Vegetable soup - 10 recipes for cooking diet soup

Properly prepared vegetable soup is not only healthy and low-calorie, but also tasty. And besides, such a dish will allow you to fully eat during a therapeutic or any other diet. But you can cook it just as a light dinner, not loading the stomach.

Meatless Dietary Vegetable Soup

Ingredients: 730 ml of vegetable broth, strong fresh cucumber, small potatoes, large carrots, half a tomato, 40 g parsley root, 30 g lettuce, olive oil, 30 g low-fat sour cream, lemon juice.

1. Pour boiling water with lemon juice into a small container. For a couple of minutes, slices of cucumbers without skin are immersed in the liquid.
2. The pan is smeared with olive oil with a silicone brush. Straws of carrots and chopped parsley root are stewed on it. 3-4 minutes after the start of cooking, the contents of the pan are poured with a vegetable broth.
3. The remaining components are finely cut. Tomatoes must first be removed from the skin.
4. Shredded potatoes, along with the contents of the pan, are sent to boil in a small pan. When it becomes soft, other ingredients are added to the container. Including cucumbers from boiling water.
5. Soup is preparing for another 12-15 minutes.

This dish is part of the table number 5, and therefore without fear can be included in the diet of people who have problems with the liver or gall. Serve it with low-fat sour cream.

On chicken stock

Ingredients: 1 liter of chicken stock, 20 g of parsley root, half a large carrot, 90 g of green peas and cauliflower, 3 potatoes, salt.

1. All vegetables are peeled, washed, finely chopped. Parsley root is chopped with a sharp knife.Cabbage is divided into small inflorescences. The peas remain intact.
2. The broth is brought to a boil and salted. The first pieces of potato sprinkled into it.
3. After 7-8 minutes, you can add other vegetables.
4. Soup on chicken stock is cooked for another 10-12 minutes.

This is a great lunch option for the smallest family members.

Low Calorie Vegetable Slimming Soup

Composition of products: 420 g young white cabbage, 3 carrots, large pods of bell pepper, 270 g of frozen green beans, 3 tomatoes, salt.

1. The declared products, except for tomatoes, are finely cut.
2. Next, the components are dipped in boiling water (2 l) with a small amount of salt and cooked for 15-17 minutes.
3. Mashed tomatoes without skin are laid out in an almost ready dish and the soup is cooked for another 6-7 minutes.

It is very important that the resulting vegetable soup for weight loss is infused for at least an hour before serving.

Light zucchini dish

Ingredients: white onion, medium carrot, small young zucchini, 3-4 medium potatoes, 5 large spoons of round rice, a bunch of dill, fine salt.

1. Pre-washed rice is poured into boiling water.
2. Potatoes and zucchini are washed, peeled, cut into small cubes.
3. Onions and carrots are chopped randomly. You can even grate both vegetables.
4. 6-7 minutes after boiling water again, potatoes are immersed in it. After another 8-9 - other vegetables and salt.
5. A treat is prepared until all the ingredients are softened.

Served hot meat-free vegetable soup with chopped herbs.

From broccoli

Ingredients: 1 liter of purified water or chicken stock, 1 pc. vegetables: potatoes, bell peppers of any color, onions and carrots, 3 tbsp. l frozen green peas, 320 g broccoli, 1 tbsp. l vegetable and butter, salt, a mixture of peppers.

1. The broth is cooked in advance. Small pieces of potatoes are sent to it.
2. When the vegetable is slightly softened, broccoli inflorescences and green peas are poured into the pan. Pre-defrost the latter is not required.
3. On a mixture of two types of oils, a frying is prepared from the crushed remaining vegetables and is also transferred to the pan.

It remains to salt and pepper the soup and cook it over low heat for another 15-17 minutes.

Cauliflower Vegetable Soup

Ingredients: 2 yellow bell peppers, fresh garlic to taste, a head of cauliflower, onion, a bunch of cilantro, parsley, dill and basil, 2 carrots, 3-4 potatoes, salt.

1. The potato is peeled, cut into cubes and sent to boil along with cauliflower inflorescences.
2. The remaining vegetables are diced. Garlic is passed through a press. Together, these ingredients are slightly fried, and then transferred to an almost finished potato.
3. The soup is salted and boiled for 8-9 minutes.

The finished dish is generously sprinkled with chopped herbs and left to infuse for half an hour.

With potatoes and cabbage

Ingredients: 230 g of cabbage, 160 g of potatoes, half a carrot, a small onion, salt, a little olive oil.

1. In a pan with a thick bottom in olive oil, onion cubes and coarsely grated carrots are fried.
2. When the vegetables are completely ready, you can pour in them a liter of filtered water.
3. As soon as the liquid boils, potato bars and finely chopped cabbage are added to it.

The soup is salted and cooked for another 15-17 minutes.

Diet Vegetable Soup in a Multicooker

Ingredients: ¼ fork of fresh cabbage, 2-3 potatoes, fresh garlic, onion, carrot, bay leaf, salt, a package of frozen vegetables.

1. In the “Frying” program of the “smart” device, vegetables (finely chopped carrots and onions) are passaged. It’s best to cook them in olive oil. To reduce the calorie content of a dish, you can refuse to fry foods.
2. Lastly, small pieces of garlic are added to the frying.
3. Assorted frozen vegetables are laid out on top. For example, peas, sweet peppers and green beans. For 5-6 minutes, the device switches to baking mode.
4. It remains to fill in finely chopped cabbage, potato bars, add salt and bay leaf to the “smart” pan.

The treat is prepared in the “Soup” program under the lid until it is complete.

Vegetable Soup

Ingredients: 160 g of potatoes and carrots, 90 g of white cabbage, small onion, 870 ml of chicken stock, 35 g of flour and butter, 170 ml of milk, salt.

More materials:vegetable soup puree

1. Cabbage is chopped and cooked in the broth until soft. Immediately after it, potato slices are also placed in the container.
2. Slices of onions and carrots are passaged in half the butter and transferred to other ingredients.
3. In the remaining oil, flour is fried until creamy and milk is poured onto it. The sauce should slightly thicken, after which it should be poured over already cooked vegetables. The mass is salted to taste.

It remains to mashed the vegetable soup puree and boil it again.

Italian vegetable soup "Minestrone"

Ingredients: 220 g zucchini, large carrots, 2 stalks of celery celery, half sweet bell pepper, 90 g green beans, 3 tomatoes, onion, 3-4 garlic cloves, 1 l vegetable broth, canned white beans, 2 tbsp. tablespoons of tomato paste, 60 g of small pasta, salt, a mixture of dry ground basil and thyme.

1. In a large saucepan, all the peeled and finely chopped vegetables (except tomatoes), garlic, green beans and celery are fried in hot oil. They prepare 12-15 minutes under the lid.
2. The broth is poured into the container, mashed tomatoes without skin, canned legumes and pasta are added. The treat is salted and languished until all vegetables are ready.
3. Half of the thick from the pan is mashed in a separate bowl and returned. Pasta and spices are added.

Minestrone Italian vegetable soup is cooked for another 8-9 minutes.