Soups form the basis of a huge number of effective and very effective diets. Of particular popularity are diet puree soups, which are prepared from vegetables, legumes and cereals on vegetable, chicken or fish broth. The benefits of puree soups are being talked about more and more often. After all, this is not only a great opportunity to diversify the diet menu, but also to saturate the body. beneficial substances and get rid of a few annoying pounds.
However, at home, it is quite important to strictly observe the rules for laying the ingredients and take into account some cooking features. tender puree soups. Therefore, in the preparation of puree soup, you simply cannot find a better assistant and adviser than this category, which contains the most unusual, appetizing, tender and delicious recipes how to prepare a diet soup-puree.
Here you can read recipes on how easy it is to make diet puree soups from vegetables, zucchini, pumpkin, broccoli, mushrooms, champignons, chicken and other products. The recipes in this category are so simple and straightforward that you can cook tasty soup-mashed potatoes for weight loss with ease and great pleasure even a beginner in the culinary business can.
Some of the recipes here are supplemented with photographs, which further simplifies not only the cooking process, but also the way to decorate and serve the dish, which is also quite important.
It should also be noted that diet cream soup it is also necessary to give it to children, because such soups have a rather tender and pleasant texture, which the child will definitely like, and also thanks to this consistency, the soup is quickly absorbed by the body. Secondly, such soups are most often prepared from vegetables that contain a large amount of trace elements and vitamins, which are so necessary not only for the body of an adult, but, of course, for the developing body of a child.
Light cream soup will not cause mechanical irritation of the intestinal and stomach mucosa in your baby, which can be caused by coarse food.
Diet vegetable cream soup
Ingredients: vegetable broth, fresh white cabbage, carrots, red tomatoes, bell peppers, onions, young zucchini
Calories / 100g: 16.72
What would you like to eat to reduce calories, lose weight and still be full? We tried to solve this problem and decided to offer you a delicious vegetable cream soup. Be sure to try it and post your results!
For the dish you will need:
Half a liter of vegetable broth;
- cabbage - 100 g;
- carrots - 1 pc.;
- tomatoes - 1-2 pcs.;
- Bell pepper- 1 PC.;
- head of onion;
- a small zucchini;
- Bay leaf;
- a mixture of dry herbs;
- paprika;
- smoked paprika.
Ingredients: garlic, zucchini, potatoes, water, vegetable broth, chicken bouillon, vegetable oil, onion, ground black pepper, salt, hot chili pepper, paprika, herbs
Calories / 100g: 75.57
We offer you an amazingly delicious soup with garlic. Don't worry, he pungent odor and not sharp at all. On the contrary, the soup is tender, with a slightly sweet taste. Try it, you will definitely like it!
For the dish you will need:
- a head of garlic for 5-6 cloves;
- a small zucchini;
- potatoes - 300 g;
- chicken broth - 600 ml;
- vegetable oil - 50 ml;
- head of onion;
- ground black pepper - a pinch;
- salt - to taste;
- hot chili pepper - to taste;
- greens - to taste.
Ingredients: zucchini, tomatoes, onion, garlic, ground coriander, flour, vegetable broth, olive oil, basil, salt
Calories / 100g: 31.75
We recommend that you definitely take note of the recipe for a wonderful creamy soup made from zucchini, tomatoes and herbs. It is always interesting to diversify first courses, so come visit us and you will always find something useful that you can cook for breakfast, lunch, and dinner!
Ingredients:
- zucchini - 500 grams,
- garlic - 2 cloves,
- tomatoes - 500 grams,
- onion - 1 pc.,
- vegetable broth - 1 l,
- olive oil - 20 grams,
- basil - 1 bunch,
- flour - 1 tablespoon,
- ground coriander - 2 teaspoons,
- salt to taste.
Ingredients: red lentils, carrots, onions, pumpkin, tomato, celery root, tomato paste, zira, turmeric, olive oil, salt, ground black pepper, garlic, water
Calories / 100g: 64.59
For some reason, red lentils are not in great demand among some housewives, but in vain. This product is tasty and healthy, unless, of course, a person has contraindications to its use, such as gallbladder disease. Health is normal? Then we offer you a wonderful puree-like lentil soup to try.
Products for the recipe:
- 100 g lentils,
- one carrot,
- head of onion
- one tomato,
- 130 g pumpkin,
- 200 g of celery root,
- 25 g of tomato paste,
- 1 teaspoon of turmeric,
- 1 teaspoon of zira,
- 5 tbsp. spoons of olive oil,
- 750 ml of water,
- salt - to taste,
- ground black pepper - to taste,
- 2 cloves of garlic.
Ingredients: broccoli, mung bean, potatoes, carrots, vegetable oil, ground red pepper, salt, spices
Calories / 100g: 33.82
Simple but delicious mashed broccoli soup diversifies Lenten menu. Moreover, it can be eaten by those who follow any diet. The soup is light and hearty thanks to the beans. Details in the photo-recipe.
Products for the recipe:
- 250 g of broccoli,
- 100 g masha,
- 200 g potatoes,
- one carrot,
- 20 ml vegetable oil,
- ½ teaspoon of ground hot pepper,
- spices - to taste,
- 1.5 liters of water.
Ingredients: Pumpkin, salt, milk, water, carrot, potato, dill, pepper, walnut, onion, garlic, oil
Calories / 100g: 62
Ingredients:
Pumpkin - 50 gr.,
- salt - to taste,
- milk - 120 ml.,
- water - 250 ml.,
- carrots - 40 gr.,
- potatoes - 1 pc.,
- dill - to taste,
- black allspice - a handful,
- nutmeg- a pinch
- onion - 1 pc.,
- garlic - 1 clove,
- vegetable oil - 20 ml.
Ingredients: pumpkin, potatoes, onions, carrots, tomatoes, water, chicken broth, vegetable broth, salt, olive oil, fresh herbs, red pepper flakes, black pepper
Calories / 100g: 32.62
We offer to cook for dinner a very tasty and satisfying first course - pumpkin puree soup with vegetables, spices and herbs. The cooking process is simple, and the products are available at any time of the year.
Ingredients:
- 350 g pumpkin,
- 2 onions - turnips,
- half a carrot
- 3 tubers of potatoes,
- 4 tomatoes,
- 2 tablespoons of olive oil,
- 1 liter of broth,
- red and black pepper to taste,
- salt to taste,
- greens to taste.
Ingredients: mung bean, zucchini, cauliflower, garlic, salt, paprika, curry, black pepper
Calories / 100g: 92.47
A wonderful puree-like soup that can be prepared on a diet, while observing church fasts, as well as for those who follow the rules of a vegetarian diet. It is not difficult to prepare, read the new recipe for all the details.
For the recipe you will need:
Mash - 1 glass,
- cauliflower - 1/4 head,
- zucchini - 3 pcs.,
- two cloves of garlic,
- 8 g paprika,
- ground black pepper - to taste,
- 8 g curry,
- salt to taste.
Ingredients: vegetable broth, pumpkin, sweet red pepper, tomato, onion, chili pepper, vegetable oil, salt, herbs
Calories / 100g: 20.25
Do you know what is the most delicious pumpkin? Soups-pures. It's time to cook them in the fall. There are countless options for this dish, but ours is suitable for the Dukan diet.
For the recipe you will need:
- 1.5 liters of chicken or vegetable broth;
- 350 g pumpkin;
- a large pod of sweet red pepper;
- large tomato;
- two heads of onions;
- a pod of chili pepper;
- vegetable oil;
- spices - to taste.
Ingredients: chicken, green lentils, fresh spinach, garlic, bay leaf, green onion, salt, black pepper
Calories / 100g: 192.21
A deliciously nutritious soup specially formulated for those going through the final stages of the Dukan Diet. Even if the soup does not seem very attractive to you, you can forget about it from the very first spoon. Try!
For the recipe you will need:
- 800 g of chicken;
- 250 g of green lentils;
- 120 g fresh spinach;
- 4 cloves of garlic;
- two bay leaves;
- green onions;
- salt;
- ground black pepper.
Ingredients: tomatoes, red lentils, zucchini, carrots, onions, garlic, olive oil, curry, oregano, sage, hot peppers
Calories / 100g: 84
We invite you to prepare hearty meal which is enriched with vegetable protein. The advantage of this dietary soup is that, thanks to lentils, it cooks quite quickly.
Tomatoes in own juice- 300 gr.,
- red lentils - 0.5 tbsp.,
- zucchini - 4 small,
- carrots - 1 medium,
- bulbs - 1/4 pcs.,
- garlic - 2 cloves,
- olive oil - 1 tbsp. l.,
- a few sage leaves
- curry - 0.5 tsp,
- oregano - 0.3 tsp,
- pinch hot pepper,
- salt to taste.
Ingredients: chicken broth, tomatoes, eggplant, carrots, shallots, turmeric, ground red pepper, chili pepper, vegetable oil, sea salt
Calories / 100g: 33.53
Puree tomato soup according to the proposed recipe, you can cook on the Dukan diet at any stage except for the first. If available ready broth chicken, the cooking time is reduced to a very minimum.
For the recipe you will need:
- 400 ml of chicken broth;
- two tomatoes;
- 200 g eggplant;
- one carrot;
- 50 g shallots;
- half a teaspoon of turmeric;
- half a teaspoon of ground red pepper;
- half a chili pepper;
- olive oil - 1 tbsp. a spoon;
- sea salt - 1/2 teaspoon.
Ingredients: fennel tops, zucchini, onion, salt
Calories / 100g: 22.04
Zucchini, zucchini, squash or cucumbers are great ingredients for low-calorie soups. All kinds of puree-like first courses are very tasty. We offer you one of the options.
For the recipe you will need:
- zucchini - 3 pcs.,
- fennel greens - a bunch,
- a small head of onion,
- water - 2 liters,
- a pinch of salt.
Ingredients: tomatoes, zucchini, carrots, garlic, paprika, black pepper, salt
Calories / 100g: 11.98
This creamy tomato soup is somewhat reminiscent of gazpacho, but unlike it, it is prepared not only from tomatoes alone, but is also served hot. The dish is low in calories, so it is suitable for any diet.
For the recipe you will need:
- tomatoes - 300 g,
- zucchini - 1 pc.,
- carrots - 1 pc.,
- vegetable broth - liter,
- paprika - 5 g,
- salt - to taste,
- a clove of garlic
- salt - to taste.
Ingredients: fennel, cauliflower, zucchini, onion, olive oil, nutmeg, salt, white pepper
Calories / 100g: 29.47
Puree soups are especially popular on any menu. Cooking them is a pleasure, however, as it is. We offer you one of the options for a delicate fennel and vegetable cream soup, which is suitable for a lean, vegetarian, dietary table.
Products for the recipe:
- fennel - 250 g,
- onion - 20 g,
- olive oil - 10 ml,
- zucchini - 2 pcs.,
- cauliflower - 1/4 koechana,
- water - 1.5 liters,
- spices - to taste,
- nutmeg - to taste.
Ingredients: cherry tomatoes, tomatoes, fresh cucumber, garlic, chili pepper, ground paprika, curry mix for vegetables, ice from mineral water, Rye bread, sea salt, lettuce
Calories / 100g: 46.19
How to please yourself in the heat, if you are also on a diet? Of course, cold soups, for example, beetroot soup or okroshka. But we decided to offer you a variant of a simply amazing dish - gazpacho. By the way, if you are on Dukan and have already completed the first phase, this soup is also suitable for you.
For the recipe you will need:
5 cherry tomatoes;
- 3-4 ordinary fresh tomatoes;
- two fresh cucumbers;
- three cloves of garlic;
- half a chili pepper;
- two pinches of ground paprika;
- two pinches of curry for vegetables;
- 100 gr. food ice;
- 100 gr. rye bread;
- sea salt - to taste;
- lettuce leaves.
A soup diet allows you to quickly satisfy your hunger when necessary and not gain extra pounds. This material offers a variety of recipes for diet soups for home cooking. All diet soup recipes are accompanied by instructions and can be easily reproduced on home cooking. A special diet is not required when eating such dishes.
Soup is the right dish to create a feeling of satiety. Liquid food allows you not to increase the calorie content of food. At the same time, nutritional density (saturation) can be reduced: the amount of nutrients will be small, and the amount of food will be sufficient.
Pea meat soup
Ingredients:
1 1/2 l meat broth, 750 g fresh peas, 125 g low-fat sour cream, salt.
Cooking method:
Peel the peas from the pods, pour the broth and cook for 45 minutes. Mash into a puree, salt, pepper and mix. Serve meat pea soup to the table with sour cream.
Greek soup with lamb
Ingredients:
500 g young lamb, 3 onions, 600 g savoy cabbage, 4 tomatoes, 3 carrots, juice of 1 lemon, 2 garlic cloves, 1.5 l vegetable broth, 3 tbsp. spoons of olive oil, 1 bunch of parsley.
Cooking method:
1. Cut the lamb into 2 cm cubes. Peel and cut the onion into cubes. Cut the cabbage into quarters, then chop coarsely. Scald the tomatoes, remove the skin from them and cut into cubes. Wash the carrots, peel and cut into slices. Peel and crush the garlic. Heat the olive oil in a saucepan and sauté the onion. Add tomatoes and pour vegetable broth.
2. Put the meat, carrots, lemon juice, garlic and coarsely chopped parsley into the pan. Cover and simmer for 1.5 hours. Greek lamb soup served hot.
Recipes for protein lunch and soup with chicken and meat
Protein soup is a necessary component of the daily diet for proper metabolism. Protein lunch provides the body with the building blocks for cell regeneration. The most popular protein soup with chicken and meat. A protein soup recipe may include a variety of vegetables, but is not allowed. pasta. The following describes how to prepare protein soup for a special diet. The protein lunch recipes below are accompanied by detailed instructions.
Meat soup with eggplant and green beans.
Ingredients:
1 1/2 liters of water, 500 g of beef, 2 onions, 200 g of eggplant, 200 g of green beans, 30 ml of corn oil, 1 sweet pepper, 200 g of tomatoes, cilantro, garlic, salt.
Cooking method:
1. Rinse the meat, cut off the visible fat, pour cold water and cook until done.
2. Cut the onion into rings and sauté in butter.
3. Add chopped eggplants, tomatoes, bell peppers and beans to the boiling soup and cook until tender. At the end of cooking, add chopped cilantro, crushed garlic and salt.
Chicken soup with asparagus.
Ingredients:
2 cups chicken broth, 300 g boiled skinless chicken fillet, 100 g canned asparagus, 2 tbsp. spoons of cornmeal, diluted with water, 100 g canned corn, 1 teaspoon sea salt, 300 g chopped champignons, 1 teaspoon of sesame oil, green onions.
Cooking method:
1. Boil chicken broth, add mushrooms to it and simmer for 2-3 minutes.
2. Then pour in the diluted cornmeal and cook, stirring, until it thickens. Reduce the heat, add the thinly sliced chicken meat, asparagus and corn and heat well over low heat. Salt.
3. Serve on the table, adding sesame oil and sprinkle with chopped green onion.
Vegetable soup in a pot with chicken.
Ingredients:
400 ml of meat broth, 70 g of chicken, 30 g of carrots, 20 g of turnips, 15 g of leek, 10 g of celery, 60 g of Savoy cabbage, 5 g of butter.
Cooking method:
1. In a pot put a piece of raw chicken, sliced carrots, turnips, leeks, celery, pre-scalded Savoy cabbage.
2. Pour a pot of vegetables with hot transparent meat broth, add melted butter, cover the dishes with a lid and put in the oven for 35-45 minutes. Serve the soup in a covered pot.
Chicken soup.
Ingredients:
1 small chicken carcass, 1 carrot, 1 sprig of celery, 5 stalks of leeks, 4 small onions, 6 g butter, 1 cup sour milk or sour cream, 2 egg yolks, parsley, 1 1/2 liters of water, salt.
Cooking method:
1. Pour water into a saucepan, salt, put chicken offal, chopped carrots, celery, a few leek leaves, cook for 30 minutes and strain.
2. Heat the oil, stew finely chopped onion, parsley, white part of the leek on it, put the chicken cut into portions, pour the strained broth and cook until the meat is ready.
3. Beat the yolks with sour cream or sour milk and fill with this mixture ready soup.
Chicken soup diet and recipes for diet soups with separate meals (with photo)
Soup with separate meals plays an important role in organizing the daily diet. The chicken soup diet helps to suppress hunger and reduce the number of calories consumed. Separate food soup recipes offer a variety, many of them can be used in home cooking. The following is a dietary chicken soup, which will allow you to pamper yourself on the days of even the most strict diets. On the page you can see dietary soups with photos that illustrate the appetizingness of ready-made dishes.
Soup in pumpkin with chicken.
Ingredients:
1 pumpkin (about 3 kg), 4 leek without greens, 4 young zucchini, 3 medium onions, 4 garlic cloves, 4 chicken breasts, 1 lemon, 3 tbsp. tablespoons of vegetable oil, 1 bunch of herbs, water, salt.
Cooking method:
1. Carefully cut off the top of the pumpkin. Remove the pulp so that a layer of pulp remains on the walls of the pumpkin, at least 1 cm thick. Finely chop a quarter of the pumpkin pulp.
2. Cut the peel from the zucchini and also chop finely. Fry the pumpkin pulp and zucchini skin over high heat. Finely chop the lemon, leek and onion. Cut the zucchini and the remaining pulp of the pumpkin into cubes. Chop the garlic cloves. All vegetables, mixed, stew in a saucepan with a lid over low heat for 15 minutes. Pour in 2.5 liters of water, salt. After boiling, cook for another 20 minutes.
3. Using a mixer, mix the broth and vegetables in a puree, add a lemon. Bring to a boil over low heat.
4. Heat the oven to 120°C. Cut white chicken meat into cubes and fry in oil. Put pumpkin in hot oven for 5 minutes. Then take out the pumpkin, put the chicken meat in the oven.
5. Pour the hot puree into the pumpkin, add the fried vegetables and chicken meat. Sprinkle with herbs. Close the pumpkin with the cut top. Pour into warmed bowls.
Chicken or lamb soup with nuts.
Ingredients:
300 g lamb or 350 g chicken, 3 egg yolks, 25 g lamb or chicken fat, 5 g ground nuts, 2 onions, 10 g citric acid, greenery, water.
Cooking method:
1. Boil lamb or chicken until cooked and cut into pieces. Spasser the onion with the fat removed from the broth, sprinkle with ground nuts and mix.
2. Add browned onion to the strained broth, lemon juice and cook for 10-15 minutes.
3. When serving, pour egg yolk mixed with a small amount of soup into a bowl of soup, put a piece of chicken or lamb and sprinkle with herbs.
If the soup is too salty - it does not matter, the matter can be corrected. You need to dip a linen bag of rice into the soup. As the rice cooks, it will absorb the excess salt. You can boil a few peeled raw potatoes in the soup for 10 minutes, then remove the potatoes.
Mussel soup
Ingredients:
200 g mussels, 200 g peeled shrimp, 100 g onions, 25 g olives, 150 g Chinese cabbage, 50 g parsley, salt, pepper, water.
Cooking method:
1. Put the mussels into the water. Add olives, peeled shrimp, onion, greens.
2. Put on fire, add chopped cabbage. Boil the mussel soup until tender, pour into bowls and serve.
How to cook diet vegetable soup: recipes for weight loss on a diet
special diet vegetable soup ranks among the most suitable dishes for the process of losing excess body weight. Dietary vegetable soups allow you to replenish the supply of vitamins and minerals. The following describes how to cook diet soup correctly at home. Before preparing a diet soup for weight loss, the recipe must be carefully studied and subsequently follow its instructions. A vegetable soup diet allows you to lose up to 3 kg per week without a constant feeling of hunger. Below on the page you can choose a recipe for how to cook dietary vegetable soup with beans. Vegetable soups diet recipes allow you to cook on meat, fish and mushroom broth.
Bean soup.
Ingredients:
1 cup white beans 4 medium tomatoes 1 large onion 2 tbsp. tablespoons fresh chopped parsley.
Cooking method:
1. Put the beans in cold water beforehand. After 12-15 hours, pour it into boiling water and cook until softened. Then place in a colander to drain excess water.
2. Peel and chop the onion, add 4 cups of water and bring to a low heat until half cooked. Add the beans and bring the broth back to a boil, stirring constantly.
3. Pour boiling water over the tomatoes, remove the skin and grate the pulp on a coarse grater. You can use a blender.
4. Put the gruel in a saucepan and boil the soup for about 5 minutes. Pour the finished soup into a tureen or pour into portioned plates, sprinkle with herbs and serve hot to the table.
String bean soup.
Ingredients:
10 pods canned beans, 3 small carrots, 2 cloves of garlic, 4 green onions, 5 cups of water, 1 teaspoon of apple cider vinegar, 1 tbsp. a spoonful of fresh chopped parsley, 5 dried mint leaves.
Cooking method:
1. Dilute the vinegar with water and bring the solution to a boil. Wash the carrots, peel and cut into circles, trying to make them as thin as possible. Cut the beans into medium-sized pieces.
2. Put beans, carrots and mint leaves in a pot of boiling water, add chopped garlic there. Cook over medium heat for 30 minutes.
3. Approximately 10-15 minutes before readiness, add greens to the soup, mix thoroughly. green onion wash, dry and chop finely.
4. Pour the finished soup into portioned plates or pour into a tureen, sprinkle with green onions. Serve hot.
Diet puree soups: recipes with photos for a diet
Diet puree soup has instant digestibility and restores the gastric mucosa. Diet puree soup recipes will allow you to cook not only quickly and correctly, but also tasty. The puree soup diet is recommended for use if there is a decrease in digestive function and periodic constipation occurs. The following are recipes for dietary soups, photos of ready-made dishes, and detailed instructions for their preparation.
Pea soup puree.
Ingredients:
550 g dry golden peas, 5 dry white mushrooms, 1 parsley root, 2 large onions, 250 g homemade noodles, 4 tbsp. tablespoons of unrefined vegetable oil.
Cooking method:
1. Pour the peas into a small saucepan with water and cook until the consistency of a thick puree. Peel the onion, cut into thin half rings, put in a pan, add vegetable oil and fry a little, then put it in pea gruel. Mix thoroughly.
2. Dip the mushrooms into boiling water, bring to readiness, then cool and chop with a blender or chop. Put in peas, pour a little mushroom broth there.
3. Wash the parsley root, grate on a coarse grater and add to the pan with mashed potatoes. Add boiling water to the desired thickness of the soup and mix everything. Cover the pot with a lid and keep on low heat until the soup is ready.
4. Add the noodles, add some water again and bring the soup to a boil, then reduce the heat to low and cook until the noodles are soft. Next, wrap the pan with a towel and let stand for 10-15 minutes. Pour the puree soup into serving bowls and serve.
Lentil soup.
Ingredients:
1 cup lentils, 1 teaspoon apple cider vinegar, 2 garlic cloves, 1 tbsp. a spoonful of dry parsley and dill.
Cooking method:
1. Sort the lentils, put in a fine sieve and rinse well under running water.
2. Then pour into a saucepan, adding 1 liter of cold water. Bring to a boil over low heat, stirring frequently.
3. Peel and finely chop the garlic, pour it into the pan. Pour in Apple vinegar and put greens. Mix everything thoroughly. Bring the soup to a boil, then cool slightly. Pour into a bowl and serve immediately.
Salad soup.
Ingredients:
800 g green salad, 3 tbsp. spoons of corn oil, 2 tbsp. spoons wheat flour, 6 cups skimmed milk, 1/2 cup low fat cream, croutons, salt to taste.
Cooking method:
1. Selected and washed lettuce leaves are dipped in boiling water for 2 minutes. Throw on a sieve, let the water drain. Then pass through a meat grinder with a fine mesh.
2. Separately, in a saucepan, lightly fry the flour with butter, then dilute with hot milk, mix with salad and cook for 20 minutes. Add salt to taste, pour in the cream and stir.
Many people in the modern world understand the need for proper and diet food. For some, such a need is dictated by natural concern for their health, while others have to forget about all sorts of harmful things on the table due to various diseases. In order to organize such healthy diet, will have to try. After all, the diet menu should not contain fatty and fried foods, as well as many other tasty, but not healthy dishes. Let's share with each other information on how to cook diet vegetable soup and diet puree soup?
Vegetable diet soup on the water
To prepare such a fragrant and very delicious dish you need to prepare two liters of water, one medium carrot, a piece celery root(about eighty grams), five medium potatoes, a couple of stalked celery. In addition, use two small bell peppers, three hundred grams of young white cabbage, one leek (about eighteen centimeters long), a couple of large tomatoes, three cloves of garlic, some salt and spices, and vegetable oil.
Wash vegetables, dry and clean. Chop the carrots and celery root into strips, and chop the celery stalks into slices. Also chop the cabbage and bell pepper- wide strips, and cut the tomato into small cubes. Potatoes should be chopped into cubes or medium-sized slices. Cut the leeks into half rings.
Saute carrots and celery root in vegetable oil until half cooked. Bring water to a boil, add potatoes to it, boil again and boil for five minutes. Next, add the prepared carrots and celery to the pan. Stir the stalked celery, cabbage and pepper into the soup. Salt the prepared dish and boil for five minutes. Then add the leek, tomatoes and bay leaf to the bowl. Boil the soup until tender (about five minutes). Turn off the heat under the pot, add finely chopped garlic and cover with a lid. After five to ten minutes, you can serve the dish to the table.
Diet soup with cauliflower
To prepare such a delicious and very healthy dish you need to prepare one potato, two hundred grams of cauliflower, one carrot, one stalk of celery, a couple of tablespoons natural yogurt(or sour cream), a tablespoon of dried ginger and garlic (in powder). You will also need one onion, a few sprigs of parsley, salt and pepper (depending on your taste preferences) and a tablespoon of cornmeal.
First of all, prepare the vegetables. Cut the potatoes into cubes, disassemble the cabbage into medium-sized inflorescences, cut the carrots into cubes. Also chop the celery smaller onion.
Pour three cups of water into a saucepan. Fold in potatoes with onions and celery. Put the pan on the fire, pour the garlic and ginger into it. Bring the broth to a boil and simmer for ten minutes.
After the potatoes have softened a little, add carrots to the soup and cauliflower. Bring the dish to a boil and cook for three to four minutes. Wait until all the vegetables are soft and add sour cream or yogurt to them. Also salt and pepper, focusing on your taste preferences. In a separate bowl, dissolve a tablespoon of cornmeal in cold water and, stirring, pour it into the soup. Keep covered for ten minutes and serve, garnished with parsley.
How to cook vegetable puree soup diet ...
Vegetable Diet Broccoli Soup
This classic soup puree, which contains a minimum of calories and has a positive effect on the activity of the digestive tract. To prepare it, you need to prepare three hundred grams of broccoli, one medium onion, half a liter of broth, one hundred milliliters of cream, two hundred milliliters of milk. You will also need fifty grams of butter, a tablespoon of flour and some salt and pepper, depending on your taste preferences.
Peel and finely chop the onion. Pass it in butter. Divide the broccoli into florets and dip into the boiling broth. Boil it on a fire of minimum power until cooked. Puree boiled broccoli with a blender.
Heat the broth over low heat, add broccoli puree to it and stir. Dilute the flour in milk and pour it in a thin stream into the future soup. Add cream to soup, season with salt and pepper. Bring the soup to a boil and simmer for two to three minutes over low heat.
Tomato puree soup with zucchini
This soup will perfectly diversify your diet, for its preparation you need to prepare three hundred grams of fresh tomatoes, one large zucchini, one medium carrot and a liter of broth or water. Also use a teaspoon of paprika, a pinch of salt and a clove of garlic.
Cut the tomatoes into cubes, chop the carrots randomly into small pieces. Remove the skin from the tomatoes, cut them as you like. Put the tomatoes and carrots in a saucepan, pour boiling broth. Bring to a boil, season, add garlic and salt.
After the moment of boiling, the vegetables must be boiled for fifteen minutes.
Peel the zucchini, cut into slices and send to the soup ten minutes before readiness (five minutes after boiling the tomatoes). Cook soup covered until tender.
Transfer the boiled vegetables to a blender, add a little broth to them and puree. Dilute the puree with broth to the desired density. Serve hot soup.
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 begins precisely 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).
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:
- Zucchini - 2 pcs.
- Potato - 2 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Salt - to taste
Cooking method - boiling
Cuisine is global
Preparation time - 10 minutes
Cooking time - 40 minutes
Servings - 3
How to make vegetable puree soup classic recipe
Prepare products for basic recipe. Peel and rinse all vegetables. It is best to use fresh young local vegetables grown in season. For the first feeding, do not use greenhouse or foreign products.
Cut vegetables into random small pieces. Carrots and young zucchini can be cut into circles and then cut in half. Cut potatoes with onions into cubes.
Put the ingredients in a saucepan, pour in water to cover everything. Bring the liquid to a boil and cook until the vegetables are tender.
Season the soup with salt. If it is intended for a child of 1 year of age, then you do not need to add additional spices. But for adults, in addition to salt, you can put pepper, dried herbs and other spices.
Completely boiled vegetables are smashed with an immersion blender right in the pan.
For one-year-olds, even vegetables pierced by a blender are recommended to be rubbed through a fine sieve. This guarantees a homogeneous mass without lumps, convenient for consumption.- Dilute the mashed vegetables with boiled water if necessary and boil the mass for 3 minutes.
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
- Potatoes - 650 gr
- Onion - 150 gr
- Carrots - 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 the 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 vegetables with olive oil, sprinkle with pumpkin seeds.
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
- Carrots - 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 taste.
- Grind the prepared vegetables in a blender, and then return the mass to the pan with vegetable broth.
- Bring the soup puree to a boil for the 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
A hearty and nutritious meat first course can easily be compared with a mushroom option. 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 from green peas find the link
Amazing vegetable soup - cream-borscht
For a proper diet, 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 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.
- In a hot pan, fry the parsley root with celery and half the 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 food until done.
- 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 prepare a delicious puree soup. A cold version of the first course 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. a 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
Vegetables unusual for the Slavic peoples 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 weight loss puree soups, as it is easily combined with many ingredients, such as carrots.
Step-by-step recipes for cooking diet puree soup from different vegetables
2017-12-04 Mila KochetkovaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
1 gr.
0 gr.
carbohydrates
4 gr.23 kcal.
Option 1: Classic Diet Vegetable and Celery Soup Recipe
You can talk endlessly about the benefits of diet puree soup - it will help not only to have a delicious lunch, but also to improve the body, as well as lose weight. The dish is also suitable for nutrition after illness, and for the children's diet of young children. And do not think that such a first dish will be tasteless - this is a big delusion.
Ingredients:
- 200 gr. petiole celery - 4 stalks with herbs;
- 1 small root celery;
- Chinese cabbage - a head of cabbage weighing 300 gr.;
- Juicy and ripe tomatoes - 5 pcs.;
- 1 head of onion;
- Dill and parsley greens;
- Spices - bay leaf, allspice and ground nutmeg.
Step by step recipe for diet puree soup
Celery root is cooked for the same amount of time as regular potatoes, so it is worth peeling it and finely chopping it, pour it with water and put it on the stove to boil.
Lubricate the stewpan literally with a drop of vegetable oil, and fry the chopped onion to start. Add green celery stalks, spices and seasonings, and tomatoes - cut into cubes. Stew and transfer to broth with celery.
Send next shredded chinese cabbage and fresh herbs, boil until tender all vegetables and salt.
Cool the soup a little, pour the excess broth into a separate cup and chop the vegetables to a puree state. To make the taste of the soup tender, you can additionally rub vegetable puree from possible lumps through a fine sieve.
It remains only to dilute the puree with the reserved vegetable broth to the desired consistency, warm it up on the stove and serve it to the table.
In general, oven-dried bread grated with garlic will be enough for the soup, but especially picky people can be allowed to flavor the diet puree soup with a portion of low-fat sour cream.
Option 2: Quick Recipe for Diet Puree Soup
Diet soups- Purees are incredibly easy to prepare, and have a real and exquisite taste fresh vegetables. You can make it from a pumpkin frozen for the winter and a mixture of any vegetables that are available.
Ingredients:
- Frozen or fresh pumpkin - 500 gr.;
- Any Vegetable mix- 400 gr.;
- Greens - to taste;
- Salt and spices.
Cut the pumpkin into small pieces and put on the stove, pouring a little water into the pan, for 10 minutes. During this time, the pumpkin will cook. Well, in order to give the soup a brighter aroma and taste, you can bake it in the oven with a drop of oil and aromatic herbs, adding a clove of garlic. Then add water and bring to a boil.
Add any fresh or frozen vegetables to the pumpkin, and boil until cooked, not forgetting to season the first course with salt and spices.
Cool the dish a little, and grind it with a submersible blender into a homogeneous consistency.
Return the soup to the stove and heat until it starts to boil.
Now the soup can be poured into large tureens with handles and served at the table, filling a portion with a small amount of spicy greens.
Option 3: Recipe for a diet soup-puree with broccoli and cauliflower and chicken fillet
Soup cooked with meat can be dietary and nutritious if you choose the right ingredients for cooking and follow the cooking recommendations. Such diet puree soups should not be served with additional “goodies”, as it in itself has sufficient nutritional value and satiety.
Ingredients:
- Chicken fillet- 300 gr.;
- One package of frozen cauliflower and broccoli;
- Bank of canned (mashed) tomatoes;
- Some fresh greens;
- A pinch of salt and spices to taste.
Step by step cooking recipe
Rinse chicken fillet under running water and put to boil until boiling. Remove foam and reduce heat. Boil for about half an hour over low heat. Remove fillets from broth and set aside.
You can, without defrosting, put cauliflower and broccoli from portioned packages into chicken broth, mix and boil for 4-5 minutes. Add mashed tomatoes, bring to a boil and cook for a few more minutes. Don't forget to add salt and seasonings, such as sweet paprika, dried herbs, or hot chili peppers.
Grind the soup to a puree state, and return to the fire, bringing it to a boil again. Cut the chicken fillet into slices.
When serving, pour a healthy and tasty soup into bowls, add chopped fresh herbs and slices of boiled fillet. It can be cut into thin slices or small cubes.
Option 4: Recipe for a hearty diet puree soup with lentils, tomatoes and sweet peppers
In diet puree soups, you can combine not only variety of vegetables, but also add various cereals to the soup, or cook them in light broths with low-fat varieties meat.
Ingredients:
- Sweet peppers - orange, yellow and red - 1 pc.;
- Leek (can be replaced with onion) - 1 pc.;
- Yellow lentils - 100 gr.;
- 2 ripe tomatoes;
- A small bunch of cilantro and parsley;
- A little salt and spices;
- 2 cloves of garlic.
Step by step cooking recipe
Peel the onion and chop it, since we are preparing mashed soup, slicing vegetables does not play a special role. Therefore, the same principle to do with peppers and tomatoes. Finely chop the garlic cloves and cilantro with parsley.
Lentils need to be sorted out, washed well and put on the stove with a bay of water. As with other cereals, after boiling, a small foam will appear on the surface, you can not remove it.
Let the lentils boil for 10 minutes and dip the chopped vegetables into the broth - greens and tomatoes are laid last, just a couple of minutes before the dish is ready.
Together with tomatoes, you can lay salt and spices, those that are recommended for the dish, or use your own - to taste. The finished soup needs to be cooled a little, and then chopped in a blender or use a submersible mixer. After whipping, the soup must be warmed up so that it does not deteriorate when cooling - if you are preparing a large portion with a margin for another day.
You can serve the soup with a little sprinkling of a portion of sweet or spicy paprika and decorate with sprigs of greens.
Option 5: Cream-Free Diet Mushroom Soup Recipe
Only one thing can be said about the dietary mushroom puree soup - it is not at all necessary to use cream for its preparation, especially if the dish is prepared from fresh forest mushrooms. The usual mushrooms from the store are also suitable - oyster mushrooms or champignons, but then their taste should be enhanced with dry mushrooms prepared for the winter.
Ingredients:
- 350 gr. fresh forest mushrooms;
- 2 onions;
- 3 carrots;
- sprig of thyme;
- Dry mushrooms - a small handful (optional);
- Salt and pepper;
- A little olive oil;
- Bread for croutons;
- 2 cloves of garlic.
Step by step cooking recipe
Pour dried mushrooms to give the dish a bright and rich taste with boiling water and let them brew under the lid so that they become soft. After cooling, mix the mushrooms in a container, and carefully remove, and mushroom broth let stand from the litter - it will still be useful to us.
Chop the onion, saute it in olive oil to the degree of crispness you want. Add garlic and chopped mushrooms, both types, thyme sprig, salt and spices. Simmer for 3-5 minutes.
Cut the carrots into smaller pieces so that they cook faster, add water and boil until tender. Add the fried vegetables from the pan, and cook until tender. A few minutes before readiness, pour in the mushroom broth.
To pamper your family with diet puree soups, you need to beat them properly in a mixer or with an immersion blender, and then wipe them through a fine sieve to remove lumps.
You should not boil a sprig of thyme in the soup for a long time, but while it is being cooked, prepare crispbread for serving the soup, drying the bread in a dry frying pan, and, if desired, rub them with fresh garlic.
In addition to crispbread, you can decorate the dish with large mushrooms, which you need to cut thinly and fry in a pan until golden brown.
