5 soup recipes to lose weight this fall

With the onset of cold weather, soups are making a comeback. In soup, cream, veloute, bisque or broth… there are many types. In her book, 100% Comforting and Healthy Soups, Alice Delway, foodie and author of many books, shares hundreds of soup recipesdomestic and healthy. Actually, this drink contains many nutritional benefits for health.

They mainly make up water and vegetablessoups have many useful substances necessary for the normal functioning of the body. It makes them very good health allies, but also weight loss.

In addition, soup is also famous have real appetite suppressing powerand thus promote weight loss without changing muscle mass.

On the other hand, if soup is a good addition to your diet, it is important to distinguish homemade soups from industrial onesbecause the two are not equal.

If industrial soups often seem like a an easy way to eat healthythey are far away be healthy like a domestic. In 2020, the site had 60 million consumers interested in these soups, testing 28 different links. In particular, they noticed that the latter contained too little fiber and vitamins.

In her book, Alice Delvey talks about the many benefits of making your own soup. She specifies that the latter will be:

However, even if you make your own soup, the ingredients it contains will not have the same effect on your weight. Medisite shares with you five soup recipes taken from Alice Delville Alpen’s book, which will help you lose extra pounds.

Poultry consommé

Poultry consommé© Adobe Stock

Ingredients for 4 people:

  • 1 carrot
  • 1 onion
  • 2 cloves
  • 1 leek
  • 1 stalk of celery
  • 1 bouquet garni
  • 2 chicken wings
  • salt, pepper


Peel the carrot, peel the onion. Prick celery with cloves. Chop the leek and celery stick.

Put all the vegetables in a pressure cooker and pour 1 liter of water. Add a bouquet garni, season with salt and pepper to taste. Finally add the chicken, then close the pressure cooker and cook for 15 minutes.

If you want a more sophisticated preparation, complement this “light” consommé with bread croutons rubbed with garlic. Count on about 90 kcal per serving.

Cream of cauliflower soup

Cream of cauliflower soup© Adobe Stock

In her book, Alice Delvey explains that the secret to this soup is the cauliflower, which lowers blood sugar levels and thus helps prevent fat storage.

She notes that its nutritional value is different, but “in all cases it is very low (from 2 to 30 kcal per 100 g), which makes it a real vegetable for weight loss,” says the expert.

Ingredients for 4 people:

  • 1 cauliflower
  • 2 potatoes
  • 1 liter of fat-free chicken broth
  • 4 tbsp. spoons of light cream
  • salt, pepper


First, start by cooking the cauliflower. Clean it under cold running water, remove the leaves and separate the clumps by removing the stem ends.

Peel and wash the potatoes before slicing them. Pour the chicken broth into the pressure cooker. Arrange the cauliflower and potatoes in the upper basket of the appliance and cook for 15 minutes.

At this point, remove​​​​a few cauliflower florets and keep them warm. Put the two vegetables in the broth and mix everything until you get a cream. Filter there.

Put it back on low heat and add fresh cream, whisking constantly. Season with salt and pepper.

Alice Delway recommends dividing the stock between soup plates and arranging a few small cauliflower florets as a side dish.

beet soup

beet soup© Adobe Stock

In addition to being very good for your health, beets are a vegetable that is very rich in antioxidants.

Ingredients for 4 people:

  • 3 red beets
  • 1 potato
  • 2 onions
  • 30 g of ginger
  • 1 tbsp. fresh cream
  • 30 g of feta
  • salt, pepper


Peel the beets and potatoes and cut them into small pieces. Chop the onion and grate the ginger.

Put all the vegetables in a large pot and cover with water. Simmer for about 1 hour, until the vegetables are well cooked and tender.

Stir the mixture while it is still hot. Season with salt and pepper. Add fresh cream to give the soup a smoother consistency.

Sprinkle a few crumbles of feta over the soup before serving. The author also recommends eating it hot with a slice of grain bread.

Celery soup with chestnuts

Celery soup with chestnuts© Adobe Stock


  • 400 g of celeriac
  • 1 onion
  • 4 cloves of garlic
  • 300 g of peeled and boiled chestnuts
  • 10 cl oat cream
  • salt, pepper


Wash the celeriac and cut it into cubes. Peel and chop the onion. Peel the garlic cloves and remove the sprouts.

Bring a large pot of water to the boil and add the celery, onion and garlic. Cover and cook on low heat for 15 minutes.

Then add the chestnuts and continue cooking for another 5 minutes.

Drain the vegetables over a salad bowl to release the juice. Mix them with 8 ladles of cooking juice. Add the oat cream. Season with salt and pepper.

“The absence of lactose, gluten and cholesterol makes this cream particularly suitable for people with intolerances and those following a low-fat diet,” explains the author.

Salsified veloute

Salsified veloute© Adobe Stock


  • ½ lemon
  • 1.3 kg of salt
  • 2 onions
  • 5 tbsp. a tablespoon of extra virgin olive oil
  • 1 liter of vegetable broth
  • 20 ml of fresh cream
  • a few croutons of bread
  • salt, pepper


Squeeze the lemon into a bowl filled with water. Peel the salt, cut it into small pieces and soak it in a salad bowl. Peel and chop the onion.

In a pot, heat the olive oil over low heat and fry the onion for about ten minutes, stirring.

Carefully drain the salsa and add them to the casserole. Then add vegetable broth and cook over low heat for 45 minutes.

At the end of cooking and when turning off the fire, add fresh cream. Season with salt and pepper. Mix the drug until a homogeneous and oily veloute is obtained. Serve hot with croutons.

Leave a Comment

Your email address will not be published. Required fields are marked *