6 soup recipes to lose weight and lose belly fat

Are you keeping an eye on the scale and want to adopt healthy habits? How about investing in soup to lose weight and lose belly? It contains low-calorie ingredients, which accelerate metabolism, facilitate digestion and have a diuretic effect, reducing swelling.

It’s important to remember that it’s not miraculous. It should be part of a balanced diet and combined with regular physical exercise, hydration and good quality sleep. Learn the step-by-step instructions for six recipes!

Detox soup to lose weight and lose belly

Possible ingredients:

leek tomato red pepper parsley celery unpeeled zucchini onion cabbage chayote carrot cabbage apple (to replace potatoes)

Method of preparation

Choose three or four ingredients from the list above to make the soup. Next time, make a different combination to vary the menu. Chop the ingredients and place them in the pan with water. “The secret is not to grind the soup. Don’t use a blender, because this task is for your teeth. This way, you eat the soup more slowly, because you have to chew, you keep the soup in your stomach longer and you are less hungry”, explained nutritionist Tatiana Zanin, on the Tua Saúde YouTube channel. “Make the soup over low heat. This way, it takes longer to make, but it is more nutritious”, explained the professional. The oil and salt should be added directly to the dish, not while cooking the soup. “It’s a teaspoon of olive oil and a pinch of salt. The less salt, the better,” she added.

Nutritionist Tatiana recommends eating the detox soup for three nights in a row. “You probably won’t lose all the weight you want by eating the soup for three days, but it will motivate you to get back into the swing of things and eat better. So, you amend it with a balanced diet.”

fit soup

Ingredients

200 g of chicken breast 2 tablespoons of extra virgin olive oil 1 chopped onion 1 cup of diced pumpkin 1/2 chopped cabbage 1/2 chopped cauliflower 1/2 chopped zucchini 1/2 seedless chilli pepper 1 spoon ( tea) curry powder salt and black pepper to taste water

Method of preparation

Place the pan on the heat and add the oil. Next, it’s time for the onion. Mix until the onion softens slightly. Add the cabbage and continue mixing. It’s time for seasonings: peppers, salt and curry. When the cabbage is more wilted, add the zucchini, cauliflower and pumpkin. Mix. Add the water, cover the pan and leave it on the fire for at least 20 minutes.

Source: nutritionist Patricia Leite

Thermogenic soup

Ingredients

2 carrots 1 piece of ginger 1 piece of onion 1 clove of garlic 1 finger pepper 1 tablet of zero chicken broth 1 piece of chicken 2 spoons of light cottage cheese 1 spoon of green scent

Method of preparation

Place carrots, ginger, onion, garlic, pepper, bouillon cube and chicken in a pan with water and let it cook. Once cooked, remove the chicken and set aside. Blend the rest of the ingredients in a blender until very thick. Return to the pan and add the shredded chicken with the cream cheese and green chillies. Mix well and it’s ready to serve.

Source: Gold 360 Team, on Ana Maria Braga’s website

Vegetable soup with ginger

Ingredients

1 drizzle of olive oil 1 chopped carrot 1 chopped garlic clove 1 chopped celery stalk 1 small piece of ginger 1/2 bunch of broccoli 1 teaspoon of salt 800 ml of water 2 spoons of chopped parsley 2 spoons of chopped chives

Method of preparation

Heat the oil in the pressure cooker and add the garlic. Stir until golden. Add the other ingredients and mix well. Put it under pressure and leave it for about 15 minutes after the pressure starts. For a cream version of the soup, you need to blend the ingredients in a blender at a warm temperature.

Source: nutritionist Vanessa Lodi

Pumpkin Soup With Ginger

Ingredients

1/4 strawberry pumpkin, peeled and cut into pieces 1/2 chopped onion 1 clove of garlic 1 small piece of ginger 500 ml of boiling water 1 chopped cabbage leaf 1 tablespoon of olive oil

Method of preparation

Heat the oil, onion and garlic in a pan over low heat. Add the pumpkin, sauté and add the water, cabbage and ginger. Let it cook until the pumpkin softens and starts to fall apart. Then, turn off the heat. Wait for the soup to cool a little and, when it’s lukewarm, put everything in the blender and blend.

Source: Patricinha Esperta

Watercress soup with pepper

Ingredients

1 small onion, finely chopped 1 liter of mineral water 2 medium cassavas, finely chopped 2 bunches of watercress without the stem 1 teaspoon of salt red pepper to taste 2 tablespoons of finely chopped parsley

Method of preparation

Start the recipe by adding the finely chopped onion with 3 tablespoons of water. Add the cassava, red pepper, salt and the remaining water. Heat the pan until the cassava is very soft. Add the watercress and let it boil for three minutes. Blend in a blender and decorate the dish with chopped parsley.

Source: Patricinha Esperta

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