A lot of people have turned to a vegetarian diet as a healthy way to lose weight. I think that is a very smart weight loss strategy. Animal fats are one of the main factors that cause obesity and other health problems. By eliminating or vastly reducing the amount of meat you eat, you can get healthier and slimmer without having to use diet pills or cutting portions for each meal. I have a close friend who has lost weight with a vegetarian diet. She did not become a full-time vegetarian, though four or five times a week, she would substitute her normal meal with a vegetarian dish. In eight months, she lost about 14 lbs, which was not as miraculously fast as what diet pills would do, but surely it is a much healthier way to get slim.

I am not a full-time vegetarian either, though I really enjoy having vegetarian food once in a while. In this article, you will find four vegetarian soup recipes that are very easy and extremely mouthwatering. A vegetarian diet is not bland and boring like most people think. If you know how to cook it right, it can be very tasty just like any other kind of food.

This is a very aromatic soup with a thick and creamy texture. Moreover, it takes only about 30 minutes to complete this whole recipe!

Ingredients

• 1 pound sweet potatoes, peeled and cut into small cubes
• 1 large onion, coarsely chopped
• 1 tsp minced garlic
• 2 tbsps butter
• 2 tsps ground coriander
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1 quart vegetable broth

Preparation

• Melt butter in a saucepan over medium heat.
• Add garlic and onion. Stir and cook until the onion slices turn slightly brown.
• Add coriander, curry powder and cumin. Cook for another 30 seconds.
• Add potatoes and broth. Turn up the heat a little and bring to a boil.
• Reduce the heat and cook until the potatoes get soft. (about 20 - 30 minutes)
• Remove the mixture from stove and blend in a food processor until smooth.
• Put the mixture back into the suacepan and cook over medium heat until steaming hot.

Very simple and delicious. You can eat it with a sandwich at lunch or as a first course. But I love to have this yummy vegetarian soup for supper; somehow it makes me sleep tight!

Ingredients

• 1 large onion, coarsely chopped
• 5 large tomatoes, quartered
• 10 baby carrots
• 2 tbsps butter
• 1/4 cup fresh basil
• 1/2 tsp sugar
• 3 cups vegetable broth
• pepper

Preparation

• Melt butter in a saucepan over medium heat.
• Add onion and carrots. Cook and keep stirring until carrots are tender.
• Add tomatoes, basil, sugar and a dash of pepper.
• Reduce the heat and simmer for about 15 minutes.
• Remove the mixture from stove and blend in a food processor until smooth.
• Put the mixture back in the saucepan and cook over high heat for another 3 - 5 minutes.

This herb-scented chunky soup is one of my favorite vegetarian dishes. To make it a perfect meal, eat it with freshly baked whole-grain bread or a toasted onion bagel.

Ingredients

• 2 large onions, finely chopped
• 1 tsp minced garlic
• 3 tbsps butter
• 1/2 tsp dry thyme
• 1 quart vegetable broth
• 1 lb potatoes, cubed
• 3 cups frozen corn kernels, thawed
• 2 cups milk
• 1/2 cup whipping cream
• 1 bay leaf
• salt and pepper

Preparation

• Melt butter in a saucepan over medium heat.
• Add onions and garlic. Cook until the onions get brown.
• Add thyme, bay leaf and broth.
• Turn up the heat slightly and bring to a boil.
• Add potatoes, reduce heat and simmer until potatoes are soft.
• Stir in corn, milk and whipping cream.
• Cook over low heat until steaming hot. (Stir occasionally)
• Discard the bay leaf. Season with salt and pepper.

The original name for this is probably either "greens soup" or "spinach soup." However, I gave it a slightly fancier name "Emerald soup." This vegetarian recipe is just so easy and healthy I make it almost every week.

Ingredients

• 2 large onions, finely chopped
• 2 tsps minced garlic
• 1 tbsp dry basil
• 1 tsp dry rosemary
• 1 lb chard, coarsely chopped
• 1/2 lb spinach, coarsely chopped
• 1 quart vegetable broth
• salt and pepper

Preparation

• Heat oil in a saucepan over medium heat.
• Add onions, garlic, basil and rosemary. Cook for about 8 - 10 minutes. Stir often.
• Add broth. Turn up the heat and bring to a boil. Add spinach and chard, and cook for about 3 - 5 minutes.
• Season with salt and pepper.