Throughout our childhood, our parents and grandparents kept telling us that soup was good for health. This soup, great source of vitamins and minerals, is excellent to keep the line.
Soups for all tastes
A light vegetable broth is perfect as an aperitif, a smooth velvety as a meal, and a gaspacho of sweet fruits constitutes an exquisite dessert. Be aware that in addition to reheating, soup is an ideal slimming ally.
Soup helps weight loss
Every year, the statistics of overweight or obese people increase dramatically. These people are at risk of developing chronic diseases and increasing their risk of dying earlier. Dietary factors such as higher fiber intake reduce the intake of trans fatty acids and saturated fats and reduce sugar consumption to prevent these health problems. But today, science has discovered another approach to losing pounds.
Recent studies show that soup, whether in broth, mashed potatoes or with large pieces of vegetables, can reduce appetite and caloric intake. After all, soup is a liquid that helps you feel full by consuming fewer calories. In addition, it has a high fiber content, which facilitates digestion and it can also contain lean meat or high protein beans.
Studies in Japanese and European populations have found that eating soup regularly reduces the risk of overweight and obesity.
Increase in soup consumption promotes weight loss.
However, in the United States, 60% of adults eat soup less than four times a month during the winter. The rest of the year, the statistics climb up to 80%.
Italian Lentil Soup
Rich in protein, this soup can be served as the main meal. It's easy to do, gluten-free and perfect for vegetarians!
- 2 tablespoons extra virgin olive oil
- 1 large white onion, diced
- 2 large carrots, peeled and diced
- 2 diced celery stalks
- 4 garlic cloves, minced
- 7 to 8 cups of vegetable or poultry broth
- 1 cup of previously rinsed lentils (coral, green or brown)
- 400 g of diced roasted tomatoes
- 2 bay leaves
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 1 pinch ground chili pepper
- 2 cups chopped green cabbage
Method of preparation :
1. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, celery and sauté for 6 to 7 minutes, stirring occasionally, until the onion is tender and translucent. Add the garlic and stir 1 to 2 more minutes.
2. Add broth, lentils, tomatoes, bay leaves, black pepper, ground chilli and mix well. Let it be for now.
3. Reduce heat to medium-low and cover the pot partially. Simmer over low heat for 25 to 30 minutes.
4. Stir in the cabbage, and cook for 5 minutes.
5. Season with salt and pepper if necessary. Remove the bay leaves.
Pumpkin soup, cauliflower and coconut milk
This soup is naturally creamy thanks to the coconut milk and has a high fiber content.
- 400 g of pumpkin puree
- 1 can of coconut milk (about 400 g)
- 225 g of bouquets of cauliflower
- 170 g of carrots
- 2 cloves garlic
- 55 g of shallots
- 1 pinch of coriander powder
- 1 teaspoon chopped fresh coriander
- 1 vegetable broth
- 1 tablespoon of olive oil
Method of preparation :
1. Preheat oven to 200 degrees. Place the cauliflower on a baking sheet with a tablespoon of olive oil, salt, pepper, and half the coriander. Roast for 30-35 minutes and turn halfway through cooking.
2. Peel carrots and shallots and cut into small cubes. Chop the garlic and coriander.
3. Heat oil in a pot over medium-high heat. Add shallot, carrots and remaining cilantro and cook for 3-5 minutes. Add garlic and cook for another minute.
4. Add the coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, then add mashed pumpkin , broth and a cup of water. Let simmer a little and then taste and season.
5. When the cauliflower is ready, spread the soup in bowls and add the bouquets of cauliflower to the middle of each bowl. Garnish with coriander.
Enjoy your meal !