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5 vegetable soup recipes for weight loss

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Soup diets for weight loss are very popular: It is simple to prepare, they are tasty and have a balance of macronutrients. Usually, these soups are prepared with vegetable broth, as it contains less fat than meat. Most of them contain zero grams of fat!


1. "Supereasy"

Vegetable soup for weight loss can be made from any non-starchy vegetables. Simply mix your ingredients with 6 glasses of low-fat broth. Other ingredients are added to taste.

2. "Basic broth"

This can be used for other purposes and for preparing soups based on the available recipe. It is practical to prepare it in large quantities, cool it and eat it for 4 days, or freeze and eat within a month. This is convenient if you're going to follow a soup diet for weight loss for a long time. To prepare 22 servings of soup, it will take about 2.5 hours.

Boil 6.5 liters of water in a large pot and heat it at a high temperature. Put potatoes, 10 large carrots, 2 turnips, 4 stalks of celery, garlic, a bunch of parsley, half beam coriander in the boiling water. The vegetables should not be cut too thin. Add a tablespoon of salt, cumin and black peppercorns. Cover with a lid. When the broth begins to boil, reduce the heat to medium, leave to simmer for 2 hours. When the broth is ready pour it in a colander and put in the refrigerator or eat it directly.

3. "Zero"

Take 6 servings of broth from the previous recipe (about 6 cups). Cook on medium heat. First, put in large onion, 2 chopped carrots and 2 tablespoons granulated garlic. After 5 minutes, add half cabbage, 250 g of frozen green beans, 2 tablespoon of tomato paste, a teaspoon of oregano, basil and salt. When the water begins to boil, lower the heat and cover for 15 minutes. The beans must become soft. Then cut zucchini into cubes.

Servings: 61 calories, 4 g protein, 13 g carbohydrate, 0 g fat, 4 g fiber.

4. "Italian zero"

Preheat 6 servings of broth over medium heat. Cut and put it in the water, add the following: Large onion, 2 cloves of garlic, 2 zucchini, fennel bulb, 1 pepper, a quarter of green or red cabbage, 300 g spinach, 3 large tomatoes, a quarter teaspoon of red pepper, a tablespoon of cumin and oregano, a small sprig of parsley and basil. Cover with a lid. After it starts to boil, open the lid for about 10 minutes. Season with salt and pepper to taste. Serve immediately after cooking.

Servings: 44 calories, 2 g protein, 10 g carbohydrate, 0 g fat, 3 g fiber.

5. "Country"

An important ingredient of this soup is Tabasco sauce. Preheat olive oil in a large pan over medium heat. Add chopped onions and stir to let the onions become covered with oil. Then add cabbage. When the onions and cabbage are tender, add 1 liter of broth. You can replace it with 450 grams of tinned tomatoes. Reduce the heat, cover the pan for 15 minutes, until the cabbage is tender. Add Tabasco and a spoon of sugar.

Serving: 75 calories, 2 g protein, 13 g carbohydrate, 2 g fat, 3 g fiber.

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