The key to health and beauty: dietary soup pureed from various vegetables

Why is it needed?

Dietary soups are needed not as a first course, but as a main course for a complete lunch. When it comes to diets, many people imagine long periods of fasting and pangs caused by appetite. This diet is strictly prohibited. You will not be able to cope with excess weight, but you will do a lot of harm to your body.

To lose weight correctly, you just need to reduce portions and increase the frequency of meals. You need to carefully select the ingredients for your dishes and try to cook them without using oil or use it in minimal quantities.

Pumpkin soup for slimness

Ingredients:

• Pumpkin (or zucchini) - 400 grams
• Carrots - 2 pcs.
• Onion - 1 pc.
• Millet - 1/2 tbsp.
• Nori (seaweed) - 2 sheets
• Water - 1.5 liters
• Cinnamon, salt - a pinch

Preparation:

1. Wash the millet and place it in a saucepan.
2. Peel the pumpkin, carrots and onions and cut into cubes. Place in a saucepan and add water. You can immediately add cinnamon and salt. Cook for 20-30 minutes until the ingredients are soft.
3. Then puree the soup in a blender.
4. Serve garnished with pieces of nori seaweed.

Reviews of those losing weight

Olga Petrova (31 years old), Pyatigorsk: “After giving birth, I gained excess weight, which I could not lose for a long time. A friend advised me to switch to a diet in which I would have a hearty breakfast, diet puree soup for lunch and a light dinner. I’ll tell you that now I have a figure that I didn’t have even in my youth! I highly recommend it to everyone.”

Anna Nikiforovna (55 years old), Vladivostok: “I have sore joints and excess weight had a very bad effect on them. The doctor advised me to go on a diet, which is very painful for me at my age. I continued to eat the same way I had been eating, but for lunch, instead of the usual soups, I began to prepare dietary puree soups according to recipes from the Internet. This decision turned out to be correct. I lost 5 kg in a month.”

Alla (25 years old) Sochi: “In my youth I was plump, and it embarrassed me. I didn't have the willpower to go on a diet and exercise. At some point, I read advice from a nutritionist that for lunch you should eat diet puree soup as the main and only dish, and for dinner - cottage cheese or a light salad. This advice saved me and gave me instant results. In the first month I lost 8 kg and since then I’ve been eating nothing but this way and haven’t gained weight.”

Types of dietary dishes for stomach diseases

Making vegetable puree soup is quite simple, just decide what exactly you want to make it from. Below we have selected the most popular and healthy recipes that are suitable for those who are on a diet and those who have stomach problems.

With champignons

Dietary puree soups for stomach diseases were developed by nutritionists. The recipe for cream of champignon soup is presented to your attention.

Number of calories - 74 kcal. Protein - 4.3 g. Fat - 11.2 g. Carbohydrates - 5.1 g.

Cooking difficulty level : easy. Cooking time : 45 min. Category : lunch, dinner, first course. Cooking method : cooking. Number of servings : 8.

Ingredients:

• processed cheese - 300 g;
• water - 1 l;
• ground nutmeg - 5 g;
• butter - 80 g;
• cream - 100 ml;
• salt - to taste;
• onion - 1 piece;
• champignons - 800 gr.

Cooking method:

1. Place butter in a saucepan, wait until it warms up, add chopped onion, fry for 1-2 minutes.

2. Add champignons chopped in half, fry for 3 minutes, add boiling water and reduce heat. Cover the lid and leave to cook for 15 minutes.

3. Drain half the water. Grind the soup in a blender. Pour back into the pan and cook until it boils. Add cream and melted cheese.
4. Stir constantly until the cheese is completely melted. Sprinkle with nutmeg, salt and pepper.

You will learn how to prepare creamy soup with champignons for stomach diseases from the video:

From pumpkin

The recipe for dietary pumpkin puree soup is designed for those who want to be slim and healthy.

Number of calories - 54 kcal. Proteins - 2.5 g. Fat - 1.1 g. Carbohydrates - 6.7 g.

Cooking time : 40 min. Number of servings : 4.

Ingredients:

• dill - 5 g;
• butter - 50 g;
• carrots - 50 g;
• broth - 500 ml;
• garlic - 1 clove;
• bell pepper - 100 gr;
• pumpkin - 500 gr.

Cooking method

1. Fry onions in butter. Cut the vegetables into cubes, add them to the pan, add broth and leave to cook with the lid closed for 25 minutes.

2. Squeeze the garlic, finely chop the dill and pour out.
   If there is a lot of broth, then we get rid of the excess.
3. Beat the soup in a blender.

There are also recipes for cooking healthy pumpkin dishes here.

Useful video about preparing diet pumpkin puree soup:

With carrots

Number of calories - 21 kcal. Proteins - 1.2 g. Fat - 0.5 gr. Carbohydrates - 3.2 g.

Cooking time : 45 min. Number of servings : 6.

Ingredients:

• butter - 50 g;
• potatoes - 2 pcs.;
• basil - 5 g;
• cream - 100 ml;
• carrots - 3 pcs.;
• vegetable broth - 500 ml;
• onion - 1 pc.;
• dill - 5 gr.

Cooking method

1. Chop the onion. Sauté it in a saucepan with butter. We separate 1/5 of the entire carrot and grate it. We send it to fry with the onions.
2. Cut the potatoes into small strips and boil in the broth until tender.

3. Puree the entire soup in a blender, then put it in a saucepan. Add cream to it and boil for 3 minutes. Pour in the greens and serve.

Watch a useful video on preparing dietary carrot puree soup:

With cauliflower

Number of calories - 36 kcal. Protein - 2.8 g. Fat - 1.7 gr. Carbohydrates - 4.6 g.

Cooking time : 45 min. Number of servings : 8.

Ingredients:

• onion - 1 pc.;
• cream - 100 ml;
• broth - 500 ml;
• potatoes - 300 gr;
• basil - 5 g;
• cauliflower - 600 gr.

Cooking method:

1. Lightly fry the chopped onion directly in the pan. pour the broth there. Dip the diced cauliflower and potatoes into it.
2. When the vegetables are ready, sprinkle with salt. Then pour into a blender and puree.
3. Transfer the soup from a blender to a saucepan, add cream and herbs, and cook until final readiness. The soup is ready.

How to prepare dietary cauliflower puree soup can be clearly seen in the video:

From frozen spinach

This puree soup is for weight loss, as it is very low in calories.

Number of calories - 21 kcal. Proteins - 0.9 gr. Fat - 1.6 gr. Carbohydrates - 3.7 g.

Cooking time : 35 min. Number of servings : 8.

Ingredients:

• broth - 500 ml;
• garlic - 2 cloves;
• onion - 1 pc.;
• potatoes - 200 gr;
• frozen spinach - 500 gr.

Cooking method

1. Fry the onion in a saucepan, add it after 3 minutes. Take the spinach out of the freezer and add it to the rest of the ingredients. We constantly interfere.
2. Place the potatoes cut into strips over the spinach and add broth to it.
3. When the vegetables are ready, puree them in a blender. Then pour back into the pan and cook for an additional 5 minutes. Sprinkle with spices to taste.

This video will help you prepare pureed soup from frozen spinach correctly:

With potatoes

1. Number of calories - 85 kcal.
2. Protein - 2.6 gr.
3. Fat - 2.2 gr.
4. Carbohydrates - 13.9 g.
5. Cooking time: 35 min.
6. Number of servings: 8.

Ingredients:

• hard cheese - 100 g;
• basil - 5 g;
• cream - 100 ml;
• dill - gr;
• potatoes - 500 gr;
• broth - 500 ml.

Cooking method:

1. Boil the chopped potatoes in the broth.
2. Lightly fry the onion and add it to the potatoes.
3. Blend the whole soup, then put it back into the pan.
   Pour the grated cheese into a saucepan and add cream. Cook until the cheese is completely dissolved, add the greens.

   The soup is ready! You can serve.

How to prepare diet mashed potato soup, watch the video:

With eggplant and tomato

1. Number of calories - 35 kcal.
2. Protein - 3.7 gr.
3. Fat - 2.4 gr.
4. Carbohydrates - 4.7 g.

Cooking time : 20 min. Number of servings : 8.

Ingredients:

• tomatoes - 100 gr;
• carrots - 100 g;
• eggplants - 300 gr;
• broth - 300 ml.

Conclusion

Diet puree soup for lunch is the right choice. Such nutrition will be beneficial for your body; you will be able to get enough of your fill and get the necessary minerals, vitamins and replenish your energy reserves, but at the same time maintain your slimness and attractiveness. Get used to eating right, and your body will thank you, and the admiring glances of others will remind you of your unfading youth.

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Creamy cauliflower soup

foodtolove.com.au

Ingredients

• 1 large head of cauliflower;
• 1½ tablespoons butter;
• 1 tablespoon olive oil;
• 1 potato;
• 1 onion;
• 1.2 liters of chicken or vegetable broth;
• 400 ml milk;
• salt - to taste;
• 100 ml heavy cream;
• a little ground black pepper;
• a few green onions.

Preparation

Cut the cauliflower into florets, removing the stem. Heat the oil in a saucepan and add cabbage, potato cubes and chopped onions. Roast vegetables over low heat for 10 minutes, stirring occasionally.

Pour in the broth and bring to a boil. Add milk and salt and cook uncovered for another 10-15 minutes until the vegetables have softened. Pour in the cream, stir and puree with a blender until smooth.

Before serving, sprinkle the soup with pepper and chopped green onions.

Vegetable puree soup with meat broth

Ingredients:

• beef broth – 1 l.;
• broccoli – 0.5 kg;
• leek – 1 pc.;
• carrots – 1 pc.;
• cilantro;
• salt to taste;
• hard cheese - optional.

Cooking method:

1. For the broth, take 100 g of beef on the bone per 1 liter of water. If desired, add garlic, onions, coriander.
2. Cook for one hour, descaling, then strain.
3. For the soup, place broccoli, leeks and carrots in a saucepan. Pour in the previously prepared beef broth, without covering the vegetables.
4. Salt, pepper and cook for half an hour. Add cilantro and continue cooking for about 25 minutes.
5. Grind the finished mass until smooth. Before serving, you can add grated cheese to the plate.

Nutritional Features

Meals on the fifth diet are fractional and involve at least 5 meals in small portions (up to 350 grams).

Products that negatively affect the functioning of the gastrointestinal tract and excretory system are excluded from the diet, namely:

• spicy;
• salty;
• smoked;
• fried;
• meat and fish semi-finished products;
• fast food;
• alcohol.

According to the rules of diet 5, preference should be given to recipes that involve stewing, boiling and baking dishes.

About cooking technology

To prepare the right dietary dish, you need to study the technological map. After this, there are no problems with preparing puree soup; even a novice housewife understands how to do it quickly and efficiently.

Briefly, the preparation of dietary puree soup follows this plan:

1. All ingredients are boiled until soft.
2. Then the products are crushed using a blender, a grinding machine, or ground through a sieve. Ingredients that are difficult to boil should be passed through a meat grinder and then ground.
3. Then the puree is mixed with the broth and brought to a boil.

This is interesting! To improve the taste and give a delicate consistency, lezon (a mixture of eggs, milk and water) is added to the puree. It provides a binder to the dish, making it richer and thicker.

Dietary puree soup should have a uniform consistency that resembles cream or thick cream. According to the technology, the puree should not contain unpureed products or flakes of coagulated egg white. The color of the dish is usually white, cream, or matches the shade of the main products.

Each first course recipe has its own characteristics, but it is advisable to cook without violating the technology.

As a rule, puree soups are seasoned with butter, but this option is not suitable for a diet menu. Therefore, it is better to skip this point.

Some of the ingredients are sometimes added to purees as a side dish. These can be fresh or boiled chopped vegetables, pieces of meat, crackers or croutons.

The easiest way to prepare vegetable dietary puree soups. It is enough to boil the ingredients, for example, potatoes and cauliflower, and stew chopped carrots and onions. Then all the components are combined in hot broth, pureed using a blender, if necessary, diluted with broth to the desired thickness, brought to a boil and removed. After this, salt and spices are added to the dish. If desired, the puree soup can be seasoned with lezon, but then the calorie content of the dish will increase slightly (depending on the fat content of the milk).

To prepare the dietary first of meat products, you need to boil them until fully cooked, remove the skin, tendons, and films. The ingredients are passed through a meat grinder with a fine grid twice or three times, and then crushed using a blender. Then you can dilute with a small amount of liquid and grind through a sieve or immediately add to the base.

Puree tomato soup

• Fresh tomatoes -170 g
• Dry rice - 2 tsp.
• Milk 2.5% fat - 2 tbsp.
• Butter - 5 g
• Cream 10% fat - 2 tbsp.
• Flour - 1 tbsp.
• Vegetable broth - 300 ml

1. A vegetable decoction is pre-prepared. To do this, boil potatoes, carrots, and cauliflower in slightly salted water, after which the broth is filtered and set aside.
2. Tomatoes are scalded with boiling water, the skin is removed, and the pulp is finely chopped.
3. The rice is cooked until tender in plenty of water. After which it is combined with tomatoes, and the entire mixture is rubbed through a sieve.
4. At this time, the flour is slightly dried in a completely dry hot frying pan, milk and cream are added to it and everything is thoroughly mixed. This sauce is prepared over medium heat for about 10 minutes. At the end it is strained.
5. Pureed tomatoes and rice are mixed with milk sauce, after which hot vegetable broth is added to them. And here you need to monitor the consistency itself, which should resemble thick sour cream. At the end, butter is added to the soup.

Dietary vegetable puree soup

Ingredients:

• vegetable broth – 1.5 l.;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• cabbage - ¼ fork;
• carrots – 1 pc.;
• olive oil;
• salt, spices to taste.

Cooking method:

1. Fry the chopped onion in hot oil in a thick-walled container for four minutes, stirring so that it does not burn and has an even, delicate color.
2. Pour in water and bring to a boil over high heat.
3. Peel and chop cabbage, carrots, potatoes.
4. After boiling, put the vegetables in the broth, reduce the heat and cook the soup for less than half an hour until the vegetables are ready.
5. Add salt and spices to the finished soup as desired and puree using a blender.

Basic rules for preparing puree soups

Dietary cream soup should be light, low-calorie, and not rich in fat. The meat taken is lean: chicken, turkey, veal, rabbit. For dietary soup, 100 grams of meat per 2 liters of water is enough.

Vegetable broth should be prepared quickly so that no nutrients are lost. High temperature destroys vitamin C, the remaining vitamins are partially preserved (70% of the original amount). What remains is fiber, which is good for weight loss and health. Low-fat, light vegetable soups help remove waste and toxins.

Dietary soups are prepared with the addition of cereals and legumes, which contain a complex of vitamins, minerals and dietary fiber.