Packet soup diet eliminates 6 kilos per month –

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This diet warms you up and does even more for you: it helps you shed up to 1.5 kilos a week. And the soup is already ready (or almost). Nutritionist Gabriella Guerrero, from Nutriessencial Consultoria, in São Paulo, put together a menu in which instant soups, found on the market in various flavors, are good for dinner. You only need to add one or two ingredients to transform them into a complete meal – and tailored to your weight loss plan. The options on the breakfast and snacks menu are also very practical and those for lunch can be ordered at the restaurant by the kilo. Losing weight will be soup – in every way!

Here, the soups are a complete meal.

Combine the options below as you like. They always add up to 1200 calories at the end of the day – that’s 1.5 pounds less per week.

Breakfast

Option 1: 1 cup. of mint tea* + 1 slice of light wholemeal bread with 2 slices of turkey breast + 1 thin slice of melon

Option 2: 1 pot (200 ml) of light fruit yogurt + 2 wholemeal cream crackers with 2 tbsp. (dessert) of cottage cheese + 6 medium strawberries

Option 3: 1 cup. of green tea with drops of lemon* + ½ small papaya with 2 col. (soup) of skimmed natural yogurt and 1 col. (soup) rolled oats

Option 4: 1 cup. of mint tea* + 1 small banana mashed with 2 col. (soup) of quinoa flakes (or 1 tbsp./dessert of oats)

Option 5: 1 cup. of lemon balm tea* + 1 slice of light wholemeal bread with 1 tbsp. (tea) of sugar-free jelly and 1 thin slice of light Minas cheese

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Morning snack

Option 1: 3 dried apricots

Option 2: 1 small apple

Option 3: 1 light processed cheese (Polenguinho type)

Option 4: 1 bag (40 g) unseasoned roasted soybeans

Option 5: 1 light cereal bar

Lunch

Option 1: 1 plate (dessert) of salad leaves, ½ tomato and 2 heart of palm cylinders + 2 col. (soup) of rice (brown, preferably) + 1 small ladle of beans (with plenty of broth) + 1 medium fillet (100 g) of grilled chicken + 4 steamed broccoli bouquets

Option 2: 1 plate (dessert) of salad leaves, ½ tomato, 1 tbsp. (soup) grated carrot and 1 col. (soup) of crouton + 2 col. (soup) of mashed potato + 1 large fillet (120 g) of grilled fish + 3 col. (soup) of braised green beans

Option 3: 1 plate (dessert) of salad leaves + 2 col. (soup) of rice (wholegrain, preferably) + 3 col. (soup) ground beef + 4 col. (soup) of boiled chayote

Option 4: 1 plate (dessert) of leaf salad, 3 slices of beetroot and 2 col. (soup) pea + 2 col. (soup) of rice (wholegrain, preferably) + ½ zucchini stuffed with soy protein and small cubes of Minas cheese (or ground beef) + 3 col. (soup) of escarole braised with tomato and olive

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Option 5: 1 plate (dessert) of salad leaves, cucumber and radish + 2 pasta holders with tomato sauce and 1 tbsp. (dessert) light grated cheese

Nutritionist tip:

Season the salads with 1 tbsp. (dessert) olive oil, a little salt and lemon at will.

Afternoon snack

Option 1: 1 box (200 ml) of light soy-based juice + 2 whole cream crackers

Option 2: 1 box (200 ml) of coconut water + 1 unsweetened raisin banana

Option 3: 1 xic. of white or green tea with lemon drops* + 1 bag (60 g) of dried fruit (apple, pineapple, pear)

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Option 4: ½ protein bar + 1 pear

Option 5: 1 packet of baby carrots

To have lunch

Option 1: 1 bowl (soup) of instant soup (flavor suggestions: potato, carrot and leek or oatmeal with white cheese and tomato)

After the soup is ready, add: 4 col. (soup) braised and shredded chicken breast + 4 steamed and chopped broccoli bouquets
Yields 1 serving: 168 cal

Option 2: 1 bowl (soup) of instant soup (flavor suggestions: tomatoes and peppers or turkey breast with croutons)

After the soup is ready, add: 3 col. (soup) of light cottage cheese + 2 col. (soup) of skimmed milk + 1 col. (soup) chopped parsley
In a separate pot, add the cottage cheese and milk. Mix very well with a fork (or mixer) until you get a homogeneous cream. Put it in the finished soup and sprinkle the parsley.
Yields 1 serving: 205 cal

Option 3: 1 bowl (soup) of instant soup (flavor suggestions: carrot and pumpkin or pumpkin with light cheese)

Once the soup is ready, add: 1 portion (80 g) of lean meat (duckling, rump, rump, fat-free muscle) cooked in vegetable broth 0% fat and sodium diluted in water + chopped parsley (or chives)
Prepare the soup and add the cooked meat. Boil for 2 minutes. Place on plate and sprinkle with parsley (or chives).
Yields 1 serving: 238 cal

Option 4: 1 bowl (soup) of instant soup (flavor suggestions: peas and spinach or hearts of palm)

After the soup is ready, add: 1 col. (dessert) of light cottage cheese (or light cream cheese) + 4 col. (soup) shredded chicken + chopped parsley to taste + 1 tbsp. (soup) crouton
Dissolve the cottage cheese in the hot soup. Add the chicken and parsley. Put the soup on the plate and add the crouton.
Yields 1 serving: 230 cal

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Option 5: 1 bowl (soup) of instant soup (flavor suggestions: light tomato or mushroom with onion)

Once the soup is ready, add: 1 portion (80 g) of diced turkey breast + parsley to taste.
Add the turkey breast to the finished soup. Put it on the plate and add the parsley or other herb you prefer.
Yields 1 serving: 172 cal

Just get it from the freezer

Here’s how to prepare in advance some of the ingredients to complement the soup:

Broccoli: wash and steam or dip in boiling salted water. Leave it in the fire until the broccoli are al dente. Drain, rinse in cold water and freeze in individual portions.

Lean meat: in 1 liter of water with 1 tablet of vegetable broth 0% fat, cook 400 grams of lean meat until tender. Drain the broth and shred the meat. Separate into four portions and freeze.

Crouton: cut 4 slices of light wholemeal bread into cubes and season with 4 teaspoons of olive oil, salt and oregano. Brown in the oven. After cold, store in a tightly closed glass.

Chicken: Cook 4 large chicken breasts (480 g) in 0% fat vegetable broth. Allow to cool and shred the fillets. Separate into four portions and freeze.

How to thaw: in the morning, transfer from the freezer to the refrigerator. And at night, put it in the microwave to finish defrosting. In the case of broccoli, throw boiling water and drain after 2 minutes at the most.

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