Diet!

I know... I know, yesterday most of you didn't believed me that I have gained a lot of weight-well I DID! And I am NOT proud of it, but am trying to do something about it. I would love it if you share what kind of diet are you using, especially if you have sugar problems, like me.
Well, I have found one delicious soup, that is called FAT FLUSH SOUP:
here if you are interested the recipe:
2 tsp. Olive oil
1 1/4 lbs lean ground beef, turkey, or shredded chicken
1 onion
2 cloves garlic, chopped
1 bell pepper, seeded and chopped
8 oz mushrooms, chopped
1 ( 14 oz) can crushed tomatoes
1 (32oz.) bottle reduced -sodium tomatoes or vegetable cocktail juice
1 TBS. Fresh lemon juice
1 (14oz. ) can beans rinsed and drained
1 Tbs. ground cumin
1/8 tsp. cayenne or to taste
1/4 cup each fresh cilantro and parsley, chopped

In a stockpot, heat olive oil over medium-high setting. Saute meat/poultry until cooked through, about 5 minutes.
Drain and set aside.

Saute onion, garlic, peppers and mushrooms until soft, about 5 minutes.
Stir in remaining ingredients, expat cilantro and parsley. Cover and simmer 20 minutes. stir in cilantro and parsley. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well.
Makes 16 cups
1 serving = 3 cups

Servings: 5
calories 315
fat 9g.
chol: 65.8 mg
Protein 31 g
Carbs 30 g.
Sodium 1,185 mg
Fiber 8g

The Soup that Magically Makes You Lose

Kelly's butternut squash soup

 2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock or water
1 cup canned coconut milk
Salt and pepper as needed

Related: 21 Ways to Burn Fat Faster

1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.

2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.

Related: 25 Lazy Ways to Burn Extra Calories Just Like That

3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste.

4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.

Makes six 1-cup servings. Each serving: 219 cal, 13 g fat.