March 19, 2012

Tips from Tracy Anderson: Weight loss soups

Replacing your usual dinner with a low-calorie soup is a quick way to cut down your weekly calorie intake and lose weight (provided that you don't snack on sweets and carbs to compensate!). The liquid content of soup will leave you feeling full and satisfied, rehydrated and nourished, and despite the low calorie count, you won't feel deprived. If you need to lose a little weight before the weekend or for an upcoming event, replace your dinner with a soup of your choice (nothing with cream, bacon or topped with copious amounts of cheese mind you) and you will definitely notice the results.

A basic vegetable soup can be made from organic low-sodium stock (chicken or vegetable) and a selection of vegetables (like mushroom, carrot, celery, onion and broccoli), cut into small cubes. To incorporate protein into your dish, add some diced tofu, lean chicken breast or chickpeas. For more soup ideas, I have included some Tracy Anderson soup recipes in this article. Tracy Anderson is a renowned fitness and weight loss expert, with celebrities like Gwyneth Paltrow crediting their bodies to Tracy's advice and guidance.

Carrot Ginger Soup

  • 2 cups of low-sodium vegetable stock
  • 1 1/2 cups of peeled and chopped carrots
  • 2 tablespoons of fresh ginger, chopped
  • 1/4 cup of chopped Spanish onion
  • 1/4 cup of peeled and chopped sweet potato
  • 1/8 cup of chopped celery
  • 4 sprigs of parsley
  • cracked pepper
Pour two cups of the stock in a heavy saucepan, then add the rest of the ingredients. Bring the soup to a boil and then reduce the heat, simmering until the vegetables are soft. Then puree the cooked mixture in a food processor or blender. Add a little water or stock if you want to thin the soup's consistency. Top with cracked pepper to serve.

Tomato Minestrone Soup
  • 2 cup of low-sodium vegetable broth
  • 1/4 cup of peeled and chopped white onion
  • 1/8 cup of chopped celery
  • 1/2 cup of peeled and diced sweet potato
  • 1 cup of drained and chopped tinned tomatoes
  • 2 tablespoons of chopped fresh basil
  • 1 tablespoon of chopped fresh parsley
  • 1 tablespoon of chopped fresh chives
  • 1 cup of steamed spinach (frozen or fresh)
  • 1 cup of chopped and steamed kale
  • cracked pepper
  • cayenne pepper
In a saucepan, combine 1/4 cup of the stock with onion, celery, sweet potato and sweat vegetables for 10 minutes on medium heat. The stock will reduce and vegetables will start to brown; then add tomatoes and the rest of the stock. Add herbs, spinach and kale and simmer for another 5 minutes. Season with pepper and cayenne pepper. Serve. 

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