3 fat burning soup recipes you should try in this season!

If there’s one comfort food in winter, it has to be soup. It’s versatile, tastes yum and can be customized to your needs. On a cold winter evening you can just reheat some of it and sip on easily. These fat burning soups will not only melt your stubborn belly fat away but also nourish you through its awesome ingredients.

Ingredients

1⁄2 Tbsp olive oil

1 small onion, chopped

3 medium carrots, peeled and chopped

1 clove garlic, peeled

1 bay leaf

2 cups shredded leftover chicken

12 cups low-sodium chicken stock

Dried noodles

Chopped fresh coriander for garnish (optional)

Salt and black pepper to taste

1. In a pot, heat the olive oil on a medium heat setting.
2. When the vegetables are just starting to soften, add the carrots, onion, and garlic and sauté for 5 minutes.
3. Cook the carrots for about 15 minutes at a low heat before adding the stock and bay leaf.
4. Just until the noodles are mushy, add the chicken and noodles and simmer for another 5 minutes or so.
5. If required, taste and add additional salt and black pepper.
6. Throw away the garlic clove and bay leaf. If using, garnish the dish with coriander before serving.

Ingredients

1 Tbsp butter

1 onion, diced

1 large carrot, diced

1 head broccoli, cut into florets

1 Tbsp flour

2 cloves garlic, chopped

1 cup low-sodium chicken stock

1 cup shredded sharp Cheddar cheese

2 cups milk

Salt and black pepper to taste

4 Parmesan crisps

Tabasco sauce to taste

1. In a big pot, melt the butter over medium heat.
2. When the vegetables are cooked, add the onion, carrot, broccoli, and garlic and simmer for about 5 minutes.
3. When all of the vegetables are coated equally, stir in the flour and continue cooking.
4. To prevent the flour from clumping, vigorously whisk in the stock.
5. Simmer for a few minutes, then transfer the mixture to a blender and puree until mostly smooth, if necessary (a bit of texture can be nice here).
6. The soup can alternatively be pureed using a hand blender.
7. Simmer it slowly over low heat.
8. Add the milk and cheese and stir.
9. Add some salt, pepper, and Tabasco to the soup when the cheese has melted completely into it.
10. Each bowl of soup should be served with a floating Parmesan crisp.

Ingredients

1 large butternut squash/ Pumpkin

1 Pinch grated nutmeg

1 small onion, diced

1 Tbsp minced or grated fresh ginger

1 green apple, peeled and chopped

Chopped chives and light sour cream (optional)

4 cups low-sodium chicken broth

Olive oil

Salt and black pepper to taste

1. Warm up the oven. Scoop out the pumpkin's seeds after cutting it in half lengthwise.
2. Season the halves with salt, pepper, and nutmeg after lightly rubbing them with oil.
3. Place on a baking sheet, and roast for 35 to 40 minutes, or until the flesh is extremely tender. Set apart for cooling.
4. A big pot should be heated at medium heat.
5. Place on a platter and set aside. Cook the onion and ginger in the heated pot for three minutes, or until the onion is transparent.
6. Add the apple and simmer for a further three minutes or so, until tender.
7. Scoop out the flesh of the squash when it is cold enough to handle it, and then place it in a blender or big food processor.
8. Then, add the pot's contents and cover with broth.
9. Add the remaining broth and boil while stirring.
10. Add a little more nutmeg and season with salt and pepper.
11. Add sour cream, chopped chives as a garnish.