Best Magic Diet Soup Recipes

WEIGHT LOSS MAGIC SOUP RECIPE - (4.3/5)

Steps:

• In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked. This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.

MAGIC WEIGHT LOSS SOUP

Steps:

• In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
• This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To unthaw, place the bag in the fridge for 24 hours and then reheat.

MAGICAL LEEK SOUP

Steps:

• Peel, clean and chop the leeks - discarding the dark green tops. 5 of the leeks can be chopped in big pieces, 1 leek, the leek you will use for the garnish, should be chopped in fine half rounds.
• Peel and quarter the potatoes.
• Heat the olive oil into a soup pot on medium heat.
• Add the garlic and the leeks for soup (the 5 leeks).
• Sautée the leeks for 5 minutes until they start to become translucent. Stir frequently, you don't want them to burn.
• Add the fleur de sel.
• Pour in 8 cups of water and add the anise seed the potatoes.
• Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.
• Taste the broth - add an additional pinch of salt or pepper if needed.
• *Remove the star anise seed from the broth - you do NOT want to mix the star anise with the immersion blender!*
• Mix the soup with the immersion blender.
• (note you can add an additional 2 cups of water, 1 cup at a time, only if needed. The consistency should be thick but still soup like).

ZONYA'S MIRACLE SOUP

Steps:

• Add water and Broth to large Stock Pot over medium-high heat.
• Toss in all your chopped vegetables and other ingredients. Bring to a boil, then lower to simmer.
• Cook until vegetables are tender, about 20 minutes.
• SERVE and ENJOY!
• This recipe makes 16 1-1/2 cup servings.
• With the optional salt added, each serving has 70 calories with 0 calories from fat. It has 0 g fat, 4 g Fiber, 0 mg Cholesterol. 470 mg Sodium, 2 g Protein, 16 g Total Carbohydrates, and 10 g Sugar.
• Before experimenting with the soup, I suggest you make the first batch exactly to get the nutritional values, and to also see how you really will not need to improve on it. It is delicious, it has some bite from the spices, it is filling and has no annoying cabbage taste, It is really comforting and full of flavor.
• For the Soup mix, I use Lipton's Recipe Selects. They come in a box with two 10 ounce envelopes. For the cabbage, use a food processor or buy in a bag pre-shredded. 4 cups is about 1/2 head of a large cabbage. Where I live it is hard to find the Tomato Juice, but it is made by Campbell's. Sacramento brand has too much sodium. However, I find that the Vegetable Broth/Stock works just fine and is easier to get. For the canned tomatoes, you can also use canned Stewed tomatoes if they're available in low sodium.
• Perfect for Lunch or Dinner when dieting with Low-Fat wheat crackers or a sandwich, and some sliced fruit.

MAGIC SOUP

Steps:

• Place chicken in pot, cover with cold, good-tasting water.
• Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot.
• Add garlic, ginger and salt& pepper.
• Bring all ingredients to a boil then reduce to a simmer.
• Simmer stock for at least 2 hours, skimming any scum that rises to the top.
• The longer you cook this, the better it tastes.
• You can make the stock in a crockpot for 6-8 hours on low.
• Remove vegetables and discard.
• Remove chicken and debone.
• Strain stock and taste for seasoning.
• Add salt as necessary.
• Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock.
• Replace deboned chicken.
• You can reserve some for another recipe, but I usually use all of it.
• Add egg noodles.
• Cook for an additional 10 minutes or until egg noodles are tender.
• Add dill and parsley at the very end of the cooking process.