5 soup recipes to lose weight this autumn

In cold weather soups are making a comeback. In soup, cream, velouté, bisque or stock… there are many. Passionate about gastronomy and author of numerous books, Alice Delvaille shares a hundred soup recipes in her book “100% comforting and healthy soups”.homemade and healthy. Actually, this drink contains many health related nutritional interests.

Mainly composed water and vegetablessoups are rich in nutrients necessary for the proper functioning of the body. It changes them very good health allies, but also slimming.

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

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

While industrial soups often seem like a an easy way to eat healthythey are far away be as healthy as homemade. In 2020, the site found 60 million consumers interested in these soups, testing 28 different references. In particular, they noticed that the latter contained too little fiber and vitamins.

Alice Delvaille discusses the benefits of making your own soup in her book. He specifies that the latter would be:

But even when cooking the soup yourself, the ingredients it consists of are not as effective on your weight. Medisite shares with you five soup recipes taken from Alice Delvaille’s book Alpen, which helps you lose those 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 bunch of garni
  • 2 chicken wings
  • salt pepper


Grate the carrot, peel the onion. Prick the celery with the cloves. Cut the leek and celery stick.

Put all the vegetables in a pressure cooker and pour 1 liter of water. Add a bouquet of flavors, season with salt and pepper. Add the chicken last, then close the pressure cooker and cook for 15 minutes.

If you want a more gourmet preparation, add bread croutons rubbed with garlic to this “light” consommé. Consider about 90 kcal per serving.

Creamy cauliflower soup

Creamy cauliflower soup© Adobe Stock

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

He mentions that its nutritional value is variable, but “it is in any case very low (2-30 kcal per 100 g), which makes it a real slimming vegetable”, says the expert.

Ingredients for 4 people:

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


First, prepare the cauliflower. Clean it under cold running water, remove the leaves and separate the pieces by removing the stem ends.

Peel the potatoes and rinse before slicing. Pour the chicken stock into the pressure cooker. Place 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 add heavy cream, whisking constantly. Season with salt and pepper.

Alice Delvaille recommends dividing the preparation into soup plates and adding a few small cauliflower florets as a garnish.

beetroot soup

beetroot soup© Adobe Stock

In addition to 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 of feta
  • salt pepper


Peel the beets and potatoes and cut them into small pieces. Chop the onion and grate the ginger.

Put all the vegetables in a large saucepan and cover with water. Simmer for about 1 hour until the vegetables are well cooked and soft.

Mix the preparation while it is still hot. Season with salt and pepper. To give the soup a more even consistency, add heavy cream.

Sprinkle a few crumbles of feta on top of the soup before serving. The author also recommends eating it hot with a slice of cereal 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 celeriac and cut into cubes. Peel the onion and chop. Peel the garlic cloves and remove the sprouts.

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

Then add the chestnuts and continue cooking for another 5 minutes.

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

“The absence of lactose, gluten and cholesterol makes this cream particularly suitable for intolerant and low-fat diets,” explains the author.

Salsify velouté

Salsify velouté© Adobe Stock


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


Squeeze the lemon into a bowl filled with water. Peel the salsa fillet, cut into small pieces and soak in a salad bowl. Peel and chop the onions.

Heat olive oil in a pot over low heat and brown the onions, stirring, for about ten minutes.

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

At the end of cooking and turning off the heat, add heavy cream. Season with salt and pepper. Mix the preparation until you get a smooth and gentle mass. Serve hot with bread croutons.

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