The Best Soups for Weight Loss

One of the best strategies for weight loss, beautiful skin, increased energy and healing your gut are SOUPS. They are easy to make in batches (crock pot or Instapot for faster prep), freeze for later use, and satisfy your hunger. And, you can enjoy any time of the year!

One of my favorite ways to keep the waist slim and slender is with mouthwatering soups that your taste buds and waistline will love! Here are some of my favorites. Enjoy!

Chicken Vegetable Soup

Ingredients:

Fat of Choice {I use coconut oil}

1 medium onion, medium dice

3 medium carrots, medium dice

1 zucchini, medium dice

¼ medium butternut squash, chopped into cubes

12 oz. container of mushrooms, rough dice

2-4 cups shredded chicken {from homemade stock}

1 tsp. dried thyme

1-2 tsp. dried rosemary and dried basil

½-1 tsp. ground cumin

1 tbsp. Apple Cider Vinegar

Salt and pepper

Around half a batch of chicken stock

Lemon {optional}

Click here for recipe: http://bit.ly/1LLKJZ8

Beef Stew

Ingredients:

1 lb stewing beef;

2 tbsp paleo cooking fat;

4 cups beef stock;

1 cup onion, chopped;

1 cup celery, chopped;

3 carrots, peeled and chopped;

2 sweet potatoes, peeled and cubed (optional);

1- 28oz can diced tomatoes

½ tsp fresh rosemary, finely chopped;

½ tsp fresh thyme, finely chopped;

Sea salt and freshly ground black pepper to taste

Click here for recipe http://bit.ly/1jZm5gi

Detox Cabbage Soup

This soup has been a lifesaver during the 31 day detox/cleanses. The secret to a great tasting soup is sautéing the vegetables first. You can add canned tomatoes after a couple of days of leftover soup. This soup is surprisingly filling.

Ingredients:

1/4 head cabbage, roughly chopped

1 large onions, chopped

1 green peppers

2 stalks celery

3 large carrots, sliced

1/4 pound green beans, sliced on diagonal

1/2 pound mushrooms, sliced

1/4 cup fresh Italian parsley, roughly chopped

1 Quart of vegetable chicken or bone broth stock

Sea salt and freshly ground pepper to taste

Coconut oil to sauté vegetables

OPTIONAL: 8 ounces canned tomatoes, chopped

Instructions:

1. Place coconut oil in Dutch oven or large stock pot and sauté the mushrooms until they are golden brown.

2. Remove the mushrooms

3. And add the onions, green peppers, carrots, and celery.

4. Sauté for 5-7 minutes until vegetables are softened.

5. Add the cabbage, mushrooms, green beans, parsley, sea salt and pepper to the pot and cover with stock or broth.

6. Cover and bring to a boil.

7. Turn burner down to low and allow the soup to simmer for 20-30 minutes or until vegetables are just tender (not mushy).

For version 2 of the soup, add the canned tomatoes after a couple of days. Enjoy!!

As a bonus sip on some green tea (2-3 cups daily) and let the thermogenic effects stack the odds in your favor. According to the American Journal of Clinical Nutrition Green Tea is helpful for fat oxidation. See full article at http://bit.ly/1MaXjAd

Focus on your health first and your ideal body shape will result.