Three women, three different diets. We take three of the most popular soup diets and put them to the test with real women keen to shed some extra weight. Which ones work best?
The Kick Start Diet
SOUP RECIPE
• One packet of powdered soup mix - vegetable, chicken or beef.
(could also substitute with stock or consumme.)
• Two 800g cans of diced/crushed tomatoes
• Three large fresh tomatoes
• Four cups of water
• One bunch of celery with the leaves
• One bunch of spring onions
• Three green capsicums
• Two cups of green beans
• One kilogram of carrots
METHOD
Dice all vegetables, add to a large pot with canned tomatoes, liquids and soup mix. Bring to a rapid boil for five minutes then reduce to a simmer for approximately twenty minutes, or until vegetable tenderness is to your liking.
You can vary the thickness of the soup by adding more or less water. To improve the taste feel free to add salt, pepper, herbs or spices.
Read more about the Kick Start Diet here
The Cabbage Soup Diet
SOUP RECIPE
1 head of cabbage
3 carrots
3 onions
1 package onion soup mix
2 bell peppers
2 celery stalks
Nonstick cooking spray
2 cans of diced tomatoes
1 can of green beans
48 oz tomato juice
1 tbsp. black pepper
Large pot with lid
4 cups water
STEP 1 - Wash the carrots, cabbage, onions, peppers and celery. Dice all of the vegetables into small cubes.
STEP 2- Place the pot on the stove on medium-high heat. Spray the interior of the pot liberally with nonstick cooking spray. Saute the onions, carrots, peppers and celery in the pot until they are tender, which will take approximately 5 minutes
STEP 3 - Add the cabbage, 4 cups water and package of onion soup mix to the spot. Stir all of the ingredients together well.
STEP 4 - Pour 48 oz of tomato juice into the pot and bring the soup to a rolling boil. Once the soup is boiling, reduce the heat to medium-high and cover for one hour.
STEP 5 - Stir the soup and add 1 can of green beans, 2 cans of diced tomatoes and 1 tbsp. of black pepper to the soup. Replace the lid and allow the soup to cook for one more hour.
STEP 6 - Remove the soup from the stove and allow it to cool. The soup can be stored in the refrigerator for up to one week or the freezer for up to four weeks.
Read more about the Cabbage Soup Diet plan here
Dr Tickell’s Diet Plan
SOUP RECIPE
1 tablespoon canola spread
1 large clove garlic, crushed
2 medium potatoes, diced
2 large carrots, diced
2 pumpkin wedges, diced
2 zucchini, diced
1 stick celery, diced
1 parsnip, diced
1 brown onion, diced
1 large leek, sliced thinly
2 large tomatoes, diced
5-6 cups beef stock
2 bay leaves
Black pepper
Pinch sea salt
1 can red kidney beans (strained)
250g frozen baby peas
METHOD
Melt canola in a large pot. When hot, add crushed garlic and sliced potatoes, carrots, pumpkin, zucchini, celery, parsnip, onion and leek. Any other vegetable of your choice may be added.
Stir over medium heat for about 3 minutes until vegetables begin to soften. Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked.
Add kidney beans and peas. Bring to the boil again and then remove from heat.
Discard bay leaves.
Optional- sprinkle small amount of grated low fat cheese on each bowl of soup.
Watch the above video for Dr Tickell's full diet plan
