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Diet soup for weight loss

The authorship of the soup diet is recognized by the American doctor and dietician Mitchell. He explained the usefulness of this type of diet not only for weight loss but for health.

The benefits and harms

the soup diet

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

  • Quick saturation
  • The availability of vegetables all year round, the possibility of using both fresh and frozen
  • The variety of ingredients you can every day to cook another soup
  • The presence of vitamins and minerals, plus there is no limit on the addition of dietary sorts of meat, respectively, it is possible to have protein

The use of soup diet:

  • Loss extra pounds
  • Cleansing the body of toxins
  • The creation of a platform for 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

The rules of cooking

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

  • Clear soups with chopped small pieces of vegetables – improve intestinal motility
  • Soups pureed – easily digestible

General rules:

  • The lack of potatoes
  • The abundance of greenery
  • To create density, it is recommended to use cereals
  • The vegetables should not be digested, it will worsen their nutritional value
  • The consumption of salt and vegetable oil should be kept to the minimum number
  • You can use natural spices

Recipes

Vegetable diet soups

Pumpkin soup

Composition:

  • 100 g pumpkin pulp, diced
  • 100 g zucchini, diced
  • 2 finely chopped green sweet pepper
  • 3 finely chopped medium onions
  • 3 diced medium tomato
  • 1 finely chopped medium carrot
  • 1 tablespoon of any vegetable oil
  • 3 liters of fluid
  • Greens
  • Salt
  • Spices

Preparation:

  1. Pumpkin, zucchini, carrot, half sliced onion and peppers to put in cold water and cook on small fire
  2. The remaining chopped onion and pepper sauté in butter until Golden, put into 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 from:

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

Preparation:

  1. Purified from the skin of the tomatoes to cut 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 boil then simmer 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 spices, salt and herbs

Onion soup

soup

Ingredients:

  • 2 liters of fluid
  • 8 medium bulbs
  • 2 tomatoes (you can add tomato juice)
  • Chopped a small head of cabbage
  • 3 finely chopped red sweet pepper
  • 6 stalks of celery
  • salt, pepper, curry, parsley

Preparation:

  1. Filled with cold water finely chopped vegetables cook for 15 minutes over high heat
  2. Then, on a little – until tender
  3. To salt, put spices, add the greens when serving

Pea soup

Composition:

  • 450 g peas
  • 1 roots parsnip, parsley
  • 2 large carrots
  • 1 large onion
  • 25 g of vegetable ghee and oils
  • Savory, 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 for one hour, add the prepared vegetables and boil for another 30 minutes. Salt
  4. Chopped savory herbs to add when serving the soup

Celery soup

Ingredients:

  • 0.6 kg of celery
  • 1 medium onion
  • 1 medium carrot
  • 400 g chopped white cabbage
  • 3 finely chopped yellow bell pepper
  • 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, not allowing to a full boil, to 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:

  • Half of the head is parsed into florets of cauliflower
  • Half a head of diced cabbage
  • 4 small onions
  • 3 green sweet 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 sweet peppers into strips and slice onion. Add to the vegetables. Bring to the readiness
  3. Add lemon juice, put seasonings, salt, herbs

The cauliflower soup

Composition:

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

Preparation:

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

Bean soup

bean soup

Ingredients:

  • 100 g white beans
  • 100 g of zucchini
  • 100 g of leeks
  • 100 g onions
  • 50 g of root celery
  • 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. To prepare the vegetables. Chop them in small cubes
  4. All vegetables except 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 keep frying for another 5 minutes

Lentil soup

Ingredients:

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

Preparation:

  1. Lentils, rinse and dry
  2. Onions, garlic, peppers and celery to boil for 2 minutes after all boils
  3. Add the lentils and seasoning, cover
  4. On low heat cook for 1 hour, stirring from time to time

Diet soups

Here are a few recipes diet soups, mashed vegetables.

Cream soup of zucchini

Composition:

  • 250 g diced potatoes
  • 450 g zucchini
  • 1 medium head of finely chopped onion
  • 50 g of tomatoes
  • 2 tablespoons vegetable oil
  • Sprig of thyme

Preparation:

  1. Zucchini clean (very young can do without that!) 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. The cooked vegetables to remove from 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 of zucchini
  • 50 g of leeks
  • 2 cloves chopped garlic
  • 100 ml of milk
  • sesame

Preparation:

  1. Peel the vegetables, cut in big pieces and put it in hot water for 10 minutes
  2. The cooked vegetables to remove from the broth, add the garlic
  3. With the help of a blender grind
  4. Add the milk and bring to the boil
  5. When serving, sprinkle with sesame seeds

Potato soup

Composition:

  • 4 medium potato
  • 4 baby carrots
  • 2 medium onions
  • 2 stalks of celery
  • 3 red peppers
  • 4 tomatoes
  • The vegetable broth (or water)
  • Olive oil
  • Pepper, greens, salt

Preparation:

  1. Cut all the vegetables into
  2. To remove the skins from 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 sauteed vegetables with water and put on fire
  5. After boiling, add the chopped peppers and potatoes. Cooking the vegetables for about 10 minutes on small fire. Put in the soup, tomatoes, salt, pepper, boil 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:

  • greens
  • 200g mixture of frozen vegetables
  • 1 liter of fluid
  • Russian 100g cheese (can be processed)

Preparation:

  1. Boil water, add thawed vegetables
  2. Pour the grated cheese, stirring constantly, to vegetables
  3. Putting greens

Fish soup

Fish soup

Composition:

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

Preparation:

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

Meat soups

meat soup

Soup with meatballs

Ingredients for meatballs:

  • 225 g veal mince
  • 30 g finely chopped onion
  • 4 tbsp of breadcrumbs
  • 1 egg yolk raw eggs
  • Basil, oregano, parsley, salt, pepper

Ingredients dLa soup:

  • 20 ml olive oil
  • 50g of canned beans
  • Gender celery
  • 100g shredded cabbage
  • 100g chopped small cubes of turnips
  • 50g finely chopped onion
  • 2 minced cloves of garlic
  • 300g canned tomatoes
  • Pepper, salt, cloves, Bay leaf

Preparation:

  1. Mix all the ingredients for meatballs and roll into balls the size of an olive
  2. Rinse the beans
  3. In a pot of water to put fresh vegetables with garlic. Tomatoes to put in 15 minutes
  4. Cook, stirring for about 20 minutes
  5. Put the other ingredients. Cook until tender
  6. Putting seasonings

Beef soup

Ingredients:

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

Preparation:

  1. Cook beef with sliced roots
  2. Add salt and put the potatoes
  3. Add garlic and spices