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Diet soup for weight loss

The authorship of the soup diet recognized as an american physician-dietician Mitchell. That's exactly what told the people all the usefulness of this kind of diet not only for weight loss but for health.

Benefits and harms

soup for weight loss

Such a diet is considered one of the safest and has a number of advantages:

  • To the rapid saturation
  • The availability of vegetables, year-round, the possibility of using both fresh and frozen
  • The amount of raw materials every day, you can cook another soup
  • The presence of vitamins and minerals, plus is there a limit to the addition of a dietary kind of meat, respectively the possible presence of protein

The benefits of soup diet:

  • The loss of extra pounds
  • Purification of organism from waste substances and toxins
  • The creation of a platform for the transition to proper nutrition subsequently

Such a diet is better to use:

  • Pregnant and nursing mothers (other vitamins for pregnant women)
  • Who is engaged in heavy physical labor, leads a very active lifestyle, athletes

The rules of cooking

The method of cooking, there are two options for low-calorie soups:

  • Transparent soup with the chopped small pieces of vegetables – they improve the motor the intestines
  • The soup in the form of puree – digest

General rules:

  • The lack of potatoes
  • The amount of green
  • For the creation of density is recommended to use cereals
  • Vegetables do not have copper arrow", it will deteriorate their nutritional value
  • The consumption of salt and vegetable oil should be limited to the minimum amount of
  • You can use natural spices

Recipes

Vegetable diet soup

Soup of pumpkin

Composition:

  • 100 g of pumpkin flesh, chopped into cubes
  • 100 g zucchini, diced
  • 2 finely chopped green sweet peppers
  • 3 gently frame the diameter of the head of the onion
  • 3 sliced medium-sized tomato
  • 1 finely chopped medium carrot
  • 1 tablespoon of any vegetable oil
  • 3 liters of fluid
  • Greens
  • Salt
  • Spices

Preparation:

  1. Pumpkin, zucchini, carrots, half of chopped onions and peppers, put into cold water and cook on low heat
  2. The remaining chopped onion and pepper sauté in oil until golden in color, put into the soup for 7 minutes before end of cooking along with the tomatoes
  3. Put the salt and before serving sprinkle with the crushed greens

Mushroom soup

Soup with mushrooms, prepared from:

  • 300 g of fresh mushrooms
  • Basil
  • Salt
  • 200 g of ripe tomatoes
  • 3 small carrots
  • 1 young zucchini
  • 150 g of the tuber of celery
  • 200 g white cabbage
  • 4 small heads of onions

Preparation:

  1. Peeled from the skin chopping the tomatoes into cubes
  2. Cut the vegetables into small slices, mushrooms, carrots and zucchini, diced diced celery, cabbage into strips. Coarsely chopped greens
  3. Carrots and celery simmer after boiling 7 minutes
  4. Then to the cabbage, mushrooms and onions, cooking time is 5 minutes
  5. Attach zucchini with tomatoes and again 5 minutes of cooking
  6. Put the spices, salt and herbs

Onion soup

soup

Ingredients:

  • 2 liters of fluid
  • 8 medium-sized onions
  • 2 tomatoes (you can add tomato juice)
  • Chopped small head white cabbage
  • 3 finely chopped red sweet peppers
  • 6 stalks of celery
  • salt, pepper, curry, herbs

Preparation:

  1. Drenched in cold water, finely chopped vegetables to cook in 15 minutes on a strong fire
  2. Then on small – pink
  3. Salt, put the spices, add herbs when filing

Pea soup

Composition:

  • 450 g peas
  • 1 the roots of Pasternak, parsley
  • 2 large sugar
  • 1 big head of onions
  • To 25 g of melted plant and oils
  • Summer savory, salt

Cooking

  1. Well wash the peas and leave for 1 hour in cold water
  2. Chop the vegetables finely and chop, mix both oils
  3. Peas pour new water, boil in an hour, add the prepared vegetables and cook for another 30 minutes. Season with salt
  4. Chopped greens spicy add when serving the soup

Soup of celery

Ingredients:

  • 0.6 kg of celery
  • 1 medium head onion
  • 1 medium carrot
  • 400 g chopped white cabbage
  • 3 finely chopped yellow peppers
  • 1 glass of tomato juice
  • About 2 liters of fluid

Preparation:

  1. Chop the vegetables and plunge into boiling
  2. Cook the vegetables for 20 minutes by strongly brewed, in fact, cover the pan with a lid
  3. Then add to the soup, 1 cup of tomato juice, salt
  4. Cook and serve with herbs

Soup from the cabbage

Ingredients:

  • Half of the head disassembled into florets cauliflower
  • Half head of chopped diced white cabbage
  • 4 small heads of onions
  • 3 green sweet peppers
  • 4 carrots
  • 8 stalks of celery
  • Floor lemon (juice)
  • Spices, herbs, salt

Preparation:

  1. Colorful cabbage, white cabbage, diced seasoning, bay of cold water, boil after boiling for 15 minutes
  2. Chop the peppers stalks and chop the onions. Add to the vegetables. Bring to the readiness
  3. Add the lemon juice, put the spices, salt, herbs

Soup of cauliflower

Composition:

  • 500 g cauliflower
  • 2 small potatoes
  • 2 tablespoons vegetable (preferably olive) oil
  • 3 sponge
  • 2 bulbs
  • Thyme, salt, black pepper, grated nutmeg

Preparation:

  1. Potatoes cut into cubes and pour boiling water
  2. Sliced sliced mushrooms fry in vegetable oil along with a small bow. Put on the potatoes
  3. Disassemble the cauliflower into florets and put on the potatoes
  4. Put the spices, salt

Bean soup

bean soup

Ingredients:

  • 100 g of white beans
  • 100 g of zucchini
  • 100 g onions-ketchup
  • 100 g of onions
  • 50 g root of celery
  • 2 red tomatoes
  • Basil, thyme, pepper, salt
  • 3 liters of water

Preparation:

  1. Pre-beans soaked in cold water for 12 hours
  2. Beans to cook for 50 minutes on a small fire, add thyme
  3. To prepare the vegetables. Mowing their small cubes
  4. All the vegetables, except the pumpkin, put the beans and cook for 25 minutes
  5. Tomatoes without skin, grind in a blender along with the basil
  6. Put courgettes and tomatoes, put salt and spices, keep on heat for another 5 minutes

Lentil soup

Ingredients:

  • Jar of canned red lentils
  • 1 pinch crushed the heart of garlic
  • 1 chopped onion
  • 1 diced sweet red peppers
  • 2 finely sliced stalks of celery
  • 2 liters of fluid (can be vegetable, low fat chicken broth)
  • Bay leaf, turmeric, thyme, salt, pepper

Preparation:

  1. The lens rinse, and dry
  2. Onions, garlic, peppers and celery and cook for 2 minutes after all the cooked
  3. Add lentils and spices, cover with a lid
  4. On low heat prepare 1 hour, stirring from time to time

Diet soup-puree

Here are a few recipes to diet soup-puree of vegetables.

Soup-puree of courgettes

Composition:

  • 250 g diced potatoes
  • 450 g zucchini
  • 1 medium-sized head of finely minced onion
  • 50 g tomatoes
  • 2 tablespoons vegetable oil
  • The sprig of thyme

Preparation:

  1. Zucchini clean (a very young state, and without it!) and cut into cubes
  2. Heat the pan, pour a little olive oil. Fry the onion, add and fry the zucchini, then fall asleep potatoes
  3. Add the water and cook the vegetables for 20 minutes
  4. Cooked vegetables from the broth, grind in a blender with the thyme, put in the broth and bring to a boil

Soup-puree of broccoli

Composition:

  • 200 g of cabbage, broccoli
  • 300 g zucchini
  • 50 g of leeks
  • 2 cloves of chopped garlic
  • 100 ml of milk
  • sesame

Preparation:

  1. Vegetables cleaned, coarsely chop, omit them in hot water for 10 minutes
  2. Cooked vegetables from the broth, add the garlic
  3. Using a blender grind
  4. Add the milk and cook
  5. When serving sprinkle with sesame seeds

Potato soup-puree

Composition:

  • 4 medium-large tubers of potatoes
  • 4 small carrots
  • 2 medium-large heads of onion
  • 2 stalks of celery
  • 3 red sweet peppers
  • 4 tomato
  • The broth from the vegetables (or water)
  • Olive oil
  • Pepper, herbs, salt

Preparation:

  1. All the vegetables cut into
  2. For removing the skin from the tomatoes, rinse them with boiling water and grind
  3. In a frying pan with thick legs sauté chopped the bulb in olive oil, then add the crushed roots of celery and carrots. Fry for 5 minutes
  4. Pour the sauteed vegetables with water and put on fire
  5. After boiling add the sliced peppers and potatoes. The cooking time of the vegetables, about 10 minutes on low heat. Put in a soup of tomatoes, season with salt, pepper, cook about 3 minutes
  6. Grind in a blender. Cook. Greens add directly to the plate

The milky soup

Cheese soup

Composition:

  • greens
  • 200 g of a mixture of frozen vegetables
  • 1 liter of fluid
  • 100 g cheese, Russian (you can take the cream)

Preparation:

  1. Boil the water, I fall asleep thawed vegetables
  2. Cheese rubbed with is empty, stirring the vegetables
  3. Putting greens

Fish soup

Fish soup

Composition:

  • 300 g of sea fish lean
  • 60 g rice
  • 150 g of seaweed
  • 2 medium heads onion
  • soy sauce
  • spices

Preparation:

  1. Finely cut the onions marinate of soy sauce, mixed with spices
  2. Rinse thoroughly the rice and cook
  3. Add to the soup, the fish, and cook until tender. After you send in the pan pickled onions with chopped sea cabbage

Meat soup

meat soup

Soup with meatballs

Ingredients for the balls:

  • 225 g minced veal meat
  • 30 g finely chopped onion
  • 4 station al biscuits
  • 1 egg yolk raw eggs
  • Basil, oregano, parsley, salt, pepper

Ingredients dla soup:

  • 20 ml olive oil
  • 50 g canned beans
  • Floor stalks of celery
  • 100g of chopped cabbage
  • 100 g chopped into small diced turnips
  • 50 g of finely chopped head of onion
  • 2 crushed cloves of garlic
  • 300 g canned tomatoes
  • Pepper, salt, cloves, bay leaf

Preparation:

  1. Mix all the ingredients, the balls and roll the balls the size of the olive
  2. Rinse the beans
  3. In a frying pan with water, put fresh vegetables with garlic. Tomatoes give over 15 minutes
  4. Cook, stirring constantly for about 20 minutes
  5. Put the rest of the ingredients. Cook until tender
  6. Put the spices

Soup of beef

Ingredients:

  • 600 beef
  • 1 large carrot
  • ½ Root parsley
  • 400 g of potatoes
  • 2 cloves of garlic
  • Marjoram, summer savory, dill

Preparation:

  1. Boiled beef with sliced root vegetables
  2. Add salt and put the potatoes,
  3. Add the garlic and spices