When it comes to eating spicy foods, you’ll find weight loss experts who believe foods with kick keep their clients happily satisfied with smaller portions.
Especially, foods that contain capsaicin – the component that gives peppers their heat.
After hopping from website to website, I found this article on Livestrong that does a terrific job of explaining how spicy foods impact weight loss.
The article supports its findings by referencing studies conducted by reputable agencies – the British Journal of Nutrition, M.S. Westerterp-Plantenga, and the American Journal of Clinical Nutrition.
With swimsuit season and my son’s wedding fast approaching, I want to lose a few of those winter pounds. That’s when I decided to give this theory a shot with my sweet potato soup recipe.
Soup is satisfying to begin with, but when I combined the delicate sweetness in these potatoes, with a little kick from the chipotle powder, I was more than happy with the results.
All I needed was a small bowl with a sprinkle of cheese and dollop of sour cream (to cool the senses), and I wasn’t hungry for hours.
If you’re looking for more weight loss tips, Joy Bauer from Today Health has something to say on the topic. She speaks to the benefits of spicy foods too, but just be careful with her suggestion to opt for low fat or nonfat dairy.
In my experience, nonfat dairy products, or any nonfat product often contains added sugars. I’ll take a few more fat calories over sugar calories any day.
Happy, healthy cooking!
- 1 cup onion, chopped
- 1 cup red bell (capsicum) peppers, chopped
- 1 clove garlic, chopped
- 1 ½ cups low sodium vegetable broth
- 4 cups sweet potato , cooked
- ¼ - ½ teaspoon chipotle powder, dependent on how hot you like your food
- 1 teaspoon cumin
- 1 cup light beer
- 1 cup water
- ¼ cup low fat sour cream
- 4 tablespoons low fat sour cream
- 8 tablespoons low fat cheddar cheese, shredded
- Heat a large pot over medium heat and add onion, peppers, garlic and vegetable broth. Simmer for 30 minutes until vegetables are tender. Add water if necessary to keep from burning. Vegetables should be very tender.
- Add potatoes, chipotle, cumin, beer and water and simmer another 15 minutes to burn off alcohol and combine flavors.
- Remove from heat, add 1/4 sour cream and blend with an immersion blender, or in batches in a food processor.
- Serve with sour cream and 2 tablespoons cheese.
Calories: 223 Weight Watchers PointsPlus 5 Total Fat: 4.02g Cholesterol: 12mg Sodium: 392mg Total Carbs: 35.79g Dietary Fiber: 4.86g Sugars: 7.92g Protein: 7.39g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.