Weight Loss With Magic Soup

In winter season we always want to binge on hot beverages, they are the wards of winter chills. Be it coffee, tea, hot chocolate, toddy or soups all are soothing and warm. These drinks give us the feeling of being full and our cravings of having something time to time also being fulfilled.

But what if we tell you that one of these hot drinks, not only make you warm in winter chills, but also rev up your metabolism, boost immunity, healthy and also help you in losing weight. Yes, you heard us right; soup it is.

Soups in winter help you to fight craving throughout the day, are healthy, boost your nutrition level and also make your tummy feel full. It is also a great way to have those veggies which you do not like to eat as a dish (main course). This yummylicious liquid diet is great to add in your weight loss regime, especially in winters. So let’s see what all recipes are there in the box for you to start your soup diet.

Lentil and Chia Soup
Chia is one of the best ingredients which help you to shed pounds. Whereas, lentils help your body to give require nutrients.

All you need

  • 2 cup water
  • 1 cup lentils
  • ¼ cup chia seeds
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • 1 capful of vinegar
  • Sea salt according to taste

Let’s start

  • Take a medium cooking pot and add water into it. Bring it to boil.
  • Then add salt, olive oil, paprika and vinegar into it and boil it again.
  • Now add lentils and allow it to boil, till it gets soft.
  • Then add cayenne and chia seeds.
  • Now cook it on simmer for 20 minutes.
  • Serve hot, and garnish it with parsley.

Beet Borscht Soup
This is delicious and filling soup, which is best to add in your weight loss regime.

All you need

  • 8 cup vegetable stock
  • ¼ cup apple cider vinegar
  • 1 onion, finely chopped
  • 1 medium potato, diced
  • 4 medium beets, shredded
  • 2 celery stalks. Finely diced
  • 2 bay leaves
  • ½ head cabbage, finely shredded
  • 3 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • Green yogurt or hung curd, for topping
  • Thyme for garnishing

Let’s start

  • Take a large stockpot and add extra virgin olive oil, onion and bay leaves into it.
  • Then cook it on a medium heat for 8-10 minutes, or until it become soft and tender.
  • Now add potatoes, beets and celery and cook for 15-20 minutes or until it become slightly golden brown. Stir occasionally.
  • Now add vegetable stock and bring it to simmer. Cook for a minute and then add cabbage and again cook for 10-15 minutes on a light simmer.
  • Afterwards add salt and vinegar to taste. Cook for one minute and off the heat.
  • Serve hot and add yogurt and fresh thyme.

Tomato and Bell Pepper Soup
We can also say tomato soup as vegan soup. This soup is consumed by all of us from years but the twist of bell pepper into it help you in shedding pounds from waist line.

All you need

  • 2-3 medium red bell peppers
  • 2 medium tomatoes
  • 1 small onion
  • 1 jalapeno
  •  2 garlic cloves
  • 2 ½ cup vegetable broth
  • 2 tablespoons chopped basil
  • 1 tablespoon each of oregano and rosemary

Let’s start

  • Take a saucepan and add red bell peppers, onions, garlic, tomatoes and jalapeno. Also add broth and bring it to a boil over medium heat.
  • When veggies become soft and tender, keep aside to cool down and then puree it in the blender.
  • After making a puree, bring it to a boil once more and then serve hot. Also add fresh herb for garnishing.

The magic of three
This soup is made up of three beans which help you to lose weight and at the same time makes you feel full, so that you cannot binge on carbs.

All you need

  • 3 medium tomatoes
  • 2 cups vegetable broth
  • 1 cup chopped onion
  • 1 ½ cups people and diced butternut squash
  • ½ cup each of red kidney, pinto and cannellini beans, rinsed and drained
  • ½ cup green onion or spring onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 red bell peppers
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoons of grounded cumin
  • 1 teaspoon each of paprika and crushed red pepper
  • ¼ teaspoon salt

Let’s start

  • Preheat oven and then take a baking sheet and spread bell pepper onto it (cut the bell pepper into halves and discards seeds), skin sides up.
  • Broil it for 15 minutes or till it become blackened. After that put the bell pepper into a zip-top plastic bag and let it stand for 15 minutes. Now peel and chop it.
  • Take a pan and put oil into it. Now add onion and cook for 15 minutes while stirring occasionally.
  • Then add cumin stir for 4 minutes, now add garlic and cook for 2 minutes, stir frequently.
  • Now add bell pepper, vegetable broth, squash and tomatoes bring to simmer and cook for 20 minutes. Stir occasionally.
  • Afterwards add three beans and on simmer cook for another 25 minutes, until it becomes slightly thick.
  • Stir and then off the heat. Garnish with green or spring onions and serve.
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