soups of winter low-
soup is a food very appreciated during the winter season, and for this reason, we have decided to offer soups for the winter low-calorie recipes that will help turn off the hunger. Did you know what is the real secret to losing weight? The soups today we offer.
their main objective sarà placate lì appetite and delight the palate, and also start the meal with a vegetable or a soup, it would be useful to cut down the calories, thanks to their capacity satiating. The confirmation comes directly from a study conducted by a team of researchers at Oxford Brookes.
The research carried out has involved a group of 12 adults, that in’span of 3 days they have eaten 50 grams of rice, 70 grams of chicken and 150 grams of vegetables) but in different forms). In this way, the nutritionists, the british, have had the ability to see what are the factors related to the sense of sazietà: the fulness and the speedà of gastric emptying and the blood glucose response to the meal.
the final results of The tests confirm that the consumption of food in the form of creamy, allows you to achieve a greater sense of fullness, confirming also the time più long gastric emptying.
For example the cream of rice and vegetables, brings a slight increase in blood glucose due to the fact that the rice is a smoothie and more digestible compared to entire grains. The cream hypocaloric the best è that of vegetables with rice, which helps to increase the sense of sazietà.
According to experts in the field to begin the meal with a soup or a vegetable, helps to reduce the 20% l’intake of calories. In fact, by blending, or by passing the vegetables and the legumes, are freed of the substances contained in the fibers, increasing the consistency of the soup.
ingredients for preparing the soup vegetables
- 1 onion
- 1 tablespoon olive oil d’olive oil
- 100 cl water
- 2 tablespoons vegetable broth, granular without glutamate
- 1 tablespoon grated parmesan cheese
Clean the fennel, removing the internal parts of the più hard and cut into wedges, and let it brown the onion in a pan, add the fennel, pepper, l’water and broth and let it cook for a half’now, the salt is not needed becauseé the soup è già salty.
Fruttale the fennel cool, until you get a velvety cream.
For further details and advice:
- Soup of the yellow walnut
- Spicy Soup