Soup for weight loss

Soup diet for weight loss is considered one of the most mild and perhaps the most simple for a slimmer. What can be easier than making yourself a new delicious soup for weight loss every day and imperceptibly part with extra kilograms without harming your health?

Soup for weight loss is the easiest option for those who want to lose weight. To lose a couple of kilograms per week is quite a feasible task, if you follow the soup diet correctly and adhere to its main rules:

  1. Soup for weight loss should not be rich and heavy.First of all, it is a light useful soup that can quickly quench your hunger and fill your stomach.
  2. In no case it is recommended to eat your soup for weight loss with a generous slice of bread or mouth-watering garlic bread. Otherwise, the desire to lose weight will remain unrealizable.
  3. The soup diet is designed for a week.For a day, you will eat just the soup, and drink water and green sugar-free tea. For the rest of the week, the soup can be supplemented with diet-approved products.

The number of soup recipes is huge, so your weight loss promises to be anything but boring. After all, each soup that you cook is guaranteed to be your new culinary discovery!

VEGETABLE SOUP FOR WEIGHT LOSS “VEGETABLE COUNTRY”

Ingredients (per 2 liters of water):

  • 200 g white cabbage,
  • 1 carrot,
  • 1 beet,
  • 2 onions,
  • 1 bell pepper,
  • 2 tomatoes,
  • bay leaf,
  • any greens that you prefer, to taste,
  • vegetable oil,
  • salt, black pepper – to taste.

VEGETABLE SOUP

How to cook:

  1. Peel potatoes and carrots, and tomatoes, deseed and core the bell pepper.Cut the prepared vegetables: potatoes – in medium cubes, bell pepper – in small cubes, and carrots – in matchsticks. Finely chop cabbage, onion and the beetroot.
  2. Boil water in the saucepan, place the potatoes into it and cook over medium heat for 10 minutes, then add the cabbage.
  3. Fry onion a little in a small amount of vegetable oil, then add carrots, bell peppers and small pieces of tomato to it.Fry all together for about 5 minutes, then add the beets to the vegetables, mix and cook the vegetable mix for another 2 minutes.
  4. Next, pour 1 cup of boiling broth into the pan and continue simmering the vegetables on low heat until the liquid evaporates.By this time, cabbage, which is being boiled with potatoes, should be almost ready.
  5. Place the stewed vegetables into the saucepan with the broth, add salt, pepper, bay leaf and cook the soup until the beets are ready. You can ad finely chopped greens at the very end of cooking, but better do it right before serving the dish.

BUCKWHEAT SOUP WITH FISH “LOW CALORIE”

Ingredients:

  • 400 g of fish fillets of Alaska Pollock or cod,
  • 50 g of buckwheat,
  • 1 onion,
  • 1 carrot,
  • 1-2 slices of lemon,
  • greens, salt, spices – to taste.

BUCKWHEAT SOUP WITH FISH

How to cook:

  1. Cut the fish fillets into pieces and boil them in slightly salty water.
  2. In 3 minutes after boiling, add to the sauce pan finely chopped onions, grated carrots and washed buckwheat.
  3. Boil the soup until ready. When serving, decorate with fresh herbs and a slice of lemon – to spice things up.

HOT SOUP FOR WEIGHT LOSS WITH RICE AND TOMATOES “WIT&HOT”

Ingredients:

  • 2 liters of water or broth,
  • 2 onions,
  • 1 carrot,
  • 3 potatoes,
  • 1 tomato,
  • 3 tbsp. rice,
  • 3 cloves garlic,
  • 1 chili pepper,
  • 0.5 tsp. black ground pepper,
  • 0.5 tsp. red ground pepper,
  • 1.5 tsp. ground paprika,
  • 3 tbsp. vegetable oil,
  • greens, salt – to taste.

SOUP WITH RICE AND TOMATOES

How to cook:

Chop separately peeled carrots, onions and chili peppers (deseeded). Cut the potatoes in medium-sized cubes.

Place the onion in a saucepan with a thick bottom and fry it, stirring occasionally, in oil until transparency. Then add chili pepper and pressed garlic, and cook all together for about 1 minute.

  1. After that, add all spices into the saucepan and let them “warm up” for 30 seconds.Thus, the spices will transfer all their flavor to the oil. Add carrots to the pan, fry for 3-4 minutes, then add the potatoes and warm them slightly.
  2. Next, pour the washed rice into the vegetable mix, add the tomato cut into medium pieces.Stir and fry for 2 minutes until it releases juice. Pour boiling broth or water into the saucepan, season with salt and cook on low heat until rice and potatoes are ready for about 20 minutes.
  3. Remove the ready-made soup from the fire, let it sit for 10 minutes under the lid and, decorate with fresh herbs when serving to the table.

CAULIFLOWER AND CELERY SOUP FOR WEIGHT LOSS "CURLY"

Ingredients (per 2 liters of water):

  • 1 head of cauliflower,
  • 3 tomatoes,
  • 4 onions,
  • 1 carrot,
  • 1 celery root,
  • 1 bunch of celery greens,
  • salt, spices – to taste.

CAULIFLOWER AND CELERY SOUP

How to cook:

  1. Peel the carrots and onions.Cut carrots into small cubes, chop one onion, and leave three other onion bulbs whole. Place all the onions and carrots in boiling water, add the spices to taste and cook for 10 minutes.
  2. Then, take whole onion bulbs out of the broth. You will no longer need them.Next, cut the root and celery greens and add them into the broth.
  3. 10 more minutes later, add finely chopped tomatoes to the saucepan and boil again for 10 minutes.Add the cauliflower cut into florets and cook the soup until ready for 20 minutes.

MUSHROOM SOUP WITH PEARL BARLEY "COLORS OF THE FALL"

To not let the pearl barley for this recipe give a bluish tinge in the soup, cover it with water and bring to a boil, drain the water away, pour cold water into the saucepan again and bring to a boil again. Then, after draining the water again, you can start cooking the soup.

Ingredients (per 2 liters of water):

  • 100 g any dried mushrooms,
  • 100 g pearl barley,
  • 1 carrot,
  • 1 potato,
  • 1 onion,
  • bay leaf,
  • greens, salt, black pepper – to taste.

MUSHROOM SOUP WITH PEARL BARLEY

How to cook:

  1. Be sure to pre-soak the pearl barley in cold water for 2-3 hours.In a separate container, soak the dried mushrooms.
  2. Cut potatoes and carrots into small cubes, and chop the onion finely.Drain the water from the pearl barley, pour 2 liters of fresh water and boil for 40 minutes.
  3. Drain water from the mushrooms and slightly squeeze them out. Add to the saucepan and boil all together for another 15 minutes.Then add vegetables and bay leaves, salt, pepper to taste and cook until ready.
  4. Before the end of cooking, add finely chopped greens into the soup, let it boil again and remove from heat.

*Add as little salt as possible to any soup for weight loss (and other dishes, as well!). Less salt – less edema – less volume!

Combine the slimming soup with the allowed vegetables and fruits to properly balance your menu. Do not forget to follow the drinking regime, move more and enjoy life. By the way, the latter also plays a huge role.