Soup for losing weight? Gladly - because our low carb soups taste really good. And thanks to the many proteins they keep the blood sugar level constant.
Photo: RFF
- Without carbohydrates
- The best ingredients for low carb soup recipes
- Welsh Calw (Welsh beef stew with cauliflower and peas)
- Pumpkin and apple soup
- Coconut soup
- Beetroot soup
- Mediterranean tomato soup
- Pastinakencreme soup
- Thai curry soup
Without carbohydrates
They warm you in the cold season, fill you up and heat your metabolism: our Low Carb Soup Recipes . Simply replace a main meal with one of our soup recipes and they will weigh 3 kilos less quickly.
The secret: colorful vegetables, fresh meat and spicy spices - so the fat loss is optimally activated and stimulated the metabolism. With our soup recipes you not only do something for the figure, but also for your soul.
The best ingredients for low carb soup recipes
Do not hesitate to experiment! So variety comes in the soup plate. These side dishes are suitable for each of the soup recipes .
- Chicken broth The proteins contained therein stimulate the metabolism. Iron and vitamin B 12 strengthen the immune system.
- Meat Poultry is a great protein supplier and satiety. Also crumbly roasted beef tartare is suitable as a soup.
- Cabbage broccoli, cauliflower, cabbage & co. Are ideal for losing weight: they contain few calories, many vitamins and satiety. What more do you want?
- Herbs Tasty and effective: parsley and cress attack the fat reserves, rosemary curbs appetite and oregano stimulates digestion.
- Root Vegetables Soluble fiber like z. B. in celery and carrots are present, slow down the digestion. This makes us feel full for longer.
- Coconut milk The creamy version of milk is quite suitable for diet. It contains special fatty acids that help you lose weight.
- Spices Hot ingredients such as pepper, curry and chilli heat the body properly and let the pounds tumble faster.
Low Carb Soup Recipes
Welsh Calw (Welsh beef stew with cauliflower and peas)
Ingredients (4-6 people)
- 1 bunch of birch trees
- 3 onions
- 1 ox slice (about 900 g)
- salt
- 8-10 peppercorns
- 350 g of carrots
- pepper
- 1 head of cauliflower (about 1.2 kg)
- 400 g of potatoes
- 150 g of frozen young peas
- 5 stems of parsley
preparation
1. Clean the greens, wash and cut into pieces. Peel 2 onions and cut into slices. Wash meat. Boil 2 1/2 liters of water, 1 1/2 teaspoons salt and peppercorns.
Add meat, greens and onions and bring to a boil. Cook over medium heat for about 2 hours. Allow to cool in the broth overnight.
2. Skim off fat. Lift meat from the broth. Pour broth through a sieve and catch in a large saucepan. Peel 1 onion and cut into slices. Peel and wash carrots, halve lengthwise and cut into pieces. Remove meat from the bone and cut into cubes.
3. Boil the stock, meat cubes, onion and carrots, cover and simmer for about 40 minutes. Season again with salt and pepper. Meanwhile, clean and wash cauliflower, cut florets from the stems. Peel, wash and dice potatoes.
4. Add cauliflower and potatoes to the broth, bring to a boil and cook for about 20 minutes. Add peas, heat briefly. Season with salt and pepper. Meanwhile wash the parsley, shake dry and finely chop. Arrange stew in deep plates sprinkled with parsley. It tastes of brown bread.
pumpkin Apple soup
Ingredients (1 person)
- ¼ onion
- ½ clove of garlic
- 300 g Hokkaido pumpkin
- ¼ apple
- 1 stalk of thyme
- 1 tsp oil
- 200 ml vegetable broth
- 75 ml of milk
- Salt pepper
- 1 slice of bread
- 10 g of grated cheddar
preparation
1. Chop the onion and garlic, fry in the oil. Dice pumpkin and apple. Both with thyme, except for something to garnish, add, with about 2 minutes mitdünsten.
2. Add broth, simmer for about 25 minutes.
3. Puree the soup, add the milk. Approximately Simmer for 6 minutes, season. Cut out bread stars, sprinkle with cheese.
4. Bake at 200 ° C for 3-4 minutes. Serve soup with stars and thyme. Approximately 400 kcal.E 12 g, F 13 g, KH 55 g
Coconut soup
Ingredients (1 person)
- ½ clove of garlic
- 5 g fresh ginger
- ½ bar lemongrass
- 100 g sweet potatoes
- 1 tbsp oil
- 100 ml broth
- 100 ml of coconut milk
- ½ small chili pepper
- 25 g of cashew nuts
- Salt pepper
- 1 teaspoon lime juice
preparation
1. Chop garlic and ginger, halve lemongrass.
2. Cut the sweet potato into thin slices.
3. Dice the rest of the sweet potatoes. Braise garlic, ginger and lemongrass for about 2 minutes in ½ tablespoon of oil, and sauté sweet potatoes for a short time.
4. Add broth and coconut milk, cook for about 15 minutes.
5. Cut chili into strips, roast cashews. Bake sweet potato slices in ½ tbsp oil for approx. 2 min.
6. Take out lemongrass. Puree the soup, season.
7. Serve with chilli strips, cashews and chips. Approximately 280 kcal, E 4 g, F 18 g, KH 25 g
Beetroot soup
Ingredients (1 person)
- 250 g beetroot
- 30 g of potatoes
- 1/4 onion
- 1/2 clove of garlic
- 5 g of ginger
- 1/2 teaspoon cumin
- 1 tbsp oil
- 250 ml broth
- 1/2 pot of cilantro green
- 1 stalk of mint
- 2 tablespoons oil, 100 ml coconut milk
- 1 teaspoon chopped cilantro
- 1-2 teaspoons lime juice
preparation
1. Roll the beets and potatoes. Chop onion, garlic clove and ginger. Braise everything with cumin in 1 tablespoon of oil.
2. Simmer for about 30 minutes in the broth and purée with cilantro, mint, oil and coconut milk, season.
3. Add 1 teaspoon chopped cilantro and 1-2 teaspoons of lime juice. Approximately 500 kcal, E 5 g, F 40 g, KH 26 g
Mediterranean tomato soup
Ingredients (1 person)
- ½ leek onion
- ½ clove of garlic
- 2 teaspoons olive oil
- 125 ml of vegetable stock
- 100 ml Tomatoes from the tin
- salt
- pepper
- Sweet paprika
- sugar
- 20 g cherry tomatoes
- 50 g of zucchini
- 50 g small white bean cores from the tin
- 1 stalk of thyme
preparation
1. Cut leek into rings, chop garlic. Braise the leek with garlic in 1 teaspoon of oil for 2-3 minutes, deglaze with broth and tomatoes, season.
2. Cover and simmer for about 20 minutes. Wash tomatoes and quarter.
3. Cut the zucchini into small pieces and fry in 1 teaspoon of oil for approx. 5 min. Add tomatoes, beans and the rest of leek, continue to fry for about 1 minute, season.
4. Chop the thyme and add to the soup. Puree and taste again. Add vegetables and garnish with thyme leaves to taste. Approximately 180 kcal, E 7 g, F 8 g, KH 15 g
Pastinakencreme soup
Ingredients (1 person)
- 1/4 onion
- 100 g parsnips
- 1/2 teaspoon oil
- 150 ml broth
- 100 ml of milk
- 150g hack
- oregano
preparation
1. Roll the onions and parsnips. Braise in oil. Add broth and milk. Approximately Cook for 30 minutes, puree and season.
2. Roast the minced meat for about 5 minutes, season. Add to the soup. Garnish with oregano and fried parsnip strips. Approximately 400 kcal, E 23 g, F 20 g, KH 28 g
Thai curry soup
Ingredients (1 person)
- 75 g of carrots
- 125 g of broccoli
- ½ onion
- 1 tsp red curry paste
- 2 teaspoons oil
- 100 ml of coconut milk
- ¼ tsp instant poultry broth
- 1 small piece of fresh ginger
- 60 g of Mett
- salt
- fresh coriander
preparation
1. Slice carrots in half lengthwise and slice into thin slices. Chop broccoli, dice the onion. Braise onion and curry paste for about 2 minutes in 1 teaspoon of oil.
2. Deglaze with 150 ml of water and coconut milk. Season with broth, bring to a boil and simmer for about 15 minutes.
3. Finely chop the onion. Rub ginger finely. Knead both with Mett, form into small balls and fry in 1 teaspoon of oil for about 10 minutes.
4. Add the broccoli and carrots to the soup, bring to the boil again and simmer for about 5 minutes, season. Arrange soup and meatballs. Pick coriander leaves from the stems and sprinkle with the soup. Approximately 450 kcal, E 19 g, F 36 g, KH 10
