Find out how to prepare delicious and healthy options to lose a few pounds
Thermogenic foods are known to be allies for those on a diet and, during autumn, they are the perfect combination for warming up in a healthy way. Used to prepare soups, they help maintain a balanced diet and help those who want to lose a few pounds, since, if combined with a healthy lifestyle, they promote fat burning.
“For what [os alimentos termogênicos] they have effects on the body, it is important to combine them with a balanced diet and physical activity. Otherwise thermogenics don’t make any difference,” warns nutritionist Roseli Rossi.
Next, check out 6 delicious soup recipes to add to your menu!
Sweet potato soup with ginger
ingredients
- two sweet potatoes peeled and cut into cubes
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 1 clove of garlic, peeled and chopped
- 1 piece of ginger, peeled and chopped
- 1/2 teaspoon cayenne pepper
- 1 cup homemade vegetable broth
- 1 cup of water
- Salt and chopped coriander to taste
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the sweet potatoes, ginger, cayenne pepper, vegetable broth and water and mix well. Cover the pan and cook until the sweet potatoes have softened. Turn off the heat, add the salt and coriander and stir to combine. Serve immediately.
Ginger soup with chicken
ingredients
- 2 carrots, peeled and chopped
- 1 skinless, boneless chicken breast, cooked and chopped
- 1 piece peeled ginger and chopped
- 1 chili pepper, seeded and chopped
- 1 onion peeled and chopped
- 1 clove of garlic, peeled and crushed
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon chopped chives
- Waterfall
Preparation method
Place the carrots, ginger, chilli, onion and garlic in a pan and cover with water. Cook over medium heat until carrots are soft. Next, turn off the heat, transfer the mixture to a blender and blend until you obtain a smooth mixture. Return the soup to the pan, add the chicken, parsley and chives and mix well. Place over medium heat to cook until boiling. Serve immediately.
Garlic cream
ingredients
- 2 tablespoons of olive oil
- 1 cup peeled and crushed garlic cloves
- 1 1/2 l of skimmed milk Heat
- 3 egg yolks
- 2 tablespoons wholemeal flour
- Salt, ground white pepper and chopped parsley to taste
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the garlic and brown it. Add half the skimmed milk and mix well. Reserve. Place the egg yolks, wheat flour and the rest of the milk in a container and mix well. Pour the mixture over the garlic and stir to combine. Season with salt and white pepper and place over medium heat to cook for 30 minutes. Finally add the parsley and cook for another 2 minutes. Turn off the heat and serve immediately.
Cassava soup with pepper
ingredients
- 1 kg of peeled and chopped cassava
- 200 g of minced meat
- 300ml homemade chicken broth
- 1 tablespoon of saffron
- 1 red chilli chopped
- 1 onion peeled and chopped
- 1 red pepper, seeded and chopped
- Salt, olive oil, ground black pepper, chopped green chillies to taste
- Waterfall
Preparation method
Place the cassava and water in a blender and blend until you obtain a smooth consistency. Reserve. Place the minced meat in a container and season with salt and black pepper. Reserve. In another pan, add the olive oil and heat over medium heat. Add the onion and brown it. Place the meat in the pan and brown until dry. Add the saffron, paprika and chilli and mix well. Pour the cassava mixture into the pan, add the chicken broth, salt and cook until boiling. Turn off the heat, sprinkle with green chillies and serve immediately.
Carrot and turmeric cream
ingredients
- 500 g of peeled and chopped carrots
- 1 onion chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 liter of homemade vegetable broth
- Salt, ground black pepper and olive oil to taste
Preparation method
Over medium heat, heat some olive oil in a large pan and sauté the onion and garlic until golden brown. Add the carrots and turmeric powder, mixing well. Pour the vegetable broth into the pan and cook until the carrots are soft. Then we transfer everything into the blender and blend until a homogeneous mixture is obtained. Return to the pan, season with salt and black pepper and place over medium heat to heat through. Serve immediately.
Spinach soup with nutmeg and leek
ingredients
- 300 g of spinach
- 1 leek sliced
- 2 cloves garlic, minced
- 1 liter of homemade vegetable broth
- 1/2 teaspoon grated nutmeg
- Salt and olive oil to taste
Preparation method
In a pan, heat the olive oil over medium heat and sauté the leeks and garlic until soft. Add the spinach and sauté until wilted. Pour the vegetable broth into the pan and cook for 10 minutes. Season with salt and grated nutmeg to taste. Serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
