Soup Diet Recipes
Simple and efective recipes for The Soup Diet.
Why soup diet recipes? Because are easy to make, very tasty, efficient in weight loss and can be consumed by all members of the family without any restrictions. Soups are the perfect answer when you need to eat something light and nourishing in the same time.
With these soup diet recipes you can easily replace two meals per day and plan in advance your meals for a week. In this way you will eat healthy and lose weight and in the same time you will spend quality time with your family by sharing a healthy diet soup.
These healthy, easy to make soup diet recipes are the perfect answers for your weight loss problems.
Additional to the 2 well-known soup diet recipes that I already wrote about Tomato Soup Diet Plan and 7 Day Cabbage Soup Diet or Cabbage Soup Diet Plan: Lose 1 Kilo Per Day, I will share with you other great healthy soup diet recipes that will help you to lose weight and after to maintain weight.
If you really want to lose weight in a healthy way start to use these soup diet recipes, choose to eat once or twice per day these diet soups and you will see the transformation. Also, you should start to take daily a natural tea that will eliminate the toxins from tour body, burn the fat and get rid of the extra kilos. You should definitely try 100 % natural Kou Tea to solve your weight loss problems. Using the 100 % natural Kou Tea and eating the healthy soups in a short time you will manage to change your body.
6 Soup Diet Recipes For Great Meals
Chunky Chicken Noodle Soup Diet Recipe
1 (3-pound) broiler-fryer, cut up and skinned
4 cups water
3/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme
3 celery tops
2 cups water
2 ounces uncooked medium egg noodles
1/2 cup sliced celery
1/2 cup sliced carrot
1/3 cup sliced green onions
2 tablespoons minced fresh parsley
2 teaspoons chicken-flavored bouillon granules
1/4 teaspoon coarsely ground black pepper
1 bay leaf
Additional coarsely ground black pepper (optional)
Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.
Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.
Black Bean Soup Diet Recipe
1 pound dried black beans
2 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
4 (14-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can crushed tomatoes, undrained
1/3 cup minced fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return puree soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream.
Light French Onion Soup Recipe
1 tablespoon unsalted butter
1 tablespoon olive oil
3 large thinly sliced Spanish onions
1/4 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon flour
1/3 cup dry sherry
6 cups reduced-sodium chicken stock
1/4 teaspoon freshly ground black pepper
2 teaspoons reduced-sodium soy sauce
4–8 (3/4-inch) slices French baguette
4 ounces Gruyère cheese, sliced
Preheat oven to 400°. In a heavy skillet heat butter and olive oil over medium-high heat. Add onions and salt. Cover and let to cook 5 minutes. Uncover; add sugar. Cook, stirring frequently, 25 minutes or until onions are golden. Add flour, and reduce heat to medium-low; cook 1–2 minutes. Add sherry, scraping pan to loosen browned bits. Cook 1–2 minutes or until slightly reduced. Transfer to a saucepan. Add stock and pepper. Boil; reduce heat to low, and simmer, covered, 10 minutes. Add soy sauce.
Place bread slices on a baking sheet; bake 7 minutes per side or until golden.
Heat broiler. Ladle soup into ovenproof bowls. Top with 1–2 bread slices and 2 slices Gruyère. Broil 1–2 minutes or until cheese is bubbly.
Pea Soup With Egg
2 cups green split peas
6 cups vegetable broth
2 yellow onions, chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1 teaspoon paprika
1/2 teaspoon cumin
1/4–1/2 teaspoon cayenne pepper
2 large carrots, chopped
4 eggs, hard-boiled and roughly chopped
Heat the olive oil over medium/low heat in a large sauce pot. Add the onions and cook on low until the onions have started to turn a golden brown color—just be careful not to burn them!
Once the onions have turned golden, add the split peas, carrots, broth, and spices, and bring to a boil. Cover, reduce heat to low, and simmer for about 35 minutes, until the peas and carrots are tender (if necessary)
Carefully pour soup into a food processor or blender and whirl on high for a few seconds so everything is smooth and pureed. Pour soup back into the sauce pot, season with more salt if needed, and ladle into 4 bowls, topping each bowl with a handful of chopped egg
Golden Potato-Cauliflower Soup
1 teaspoon ground cumin
1 teaspoon olive oil
1 cup cubed French or Italian bread
2 teaspoons olive oil
1/3 cup finely chopped shallots
1/3 cup finely chopped celery
2 1/2 cups sliced cauliflower (about 1/2 small cauliflower)
3/4 pound sliced peeled Yukon gold potato
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 teaspoon lemon juice
2 teaspoons chopped chives (optional)
Preheat oven to 350°.
To prepare croutons, combine cumin and 1 teaspoon oil in a bowl; add bread cubes, and toss to coat. Spread bread cubes on a baking sheet. Bake at 350° for 10 minutes or until golden. Cool croutons slightly; set aside.
To prepare soup, heat 2 teaspoons oil in a large saucepan over medium heat. Add shallots and celery; cover and cook 2 minutes. Stir in cauliflower, potato, broth, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes or until vegetables are tender. Add lemon juice. Place vegetable mixture, in batches, in a food processor; process until smooth. Divide soup evenly among 4 bowls; serve with croutons, and top with chives, if desired.
Butternut Squash and Apple Soup
1 1/2 teaspoons unsalted butter
1 1/4 cups chopped Vidalia or other sweet onion (about 1/2 large onion)
1 large garlic clove, smashed and peeled
1 1/3 cups cubed peeled Braeburn apple
1 1/4 pounds cubed peeled butternut squash
1/4 teaspoon dried rubbed sage
1/2 teaspoon kosher salt, plus pinch
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 cups fat-free, less sodium chicken broth
1/2 cup fat-free evaporated milk
1/4 cup crème fraîche, for garnish
Melt butter in large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 4 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.
Place half of squash mixture in blender with 1/4 cup evaporated milk. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Repeat with remaining squash and evaporated milk.
Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon crème fraîche, if desired. Serve immediately.