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Can a Soup Cleanse Help You Lose Weight?

By Brierley Wright, M.S., R.D., January 6, 2016 - 9:19am

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Juicing is so 2015. “Souping” is gaining traction as the way to cleanse. Basically you eat vegetable soup (chunky or pureed) and nothing else for a prescribed amount of time—a day, three days, five days—and poof, you’re healthier, slimmer and cleaner, inside and out.

Don't Miss: The Only Weight-Loss Soup Recipe You Need

As with juicing, eating just soup won’t rid your body of toxins. Your body does this naturally, thanks to your liver and kidneys. However, souping does hold some benefits over juicing.

Most soups are high in fiber and other nutrients because they contain whole ingredients, such as a whole carrot instead of carrot juice, and many are naturally lower in sugar because they’re more veggies than fruit. Soup also usually delivers some protein and fat—components lacking in most juice cleanses. And many soups—at least the ones sans cream—are typically low-calorie and have high water content, so you can fill your belly without racking up the calories.

Related: 27 Soups & Salads to Help You Shed Pounds

Most experts say sipping your food compared to chewing is less satisfying and may cause you to eat more later in the day. But what about slurping your meal? Turns out soup can fill you up just as much as solid foods, research shows. And one small study even found those who ate soup reported feeling more full than those who ate a solid meal.

Bottom Line: Souping may help you melt away some of those extra pounds that crept on over the holidays—and it’s more nutritionally sound than juicing—but it’s not a miracle weight-loss elixir.

TAGS: Brierley Wright, M.S., R.D., Health Blog

Brierley Wright, M.S., R.D.
Brierley's interest in nutrition and food come together in her position as nutrition editor at EatingWell. Brierley holds a master’s degree in Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts University. A Registered Dietitian, she completed her undergraduate degree at the University of Vermont.

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