Magic Weight Loss Diet Soup | Lose 3 Kg In 5 Days

Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium

Homemade cabbage soup forms the basis of this diet. In order to start, you need to prepare large batches of soup to eat for the entire week.

Ingredients:

1 large onions
2 fresh chopped tomatoes
1 bunch of celery
1 head of chopped mix cabbage
3 carrots
1 cup of baby spinach
1 bouillon cube
2 cups of water or vegetable cocktail, such as V8

Directions:
Chop all vegetables into cubes. In a large stock pot, sauté onions in a small amount of oil.

Then add the remaining vegetables and cover with water or vegetable cocktail and add bouillon cube or other seasonings, if desired.

Bring to a boil, then reduce to medium heat. Let simmer until vegetables are tender, about 30–45 minutes. Enjoy!

How To Make Sweet Potato Soup In Vitamix

This sweet potato soup is creamy and smooth, filled with fresh ginger flavor. This recipe is super simple and delicious.



Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C.


Sweet potatoes are often touted as being healthier than white potatoes, but in reality, both types can be highly nutritious. While regular and sweet potatoes are comparable in their calorie, protein, and carb content, white potatoes provide more potassium, whereas sweet potatoes are incredibly high in vitamin A.


Sweet potatoes contain a significant amount of vitamins, most of which have powerful anti-inflammatory properties. Bottom Line: The presence of anthocyanins and choline in sweet potatoes make the vegetables an essential dietary source in the prevention and reduction of chronic inflammation in the body.


Ingredients:
• ¼ onion, peeled, diced
• olive oil
• 1 (278 g) sweet potato, boiled, peeled
• 1 (100 g) carrot, halved
• 1 vegetable bouillon cube
• 1½ cup hot/cold water


Directions:
In a saucepan, sauté onion in olive oil for 5 minutes or until tender.
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1.
Turn machine on and slowly increase to the highest speed.
Blend for 5-6 minutes or until heavy steam escapes from the vented lid. Serve immediately. Enjoy!

How To Make Fresh Tomato Soup In Vitamix

Delicious and aromatic, this classic soup is comforting enough for family yet elegant enough for company. Tomatoes are packed with nutrition. If you can control the other ingredients, you can make yourself a healthy (and tasty) bowl of tomato soup pretty easily.


Ingredients:


1/2 cups (500 ml) water
4 fresh tomatoes
1 stalk of celery
3/4 cup of carrots
1/3 onion
1 garlic clove garlic
1 vegetable bouillon cube
1 teaspoon (3 g) salt
¼ teaspoon ground black pepper
1 Tablespoon fresh basil leaves, dried/chopped
Handful of cashews
Handful of spinach


Directions:


Place water, tomato, garlic, bouillon cube, onion, carrots, celery salt, pepper, and basil into the Vitamix container in the order listed and secure the lid.
Select Variable 1 or the Hot Soups program (if available).
Start the machine, slowly increase to the highest speed, and blend for 5 minutes 45 seconds; or start the machine and allow the Hot Soups program to complete. Stop the machine.
Select Variable 1. Start the machine and remove the lid plug. Add Spinach to the container and blend for 15 seconds. Enjoy!

How To Make Hot Vegetable Soup In Vitamix

Vitamix soup recipes can be enjoyed year round! .One of the best things that you're going to love about your Vitamix blender is that you can cook a steaming hot nutritious soup in minutes, from fresh ingredients. Well, the Vitamix is much more than a blender. It actually cooks using friction heat.

Ingredients:

6-8 small carrots, 

• 1 small onion, cut in half
• 2 stalks of celery
• 2 whole tomatoes
• 2 cups water
• 2 cloves of garlic
• 1 small green chilli
• handful of cashews
• 1 pack of veg bouillon/cubes 
• Ground black pepper and salt, to taste
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• Blend all ingredients in Vitamix on highest speed for 6 minutes.Pour in soup bowl and enjoy!
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Spicy Thai Coconut Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons green curry paste
• 6 cups low-sodium chicken broth
• 1 15 -ounce can coconut milk
• 1 tablespoon fish sauce
• 2 red bell peppers, chopped
• 2 small cooked, chicken breasts
• 1 tablespoon fresh lime juice
• 1 cup roughly chopped fresh cilantro

Directions:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and simmer, uncovered, about 3 minutes. Add the chicken and simmer until just cooked through. Stir in the lime juice and cilantro. Enjoy!

Roasted Tomato Basil Soup

 Ingredients:

• 1 pound fresh tomatoes
• 2 tablespoons  olive oil
• 1 carrot, diced
• 1 stalk celery, diced
• 2 garlic cloves, minced
• 2 medium shallots, chopped
• 1/4 cup chopped fresh basil
• Dash of cayenne pepper
• 1/2 teaspoon salt
• 2 cups low sodium vegetable broth

Directions

• Preheat oven to 400°.  Cut tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Roast tomatoes 20 minutes. In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to cook for another 4 minutes.
• Remove tomatoes from the oven, allow to cool first then peel the tomatoes. Add all ingredients to a food processor, except broth. Add the tomato purée mixture and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. Enjoy!

 

The Best Super Energy Kale Soup Recipe You've Ever Tasted

One cup of raw kale has just 33 calories,3 grams of protein, 2.5 grams of fiber, full of vitamins, which are the key for brain development. Eating one cup of kale will flood your body with disease-fighting vitamins K, A, and C, along with respectable amounts of manganese, copper, B vitamins, fiber, calcium, and potassium.

 

It will not only warm you up and boost your nutrition, it’ll give you a nice energy boost, too.

Super Energy Kale Soup.

Ingredients:

• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 5 cups chicken broth
• 1 medium carrot, diced
• 1 cup diced celery
• 2 red potatoes, diced
• 3 cups kale, rinsed, stems removed and chopped very fine
• 2 tsp dried thyme
• 2 tsp dried sage
• salt and pepper to taste

Directions:

Chop garlic and onions and heat 1 tbs broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes. Add garlic and continue to sauté . Add broth, carrots, and celery and bring to a boil on high heat.

Reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes. Add kale and rest of ingredients and cook another 5 minutes. Enjoy!

Kale  has earned it's reputation as a superfood. It’s loaded with both lutein and zeaxanthin at over 26 mg combined, per serving, for starters. Of all the carotenoids, only zeaxanthin and lutein are found in your retina, which has the highest concentration of fatty acids of any tissue in your body.

One cup of kale will give you 90 milligrams calcium in a highly bioavailable form. One calcium bioavailability study found that calcium from kale was 25% better absorbed than calcium from milk.8

What else do you gain when you eat kale?

Anti-inflammatory properties that may help prevent arthritis, heart disease and autoimmune diseases
Plant-based omega-3 fats for building cell membranes, protecting against heart disease and stroke, and regulating blood clotting.

Ways to cook Kale:

Add kale to pasta sauce, smoothies, or soup. Or try one of these methods:

Saute it: A splash of olive oil and a little onion or garlic are all this veggie needs, and it cooks up in minutes. The leaf is tougher than spinach leaves, so it won’t wilt as quickly in the pan.

Make a kale Caesar salad: You can eat kale raw in a salad. The leaves can stand up to heavy dressings. Kale Caesar salads have popped up on many restaurant menus. You can whip up a homemade mustard-based dressing that has all the thickness of Caesar but fewer calories.

Bake kale chips: Bake kale in the oven with just a little olive oil drizzled over lightly salted leaves. Store-bought kale chips can sometimes be deep-fried or come with a coating of cheese, so check labels to make sure you’re not reaching for a high-calorie snack.

Easy Creamy Spinach Soup

A delicious and nutritious spinach soup that's perfect any time of the year. Enjoy with a dollop of fat-free sour cream of plain yogurt.

Ingredients:

• 50g butter
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 medium potato, peeled and chopped into chunks
• 1/2 cup chicken or vegetable stock
• 1 cup milk
• 450g fresh spinach, washed

Directions

Melt the butter in a pan, add the onion and garlic and fry gently until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in spinach.

Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes. Pour the soup into a blender or food processor and process until silky smooth.  Return to the pan and reheat. Taste and season with salt and pepper. Enjoy!

Butternut Squash and Carrot Soup

 

Ingredients:

• 1 medium butternut squash
• 7 medium carrots - peeled and cut into 1-inch segments
• 1 large yellow onion
• 2-3 leeks, chopped
• 1 stick butter
• 2 cups vegetable stock
• 1/4 cup heavy cream
• 2 cloves garlic
• sea salt and black pepper to taste

 

Directions

• Halve the squash and scoop the seeds out of both sides, place both halves in a baking dish in a 1/2-inch of water and drizzle olive oil on them, season with salt and pepper.
• Place in oven at 400 degrees for 40 minutes until the squash is soft and browned from the roasting and fork tender.
• Chop the onion and sauté in a pat of butter in a skillet, add the carrots.
• When the onions are soft and brown, mince the garlic and add the chopped leeks too, cook a few minutes more.
• Add a cup of vegetable stock, lower heat to a simmer and partially cover skillet, cook until carrots are fork tender, about 20 more minutes.
• Remove squash from oven, scoop out the flesh of the squash from the skin. 
• Purée the squash in a blender while ladling in the contents of the skillet, add more vegetable stock if necessary to properly purée.
• Pour the finished puree into a soup pot and set to medium heat.
• Stir in the remainder of the vegetable stock, the stick of butter and the cream.
• Season with salt and pepper to taste. 

Garnish with fresh basil or a dollop of crème fraiche if you have it and serve.

 

Bon Appétit!

   

Quinoa Vegetable Soup

A combination of vegetables and chicken broth make this quinoa soup a tasty and satisfying meal. This healthy soup is vegan and gluten-free. It is loaded with vegetables and perfect for a chilly day!

Ingredients:

• 1 tablespoon olive oil     
• 1 medium onion, finely chopped     
• 2 cloves garlic, minced     
• 3 plum tomatoes, chopped     
• 1 red bell pepper, chopped           
• 1/2 cup quinoa, rinsed and drained     
• 4 cups low-sodium chicken broth     
• 1/2 teaspoon fine sea salt     
• 2 tablespoons chopped fresh cilantro

Directions:

In a large saucepot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6 to 8 minutes or until golden and soft. Stir in tomatoes, bell pepper, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.  

 

Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in cilantro. Enjoy! 

Tomato Cabbage Soup

This tomato and cabbage soup was rumored, in days of old, to melt away those thighs. The point of the cabbage soup in the cabbage soup diet is to fill you up on broth and vegetables in place of one meal a day so that you can lose weight fairly easily without crash dieting or being hungry.

Cabbage has only 33 calories in a cup of cooked cabbage, is low in fat and high in fiber. It is definitely a smart carb. The high content of vitamin C and sulphur in cabbage removes toxins. These are the main causes of arthritis, skin diseases, rheumatism and gout. It is full of vitamin K and anthocyanins that help with mental function and concentration.
 

Ingredients:

• ½ head of cabbage, chopped
• 1 cup celery, diced
• 1 cup white or yellow onion, diced
• 1 cup carrots, diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 4 cups chicken or vegetables broth
• 14 oz can diced  or fresh tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• ½ teaspoon red pepper flakes
• and cayenne pepper
• Salt and Pepper to taste

Directions:

Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots. Saute until slightly tender. Stir in garlic and pour in chicken or vegetable broth.

Stir in tomatoes and cabbage. Bring to a boil and then reduce heat. Cook until cabbage is tender. Stir in oregano, basil, red pepper flakes, black pepper and salt. Taste broth and adjust seasoning if needed. Enjoy!

Curried Coconut Squash Soup

Ingredients:

3 tablespoons coconut oil
1 onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
3 tablespoons curry powder
3 cups low-sodium vegetable stock
4 cups uncooked butternut squash
1 can coconut milk
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
Cilantro or dry coconut flakes for garnish

Directions:

Heat a large pot over medium-low heat and add coconut oil. Add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent. Add in the ginger and curry powder. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Add stock and the squash cubes. Cover the pot and cook until the squash is soft, about 20 minutes.
Once the squash is soft, pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes. Serve the soup with a garnish like cilantro or dry sweetened or unsweetened coconut flakes . Enjoy!