5 soup recipes to lose weight this fall

With the onset of cold weather, soups are back. In soup, cream, veloute, biscuit or stock… there are many types. In her book, 100% Comforting and Healthy Soups, Alice Delvey, passionate foodie and author of multiple books, shares one hundred soup recipeshomemade and healthy. Actually, this drink contains many nutritional benefits for health.

Mainly composed water and vegetablessoups have a lot of nutrients essential for the proper functioning of the body. That’s what makes them very good allies of health, but also weight loss.

In addition, the soup is also famous to have real appetite suppressant powerand thus promotes weight loss without changing muscle mass.

On the other hand, if soup is good to integrate into your eating routine, it is important to distinguish homemade soups from industrial onesbecause the two are not equal.

If industrial soups often look like an easy way to eat healthythey are far away to be as healthy as homemade. In 2020, the site 60 million users are interested in the interest of these soups, testing 28 different references. In particular, they noticed that the latter contained too low in fiber and vitamins.

In her book, Alice Delvay discusses the many benefits of making your own soup. She specifies that the latter will be:

However, even when making your own soup, the ingredients that make it up will not have the same effect on your weight. Medisite shares with you five soup recipes taken from Alice Delvaile’s book Alpen, which will help you get rid of extra pounds.

Poultry consommé

Poultry consommé© Adobe Stock

Ingredients for 4 people:

  • 1 carrot
  • 1 onion
  • 2 cloves
  • 1 leek
  • 1 stalk of celery
  • 1 bouquet garnish
  • 2 chicken wings
  • salt pepper


Grate the carrot, peel the onion. Pierce the celery with the cloves. Chop the leek and the celery stick.

Put all the vegetables in a pressure cooker and cover with 1 liter of water. Add the bouquet garni, season with salt and pepper to taste. Finally, add the chicken, then close the pressure cooker and cook for 15 minutes.

If you want a more gourmet preparation, accompany this “light” consommé with bread croutons grated with garlic. Count about 90 kcal per serving.

Cream of Cauliflower Soup

Cream of Cauliflower Soup© Adobe Stock

In her book, Alice Delvey explains that the secret of this soup lies in the cauliflower, which lowers blood sugar levels and thus helps prevent storage as fat.

She mentions that its nutritional value is variable, but “in all cases it is very low (between 2 and 30 kcal per 100 g), which makes it a real vegetable for weight loss,” says the expert.

Ingredients for 4 people:

  • 1 cauliflower
  • 2 potatoes
  • 1 liter of skimmed chicken broth
  • 4 tbsp. tablespoons light cream
  • salt pepper


First, start by preparing the cauliflower. Clean it under cold running water, remove the leaves and separate the lumps by removing the ends of the stems.

Peel and rinse the potatoes before slicing them. Pour the chicken stock into a pressure cooker. Arrange the cauliflower and potatoes in the upper basket of the appliance and cook for 15 minutes.

At this point, remove a few cauliflower florets and keep them warm. Put the two vegetables in the broth and mix everything until you get a cream. Filter there.

Put it back on a low heat and while stirring constantly, add the fresh cream. Season with salt and pepper.

Alice Delvaille recommends dividing the finished product into soup bowls and arranging a few small cauliflower florets as a garnish.

beetroot soup

beetroot soup© Adobe Stock

Besides being very beneficial for health, beetroot is a vegetable that is very rich in antioxidants.

Ingredients for 4 people:

  • 3 red beets
  • 1 potato
  • 2 onions
  • 30 g of ginger
  • 1 tbsp. fresh cream
  • 30 g feta
  • salt pepper


Peel the beets and potatoes and cut them finely. Cut the onion and grate the ginger.

Put all the vegetables in a large pot and cover with water. Cook for about 1 hour, until the vegetables are well cooked and tender.

Stir the detergent while it is still hot. Season with salt and pepper. Add the fresh cream to make the soup smooth.

Before serving, sprinkle the soup with a few crumbles of feta. The author also recommends eating it warm with a slice of grain bread.

Celery soup with chestnuts

Celery soup with chestnuts© Adobe Stock


  • 400 g of celery
  • 1 onion
  • 4 cloves of garlic
  • 300 g peeled and boiled chestnuts
  • 10 cl oat cream
  • salt pepper


Wash the celery and cut it into cubes. Peel the onion and chop it. Peel the garlic cloves and remove the sprouts.

Bring a large pot of water to the boil and add the celery, onion and garlic. Cover and cook on low heat for 15 minutes.

Then add the chestnuts and continue to cook for another 5 minutes.

Drain the vegetables over a salad bowl to recover the cooking juices. Mix them with 8 ladles of cooking juice. Add the oat cream. Season with salt and pepper.

“The absence of lactose, gluten and cholesterol makes this cream particularly suitable for people with intolerances and those on a low-fat diet,” explains the author.

The salficate velouté

The salficate velouté© Adobe Stock


  • ½ lemon
  • 1.3 kg napkin
  • 2 onions
  • 5 tbsp. tablespoon of extra virgin olive oil
  • 1 liter of vegetable broth
  • 20 cl fresh cream
  • a few croutons of bread
  • salt pepper


Squeeze the lemon into a bowl full of water. Peel the napkins, cut them finely and soak them in the salad bowl. Peel and chop the onion.

In a saucepan, heat the olive oil over low heat and fry the onion for about ten minutes, stirring.

Carefully drain the napkins and add them to the casserole. Then add the vegetable broth and cook on low heat for 45 minutes.

At the end of cooking and removing from the heat, fresh cream is added. Season with salt and pepper. Stir the preparation until you get a smooth and oily velouté. Serve hot, with bread croutons.

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