Weight loss soupYou are on a diet and give up eating the first course dinner? You're making a serious mistake. Daily consumption of soups causes that the body gets about 100-200 calories less than when they themselves refuse.
Warning! Soups are calories, and at the same time easy to digest and give you a feeling of satiety. As a result, you eat smaller second course, but you will have no appetite for dessert and you will not be nibbled before dinner.
Soups irrigate too well the body and prevent water retention in the tissues.
Warning! So will only work if they are free from artificial additives, such as broth and bouillon cubes, mix the type of vegetative, liquid seasonings type maggi. They should not also be too salty, because then instead irrigate, dehydrate.
Basic recipes for healthy and helpful for weight loss soup1. Chicken broth
Preparation: single chicken filet pour into a saucepan with 2 liters of cold water, add half a teaspoon of salt and bring to a boil. Reduce the heat, add a bunch of diced carrots, 1/2 white onion, 2 bay leaves and 1/2 teaspoon pepper. Simmer for approx. Half an hour. Remove the vegetables from the broth and chicken fillet (you can eat eg. for dinner).
2. Fish soup
Preparation: 1 kg of purified, peeled and cut into pieces of lean fish (eg. perch, roach) pour 2 liters of cold water, add 3 bay leaves, 1 teaspoon mustard seeds, half finely chopped celery, 1 sliced fennel and 1 leek. Cook 40 -50 minutes. 5 minutes before end of cooking add 1/2 of parsley and 2 tablespoons freshly squeezed lemon juice or lime.
3. Beef broth
Preparation: 1 kg of lean beef (can be a cushion), cut into cubes. Just - a bunch of carrots. 1/2 onion cut up into slices. In a skillet, heat the tablespoon of oil, put the meat and vegetables, fry. Add 1/4 teaspoon of salt, a tablespoon of peppercorns, a few sprigs of fresh thyme and rosemary. Transfer to a saucepan, pour 2 liters of water and cook approx. 2 hours. Drain.
4. Vegetable broth
Preparation: 1 bundle of vegetables carrots and onions 1 Clean, cut into thick slices, 2 cloves of garlic, a cross-section in half lengthwise. Vegetables, pour 2 liters of cold water. Add 2 bay leaves, half a teaspoon of salt and a tablespoon of peppercorns. Cook approx. 1 hour on low heat, drain. Immediately before serving the broth, add a tablespoon of chopped parsley.
Warning! You can eat a variety of soups (eg. cucumber, tomato, red borscht), but it should be clear. Instead of sour cream and flour, use plain yogurt. Do not eat fruit soups (eg. strawberry, cherry), because they contain fructose, which not only provides calories, but also contributes to the deposition of fat.
About this you must remember
The greatest nutritional value of soup is freshly cooked. You can prepare it a little more, and store in the refrigerator, but no longer than 3 days.
You have the opportunity, to reach for ingredients from the organic farms and crops (eg. meat free of antibiotics and hormones, vegetables do not spray artificial fertilizers).
Wash vegetables under running water (they never urinate in water) and peel thinly peel, not to lose time with her precious ingredients. You can even leave the scrub brush vegetables.