The wisdom of the first meal for weight loss: a nutritious breakfast and a cleansing soup to kickstart your metabolism throughout the day.

It's often said that breakfast is the most important meal of the day, and that's absolutely true. There are many options for weight-loss breakfasts, and they taste great while still being filling. Some people can comfortably get through the morning on just two bananas, but most people aren't so lucky. However, morning is the best time of day to eat fruit; you can eat plenty because the liver thrives on fruit from morning until noon, while later in the day, fruit becomes increasingly difficult to digest.

There are many fruits to choose from for breakfast, such as papaya, pomegranate, mango, pineapple, tomato, persimmon, and watermelon. Adding sunflower seeds, pumpkin seeds, or sesame seeds to these fruits would be even better, as these plant seeds are excellent for relieving hunger. You can also have a little decaffeinated coffee in the morning. Skim milk and low-fat yogurt are also good choices, and try to eat as many plant seeds as possible. Porridge is an excellent breakfast for weight loss, but remember, never add sugar or milk. Oatmeal cookies and some dark bread are nutritious foods that won't contribute to weight gain. It seems that the variety of breakfast options is already quite extensive. Therefore, never skip breakfast; make the most of this most important meal of the day, and don't miss out on so many delicious options!

Soups designed for weight loss are quick and easy to make because they don't require cream or butter. Weight-loss soups have a light, refreshing flavor, quite different from the soups we're used to. The fresher the vegetables used, the more flavorful the soup will be. No advanced cooking skills are needed to make these soups. Anyone trying to lose weight can make them at home. If you find the soup too bland, you can sprinkle some sesame seeds or pumpkin seeds on top to make it more fragrant and appetizing. Below, we'll introduce several soup recipes:

Chestnut Soup. This soup is very nutritious, filling, and delicious, and the more the better. Take 175 grams of canned or dried chestnuts and soak them overnight. Take two chopped onions, two chopped carrots, two chopped celery stalks, half a teaspoon of fresh thyme or 1/4 teaspoon of dried nutmeg, a pinch of ground sea salt, and fresh black pepper. If using canned chestnuts, the broth should be 600 to 900 ml, or 1.5 liters of water. Two tablespoons of chopped parsley. If using dried chestnuts, soak them for 24 hours beforehand. If using dried chestnuts, soak them in 1.5 liters of hot water for 24 hours. Then pour the water and chestnuts into a large bowl, add the onions, carrots, and celery, and bring to a boil. If using canned chestnuts, you can directly boil the vegetable broth. Cover and simmer over low heat until the food is tender and soft. Generally, dried chestnuts need to be simmered for one and a half hours, while canned chestnuts need 30 minutes. Then let the food cool slowly and release its juices. Pour it back into a large bowl, add thyme, nutmeg, and seasonings, and heat over low heat. Do not boil. If the mixture becomes too thick, add more vegetable juice or water. Garnish with parsley.

Leek and Potato Soup. One chopped onion, two large leeks, washed and chopped; two large potatoes, peeled and cubed; 50g hazelnuts; 600ml vegetable juice with dried herbs, sea salt, and fresh black pepper, mixed together. First, heat two to three tablespoons of the vegetable juice in a large bowl. Then add the onion, leeks, potatoes, and hazelnuts. Heat the juice and vegetable cubes over medium heat, stirring for 5 minutes. Bring to a boil, then add the remaining vegetable juice. Cover and simmer until the potatoes are cooked through but still hold their shape. Let cool slowly, then add the remaining juice. Add herbs and seasonings, and heat again, but do not bring to a boil.

Watercress soup has a satisfyingly spicy kick. Ingredients: 900 ml of vegetable broth, 1 large onion, chopped, 1 head of garlic (peeled), 450 g potatoes, peeled and cubed, a pinch of dried herbs, sea salt, and freshly ground black pepper, and a handful of watercress, washed and chopped. Instructions: Heat 3-4 tablespoons of the vegetable broth in a large bowl. Add the onion, garlic, and potatoes. Cook over low heat for 5 minutes, then bring to a boil. Add the herbs, sea salt, and pepper, and cook until the potatoes are tender, about 20 minutes. Add the watercress and cook for another 5 minutes. Let cool slowly and add the broth. Heat again over low heat, adding the broth or water. If the soup is not too thick, there is no need to add more water or broth.

Carrot soup is another popular, vibrant, and delicious weight-loss soup that's also very filling. Ingredients: 1 chopped onion, 1 head of peeled garlic, 1 sprig of fresh rosemary, ½ teaspoon dried rosemary, 450g chopped carrots, 900ml vegetable juice, ½ teaspoon mild curry powder, 1 tablespoon rolled oats, sea salt. First, cook the vegetable juice, onion, garlic, rosemary, and carrots over medium heat for 5 minutes, then bring to a boil. Add the remaining vegetable juice, curry powder, rolled oats, and sea salt. Cover and simmer over low heat for 20 minutes, or until the carrots are tender. Thicken with cornstarch slurry, then reheat, adding more vegetable juice or water if the soup is too thick.

Bean Sprout Yogurt Soup. 900ml vegetable juice, 450g bean sprouts, cleaned and chopped, 1 large onion, chopped, sea salt, fresh black pepper, zest of two lemons, 2 teaspoons soybean flour, 1 can low-fat or non-fat yogurt, 3 tablespoons chopped parsley. Heat 2-3 tablespoons of vegetable juice in a large bowl. Squeeze the bean sprouts through. Over medium heat, add the onion. After about ten minutes, add the remaining vegetable juice and bring to a boil. Reduce heat to low, add lemon zest, cover, and simmer for 20 minutes. Remove lemon zest. Thicken the soup with cornstarch slurry. Stir in the soybean flour and yogurt mixture, then pour it into the soup along with the parsley. Do not bring the soup to a boil, otherwise the yogurt will curdle.

Artichoke Soup. Artichokes may look bumpy and unappealing, but they make a delicious soup. Ingredients: 600ml vegetable juice, 2-3 leeks, washed and chopped, 450g artichokes, peeled and chopped, 2 chopped carrots, 1 teaspoon fresh or 1/2 teaspoon dried tartrazine, 1 head of garlic, peeled, sea salt, and fresh black pepper. Instructions: Pour the vegetable juice and vegetables into a large bowl and heat until boiling. Add herbs and garlic, season, reduce heat to low, and simmer for 20 minutes, or until the artichokes are cooked through. Thicken with cornstarch slurry, then simmer over low heat. Do not boil, as this will diminish the flavor.

Spinach and Tofu Soup. 1.5 liters of vegetable juice, 2 blocks of tofu (drained and cut into strips), 900g of spinach (washed and chopped), sea salt, fresh black pepper, and chopped parsley as garnish. Bring the vegetable juice to a boil in a pot, add the tofu and spinach, bring to a boil again, then cover and simmer for 10 minutes, stirring occasionally. Thicken with cornstarch slurry, then reduce heat to low. Add salt and pepper, reheat, and drizzle with parsley before serving.

Green Bean Soup. 350g dried green beans, half a green bell pepper, chopped, 900ml vegetable broth, 1 onion, chopped, 1 carrot, diced or cubed, 1/2 teaspoon fresh or 1/4 teaspoon dried marjoram, sea salt, and freshly ground black pepper. Place the vegetable broth, green beans, and green bell pepper in a pot and simmer for 1 hour and 15 minutes. Add the remaining ingredients and simmer for 45 minutes, or until everything is tender. Add the sauce. Reheat and season to taste.