Body

Detoxing with Fat Burning Soups

Soup provides a great way to ensure you’re eating maximum nutrition

Roni Deluz, ND, RN, PH.D

Soup in the summer?! I know, soup in the summer might not seem appropriate, but I promise it is. Soup provides a great way to ensure you’re eating maximum nutrition without having to eat whole vegetables and salads.

The whole goal of detoxing is to remove the body of toxins, which leads to weight loss as a side effect. When it comes to a detox, it’s all about getting maximum nutrition in small portions, every two to three hours throughout the day. This is important because the number of calories are used for energy, and the nutrients are used for repair.



Vegetables have a wide variety of vitamins and minerals present as well as other healthy components, such as antioxidants. It is recommended by the FDA to eat four to five servings a day, but if you were to cook these many vegetables each day it would be difficult to eat anything else. To ensure maximum nutrition, you must think outside the box in terms of preparation. A great way to do this is to eat soups instead of eating whole vegetables and salads.

Clean your cellular level

Toxic waste carries excess fluid and a congested lymphatic system or fatty tissues. Detoxing means helping your body cleanse at the cellular level. Cells make up our tissues, tissues make up our organs, and organs make up our bodies, so a healthy cellular level makes a healthier body with less fat and toxicity.

Fat burning soups to detox

Quality soup is easy to for your body to digest. Your body stops thinking that it needs to hold onto every ounce of fat you consume, because it is well nourished. It no longer believes that you’re in danger of starving and it begins to utilize the nutrients that you consume instead of saving them up and creating fat. Fat burning soups have spices and herbs such as rosemary, sage, thyme, tarragon, oregano, cayenne pepper, ginger, turmeric, stevia, and cinnamon. These all help to burn fat and increase immune function.

Why Grandma fed us soup when we were sick!

Most of us remember when our Grandmothers or mothers fed us soup when we got sick. Soup gives us a feeling of comfort and we crave it because it is easy to digest, warm, filling, and easy to get energy from. My grandmother would pull her herbs straight from her garden. When cooking soup, remember that you are focusing on nutrition that will help you lose weight. You will need to remove white flours, white rice, milks, creams, meats, tomatoes, bell peppers, eggplants, white potatoes, paprika, butters and salts from these recipes. You can add flavor by using natural herbs, like “no salt” vegetable seasoning, rather than those other ingredients, which are more likely to contain toxins, night shade foods, and chemicals. If you need more flavor, try adding parsley, onion, garlic, or cilantro to your soup.

Fat Burning Soup Recipes

Red Cabbage Soup

2 heads of chopped red cabbage
1 large onion
1 cup chopped celery
1 large sweet potato
2 Tbsp Marjoram
3 Tbsp Thyme
Cayenne Pepper- to taste
Handful of fresh Parsley
2 quarts water
Add all ingredients to a large pot and bring to a boil. Cover and let simmer for 45-60 minutes. Cool slightly and puree in a blender, add more or less liquid to puree with for desired consistency.“Stir Fry”
Broccoli puree Soup
1cup Broccoli
1 cup carrot
½ cup of snap peas
1 large onion, chopped coarsely
2 quarts water
½ head of leafy red lettuce
1 tsp No salt seasoning
½ tsp Stevia
Dash of Garlic powder
Dash of Oregano
Dash of Rosemary
Bring all ingredients to a boil then reduce to a slow simmer until all veggies are tender. Scoop all veggies out of pot put it in a frying pan and brown it slightly with coconut oil. Put all veggies in the blender and puree it. Drink the broth left in pot for extra minerals.

Sweet Potato & Collard Soup

3 quarts water
7 large collard leaves or 1 bag (chopped small)
¼ head of cabbage (shredded)
1 chopped onion
2 celery stalks (chopped)
2 chopped sweet potatoes, peeled
½ tsp basil
½ tsp thyme
2 cloves of garlic (minced)
1 bay leaf
2 tbs. no salt vegetable seasoning
1tbs. Braggs amino acids
Add water to large pot and add veggies. Bring to a boil then simmer covered for at least two hours.  Add all seasonings in the last 15 minutes. Let soup cool down and blend. Add Braggs amino acid to broth and drink it throughout the day.

Butternut Soup

1 cup chopped onion
1 celery stalk, chopped
1 bay leaf
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
Dash of nutmeg
2 butternut squash (2 ½ pounds) peeled and cubed
1 large sweet potato peeled and cubed
2 quarts of water
Add all ingredients in large pan and bring to boil. Cover and reduce heat to medium and let simmer for 15-20 minutes or until veggies are tender. Take off heat and cool slightly and take out bay leaf and discard. Puree in blender in batches.

Schedule For losing 21 pounds in 21 days!

8am: 8 oz of lemon water, 8-10 oz Pureed Soup, 1 Probiotic capsule
10am: 8 oz glass of green formula or green juice
12 noon: 8 oz glass of distilled water, 1 bowl of soup, 1 enzyme
2pm: 8 oz cup of broth left from soup
4pm: 8 oz glass of green formula or green juice
6pm: 8 oz glass of distilled water, 1 bowl of soup, 1 enzyme
9pm: 6 oz of chamomile tea, sleepy time tea, or CALM with Aloe Vera

Soups have been used medicinally for thousands of years and now we have learned to detox and cleanse our body with soups to heal, lose, and maintain weight. To slow down weight loss while detoxing, eat more veggies with higher carbs and good fats (sweet potato, carrots, add avocado to your soups/smoothies and coconut oils)

For more information visit www.drronideluz.com/store



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  1. Thank you 😊 I love you Steve! God Bless you!!

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