Milk soup with pasta: calories per 100 g, proteins, fats, carbohydrates

First courses play a special role in our lives. It is impossible to imagine days without eating solyanka, borscht, rassolnik or milk soup with noodles. The calorie content of this dish is extremely low due to the fact that the products used can be classified as dietary ingredients. In most cases, it is customary to cook such soups without oil, with vegetables and durum wheat pasta. Thanks to this dish, our body quickly saturates and receives nutrients and vitamins.

Today we will tell you how to prepare milk soup with noodles, the calorie content of this dish and how to choose the right products. In addition, you will learn what kind of meat or fish is best to use, how long to cook the soup and what to serve it with. In some recipes, first courses are prepared without oil, which makes them dietary and can be consumed during a diet.

Product calculator

Enter the quantity of the product “Milk soup with pasta” to calculate its nutritional value

Useful tips

If you are making milk soup with pasta, it is best to use products made from durum wheat. Firstly, they are much healthier and tastier, and secondly, this type of vermicelli does not boil over and does not lose its original structure and shape.

It is advisable to prepare the first course not only with milk or cream. It is necessary to use ordinary water. This way you will reduce the risk of burning dairy products, and the dish will become much more tender and flavorful.

Don't throw in too many noodles. Otherwise, you risk getting a big lump of pasta rather than a tasty and tempting soup.

Micro- and macroelements in milk soup with pasta

Milk soup with pasta contains the following elements: Mono- and disaccharides, Cholesterol, Ash, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Silicon, Aluminum, Strontium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Cobalt, Selenium, Tin, Zinc, Iron, Chlorine.

Step-by-step preparation

So, you need to do the following:

• Peel the potatoes, rinse them under cold water and cut them into small cubes.
• Remove the top layer from the onion and divide it into thin half rings.
• Peel the carrots, wash them and grate them on a medium grater.
• Heat a frying pan, add a tablespoon of vegetable oil, fry the vegetables until golden brown.
• Pour the potatoes into a deep saucepan and fill with water.
• Place the pan over medium heat and cook until the potatoes are tender, periodically skimming off the foam.
• As soon as the water boils, add millet cereal, add fried vegetables, cook for about 15 minutes.
• Now put the vermicelli, pour in the milk, sprinkle the dish with spices and salt.
• We wait about 10-15 minutes until the vermicelli is cooked, then remove the pan from the heat.
• We give the dish a little time to infuse and soak, and then pour it into plates.

As an addition to milk soup, you can use rye croutons with garlic, regular bread and a bunch of green onions. This dish should be decorated with chopped parsley, basil or dill.

Vitamins in Milk soup with pasta

Milk soup with pasta contains the following vitamins: Mono- and disaccharides, Cholesterol, Ash, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Silicon, Aluminum, Strontium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Cobalt, Selenium, Tin, Zinc, Iron, Chlorine.

Milk soup with noodles: traditional recipe

As already mentioned, this dish can be prepared with any type of pasta. But since vermicelli cooks the fastest, we will choose it. Saving time is especially important in the morning when preparing breakfast.

Cooking time: 10-15 minutes.

The recipe is for 4 servings.

Compound:

• 500 ml water;
• liter of milk;
• 3-5 tbsp. l. spider web vermicelli (depending on the desired thickness of the soup);
• salt;
• butter, sugar to taste (optional).

Cooking

1. Boil water, add a little salt, add vermicelli into it and cook until half cooked (according to the cooking time indicated on the package: just divide it in half). Usually this is 3-4 minutes. Place the finished vermicelli on a sieve or colander, let the water drain, but do not allow the noodles to stick together.
2. Place the pasta in boiling milk and cook for the remaining half of the time required to cook the noodles (that is, another 3-4 minutes).
3. At the end of cooking, add salt (if you are making unsweetened soup) and, if desired, a piece of butter (15-20 grams). You can also add sugar now, but it’s better to add it directly to the plate. What if one of the family members doesn’t like sweet soup?

Pour the finished dish into plates and serve. We will put sugar, berries, jam and other additions on the table so that each family member can give the soup the desired taste. And if you are concerned about the calorie content of your food, you can do without the additions. The dish is fine without them.

In contact with

Related publications:

1. Original recipe for milk soup with dumplings: a distant taste of childhood
2. Delicious breakfast without steaming: milk soup from a slow cooker
3. Milk soup with rice - a hearty breakfast recipe
4. Recipe for chicken soup with dumplings for adults and small households

Previous article: White bean soup Next article: Chicken broth with rice - quick and “angry”

Milk soup in dietary nutrition

Milk soup is a valuable source of protein, vitamins and essential amino acids. In addition, such a dish is low-calorie, which cannot but please those who want to lose weight. There is a huge variety of recipes: milk soup with pasta, vegetables, dumplings.

Benefits for the body

Milk-based dishes are recommended for both adults and children. They reduce the risk of cancer and heart disease, improve the elasticity of blood vessels, strengthen vision, relieve swelling, lower blood pressure, and normalize stomach acidity.

Milk contains calcium for growth and strengthening of bones, as well as iodine, potassium, B vitamins, vitamins A, D, zinc and magnesium. Milk soups help remove excess fluid from the body, thereby eliminating swelling.

They also help with hypertension, atherosclerosis, chronic diseases of the gallbladder and liver.

Milk does not increase the secretion of gastric juice. It forms a protective film on the walls of the stomach and partially neutralizes the aggressive effects of gastric juice.

That is why milk dishes should be present in the diet of people suffering from diseases such as peptic ulcers and gastritis with high acidity.

Milk soup is included in diets No. 1, 5a, 5p, 5, 7-10, 11, 15.

Milk is contraindicated for people with lactose intolerance. It is also called milk sugar. Lactose is an excellent source of energy and a nervous system stimulant. This substance maintains the normal state of intestinal microflora and ensures calcium metabolism in the body. However, 20% of the population does not absorb it.

The enzyme lactase breaks down lactose into 2 components: glucose and galactose. Milk intolerance occurs due to low activity of this enzyme. Lactose is retained in the body and the fermentation process begins, which leads to gastrointestinal disorders: heartburn, a feeling of heaviness in the epigastric region and symptoms of intestinal upset.

People with milk intolerance should use lactose-free milk when making milk soups.

Contraindications

Some people are naturally sensitive to milk protein. In such cases, for preparing dishes and drinks, milk is diluted with boiling water. Milk protein contains essential amino acids, i.e.

These are amino acids that the body must obtain from food. Insufficient intake of these substances into the body leads to dysfunction of the nervous system and growth arrest. This is why milk and dishes made from it are so beneficial for children.

Research shows that people who eat a bowl of soup daily lose weight much faster than those who eat snacks. Liquid dishes quickly fill the stomach, which means they fill you up faster. However, do not forget that calorie content depends on the composition.

Milk soup with dumplings is not as dietary as, for example, milk soup with noodles.

The most famous recipes

The properties and benefits of a dish depend on what ingredients are used. For example, milk soup with rice does not contain gluten, which means it can be eaten by allergy sufferers and small children. Rice is a source of B vitamins, essential for the health of the nervous system.

Rice contains the most potassium, which plays an important role in maintaining normal blood pressure in the body. Milk soup with buckwheat can speed up metabolism (metabolism), thanks to the beneficial properties of buckwheat. It’s not for nothing that many celebrities lose weight with the help of this porridge.

In addition, buckwheat contains macro- and microelements necessary for the human body: iodine, iron, phosphorus, copper, vitamins E and PP. The protein of buckwheat porridge is practically not inferior to meat. Milk soup with dumplings will appeal to small children. If you make the dough more liquid, the dumplings will melt in your mouth. In addition, this dish fills you up quickly.

Dumplings contain the substance choline (vitamin B4) - the main building material for the human brain, as well as many vitamins (A, B, D, E, H and PP) and minerals (potassium, calcium, selenium, iron, iodine, fluorine, phosphorus and many others).Milk soup with pasta is a familiar recipe from childhood. This dish was eaten both in kindergarten and at school.

However, like milk soup with noodles. Pasta should be made from durum wheat: it contains little starch and a fairly large amount of vitamins. Pasta made from soft wheat varieties is not only useless, but will also help you gain a couple of extra pounds.

To make the dish more healthy and dietary, you should give up sugar and butter. It is better to choose a healthy alternative - natural bee honey. You also need to be careful with salt: too salty food contributes to fluid retention in the body and the appearance of edema.

Milk soup with noodles

Calorie content per 100 g of finished dish: 110 kcal; proteins – 4.5 g, fats – 2.9 g, carbohydrates – 16.4 g.

Ingredients: - 0.5 cups of vermicelli (spider web); - 0.5 liters of milk; - water;

- salt.

Preparation:

Advice

• To prevent the milk from burning, first pour a little water into the pan.
• It may seem that there are not enough cobwebs. However, do not forget that it swells greatly. Milk soup with noodles should be quite liquid.

1. Boil milk, add sugar and salt.
2. Gently add the vermicelli, stirring constantly to prevent lumps from forming.
3. Cook for 5-7 minutes over low heat until tender, stirring constantly. Pour into plates, add butter.

Milk soup with rice

Calorie content per 100 g of finished dish: 73.8 kcal; proteins – 3.2 g, fats – 3.11 g, carbohydrates – 8.77 g.

Ingredients: - 0.4 liters of milk; - 30 g of rice; - 100 ml of water;

- salt.

Preparation:

1. Rinse the rice thoroughly, add water and put on fire. After the water boils, reduce the heat and simmer for 10 minutes.
2. Bring milk to a boil and pour into cooked rice. Cook for 15 minutes, stirring constantly.
3. Add salt, sugar and butter if desired.

Advice Milk soup with rice is an excellent remedy for swelling. It is recommended for use by people with kidney disease.

Milk soup with buckwheat

Calorie content per 100 g of finished dish: 163.0 kcal; proteins – 6.9 g, fats – 3.2 g, carbohydrates – 28.3 g.

Ingredients: - 0.5 liters of milk; - 350 g of buckwheat;

- salt.

Tip Milk soup with buckwheat will be especially tasty if you heat the cereal in a frying pan before cooking.

Preparation:

1. Boil buckwheat.
2. Add milk, salt, sugar to the prepared buckwheat porridge. Boil.

Milk rivers, airy shores...

Traditional milk soup is a tender and light dish that is either entirely cooked in milk, or some of its ingredients are first boiled separately in water, and then milk or cream is added to them and brought to a boil.

The culture of different nations contains delicious and appetizing recipes for a variety of dairy delicacies.

Some dishes are prepared using healthy grains, others with vegetables and fruits, and others with the addition of mushrooms and meat products.

A common ingredient in this dish is cream or butter, which is used to give this dish a more refined and mild taste.

Milk onion soup with potatoes

Preparation:

1. Add fried onions and spices to raw diced potatoes, grate carrots;
2. Pour 4 cups of water into a bowl and bring this mixture to a boil;
3. Add millet and cook for at least twenty minutes;
4. Pour in low-fat milk and bring to a boil again;
5. The finished dish can be sprinkled with green onions and parsley.

Milk soup: benefits and harms, composition, recipes

The benefits of milk soup extend to almost all body systems. The first dish includes a large amount of vitamins, has a low calorie content and at the same time retains good strengthening properties.

Chemical composition and calorie content

Milk soup has a vitamin composition that determines its beneficial properties. In particular, the first course contains:

• B vitamins;
• iron and potassium;
• ascorbic acid;
• copper and iodine;
• calcium;
• vitamin D;
• amino acids;
• proteins and complex carbohydrates.

The energy value of a dish is determined by a specific recipe. The classic version, which contains only pasta and milk, contains about 64 calories per 100 ml. The largest volume in the product is occupied by carbohydrates - 7.7 g. Proteins and fats account for 2.8 g and 2.7 g each.

The calorie content of a dairy dish increases sharply when sugar, jam or butter are added.

What are the benefits of milk soup?

Milk soup has a positive effect on the body and improves well-being when consumed regularly:

• increases the elasticity of blood vessels and prevents the development of heart diseases;
• normalizes gastric acidity;
• lowers blood pressure and relieves swelling;
• strengthens vision;
• serves as a prevention of cancer;
• strengthens bones and joints;
• stimulates the functioning of the gallbladder;
• improves the functioning of the liver and kidneys;
• prevents the development of atherosclerosis.

It is recommended to eat the first dish if you have a stomach ulcer, as it reduces the production of hydrochloric acid.

Benefits of milk noodle soup

Most often, milk soup is prepared with the addition of vermicelli. This dish is well suited for diet and sports nutrition, since it is low in calories, but contains a large amount of healthy protein.

Consuming the product for breakfast or lunch allows you to replenish your energy supply and gives you a boost of energy for the whole day. A dish with noodles satisfies hunger well, but does not lead to weight gain. On the contrary, the product helps restore normal metabolism and prevents the deposition of excess fat.

Attention! Milk soup with noodles has a beneficial effect on the nervous system and has calming properties.

Cooking recipes

You can prepare milk soup using a wide variety of recipes. The most popular are simple algorithms that require the use of inexpensive, readily available products.

We recommend reading: Turkey eggs: benefits and harms

Milk soup with pasta

Any pasta is suitable for preparing the first course - shells, butterflies, spirals and others. The exact list of ingredients looks like this:

• pasta - 200 g;
• milk - 700 ml;
• water - 1 l;
• salt - to taste.

Step-by-step preparation is carried out according to the following scheme:

1. Boil the pasta in boiling salted water according to the instructions on the package, and then discard in a colander.
2. Milk is poured into a separate container and heated until warm.
3. Add boiled pasta, salt and a little sugar to taste.
4. Stir, bring to a boil again and remove from the stove.

To prevent the pasta from sticking after boiling, it is recommended to add a small piece of butter.

It is recommended to consume milk soup in the first half of the day - for breakfast or as a light afternoon snack.

Milk soup with dumplings

A tasty and healthy product can be prepared with the addition of dumplings - pieces of viscous dough. The ingredients required are:

• milk - 1 l;
• egg - 1 pc.;
• wheat flour - 1 cup;
• butter - 1/2 tbsp. l.;
• salt - to taste.

The cooking diagram looks like this:

1. A raw egg is broken into a glass container, butter and flour are added, and then beaten.
2. Add water to give the mixture the consistency of sour cream and mix thoroughly again.
3. Bring the milk to a boil, warm a dessert spoon in it, and then scoop out the dough and add it to the soup base in small portions.
4. Boil the dumplings in a covered pan for five minutes.

Shortly before the dish is ready, salt it to taste. If desired, you can also add oil and salt to it.

Milk soup with dumplings is highly nutritious, but remains low in calories

Milk soup with vegetables

For sluggish digestion, it is useful to introduce milk soup with the addition of vegetables into your regular diet. It will have a stimulating effect on peristalsis and help restore normal metabolism. The following components are required:

• milk - 1 l;
• potatoes - 400 g;
• broccoli cabbage - 350 g;
• carrots - 100 g;
• green peas - 300 g;
• water - 400 ml;
• salt - to taste.

Prepare milk soup according to the following scheme:

1. The carrots are peeled and cut into cubes, and then placed in a frying pan greased with vegetable oil and sautéed over low heat until browned.
2. The cabbage is divided into inflorescences, and the potatoes are cut into medium-sized cubes.
3. Bring the water to a boil and add salt, add vegetables and boil until half cooked over low heat.
4. Milk is heated and added to the base.
5. A few minutes before cooking, add green peas to the pan.
6. Allow the soup to boil again and remove from the stove.

The finished dish is infused under the lid for about 15 minutes, after which it is poured into plates.

Eating milk soup with vegetables is good for constipation.

Contraindications and possible harm

The benefits and harms of milk soup with noodles and other ingredients are not always clear. You cannot eat the first course:

• if you have an individual allergy to certain components of the soup;
• for lactose intolerance.

In the latter case, it is not necessary to completely abandon the product. To prevent stomach upset, it is enough to choose lactose-free milk or dilute regular milk with boiling water.

Diet soup very rarely causes harm to the body. You can use it almost without restrictions at any time of the day. But if you have a sensitive intestine, it is better to limit yourself to one bowl of soup a day to avoid diarrhea and flatulence.

Conclusion

The benefits of milk soup are expressed in the fact that the first dish saturates the body with valuable protein and amino acids, promotes weight loss and has practically no contraindications. The product should be used with caution only if you are hypersensitive to lactose.

Did you find this article useful? Milk soup: benefits, calorie content, how to prepare Link to main publication

The secrets of delicious soup cooked in a slow cooker

If you are worried that the milk will burn or run away, and the pasta will boil, try making the soup in a slow cooker. Not only will you be able to avoid incidents during the process of cooking noodles and boiling milk, but you will also save significant time.

If you use a multicooker to prepare soup, then there is no need to dilute the milk with filtered or boiled water. When choosing a program mode and time for cooking soup, be sure to take into account the model and power of the multicooker. If you came with a special cookbook with your kitchen appliance, familiarize yourself with the features of preparing dairy dishes described in this manual.

Compound:

• full-fat fresh milk – 1000 ml;
• 300 g vermicelli;
• granulated sugar and salt to taste.

Preparation:

1. Pour the milk base into a multi-cooker removable container.
2. Add vermicelli or other types of pasta.
3. Season the soup to taste with salt and sugar, or sweet syrup.
4. If desired, you can add thoroughly softened butter to the multicooker container or pre-lubricate the walls of the bowl with it.
5. Close the multicooker lid and select the “Dairy dishes” or “Milk porridge” cooking program.
6. Set the timer for half an hour and cook the soup until the corresponding sound signal sounds.

Recipe for pumpkin puree soup with milk

Ingredients:

• Milk – 400 ml
• Pumpkin pulp - 500 g
• Onion - 1 pc.
• Garlic - 5-6 cloves
• Spices optional - curry, paprika, nutmeg
• Salt - to taste

Peel the pumpkin and remove the seeds. Cut into slices, but not large. Place on a baking sheet. Peel and wash the onions and garlic. Coarsely chop the onion and leave the garlic cloves whole. Wrap the onions and garlic in foil and place them on a baking sheet next to the pumpkin. Bake until done. Remove from oven and place all ingredients in a saucepan or blender bowl. Purify.

Pour the milk into the pan and wait for it to boil. Pour into a container with pumpkin puree. Place on low heat and cook, stirring constantly. When the soup starts to puff, turn off and add salt and spices. Stir and cover for 10 minutes with a lid and a towel on top so that the mixture is saturated with spices.

Pour the finished pumpkin soup into bowls or deep plates. Serve with croutons, fresh herbs, and toasted pumpkin seeds.