Eat a healthy breakfast then a bowl of soup for lunch, an afternoon snack, and for dinner with some whole grain crackers or toast and you will see some serious weight loss fast (we don’t recommend doing this for more than 7 days– after the 7 days be sure to maintain a healthy diet having this soup intermittently until you reach your desired weight)! Each cup of soup has only 57 calories (see nutritional info. below). It is a great way to get your vegetables in for the day and is very satisfying.
If you’re looking to lose weight, celebrity trainer Joel Harper recommends serving up soup for dinner. “Liquids are already broken down,” he says, which means your body has to do less work when it comes to digestion. This can help keep you regular, banish bloat, and support weight-loss goals! However, any old soup won’t suffice; Joel is all about focusing on the quality of your calories rather than a sheer number and making sure there’s some protein in your bowl
The ding of microwaves is in the air, which can only mean one thing: the season of soup has begun. But can our most beloved of winter dishes also be the key to keeping trim?We wanted to show how losing weight could be simple, delicious and something that would wake up our healthy lifestyle for good, rather than ‘going on a diet’ for a few weeks only to then return back to our old ways.
How Can you Make Soup Filling?
• We often add protein, so chicken, salmon, crumbled feta or natural yogurt
• Beans are a great filling addition
• We also add grains or noodles to quite a few of our soups
• Nicole says to close your eyes and imagine everything you need nutritionally in a bowl, and then make soup!
1. Greek Lemon Soup with Quinoa:
- 2 tablespoons olive oil
- 2 small shallots, diced
- 1 cup diced carrot
- 2 cloves garlic, minced
- 5 cups low-sodium vegetable broth
- 1 cup quinoa, well rinsed
- 1 1/2 tablespoons white miso
- 2 tablespoons tahini
- 1/4 cup fresh lemon juice
- 1/4 cup nutritional yeast
- 2 heaping tablespoons dried dill (or 1/4 cup chopped fresh dill)
How to make it:
- Heat oil in a medium saucepan over medium-high heat. Add shallots, carrot, and 1 dash salt. Saute until shallots are translucent, about 7 to 10 minutes. Add garlic and saute for 1 to 2 minutes until fragrant. Add vegetable broth, quinoa, and another dash salt to taste, and bring to a boil. Reduce heat and simmer until carrots and quinoa are cooked, about 20 minutes.
- Meanwhile whisk together miso, tahini, and lemon juice until smooth. Once soup is finished, remove from heat, and stir in miso mixture, nutritional yeast, and dill.