Dieters in a study by Pennsylvania State University used two bowls of soup per day – either as a snack or base for veggie soup – for a year and lost 50 per cent more weight than those who consumed the same number of calories from low fat snacks. Don’t just eat soup at restaurants, home made soups made from vegetables, such as carrots, peas, leeks and butter nut squash make nourishing snacks and lunches.  Interestingly there are many cultures, e.g. Japan, where they have soup for breakfast.

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