Saturday, 1 February 2014

LOW CARB Fat Burning Soup

Fat Burning Soup — Great For The Flu Too! (Dairy-Free)

Posted on January 1, 2014. Filed under: Soups | Tags:  |
Fat Burning Soup, Great for the Flu Too! (Borscht Vegetables Used) | Low-Carb, So Simple!
I call this “fat burning soup” because it’s low in carbs and has ingredients like cayenne pepper and coconut oil which boost metabolism and help burn fat.
This easy soup is a great option if you have made some New Year’s resolutions and want to lose some weight. On the other hand, if you are suffering from the flu or happen to be otherwise under the weather, this soup is quick to fix, it gives immediate relief and helps you recover sooner.



Fat Burning Soup — Great for the Flu Too! (Dairy-Free)
4 cups = 960 ml chicken stock OR veal stock OR even better: bone stock
1/3 cup = 80 ml dried, organic soup vegetables
2 tablespoons melted organic extra virgin coconut oil
1 pinch (or to taste) organic cayenne pepper
unrefined sea salt to taste

Directions
  1. Combine all ingredients in a large saucepan.
  2. Heat over medium-high heat, covered, mixing once in a while.
  3. When the soup starts to boil, remove the saucepan from heat.
  4. Serve the soup immediately.


Nutrition informationProteinFatNet carbskcal
In total:10.2 g46.7 g9.1 g497 kcal
Per serving if 4 servings:2.6 g11.7 g2.3 g124 kcal
Per serving if 6 servings:1.7 g7.8 g1.5 g83 kcal
Per serving if 8 servings:1.3 g5.8 g1.1 g62 kcal
The nutrition information is just suggestive, the real numbers highly depend on the ingredients used. In the calculations I’ve used bone stock and vegetable mix consisting of onion, carrot, turnip, leek and parsley.











Tips for making the soup

This recipe is very quick and easy to make. You can prepare the soup if the hunger pang hit and you want something to eat pretty quickly, or during the flu you don’t have that much strength and energy to prepare a proper meal. Nothing prevents you from preparing the soup beforehand and storing it in an airtight container in the fridge for a few days.
If you prepare the soup using bone stock, you’ll end up with extremely healthy soup! Bone stock is real health food. It’s good for the skin and joints, and it’s also very nutritious. Actually, bone stock should be everybody’s pantry staple.
Home-made bone stock is the best. Try to get bones from grass-fed beef. Be sure to add a tablespoon or two of vinegar to the ingredients before you cook them. Vinegar helps release the gelatin and other important nutrients from the bones and ligaments.
One note still about the stock or broth you are using: you know it’s good stuff if it reminds gelatin after you have stored it in the fridge. This is self-evident, since good-quality stock contains natural gelatin. When you heat the stock, it becomes fluid.
What you should notice about the veggies: Just be sure that the soup vegetable mix doesn’t contain potato, beans, peas or other high-carb veggies. Neither should it contain anything additional, like starch or food additives. Herbs are perfect, though.
In the first photo of this blog post and also in the photo below I’ve used dried borscht vegetables. They contain beetroot, which gives the soup a nice reddish hue. Moreover, the soup tastes really delicious!

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