Do you love winter soups and would like to use them to lose weight?
Despite being low in calories and therefore perfect for losing weight, winter soups are not very digestible.

How is it possible? 
Part of the explanation lies in how we cook these vegetables to make our winter soups .
In fact, boiling vegetables tends to imprison mineral salts in the water, and the combination of many vegetables can worsen diuresis.
So no soup, as explained for example by nutritionist Sara Farnetti .

And if we suffer from gastrointestinal disorders, the mix of fiber and water could turn out to be a bad idea. Especially if we then add too much fat, we also lose the digestibility of vegetables.

We eliminate both of these drawbacks by aiming for draining foods for our winter soups.

WINTER AND DRAINING SOUPS: HERE’S HOW TO MAKE THEM

The vegetables for making winter soups that you will find in the list must be used alone (so they can be used to make soups with only one basic vegetable), associated with each other and also combined with onion.

Instead of being boiled , the vegetables should be washed well and blanched in boiling water (for example those with green leaves) or stewed directly in a pan with onion or a little garlic and very little oil.

So how is soup made?

Once the vegetables are cooked, they must be blended (or pureed) and added to a good cup of broth, homemade (and filtered) vegetable or bone or fish broth.
An extra teaspoon of raw oil will perfect the dish, but be careful not to add more fat.
The soup, now ready, should be eaten together with a bruschetta of toasted old bread or gluten-free bread, always toasted.
In this way we will reduce the risk of swelling.
After the soup, it is better not to eat fruit so as not to introduce too much fiber in a single meal.

WINTER SOUPS: HERE ARE WHICH VEGETABLES TO USE

The perfect draining vegetables for a winter soup, with a diuretic effect, are the following.
Fennel, celery, asparagus, watercress, nettle, beetroot (best alone), pumpkin, cauliflower, brussel sprouts, artichokes, leeks.
They can be combined with onion and leeks or even garlic and celery without too many problems, but also with a piece of seaweed to add while we stew them.
Ginger and turmeric are good as spices, but also curry that is not spicy.
They don’t go too salty.
If we don’t like the broth and we want a creamier soup we can use vegetable milk such as rice milk (obviously without added sugar) or skim milk.