50+ Nutritious January Low-Calorie Soup Recipes for Every Taste

January is the perfect time to enjoy comforting, nourishing soups that warm you from the inside out, especially after the indulgent holidays.

But if you’re looking to kickstart the year with healthier habits, incorporating low-calorie soups into your diet is a great way to enjoy satisfying meals without the guilt.

Packed with fresh vegetables, lean proteins, and hearty flavors, low-calorie soups are a nutritious way to fill up without overloading on calories.

In this blog, we’ll explore 50+ January low-calorie soup recipes that are not only delicious but also perfect for anyone looking to maintain or lose weight.

Whether you’re craving something hearty, light, or comforting, these recipes offer a variety of flavors to suit all tastes.

From vegetable-packed broths to creamy delights that don’t skimp on taste, these soups will help you stay on track with your health goals while keeping you warm and full all month long.

Get ready to discover your new favorite low-calorie soup recipe!

50+ Nutritious January Low-Calorie Soup Recipes for Every Taste

Incorporating low-calorie soups into your January meal plan is an easy and flavorful way to stay healthy during the colder months. These soups are full of nutrients, helping you stay satisfied without compromising your diet.

Plus, they’re incredibly versatile, offering options for everyone—from vegan and gluten-free to protein-packed variations.

By focusing on fresh ingredients, herbs, and spices, you can create a variety of soups that will delight your taste buds without the excess calories.

So, whether you’re looking to warm up after a cold day, start your year with a lighter meal, or just want to try something new, these 50+ January low-calorie soup recipes are sure to keep you satisfied and on track.

Take the opportunity to experiment with different flavors and ingredients, and enjoy the comfort of a wholesome, nutritious bowl of soup all month long!

Zucchini and Spinach Soup

This light and refreshing soup is perfect for January, when you’re craving something nutritious and low-calorie. Packed with vegetables like zucchini and spinach, it’s rich in fiber, vitamins, and antioxidants. The combination of aromatic garlic and a touch of lemon brightens up the flavors, making it both satisfying and healthy. With only around 100 calories per serving, this soup makes a perfect addition to your winter meal plan.

• Ingredients:
  • 2 medium zucchinis, diced
  • 3 cups fresh spinach, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth (low-sodium)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Juice of ½ lemon
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, cooking until softened (about 5 minutes).
  2. Add the diced zucchini to the pot and sauté for another 5 minutes, until slightly tender.
  3. Pour in the vegetable broth, dried thyme, and basil. Bring the mixture to a simmer and cook for 15-20 minutes until the zucchini is soft.
  4. Stir in the spinach and cook for another 2-3 minutes until wilted.
  5. Use an immersion blender to puree the soup to your desired consistency, or blend in batches in a blender.
  6. Season with salt, pepper, and fresh lemon juice to taste.

This Zucchini and Spinach Soup is a great low-calorie option for anyone looking to add more veggies to their diet without sacrificing flavor. The soup is easy to make, packed with essential nutrients, and offers a light yet comforting meal for cold winter months. It’s the perfect dish to kick off a healthy new year with a nutritious bang!

Cauliflower and Leek Soup

Cauliflower and leek make a wonderful duo in this creamy yet low-calorie soup. The mild flavor of the cauliflower pairs beautifully with the delicate sweetness of leeks, while the texture is enriched with a splash of unsweetened almond milk. With its smooth and velvety texture, this soup offers a comforting meal without the heaviness of traditional creamy soups. At just 120 calories per serving, it’s a perfect choice for those wanting to stay healthy and light during the colder months.

• Ingredients:
  • 1 medium cauliflower, cut into florets
  • 2 leeks, white and light green parts only, cleaned and sliced
  • 1 small potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth (low-sodium)
  • 1 cup unsweetened almond milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and garlic, cooking until softened (about 5 minutes).
  2. Add the cauliflower florets and diced potato to the pot. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 20-25 minutes, until the cauliflower and potato are tender.
  4. Remove the soup from heat and use an immersion blender to puree the soup until smooth. If needed, add almond milk to achieve your desired consistency.
  5. Season with salt, pepper, and thyme to taste.

The Cauliflower and Leek Soup is a light, creamy alternative to traditional winter soups. With its subtle yet satisfying flavors, it provides a great source of fiber, vitamins, and antioxidants while keeping the calories low. It’s a great addition to your meal rotation, offering both warmth and nutrition to get through the chilly January days.

Carrot and Ginger Soup

Carrot and ginger come together to create a wonderfully fragrant, tangy, and sweet soup that’s perfect for boosting your immunity during the winter months. The natural sweetness of carrots combined with the zesty heat of ginger creates a harmonious balance of flavors, while providing an abundance of vitamins and antioxidants. At just around 100 calories per serving, this soup is an easy, low-calorie choice for anyone looking to enjoy a flavorful, comforting bowl without the extra calories.

• Ingredients:
  • 6 medium carrots, peeled and chopped
  • 1 tablespoon fresh ginger, grated
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
  2. Add the grated ginger and ground cumin, cooking for another minute to release the aromas.
  3. Stir in the chopped carrots and vegetable broth, and bring the mixture to a boil. Reduce heat to a simmer and cook for about 25 minutes, or until the carrots are tender.
  4. Remove the soup from heat and blend using an immersion blender until smooth. Alternatively, you can blend in batches in a regular blender.
  5. Season with salt and pepper to taste. Garnish with fresh cilantro if desired.

Carrot and Ginger Soup is a vibrant, flavorful, and nutritious dish that provides a perfect balance of sweetness and spice. Its bright, zesty taste will warm you up on cold January days, while also supporting your health with its rich supply of vitamins and antioxidants. Plus, it’s low in calories, making it a guilt-free way to enjoy a wholesome bowl of soup. This recipe will surely become a winter favorite that you can enjoy all season long!

Spicy Tomato and Bell Pepper Soup

This Spicy Tomato and Bell Pepper Soup is a fantastic low-calorie option for those who love bold, zesty flavors. The combination of ripe tomatoes and sweet bell peppers creates a rich, slightly smoky base, while a touch of heat from chili flakes and paprika adds depth and warmth. With only around 90 calories per serving, it’s a light yet satisfying dish that can be enjoyed as a main meal or as a hearty appetizer. Packed with vitamins A and C, it’s a great way to boost your immune system in the winter months.

• Ingredients:
  • 4 medium tomatoes, chopped
  • 2 red bell peppers, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes (adjust to taste)
  • 4 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
  2. Add the chopped tomatoes and bell peppers, cooking for another 5-7 minutes until they start to break down.
  3. Stir in the smoked paprika, chili flakes, vegetable broth, salt, and pepper. Bring the soup to a simmer and cook for 20 minutes, allowing the flavors to meld together.
  4. Use an immersion blender to puree the soup to your desired consistency, or blend in batches in a regular blender.
  5. Taste and adjust seasoning, adding more salt, pepper, or chili flakes if necessary.
  6. Garnish with fresh basil before serving.

This Spicy Tomato and Bell Pepper Soup delivers a flavorful punch without overwhelming your calorie count. It’s perfect for anyone who enjoys a bit of heat in their meals and is looking for a low-calorie, nutrient-packed option. Rich in antioxidants, vitamins, and fiber, it’s an excellent way to enjoy a satisfying, warming soup during chilly January days, without the added calories of cream-based soups.

Sweet Potato and Cabbage Soup

Sweet Potato and Cabbage Soup is a hearty and filling dish that offers a unique combination of flavors and textures. The natural sweetness of the sweet potato blends wonderfully with the earthy cabbage, creating a well-rounded and satisfying soup. Packed with fiber, vitamins, and minerals, this soup is both comforting and healthy, with only about 150 calories per serving. It’s perfect for January when you need something to keep you full while also staying light on your calorie intake.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 2 cups green cabbage, shredded
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth (low-sodium)
  • 1 teaspoon dried thyme
  • ½ teaspoon ground turmeric
  • Salt and pepper to taste
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until soft.
  2. Add the diced sweet potatoes, shredded cabbage, dried thyme, and turmeric. Stir to combine.
  3. Pour in the vegetable broth, bring the soup to a boil, then reduce the heat to a simmer. Cook for 25-30 minutes, or until the sweet potatoes are tender.
  4. Season the soup with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to puree the soup slightly, or mash some of the sweet potatoes with a spoon.
  5. Serve hot, garnished with extra thyme or parsley if desired.

This Sweet Potato and Cabbage Soup is a nourishing, fiber-rich dish that’s not only satisfying but also low in calories. The sweetness of the potatoes and the heartiness of the cabbage create a deliciously balanced soup, making it the perfect winter meal to enjoy without overloading on calories. It’s packed with vitamins, antioxidants, and healthy carbohydrates, ensuring you stay energized and full throughout the day. A wonderful option for those seeking a healthy, flavorful, and filling soup this January.

Butternut Squash and Sage Soup

Butternut Squash and Sage Soup offers a velvety, creamy texture while remaining light and low-calorie. The rich, natural sweetness of the butternut squash is complemented by the earthy, aromatic flavors of fresh sage, making this soup incredibly flavorful without the need for cream. It’s a perfect January soup to enjoy after the holidays when you’re craving something healthy yet comforting. With around 110 calories per serving, it’s a wonderful way to get your daily dose of vitamins A and C, and it’s also rich in fiber to keep you feeling full.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice (optional)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
  2. Add the diced butternut squash and dried sage. Stir to combine, cooking for another 5 minutes.
  3. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 25-30 minutes, or until the squash is tender.
  4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
  5. Season with salt and pepper to taste. For added brightness, stir in the fresh lemon juice before serving.

Butternut Squash and Sage Soup is a wonderfully flavorful, low-calorie soup that brings comfort without the extra calories. The natural sweetness of the squash paired with the aromatic sage makes for a delightful combination that will warm you up on even the coldest January days. This soup is a nutrient-packed option, providing you with vitamins and fiber while being light enough to keep you on track with your health goals for the new year.

Broccoli and Cheddar Soup (Low-Calorie)

This lightened-up version of the classic broccoli and cheddar soup combines the rich, comforting flavor of cheese with the nutritious benefits of broccoli. By using low-fat cheese and skipping the heavy cream, this soup stays low-calorie but still delivers that creamy, cheesy goodness. With just around 150 calories per serving, it’s a great way to enjoy a classic comfort food in a healthier way without sacrificing taste. The fiber from the broccoli helps keep you feeling full and satisfied.

• Ingredients:
  • 4 cups broccoli florets
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth (low-sodium)
  • 1 cup low-fat shredded cheddar cheese
  • 1 cup unsweetened almond milk
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
  2. Add the broccoli florets to the pot and cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.
  4. Use an immersion blender to puree the soup until smooth or blend in batches.
  5. Stir in the almond milk and shredded cheddar cheese, continuing to stir until the cheese is melted and the soup is creamy.
  6. Season with salt, pepper, and thyme to taste. Serve warm.

This Broccoli and Cheddar Soup is a lightened-up comfort food that still delivers all the rich, creamy flavors you love. The broccoli provides plenty of vitamins and fiber, while the low-fat cheddar keeps the soup creamy without the extra calories. It’s perfect for those cold January nights when you’re craving something satisfying and healthy at the same time. A bowl of this soup is a great way to keep your New Year’s health goals on track!

Cucumber and Dill Soup

A cool, refreshing soup that is perfect for when you’re looking for something light and hydrating. This Cucumber and Dill Soup is full of fresh flavors, with the crispness of cucumber paired with the fragrant, slightly tangy dill. The addition of Greek yogurt gives it a creamy texture while keeping it low-calorie, offering a protein boost as well. At just around 80 calories per serving, it’s a great starter or light meal, especially when you need something healthy but not too heavy.

• Ingredients:
  • 2 large cucumbers, peeled and chopped
  • 1 cup plain Greek yogurt (low-fat)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 small onion, chopped
  • 2 cups vegetable broth (low-sodium)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
  2. Add the chopped cucumbers to the pot and cook for 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 10-15 minutes until the cucumbers are tender.
  4. Remove from heat and let the soup cool for a few minutes before blending.
  5. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend partially.
  6. Stir in the Greek yogurt, dill, and lemon juice. Season with salt and pepper to taste.
  7. Chill in the refrigerator for at least 1 hour before serving. Garnish with extra dill if desired.

Cucumber and Dill Soup is an incredibly refreshing and hydrating option for those looking for a light, low-calorie meal. The Greek yogurt adds a creamy texture, while the dill and lemon give it a bright, tangy flavor. This soup is perfect for a light lunch or appetizer and can be served chilled for a cooling effect on warmer days. It’s a great option for anyone looking to stay on track with their health goals in January, especially when you need something light and satisfying.

Mushroom and Thyme Soup

Mushrooms are an excellent choice for a low-calorie, nutrient-dense soup, and this Mushroom and Thyme Soup is a perfect example of how to make a simple, hearty dish that’s full of flavor. The earthy flavor of mushrooms is complemented by the fresh thyme and garlic, creating a warm and comforting soup without excess calories. With just around 100 calories per serving, it’s a great way to enjoy a savory, filling meal without overindulging. It’s the perfect way to start off your January meals with a satisfying yet light soup.

• Ingredients:
  • 4 cups fresh mushrooms, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth (low-sodium)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • Salt and pepper to taste
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened (about 5 minutes).
  2. Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
  3. Stir in the vegetable broth and dried thyme. Bring the soup to a boil, then reduce to a simmer. Let it cook for 15-20 minutes to allow the flavors to develop.
  4. Use an immersion blender to puree the soup until smooth or blend in batches.
  5. Season with salt and pepper to taste. Serve hot.

This Mushroom and Thyme Soup is a great low-calorie option that doesn’t skimp on flavor. The earthy mushrooms and fragrant thyme combine to create a rich, savory soup, while still being light and satisfying. It’s perfect for those colder January days when you need something comforting but not heavy. With only around 100 calories per serving, it’s a great way to enjoy a nutritious, delicious meal without the added calories.

Cauliflower and Leek Soup

This Cauliflower and Leek Soup is a creamy, low-calorie delight that combines the mild, nutty flavor of cauliflower with the sweet, savory taste of leeks. With just a handful of ingredients, it’s easy to prepare, and its smooth, velvety texture will satisfy any craving for a comforting bowl of soup. Cauliflower is a great low-calorie vegetable, packed with vitamins and fiber, and when blended, it creates a creamy base without the need for heavy cream. This soup is perfect for those who want a nutritious, hearty option that’s still light and calorie-conscious.

• Ingredients:
  • 1 medium cauliflower, chopped into florets
  • 2 leeks, cleaned and sliced (white and light green parts only)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh thyme (optional, for garnish)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and leeks, and sauté until the vegetables are softened, about 5-7 minutes.
  2. Add the cauliflower florets to the pot and cook for another 5 minutes.
  3. Pour in the vegetable broth, bring to a boil, and then reduce the heat to a simmer. Let the soup cook for about 20 minutes, or until the cauliflower is tender.
  4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
  5. Season with salt and pepper to taste. Garnish with fresh thyme if desired. Serve hot.

Cauliflower and Leek Soup is a light yet filling option that’s perfect for January. The cauliflower gives the soup a creamy texture without adding any heavy cream, keeping it low in calories, while the leeks add a mild sweetness that complements the cauliflower perfectly. It’s an ideal dish for anyone looking to maintain a healthy diet during the colder months, offering both nutrition and comfort in one bowl. This low-calorie soup is also versatile and can be made in advance for meal prep, making it even easier to stay on track with your health goals.

Tomato Basil Soup (Low-Calorie)

This classic Tomato Basil Soup is a beloved comfort food, and this version is made with fresh ingredients and minimal calories. By using simple ingredients like fresh tomatoes, garlic, and basil, this soup is not only low in calories but also high in vitamins and antioxidants. It’s a healthy, vibrant choice that’s perfect for a quick and satisfying meal. At only about 120 calories per serving, it’s a great option for those looking for a hearty yet light soup that’s full of flavor.

• Ingredients:
  • 6 medium ripe tomatoes, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
  2. Add the chopped tomatoes to the pot and cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and simmer for 20 minutes, allowing the flavors to meld together.
  4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend partially or leave it as is.
  5. Stir in the chopped basil, and season with salt and pepper to taste. Serve hot, garnished with additional basil if desired.

Tomato Basil Soup is a timeless, comforting dish that is both delicious and low-calorie. With the rich, tangy flavor of tomatoes paired with the fragrant freshness of basil, this soup is packed with nutrients without the added calories of cream or butter. It’s a great option for lunch or dinner, and it’s light enough to be enjoyed as a snack. This version keeps things simple and healthy, making it the perfect choice for anyone looking to stay on track with their January health goals while still enjoying a classic comfort food.

Sweet Potato and Ginger Soup

Sweet potatoes are a nutrient-packed superfood, and when combined with the spicy warmth of ginger, they create a soup that is both comforting and full of flavor. This Sweet Potato and Ginger Soup is naturally creamy, thanks to the sweet potato, and it’s spiced just right with ginger, garlic, and a touch of cinnamon. The sweetness of the potatoes is perfectly balanced by the zingy ginger, making this soup an exciting and flavorful way to stay healthy. At just around 150 calories per serving, it’s a light yet filling choice for January.

• Ingredients:
  • 2 large sweet potatoes, peeled and cubed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and grated
  • 4 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
  2. Add the grated ginger, cinnamon, and sweet potato cubes, stirring for a minute to toast the spices.
  3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for about 25-30 minutes, or until the sweet potatoes are tender.
  4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, blend partially or leave some pieces intact.
  5. Season with salt and pepper to taste, and serve hot.

Sweet Potato and Ginger Soup is a wonderful, low-calorie option that provides the perfect balance of sweetness and spice. The creamy texture from the sweet potatoes and the kick of ginger make it an exciting and healthy meal for any time of day. It’s naturally rich in vitamins A and C, as well as antioxidants, helping you stay nourished and energized throughout the winter months. This soup is an excellent way to warm up on cold January days while sticking to your health goals.

Spinach and Mushroom Soup

This Spinach and Mushroom Soup is a light, low-calorie option that is perfect for warming up during the colder months. The earthy flavors of mushrooms combined with the fresh, nutrient-packed spinach create a comforting yet healthy soup. The mushrooms provide a rich, meaty texture while the spinach adds a boost of vitamins and minerals. This simple yet satisfying soup is full of fiber and antioxidants, making it a great choice for a low-calorie, nutritious meal that won’t weigh you down. It’s quick to make and perfect for a healthy lunch or dinner.

• Ingredients:
  • 8 oz mushrooms, sliced
  • 4 cups fresh spinach, washed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon dried thyme (optional)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
  2. Add the sliced mushrooms to the pot and cook for another 5-7 minutes, until they release their moisture and begin to brown.
  3. Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes, allowing the flavors to blend.
  4. Stir in the fresh spinach and cook for an additional 2-3 minutes, just until the spinach wilts.
  5. Season with salt, pepper, and thyme (if using). Serve hot and enjoy!

Spinach and Mushroom Soup is an excellent low-calorie soup packed with nutrients. The combination of earthy mushrooms and nutrient-dense spinach creates a delicious and satisfying dish that will keep you feeling full without overloading on calories. It’s also rich in antioxidants, making it a healthy choice for boosting immunity and overall health. Whether you’re craving something warm and comforting or just want a light meal, this soup is a flavorful, healthy option for any time of the day.

Carrot and Coriander Soup

Carrot and Coriander Soup is a vibrant, low-calorie dish that’s as refreshing as it is nourishing. The natural sweetness of carrots is complemented by the aromatic, citrusy notes of fresh coriander (cilantro). This soup is rich in beta-carotene, which is great for vision and skin health, and the addition of coriander offers digestive benefits. It’s a simple, light, and flavorful soup that will satisfy your cravings without weighing you down. With only a handful of ingredients, it’s easy to prepare and perfect for a light lunch or dinner.

• Ingredients:
  • 4 large carrots, peeled and chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • 1/2 cup fresh coriander (cilantro), chopped
  • Salt and pepper to taste
  • 1/2 teaspoon ground cumin (optional)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
  2. Add the chopped carrots to the pot and cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the carrots are tender.
  4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
  5. Stir in the fresh coriander, and season with salt, pepper, and cumin (if using). Serve hot and garnish with additional coriander if desired.

Carrot and Coriander Soup is a perfect low-calorie option to enjoy on a cold January day. It combines the natural sweetness of carrots with the fragrant, zesty flavor of coriander, resulting in a deliciously light and satisfying dish. The soup is not only packed with vitamins and antioxidants but also aids in digestion thanks to the coriander. It’s a great option for a quick, healthy meal that doesn’t skimp on flavor, offering both nourishment and comfort without the added calories.

Zucchini and Basil Soup

Zucchini and Basil Soup is a light, low-calorie dish that brings out the subtle sweetness of zucchini and the refreshing taste of basil. This soup is incredibly versatile, quick to make, and bursting with fresh flavors. Zucchini is naturally low in calories but high in vitamins A and C, making it a great addition to any healthy diet. The aromatic basil adds a burst of freshness and depth, turning a simple vegetable soup into a fragrant, flavorful experience. Perfect for anyone looking to maintain a balanced diet during January while enjoying a satisfying, low-calorie meal.

• Ingredients:
  • 4 medium zucchinis, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • 1/2 cup fresh basil, chopped
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
  2. Add the chopped zucchini and cook for another 5 minutes.
  3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the zucchini is tender.
  4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
  5. Stir in the fresh basil, and season with salt, pepper, and lemon juice (if using). Serve hot and enjoy!

Zucchini and Basil Soup is a refreshing, low-calorie meal that offers a light yet satisfying option for those looking to eat healthy during the winter months. The creamy texture of zucchini, combined with the fresh, aromatic basil, creates a flavorful base that’s both nutritious and delicious. This soup is full of vitamins, antioxidants, and fiber, making it an excellent choice for anyone looking to maintain a healthy weight or improve their overall health. It’s a perfect meal to enjoy on a cold day without worrying about excess calories.

Note: More recipes are coming soon!