In this article we are going to provide you with some of the best healthy soup recipes that you can try today.

CABBAGE SOUP (Healthy Soup Recipe)

cabbage soup


  • 300 gm cabbage chopped
  • 1-2 medium onions, sliced
  • 1 celery stick
  • 2 inches of ginger, peeled and grated
  • 1 liter vegetable/water
  • ¼ tsp ground turmeric
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1 inch ginger- julienne
  • Lemon wedges
  • Salt and pepper to taste
  • Low fat cream and mint leaves for garnishing

How To Prepare Cabbage Soup

  1. Melt the butter, sauté the onion and ginger in a heavy bottomed pan. Add celery, cabbage, salt, turmeric and stock. Bring the soup to boil and simmer for 7-8 minutes till vegetables are tender.
  2. When it comes to room temperature, puree the soup; add ginger julienne and green chilies.
  3. Reheat the soup when ready to eat, Season to taste and add lemon juice.
  4. Serve garnished with cream lemon wedges and mint leaves
  5. Instead of mint leaves any other herb can be added. Herbs enhance color and aroma of soup.


lemon grass


  • 1 liter stock or water
  • 2 cups coconut milk
  • 5-6 lemon grass stalks
  • 1 inch ginger, peeled and thinly sliced
  • 20 black peppercorns, crushed
  • 1 cup mushrooms, halved
  • 50 gm baby corn cobs quartered or corn kernels
  • Small red bell pepper chopped in 1/4” pieces
  • 200 gm tofu cut in small cubes
  • 2 tbsp lemon juice
  • 2 green chilies, chopped
  • Salt as per taste
  • Sweet basil leaves or mint leave for garnishing.

How To Prepare 

  1. In a heavy-bottomed pan, boil lemon grass, peppercorns and ginger in stock or water. Let it simmer for 10 minutes. Strain the soup and return clear stock to the pan.
  2. Add mushrooms, corn, bell pepper, coconut milk and tofu. Simmer for 5-7 minutes.
  3. Add lemon juice, season to taste.
  4. Serve garnished with fresh basil or mint and chilies


tomato soup


  • 500 gm tomatoes, chopped
  • 2 carrots, roughly chopped
  • 1 medium sized onion, roughly chopped
  • 3-4 cloves of garlic
  • 2 bay leaves
  • 3-4 cloves
  • 2 tsp corn flour or roasted gram flour
  • 1tbsp sugar
  • 4 cups of water
  • 1tsp of olive oil
  • Salt and pepper to taste
  • Bread croutons and cream for garnish

How To Prepare

  • In a thick bottomed pan put bay leaves, cloves, onions, garlic, carrots and tomatoes, 4 cups of water and salt. Bring to the boil, simmer for about 10 minutes. Or pressures cook the vegetables for a whistle, Turn off the heat and let it come to room temperature.
  • Remove bay leaves and cloves, strain the soup and keep the liquid aside.
  • Puree the strained vegetables in a blender. Put the puree back into your soup pot, with the reserve liquid, and bring to boil.
  • Dissolve corn flour in 2 tbsp of water and add to the soup. Or add roasted gram flour.
  • Add salt and freshly ground pepper, sugar and let the soup simmer for a few minutes, to have desired consistency.
  • Serve hot with little cream on top and a few mint/coriander leaves and roasted croutons.


oreintal soup


  • 100 gm pock-choi, shredded
  • 2 Carrots, cut in slices (if carrots are thick, cut from the center length wise and then slice them)
  • 50 gm mushrooms, cut in thick slices
  • 3-4 leaves of spring onion cut in thin slices
  • 2’’ piece of ginger cut in thin slices
  • Bunch of lemon grass leaves
  • 1 liter vegetable stock
  • 1 tbsp soy sauce
  • 100 gm tofu or cottage cheese cut into cubes
  • Salt and pepper to taste

How To Prepare

  1. Put ginger and tied lemon grass leaves bunch in a pan with the stock or water, bring to the boil. Simmer on low flame for 5 minutes. Remove lemon grass leaves bunch
  2. Add rest of the vegetables, tofu, soy sauce and seasoning.
  3. Simmer for 3-4 minutes and serve hot.
  4. This soup should be made when you are ready to serve, so that vegetables taste fresh and crunchy.

another lemon soup recipe


  • 1 medium sized cauliflower, trimmed and roughly chopped into florets
  • 1-2 sticks of celery, chopped
  • 1 medium sized onion, chopped
  • 1 tbsp butter /olive oil
  • 1 liter vegetable stock or water
  • 2 tbsp coconut cream
  • 2 tbsp lemon juice
  • 2 tbsp sun flower seeds
  • Salt and freshly ground pepper to taste
  • Coriander leaves for garnishing

How To Prepare

  1. Melt butter or olive oil in a pan and sauté the onion and celery till the onions are translucent. Add cauliflower florets and vegetable stock or water. Boil for 10 minutes or till the cauliflower is tender. Or pressure cook for a whistle,
  2. Let the soup cool and blend into a smooth puree. Season to taste
  3. Reheat; add lemon juice and serve hot, garnished with cream, sun flower seeds, coriander leaves and a slice of lemon.

creamy mushroom soup


  • 200 gm mushrooms
  • 50 gm almond peeled
  • 1tbsp olive oil or butter
  • 1 onion – finely chopped
  • 1 tbsp flour
  • 1 liter vegetable stock or chicken stock
  • 4 cloves
  • 1 inch piece of cinnamon
  • 1 cup toned milk or soy milk
  • Salt and pepper to taste
  • For garnish—
  • 2 tbsp cream and 8-10 sliced almonds

How To Prepare

  1. Soak the mushrooms in salted boiling hot water for 5 minutes. Strain and chop
  2. Heat butter or oil in a heavy saucepan or soup pot. Add cloves and cinnamon and sauté for about a minute. Add onions and sauté till the onions turn translucent.
  3. Add mushrooms, almonds and flour to the onions and sauté for 1 minute on a low flame. Add stock and bring it to boil. Simmer for 5 minutes. Now let it cool.
  4. Remove the spices from the pot and make the puree in a blender. When you have a nice smooth soup, put it all back into the pot; add milk and season with salt and pepper. Put the pot back on the flame and let your wonderful creamy mushroom soup simmer for 2-3 minutes.
  5. If you find it thicker than you like, add some stock. Serve your soup with a few chopped mushroom, sliced almonds and a dash of cream.
  6. Peeled and sliced almonds as garnish give nutty flavor and add richness to the soup.


nut soup


  • 30 gm cashew nuts
  • 300 gm broccoli florets
  • 1 liter vegetable stock or water
  • 250 ml soy milk or toned milk
  • 1 inch cinnamon
  • Pinch of fresh nutmeg. Salt and pepper to taste

How To Prepare

  1. Slit cashew nuts length wise and roast in a pan till golden. Keep them aside.
  2. Take vegetable stock in a pot, add cinnamon and broccoli and simmer for 5 minutes.
  3. Let the soup cool, remove cinnamon and blend into a fine puree. Simmer the puree in a pan with milk. Adjust required consistency by adding stock. Add salt, pepper and nutmeg
  4. Serve hot, garnished with roasted cashew nuts.

I hope you enjoyed these healthy soup recipes and soon you will be tasting them. They taste so good!