Leek Soup Diet Weight Loss Plan

Soup is a great diet food since having a soup course like leek soup before your evening meal will help you lose weight.

Several studies, including one from Baylor College of Medicine in Houston, Texas, suggest that eating soup before a meal reduces hunger and reduces calorie-dense main course consumption. Those who ate soup were less hungry afterward than those who did not. Soup eaters dropped more weight over time than the non-soup-eating control group, and they kept it off for longer.

Soup is a wonderful incentive to include in your diet. And, contrary to popular belief, if you have a slow cooker, a microwave oven, or if you can summon some quick energy when you get home from work at night, preparation time is not an issue.

In a microwave oven, soup takes 10 to 12 minutes to prepare. But even if you only have a pot, making soup won’t take you more than half an hour. You can start working on it before you turn on the news, and it’ll be finished by the time the anchor signs off.

There are a lot of great soup recipes out there, but most of them are overly complicated and time-consuming. The recipe below, on the other hand, has been simplified but can easily be enlarged or reduced.

Leek soup for two:

This recipe was created for vegetable soups as a first course. A pureed potato is a great cream substitute because it’s low in calories (approximately 50 per serving) and high in vitamins and fiber. Simply replace the leek with another vegetable from the list below to make a variety of soups. Instead of water and bouillon cube, use 2 cups of your own homemade stock for the best flavor and nutrition.

1 leek, chopped (use everything except the dark green outer leaves)
2 c. liquid
1 vegetable or chicken bouillon cube
1 medium peeled and sliced potato
1 peeled and sliced tiny onion

Remove any sand from the leek by cutting it into 1-inch portions and cutting each section lengthwise. Place all of the ingredients in a slow cooker set on low, cover, and set aside. Puree the soup when you get home from work, or leave it as is.

In a microwave-safe glass measuring cup, combine all ingredients. Cover securely with plastic wrap in the microwave and cook for 12 minutes at 100% power.

In a saucepan, combine all ingredients, cover, and bring to a boil. Remove the lid, decrease the heat to low, and continue to cook for 15 to 20 minutes, or until the veggies are tender.

Use only 1/2 cup of liquid per person when making cream soup. After pureeing, add 1/2 cup low- or nonfat milk per person, or nonfat plain yogurt for a thicker soup. When reheating, do not bring to a boil. (Nonfat milk contributes 45 calories to the equation, whereas yogurt adds 55.)