These six light soups are part of the anti-diabetes and low-calorie protocol of the famous doctor Dr. Roy Taylor.

As I have already explained in some articles dedicated to the protocol against insulin resistance and type 2 diabetes, Roy Taylor’s diet is an 800 calorie “very low calorie diet”, designed for a remission or drastic improvement of the diabetic patient in a few weeks (eight weeks).
The protocol indicates recipes for light soups that can be used by those who want to lose weight immediately.

We can use an example scheme like this.

DIAGRAM OF LIGHT SOUPS TO LOSE IMMEDIATELY

• Two soups a day (one for lunch and one for dinner) plus a small protein main course which can be 40 grams of bresaola, 50 grams of chicken or turkey breast or cod / hake or a small can of natural tuna or 100 grams of egg whites in omelets. Herbs, lemon juice, spices or apple cider vinegar can be added.
• For breakfast, 150 grams of light skimmed yogurt or 125 grams of soy yogurt and a coffee or tea with sweetener + 100 ml of soy or skim milk.
• For a snack, 150 grams of light skimmed yogurt or 100 grams of cottage cheese or 125 grams of soy yogurt.
  You can follow this pattern for up to a week, but it is perfect as a diet to compensate for overeating for a day or two. In 7 days the weight loss is 2.5 kilos.

LIGHT SOUPS, THE SIX RECIPES

The six light soup recipes were developed by the team of Professor Roy Tayor of the University of Newcastle.
The base can be of meat or light vegetable broth, without the addition of oil, in the doses of one liter, half a liter or 850 grams. Each recipe is for four people.

1. Light tomato soup. 3 cans of peeled tomatoes in pieces of 400 grams, 850 grams of broth, basil, a clove of garlic, a pinch of salt and one of pepper. Cook the tomatoes for about twenty minutes in the broth with the garlic. Blend everything and add fresh basil.
2. Carrot and parsley cream. Cook 450 grams of carrots and a copper onion plus a pinch of red pepper and one of salt in a liter of broth. Add a handful of parsley five minutes from the end of cooking. Blend everything and serve.
3. Light mushroom puree. Cook 400 grams of champignon mushrooms for about half an hour with a small onion, half a clove of garlic, a few leaves of sage or thyme, in 850 ml of broth. Blend everything adding a little salt, pepper or nutmeg.
4. Cream of peas and lettuce. Cook 100 grams of lettuce or rocket with 300 grams of spring peas with a small onion and half a shallot or half a clove of garlic in half a liter / 700 ml of broth (about half an hour). Salt, pepper, blend the mixture and serve.
5. Light minestrone. Cook a chopped fennel with 3 carrots or 300 grams of pumpkin in a liter of broth, adding a whole copper onion, a white one, a teaspoon of curry. After half an hour, add the chopped parsley, add salt, cook another 5 minutes, blend the mixture and serve.
6. Light onion soup . Cook a kg of copper onions in a liter of broth, with a bunch of thyme, bay leaf or rosemary and half a stick of celery. Blend everything after it is cooked and seasoned with salt, apart from the bunch of herbs which must be removed when cooked.