LOW CALORIE STEWS FOR WEIGHT LOSS - WITH RECIPES

They are full of healthy nutrients, keep you full for a long time and are particularly warm in the cold season. It is not without reason that stews are among the No. 1 slim dishes. Instead, vegetables, especially cauliflower, broccoli, peppers and Brussels sprouts, heat up the fat burning process - and melt away pounds.

Sweet potato stew

Ingredients for 3 servings
300 g sweet potatoes
150 g leek
150 g mushrooms
2 tablespoons oil
450 ml vegetable broth
salt and pepper
150 g low-fat yogurt
preparation
Clean, wash and cut leek into rings. Clean and quarter the mushrooms.
Heat the oil in a saucepan, add the potatoes, leeks and mushrooms and sauté.
Pour in 450 ml of vegetable broth. Bring everything to a boil while stirring.
Cook on low to medium heat for about 10 minutes, stirring occasionally.
If necessary, season the stew with a little salt and pepper and serve garnished with yoghurt.

Tip: adding a little couscous makes the stew a little thicker.

Beetroot Beef Pot

Ingredients for 3 servings
350 g potatoes
300 ml beef broth
250 g beetroot, ready to cook, vacuumed
400 g beef steak in one piece
2 tablespoons vegetable oil
pepper
some parsley to garnish
preparation
Peel and dice the potatoes.
Add beef broth. Bring to the boil while stirring.
Add the potatoes and cover and cook over medium heat for about 15 minutes. Stirring occasionally.
Dice the beetroot and add it to the potatoes, cook for another 10 minutes.
In the meantime, cut the steak into cubes and fry in a pan in hot oil. Season with a little pepper. Add the pieces of beef to the beetroot pot just before the end of the cooking time.
Sprinkle the stew with parsley and garnish with a dollop of plain yogurt.

Bean stew with mint pesto
Ingredients for 2 servings
150 g broad beans (frozen)
salt
200 g of soup green
200 g potatoes
600 ml vegetable broth
150 g white beans (can)
10 mint leaves
1 clove of garlic
1 tbsp vegetable oil
2 tsp ground almonds
2 tsp grated parmesan
pepper
savory
preparation
Put the broad beans in boiling salted water for 5 minutes, drain, quench, press bean kernels out of the pods.
Clean the soup greens, peel the potatoes, cut both into cubes and add to the boiling broth. 
Add the bean kernels and the white beans after about 10 minutes and finish cooking.
In the meantime, chop the mint leaves with the peeled garlic, mash them with oil, almonds and cheese, season with pepper.
Season the stew with pepper and savory, salt if necessary and garnish with the mint pesto.

Vegetable pot with lentils

Ingredients for 4 servings
100 g red onions
1 clove of garlic
500 g potatoes
500 g carrots
40 g margarine
100 g red lentils 
4 tsp vegetable broth
1 stalk of flat-leaf parsley
½ tsp pepper
4 slices of whole grain bread

preparation
Peel the onions and garlic and cut them into very fine cubes. Peel potatoes and carrots, cut into bite-size pieces.
Heat margarine in a saucepan, steam onions and garlic until translucent. Add potatoes and carrots, briefly sauté. Then add the lentils.
Put 800 ml of water in the saucepan, bring to the boil and stir in the vegetable stock. Bring to the boil and simmer on medium heat for about 15 minutes.
Wash the parsley, pluck the leaves from the stem and chop finely. Season the vegetable pot with pepper and serve sprinkled with parsley. Serve with the whole grain bread.