Lose weight:these easy and delicious draining soup recipes

Moisturizing , draining , full of vitamins , low calorie … We never stop listing the many benefits of soup . It sounds almost too good to be true, and for good reason, soups are often associated with bland, even boring meals. This is only because many of us limit ourselves to simple recipes that we have known for years, without trying to experiment with more flavors. Therefore, to lose weight while having fun, here are 3 recipes for draining soups to absolutely test.

The benefits of draining soups

Research shows that when people start a meal with a low-calorie soup, they feel fuller and eat 20% fewer calories during the rest of the meal . Eating soup is a great way to give your body lots of vitamins and minerals which he needs at once. If you want to eat healthy during the summer months, consider preparing cold soups. Draining soups are refreshing and tasty blends of seasonal products that your body will appreciate. Plus, depending on the food combinations you make, you can unlock fat-burning superpowers.

Which vegetables for a draining soup?

For weight loss, some foods are more desirable than others. Celery, leek, red cabbage and cider vinegar are the little darlings. Rich in vitamins and fiber, and low in calories, they are often recommended by professionals during a diet. They allow us to detoxify our body and give us a good boost!

3 draining soup recipes

Delicious soups that help us lose weight? It's possible. The proof with these three fat-burning soup recipes , taken from the book I Love soups (published by Solar).

Here is one of the recipes from the book, and discover others in our slide:

My mom's soup:spinach, leek and celery

Ingredients for 4 people

• 1 liter of almond milk
• 1 zucchini
• 2 tomatoes
• 50g spinach
• ½ red pepper
• 1 white leek
• 1 stalk of celery (with leaves)
• 2 cloves of garlic
• 1 bouquet garni (thyme, bay leaves, rosemary)
• 1 chicken stock cube
• Olive oil
• Salt and pepper

Preparation:

1. Rinse all the vegetables with water. Remove the rootlets from the end of the white leek and chop finely. Cut the celery stalk into chunks and coarsely chop the leaves. Cut the zucchini into pieces. Remove stems from tomatoes and peppers. Deseed them and cut them into medium sized pieces. Peel the garlic cloves, remove the germ and crush them.
2. Fry the leek and garlic in a casserole with a drizzle of olive oil. Add the celery, zucchini, tomatoes, bell pepper, spinach and bouquet garni. Salt and pepper to your liking. Wet with almond milk . Add the chicken stock cube.
3. Cook 45 minutes over medium heat and almost cover.
4. Remove the bouquet garni. Mix the preparation until the desired texture is achieved.