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Title : Recipes Soup Diet
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Recipes Soup Diet

Why recipes soup diet ? Because they are easier to do very tasty efficient weight loss and can be consumed by all family members without restriction. The soups are the perfect answer when you need to eat something light and nutritious at the same time.

With these recipes soup diet can easily replace two meals a day in advance and plan your meals for a week. This way you will eat healthy and lose weight and at the same time you will spend quality time with your family sharing a healthy diet soup.

These, easy to do diet recipes healthy soup are the perfect answers to their weight loss problems.

In addition to the two known diet recipes soup that had already been written about Diet Plan tomato soup and 7 Day Cabbage Soup Diet or diet Plan cabbage soup: lose 1 kilo per day , I will share with other big soup recipes healthy diet that will help you lose weight and then to maintain weight .

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6 Soup Diet Recipes for delicious dishes

Chunky chicken Noodle Recipe soup diet

Calories 204

ingredients

-1- (3-pound) broiler-fryer chickens, cut and flayed
4 cups water
3/4 teaspoon seasoning bird
1/4 teaspoon dried thyme
3 celery tops
2 cups water
medium egg 2 ounces uncooked noodles
1/2 cup sliced ​​celery
1/2 cup sliced ​​carrot
1/3 cup sliced ​​green onions
2 tablespoons chopped fresh parsley
2 teaspoons chicken-flavored bouillon granules
1/4 teaspoon coarsely ground black pepper
1 bay leaf
extra thick black ground pepper (optional)

Preparation

Combine first 5 ingredients in a pot; bring to a boil. Cover, reduce heat and simmer 45 minutes or until chicken is tender fire. Remove the chicken from the broth, discarding the celery and reserve the broth.

Remove the fat from the broth. Add 2 cups water and next 8 ingredients in the broth; bring to a boil. Cover, reduce heat and simmer 20 minutes.

bone and chop the chicken; add to the stock mixture. Cook for 5 minutes or until heated through. Discard bay leaf. the soup into bowls, and sprinkle with additional pepper, if desired.

Black Bean Soup Diet recipe

Calories 215

Ingredients

1 dry pound black beans
2 slices bacon, chopped
1 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
2 cloves garlic, minced
1 jalapeno, seeded and chopped [caldodepollomenosdesodio
-4- (14-ounce) cans fat-free
1 (28 ounce) can crushed tomatoes, undrained
1/3 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1 teaspoon salt [reciénmolida
1/2 teaspoon black pepper
3/4 cup reduced-fat sour cream

Preparation

Sort and wash Beans; Place in a large bowl. Cover with water to 2 inches above the grains; cover and let stand 8 hours or overnight. Drain and rinse beans.

Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving pan drippings. Add onion, carrot and celery to drippings in pan; saute 10 minutes or until tender. Add garlic and jalapeno; saute 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 fire. Place 4 cups of soup in a blender or food processor; let stand 5 minutes. Process until smooth; pureed soup back into the pan. Add the cilantro, lemon juice, salt and pepper. Serve with sour cream.

French Light Recipe Onion Soup

Calories 300

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
3 large finely onions in Spanish slices
1/4 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon flour
1/3 cup sherry dry
6 cups low-sodium chicken
1/4 teaspoon freshly ground black pepper
2 teaspoons sauce low-sodium soy
4-8 (3/4 inch) slices French baguette
4 ounces Gruyere cheese, sliced ​​

Preparation

Preheat oven to 400 °. In a heavy skillet, heat the butter and olive oil over medium-high heat. Add the onion and salt. Cover and cook 5 minutes. Discover; add sugar. Cook, stirring frequently, for 25 minutes or until onions are golden. Add the flour, and reduce heat to medium-low; cook 1-2 minutes. Add the sherry, scraping pan to loosen browned bits. Cook 1-2 minutes or until slightly reduced. Transfer to a saucepan. Add broth and pepper. Boil; reduce heat to low and simmer, covered, 10 minutes. Add soy sauce.

Place the bread slices on a baking sheet; cook 7 minutes on each side or until golden brown.

roasting heat. the soup into bowls oven. Top with 1-2 slices of bread and 2 slices of Gruyere. Broil for 1-2 minutes or until cheese is melted.

pea soup with egg

Ingredients

2 cups green split peas
6 cups vegetable broth
2 yellow onions, chopped
1 additional 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, cooked and coarsely chopped

Preparation

heat the olive oil over medium / low heat in a large pot of sauce. Add the onion and cook over low heat until the onions have begun to take a golden brown-just be careful not to burn!

Once the onions have turned golden, add the peas, carrots, broth and spices and bring to a boil. Cover, reduce heat to low and simmer for about 35 minutes, until peas and carrots are tender (if necessary)

Carefully pour the soup into a food processor or blender and turn at full power for a few seconds so that everything is smooth puree. Pour soup into the pot of sauce, season with more salt if necessary, and pour into 4 bowls, topping each bowl with a handful of chopped egg

potato soup Cauliflower gold

Calories 171

ingredients

croutons:

1 teaspoon ground cumin
1 teaspoon olive oil
1 cup of cubed French bread or Italian

soup:

2 teaspoons olive oil
1/3 cup finely chopped shallots
1/3 cup finely chopped celery
[19459028coliflor] 2 1/2 cups sliced ​​(about 1/2 small cauliflower)
3/4 pound peeled potato slices Yukon gold
2 (14 ounces) fat-free chicken broth less sodium
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 teaspoon lemon juice
2 teaspoons chopped chives (optional)

Preparation

Preheat oven to 350 °.

To prepare croutons, combine cumin and 1 teaspoon oil in a bowl; add bread cubes and mix well. Spread the bread cubes on a baking sheet. Bake at 350 ° for 10 minutes or until golden brown. Allow to cool a little bread crumbs; set aside.

To prepare the soup, heat 2 teaspoons oil in a large saucepan over medium heat. Add the onion and celery; cover and cook for 2 minutes. Add the cauliflower, potatoes, broth, salt and pepper; bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until vegetables are tender. Add the 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.

and pumpkin to Apple Soup

Calories 103

Ingredients

1 1/2 teaspoons unsalted butter
1 1/4 cup chopped Vidalia or other sweet onion (about 1/2 large onion)
1 large clove garlic, peeled and crushed
1 1/3 cups cubed peeled apple Braeburn
1 1/4 pounds peeled diced squash
1/4 teaspoon dried sage rubbed
1/2 teaspoon kosher salt, plus pinch
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 cups fat-free chicken broth less sodium
1/2 cup evaporated skim milk
1/4 cup fresh cream, for garnish

Preparation

melt butter in large saucepan over medium heat. Add the onion; saute 3 minutes. Add the garlic and apple; cook, stirring constantly for 1 minute. Add pumpkin and next 4 ingredients; stir 30 seconds or until well combined. Add the broth and bring to a simmer. Reduce heat to medium-low; cook slowly 20 minutes or until squash and vegetables are tender.

Place half the pumpkin mixture in blender with 1/4 cup evaporated milk. Remove center blender lid (to let out the steam); secure lid. Place a clean towel over the opening to prevent splashing; mix until smooth. Pour into a bowl. Repeat with remaining pumpkin and evaporated milk.

1/2 cup soup spoon in a small bowl or mini pumpkin. Stir in 3/4 teaspoon cream, if desired. Serve immediately.

Soup Recipes Pros diet: simple to make and save time, only healthy ingredients low in calories and fat, can be consumed by all members family

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