Losing weight in winter: Lose weight fast with the soup diet

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Winter is soup time: Soups warm you up, contain plenty of healthy vegetables, and provide long-term satiety with just a few calories. You can lose up to five kilos a week with the soup diet. Cabbage soup is one of the most well-known slimming foods. But no one wants to sip nothing but kale puree for a week.

But this does not have to be the case, because the dishes can be freely varied: The basis of soups should always be vegetables. Broccoli, kale, spinach or lentils are especially recommended. Pumpkin, carrots and potatoes also work well.

Protein soups are a good source of nutrients, help you lose weight and also support muscle building. Proteins are the perfect complement to diet soups: Since they keep blood sugar constant, they keep you full for a long time, suppress hunger throughout the day, and prevent cravings. A strong broth It also helps with colds, fatigue and cloudy days.

However, if you want to lose weight, you should not use spices such as salt too generously. It prefers puddles. Hot pepper, ginger, turmeric and cumin promote fat burning and also enhance soups.

You should avoid solid foods almost completely for a week. Soups are served for breakfast, lunch, dinner and as an afternoon snack. Fruits such as apples, kiwis, oranges, strawberries and pears are also allowed (in small amounts), as well as a cup of low-fat yogurt each day. Almost all varieties of soups are allowed; There is no limit to creativity. The basis is always vegetables; Cabbage, broccoli, spinach or lentils are especially recommended. They provide all important nutrients including vitamins, minerals and proteins. However, you should avoid high-fat additives such as cream and cream. Roasted croutons can be replaced with pumpkin seeds.

Here are three recipe ideas for protein-rich soups that bring energy and warmth to cold autumn.

preparation

1. Peel the onion and garlic and chop finely. Drain the chickpeas. and rinse. Peel the carrots and cut them into slices.
2. Heat the olive oil in a saucepan. Saute the onion and garlic. Add carrots and chickpeas and fry for a few minutes.
3. Pour in stock and bring to a boil. Let it boil for about ten minutes. When the carrots become soft, puree them with the help of a blender. Then add tahini, cumin and lemon juice and mix again. Season as desired.
4. Mix harissa paste with olive oil.
5. Garnish the chickpea soup with finely chopped cucumber, tomato, roasted sesame seeds and freshly chopped herbs. Drizzle with harissa oil.

preparation

1. Prepare the potatoes and carrots and cut them into small pieces. Press or finely chop the garlic.
2. Heat some oil in a pan and sauté the garlic briefly. Add carrots, potatoes, fennel seeds and vegetable broth. Boil. Let it boil for ten to twelve minutes.
3. Add broccoli florets, spinach and drained beans. Cook for five to six minutes.
4. Turn off the stove. Add coconut milk and lemon juice and let it brew for a minute. Add salt and pepper to taste.

preparation

1. Prepare carrots, potatoes and peppers and cut them into small cubes. Cut the spring onions into diagonal rings.
2. vegetable broth
3. boil with spices.
4. Add carrots and potatoes. Let it boil for twelve minutes. After about seven minutes, add the peppers. Separate the parsley from its stalk and add it with the spinach after eleven minutes.

The effect of the soup diet has been scientifically proven. As water simply passes through the digestive tract, the water mixes with the vegetables; B. in the soup stays in the stomach for a very long time and thus provides long-term satiety. And the longer a food stays in the stomach, the less ghrelin is released. This messenger substance sends hunger signals when the stomach is empty. Additionally, soups are particularly low in calories. Despite the proven effectiveness of the soup diet, you should gradually reintroduce your body to solid foods after a week to avoid the yo-yo effect.

Source : Blick