How to make diet vegetable soup

In today's world, people are increasingly striving to establish the right diet. Some individuals completely refuse fatty animal foods, preferring diet soups based on lean meat broth. Consider the popular first courses with a minimum of calories.

Lentil soup with pepper

• bell pepper (orange) - 65 gr.
• brown onion - 1 pc.
• carrot - 70 gr.
• red lentils - 220 gr.
• meaty tomatoes - 90 gr.
• chopped paprika - 18 gr.
• fresh herbs - 45 gr.
• red pepper (sweet) - 70 gr.
• drinking water - 2 l.

1. Crush brown onions in large slices, peel and chop carrots into thin rings. Cut the peppers into 2 parts, remove the seeds. Chop the product in small strips.
2. Take a small saucepan, pour the drinking liquid into it. Put a metal container on the fire. Sprinkle chopped foods.
3. After boiling, reduce the burner to a minimum. Cook the vegetables for another quarter hour. At the same time, pour the lentils into a fine sieve, rinse under the tap.
4. Next, add the cereal to a common saucepan with vegetables, continue to simmer for about half an hour. 5-7 minutes before cooking is complete, pour the tomatoes over with boiling water and dip them in cold water.
5. Then remove the peel, chop the tomatoes into small cubes. Add tomatoes to vegetables, pour in paprika, mix. After the time has passed, pour the hot soup into the blender bowl.
6. Add salt and ground pepper to taste, grind the composition to a puree state. Serve the first dish with fresh chopped herbs.

Root soup

• roots (dill, cilantro, carrots) - 50 gr.
• lemon juice - 18-20 ml.
• potato tuber - 2 pcs.
• fresh parsley - 23 gr.
• salt tastes good
• water - 1 l.

1. Boil water, add a little salt. If necessary, peel and cut the roots in random order. Send food to cook for 15-20 minutes.
2. After that, add washed and chopped potatoes. Stew soup for about a third of an hour. Throw the dish in a colander, drain the broth. Add chopped greens to it, cover with a lid.
3. Distribute the cooked products on portioned plates, pour in the finished broth. If desired, a little lemon juice can be added to the dish.

Sausage Pumpkin Soup

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

1. Remove the hard peel from the pumpkin, cut the pieces. In the usual way, peel, chop onions and potatoes.
2. Rinse the carrots thoroughly and peel if necessary. Next, the vegetable is rubbed on a coarse grater. Send all prepared ingredients to the pan, pour in the required amount of water.
3. The liquid should completely cover the products. Add a little salt to taste, cook the ingredients until soft over medium or low heat.
4. Pass the cooked boiled vegetables through a blender, then place them back into the broth. Rub the sausage through a coarse grater, pour to the total mass. Mix the ingredients well.
5. Stew the dish for another 5-7 minutes. Turn off the heat, add chopped dill, cover the saucepan with a lid. Let the soup brew for 10 minutes.

Oatmeal soup with nutmeg

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

1. Heat 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 boil.
2. Pour in instant oatmeal, cook the mixture for 10-12 minutes over low heat. To prevent sticking of the ingredients, do not forget to stir the broth.
3. After the time has passed, pass the hot composition through the blender. Gradually add egg yolks, salt to taste, ground nutmeg and peppers to the total mass.
4. Pour the homogeneous mass into the pan again, simmer the soup puree for several minutes, not allowing the composition to boil. Pour the soup into plates, sprinkle with a mixture of aromatic 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 tastes good
• celery - 1 pc.
• freshly ground pepper - 3 gr.
• spinach - 30 gr.
• broccoli - 60 gr.

1. Wash the carrots and cut into thin strips, in the same way do with celery and leek. Chop the broccoli finely.
2. Take a pan of the right size, pour in the broth, add bay leaves. Turn on the stove; at the beginning of drilling, throw the vermicelli, beans and broccoli.
3. Cook foods without a lid, but remember to stir the ingredients. Reduce the heat to a minimum, add the rest of the ingredients except spinach. Stew soup for half an hour.
4. After the allotted time, get rid of the bay leaf, turn off the burner, pour the soup. Garnish with chopped spinach.

Pea soup with spinach

• 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 peeled in the classical way. Onions, turnips and carrots need to be chopped into equal parts.
2. Chop the cucumbers with rings, cut the potatoes into small slices. Pour pure water into the pan. Put all the vegetables except the cucumbers in the bowl.
3. Cook foods until tender. Approximately 6-7 minutes before the end of the stew, add cucumber rings, canned peas and spinach to the soup. Serve the dish with herbs.

Baked vegetable soup

• small zucchini - 2 pcs.
• tomato - 1 pc.
• lean chicken stock - 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 the zucchini, cut into large strips. Cut the bell peppers in the usual way, then halve them.
2. Preheat the oven to 190 degrees. Lubricate prepared vegetables on all sides with oil. Put the food on a baking sheet, put in the oven for 25 minutes.
3. After a while, wait a little for the vegetables to cool, peel the peppers. Rinse the tomato, cut into 4 parts, remove the peel from it if desired.
4. Pass baked vegetables, tomato and boiled carrots through the food processor. Mix vegetable puree with broth, crumble greens.
5. Send the soup to the stove, if necessary, add salt and allspice, mix. Stew the soup over low heat until it boils. Pour into plates, eat with bread.

Cabbage pickle

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

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

Creamy Potato Soup

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

1. Process the tomato with boiling water, then ice water. Remove the peel. Cut the tomato, get rid of the seeds. Chop the peeled carrots, pumpkin and potatoes into equal cubes.
2. Chop the onions in the usual way. Slice the tomato into slices. Heat the chicken stock in a small saucepan, add the prepared vegetables to it.
3. Cook the soup until cooked, then it must be passed through a sieve. Stir in the cream. Again, send the dish to the fire, do not bring to a boil.
4. Serve the rye bread soup puree. Garnish the dish with peeled pumpkin seeds and herbs if 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 the carrots and parsley roots under the tap, chop into small pieces, send to a heat-resistant container. Add sour cream and mix thoroughly.
2. Pour in hot water, pour chopped spinach, zucchini and potatoes. Turn on the stove, boil vegetables for a third of an hour.
3. A few minutes before the end of cooking, add green peas and chopped tomatoes. Serve soup with fresh cilantro, ground dill or parsley.

Turnip soup

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

1. Wash turnips thoroughly, send to cook in their uniforms. After boiling, get the root crop, hold it under the tap. Cut the green crown.
2. Peel the tunic from the turnip, chop into pieces. Place again on cooking. Once the product has softened, wipe it through a sieve. Slightly fry the flour in a dry pan.
3. Combine it with broth and gruel of turnip. Send the mixture to the stove, wait for boiling, stir the composition well. As soon as the soup begins to turn off, turn off the hotplate, pour in the corn oil. Stir the dish thoroughly, wait 15 minutes, consume.

Beetroot 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 peel beets. Rinse the root crop, dry. Wrap each instance with aluminum foil.
2. Put the beets in a preheated oven to 180 degrees. Wait 1 hour, remove, allow to cool. Next, chop the product into small cubes.
3. Send chopped potatoes, chopped celery root and onions to the stewpan. Pour in the broth. Turn on the stove, wait for it to boil.
4. At the beginning of drilling add fresh thyme, reduce the burner. Cook for half an hour. Get rid of thyme, salt the prepared soup if necessary.
5. Throw the prepared beets into the general container. The composition is recommended to be passed through a food processor. Serve the finished dish with grated cheese. The 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 off the uniform, chop into cubes. Send to cook, simultaneously grate kohlrabi and parsley root on a fine grater. Put the food on the potato.
2. Fry the flour in oil until it is bronze, add to the common pan to the vegetables. Stir foods, mash with a pestle.
3. Once the soup has a thick consistency, turn off the stove. Add the washed berries of black and red currants, stir.Serve the soup in portioned bowls.

If you decide to go on a diet, do not give up the first dishes. Try new soups with vegetables and herbs. Prepare the broth based on chicken or fish. Appreciate mashed soups with berries, fresh herbs. A hot meal can also be consumed with diet biscuits and rye bread. It’s easy to keep track of the figure, if properly balanced diet. If possible, try all recipes for dietary soups. Add household food to a healthy diet.

Video: Easy Vegetable Soup for Weight Watchers