RecipesLow Carb soups - real fat burners!

2015

Our low carb soups contain the ideal combination for successful weight loss: plenty of protein, few carbohydrates, lots of fiber.

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Why soups?
Pepper soup with roasted tofu
Lemon Yogurt Soup
tomato coconut soup
Cabbage and spinach pot with chicken fillet

In none of our four soup recipes you will find the classic satiety foods such as pasta, rice or potatoes. Because the carbohydrates we have largely deleted in these low carb soups.

But do not worry: you will not get hungry from the table because there is plenty of vegetables and meat. And it's this combination of fiber and protein that has a tremendous effect on your metabolism: if you omit carbohydrates at the same time, you consume more energy than you eat - and that in turn boosts fat loss. So you lose a few pounds quickly - almost overnight.

Why soups?

Because low carb soups are super delicious and easy to prepare. Because they deliver a lot of fluid and look like a big portion. This is a psychological trick that works well with salad. We feel better when the plate is big and full - even if we did not eat a lot of calories. Another plus: more healthy vitamins are preserved, as with soups no cooking water is poured away.

Extra tip: Frozen our soups are a great supply, if it has to go fast. Just prepare the double amount. The paprika, lemon yoghurt and tomato-coconut soup can even be enjoyed cold on hot days - this refreshes you extra.

Pepper soup with roasted tofu

1. Cut each 2 red and yellow peppers small. Finely chop 1 onion. Steam both in 2 tbsp. Hot olive oil. Remove leaves from 2 stems of marjoram and add. Season with salt and pepper. Dust with 1 tablespoon of flour, sauté for 2 minutes and add 1 liter vegetable stock. Cover and simmer for 30 minutes.

2. Dice 175 g of smoked tofu and fry in 1 tablespoon of hot oil for 3-4 minutes, remove, keep warm. Halve 1 avocado, remove core. Slice the pulp. Puree the soup. Season with salt, pepper and red pepper sauce. Arrange with avocado and tofu. Preparation time approx. 40 minutes. 340 kcal per serving, E 12 g, F 26 g, KH 11 g

Fat brake avocado
Tofu as a protein kick
Paprika for vitamin C

Lemon Yogurt Soup

1. Cut in half the length of the zucchini, cut into slices. Cut 2 red onions into rings, 1 garlic clove. Heat 2 tablespoons of oil, fry everything in it. Deglaze with 750 ml of vegetable stock and 2 tablespoons of lemon juice. Simmer soup for 20 minutes.

2. Distribute 200 g ready-to-cook, peeled raw shrimp onto 4 wooden skewers. Salt and fry in 1 tablespoon hot oil for 3 minutes. Season with Harissapulver. Remove the soup from the heat. Mix 150 g of yoghurt and 2 egg yolks (size M) and stir. Taste again. Sprinkle with colored pepper. Preparation time approx. 35 minutes. Approx. 230 kcal per serving, E 15 g, F 14 g, KH 10 g

Harissa boosts fat burning
Zucchini drained
Shrimp release satiety hormones

tomato coconut soup

1. Chop the garlic clove. Cut 2 spring onions into rings. Stew white rings and garlic in 1 tablespoon of hot oil. Sweat 1 tsp red curry paste and tomato paste in each. Add 1 can (425 ml) of pizza tomato, 400 ml vegetable stock and 1 can (165 ml) of coconut milk. Cover and simmer for about 20 minutes.

2. Knead 250g of beef steak, green leek onion rings, 20g breadcrumbs and 50g of skimmed quark, salt, pepper. Form 16 balls. Fry in 1 tablespoon of hot oil for 5 minutes. Fry 75 g yellow cherry tomatoes briefly. Chop the leaves of 6 stalks of coriander. Puree the soup, season to taste. Do everything. Preparation time approx. 25 minutes. Per serving approx. 250 kcal; E 17 g, F 15 g, KH 11 g

Coconut milk with extra slim effect
Curry is heating up
Protein from the hack makes you full for a long time

Cabbage and spinach pot with chicken fillet

1. Quarter 600 g of pointed cabbage, remove the stalk. Cut cabbage and 2 onions into strips. Braise in 3 tablespoons hot oil. Season with salt, pepper, sweet and sweet paprika. Deglaze with 1 l chicken stock. Simmer for 20-30 minutes.

2. Wash 300 g of chicken fillet, dab dry, season with salt. Fry in 1 tablespoon of hot oil for 5-6 minutes each side. Season with pepper and paprika. Add 250 g spinach leaves to the stew. Season to taste. Slice the chicken and put it on the stew. Sprinkle leaves of 1 bed of red Shiso cress over it. Preparation time approx. 35 minutes. Per serving approx. 230 kcal; E 21 g, F 12 g, KH 7 g