Soup diets for weight loss are very popular. Soups for them are prepared on vegetable broths, they contain significantly less fat than meat. Vegetable broths have a pleasant aromatic taste and contain a large amount of nutrients. Try to cook 5 different soups to help you lose weight during your diet.
Pick your recipe
Recipe number 1. Super Simple Vegetable Soup
Take any vegetables that are low in starch to make this soup. Finely chop them, fill with several mugs of hot low-fat broth, boil until tender.
Recipe number 2. Soup called Base Broth
Vegetable soup with this name can be used as a main dish or for cooking other soups during the celery diet for weight loss. It is cooked immediately in large quantities and eaten chilled for four days. Prepare the following ingredients: 6.5 liters of water, 2 large potato tubers, 10 large carrots, 4 celery stalks, 2 turnips, a bunch of parsley, garlic, a little coriander, 1 tablespoon caraway seeds, salt, black pepper.
Boil water in a large saucepan. Wash and peel the vegetables. Potatoes will need only peeling. Cut the remaining vegetables into small pieces. Throw potato peels, vegetables, chopped greens into boiling water. Add spices and salt. Cover the soup with a lid. When the broth boils, reduce the heat to medium and cook for 2 hours with a slight boil.
Ready broth needs to be filtered through a colander or sieve.
Recipe number 3. Vegetable soup "Zero"
Take 1-1.5 liters of vegetable stock cooked according to the previous recipe, 1 large onion, 2 carrots, 2 tbsp. tablespoons tomato paste, 2 tbsp. tablespoons of granulated garlic, 1/2 head of cabbage, 250 g of frozen green beans, a small zucchini squash, 1 tsp. basil, oregano and salt.
After boiling the broth, put the onion, chopped carrots, garlic in it. After 5 minutes, add chopped cabbage and green beans, tomato paste, salt and spices. Bring the soup to a boil, then reduce the heat, cover the pan with a lid. Boil the soup for 15 minutes or until the green beans are soft. Put the diced zucchini and cook until cooked.
Recipe number 4. "Italian Zero"
Take 1-1.5 liters of base stock, 1 large onion, 3 large tomatoes, 2 zucchini, 300 g spinach, a quarter of a head of green or red cabbage, 2 cloves of garlic, 1 onion of fennel, a tablespoon of caraway and oregano, 1/4 tsp red pepper, small sprigs of parsley and basil.
Heat the broth over medium heat. Cut vegetables and greens. Throw them into the broth, put the garlic, cumin and oregano. Cover the pan with a lid. When the water begins to boil, slightly reduce the heat, slightly open the pan lid and cook for 10 minutes. At the end of cooking, add pepper and salt.
Vegetable soup can be frozen and consumed within a month.