Soup diet: how to lose weight in a short time
If you want to stay in shape in the summer, the choice of the menu is quite simple: salad, yogurt and fresh fruit are all favorite foods in the diets during the warmer months. To lose weight in winter there is the soup diet, a food plan that lasts only 15 days but with notable effects. Before discovering how it works, remember that these 10 foods can never be lacking for a "healthy diet!"
The soup-based diet is particularly suitable for healthy people who want to lose a lot of weight in a short time (4 to 5 kilos in 15 days), but with a daily breakfast, a very light but balanced lunch (for example, fish with vegetables, all steamed) and for dinner a soup. This diet provides the body with lots of fiber, vitamins and minerals, but also enough protein to avoid compromising muscle development.
The difficulty of the soup diet
It is a diet that is quite difficult to maintain, because it contains no or only minimal starchy foods. For this reason, the supply of energy to the organism is minimal.
To compensate, drink a lot and regularly, even infusions (better than tea or coffee) without sugar. If you need a break from the strict rules, ideally try to insert an extra plate of steamed vegetables, a green salad or endives with lemon juice. insistence, you can alternate the diet 1 day out of 2: weight loss will be slower, but not non-existent.
Be careful, in the days following the "soup" diet, avoid particularly fatty and unhealthy foods, such as those of fast food. In fact, after such a restrictive diet, one cannot immediately resume a normal diet. First you have to face a week with a maximum of 900 calories per day, then another at 1400 calories and, finally, stabilize at 1600/1800 calories per day.
This program is particularly rigorous, so make sure you stick to the few rules it is based on. For example, this soup-based diet should not be followed for long periods of time, otherwise it can lead to fatigue, deficiencies or even more serious health problems. Before starting it it is always better to consult an expert.
See also
A typical week of the soup diet
Monday
> Breakfast: pear and banana smoothie.
> Lunch: 300 g of low-fat white cheese with chives and courgettes to taste to be boiled in a vegetable or veal broth, with a pinch of nutmeg.
> Dinner: potato leek soup and a pear.
Tuesday
> Breakfast: apple smoothie.
> Lunch: 200 g of monkfish and 200 g of pumpkin puree.
> Dinner: soup with 7 vegetables and 1 orange.
Wednesday
> Breakfast: kiwi smoothie.
> Lunch: 300 g of low-fat white cheese and steamed carrots with curry sauce to taste.
> Dinner: sweet and savory soup called "cabbage soup".
Thursday
> Breakfast: red fruit smoothie.
> Lunch: 125 g of salmon with dill and lemon and 200 g of spinach.
> Dinner: vegetable and pumpkin soup and apple compote without added sugar.
Friday
> Breakfast: tomato and cucumber smoothie.
> Lunch: 200 g of sea bream and steamed zucchini.
> Dinner: tomato soup and half a banana
Saturday
> Breakfast: banana and mango smoothie.
> Lunch: 300 g of low-fat white cheese with chives and tomato and pepper salad.
> Dinner: Potato soup with leeks and an orange.
Sunday
> Breakfast: 2 clementines and 150 g of low-fat white cheese.
> Lunch: 200 g of cod and green beans with garlic and shallots.
> Dinner: vegetable and pumpkin soup and a pear.
Vegetable soup recipes
The classic leek and potato soup
For 4 servings: 3 large leeks, 3 potatoes, 1 onion, stock cube without fat, salt, pepper, parsley.
> Peel, wash and cut the vegetables into small pieces.
> Put them in a pressure cooker, cover them with water and add the stock cube previously dissolved in a little hot water.
> Close the pressure cooker and cook for 20 minutes as soon as it is pressurized. Season with salt and pepper and add the chopped parsley.
Soup of the 7 vegetables
For 4 servings: 200 g of spinach, 200 g of green beans, 1 half green cabbage, 2 courgettes, 2 turnips, 2 carrots, 1 leek, salt, pepper, coriander, 1 fat free stock cube.
> Peel, wash and chop all the vegetables.
> Put them in a pressure cooker, cover them with water and add the stock cube previously dissolved in a little hot water.
> Close the pressure cooker and cook for 20 minutes as soon as it is pressurized.
> Season with salt and pepper and sprinkle with chopped coriander just before serving.
Asparagus soup
For 4 servings: 500 g of asparagus, 20 g of butter, 1 tablespoon of flour, 75 cl of boiling water, 1 egg yolk, salt, pepper and nutmeg.
Peel the asparagus and detail them in sections of 4 or 5 centimeters. Melt the butter in a saucepan, sprinkle it with flour and pour it over the boiling water. Throw in the asparagus and season with salt and pepper. Cook over low heat for 30 minutes, mix and filter through a fine sieve to remove the fibers. low heat with the tips for 10 minutes Remove from heat, add the beaten egg yolk and cream, adjust the sauce and sprinkle with freshly grated nutmeg.
Curried carrot soup
For 4 servings: 1 kg of carrots, 2 onions, 1 liter of vegetable broth, pepper, 1 teaspoon of curry powder.
Put the carrots and onions, both chopped, in a saucepan, the broth and a little pepper. Bring to a boil, cover and simmer for 20 minutes, until the carrots are very tender. Remove from heat, then blend the vegetables for the soup, add the curry powder and mix well.
For more information on a healthy and balanced diet, visit the Humanitas website.
