Low-calorie vegetable soup. Losing weight on vegetable soup

04.03.2020 Seafood dishes

For anyone looking after their health, fasting, or planning to lose weight, vegetable soups are a great option to diversify their diet. There are a huge number of recipes with photos of how to cook a delicious vegetarian, dietary, nutritious with meat, cream soup or Italian minestrone with pasta.

The benefits of vegetable soups

First courses with plant-based ingredients are wholesome foods high in fiber that have a positive effect on human health. Soup with vegetable broth has a positive effect on metabolic processes, improves intestinal motility, is easy to digest, and has a low calorie content. Making soups with fresh seasonal vegetables is very important. After heat treatment, the ingredients are much better absorbed than raw, therefore they are suitable for adults and children.

Why is vegetable soup useful? Its inclusion in the diet helps to cleanse the body of toxins, saturation with vitamins, and weight loss. This is explained by the properties of individual products:

Carrots contain a lot of carotene, minerals, vitamins C, B, D, E.
Cabbage is one of the main sources of beta-carotene, in addition, it contains a lot of potassium, calcium, iron, vitamin C, E.
Potatoes contain magnesium, sodium, iron, potassium, vitamins C, B, folic acid.
Onions and green onions contain valuable substances that contribute to the normalization of the thyroid gland, heart, blood vessels.

Vegetarian soups

Nowadays, many people have decided to give up food of animal origin and have opted for vegetarianism. There are a huge number of delicious first courses that are made from lentils, cabbage, broccoli, celery, potatoes and other ingredients. Vegan soups are boiled in vegetable broth with vegetable oil. Broth cubes should not be taken for them, it is better to use natural seasonings from herbs and inflorescences.

Slimming

One of the best ways to lose weight is to include plant-based first courses in your diet. With such a soup, you can quickly saturate the body, consuming few calories. The dietary version is prepared without frying, animal fats, packaged spices, sugar. This method of losing weight is considered very effective, because the first courses saturate the body well due to the fiber content and you do not especially need to prepare for a diet. However, this option is not suitable for those who do not like broths and soups.

Meatless Vegetable Soup Recipes

Many housewives are accustomed to cooking rich meat broth, which they turn into soup when seasoning with vegetables. However, the first course is not necessarily cooked with meat or contains a lot of sodium. Some delicious vegetable soup recipes dispense with chicken or beef. The broth for such a dish is prepared from canned celery with onions, mushrooms or cabbage. The finished broth, if desired, can be frozen and stored for up to three weeks.

How to cook vegetable broth:

Take celery root, carrots, onions and leeks 100 g each.
Everything is washed well, cut into pieces.
The ingredients are placed in a saucepan, filled with water.
Bring the broth to a boil over high heat.
Cook for about 30 minutes, reducing the flame.
The mixture is filtered.

Cabbage

This recipe is suitable for children and adults alike. Soup with vegetable broth with cabbage will help unload the body, because it has a low calorie content. In addition to dietary properties, it is worth noting that this dish will be useful for patients with gastritis or pancreatitis, patients after long-term treatment or operations. You can take celery broth or mushroom broth as a basis.

Ingredients:

cabbage - 1 head of cabbage;
tomato - 1 pc.;
sweet pepper - 2 pcs.;
carrots - 2 pcs.;
onions - 2 pcs.;
vegetable broth - 5 l.

Cooking method:

Chop the vegetables.
Boil the broth.
Add food to the pan.
Boil vegetables until soft.
Serve the soup with white yogurt.

Vegetable cream soup

The first course with a creamy consistency turns out to be very original and tasty. Many housewives know how to make vegetable puree soup using various ingredients. Serve with croutons, toasted pumpkin seeds, or cream to add richness and flavor. For weight loss, it is better to cook vegetable soup lean, without animal products. The introduction of spices and seasonings is allowed, if it is not a children's soup.

Ingredients:

pumpkin - 650 g;
olive oil - 50 g;
potatoes - 3 pcs.;
water - 0.9 l;
lemon juice - 30 ml.

Cooking method:

Pumpkin and potatoes are peeled and cut into cubes.
Vegetables are boiled separately until tender.
Beat boiled pumpkin and potatoes with a blender.
Connect the two bases together.
Add lemon juice, olive oil.
Bring the soup to a boil.

In a multicooker

For those who track the calorie content of all dishes, prepare baby food (it is introduced from 12 months) or think over a lean menu, it is recommended to prepare a delicious vegetable puree soup in a slow cooker. Garlic, herbs, yogurt are suitable for dressing. If desired, the soup can be served with croutons or spices. You can cook the first course with the addition of meat, in this case it is laid along with other products.

Ingredients:

potatoes - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
cauliflower - 6 small inflorescences.

Cooking method:

Rinse all products, cut into pieces, place in a multicooker container.
Add water to hide all ingredients.
Switch on the "Cooking" or "Stewing" mode (the cooking time should be about 25 minutes).
Transfer the food to a saucepan, beat with a blender until smooth.
Pour into plates, season with cream, yogurt or butter.

With zucchini

During the harvest season, you should definitely cook an original soup for the whole family with vegetable broth with the addition of various components. This is an excellent option for a children's menu, suitable for nutrition during periods of gastrointestinal disorders and weight loss, because zucchini are well absorbed and do not cause allergies. How to cook soup with zucchini and vegetables is described in the step-by-step recipe below with a photo.

Ingredients:

potatoes - 4 pcs.;
small zucchini - 1 pc.;
onion - 1 pc .;
sweet pepper - 1 pc.;
tomato - 1 pc.;
green onion - 4 feathers;
sunflower oil.

Cooking method:

Peel the potatoes, cut into cubes, cook.
Peel the onions, chop, fry in a pan.
Pepper seeds, chop, add to the onion, simmer for a few minutes.
Wash, cut the tomato into slices, add to the frying.
Simmer the food until a homogeneous red mass is formed.
Peel the zucchini, cut, add to the pot with potatoes, cook for 5 minutes.
Add vegetable frying to the soup, bring everything to a boil, cook for 3 minutes.

Diet with broccoli

It is difficult to find more forgiving food than vegetable first courses. As a rule, this is a low-calorie food that is rich in valuable vitamins, is easy to digest, and contains a lot of fiber. Broccoli is an ideal dietary supplement. It contains amino acids, carbohydrates, proteins. In the process of making broccoli soup, you can use different ingredients: asparagus, potatoes, beans, green peas, carrots. Below is a recipe for a dietary soup with vegetable broth with a photo.

Ingredients:

broccoli - 360 g;
celery - 170 g;
leeks - 35 g;
garlic;
potatoes - 350 g;
carrots - 180 g;
onions - 1 pc .;
vegetable broth - 1.6 liters.

Cooking method:

Peel the onions, carrots and celery into a saucepan.
Boil food in water, when it boils, reduce heat.
Cook the broth for 25 minutes.
Divide broccoli into inflorescences, chop the stem.
Peel and chop the potatoes.
Cut vegetables from the broth into pieces.
Place everything in a saucepan, pour in the strained vegetable broth.
Cook everything together for about 8 minutes.

No potatoes

Among all the vegetables in the garden, potatoes are one of the most nutritious. To make the dish dietary and low-calorie, it is recommended to do without this root vegetable during the cooking process. Lean soup without potatoes can be made from cabbage, tomatoes, or zucchini. Below is a recipe for the original first course, which is suitable for everyone who is losing weight and observing the church fast.

Ingredients:

tomatoes - 200 g;
bulgarian pepper - 1 pc.;
rice - 50 g;
olive oil;
basil;
garlic.

Cooking method:

Put the rice to cook in a saucepan, adding 1.5 liters of water.
Peel, chop, add to rice after 20 minutes.
Wash the tomato, cut it, sprinkle with oil, send to the oven for half an hour.
Leave part of the baked tomatoes, and beat the other part with a blender in mashed potatoes.
Add the resulting mixture to a saucepan with rice, bring the soup to a boil.
Serve with baked tomato slices.

On meat broth

Many housewives traditionally prepare their homemade first courses with chicken, meatballs, turkey. At the same time, vegetable soups in meat broth are not necessarily high-calorie and unhealthy food. This dish can be pampered by adult family members and children by adding melted cheese, champignons, noodles or a beaten chicken egg. Beef or broth is very useful, especially after illness, surgery, poisoning. On their basis, dietary and rich first courses are prepared.

Chicken broth

If you want your soup to combine all the benefits of vegetable ingredients and nutritious chicken broth, then be sure to try this recipe in your kitchen. This first dish can be prepared for the whole family every day, because it turns out to be light, dietary, nutritious and healthy. Chicken soup with vegetables is cooked very quickly, even novice housewives can handle the recipe.

Ingredients:

zucchini - 200 g;
chicken breast - 2 pcs.;
cauliflower - 200 g;
potatoes - 3 pcs.;
onion - 1 pc .;
carrots - 1 pc.;
tomato paste - 2 tablespoons.

Cooking method:

Chicken breasts are washed under running water and left to dry.
Put the meat in a pot of water, put it on the stove, bring to a boil.
Peeled onions are added to the pan.
When the chicken is cooked, take it out of the broth, cool it, cut it into fibers.
Onions are no longer used, the broth is filtered through a sieve.
Wash, peel, grate carrots.
Cauliflower is washed, finely chopped.
The broth is put on fire, salted, spices are added, and brought to a boil.
Prepared vegetables are thrown into the boiling liquid.
They wash, peel, cut potatoes.
Add meat with potatoes, tomato paste to the pan.
15 minutes before the end, add the peeled and diced zucchini.
Ready soup is poured into bowls, served with herbs and sour cream.

With turkey

To get a rich-flavored first course, use the following recipe. Soup with turkey and vegetables will surely please all households and guests. The dish turns out to be aromatic, tasty, appetizing, satisfying. This is a great option for baby food, because turkey is hypoallergenic and easily digestible meat. You can serve the soup with sour cream and herbs, but before that it is recommended to insist it for 15 minutes.

Ingredients:

turkey drumstick - 450 g;
leeks - 1 stalk;
potatoes - 1 pc;
carrots - 1 pc.;
butter - 50 g;
canned corn - 100 g;
broccoli - 200 g;
canned beans - 100 g;
tomato paste - 2 tablespoons.

Cooking method:

Boil the broth. To do this, put the turkey in a saucepan, fill it with water, and put it on the stove. Cook for about 1 hour, after which bay leaves and spices are added. After 15 minutes, take out the meat from the pan, filter the broth.
The turkey is cut into portions, placed in a saucepan with strained broth.
Vegetables are washed, peeled, cut. Potatoes - diced, carrots with strips, leeks - in rings.
The potatoes are placed in a saucepan.
Fry carrots with onions in a pan for 5 minutes.
Add tomato paste to the frying, cook for another 2 minutes.
Beans, corn, frying, broccoli are added to the pan.
Cook for about 10 minutes.

Some people mistakenly believe that only first courses with the addition of meat can be tasty. However, sometimes it is useful to unload the body by eating plant foods. Delicious lean soup with vegetable broth with cereals can turn out to be no less nutritious, delicious and appetizing if prepared correctly. Experienced chefs recommend adding legumes and mushrooms to these dishes to enhance their nutritional value. In addition, do not forget about frying in vegetable oil. Oats, buckwheat, wheat will make soup in vegetable broth more nutritious, healthier and more satisfying.

Video

The basis of dietary vegetable soups are vegetable juices or mashed potatoes, which are seasoned with sprouted grains, nuts, pieces of vegetables, and finely chopped herbs.

Before making a vegetable dietary soup, you need to stock up on the necessary ingredients. The taste and texture of dishes prepared according to recipes for vegetable dietary soups can be improved by adding fermented milk products. They will add thickness and pleasant shine to the food.

All recipes for a vegetable soup diet tend to have one thing in common: besides the ease of preparation and undeniable benefits, they are deliciously tasty and full of flavor. Diet soup with vegetable broth can be served as an appetizer, as a main dish or as a light dish.

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

How to make vegetable broth for diet soup

Ingredients:

300 g mixed vegetables (carrots, parsley, a slice 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 cook until the amount of liquid is reduced to about 1 liter. Season to taste with salt and pepper. Strain the vegetable broth, pour into cups, sprinkle with chopped parsley and dill.

Vegetable Diet Root Soup

Cooking method:

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

2. Put the strained vegetables into deep plates, pour hot broth. Add a few drops of lemon juice to each serving of vegetable dietary root soup.

Vegetable cucumber soup recipe

The recipe for a dietary vegetable soup with cucumbers has an unusual taste. As ingredients, you need 1 carrot, 1 turnip, 1 onion, 2 fresh cucumbers, 4 potatoes, 1/3 cup of green peas, 40 g of 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 into slices, large - pre-cut lengthwise, cut potatoes into slices. Put potatoes in boiling broth, bring to a boil and add 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, sprinkle with herbs.

Diet recipe for Italian vegetable soup

Ingredients:

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

Cooking method:

1. Cut carrots, leeks and celery into thin strips. Chop the cabbage finely.

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

3. Add cabbage, boiled beans and curly noodles. Mix everything and cook, without covering, over low heat for another 45 minutes until the vegetables and noodles become soft.

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

Sorrel and beet tops soup diet

Ingredients:

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

Cooking method:

Chop well-washed young beet leaves and sorrel greens with a knife, add hot salted water and cook for 10 minutes. Add chopped dill and onion feathers to the prepared sorrel and beet tops soup.

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 simmer in lightly salted water, then rub through a sieve.

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

Vegetable pickle recipe with seaweed

Ingredients:

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

Cooking method:

1. Peel and chop potatoes, onions and roots. Dip the seaweed in boiling water and cook. After cooling, cut into thin strips and combine in a pan with onions and roots. Peel the cucumbers and prepare a decoction from it. Add sliced \u200b\u200bcucumbers in it.

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

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

Turnip vegetable diet 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 the turnips, bring them unpeeled in water to a boil, wash again, cut off the green top.

2. To prepare vegetable dietary soup puree, peel the turnips, cut into pieces, add water (to barely cover the turnip), boil. Rub the hot root vegetable through a sieve, add toasted flour, stir well, boil.

3. Dilute dietary turnip suré 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 leeks, 1/2 cup tomato juice, red and black pepper, basil, tarragon, salt taste.

Cooking method:

Rinse vegetables, cut, add water and cook until tender. Then make mashed potatoes from them, add tomato juice and spices to it and cook for 10 minutes. Serve the cauliflower soup with hot basil, sprinkle with herbs.

Recipe for vegetable diet kohlrabi puree soup

To prepare this recipe for vegetable dietary soup puree, 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 the potatoes, cut into small cubes, pour into boiling water. Finely grate kohlrabi and roots and boil in potato soup.

2. Add wheat flour previously sautéed in oil to the resulting puree.

3. Stir everything thoroughly. When the dietary kohlrabi puree soup thickens, remove the pan from the heat, add the berries, stir again and serve.

Diet recipe for tomato and apple puree soup

Ingredients:

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

Cooking method:

1. Cut carrots and onions 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 over hot broth, bring to a boil, add sliced \u200b\u200btomatoes and fresh apples, peeled and peeled, and cook for 30 minutes.

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

Vegetable puree soup with zucchini and sauce

Ingredients:

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

For the sauce: 250 ml skim 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 little water separately. Boil canned peas, drain the water.

2. Grate prepared vegetables, combine with sauce, bring to a boil. Season with egg-milk 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.

Vegetarian zucchini soup diet

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. Finely chop carrots and parsley root and simmer in sour cream. Pour boiling water over, add chopped cabbage, zucchini and potatoes, cook for 15 minutes.

2. Before the end of cooking, put canned peas washed with boiled water, sliced \u200b\u200btomatoes and spinach, and season with salt.

3. Chopped herbs can be added to the vegetarian zucchini soup bowls.

How to make cold veggie soup

Ingredients:

400 g of dream, 240 g of fresh cucumbers, 160 g of green onions, 40 g of dill, 1.2 l of kvass, 400 ml of yogurt, salt.

Cooking method:

1. Boil 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 onions, herbs puree, dill, yogurt, kvass.

3. Pour soup into plates and serve.

In order to maximize the vitamins contained in vegetables during the preparation of hot soups, it is recommended:

peel and cut vegetables just before cooking;
dip vegetables directly into boiling water;
make sure that the soup does not boil too violently;
do not reheat cold vegetable soup from the descent repeatedly.

Recipe for cold tomato juice soup with feta cheese

Ingredients:

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

Cooking method:

Add the grated cheese, finely chopped parsley, vegetable oil to the chilled tomato juice and mix well. This cold soup made from tomato juice with feta cheese is perfect for drinking on 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 of finely chopped green onions, 2 tbsp. chopped parsley, 1/2 cup water, salt, vinegar, sugar to taste.

Cooking method:

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

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

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

Diet on vegetable soup from yogurt in Bulgarian

Ingredients:

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

Cooking method:

1. Peel a fresh cucumber (approx. 300 g) and chop finely. Season with salt and stand for 5-10 minutes. Pour in yogurt, add crushed garlic. Stir the yogurt 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. Stir the Bulgarian curdled milk soup slightly and serve.

Diet recipe for Greek yogurt soup

In this article, we will talk about dietary first courses. Immediately, we note that if the diet is followed on the recommendation of a doctor, then first of all we must consider our recipes from the point of view of medical prescriptions: in some diseases, certain vegetables are prohibited. Well, if you just decided to tighten your figure by summer, any of the recipes is yours!

Another important note: almost every recipe for dietary vegetable soup is based on vegetable broths. However, it is not necessary to strictly follow this rule. The dishes retain their "slimming" properties even when using meat broth. You just need to take a non-greasy base for it; chicken fillet would be an ideal choice.

Vegetables and only vegetables!

The first recipe for dietary vegetable soup is extremely simple, but multifaceted. Take a pound of fresh tomatoes, cut and mix with half a glass of tomato (preferred) sauce and half a liter of vegetable broth (low-fat broth, water). Two crumbled carrots, half an onion, four celery stalks and a large zucchini are poured there. When the contents of the pan boil, turn the fire to a minimum, and the dish is cooked until the vegetables are soft. At the end, the soup is flavored with oregano and parsley (can be dried), and you can feast on it.

Pumpkin soup

Almost poems are written about the benefits of this vegetable! It will also come in handy in order to prepare a dietary puree soup. Quickly, so as not to gain any unhealthy substances, a fry is made of two carrots, cloves of garlic and an onion. Literally a couple of minutes after the start of frying, cubes of pumpkin (a little more than a pound) and two potatoes are laid. Water or vegetable broth is poured - the liquid should completely hide the vegetables - and salt and a pinch of cinnamon are added. The soup is left to simmer quietly until all its ingredients are extremely soft. The mass is mashed with a blender and served with crackers and fresh herbs.

Mushroom cream soup

The good thing about mushrooms is their satiety with complete safety for the waist. You can take any of them in a dietary soup-puree, including mushrooms. A pound of potato cubes and a couple of carrots are boiled until the initial softness, after which chopped mushrooms are added to them (also half a kilogram), and the process continues until the mushrooms reach condition. The whole mass is passed through a blender, returned to the stove and, while stirring, cooked for another ten minutes. Shortly before the expiration of the indicated time, chopped leaf celery and dill, salt and pepper are poured. You can eat!

Potatoes, squash and cauliflower

Another vegetable puree soup is dietary, light, but very tasty. First, large slices of four to five potatoes are placed in boiling water. Almost immediately, pieces of four celery stalks, cauliflower inflorescences and a mug of two medium zucchini are poured in. The saucepan is loosely covered and left on the fire for twenty minutes. In parallel, chopped onions and carrots are stewed in vegetable oil. The broth is drained from the finished vegetables, they are combined with the frying and passed through a blender. The broth is added gradually until the desired consistency is reached. The soup is boiled again, seasoned with pepper and salt and infused for about ten minutes under the lid.

Vegetarian cabbage soup

Another good way to make a diet vegetable soup. A head of cabbage is taken along with a stump and crumbles not with ordinary straws, but with squares. Carrots with any roots are chopped into cubes and slightly simmered in a vegetable broth. If you are not too worried about the consequences of frying, you can use a skillet. When all the vegetables are ready, the tomato and greens cubes are tossed in.

Beetroot cooler

In order for the soup to turn out not only healthy, but also beautiful, first a beet broth is prepared for it. To do this, a bright, top layer is cut off from a clean root crop - very thinly - and quietly boiled for about a third of an hour. Then it must be insisted, the process will take several hours. This recipe for dietary vegetable soup indicates that the longer the infusion lasts, the more intense the taste and brighter color will be. Further steps are somewhat reminiscent of cooking okroshka: boiled beets, fresh cucumbers and hard-boiled eggs are cut and sent to the pan. In addition to salt, sometimes sugar is added and, of course, a spoonful of vinegar so that the beetroot retains its bright color. Dill, sour cream - and you can have a delicious and very dietary lunch.

Multicooker for diet

It is also pleasant to cook in this device because you can cook two dishes at once. For example, if you cook vegetable soup in a slow cooker and do not refuse meat at the same time, chopped vegetables are placed in a bowl of water (cabbage: kohlrabi, cauliflower, Brussels sprouts; carrots; fresh peas; tomatoes; zucchini; spinach), and in a bowl for steam cooking - a piece of chicken breast. For 25 minutes, the steam boiling mode is turned on; then vegetables are caught and mashed with the gradual addition of broth. The resulting dietary puree soup in plates is sprinkled with herbs, flavored with chicken pieces and light sour cream.

Scottish soup

In the original, rapeseed oil is used, but ordinary sunflower oil is no worse. Its spoon is poured into a bowl; when it heats up - chopped carrots, leeks and onions are poured (one piece at a time). Immediately after mixing, the quenching mode is turned on for 10 minutes. The next step is to add chopped cabbage - and again the same regime for the same time. Tomatoes are poured in their own juice (along with liquid) and bulk components: half a glass of large oatmeal, a teaspoon of caraway seeds, half each sugar and salt plus a bay leaf. All ingredients are poured with one and a half liters of vegetable broth. In the "assembled" form, the vegetable soup in a slow cooker on the stewing mode will last an hour. The result is a very light and flavorful first course. By the way, if you want to get a nutty note in the smell, dry the oatmeal in a frying pan before falling asleep.

Sopa de alho frances

Of all the vegetable first courses, onion soup is the most legendary (including from an ironic point of view). One of the jokes says that it is also the cheapest - one onion per bucket of water. But wits scoff in vain: properly cooked, it is very tasty and fragrant. First of all, two garlic cloves, cut into slices, will lightly ruddy in the olive oil. Then chopped three large onions and three medium carrots are poured into them. They are stewed with continuous stirring until they acquire a golden hue. Three liters of water are poured in; how it boils - potato cubes are laid (medium-sized tubers, about four) and leek rings (of course, only the white part). After about half an hour of cooking, a delicious vegetable soup is salted and whipped with a blender into a single mass. Try it, feel like a Frenchman.

Madeira onion soup

To prepare it, you cannot do with a vegetable broth - you will have to cook a light chicken broth. But he does without potatoes, which are also not too encouraged by waist fighters. So we cook the broth in compliance with all dietary recommendations: firstly, from chicken breast, and secondly, after boiling, the water is changed to fresh. A small piece of butter is melted in a deep saucepan. Onions are fried in it - three finely chopped heads with two laurel leaves added to them. When the frying acquires the desired degree of goldenness, chopped garlic (three cloves) and two tablespoons of flour are introduced into it. After a minute of intensive stirring, a glass of dry white wine and a liter of cooked broth are poured. After boiling, the future onion soup is salted and peppered, the fire is screwed on, and cooking lasts about ten minutes. After that, small cubes of cheese (100 grams) are poured, Madeira is poured in - four large spoons, and the preparation continues a little more, about seven minutes. Separately, toasts are made for the soup: the slices of bread are slightly browned, turned over, a ton of cheese is placed on top - and after two minutes the toasts are served with the aromatic soup.

Whatever recipe for dietary vegetable soup you choose, remember: if something does not suit you in it, you can always either remove what you do not need, or add what, in your opinion, is not enough. Fortunately, all vegetables go well together.

For any Russian person, hot soup is an integral part of a hearty meal. However, the soup is not always healthy. Fatty broth can be bad for your stomach. Especially if a person has a disease of this organ. In addition, there are quite a few calories in meat soup.
Another thing is dietary vegetable soup. Its usefulness is proven and irrefutable. Soup with vegetable broth has a beneficial effect on digestion. It is a source of minerals and various vitamins. Since there is no meat in this first course, it is low in fat. At the same time, it is very nourishing. Diet Vegetable Soup is a great lunch for those who are watching their weight. Most weight loss programs include it in their diet. Consider how to prepare such a healthy and low-calorie dish.

How to make a dietary vegetable soup

Before we get acquainted with the recipes for vegetable soups, let's remember a few important nuances:

Seasonings. The right stock for vegetable soup should contain a minimum of salt and seasoning. This also applies to "cubes". All of these powders contain monosodium glutamate to enhance flavor. It increases appetite. In addition, spicy soup can cause heartburn and other stomach upsets.
It is better to cook dietary soup from fresh vegetables. Unlike frozen semi-finished products, they retain more useful properties during cooking. Vegetables do not need to be thrown into the pot right away. It is necessary to wait for the water to boil. As a rule, vegetable broth is used for dietary soup. But sometimes the broth can be made on chicken breast. This is lean meat. It is healthy and will make the taste richer.

Vegetable soup for weight loss

Diet soups are perfect for fasting days. For example, after a stormy holiday feast. Having added a couple of extra pounds, you can easily get rid of them if you eat balanced vegetable soups.
The diet on such soups is well tolerated. The body receives all the components it needs for normal functioning. The main thing is not to overdo it:

It is better to follow the soup diet for no more than 7 days.
Use foods that burn fat: cabbage, avocado, ginger.
To prevent the accumulation of fat in the body, add legumes, carrots to your diet soup.

Vegetable soup with asparagus beans

To prepare this light soup you will need:

100 g green peas;
100 g asparagus beans;
100 g canned corn;
1 carrot and 1 onion;
2 fresh tomatoes;
olive oil;
fresh basil.

We put all the vegetables in a saucepan, fill with water and cook. Pre-chop the tomatoes, carrots and onions. For dressing, lightly sauté basil in olive oil. At the end of cooking, add the dressing, a little salt and pepper.

Vegetable puree soup

For diseases of the stomach, vegetable puree soup will be indispensable.
This dietary soup can be made from both pumpkin and zucchini.

Ingredients:

1 liter of broth (vegetable or chicken);
3-4 small zucchini;
1 carrot;
1 onion head;
1 clove of garlic;
olive oil;
greens.

Cut the courgettes into large cubes. Boil in broth until tender. Chop the onions and carrots and fry in a pan in olive oil. Add the squeezed garlic to the same place. We put all the vegetables in a food processor and whisk. You can add a little broth to the finished puree. Salt to taste. Put chopped greens in a plate with ready-made soup.

Broccoli soup

Broccoli is one of the main ingredients in a healthy diet. Therefore, this vegetable must be present in your diet.

Ingredients:

2-3 potatoes;
200 g broccoli;
1 onion head;
1 carrot;
greens;
olive oil.

Cut the potatoes into strips. Throw in boiling water, add salt. Saute the onions and carrots in olive oil. 10 minutes before the potatoes are ready, put the vegetables along with the broccoli in a saucepan. When serving, add herbs and sour cream.

Slimming cabbage soup

Ingredients:

1 medium head of cabbage;
2 onion heads;
2 carrots;
1 bell pepper;
3 fresh tomatoes;
greens.

Cut all vegetables. Simmer in a saucepan (2.5 liters), adding salt and pepper. Sprinkle the finished dish with herbs. You can add a spoonful of sour cream.

What dish do you associate with healthy eating? I have vegetable soup. This is where the cooking possibilities are endless! You can fantasize with color and taste! Cater to any preference!

They will appeal to both adults and children. Soups can be meat broth or lean, suitable for both vegetarian cuisine lovers and Christian fasting. They can be liquid and transparent or thick, creamy (), light and dietary or spicy, rich and nutritious.

There are many options for making vegetable soups. Both fresh and frozen food can be used. The more different vegetables are combined in one dish, the richer it is in its taste, aroma and useful properties. Potatoes, onions, pepper, zucchini, carrots, different types of cabbage, peas, corn, greens - and this is not a complete list of ingredients that are used to create such soups - bright and satisfying.

Today I want to present you 8 recipes for vegetable soup. Simplicity of execution, availability of products and unexpected new solutions are the attractive aspects of this dish. Use ready-made ideas, and also come up with, add something of your own! The choice is always yours! Enjoy cooking! And be healthy!

A very simple recipe for dietary zucchini soup. Familiar products and not a complicated way of cooking, which even a novice housewife can handle. The recipe comes in handy for making a quick yet delicious and healthy meal!

Potatoes - 2-3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Sweet pepper - 1 pc.
Tomato - 1 pc.
Zucchini - 1 pc.
Parsley - 1 bunch
Salt to taste
Black pepper - to taste
Vegetable oil - 20 ml.

1. All my vegetables. Peel potatoes, onions, carrots, zucchini. Remove the core and seeds from sweet peppers.

2. Cut the potatoes into cubes and cook in a saucepan in salted water.

3. Chop the onion in half rings, cut the carrots and peppers into strips.

4. Fry onions with carrots in a frying pan in vegetable oil for 2-3 minutes.

5. After the onion is fried, add sweet pepper to it and continue to simmer the vegetables.

6. Cut the zucchini into small pieces.

7. After the potatoes have boiled for 15 minutes, add the zucchini to it.

8. After 5 minutes add the fried vegetables from the pan.

9. Pepper the soup, salt, add chopped parsley.

10. As soon as the water boils, cook for another 3 minutes. Let the soup brew and serve.

How to make vegetable soup

Literally 20 minutes of free time - and a light first course with zucchini and broccoli is ready! Zucchini boil very quickly, so it is better to cut them into not very small pieces. We will make the frying from carrots and green onions. Add fresh herbs when serving. An excellent recipe to please yourself and loved ones with a light vitamin soup at any time of the year!

For cooking we need:

Potatoes - 300 gr.
Carrots - 100 gr.
Zucchini - 150-200 gr.
Broccoli - 350 gr.
Green onions - 100 gr.
Vegetable oil - 30 ml.
Salt to taste
Black pepper - to taste

1. While the water is boiling in the pan, cut the potatoes into small cubes. Cook it in salted water for 10 minutes.

2. Broccoli is disassembled into large inflorescences.

3. Chop the green onion finely, chop the carrots into small pieces and send them to a frying pan with vegetable oil to lightly brown.

This process will take 3 minutes.

4. While the potatoes are boiling and the frying is being prepared, chop the zucchini into large pieces (if you cut it finely, it will quickly boil down).

5. After 10 minutes, throw the remaining vegetables into a pot with potatoes: first broccoli, then zucchini, and then frying.

Add salt and pepper to the soup, mix.

6. When the water boils, reduce the heat, cook under a closed lid for another 10 minutes.

Enjoy your meal!

Delicious vegetable soup with cauliflower

The recipe for a simple but delicious vegetable soup. Almost at the very end of cooking, add a spoonful of butter for satiety and a pleasant creamy taste. Celery stalks will add a fresh scent to our light meal.

For cooking we need:

Carrots - 2 pcs.
Onions - 1 pc.
Potatoes - 2 pcs.
Greens (parsley or dill)
Garlic - 1 clove
Broccoli - 200 gr.
Cauliflower - 200 gr.
Celery stalk - 2-3 pcs.
Corn - 2-3 tbsp spoons
Butter - 20 gr.
Condiments: oregano, basil, provencal herbs

Below you can see a detailed video recipe for making soup:

Enjoy your meal!

Broccoli and Green Pea Soup Recipe

This soup is already more nutritious and rich than the previous ones. Potatoes, broccoli and green peas are cooked in a fragrant beef (or chicken) broth with spices and celery stalks. The finished dish is served with chopped boiled eggs and herbs. It turns out a beautiful and tasty dish!

For cooking we need:

Meat broth - 1 l.
Beef - 600 gr.
Potatoes - 6 pcs.
Broccoli - 1 pc.
Green frozen peas - 200 gr.
Carrots - 1 pc.
Onions - 1 pc.
Eggs - 5 pcs.
Parsley - 1 bunch
Celery stalk - 1 pc.
Black peppercorns - 20 gr.
Salt to taste

1. Cook in advance meat broth from any type of meat. For flavor, add bay leaves, black peppercorns and a celery stalk to the broth for a fresh, spicy scent.

2. We take out meat and celery from the finished broth.

3. Peel the potatoes, cut them into cubes and send them to boil in a saucepan in the broth.

4. Finely chop the onion, three carrots on a grater. Fry vegetables in a pan in vegetable oil.

5. You can cut the meat from the broth into small pieces and add to the soup.

6. Divide the broccoli into large inflorescences, cut them in half and send them to boil with the potatoes.

7. After 3 minutes after broccoli, add the frying and peas to the pan, cook the soup for another 8-10 minutes.

8. Grind hard-boiled eggs into random pieces.

Add finely chopped herbs and eggs to a bowl of soup.

Enjoy your meal!

Simple and delicious broccoli puree soup

When talking about vegetable soups, it is impossible not to mention puree soup. To help mothers, there is a very easy recipe for a healthy broccoli dish that even small children will love. Delicate and delicious soup of a beautiful green color, which is prepared very quickly! More recipes for puree soup.

For cooking we need:

Potatoes - 1 pc.
Broccoli - 200 gr.
Carrots - 1 pc.
Onions - 1 pc.
Salt - a pinch
Olive oil - 1 tsp

1. Peel and dice the potatoes, carrots and onions. We disassemble the cabbage into small inflorescences.

2. Dip the prepared vegetables into boiling water. Cook for 20-25 minutes over medium heat.

3. We interrupt the finished vegetables with a blender until smooth.

4. Add olive oil and salt and mix. Our soup is ready!

Chicken broth vegetable soup recipe

Quite an interesting recipe for vegetable soup with corn, tomatoes and celery root. Vegetables are first stewed in oil, and then meat broth or purified water is added. A bright, aromatic, tasty dish - like summer in a saucepan! Once cooked, you will definitely want to repeat it again!

For cooking we need:

Potatoes - 3 pcs.
Carrots - 2 pcs.
Bulgarian pepper - 1 pc.
Tomato - 1 pc.
Celery stalks - 2 pcs.
Chicken broth (purified water) - 400 ml.
Dill - 1 bunch
Parsley - 1 bunch
Turmeric - 15 gr.
Ground black pepper - 20 gr.
Corn (can be frozen) - 150 gr.
Bay leaf - 3 pcs.
Vegetable oil - 10 ml.
Butter - 10 gr.

1. Cut vegetables.

Remove the skin from the tomato: for this you need to make a small cross-shaped incision on the tomato, and pour boiling water over it for 20-30 seconds.

Cut potatoes, onions, tomatoes into cubes. Remove the seeds from the bell pepper, cut it into strips. Chop the carrots in arbitrary pieces. Finely chop the greens and the celery stalk.

2. Pour vegetable oil into a saucepan with a thick bottom, add a small piece of butter and begin to fry in onions and carrots.

3. Next, lay out the stalk of celery and corn, letting them stew a little.

4. After a couple of minutes, bell pepper and tomato. Mix the vegetables well and continue to simmer under a closed lid for 5 minutes.

5. When the vegetables become softer, pour the potatoes to them, pour in the broth and cook for 20 minutes over low heat.

6. Salt, season, add bay leaf, add garlic if desired.

Cook the soup for another 5 minutes.

After the pan is removed from the heat, let the soup steep under the lid for about 15 minutes. Serve with herbs.

Diet vegetable soup without potatoes

Such a soup is cooked even faster, since it does not contain potatoes. But there are more than enough other vegetables: cauliflower and broccoli, peppers, carrots, green peas, green beans. Leeks will add a special piquancy. The combination of so many healthy ingredients with herbs and spices makes the taste of this lean dietary dish simply unique!

For cooking we need:

Carrots - 2 pcs.
Leeks - 1 stalk
Cauliflower - 1 pc.
Bulgarian pepper - 1 pc.
Frozen pepper mix - 150 gr.
Broccoli - 150 gr.
Green peas - 100 gr.
Green beans - 100 gr.
Salt - 1 tsp
Pepper to taste
Bay leaf - 1 pc.
Parsley - 30 gr.
Vegetable oil - for frying

1. Disassemble cauliflower and broccoli into small inflorescences. Cook them in boiling salted water for 3 minutes.

2. Cut the leek stalk into rings and fry in vegetable oil until tender.

3. Peel the carrots, cut into thin half rings and pour into a saucepan to the cabbage. We also send all sweet peppers, green beans, green peas there. We make a medium heat, cover with a lid and wait for a boil.

4. Transfer the leeks to the saucepan. Salt, pepper, put the bay leaf.

5. Cook over low heat for another 10 minutes. Serve the finished soup with finely chopped herbs.

Below you can see a detailed video recipe for making vegetable soup.

Enjoy your meal!

Unusual vegetable soup with cabbage

The products that are used in this amazing recipe, we are more accustomed to seeing in vegetable salads. It contains cabbage, peppers, tomatoes and cucumbers. The cooking method is also not entirely familiar. All components of the soup are laid out in layers, stewed in oil, then filled with water and cooked. If desired, you can easily change the recipe by adding or adding components to your liking. Become the creator of your masterpiece!

For cooking we need:

Potatoes - 2 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Cabbage - 1/8 head of cabbage
Cucumber - 1 pc.
Tomato - 3 pcs.
Bulgarian pepper - 1 pc.
Vegetable oil - 3 tbsp. spoons
Butter - 15 gr.
Greens - for decoration
Boiled water - 200 ml.

1. My vegetables. Remove the peel from the tomato, for this we make a cross-shaped incision on the tomato and fill it with boiling water for 20-30 seconds. The skin comes off easily.

2. Chop all vegetables in any way you like.

3. Pour vegetable oil into the bottom of the pan. Add a slice of cream. Lay the ingredients in layers: first carrots, then potatoes, onions, cabbage, cucumber, tomato and bell pepper.

After that, cover the pan with a lid.