Soup is the perfect meal. It is hearty, delicious, healthy and satisfying, which is hard to come by all in one dish. But the best part is that it is so easy to make; throw all your ingredients into a pot, turn the stove on and walk away! When you’re trying to lose weight and begin changing up your eating habits, a main factor on whether or not you stick to your new diet is how easy it is to adapt the new foods into your existing routine. Soup is by far the most adaptable meal, ensuring that you’ll stick to your new lifestyle and get those great results you’ve been anticipating!
For all you weight-loss buff looking for an easy and delicious way to stick to your healthy diet, we’ve compiled a list of the best weight-loss soups out there. Enjoy!
This gem is brought to you by Chef Candice Kumai, author of Clean Green Eats. Borscht is a tart soup popular in Eastern European cuisine and packed with essential nutrients. It is also a natural diuretic that will help you feel clean and energized throughout the day.
3 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
2 bay leaves
1 lb red potatoes, washed, dried and cut into 1 inch cubes
4 medium beets, peeled and sliced, plus half a beet finely shredded
2 celery stalks, finely diced
8 cups beef or vegetable stock
1/2 head cabbage, finely shredded
1/2 tsp sea salt (optional)
1/4 cup apple cider vinegar
Greek yogurt, for topping
fresh dill or thyme, for topping
1. Add the extra-virgin olive oil and the chopped onion and bay leaves into a large stockpot and cook on medium heat for approximately 8 minutes or until soft and tender.
2. Add in the red potatoes, beets, and celery, cook until slightly golden brown (approximately 15 minutes), stirring occasionally.
3. Add in your beef or vegetable stock and bring to a simmer. Add in the shredded cabbage and cook for another 10-15 minutes on a light simmer. Add salt and apple cider vinegar to taste. Finish off each soup bowl with a dollop of Greek yogurt and fresh dill or thyme.
Hearty Lentil Soup
Another Candice Kumai find is this hearty lentil soup. This recipe is rich in iron and protein found in lentils along with a squeeze of sriracha hot sauce to make sure your metabolism will continuously work throughout day.
2 tbsp extra-virgin olive oil
1/2 yellow onion, finely chopped
5 garlic cloves, finely minced
2 celery stalks, chopped
1 bay leaf
1 cup lacinato kale or broccoli rabe stems, finely chopped
9 cups low-sodium vegetable broth
1 1/4 cups dry red lentils, rinsed
1/2 tsp sea salt
2-4 tbsp raw, unfiltered apple cider vinegar
1 1/2 cups 1 1⁄2 cups thinly sliced lacinato kale leaves or broccoli rabe leaves, to finish
Sriracha sauce, to taste
1. In a medium stockpot, warm the olive oil over medium-low heat. Add the diced onion and sauté until soft and fragrant, 8 to 10 minutes.
2. Reduce the heat to low, add the garlic, celery, and bay leaf and cook for about 15 minutes, stirring occasionally. Add in 1 cup finely chopped kale or broccoli rabe stems.
3. Add the broth to the pot and bring the soup to a light simmer. Stir in lentils and cook for another 10-12 minutes, or until lentils are soft.
4. Remove and discard the bay leaf. Stir in the salt, vinegar, and cook until kale is just slightly wilted. Serve with thinly sliced fresh kale or broccoli rabe leaves and sriracha on top.
Mouth of Fire Minestrone
Who doesn’t love a good bowl of minestrone? Well, good news for you minestrone lovers, this recipe by Randy Clemens, author of The Sriracha Cookbook, is a spicy upgrade to the classic. This recipe is healthy, easy to make, and has the added benefits of sriracha. The hot sauce addition is good for your heart, revs up your metabolism and increases longevity.
4 cups vegetable stock
1/4 cup sriracha
6 roma tomatoes, diced
3 carrots, chopped
3 celery stalks, chopped
1 red onion
1 large zucchini, halved lengthwise and chopped
3 garlic cloves, minced
2 bay leaves
1 tbsp minced fresh oregano (or 1 1/2 tsps of dried oregano)
1 3/4 cups cooked cannellini beans (about 1 15-ounce can, undrained)
1 bunch stemmed and chopped kale
juice of 1 lemon
salt and freshly ground pepper
1. In a large Dutch oven or soup pot over medium-high heat, combine the stock, sriracha, tomatoes, carrots, celery, onion, zucchini, garlic, bay leaves, and oregano.
2. Bring to a boil, then immediately lower the heat. Cover and simmer for 15 minutes.
3. Discard the bay leaves. Stir in the beans and kale. Cook until both are tender, 5 to 7 minutes.
4. Stir in the lemon juice, then season with salt and pepper to taste. Serve immediately.