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Red Pepper Soup Recipe

Did you know that red pepper helps to burn your belly fat?

Red Pepper Soup Recipe

Red Pepper Melts the Belly

Did you know that red pepper helps to burn your belly fat?

The energy value of red pepper is very low in calories and its water content is quite high, around 74%. When you eat red pepper, the energy it takes to digest it is much more than the energy you provide from the pepper. Considering that many of us today want to lose weight or make an effort to stay away from excess weight, this negative energy balance we provide by eating red pepper provides a great advantage.

Intense carotene, which is found in the structure of red pepper and gives its red color, turns into vitamin A in our body. Vitamin A burns belly fat by providing a symbiotic association with the other vitamins, vitamin C, vitamin E, vitamin B1, vitamin B2, vitamin B6, pantothenic acid and folic acid, which are found in the structure of red pepper. Found in red pepper; Carotenes are converted to vitamin A, increasing protein synthesis. Vitamin C maintains the elastic structure of the cell membrane. Vitamin E strengthens the muscles. Vitamin B1 (equally thiamine) manages carbohydrate metabolism, increases muscle growth. Vitamin B2 (equivalent to riboflavin) is involved in energy metabolism and the conversion of amino acids. Pantothenic acid is equivalent to providing the synthesis of coenzyme A. Folic acid is involved in nucleoprotein synthesis, functions in the maturation of erythrocytes (red blood cells).

As a result of all this functional unity; Burning excess fat accumulated in the abdomen is triggered. Let’s eat plenty of red pepper at meals every day. Starting from breakfast in the morning, 1 raw red pepper at lunch and dinner shows a positive effect on the way to healthy weight loss.

If you eat 1-2 pieces of roasted red pepper at lunch and dinner, it both keeps you full and regulates the work of the digestive system.

Red Pepper Soup Recipe

Red Pepper Soup Recipe

For 4 people – 55 calories/1 serving


250 grams Charleston red pepper

1 medium onion

2 cloves of garlic

1 green pepper

300 ml of tomato juice

3 glasses of water

2 teaspoons of dried basil

1–2 pinches of salt

1–2 pinches of black pepper

Small amount of basil leaves

Preparation of

After washing the red peppers well, chop them thinly and long.

Chop the onion, crush the garlic.

In a saucepan, add the tomato juice, water, garlic, onion and peppers.

Cook until the peppers are soft.

Drain the vegetables through the water. Take it in a separate bowl and mash it well with the help of a tablespoon.

After pureeing, add it back into the soup and cook, stirring, until it boils.

Add the basil before removing it from the heat.

Garnish with fresh basil leaves after serving in bowls.

Serve hot.

Red Pepper Soup with Milk Recipe

Red Pepper Soup with Milk Recipe

For 4 people – 50 calories/1 serving


4 red peppers

4 glasses of water

1 cup of skim milk

1 small onion

2 cloves of garlic

10 sprigs of parsley, salt

Preparation of

Cut off the core of the peppers and chop coarsely.

Pour the water and milk into a saucepan and let it boil.

When it boils, adjust the salt and add red pepper, onion, garlic, parsley.

Cook until the pepper is soft. Then pass the soup through the blender and return it to the pot.

Serve hot after boiling.