How to cook diet vegetable soup

In today's world, people are increasingly seeking to establish a proper diet. Some individuals refuse to eat fatty animal food, preferring dietary soups based on lean meat broth. Consider the popular first courses with a minimum number of calories.

Lentil soup with pepper

• Bulgarian pepper (orange) - 65 gr.
• brown onion - 1 pc.
• carrot - 70 gr.
• red lentils - 220 gr.
• fleshy tomatoes - 90 gr.
• chopped paprika - 18 gr.
• fresh greens - 45 gr.
• Red pepper (sweet) - 70 gr.
• drinking water - 2 liters.

1. Crumble the brown onion into large slices, peel and chop the carrots into thin rings.Cut the peppers in 2 pieces, remove the seeds. Chop the product into small stripes.
2. Take a small saucepan, pour into it a drinking liquid. Put the metal container on fire. Pour chopped products.
3. After boiling, reduce the heat to the minimum. Cook the vegetables for another quarter of an hour. In parallel, pour the lentils into a fine sieve, rinse under the tap.
4. Next, add the cereal in a common saucepan with vegetables, continue to simmer for about half an hour. 5-7 minutes before the end of cooking, pour the boiling water over the tomatoes, lower into cold water.
5. Then remove the skin, chop the tomatoes into small cubes. Add tomatoes to vegetables, add paprika, mix. After the time, pour the hot soup into the bowl of the blender.
6. Add salt and ground pepper to taste, grind to a puree. Serve the first dish with fresh chopped greens.

Root soup

• roots (dill, cilantro, carrot) - 50 gr.
• lemon juice - 18-20 ml.
• potato tuber - 2 pcs.
• Fresh parsley - 23 gr.
• salt to taste
• water - 1 l.

1. Boil water, add a little salt. If necessary, peel and chop the roots in random order.Send the products to cook for 15-20 minutes.
2. Then add the washed and chopped potatoes. Tomite soup about a third of an hour. Throw the dish into a colander, drain the broth. Add to it chopped greens, cover with a lid.
3. Spread the cooked foods in portions, pour in the ready broth. If desired, add a little lemon juice to the dish.

Pumpkin soup with sausage

• pumpkin pulp - 750 gr.
• potatoes - 550 gr.
• carrot - 1 pc.
• onion - 1 pc.
• boiled sausage without fat - 270 gr.
• dill - 30 gr.

1. Remove from the pumpkin hard peel, cut the pieces. Peel and chop the onions and potatoes in a familiar way.
2. Carrots should be thoroughly washed and cleaned if necessary. Next, the vegetable is rubbed on a large grater. Send all prepared ingredients to the pan, pour in the required amount of water.
3. The liquid must completely cover the products. Add some salt to the taste, cook the ingredients until soft on medium or low heat.
4. Ready boiled vegetables, pass through a blender, then put back into the broth. Rub the sausage through a large grater, add to the total mass. Mix the ingredients well.
5. Tomite the dish for another 5-7 minutes.Turn off the heat, add the chopped dill, cover the saucepan with a lid. Let the soup stand for 10 minutes.

Oatmeal soup with nutmeg

• chicken broth - 350 ml.
• raw egg yolk - 3 pcs.
• whole milk - 120 ml.
• oatmeal flakes - 70 gr.
• chopped nutmeg - 4 gr.
• freshly ground white pepper - 2 gr.
• assorted dry herbs - 10 gr.

1. Preheat the milk to 50 degrees in a water bath, pour the composition into lean chicken broth. Place the pan on the stove, do not bring the mixture to a bubbling.
2. Pour in instant oatmeal, boil the mixture for 10-12 minutes over low heat. In order to avoid sticking of the ingredients, do not forget to stir the decoction.
3. After the time has elapsed, pass the hot mixture through the blender. Gradually add to the total weight egg yolks, salt to taste, ground nutmeg and peppers.
4. Pour homogeneous mass into the pan, stew the cream soup for a few minutes, not allowing the composition to boil. Pour the soup into saucers, sprinkle with a mixture of herbs.

Italian Leek Soup

• leek - 1 pc.
• carrot - 60 gr.
• vegetable based broth - 575 ml.
• laurel - 2 pcs.
• boiled beans - 200 gr.
• vermicelli - 50 gr.
• salt to taste
• celery - 1 pc.
• freshly ground pepper - 3 gr.
• spinach - 30 gr.
• broccoli - 60 gr.

1. Wash the carrots and cut them into thin straws, do the same with celery and leek. Finely chop the broccoli.
2. Take the pot of the right size, pour in the broth, add bay leaves. Turn on the stove, at the beginning of drilling, toss the noodles, beans and broccoli.
3. Boil the food without a lid, do not forget to stir the ingredients. Turn down the heat to a minimum, add the rest of the ingredients, except spinach. Tom soup for half an hour.
4. After the allotted time, get rid of bay leaf, turn off the burner, pour the soup. Garnish with chopped spinach.

Pea Spinach Soup

• turnip - 80 gr.
• cucumber - 110 gr.
• carrot - 65-75 gr.
• onion - 1 pc.
• potatoes - 240-280 gr.
• canned peas - 85 gr.
• spinach - 45 gr.
• drinking water - 1.7 l.
• various spices - to taste
• table salt - in fact

1. Vegetables should be washed and cleaned the classic way. Onions, turnips and carrots should be chopped into equal parts.
2. Chop cucumbers with ringlets, cut potatoes into small slices.Pour pure water into the pan. Place all vegetables in the container except cucumbers.
3. Boil until soft. Approximately 6-7 minutes before the completion of the stewing, add cucumber rings, canned peas and spinach to the soup. Serve with greens.

Baked Vegetable Soup

• small squash - 2 pcs.
• Tomato - 1 pc.
• lean chicken broth - 650 ml.
• boiled carrot - 1 pc.
• basil - 22 gr.
• oregano - 18 gr.
• vegetable oil - in fact
• Bulgarian pepper - 210 gr.

1. Remove the peel and seeds from zucchini, cut into large strips. Split the bell peppers in the usual way, then split them.
2. Preheat oven to 190 degrees. Oil the prepared vegetables on all sides. Put the food on a baking sheet, send to the oven for 25 minutes.
3. After a while, wait for the vegetables to cool, remove the peel from the peppers. Rinse the tomato, cut it into 4 pieces, remove the skin from it if desired.
4. Pass through a food processor baked vegetables, tomato and boiled carrots. Mix vegetable puree with broth, crumble greens.
5. Send the soup to the stove, if necessary, add salt and allspice, mix. Boil the soup over low heat until boiling. Pour into plates, eat with bread.

Cabbage pickle

• potato tuber - 4 pcs.
• sea ​​kale - 240 gr.
• onion - 1 pc.
• pickled cucumbers - 2 pcs.
• parsley (root) - 3 pcs.
• olive oil - 45 gr.
• filtered water - 0.5 liters.
• Fresh greens - 35 gr.
• assorted spices - to taste

1. Wash the roots, peel the potatoes and onions and chop them into small pieces. Simultaneously cook sea kale, cool.
2. Cut it into thin straws, send it to the pan along with the roots and onions. Pour in the oil, fry. Remove the peel from the cucumber, send it to a saucepan with clean water.
3. Boil the composition. After that, finely chop the cucumbers, add to the broth, again wait until the first bubbles appear. Next, roll the potato cubes.
4. Wait about 6 minutes, add the fried foods. Pour necessary seasoning, stew for 10 minutes. Sea kale is served separately, seasoned with fresh herbs.

Cream Potato Soup

• potatoes - 5 pcs.
• pumpkin (pulp) - 430 gr.
• small carrots - 1 pc.
• meaty tomato - 1 pc.
• brown onion - 1 pc.
• skimmed cream - 230 ml.
• lean broth (chicken) - 550 ml.
• pumpkin seeds for decoration

1. Treat the tomato with boiling water, then with ice water. Remove the skin. Cut the tomato, get rid of the seeds. Chop the peeled carrots, pumpkin and potatoes into equal cubes.
2. Chop onions in the usual way. Slice the tomato into slices. Heat the chicken broth in a small saucepan, add the prepared vegetables to it.
3. Boil the soup until cooked, then it must be passed through a sieve. Stir in the cream. Again, send the dish on the fire, do not bring to a boil.
4. Serve the ready-made rye bread soup. Decorate the dish with peeled pumpkin seeds and herbs as desired.

Zucchini Soup

• carrot - 4 pcs.
• parsley root - 4 pcs.
• zucchini - 1 pc.
• drinking water - 950 ml.
• potatoes - 5 pcs.
• Canned peas - 260 gr.
• ripe tomatoes - 2 pcs.
• spinach - 60 gr.
• salt to your taste
• low-fat sour cream - 40 gr.

1. Rinse carrots and parsley roots under a tap, chop into small pieces, send to heat-resistant containers. Add sour cream and mix thoroughly.
2. Pour in hot water, add chopped spinach, zucchini and potatoes. Turn on the stove, boil vegetables a third of the hour.
3. A few minutes before the end of cooking, add green peas and sliced ​​tomatoes.Serve the soup with fresh cilantro, ground dill or parsley.

Turnip soup

• wheat flour - 35 gr.
• meat broth - 0.6 l.
• corn oil - 30 gr.
• turnips - 4 pcs.

1. Thoroughly wash the turnips, send stew in uniform. After boiling, remove the root crop, hold it under the tap. Cut off the green top.
2. Clean the uniform with turnips, chop into pieces. Put it back on cooking. Once the product has softened, wipe it through a sieve. Fry a little flour in a dry frying pan.
3. Connect it with broth and turnip gruel. Send the mixture to the stove, wait for boiling, mix well. As soon as the soup boils, turn off the burner, pour in the corn oil. Stir the dish, wait 15 minutes, consume.

Beet Soup with Thyme

• onion - 70 gr.
• potato tuber - 1 pc.
• celery (root) - 1 pc.
• fresh thyme - 1 sprig
• beets - 200 gr.

1. Use a hard coated kitchen sponge to clean the beets. Rinse the root, dry. Wrap each copy with aluminum foil.
2. Send the beets to the oven preheated to 180 degrees. Wait 1 hour, remove, let cool.Next, chop the product into small cubes.
3. Send chopped potatoes, shredded celery root and onions to a stewpan. Pour in the broth. Turn on the stove, wait for boiling.
4. At the beginning of boiling add fresh thyme, reduce the hotplate. Cook for half an hour. Get rid of thyme, salt the finished soup if necessary.
5. Throw prepared beets into a common container. The composition is recommended to pass through the food processor. Serve grilled cheese. Soup can be seasoned with lime juice.

Kohlrabi soup

• parsley root - 1 pc.
• potatoes - 1 pc.
• Kohlrabi - 230 gr.
• carrots - 1 pc.
• sunflower oil - 25 ml.
• wheat flour - 30 gr.
• currant - 35 gr.

1. Wash the potatoes and cut the uniform, chop into cubes. Send to boil, parallel to a grate with kohlrabi and parsley root. Place the products to the potato.
2. Fry the flour in butter until bronze in color, add to the common pan to the vegetables. Stir the products, mash them with the pestle.
3. As soon as the soup has a thick consistency, turn off the stove. Add the washed berries of black and red currants, stir. Serve the soup in portions.

If you decide to go on a diet, do not give up on first courses. Try new soups with vegetables and herbs. Cook the broth based on chicken fillet or fish. Evaluate cream soup with berries, fresh herbs. Hot dish can also be consumed with diet biscuits and rye bread. It is easy to follow the figure, if you properly balance the diet. If possible, try all the recipes for dietary soups. Addicted households to a healthy diet.

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