Slimming Soup – Slimming Soup Recipes. How to lose weight. Diets

The soup diet is considered one of the most gentle and perhaps the easiest for a slimming person. What could be easier than making yourself a new delicious soup for weight loss every day and at the same time, imperceptibly and without prejudice to the body, part with extra pounds?

Slimming soup is the easiest option for those looking to lose weight. Losing a couple of kilograms in a week is a completely feasible task if you follow the soup diet correctly and adhere to its main rules:

  • Slimming soup should not be rich and heavy. This is, first of all, a light healthy soup that can quickly satisfy your hunger and fill your stomach.
  • In no case is it recommended to use a soup for weight loss with a generously cut slice of bread or mouth-watering donuts, otherwise the desire to lose weight will remain unrealizable.
  • The soup diet is designed for a week. One day only soup, as well as water and unsweetened green tea. On the rest of the week, slimming soup can be supplemented with foods permitted by the diet.

The number of recipes for first courses is striking in its variety, so your weight loss promises to be completely boring. After all, every soup for weight loss you cook is guaranteed to become your new culinary discovery!

Vegetable soup for weight loss “Country of vegetables”

Ingredients (for 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.

Peel potatoes and carrots, peel off tomatoes from tomatoes, remove seeds and partitions from bell peppers. Chop the prepared vegetables: potatoes – medium cubes, bell peppers – small, and carrots – into strips. Chop the cabbage finely, finely chop the onion and grate the beets. Then boil water in a saucepan, dip the potatoes in it and cook over medium heat for 10 minutes, then add the cabbage. Lightly fry the onion in a little vegetable oil, add carrots, bell peppers and tomatoes cut into small pieces. Fry everything together for 5 minutes, then add the beets to the vegetables, stir and simmer the vegetable mixture for another 2 minutes. Next, pour 1 cup of boiling broth into the pan and continue to simmer vegetables over low heat until the liquid evaporates. By this time, the cabbage, which is boiled with the potatoes, should be almost ready. Transfer the stewed vegetables to it in a saucepan, add salt, pepper, bay leaf and cook the soup until the beets are tender. You can add chopped greens at the very end of cooking, and best of all right before serving.

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In order to remove the skin from the tomatoes, cut them crosswise, scald with boiling water and after a couple of minutes, put them in cold water.

Soup diet

Slimming soup buckwheat with fish “Low-calorie”

400 g fish fillet of pollock or cod,
50 g buckwheat groats,
1 onion,
1 carrot,
1-2 lemon wedges
greens, salt, spices – to taste.

Cut the fillet into slices and cook, adding a little salt to the water. 3 minutes after boiling, add finely chopped onion, grated carrots and washed buckwheat to the pan. Boil the soup until tender, and serving to the table, garnish with fresh herbs and a slice of lemon – for piquancy.

The following recipe will surely appeal to spicy lovers. This vegetarian soup is reminiscent of kharcho.

Diet soup

Slimming soup with rice and tomatoes “Ostryak”

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

Chop the peeled carrots, onions and chili peppers (without seeds) into pieces and chop separately. Cut the potatoes into medium cubes. Place the onion in a saucepan with a thick bottom and fry it, stirring occasionally, in heated oil until transparent. Then add the chili and garlic, passed through a press, to the onion and cook everything together for about 1 minute. Then pour all the spices into a saucepan and heat for 30 seconds. This is necessary in order for the spices to give all their aroma to the oil. Add the carrots to the pot, fry for 3-4 minutes, then add the potatoes and heat slightly. Next, pour the washed rice into the vegetable mixture, put the tomato cut into medium slices. Stir and cook for 2 minutes, until it runs out of juice. Pour boiling broth or water into a saucepan, season with salt and simmer until rice and potatoes are cooked through, about 20 minutes. Remove the prepared soup from the heat, let it brew for 10 minutes under the lid and, serving to the table, garnish with fresh herbs.

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Slimming soup with cauliflower and celery “Curly”

Ingredients (for 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.

Peel carrots and onions. Cut the carrots into small cubes, chop one onion, leave the other three whole. Put all the onions and carrots in boiling water, add spices to taste and cook for 10 minutes. Remove the whole onions from the broth after the specified time, they are no longer needed. Next, chop up the celery root and greens and place them in the broth. After another 10 minutes, add the finely chopped tomatoes to the soup pot and cook again for 10 minutes. Then add cauliflower disassembled into inflorescences into the soup and cook the soup until cooked for 20 minutes.

Cauliflower soup

To prevent the pearl barley for the next recipe from giving a bluish tint in the soup, cover it with water and bring to a boil, drain the water away, pour cold water into the pan again and bring to a boil again. After that, having drained the water, you can start preparing the soup.

Mushroom soup with barley “Colors of Autumn”

Ingredients (for 2 water):
100 g of any dried mushrooms,
100 g of pearl barley,
1 carrot,
1 potato,
1 onion,
Bay leaf,
greens, salt, black pepper – to taste.

Be sure to pre-soak the barley in cold water for 2-3 hours. Soak dried mushrooms in a separate container. Cut the potatoes and carrots into small cubes, finely chop the onion. Drain the water from the cereal, pour 2 liters of fresh water and cook for 40 minutes. Then add the mushrooms by draining the water and squeezing lightly. Cook everything together for another 15 minutes. Then put vegetables and bay leaf in a saucepan, salt, add pepper to taste and cook until tender. Before the end of cooking, add chopped herbs to the prepared soup, let it boil and remove from heat.

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

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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