumstick soup.

Customisation Ideas

• Add a pinch of turmeric while cooking for extra warmth and colour.
• Swap pepper with crushed black peppercorns for a more rustic texture.
• Stir in a little coconut milk for a richer, creamier version.
• Make it thinner and sip-able by adding more hot water while reheating.

This drumstick soup is simple, thoughtful cooking featuring minimal ingredients, gentle spices, and maximum comfort. It’s the kind of recipe you return to when your body asks for warmth and nourishment, without fuss or heaviness.

You need to try this recipe at least once this winter, and then I promise you will keep coming back to it. If you make this, don’t forget to DM me pictures of your recreations over on my IG @my_foodstory. It’s always so nice to see you guys trying my recipes.

Watch Drumstick Soup Recipe Video

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Drumstick Soup | Moringa Soup

Gently spiced, naturally thick, yet super light and nourishing, this drumstick soup is deeply comforting and feels both restorative and familiar at once.

Course Snacks & Appetisers, Soups

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 2 teaspoons groundnut or any neutral flavored oil
• ½ teaspoon jeera
• 4 garlic cloves
• ½ cup curry leaves
• ½ cup sliced onions
• ½ cup sliced tomatoes
• ½ teaspoon salt
• 4 drumsticks cut into 2 ½ inch long pieces, 230 grams
• 2 tablespoons moong dal soaked for 30 minutes
• 3 ½ cups water
• ½ teaspoon pepper ground
• 1 drumstick cut into 2 ½ inch long pieces, for garnish (optional)
• 2 sprigs of coriander leaves

Instructions

• Heat oil in a pressure cooker, add jeera & once it crackles, add garlic cloves and saute on medium for a few seconds till fragrant.
  2 teaspoons groundnut or any neutral flavored oil, ½ teaspoon jeera, 4 garlic cloves
• Add curry leaves, sliced onions & saute for 2 minutes on low till fragrant.
  ½ cup curry leaves, ½ cup sliced onions
• Add tomatoes, salt and cook for 2-3 minutes on low till they soften a bit. Add drumsticks and saute for a few seconds. Add soaked moong dal, 2 ½ cups of water and close the lid of the pressure cooker. After the first whistle, cook for 10 minutes and let it depressurise by itself.
  ½ cup sliced tomatoes, ½ teaspoon salt, 4 drumsticks, 2 tablespoons moong dal, 3 ½ cups water
• Add 1 cup of water to a pot, add the drumstick pieces for garnish and cook for 3-4 minutes just until tender and set aside.
  3 ½ cups water, 1 drumstick
• Open the cooker. Add the drumsticks & aromatics to a mixer grinder and grind to extract the pulp. Pour in a strainer and separate the fibre & other solids from the pulp. Transfer the drumstick pulp to a pot, add pepper powder and boil for 1-2 minutes. Take off the heat, add 2 sprigs of coriander leaves and keep covered until serving.
  ½ teaspoon pepper, 2 sprigs of coriander leaves
• To serve, add 2-3 cooked drumstick pieces to a bowl, add the soup & serve hot.

Video

Nutrition

Calories: 244kcal | Carbohydrates: 14g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 87mg | Sodium: 405mg | Potassium: 309mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2522IU | Vitamin C: 1188mg | Calcium: 280mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Drumstick Soup (Moringa Soup) appeared first on My Food Story.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Mushroom Barley Soup Recipe

Mushroom Barley Soup is a hearty one pot soup made with pearl barley, mushrooms and a few basic vegetables. It has a mild earthy and umami taste with a soft chew from the barley and a gentle tang from the tomatoes. The soup thickens naturally as the barley cooks, so you get a warm, comforting...

READ: Mushroom Barley Soup Recipe

Easy Vegetable Soup recipes for the nights when I want a big cozy bowl of homemade vegetable soup that’s healthy, full of flavor, and doesn’t keep me in the kitchen for hours. This vegetable soup recipe in Instant Pot is exactly that. This one pot, weeknight meal is made with simple pantry ingredients, lots of colorful veggies, and a bright finish of herbs and lemon and fits perfectly into a weight loss meal plan.

As a nutritionist and recipe developer, I love that this hearty vegetable soup recipe is loaded with fiber, antioxidants, and feel good veggies but still tastes like comfort food.

You can keep it light and brothy, or turn it into a high protein vegetable soup by adding beans or lentils. It’s easy vegetable soup for weight loss is perfect for meal prep, cozy dinners, or a “reset” meal after a heavy weekend.

I have also given here vegetable soup variations, storage tips, and FAQs in this post so you can customize it to what you have in your fridge or freezer.

Why You’ll Love This Healthy Vegetable Soup

• Easy & one pot Soup: Everything simmers in a single pot on the stovetop. There’s a bit of chopping, but no complicated steps.
• Healthy & nourishing: Packed with vegetables, fiber and (if you add beans) plant-based protein. It’s naturally vegetarian, and easily vegan and gluten-free.
• Customizable: Use fresh or frozen vegetables, swap in what you have on hand, or add beans, lentils, pasta, or rice.
• Meal-prep friendly: This vegetable soup tastes even better the next day, and it freezes beautifully.
• Family-friendly: Mild flavors with lots of room to adjust seasoning, spice, and toppings for each bowl.

If you love cozy, veggie packed bowls, don’t miss my Homemade Tomato Soup it is just as easy and meal-prep friendly.

Nutritionist note: A bowl of this soup without add-ins can be a light meal on its own, or you can pair it with whole grain bread, grilled cheese, or a side salad for a more filling dinner.

Vegetable Soup Recipe Ingredients

This classic vegetable soup a mix of basic vegetables like carrots, peas, sweet corn, potatoes, celery ,green beans etc. You don’t need anything fancy just , a good broth, and a few smart flavor boosters.

Vegetables for the Vegetable Soup

Feel free to swap based on what you have, but here’s a great base mix:

• Onion: yellow or white; forms the flavor foundation.
• Carrots: add sweetness and color.
• Celery: adds depth and that classic soup flavor.
• Potatoes: Yukon gold or red potatoes hold shape nicely and make the soup hearty.
• Green beans: fresh or frozen; add texture.
• Peas & corn: usually added at the end; I often use frozen peas and corn. Sometimes I substitute peas for edamame.
• Leafy greens: baby spinach, kale, or Swiss chard can be added for extra nutrients.

You can also add:

• Zucchini or yellow squash
• Bell pepper
• Cabbage
• Mushrooms

Flavor Base

This soup base is packed with flavor without cream or butter:

• Olive oil: for sautéing; you can use avocado oil or another neutral oil.
• Garlic: fresh cloves, finely chopped or garlic powder.
• Tomato paste: adds umami and richness; cooking it briefly makes a big difference.
• Diced tomatoes: You can use fresh tomatoes (mix of cherry tomatoes and roma tomatoes. If you want to make vegetable soup using canned tomatoes, the canned fire-roasted tomatoes are fantastic here.
• Herbs: dried oregano, thyme, and rosemary are classic.
• Spices: black pepper, red pepper flakes or paprika (optional for a gentle kick).

Broth & Seasoning

• Vegetable broth: choose a good-quality, low-sodium broth so you can control the salt.
• Salt & pepper: season in layers as you cook; don’t wait until the end.
• Fresh herbs to finish: parsley or fresh thyme makes it feel fresh and “restaurant-y.”

Nutritionist Tip

If you want to boost the protein and make the soup more filling, add:

• Cooked beans (cannellini, chickpeas, kidney beans) or
• Cooked lentils

This will keep you full for longer and make the soup a complete, satisfying meal without feeling heavy.

How to Make Vegetable Soup Step by Step

This easy vegetable soup comes together in about 45 minutes, most of which is hands off simmering.

• Sauté the aromatics
  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Add chopped onion, carrots, and celery with a pinch of salt.
  3. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
• Build the flavor base
  1. Stir in the garlic powder and Salt and herbs.
  2. Cook for 1–2 minutes, stirring constantly.

• Add potatoes, tomatoes & broth
  1. Add diced potatoes, diced tomatoes (with their juices), pea/edamame and corn along with vegetable broth. Add in tomato paste
  2. Stir, bring to a gentle boil, then reduce to a simmer.
  3. Simmer for about 15–20 minutes, or until the potatoes are just tender.
  4. Add green beans, frozen peas, and corn (and any other soft vegetables you’re using).
  5. Simmer for another 5–10 minutes, until all the vegetables are cooked but not mushy.

• Finish with greens & lemon
  1. Turn off the heat, add lemon juice or a splash of vinegar, and adjust salt and pepper to taste.
• Serve
  1. Ladle into bowls and top with fresh herbs.
  2. Drizzle with a little olive oil or a sprinkle of grated cheese if you like, and serve hot.

Instant Pot Vegetable Soup (Variation)

1. First, add some olive oil in instant pot or pressure cooker.
2. Add chopped onion, celery, carrot, beans Sauté for 3–4 minutes till the veggies start to soften but still look bright and fresh. Use the sauté function.
3. Now season: add salt, Garlic powder, black pepper, oregano.
4. Add mIx chopped tomatoes, Potatoes, edamame, corn, 
5. cook them for a few seconds so it loses that raw taste. Add in red chilli powder or paprika It’s optional though.
6. Next, pour in your vegetable broth and give everything a good stir.
7. Add Tomato paste mix it in, then cover with lid and pressure cook it on soup mode in IP set it for 15min.

That’s it! Your garden vegetable soup is ready, It’s low in carlories, high in volume and super satisfying.

You can store it in the fridge for up to 3 days or freeze in single portions so a healthy bowl is always ready when cravings hit.

Slow Cooker Vegetable Soup

• Sauté onions, carrots, celery, garlic, and tomato paste on the stovetop for best flavor.
• Transfer to a slow cooker along with potatoes, tomatoes, herbs, bay leaf, and broth.
• Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the potatoes are tender.
• Stir in green beans, peas, corn, and greens for the last 30–45 minutes of cooking.
• Finish with lemon, taste and adjust seasoning.

Variations & Add-Ins

This is where you can customize your vegetable soup recipe depending on your goals and soup ingredients in your kitchen.

High Protein Vegetable Soup

To turn this into a more filling, high-protein meal:

• Add 2 cups cooked beans (cannellini, chickpeas, kidney beans, or black beans).
• Or stir in 1–1½ cups cooked lentils.
• You can also stir in some cooked quinoa near the end for extra protein and texture.

Nutritionist tip: If you add beans or lentils, reduce the potatoes slightly to balance the carbs while keeping the soup hearty.

Low Carb Vegetable Soup

To make this soup lower in carbs:

• Swap potatoes with chopped cauliflower florets.
• Use extra non starchy veggies like zucchini, mushrooms, and green beans.
• Keep the same herb and broth base for flavor.

Make It Vegan & Gluten-Free

• This soup is naturally vegan if you use vegetable broth and don’t add any dairy toppings like cheese.
• It’s also gluten-free as long as your broth is labeled gluten-free and you don’t serve it with regular pasta or bread.

Add Grains or Pasta

• Stir in cooked pasta, rice, barley, or quinoa during the last few minutes of cooking or directly into individual bowls.
• If you add grains directly to the pot, keep in mind they will soak up broth as the soup sits add a splash of extra broth when reheating.

Storage, Freezing & Reheating

I often make a double batch of this vegetable soup on Sundays along with one more batch of meal prep-friendly soups so weekday lunches are fully sorted

Fridge:

• Let the soup cool to room temperature.
• Store in airtight containers in the refrigerator for up to 4 days.
• The flavors often deepen on day 2 and 3.

Freezer:

• Portion into freezer safe containers or bags, leaving some space at the top for expansion.
• Freeze for up to 3 months.
• Label with the date and variation

Reheating:

• Reheat gently on the stovetop over low medium heat, adding a splash of water or broth as needed.
• You can also reheat in the microwave in short bursts, stirring in between.
• If you added pasta or grains, they may absorb extra broth; just top up with more liquid and adjust seasoning.

What to Serve with Vegetable Soup

This vegetable soup recipe pairs well with:

• Whole grain bread, garlic bread, or crusty baguette
• Grilled cheese or a simple cheese toast
• A green salad or a basic side salad with a light vinaigrette
• Roasted vegetables or baked potatoes if you want a more substantial meal

You can also set up a little topping bar with:

• Freshly grated Parmesan (if not vegan)
• Red pepper flakes
• Fresh herbs
• A drizzle of olive oil or chili oil
• Lemon wedges

Frequently Asked Questions

More Healthy Soup Recipes

Here you’ll add internal links to your own soup recipes. Use descriptive anchor text:

• Dumpling Soup Recipe – 15 Minutes
• Weight Watchers Zero Point Soup– Vegetable Soup for Weight loss
• Broccoli Cheese Soup
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup – Palak Soup

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Best Healthy Vegetable Soup (Easy One-Pot)

This easy vegetable soup recipe is a one-pot, healthy, and flavorful dinner made with simple veggies, pantry staples, and a bright finish of lemon and fresh herbs. Naturally vegetarian, easily vegan and gluten-free, and perfect for meal prep.

Course Soup, soups stews

Cuisine American, continental

Keyword best vegetable soup, easy vegetable soup, healthy vegetable soup, high protein vegetable soup, homemade vegetable soup, vegan vegetable soup, vegetable soup, vegetable soup recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 128kcal

Ingredients

• 1 onion medium chopped
• 2 carrots sliced
• 2 celery stalks sliced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 small potatoes diced (about 2 cups)
• 14.5 oz tomatoes 400 g diced tomatoes, with juices
• 1 tsp oregano dried
• 1 tsp thyme dried
• 1 bay leaf
• 6 cups vegetable broth (low sodium)
• 1 cup green beans trimmed and chopped (fresh or frozen)

Instructions

• Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook for 5–7 minutes, until softened.
• Stir in the garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells sweet.
• Add the potatoes, diced tomatoes, oregano, thyme, bay leaf, and vegetable broth. Stir, bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are almost tender.
• Stir in the green beans, peas, and corn. Simmer for another 5–10 minutes, until all the vegetables are cooked through but not mushy.
• Add the spinach or kale and cook for 1–2 minutes, just until wilted. If you’re using beans or lentils, stir them in now and heat through.
• Remove the bay leaf. Stir in lemon juice, taste, and season with more salt, pepper, and red pepper flakes if you like.
• Serve hot, garnished with fresh herbs and an extra squeeze of lemon.

Video

Notes

1. For a thicker soup, mash some of the potatoes and vegetables in the pot or blend a small portion and stir it back in.
2. To make it low carb, replace potatoes with chopped cauliflower and add extra non-starchy veggies.
3. This soup keeps in the fridge for up to 4 days and freezes for up to 3 months.

Nutrition

Calories: 128kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 99mg | Potassium: 902mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6308IU | Vitamin C: 41mg | Calcium: 65mg | Iron: 2mg

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

This cabbage soup recipe for weight loss is a classic! Packed with fiber-rich vegetables, the fat-burning cabbage soup is light, satisfying, and perfect for meal prep. Whether you’ve heard about the 7-day cabbage soup diet recipe or you’re just looking for what goes in cabbage soup , this original cabbage soup diet recipe is wholesome, vegan, and incredibly flavorful.

This healthy, low-calorie soup meal keeps you full while supporting your weight loss goals. This hearty vegetable soup is packed with wholesome vegetables and bold flavors, perfect for lunch or dinner. This nutrition packed cabbage soup is also known as wonder soup.

Why You’ll Love This Weight Loss Cabbage Soup

• Low calorie & filling: Only around 100 calories per serving, making it the perfect detox cabbage soup.
• Vegan & gluten-free: A healthy vegetable soup that fits into most diets.
• Quick & easy: Made in under 30 minutes with simple ingredients.
• Meal prep friendly: Stores well in the fridge or freezer for busy days.
• Nutrient-Dense: Full of fiber, vitamins and minerals from fresh vegetables.
• Customizable: Make it spicy, add beans for protein, or keep it light for a weight loss soup recipe.

Ingredients Needed

• Olive Oil: Adds a light, healthy fat to sauté the vegetables.
• Onion, Carrots, and Celery: The holy trinity of soup bases for flavor and nutrition.
• Cabbage and Bell Peppers: Bulk up the soup with fiber and crunch.
• Tomatoes: Provide a tangy and slightly sweet base, or 1 can diced tomatoes
• Water: Helps create the perfect soup consistency.Or, 4 cups vegetable broth (low-sodium)
• Spices and Sauces: Mixed herbs, chili flakes, and optional chili sauces enhance the soup’s flavor profile.
• Fresh parsley or cilantro for garnish

Note: Full quantities are listed in the recipe card.

How to Make Cabbage Soup for Weight Loss

This easy cabbage diet soup recipe comes together in just a few simple steps:

• Sauté the aromatics: In a pressure cooker, Add olive oil and add chopped onions along with bay leaves. Saute the onion until the onions are softened. Add chopped tomatoes, carrots and celery, 1 cup of water and pressure cook for the 10 minutes.
• Add the cabbage: Stir in chopped cabbage and cook for 2 minutes.
• Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.

• Add 2 cups water and close the lid of the pressure cooker. Pressure cook on high and reduce the time to 5 Minute.
• After that allow it 5-7 minutes to cool down, open the lid after fully releasing the pressure. Your soup is ready!
• Serve: Garnish with fresh herbs and enjoy your fat burning soup hot.

Tips, Variations & Meal Prep

This cabbage soup recipe is versatile and easy to adapt to your diet:

• Add Protein: Mix in chickpeas, beans, tofu, or lean chicken for a heartier meal.
• Boost Vegetables: Try spinach, zucchini, bell peppers, or mushrooms for extra nutrients.
• Flavor Upgrades: Add a splash of soy sauce, lemon juice, or fresh herbs for a new twist.
• Diet-Friendly Swaps:
  • Keto: Reduce carrots and add zucchini or spinach.
  • Vegan: Stick with vegetable broth and plant-based proteins.
  • Gluten-Free: Ensure broth is gluten-free.
  • Paleo/Whole30: Use clean, additive-free broth and avoid legumes.

 Meal Prep Tip: This soup keeps well in the fridge for 3–4 days and can be frozen in single-serve portions for quick weight-loss friendly meals.

Substitutions You Can Make

• Oil: You can replace olive oil with avocado oil or skip it entirely for an oil-free version.
• Vegetables: Feel free to use zucchini, broccoli, or any leftover veggies you have on hand.
• Sauces: Skip chili sauces for a milder version or use soy sauce for an umami kick.
• Herbs and Spices: Experiment with fresh basil, thyme, or oregano if you prefer.

Cabbage Soup Diet – What You Should Know

The “Cabbage Soup Diet” is a popular 7-day low-calorie meal plan where cabbage soup is eaten daily along with specific food groups:

• Day 1: Unlimited cabbage soup + fruit (except bananas).
• Day 2: Soup + vegetables (avoid starchy ones).
• Day 3: Soup + fruits and vegetables.
• Day 4: Soup + bananas and skim milk.
• Day 5: Soup + lean protein (chicken/fish) + tomatoes.
• Day 6: Soup + protein + vegetables.
• Day 7: Soup + brown rice + vegetables + fruit juice.

Note: While some claim up to 10 lbs of weight loss in a week, I feel this plan is not nutritionally balanced so I use it only short-term. For long-term results, it is better to make cabbage soup as a healthy, low-calorie meal alongside balanced nutrition.

Health Benefits & Considerations of Cabbage Soup

Cabbage soup is naturally low in calories yet packed with fiber, vitamin C, vitamin K, and antioxidants, making it a light but filling option for weight loss. The high water and fiber content helps you feel full longer, which can reduce overall calorie intake.

However, the classic “Cabbage Soup Diet” is considered a short-term fad diet. Eating only cabbage soup for a week may result in quick weight loss, but it’s mostly water weight and can lead to nutrient deficiencies if followed too long. For sustainable results, enjoy this soup as part of a balanced meal plan alongside proteins, whole grains, and healthy fats.

Storing and Reheating

• Storing: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a pot over medium heat or in the microwave. Add a splash of water if it’s too thick.

FAQs about Cabbage Soup for Weight Loss

More Such Recipes

• Dumpling Soup Recipe – 15 Minutes
• Weight Watchers Zero Point Soup
• Broccoli Cheese Soup
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup – Palak Soup

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Cabbage Soup for Weight loss

Easy cabbage soup recipe for weight loss diet. Low-calorie, nutritious, vegan, gluten-free and perfect for a 7-days cabbage soup diet plan.

Course Appetizer, soups stews

Cuisine Indian, indian cuisine

Keyword cabbage soup, Low calorie soup, soup recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Calories 158kcal

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion chopped
• 2 carrots chopped
• 1/4 cups celery chopped
• 2 cups cabbage chopped
• 1/2 cup green bell pepper chopped
• 250 g Tomatoes
• 3 cups water
• 2 bay leaf
• 1 teaspoon Mixed herbs
• 1/2 teaspoon roasted red chilli flakes
• Salt to taste
• 1/2 teaspoon black pepper
• 1 tablespoon green chilli sauce optional
• 1 tablespoon Tablespoon red chilli sauce
• 1/2 teaspoon ceyanne pepper

Instructions

• For making Instant Pot weight loss soup, start the instant pot in saute mode. Add olive oil and add chopped onions.
• Saute the onion until the onions are softened.
• Add carrots and celery, cook for the few minutes.
• Add tomatoes and cook for few minutes.
• Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.
• Add green bell peppers, chopped cabbage stir everything together and combine.
• Add water and close the lid of the instant pot. Close the steam vent and use manual settings. Set the pressure to high and reduce the time to 5 Minute. 
• After that allow it 5-7 minutes to cool down and with the help of a long-handled spoon gently release the steam vent.
• Serve the vegetable soup hot

Video

Nutrition

Calories: 158kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 674mg | Potassium: 790mg | Fiber: 7g | Sugar: 12g | Vitamin A: 11507IU | Vitamin C: 81mg | Calcium: 94mg | Iron: 1mg

How grand the lunch menu is, a South Indian Thali without rasam is incomplete. Rasam, a soothing and refreshing staple food in Southern India. Hot rice with hot rasam topped with ghee is a dainty dish. The rasam served in Restaurants are always  tasty. The spice of pepper along with flavors of cumin, garlic topped up with tangy tomatoes and tamarind makes the rasam so mouth-watering. We can either mix the rasam with hot rice and consume or we can drink the rasam as a digestion aid after a heavy lunch or dinner. Most of us, especially Souther Indians make rasam as often as a daily basis. Still we all love to have rasam as a hotel style. In this recipe, you can see how to make rasam that tastes like served in restaurant.

Tips for making Hotel Style Rasam

1. Grinding tomato adds a nice flavor and adds quantity to the rasam. I have used 1 tomato for grinding and one chopped tomato directly to tamarind juice. You can grind both the tomatoes if you like.
2. Pepper, cumin, garlic and green chili are usually pounded using mortar and pestle. If you prefer grinding then grind these ingredients without adding water.
3. If you like, you can add a tsp of jaggery to the tamarind juice.
4. Usually dal is not added to rasam in restaurants as dal reduces the shelf life. But if we like, we can cook 2tbsp of toor dal and  add it to rasam before switching off.
5. Garlic is usually added in restaurant style rasam. But if you don’t want to add, you can exclude.

You may also want to try:

1. Kollu Rasam: Healthy, nutrition rich rasam! Kollu (Horsegram) is a diet friendly pulse. Kollu helps in weight loss. Hot and spicy kollu rasam is a treat to our taste buds!
2. Lemon Ginger Rasam, a tasty Rasam fully loaded with flavor of Lemon and Ginger. We don’t add tamarind, instead we use just Tomato and Lemon for the sourness for the Rasam. Quick and easy rasam and can be served with any stir-fry vegetable.
3. Nataraja Iyer Rasam –  From Chef Nataraja Iyer, this is another popular Rasam which are made in the Tamil Brahmin marriages
4. Pineapple Rasam – Unique and Tasty Rasam with dominant flavor of Pineapple

Recipe card for Hotel Style Rasam | Restaurant Style Rasam:

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Hotel Style Rasam Recipe | Restaurant Style Rasam

Rasam served in the restaurant has unique flavor and taste. The spice of pepper along with flavors of cumin, garlic topped up with tangy tomatoes and tamarind makes the rasam so mouth-watering. In this recipe we are attempting to make Restaurant style Rasam. Garlic is added for the flavor and taste. In case if you don't like Garlic, you can skip the same.

Course Rasam

Cuisine South Indian Recipes, Tamil Nadu Recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 63kcal

Author Sowmya Venkatachalam

Equipment

• 1 Sauce Pan
• 1 Heavy Bottomed Pan
• 1 Mixer Grinder

Ingredients

• 1 gooseberry size Tamarind 2 tsp tamarind paste
• 1 no Tomato
• 1½ tsp Salt
• ¼ tsp Asafoetida (Asafetida / Hing)
• Few Curry leaves
• 1 tbsp Coriander Leaves For Garnishing

For Grinding

• 3 nos Garlic cloves
• 1 tsp Pepper
• 1 tsp Cumin Seeds
• ¼ tsp Fenugreek
• 1 no Green Chili
• 1 no Tomato

For Tempering

• 2 tsp Ghee
• 1 tsp Mustard seeds
• ½ tsp Cumin Seeds

Instructions

Preparation

• Take tamarind in a bowl. Add 1 cup of hot water. Soak for 10 mins.
  1 gooseberry size Tamarind
• After 10 mins, squeeze the tamarind and extract the juice. Set the tamarind juice aside.

Grinding Process

• Take garlic cloves, pepper, cumin, fenugreek, green chili. Grind it or pound it with mortar and pestle. Set this aside.
  3 nos Garlic cloves, 1 tsp Pepper, 1 tsp Cumin Seeds, ¼ tsp Fenugreek, 1 no Green Chili
• Chop 1 tomato and grind it to paste.
  1 no Tomato

Making Rasam

• In a sauce pan, take tamarind juice, tomato puree, chopped tomato, ground spice paste, salt, curry leaves and hing. Stir well.
  1½ tsp Salt, Few Curry leaves, 1 no Tomato, ¼ tsp Asafoetida (Asafetida / Hing)
• Keep the sauce pan in the flame and allow it to boil for 10 mins in medium flame.
• When the raw smell of tamarind goes off, add 2 cups of water.Keep the rasam in low flame till a frothy layer forms on top. Switch off the flame

Tempering

• Heat ghee in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, give a mix. Switch off the flame
  1 tsp Mustard seeds, ½ tsp Cumin Seeds, 2 tsp Ghee
• Add this tempering to rasam.
• Finally garnish with coriander leaves and curry leaves.
  1 tbsp Coriander Leaves, Few Curry leaves

Video

Nutrition

Serving: 1Cup | Calories: 63kcal | Carbohydrates: 8.5g | Protein: 2g | Fat: 3g

INSTRUCTIONS WITH STEP BY STEP INSTRUCTIONS:

PREPARATION

• Take tamarind in a bowl. Add 1 cup of hot water. Soak for 10 mins.

• After 10 mins, squeeze the tamarind and extract the juice. Set the tamarind juice aside.

GRINDING PROCESS

• Take garlic cloves, pepper, cumin, fenugreek, green chili.

• Grind it or pound it with mortar and pestle. Set this aside.

• Chop 1 tomato and grind it to paste.

MAKING RASAM

• In a sauce pan, take tamarind juice, tomato puree, chopped tomato, ground spice paste, salt, curry leaves and hing. Stir well.

•  Keep the sauce pan in the flame and allow it to boil for 10 mins in medium flame.

• When the raw smell of tamarind goes off, add 2 cups of water.Keep the rasam in low flame till a frothy layer forms on top. Switch off the flame

TEMPERING

• Heat ghee in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, give a mix. Switch off the flame.

• Add this tempering to rasam. Finally garnish with coriander leaves and curry leaves.

• Delicious Hotel Style Rasam ready!

The post Hotel Style Rasam | Restaurant Style Rasam (with Garlic) appeared first on Subbus Kitchen.