Healthy Recipes for Fat-Burning Soup

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:

1. Chop the vegetables and add the chicken broth cube to a large pot.
2. Season with a little salt, pepper, curry, and hot sauce.
3. Add water to the mixture and let it simmer for 45 minutes.
4. 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:

1. Roast the tomatoes and garlic in the oven until soft.
2. Drain the tomatoes using a strainer.
3. Sauté the chopped onion in olive oil until translucent.
4. Add the chopped beets to the onion.
5. Pour in water and beet broth until it boils.
6. Add the spices and tomatoes to the mixture.
7. 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:

1. Chop all the vegetables finely, and slice the cabbage into thin strips.
2. In a large pot, add about three liters of water and bring it to a boil.
3. Add all the vegetables and let them cook until tender.
4. Stir in the chicken broth cubes, salt, and pepper.
5. 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:

1. Cut the mushrooms, broccoli, carrots, and tomatoes into medium-sized cubes.
2. Heat the oil in a medium pot over the stove, then add the onion and garlic cubes, stirring for five minutes until they soften.
3. Add the pieces of mushrooms, broccoli florets, carrots, and tomatoes, then pour in vegetable broth.
4. Season with salt and black pepper, add the cornstarch mixture, reduce heat, and let it simmer until it thickens.
5. Stir occasionally to combine, then remove from heat.