This is how the soup diet works:

Start your day with a good breakfast. Scrambled eggs with vegetables and wholemeal bread or yogurt with 3-4 tablespoons of oatmeal and fruit are lean ideas that keep you full for a long time. Drink plenty of water or tea in the morning. At lunchtime, have your first portion of delicious autumn soup - full to the brim with tasty autumn vegetables and really filling. Avoid snacks again in the afternoon. If you do get hungry, a cup of hot broth will help. Eat the next portion of soup in the evening. The clever thing is that the more you eat, the better you lose weight. Because the stew is full of natural fat burners.

Fresh ingredients with a slimming effect

Green leafy vegetables are full of minerals and fiber. Great for the fat-eating bacteria in your gut! You can also use the kohlrabi leaves. Simply cut into strips together with the chard.
➜ C orn and beans keep you full for a long time with their plant-based proteins and energy-giving carbohydrates.
Fennel is a proven medicinal plant for digestive problems and makes this miracle soup particularly digestible. Potassium drains and detoxifies.
Cauliflower enriches the stew with folic acid and B vitamins, which are important for energy metabolism.
➜ Tomatoes also provide potassium and cell-protecting lycopene, which only unfolds its full effect when heated.
➜ Herbs in the pistou topping round off the soup with an extra portion of vitamins and phytochemicals.

The fat burner spice

The secret of this spice blend is the combination of hot capsaicin, which literally boosts fat burning, and digestive essential oils. This magic spice can be used in a variety of ways and can also be added to salad dressings and vegetable and oven dishes, for example.

Preparation: Mix 3 teaspoons of chili flakes with 2 teaspoons each of dried oregano, fennel seeds, dried parsley and 1 teaspoon each of cumin, coriander seeds and turmeric powder and store away from light. If desired, lightly crush the required portion in a mortar immediately before use.

The recipe: Colorful vegetable stew

For 4 portions: Wash and clean 1 cauliflower, 300 g carrots, 1 fennel bulb, 400 g Swiss chard, 150 g green beans, 200 g celery, 300 g kohlrabi, 5 spring onions and 500 g tomatoes and cut into bite-sized pieces. Cook 100 g spelt in salted water for 20 minutes. Sauté the vegetables, except for the tomatoes, in 4 tbsp olive oil for 8 minutes. Add 1 liter of stock, tomatoes, 140 g of corn (canned), salt, some magic spice and cook covered for 15-20 minutes. Add the spelt, season the soup to taste. Round off with 1 teaspoon of herb topping and fat burner spice. Per portion: 335 kcal, KH: 32 g, F: 14 g, E: 18 g

More great slimming tips:

The potato diet: Lose weight with potatoes & quark
Lose weight after 40: The low-fat diet plan
Lose weight with food combining: The popular diet in check
Eat healthy and lose weight: 15 diet misconceptions you should know
Now proven:Lose weight quickly with low carb
Don't feel like dieting? 100 weight loss tips for everyday life
How to lose weight:The metabolic type is crucial
Diet check "Slim in your sleep":How does it work?
Losing weight on your stomach: the best tips and exercises