Disputes over the first course did not cease. Some slimming people believe that reducing the weight, you need to forget about the soup, while others are trying to get rid of extra pounds.
Soups have always been considered a major and integral part of a full dinner. But some time ago, a view that the first – it is not an obligatory component of a healthy diet, even harmful. This opinion is shared by some nutritionists.
Specialists on the physiology of nutrition claim: properly cooked soup will not bring harm. Moreover, it will serve as a trigger for the entire digestive system, improving digestion and assimilation of food further. So give up the first courses to those who used to them, there is no need, but it is important to cook them. And the soup can be an integral part of dietary intake, and its basis: there are a number of options soup diets.
So how to cook soup for weight loss? Let’s start with the soup: broth itself is something low-calorie, mostly dictated by its caloric fat content of meat or poultry, for which it is brewed. Accordingly, for our soup to choose meat: tenderloin, beef or veal for roasting, chicken or turkey breast, with which you want to remove the skin before cooking. But even if the minimum fat content of cooked meat or poultry broth is cooled to room temperature and refrigerate for several hours. All the incoming fat in the broth after cooling will be on the surface where it can be easily removed.
Slightly different is the case, when it comes to marine fish broth. For it is better to choose not skinny, and bold breed – salmon, mackerel, sea bass, salmon – and the fat from the broth so do not! The fact that marine fish oil contains valuable health class polyunsaturated fatty acids omega-3, in which most of us experience a serious disadvantage. So in this case it is better to put up with dozens of extra calories: the benefits of omega-3 is immeasurably greater.
Is it possible to save time, use the concentrate? Yes, if it is a liquid concentrated broth. But cubes and powders in the diet is not the place. These products have very low nutritional value in comparison with natural broth, but increase the appetite. Included in their composition monosodium glutamate causes a kind of “food addiction”, and as a result of other food without flavor enhancer, it seems fresh.
We now turn to the essence of the soup that is filling it. In soups for weight loss should not be included flour, pasta, cereals (with rare exceptions), potatoes and beets, carrots, peas and corn in large quantities. The last four vegetables during thermal processing gain high glycemic index and become dangerous for the waistline.
The most famous soup for weight loss – this is, of course, Bonn. The last multiple-replication on the Internet, it unfortunately lost his original recipe. We only know that it must necessarily include celery and cabbage. The remaining ingredients vary: there are tomatoes, and cauliflower, and zucchini, garlic, onions and spices. Simmer soup Bonn is recommend to cook with chicken breast, or the veal, but more often – in broth cube. The latter, however, should not do.
So, until cooked brisket, finely chop lots and lots of cabbage – is the basis of the Bonn soup. To improve the taste, you can add Bulgarian pepper, mushrooms, tomato. Sharp and pungent spices, large quantities of salt is not necessary – they stimulate the appetite. But to use a bay leaf, marjoram, dill and parsley is: without them, much like the Bonn soup hospital – probably because of the abundance of cabbage. At the end of cooking in a pan, add celery stalks, which stimulate the metabolism and give the soup a unique flavor and aroma.
But even the biggest fan of cabbage is not able to eat soup every day Bonn. That the diet was not uniform, take into service a few more recipes.
SOUP TRADESMEN
1. Boil the broth-based wind on beef. Cool it and remove from the surface of the fat.
2. Fry the chopped onion and a small carrot in the pan. Sauerkraut, carrots and onions, add the boiling broth and simmer for 15-20 minutes until tender.
3. Prepare separate bowl crumbly buckwheat. It is best to give the soup a brew for 8-12 hours: this is important not only for the figure, but for the taste. When you put soup on a table add 2-3 spoons of buckwheat in it.
SOUP WITH MUSHROOMS
1. Forget the classic recipe: it requires flour and cream – as thickeners.
Slimming just need to take twice as much as usual, mushrooms themselves. Boil mushrooms until tender and blend in a blender, then return the mixture into the broth.
2. Use 1.5% milk instead of cream to give the soup a more delicate flavor. Mushroom dish pretty well saturated, despite their low calorie content, as well as a source of protein and phytoestrogens.
SOUP-PUREE OF PUMPKIN
1. Cook the veal broth or vegetable broth (carrots, onions, you can take a leek, garlic), season with its bay leaf.
2. Put the broth as much pumpkin, cut into small cubes. When it is cooked, blend the soup in a blender or rub through a sieve.
Given the very low calorie wholesome vegetables (provided that the soup is cooked in vegetable broth), you can fill the dish low-fat sour cream or add milk 1.5%.
WOMEN’S SOUP
1. Take a few inflorescence color, Brussels sprouts and broccoli (you can use frozen vegetables).
2. Boil the broth of veal or chicken. Add all three types of cabbage. The finished dish chops in a blender. Serve and garnish with greens.
This soup is a low-calorie and high content of indole-3-carbinol – a substance needed for the prevention of mastitis and maintaining the health of the female reproductive system.
SOUR SOUP COLLECTING
1. Cook basis, taking pieces of beef, veal, turkey, you can also add a bit of lean ham or pork. In sum, meat in the soup should be no more than 500-550, the
2. Season the soup of tomato paste (or chopped tomatoes), and olives. Add a couple slices of lemon. You can spice hodgepodge garlic and herbs. Grab-bag of choice for protein handling the day. Drink on this day is better savory compote of dried fruits.
SEA SOUR SOUP
1. Eat fish soup, if you do not like meat. Arrange a day in the Mediterranean style.
2. Boil the broth of any marine fish, after removing the bones and skin. Add the shrimp, mussels, calamari or seafood mix. You can “thicken” the soup, put a little seaweed, but just add it to the pot to the very end of cooking to preserve the precious iodine, which disappears on prolonged heating.
See Also
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