Introduction Story
When Lina Vexley first began her weight-loss journey, she often felt overwhelmed by complicated diets and strict routines. What truly changed things for her was discovering the power of simple, nourishing soups. One cold evening, she blended together vegetables she had on hand—carrots, onions, chickpeas, and spices—and created a bowl of warmth that was both satisfying and low in calories. That moment inspired her to explore more healthy soups that fuel the body without feeling restrictive. Over time, her creations became staples in her kitchen, helping her stay full, energized, and excited about healthy eating. This recipe is inspired by her story.
Healthy Soup Recipe for Weight Loss
Equipment
- Large Pot
- Blender
Ingredients
Soup Base
- 1 onion chopped
- 2 carrots chopped
- 2 cups vegetable broth low sodium
- 1 cup chickpeas cooked
- 1 tsp cumin
- 1/2 tsp black pepper
- salt to taste
Toppings
- pumpkin seeds optional
- fresh parsley optional
Instructions
- Sauté onions and carrots in a pot for 5 minutes until softened.
- Add chickpeas, broth, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Blend the soup until smooth, leaving some texture if desired.
- Serve topped with pumpkin seeds and parsley.
Notes
Nutrition
How to Make This Healthy Soup (300 Words)
This healthy weight-loss soup is incredibly simple to make and offers a vibrant balance of nutrients that keep you full while supporting steady energy levels. Begin by warming a large pot over medium heat. Add a splash of olive oil if desired, then toss in the chopped onions and carrots. Sauté them for about five minutes until they soften and release their natural sweetness. This base creates a rich flavor foundation for your soup without needing heavy ingredients.
Next, add the chickpeas—an excellent source of plant-based protein and fiber. Pour in the low-sodium vegetable broth to keep the soup light yet nourishing. Sprinkle in cumin for warmth and depth, followed by black pepper and salt to taste. Bring everything to a gentle boil, letting the flavors meld together.
Once it reaches a boil, reduce the heat and simmer for about fifteen minutes. This step allows the vegetables to fully soften and the chickpeas to absorb the seasoning. When the cooking time is up, you can choose the consistency you prefer. For a thicker, creamier soup, blend the mixture entirely. For added texture, pulse it lightly or blend only half the pot and mix it back in.
Return the soup to the pot if blended separately, and give it a quick stir. Ladle it into bowls and finish with your favorite toppings—pumpkin seeds add crunch and healthy fats, while fresh parsley brings brightness and freshness. You can also drizzle a tiny bit of yogurt for creaminess without adding many calories.
This soup is meal-prep friendly, stores well in the refrigerator for up to four days, and tastes even better the next day. It’s a perfect addition to your weight-loss menu because it’s satisfying, flavorful, low-calorie, and incredibly easy to make.
Conclusion (100 Words)
Healthy soups are an excellent way to enjoy satisfying meals while supporting weight-loss goals. This simple recipe is rich in fiber, plant-based protein, and nourishing vegetables—all blended into a warm, comforting bowl. Inspired by Lina Vexley’s journey, this dish proves that nutritious food doesn’t have to be complicated or bland. With minimal ingredients and easy steps, you can prepare a delicious soup that keeps you full, energized, and motivated. Whether enjoyed for lunch or dinner, this soup is a wholesome option that fits perfectly into a balanced, health-focused lifestyle.