Spoon yourself light, is the motto, because the soup diet is back and this time it's anything but monotonous. Instead of just cabbage for days on end, the new recipe for slimming soups uses fresh spring vegetables, aromatic herbs and homemade broth. It tastes good and attacks even stubborn fat deposits.
How the soup diet works
A pot full of natural fat burners: vegetables contain vitamins and minerals that the body needs to lose weight. Dietary fiber and protein from pulses and potatoes keep you full for a long time and, with plenty of water from the broth, get even the laziest digestion going.
This is why the diet works: with 2 portions of soup instead of solid meals, the calorie balance remains so low that the body immediately has to fall back on fat reserves. In addition, the increased fluid intake and nutrients help to flush out water retention.
The effect: up to 1 kilo is lost every day. Take a longer break after 4 days at the latest, otherwise your metabolism will switch to a slower pace.
Lose weight with soup: the nutrition plan
A hearty breakfast with a portion of fruit forms the basis of the soup diet. For lunch and dinner there is a large plate of soup. Drink around 2 liters, and if your stomach growls in between, simply sip a cup of broth.
Our breakfast suggestion: Hard boil 1 egg, cut into slices. Toast 2 slices of bread. Cut 1/4 avocado into slices. Top 1 toast with 1 lettuce leaf, avocado, salt, pepper, cress and egg. Place the second toast on top. Serve with 1 portion of fruit.
375 kcal, KH: 44 g, F: 15 g, E: 14 g
Basic recipe for slimming soups
For 4 portions: Wash 1/2 head of cauliflower and divide into florets. Peel and chop 300 g carrots and 400 g potatoes. Peel and chop 2 onions and fry in 2 tbsp oil until translucent. Add the potatoes and sauté briefly. Pour in 1 l vegetable stock and simmer for 5 minutes. Add the carrots, cauliflower, 100 g frozen peas and 50 g beans. Season with salt and pepper and cook for 12 mins. Serve with 1 tbsp of freshly chopped herbs.
Per portion: 235 kcal, KH: 37 g, F: 6 g, E: 8 g
Homemade vegetable stock
For approx. 2.5 liters: Halve 1 onion, roast the slices in a pan without fat until dark. Clean and roughly chop 2 parsley roots, 200 g celeriac, 1 leek, 3 carrots. Peel and finely chop 2 cloves of garlic and 2 cm of ginger. Simmer everything with 6 juniper berries, 2 bay leaves, 10 peppercorns, 1/2 a bunch of parsley, 2 sprigs of lovage and 3 l water for 2 to 3 hours. Skim off the foam. Finally, pour through a sieve.
Natural slimming agents: fresh herbs
They are delicate, green and true all-rounders. While some stimulate the metabolism to burn more calories, others stop cravings or stimulate digestion.
A few examples: Parsley and chives score with fat-eating vitamin C, iron and potassium. And the tannins in basil activate the metabolism. Oregano and thyme soothe the stomach, regulate digestion and inhibit the desire for sweets.
Do not cook the herbs in slimming soups as this destroys nutrients. It's better to chop them fresh or use frozen herbs and add them just before eating to vary the flavor of the soup: Basil, oregano and rosemary, for example, give it an Italian touch.