Boost Your Weight Loss with Soup

Losing weight can be a challenge, especially when it involves changing your eating habits completely over time. Small changes often add up to larger results, and here is a big super secret for you, try soup.

Incredibly popular throughout Asian culture, light soups can offer nutrition and be delicious without the calories. The warmth, and I guess the liquid component, of the soup makes you feel fuller much faster, making it easier to cut down on the number of calories ingested each meal.

Soup is an easily overlooked piece of a meal. It is often small and unassuming, occasionally flavourless and often underappreciated. However, this simple meal addition has been shown to knock up to 300 calories off the total caloric consumption of one meal. This is nothing to sneeze at, especially considering the fact that soup can contain many different vegetables that boost its already healthy nutritional value.

There is an incredible aspect to soup, especially if you make your own at home, which is that it is very versatile and customizable. You can add your favourite vegetables in copious quantities, and smaller amounts of the healthy ingredients that you may not like as much and you will barely taste them. You can choose the amount of salt and carbs in them. The decision of whether or not to add meat to the soup is left up to you, as is the amount and size of the pieces of meat. It is all up to you.

Alternatively, if you choose to purchase your soups from the grocery store, there is a huge variety of flavours available there. You can choose from different brands and different mixes. The choice of tomato based versus broth based is left in your hands. If the aim is to cut calories, then it would be wisest to avoid the cream based soups, as they tend to be very high in both calories and fats. The variety available for tomato and broth based soups is large enough that just about anyone can find a type of soup that they will enjoy.

Whether you are just beginning to change your eating habits, or you have struck a plateau in your weight loss journey, adding a nice, warm, flavourful soup before every main meal is an easy and quick way to drop calories from your diet without feeling it.  A hearty soup packed with vegetables can also be a nutritious main. You will feel fuller on less, and your stomach will begin to shrink from eating less despite the fact that it may feel like you are eating more. One bowl of so could be what it takes to drop calories, add more vegetables to your diet, and feel great every day. Thats the soup secret!

3 Amazing Soup Secret Recipes

Pumpkin Soup

Saute 2 slices chopped bacon and 1 chopped onion; drain fat.

Add one 29-ounce can pumpkin, 3 1/2 cups low-sodium chicken broth, 1 cup applesauce, and 2 teaspoons ground ginger.

Add salt and pepper; bring to boil. Simmer.

Add 1/2 cup light sour cream.



Broccoli Potato and Leek Soup

8 cups water
8 tsp vegetable base
4 cups broccoli, bite-size florets (about 1/2 lb)
1 tbsp extra-virgin olive oil
1/2 cup sweet onion, small diced
1 tbsp garlic, fresh and finely chopped, (about 6 cloves)
3/4 pound leeks, white part only, washed and medium diced (about 2 cups chopped)
1 1/2 pounds yukon or Idaho potatoes, peeled and large diced
2 lbs broccoli, chopped
1 tsp salt
1/4 tsp pepper

In cook pot, add 8 cups water and vegetable base, mix and bring to a simmer. Add 4 cups broccoli florets and blanch until just tender, remove from stock, set aside and save. In cook pot, sauté onions on medium heat in olive oil until transparent, add garlic without browning, stirring frequently, about 2 minutes. Add diced leeks and sauté 4 minutes. Add saved vegetable stock, increase heat, bring to a simmer, add potatoes, bring to a boil and simmer four minutes. Then add 2 pounds chopped broccoli and simmer on medium heat until potatoes are fully cooked. Turn off heat and blend with a vertical stick blender until completely pureed. Garnish with blanched broccoli florets and serve.

7-Day Diet Cabbage Soup Recipe

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots. Saute until slightly tender. Stir in garlic. Pour in chicken broth. Stir in tomatoes and cabbage. Bring to a boil and then reduce heat. Cook until cabbage is tender. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using).Taste broth and adjust seasoning if needed.


Bonus Recipe:

Chicken and Shrimp Soup



2 small chicken breast halves
2 cups water
4 cups chicken broth
1 tablespoon soy sauce
8 ounces small shrimp, peeled and deveined
8 ounces fresh bean sprouts
1 cup broccoli florets
1/2 15 ounce jar straw mushrooms or one 8-ounce can mushrooms, drained
1/2 cup chopped red and/or green sweet pepper
4 green onions, diagonally sliced in 1-inch pieces
Freshly ground pepper
In a 4-quart Dutch oven combine chicken and water; bring to boiling. Reduce heat and simmer, covered, 20 to 25 minutes or until no longer pink. Remove chicken; cool slightly and chop chicken, discarding skin, and bones. Strain the cooking liquid. Wipe out Dutch oven and add strained liquid. Add chicken broth.
Bring to boiling; add soy sauce, chopped cooked chicken, shrimp, bean sprouts, broccoli, mushrooms, sweet pepper, and green onions. Return to boiling; cook, uncovered, 5 minutes. Season to taste with pepper.