Eat and lose weight: vegetable puree soup - dietary recipes. Diet soup

Hot first courses should be present in the diet of every person, even those who are losing weight or suffering from illnesses digestive system. The only thing is that in such situations you have to figure out how to create soups that will not overload the gastrointestinal tract and will not be saturated with fats. What recipes are worth learning?

How to prepare diet soup for weight loss

First of all, you need to pay attention to the interpretation of the word “diet” - depending on what it is, the menu is formed. Main nuances:

If dietary food caused by gastritis, pancreatitis, cholecystitis, etc., spices are excluded, meat ingredients, some vegetables.
If you need to lose weight at a natural pace (through proper nutrition), the caloric content and fat content are mainly reduced.
If you are creating a menu for a child, you need to figure out how to prepare light soup, which does not overload the gastrointestinal tract and does not contain allergens (for the little ones).

Fat burning

This one has dietary dish the key bet is placed not only on calorie content, but also on a special selection of ingredients that will have the following properties:

diuretic;
accelerating metabolism;
laxative;
regulating lipid metabolism.

A recipe for a fat-burning dietary dish may involve the use spicy seasonings: they facilitate the absorption of fats and have a positive effect on your figure. Cayenne pepper, ginger, curry are the most popular and often used for dietary dishes. However, you can even take simple mixture ground pepper: black, pink, white - this will also give an effect, although less pronounced. Garlic and onions are also useful. At increased acidity stomach and excessive bile secretion, they are prohibited.

Successful options fat-burning soups, which at the same time can be low-calorie:

Bonn. Prepared on the basis white cabbage, onions (4-5 pieces per fork), celery and parsley stalks. Cooked without salt, but using curry. When excluding celery, the proportion of parsley increases.
Onion. Empty, cooked with sauteed finely chopped onions, with the addition of dill.

Low calorie

Such dishes are very gentle in their composition regarding digestion, so they are well suited for baby food and for diseases of the stomach, liver, and gall bladder. However, prescriptions still need to be selected based on medical indications. Dietary soups with reduced calorie content exclude fats and do not allow the combination of protein with heavy carbohydrates (cereals, noodles, potatoes). Mostly they look like lean ones.

Cook low calorie soup only possible with the following broths:

vegetable;
fish;
chicken (skin removed, bones removed).

Hearty but low-calorie first course ideas:

Pumpkin. It is often prepared like a cream soup, but without cream: only pumpkin pulp, grated carrots, a couple of onions. After cooking, the ingredients can be pureed.
Bean. Classical vegetable soup, which is based on onion broth, boiled red beans, tomatoes, sweet pepper, A little brown rice.
Kefir. Used for fasting day, do not cook: grated fresh cucumbers with chopped herbs are poured with low-fat (1-1.5%) kefir, the soup is infused for half an hour. Serve cold.

Recipes

Nutritionists note that food for weight loss is characterized by interesting feature– it does not need to be long or difficult to prepare. From this point of view, recipes for light soups are not only algorithms for creating low-calorie dishes, but also ideas quick lunch, which does not require extra effort. Record the time you spend preparing any of the recipes listed below, and the result of this test will pleasantly surprise you. By culinary photography it can be said that all these dishes are created on a quick fix, it is forbidden.

From zucchini

If you remember the healthiest and lightest vegetables that are also highly nutritious, then the first thing that comes to mind is zucchini. You can do anything with them low calorie dish, including the first one. How to prepare dietary vegetable puree soup based on zucchini? Choose young vegetables - you won’t have to cut out the seeds from them, and the soup will turn out especially tender after chopping the ingredients. For a softer consistency, you can add potatoes or a couple of tablespoons of any starch.

Ingredients:

celery petioles – 3 pcs.;
young zucchini;
carrot;
potato;
spices;
water – 1.9 l.

Cooking method:

Chop all vegetables into small cubes.
When the water boils, add them there. Cook the potatoes until soft, covered over medium heat.
Remove from heat, cool slightly.
Grind in a blender and season.
Bring to a boil again and serve.

Vegetable

The fastest way to prepare such a dish is to use a ready-made frozen mixture of vegetables, boiling it with enough water and seasonings. If you don’t have potatoes, you can even throw in a little cereal or noodles - it will be satisfying, but low in calories. Dietary vegetable soup You can cook it with anything, but the most famous is spinach and celery.

Ingredients:

lemon – 1/2 pcs.;
celery stalks – 2 pcs.;
spinach – 180 g;
green onion;
large tomatoes – 2 pcs.;
olive oil.

Cooking method:

Lightly oil a frying pan and fry the chopped celery with green onions.
Pour this mixture into a pan of boiling water and add chopped spinach.
Scald the tomatoes, grate them, add them to the broth.
Cook for 10-12 minutes after boiling again.
Add lemon juice, turn off the stove, leave the first one under the lid to infuse.

Lightweight

This is useful delicious dish fits well into any menu, including children's. Classic soup from chicken breast involves cutting the meat into strips or cubes, but this recipe a little more interesting, as the photos prove - you will need to roll up the minced meat and make meatballs. Turkey can be used similarly. Choose natural tomato paste, without salt, oil or artificial additives, or simply grate the pulp fresh tomato.

Ingredients:

chicken breast;
onion – 1/2 pcs.;
paprika, salt;
carrot;
tomato paste – 1 tbsp. l.;
water – 1.8 l.

Cooking method:

Grind the skinless and boneless breast twice using a meat grinder. Salt the minced meat, add a pinch of paprika. Make small meatballs.
Place chopped onion and carrot slices into boiling water.
After 4-5 minutes add it there.
Cook for about a quarter of an hour, then add tomato paste.
Stir, simmer for another 2-3 minutes, serve.

Sweet, aromatic, soft, with a sunny color that lifts your spirits - pumpkin deserves to be present even on the table of a person who is losing weight. You shouldn’t use it as food every day, but you can make diet pumpkin soup a couple of times a week. Choose round varieties - their pulp holds its shape better, but due to its looseness, it becomes absolutely homogeneous when pureed. They lack too obvious sweetness, like nutmeg varieties.

Ingredients:

pumpkin – 400 g;
carrots – 2 pcs.;
onion – 1/2 pcs.
milk – half a glass;
sweet pepper.

Cooking method:

Slice pumpkin pulp cubes. Place on a baking sheet, cover with foil. Bake for 20-25 minutes at 170 degrees.
Grind the pumpkin in a blender.
Combine the resulting puree with grated carrots, chopped pepper and onion.
Bring to a boil, cook for 6-7 minutes.
Use the blender again.
Add milk, stir, cook soup for another 3-4 minutes.

Fatty meat is not recommended for those who want to lose weight, but animal protein is for dietary broths nevertheless, it is used - for this purpose they take chicken or turkey. If you cook the soup without the bird itself, but only in the water where it was cooked, the result is very light, but nutritious dish. Dietary vegetable soup chicken broth It is allowed to do it even with cereals or noodles - it is better if it is buckwheat, rice, and not wheat.

Ingredients:

chicken fillet – 150 g;
green beans – 200 g;
buckwheat noodles (soba) – 50 g;
bulb;
carrot;
ground pepper.

Cooking method:

Throw the onion halves into boiling water.
After 10 minutes (the broth should continue to boil), add the washed fillet and discard the onion.
Cook for 45 minutes. Remove meat and remove.
Fall asleep green beans, grated carrots.
After another 4-5 minutes, add the broken noodles. Cook for 20-22 minutes, add pepper before turning off the stove.

From broccoli

Light, with a pleasant creamy consistency and appetizing green, with a sweetish aftertaste - this almost French soup will make you reconsider your views on cabbage. The recipe is perfect for both a diet for weight loss and nutrition for restoring gastrointestinal functions. In the photo, dietary broccoli puree is in no way inferior to the classic fatty versions.

Ingredients:

beef – 100 g;
bulb;
broccoli – 500 g;
bay leaf;
processed cheese – 50 g;
ground white pepper.

Cooking method:

Pour water over the beef, remove it after boiling and transfer it to a new pan.
Fill with fresh water again. Cook for half an hour, periodically removing the foam.
Add pepper, bay leaf, chopped onion into half rings.
After half an hour, remove the meat, chop it with a knife, and put it back.
Add broccoli florets and cook until softened.
Before serving, puree with a blender and add grated processed cheese.

Pea

Tasty, tender, starchy, nutritious, not at all dangerous in terms of calorie content - all this perfectly characterizes pea soup dietary. It is cooked in vegetable broth and does not have heavy components, so it will not harm weight loss. If you have intestinal problems, it is better to avoid this dish. If you're not counting calories, you can serve it with rye crackers, but with a strict diet they are excluded.

Ingredients:

split peas – 2/3 cup;
bulb;
carrot;
fresh greens;
clove of garlic;
black ground pepper;
celery root – 1/2 pcs.;
rye bread with bran – 70 g.

Cooking method:

Soak the peas in the evening and rinse several times in the morning.
Cut the celery root into cubes, chop the onion finely. Fry in a dry frying pan.
Grate carrots and garlic and mix. Let it stand.
Pour peas into cold water, after boiling, cook for 30-35 minutes.
Add celery and onion. After 10-12 minutes - carrot-garlic mass. Cook for another 15 minutes.
Season with pepper and fresh herbs.
Cut the bread into cubes and dry in a frying pan. Sprinkle them ready dish when serving.

Mushroom

Most dishes of this type involve the use of only light vegetables - cabbage, zucchini, peppers, etc. Mushrooms are rarely used in dietary soups because they are difficult to digest. For diseases of the gastrointestinal tract, they are unacceptable, and when losing weight, they are not combined with meat. Diet soup with mushrooms may mean cereals, but in a very small volume.

Ingredients:

champignons – 240 g;
buckwheat – half a glass;
bulb;
yellow bell pepper;
green.

Cooking method:

Wash the champignons and cut into slices.
Remove seeds from pepper and chop into strips.
Boil water (1.7-2 l), add half an onion. Cook for 10-12 minutes, remove and discard.
Add the champignons, cook for a quarter of an hour, skimming off the foam - the broth will be cleaner.
Add washed buckwheat. After 20 minutes, add the chopped half of the onion and pepper.
When the cereal is boiled, season with chopped herbs and serve.

Even children like this dish, since the key product has a pleasant sweetness that makes the soup look like healthy dessert. If we add a little more here tomato paste or fresh tomatoes, and after cooking, use a blender, you will get a delicious dietary cauliflower puree soup. Those who like dense, crispy pieces in hot dishes can omit the chopping step.

Ingredients:

cauliflower – 400 g;
clove of garlic;
carrot;
a bunch of parsley;
ground pepper;
nutmeg - on the tip of a knife.

Cooking method:

Heat a dry frying pan, fry chopped garlic with nutmeg.
Fill a small saucepan (1.5-1.7 l) with water. When it boils, throw in the cabbage divided into inflorescences.
After 5-6 minutes, add grated carrots and fried garlic. Cook for 15-17 minutes covered.
Pepper, add torn parsley.
Grind the contents of the pan with a blender and bring to a boil again. If there is too much liquid, cook for another 10-15 minutes at high burner power.

In a slow cooker

With this kitchen appliances you can make the same appetizing, tasty, hot soup as on the stove, without even changing the recipe. All dish options listed above can be adapted, or you can choose a new one. Lentil diet soup in a slow cooker - good way try this way of working and a recipe that has not yet been considered. If desired, you can cook beans or peas in the same way.

Ingredients:

lentils - a glass;
potatoes – 2 pcs.;
bulb;
water – 1.5 l;
bay leaf;
carrot.

cooking method:

Pour chopped onions and grated carrots into the multicooker bowl, add half a glass of water. Simmer for 10-12 minutes.
Add potato cubes and lentils, washed several times.
Pour in the remaining water and throw in the bay leaf.
Cook on the “soup” setting for about an hour, let stand for another 15 minutes, leaving the lid closed.

Cooking secrets from chefs

General nuances the selection of recipes and combinations of components for such dishes were disclosed above. However, you need to take into account a few more nuances that affect the outcome. Professionals tell us how to prepare the right dietary meals for weight loss:

Try to reduce the amount of salt as much as possible if you cannot give up completely.
Don't cook in advance. If you have cooked more than you need, you should freeze it immediately, but do not let the dish live in the refrigerator for a week.
If you had to use non-dietary meat, change the water three times during cooking - the calorie content will be greatly reduced.
Try to use beets, corn, and potatoes less often for dietary dishes: they are very healthy, but when boiling them glycemic index rises.
To make the vegetable soup more filling, you can add boiled egg, but without the yolk.
Those who are trying a dish with celery for the first time are recommended to make a small portion to try - this is a very specific dietary product.
Any soup that contains potatoes can be cooked without them by adding Jerusalem artichoke root - such diet recipes popular with diabetics.

Video

According to nutritionists, vegetable puree soup is a real gift for the stomach. All its ingredients are easily digestible, the soup itself is very healthy and has a mild good taste. Whatever recipe this dish is prepared according to, there are a number of general recommendations for improving its taste:

puree soups should be prepared with vegetable broth;
products should not be crushed in a blender or mixer, but with a regular masher;
greens must be added to an already prepared dish.

Regular vegetable puree soup

In order to prepare one and a half liters of this dish, you need:

3-4 medium sized potatoes;
1 carrot;
bulb;
half a kilogram of frozen zucchini or 1 fresh zucchini;
tomato;
processed cheese;
half a glass of milk;
2-3 cloves of garlic;

Cooking steps

1. Cut the potatoes into large pieces and boil them until partially cooked.

2. Add finely chopped zucchini.

3. Remove the skin from the tomato, previously scalded with boiling water, and chop finely. Add to the zucchini and potatoes, cook until fully cooked.

4. Pour the resulting broth into another bowl, crush the boiled vegetables with a masher.

5. Fry finely chopped carrots and onions in butter.

6. Warm up vegetable broth, add grated processed cheese to it. Stir thoroughly.

7. Grate the boiled potatoes, zucchini and tomatoes and add them to the broth. Mix thoroughly.

8. After this, add onions and carrots to the puree soup, pour in milk, add spices and salt. Boil for 2-3 minutes.

9. Remove the prepared dish from the stove, add the herbs and leave to brew for 15 minutes.

This recipe is also good because you can add your favorite vegetables if desired. For example, as additional ingredients You can also use cabbage, beets, etc.

Vegetable puree soup

To prepare puree soup according to this recipe, you should prepare:

2-3 medium sized potatoes;
1 zucchini;
2 carrots;
a quarter of a head of cauliflower;
half a head of onion;
2 tbsp. spoons of olive oil;
greens and salt.

1. Slice in small pieces cabbage, potatoes and zucchini. Boil the vegetables in slightly salted water until softened.

2. Drain the vegetable broth and mash the boiled vegetables with a fork.

3. Pour water into the resulting puree. Set the pan aside.

4. Sauté carrots and onions in olive oil. If desired, add spices to them.

5. Add the sautéed vegetables to the puree and place on slow fire. Simmer for 3 minutes.

6. Let the prepared dish sit for 2-3 minutes.

You can use dill, cilantro or parsley as greens.

Dietary vegetable puree soup

To prepare dietary vegetable puree soup we will need:

2 glasses of water;
200 g potatoes;
celery 2-3 stalks;
400 g zucchini;
400 g cauliflower;
1 onion;
1 carrot;
vegetable oil;
seasonings, herbs and salt to taste.

Preparation

1. Boil coarsely chopped potatoes, zucchini, cut into rings, and cauliflower inflorescences over medium heat for 20-25 minutes.

2. Fry diced carrots and chopped onions in vegetable oil.

3. Pour the resulting vegetable broth into another bowl.

4. Mix boiled vegetables with fried onions and carrots. Grind with a fork or masher. Add vegetable broth until desired consistency is achieved.

5. Add salt, seasonings and herbs to your taste.

6. Put the puree soup on the fire and bring to a boil. Let it brew for 5-7 minutes.

As you can judge for yourself, vegetable puree soup takes short time, for its preparation you need regular products. It is tasty and, most importantly, very healthy. Bon appetit!

Properly prepared vegetable soup is not only healthy and low-calorie, but also tasty. And besides, such a dish will allow you to eat well during a therapeutic or any other diet. But you can also cook it simply as light dinner that does not burden the stomach.

Dietary vegetable soup without meat

Product composition: 730 ml vegetable broth, strong fresh cucumber, small potatoes, large carrots, half a tomato, 40 g parsley root, 30 g lettuce, olive oil, 30 g low-fat sour cream, lemon juice.

Pour some boiling water into a small container lemon juice. Slices of cucumbers without skin are immersed in the liquid for a couple of minutes.
The frying pan is greased with olive oil using a silicone brush. Stewed carrots and chopped parsley root are stewed on it. 3-4 minutes after the start of cooking, the contents of the frying pan are filled with vegetable broth.
The remaining components are finely chopped. Tomatoes must first be removed from the skin.
The chopped potatoes, along with the contents of the frying pan, are sent to boil in a small saucepan. When it becomes soft, other ingredients are added to the container. Including cucumbers from boiling water.
Cook the soup for another 12-15 minutes.

This dish is included in table No. 5, and therefore can be safely included in the diet of people with liver or bile problems. You can serve it with low-fat sour cream.

With chicken broth

Ingredients: 1 liter chicken broth, 20 g parsley root, half large carrots, 90 g each of green peas and cauliflower, 3 potatoes, salt.

All vegetables are peeled, washed, and finely chopped. Parsley root is chopped with a sharp knife. Cabbage is divided into small inflorescences. The peas remain intact.
The broth is brought to a boil and added. Pieces of potatoes are poured into it first.
After 7-8 minutes, you can add other vegetables.
Chicken broth soup cooks for another 10-12 minutes.

Simple vegetable soups are the basis of any proper nutrition and an important emphasis in the first feeding of infants. It’s not for nothing that a baby’s acquaintance with adult food It starts with vegetable soups, because they are nutritious, easily digestible and do not cause allergies. And what a variety of dishes can be offered to a baby from the entire list of vegetables. And for vegetarians, such soups are a real feast of taste. And those who consider lean vegetable soup boring and insatiable are deeply mistaken. We will dispel this idea by introducing you to bright, tasty, satisfying, nutritious, original, and most importantly useful recipes. We will tell you in detail how to prepare vegetable puree soup from different products(13 recipes).

On this page you will find the following recipes:

Simple zucchini soup - recipe with photo

Even a child’s acquaintance with adult food begins with tasting pureed hypoallergenic vegetables - zucchini, carrots, potatoes. Therefore, we suggest first mastering the simplest lean vegetable soup, the recipe of which is suitable for both adults and children of any age. For clarity, each step will be accompanied by photographs.

Ingredients:

Zucchini - 2 pcs.
Potatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Salt - to taste

Cooking method: boiling

Cuisine - world

Preparation time - 10 minutes

Cooking time - 40 minutes

Number of servings - 3

How to make vegetable puree soup - classic recipe

Serve the soup in portioned bowls. For adults, the dish can be sprinkled with herbs, spices, and herbs.

The advantage of any weight loss diet is the use of low-calorie zucchini. You can find a lighter version of this soup for a slim figure in the video

Pumpkin soup in a slow cooker

Kitchen appliances often come to the aid of housewives. Many dishes can be easily prepared in it, without requiring additional hassle. So let’s look at how to prepare warm autumn vegetable puree soup in a slow cooker with pumpkin.

Ingredients:

Vegetable broth - 1 l
Pumpkin pulp - 700 gr
Potatoes - 650 gr
Onion - 150 gr
Carrots - 100 gr
Vegetable oil - 2 tbsp. spoons
Salt - to taste

Option preparations pumpkin cream soup

Cut the peeled vegetables: onion into cubes, potatoes and carrots into medium slices, pumpkin pulp into medium-sized cubes.
On sunflower oil fry the onion in a multi-cooker bowl. To do this, use the “Frying” or “Baking” modes.
Add pumpkins, carrots, potatoes to the fried onions. Sauté vegetables for about 2 minutes.
Pour vegetable broth into the slow cooker until it completely covers the ingredients. Season the dish with salt to taste.
Cook the soup in the “Stew” mode until done, up to 1.5 hours.
During cooking, the vegetables should be well cooked.
Puree the mixture using an immersion blender until smooth.
Advice. If the mixture seems too thick, further dilute it with a small amount of hot vegetable broth.
Portion plate lean soup drizzle over vegetables olive oil, sprinkle with pumpkin seed kernels.

You will find a clear example of how to prepare lean vegetable pumpkin soup at the link

Cauliflower soup

Cauliflower, like zucchini, is actively used in baby food due to its beneficial properties. And thanks to its low calorie content, it is very valuable for diet menu and is useful for everyone who monitors their health and weight. It is fried, baked and boiled. To receive greatest benefit From this product with minimal salt and fat content, we offer rich vegetable cauliflower soup.

Ingredients:

Cauliflower - 400 gr
Carrots - 200 gr
Tomatoes - 200 gr
Onion - 100 gr
Garlic - 1 clove
Salt, hot red pepper - to taste

Advice. If the dish is intended for children as well, then garlic and hot pepper should be removed from the ingredients.

How to cook cauliflower

Prepare the ingredients of the dish. Break the cabbage head into florets. Peel the tomatoes. Peel and rinse carrots and onions.
Coarsely chop the onion and chop the carrots into rings of equal thickness.
Boil carrots and onions in boiling water for 8 minutes. Add a clove of garlic to them.
Add cauliflower inflorescences and tomatoes to them. Boil for 5-6 minutes.
Advice. To save everyone useful properties cabbage in the finished puree soup, it is important not to overcook this component, so you should not boil it for a long time.
Season the soup with salt and hot pepper to taste.
Grind the prepared vegetables in a blender, and then return the mixture to the pan with vegetable broth.
Bring pureed soup to a boil last time. It is better to serve in portioned plates with croutons, a slice of lemon or chopped herbs.

Along with cauliflower, broccoli is also actively used in the diet of babies under 1 year of age. You can find a simple vegetable puree soup for children using it in the video

Delicate cream soup with mushrooms and celery

A hearty and nutritious meat first course can easily be matched mushroom option. The calorie content of such a soup without meat will be significantly lower, but the nutritional value and benefits of the stew will increase. And if to traditional recipe with champignons, carrots and onions, add celery and expand the mushroom composition of the ingredients, you will get the most aromatic and incredible the most delicate dish with a maddening taste.

Ingredients:

Champignons - 100 gr
Oyster mushrooms - 100 gr
Onion - 1 pc.
Celery - 50 gr
White mushrooms (dried) - 10 g
Bay leaf - 1 pc.
Allspice - 2-3 pcs.
Olive oil - for frying
Salt - to taste

Way preparations cream of mushroom soup

Pour dry porcini mushrooms with water and leave to soak. Then squeeze them out and drain the water.
Cut champignons with oyster mushrooms into slices. Chop the onion into small half rings. Grate the celery into thin slices.
Place porcini mushrooms and celery in a saucepan with water. Salt the liquid, season it with bay leaf and allspice.
Bring everything to a boil and simmer low heat.
Fry champignons, oyster mushrooms and onions in a small amount of olive oil.
Add the sauté mixture to the broth being prepared and cook for 12-15 minutes.
Puree the mushroom mixture with a blender.
This soup can be served either hot or cold.

Along with mushrooms, peas are often used in first courses for satiety. One of its options is lean vegetable puree soup; a dietary recipe with green peas can be found at the link

Amazing vegetable soup - cream borscht

For proper diet nutrition, especially when dieting, it is important to make the most of all the benefits of vegetables and diversify the composition of first courses. Why not cook borscht at this moment, the highlight of which will be that at the end it will turn into puree soup.

Ingredients:

Potatoes - 300 gr
Celery - 100 gr
Cabbage - 100 gr
Beetroot - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Parsley root - 1 pc.
Tomato paste - 80 gr
Salt, black pepper, allspice, bay leaf - to taste

How to make cream borscht

Cut the potatoes into cubes, onion into half or quarter rings, celery with parsley root into slices. Shred the cabbage into strips.
Bake the beets by wrapping them in foil and placing them in a preheated oven for 15 minutes.
Coarsely grate the baked beets and carrots.
On hot frying pan fry parsley root with celery and half an onion. Cook everything until slightly burnt.
Advice . In the understanding of a child, celery is not always considered a “tasty” product, especially because of its specific aroma, so for children this product can be excluded from the composition of the dish.
Place everything in a saucepan, add water and let the liquid boil. Then cook everything for 20 minutes.
Sauté carrots, onions and beets with a little oil.
Remove the boiled vegetables from the broth, and replace them with the next sauté. Add shredded cabbage to it.
Boil the food until done.
Remove the bay leaf and peppercorns from the broth. Return the celery with the parsley root.
Grind the ingredients in a blender with a small addition of broth. Next, dilute the borscht with the remaining vegetable broth.

And if this is an option beet soup seems too unusual, then you can prepare a cold version of gazpacho with the same healthy beets, the recipe for which you will find here

Summer melon soup

At the height of the melon season, it would be a sin not to take advantage of nature’s gifts and not prepare delicious soup puree. Cold option first course is what you need to fill you up on a hot summer day.

Ingredients:

Melon - 250 gr
Cherry - 2 pcs.
Garlic - 1 clove
Olive oil - 1 tbsp. spoon
Onion - 5 gr
Mint - 5 g
Red pepper - 1 g
Salt - to taste
Lemon juice - optional

Way preparations cold melon soup

Cool the melon in the refrigerator for 2-3 hours before using.
Peel the cooled melon, remove the seeds, and cut the pulp into pieces.
Finely chop some non-bitter onion into cubes.
Place the melon pieces in a blender. Add peeled garlic cloves, fresh mint leaves, cherry tomatoes and a little salt.
Advice. To get a sour note in the soup, you can add a little freshly squeezed lemon juice to the pumpkin mixture.
Blend everything thoroughly with a blender until smooth. The juicier the melon, the thinner the stew will be.
IN ready soup puree add chopped onion. This is necessary in order to feel the structure of the dish, because... The onion crunches appetizingly in your teeth.

Delicious vegetable puree soup fennel with orange

Unusual Slavic peoples vegetables are increasingly appearing in our diet and are actively used in nutrition. Thus, spicy-fragrant fennel, containing only 31 kcal, is firmly included in the list of products that actively help you lose weight, because. it speeds up the metabolism in the body. Therefore, we offer a recipe for a very unusual, but very tasty soup.

Ingredients:

Orange - 2 pcs.
Spinach - 400 gr
Cashews - 50 gr
Fennel (greens) - 1 bunch
Parsley - 1 bunch
Celery - 1 bunch
Salt, cumin, cinnamon - to taste

How to cook cold fennel soup

Peel the oranges and remove white pulp. For the dish, use only the pith of citrus fruits.
Chop all the greens. Chop the nuts with a knife.
Advice. If the celery stalks seem tough and fibrous, then it is better not to chop it but to grate it.
Place all herb ingredients and orange pulp into a blender bowl.
Grind into a single mass.
Season the soup base with salt and spices to taste.
Pour into serving bowls and garnish each serving with pine nuts.

Another oriental herbal ingredient has firmly established itself in all cuisines of the world - ginger. It is often used in warming hot dishes, and it is also popular in pureed soups for weight loss, as it is easily combined with many ingredients, for example, carrots

There are a great many options for preparing puree soups; you can choose a recipe to suit every taste. But each request has its own nuances. For example, if you are on a diet, then potato soups won't suit you. Also, don't add it to soup. butter and heavy cream.

I suggest preparing vegetable diet cream soup. It's filling, quick and easy to prepare, ideal option for lunch.

Let's prepare the necessary ingredients.

We clean and wash the vegetables. Onions cut into cubes, grate the carrots.

Let the vegetables simmer for 1-2 minutes in a dry frying pan (if the frying pan is non-stick coating) or slightly lubricate vegetable oil. This procedure will help make the onions tastier and the carrots brighter.

Place the vegetables in a saucepan and add water. Cook over low heat for 20 minutes until the vegetables are cooked and soft. 5 minutes before readiness, add salt and pepper. You can also add a pinch of nutmeg.

Transfer the vegetables and broth into a convenient bowl and puree them using an immersion blender.

Pour the almost finished puree soup into a saucepan, add low-fat milk and heat for 3-4 minutes, without bringing to a boil. Turn off the fire - dietary cream soup ready!

The dietary puree soup turns out very bright and appetizing, even those who don’t like it boiled carrots- They eat it with pleasure. And the addition of milk makes the soup very tender, with a creamy flavor.

This soup is perfect for children's table. Bon appetit!