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Weight loss with soups, in the autumn it is easier with the soups

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Published on Oct 21, 2016

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What to eat to lose weight in autumn? With the arrival of the first cold weather we tend to have more hunger and to give us big tears, to the rule that will warm you up. Foods perfect for the fall and winter are the past and the soups of vegetables and soups. All foods with low calorie content. And’ possible to lose weight with soups? Of course, the important thing is to know how to prepare properly and choose the right vegetables, the right grains and the right vegetables. The soups contain few calories and are very nutritious. To make your soups, beans, lentils, and spelt even more tasty, try adding the jerusalem artichokes. The jerusalem Artichoke, also called turnip or German sweet potato or artichoke of Jerusalem, has a sweet taste and is perfect to give the right creaminess to our soups. Rich In vitamin a and vitamin B, the jerusalem artichoke not only helps to keep under control the cholesterol and to lower the level of sugar in the blood but also promotes healing of the tissues. To make the soup more creamy, remember to cook the vegetables, wash and cut into small pieces, with a little water. Once boiled, you can create the soup by using an immersion blender. The creaminess of the soups is that they can be a good way to make eating vegetables to children. When you choose vegetables to make the soup, try to opt for those of the season. Space cabbage, cauliflower and broccoli. Cabbage, rich in mineral salts and vitamins have diuretic properties and help regeneration of tissues. According to the data of a study conducted by the National Cancer Institute in Bethesda, Maryland, cabbages combat the action of free radicals, the main cause of cellular ageing. To get a tasty cream of cauliflower, add both the potato and the spices. In this regard, turmeric, pepper, nutmeg and hot peppers are perfect to give a touch both in terms of taste and colour to the soup. If you want you can also add it to vegetable soup a fresh cheese. And since we are in autumn, we must not forget the soups of pumpkin. The pumpkin can be eaten alone or baked in the oven with a sprig of rosemary, both in broth with onions and farro.

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