Weight loss: 3 recipes for draining soups to burn fat with pleasure

Weight loss: 3 recipes for draining soups to burn fat with pleasure

Soup season! How about taking advantage of their amazing diuretic properties? Celery, leeks, red cabbage… Here are three weight loss recipes that will help you replenish your mineral and vitamin stores while focusing on your food line.

As delicious as they are soothinghomemade soups are faithful companions of our winter evenings… and our line! Celeryleeks, red cabbage and Apple vinegar All ingredients contribute to weight loss. Rich in vitamins and fiber and low in calories, they are often recommended by dietitians to detoxify our bodies and (re-)give us crazy energy! Proof with these three soup recipes burns fattaken from the book I love soups (published by Solar).

1. Energy soup: vegetable soup that will help you lose weight

Ingredients for 4 persons

  • 1 liter vegetable broth
  • 5 carrots
  • 2 celery stalks
  • 1 white leek
  • 2 oranges
  • 1 piece of ginger about 2cm
  • 15 g turmeric powder
  • 15 g almonds
  • Olive oil
  • Salt and pepper
© Emily Franco

Training

  1. Peel and cut carrots into pieces. Wash the leeks and celery stalks. Remove the roots from the white leeks. Finely chop. Cut the celery stalks into slices. Peel the oranges, then chop them coarsely. Peel and finely chop a piece of ginger.
  2. Sauté the leek, carrot and celery pieces, ginger and turmeric. in a saucepan with a drop of olive oil. Add orange slices. Salt and pepper to your taste. Moisten with vegetable broth.
  3. Cook for 45 minutes over medium heat, almost covered. Add almonds.
  4. Mix the drug until you get the desired texture. If the soup seems too thin, feel free to simmer it for a few more minutes over medium heat, uncovered, to reduce it a bit. Conversely, if it seems too thick, add some water.

2. Red cabbage soup with apple cider vinegar: eat in the evening to lose weight

Ingredients for 4 persons

  • 75 ml chicken broth
  • 400 g red cabbage in bags (pre-cut)
  • 1 medium sized potato
  • 25 ml apple cider vinegar
  • 2 shallots
  • Olive oil
  • Salt and pepper
© Emily Franco

Training

  1. Peel and cut potatoes bit by bit. Peel the shallots, then chop finely.
  2. Fry shallots in a frying pan with a drop of olive oil. Add red cabbage. Deglaze with apple cider vinegar and fry for a few minutes. Add potato pieces. Salt and pepper to your taste. Moisten with chicken broth.
  3. Ready cook for 45 minutes over medium heat and almost covered (simply by sliding the lid of the pot to leave a very small opening). Blend until desired texture is achieved. This soup needs to be eaten quickly because the cabbage can ferment in a few days.

3. My Mom’s Soup: With Spinach, Leek, and Celery, Weight Loss Ingredients

Ingredients for 4 persons

  • 1 liter almond milk
  • 1 zucchini
  • 2 tomatoes
  • 50 g spinach
  • ½ red bell pepper
  • 1 white leek
  • 1 celery stalk (with leaves)
  • 2 garlic cloves
  • 1 bouquet garni (thyme, bay leaf, rosemary)
  • 1 chicken stock cube
  • Olive oil
  • Salt and pepper
© Emily Franco

Training

  1. Rinse all vegetables with water. Remove the roots from the end of the white leek and finely chop it. Cut the celery stalk into pieces, and coarsely chop the leaves. Zucchini cut into pieces. Remove stems from tomatoes and peppers. Remove the seeds and cut into medium sized pieces. Peel the garlic cloves, remove the germs and crush them.
  2. Ready sauté the leek and garlic in a saucepan with a dash of olive oil. Add celery, zucchini, tomatoes, bell peppers, spinach and bouquet garni. Salt and pepper to your taste. Moisten with almond milk. Add chicken stock cube.
  3. Cook for 45 minutes over medium heat, almost covered.
  4. Remove the bouquet garni and stir the preparation. until you get the desired texture.
I love soups – 150 recipes. €15.90 Solar editions.

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