Vegetable puree soups: diet recipes. Vegetable Puree Soup - Diet Recipe: Easy and Healthy Soup

The basis of dietary vegetable soups are vegetable juices or mashed potatoes, which are seasoned with sprouted grains, nuts, pieces of vegetables, finely chopped greens.

Before cooking vegetables diet soup need to stock up necessary ingredients. The taste and texture of dishes prepared according to the recipes of vegetable diet soups can be improved by adding dairy products. They will give the dish density and a pleasant shine.

All recipes for a vegetable soup diet, as a rule, have one thing in common: in addition to ease of preparation and undeniable benefit they are deliciously delicious and full of flavor. Diet soup in vegetable broth can be served as an appetizer, as a main or as a light dish.

On this page you can find vegetable recipes. puree soups their turnips, kohlrabi, tomatoes and other foods. You will also learn how to cook a vegetable diet pickle soup, Hot soup from pumpkin, low-calorie pickle and other diet recipes for vegetable soups.

How to cook 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 the roots, peel, rinse, cover with cold water and boil until the amount of liquid is reduced to about 1 liter. Season to taste with salt and pepper. Drain the vegetable broth, pour into cups, sprinkle with chopped parsley and dill.

Vegetable root soup

Cooking method:

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

2. Arrange strained vegetables in deep plates, pour over hot broth. Add a few drops of lemon juice to each serving of vegetable root diet soup.

cucumber vegetable soup recipe

The recipe for dietary vegetable soup with cucumbers is different unusual taste. The ingredients will require 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, large ones - pre-cut lengthwise, cut potatoes into slices. Put the potatoes into the boiling broth, bring to a boil and add the browned roots.

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

Diet recipe for italian vegetable soup

Ingredients:

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

Cooking method:

1. Carrot, leek and celery cut into thin strips. Finely chop the cabbage.

2. Bring the broth with bay leaf to a boil. Add carrots, leeks and celery. Cover and cook 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 on sorrel soup and beet tops

Ingredients:

280 g sorrel, 280 g beet tops, 100 g onions, 80 g sour cream, 1.6 liters of water, salt.

Cooking method:

Well washed young beet leaves and chop the sorrel greens with a knife, pour hot salted water and cook for 10 minutes. IN ready soup from sorrel and beet tops add chopped dill, onion feather.

How to make spicy pumpkin soup

Ingredients:

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

Cooking method:

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

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

Cooking method:

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

2. Bring back to a boil. Dip potatoes into it first, and after 5-7 minutes - vegetables and roots. 5-7 minutes before cooking, spices and cucumber pickle can be added to the soup if desired.

3. Pour the finished pickle into a tureen or immediately pour into portioned plates. Sprinkle pickle with sea ​​kale greens or serve it separately in a small salad bowl.

Vegetable diet turnip puree soup

Ingredients:

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

Cooking method:

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

2. To prepare a vegetable diet puree soup, peel the turnips, cut into pieces, pour water (so that it barely covers the turnips), and boil. Rub the hot root crop through a sieve, add the toasted flour, stir well, 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 onion, 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 to taste.

Cooking method:

Rinse vegetables, chop, add water and cook until tender. Then mash them, add tomato juice and spices to it and cook for 10 minutes. Serve hot cauliflower soup with basil, sprinkled with herbs.

Kohlrabi Vegetable Diet Soup Recipe

To prepare this recipe for vegetable diet 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 berries of black and red currants.

Cooking method:

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

2. In the resulting puree, add wheat flour, previously sauteed in oil.

3. Mix everything thoroughly. When the kohlrabi diet soup thickens, remove the pan from the heat, add the berries, mix again and serve.

Diet recipe for tomato and apple soup

Ingredients:

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

Cooking method:

1. Carrots and onions cut 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 hot meat broth, bring to a boil, add sliced ​​​​tomatoes and fresh apples, peeled from the skin and seeds, and cook for 30 minutes.

3. Rub the mass through a sieve, bring to a boil again and season with salt. Pour the tomato and apple soup into bowls and serve.

Vegetable soup puree with zucchini and sauce

Ingredients:

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

For sauce: 250 ml skimmed 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 in a small amount of water separately. Boil the canned peas, drain the water.

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

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

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

Diet on vegetarian soup with zucchini

Ingredients:

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

Cooking method:

1. Carrot and parsley root finely chopped and simmered in sour cream. Pour boiling water, put chopped cabbage, zucchini and potatoes, cook for 15 minutes.

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

3. In plates with vegetarian soup with zucchini, you can add chopped greens.

How to cook vegetable cold soup from goatweed

Ingredients:

400 g goutweed, 240 g 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 gout until half cooked in salted water, grind in a meat grinder, cool the broth.

2. Put chopped cucumbers (or borage), add onion, greens puree, dill, curdled milk, kvass.

3. Pour the soup into bowls and serve.

In order to preserve the vitamins contained in vegetables as much as possible during the preparation of hot soups, it is recommended:

• peel and cut vegetables immediately before cooking;
• lower the vegetables immediately into boiling water;
• make sure that the soup does not boil too violently;
• do not heat vegetables cold soup from dreams many times.

Recipe for cold tomato juice soup with cheese

Ingredients:

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

Cooking method:

To chilled tomato juice, add grated cheese, finely chopped parsley, vegetable oil and mix well. This cold tomato juice soup with feta cheese is perfect for hot summer days.

Diet cold parsley root soup

Ingredients:

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

Cooking method:

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

2. Then mix everything well, pour boiling water, add salt, vinegar, sugar and bring to readiness.

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

Diet on vegetable soup from curdled milk in Bulgarian

Ingredients:

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

Cooking method:

1. Peel a fresh cucumber (approximately 300 g) and finely chop. Salt and soak for 5-10 minutes. Pour in 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 the yogurt soup in Bulgarian style and serve.

Greek curdled milk soup diet recipe

In this article, we will talk about dietary first dishes. We note right away that if the diet is followed on the recommendation of a doctor, then first of all, our recipes should be considered from the point of view of medical prescriptions: for some diseases, certain vegetables are prohibited. Well, if you just decided to tighten your figure by the summer - any of the recipes is yours!

Another important note: almost every recipe for dietary vegetable soup is based on vegetable decoctions. However, it is not necessary to strictly follow this rule. Dishes retain their "weight loss" properties even when used meat broth. It is only necessary to take a low-fat base for it; perfect choice there will be chicken.

Vegetables and only vegetables!

The first dietary vegetable soup recipe is extremely simple, but multi-component. A pound of fresh tomatoes is taken, cut and mixed with half a glass of tomato (preferred) sauce and half a liter of vegetable broth ( low-fat broth, water). Chopped two carrots, half an onion, four celery stalks and large zucchini. When the contents of the pan boil, the fire is screwed to a minimum, and the dish is cooked until the vegetables are soft. At the end, the soup is flavored with oregano and parsley (can be dried), and you can feast on it.

Pumpkin soup

Almost poems are written about the benefits of this vegetable! It will also come in handy in order to prepare a diet puree soup. Quickly, in order not to accumulate any unhealthy substances, a roast is made from two carrots, garlic cloves and onions. Literally a couple of minutes after the start of frying, pumpkin cubes (a little more than half a kilo) and two potatoes are laid. Pouring water or vegetable broth- the liquid should completely hide the vegetables - and salt and a pinch of cinnamon are poured. The soup is left to simmer quietly until all its ingredients are extremely soft. The mass is pureed with a blender and served with croutons and fresh herbs.

Mushroom cream soup

What mushrooms are good for is their satiety with complete safety for the waist. In a diet puree soup, you can take any of them, including mushrooms. Half a kilo of cubes of potatoes and a couple of carrots are boiled until the initial softness, after which chopped mushrooms (also half a kilogram) are laid to them, and the process continues until the mushrooms reach the condition. The whole mass is passed through a blender, returned to the stove and, with stirring, cooked for another ten minutes. Shortly before the expiration of the indicated time, crushed leaf celery and dill, salt and pepper. You can eat!

Potatoes, zucchini and cauliflower

Another vegetable puree soup- dietary, light, but very tasty. First, large slices of four to five potatoes are placed in boiling water. Almost immediately, pieces of four celery stalks, inflorescences of a head of cauliflower and a mug of two medium zucchini are poured. The pan is loosely covered and left on the fire for about twenty minutes. Parallel to vegetable oil crumbled onions and carrots are allowed. WITH prepared vegetables the broth is drained, they are combined with frying and passed through a blender. The decoction is added gradually until the desired consistency is reached. The soup is boiled again, seasoned with pepper and salt and infused for ten minutes under the lid.

Vegetarian cabbage soup

Another good way how to cook diet vegetable soup. A head of cabbage is taken along with a stump and crumbled not with ordinary straws, but with squares. Carrots with any roots are chopped into cubes and lightly stewed in a decoction of vegetables. If you are not too worried about the consequences of frying, you can use a frying pan. When all the vegetables are ready, tomato cubes and greens are thrown in.

Beet cooler

In order for the soup to turn out not only healthy, but also beautiful, beetroot broth is first prepared for it. To do this, a bright, top layer is cut off from a clean root crop - very thinly - and quietly boiled for about a third of an hour. Then it must be insisted, the process will take several hours. This recipe for dietary vegetable soup indicates that the longer the infusion lasts, the more saturated the taste and bright color will be. Further actions are somewhat reminiscent of the preparation of okroshka: boiled beets, fresh cucumbers And hard boiled eggs cut and sent to the pan. In addition to salt, sometimes sugar is added and, of course, a spoonful of vinegar so that the beetroot retains its bright color. Dill, sour cream - and you can have a tasty and very dietary lunch.

Multicooker for diet

It is also pleasant to cook in this device because you can cook two dishes at once. For example, if you cook vegetable soup in a slow cooker and do not refuse meat at the same time, put in a bowl of water chopped vegetables(cabbage: kohlrabi, cauliflower, Brussels sprouts; carrots; fresh peas; tomatoes; zucchini; spinach) and a piece of chicken breast into a steaming bowl. For 25 minutes, the steaming mode is turned on; then the vegetables are caught and pureed with the gradual addition of broth. The resulting diet puree soup in bowls is sprinkled with herbs, flavored with chicken pieces and light sour cream.

Scottish soup

The original uses rapeseed oil, but ordinary sunflower oil is no worse. His spoon is poured into the bowl; when it heats up, chopped carrots, leeks and onion(one piece at a time). Immediately after mixing, the quenching mode is activated for 10 minutes. The next step is to add chopped cabbage - and again the same mode for the same time. Pour the tomatoes into own juice(together with liquid) and bulk components: half a glass of large oatmeal, a teaspoon of cumin, half - sugar and salt, plus a bay leaf. All ingredients are poured with one and a half liters of vegetable broth. In the "assembled" form, vegetable soup in a slow cooker in the stewing mode will stay for an hour. The result is a very light and fragrant first dish. By the way, if you want to get a nutty note in the smell, dry the oatmeal in a pan before falling asleep.

Sopa de Alho Frances

Of all vegetable first of dishes the most legendary (including from an ironic point of view) is onion soup. One of the jokes says that it is also the cheapest - one onion per bucket of water. But wits mock in vain: properly prepared, it is very tasty and fragrant. First of all, in olive oil, two garlic cloves cut into slices. Then chopped three large onions and three medium carrots are poured into them. They are stewed with continuous stirring until they acquire a golden hue. Three liters of water are poured; as it boils, potato cubes are laid (medium-sized tubers, four pieces) and leek rings (naturally, only the white part). After about half an hour of cooking, a delicious vegetable soup is salted and whipped with a blender into a single mass. Try it, feel like a Frenchman.

Onion soup with Madeira

For its preparation is not enough vegetable broth- have to be welded light chicken broth. But he does without potatoes, which are also not very encouraged by waist fighters. So we cook the broth in compliance with all dietary advice: firstly, from chicken breast, and secondly, after boiling, the water changes to fresh. Melted in a deep saucepan small piece oils. Onions are fried in it - finely chopped three heads with two laurel leaves added to them. When the frying acquires the desired degree of goldenness, chopped garlic (three cloves) and two tablespoons of flour are introduced into it. After a minute of intense stirring, a glass of dry white wine and a liter of cooked broth are poured. After boiling, the future onion soup is salted and peppered, the fire is turned on, and the cooking lasts about ten minutes. After falling asleep small cubes cheese (100 grams), Madeira is poured in - four large spoons, and cooking continues a little more, about seven minutes. Separately, toasts are made for the soup: slices of bread are lightly browned, turned over, a ton of cheese is placed on top - and after two minutes the toasts are served with aromatic soup.

Whatever diet vegetable soup recipe you choose, remember: if something doesn’t suit you in it, you can always either remove what you don’t need or add what, in your opinion, is missing. Fortunately, all vegetables are well combined with each other.

Vegetables are those products that are useful and necessary for every person. They contain a large number of fiber for normal digestion. That is why vegetables are present in almost all the most effective and popular diets.

Why is it worth eating dishes with vegetables during a diet?

Wanting to reset excess weight can consume vegetable dishes in almost unlimited quantities, because they have the following beneficial properties:

Vegetable soup- puree - the perfect dish for losing weight

Why should you choose puree soup for weight loss?

• Firstly, this dish has a low calorie content, because. vegetables are the main ingredients. Despite this, vegetable puree soup is a very satisfying meal, after which you will not feel hungry and will not have a desire to eat something right there.
• Secondly, the liquid and relatively homogeneous consistency of the puree soup contributes to its rapid digestion and eliminates possible problems and stomach disorders.
• Thirdly, all the ingredients this dish readily available and inexpensive, so to prepare such healthy soup anyone can.

Recipes for diet puree soups

Thanks to a huge number and a variety of vegetables, there are many options for diet recipes for puree soups.

Onion puree soup

Required Ingredients:

Finely chop all the vegetables, then cover with cold water. Boil for 10 minutes for strong fire, then lower the heat and boil until the vegetables are completely softened. Puree. Before serving, you can add salt, pepper and your favorite seasonings. It is important that your spices are natural and do not contain sugar, starch and other components harmful to weight loss.

Soup puree with beans

The soup prepared according to this recipe satisfies hunger well, is very healthy, but contains quite a lot of starchy vegetables, so it is worth using it in small portions.

Required Ingredients:

Soak the beans in cold water overnight. Finely chop the vegetables, cover them with water, cook until half cooked, then add the beans to the pan. Bring the soup to a boil, then puree the cooked vegetables in a blender until smooth. Sprinkle the finished dish with fresh herbs before serving.

Turnip puree soup

Required Ingredients:

• 5 large fresh turnips;
• 20 g corn oil;
• 20 g flour.

Without peeling the turnip, boil it, bringing it to a boil. Then clean, cut into pieces and bring to a boil again. While the turnip is hot, pass it through a sieve, add the toasted flour, then boil again. Such a soup, if desired, can be cooked in meat broth.

Vegetable puree soup is best consumed for lunch or dinner. You can choose one version of the soup or try new ones every day, supplementing them with any ingredients of your choice.

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

How to cook diet soup for weight loss

First of all, attention should be paid to the interpretation of the word “diet” - depending on what it is, a menu is formed. Main nuances:

• If diet food due to gastritis, pancreatitis, cholecystitis, etc., spices, meat ingredients, some vegetables are excluded.
• If you need to lose weight at a natural pace (through proper nutrition), calorie content and fat content are mainly reduced.
• If a menu is being prepared for a child, you need to figure out how to cook light soup, which does not overload the gastrointestinal tract and does not contain allergens (for the smallest).

fat burning

Such diet food the key focus is 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.

The recipe for a dietary fat-burning dish may involve the use of hot spices: they facilitate the absorption of fats, have a positive effect on the figure. Cayenne pepper, ginger, curry - the most popular and often used for dietary dishes. However, you can even take a simple mixture ground peppers: black, pink, white - this will also give an effect, albeit less pronounced. Useful and garlic with onions. At hyperacidity stomach and excess 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. Boiled without salt, but using curry. With the exception of celery, the proportion of parsley increases.
• Onion. Empty, cooked on browned finely chopped onions, with the addition of dill.

low calorie

Such dishes, in their composition, are very sparing with respect to digestion, therefore they are well suited for baby food, and for diseases of the stomach, liver, and gallbladder. However, prescriptions still need to be chosen, focusing on medical indications. Reduced calorie diet soups exclude fats and do not allow the combination of protein with heavy carbohydrates (cereals, pasta, potatoes). Mostly look like lean.

Cook low calorie soup it is possible only on such broths:

• vegetable;
• fish;
• chicken (the skin is removed, the bones are eliminated).

Hearty but low-calorie first meal ideas:

• Pumpkin. Often prepared as a cream soup, but without cream: only pumpkin pulp, grated carrots, a couple of onions. After cooking, the ingredients can be ground into a puree.
• Bean. Classic vegetable soup based on onion broth, boiled red beans, tomatoes, Bell pepper, A little brown rice.
• Kefir. Is used for unloading day, not boiled: grated fresh cucumbers with chopped herbs are poured with low-fat (1-1.5%) kefir, the soup is infused for half an hour. Used cold.

Recipes

Nutritionists note that weight loss food is characterized by interesting feature- it does not need to be long and difficult to cook. From this perspective, recipes for light soups are not only algorithms for creating low-calorie dishes, but also ideas for a quick lunch that does not require extra effort. Record the time it takes you to cook any of the recipes listed below and you will be pleasantly surprised by the result of this test. By culinary photo same to say that all these dishes are created on hastily, it is forbidden.

From zucchini

If you remember the most useful and light vegetables, which at the same time are highly nutritious, then zucchini comes to mind first. You can do anything with them. low calorie meal, including the first. How to cook diet vegetable puree soup based on zucchini? Choose young vegetables - you don’t have to cut out the seeds from them, and the soup after chopping the food will turn out to be especially tender. For greater softness of the consistency, you can add a potato or a couple of tablespoons of any starch.

Ingredients:

• celery stalks - 3 pcs.;
• young squash;
• carrot;
• potato;
• spices;
• water - 1.9 l.

Cooking method:

1. Chop all vegetables into small cubes.
2. When the water boils, pour them in. Cook until potatoes are soft under a lid over medium heat.
3. Remove from stove, cool slightly.
4. Grind with a blender, season.
5. 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, boil it with enough water and seasonings. If potatoes are not taken, you can even throw a little cereal or vermicelli here - it will turn out satisfying, but low in calories. Dietary vegetable soup you can cook with anything, but the most famous is on spinach with celery.

Ingredients:

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

Cooking method:

1. Lightly grease the pan with oil, fry the chopped celery with green onions.
2. Pour this mass into a pot of boiling water, add chopped spinach.
3. Scald the tomatoes, grate, add to the broth.
4. Cook for 10-12 minutes after a new boil.
5. Add lemon juice, turn off the stove, leave the first under the lid for infusion.

Lightweight

It's useful tasty dish It will fit well into any menu, including children's. classic soup from chicken breast means cutting meat into strips or cubes, but this recipe a little more interesting, as the photos prove - you will need to wind the minced meat and make meatballs. You can use a turkey the same way. Choose natural tomato paste, without salt, oil and artificial additives, or just rub the pulp fresh tomato.

Ingredients:

• chicken breast;
• onion - 1/2 pc.;
• paprika, salt;
• carrot;
• tomato paste - 1 tbsp. l.;
• water - 1.8 l.

Cooking method:

1. Twist the skinless and boneless breast twice with a meat grinder. Salt minced meat, add a pinch of paprika. Make small meatballs.
2. Throw chopped onions, circles of carrots into boiling water.
3. After 4-5 minutes, add there.
4. Cook for about a quarter of an hour, then put the tomato paste there.
5. Stir, simmer for another 2-3 minutes, serve.

Sweet, fragrant, soft, with such a sunny color that uplifts the mood - pumpkin is worthy of being present even on the table of a person who is losing weight. You should not use it for food every day, but you can make dietary pumpkin soup a couple of times a week. Choose round varieties - their flesh holds its shape better, but due to its friability, it becomes completely homogeneous when mashed. Too obvious sweetness, like nutmeg varieties, they are deprived.

Ingredients:

• pumpkin - 400 g;
• carrots - 2 pcs.;
• onion - 1/2 pc.
• milk - half a glass;
• Sweet pepper.

Cooking method:

1. Slice pumpkin pulp cubes. Spread out on a baking sheet, cover with foil. Bake for 20-25 minutes at 170 degrees.
2. Grind the pumpkin with a blender.
3. Combine the resulting puree with grated carrots, chopped peppers and onions.
4. Bring to a boil, cook for 6-7 minutes.
5. Again use the blender.
6. Add milk, stir, cook the soup for another 3-4 minutes.

Fatty meat is not recommended for those who want to lose weight, but animal protein for diet broths nevertheless it is used - for this purpose they take chicken or turkey. If you cook soup without the bird itself, but only on the water where it was cooked, it turns out very light, but nutritious dish. Diet vegetable soup chicken broth it is allowed to do 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:

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

from broccoli

Light, with a pleasant creamy texture and appetizing in green, with a sweetish aftertaste - this almost French soup will make you reconsider your views on cabbage. The recipe is great for both a diet for weight loss and nutrition for restoring the functions of the gastrointestinal tract. 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:

1. Pour the beef with water, after boiling, remove and transfer to a new pan.
2. Top up with fresh water again. Boil for half an hour, periodically removing the foam.
3. Add pepper, bay leaf, onion chopped in half rings.
4. After half an hour, take out the meat, chop with a knife, lower it back.
5. Add broccoli florets, cook until softened.
6. Before serving, puree with a blender, mix in the grated processed cheese.

pea

Delicious, tender, starchy, nutritious, not at all dangerous in terms of calories - all this perfectly characterizes dietary pea soup. It is cooked in vegetable broth, does not have heavy components, so it will not harm weight loss. With problems with the intestines, it is better to refuse such a dish. If you do not count calories, it can be served with rye croutons, 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 pc.;
• Rye bread with bran - 70 g.

Cooking method:

1. Soak peas in the evening, rinse several times in the morning.
2. Cut the celery root into cubes, chop the onion finely. Fry in a dry frying pan.
3. Grate carrots and garlic, mix. Let stand.
4. Pour the peas into cold water, after boiling, cook for 30-35 minutes.
5. Add celery with onions. After 10-12 minutes - carrot-garlic mass. Cook for another 15 minutes.
6. Season with pepper, fresh herbs.
7. Bread cut into cubes, dry in a pan. Sprinkle them ready meal when submitting.

mushroom

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

Ingredients:

• champignons - 240 g;
• buckwheat - half a glass;
• bulb;
• Bulgarian yellow pepper;
• greenery.

Cooking method:

1. Wash mushrooms, cut into slices.
2. Deprive the pepper of seeds, chop into strips.
3. Boil water (1.7-2 l), throw half an onion there. Boil for 10-12 minutes, remove it, discard.
4. Pour champignons, cook for a quarter of an hour, removing the foam - the broth will be cleaner.
5. Add washed buckwheat. After 20 minutes, add the chopped half of the onion, pepper.
6. 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 you add a little tomato paste here, or fresh tomatoes, and after cooking, use a blender, you get a delicious dietary cauliflower puree soup. Fans of dense crispy pieces in hot dishes can omit the chopping stage.

Ingredients:

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

Cooking method:

1. Heat a dry frying pan, fry the chopped garlic with nutmeg.
2. Fill a small pot (1.5-1.7 l) with water. When it boils, throw in the cabbage divided into inflorescences.
3. After 5-6 minutes, add grated carrots, fried garlic. Cook for 15-17 minutes covered.
4. Pepper, add torn parsley.
5. 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 a strong burner power.

In a slow cooker

With the help of this kitchen appliances you can make the same appetizing, tasty, hot soup as on the stove, without even changing the recipe. All of the dishes listed above can be adapted, or a new one can be chosen. Lentil diet soup in a slow cooker is a good way to try this way of working and a recipe not yet reviewed. If desired, you can similarly cook beans or peas.

Ingredients:

• lentils - a glass;
• potatoes - 2 pcs.;
• bulb;
• water - 1.5 l;
• Bay leaf;
• carrot.

cooking method:

1. Pour chopped onions and grated carrots into a multicooker bowl, add half a glass of water. Cook for "stewing" 10-12 minutes.
2. Add potato cubes, washed several times lentils.
3. Pour the remaining water, throw the bay leaf.
4. Cook on the "soup" mode for about an hour, let stand for another 15 minutes, leaving the lid closed.

Secrets of cooking from chefs

General nuances selection of recipes and combinations of ingredients for such dishes have been disclosed above. However, there are a few other things to consider that affect the outcome. Professionals tell how to prepare the right diet meals for weight loss:

• Try to reach the maximum reduction in the amount of salt, if you can not completely refuse.
• Don't overcook. If more than necessary was cooked, it is worth freezing 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 drop significantly.
• Try to use beets, corn, potatoes less often for a dietary dish: they are very useful, but when cooking them glycemic index rises.
• For satiety, vegetable soup can be supplemented boiled egg but without the yolk.
• For those who are trying a dish with celery for the first time, it is recommended to make a small portion for testing - this is a very specific dietary product.
• Any soup where potatoes are present can be cooked without it by introducing Jerusalem artichoke root - such diet recipes are popular with diabetics.

Video

Simple vegetable soups are the basis of any proper nutrition and an important emphasis in the first feeding of infants. No wonder the 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 you can offer babies 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 such an idea by introducing you to bright, tasty, satisfying, nutritious, original, and most importantly healthy recipes. We will tell you in detail how to cook 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 mashed hypoallergenic vegetables - zucchini, carrots, potatoes. Therefore, we propose first to master 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:

1. Zucchini - 2 pcs.
2. Potato - 2 pcs.
3. Carrot - 1 pc.
4. Onion - 1 pc.
5. Salt - to taste

Cooking Method - Boiling

Cuisine - world

Preparation time - 10 minutes

Cooking time - 40 minutes

Servings - 3

How to make vegetable puree soup classic recipe

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

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

Pumpkin puree soup in a slow cooker

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

Ingredients:

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

Option cooking pumpkin cream soup

• Cut peeled vegetables: onion into cubes, potatoes and carrots into medium circles, 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. Saute vegetables for about 2 minutes.
• Pour the vegetable broth into the slow cooker so that it completely covers the food. Season the dish with salt to taste.
• Boil the soup in the “Stew” mode until ready for up to 1.5 hours.
• During cooking, the vegetables should be well boiled.
• Puree the mixture with an immersion blender until smooth.
  Advice. If the mass seems too thick, further dilute it with a little hot vegetable broth.
• Portion plate lean soup drizzle from vegetables olive oil, sprinkle with pumpkin seed kernels.

A good example of how to cook lean pumpkin vegetable soup can be found at the link

Cauliflower soup

Cauliflower, as well as zucchini, is actively used in baby food due to its beneficial properties. And due 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. For getting the greatest benefit from this product with a minimum content of salt and fat, we offer a rich vegetable soup-puree from cauliflower.

Ingredients:

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

Advice. If the dish is supposed to be for kids as well, then garlic and hot peppers should be removed from the list of ingredients.

How to cook from cauliflower

• Prepare the ingredients for the dish. Break the head of cabbage into florets. Peel the skin off the tomatoes. Peel and rinse carrots and onions.
• Coarsely chop the onion, chop the carrots into rings of the same thickness.
• Boil carrots and onions in boiling water for 8 minutes. Add a clove of garlic to them.
• Add cauliflower florets and tomatoes to them. Boil 5-6 minutes.
  Advice. To save all useful properties cabbage in the finished soup puree, it is important not to digest 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 mass to the pan with vegetable broth.
• Bring soup puree to a boil. last time. It is better to serve in portioned plates with croutons, a slice of lemon or chopped herbs.

In parallel with cauliflower, broccoli is also actively used in the nutrition of babies under 1 year old. A simple vegetable puree soup for children with its use can be found on the video

Delicate cream soup with mushrooms and celery

Hearty and nutritious meat first course can be easily compared mushroom variant. The calorie content of such a soup without meat will be much 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 components, you will get the most fragrant and incredibly 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 gr
• Bay leaf - 1 pc.
• Allspice - 2-3 pcs.
• Olive oil - for frying
• Salt - to taste

Way cooking mushroom puree soup

• Pour dry porcini mushrooms with water and leave to soak. Then wring them out and drain the water.
• Cut mushrooms with oyster mushrooms into slices. Chop the onion into small half rings. Grate celery into thin slices.
• Put the porcini mushrooms with celery into a saucepan with water. Salt the liquid, season it with bay leaf and allspice.
• Bring everything to a boil and cook over low heat.
• Fry mushrooms, oyster mushrooms and onions in a small amount of olive oil.
• Add sautéing to the prepared broth and cook for 12-15 minutes.
• Kill the mushroom mass 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 his options is lean vegetable soup puree. diet recipe With green peas find the link

Amazing vegetable soup - cream borscht

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

Ingredients:

• Potato - 300 gr
• Celery - 100 gr
• Cabbage - 100 gr
• Beets - 1 pc.
• Onion - 1 pc.
• Carrot - 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, half or a quarter of the onion into rings, slice the celery with parsley root. Shred the cabbage.
• Bake the beets, to do this, wrap them in foil and put them in a preheated oven for 15 minutes.
• Coarsely grate the baked beets and carrots.
• On hot pan fry parsley root with celery and half an onion. Cook everything until lightly browned.
  Advice . In the understanding of the 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.
• Put everything in a saucepan, add water and let the liquid boil. After cooking everything for 20 minutes.
• Saute carrots, onions and beets with a little oil.
• Remove the boiled vegetables from the broth, and place the next sauté in their place. Add shredded cabbage to it.
• Boil foods until cooked.
• Remove the bay leaf and peppercorns from the broth. Return celery with parsley root.
• In a blender, grind the components with a small addition of broth. Next, dilute the borscht with the rest of the vegetable broth.

And if such an option beetroot soup seems too unusual, you can cook a cold version of gazpacho with the same healthy beets, the recipe of which you will find here

Summer melon soup

At the height of the melon season, it is a sin not to take advantage of the gifts of nature and not to cook delicious soup puree. cold option first course - this is what you need to get enough 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 gr
• Red pepper - 1 gr
• Salt - to taste
• Lemon juice - optional

Way cooking cold melon soup

• Chill the melon in the refrigerator for 2-3 hours before use.
• Peel the chilled melon, remove the seeds, and cut the flesh into pieces.
• Finely dice a small amount of onion.
• Place the melon pieces in a blender. Add a peeled garlic clove, fresh mint leaves, cherry tomatoes and a little salt.
  Advice. To get sour notes in the soup, you can add a little freshly squeezed lemon juice to the pumpkin mass.
• Blend everything thoroughly with a blender until smooth. The juicier the melon, the thinner the stew will be.
• Add chopped onion to the finished soup puree. This is necessary in order to feel the structure of the dish, because. the onion appetizingly crunches on the teeth.

Delicious vegetable puree soup fennel with orange

Uncharacteristic Slavic peoples vegetables are increasingly appearing in our diet and are actively used in nutrition. So spicy-fragrant fennel, containing only 31 kcal, is firmly included in the list of products actively losing 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
• Cashew - 50 gr
• Fennel (greens) - 1 bunch
• Parsley - 1 bunch
• Celery - 1 bunch
• Salt, cumin, cinnamon - to taste

How to cook cold soup with fennel

• Peel oranges and remove white pulp. For the dish, use only the core of citrus.
• Chop all greens. Chop the nuts with a knife.
  Advice. If the celery stalks seem hard and fibrous, then it is better not to cut it, but to grate it.
• In a blender bowl, add all the components of the greens and the pulp of the oranges.
• Crush 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 that is firmly established in all cuisines of the world is ginger. It is often used in warming hot dishes, and it is also popular in mashed soups for weight loss, as it is easily combined with many ingredients, such as carrots.