Vegetable soup diet for weight loss. How to prepare dietary vegetable soup Vegetable soup recipes for diet

For anyone who monitors their health, fasts or plans to lose weight, vegetable soups will be an excellent option for diversifying their diet. There are a huge number of recipes with photos on how to cook delicious vegetarian, dietary, nutritious with meat, cream soup or Italian minestrone with pasta.

The benefits of vegetable soups

First courses with ingredients of plant origin are healthy foods high in fiber, which have a positive effect on human health. Vegetable broth soup has a positive effect on metabolic processes, improves intestinal motility, is easily digestible, and is low in calories. Making soups from fresh seasonal vegetables is very important. After heat treatment, the ingredients are absorbed much better than in their raw form, so they are suitable for adults and children.

What are the benefits of vegetable soup? Including it in the diet helps cleanse the body of toxins, saturate it with vitamins, and reduce weight. This is explained by the properties of individual products:

Carrots contain a lot of carotene, minerals, vitamins C, B, D, E.
Cabbage is one of the main sources of beta-carotene; in addition, it contains a lot of potassium, calcium, iron, vitamin C, E.
Potatoes contain magnesium, sodium, iron, potassium, vitamins C, B, and folic acid.
Onions and green onions contain valuable substances that help normalize the functioning of the thyroid gland, heart, and blood vessels.

Vegetarian soups

Currently, many people have decided to give up food of animal origin and prefer vegetarianism. There are a huge number of delicious first courses that are prepared from lentils, cabbage, broccoli, celery, potatoes and other ingredients. Vegan soups are cooked in vegetable broth, adding vegetable oil. You shouldn’t use broth cubes for them; it’s better to use natural seasonings from herbs and inflorescences.

For weight loss

One of the best ways to lose weight is to include plant-based foods in your diet. With this soup you can quickly saturate your body while consuming few calories. The dietary version is prepared without frying, animal fats, packaged seasonings, or sugar. This method of losing weight is considered very effective, because first courses saturate the body well due to their fiber content and there is no special need to prepare for a diet. However, this option is not suitable for those who do not like broths and soups.

Recipes for vegetable soups without meat

Many housewives are accustomed to preparing rich meat broth, which, seasoned with vegetables, is turned into soup. However, the first course does not have to be cooked with meat or contain a lot of sodium. Some recipes for delicious vegetable soups do not include chicken or beef. The broth for this dish is prepared from canned celery with onions, mushrooms or cabbage. If desired, the finished broth can be frozen and stored for up to three weeks.

How to make vegetable broth:

Take celery root, carrots, onions and leeks, 100 g each.
Everything is washed well and cut into pieces.
The ingredients are placed in a saucepan and filled with water.
Bring the broth to a boil over high heat.
Cook for about 30 minutes, reducing the flame.
The mixture is filtered.

From cabbage

This cooking recipe is suitable for feeding children and adults. Vegetable broth soup with cabbage will help relieve the body, because it is low in calories. In addition to its dietary properties, it is worth noting that this dish will be useful for patients with gastritis or pancreatitis, patients after long-term treatment or operations. You can use celery broth or mushroom broth as a basis.

Ingredients:

cabbage – 1 head;
tomato – 1 pc.;
sweet pepper – 2 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
vegetable broth – 5 l.

Cooking method:

Chop the vegetables.
Boil the broth.
Add ingredients to the pan.
Boil vegetables until soft.
Serve the soup with white yoghurt.

Vegetable cream soup

The first dish with a creamy consistency is very original and tasty. Many housewives know how to prepare vegetable puree soup using various ingredients. You can serve the dish with croutons, toasted pumpkin seeds or cream to add richness and improve taste. For weight loss, it is better to prepare vegetable soup lean, without animal products. It is allowed to introduce spices and seasonings, unless it is a children's soup.

Ingredients:

pumpkin – 650 g;
olive oil – 50 g;
potatoes – 3 pcs.;
water – 0.9 l;
lemon juice – 30 ml.

Cooking method:

Peel the pumpkin and potatoes and cut into cubes.
Separately, boil the vegetables until tender.
Beat the boiled pumpkin and potatoes in a blender.
Connect two bases together.
Add lemon juice and olive oil.
Bring the soup to a boil.

In a slow cooker

For those who track the calorie content of all dishes, prepare baby food (it is introduced from 12 months) or think through a Lenten menu, it is recommended to prepare a delicious vegetable puree soup in a slow cooker. Garlic, herbs, and yogurt are suitable for dressing. If desired, you can serve the soup with croutons or spices. You can prepare the first course with the addition of meat, in which case it is placed together with other products.

Ingredients:

potatoes – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
cauliflower - 6 small inflorescences.

Cooking method:

Wash all products, cut into pieces, place in a multi-cooker container.
Add water to cover all ingredients.
Turn on the “Cooking” or “Stewing” mode (the cooking time should be about 25 minutes).
Place the ingredients in a saucepan and blend with a blender until smooth.
Pour into plates, top with cream, yogurt or butter.

With zucchini

During the harvest season, you should definitely cook an original soup for the whole family using vegetable broth with the addition of various ingredients. This is an excellent option for a children's menu, suitable for nutrition during gastrointestinal disorders and weight loss, because zucchini is well digestible and does not cause allergies. How to prepare soup with zucchini and vegetables is described in the step-by-step recipe with photos below.

Ingredients:

potatoes – 4 pcs.;
small zucchini – 1 pc.;
onion – 1 pc.;
sweet pepper – 1 pc.;
tomato – 1 pc.;
green onion – 4 feathers;
sunflower oil.

Cooking method:

Peel the potatoes, cut them into cubes, and let them cook.
Peel the onion, chop and fry in a frying pan.
Peel the pepper, chop it, add it to the onion, simmer for a few minutes.
Wash, cut the tomato into pieces, add to the roast.
Simmer the food until a homogeneous red mass is formed.
Peel the zucchini, cut it, add it to the pan with the potatoes, and cook for 5 minutes.
Add roasted vegetables to the soup, bring everything to a boil, cook for 3 minutes.

Diet with broccoli

It is difficult to find a more gentle food than vegetable first courses. As a rule, this is a low-calorie food that is rich in valuable vitamins, easily digestible, and contains a lot of fiber. Broccoli is an ideal product for a diet menu. It contains amino acids, carbohydrates, and proteins. When preparing broccoli soup, you can use different ingredients: asparagus, potatoes, beans, green peas, carrots. Below is a recipe for dietary vegetable broth soup with a photo.

Ingredients:

broccoli – 360 g;
celery – 170 g;
leek – 35 g;
garlic;
potatoes – 350 g;
carrots – 180 g;
onions – 1 pc.;
vegetable broth - 1.6 l.

Cooking method:

Peel and place the onions, carrots and celery in the pan.
Boil the food in water; when it boils, reduce the heat.
Cook the broth for 25 minutes.
Divide the broccoli into florets and chop the stem.
Peel the potatoes and cut them.
Cut the vegetables from the broth into pieces.
Place everything in a saucepan, pour in the strained vegetable broth.
Cook everything together for about 8 minutes.

No potatoes

Among all the vegetables in the garden, one of the most high-calorie vegetables is potatoes. To make the dish dietary and low-calorie, it is recommended to do without this root vegetable during the cooking process. Lenten soup without potatoes can be made from cabbage, tomatoes or zucchini. Below is a recipe for an original first course that is suitable for anyone losing weight and observing church fasting.

Ingredients:

tomatoes – 200 g;
bell pepper – 1 pc.;
rice – 50 g;
olive oil;
basil;
garlic.

Cooking method:

Put the rice to cook in a saucepan, adding 1.5 liters of water.
Peel the pepper, chop it, add to the rice after 20 minutes.
Wash the tomato, cut it, sprinkle it with oil, put it in the oven for half an hour.
Leave some of the baked tomatoes, and puree the second part with a blender.
Add the mixture to the pan with the rice and bring the soup to a boil.
Serve with slices of baked tomatoes.

With meat broth

Many housewives traditionally prepare first courses for their family with the addition of chicken, meatballs, and turkey. At the same time, vegetable soups with meat broth are not necessarily high-calorie and unhealthy food. You can pamper adult family members and children with this dish by adding processed cheese, champignons, noodles or a beaten chicken egg. Beef broth or broth is very useful, especially after illness, surgery, or poisoning. Dietary and rich first courses are prepared on their basis.

With chicken broth

If you want your soup to combine all the benefits of vegetable ingredients and nutritious chicken broth, then be sure to try this recipe in your kitchen. This first dish can be prepared for the whole family every day, because it turns out to be light, dietary, nutritious and healthy. Chicken soup with vegetables cooks very quickly; even novice housewives can handle the recipe.

Ingredients:

zucchini – 200 g;
chicken breast – 2 pcs.;
cauliflower – 200 g;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
tomato paste – 2 tablespoons.

Cooking method:

Rinse the chicken breasts under running water and leave to dry.
Place the meat in a pan of water, place it on the stove, and bring to a boil.
Add peeled onions to the pan.
When the chicken is cooked, remove it from the broth, cool, and cut into fibers.
Onions are no longer used, the broth is filtered through a sieve.
They wash, peel, and grate the carrots.
Wash the cauliflower and finely chop it.
The broth is put on fire, salted, spices are added, and brought to a boil.
Prepared vegetables are thrown into the boiling liquid.
Wash, peel, and cut potatoes.
Add meat with potatoes and tomato paste to the pan.
15 minutes before the end, add peeled and diced zucchini.
The finished soup is poured into bowls and served with herbs and sour cream.

With turkey

To get a first course with a rich taste, you should use the following recipe. Soup with turkey and vegetables will definitely please all household members and guests. The dish turns out aromatic, tasty, appetizing, satisfying. This is an excellent option for baby food, because turkey is a hypoallergenic and easily digestible meat. You can serve the soup with sour cream and herbs, but before doing this it is recommended to let it steep for 15 minutes.

Ingredients:

turkey drumstick – 450 g;
leek - 1 stalk;
potatoes – 1 piece;
carrots – 1 pc.;
butter – 50 g;
canned corn – 100 g;
broccoli – 200 g;
canned beans – 100 g;
tomato paste – 2 tablespoons.

Cooking method:

Boil the broth. To do this, place the turkey in a pan, fill it with water, and place it on the stove. Cook for about 1 hour, after which add bay leaf and spices. After 15 minutes, remove the meat from the pan and strain the broth.
The turkey is cut into portions and placed in a pan with strained broth.
Vegetables are washed, peeled and cut. Potatoes - in cubes, carrots in strips, leeks - in rings.
Potatoes are placed in a pan.
Fry carrots and onions in a frying pan for 5 minutes.
Add tomato paste to the frying and cook for another 2 minutes.
Add beans, corn, roast, and broccoli to the pan.
Cook for about 10 minutes.

Some people mistakenly believe that only first courses with the addition of meat can be tasty. However, sometimes it is useful to relieve the body by eating plant foods. A delicious lean soup in vegetable broth with cereals can turn out no less nutritious, delicious and appetizing if you prepare it correctly. Experienced chefs recommend adding legumes, vegetables and mushrooms to such dishes to increase their nutritional value. In addition, do not forget about frying in vegetable oil. Oats, buckwheat, wheat will make vegetable broth soup more nutritious, healthier and more satisfying.

Video

Hello, my dear friends and blog readers! Spring has come into its own, the spirits are high, the birds are flying home and we, people, also want to “clean our feathers.”

I'm not averse to losing a few kilograms of excess weight that somehow unnoticeably settled on my waist and hips over the winter. I started looking on the Internet for a suitable method and settled on vegetable soups for weight loss.

Vegetable soup for weight loss is a recipe for those who don’t want to get hung up on counting calories, look for some exotic fat burners and don’t really like hard physical training.

Why did I like this method? Its ease of preparation and, as many claim, its high efficiency. That’s why I called my recipe “minus 10 kg!” I don’t know if I will lose as much as 10 kg, but I will strive.

The advantages of the method that suit me very much:

The duration of eating meatless soups is only 7–10 days. You won't have time to stretch your legs from hunger. But you will definitely lose 4–6 kg. Or maybe even 10!

No superfoods: cabbage, carrots, celery, zucchini, peppers, herbs, garlic. Even seaweed, turmeric, ginger can be used. All this is in the supermarket, and therefore in my refrigerator.

You can make vegetable broth a few days ahead, freeze it in portions, and then cook fresh vegetables in it. Convenient - minimal time spent.

No need to starve. If you want to eat, take some soup and eat as much as you need. Calories – minimal amount.

All vegetable soups are low-calorie foods. They only have 25–40 kcal. This means that they only satisfy hunger. The energy in them is not enough for human life, so fat reserves inevitably begin to melt.

A wide variety of recipes: onion, cabbage, celery and much more. At least monotony is not expected.

Vegetables contain a lot of fiber, so you can solve not only the problem of losing weight, but also cleansing the intestines. Restoration of microflora. Improved liver function. You can eliminate constipation if there was any.

The disadvantage of such a diet is, to be honest, restrictions on all other foods. No, well, you can afford a couple of slices of bread a day and a little salt. But! M i n i m u m!!! Otherwise, there will be no results in losing weight. You can also eat fresh fruits throughout the day, except bananas, pears and dried fruits. No nuts - only vegetable soups!

Eat them when you are hungry. Usually 3 to 5 times a day. In between there are fruits. And drink, as usual, more clean water, green tea, rosehip decoction. Without honey and sugar.

Well, there are clearly many more advantages than difficulties, so let’s start describing the recipes. And you, dear friends, join me! Let's introduce healthy habits into our lives, not in words, but in deeds. Let’s take the words as a motto: “Minus 10 kg of excess weight by the next vacation!”

Those who are ready to join, put pluses in the comments! There are a huge number of recipes for vegetable soups! I would be glad if you add yours to our common collection.

Vegetable soup recipes for weight loss

Making vegetable broth

If you don’t want to become a slave to diets, not to stand in the kitchen and cut vegetables every time, prepare vegetable broth for three days in advance. And then, based on it, you will make the amount needed for one day.

To do this, boil 7 liters of water in a large saucepan. Place the peelings of cleanly washed two large potatoes into boiling water (potatoes themselves are not good for weight loss, use them for food that you will feed other family members. But the peelings contain the most vitamins and nutrients, it is unwise to throw them away).

After the potatoes, add 7 carrots, 3 small turnips, and a quarter of the celery root. For taste and benefit, add a little coriander and a few garlic cloves.

Chop the vegetables finely and cook the broth for at least one and a half hours. Cool and strain. The broth is ready. It will turn out aromatic and tasty. It will be the basis for cooking daily vegetable soups. Such soups are very pleasant to eat. The broth can be stored in the refrigerator for three days.

CABBAGE SOUP FOR WEIGHT LOSS

This vegetable soup is the easiest to prepare. Cabbage contains a lot of vitamins and minerals and fiber. Perfectly cleanses and tones the intestines, relieves constipation. I can’t say that it was very filling, but when you’re hungry, you can immediately taste it. After all, the calorie content is only 40 kcal.

Ingredients(based on the whole day per person)

White cabbage – 400 g;

Carrots 3 pcs;

Sweet yellow or red pepper - 1 large fruit;

Frozen green beans – 300 g;

Fresh tomatoes – 3 pcs;

How to cook:

All vegetables except tomatoes should be finely chopped. I took 2 liters of broth from a pre-prepared broth, put vegetables in it, brought it to a boil and cooked for 15 minutes.

Add mashed or finely chopped tomatoes and cook for another 5 minutes. The soup should sit for 30 minutes, up to an hour maximum.

Before eating, sprinkle any finely chopped herbs on top: parsley, dill.

It is recommended not to add salt to the soup or add a bouillon cube for taste. I have black Thursday salt. It is very healthy and not as salty as table variety. I put a little of it in the soup.

CELERY SOUP FOR WEIGHT LOSS

Ingredients:

Celery – 6 stalks;

Onions – 3 pcs;

Carrots – 3 pcs;

White cabbage – 200 g;

Fresh tomatoes – 2 pcs (or canned)

If you still have cabbage and green beans left idle in your refrigerator, add a little of these vegetables. What's good about vegetable soups - there's room for imagination! To make the soup tastier and more attractive in appearance, add 2 cloves of garlic, chopped 20 g ginger root, and tomato juice.

Preparation:

Cut celery and carrots into large cubes, finely chop onions and cabbage. Fill up to 2 liters with broth, cook for 15 minutes, adding chopped tomatoes at the end. We cook the soup for another 10 minutes, let it sit for an hour and eat it, adding parsley and dill.

VEGETABLE SOUP USING FROZEN VEGETABLES

Supermarkets now sell a variety of frozen vegetables: green peas, cauliflower or broccoli, and green beans.

I usually take finely chopped onions and grate the carrots on a coarse grater. I literally add a teaspoon of olive oil. I fry until the vegetables turn pink and put them in the boiling broth. Then I add my frozen vegetables to the soup and cook for 5-10 minutes.

Which vegetables to add and in what proportions is a matter of your taste. Try and invent your own recipes. It always turns out delicious and very healthy.

PUMPKIN-ZUCKIN SOUP FOR WEIGHT LOSS

We take products:

Pumpkin pulp – 200 g;

Zucchini – 200 g;

Fresh tomatoes – 3 fruits;

Sweet pepper (red, yellow) – 1 piece;

Carrots – 3 root vegetables;

Onions – 2 heads;

Vegetable olive oil – teaspoon;

Dill, parsley, green onions – 30 g;

Salt – just a little bit.

Cut pumpkin, zucchini, carrots into cubes and throw into pre-prepared, boiled vegetable broth. Boil for 10 minutes. In a frying pan, sauté finely chopped onion in olive oil and also place in the pan. Cut the bell pepper into thin strips, and the tomatoes into cubes. And now put it all into the boiling, cooking soup. Bring to a boil, skim off the foam, reduce heat and simmer for another 10 minutes. Let it brew and start eating. Don't forget to chop the greens into the soup.

Friends! What else do I want to say! Nowadays, recipes for pureed vegetable soups are very common. They are also easy to prepare. Just when the soup has cooled down enough, you need to chop all the vegetables with a blender. What is called - wipe. But who likes what! I don't really like these soups, especially if they are eaten without bread.

This is how you eat for 10 days and gradually lose weight from 5 to 10 kg. Why such a range of numbers? Because all people have distinctive characteristics

The basis of dietary vegetable soups are vegetable juices or purees, which are seasoned with sprouted grains, nuts, pieces of vegetables, and finely chopped herbs.

Before preparing vegetable diet soup, you need to stock up on the necessary ingredients. The taste and consistency of dishes prepared according to vegetable diet soup recipes can be improved by adding fermented milk products. They will give the food thickness and a pleasant shine.

All recipes for a diet based on vegetable soups, as a rule, have one thing in common: in addition to ease of preparation and undoubted benefits, they are deliciously tasty and full of flavor. Diet soup with vegetable broth can be served as an appetizer, as a main dish, or as a light dish.

On this page you can find recipes for vegetable soups - puree of turnips, kohlrabi, tomatoes and other products. You will also learn how to prepare vegetable diet pickle soup, spicy pumpkin soup, low-calorie pickle soup and other diet recipes based on vegetable soups.

How to prepare vegetable broth for diet soup

Ingredients:

300 g of mixed vegetables (carrots, parsley, a piece of celery, half a leek), 1.5 liters of water, parsley, pepper, salt.

Cooking method:

Wash, peel, rinse the roots, add cold water and cook until the amount of liquid is reduced to approximately 1 liter. Season to taste with salt and pepper. Strain the vegetable broth, pour into cups, sprinkle with chopped parsley and dill.

Dietary vegetable soup made from roots

Cooking method:

1. Pour 4 cups of salted boiling water into a saucepan and add the peeled, washed and finely chopped roots for the soup and cook for 15 minutes. Then add the chopped potatoes and cook for another 20 minutes. Strain the broth, sprinkle with finely chopped parsley and cover with a lid.

2. Place the strained vegetables into deep plates and pour hot broth over them. Add a few drops of lemon juice to each serving of vegetable dietary root soup.

Recipe for vegetable soup with cucumbers

The recipe for dietary vegetable soup with cucumbers has an unusual taste. The ingredients you will need are 1 carrot, 1 turnip, 1 onion, 2 fresh cucumbers, 4 potatoes, 1/3 cup green peas, 40 g spinach, 1.5 liters of water, spices, salt to taste.

Cooking method:

1. Cut carrots, turnips and onions into slices and lightly sauté. Wash fresh cucumbers, cut small ones into circles, pre-cut large ones lengthwise, cut potatoes into slices. Place potatoes in boiling broth, bring to a boil and add sautéed roots.

2. 5-6 minutes before the end of cooking, add cucumbers, spinach leaves, and green peas to the soup. Serve vegetable soup with cucumbers, sprinkled with herbs.

Diet recipe for Italian vegetable soup

Ingredients:

1 small carrot, 1 young leek, 1 celery stalk, 50 g green cabbage, 3 3/4 cups vegetable broth, 1 bay leaf, 1 cup cooked beans, 1/5 cup curly vermicelli, salt and ground black pepper , finely chopped spinach.

Cooking method:

1. Cut carrots, leeks and celery into thin strips. Finely chop the cabbage.

2. Bring the broth and bay leaf to a boil. Add carrots, leeks and celery. Cover and simmer over low heat for 6 minutes.

3. Add cabbage, boiled beans and curly vermicelli. Mix everything and cook, uncovered, over low heat for another 45 minutes until the vegetables and vermicelli are soft.

4. Remove the bay leaf, salt and pepper the soup to taste. Pour the Italian vegetable soup into bowls and garnish with finely chopped spinach.

Diet based on sorrel and beet tops soup

Ingredients:

280 g sorrel, 280 g beet tops, 100 g onion, 80 g sour cream, 1.6 l water, salt.

Cooking method:

Chop well-washed young beet leaves and sorrel greens with a knife, add hot salted water and cook for 10 minutes. Add chopped dill and onion to the prepared sorrel and beet tops soup.

How to make spicy pumpkin soup

Ingredients:

500g pumpkin, 500ml water, 1 tbsp. spoon of olive oil, 1 tbsp. spoon of wheat flour, 1 tbsp. a spoonful of vinegar, 1 bunch of dill, salt, sugar.

Cooking method:

1. Cut the pumpkin into pieces and simmer in lightly salted water, then rub through a sieve.

2. Stir in oil and bring to a boil. Add vinegar, sugar and chopped dill to the spicy pumpkin soup.

Recipe for vegetable pickle with seaweed

Ingredients:

200-250 g seaweed, 4-5 potatoes, 2 pickled cucumbers, 1 onion, 2-3 parsley roots, 2 tbsp. spoons of unrefined vegetable oil, 500 ml of water, herbs and spices.

Cooking method:

1. Peel potatoes, onions and roots and chop into small pieces. Place the seaweed in boiling water and cook. After cooling, cut into thin strips and combine in a frying pan with onions and roots. Peel the cucumbers and prepare a decoction from it. Simmer the chopped cucumbers in it.

2. Bring to a boil again. Dip the potatoes into it first, and after 5-7 minutes - vegetables and roots. 5-7 minutes before readiness, you can optionally add spices and cucumber pickle to the soup.

3. Pour the finished pickle into a tureen or immediately pour into portioned plates. Sprinkle the pickle with seaweed with herbs or serve it separately in a small salad bowl.

Vegetable diet turnip soup

Ingredients:

4 turnips, 1 tbsp. spoon of wheat flour, 1 tbsp. spoon of corn oil, meat broth.

Cooking method:

1. Wash the turnips, bring the unpeeled turnips to a boil in water, wash again, cut off the green top.

2. To prepare vegetable diet soup-puree, peel the turnips, cut into pieces, add water (to barely cover the turnips), and cook. Rub the hot root vegetable through a sieve, add the toasted flour, stir well, and boil.

3. Dilute dietary turnip soup to taste with meat broth and boil again.

Cauliflower Basil Soup Recipe

Ingredients:

250 g Brussels sprouts, 250 g cauliflower, 250 g onions, 300 g celery root, 250 g parsley root, 1 carrot, 200 g leek, 1/2 cup tomato juice, red and black pepper, basil, tarragon, salt taste.

Cooking method:

Wash the vegetables, cut them, add water and cook until tender. Then make a puree from them, add tomato juice and spices and cook for 10 minutes. Serve cauliflower soup with basil hot, sprinkled with herbs.

Recipe for vegetable dietary kohlrabi puree soup

To prepare this recipe for vegetable dietary puree soup you will need 200 g of kohlrabi, 1 carrot, 1 potato, 1 parsley root, 1 tbsp. a spoonful of unrefined vegetable oil, 1 tbsp. a spoonful of wheat flour, 2-3 black and red currants.

Cooking method:

1. Peel the potatoes, cut into small cubes, pour into boiling water. Finely grate kohlrabi and roots and boil in potato soup.

2. Add wheat flour, previously sauteed in oil, to the resulting puree.

3. Stir everything thoroughly. When the dietary kohlrabi puree soup thickens, remove the pan from the heat, add the berries, stir again and serve.

Dietary recipe for creamy tomato and apple soup

Ingredients:

4 tomatoes, 1 liter of broth, 1 carrot, 1 onion, 23 apples, 1 tbsp. spoon of wheat flour, 1 tbsp. spoon of corn oil, 1 tbsp. a spoonful of crushed hot pepper, salt to taste.

Cooking method:

1. Cut the carrots and onions into slices and lightly fry in oil. Add wheat flour mixed with hot pepper and continue frying for another 2 minutes.

2. Then transfer to a saucepan, pour in hot meat broth, bring to a boil, add sliced tomatoes and fresh apples, peeled and seeded, and cook for 30 minutes.

3. Rub the mixture through a sieve, bring to a boil again and add salt. Pour the tomato and apple puree soup into bowls and serve.

Vegetable puree soup with zucchini and sauce

Ingredients:

1 zucchini, 1 potato, 1 carrot, 125 g canned green peas.

For the sauce: 250 ml skim milk, 1 tbsp. spoon of olive oil, 1 egg, 1 tbsp. a spoonful of wheat flour, 3 cups of vegetable broth, salt to taste.

Cooking method:

1. Boil potatoes, carrots and zucchini separately in a small amount of water. Boil canned peas and drain.

2. Grate the prepared vegetables, combine with the sauce, and bring to a boil. Season with egg-milk mixture and salt.

3. To prepare the sauce, bring half of the vegetable broth to a boil. In the remaining mixture, dilute the flour, previously dried in the oven.

4. Pour the resulting mixture in a thin stream into the boiling broth with continuous stirring and cook for 10 minutes. Serve the puree soup with zucchini and sauce hot, sprinkled with herbs.

Diet based on vegetarian soup with zucchini

Ingredients:

1 small zucchini, 4 carrots, 4 parsley, 1 liter of water, 1 glass of low-fat sour cream, 4 potatoes, 1 glass of canned green peas, 2 tomatoes, 2 tbsp. spoons of chopped spinach, herbs, salt to taste.

Cooking method:

1. Finely chop the carrots and parsley root and simmer in sour cream. Pour boiling water, add chopped cabbage, zucchini and potatoes, cook for 15 minutes.

2. Before the end of cooking, add canned peas washed with boiled water, sliced tomatoes and spinach, and add salt.

3. You can add chopped herbs to bowls of vegetarian zucchini soup.

How to make cold vegetable soup from snot

Ingredients:

400 g of honey, 240 g of fresh cucumbers, 160 g of green onions, 40 g of dill, 1.2 l of kvass, 400 ml of curdled milk, salt.

Cooking method:

1. Boil the mushrooms until half cooked in salted water, grind in a meat grinder, cool the broth.

2. Place chopped cucumbers (or borage) into the chilled broth, add onions, herb puree, dill, yogurt, and kvass.

3. Pour the soup into plates and serve.

To ensure that vegetables retain the vitamins they contain as much as possible during the preparation of hot soups, it is recommended:

Peel and cut vegetables immediately before cooking;
Dip vegetables immediately into boiling water;
make sure that the soup does not boil too vigorously;
Do not reheat the cold vegetable soup made from snot many times.

Recipe for cold tomato juice soup with cheese

Ingredients:

1/2 liter of tomato juice, 1 tbsp. a spoonful of vegetable oil, 100 g of feta cheese, parsley.

Cooking method:

Add grated cheese, finely chopped parsley, vegetable oil to the cooled tomato juice and mix well. This cold soup of tomato juice with feta cheese is perfect for consumption on hot summer days.

Dietary cold parsley root soup

Ingredients:

5 parsley roots, 3 celery roots, 2 onions, 1 tbsp. spoon of vegetable oil, 2 tbsp. spoons of finely chopped green onions, 2 tbsp. spoons of chopped parsley, 1/2 cup of water, salt, vinegar, sugar to taste.

Cooking method:

1. Fry finely chopped onion in vegetable oil, add parsley roots, cut into circles, and celery cut into slices.

2. Then mix everything well, add boiling water, add salt, vinegar, sugar and bring until cooked.

3. Cool the cold parsley root soup, add finely chopped green onions and parsley.

Diet on vegetable soup from yogurt in Bulgarian

Ingredients:

750 ml curdled milk, 1 fresh cucumber, 4-5 cloves of garlic, 2 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of crushed walnuts, 2 tbsp. spoons of dill or parsley, salt.

Cooking method:

1. Peel a fresh cucumber (approximately 300 g) and chop finely. Add salt and let sit for 5-10 minutes. Pour in the yogurt, add crushed garlic. Stir the curdled milk well, gradually pouring in 1 glass of cold water.

2. Then add chopped cucumber, vegetable oil, crushed walnuts, finely chopped dill or parsley and salt to taste.

3. Lightly stir Bulgarian yogurt soup and serve.

Diet recipe for Greek yogurt soup

According to scientists, the first dish eaten for lunch helps you avoid overeating at dinner.

Delicious vegetable soup copes with this task perfectly. Everyone loves vegetable soup. The recipe for vegetable soup can be selected based on your own culinary preferences, or even the presence of at least some vegetables in the refrigerator. At the same time, questions in the comments and on the forum a la how to cook vegetable soup, how to cook vegetable soup or how to cook vegetable soup tell us that not all culinary specialists have yet comprehended this simple science. Any of our hundreds of recipes will tell you how to prepare a delicious vegetable soup; it will even show you a recipe with a photo.

Vegetable soup is a recipe rooted in the depths of human history. Man has long realized that boiled vegetables are more convenient to eat, they are easier to digest and assimilate by the body. And most importantly, a decoction or soup of vegetables creates a special composition, a combination of flavors. The preparation of vegetable soup is very varied; vegetables can be boiled in water, broth or even separately. They can be sautéed. Perhaps the main rule of how vegetable soups are prepared is that their recipes contain vegetables. And everything else is tradition or the chef’s imagination. Recipes for vegetable soups come in both meat and meat varieties. The most popular meat ones include vegetable soup with chicken or vegetable soup with chicken broth, vegetable soup with meatballs, vegetable soup with meat - pork or beef. Vegetable soup in broth can be made clear or cloudy, depending on your preference. However, you can also cook a delicious soup using vegetable broth.

Because boiled vegetables can be easily pureed, they are often used to make creamy vegetable soup or pureed vegetable soup. The recipes for these soups are, in principle, not much different. A recipe for vegetable puree soup can be dietary or related to meat soups. Light vegetable soup is ideal for those on a diet. Nutritionists often recommend consuming vegetable soup for weight loss, since it takes even more energy to digest it than it carries. A vegetable soup recipe for weight loss, as a rule, does not contain high-calorie vegetables. Vegetable soup for weight loss is a very popular recipe. In addition, vegetable dietary soup is well suited for fasting days. Therefore, a recipe for dietary vegetable soup should be in the arsenal of any housewife.

In addition to the traditional set of vegetables, vegetable soups can be varied, for example, by preparing vegetable soup with zucchini, or vegetable soup with sweet pepper. Often, a vegetable soup recipe contains some seasonal vegetables. This is, for example, soup with vegetables and green peas, or vegetable soup with green beans. The healthiest, of course, is soup made from fresh vegetables. But you can also make soup from vegetables prepared in various ways.

Any vegetable soup for dietary nutrition is prepared on the basis of vegetable juices or purees. Additional ingredients can include sprouted grains, nuts, pieces of vegetables and finely chopped greens.

You can diversify the taste of dietary soups by adding fermented milk products. From them the dish will acquire greater thickness and a shiny appearance.

The main advantage of dietary soups is their ease of preparation. They bring many benefits to the human body and, in addition, are very tasty and filled with a wonderful aroma. This dish can be served as an appetizer, main meal, or light snack.

To prepare this recipe you will need:

300 g assorted vegetables, which includes carrots, parsley, celery and leeks;
one and a half liters of water;
herbs, pepper and salt are added according to your taste preferences.

All products are washed, cleaned, filled with water and set to boil. It is required that 1/3 of the poured liquid boils away. Salt and pepper are added almost at the end of cooking. The broth is strained and served with sprinkled herbs.

Soups for gastritis

With gastritis, the patient must eat soups. A dietary first course can help you heal.

The broth prepares the stomach for the next meal. With its help, gastric juice begins to be released, which is so necessary for gastritis.

Any dishes consumed for gastritis should not be fatty, spicy, too hot or cold.

This disease occurs at different levels of acidity. This should be taken into account when preparing dishes.

Increased or normal acidity

You can put rice cereal or vermicelli in the vegetable broth. It is better to season the first dish with butter, yolk or sour cream. Sour soups, such as cabbage soup or rassolnik, are prohibited.

Reduced acidity

The dish should be aimed at stimulating the release of hydrochloric acid from the gastric mucosa. You can eat rich food: meat, vegetable and fish soups.

Vegetable dishes are those whose recipes should not contain products that can cause fermentation. These include cabbage, bean varieties, onions, garlic, etc. It is allowed to fry foods a little, but without using breading or baked crust.

Let's look at several popular recipes for gastritis.

Classic borscht recipe

Boil the meat in a container, gradually adding potatoes, carrots and onions.

The first two products are cut into small cubes, and the last ingredient is finely chopped. Already in the almost finished vegetable soup, add boiled beets and salt and sugar to taste. You can add a beaten small egg and a tablespoon of sour cream to the dish.

Chicken broth with rice dumplings

Cut the chicken meat, making sure to remove all the skin. Prepare chicken broth. When the meat is almost ready, add carrots, celery and parsley. Salt to taste. At this time, rice porridge is prepared. It should be very thick. It should be boiled in water, and only at the end can you add milk.

Place a raw egg and butter into the porridge. Small balls are prepared from the resulting dough, rolled in flour and thrown into the broth. Before serving, you can sprinkle with herbs.

Pumpkin-based puree soup

All hard skin and all the insides along with the seeds are removed from the pumpkin. Next, it is cut into small pieces and stewed with the addition of a small amount of vegetable broth. The container is closed with a lid, and the dish is kept until ready. Then the mixture should be turned into a paste using a sieve.

Add the finished puree to the vegetable broth and boil. As soon as it boils, add white sauce and wait for it to boil again. To make white sauce, you will need to dry the flour without using oil in a frying pan. It should take on a light yellow color. Then cold vegetable broth is added to it. Everything is filtered and poured into the soup.

Before serving, you can add a little sour cream. In the same way, you can prepare a variety of pureed soups from any other vegetable. This dish is served only hot.

Recipe for fish broth with eggs

To prepare this recipe, you will need to make broth from lean fish, carrots and onions.

Using a strainer, pour the beaten egg into the broth. Mix well and add salt to taste.

Sorrel soup

This recipe is suitable for gastritis with low acidity. Pour some water into the container and put the sorrel. Bring to a boil and simmer for about 3-5 minutes. Finely chop a small amount of onion feathers. Peel the potatoes and chop them coarsely. The boiled sorrel is also chopped and, together with potatoes and pieces of meat, placed in another prepared pan.

Lightly fry an onion, grated carrots and two tablespoons of flour in a frying pan. This mixture is added to the soup at the very end. Salt is added to taste. There is no need to use pepper. You can add a pleasant taste before serving using sour cream or dill.

Vegetable oatmeal soup with added fruits

The quantity of products depends on the volume of the container. Oatmeal is cooked until cooked. You should get a very liquid porridge. Apple, pear and prunes are added to the finished broth in small pieces. Put a little salt and sugar. Cook with fruit for about five minutes. Before serving, place a small piece of butter on the table.

Each of the vegetable soups can be served with homemade croutons, but always well dried, or with stale bread.

Cream soups

Puree soups are very healthy for all people. Their recipes are very varied. Let's try to look at the most basic of them.

Dietary vegetable puree soup made from turnips

To prepare this dietary recipe, you will need to prepare:

4 turnips;
1 tbsp. a spoonful of wheat flour;
1 tbsp. a spoonful of corn oil;
ready-made meat broth.

The turnips are washed and the unpeeled ones are placed in water and brought to a boil. The finished vegetables are washed again, and all the tops must be cut off. After this, they are cleaned, chopped into small pieces and filled with water so that they are only slightly covered on top in the container.

Place on low heat and cook. Cooked vegetables are rubbed through a sieve. Toasted flour is added to this mixture. Everything must be carefully moved and boiled. Depending on taste preferences, the finished puree is diluted with meat broth before serving and brought to a boil again.

Cream soup with kohlrabi

200 grams of kohlrabi:
one carrot;
one potato;
parsley root;
a tablespoon of oil, preferably unrefined;
2-3 berries of black and red currants.

The potatoes are peeled, finely chopped and placed in boiling water. Kohlrabi and root must be grated and added to the potatoes. After this, flour is added to the resulting broth, which must be pressed with butter. Everything is mixed well. The puree soup is simmered until thickened. Before serving, add berries.

Puree soup made from tomatoes and apples

To prepare this recipe, you will need to prepare:

4 pieces of tomatoes;
1 liter of vegetable broth;
one carrot;
onion head;
2-3 apples;
a tablespoon of wheat flour;
a tablespoon of corn oil;
a tablespoon of hot pepper and salt.

Carrots and onions are chopped into slices and lightly fried in oil. Flour is added to them along with pepper. Everything is fried for about 2 minutes. Next, the finished mixture must be transferred to a container and filled with hot meat broth. As soon as everything boils, add tomatoes and peeled apples, chopped into slices.

Leave all this to cook for half an hour. The prepared mass is passed through a sieve and again placed on the fire until it boils. After this, salt to taste. Puree soup can be served either heated or chilled, but not very cold.

Puree soup with the addition of zucchini (served with milk sauce)

To prepare this recipe, you will need to prepare:

one zucchini;
one potato;
one carrot;
a tablespoon of olive oil;
egg;
a tablespoon of wheat flour;
three cups of vegetable broth;
canned peas.

Boil potatoes, carrots and zucchini separately. You also need to boil the peas. All vegetables for puree are pureed using a sieve and combined with the sauce. Bring to a boil over low heat. Slowly pour in the beaten egg, and the puree soup is ready.

It is recommended to serve such dietary dishes hot, sprinkled with herbs on top. Additions of milk sauce and sour cream go well with almost any dish.

Vegetable diet soups are the main menu for people on weight loss diets, and are the main type of dish for people following a healthy diet. Only natural and healthy products are used as ingredients for soups. It is these products that are able not to lose their beneficial properties during processing. Recipes for such dishes can be found in almost any source.