Diet soup for weight loss

26 April 2019

Author soup diet is recognized by the American physician and nutritionist in Mitchell. He explained the usefulness of this type of diet not only for weight loss but for health.

The benefits and disadvantages

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

Rapid saturation
The availability of vegetables all year round, the possibility of using both fresh and frozen
A variety of ingredients, you can every day to cook another soup
The presence of vitamins and minerals, and there is no limit to adding to the diet of all kinds of meat, respectively, it is possible to get protein

The use of soup diet:

The loss of extra pounds
Cleansing the body of toxins
Creating a platform for the transition to proper nutrition afterwards

This diet is better not to use:

Pregnant and lactating women (additional vitamins for pregnant women)
Those who are engaged in heavy physical labor, leads a very active lifestyle, athletes

Rules of cooking

According to the method of preparation, there are two options for low-calorie soups:

Clear soups with chopped into small pieces vegetables – improves bowel mobility
Soup pureed – easily digestible

General rules:

The lack of potatoes
Plenty of green areas
To create density, it is recommended to use the grain
Vegetables should be digestible, it reduces their nutritional value
Consumption of salt and vegetable oil should be considered the minimum amount
You can use natural spices

Recipes

Vegetarian soup

Pumpkin soup

Composition:

100 g of pumpkin pulp, diced
100 g zucchini, diced
2 chopped green peppers
3 medium onions finely chopped
3 diced medium size tomatoes
1 chopped medium size carrot
1 tablespoon of any vegetable oil
3 liters of fluid
Green
Salt
Spices

Preparation:

Pumpkin, zucchini, carrot, half a sliced onion and peppers to put in cold water and boil on a small fire
The rest of the chopped onion and pepper sauté in butter until Golden, put in the soup for 7 minutes before end of cooking along with the tomatoes
Put the salt, and before serving sprinkle with chopped herbs

Mushroom soup

Soup with mushrooms is prepared:

300 g of fresh mushrooms
Basil
Salt
200 g of ripe tomatoes
3 small carrots
1 young zucchini
150 g celeriac
200 g white cabbage
4 small onions

Preparation:

Purified from the skin of the tomatoes cut into cubes
Chop the vegetables: small slices of mushrooms, carrots and zucchini, diced celery, strips of cabbage. Coarsely chop the greens
Carrots and celery to a boil, then simmer for 7 minutes
Then enter the cabbage, mushrooms and onions, cooking time – 5 minutes
Attach zucchini with tomatoes, and again 5 minutes of cooking
Put the spices, salt and herbs

Onion soup

Ingredients:

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

Preparation:

Full of cold water with chopped vegetables cook for 15 minutes over high heat
Then, little – until tender
Salt, put spices, add the vegetables when serving

Pea soup

Composition:

450 g peas
1 the roots of parsnip, parsley
2 large carrots
1 large onion
25 g of vegetable ghee and oils
Salty, salt

Cooking

Well washed peas, leave for 1 hour in cold water
Chop the vegetables finely and chop, mix both oils
Peas pour new water, boil one hour, add the prepared vegetables and cook for another 30 minutes. Salt
Chopped savory herbs to add when serving the soup

Celery soup

Ingredients:

0.6 kg celery
1 medium onion
1 medium size carrot
400 g of chopped cabbage
3 finely chopped yellow bell peppers
1 Cup juice from tomatoes
About 2 liters of fluid

Preparation:

Chop the vegetables and plunge into boiling water
Boil the vegetables for 20 minutes, do not allow a full boil, cover the pot;
Then add to the soup 1 cup juice from tomatoes, salt
Bring to a boil and serve with greens

Cabbage soup

Ingredients:

One half of the head is parsed into florets of cauliflower
Half a head of cabbage diced
4 small onions
3 green peppers
4 carrots
8 celery stalks
Half a lemon (juice)
Spices, herbs, salt

Preparation:

Cauliflower, cabbage, diced vegetables, Bay with cold water, boil after boiling for 15 minutes
Slice the peppers into strips and slice the onion. Add to the vegetables. Bring to the readiness
Add the lemon juice, put the spices, salt, herbs

Cauliflower soup

Composition:

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

Preparation:

Cut potatoes into cubes and pour boiling water
Sliced mushrooms fry in vegetable oil small onion. Put the potatoes in
Disassemble the cabbage into florets and put in potatoes
Put spices, salt

Bean soup

Ingredients:

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

Preparation:

Beans, pre-soaked in cold water for 12 hours
Beans boil for 50 minutes on low heat, adding the thyme
Prepare your vegetables. Chop them into small cubes
All the vegetables except the zucchini, put the beans and cook for 25 minutes
Tomatoes peeled, grind in a blender along with the Basil
Put courgettes and tomatoes, put salt and spices, and continue frying for another 5 minutes

Lentil soup

Ingredients:

Cup canned red lentils
1 crushed clove of garlic
1 chopped onion
1 diced red bell pepper
2 finely chopped stalks of celery
2 liters of fluid (preferably vegetarian, low-fat chicken broth)
Bay leaf, turmeric, thyme, salt, pepper

Preparation:

Lentils, rinse and dry
Onion, garlic, peppers and celery to boil for 2 minutes after all boils
Add lentils and spices, cover
On low heat cook for 1 hour, stirring from time to time

Diet soup

Here are some recipes for diet soups, mashed vegetables.

Puree soup with zucchini

Composition:

250 g diced potatoes
450 g zucchini
1 medium head of chopped onion
50 g of tomato
2 tablespoons vegetable oil
A sprig of thyme

Preparation:

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

Soup-cream of broccoli

Composition:

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

Preparation:

Peel vegetables, cut in large pieces and put it in hot water for 10 minutes
Cooked vegetables to remove the broth, add the garlic
With the help of a blender grind
Add the milk and bring to a boil
When serving, sprinkle with sesame seeds

Potato soup

Composition:

4 medium size potatoes
4 baby carrots
2 medium onions
2 stalks of celery
3 red bell peppers
4 tomatoes
Vegetable broth (or water)
Olive oil
Pepper, greens, salt

Preparation:

Cut all the vegetables into small
Remove the skins of the tomatoes, pour over boiling water and chop
In a saucepan with a thick bottom sauté chopped onion in olive oil, then add the chopped celery roots and carrots. Fry for 5 minutes
Pour the fried vegetables with water and put on fire
After cooking, add the chopped peppers and potatoes. Cooking the vegetables for about 10 minutes on a small fire. Put soup, tomatoes, salt, pepper, cook for about 3 minutes
Grind in a blender. Bring to a boil. Add the greens directly to the dish

Milk soup

Cheese soup

Composition:

green
200g mix of frozen vegetables
1 liter of liquid
Russian 100g cheese (can be processed)

Preparation:

Bring to a boil the water, add the melted vegetables
Pour the grated cheese, stirring all the time, vegetables
Putting greens

Fish soup

Composition:

300 g of sea fish, low-fat
60 g rice
150 g of seaweed
2 medium onions
soy sauce
spices

Preparation:

Finely sliced onions marinated in soy sauce mixed with spices
Rinse the rice and cook
Add to the soup and cook until tender. When you send in a pot of pickled onion chopped seaweed