Do you want to lose weight? Yes! Sure it can never be too difficult as you think, just add these soup recipes in your diet that are very effective and useful for weight loss.
There are huge numbers of food available that have benefits for weight loss. From white oats to salads, it can be extremely upsetting to determine which ones are the best for your lifestyle.
Protein shakes and energy bars may be quick and easy to make but they’re very calorie-dense.
Calorie-dense foods have more calories per gram than foods with a low calorie, or energy, density.
Research shows that food with a low energy density can help you lose 50% more weight than energy-dense items. Soup falls into that category. You can add some flavor soup without loading them with calories.
The high water contains food make you feel full, and you can add a wide variety of textures for a refreshing mouth feel.
The USDA recommends that you should consume about 2 to 3 cups of vegetables each day. Soups are an ideal way to fit these vegetables into your diet.
1. Cauliflower Soup With Toasted Garlic
This might be the easiest soup recipe ever.
- 3cloves garlic, sliced
- 2tablespoons olive oil
- 1small head cauliflower, chopped
- 5cups low-sodium chicken broth
- 1tablespoon thyme leaves
- kosher salt and black pepper
- Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, 2 to 3 minutes; remove and reserve the garlic.
- To the pot, add the cauliflower, chicken broth, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer until tender, 15 to 20 minutes.
- Transfer the mixture to a blender and puree until smooth. Top with the garlic, a drizzle of olive oil, and additional thyme before serving.
2. Carrot-Ginger Soup
Carrot-Ginger soup satisfies your need for sweets with few calories. The ginger in the soup adds a slight kick and soothes the digestive system. Mix this in a high-powered blender for a silky smooth treat.
- Carrots, cut into 1-inch pieces
- Coconut oil
- 1-inch nub of ginger, grated
- Salt to taste
- Water or chicken broth
- Fry the carrots in coconut oil in the bottom of a stock pot until they’re soft and browned. Add a few tablespoons of water if the pan seems dry.
- Once the carrots are browned, add water to cover the carrots. Heat everything through.
- Pour the mixture into a blender. Add the ginger, salt, and thyme.
- Blend until smooth. Add more salt if necessary.
- Bring the broth to a boil, and then pour it over the noodles and beef.
- Once the beef has cooked for about 2 minutes, add bean sprouts, lime and ketchup to taste.
3. Chicken Bone Broth
People don’t realize how healthy bone broth can be. Chicken broth can heal your digestive system so that you absorb nutrients more efficiently and make the most of the foods that you eat.
You can drink the broth as a snack, or replace your morning coffee with it.
- Chicken-bone (raw)
- ½ onion
- 1 stalk celery
- 1 clove garlic
- 1 Tbsp apple cider vinegar
- Place chicken in a large pot.
- Cover the chicken with water.
- Add the cider vinegar and vegetables.
- Boil the soup for at least 12 hours on the stovetop or in a slow cooker.
- Add a little salt to each serving as you eat it.
4. Spinach Hemp Soup
The spinach provides calcium, the squash or sweet potato adds fiber and the hemp provide protein to fill you up. The “perfect plant-based protein.” Said: Dr. Axe
- 8 cups fresh spinach or baby spinach
- 1 cup roasted squash, sweet potato or pumpkin
- 2 green onions
- ¼ cup lemon juice
- 1 TBSP coconut oil
- 2 ½ cups hot chicken broth
- ¼ cups hemp hearts
- Salt to taste
- Blend all ingredients in a high-powered blender until smooth. How simple was that?
5. Black Bean Soup
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon celery seeds
- 3 cloves garlic, minced
- 2 cups cooked black beans
- 1 tablespoon vegetarian or chicken bouillon base
- 1 bay leaf
- One 14-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
- Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes.
- Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant.
- Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.