Soups to Combat Obesity: Delicious and Healthy Recipes
Obesity is a troubling health issue that impacts one’s self-esteem and outward appearance. The only way to overcome this problem is through regular exercise and following a diet prescribed by a healthcare professional. Additionally, consuming fat-burning soups can be beneficial, and in this article, we will explore how to prepare them.
First: Celery Soup
Ingredients:
- 6 large green onions
- 6 cloves of garlic
- 2 green peppers
- 1 or 2 cans of tomato juice
- 1 medium-sized cabbage
- A bunch of celery
- 1 chicken broth cube
Preparation:
- Chop the vegetables and add the chicken broth cube to a large pot.
- Season with a little salt, pepper, curry, and hot sauce.
- Add water to the mixture and let it simmer for 45 minutes.
- Serve hot or warm, and you can blend it after cooking for a smoother texture.
Second: Beet Soup
Ingredients:
- 500 grams of tomatoes
- 1 clove of garlic and 1 small onion
- A little olive oil
- 500 ml of water
- 4 beets
- Spices to taste
Preparation:
- Roast the tomatoes and garlic in the oven until soft.
- Drain the tomatoes using a strainer.
- Sauté the chopped onion in olive oil until translucent.
- Add the chopped beets to the onion.
- Pour in water and beet broth until it boils.
- Add the spices and tomatoes to the mixture.
- Once it cools slightly, blend it for a smoother consistency.
Third: Cabbage Soup
Ingredients:
- 5 stalks of green onions
- 5 large carrots
- 1 head of cabbage
- 4 sweet green peppers
- 2 chicken broth cubes
- 1 cup of finely chopped parsley
- 7 stalks of celery
- 1 tablespoon of salt and 1 tablespoon of black pepper
Preparation:
- Chop all the vegetables finely, and slice the cabbage into thin strips.
- In a large pot, add about three liters of water and bring it to a boil.
- Add all the vegetables and let them cook until tender.
- Stir in the chicken broth cubes, salt, and pepper.
- Once the vegetables are cooked, remove from heat and serve in bowls.
Fourth: Vegetable Soup
Ingredients:
- 1/4 cup of mushrooms
- 1 head of broccoli and 4 large carrots
- 1 large onion and 2 cloves of crushed garlic
- 2 large tomatoes, finely chopped
- 2 tablespoons of olive oil and 1.5 tablespoons of cornstarch dissolved in a little cold water
- A pinch of ground black pepper and salt
Preparation:
- Cut the mushrooms, broccoli, carrots, and tomatoes into medium-sized cubes.
- Heat the oil in a medium pot over the stove, then add the onion and garlic cubes, stirring for five minutes until they soften.
- Add the pieces of mushrooms, broccoli florets, carrots, and tomatoes, then pour in vegetable broth.
- Season with salt and black pepper, add the cornstarch mixture, reduce heat, and let it simmer until it thickens.
- Stir occasionally to combine, then remove from heat.
