Can I Have Soup On The Hcg Diet

How to Lose 15-20 Pounds by Eating Soup

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HCG Diet Soup Recipes, Menu & Meal Ideas

Discover some creative meal ideas and recipes while doing the HCG Diet

HCG Diet Soup Recipes

Soups are always a very light meal for the hcg diet and are great for cooking in large portions so that you can get a few meals out of them. Canned broth is never high in calories and can work with pretty much any vegetables you can use for this diet. When making soup make sure that you don’t use any pasta, beans or potatoes as they are not allowed for phases 2 or 3 of the hcg diet. However if you find a tasty recipe that calls for noodles of potato you can always leave that ingredient out and it will taste just as good.

Tips for making soup for the HCG Diet

Fresh vegetables are always better to use when making soups.

Chicken vegetable Soup – YUMMY.

"Chicken vegetable Soup – YUMMY. "

- 6 cups of chicken broth base (see recipe under soups)

- 3 100 grams of cooked chopped chicken

- 3 stalks of chopped celery

- 1 whole sweet onion chopped

- 2 handfuls of chopped cabbage

- 2 medium sized chopped tomatoes (optional)

  • combine and bring to a boil. Turn heat to low and simmer for 30 minutes or until vegetable are tender adding cabbage for the last 10 minutes.

Whenever considering a weight loss program, consult with your healthcare provider.

The information provided here is not intended to replace consultation or advice received by qualified health professionals regarding your specific situation nor is it to be taken as medical advice or diagnosis. All information offered on this site are merely opinions. Losing 4 pounds a week is a result that many on the diet have done, but is not a guarantee.

Can I Have Soup On The Hcg Diet

2 cups chicken or vegetable broth (or substitute 1 cup water for 1 cup broth)

2 cups chopped fresh tomatoes

3 ounces of tomato paste

4-6 leaves of fresh basil rolled and sliced

1-2 cloves garlic crushed and minced

2 tablespoons chopped onion

1 teaspoon garlic powder

Вј teaspoon dried oregano

Pinch of marjoram

Salt and black pepper to tasteВ

Puree all ingredients in a food processor or blender. Pour into a saucepan

and heat to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve hot, garnish with fresh basil leaves or parsley.

Makes 2 servings (1 vegetable)В

100 grams ground chicken breast

1 teaspoon minced onion

1 clove garlic crushed and minced

Pinch of marjoram

Dash of onion powder

Dash of garlic powder

1 serving Melba toast crumbs (optional)

2 cups chicken broth (or substitute 1 cup water for 1 cup broth)

2 tablespoons Bragg's liquid aminos

1 tablespoon apple cider vinegar

Chopped celery or tomato

1 tablespoon chopped onion

2 cloves garlic crushed and minced

Cayenne pepper to taste

Salt and pepper to tasteВ

Combine ground chicken breast with spices, chopped garlic, onion, and

crushed Melba toast. Form into balls. Bring broth to a boil; add spices,

vinegar, Bragg's liquid aminos, and chicken balls. Reduce to a simmer and

cook a minimum of 30 minutes adding the celery or tomato the last 5-10

minutes of cooking.

Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)В

Chicken and Cabbage SoupВ В

100 grams chicken

2 cups chicken broth (or substitute 1 cup water for 1 cup broth)

2 tablespoons Bragg's amino acids (optional)

2 cloves garlic crushed and minced

1 tablespoon chopped onion

Вј teaspoon thyme

Вј teaspoon rosemary

Cayenne to taste

Salt and pepper to tasteВ

Combine chicken and spices in medium saucepan. Bring broth to a boil.

Add cabbage. Reduce heat and simmer for a minimum of 30 minutes. Add

additional water to broth as needed. Variations: change the spices and add

fresh tarragon or turmeric. Add a Вј lemon with rind to the broth and

simmer for a rich lemon flavor.

Makes 1 serving (1 protein, 1 vegetable)В

100 grams lean beef cubed

Celery, cabbage, or tomato diced

2 cups beef or vegetable broth (or substitute 1 cup water for 1 cup of broth)

1 tablespoon onion chopped

1 clove garlic crushed and minced

1/8 teaspoon dried basil

1/8 teaspoon fresh or dried oregano

Pinch of paprika

Pinch of chili powder

Salt and pepper to tasteВ

Combine onion, garlic and spices with beef broth. Add celery and diced

beef. Simmer for 20-30 minutes. Add tomatoes and simmer for an

additional 5 minutes.

Makes 1 serving (1 protein, 1 vegetable)

Phase 3 modifications: Add additional vegetables such as zucchini, bell

peppers or a small amount of chopped carrots.В

100 grams chicken breast cubed

1-2 cups chopped celery or tomatoes

2 cups chicken broth (or substitute 1 cup water for 1 cup of broth)

1 tablespoon minced onion

2 cloves garlic crushed and sliced

ВЅ teaspoon organic poultry spice blend

Cayenne pepper to taste

Salt and black pepper to tasteВ

Bring chicken stock to a boil. Add onion, garlic and spices. Add chicken

and vegetables and simmer on low heat for 20 minutes or more until chicken and cabbage are tender and fully cooked. Serve hot. Sprinkle with chives or parsley if desired.

Makes 1 serving (1 protein, 1 vegetable)В

2 cups beef or vegetable broth (or substitute 1 cup water for 1 cup broth)

3 tablespoons Bragg's liquid aminos

1 tablespoon chopped green onion

1 clove of garlic crushed and minced

ВЅ teaspoon fresh grated ginger

1/8 teaspoon chili powder or red pepper flakes

Pinch of cinnamon

Stevia to taste

Salt and pepper to tasteВ

Heat up broth. Add dry spices, bay leaf, Bragg's, garlic and onion and bring

to a boil. Reduce heat and simmer for 5 minutes. Add beef and celery and

cook for 20 to 30 minutes until soft. Add salt, pepper, and stevia. Garnish

with fresh chopped cilantro.

Makes 1 serving (1 protein, 1 vegetable)

Phase 3 modifications: Add chili or sesame oil and a few bean sprouts to the soup. Top with fresh sliced mushrooms.В

3 large chicken breasts

10 or more cups of water

ВЅ large onion chopped

4 stalks of celery chopped

5 cloves of garlic sliced

Salt and pepper to tasteВ

In a large soup pot or crock pot combine chicken and 10 or more cups of

water. Water should slightly cover the chicken. Add celery and spices.

Heat to a boil then reduce heat to simmer. Allow to slow cook for 4 hours.

Remove vegetables and chicken from broth. Refrigerate stock and skim off

the chicken fat. Put through a strainer for a clear broth. Save the chicken

and make chicken salad or add to soups.

Makes multiple servingsВ

Homemade Vegetable BrothВ

10 or more cups of water

ВЅ large onion chopped

6-10 stalks celery

10 cloves of garlic chopped

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon basil

1 teaspoon of thyme

Salt and pepper to tasteВ

Bring water to a boil in a large soup pot or crock-pot. Add vegetables and

spices. Slow cook for 2-4 hours. Strain out vegetables and cool. Use as a

Makes multiple servingsВ

Fennel bulbs chopped

2 cups chicken or vegetable broth (or substitute 1 cup water for 1 cup broth)

1 tablespoon finely minced onion

Вј teaspoon allspice seasoning blend

Salt and pepper to tasteВ

Add chopped fennel bulbs, spices, and minced onion to vegetable broth.

Heat in small saucepan and simmer for 20 minutes. Add lemon with rind to

the broth if desired. Serve warm with chopped sprigs of fennel for garnish.

Makes 1 serving (1 vegetable)

Phase 3 modifications: Add half and half or cream.В

2 cups chicken broth (or substitute 1 cup water for 1 cup broth)

Вј teaspoon thyme

Вј teaspoon dried basil

Salt and pepper to tasteВ

Cook celery until very soft or use crock-pot or vegetable broth cooked

celery. Puree in a food processor or blender with broth and spices. Simmer

in a saucepan for 20-30 minutes.

Makes 1 serving (1 vegetable)В

100 grams lean ground beef (less than 7% fat)

1 cup chopped tomatoes

1 tablespoon minced onion

2 cloves garlic crushed and minced

Pinch of garlic powder

Pinch of onion powder

Вј teaspoon chili powder

Pinch of oregano

Cayenne pepper to taste (optional)

Salt and pepper to tasteВ

Brown ground beef in small frying pan, add onions and garlic. Stir in

tomatoes and water. Add spices and simmer slowly until liquid is reduced.

The longer it cooks the more tender and flavorful. Add a little water as

needed to prevent burning. Serve with chopped green onion or tomato

garnish and salt and pepper to taste.

Makes 1 serving (1 protein, 1 vegetable)

Phase 3 modifications: Top with cheddar cheese and a dollop of sour cream.В

Lemony Spinach and Chicken SoupВ

100 grams chicken

2 cups chicken broth (or substitute 1 cup water for 1 cup broth)

ВЅ lemon with rind

1-2 cup cups loosely packed spinach cut into strips

1 tablespoon onion chopped

1 clove garlic crushed and minced

1 stalk lemongrass (optional)

Вј teaspoon thyme or to taste

Cayenne pepper to taste

Salt and pepper to tasteВ

Lightly brown the chicken in small saucepan with a little lemon juice. Add

the onion, garlic, spices and chicken broth. Add lemon with rind and

simmer for 20-30 minutes. Add the fresh spinach during the last five

minutes of cooking. Serve and enjoy.

Makes 1 serving (1 protein, 1 vegetable)В

4-5 stalks asparagus

2 cups chicken or vegetable broth (or substitute 1 cup water for 1 cup broth)

3 tablespoons Bragg's liquid aminos

2 tablespoons chopped onion

Вј teaspoon thyme

Вј teaspoon garlic powder

Вј teaspoon onion powder

1 tablespoon milk (optional)

Salt and pepper to taste

Old Bay seasoning to tasteВ

Trim asparagus to remove the tough ends of the stalk and steam until soft.

Puree asparagus with broth and spices in a blender or food processor. Heat soup in a saucepan and enjoy. Add 100 grams diced chicken if desired. You can replace dried spices with 1-2 teaspoons of Old Bay seasoning if you

Makes 1 serving (1 vegetable)

Phase 3 modifications: Sauté the onion in a little butter, add sliced mushrooms, cheddar cheese and cream or half and half to the soup.В

Hot and Sour Chicken SoupВ

100 grams chicken breast diced

1 cup chicken broth

4 tablespoons apple cider vinegar

4 tablespoons Bragg's liquid aminos

ВЅ lemon in quarters with rind

1 clove garlic crushed and minced

2 tablespoons minced onion

Cayenne pepper to taste

Pinch of chili powder or red chili flakes

Salt and pepper to taste

Stevia to taste (optional)В

Boil lemon wedges with rind in 1 cup of water until pulp comes out of the

rind. Scrape out additional pulp and juice. Add the diced chicken, spices

and chicken broth. Simmer until cooked. Variation: You can add orange

juice as an option and your choice of approved vegetable or substitute

shrimp for chicken.

Makes 1 serving (1 protein)

Phase 3 modifications: Add a small amount of fresh pineapple juice. Add

vegetables such as zucchini, cauliflower, small amount of carrots etc. Add a little chili oil or paste to the soup for added heat and flavor.В

100 grams shrimp or 1 chicken sausage

2 cups vegetable broth (or substitute 1 cup water for 1 cup broth)

3 tablespoons tomato paste

2 tablespoons green or white onion

2 cloves of garlic crushed and minced

3 tablespoons apple cider vinegar

Dash of Worcestershire sauce

Cayenne pepper to taste

Salt and pepper to taste

Liquid smoke hickory smoke flavoring to tasteВ

Fry up shrimp or chicken sausage in a saucepan with onions. Add tomato

paste, tomatoes, and broth. Mix well. Add the spices and vinegar. Simmer

for 20-30 minutes. Serve hot and garnish with fresh parsley.

Makes 1 serving (1 protein, 1 vegetable)

Phase 3 modifications: Add additional mixed protein ingredients like crab,

chicken, and sausage. Add additional vegetables such as okra, celery, and

bell pepper. Enjoy with a dollop of sour cream.В

Middle Eastern Vegetable SoupВ

2 cups vegetable broth (or substitute 1 cup water for 1 cup broth)

Tomatoes chopped or celery

8 ounces tomato sauce or 3 ounces tomato paste (omit if celery is used)

1 clove garlic crushed and minced

1 tablespoon onion chopped

1/8 teaspoon ginger

Вј teaspoon cumin

Salt and black pepper to taste

Fresh parsley, cilantro or mintВ

Combine broth, tomato sauce, and paste. Bring to a boil. Reduce heat and

add spices. Simmer for 20-30 minutes or until vegetables are tender.

Makes 1 serving (1 vegetable)

Phase 3 modifications: Add string beans, zucchini or other vegetables as

100 grams crab meat

1 cup tomatoes chopped

2 cups vegetable broth (or substitute 1 cup water for 1 cup broth)

1 tablespoon onion minced

1 clove garlic crushed and minced

1 teaspoon Old Bay seasoning

1 tablespoon milk (optional)

Cayenne pepper to taste

Salt and black pepper to tasteВ

Puree tomatoes and broth in a food processor or blender. Heat up mixture in a small saucepan. Add the crab and spices and simmer for 20-30 minutes stirring frequently.

Makes 1 serving (1 protein, 1 vegetable)

Phase 3 modifications: Add half and half or cream.В

Sweet Strawberry SoupВ В

6-7 medium strawberries

2 tablespoons lemon juice

Vanilla liquid stevia or powdered vanilla to taste

Dash of cinnamonВ

Puree strawberries with spices, lemon juice, water and milk. Heat the

strawberry mixture in a small saucepan for 3-5 minutes. Serve hot or chilled

with a garnish of mint.

Makes one serving (1 fruit)

Phase 3 modifications: Add 3 tablespoons cream cheese, half and half, or

cream. Omit the lemon juice. Top with a sprinkle of chopped roasted nuts

or phase 3 chocolate shavings.В

Hot and Sour Thai Shrimp SoupВ

100 grams shrimp

2 cups vegetable broth (or substitute 1 cup water for 1 cup broth)

Juice of ВЅВ lemon with rind

1 lemon grass stalk

2-3 slices of fresh ginger

Red pepper flakes or cayenne pepper

1 tablespoon green onion

1 tablespoon fresh chopped cilantro

Salt and pepper to tasteВ

Bring the broth to a boil. Add the ginger, lemongrass, lemon juice, onion,

and pepper. Simmer for 10-15 minutes. Add the shrimp and cilantro and

cook another 8 minutes. Serve hot. Remove lemongrass before serving.

Makes 1 serving (1 protein)

Phase 3 modifications: Add straw mushrooms and fish paste. Add a little

hot chili paste or chili oil.В

2 cups beef broth

1 Melba toast crumbled or Melba croutons (optional)

1 teaspoon Worcestershire sauce

1 tablespoon Bragg's liquid aminos (optional)

1 tablespoon lemon juice

Вј to ВЅ of an onion in thin strips

1 clove garlic crushed and minced

Stevia to taste

Salt and black pepper to tasteВ

Brown the onions in a little water and lemon juice. Add beef broth and

spices and simmer for 20-30 minutes. Top with Melba toast croutons.

Makes 1-2 servings (1 vegetable, 1 Melba toast)

Phase 3 modifications: Top with mozzarella or provolone cheese.В

100 grams lean ground beef

1 serving Melba toast crumbs

Dash of onion powder

Dash of garlic powder

1/8 teaspoon oregano

1 teaspoon minced onion

1clove garlic crushed and minced

Cayenne pepper to taste

Salt and pepper to taste

1 cup beef broth

Fresh tomatoes or celery

1 tablespoon chopped onion

1 clove garlic crushed and minced

1 tablespoon fresh chopped cilantro

Вј teaspoon dried oregano

Salt and pepper to tasteВ

Make meatballs by mixing ground beef, Melba crumbs, finely diced onion,

garlic, powdered spices and chopped cilantro. Form into balls and drop into

beef broth. Add spices, onion and garlic to the broth and bring to a boil.

Reduce to a simmer and cook for a minimum of 30 minutes. Add your

choice of celery or tomato to the broth in the last 10 minutes of cooking.

Garnish with fresh chopped cilantro and oregano.

Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)

Phase 3 modifications: Add additional vegetables such as zucchini or a


7:18 pm Updated by

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From low-carb diet, hi-protein diet, low fat diet and eating small meals 5-6 times a day diet, Fat Burning Soup Recipes is the only diet where I lost weight and most importantly kept it off!

Fat Burning Soups For Weight Loss

No massive shift in what you eat (you can still eat the same foods you do now).

No need to exercise or working out.

No silly dietary restrictions to follow.

No starving yourself and feeling miserable.

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Too good to be true?

That’s what Emily Sanders of Bristol in the UK though – until she actually achieved it.

Just look at her amazing transformation …

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