Soups are culinary preparations that can take a thousand flavors, some more appealing than others… For example, seasonal vegetable soup is not only delicious, but also healthy and easy to prepare. A soup usually doesn’t take much time and even kitchen novices can make it stress-free and without breaking the bank. How about soup recipes for weight loss? They help us stay in top shape without starving or investing in exotic products! Here are 3 examples of delicious and easy soups that help us fight extra pounds.
Top weight loss soup recipes to try this season!
From tomato and cucumber gazpacho to autumn vegetable soup, the flavors offered by this dish are extremely diverse and can satisfy even the most capricious palate. So, after exploring the ins and outs of a fat-burning breakfast, we’re pleased to share with you some slimming soup recipes you shouldn’t miss. They’re perfect for other meals during the day when the goal is to keep your waistline slim.
Miraculous cabbage soup for weight loss in 7 days
We couldn’t talk about soup recipes for weight loss without mentioning the famous so-called miracle cabbage soup! Tasty, vitaminized and dietary, it is the perfect solution if you are wondering what to eat in the evening to lose weight. It is the star of a diet to lose weight for a week, it takes a total of 40 minutes to prepare, and to prepare 8 servings you will need:
1/2 head of cabbage, chopped
1 cup celery stalk, diced
2 tablespoons of olive oil
1 medium-sized head of white or yellow onion, minced
1 cup carrots, diced
1 green pepper, finely chopped
2-3 cloves of garlic, minced
4 cups chicken broth
400 ml tomato coulis seasoned with garlic, basil and oregano (or tomato bolognese sauce in a pot or can)
1 teaspoon of oregano
1 teaspoon basil
a few grains of black pepper
salt to taste
1/2 teaspoon red pepper flakes, if desired
Preparatory steps
Heat 2 tablespoons olive oil in a saucepan over medium heat. Add celery, onion, peppers and carrots and sauté until slightly softened. Add the garlic and cook for a few minutes, stirring to flavor the vegetables. Pour in the chicken broth, then the tomatoes and cabbage.
Bring to a boil, reduce heat and simmer until cabbage is tender. Finally, add the oregano, basil, red pepper flakes, black pepper and salt (if using). Taste the broth and adjust if necessary. Serve and taste with pleasure! For your convenience, here is a video that illustrates all the steps to make this cabbage soup for weight loss:
Cold soup recipes for weight loss that you should not miss!
Sure, weight loss cabbage soup recipes are iconic, but not right for you? No problem ! We suggest you try a cold soup of zucchini and basil, whose fresh taste will captivate you immediately. To stick to the idea of diet meals, bet on the vegan version without fresh cream and prepare the croutons with whole wheat bread.
Another refreshing and delicious, but also beneficial for gut health option comes to us from the Balkans… Have you guessed yet that this is really the Bulgarian cold soup of cucumbers and yogurt, called Tarator? It is mostly eaten in the summer, but it can actually be consumed all year round as part of a balanced weight loss diet without much restriction.
Vegetable soup for gourmet weight loss
A big bowl of this vegetable soup will keep you full for hours without consuming many calories, which is helpful when you’re trying to lose weight. In addition, recipes for weight loss soups made from vegetables make it possible to increase the intake of vitamins, minerals and dietary fiber, which is beneficial not only for the waistline, but also for our overall health. For 8 servings, the necessary ingredients are:
2 tablespoons of extra virgin olive oil
1 medium onion, chopped
2 medium carrots, minced
2 celery stalks, chopped
300-350 grams of fresh green beans, cut into 2 cm pieces
2 cloves of garlic, minced
8 cups no-salt-added chicken broth or low-sodium vegetable broth
2 cups kale
400 grams of cooked or canned white beans (rinsed and drained)
2 medium zucchini, finely chopped
4 Roma tomatoes, seeded and chopped
2 tablespoons red wine vinegar
¾ teaspoon salt
½ teaspoon ground pepper
8 tablespoons of pesto for garnishing each bowl of soup
Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, celery, green beans, and garlic and cook, stirring often, until the vegetables begin to soften, or about 10 minutes. Add the stock, bring to a boil, reduce the heat and simmer for 10 minutes, stirring occasionally.
Stir in the white beans, cabbage, zucchini, tomatoes, vinegar, salt and pepper. Increase the heat to a boil again and cook for another 10 minutes or until all the vegetables are tender. Garnish each serving of soup with a teaspoon of pesto and serve immediately. That’s right!