Dietary Soup Recipes

Dietary soups for weight loss include many useful products. These include: cabbage, carrots, onions, garlic, bell peppers, celery, and others.

Vegetable soup

Red and green peppers – a pair of pieces

Simple cabbage – 300 g

One onion

One celery root

Small tomatoes – 3 pcs.

One carrot

Water – 2 l

Greens – 20 g

A pair of garlic cloves

Spices selectively

1.All products are cut into straws.

2.The water is brought to a boil, spread into it crushed ingredients and continue to cook.

3.At the end of the preparation, spices, garlic, and chopped greens are added to the soup.

Celery Soup

Celery – 200 g

Cabbage – 200 g

Carrots – 3-4 pieces.

Bulgarian pepper – a pair of pieces

Two onions

A pair of tomatoes

Green beans – 400 g

Tomato juice – 6 glasses

Greens – 20 g

Spices a little

1.Products are crushed and spread on the bottom of the pan.

2.On top of all the components pour tomato juice.

3.Put the container with vegetables on high heat, bring to a boil and boil for 10 minutes.

4.After the indicated time the fire is turned down and the soup continues to boil for another 10 minutes.

5.At the end add spices, chopped greens.

Onion soup

A pair of bulbs

Vegetable oil – 20 mg

Flour – 1 tsp.

White wine – 20 mg

Beef nonfat broth – 1 cup

One egg

Garlic – 1 clove

Greens – 20 g

1. Onions are cut into rings and fried in butter.

2.Flour, wine, chopped garlic are mixed with onions and pour broth.

3.The soup is brought to a boil and cooked on low heat for 10 minutes.

4.A couple of minutes before the end of cooking break the egg and sprinkle with herbs.

Tomato soup

Tomatoes – 500 g

One onion

Water – half a liter

Bulgarian pepper – 1 pc.

One bay leaf

Greens – 20 g

Garlic – a pair of cloves

1.Grind the tomatoes in a blender and add to the water along with the chopped onion.

2.The mass is stirred and boiled for 30 minutes.

3.Next, add pepper, herbs, garlic, bay leaf and remove the pan from the gas.

Cabbage soup

Cabbage – 500 g

One onion

One carrot

One celery

Green beans – 3-4 pod

Tomatoes – a pair of pieces

One bell pepper

Spices to taste

Water – 2-3 liters

Greenery

1.Water is brought to a boil, dipped chopped products.

2.A few minutes before the readiness add spices, decorate with greens.

Tomato Cream Soup

Tomatoes – 1 kg

Tomato juice – 2 l

Butter – 50 g

Olive oil – 30 mg

Basil – one small bunch

Some salt

1.Tomatoes turn into a homogeneous mass, pour them with tomato juice and boil over low heat for 10 minutes.

2.Add olive oil in the middle of the cooking.

3.In the final preparation of the cream soup enriched with butter, basil, salt.

Pumpkin soup

Pumpkin – 100 g

Courgettes – 100 g

Carrot – a pair of pieces

One big tomato

One onion

One bell pepper

Olive oil – 50 g

Any greens – 20 g

Spices selectively

1.In the pan with boiling water lay mashed carrots.

2.After 2-3 minutes add the rest of the products in a crushed form.

3.In the final soup is seasoned with butter, spices and decorated with greens.

Meatball Soup

Minced meat – 300 g

Eggs – a pair of pieces

One onion

Greens – 50 g

Various vegetables – 500 g

Some salt

1.Vegetables are ground and boiled in hot water.

2.Eggs are broken into mince, finely chopped onions, greens and form balls.

3.As cooking vegetable broth is laid out in him meatballs and cook until fully cooked.

4.At the last stage, add salt and some greens.

Chicken Breast Soup

Breasts – 300 g

Two tomatoes

Cabbage – 200 g

Olives – 100 g

Green Peas – 50 g

Spices optional

1.Boil the chicken breast, take out of the pan and cut into pieces.

2.Tomatoes are scalded with boiling water, remove the skin, finely chopped and dipped in broth.

3.To the mass add pieces of breast, chopped cabbage, olives, peas, spices and cook for 10 minutes.

Mushroom soup

Champignons – 500 g

Onions – 1 pc.

Carrots – 1 pc.

Celery root – 1 pc.

Pearl barley – half a cup

Salt – Pinch

Dill

1.The croup is presoaked in two glasses of water at room temperature and left overnight.

2.In the morning, boil the cereal in 1 liter of pure water.

3.After 30 minutes, the mass is combined with chopped champignons, grated carrots, celery, onions.

4.Cook dinner for 5 minutes.

5.In the final, salt is poured and decorated with dill.

Cauliflower soup

Cauliflower – 300 g

Carrots – 1 pc.

Rutabaga – 1 pc.

Onions – 1 pc.

Celery stalks – 3-4 pcs.

Spices optional

1.Chopped carrots are dipped in boiling water.

2.After 2-3 minutes at lunch put the cabbage, cut into small pieces, chopped rutabaga, celery.

3.Cook the soup for 10-15 minutes, then decorate with parsley, add spices.

Zucchini Soup

Chicken fillet – 1 small piece

Courgettes – 2 pcs.

Carrots – 1 pc.

A pair of sweet peppers

Olive oil – 50 g

Onions – 1 pc.

Some salt

Greens – 30 g

1.The fillet is cooked until fully cooked, and then taken out of the pan.

2.Separately, chopped onions are dipped in boiling oil.

3.As the onion takes on a golden hue, add grated carrots and stew for a couple of minutes.

4.Enriched mass of zucchini, sliced, chopped fillet pieces and continue to stew.

5.Then add pepper and pour hot broth.

6.Lunch is boiled for 10 minutes, finally decorated with greens and sprinkled with salt.

Photo by Pixabay on Pexels.com
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