Recipe Liquid Diet Soup

How to Lose 15-20 Pounds by Eating Soup

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Soup Recipe For Liquid Diets

Those who are looking at liquefied diets need several soup recipes which can help to nourish their system as well as satisfy their hunger pangs.

Challenges of a liquid diet

There could be several reasons why one embarks on a liquid diet. This kind of diet is recommended for those who are looking to remove toxins from their system. Detox diets are beneficial for those who are facing different ailments, lack of energy need to lose weight. With a detox diet mainly of fluids one can get their system cleared of harmful toxins along with finding a boost in their energy levels. For those who are recovering from certain ailments liquid diets are usually prescribed to them. Usually, one might face problem satisfying their hunger pangs with smoothies, drinks and soups. Here Is One Recipe that combines a clear broth like base along with wholesome vegetables. Though it veers from a strict liquid diet, it will surely be a healthy and diet friendly soup to consume.

The origin of minestrone soup is from Italy. Today it is a commonplace soup that finds its place in most menu cards in restaurants. The home version of this soup is also easy to make. In order to make this plain soup more filling, you could add in fresh vegetables, beans and pasta. You could even refrigerate it and pack it in your office lunch or heat it up for a satisfying dinner meal.

  • 3 tbsp of olive oil
  • 1 leek in sliced form
  • 2 carrots in chopped form
  • 1 zucchini which is thinly sliced
  • Green beans, cut in pieces, 4 ounces
  • 2 stalks of celery which are thinly sliced
  • 1 and ½ quarts of vegetable stock
  • 1 pound of chopped tomatoes
  • 1 tbsp of fresh thyme, chopped
  • 1 can of cannellini beans
  • 1/4 th cup of macaroni
  • Salt and pepper for seasoning

To make this healthy soup, start by heating olive oil in a saucepan. Keep the heat at medium level. Add in zucchini, carrots, leek, celery and green beans in the heated olive oil. Cook the vegetables over medium heat, for about 15 minutes. To soften the vegetables, add in the stock. This would be a good time to add in thyme and tomatoes. Bring the mixture to a boil gradually. Put back the lid and reduce the heat. Allow the soup to simmer for about 30 minutes. Once the soup is simmering, add in the beans and pasta. Allow the simmering to happen for about ten minutes or till the pasta becomes tender. After that, season with pepper and salt. For those who are on a liquid diet, opting for this version of minestrone soup would help them have a filling meal during lunch time. It is better that a soup with vegetables is opted for during lunch time than at dinner time. At such a time one should opt for light liquid items like a clear soup. Detox smoothies can be consumed during breakfast time or during snack time to keep the system nourished. For satisfying hunger cravings, one should drink large glasses of water.

broths and soups for liquid diet

While recovering from some up-coming surgery, I will be on a clear liquid diet for a few days then a liquid diet for a few weeks.

Is there a broth, bullion or stock that would taste ok on it's own? Canned, boxed, powdered -- anything fast & easy. (I read a lot of reviews, but none sounded great as a stand-alone.)

Also, if anyone can recommend recipes or cookbooks for pureed soups, that would be great. Especially cold soups, since it's beginning to get warm.

Adventures of a Whole Wheat Pastafarian

Thursday, March 14, 2013

Three Nutrious Recipes for a Clear Liquid diet

Soy Free Miso Soup

For the Dashi Stock

Generous handful of dried fish like tiny anchovies, or shrimp

Small handful bonitio flakes

that is rather chunky

Note how we are using so much more in this than usual, that's because we are just eating the broth and trying to get as much flavour into it as possible.

  • Put the Kombu in the water and soak for at least 10 min.
  • Add the fish and bring to a slight boil. Add the fish flakes.
  • Simmer for about 10 min. You don't need to strain because we will be straining it as we pour it into the mug.

For the miso soup

  • Add the miso paste and bacon to the Dashi and simmer for about 10 min.
  • Just before serving, turn off the heat and add the green onions.
  • Strain into a mug.

Roasted Chicken Broth in a slow cooker

  • Wash and roughly chop the veg. No need to peal anything, although personally I peal the onion.
  • Put the carcase and everything else in the slow cooker. Cover with water. Put on high for at least 2 hours, then turn to low. About 8 hours later (I do this overnight) it should be done.
  • Strain and put broth in fridge, and when it's completely cool skim off the fat from the top.
  • Heat up to serve. If it's too mild tasting, you can lightly fry some garlic in the bottom of the pan before adding broth, bring to boil, add salt to taste. Strain into a mug.

Bone Broth

1 large, sweet onion

2 stick cellery

some fennel fronds

several cloves of garlic

a handful of fresh thyme (or herb of your choice)

2 bay leaves, 4 pepper corns, a pinch of chily flakes, 1 Tbs sea salt

Generous glug of natural vinegar like apple cider or wine

  • place a generous glug of olive oil in the bottom of the pan, preheat on medium while you chop the onions. Fry the onions slowly at medium to medium low heat while you chop up the rest of the veg.
  • Wash the rest of the veg and herbs (no need to peal the carrots so long as it's well washed) and divide into two sections. Hard veg like carrots, celery sticks, and the stocks of the fennel fronds go roughly chopped in one pile, and soft veg like thyme, fennel leaves, and spices go in another.
  • When you've got the rest of the veg ready, crank up the heat on the onions and stir constantly until it just barely starts to brown.

  • Toss in the hard veg (carrots, celery, &c) and fry while stirring for about 3 to 6 min until they start to sweat (this helps release more flavour to the broth).
  • Turn down the heat and add the bones, vinegar, and some cool (not too cold or you may damage the pan - but you want cool water as it helps bring more flavour from bones and veg.) water so that it comes almost to the top (leave room for bubbling and for adding more stuff.)
  • Bring to a boil, then add the rest of the ingredients and simmer for several hours. At least 4 hours. Skim off any froth you see forming on top.

Don't skimp on the herbs, they are full of amazing super-food-goodness-stuff. Add a whole 'nother layer of nourishment to your meal.

Over all, the key with this clear liquid diet is have a little bit constantly and not try to have set meals. There aren't that many calories in broth, so unless you go completely overboard (which is doubtful when you feel this miserable) you are not going to have a problem.

On a personal note, one of the best things that has come out of all this mess is that I had my blood tested for all sorts of vitamin insufficiencies. Not only did all the results come back fine, they came back IDEAL! According to the doc, I have perfect amounts of nutrition in my blood, they can tell how well my body is using things like iron, and the ratios between Cal., Mag. and Zinc. It's better than most healthy people. And for a person with a dodgy digestion and who shuns supplements (except in extreme cases) I'm doing so well, they want to retest me to make certain it wasn't a lab error. (but I know it wasn't). Well, actually, I'm surprised the iron and B vits are so well balanced given that I eat very little meat (maybe an oz or two a day, not including poultry and fish - even if I'm always blogging about it), and only eat beef every few months. I must be doing something right.

7:33 pm Updated by

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