Planning to lose weight within a short time? Then the best way to do it is to go on a soup diet. A seven-day soup diet will help you lose at least 10 pound easily. Sounds interesting? Read on to find out more about the soup diet!

How Does Vegetable Soup Diet Work?

So, how exactly does the soup diet help one lose weight? Here’s how!

1. Low Calorie Soups:

You can use all kinds of vegetables to make the soup as they are low in calories. A fresh bowl of homemade soup is low in calories while a canned soup contains more calories and preservatives. One cup of homemade soup will have 45 calories while a cup of canned soup has 120 calories and more sodium.

2. Fat Burning:

The vegetable soup diet helps you to cut down on your calories, starches, bad sugar etc. Even though for a short period, it helps you to kick start a healthy eating habit. Since the vegetables have negative calories, the body uses more energy to digest them.

3. Flushes Out Toxins:

On the eight day, the vegetable soup diet not only makes you feel lighter, but also helps to flush out a whole lot of toxins from your body.

4. Strict Diet:

The vegetable soup diet is a strict diet to follow to lose the required amount of weight. No breads, no alcoholic beverages, or fat should be consumed while on the vegetable soup diet.

Types Of Soups:

Some popular vegetable soups you can try in the soup diet are as follows. All of them are delicious and nutritious vegetable soups! They contain all the scrumptiousness you crave for, and also has the essential nutrients you need!

1. Fat Burning Soup:


You can make a soup with any kind of vegetable you want. One of the most popular is the fat burning soup.

Cut six medium size onions, three tomatoes, one small head of cabbage, two green bell peppers, 1 beam of celery, into small pieces and put into boiling pot of water enough to cover the vegetables. Add 1 cube of vegetable bouillon and seasoning and boil on high heat for about 10 minutes. Reduce the heat to medium low and cook until vegetables become soft. Add fresh herbs and serve.

2. Basic Broth:

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Boil 6.5 litres of water in a large pot and heat it at a high temperature. Put potatoes, 10 large carrots, 2 turnips, 4 stalks of celery, garlic, a bunch of parsley, and half beam coriander in the boiling water. Add a tablespoon of salt, cumin, and black peppercorns. Cover with a lid. When the broth begins to boil, reduce the heat to medium, leave to simmer for 2 hours.

3. Italian Zero:


This soup contains large onions, 2 cloves of garlic, 2 zucchini, fennel bulb, 1 pepper, a quarter of green or red cabbage, 300 g spinach, 3 large tomatoes, a quarter teaspoon of red pepper, a tablespoon of cumin and oregano, a small sprig of parsley and basil. Add salt pepper to taste.

4. Broccoli Broth:


Add 1 cup thinly sliced onions, half teaspoon finely chopped garlic, half cup thinly sliced carrots and two teaspoon chopped celery, one-cup broccoli florets, salt, in 2½ cups of hot water, mix well and cook on a medium flame for two to three minutes, stirring occasionally. Add the pepper and mix well. Serve hot.

5. Pumpkin Soup:


Add one chopped onion and one clove garlic crushed, a pinch of dried chilli , roughly chopped pumpkin flesh and two roughly chopped sweet potato and cook for a couple of minutes, then add 1.2 litres of water or vegetable stock. Season it with salt and ground black pepper. Cover and bring to the boil, then simmer for 25 minutes until the pumpkin and sweet potato are tender. Blend all in a processor in batches until smooth. Return to the pan and gently warm through. And serve.

6. Minted Peas Soup:

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Simmer frozen minted peas and spring onion in water. Once boiled, blend these in a processor. Now, reheat gently and season with pepper and salt. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.

7. Tomato Basil Soup:


Cook minced garlic in three cups of fat-free and less sodium chicken broth, salt, and chopped tomatoes or; bring to a boil. Reduce heat and simmer for 20 minutes. Stir in basil. Place the soup in a blender and process until smooth. Pour pureed soup into a bowl. Garnish with basil leaves, if desired.

8. Cabbage Soup:


Preheat little olive oil in a large pan over medium heat. Add chopped onions and stir to let the onions become covered with oil. Then add tomatoes and chopped cabbage. When the onions and cabbage are tender, add 1 litre of broth. Reduce the heat. Cover the pan for 15 minutes or until the cabbage is tender.

9. Mushroom Soup:


Boil snow peas, chopped bok choy and thinly sliced mushrooms in vegetable broth until tender. Add salt and pepper to season and serve hot.

10. Vegetable Broth:


Add finely chopped winter squash, onion, cabbage, turnip, parsnip, ginger, celery, carrot, garlic in water and boil. Simmer until cooked. Then, add salt, pepper and fresh herbs and serve.

So, now you know how a vegetable soup diet work and you also have some amazing recipes handy – what are you waiting for? Start cooking, start getting fit!

They are also a great way to introduce nutrition and veggies into your kid’s meal. While your young one can refuse salads, soups well made are hard to say a ‘NO’ to! Have you tried a ‘soup only’ diet? Did it work? Share your experience with us in the comments section.