We love warm soups when it’s cold outside. Quickly put on a large saucepan and season a little hotter – this will turn your soup into an effective fat burner! With our soup diet, the pounds fall off. 

Do you also find it uncomfortable outside? Then we have a great antidote: a plate of warm soup. It not only warms the stomach and soul but also heats the metabolism. With our delicious recipes for a soup diet, the excess holiday pounds can also tumble away. 

Another advantage: Cooking soup is quick and easy. Simmer vegetables in broth and season them with a bit of heat – done! The liquid fills the stomach and promotes a pleasant feeling of satiety with low-calorie intake because vegetable soups only provide a few calories. 

This is how the soup diet works. 

If you season our soups with a bit of chili, curry, mustard, or pepper, you benefit from an ingenious effect, thermogenesis. This creates heat in the body that melts the fat cells. So that you can use this effect to the maximum and achieve your goal quickly, we have combined seven effective fat burner soups into an effective meal plan. 

The best way to enjoy our delicious soups is for dinner because they get the fat-burning going at night. Up to half a kilo can fall off every day!

Recipe for delicious tomato soup 

Ingredients: 

  • 1 small onion 
  • 1 clove of garlic 
  • 5 g fresh ginger 
  • 2 teaspoons of olive oil 
  • 1 teaspoon tomato paste 
  • 1 can of tomatoes 
  • 200 ml vegetable stock 
  • 100 g chicken fillet 
  • Salt pepper 
  • 1 pinch of sugar 
  • One tomato 
  • 1 stalk of basil 

Preparation: 

  1. Peel onion and chop finely. Peel and finely chop the garlic and ginger. 
  2. Heat 1 tablespoon of oil in a saucepan, sauté the onion, garlic, and ginger in it. 
  3. Add tomato paste, sweat briefly. Season well with salt, pepper, and sugar.
  4. Deglaze with tomatoes and stock, bring to a boil and simmer for about 5 minutes. 
  5. In the meantime, wash the tomatoes, quarter them, core them and finely dice the pulp. Finely chop the meat, fry in 1 teaspoon oil for 3-4 minutes, season. 
  6. Wash the basil, shake dry and finely chop it with the tomato. 
  7. Remove the soup from the stove and puree it finely. Add meat. 
  8. Season again with salt and pepper and sprinkle with the basil and tomato mix. 

Soup diet for simply pointed cabbage pot 

Ingredients: 

  • 300 g pointed cabbage 
  • 1/2 onion 
  • 3 teaspoons of oil 
  • salt 
  • pepper 
  • Sweet paprika powder 
  • 300 ml vegetable stock 
  • 175 g chicken fillet 
  • 75 g young spinach 
  • possibly some cress 

Preparation: 

  1. Remove the stalk from the pointed cabbage and cut the cabbage into strips. Cut the onions into strips. 
  2. Heat two teaspoons of oil and sauté the onion. Add cabbage and season. 
  3. Deglaze with broth and simmer for 20 minutes. 
  4. Wash the meat, pat dry, and season with salt. Fry in oil for approx. 5 minutes on each side. Season with pepper and paprika. 
  5. Add the spinach to the stew, season to taste. 
  6. Cut open the chicken fillet and add to the stew with the cress. 

Cabbage Stew: A classic diet soup 

  • 200 g pointed cabbage 
  • 1/2 red pepper 
  • 1/2 onion 
  • 2 teaspoons of olive oil 
  • 6 teaspoons of flour 
  • 250 ml vegetable stock 
  • 20 g ajvar 
  • 2 stalks of dill 
  • 100 g salmon fillet 
  • a squeeze of lemon juice 
  • salt 
  • pepper 

Ingredients: 

Preparation: 

  1. Cut the cabbage leaves into strips, dice the onion and paprika. 
  2. Braise everything in 1 teaspoon of oil. Add 2 teaspoons of flour and sweat. 
  3. Deglaze with broth and bring to boil. 
  4. Stir in ajvar and cook for 15 minutes. 
  5. Pluck the dill. 
  6. Cut the salmon into cubes, drizzle with lemon juice, season with salt, turn in the remaining flour and fry briefly in 1 teaspoon of oil. 
  7. Turn in the dill. 
  8. Season the soup and add the salmon. 

Easy recipe for low-calorie vegetable soup 

Ingredients: 

  • 30 g whole grain rice 
  • salt 
  • 250 g Brussels sprouts 
  • 200 g carrots 
  • 2 stalks of celery 
  • 1/2 red pepper 
  • 1/2 onion 
  • 1 tbsp olive oil 
  • 150 g frozen broccoli 
  • 2 tbsp tomato paste 
  • 350 ml vegetable stock 
  • pepper 

Preparation: 

  1. Prepare rice according to the instructions on the packet. 
  2. Clean the Brussels sprouts and cut them in half. Cut the carrots and celery into slices, clean the peppers, cut them into pieces. Roughly dice the onion. 
  3. Heat the oil, sauté the onion. Add the vegetables and broccoli, sauté. 
  4. Add tomato paste and deglaze with stock. 
  5. Cook everything covered for 15 minutes, add rice, and season with spices. 

Soup diet: paprika soup with roasted tofu 

Ingredients: 

  • 1/2 red and 1/2 yellow bell pepper each 
  • 1/2 onion 
  • 1 stalk of marjoram 
  • 3 teaspoons of olive oil 
  • salt 
  • pepper 
  • 1/4 tbsp flour 
  • 250 ml vegetable stock 
  • 50 g smoked tofu 
  • 1/4 avocado 
  • red pepper sauce 

Preparation:

  1. Dice the paprika and onion, pluck the marjoram. 
  2. Braise everything in 2 teaspoons of oil and season. 
  3. Dust with flour and sweat. 
  4. Add the stock and simmer covered for 30 minutes. 
  5. Dice tofu and fry in 1 teaspoon oil for 3-4 minutes, keep warm. 
  6. Cut the avocado into slices. 
  7. Puree the soup, season with salt, pepper, and pepper sauce. Serve with tofu and avocado.

Lemon yogurt soup with prawn skewers

Ingredients:

  • 200 g zucchini
  • 1/4 clove of garlic
  • 1 onion
  • 3 teaspoons of oil
  • 300 ml vegetable stock
  • 1 teaspoon lemon juice
  • 2 raw prawns (headless, in shell, approx. 30 g each)
  • salt
  • Harissa powder
  • 40 g yogurt
  • 1 egg yolk (size S)
  • colored pepper
  • 1 wooden skewer

Preparation:

  1. Slice the zucchini and garlic, cut the onion into rings.
  2. Stew everything in 2 teaspoons of the oil for about 5 minutes.
  3. Deglaze with the stock and lemon juice and cook for about 20 minutes.
  4. Peel the shrimp, remove the intestines, wash, and skewer.
  5. Fry in 1 teaspoon of oil for about 3 minutes, season with salt and harissa.
  6. Take the soup off the stove.
  7. Mix the yogurt and egg yolk and add to the soup.
  8. Spice up.

Quick carrot soup with coconut milk

ingredients

  • 1/2 onion
  • 200 g carrots
  • 1 teaspoon oil
  • 250 ml vegetable stock
  • 150 ml coconut milk
  • 1 apple
  • sugar
  • salt
  • Cayenne pepper
  • Basil leaves

Preparation

  1. Dice the onion and carrots.
  2. Fry the onion in the oil, sauté the carrots for about 2 minutes.
  3. Deglaze with the stock and coconut milk, bring to a boil and simmer for 15 minutes.
  4. Quarter and core the apple cut 1/4 of it into sticks.
  5. Peel and dice the rest and add to the soup: taste and puree.
  6. Sprinkle with apple and basil.