Here are the top 3 soup recipes to lose belly fat and they are easy to make!

Light meals or meals for weight loss have long been associated with the concepts of “bland” and “boring”, but this is due to the fact that many of us limit ourselves to simple recipes that we have known for a long time. Years without trying to experiment. more flavors. But the day of glory has arrived! here are some recipe ideas who helps us finish our belly entertaining us!

Lose weight: why soups are our best allies in shaping the belly?

The soups are great for weight loss. Thanks to their high water content, they help us fill up quickly. Soups also help preserve the natural fiber of the vegetables used. Since they are not cooked at high heat, they also retain the nutritional value of the vegetables. Experts often recommend water-based soups over cream-based soups because some studies suggest that dairy products can be fattening. On the other hand, according to Dr. Shikha Sharma’s book “101 Tips for Weight Loss”, water soups are easier to digest and also help prevent dehydration and ensure a constant supply nutrients.

Soup to Lose Belly Fat: How to Preserve Vegetable Nutrients and Vitamins?

Loss vitamins is inevitable in every culinary preparation. The vegetable-based soups still a good source of vitamins and other nutrients when properly prepared. Here are some tips to keep the maximum amount vitamins and nutrients we soups :

Tip #1: The fresher the better!

When you cook fresh vegetables, use them as soon as possible. Vegetables experience a significant loss of vitamins over time. If you are using broccoli and other green vegetables, wash them in cold water to remove all dirt.

Tip 2: Don’t wait until the vegetables are thawed to cook them

If you cook the other way around vegetables frozen inside you soups, pre-defrosting is not necessary. Adding them while still frozen avoids loss vitamins soluble in water.

Tip #3: Use chopped or chopped vegetables quickly

In addition to losing some vitamins when peels are discarded, cut, chopped or mixed vegetables releases enzymes that oxidize and destroy vitamins vitamin A. Use to minimize losses vegetables cut quickly.

Tip #3: Quick cooking is your friend!

Slow cooking for a long time is more destructive than quick cooking for a short time. For rapid destruction of enzymes vegetables which oxidize vitamins, quickly place the vegetables in the boiling water. Covering the pan tightly during cooking or storage preserves nutritional value, especially vitamin C.

OK, now you just have to choose soup what do you prefer!


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