The Best Advice You Could Ever Get About Soup Recipes For Weight Loss

Introduction

The juice cleanse has long been in the mainstream of modern health food, growing in bounds from its previous place in the secret caches of health gurus and yogis.

These days everyone is aware of the virtues of fresh fruits and vegetables and the irreplaceable anti- oxidants they can supply. Even the corner gas station is today’s supplier of fresh-pressed juices.

But now a new craze is quickly obsessing with the health virtuosos of America! The concept of souping is pretty basic — instead of consuming versions of the kale and carrot and beet recipes, some ‘soupy’ additions are thrown into the mix, like chicken broth and broccoli puree. However, the entire ‘souping’ enterprise still ‘boils down’ to a basic liquid diet.

And of course, the marketing behind it preaches nourishment and not deprivation. Instead of using plastic or glass bottles of juice, many of the soups are presented in appealing bowls and perhaps decorated with an attractive organic garnish.

And the soups can be served hot or cold and can tout their organic ingredients. And instead of losing the vegetable pulp or the fiber you’re getting the entire vegetable.

Also, it ends up being much more cost effective since there is no necessity to buy expensive and up-to-date juicers with all the bells and whistles.

Another appeal of souping is the multitude of recipes available on the Internet or recipe books that can be replaced with organic veggies and fresh vegetable juices.

Five days of soup sounds more do-able and attractive than guzzling down green liquid kale and cauliflower for the same amount of time. But for folks who undoubtedly screw up their faces at the mere thought of drinking your vegetables but find warm savory soup to be infinitely more appealing plus still get the benefit of the cleanse, the appeal of souping seems to make a lot of sense.

When you decide to heal yourself via juicing- hunger is a daily shadow and no matter how many jars of kale and carrot you end up consuming. And your uncomfortable stomach will torture you with its rumblings.

It is used to nourishment in the form of solid foot so, in this way, souping introduces some actual bulk into the mix including actual fiber and protein that should put a curb on that appetite for hours. If you have managed, in the past, to survive a five- day juice cleanse, souping may seem like a veritable breeze.

Winter invites the right feel for souping as the thought of warmth from a bowl is very appealing. The brusque weather already dictates to our psyche to eat warm, comforting foods so the thought of making thick stews into thick and colorful bisque is not a stretch.

In actual fact, the deliciousness of the cleanse definitely lessens the sacrifice and some people may actually look forward to it. Not many people will rush to do something if it is not appealing.

But the variety of soups now available from every day to the more exotic ones like curried lentil and kale, wild mushroom bisque and Moroccan chickpea and tomato might not sound like something that you’d look forward to on a “cheat day” but they are superbly alluring in themselves.

Plus, when you actually make the soup at home you can incorporate the flavors of your personal tastes, not to mention individual and flavor-inducing spices and therefore, customize the end product to your liking.

And more to the point is the undeniable fact that getting more vegetables into the diet is a super way to get a power punch of nutrients and antioxidants that you probably would never get otherwise.

Plus, the fact that Flu season is still here and those germs are on the lookout for any run-down soul with low resistance, it is of superb wisdom to probably get a little more vitamin C and manganese, B vitamins, magnesium, etc. from all the vegetables.

But keep in mind that souping is simply being used as a cleanse when it is incorporated singly into the diet. It is also a darn wonderful unit of gourmet food when eaten before a meal or with other food as well.

Chapter One – Souping: More Appealing than Juicing

Just eating better is actually a viable alternative to depriving oneself of bulk and fiber, as it is in actual juicing. It’s not our natural inclination to drink our meals, no matter how healthy the juice concoction is.

As a quick cleanse it works well but the recipient quickly loses interest and goes into a “When will this be done? -mode.”

The truth is that if we eat a veggie- loaded, well-combined diet on a regular, daily basis and at the right times with no late-night binges or bags of cookies, our bodies will be able to actually go through its own natural cleanse without all the liquid.

To accelerate from eating no or very little vegetables to eating a load of them is almost a natural cleanse on its own. That is a good first step.

Fine tuning it to eating so much more vegetables as you incorporate other healthy habits, raises the bar to a cleanse.

It has been said that everyone needs to detox and rest their body occasionally, but the select few who always eat a balanced diet, high in organic fruits and vegetables, devoid of excess sugar and fats, necessitate minimum detoxification Proper souping is a less intensive, less extreme method of detoxifying our well- worked bodies.

What is souping?

Souping is a satisfying and delicious way to cleanse and infuse your body with tons of nutrients without the cold, impersonal method of drinking down cold juices.

How does it work?

Simple. Just make some batches of veggie-loaded soups and eat only these soups for a period of a few days. This allows your body to rest and get rid of toxins. It should also add notable energy to your step as you go.

Reasons Why Souping is the New Juicing Souping is more cost efficient. Have you ever found yourself paying $60 at the Organic Food counter only to be able produce a few glasses of green goddess homemade juice, you will understand the high cost of juicing.

And then just to toss all that pulp? It can be almost heart- breaking. Soups are remarkably more inexpensive with absolutely no waste.

Souping has less sugar than juicing

During the juicing process, the natural sugars of the fruit or vegetable will become concentrated in the juice whereas there is much less natural sugar in vegetables and that sugar will stay with the fiber which will reduce the amount you are absorbing.

Souping needs no special equipment

There is no need to have to purchase an expensive juicer with all the components and features- you just need a large saucepan with a lid.

Soup is so easy to store

An added benefit comes in the fact that you can easily store your homemade soups in the refrigerator for up to four or five days and up to 4-6 months in the freezer making the whole venture more sustainable.

Souping retains the fiber of the vegetable. When you don’t have to throw out the bulk of the vegetable as you do with the pulp of the fruit you hold on to a good part of the fiber.

So, not only providing your body with a wide variety of nutrients and minerals, souping retains the fiber and the integrity of the vegetable. And don’t forget that you can add barley, quinoa, brown rice and fiber rich potatoes to the mix to add even more fiber.

And since fiber supports detoxification, that fact is a very good thing. Soluble fiber will aid and promote successful movement of the feces through the intestines and colon, as it binds many of the toxins in the bowel. This improves elimination.

Souping is mentally less challenging to sustain than juicing

Because souping is more appealing it becomes more natural for the person doing the cleanse to participate. Souping is also kinder to your body and your mind.

Naturally, it takes a bit of time for foods to travel to our stomachs and for our psyches to register that sensation of fullness. Juices are ingested quickly and take hardly any time to travel through the digestive system so rarely do you get that full feeling from juicing.

Thicker more concentrated food takes a good deal more time to digest. It can be critical to weight management, as well, to experience that sensation of fullness. It also leads to better assimilation of nutrients from the food.

It’s also wise to give your body a little break for a few days or a week just consuming soups and provides a variety of vegetables that perhaps you have never had before or in such combination or amount.

Soups are loaded with a variety of veggies

Juicing allows you to pack more servings of vegetables into one single meal but soups provide the same benefit while adding a wide variety of diverse vegetables to be consumed.

Vegetables and many legumes like beans, root veggies and green leafy vegetables can be easily pureed in a lender. They not only provide increased energy and all the antioxidants you need, but they stabilize blood sugar as well.

Soup allows a benefit of the addition of a variety of herbs, spices, and broth

Juicing uses fruits and sugars to create flavor and variety, but there are so many herbs and spices, as well as broths you can use to customize your soup.

Juice limits the flavor diversity

Since juices are basically sweet by nature, they become limiting in the number of flavors we can incorporate; ginger, parsley, mint and cinnamon and any sweet-complimenting taste is all that can be done.

Souping lends itself to a whole new world of savory flavors, such as cumin, turmeric, pepper, cayenne, coriander, lemon, citrus, etc. to flavor the dish.

More Benefits from Souping

Herbs, spices and vegetables are rich in phytonutrients, which are nutrients inherent in vegetables and plants and possess an array of other active ingredients that are associated with the prevention and treatment of many common illnesses, conditions and disorders.

These include cancer, diabetes, Alzheimer’s, high blood pressure, and cholesterol and even chronic skin diseases like psoriasis and eczema.

You can literally also boost a soup’s nutritional power in an instant! By using bone broth, or adding a scoop of miso (be doubly sure the soup isn’t too hot when adding), or stirring in some chopped greens like, a bit of parsley, kale, chopped spinach, finely chopped Swiss chard, dandelion, beet greens or collards.

It won’t leave you feeling hungry

The extra bulk and fiber in soup, along with the soothing warmth will stay with you and not leave you wanting more food. Raw foods are actually more difficult to digest than food that is cooked.

With souping, not only are you cooking the foods, but the combination of more fiber and protein has staying power to keep you satisfied longer.