Therapeutic nutrition: recipes for puree soups. Diet soup with cauliflower

Soups are part of the mandatory diet, they are healthy and tasty food that is present on the table of every person every day. Someone eats them for lunch at home in the family circle, and someone in the working dining room. But, one thing remains unchanged - the first dish, whatever it is.

A beautifully served plate with the first course, on the surface of which fat gleams with sparkling drops, mixed with fresh herbs and an unsurpassed aroma, excites not only the appetite, but also the imagination.

However, it is puree soups that have entered our diet relatively recently, mainly from French culinary traditions.

The benefits of puree soups for the human body

Due to the products used, they have a high nutritional and energy value, at the same time they have a delicate, uniform texture without pieces. Thanks to this, they are quickly digested, as well as useful substances and various trace elements tend to fill our body with their energy and strength.

It is because of this ability that they are classified as diet food and are often prepared for children.

For cooking first courses, a wide variety of products are used: vegetables and fruits, cereals, milk and cream, and many, many others. Even their common names speak of their benefits. Vegetables and fruits are fiber, vitamins, micro and macro elements. Cereals, among other things, thanks to their vegetable starchy structure, protect our stomach from irritation. Dairy products are, of course, calcium, which we need so much in childhood.

Recipes for diet puree soups

Carrot with melted cheese

This is a tender vegetable first course that even a novice hostess can handle.

Composition of products:

1. carrot - 1 piece (180-200 g);
2. onion - 1 head;
3. processed cheese - 70 g;
4. parsley - a couple of branches;
5. vegetable broth - 300-350 ml;
6. salt - to taste;
7. ground black pepper - to taste;
8. sunflower oil - 15 ml.

Cooking process:

1. Peel carrots and onions, wash them and cut into small cubes.
2. Sort the parsley greens. Choose only fresh, green leaves, which should be washed in cold water and dried slightly at room temperature.
3. Peel the processed cheese from the packaging and cut into cubes, set aside for now.
4. Saute onions and carrots in oil until the color changes slightly.
5. Pour vegetable broth into a soup pot and bring to a boil. If not, you can use regular filtered water. Add chopped cheese and sautéed vegetables.
6. Salt and pepper.
7. Then wait until it boils, be sure to remove the foam and cook until the onions and carrots are ready. Cheese should be completely melted by this time.
8. Then take an iron sieve and rub the contents of the pan through it and boil it again.
9. Finely chopped parsley is added to the dish when it is laid out in separate plates. So, the vitamins contained in it will be preserved better.

from broccoli

It is also dietary, the addition of spices and spices is optional, and depends on the preferences of the cook. The cooking structure is a little complicated due to two stages: cooking vegetables, then sauce for them.

Composition of products:

Cooking process:

1. Process broccoli. Cut off the contaminated parts and disassemble into inflorescences. Rinse in a cup of cold water. Then cut each inflorescence into pieces.
2. Peel and wash the carrots, cut into cubes.
3. Sort the parsley, rinse under running cold water. Dry, finely chop and leave for decoration.
4. Put broccoli and carrots in a saucepan, cover with cold boiled or filtered water and cook for about 10 minutes.
5. Grind products with an immersion blender. If this is not the case, strain the food through a sieve and wipe the vegetables.
6. Season with salt, nutmeg and ground pepper to taste.
7. Now you can start preparing the sauce. Place the butter in a small frying pan and melt, add the flour and stir. Pass until light brown.
8. Add cream to the pan and simmer until thickened.
9. Add sauce to soup pot. If desired, you can once again pass it through a sieve and warm it up a little over moderate heat. It is better not to bring to a boil.
10. Toast the sesame seeds in a dry frying pan until golden brown.
11. Pour the finished soup into a bowl, sprinkle with parsley and sesame seeds.

From green peas with croutons

In terms of complexity of preparation, this soup is not more difficult than the previous ones. Canned peas are used here, but ordinary dry peas can also be used, but in this case, the peas must be washed and soaked for a little less than an hour before cooking. Also in the recipe, dry wheat bread toasts are baked separately in the oven. If the prepared soup is not intended for children under 3 years old, the croutons can be rubbed with a small amount of fresh garlic.

Composition of products:

Cooking process:

1. Peel the carrots and onions, wash and chop finely. Then sauté in oil.
2. Canned peas divided into two parts. Boil half separately and set aside to decorate the finished soup.
3. Pour the second part of the peas to the sautéed vegetables, add a little hot boiled water and simmer for 2-3 minutes.
4. Rub the resulting broth with vegetables through a sieve or chop with an immersion blender, sprinkle with salt to taste.
5. Cut the wheat bread into cubes and put it on a lightly oiled baking sheet and send it to bake in the oven at 180 ° C for a few minutes.
6. Melt the butter in a separate small frying pan and add the flour there, sauté, stirring until golden brown. Then pour this mixture into the soup and stir. Boil.
7. Peel the egg from the shell and pour into a small bowl, where beat with a whisk until smooth. This can also be done with two forks, arranged in such a way that the backs of the forks touch each other.
8. Fill soup with egg mixture.
9. Pour a portion of the cooked dish into a plate, pour boiled peas and croutons on top.

Pumpkin puree with sesame and ginger

The combination of sesame seeds with a hint of ginger makes a spicy and fragrant holiday dish out of an ordinary pumpkin soup. Since dry ginger is used in the recipe, the complexity of cooking does not increase from this. But if you use fresh ginger, it will just take a little longer.

Composition of products:

Cooking process:

1. Peel and wash the onion. Cut in small pieces.
2. Wash and peel pumpkin and potatoes, cut into thin slices.
3. Sort and rinse the cilantro greens, finely chop.
4. Lightly heat the sesame seeds in a dry frying pan until the color changes to toasted.
5. Fry the onion slices in oil, then put in a saucepan prepared for cooking soup.
6. Fry the pumpkin slices and send to the onion.
7. Pour hot boiled water into a saucepan with vegetables and bring to a boil, then add potatoes. Remove foam. Cook vegetables until tender.
8. Season with salt, dried ginger and pepper. Put cilantro. Grind with a blender until smooth and bring to a boil.
9. Pour the soup into a bowl and sprinkle with sesame seeds.

Recipes for children's puree soups

For complementary foods

It should be mentioned right away that complementary foods with broths and first courses should be introduced into the baby’s diet from 6-7 months, starting with one spoonful of a dish of boiled cereals with vegetables.

Light vegetable soup

The name of this dish speaks for itself! It is easy for the child's body to digest, which is just beginning to learn new foods and dishes for it. For a better perception by the baby, milk can be replaced with breast or infant formula, to which the young discoverer is accustomed.

Composition of products:

Cooking process:

1. Peel and rinse the vegetables, then chop finely.
2. Pour the vegetables in a saucepan and put on a slow heating plate. Cook until vegetables are fully cooked.
3. Wipe the contents of the pot.
4. In a separate saucepan or cezve, bring the mixture of milk and butter to a boil. Add to saucepan.
5. Season with salt and bring to a boil.

Potato with semolina

Semolina is the first type of complementary food allowed for a child from six months. The first dishes with this cereal are the best solution to diversify the baby's diet. They are tender, satisfying and healthy at the same time.

Composition of products:

• semolina - 1 tbsp. l.;
• potatoes - 1 piece;
• cold water - 200 ml;
• milk - 80 ml;
• salt - to taste;
• carrot - 30 g.

Cooking process:

1. Peel and wash potatoes and carrots, finely chop. Place in a saucepan, cover with water and bring to a boil. When the vegetables become soft (after 9-10 minutes), rub through a sieve.
2. In the meantime, add semolina to cold milk, add salt. Put on fire and heat while stirring. The porridge will cook without lumps.
3. Pour the soup into the porridge in portions and, stirring, bring to a boil.

For children from 1 to 3 years old

Sweet Carrot Rice Soup

It has a delicate structure and a mild sweet taste, ideal for baby food. But, rice cereal has a slightly "fixing" effect and you should not give it if your baby has constipation.

Composition of products:

Cooking process:

1. Sort the rice and wash well. Pour in water and put on a moderate heating plate to cook.
2. Peel and wash the carrots, grate.
3. In a separate saucepan, put the carrots to boil, add butter and sugar to it, salt.
4. When the rice is cooked, without washing it, pull it out of the broth and transfer it to a pan with carrots.
5. After 10-12 minutes, rub the soup through a sieve and add pre-boiled milk into it. Boil.

Vegetable with chicken

The chicken in this recipe is a nutritional booster. Since the growing baby needs more satisfying and nutritious food, this soup is quite suitable for a lunch break.

Composition of products:

• minced chicken - 100 g;
• zucchini - 100 g;
• cauliflower or white cabbage - 50 g;
• potatoes - 50 g;
• chicken egg - 1 piece (you only need the yolk);
• butter - 5 g;
• salt - to taste.

Cooking process:

1. Peel and wash vegetables, cut into small pieces.
2. Pour 200-250 g of water into a saucepan and put on fire. Throw vegetables into the water and cook for 5-10 minutes.
3. Then add chicken mince in portions. Mix and remove foam. Cook for another 10 minutes over low heat.
4. Grind the soup through a sieve and bring to a boil. Then turn off the heating.
5. Add butter, egg yolk and salt. Mix quickly and serve.

For children over three years old

With chicken liver

The liver is not loved by all children, however, due to its nutritional value, dishes with liver should sometimes be present on the table. Chicken liver is relatively more tender than beef and pork, it is easy to disguise it in soup, and the baby will not even feel what dish he is eating.

Composition of products:

Cooking process:

1. Rinse the chicken liver well in a cup of cold water, if there are green or dark parts, discard them.
2. Soak bread in cream.
3. Place the selected liver, bread with cream in the blender bowl and grind to a homogeneous consistency.
4. Bring the vegetable broth to a boil and add the liver mixture to it. Remove the foam and cook for 5-10 minutes over moderate heat. If the amount of ingredients increases, the cooking time also increases.
5. Rub the finished soup through a sieve, bring to a boil and turn off the heat.
6. Enter the yolk and oil. Mix.

With meatballs

A brief description of the taste and the degree of complexity of preparation

Composition of products:

• onion - 1 head;
• beef without fat - 100 g;
• raw chicken egg - 1 piece (you need the yolk);
• parsley greens - 1-2 sprigs;
• carrots - 1 small;
• dry wheat bread - 30 g;
• rice groats - 20 g;
• salt - to taste.

Cooking process:

1. Wash and boil the beef. Separate broth and meat.
2. Sort and wash the parsley greens. Cut in small pieces.
3. Peel and cut carrots and onions. Put in a saucepan with broth and put to boil.
4. Rinse rice and add to vegetables. Add parsley. Mix, remove foam. Cook over low heat.
5. Then grind the contents of the pan until smooth with an immersion blender and bring to a boil over moderate heat.
6. Pass beef and bread through a meat grinder. Add salt and egg yolk. With two teaspoons or dessert spoons, form meatballs (you can do this with your hands) and throw them into the soup one at a time.
7. Cook for 10 more minutes.

You will find a simple and delicious recipe for mashed vegetable soup in the following video:

To date, puree soup recipes make up a large library of hundreds of copies. Pureed first courses are a universal solution for dietary and baby food. For their manufacture, a huge variety of products is used, that even a rare gourmet refuses to try these creations.

In contact with

The daily lunch menu must include the first hot dishes. Diet puree soup with a balanced content of proteins, fats, carbohydrates, vitamins and a minimum number of calories (less than 150) helps to normalize the functioning of all body systems, improves metabolism, does not overload the gastrointestinal tract and speeds up metabolism, therefore it can be included in the menu for weight loss.

Basic rules for making soups

Dietary cream soup for should be light, low-calorie, hateful. Lean meat is taken: chicken, turkey, veal, rabbit meat. For a dietary soup, 100 grams of meat per 2 liters of water is enough.

Vegetable broth should be cooked quickly so that nutrients are not lost. Vitamin C is destroyed by high temperature, the remaining vitamins are partially preserved (70% of the original amount). What remains is fiber, useful for weight loss and health. Low-fat light vegetable soups help remove toxins and toxins.

Dietary soups are prepared with the addition of cereals and legumes, which have a complex of vitamin and mineral substances and dietary fiber.

cooking recipes

These soups are quick and easy to prepare, have a delicate taste.

Diet vegetable 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:

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 fire and cook the soup for less than half an hour until the vegetables are ready.
5. Add salt, spices as desired to the finished soup and mash with a blender.

Pumpkin puree soup

This is a low-calorie dish, healthy and tasty. Pumpkin keeps well, and you can cook your favorite soup all winter. It contains many vitamins and microelements. Pumpkin puree soup can be cooked with rice or millet. Cream improves the taste of the dish and increases its fat content.

Ingredients:

• pumpkin - 250g;
• olive oil - 1 tbsp. l.;
• garlic - 2 teeth;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato - 1 pc.;
• cilantro, dill, parsley;
• salt, pepper to taste;
• cream 10% - 1 tbsp. l..

Cooking:

1. Cut the pumpkin and onion into cubes and simmer in heated olive oil for about 5 minutes.
2. Add chopped carrots, peeled tomato, greens. Pour in water to cover the vegetables.
3. Cook for a quarter of an hour under the lid.
4. Grind the prepared mass into a puree. Add seasonings and spices.
5. Drizzle with cream, garnish with tomato slices and serve.

Vegetable soup with meat broth

Ingredients :

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

Cooking:

1. For the broth, take 100 g of beef on the bone in 1 liter of water. If desired, add garlic, onion, coriander.
2. Boil for one hour, removing scale, then strain.
3. For the soup, put the broccoli, leeks and carrots in a saucepan. Pour in the beef broth prepared earlier, without covering the vegetables.
4. Salt, pepper and cook for half an hour. Add cilantro and continue to cook for about 25 minutes more.
5. Grind the finished mass until smooth. Before serving, grated cheese can be added to the plate.

Chicken Diet Cream Soup

Ingredients:

• chicken fillet - 600 g;
• carrots - 2 pcs.;
• bulb - 1 pc.;
• bread crumbs - 40 g;
• water - 1.5 l;
• cream - half a glass;
• bell pepper - 1 pc.;
• nutmeg, spices;

Cooking:

1. Place thoroughly washed vegetables and chicken fillet in a saucepan. Add spices and pour water. Cook until vegetables are soft.
2. Remove the fillet from the pan and strain the broth. Grind the chicken fillet in a blender, adding a little broth.
3. Pour the bread crumbs into the pan and, stirring, cook over a fire until the soup thickens.
4. After thickening, add the chicken, bring the whole mass to a homogeneous state with a blender.
5. Then pour cream into cream soup, salt and add nutmeg.

Soup puree with mushrooms and cereals

Ingredients :

• pearl barley - 1 cup;
• onions, carrots - 1-2 pcs.;
• fresh mushrooms - 200 g;
• salt, spices, herbs to taste;
• lemon juice - optional.

Cooking:

1. Soak the washed cereal for 8 hours, then cook over low heat for 2.5 hours.
2. During this time, prepare the mushrooms: cut into slices and fry in vegetable oil.
3. Fry onions and carrots in oil for half an hour until barley is ready.
4. Add the fried vegetables to the broth with cereals and cook until tender.
5. Then pour lemon juice into a saucepan, salt, pepper and boil.
6. Beat with a blender. Put pre-fried mushrooms in mashed potatoes.
7. Garnish with parsley when serving.

Numerous recipes for mashed soups allow you to find dishes that will become your favorite, diversify the family menu, making food tasty and healthy.

I do not think that dietary is exclusively for those comrades who cannot live without a diet, sits and sits on it. Such a light, but most pleasant mashed soup is the very thing for you and me. Right now, when the thermometer is over 30. Easy to cook. Easy to eat. Why not?

Moreover, the vegetable season is in full swing. Any vegetables of your choice. Choose what is more to your liking or what is more suitable for health, according to preferences. By the way, you can cook it not only for dinner! After all, it is like two in one - the first in the second, or three times in the first. That is, puree soup is perfect both in the morning and at night.

Time for preparing: I spent 15 minutes on preparation, and half an hour on cooking, and 10 minutes on grinding

Complexity: I think that the average, because you have to grind the vegetables, and this is time and effort, because you can grind not with a blender, but by hand ...

Ingredients

2 potatoes

Cooking

As a rule, such soups are prepared from pumpkin. And I decided to collect more vegetables. Well, let the potatoes. She is the basis of the foundations of such dishes. Therefore, having washed the tubers, having cleaned them, we will cut them for cooking.

Carrots are a great companion in such cases. The soup is bright! And not just in terms of color. The taste is special! After doing the same as with potatoes, cut large.

Cauliflower, which is considered a real storehouse of vitamins, goes with umbrellas. Divide into several pieces - it will be more convenient to cook.

Finely do not cut and zucchini. It is soft and gentle on its own. And when cooking, it will generally spread. Without waiting for it to be rubbed and ground.

How would such a dish do without bell pepper! Well, there are many flavors. But there are a lot of vitamins! Set up circles.

They will ask me - why is there an egg in such a soup? When to introduce it, I mean. This is a protein that will make such a balance with vegetables! Pour into a bowl and whisk. Why?! Patience!

Let's send the vegetables to boil. Literally in 10 minutes we introduce olive oil (a teaspoon is enough). After that, beat the slightly cooled mass in a blender (we put the vegetables in small portions, you can also send the greens there right away).

Simple vegetable soups are the basis of any proper nutrition and an important focus in the first feeding of babies. No wonder the baby's acquaintance with adult food begins precisely with vegetable soups, because they are nutritious, easily digestible and do not cause allergies. And what a variety of dishes you can offer babies from the entire list of vegetables. And for vegetarians, such soups are a real feast of taste. And those who consider lean vegetable soup boring and insatiable are deeply mistaken. We will dispel this idea by introducing you to bright, tasty, satisfying, nutritious, original, and most importantly healthy recipes. We will tell you in detail how to cook vegetable puree soup from different products (13 recipes).

On this page you will find the following recipes:

Simple zucchini soup - recipe with photo

Even a child's acquaintance with adult food begins with tasting mashed hypoallergenic vegetables - zucchini, carrots, potatoes. Therefore, we propose first to master the simplest lean vegetable soup, the recipe of which is suitable for both adults and children of any age. For clarity, each step will be accompanied by photographs.

Ingredients:

1. Zucchini - 2 pcs.
2. Potato - 2 pcs.
3. Carrot - 1 pc.
4. Onion - 1 pc.
5. Salt - to taste

Cooking Method - Boiling

Cuisine - world

Preparation time - 10 minutes

Cooking time - 40 minutes

Servings - 3

How to make vegetable puree soup classic recipe

Serve the soup in bowls. For adults, the dish can be sprinkled with herbs, spices, spices.

The advantage of any diet for weight loss is the use of low-calorie zucchini in it. You can find a lighter version of such a soup for a slim figure on the video

Pumpkin puree soup in a slow cooker

Kitchen appliances often come to the aid of housewives. Many dishes are easily prepared in it, without requiring additional hassle. So let's look at how to cook autumn warm vegetable puree soup in a slow cooker with pumpkin.

Ingredients:

• Vegetable broth - 1 l
• Pumpkin pulp - 700 gr
• Potato - 650 gr
• Onion - 150 gr
• Carrot - 100 gr
• Vegetable oil - 2 tbsp. spoons
• Salt - to taste

Option cooking pumpkin cream soup

• Cut peeled vegetables: onion into cubes, potatoes and carrots into medium circles, pumpkin pulp into medium-sized cubes.
• Fry the onion in sunflower oil in a multicooker bowl. To do this, use the "Frying" or "Baking" modes.
• Add pumpkins, carrots, potatoes to the fried onions. Saute vegetables for about 2 minutes.
• Pour the vegetable broth into the slow cooker so that it completely covers the food. Season the dish with salt to taste.
• Boil the soup in the “Stew” mode until ready for up to 1.5 hours.
• During cooking, the vegetables should be well boiled.
• Puree the mixture with an immersion blender until smooth.
  Advice. If the mass seems too thick, further dilute it with a little hot vegetable broth.
• Drizzle a bowl of lean vegetable soup with olive oil and sprinkle with pumpkin seed kernels.

A good example of how to cook lean pumpkin vegetable soup can be found at the link

Cauliflower soup

Cauliflower, as well as zucchini, is actively used in baby food due to its beneficial properties. And due to its low calorie content, it is very valuable for the diet menu and is useful for everyone who monitors their health and weight. It is fried, baked and boiled. To get the most out of this low-salt, low-fat product, we recommend a rich vegetable puree cauliflower soup.

Ingredients:

• Cauliflower - 400 gr
• Carrot - 200 gr
• Tomatoes - 200 gr
• Onion - 100 gr
• Garlic - 1 clove
• Salt, hot red pepper - to taste
  

Advice. If the dish is supposed to be for kids as well, then garlic and hot peppers should be removed from the list of ingredients.

How to cook from cauliflower

• Prepare the ingredients for the dish. Break the head of cabbage into florets. Peel the skin off the tomatoes. Peel and rinse carrots and onions.
• Coarsely chop the onion, chop the carrots into rings of the same thickness.
• Boil carrots and onions in boiling water for 8 minutes. Add a clove of garlic to them.
• Add cauliflower florets and tomatoes to them. Boil 5-6 minutes.
  Advice. To preserve all the beneficial properties of cabbage in the finished soup puree, it is important not to digest this component, so you should not boil it for a long time.
• Season the soup with salt and hot pepper to taste.
• Grind the prepared vegetables in a blender, and then return the mass to the pan with vegetable broth.
• Bring the soup puree to a boil for the last time. It is better to serve in portioned plates with croutons, a slice of lemon or chopped herbs.

In parallel with cauliflower, broccoli is also actively used in the nutrition of babies under 1 year old. A simple vegetable puree soup for children with its use can be found on the video

Delicate cream soup with mushrooms and celery

A hearty and nutritious meat first course can easily be compared with a mushroom version. The calorie content of such a soup without meat will be much lower, but the nutritional value and benefits of the stew will increase. And if you add celery to the traditional recipe with champignons, carrots and onions and expand the mushroom composition of the components, you will get a fragrant and incredibly delicate dish with a maddening taste.

Ingredients:

• Champignons - 100 gr
• Oyster mushrooms - 100 gr
• Onion - 1 pc.
• Celery - 50 gr
• White mushrooms (dried) - 10 gr
• Bay leaf - 1 pc.
• Allspice - 2-3 pcs.
• Olive oil - for frying
• Salt - to taste

Way cooking mushroom puree soup

• Pour dry porcini mushrooms with water and leave to soak. Then wring them out and drain the water.
• Cut mushrooms with oyster mushrooms into slices. Chop the onion into small half rings. Grate celery into thin slices.
• Put the porcini mushrooms with celery into a saucepan with water. Salt the liquid, season it with bay leaf and allspice.
• Bring everything to a boil and cook over low heat.
• Fry mushrooms, oyster mushrooms and onions in a small amount of olive oil.
• Add sautéing to the prepared broth and cook for 12-15 minutes.
• Kill the mushroom mass with a blender.
• This soup can be served either hot or cold.

Along with mushrooms, peas are often used in first courses for satiety. One of its options is a lean vegetable puree soup, a diet recipe with green peas can be found at the link

Amazing vegetable soup - cream borscht

For a proper diet, especially when dieting, it is important to make the most of all the benefits of vegetables and diversify the composition of first courses. Why not cook borscht at this moment, the highlight of which will be the fact that in the end it will turn into mashed soup.

Ingredients:

• Potato - 300 gr
• Celery - 100 gr
• Cabbage - 100 gr
• Beets - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Parsley root - 1 pc.
• Tomato paste - 80 gr
• Salt, black pepper, allspice, bay leaf - to taste

How to make cream borscht

• Cut the potatoes into cubes, half or a quarter of the onion into rings, slice the celery with parsley root. Shred the cabbage.
• Bake the beets, to do this, wrap them in foil and put them in a preheated oven for 15 minutes.
• Coarsely grate the baked beets and carrots.
• In a hot pan, fry the parsley root with celery and half the onion. Cook everything until lightly browned.
  Advice . In the understanding of the child, celery is not always considered a “tasty” product, especially because of its specific aroma, so for children this product can be excluded from the composition of the dish.
• Put everything in a saucepan, add water and let the liquid boil. After cooking everything for 20 minutes.
• Saute carrots, onions and beets with a little oil.
• Remove the boiled vegetables from the broth, and place the next sauté in their place. Add shredded cabbage to it.
• Boil food until done.
• Remove the bay leaf and peppercorns from the broth. Return celery with parsley root.
• In a blender, grind the components with a small addition of broth. Next, dilute the borscht with the rest of the vegetable broth.

And if this version of beetroot soup seems too unusual, then you can cook a cold version of gazpacho with the same healthy beets, the recipe of which you will find here

Summer melon soup

At the height of the melon season, it is a sin not to take advantage of the gifts of nature and not to prepare a delicious puree soup. A cold version of the first course is what you need to get enough on a hot summer day.

Ingredients:

• Melon - 250 gr
• Cherry - 2 pcs.
• Garlic - 1 clove
• Olive oil - 1 tbsp. a spoon
• Onion - 5 gr
• Mint - 5 gr
• Red pepper - 1 gr
• Salt - to taste
• Lemon juice - optional

Way cooking cold melon soup

• Chill the melon in the refrigerator for 2-3 hours before use.
• Peel the chilled melon, remove the seeds, and cut the flesh into pieces.
• Finely dice a small amount of onion.
• Place the melon pieces in a blender. Add a peeled garlic clove, fresh mint leaves, cherry tomatoes and a little salt.
  Advice. To get sour notes in the soup, you can add a little freshly squeezed lemon juice to the pumpkin mass.
• Blend everything thoroughly with a blender until smooth. The juicier the melon, the thinner the stew will be.
• Add chopped onion to the finished soup puree. This is necessary in order to feel the structure of the dish, because. the onion appetizingly crunches on the teeth.

Delicious vegetable puree soup fennel with orange

Vegetables unusual for the Slavic peoples are increasingly appearing in our diet and are actively used in nutrition. So spicy-fragrant fennel, containing only 31 kcal, is firmly included in the list of products actively losing weight, because. it speeds up the metabolism in the body. Therefore, we offer a recipe for a very unusual, but very tasty soup.

Ingredients:

• Orange - 2 pcs.
• Spinach - 400 gr
• Cashew - 50 gr
• Fennel (greens) - 1 bunch
• Parsley - 1 bunch
• Celery - 1 bunch
• Salt, cumin, cinnamon - to taste

How to cook cold soup with fennel

• Peel oranges and remove white pulp. For the dish, use only the core of citrus.
• Chop all greens. Chop the nuts with a knife.
  Advice. If the celery stalks seem hard and fibrous, then it is better not to cut it, but to grate it.
• In a blender bowl, add all the components of the greens and the pulp of the oranges.
• Crush into a single mass.
• Season the soup base with salt and spices to taste.
• Pour into serving bowls and garnish each serving with pine nuts.

Another oriental herbal ingredient that is firmly established in all cuisines of the world is ginger. It is often used in warming hot dishes, and it is also popular in mashed soups for weight loss, as it is easily combined with many ingredients, such as carrots.

The basis of dietary vegetable soups is vegetable juices or purees, which are seasoned with sprouted grains, nuts, pieces of vegetables, and finely chopped greens.

Before preparing a vegetable diet soup, you need to stock up on the necessary ingredients. The taste and texture of dishes prepared according to the recipes of vegetable dietary soups can be improved by adding fermented milk products. They will give the dish density and a pleasant shine.

All recipes for a vegetable soup diet tend to have one thing in common: in addition to being easy to prepare and undeniably healthy, they are deliciously delicious and full of flavor. Diet soup in vegetable broth can be served as an appetizer, as a main or as a light dish.

On this page you can find recipes for vegetable soups - puree of turnips, kohlrabi, tomatoes and other products. You will also learn how to cook vegetable pickle diet soup, spicy pumpkin soup, low-calorie pickle soup and other vegetable soup diet recipes.

How to cook vegetable broth for diet soup

Ingredients:

300 g of mixed vegetables (carrots, parsley, a piece of celery, half a leek), 1.5 liters of water, parsley, pepper, salt.

Cooking method:

Wash the roots, peel, rinse, cover with cold water and boil until the amount of liquid is reduced to about 1 liter. Season to taste with salt and pepper. Drain the vegetable broth, pour into cups, sprinkle with chopped parsley and dill.

Vegetable root soup

Cooking method:

1. Pour 4 cups of salted boiling water into a saucepan and put peeled, washed and finely chopped soup roots and cook for 15 minutes. Then add chopped potatoes and cook for another 20 minutes. Strain the broth, sprinkle with finely chopped parsley and cover.

2. Arrange strained vegetables in deep plates, pour over hot broth. Add a few drops of lemon juice to each serving of vegetable root diet soup.

cucumber vegetable soup recipe

The recipe for dietary vegetable soup with cucumbers has an unusual taste. The ingredients will require 1 carrot, 1 turnip, 1 onion, 2 fresh cucumbers, 4 potatoes, 1/3 cup green peas, 40 g spinach, 1.5 liters of water, spices, salt to taste.

Cooking method:

1. Cut carrots, turnips and onions into slices and lightly sauté. Wash fresh cucumbers, cut small ones into circles, large ones - pre-cut lengthwise, cut potatoes into slices. Put the potatoes into the boiling broth, bring to a boil and add the browned roots.

2. 5-6 minutes before the end of cooking, put cucumbers, spinach leaves, green peas into the soup. Serve vegetable soup with cucumbers, sprinkled with herbs.

Diet recipe for italian vegetable soup

Ingredients:

1 small carrot, 1 young leek, 1 stalk lettuce celery, 50 g green cabbage, 3 3/4 cups vegetable broth, 1 bay leaf, 1 cup boiled beans, 1/5 cup curly vermicelli, salt and ground black pepper , finely chopped spinach.

Cooking method:

1. Carrot, leek and celery cut into thin strips. Finely chop the cabbage.

2. Bring the broth with bay leaf to a boil. Add carrots, leeks and celery. Cover and cook over low heat for 6 minutes.

3. Add cabbage, boiled beans and curly vermicelli. Mix everything and cook, uncovered, over low heat for another 45 minutes until the vegetables and vermicelli are soft.

4. Remove the bay leaf, salt and pepper the soup to taste. Pour the Italian vegetable soup into bowls and garnish with finely chopped spinach.

Diet on sorrel soup and beet tops

Ingredients:

280 g sorrel, 280 g beet tops, 100 g onions, 80 g sour cream, 1.6 liters of water, salt.

Cooking method:

Grind well-washed young beet leaves and sorrel greens with a knife, pour hot salted water and cook for 10 minutes. In the finished soup of sorrel and beet tops, add chopped dill, onion feathers.

How to make spicy pumpkin soup

Ingredients:

500g pumpkin, 500ml water, 1 tbsp. spoon of olive oil, 1 tbsp. a spoonful of wheat flour, 1 tbsp. a spoonful of vinegar, 1 bunch of dill, salt, sugar.

Cooking method:

1. Cut the pumpkin into pieces and stew in lightly salted water, then wipe through a sieve.

2. Stir in oil, bring to a boil. Add vinegar, sugar and chopped dill to the spicy pumpkin soup.

Recipe for vegetable pickle with seaweed

Ingredients:

200-250 g of seaweed, 4-5 potatoes, 2 pickled cucumbers, 1 onion, 2-3 parsley roots, 2 tbsp. spoons of unrefined vegetable oil, 500 ml of water, herbs and spices.

Cooking method:

1. Peel and chop potatoes, onions and roots into small pieces. Dip the seaweed into boiling water and boil. After cooling, cut into thin strips and combine in a pan with onions and roots. Peel the cucumbers and prepare a decoction from it. Put chopped cucumbers in it.

2. Bring back to a boil. Dip potatoes into it first, and after 5-7 minutes - vegetables and roots. 5-7 minutes before cooking, spices and cucumber pickle can be added to the soup if desired.

3. Pour the finished pickle into a tureen or immediately pour into portioned plates. Sprinkle pickle with seaweed with herbs or serve it separately in a small salad bowl.

Vegetable diet turnip puree soup

Ingredients:

4 turnips, 1 tbsp. a spoonful of wheat flour, 1 tbsp. a spoonful of corn oil, meat broth.

Cooking method:

1. Wash turnips, bring unpeeled turnips in water to a boil, wash again, cut off the green top.

2. To prepare a vegetable diet puree soup, peel the turnips, cut into pieces, pour water (so that it barely covers the turnips), and boil. Rub the hot root crop through a sieve, add the toasted flour, stir well, boil.

3. Dilute dietary turnip soup to taste with meat broth and boil again.

Cauliflower Basil Soup Recipe

Ingredients:

250 g Brussels sprouts, 250 g cauliflower, 250 g onions, 300 g celery root, 250 g parsley root, 1 carrot, 200 g leek, 1/2 cup tomato juice, red and black pepper, basil, tarragon, salt taste.

Cooking method:

Rinse vegetables, chop, add water and cook until tender. Then mash them, add tomato juice and spices to it and cook for 10 minutes. Serve hot cauliflower soup with basil, sprinkled with herbs.

Kohlrabi Vegetable Diet Soup Recipe

To prepare this recipe for vegetable diet puree soup, you will need 200 g of kohlrabi, 1 carrot, 1 potato, 1 parsley root, 1 tbsp. a spoonful of unrefined vegetable oil, 1 tbsp. a spoonful of wheat flour, 2-3 berries of black and red currants.

Cooking method:

1. Peel potatoes, cut into small cubes, pour into boiling water. Finely grate kohlrabi and roots and boil in potato soup.

2. In the resulting puree, add wheat flour, previously sauteed in oil.

3. Mix everything thoroughly. When the kohlrabi diet soup thickens, remove the pan from the heat, add the berries, mix again and serve.

Diet recipe for tomato and apple soup

Ingredients:

4 tomatoes, 1 liter of broth, 1 carrot, 1 onion, 23 apples, 1 tbsp. a spoonful of wheat flour, 1 tbsp. spoon of corn oil, 1 tbsp. a spoonful of crushed hot pepper, salt to taste.

Cooking method:

1. Carrots and onions cut into slices and lightly fry in oil. Add wheat flour mixed with hot pepper and continue to fry for another 2 minutes.

2. Then transfer to a saucepan, pour hot meat broth, bring to a boil, add sliced ​​tomatoes and fresh apples, peeled and seeds, and cook for 30 minutes.

3. Rub the mass through a sieve, bring to a boil again and season with salt. Pour the tomato and apple soup into bowls and serve.

Vegetable soup puree with zucchini and sauce

Ingredients:

1 zucchini, 1 potato, 1 carrot, 125 g canned green peas.

For sauce: 250 ml skimmed milk, 1 tbsp. spoon of olive oil, 1 egg, 1 tbsp. a spoonful of wheat flour, 3 cups of vegetable broth, salt to taste.

Cooking method:

1. Boil potatoes, carrots and zucchini in a small amount of water separately. Boil the canned peas, drain the water.

2. Wipe the prepared vegetables, combine with the sauce, bring to a boil. Season with egg mixture and salt.

3. To prepare the sauce, bring half of the vegetable broth to a boil. In the rest, dilute the flour, previously dried in the oven.

4. Pour the resulting mixture in a thin stream into a boiling broth with continuous stirring and cook for 10 minutes. Serve hot soup with zucchini and sauce, sprinkled with herbs.

Diet on vegetarian soup with zucchini

Ingredients:

1 small zucchini, 4 carrots, 4 parsley, 1 liter of water, 1 cup low-fat sour cream, 4 potatoes, 1 cup canned green peas, 2 tomatoes, 2 tbsp. chopped spinach, herbs, salt to taste.

Cooking method:

1. Carrot and parsley root finely chopped and simmered in sour cream. Pour boiling water, put chopped cabbage, zucchini and potatoes, cook for 15 minutes.

2. Before the end of cooking, put canned peas washed with boiled water, sliced ​​​​tomatoes and spinach, salt.

3. Chopped greens can be added to plates of vegetarian zucchini soup.

How to cook vegetable cold soup from goatweed

Ingredients:

400 g of goutweed, 240 g of fresh cucumbers, 160 g of green onions, 40 g of dill, 1.2 l of kvass, 400 ml of curdled milk, salt.

Cooking method:

1. Boil the gout until half cooked in salted water, grind in a meat grinder, cool the broth.

2. Put chopped cucumbers (or cucumber herb) into the chilled broth, add onion, greens puree, dill, curdled milk, kvass.

3. Pour the soup into bowls and serve.

In order to preserve the vitamins contained in vegetables as much as possible during the preparation of hot soups, it is recommended:

• peel and cut vegetables immediately before cooking;
• lower the vegetables immediately into boiling water;
• make sure that the soup does not boil too violently;
• do not reheat vegetable cold soup from goutweed repeatedly.

Recipe for cold tomato juice soup with cheese

Ingredients:

1/2 liter tomato juice, 1 tbsp. a spoonful of vegetable oil, 100 g of cheese, parsley.

Cooking method:

To chilled tomato juice, add grated cheese, finely chopped parsley, vegetable oil and mix well. This cold tomato juice soup with feta cheese is perfect for hot summer days.

Diet cold parsley root soup

Ingredients:

5 parsley roots, 3 celery roots, 2 onions, 1 tbsp. a spoonful of vegetable oil, 2 tbsp. tablespoons finely chopped green onion, 2 tbsp. tablespoons chopped parsley, 1/2 cup water, salt, vinegar, sugar to taste.

Cooking method:

1. Fry the finely chopped onion in vegetable oil, add the parsley roots, cut into circles, and the celery cut into slices.

2. Then mix everything well, pour boiling water, add salt, vinegar, sugar and bring to readiness.

3. Cool the cold root parsley soup, add finely chopped green onions and parsley.

Diet on vegetable soup from curdled milk in Bulgarian

Ingredients:

750 ml curdled milk, 1 fresh cucumber, 4-5 garlic cloves, 2 tbsp. tablespoons of vegetable oil, 2-3 tbsp. spoons of crushed walnuts, 2 tbsp. spoons of dill or parsley, salt.

Cooking method:

1. Peel a fresh cucumber (approximately 300 g) and finely chop. Salt and soak for 5-10 minutes. Pour in yogurt, add crushed garlic. Stir the curdled milk well, gradually pouring in 1 glass of cold water.

2. Then add chopped cucumber, vegetable oil, crushed walnuts, finely chopped dill or parsley and salt to taste.

3. Lightly stir the yogurt soup in Bulgarian style and serve.

Greek curdled milk soup diet recipe