The 10 Delicious Soups to Lose Weight in 10 Days!

Vegetarian Soups: For a weight loss dietit can be the best choice as they are low in calories with a rich nutritional value. There are certain soups that help you lose weight in 10 days.

INGREDIENTS:

• 1 chopped onion;
• 1 large carrot, peeled, chopped;
• 2 chopped celery stalks;
• 1 chopped leek stalk
• 2 chopped potatoes;
• 1/2 cup fresh peas (frozen version)
• 1 bouquet of fresh herbs (basil, parsley and chives);
• Olive oil, salt, pepper and spices and herbs
• dry as you like.

PREPARATION MODE:

• Place all the vegetables in a pan and add the
  natural broth.
• Cook for 10 minutes on medium heat.
• Turn off the heat and let it simmer until all the
  vegetables are soft.
• Add fresh herbs and seasoning of your choice, less fat
• Mix when the soup is ready.
• Let it cook for 5 minutes on low heat, then serve.

Cabbage Soup : This is the most commonly known soup for weight loss and is also widely used by people for quick weight loss .

INGREDIENTS:

• 1 Chopped Cabbage
• 2 large chopped onion
• 3 Tomatoes without skin
• 2 green peppers
• 4 celery stalks
• 6 units Carrot cut into pieces
• 1 L Chicken or Natural Beef Broth

Preparation mode:

• Place all the vegetables in a pan and add the
  natural broth. Cook for 10 minutes on medium heat.
• Turn off the heat and let it simmer until all the
  vegetables are soft.
• Add fresh herbs and seasoning of your choice, less fat.
• The soup can be made with red cabbage, which is even more
  suitable, as it is rich in anthocyanin, an antioxidant
  that helps in burning abdominal fat.
• To do this, steam it separately from the other ingredients.
  Mix when the soup is ready.

Tomato Soup: Tomato soup helps in  weight loss . Tomato is one of the vegetables that can quickly burn  calories

INGREDIENTS:

• 1 tablespoon (dessert) olive oil
• 1 medium onion chopped
• 2 minced garlic cloves
• 500g peeled and seeded ripe tomatoes, chopped
• 2 tablespoons fresh chopped basil

PREPARATION MODE:

•  Sauté the ingredients with onion, garlic  and olive oil and then let it cook, covered, for ten minutes.
• Add the basil and, after cooling, hit the blender until obtaining a homogeneous cream and serve.

Egg white soups: Clear soups are low in calories .

INGREDIENTS:

• 3 tablespoons of olive oil
• 1 medium onion chopped
• 2 minced garlic cloves
• 2 seedless tomatoes, cut into cubes
• 1 tablespoon of chopped coriander
• 3 ovo
• Salt to taste pepper to taste

PREPARATION MODE :

• In a pan over high heat (200ºC to 220ºC), heat the oil and sauté the onion, garlic , tomato and cilantro for 5 minutes.
• Add 6 cups (tea) of water and bring to a boil.
• Crack the eggs and add one at a time.
• Cook over low heat (160ºC) until the eggs are cooked.
• Remove from heat, mix lightly and season with salt and pepper.

Moroccan Chickpea Soup : This soup is tasty and low in calories

INGREDIENTS:

• 2 cups of chickpeas
• 2 carrots (cubed)
• 3 parsley potatoes
• 1/2 head of cabbage (medium size)
• 200 g smoked tenderloin (sliced)
• 1 sausage sausage (sliced ​​or cubed)
• Smoked ribs (to taste)
• 2 onions
• 1 garlic clove
• Green pepper (to taste)

PREPARATION MODE:

• Chickpeas should be washed and soaked in water a day before (to loosen the husk)
• Cook the chickpeas in the pressure cooker for 1 hour on low heat.
• Then, with the pan uncovered, put the carrots and parsley potatoes to cook together for 10 minutes.
• Mix everything in the other pan
• Finally, the sliced ​​cabbage
• If necessary, add a little salt.

Carrot and Coriander Soup: Rich in nutrients and very low in calories

INGREDIENTS:

• 1 bunch of carrots
• 1 tablespoon of olive oil
• 1 chopped onion
• ½ teaspoon of cumin
• 2 tablespoons chopped fresh coriander leaves
• 1 liter of vegetable broth
• 4 teaspoons of crème fraîche
• freshly ground black pepper

PREPARATION MODE:

• Wash and cut the carrots.
• Heat the oil in a pan and sauté the onion until translucent.
• Add the carrots, cumin and 1 tablespoon of coriander leaves;
• Sauté over high heat for 2 minutes, stirring continuously.
• Add the stock and cook the carrots for 15 minutes, until they are tender.
• Allow to cool for a few minutes (liquid must not exceed 80°C).
• Blend the carrots with the broth in the blender at MAX graduation for at least 1 minute.
• Reheat if necessary and season to taste.
• Serve the soup and some freshly ground black pepper; garnish with coriander leaves.
• 30 minute prep time

Non-Vegetarian Soups : Non-vegetarian soup recipes for weight loss are relatively higher in  calories when compared to vegetarian soups. It is not advisable to have red meat, so adding mutton or beef to soups should be avoided while following a weight loss regimen . Reasonable amounts of chicken and eggs can be added to the soup as they are high in protein.

INGREDIENTS:

• 600 grams of well-cleaned, cubed muscle (or other meat you like for soups).
• Optional: 1 cup of soup noodles (shell, Our Father, Hail Mary, your choice!)
• 2 medium potatoes (I make them fresh and cut into small cubes)
• 1 medium carrot, cut into small cubes
• 2 medium butternut squash, cut into small cubes
• ¼ large onion or ½ medium onion , finely chopped
• 2 cloves of garlic minced
• 1 tablespoon grated ginger
• 2 blocks of frozen spinach (the one I use comes in blocks and is very practical!) or about 1 cup of chopped spinach leaves.
• ½ cup fresh peas (I use frozen too)
• oil to sauté
• About 2 to 3 liters of boiling water
• 1 beef and 1 vegetable broth  (I use Vitalie because it has less sodium and fat)
• Salt and pepper (I use freshly ground) to taste
• 1 bay leaf

PREPARATION MODE:

• Put the water to boil.
• In the pressure cooker, sauté the meat in very hot oil to give it that beautiful golden color. Add the onion and ginger , sauté quickly.
• Add the garlic and sauté a little more.
• Add salt, pepper, broth, bay leaf and water until the meat is covered and a little more.
• Cover the pan and when it sizzles count 30 minutes.
• Open in the pressure cooker, put the carrot and let it cook for about 7 minutes.
• That’s because the carrot takes longer than the potato to get soft.
• Then add the potato, pasta (if you choose to use it), peas, frozen spinach blocks and
• Add more boiling water if necessary.
• Stir from time to time. When you notice that the vegetables and the noodles are almost soft enough, put the manioc, which cooks super fast (about 5 to 8 minutes).
• Check the salt and adjust if necessary.
• Turn it off, add the parsley and chives, mix well, let it rest for 5 minutes and serve hot.
• Believe me, this soup will never leave your menu again.

Parsley and Chicken Soup

INGREDIENTS:

• 500 g of chicken broth
• 2 cups of chopped carrots
• 1 chopped onion
• 1 minced garlic clove
• 2 skinless and boneless chicken breast fillets
• 1 tablespoon chopped fresh parsley (optional)

PREPARATION MODE:

• Bring the chicken stock to a boil in a medium saucepan.
• Add the carrot, onion and garlic.
• Lower the heat and add the chicken. Cover and let cook for 20 minutes.
• Carefully remove the chicken, cut it into small pieces and return it to the pan.
• Season to taste.
• Add the parsley and serve.

 Chicken and Cabbage Soup

INGREDIENTS:

• 1 boneless, skinless chicken breast
• 2 pink potatoes
• 2 carrots
• 1 nipples
• 1 large onion
• 1 celery stalk
• 2 cups cabbage (cut into very thin strips)
• 2 tablespoons of tomato sauce
• 1 tablespoon of chopped parsley
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• 2 chicken stock cubes (optional)
• Salt and pepper to taste

PREPARATION MODE:

• Cut the chicken breast into small, regular pieces and season with salt and pepper, let it taste for about 20 minutes.
• Peel the potatoes, carrots, chayote and onion and cut all the  vegetables into cubes, except the cabbage which should be cut into very thin strips.
• Heat the oil with the butter in a large pan and add the chicken cut into cubes and brown over high heat, stirring constantly.
• Add tomato sauce and  chopped vegetables .
• Mix well and let it simmer for about 5 minutes.
• Add 1 1/2 liters of hot water and the chicken broth tablets and cook for approximately 1 hour so that the chicken and vegetables  are tender.
• If necessary, during cooking, add more hot water.
• Adjust the salt and serve with a pinch of black pepper and parsley.

 Hot Chicken and Vegetable Soup

INGREDIENTS:

• 1 chicken breast
• 2 carrots
• 1 nipples
• 1 large onion
• 1 celery stalk
• 2 tablespoons of tomato sauce
• 1 tablespoon of chopped parsley
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste

PREPARATION MODE:

• Cut the chicken breast into small, regular pieces and season with salt and pepper, let it taste for about 20 minutes.
• Peel the carrots, chayote and onion and cut all the vegetables into cubes
• Heat the oil with the butter in a large pan and add the chicken cut into cubes and brown over high heat, stirring constantly.
• Add tomato sauce and chopped vegetables . Mix well and let it simmer for about 5 minutes.
• Add 1 1/2 liters of hot water and the chicken broth tablets and cook for approximately 1 hour so that the chicken and vegetables are tender .

Avoid Creamy Soups: It is best to avoid soups like cream of mushroom or cream of chicken soup as they are high in  calories . How to select the best soups: There are certain things to watch out for when consuming soups to help  with weight loss . Select the best soup for weight loss  based on the following factors:

• Low in  Calories – Calories in one serving must be within 150 calories
• Low in sodium – Sodium has the ability to retain water so avoid soups with sodium or consume those that are low in sodium.