Recipe Soup - puree from various vegetables. Calorie, chemical composition and nutritional value.

Broccoli soup

Products (for 4 servings)

• Potatoes (cut into cubes) – 2 pcs. (200 g)
• Onion (finely chopped) – 1 pc. (100 g)
• Broccoli – 200 g
• Carrots (cut into small pieces) – 1 pc. (100 g)
• Garlic – 1 clove (5 g)
• Water – 3 glasses (600-700 ml)
• Olive oil – 2 tbsp. spoons (30 g)
• Salt – 1 teaspoon (10 g or to taste)

Recipe

• 1. Fry the onion in a saucepan in olive oil until light golden brown.
• 2. Add the remaining ingredients and add water.
• 3. Cook broccoli soup for at least 30 minutes, covered. Turn off the heat and cool the soup.
• 4. Pour everything into a blender and grind until smooth.
• 5. Pour the broccoli soup back into the pan and heat to desired temperature.

Is it possible to cook with broth or only without meat when losing weight?

Dietary soup, the basis of which will be vegetables, can be cooked with either vegetable or meat broth. If preference is given to the latter option, you should choose lean meat.

Meat broth should not be very rich, as it will be too high in calories for a person losing weight. For 1 liter of water, it is optimal to take up to 300 grams of dietary meat: chicken, turkey, beef, rabbit.

How to cook a delicious diet soup

Cream soup and pureed vegetable soup are some of the best dishes for those on a diet. To prepare, you will need a blender, with which you can give the dish the desired consistency.

Potato soup

Products (for 4 servings)

• Water – 1.5 l
• Potatoes – 0.5 kg
• Carrots – 300 g
• Onion – 2 pcs.
• Butter – 40 g
• Parsley – 1 bunch
• Ground black pepper - on the tip of a knife (to taste)
• Salt – 1 teaspoon (to taste)

Recipe

1. Peel the potatoes, wash them, cut them into strips.
2. Pour cold water over the potatoes and bring to a boil.
3. Cook the potatoes for 15-20 minutes over low heat, covered.
4. Peel the onion, wash it, chop it.
5. Peel the carrots, wash them, chop them on a coarse grater.
6. Wash the greens and chop finely.
7. Melt butter in a frying pan. Place onions and carrots in hot oil. Fry the vegetables in melted butter over medium heat, stirring, until soft (2-3 minutes). Add salt.
8. Season the soup with salt and pepper, add fried carrots and onions.
9. Cook over low heat, covered, for another 7-10 minutes.
10. Rub the soup through a sieve or puree in a blender.
11. The mashed potato soup is ready.
12. Serve mashed potato soup with butter, sprinkled with chopped herbs.
13. Bon appetit!

Zucchini and potato soup

Products (for 5 servings)

For the vegetable broth:

• Onion – 100 g
• Carrots – 80 g
• Parsley root – 10 g
• Bay leaf – 1 pc.
• Black peppercorns – 4-6 pcs.
• Water – 1 l

*

For the soup:

• Zucchini – 900 g
• Potatoes – 370 g
• Onion – 100 g
• Garlic – 2-3 cloves
• Vegetable oil – 80 ml
• Fresh parsley, for serving – 30 g
• Dried Provençal herbs, for serving (optional) – 1 teaspoon
• Salt - to taste
• Ground black pepper - to taste

Recipe

1. To prepare the vegetable broth, peel the onions, carrots and parsley root. Cut the onion in half. Cut the carrots into several parts.
2. Place onion, carrots, parsley root, peppercorns and bay leaf in a saucepan with water.
3. Cut zucchini (700 g) into half rings or quarters. Set aside the remaining zucchini for serving.
4. Peel the onion and cut into half rings.
5. Peel and chop the garlic.
6. Heat 50 ml of vegetable oil in a frying pan.
7. Fry the onion and garlic over medium heat for about 3-4 minutes until soft.
8. Add zucchini to the onions and garlic.
9. Stirring, fry for another 5-7 minutes.
10. Peel the potatoes and cut them into cubes.
11. Place the potatoes in the pan with the zucchini.
12. Fry the zucchini and potatoes for another 3 minutes.
13. Place the fried vegetables in a saucepan and add vegetable broth.
14. Place on the fire and bring the broth to a boil.
15. Cook over medium heat for 10-15 minutes until the vegetables are soft.
16. Using an immersion blender, puree the zucchini and potatoes, add salt and pepper to taste.
17. Cut the reserved zucchini into thin slices (0.5 mm wide). Sprinkle the chopped zucchini with salt and herbs de Provence.
18. Heat the remaining vegetable oil in a frying pan.
19. Fry the zucchini for 2 minutes on each side.
20. Add oil as needed.
21. Finely chop the parsley.
22. Pour the zucchini soup into bowls, add a few slices of zucchini and chopped parsley to each serving. If desired, the soup can be lightly sprinkled with Provençal herbs.
23. Bon appetit!

Creamy cauliflower soup

Products (for 4 servings)

• Cauliflower – 300 g
• Potatoes (medium) – 4 pcs.
• Onions (medium) – 2 pcs.
• Garlic – 1 clove
• Fresh parsley – 5-6 sprigs
• Cream – 200 ml
• Butter – 1 tbsp. spoon
• Bay leaf – 1 pc.
• Salt - to taste
• Pepper - to taste
• Water – about 250 ml

Recipe

1. Peel the potatoes and cut into small pieces.
2. Divide the cauliflower into florets.
3. Peel the onion and cut into half rings.
4. Separate the parsley leaves from the stems.
5. Peel the garlic, chop.
6. Chop the parsley leaves along with the garlic.
7. Heat butter in a saucepan. Place the onion in a saucepan with oil and fry it over medium heat until translucent. Salt and pepper.
8. Add potatoes to the pan and stir.
9. After 2 minutes, add water and bring to a boil. Add bay leaf and cook potatoes for 10 minutes over low heat.
10. Remove the bay leaf and pour in the cream.
11. Place the cabbage in the pan. Cook the soup with cauliflower and potatoes until the cabbage is ready (10-15 minutes), avoiding boiling too much to prevent the cream from curdling.
12. Puree the prepared vegetable soup with cream using a blender.
13. When serving creamy cauliflower and potato soup, sprinkle with chopped parsley and garlic.
14. Delicious and nutritious creamy cauliflower soup is ready. Bon appetit!

Recommended storage methods

The prepared soup should not be left at room temperature for more than 2 hours (1 hour if the weather is very hot). Then you need to put it in the refrigerator or freeze it. Otherwise, dangerous bacterial growth may occur. If you intend to freeze the soup, chill it all in the refrigerator first - this way you will retain maximum nutritional value. Place leftover food after eating into a new container. Do not store them in the pan where they were boiled.

Contacts

Representative office of Bonduelle Central Europe Co. Ukraine, 01135, Kyiv, st. Dmitrievskaya, 75, office 172

Vegetable soup with water is easy and simple to prepare, without pre-boiled broth. The taste of the soup is less rich and bright than those cooked with meat and broth, but there are fewer calories, and accordingly, you can eat more of this soup without harming your figure.

Since the soup does not contain a strong broth, it is easily digested and does not burden the stomach, this is especially important if there are any diseases of the digestive system.

The vegetable soup itself turns out to be quite bland. Therefore, when preparing it you need to use a variety of spices and seasonings. Curry and turmeric will give the broth a beautiful and pleasant shade, and suneli hops, basil, coriander, and other mixtures of seasonings will make the taste of the soup more interesting.

Lenten vegetarian borscht with water without meat - 28 calories. per 100 grams.

Lenten vegetable borscht is an excellent dish for vegetarians and during fasting. Like all soups without meat and broth, vegetable borscht is a low-calorie first course. 100 grams of the product “Lenten vegetarian borscht on water without meat” contains:

• Potatoes - 10 g;
• Cabbage - 8 g;
• Beets - 8 g;
• Carrots - 4 g;
• Onion - 4 g;
• Tomato paste - 1 g;
• Vegetable oil - 1 g;
• Garlic - less than 1 g;
• Dill - 1 g;
• Water - 63 g;

Cheese cream soup

Products (for 2 servings)

• Processed cheese – 90 g
• Potatoes – 220 g (2 pcs.)
• Onions – 70 g (1 pc.)
• Carrots – 50 g (1 pc.)
• Cream – 120 ml
• Butter – 30 g
• Vegetable oil – 30-40 g
• Water – 200 ml
• Salt - to taste
• Dill greens - to taste
• Hard cheese (Dutch) - to taste

Recipe

1. Cut the onion into small cubes.
2. Cut the carrots into half rings.
3. Place a saucepan to heat up. Add vegetable oil and fry the chopped vegetables for 4-5 minutes.
4. Meanwhile, cut the potatoes into slices.
5. Add to fried vegetables. Pour in water so that it covers all the potatoes. Leave to cook for 20 minutes.
6. After this, pour in the cream, add butter and simmer for another 10 minutes.
7. Next, add the processed cheese, cut into cubes, into the soup. Add salt.
8. Blend the soup with a blender until smooth.
9. Cream cheese soup is ready! Serve cheese soup with chopped dill and grated hard Dutch cheese.
10. Bon Appetit everyone!

Vegetable soup recipe for weight loss

The technology for preparing this dish is incredibly simple, so even a high school student who has decided to lose weight by summer can easily cope with any recipe for vegetable soup for weight loss. The main thing is to correctly select and prepare the necessary ingredients so that the vegetable dish turns out not only tasty, but also attractive in appearance. Light soups for weight loss vary not only in composition, but also in consistency. Vegetable soup for weight loss can be prepared as follows:

• the usual first course - with pieces of vegetables evenly distributed in the broth;
• puree soup - a liquid, homogeneous dish for which boiled vegetables are crushed in a blender along with vegetable broth;
• cream soup is a type of first course, in the preparation of which flour is used to thicken, various sauces to enhance the taste or cream to give the liquid a more pronounced creamy aroma and creamy consistency.

Cabbage soup puree

Products

• White cabbage – 250 g
• Potatoes – 2 pcs. (150 g)
• Carrots – 1 pc. (50 g)
• Onions – 1 pc. (50 g)
• Olive oil – 2 tbsp. spoons
• Garlic – 1 clove
• Fresh dill (for serving) - to taste
• Salt - to taste
• Ground black pepper - to taste
• Crackers (for serving, optional) - to taste
• Water – 700 ml

Recipe

1. Peel the onion, carrots and garlic and cut into arbitrary pieces.
2. Heat the olive oil in a heavy-bottomed saucepan and fry the onions and carrots for 2-3 minutes. Add garlic, stir.
3. Fill the contents of the pan with hot water and bring to a boil.
4. Peel the potatoes and cut into large pieces.
5. Add potatoes to boiling water. Add salt to taste.
6. Cut the cabbage into large pieces.
7. Add the cabbage to the pan and cook for 20-25 minutes at a low simmer. Add ground black pepper to taste.
8. Puree the finished soup using an immersion blender.
9. Finely chop the dill.
10. Pour the puree soup into serving bowls and sprinkle with chopped herbs. If desired, you can add croutons to the soup.
11. Bon appetit!

Pumpkin cream soup

Products

• Pumpkin – 700 g
• Potatoes – 2-3 pcs.
• Carrots – 1-2 pcs.
• Onions – 1 pc.
• Garlic – 1-2 cloves
• Cream (20% fat) – 70 ml
• Olive oil – 3 tbsp. spoons
• Salt - to taste
• Pumpkin seeds (for serving) - to taste
• Water – 350 ml

How to make pumpkin cream soup:

• 1. Cut the pumpkin into medium-sized pieces. Finely chop the onion. Cut the carrots into pieces and some garlic.
• 2. Pour a little olive oil into a frying pan and heat it up.
• 3. Place onions, carrots and pumpkin in the pan. Add garlic.
• 4. Simmer the pumpkin with carrots, onions and garlic over medium heat for 10 minutes.
• 5. Cut the potatoes into medium pieces and place them in a saucepan.
• 6. Add stewed vegetables to the potatoes. Add a little water and cook until the potatoes are soft.
• 7. Puree the finished vegetable soup with pumpkin in a blender until smooth. Add a little salt.
• 8. Pour cream into the pumpkin puree soup and mix well.
• 9. Serve pumpkin cream soup, sprinkled with pumpkin seeds.
• Bon appetit!

How many calories are in soup?

Despite the fact that soups do not have a particularly high calorie content, it would not be superfluous to think about what, for example, the calorie content of cream soup or any other soup is. Actually, the calorie content of soup directly depends on the products from which it is prepared.

In general, among all food products, soups are one of the lowest calorie dishes. This is why many people try to lose weight with soups, and they succeed. However, often additional ingredients are added to a ready-made dish, which increase the calorie content of the soup. For example, high-fat sour cream or mayonnaise greatly increases the calorie content of a dish, so you should not get too carried away with them.

Below is the calorie content of soups prepared from various products:

• Ukrainian borscht – 49 kcal per 100 ml;
• Pea soup – 100 ml 66 kcal;
• Mushroom soup – 100 ml 26 kcal;
• Green pea soup – 100 ml 56 kcal;
• Leek soup with pasta – 39 kcal per 100 ml;
• Tomato soup – 100 ml 28 kcal;
• Potato soup – per 100 ml 39 kcal;
• Potato soup with cereals – 54 kcal per 100 ml;
• The calorie content of noodle soup is 48 kcal per 100 ml;
• Vegetable soup – 43 kcal per 100 ml;
• The calorie content of meatball soup is 75 kcal per 100 ml;
• Puree soup calorie content on average is 48 kcal per 100 ml;
• Ear - 46 kcal per 100 ml.

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Soup is considered a low-calorie dish, but adding cream, butter, cheese and other high-fat ingredients increases the calorie count. Borscht cooked in water contains less than 40 kcal/100 ml, while Ukrainian borscht with meat prepared according to the classic recipe contains more than 60 kcal/100 ml. Soups made from lentils, peas and beans cannot be called low-calorie, but they contain vegetable protein, which provides a person with a feeling of fullness for a long time.

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• 1. Table of calorie content of first courses and their nutritional value
• 2. How to reduce calories?

Diet soup or borscht is prepared with water, without adding butter, sour cream or meat. One plate of this dish contains a minimum amount of calories (about 100 kcal per serving).

A bowl of chicken soup with potatoes contains about 150 kcal, and rice soup cooked in meat broth with the addition of sour cream contains more than 200 kcal.

The calorie content of first courses and their nutritional value (BJU) are presented in the table.

To reduce the energy value of the first dish, you need to adhere to the following rules:

1. 1. Do not fry vegetables. You should avoid frying or do it with a minimum amount of vegetable oil. Refined sunflower oil contains more than 900 kcal, and unrefined olive oil contains about 850 kcal. Amaranth contains about 700 kcal.
2. 2. Use meat without skin. It is necessary to remove it from poultry meat before cooking chicken or turkey broth, and clean pork and beef from films, veins and cut off fat.
3. 3. Avoid fatty sauces. High-calorie mayonnaise should be replaced with low-fat sour cream. When preparing cream soup, you should not use heavy homemade cream, but 10% pasteurized cream. Milk with minimal fat content should be added to milk soup.
4. 4. Drain the first broth. It is necessary to cook the soup not in the first, but in the second or third broth. To do this, after boiling, drain the water and get clean water, and when it boils, you can add cereals and vegetables.

If cheese is specified in the recipe for the first course, then low-fat varieties should be used. There is no need to add processed cheese (their calorie content is about 300 kcal/100 g).

Cheese cream soup with champignons

Products (for 3 servings)

• Cream cheese – 120 g
• Champignons – 300 g
• Cream 20% – 100 ml
• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Dried ground garlic – 0.5 teaspoon
• Vegetable oil – 2 tbsp. spoons
• Fresh greens (for serving, optional) - to taste
• Water – 1.5 l

Recipe

1. Cut the potatoes into medium pieces.
2. Cut the carrots into arbitrary pieces or grate them on a coarse grater.
3. Cut the onion into small pieces.
4. Cut the champignons into medium pieces.
5. Heat vegetable oil in a frying pan, add chopped vegetables and fry for 10 minutes, stirring occasionally.
6. Place the vegetables in a saucepan, pour in 1.5 liters of warm water and cook over moderate heat for 25-30 minutes.
7. Then add cream cheese to the pan.
8. Pour in the cream, add salt, ground black pepper and dried garlic. Stir and cook the soup for another 7-8 minutes.
9. Blend the soup using an immersion blender. Taste the soup, adjust the taste and serve.
10. Pour cream cheese soup with mushrooms into bowls, garnish with fresh herbs if desired. You can serve the soup with croutons and separately fried mushrooms.
11. Bon appetit!

How many calories are in soup?

Despite the fact that soups do not have a particularly high calorie content, it would not be superfluous to think about what, for example, the calorie content of cream soup or any other soup is. Actually, the calorie content of soup directly depends on the products from which it is prepared.

In general, among all food products, soups are one of the lowest calorie dishes. This is why many people try to lose weight with soups, and they succeed. However, often additional ingredients are added to a ready-made dish, which increase the calorie content of the soup. For example, high-fat sour cream or mayonnaise greatly increases the calorie content of a dish, so you should not get too carried away with them.

Below is the calorie content of soups prepared from various products:

• Ukrainian borscht – 49 kcal per 100 ml;
• Pea soup – 100 ml 66 kcal;
• Mushroom soup – 100 ml 26 kcal;
• Green pea soup – 100 ml 56 kcal;
• Leek soup with pasta – 39 kcal per 100 ml;
• Tomato soup – 100 ml 28 kcal;
• Potato soup – per 100 ml 39 kcal;
• Potato soup with cereals – 54 kcal per 100 ml;
• The calorie content of noodle soup is 48 kcal per 100 ml;
• Vegetable soup – 43 kcal per 100 ml;
• The calorie content of meatball soup is 75 kcal per 100 ml;
• Puree soup calorie content on average is 48 kcal per 100 ml;
• Ear - 46 kcal per 100 ml.

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Any soup is a source of energy and strength.

The dish is rich in fiber, carbohydrates, minerals and vitamins, as it mainly consists of vegetables, cereals and meat products.

Knowing how many calories are in soup, you can lose weight or gain missing kilograms.

There are special tables with data on the nutritional value of such food. They are used when wanting to lose excess weight and when creating therapeutic diets.

1. Calorie table for soups and their nutritional value
2. Secrets on how to reduce the calorie content of soup
3. Cook with low-calorie foods
4. Do not fry vegetables
5. Use skinless meat
6. Avoid fatty sauces
7. Drain the first broth
8. Do not use sour cream
9. Conclusion

Roasted vegetable puree soup

Products

• Zucchini – 1 pc.
• Eggplant – 1 pc.
• Red bell pepper – 1 pc.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 1 clove
• Olive oil – 3 tbsp. spoons
• Soy sauce – 2 tbsp. spoons
• Mixture of Italian herbs – 0.5 teaspoon
• Ground black pepper - to taste
• Water (broth) – 200-300 ml
• Salt (if necessary) - to taste
• Spices (optional) - to taste

*

To serve (optional):

• Fresh herbs (parsley, basil)
• Sour cream

Recipe

1. Wash the vegetables. Peel the zucchini, onions and carrots.
2. Cut carrots, onions, zucchini and eggplant into slices.
3. Mix olive oil, soy sauce, a mixture of Italian herbs, ground black pepper and garlic, passed through a press.
4. Pour this mixture over the chopped vegetables, stir and leave for 10 minutes.
5. Cover a baking sheet with foil. Lay out the chopped vegetables, add a whole bell pepper and a tomato, cut into quarters. Pour over the marinade.
6. Place the baking sheet in the oven, heated to 200 degrees, and bake the vegetables for 20 minutes.
7. Place bell peppers in a clean bag. Leave for 2-3 minutes. Then remove the skin and seeds from the pepper.
8. Place the remaining vegetables in a saucepan and remove the skins from the tomatoes.
9. Puree the vegetables while hot.
10. Add peeled baked peppers to the rest of the vegetables and puree everything together.
11. Add hot water or broth to desired creamy soup consistency. If necessary, add salt and spices. Place the pot of soup over medium heat, bring to a boil and remove.
12. A tasty and healthy puree soup made from baked vegetables is ready. Serve with sour cream (optional) and finely chopped herbs.
13. Bon appetit!

The benefits of vegetable soups for weight loss

Most effective weight loss methods are based on the consumption of vegetables in different interpretations, but the most beneficial for your figure and health are vegetable soups because:

• They are light and low in calories, because they are prepared with a minimum of fat. In addition, in liquid form, any product is better absorbed by the body.
• Vegetables cook very quickly, so they retain a maximum of vitamins and other nutrients, which is so important when the diet is very limited when losing weight.
• The main components of such dishes contain fiber in large quantities, so they fill you up quickly and for a long time, and also have a beneficial effect on the digestive tract without causing problems with stool.
• They are prepared in water, so with regular consumption of liquid dietary food, the required level of fluid in the body is normalized.
• Due to the high fiber content in the components of the dish, a gentle cleansing of the intestines occurs, weight is lost relatively quickly, but most importantly - irrevocably.