Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Low Calorie Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Low Calorie Soup Recipes Biography

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Method

    Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
    Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
    Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.Soup is satisfying when you’re on a diet, especially during cooler months. Even better, soup can help you meet your diet goals: studies show that soup produces greater feelings of satiety than other types of food. Researchers think that it may have to do with the high water content. Also, when soup is piping hot we eat it more slowly and that gives us time to notice when we feel full.Soup is simply a miracle in a bowl for fat loss. The combination of water and solids fills you up more effectively and for longer than if you eat exactly the same food but drink the water separately - plus the water and water content of the vegetables in soup allows for efficient exchange of nutrients into body cells, greatly reducing the possibility of bloating.'Soups are an easy way to boost the vegetable intake of the picky eaters in your family. The less favoured choices can be diced into very small pieces along with favourites (or ones that are tolerated). Another option is to purée them into the soup. Some might argue that sneaking vegetables into a child’s menu is not the best approach. Consider, though, that a few manoeuvres such as this may pay off in expanding their vegetable repertoire. Research shows that regular exposure to certain foods can improve a person’s tolerance.

A recent Dutch study showed that when healthy toddlers were given vegetable soups containing endive and spinach twice a week over a seven-week period, there was a marked difference in the acceptance compared to those who didn’t undergo the soup exposure.

Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in
soup has a high water content, which can help you feel full. And, just like salad, it’s a good vehicle for vegetables (the fiber in vegetables also promotes feelings of fullness for few calories). Research backs this up. In one study, published in the journal Physiology & Behavior, people consumed the fewest calories on days when they ate soup rather than the same ingredients in solid form. In another study, published in Appetite, people who started lunch with vegetable soup ended up eating 20 percent less than those who skipped the soup. Broth-based soups packed with veggies give you the biggest bang for your caloric buck