Recipe for puree soup. Calorie, chemical composition and nutritional value.

Why is it needed?

Dietary soups are needed not as a first course, but as a main course for a complete lunch. When it comes to diets, many people imagine long periods of fasting and pangs caused by appetite. This diet is strictly prohibited. You will not be able to cope with excess weight, but you will do a lot of harm to your body.

To lose weight correctly, you just need to reduce portions and increase the frequency of meals. You need to carefully select the ingredients for your dishes and try to cook them without using oil or use it in minimal quantities.

Dietary rice soup

Ingredients:

• Rice - 200 grams
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Salt, pepper - to taste

Preparation:

1. Rinse the rice, add cold water and cook on the stove. Grate the carrots.
2. Cut the potatoes into small cubes.
3. When the rice is half cooked, add potatoes, carrots, salt and spices to taste. Next cook for 10-15 minutes.
4. Using a blender (or rub through a sieve), grind the soup to a puree and boil for 1-2 minutes.
5. Serve the soup, garnishing it with a slice of lemon. Vegetable “Green” cream soup for weight loss

Ingredients:

• Celery stalk - 300 grams
• White cabbage - 300 grams
• Spinach (frozen) – 200 grams
• Onion - 1 pc.
• Green or yellow bell pepper - 1 pc.
• Green peas (frozen) - 4 tbsp.

Preparation:

1. Chop all ingredients randomly and place in a saucepan. Fill with cold, clean water and turn on gas.
2. After the water boils, cook for 15-25 minutes until all the vegetables are cooked.
3. Next, you need to puree the soup in a blender. If necessary, drain the vegetable broth if there is too much of it. The consistency of the soup should be similar to liquid sour cream.
4. After chopping, bring the soup to a boil so that it does not turn sour during storage.

See also: Cream of mushroom soup in a slow cooker

Reviews of those losing weight

Olga Petrova (31 years old), Pyatigorsk: “After giving birth, I gained excess weight, which I could not lose for a long time. A friend advised me to switch to a diet in which I would have a hearty breakfast, diet puree soup for lunch and a light dinner. I’ll tell you that now I have a figure that I didn’t have even in my youth! I highly recommend it to everyone.”

Anna Nikiforovna (55 years old), Vladivostok: “I have sore joints and excess weight had a very bad effect on them. The doctor advised me to go on a diet, which is very painful for me at my age. I continued to eat the same way I had been eating, but for lunch, instead of the usual soups, I began to prepare dietary puree soups according to recipes from the Internet. This decision turned out to be correct. I lost 5 kg in a month.”

Alla (25 years old) Sochi: “In my youth I was plump, and it embarrassed me. I didn't have the willpower to go on a diet and exercise. At some point, I read advice from a nutritionist that for lunch you should eat diet puree soup as the main and only dish, and for dinner - cottage cheese or a light salad. This advice saved me and gave me instant results. In the first month I lost 8 kg and since then I’ve been eating nothing but this way and haven’t gained weight.”

Cream soup recipes for weight loss

Several simple options for light soups that will restore slimness and a feeling of lightness in the body. To ensure a satisfying result, it is preferable to cook from fresh vegetables.

Red celery and tomato cream soup

To prepare the soup you will need:

• celery 250 gr;
• carrots 150 gr;
• red bell pepper 150 gr;
• onion 50-80 gr;
• tomatoes 250 gr;
• parsley;
• bay leaf for taste, spices and salt.

Cooking method

We clean the vegetables and finely cut them into cubes or cubes. Place carrots and onions in boiling water and cook over heat for about 10 minutes. Then add celery, tomatoes and colored peppers to the products. After 5-7 minutes, remove the vegetables, place in a blender and process. Pour vegetable broth into the resulting mass. At the end of cooking, add spices, salt to taste and bay leaf. The dish is ready!

Cream soup with mushrooms in vegetable or meat broth

Ingredients:

• chicken or vegetable broth 1.5 l;
• onions 50-70 g;
• potatoes 350 g;
• champignon mushrooms 200 g;
• salt;
• green onions;
• rye crackers.

Cooking method

We clean the vegetables, wash them and finely chop them. Boil everything in the broth until tender, about 15–20 minutes.

Place the boiled ingredients in a blender and blend until smooth. Add broth to the pan and stir everything until smooth. Wait until it boils and remove the dish. The dish is served with herbs and rye crackers.

Pumpkin soup with tomatoes

Ingredients:

• pumpkin 400 gr;
• water (or broth) 1 l;
• tomatoes 250 gr;
• onion 1/2 pcs;
• half a head of garlic;
• vegetable oil;
• pepper;
• salt.

Preparation

Peel the pumpkin, remove the middle with seeds and fibers. Finely chop the pulp into pieces. We wash, peel and fill the vegetables with water. Finely chop the hot pepper. Finished products can be fried in the oven on a baking sheet at a temperature of 180–200C. Then grind in a blender and dilute with broth. Soften everything and mix until smooth. As soon as the puree soup boils again, you can pour it into bowls. Bon appetit!

Conclusion

Diet puree soup for lunch is the right choice. Such nutrition will be beneficial for your body; you will be able to get enough of your fill and get the necessary minerals, vitamins and replenish your energy reserves, but at the same time maintain your slimness and attractiveness. Get used to eating right, and your body will thank you, and the admiring glances of others will remind you of your unfading youth.

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Cream of mushroom soup with bechamel sauce

thespruce.com

Ingredients

• 250 g champignons;
• 480 ml hot water;
• 3 chicken stock cubes;
• 1 small onion;
• 3 tablespoons butter;
• 4 tablespoons flour;
• 700 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

Preparation

Cut the mushrooms into thin slices. Place them in a saucepan, add water, bouillon cubes and chopped onion and bring to a boil. Reduce heat, cover and cook for another 20 minutes.

In another skillet or saucepan, melt the butter over medium heat. Add flour and stir. Pour in the milk in a thin stream and, stirring constantly, bring the sauce until thick.

Add bechamel sauce to mushrooms, stir and season with salt and pepper. Then puree the soup with a blender. Before serving, garnish with chopped parsley.

Vegetable soup

• Large carrots - 80 g
• Potatoes - 60 g
• Fresh cucumbers – 200 g
• Tomatoes - 60 g
• Parsley root - 50 g
• Green salad - 20 g
• Vegetable broth - 750 g
• Low fat sour cream - 30 g
• Olive oil – 20 g

1. Cucumbers should be peeled and cut into slices, then put them in a container of hot water for a few minutes, into which a little lemon juice should first be added.
2. Parsley root and carrots are peeled and cut into strips. Then they are stewed over medium heat in a frying pan, which is greased with olive oil. During cooking, vegetables are poured with pre-prepared vegetable broth.
3. Tomatoes should be doused with boiling water, peeled and cut into slices.
4. The green salad is finely crumbled, and the peeled potatoes are cut into small cubes.
5. The vegetable broth is brought to a boil and the potatoes are first sent into the pan, which are cooked there for 15 minutes.
6. Then tomatoes, chopped lettuce, stewed cucumbers, parsley and carrots are added to the broth. And all the vegetables are cooked for another ten minutes until fully cooked.

Before serving, sour cream is added to the soup.

Cream soup with walnuts and bechamel sauce

tasteofhome.com

Ingredients

• 700 ml chicken broth;
• 130 g walnuts;
• 1 small onion;
• ¼ stalk of celery;
• ⅛ teaspoon ground nutmeg;
• 2 tablespoons butter;
• 2 tablespoons flour;
• 120 ml milk;
• 240 ml medium fat cream;
• salt - to taste;
• a few sprigs of parsley.

Preparation

Pour the broth into the pan, add chopped nuts, onion, celery and nutmeg. Bring to a boil, reduce heat, cover and cook for another 30 minutes. Puree the mixture in a blender and strain through a sieve.

Heat oil in a saucepan, add flour and stir. Pour in milk in a thin stream, stirring constantly. Bring to a boil and cook for another minute until the sauce thickens.

Add the nut mixture, cream and salt, stir and cook for a couple more minutes. Before serving, garnish the soup with parsley.

Features of cooking soups on the diet table 5

Menu table 5 has sufficient calorie content (2400 kcal per day), but completely excludes fats and foods containing cholesterol from the diet.

Diet number 5 is used:

• For cholecystitis in the chronic stage and in the recovery stage.
• For hepatitis not in the acute stage and in the recovery stage.
• When the liver is damaged by cirrhosis.
• For intestinal pathologies and gallstones.

Diet table 5 soups are the main dish in the diet, since with this diet you can only boil and simmer, and frying is prohibited. The dietary soups of this table are prepared without overcooking the vegetables. A small amount of salt is allowed. Below are some recipes for soups that can be prepared on diet (table) No. 5.

Vegetarian soup with zucchini

For 900 ml of vegetable broth we take:

• Zucchini – 120 grams.
• Tomatoes – 1 piece.
• Potatoes – 1 root vegetable.
• Carrots – 30 grams.
• Onion - a quarter of an onion.
• Butter – 1 piece.
• Sour cream 15% – when serving 1 teaspoon.
• Parsley root – 20 grams.
• Any greens.

Then add chopped potatoes to the resulting vegetable broth; after a quarter of an hour, add finely chopped zucchini and tomatoes to the soup. Salt and cook until the vegetables are soft. Serve with sour cream and herbs.

Milk soups

For half a liter of filtered water:

• Noodles - half a glass.
• Milk - half a liter.
• Granulated sugar – 30 grams.
• Salt - a quarter of a spoon.
• Butter - to taste.

The preparation is quite simple. First, fill the pan with water and milk, add salt and sugar. When the diluted milk boils, add the noodles. Cook for 10 minutes, without letting it boil too much, and turn off. The milk soup will turn out very tasty if you let it brew for several hours. Place butter in a bowl of soup.

Beetroot

• Beets – 2 small.
• Cabbage – 1 small head.
• Carrots – 2 pieces.
• Lemon – 1 slice.
• Onion - 1 head.
• Salt, bay leaf, seasonings.

So, let’s prepare a delicious medicinal beetroot soup. Finely chop the onion, carrots, grate the beets and let the vegetables simmer, adding a little water. After 20 minutes, put the shredded cabbage in the soup and cook for the same number of minutes, adding a little water.

At the end of cooking, pour boiling water over the stewed vegetables and squeeze a lemon wedge into the beetroot pan, add bay leaf and seasoning. Bring to a boil again and finish cooking. Let the soup brew.

Puree pumpkin soup

For a liter of water we take:

• Pumpkins – 300 grams.
• Dried peas - half a glass.
• Onion - 1 head.
• Parsley root - 1 piece.
• Carrots – 1 piece.
• Potatoes - 2 root vegetables.
• Salt, herbs.

In the evening, fill the peas with cold water, and in the morning bring them until half cooked. Add diced potatoes and pumpkin to the peas, and after ¼ hour add finely chopped onion with chopped parsley root and grated carrots. Add salt and continue cooking until the pumpkin is cooked. Wipe the cooled soup with a blender, let it boil again and leave to infuse. Serve, sprinkled with herbs.

Therapeutic diet table 5 does not require expensive products or complex preparation. Most recipes for such soups are extremely simple. But such nutrition helps alleviate diseases of internal organs in conjunction with proper treatment.

Main conclusions

Dietary puree soup can be prepared with vegetable, mushroom or meat broth. For the first one, you need to use more vegetables, which reduce its calorie content. The meat will give the first a unique taste, the main thing is to choose low-fat varieties, for example, chicken, veal, turkey, rabbit. Do not fry the components of the dish; it is better to simmer them in a mixture of water and olive oil.

Use less salt and spices, as they retain liquid and awaken the appetite. Supplement your diet with pureed soups with vegetables, mushrooms and meat. By regularly eating such food, you will soon notice that your body becomes slimmer, your health improves, and extraordinary lightness appears. If you are a fan of creamy soups, share your favorite recipes in the comments.

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