Diet soup for weight loss

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

soup diet

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:

  1. Pumpkin, zucchini, carrot, half a sliced onion and peppers to put in cold water and boil on a small fire
  2. 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
  3. 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:

  1. Purified from the skin of the tomatoes cut into cubes
  2. Chop the vegetables: small slices of mushrooms, carrots and zucchini, diced celery, strips of cabbage. Coarsely chop the greens
  3. Carrots and celery to a boil, then simmer for 7 minutes
  4. Then enter the cabbage, mushrooms and onions, cooking time – 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 of cabbage
  • 3 chopped red bell peppers
  • 6 stalks of celery
  • salt, pepper, curry, parsley

Preparation:

  1. Full of cold water with chopped vegetables cook for 15 minutes over high heat
  2. Then, little – until tender
  3. 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

  1. Well washed peas, leave for 1 hour in cold water
  2. Chop the vegetables finely and chop, mix both oils
  3. Peas pour new water, boil one hour, add the prepared vegetables and cook for another 30 minutes. Salt
  4. 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:

  1. Chop the vegetables and plunge into boiling water
  2. Boil the vegetables for 20 minutes, do not allow a full boil, cover the pot;
  3. Then add to the soup 1 cup juice from tomatoes, salt
  4. 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:

  1. Cauliflower, cabbage, diced vegetables, Bay with cold water, boil after boiling for 15 minutes
  2. Slice the peppers into strips and slice the onion. Add to the vegetables. Bring to the readiness
  3. 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:

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

Bean soup

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:

  1. Beans, pre-soaked in cold water for 12 hours
  2. Beans boil for 50 minutes on low heat, adding the thyme
  3. Prepare your vegetables. Chop them into small cubes
  4. All the vegetables except the zucchini, put the beans and cook for 25 minutes
  5. Tomatoes peeled, grind in a blender along with the Basil
  6. 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:

  1. Lentils, rinse and dry
  2. Onion, garlic, peppers and celery to boil for 2 minutes after all boils
  3. Add lentils and spices, cover
  4. 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:

  1. Zucchini clean (very young can do without it!) and cut into cubes
  2. Heat the pan, pour a little olive oil. Fry the onion, add and fry the zucchini, then add the potatoes
  3. Add the water and cook the vegetables for 20 minutes
  4. 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:

  1. Peel vegetables, cut in large pieces and put it in hot water for 10 minutes
  2. Cooked vegetables to remove the broth, add the garlic
  3. With the help of a blender grind
  4. Add the milk and bring to a boil
  5. 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:

  1. Cut all the vegetables into small
  2. Remove the skins of the tomatoes, pour over boiling water and chop
  3. 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
  4. Pour the fried vegetables with water and put on fire
  5. 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
  6. 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:

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

Fish soup

Fish soup

Composition:

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

Preparation:

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

The meat in the soup

the meat in the soup

Soup with meatballs

Ingredients meatballs:

  • 225 g veal minced meat
  • 30 g finely chopped onions
  • 4 tbsp breadcrumbs
  • 1 egg yolk raw eggs
  • Basil, oregano, parsley, salt, pepper

Ingredients dLa soup:

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

Preparation:

  1. Mix all ingredients for meatballs and roll balls the size of an olive
  2. Rinse the beans
  3. A pot of water to put fresh vegetables, garlic. The tomatoes put on 15 minutes
  4. Cook, stirring occasionally, about 20 minutes
  5. Put the other ingredients. Cook until tender
  6. Put the spices

Beef soup

Ingredients:

  • 600 beef
  • 1 large carrot
  • ½ Parsley root
  • 400g potatoes
  • 2 cloves of garlic
  • Marjoram, savory, dill

Preparation:

  1. Cook the beef slices to the roots
  2. Add salt and put the potatoes in
  3. Add the garlic and spices
26.04.2019