Ingredients
- 2 tablespoons vegetable oil;
- 1 onion;
- 2 cloves of garlic;
- ½ small head of cabbage;
- 2 carrots;
- 350 g frozen or fresh broccoli florets;
- 150 g frozen or fresh green beans;
- salt - to taste;
- 1 teaspoon paprika;
- 800 g tomato paste;
- 900 ml water;
- 2 vegetable or chicken bouillon cubes.
Preparation
Heat the oil in a saucepan or saucepan and lightly fry the chopped onion and garlic over medium heat. Add chopped cabbage, sliced carrots, broccoli, beans, tomato paste, water and bouillon cubes.
Stir and bring to a boil. Then cook for another 20-30 minutes until the vegetables soften.
delish.com Ingredients
- 3 cloves of garlic;
- 1 onion;
- 1 carrot;
- salt - to taste;
- 200 ml dry white wine;
- 900 ml water;
- 2 vegetable bouillon cubes;
- 300 g canned white beans;
- ½ small zucchini;
- 300 g frozen or fresh peas;
- 150 g spinach;
- 100 g grated parmesan.
Preparation
Heat the oil in a saucepan or sauté pan over medium heat. Fry chopped garlic and onion on it for a couple of minutes, stirring occasionally. Add carrot cubes to the vegetables, season with salt and pepper and cook for another 2 minutes.
Pour in the wine and water, add the stock cubes and bring to a boil. Reduce heat and cook for another 5 minutes. Drain the beans. cut into thin slices and cut them in half. Add these ingredients to the soup and simmer for about 5 minutes until the zucchini has softened. Add peas, spinach and cheese and cook for another 3-5 minutes.
Ingredients
- 1 tablespoon olive oil;
- 1 onion;
- 2 carrots;
- salt - to taste;
- ground black pepper - to taste;
- 1 stalk of celery;
- 200 g champignons;
- 2 cloves of garlic;
- 2 liters of water;
- 4 vegetable bouillon cubes;
- 300 g canned chickpeas;
- 300 g of peeled tomatoes in their own juice;
- 200 g frozen green beans;
- 100 g frozen corn;
- 1 teaspoon dried basil;
- ½ teaspoon dried oregano;
- 1 bay leaf;
- 100 g frozen peas;
- ½ bunch of parsley.
Preparation
Before preparing the soup, soak the barley overnight.
Heat the oil in a saucepan or sauté pan over medium heat. Add diced carrots and celery, season with spices and fry for about 5 minutes, stirring occasionally. Turn up the heat a little and add thinly sliced mushrooms to the vegetables. Fry until they are browned on all sides. Add chopped garlic and mix well.
Add water, bouillon cubes, drained chickpeas, coarsely chopped tomatoes, green beans, pearl barley, corn, spices and bay leaves. Bring the soup to a boil, reduce heat and simmer for 30–40 minutes until the barley is soft.
Remove the bay leaf, add the peas and half the chopped parsley and cook for another 3-5 minutes. Decorate ready soup parsley
ingridhs/Depositphotos.com Ingredients
- 2 heads of broccoli;
- 1 onion;
- 2 cloves of garlic;
- 5–7 potatoes;
- 1,400 ml water;
- 3 vegetable or chicken bouillon cubes;
- salt - to taste;
- ground black pepper - to taste;
- 50 g grated parmesan.
Preparation
Divide the broccoli into florets. Peel the stems and cut into small cubes. Heat the oil in a saucepan or saucepan. Add finely chopped onion and fry, stirring occasionally, for 5 minutes over medium heat.
Add chopped garlic, broccoli stalks, cubes, water, stock cubes and spices. Bring to a boil, reduce heat and simmer for about 10 minutes until the vegetables have softened.
Puree half the soup in a blender and pour back into the pan. Add broccoli florets and cook for about 5 more minutes. Add Parmesan to the soup and stir.
chefdehome.com Ingredients
- 1 onion;
- 2 cloves of garlic;
- 2 bell peppers;
- ½ teaspoon Italian herbs seasoning;
- 1 teaspoon dried oregano;
- ½ teaspoon paprika;
- salt - to taste;
- ground black pepper - to taste;
- 2–3 tomatoes;
- 300 g canned chickpeas;
- 2 tablespoons of tomato paste;
- 1,200 ml water;
- 2 vegetable bouillon cubes;
- 100 g rice;
- ¼ bunch of parsley;
- a little grated parmesan - optional.
Preparation
Heat the oil in a saucepan or saucepan. Add chopped onion and garlic and fry over moderate heat for about 5 minutes. Add the diced peppers and spices and cook for another 3-4 minutes, stirring occasionally.
Peel the tomatoes and cut them into cubes. Add tomatoes, chickpeas, after draining excess liquid, tomato paste, water and bouillon cubes to the vegetables. Bring to a boil over medium heat, reduce and simmer for another 20 minutes.
In a separate pan. Drain it and add it to the soup. Stir and cook for a couple more minutes. Add chopped parsley leaves. Before serving, you can sprinkle the soup with Parmesan cheese.
charlotteLake/Depositphotos.com Ingredients
- 100 ml olive oil;
- 1 onion;
- 2 red chili peppers;
- 8 red bell peppers;
- 8 tomatoes;
- 1,500 ml water;
- 3 vegetable bouillon cubes;
- salt - to taste;
- ground black pepper - to taste;
- a few sprigs of parsley.
Preparation
Heat the oil in a saucepan or sauté pan over medium heat. Add onion cubes and finely chopped chili. Fry for about 5 minutes, stirring occasionally.
Add the diced bell pepper and cook for another 5 minutes. Then add the peeled tomato cubes and cook, stirring occasionally, until they soften.
Pour in water, add bouillon cube and spices. Bring to a boil, reduce heat and simmer for another 15 minutes. Before serving, garnish the soup with parsley.
hellolittlehome.com Ingredients
- 1 tablespoon olive oil;
- 1 onion;
- salt - to taste;
- ¼ teaspoon paprika;
- 3 cloves of garlic;
- 1,500 ml water;
- 3 vegetable bouillon cubes;
- 100 g brown rice;
- 150 g frozen peas.
Preparation
Heat oil in a saucepan or sauté pan over medium heat. Add finely chopped onion, add salt and paprika and fry for 5 minutes, stirring occasionally. Add chopped and mix well.
Pour in water, add stock cubes and rice and bring to a boil. Reduce heat and simmer for another 35–40 minutes until the rice is tender. Add the peas and cook for a few more minutes. Season with spices if necessary.
cookingclassy.com Ingredients
- 3 tablespoons olive oil;
- 1 onion;
- 4 carrots;
- 3 stalks of celery;
- 4 cloves of garlic;
- 1,200 ml water;
- 2 vegetable or chicken bouillon cubes;
- 3 tomatoes;
- 3–4 potatoes;
- ¼ bunch of parsley;
- 2 bay leaves;
- ½ teaspoon dried thyme;
- salt - to taste;
- ground black pepper - to taste;
- 200 g frozen or fresh green beans;
- 200 g frozen or fresh corn;
- 150 g frozen or fresh green peas.
Preparation
Heat oil in a saucepan or sauté pan over medium heat. Add diced onion, carrots and celery and fry for 4 minutes, stirring occasionally. Add chopped garlic and stir.
Peel the tomatoes and cut into cubes. Pour in water, add bouillon cubes, tomatoes, chopped potatoes, chopped parsley, bay leaves and spices. Bring to a boil and add green beans.
Reduce heat and simmer for another 20–30 minutes until the potatoes are tender. 5 minutes before the end of cooking, add corn and peas to the pan.
chefdehome.com Ingredients
- 2 tablespoons olive oil;
- 1 onion;
- 1 tablespoon ground cumin;
- 1 tablespoon ground coriander;
- 1 teaspoon dried thyme;
- ½ teaspoon paprika;
- salt - to taste;
- ground black pepper - to taste;
- 1 stalk of celery;
- 1 potato;
- 1 liter of water;
- 2 vegetable bouillon cubes;
- 300 g canned chickpeas;
- 100 g spinach;
- 100 g sour cream.
Preparation
Heat the oil in a saucepan or saucepan and fry the finely chopped onion for about 5 minutes. Add spices, stir and cook for another minute. Add celery and potato cubes and fry for 5 minutes, stirring occasionally.
Add water and stock cubes and bring to a boil. Drain the chickpeas, add to the soup, reduce heat and simmer for about 10 minutes. Then add and cook for a couple more minutes. Add sour cream to the soup and mix well.
Ingredients
- 200 g dry peas;
- 1,500 ml water;
- 2–3 potatoes;
- 1 carrot;
- 100 g frozen or fresh cauliflower florets;
- 2 bay leaves;
- ½ teaspoon turmeric;
- salt - to taste;
- ground black pepper - to taste;
- 2 tablespoons butter;
- 3 tablespoons sour cream;
- a few sprigs of parsley.
Preparation
Pre-soak the peas overnight. Then fill it with about half of the water until it becomes soft. Pour in the rest of the water and bring to a boil.
Add potato and carrot cubes, cauliflower, bay leaves, spices and oil to the peas. Simmer for 20–25 minutes until the vegetables are softened. Add sour cream and chopped parsley to the soup and stir.
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, need to stock up necessary ingredients. The taste and consistency of dishes prepared according to vegetable diet soup recipes can be improved by adding dairy 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 benefit, they are deliciously delicious 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 puree soups their turnips, kohlrabi, tomatoes and other products. You will also learn how to prepare vegetable diet pickle soup, Hot soup pumpkin, low-calorie pickle and other diet recipes based on vegetable soups.
How to prepare vegetable broth for diet soup
Ingredients:
300 g of mixed vegetables (carrots, parsley, a piece of celery, half a leek), 1.5 liters of water, parsley, pepper, salt.
Cooking method:
Wash the roots, peel, rinse, pour cold water and cook until the amount of liquid is reduced to approximately 1 liter. Season to taste with salt and pepper. Strain the vegetable broth, pour into cups, sprinkle with chopped parsley and dill.
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 is different 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, green pea. 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. Bay leaf remove, salt and pepper the soup to taste. Pour the Italian vegetable soup into bowls and garnish with finely chopped spinach.
Diet based on sorrel and beet tops soup
Ingredients:
280 g sorrel, 280 g beet tops, 100 g onion, 80 g sour cream, 1.6 l water, salt.
Cooking method:
Well washed young beet leaves Chop the sorrel and greens with a knife, add hot salted water and cook for 10 minutes. In ready-made sorrel soup and beet tops add chopped dill and onion.
How to make spicy pumpkin soup
Ingredients:
500g pumpkin, 500ml water, 1 tbsp. spoon of olive oil, 1 tbsp. spoon 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 oil and bring to a boil. Add vinegar, sugar and chopped dill to the spicy pumpkin soup.
Recipe for vegetable pickle with seaweed
Ingredients:
200-250 g seaweed, 4-5 potatoes, 2 pickled cucumbers, 1 onion, 2-3 parsley roots, 2 tbsp. spoons of vegetable unrefined oil, 500 ml 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 pickle with seaweed greens or serve them separately in a small salad bowl.
Vegetable diet turnip soup
Ingredients:
4 turnips, 1 tbsp. spoon of wheat flour, 1 tbsp. spoon 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 meat broth and boil again.
Cauliflower Basil Soup Recipe
Ingredients:
250 g Brussels sprouts, 250 g cauliflower, 250 g onion, 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 to 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 diet cream soup When the kohlrabi thickens, remove the pan from the heat, add the berries, stir again and serve.
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 to fry 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 seeds removed, 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.
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 small quantity water separately. 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.
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 the washed boiled water canned peas, sliced tomatoes and spinach, add salt.
3. In plates with vegetarian soup with zucchini you can add chopped herbs.
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.
Recipe for cold tomato juice soup with cheese
Ingredients:
1/2 l tomato juice, 1 tbsp. a spoonful of vegetable oil, 100 g of feta cheese, parsley.
Cooking method:
Add grated cheese, finely chopped parsley to the cooled tomato juice, vegetable oil and mix well. This cold soup of tomato juice with feta cheese is perfect for consumption on hot summer days.
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. Cold soup cool the root parsley, 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. spoons of vegetable oil, 2-3 tbsp. crushed spoons 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 cup 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 recipe for Greek yogurt soup
This dish will be an excellent solution for those who want to lose weight, are recovering from surgery, or are wondering how to satisfy their hunger in the summer heat, when meat food becomes difficult to digest. Plus, vegetable soup contains vitamins, and thanks to its significant content vegetable fiber Helps eliminate toxins and cleanse the body.
Low-calorie vegetable first course
Among variety of recipes vegetable soups without meat modern cooking identifies several basic types of such dishes. Recipe for a simple vegetable soup with seasonal vegetables:
- eggplants - 3 pcs.;
- zucchini - 0.5 kg;
- small tomatoes - 4 pcs.;
- long yellow carrots - 1 pc.;
- greenery herbs and onion feathers - several branches of each type;
- vegetable oil - 30 ml;
- salt, allspice peas, other seasonings - according to individual choice.
Cut the zucchini into small cubes. Finely chop the tomatoes, do not remove the skin. Plum-shaped tomatoes are best suited, for example, Luch, Maryushka, Nasko-2000 and the like. They have a dense consistency, the pulp does not lose its shape during heat treatment. Underripeness will give the dish a slightly sour taste. pleasant taste. Pour two liters of cold water over the vegetables and turn the heat on medium. After boiling, add spices according to the list.
Now it’s the eggplant’s turn. They need to be cut into thin rings, which are then cut in half. Fry for three minutes by adding vegetable oil. Next, cut the carrots into rings and fry in the oil remaining after cooking the eggplants. Add carrots and eggplants to boiling water with the rest of the vegetables.
Total time cooking time is 20 minutes. Once ready, let the soup sit for a few minutes. Chop chopped fresh herbs into a dish poured into plates; it will be tasty and light. No less Tasty dinner can be made from canned vegetables.
Canned lunch
This lunch can be made very quickly, because canned food are actually ready . It takes a minimum of time to cook this vegetable soup.. The recipe is simple:
Drain liquid from all canned food. Finely chop the garlic cloves and celery stalks. Pour the contents of the jars and spices into boiling water, and in five minutes lunch is ready. It is recommended to serve this dish with croutons from white bread. You can also try to cook at least delicious soups, in which, along with canned vegetables fresh ones are used.
Combination Soup Recipe
This soup takes a little longer to prepare than the version made from canned food alone. The dish is not only tasty, but also satisfying, suitable for satisfying hunger during the cold season.
It is prepared this way: cut the potatoes into pieces, cut the pepper into strips, add 2.5 liters of water and place on medium heat. After the water boils, millet, salt, dry spices and bay leaf are added to the pan.
Cut the carrots into rings, finely chop the onion. Fry everything together in a frying pan and add to boiling water. After 20 minutes, add finely chopped tomatoes and green peas to the pan. You must first drain the liquid from the jar of peas. Diet option It is prepared in the same way, only the vegetables are not fried and oil is not used in the recipe.
For those people who for some reason do not eat meat, you can use its soy imitation. Soy meat tastes virtually no different from real meat, does not contain animal components, is easily absorbed by the body, and quickly satisfies the feeling of hunger. But the most satisfying of vegetarian first courses are puree soups.
Pumpkin puree soup
The vegetarian menu can be diversified with hearty and tasty vegetable soups. The recipes for their preparation are simple. It is advisable to have a blender on hand, but you can get by with a regular masher.
Cut the pumpkin into portioned pieces, cut off the rind, remove the seeds and thread-like pulp. Cut the pumpkin mixture, potatoes and carrots required for cooking into small pieces. Place them in a saucepan and cover with water. When the vegetable broth boils, cook for 15 minutes, adding salt, a mixture of peppers and turmeric. Then pour the liquid into a separate container, it will be needed later.
Meanwhile, the onion Bell pepper Finely chop the garlic, fry in oil in a frying pan and add to the rest of the vegetables. Using a blender, puree the contents of the pan. During the pureeing process, gradually add the previously drained liquid. You need to pour until the puree reaches a very liquid consistency. Then let the dinner sit for about five minutes and pour into plates, crumbling chopped herbs on top.
Liquid purees are prepared in a similar way, based on various combinations of beets, cheese, beans and peas. Spicy spicy dishes are also good.
Spicy soup
It is recommended to cook it in winter period. Nutritionists have found that the substances contained in the burning edible fruits cause appetite and a feeling of warmth. It is very simple to cook such a soup, the main thing is to add as many spicy and fiery ingredients as possible to its composition.
One of the options, for example, is this. Pour cold water over the potato cubes and rice and put on fire. When the water boils, add mustard seeds, chili flakes, salt and dry standard kitchen spices, such as parsley, cilantro and dill, and ground black pepper. Place the chili pepper in boiling water for three minutes, no longer necessary, then throw it away. The fruit must be whole; it cannot be cut, otherwise the bitterness will be unbearable.
Grate carrots and garlic and fry along with onions. Cut the celery stalk into rings. Add all ingredients to potatoes and rice. Total cooking time 25 minutes.
In addition to lunches and dinners, you can make provisions on a vegetarian basis for preparing other dishes.
Vegetable broth
The principle of preparing such broths is in many ways similar to soups, only the vegetables are thrown away after cooking, and the concentration useful substances and vitamins is higher compared to simple first dishes.
So how to cook vegetable broth for soup. All components for such a specific dish are cut in large pieces. After which they need to be filled with cold water, spices and salt added. Cook for 25 minutes, then cool. Strain the broth and discard the rest. It is recommended to use cabbage as the main ingredient because of its phenomenal vitamin qualities.
After the liquid has cooled to room temperature, pour it into various molds and put it in the freezer to harden. In the future, you can add the frozen broth to soups or other dishes where it would be appropriate. However, it must be taken into account that the shelf life of such an ingredient is freezer 14 days, and in the refrigerator - 12-18 hours. The product deteriorates especially quickly in summer.
But for the hot period of the year, in very hot weather, cold soups are ideal instead of broths.
Vegetarian okroshka and cold beetroot soup
These original culinary creations not only satisfy your hunger, but also your thirst. They are notable for the fact that they are prepared without any heat treatment. Making okroshka:
Radishes and cucumbers are cut into rings, and radishes into small pieces of any shape. After opening the cans, drain the liquid. All components are mixed, placed in a beautiful large bowl and served in this form on the table, where there is already a jug of kvass and a cup of chopped herbs, as well as medium-sized deep plates. Everyone present at the table pours 2-3 tablespoons into their plate. vegetable mixture, fills it with kvass and sprinkles chopped herbs on top.
For variety, you can deviate slightly from the vegetarian direction and add a spoonful of sour cream to the finished okroshka. By the way, okroshka and cold beetroot don't add salt. To prepare beetroot soup you will need a juicer:
- fresh beets - 2.5 kg;
- cold water - 1.5 l;
- red salad onion- 1 onion;
- canned green peas - 1 jar;
- fresh celery - 1 stalk;
- canned red beans - 1 can 350 g.
Finely chop the onion and celery and drain the liquid from the canned food. Mix everything in one container and serve. There is no need to salt the mixture. Then use a juicer to extract juice from raw beets and dilute it with cold water. The dish is served like okroshka: household members put a few spoons of the mixture into plates and pour cold water with beet juice. Such food helps to survive extremely high summer temperatures without consequences, quenches thirst and saturates the body with vitamins.
There are so many options for vegetable soups that you can prepare a different one every day for several years. The main thing is to select a combination of components so that they do not interrupt, but complement each other’s taste, such as radishes and green onions.
Attention, TODAY only!
Hello, my dear friends and blog readers! Spring has come into its own, the spirits are high, the birds are flying home and we, people, also want to “clean our feathers.”
I wouldn't mind losing a few kilos excess weight, which somehow unnoticeably settled on my waist and hips over the winter. I started searching on the Internet suitable way and settled on vegetable soups for weight loss.
Vegetable soup for weight loss is a recipe for those who don’t want to get hung up on counting calories, look for some exotic fat burners and don’t really like hard physical training.
Why did I like this method? Its ease of preparation and, as many say, high efficiency. That’s why I called my recipe “minus 10 kg!” I don’t know if I will lose as much as 10 kg, but I will strive.
The advantages of the method that suit me very much:
- The duration of eating meatless soups is only 7–10 days. You won't have time to stretch your legs from hunger. But you will definitely lose 4–6 kg. Or maybe even 10!
- No superfoods: cabbage, carrots, celery, zucchini, peppers, herbs, garlic. Even seaweed, turmeric, ginger can be used. All this is in the supermarket, and therefore in my refrigerator.
- You can make vegetable broth a few days ahead, freeze it in portions, and then cook fresh vegetables in it. Convenient - minimal time spent.
- No need to starve. If you want to eat, take some soup and eat as much as you need. Calories – minimal amount.
- All vegetable soups are low calorie foods. They only have 25–40 kcal. This means that they only satisfy hunger. The energy in them is not enough for human life, so fat reserves inevitably begin to melt.
- A wide variety of recipes: onion, cabbage, celery and much more. At least monotony is not expected.
- Vegetables contain a lot of fiber, so you can solve not only the problem of losing weight, but also cleansing the intestines. Restoration of microflora. Improved liver function. You can eliminate constipation if there was any.
The disadvantage of such a diet is, to be honest, restrictions on all other foods. No, well, you can afford a couple of slices of bread a day and a little salt. But! M i n i m u m!!! Otherwise, there will be no results in losing weight. Can also be consumed throughout the day fresh fruits, except bananas, pears and dried fruits. No nuts - only vegetable soups!
Eat them when you are hungry. Usually 3 to 5 times a day. In between there are fruits. And drink more as usual clean water, green tea, rosehip decoction. Without honey and sugar.
Well, there are clearly many more advantages than difficulties, so let’s start describing the recipes. And you, dear friends, join me! Let's introduce healthy habits into our lives, not in words, but in deeds. Let’s take the words as a motto: “Minus 10 kg of excess weight by the next vacation!”
Those who are ready to join, put pluses in the comments! Vegetable soup recipes – great amount! I would be glad if you add yours to our common collection.
Vegetable soup recipes for weight loss
Making vegetable broth
If you don’t want to become a slave to diets, not to stand in the kitchen and cut vegetables every time, prepare vegetable broth for three days in advance. And then, based on it, you will make the amount needed for one day.
To do this, boil 7 liters of water in a large saucepan. Place the peelings of cleanly washed two large potatoes into boiling water (potatoes themselves are not good for weight loss, use them for food that you will feed other family members. But the peelings contain the most vitamins and nutrients, it is unwise to throw them away).
After the potatoes, add 7 carrots, 3 small turnips, and a quarter of the celery root. For taste and benefit, add a little coriander and a few garlic cloves.
Chop the vegetables finely and cook the broth for at least one and a half hours. Cool and strain. The broth is ready. It will turn out aromatic and tasty. It will be the basis for cooking daily vegetable soups. Such soups are very pleasant to eat. The broth can be stored in the refrigerator for three days.
CABBAGE SOUP FOR WEIGHT LOSS
This vegetable soup is the easiest to prepare. Cabbage contains a lot of vitamins and minerals and fiber. Perfectly cleanses and tones the intestines, relieves constipation. I can’t say that it was very filling, but when you’re hungry, you can immediately taste it. After all, the calorie content is only 40 kcal.
Ingredients(based on the whole day per person)
- White cabbage – 400 g;
- Carrots 3 pcs;
- Sweet yellow or red pepper - 1 large fruit;
- Frozen green beans – 300 g;
- Fresh tomatoes – 3 pcs;
How to cook:
All vegetables except tomatoes should be finely chopped. I took 2 liters of broth from a pre-prepared broth, put vegetables in it, brought it to a boil and cooked for 15 minutes.
Add mashed or finely chopped tomatoes and cook for another 5 minutes. The soup should sit for 30 minutes, up to an hour maximum.
Before eating, sprinkle any finely chopped herbs on top: parsley, dill.
It is recommended not to add salt to the soup or add a bouillon cube for taste. I have black Thursday salt. It is very healthy and not as salty as table variety. I put a little of it in the soup.
CELERY SOUP FOR WEIGHT LOSS
Ingredients:
- Celery – 6 stalks;
- Onions – 3 pcs;
- Carrots – 3 pcs;
- White cabbage – 200 g;
- Fresh tomatoes – 2 pcs (or canned)
If there is still cabbage and green beans, add a little of these vegetables. What's good about vegetable soups - there's room for imagination! To make the soup tastier and more attractive in appearance, add 2 cloves of garlic, chopped 20 g ginger root, and tomato juice.
Preparation:
Cut celery and carrots into large cubes, onion and finely chop the cabbage. Fill up to 2 liters with broth, cook for 15 minutes, adding chopped tomatoes at the end. We cook the soup for another 10 minutes, let it sit for an hour and eat it, adding parsley and dill.
VEGETABLE SOUP USING FROZEN VEGETABLES
Nowadays supermarkets sell a variety of frozen vegetables: green pea, cauliflower or broccoli, as well as green beans.
I usually take finely chopped onions and grate the carrots on a coarse grater. I literally add a teaspoon of olive oil. I fry until the vegetables turn pink and put them in the boiling broth. Then I add my frozen vegetables to the soup and cook for 5-10 minutes.
Which vegetables to add and in what proportions is a matter of your taste. Try and invent your own recipes. It always turns out delicious and very healthy.
PUMPKIN-ZUCKIN SOUP FOR WEIGHT LOSS
We take products:
- Pumpkin pulp – 200 g;
- Zucchini – 200 g;
- Fresh tomatoes - 3 fruits;
- Sweet pepper (red, yellow) – 1 piece;
- Carrots – 3 root vegetables;
- Onions – 2 heads;
- Vegetable olive oil – teaspoon;
- Dill, parsley, green onions – 30 g;
- Salt – just a little bit.
Cut pumpkin, zucchini, carrots into cubes and throw into pre-prepared, boiled vegetable broth. Boil for 10 minutes. In a frying pan, sauté finely chopped onion for olive oil and also put it in the pan. bell pepper cut into thin strips, tomatoes into cubes. And now put it all into the boiling, cooking soup. Bring to a boil, skim off the foam, reduce heat and simmer for another 10 minutes. Let it brew and start eating. Don't forget to chop the greens into the soup.
Friends! What else do I want to say! Nowadays, recipes for pureed vegetable soups are very common. They are also easy to prepare. Just when the soup has cooled down enough, you need to chop all the vegetables with a blender. What is called - wipe. But who likes what! I don't really like these soups, especially if they are eaten without bread.
This is how you eat for 10 days and gradually lose weight from 5 to 10 kg. Why such a range of numbers? Because all people have distinctive characteristics
According to scientists, the first dish eaten for lunch helps you avoid overeating at dinner.
Vegetable tasty soup copes with this task in the best possible way. Everyone loves vegetable soup. The recipe for vegetable soup can be selected based on your own culinary preferences, or even the presence of at least some vegetables in the refrigerator. At the same time, questions in the comments and on the forum a la how to cook vegetable soup, how to cook vegetable soup or how to cook vegetable soup tell us that not all culinary specialists have yet comprehended this simple science. Any of our hundreds of recipes will tell you how to prepare a delicious vegetable soup; it will even show you a recipe with a photo.
Vegetable soup is a recipe rooted in the depths of human history. Man has long realized that boiled vegetables are more convenient to eat, they are easier to digest and assimilate by the body. And most importantly, a decoction or soup of vegetables creates a special composition, a combination of flavors. The preparation of vegetable soup is very varied; vegetables can be boiled in water, broth or even separately. They can be sautéed. Perhaps the main rule of how vegetable soups are prepared is that their recipes contain vegetables. And everything else is tradition or the chef’s imagination. Recipes for vegetable soups come in both meat and meat varieties. The most popular meat ones include vegetable soup with chicken or vegetable soup with chicken broth, vegetable soup with meatballs, vegetable soup with meat - pork or beef. Vegetable soup in broth can be made clear or cloudy, depending on your preference. However, you can also cook a delicious soup using vegetable broth.
Since from boiled vegetables You can easily puree them, and they are often used to make vegetable cream soup or pureed vegetable soup. The recipes for these soups are, in principle, not much different. Recipe vegetable puree soup may be dietary or related to meat soups. Light vegetable soup is ideal for those on a diet. Nutritionists often recommend consuming vegetable soup for weight loss, since it takes even more energy to digest it than it carries. A vegetable soup recipe for weight loss, as a rule, does not contain high-calorie vegetables. Vegetable soup for weight loss is a very popular recipe. In addition, vegetable dietary soup is well suited for fasting days. Therefore, a recipe for dietary vegetable soup should be in the arsenal of any housewife.
In addition to the traditional set of vegetables, vegetable soups can be varied, for example, by preparing vegetable soup with zucchini, or vegetable soup with sweet pepper. Often a vegetable soup recipe contains some seasonal vegetables. This is, for example, soup with vegetables and green peas, or vegetable soup with green beans. The healthiest, of course, is the soup from fresh vegetables. But you can also make soup from vegetables prepared in various ways.
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