Dietary puree soups: recipes. Diet vegetable puree soup

January 15, Alexandra Bondareva

According to nutritionists, vegetable puree soup is a real gift for the stomach. All its ingredients are easily digestible, the soup itself is very healthy and has a mild, pleasant taste. Whatever recipe this dish is prepared according to, there are a number of general recommendations for improving its taste:

puree soups should be prepared with vegetable broth;
products should not be crushed in a blender or mixer, but with a regular masher;
greens must be added to an already prepared dish.

Basic rules for preparing puree soups

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

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

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

Is it possible to eat broth on a diet? Is it possible to eat chicken broth on a diet?

It should be noted right away that drinking chicken broth is useful not only for weight loss, but also for frequent colds, as it has anti-inflammatory substances. It is called the Jewish antibiotic, it is able to reduce high fever, cure stomach diseases, prevent the formation of trombones, and improve the functioning of the cardiovascular system. The broth is even recommended to be consumed in the postoperative period, to support vitality and increase energy reserves with minimal stress on the organs of the gastrointestinal tract. Chicken broth is used to strengthen teeth, bones, and quickly heal wounds.

To solve the question: “Can I drink chicken broth while on a diet?” many turn to professionals. And they all give a positive answer. The reason is the contained extractive substances that stimulate the secretion of gastric juice and promote pancreatic secretion, which has a positive effect on weight loss.

During the diet, chicken broth is allowed because it contains a minimal amount of fat, but enough protein to maintain muscle mass. The decoction can suppress appetite and keep you feeling full for a long time.

Nutritionists, in turn,

It is recommended to spend a fasting day on chicken broth once a week. To carry it out you will need one small, ideally homemade chicken, it will need to be boiled in a large four or five liter saucepan, you should also add celery root. During the day you need to exclude all food except cooked broth. The decoction should be consumed in small portions (200-250 g) five times a day.

This unloading helps to lose weight, remove poisons and toxins, and normalize the functioning of the stomach and intestines. Just under no circumstances should we forget about the need for water, 2 liters per day.

Cooking recipes

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

Dietary vegetable puree soup

Ingredients:

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

Preparation:

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.
Pour in water and bring to a boil over high heat.
Peel and chop cabbage, carrots, potatoes.
After boiling, put the vegetables in the broth, reduce the heat and cook the soup for less than half an hour until the vegetables are ready.
Add salt and spices to the finished soup as desired and puree using a blender.

Pumpkin soup

This is a low-calorie dish, healthy and tasty. Pumpkin stores well, and you can cook your favorite soup all winter. It contains many vitamins and microelements. Pumpkin puree soup can be cooked with the addition of 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 cloves;
carrots – 1 pc.;
onion – 1 pc.;
tomato – 1 pc.;
cilantro, dill, parsley;
salt, pepper to taste;
cream 10% - 1 tbsp. l..

Preparation:

Cut the pumpkin and onion into cubes and simmer in heated olive oil for about 5 minutes.
Add chopped carrots, peeled tomatoes, greens. Pour water to cover the vegetables.
Cook for a quarter of an hour covered.
Grind the finished mass into puree. Add seasonings and spices.
Season with cream, garnish with tomato slices and serve.

Vegetable puree soup with meat broth

Ingredients :

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

Preparation:

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

Chicken diet cream soup

Ingredients:

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

Preparation:

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

Cream soup 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.

Preparation:

Soak the washed cereal for 8 hours, then cook over low heat for 2.5 hours.
During this time, prepare the mushrooms: cut into slices and fry in vegetable oil.
Fry the onions and carrots in oil half an hour before the pearl barley is ready.
Add fried vegetables to the broth with cereal and cook until tender.
Then pour lemon juice into the pan, add salt, pepper and boil.
Beat with a blender. Place pre-fried mushrooms in puree.
When serving, garnish with parsley.

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

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

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

All recipes for a diet based on vegetable soups, as a rule, have one thing in common: in addition to ease of preparation and undoubted 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 - puree of turnips, kohlrabi, tomatoes and other products. You will also learn how to prepare vegetable diet pickle soup, spicy pumpkin soup, low-calorie pickle soup and other diet recipes based on vegetable soups.

Diet

In our country, dietetics as a science is developing very slowly. Despite the fact that many studies on nutrition are conducted around the world every year, our doctors still prescribe dietary “tables” that were developed by the Soviet therapist Pevzner at the beginning of the last century

Many facts in dietetics were revised during the 20th century, many were found to be unworkable or even harmful. But Pevzner’s 15 diets are what Soviet-Russian dietetics stands on.

Judging by the statistics of Internet search engines, Russians are most interested in the “table No. 5” diet, which is prescribed for hepatitis, cirrhosis of the liver, gallbladder diseases and cholelithiasis. It is not very different from “table No. 1”, which is prescribed to patients with stomach ulcers and gastritis, but in the fifth diet the food is even more gentle, there are a lot of pureed dishes.

Puree is the best food for patients with gastrointestinal diseases

In this article, I have collected for you recommendations on nutrition for diseases of the liver, gallbladder and stomach, both from the distant Soviet past and from modern Western dietetics.

However, the article is for informational purposes only and does not encourage self-medication. And in case of gastrointestinal diseases, you should consult with a gastroenterologist and nutritionist to draw up an adequate nutrition plan.

What do liver cirrhosis, cholecystitis (inflammation of the gallbladder) and gastritis have in common from a nutritional point of view? The fact that for these diseases it is necessary to exclude irritating foods, alcohol, fatty and fried foods, foods excessively rich in coarse fiber, raw or insufficiently cooked foods. Cold foods and drinks are also not recommended.

Prohibited foods on the “table No. 5” diet:

alcohol
carbonated drinks
coffee
juices, nectars
complex salads (Olivier, okroshka, etc.)
meat and fish broths
sausage, sausages
smoking
animal fat
canned meat and fish
fatty fish
fish roe
fresh bread
fried pies
rich pastries
full fat dairy products
pickled and salted vegetables
white cabbage
mushrooms
corn
green onions, fresh garlic
spinach, rhubarb, asparagus, sorrel, arugula
raw fruits and berries
mayonnaise, ketchup, mustard, adjika, hot pepper, horseradish
factory-made sweets (sweets, halva, desserts)

Products allowed on the “table No. 5” diet:

weak teas, rosehip infusion, chamomile
dried fruit compotes, fruit drinks, jelly
juices diluted with water
pureed vegetable soups
liquid bean soups
mashed porridge
soufflés, casseroles, vermicelli puddings or cereals with cottage cheese
pasta
lean meat, steamed, boiled or baked (shredded or pureed)
lean fish
dried bread, crackers, bran bread, crispbread

low fat dairy products
starchy vegetables (potatoes, sweet potatoes, pumpkin, beets, carrots, cauliflower, broccoli, zucchini)
non-acidic and non-spicy leaf salads (iceberg, corn, romaine)
avocado
soft, sour apples
eggs (omelet, soft-boiled, poached)
diluted soy sauce
fruits and berries boiled or baked
plain gingerbread, soft caramel, nougat without additives

This diet is first prescribed for several days to see how the body reacts. If the patient manages to follow the recommendations, then you need to stick to the diet for 5 weeks until recovery. At the same time, meals are fractional - 5-6 times a day in small portions.

The diet, of course, sounds terribly boring. And it seems impossible to stick to it. But in reality, everything is not as scary as it seems. The unpleasant word “pureed soup” can be replaced with the fashionable analogue “cream soup” or “puree soup”, and life no longer seems so gray.

In principle, it turns out that almost any boiled food can be passed through a blender. This gives room for imagination; you can look for your own combinations. Of the spices, only hot and overly spicy ones are prohibited. But this does not mean that the dishes will be bland. You can use dried herbs to add flavor to your food.

Western nutritionists give less strict recommendations. In their opinion, the main thing is that the dishes are carefully prepared and adequately chopped. The list of permitted products is much wider.

For liver diseases, “there” they recommend completely eliminating red meat, leaving only poultry and fish (by the way, fatty ones are also possible). Sometimes horse meat and rabbit are allowed.

You can buy it in the form of baby meat puree.

For drinks, Western experts also recommend coconut water, green and white teas, and mint tea.

Approximate nutrition

You should start your morning with a glass of warm water, as well as a decoction of chamomile or dandelion.

For breakfast, you can prepare semolina or oatmeal, an omelette with steamed vegetables, or a yogurt smoothie with flaxseeds and banana.

Jelly, compote with dried fruits, yogurt, cottage cheese, baked fruit are suitable as snacks between meals.

Before lunch, you again need to drink a glass of warm water or herbal decoction. There are too many dishes suitable for lunch to describe. This could be steamed or oven-baked chicken meatballs with vegetables, pasta with pureed vegetable sauce, fish, etc.

Remember that boiled or baked vegetables must be present on the table, since gastrointestinal diseases impair the absorption of nutrients and vitamin deficiency may develop. Vegetables will help prevent this.

You can also prepare vegetable puree soup with chopped seafood or chicken for lunch.

For dinner you can eat leftovers from lunch. Or bake potatoes with vegetables; in the oven you can cook bell peppers and soup stuffed with cereals, vegetables or minced meat.

The best desserts are baked fruits, jellies, sweet casseroles, and even cheesecakes with fruit and berry filling.

Source: https://zen.yandex.ru/media/wellness/dieta-stol-5-pri-bolezniah-pecheni-jelchnogo-puzyria-i-jeludka-5e4271792315ee477efd7727

Dietary vegetable soup made from roots

Cooking method:

1. Pour 4 cups of salted boiling water into a saucepan and add the peeled, washed and finely chopped roots for the 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 with a lid.

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

Recipe for vegetable soup with cucumbers

The recipe for dietary vegetable soup with cucumbers has an unusual taste. The ingredients you will need are 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, pre-cut large ones lengthwise, cut potatoes into slices. Place potatoes in boiling broth, bring to a boil and add sautéed roots.

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

Diet recipe for Italian vegetable soup

Ingredients:

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

Cooking method:

1. Cut carrots, leeks and celery into thin strips. Finely chop the cabbage.

2. Bring the broth and 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 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.

The most delicious, healthy and effective soups for weight loss

A portion of delicious soup is the simplest option to combat evening hunger. But the soup should be dietary, that is, cooked in vegetable broth without excess salt and spices. It is the liquid content in soup that allows us to be satisfied without additional calories. Adding even a small amount of complex carbohydrates to the first course will add richness to your evening diet and help you get a good night's sleep.

Our body is not an internal combustion engine. We are a complex biological organism; we need fats, proteins and carbohydrates, as well as many microelements. Never get hung up on a monotonous diet. Food should always be correct and include at least 3 different food groups. We need raw food to contain enzymes and certain vitamins, which are destroyed by heat, so fruits and salads are an important component of our diet.

It is worth emphasizing that the soup diet is not as harmless as it might seem at first glance. First of all, it is contraindicated for people suffering from diabetes and kidney problems. Even if you are in good health, consult your doctor before starting to lose weight on a soup diet. Is it possible to gain weight from soup - everything you need to know about meat and vegetable broths so as not to gain weight while on a diet. If you do not focus on increasing physical activity and reducing calorie intake, it is likely that after the soup diet ends, all the lost weight will be regained.

This will happen because most of the weight lost is due to loss of fluid or muscle mass, not fat. You can start another round of dieting or experiment with another restrictive diet, but the outcome will be the same.

Recipe for vegetable pickle with seaweed

Ingredients:

200-250 g 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 potatoes, onions and roots and chop into small pieces. Place the seaweed in boiling water and cook. After cooling, cut into thin strips and combine in a frying pan with onions and roots. Peel the cucumbers and prepare a decoction from it. Simmer the chopped cucumbers in it.

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

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

Vegetable diet turnip soup

Ingredients:

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

Cooking method:

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

2. To prepare vegetable diet soup-puree, peel the turnips, cut into pieces, add water (to barely cover the turnips), and cook. Rub the hot root vegetable through a sieve, add the toasted flour, stir well, and 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:

Wash the vegetables, cut them, add water and cook until tender. Then make a puree from them, add tomato juice and spices and cook for 10 minutes. Serve cauliflower soup with basil hot, sprinkled with herbs.

Recipe for vegetable dietary kohlrabi puree soup

To prepare this recipe for vegetable dietary 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 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 sauteed 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.

Soup for losing belly fat. Diet for weight loss with soups

According to the advice of experts, you should eat a bowl of soup at least once a day. This only has a positive effect on the digestive processes. But, there is a diet that can put soup on the nutritional pedestal. The soup diet is quite varied; you can prepare different soups every day to suit your own taste.

This diet continues for a week and its result can be very surprising - up to minus 10 kg. Flour products, bread, fried, smoked foods, sauces and other products harmful to our body are eliminated from the menu.

What are the main points of the soup diet:

You should start your meal with a type of mushroom soup. Fresh forest mushrooms or champignons are allowed. In winter, you can use dry mushrooms.
Second day – eating borscht. Borscht is prepared with vegetables, but without potatoes.
The third day involves taking pureed spinach soup with dill and parsley.
On the fourth day, carrot soup is cooked.
Fifth day – celery soup.
The sixth day involves taking French onion soup, but without potatoes and beans.
On the final day of the diet, prepare vegetable soup based on low-fat broth. This will make it easier to exit the diet.

This diet may have contraindications. The soup diet is a low-calorie diet. If, when eating according to these principles, you experience headaches and unusual weakness, then this indicates that it is necessary to stop such a diet. During such a diet, vitamin groups with minerals should be taken. One of the main contraindications to a diet based on soups is considered to be peptic ulcers and other chronic diseases of the digestive tract. Before starting a diet, you should consult a nutritionist or doctor.

Dietary recipe for creamy tomato and apple soup

Ingredients:

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

Cooking method:

1. Cut the carrots and onions into slices and lightly fry in oil. Add wheat flour mixed with hot pepper and continue frying for another 2 minutes.

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

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

Champignon puree soup - a low-calorie treat for mushroom lovers

Ingredients:

Champignons – 400 g
Potatoes – 4 pcs.
Onions – 2 pcs.
Milk – 500 ml
Vegetable oil – 1 tbsp. l.
Salt, spices to taste

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Peel the potatoes, cut into small pieces, put in a pan with water and put on fire. Heat a frying pan with oil and add finely chopped onion, simmer for 2-3 minutes, then add chopped mushrooms. Simmer until done. When the potatoes are cooked, drain the water, leaving about 1 cup of liquid in the pan. Place the stewed mushrooms in a saucepan, pour in the milk, add salt and spices. As soon as the milk boils, remove the soup from the heat and puree with a blender.

KBJU per 100 g:

Proteins – 3 g
Fat – 2.3 g
Carbohydrates – 7.4 g
Calorie content – 60.5 kcal

Ingredients:

Cauliflower – 800 g
Onion – 1 pc.
Carrots – 1 pc.
Water – 1.5 l
Potatoes – 2 pcs.
Vegetable oil – 1 tbsp. l.
Milk – 100 ml
Cheese 20% – 50 g
Salt, spices to taste

Disassemble the cabbage into inflorescences and boil for 15 minutes in boiling salted water. Then drain the water and cool the cabbage. Heat oil in a thick-bottomed saucepan, add finely chopped onion, simmer for 1-2 minutes. Peel the potatoes and carrots, cut into small cubes and add to the onion, stir and simmer for 5-7 minutes.

Pour in 1.5 liters of boiling water, add salt, add spices and cook under the lid until the vegetables are fully cooked. After this, add the cabbage, boil for a couple more minutes and puree the soup with a blender. Pour in the milk, add the grated cheese, return the pan to the heat, bring the soup to a boil, stirring constantly, and, without stopping stirring, simmer over low heat for 5-6 minutes.

KBJU per 100 g:

Proteins – 1.6 g
Fats – 0.8 g
Carbohydrates – 3.3 g
Calorie content – 25.1 kcal

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

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

Champignons – 400 g
Potatoes – 4 pcs.
Onions – 2 pcs.
Milk – 500 ml
Vegetable oil – 1 tbsp. l.
Salt, spices to taste

Proteins – 3 g
Fat – 2.3 g
Carbohydrates – 7.4 g
Calorie content – 60.5 kcal

Cauliflower – 800 g
Onion – 1 pc.
Carrots – 1 pc.
Water – 1.5 l
Potatoes – 2 pcs.
Vegetable oil – 1 tbsp. l.
Milk – 100 ml
Cheese 20% – 50 g
Salt, spices to taste

Disassemble the cabbage into inflorescences and boil for 15 minutes in boiling salted water. Then drain the water and cool the cabbage. Heat oil in a thick-bottomed saucepan, add finely chopped onion, simmer for 1-2 minutes. Peel the potatoes and carrots, cut into small cubes and add to the onion, stir and simmer for 5-7 minutes.

Proteins – 1.6 g
Fats – 0.8 g
Carbohydrates – 3.3 g
Calorie content – 25.1 kcal

Cauliflower, like zucchini, is actively used in baby food due to its beneficial properties. And thanks to its low calorie content, it is very valuable for the diet menu and is useful for everyone watching their health and weight. It is fried, baked and boiled. To get the most benefit from this product with minimal salt and fat, we offer rich vegetable cauliflower soup.

Ingredients:

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

Advice. If the dish is intended for children as well, then garlic and hot pepper should be removed from the ingredients.

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 significantly 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 ingredients, you will get a most aromatic and incredibly tender dish with a maddening taste.

Ingredients:

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

Pour dry porcini mushrooms with water and leave to soak. Then squeeze them out and drain the water.
Cut champignons with oyster mushrooms into slices. Chop the onion into small half rings. Grate the celery into thin slices.
Place porcini mushrooms and celery in 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 champignons, oyster mushrooms and onions in a small amount of olive oil.
Add the sauté mixture to the broth being prepared and cook for 12-15 minutes.
Puree the mushroom mixture 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 lean vegetable puree soup; a dietary recipe with green peas can be found at the link

cauliflower – 0.5 kg;
onion and carrot – 1 piece each;
cream 10% - 230 ml;
hard cheese (up to 28% fat content) – 95 g;
raises oil – 1 tbsp. l;
dried Provencal herbs – 3 pinches;
fresh parsley, salt to taste.

Separate the inflorescences from the cabbage head. Place in a colander, place under the tap, and rinse. Place in a small saucepan. Add salt, after 10 minutes of cooking - over low heat - pour part of the broth into another container.

While the cabbage is cooking, fry the chopped onions and carrots in a frying pan with vegetable oil until soft. Place in a saucepan with cabbage. And cook for another three minutes.

Now prepare puree from vegetables using a blender. Place the container with the broth on the stove, boil and pour in the cream. Combine with vegetable puree, adjusting the thickness of the soup to your liking.

Add spices, grated cheese, Provençal herbs, and heat the soup for 3-4 minutes.

Then serve it in small plates; a pinch of chopped parsley in each serving will be an appetizing addition.

fresh champignons – 500 g;
potatoes – 250 gr;
garlic – 3 cloves;
vegetable oil – 1.5 tbsp. l;
rye flour – 1 tbsp. l;
butter 1 tbsp. l;
vegetable broth – 1000 ml;
low-fat cream (10-15%) – 4 tbsp. l;
Provençal herbs – 1 tsp;
salt to taste.

Fry the champignons, cut in half, in vegetable oil heated in a saucepan. Once slightly browned, add butter and chopped garlic - cook for 1.5 minutes. Add flour there and, stirring, cook for another minute and a half.

Peel and cut the potatoes into slices. Place in a saucepan with mushrooms in sauce. Next, pour in the hot broth. Add all the spices once it boils. Simmer the soup over low heat for a quarter of an hour.

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Then move it to the next burner, immerse the blender in the soup and blend until pureed. Add low-fat cream, run the blender one more time and heat the soup.

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 separately in a small amount of water. Boil canned peas and drain.

2. Grate the prepared vegetables, combine with the sauce, and 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 remaining mixture, dilute the flour, previously dried in the oven.

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

Puree soup for diet 5

The zucchini needs to be washed very well, then cut into slices and simmered with the addition of oil.

We peel and chop the carrots, and then simmer along with the zucchini. We also wash the potatoes well, peel them and cut them into large slices, then add water and cook until they are ready.

Then add all the stewed vegetables, salt to the potato broth and boil again. Just before serving, add a small amount of carrot juice. In addition, the soup will appeal not only to dieters, but to everyone in the house.

Cut the zucchini and potatoes into cubes, chop the carrots using a coarse grater, and then simmer it all. Grate the tomato and get juice. The broth should boil, then add potatoes and carrots, and then cook until half cooked.

Now you can add peas and zucchini, and then bring everything to a state of readiness. Pour tomato juice and vegetable oil into the soup. Let it cook for another 5 minutes.

Many people love borscht, but various diets prohibit the use of this delicious soup in their diet. To prepare this type of borscht, you need to use certain components:.

First, you should chop the cabbage, cut the carrots into slices, and grate the beets on a coarse grater.

We throw potatoes into the broth, which are cut into bars, and bring everything to a boil. Then you can place the beets and carrots in the pan. Add sugar and tomato paste a few minutes before the borscht is ready. If you wish, you can add sour cream to the finished soup.

There are a lot of products that people are used to buying in stores, but they are highly discouraged for use in diets, for example, sausages.

They consist of harmful lard and other undesirable components that can complicate life if you have liver problems.

To make such delicious sausages, you need to take chicken fillet, which is crushed into minced meat. Break a few eggs. It is better to use only proteins, and in the case of quail, add them completely and do not remove anything. Add spices such as nutmeg, oregano, semolina, acafoetide.

The semolina may swell during the process. We now connect all the components. Wrap the sausages in plastic wrap and steam for 40 minutes. You cannot use a regular fried omelette, which many people are so accustomed to making in the morning.

But you can use a slightly different recipe, which will be no less tasty, but at the same time much more healthy. We are talking about an omelette that is steamed. This dish can be included in your diet for all people who are on a diet.

This dish is very simple to make. First, separate the yolk from the white and use only the latter.

Beat the egg whites, add the required amount of salt and skim milk, and then place the mixture in a double boiler. The omelet should cook within 20 minutes.

It can be consumed with the addition of various greens. To make this dish a little more spicy, you can add nutmeg powder.

Cook the cabbage leaves until done. Grind the meat very well using a meat grinder. Pour boiling water over the rice and let it sit for about 20 minutes, then drain all the water.

Combine minced meat, cooked rice and vegetable oil with herbs. We wrap it all in cabbage leaves and make the usual shape that was used in the usual production of cabbage rolls.

Place the product in a pan and fill it with water so that it is at the same level as the cabbage rolls.

Now all that remains is to cook until done. Boil the meat, then cool it and chop it. We do the same with noodles.

The most delicious and healthy recipes for dishes on the 5th table diet. A medical diet doesn't have to be a burden.

The egg should be ground with butter and added to the minced meat. Now combine the resulting mixture with the noodles and use steam to cook until fully cooked.

Table No. 5. Potato soup

This time we are trying to prepare a recipe that will be quite sweet and airy. We are talking about rice casserole. To prepare the dish, you should prepare cottage cheese - g, 3 eggs, three apples, raisins and several glasses of milk, as well as a few tablespoons of sugar and a tablespoon of sour cream.

Combine milk with a glass of water and boil rice in this mixture. Grind the cottage cheese using a sieve, making sure it is airy and non-greasy.

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Beat sugar with eggs. We wash and peel the apples, and then cut them into cubes. Drain all the liquid from the rice and wait until it cools. Now you can add cottage cheese, apples, raisins and a mixture of sugar and egg.

Puree Soups for Diet: TOP 5 Recipes for 60 Kcal

Mix all this thoroughly and place in a baking dish. Beat one egg with a spoonful of sour cream and pour the resulting mixture on top of the casserole. Now place everything in the oven at a temperature of degrees and cook for 25 minutes. Jelly made from apples and berries should be consumed warm.

For cooking you can use raspberries, strawberries, blueberries, cherries and so on. You will also need a few tablespoons of starch and a few tablespoons of sugar, and another two liters of absolutely clean water. First, we wash the berries very well; if necessary, remove all the seeds.

Dissolve starch in a small amount of water. Pour water with sugar and berries and cook until the mixture boils. Then you can add the already diluted starch and cook for 15 minutes. Keep an eye on the mixture and stir occasionally until you notice that the liquid has thickened.

Diet 5 table: delicious recipes for dishes for the fifth table

After this, the jelly is completely ready. Dietary soup is an indispensable part of the diet for any ailments.

Even those who do not like or eat soups usually agree that this dish is excellent for maintaining strength during illness.

The soft liquid consistency, acceptable warm temperature and mild taste of the soup make it an indispensable component of the menu during exacerbation of diseases, in remission or postoperative conditions.

Therefore, each diet according to the Pevzner nutrition system necessarily contains a description of permitted soups. Vegetable soup recipes for diet table 5 will be a good help for those who need a therapeutic diet.

Tomato puree soup - will warm you up in the cold

Grease a frying pan with oil and fry the flour over low heat until it turns golden. Add tomato paste to it, stir quickly and simmer for minutes. Next, add the tomatoes and chopped garlic, cook everything together for 5 minutes, stirring a couple of times during this time. Transfer the tomato mixture to the soup pan.

As soon as it boils, season with spices to taste, put a blender into the soup, and whisk. Cook the puree soup over low heat for another five minutes, then add the cheese, grated into small and thin shavings, so that in the hot broth it blooms into viscous and thin strings.

Sprinkle the herbs directly on the plates; you can also add a spoonful of low-fat sour cream to balance the taste if the tomatoes are initially sour. But the soup will have a little more calories.

Green pea puree soup - minimum calories, maximum vitamins.

Fry together in oil until soft.

Vegetable soup recipe diet table 5 recipe

Add diced pumpkin to the vegetables. Reduce heat and simmer the vegetables with the pumpkin under the lid for 6 minutes.

Add washed red lentils, soaked in cold water for 1 hour. Next, add chopped chili and garlic and salt to the soup. Add boiling water until the ingredients are hidden underneath. Cook for another 8 minutes, then puree the soup using a blender with an attachment. Let it simmer for a minute and pour the finished pumpkin and lentil puree soup into bowls.

Separate the inflorescences from the cabbage head. Place in a colander, place under the tap, and rinse. Place in a small saucepan.

Add salt, after 10 minutes of cooking - over low heat - pour part of the broth into another bowl. Thank you very much for the soup from my grandmother, however, when I prepared it for her, I also added an onion to the soup, Yulia, onions are allowed, but in ready-made dishes, only a little. Thanks for your feedback. I wish long life to your granny, you and your loved ones!

Source: https://all-dieta.ru/sup-pyure-dlya-dieti-5.php

Diet based on vegetarian soup with zucchini

Ingredients:

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

Cooking method:

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

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

3. You can add chopped herbs to bowls of vegetarian zucchini soup.

How to make cold vegetable soup from snot

Ingredients:

400 g of honey, 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 mushrooms until half cooked in salted water, grind in a meat grinder, cool the broth.

2. Place chopped cucumbers (or borage) into the chilled broth, add onions, herb puree, dill, yogurt, and kvass.

3. Pour the soup into plates and serve.

To ensure that vegetables retain the vitamins they contain as much as possible during the preparation of hot soups, it is recommended:

Peel and cut vegetables immediately before cooking;
Dip vegetables immediately into boiling water;
make sure that the soup does not boil too vigorously;
Do not reheat the cold vegetable soup made from snot many times.

Dietary cold parsley root soup

Ingredients:

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

Cooking method:

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

2. Then mix everything well, add boiling water, add salt, vinegar, sugar and bring until cooked.

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

Is it possible to eat soups while losing weight? How to choose and eat soup when dieting

Cook until almost done, then add the chopped apple and after 5 minutes, the lentils. Cook the soup for about 10 minutes more. Buckwheat is a popular, cheap dietary product. Porridge made from it is known and loved in many Russian families, but it is usually prepared with salt and butter, which significantly changes the principle of the effect of this dish on the body. To prepare a dietary buckwheat dish, you need to avoid high-calorie ingredients and reduce the use of salt as much as possible.

Overweight people are willing to go to great lengths to effectively lose weight. They try different diets and spend a lot of time in gyms. But too often, ways to get rid of extra pounds are chosen thoughtlessly, without taking into account the individual characteristics of the body. If the type of physical activity does not arouse interest, then, in the end, the person gives up the activity.

Buckwheat not only contains very few calories, but also provokes a natural cleansing of the body from waste and toxins, which only helps the weight loss process. It also has a high content of acids, which are necessary for the breakdown of fat. In addition, it contains many useful microelements, vitamins, minerals, and is especially rich in easily digestible protein.

Take one medium-sized carrot, 2 tomatoes and 2 onions. Peel and chop them, and then sauté in a small amount of vegetable oil. Pour water into a large saucepan and let it boil. At this time, peel and chop 1 bell pepper, separate several cauliflower inflorescences.

Place them in boiling water along with the hot vegetable mixture and add grams of buckwheat. Cook the dish until done. A couple of minutes before removing the pan from the heat, add salt and herbs to taste. Clean 1 chicken fillet from fat and films, cut into small pieces and cook broth from it for minutes. At this time, rinse about half a glass of buckwheat and heat it in a hot frying pan.

Add the cereal to the broth. Take 1 onion and 1 carrot. Peel them, grate the carrots, and cut the onion into half rings. Add vegetables to soup. After this, cut a small zucchini into cubes and a bell pepper into half rings and place them in a saucepan.

Next, cut 2 tomatoes into slices and add them to the dish. Cook the soup for another 10 minutes, then add salt, pepper and chopped herbs. Let it sit for a few minutes before serving. Tomatoes contain very few calories and a lot of liquid, and therefore they are an ideal product for dietary nutrition. They are especially effective in soups. Although such first courses are unusual for us, they provide excellent diversification of the diet. Tomato soup for weight loss is a type of gazpacho and contains only calories.

While it is cooking, scald a kilogram of tomato with boiling water and remove the peel, and then cut into slices. Remove seeds from about grams of bell pepper and cut into slices. Saute the vegetables in a small amount of olive oil and add salt.

Diet on vegetable soup from yogurt in Bulgarian

Ingredients:

750 ml curdled milk, 1 fresh cucumber, 4-5 cloves of garlic, 2 tbsp. spoons 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 chop finely. Add salt and let sit for 5-10 minutes. Pour in the 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 Bulgarian yogurt soup and serve.

Diet recipes No. 5. 5 Soups You'll Finish Down to the Last Spoon

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Soup is the main dish in the diet of those who follow the Table No. 5 diet. These are mainly vegetable vegetarian soups, borscht is prepared without meat broth, and okroshka is completely prohibited.

In such a situation, all that remains is to experiment with different combinations of vegetables and the consistency of first courses (thin, thick, puree soups).

We have made for you a selection of several soup recipes that we tested on ourselves. We are waiting for your feedback!

Mashed borscht with cauliflower

Ingredients:

Beets – 1-2 pcs.
Carrots – 1-2 pcs.
Potatoes – 3-4 pcs.
Fresh cauliflower - half a medium head (can be replaced with frozen cauliflower in a similar proportion).
A pinch of finely chopped fresh or dried parsley or dill (optional)
Sugar – 1-2 teaspoons (optional)
Salt (optional).

Cooking method:

We chop the vegetables: chop the potatoes, grate the carrots and beets. Cauliflower, if it is fresh, just disassemble it into pieces, removing hard and rough parts.

Pour beets into boiling water, after ten minutes - potatoes, after another 5-10 minutes - carrots and cauliflower. Cook until the vegetables are soft. Then rub through a sieve or puree using a blender. If desired, you can add a little salt and sugar, a pinch of herbs - and you can serve.

This borscht goes well with sour cream and crackers.

Quick pollock soup

Ingredients:

Pollock fillet – 150-200 gr.
Carrots – 1 pc. (small)
Potatoes – 1 pc. (large)
Water – 300 ml
Chopped dill on the tip of a knife - optional
Salt - a pinch

Cooking method:

Cut the pollock fillet into medium-sized pieces. Let's cook. At the same time, cut the potatoes and carrots and add them to cook in a separate bowl. Once the fish is cooked, turn off the heat. Keep in mind: we do not use broth from it.

When the potatoes and carrots are cooked, throw in the pieces of pollock taken out of the broth. Warm up the soup and let it brew for ten minutes. If desired, during cooking (but not when serving), you can add a pinch of chopped dill to the soup.

Green avocado soup with zucchini

Ingredients:

Avocado - 2 pcs.
Potatoes - 2 pcs.
Zucchini - 1 pc.
Salt - a pinch
Water - 2 glasses

Cooking method:

You should first prepare the vegetables: peel and cook until fully cooked. At the end of cooking, add avocado fruits.

It is worth considering that if the fruits are ripe enough, the dish can be removed from the heat almost immediately. If the avocado is not yet ripe, you should boil it a little.

The resulting mass should be salted and ground using a blender. Before eating the soup, it is recommended to season it with sour cream.

Pumpkin cream soup with croutons

Ingredients for 4 servings:

Pumpkin – 0.5 kg
Carrots – 1 pc.
Potatoes – 2 pcs.
Wheat crackers
Salt - a pinch
Vegetable oil – 2 tbsp.

Cooking method:

Peel and seed the pumpkin and cut into large pieces. Bake in the oven for 15-20 minutes at 180°C. You can dry crackers along with the pumpkin.

Cut the potatoes into cubes. Boil water and add potatoes, add salt to taste. Grate the carrots on a coarse grater and add them to the broth with the potatoes. After five minutes, add the baked pumpkin and cook for another 5 minutes. Then grind with a blender until smooth.

Serve garnished with herbs and shelled pumpkin seeds. We recommend sprinkling with crackers right before use.