6 detox soups to lose weight and flatten your belly

Detox soup is a great option to help with weight loss, because it is made with vegetables such as leeks, tomatoes, zucchini, carrots and cabbage, which are low in calories and rich in fiber that reduces hunger and facilitates weight loss.

In addition, detox soup also has excellent amounts of vitamins and antioxidant and diuretic compounds, which help to detoxify and reduce fluid retention, promoting weight loss.

In addition to the detox soup, to lose weight it is also essential to maintain a healthy diet and exercise 3 to 5 times a week. See other tips for losing weight.

1. Detox soup with celery

Ingredients:

• 1/2 onion cut into cubes;
• 2 cloves of chopped garlic;
• 3 stalks of celery cut into cubes;
• 3 medium carrots cut into cubes;
• 1 small bunch of broccoli, cut into small cubes;
• 6 cups (tea) of water;
• 2 cups of kale, cut into slices;
• 1 cup of chopped red cabbage;
• 1 tablespoon of fresh ginger, peeled and chopped;
• 1 teaspoon of turmeric powder;
• 1/2 teaspoon of cinnamon powder;
• 1 tablespoon of olive oil;
• Black pepper to taste;
• Sea salt to taste;
• Juice of 1/2 small lemon.

Preparation mode:

In a large pan, add the olive oil and heat over medium heat. Add the onion and garlic, sautéing them for 2 minutes. Add the celery, carrot, broccoli, tomato and ginger. Stir and let cook for 3 minutes, adding another 1/4 cup of water. Add turmeric, cinnamon, salt and pepper to taste.

Add the rest of the water and cook over low heat for 10-15 minutes or until the vegetables are soft. Add the kale, cabbage and lemon juice towards the last 2-3 minutes of boiling. Turn off the heat and serve immediately.

2. Broccoli soup

Ingredients:

• 300g of fresh broccoli;
• 1 medium potato;
• 2 chopped carrots;
• 1 leek;
• 1 medium onion chopped;
• 2 cloves of chopped garlic;
• 1 tablespoon of olive oil;
• 2 tablespoons of chopped coriander;
• 1 liter of water;
• Salt and black pepper to taste.

Preparation mode:

Wash the broccoli, leek, potato and carrot well and cut into cubes. Place a pan on the fire with the olive oil, add the onion and garlic, and let it sauté a little. Add the potato, leek, carrot, broccoli and water, letting it cook until the vegetables are soft.

Add the broccoli and let it cook for another 5 minutes. Remove the pan from the heat, add the coriander, salt and pepper, mixing well, and serve.

3. Pumpkin and chickpea soup

Ingredients:

• 500g pumpkin;
• 3 medium carrots;
• 1 chopped onion;
• 3 cloves of chopped garlic;
• 3 cups of cooked chickpeas;
• 1 tablespoon of olive oil;
• Salt and black pepper to taste;
• Water.

Preparation mode:

Wash, peel and cut the carrot and pumpkin into cubes. In a pan, sauté the onion and garlic in olive oil for 3 minutes. Add the pumpkin and carrots and 2 cups of chickpeas.

Add salt and black pepper, and add water until it covers all the vegetables. Let it cook for 15 minutes and, still in the pan, pass the mixture through a blender or mixer. Add the rest of the chickpeas and let it boil for another 15 minutes. Mix well and serve immediately.

4. Carrot Ginger Soup

Ingredients:

• 5 coarsely chopped carrots;
• 2 cm of chopped fresh ginger;
• ¼ chopped onion;
• 1 tablespoon of olive oil;
• ½ teaspoon of salt;
• Black pepper to taste;
• 4 cups (tea) of water.

Preparation mode:

In a pan, sauté the onion in olive oil. Add all the other ingredients and cook over medium heat for 20 minutes. Put out the fire. When warm, blend the soup in a blender or mixer, with the cooking water. Serve then.

5. Turmeric Lentil Soup

Ingredients:

• 3 carrots, chopped into cubes;
• 1 cup of soaked lentils;
• 1 chopped onion;
• 3 cloves of chopped garlic;
• 1 and ½ teaspoon of turmeric powder;
• 1 tablespoon of olive oil;
• Salt to taste;
• 5 cups of water.

Preparation mode:

Place a pan with olive oil over medium heat and sauté the chopped onion and, when golden, add the garlic. Add the seasonings and salt. Stir for a few seconds, add the carrot and lentils, and sauté for a few minutes. Add water, cover and let cook for about 20 to 30 minutes or until the lentils are soft. If necessary, you can add more water during cooking. Serve while still hot.

6. Beetroot soup with ginger

Ingredients:

• 4 medium beets;
• 1 small onion in cubes;
• 1 tablespoon of olive oil;
• Salt and black pepper to taste
• Turmeric to taste;
• Ginger powder to taste;
• Water.

Preparation mode:

Wash well, peel and cut the beets into cubes. In a pan, add the oil, onion, seasonings and stir until they are lightly golden. Add the beets and sauté for 1 minute. Add water until it covers the beets and let it cook for about 15 minutes. Turn off the heat and, with a mixer, beat the beets while still in the pan until they reach a creamy texture. Serve then.