Calorie content of puree soup. Chemical composition and nutritional value.

Broccoli soup

Products (for 4 servings)

• Potatoes (cut into cubes) – 2 pcs. (200 g)
• Onion (finely chopped) – 1 pc. (100 g)
• Broccoli – 200 g
• Carrots (cut into small pieces) – 1 pc. (100 g)
• Garlic – 1 clove (5 g)
• Water – 3 glasses (600-700 ml)
• Olive oil – 2 tbsp. spoons (30 g)
• Salt – 1 teaspoon (10 g or to taste)

Recipe

• 1. Fry the onion in a saucepan in olive oil until light golden brown.
• 2. Add the remaining ingredients and add water.
• 3. Cook broccoli soup for at least 30 minutes, covered. Turn off the heat and cool the soup.
• 4. Pour everything into a blender and grind until smooth.
• 5. Pour the broccoli soup back into the pan and heat to desired temperature.

Potato soup

Products (for 4 servings)

• Water – 1.5 l
• Potatoes – 0.5 kg
• Carrots – 300 g
• Onion – 2 pcs.
• Butter – 40 g
• Parsley – 1 bunch
• Ground black pepper - on the tip of a knife (to taste)
• Salt – 1 teaspoon (to taste)

Recipe

1. Peel the potatoes, wash them, cut them into strips.
2. Pour cold water over the potatoes and bring to a boil.
3. Cook the potatoes for 15-20 minutes over low heat, covered.
4. Peel the onion, wash it, chop it.
5. Peel the carrots, wash them, chop them on a coarse grater.
6. Wash the greens and chop finely.
7. Melt butter in a frying pan. Place onions and carrots in hot oil. Fry the vegetables in melted butter over medium heat, stirring, until soft (2-3 minutes). Add salt.
8. Season the soup with salt and pepper, add fried carrots and onions.
9. Cook over low heat, covered, for another 7-10 minutes.
10. Rub the soup through a sieve or puree in a blender.
11. The mashed potato soup is ready.
12. Serve mashed potato soup with butter, sprinkled with chopped herbs.
13. Bon appetit!

Zucchini and potato soup

Products (for 5 servings)

For the vegetable broth:

• Onion – 100 g
• Carrots – 80 g
• Parsley root – 10 g
• Bay leaf – 1 pc.
• Black peppercorns – 4-6 pcs.
• Water – 1 l

*

For the soup:

• Zucchini – 900 g
• Potatoes – 370 g
• Onion – 100 g
• Garlic – 2-3 cloves
• Vegetable oil – 80 ml
• Fresh parsley, for serving – 30 g
• Dried Provençal herbs, for serving (optional) – 1 teaspoon
• Salt - to taste
• Ground black pepper - to taste

Recipe

1. To prepare the vegetable broth, peel the onions, carrots and parsley root. Cut the onion in half. Cut the carrots into several parts.
2. Place onion, carrots, parsley root, peppercorns and bay leaf in a saucepan with water.
3. Cut zucchini (700 g) into half rings or quarters. Set aside the remaining zucchini for serving.
4. Peel the onion and cut into half rings.
5. Peel and chop the garlic.
6. Heat 50 ml of vegetable oil in a frying pan.
7. Fry the onion and garlic over medium heat for about 3-4 minutes until soft.
8. Add zucchini to the onions and garlic.
9. Stirring, fry for another 5-7 minutes.
10. Peel the potatoes and cut them into cubes.
11. Place the potatoes in the pan with the zucchini.
12. Fry the zucchini and potatoes for another 3 minutes.
13. Place the fried vegetables in a saucepan and add vegetable broth.
14. Place on the fire and bring the broth to a boil.
15. Cook over medium heat for 10-15 minutes until the vegetables are soft.
16. Using an immersion blender, puree the zucchini and potatoes, add salt and pepper to taste.
17. Cut the reserved zucchini into thin slices (0.5 mm wide). Sprinkle the chopped zucchini with salt and herbs de Provence.
18. Heat the remaining vegetable oil in a frying pan.
19. Fry the zucchini for 2 minutes on each side.
20. Add oil as needed.
21. Finely chop the parsley.
22. Pour the zucchini soup into bowls, add a few slices of zucchini and chopped parsley to each serving. If desired, the soup can be lightly sprinkled with Provençal herbs.
23. Bon appetit!

Calorie content of puree soup. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Puree Soup”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of the puree soup is 176.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Creamy cauliflower soup

Products (for 4 servings)

• Cauliflower – 300 g
• Potatoes (medium) – 4 pcs.
• Onions (medium) – 2 pcs.
• Garlic – 1 clove
• Fresh parsley – 5-6 sprigs
• Cream – 200 ml
• Butter – 1 tbsp. spoon
• Bay leaf – 1 pc.
• Salt - to taste
• Pepper - to taste
• Water – about 250 ml

Recipe

1. Peel the potatoes and cut into small pieces.
2. Divide the cauliflower into florets.
3. Peel the onion and cut into half rings.
4. Separate the parsley leaves from the stems.
5. Peel the garlic, chop.
6. Chop the parsley leaves along with the garlic.
7. Heat butter in a saucepan. Place the onion in a saucepan with oil and fry it over medium heat until translucent. Salt and pepper.
8. Add potatoes to the pan and stir.
9. After 2 minutes, add water and bring to a boil. Add bay leaf and cook potatoes for 10 minutes over low heat.
10. Remove the bay leaf and pour in the cream.
11. Place the cabbage in the pan. Cook the soup with cauliflower and potatoes until the cabbage is ready (10-15 minutes), avoiding boiling too much to prevent the cream from curdling.
12. Puree the prepared vegetable soup with cream using a blender.
13. When serving creamy cauliflower and potato soup, sprinkle with chopped parsley and garlic.
14. Delicious and nutritious creamy cauliflower soup is ready. Bon appetit!

Fat-burning soup made from white cabbage and tomatoes

• Time: 23 minutes.
• Number of servings: 6 persons.
• Calorie content: 30.1 kcal per 100 grams.

Vegetable soups for weight loss can be prepared from different vegetables, each time combining different fruits, colors and flavors. However, if you decide to lose weight on fat-burning soup, its recipe should remain classic - white cabbage, tomatoes, a little celery, onions and herbs. It will be difficult to survive a week on soup alone, so it is advisable to fast on such a simple dish once or twice a week. You can only eat special soup all day, dividing it into several meals.

Ingredients:

• white cabbage – 600 g;
• fresh tomatoes – 6 pcs.;
• celery stalks – 3-4 pcs.;
• onions – 1-2 pcs.;
• salt – 0.5 tsp;
• fresh herbs - a large bunch.

Cooking method:

1. Chop the cabbage finely and cut the celery into thin slices.
2. Chop the onion into cubes, tomatoes into thin slices.
3. Boil water in a saucepan, add prepared vegetables, add salt.
4. Cook over high heat for 10 minutes.
5. Add spices to taste and lots of fresh herbs.
6. Leave the dish on a warm stove, covered, until done.

Cheese cream soup

Products (for 2 servings)

• Processed cheese – 90 g
• Potatoes – 220 g (2 pcs.)
• Onions – 70 g (1 pc.)
• Carrots – 50 g (1 pc.)
• Cream – 120 ml
• Butter – 30 g
• Vegetable oil – 30-40 g
• Water – 200 ml
• Salt - to taste
• Dill greens - to taste
• Hard cheese (Dutch) - to taste

Recipe

1. Cut the onion into small cubes.
2. Cut the carrots into half rings.
3. Place a saucepan to heat up. Add vegetable oil and fry the chopped vegetables for 4-5 minutes.
4. Meanwhile, cut the potatoes into slices.
5. Add to fried vegetables. Pour in water so that it covers all the potatoes. Leave to cook for 20 minutes.
6. After this, pour in the cream, add butter and simmer for another 10 minutes.
7. Next, add the processed cheese, cut into cubes, into the soup. Add salt.
8. Blend the soup with a blender until smooth.
9. Cream cheese soup is ready! Serve cheese soup with chopped dill and grated hard Dutch cheese.
10. Bon Appetit everyone!

Cabbage soup puree

Products

• White cabbage – 250 g
• Potatoes – 2 pcs. (150 g)
• Carrots – 1 pc. (50 g)
• Onions – 1 pc. (50 g)
• Olive oil – 2 tbsp. spoons
• Garlic – 1 clove
• Fresh dill (for serving) - to taste
• Salt - to taste
• Ground black pepper - to taste
• Crackers (for serving, optional) - to taste
• Water – 700 ml

Recipe

1. Peel the onion, carrots and garlic and cut into arbitrary pieces.
2. Heat the olive oil in a heavy-bottomed saucepan and fry the onions and carrots for 2-3 minutes. Add garlic, stir.
3. Fill the contents of the pan with hot water and bring to a boil.
4. Peel the potatoes and cut into large pieces.
5. Add potatoes to boiling water. Add salt to taste.
6. Cut the cabbage into large pieces.
7. Add the cabbage to the pan and cook for 20-25 minutes at a low simmer. Add ground black pepper to taste.
8. Puree the finished soup using an immersion blender.
9. Finely chop the dill.
10. Pour the puree soup into serving bowls and sprinkle with chopped herbs. If desired, you can add croutons to the soup.
11. Bon appetit!

Tomato puree soup - will warm you up in the cold

INGREDIENTS:

• tomato juice – 1 l;
• fresh tomatoes – 7 pcs;
• garlic – 3 cloves;
• cheese – 85 g, Edam or any hard cheese;
• flour – 2 tbsp. l;
• sunflower oil – 2 tbsp. l;
• salt and pepper, basil (a few fresh leaves).

STEP-BY-STEP RECIPE:

1. Pre-scald the tomatoes, pull off the skins, cut the vegetables into pieces.
2. 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 2-3 minutes.
3. Next, add the tomatoes and chopped garlic, cook everything together for 5 minutes, stirring a couple of times during this time.
4. 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.
5. 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.
6. 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.

Pumpkin cream soup

Products

• Pumpkin – 700 g
• Potatoes – 2-3 pcs.
• Carrots – 1-2 pcs.
• Onions – 1 pc.
• Garlic – 1-2 cloves
• Cream (20% fat) – 70 ml
• Olive oil – 3 tbsp. spoons
• Salt - to taste
• Pumpkin seeds (for serving) - to taste
• Water – 350 ml

How to make pumpkin cream soup:

• 1. Cut the pumpkin into medium-sized pieces. Finely chop the onion. Cut the carrots into pieces and some garlic.
• 2. Pour a little olive oil into a frying pan and heat it up.
• 3. Place onions, carrots and pumpkin in the pan. Add garlic.
• 4. Simmer the pumpkin with carrots, onions and garlic over medium heat for 10 minutes.
• 5. Cut the potatoes into medium pieces and place them in a saucepan.
• 6. Add stewed vegetables to the potatoes. Add a little water and cook until the potatoes are soft.
• 7. Puree the finished vegetable soup with pumpkin in a blender until smooth. Add a little salt.
• 8. Pour cream into the pumpkin puree soup and mix well.
• 9. Serve pumpkin cream soup, sprinkled with pumpkin seeds.
• Bon appetit!

Cheese cream soup with champignons

Products (for 3 servings)

• Cream cheese – 120 g
• Champignons – 300 g
• Cream 20% – 100 ml
• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Dried ground garlic – 0.5 teaspoon
• Vegetable oil – 2 tbsp. spoons
• Fresh greens (for serving, optional) - to taste
• Water – 1.5 l

Recipe

1. Cut the potatoes into medium pieces.
2. Cut the carrots into arbitrary pieces or grate them on a coarse grater.
3. Cut the onion into small pieces.
4. Cut the champignons into medium pieces.
5. Heat vegetable oil in a frying pan, add chopped vegetables and fry for 10 minutes, stirring occasionally.
6. Place the vegetables in a saucepan, pour in 1.5 liters of warm water and cook over moderate heat for 25-30 minutes.
7. Then add cream cheese to the pan.
8. Pour in the cream, add salt, ground black pepper and dried garlic. Stir and cook the soup for another 7-8 minutes.
9. Blend the soup using an immersion blender. Taste the soup, adjust the taste and serve.
10. Pour cream cheese soup with mushrooms into bowls, garnish with fresh herbs if desired. You can serve the soup with croutons and separately fried mushrooms.
11. Bon appetit!

How many calories are in vegetable soup with water without meat?

Nutritional value and chemical composition of “Vegetable soup (without meat)”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Roasted vegetable puree soup

Products

• Zucchini – 1 pc.
• Eggplant – 1 pc.
• Red bell pepper – 1 pc.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 1 clove
• Olive oil – 3 tbsp. spoons
• Soy sauce – 2 tbsp. spoons
• Mixture of Italian herbs – 0.5 teaspoon
• Ground black pepper - to taste
• Water (broth) – 200-300 ml
• Salt (if necessary) - to taste
• Spices (optional) - to taste

*

To serve (optional):

• Fresh herbs (parsley, basil)
• Sour cream

Recipe

1. Wash the vegetables. Peel the zucchini, onions and carrots.
2. Cut carrots, onions, zucchini and eggplant into slices.
3. Mix olive oil, soy sauce, a mixture of Italian herbs, ground black pepper and garlic, passed through a press.
4. Pour this mixture over the chopped vegetables, stir and leave for 10 minutes.
5. Cover a baking sheet with foil. Lay out the chopped vegetables, add a whole bell pepper and a tomato, cut into quarters. Pour over the marinade.
6. Place the baking sheet in the oven, heated to 200 degrees, and bake the vegetables for 20 minutes.
7. Place bell peppers in a clean bag. Leave for 2-3 minutes. Then remove the skin and seeds from the pepper.
8. Place the remaining vegetables in a saucepan and remove the skins from the tomatoes.
9. Puree the vegetables while hot.
10. Add peeled baked peppers to the rest of the vegetables and puree everything together.
11. Add hot water or broth to desired creamy soup consistency. If necessary, add salt and spices. Place the pot of soup over medium heat, bring to a boil and remove.
12. A tasty and healthy puree soup made from baked vegetables is ready. Serve with sour cream (optional) and finely chopped herbs.
13. Bon appetit!

Green pea soup - minimum calories, maximum vitamins

INGREDIENTS (4 SERVINGS, 34 KCAL):

• fresh or frozen peas (sweet green variety) – 300 g;
• zucchini – 150 g;
• shallots – 50 g;
• vegetable broth – 4 cups;
• cream 10% - 75 ml;
• curry and black pepper – 0.25 tsp each;
• salt and any herbs of your choice.

STEP-BY-STEP RECIPE:

1. Heat the vegetable broth in a saucepan to a boil. At this point, peel the vegetables - zucchini and onion. Add to the broth and cook for 6 minutes.
2. Add peas to the soup and cook for the same amount of time. Grind the vegetables in the soup with a blender.
3. Then add cream, curry, salt, herbs and pepper to a homogeneous mixture. Stir, return to a boil and serve with chopped fresh basil.