Soups are culinary preparations that can take on thousands of flavors, some more appealing than others… For example, a seasonal vegetable soup is not only delicious, but also healthy and easy to prepare. Soup usually doesn’t take too long, and even kitchen novices can make it stress-free and without breaking the bank. What about slimming soup recipes? They help us stay in top shape without starving or investing in exotic products! Here are 3 examples of delicious and simple soups that will help us fight against extra pounds.
The best slimming soup recipes to try this season!
From tomato and cucumber gazpacho to autumn vegetable soup, the flavors that this dish offers us are extremely diverse and can satisfy even the most capricious taste. So, after getting acquainted with the twists and turns of a fat-burning breakfast, we are happy to share with you slimming soup recipes that you should not miss. They are perfect for other meals of the day to keep your waistline slim.
Wonderful cabbage soup for weight loss in 7 days
We couldn’t talk about slimming soup recipes without mentioning the famous so-called miracle cabbage soup! Tasty, vitamin-enriched and dietary – this is the perfect solution if you’re wondering what to eat in the evening to lose weight. This is the star of the weekly weight loss diet, it takes a total of 40 minutes to prepare and for 8 servings you need:
1/2 head of cabbage, chopped
1 cup celery stalk, chopped
2 tbsp olive oil
1 medium white or yellow onion, chopped
1 cup carrot, chopped
1 green pepper, finely chopped
2-3 garlic cloves, chopped
4 cups chicken broth
400 ml tomato sauce flavored with garlic, basil and oregano (or tomato sauce for pot or canned bolognese)
1 teaspoon of oregano
1 teaspoon of basil
some black pepper
salt to taste
1/2 teaspoon red pepper flakes, optional
Heat 2 tablespoons of olive oil in a pot over medium heat. Add celery, onion, paprika and carrot and fry until soft. Add the garlic and cook for a few minutes, stirring to season the vegetables. Pour in the chicken stock, then the tomatoes and cabbage.
Bring to a boil, reduce heat and simmer until cabbage is tender. Finally, add oregano, basil, red pepper flakes, black pepper and salt (if using). Taste the broth and adjust if necessary. Serve and enjoy! For your convenience, here is a video illustrating all the steps involved in making this slimming cabbage soup:
Recipes for cold slimming soups that you must not miss!
Sure, slimming cabbage soup recipes are symbolic, but not your type? No problem ! We recommend trying the cold zucchini basil soup, the fresh taste of which will immediately charm you. To stick to the idea of diet dishes, choose a vegan version without sour cream and make croutons with whole grain bread.
Another refreshing and delicious yet gut-healthy option comes to us from the Balkans… Have you guessed yet that this is indeed Tarator, a cold Bulgarian cucumber-yoghurt soup? It is mostly eaten in the summer, but it can actually be enjoyed year-round without too much restriction as part of a balanced weight loss diet.
Gourmet vegetable soup for weight loss
A big bowl of this vegetable soup will keep you full for hours without burning many calories, which will help you lose weight. In addition, recipes for slimming soups made from vegetables provide an opportunity to increase the intake of vitamins, minerals and fiber, which is beneficial not only for the waistline, but also for our general health. Ingredients required for 8 servings:
2 tbsp extra virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
300-350 grams of fresh green beans, cut into 2cm pieces
2 garlic cloves, chopped
8 cups unsalted chicken broth or low-sodium vegetable broth
2 cups of kale
400 grams of cooked or canned white beans (rinsed and drained)
2 medium zucchini, thinly sliced
4 Roma tomatoes, seeded and chopped
2 teaspoons of red wine vinegar
¾ teaspoon of salt
½ tsp ground pepper
8 teaspoons of pesto to garnish each soup bowl
Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, green beans, and garlic and cook, stirring often, until the vegetables begin to soften, or about 10 minutes. Add the broth, bring to a boil, reduce the heat and simmer for 10 minutes, stirring occasionally.
Stir in white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase the heat to a boil and cook for a further 10 minutes or until all the vegetables are tender. Garnish each portion of soup with a teaspoon of pesto and serve immediately. So!