Delicious vegetable soup recipe. Delicious vegetable soup without meat

For anyone who monitors their health, fasts or plans to lose weight, vegetable soups will be an excellent option for diversifying their diet. There are a huge number of recipes with photos on how to cook delicious vegetarian, dietary, nutritious with meat, cream soup or Italian minestrone with pasta.

The benefits of vegetable soups

First courses with ingredients of plant origin are healthy foods high in fiber, which have a positive effect on human health. Vegetable broth soup has a positive effect on metabolic processes, improves intestinal motility, is easily digestible, and is low in calories. Making soups from fresh seasonal vegetables is very important. After heat treatment, the ingredients are absorbed much better than in their raw form, so they are suitable for adults and children.

What are the benefits of vegetable soup? Including it in the diet helps cleanse the body of toxins, saturate it with vitamins, and reduce weight. This is explained by the properties of individual products:

1. Carrots contain a lot of carotene, minerals, vitamins C, B, D, E.
2. Cabbage is one of the main sources of beta-carotene; in addition, it contains a lot of potassium, calcium, iron, vitamin C, E.
3. Potatoes contain magnesium, sodium, iron, potassium, vitamins C, B, and folic acid.
4. Bulb and green onions contain valuable substances that help normalize the functioning of the thyroid gland, heart, and blood vessels.

Vegetarian soups

Currently, many people have decided to give up food of animal origin and prefer vegetarianism. There are a huge number of delicious first courses that are prepared from lentils, cabbage, broccoli, celery, potatoes and other ingredients. Vegan soups are cooked in vegetable broth, adding vegetable oil. You shouldn’t use broth cubes for them; it’s better to use natural seasonings from herbs and inflorescences.

For weight loss

One of the best ways To lose weight is to include first courses of plant foods in your diet. With this soup you can quickly saturate your body while consuming few calories. The dietary version is prepared without frying, animal fats, packaged seasonings, or sugar. This method of losing weight is considered very effective, because first courses saturate the body well due to their fiber content and there is no special need to prepare for a diet. However, this option is not suitable for those who do not like broths and soups.

Recipes for vegetable soups without meat

Many housewives are accustomed to preparing rich meat broth, which, seasoned with vegetables, is turned into soup. However, the first course does not have to be cooked with meat or contain a lot of sodium. Some recipes for delicious vegetable soups do not include chicken or beef. The broth for this dish is prepared from canned celery with onions, mushrooms or cabbage. If desired, the finished broth can be frozen and stored for up to three weeks.

How to make vegetable broth:

1. Take celery root, carrots, onions and leeks, 100 g each.
2. Everything is washed well and cut into pieces.
3. The ingredients are placed in a saucepan and filled with water.
4. Bring the broth to a boil over high heat.
5. Cook for about 30 minutes, reducing the flame.
6. The mixture is filtered.

From cabbage

This cooking recipe is suitable for feeding children and adults. Vegetable broth soup with cabbage will help relieve the body, because it has low calorie content. In addition to its dietary properties, it is worth noting that this dish will be useful for patients with gastritis or pancreatitis, patients after long-term treatment or operations. You can use celery broth or mushroom broth as a basis.

Ingredients:

• cabbage – 1 head;
• tomato – 1 pc.;
• sweet pepper – 2 pcs.;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• vegetable broth – 5 l.

Cooking method:

1. Chop the vegetables.
2. Boil the broth.
3. Add ingredients to the pan.
4. Boil vegetables until soft.
5. Serve the soup with white yoghurt.

Vegetable cream soup

The first dish with a creamy consistency is very original and tasty. Many housewives know how to prepare vegetable puree soup using various ingredients. You can serve the dish with toasted crackers pumpkin seeds or cream to add richness and improve taste. For weight loss, it is better to prepare vegetable soup lean, without animal products. It is allowed to introduce spices and seasonings, if this is not baby soup.

Ingredients:

• pumpkin – 650 g;
• olive oil – 50 g;
• potatoes – 3 pcs.;
• water – 0.9 l;
• lemon juice – 30 ml.

Cooking method:

1. Peel the pumpkin and potatoes and cut into cubes.
2. Separately, boil the vegetables until tender.
3. Beat the boiled pumpkin and potatoes in a blender.
4. Connect two bases together.
5. Add lemon juice and olive oil.
6. Bring the soup to a boil.

In a slow cooker

For those who track the calorie content of all dishes, prepare baby food (it is introduced from 12 months) or think through a Lenten menu, it is recommended to prepare a delicious vegetable puree soup in a slow cooker. Garlic, herbs, and yogurt are suitable for dressing. If desired, you can serve the soup with croutons or spices. You can prepare the first course with the addition of meat, in which case it is placed together with other products.

Ingredients:

• potatoes – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.;
• cauliflower - 6 small inflorescences.

Cooking method:

1. Wash all products, cut into pieces, place in a multi-cooker container.
2. Add water to cover all ingredients.
3. Turn on the “Cooking” or “Stewing” mode (the cooking time should be about 25 minutes).
4. Place the ingredients in a saucepan and blend with a blender until smooth.
5. Pour into plates, top with cream, yogurt or butter.

With zucchini

During the harvest season, you should definitely cook an original soup for the whole family using vegetable broth with the addition of various ingredients. This is an excellent option for a children's menu, suitable for nutrition during gastrointestinal disorders and weight loss, because zucchini is well digestible and does not cause allergies. How to prepare soup with zucchini and vegetables is described below. step by step recipe with photo.

Ingredients:

• potatoes – 4 pcs.;
• small zucchini – 1 pc.;
• onion – 1 pc.;
• sweet pepper – 1 pc.;
• tomato – 1 pc.;
• green onion – 4 feathers;
• sunflower oil.

Cooking method:

1. Peel the potatoes, cut them into cubes, and let them cook.
2. Peel the onion, chop and fry in a frying pan.
3. Peel the pepper, chop it, add it to the onion, simmer for a few minutes.
4. Wash, cut the tomato into pieces, add to the roast.
5. Simmer until a homogeneous red mass is formed.
6. Peel the zucchini, cut it, add it to the pan with the potatoes, cook for 5 minutes.
7. Add roasted vegetables to the soup, bring everything to a boil, cook for 3 minutes.

Diet with broccoli

It is difficult to find a more gentle food than vegetable first courses. As a rule, this is a low-calorie food that is rich in valuable vitamins, easily digestible, and contains a lot of fiber. Broccoli is an ideal product for a diet menu. It contains amino acids, carbohydrates, and proteins. When preparing broccoli soup, you can use different ingredients: asparagus, potatoes, beans, green peas, carrots. Below is a recipe for dietary vegetable broth soup with a photo.

Ingredients:

• broccoli – 360 g;
• celery – 170 g;
• leek – 35 g;
• garlic;
• potatoes – 350 g;
• carrots – 180 g;
• onions – 1 pc.;
• vegetable broth - 1.6 l.

Cooking method:

1. Peel and place the onions, carrots and celery in the pan.
2. Boil the food in water; when it boils, reduce the heat.
3. Cook the broth for 25 minutes.
4. Divide the broccoli into florets and chop the stem.
5. Peel the potatoes and cut them.
6. Cut the vegetables from the broth into pieces.
7. Place everything in a saucepan, pour in the strained vegetable broth.
8. Cook everything together for about 8 minutes.

No potatoes

Among all the vegetables in the garden, one of the most high-calorie vegetables is potatoes. To make the dish dietary and low-calorie, it is recommended to do without this root vegetable during the cooking process. Lenten soup without potatoes can be made from cabbage, tomatoes or zucchini. Below is the recipe. original first dishes that are suitable for everyone who is losing weight and observing church fasting.

Ingredients:

• tomatoes – 200 g;
• bell pepper – 1 pc.;
• rice – 50 g;
• olive oil;
• basil;
• garlic.

Cooking method:

1. Put the rice to cook in a saucepan, adding 1.5 liters of water.
2. Peel the pepper, chop it, add to the rice after 20 minutes.
3. Wash the tomato, cut it, sprinkle it with oil, put it in the oven for half an hour.
4. Leave some of the baked tomatoes, and puree the second part with a blender.
5. Add the mixture to the pan with the rice and bring the soup to a boil.
6. Serve with slices of baked tomatoes.

With meat broth

Many housewives traditionally prepare first courses for their family with the addition of chicken, meatballs, and turkey. At the same time, vegetable soups with meat broth are not necessarily high-calorie and unhealthy food. You can pamper adult family members and children with this dish by adding processed cheese, champignons, vermicelli or beaten chicken egg. Beef broth or broth is very useful, especially after illness, surgery, or poisoning. Dietary and rich first courses are prepared on their basis.

With chicken broth

If you want your soup to combine all the benefits of vegetable ingredients and nutritious chicken broth, then be sure to try this recipe in your kitchen. This first dish can be prepared for the whole family every day, because it turns out to be light, dietary, nutritious and healthy. Chicken soup with vegetables cooks very quickly; even novice housewives can handle the recipe.

Ingredients:

• zucchini – 200 g;
• chicken breast – 2 pcs.;
• cauliflower – 200 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 2 tablespoons.

Cooking method:

1. Rinse the chicken breasts under running water and leave to dry.
2. Place the meat in a pan of water, place it on the stove, and bring to a boil.
3. Add peeled onions to the pan.
4. When the chicken is cooked, remove it from the broth, cool, and cut into fibers.
5. Onions are no longer used, the broth is filtered through a sieve.
6. They wash, peel, and grate the carrots.
7. Wash the cauliflower and finely chop it.
8. The broth is put on fire, salted, spices are added, and brought to a boil.
9. Prepared vegetables are thrown into the boiling liquid.
10. Wash, peel, and cut potatoes.
11. Add meat with potatoes and tomato paste to the pan.
12. 15 minutes before the end, add peeled and diced zucchini.
13. The finished soup is poured into bowls and served with herbs and sour cream.

With turkey

To get a first course with a rich taste, you should use the following recipe. Soup with turkey and vegetables will definitely please all household members and guests. The dish turns out aromatic, tasty, appetizing, satisfying. This is a great option for baby food, because turkey is a hypoallergenic and easily digestible meat. You can serve the soup with sour cream and herbs, but before doing this it is recommended to let it steep for 15 minutes.

Ingredients:

• turkey drumstick – 450 g;
• leek - 1 stalk;
• potatoes – 1 piece;
• carrots – 1 pc.;
• butter – 50 g;
• canned corn – 100 g;
• broccoli – 200 g;
• canned beans – 100 g;
• tomato paste – 2 tablespoons.

Cooking method:

1. Boil the broth. To do this, place the turkey in a pan, fill it with water, and place it on the stove. Cook for about 1 hour, then add Bay leaf, spices. After 15 minutes, remove the meat from the pan and strain the broth.
2. The turkey is cut into portions and placed in a pan with strained broth.
3. Vegetables are washed, peeled and cut. Potatoes - in cubes, carrots in strips, leeks - in rings.
4. Potatoes are placed in a pan.
5. Fry carrots and onions in a frying pan for 5 minutes.
6. Add tomato paste to the frying and cook for another 2 minutes.
7. Add beans, corn, roast, and broccoli to the pan.
8. Cook for about 10 minutes.

Some people mistakenly believe that only first courses with the addition of meat can be tasty. However, sometimes it is useful to relieve the body by eating plant foods. A delicious lean soup made with vegetable broth and cereals can turn out no less nutritious, delicious and appetizing if you prepare it correctly. Experienced chefs recommend adding legumes, vegetables and mushrooms to such dishes to increase their nutritional value. In addition, do not forget about frying vegetable oil. Oats, buckwheat, wheat will make vegetable broth soup more nutritious, healthier and more satisfying.

Video

Diet is a word that panics most women on the planet and makes men sad. There are few women in the civilized world who have not tried to stick to a diet at least once in their lives, and there are few men who would readily agree to lose weight. Ironic pictures, laughter and jokes - all this accompanies everyone who is trying to lose extra pounds on their own.

People who are losing weight seem to us unhappy and hungry, we want to feel sorry for them, express sympathy and... feed them. This stereotype developed during the Soviet Union and the 90s that followed. At that time, the diet of our compatriots was really not very luxurious, and there was simply nowhere to trim the already not very varied menu. Now we live in a world of trans fats, fast food, but at the same time a year-round variety of vegetables, seafood, meat, cereals and seasonings. Therefore, what is called a diet in our time is simply a healthy diet, following the basic principles of which, you can stay in good shape, successfully lose weight and never feel hungry.

One of the problems of overweight people is a distended stomach. If a person is used to eating a lot, then dietary vegetable soup will be the best way out of a situation where it is necessary to gradually reduce the amount of food, but at the same time not to overeat, which is important for losing weight. The recipe for such a dish is usually simple, and the list of ingredients is available. When you are busy, you can prepare vegetable soup in reserve for two to three days, then reheat it or eat it cold, depending on the recipe.

When losing weight, what vegetables can you eat?

When losing weight, you can eat any vegetables, but with slight restrictions. For example, you should limit yourself to potatoes, since the starch they contain is classified as fast carbohydrates. This also includes beets due to their large amount of glucose. At the same time, beets contain a large number of useful microelements, normalize the functioning of the kidneys and pancreas, so you cannot completely abandon them. But potatoes can be successfully replaced with celery root vegetables. While it is not worth replacing potatoes with beans, lentils or peas - they all contain a large amount of starch, so such a replacement, although it looks attractive, cannot be called completely dietary, and is often harmful for weight loss. True, all these restrictions are suitable only if your diet is very strict. Vegetable soup that is prepared by boiling and stewing can be considered dietary. We remind you once again that a dish for weight loss does not have to resemble water with carrots.

Vegetable soup recipes

Vegetable soups for weight loss are divided into cold (raw) and hot (boiled), depending on the method of preparation. Can be taken out separately dietary dish prepared by boiling and can be eaten cold. Desserts include fruit compote soups, which will make your diet more varied.

The basis of soups is, naturally, vegetables, but cereals can be added to them - rice, buckwheat or pearl barley. The broth recipe can also be vegetable, but it can also be meat or fish. If there is no meat, or you don’t want to add it to the soup, an egg can replace its role in the broth, which is even better for weight loss.

Vegetable soup can be prepared without a drop of fat, but it is worth remembering that a diet that does not contain fat poses a great danger to the body. Therefore, if you decide to prepare lean soups, then do not exclude fats (aka omegas and amino acids!) from other dishes.

Simple diet puree soup

Dietary vegetable puree soup for weight loss is a very valuable dish, as it allows you to fill up and contains a minimum of calories.

It's worth starting with a vegetable broth recipe. It is very simple to cook - pour water into a two or three liter saucepan and let it boil. Throw into boiling water a head of onion, cut into four parts, and half a carrot, cut into large pieces (about 50g). You can also put a little parsley root here. For seasonings, add bay leaf and black peppercorns. Cook for about 30-40 minutes until the vegetables soften. Strain and use according to the recipe.

Diet pumpkin soup

You will need 200-300 g of pumpkin, one onion, a small carrot, 1 liter of vegetable or chicken broth, and optionally 100 ml of low-fat cream or milk.

Bake the pumpkin in the oven until soft, or simmer in a frying pan (cut into cubes, do not fry, but immediately fill with water). Chop the onion as you like, grate the carrots, put them in a frying pan, add spices (to taste, but definitely curry, basil) and add a little water and simmer over low heat for 10-15 minutes. Afterwards, puree all the vegetables (if there is a bay leaf, remove them first) with a submersible blender, gradually diluting with broth. At the end add milk or cream. To add some spice to the soup, you can serve it with garlic.

Cold beetroot soup

Beets are very useful for weight loss, as they remove excess fluid from the body. Cool beets baked in the oven or boiled in a slow cooker, peel (you will need two or three small root vegetables), add two or three garlic cloves, a pinch of salt and ground black pepper, then grind with a blender, gradually adding cold low-fat kefir. For greater effect, you can throw a couple of ice cubes into the blender at the same time as the beets. Decorate the dish with finely chopped dill or onion.

Puree vegetable soup with mushrooms

You can't use potatoes here, otherwise the soup won't get the creamy consistency it needs. This recipe is perfect for losing weight, because the vegetables in it contain those essential substances and microelements, without which no diet would be healthy.

Three small potatoes, 500g of mushrooms (can be champignons or oyster mushrooms), a small onion, fresh herbs, garlic, water for cooking, 1 liter of skim milk, spices.

Boil the peeled potatoes until half cooked, add peeled and chopped mushrooms and onions to it. Boil the milk separately. Strain the vegetables over a bowl through a colander; do not pour out the cooking broth - you may need it if the soup seems too thick and needs to be diluted further. Puree the vegetables with a blender, add garlic and spices to taste (ground rosemary and black ground pepper) gradually adding boiled milk. When all the milk has been poured in, check the soup for thickness; if it seems too thick, dilute it with additional broth. Alternatively, you can do without milk by diluting the puree with broth, but do not forget that the cooled soup will thicken thanks to the potatoes.

Delicious dishes in a slow cooker

Vegetable soup in a slow cooker is a great idea for busy housewives who nevertheless want to eat diet food for weight loss. A multicooker is convenient because the vegetable soup in it always turns out rich with the required thickness and aroma.

A vegetable soup recipe for a multicooker can be completely improvised - just put everything that your imagination and refrigerator suggest in a bowl, set the cooking time depending on the product that requires the longest processing, program the time and turn on the device before leaving the house.

The Redmond multicooker has remained the most popular for many years now. Vegetables in it are cooked as if they were steamed and retain the most beneficial features. Even frozen vegetables cook quickly, and the simplest recipe turns into a work of art. The multicooker is simply designed to help you lose weight and maintain the weight gained as a result of the diet.

Soup with broccoli and carrots in a slow cooker

If you have ever chosen frozen vegetables in supermarkets, then you have probably seen baby carrots - tiny, but very tasty and good for weight loss. This variety is an example of successful breeding by breeders; there are only the best reviews about it - for example, the richest vitamin composition. That is why it has the right to exist not only on the store shelf, but also in your weight loss diet.

So, put diced celery root or potatoes into the multicooker bowl, place baby carrots on top, then a layer of broccoli. You don’t have to cut the carrots, but the broccoli is optional. Fill the vegetables with water, place finely diced vegetables on top chicken breast, add salt, pepper and set the cooking program for 40 minutes - so that the meat is cooked. When the soup is ready, add finely chopped herbs and add salt if necessary.

Buckwheat soup with vegetables in a slow cooker

Place half a glass of washed buckwheat in the multicooker bowl, add chopped onions, grated carrots and chopped Bell pepper. You can add a little finely chopped any lean meat, or a tablespoon of any vegetable oil. Set the appropriate cooking program, then add greens, which is very useful for weight loss.

What can you cook with celery while on a diet?

What could be better than vegetable soup for weight loss when dieting, prepared with celery instead of potatoes? Take any vegetable soup recipe and add celery root vegetables instead of potatoes - you will be surprised at the results! Vegetables will acquire a richer taste, and the dish will become dietary and healthy.

Vegetable tomato soup with celery

Cut the celery into cubes, add enough water to cover the vegetable, and cook over medium heat. Separately, sauté vegetables (finely chopped onions, carrots, chopped garlic) with the addition of a small amount of olive or sunflower oil (1 tablespoon) for one to two minutes, so that the vegetables do not have time to fry, but are only saturated with the smell. Immediately add chopped tomatoes (about 500g) to the vegetables and add a little water. Simmer the vegetables for 10-15 minutes until softened. Check the celery for readiness - it should be soft, then add to the pan vegetable stew and cook for a few more minutes. The soup should be salted and peppered for taste, add spices and herbs to taste, because they are also good for weight loss. Garnish the finished soup with dill and basil.

What to cook for dinner?

Vegetable soup for dinner for weight loss should contain a minimum of carbohydrates, but the recipe must contain protein.

Cold sour milk soup

Vegetable soup for dinner can be cold, for example, 100 g of low-fat unsweetened cottage cheese, mix with mineral water or low-fat kefir (whey or tan), add chopped herbs, minced garlic, finely chopped cucumber and stem celery. Alternatively, instead of cucumber, you can use the pulp of a fleshy tomato and fleshy sweet pepper.

Exist different recipes such cold soup, so every day your food can be completely different, but the basis of the menu will be the same, and most importantly, your diet will be followed in any case. This way you can diversify the monotonous menu, which is dominated by protein and salad.

Diet soup for weight loss for dinner can be prepared with an egg. Here is a soup recipe that turns out very tasty, even by replacing some ingredients.

Boil celery root, previously cut into cubes, in vegetable broth. Add diced onion and grated carrots. Take a large bunch of sorrel, cut it into strips across the grain, put the sorrel in a saucepan and let it boil. If the soup is cooked in vegetable broth, then add a diced egg to the pan, salt and pepper the soup, add herbs and let it brew a little. Thanks to sorrel, the soup will have a pleasant taste and richness even without meat, which is very important when losing weight.

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Dietary first courses: recipes for soups for weight loss

If you are on a weight loss diet, recipes for first courses are of undoubted interest to you. Along with salads, vegetable soups, cabbage soup, broths, cremated and pureed first courses without frying should be present in your diet. A distinctive feature of recipes for dietary first courses is the absence of potatoes in any ready-made meal.

Recipes for vegetable soups for weight loss at home

Here are recipes for first courses for weight loss with photos that are easy to prepare at home.

Vegetable soup for weight loss

• Turnip - 1 pc.;
• carrots - 1 piece;
• green onions - 20 g;
• fresh white cabbage - 150 g;
• vegetable broth - 200 g;
• herbs, spices to taste.

Fried finely chopped turnips, carrots and green onions are poured with broth. Add chopped cabbage and cook until the vegetables become soft. Diet soup for weight loss prepared according to this recipe is seasoned with herbs when served.

Vegetable soup in Slovakian style

• Leek stalks - 2 pcs.;
• carrots - 1 pc.;
• parsley root - 1 pc.;
• turnip - 2 pcs. medium size;
• vegetable broth - 2 l.

Cut carrots, parsley and leeks into small strips, and turnips into large strips. Boil everything together in strained vegetable or meat broth.

Sorrel soup with onions

• Sorrel - 200 g;
• onion - 1 pc.;
• vegetable oil - 2 tbsp. spoons;
• water - 1 l;
• spices to taste.

Fry the onion until golden brown. Throw the washed and coarsely chopped sorrel into boiling water, pour in the oil and onions. According to the recipe, this weight loss soup needs to be cooked for 10 minutes.

Country-style sorrel soup

To prepare this dietary first course according to this recipe, you need to cook a broth from roots, onions, a bunch of herbs and dried mushrooms. Sort out the young sorrel, wash, squeeze, finely chop, transfer to a saucepan, add a spoonful of vegetable oil, simmer in own juice. Cool and, if desired, rub through a sieve. 15 minutes before serving, dilute with strained broth, without covering, and let it boil. For variety, you can put tomatoes in such cabbage soup after stewing them in oil.

Bean and nettle soup

• Young nettle leaves - 200 g;
• beans - 1 cup;
• vegetable oil - 4 tbsp. spoons;
• onion - 1 pc.;
• water - 2 l;
• herbs, spices - to taste.

Sort the beans, rinse, soak and boil. Add the remaining water, spices, chopped onions and nettle leaves, and vegetable oil to the beans. Bring the mixture to a boil. Serve the soup with chopped dill.

These photos illustrate recipes for dietary soups for weight loss - light and low-calorie:

Preparing dietary first courses: cabbage soup recipes for weight loss

Here you can find recipes for cabbage soup for weight loss, made from sour, sauerkraut and fresh cabbage.

Sour cabbage soup with mushrooms

• Sour cabbage - 500 g;
• carrots - 1 pc.;
• water - 1 l;
• mushrooms (dried) - 30 g;
• onion - 1 pc.;
• herbs, spices (including cumin) - to taste.

Cook the cabbage until almost done. Cut the prepared mushrooms into strips and simmer together with the onions, adding a little olive oil. Then combine the mushrooms with the soup. According to the recipe, this low-calorie first course needs to be seasoned with spices. Serve with chopped green onions.

Sour cabbage soup with beans

• Beans - 1/2 cup;
• water - 2 l;
• sauerkraut - 1 cup;
• tomato puree - 2 tbsp. spoons;
• carrots - 1 pc.;
• parsley (root) - 1 pc.;
• onion - 1 pc.;
• olive oil - 1.5 tbsp. spoons;
• herbs, spices - to taste.

Soak the beans for 2-3 hours in cold water and boil. IN sauerkraut put butter, tomato puree, pour in a little hot water and simmer until soft. Shortly before it’s ready, add the fried carrots, parsley, and onions and mix everything. After this, combine the cabbage with beans and their broth, season with spices and boil. Serve the diet first course for weight loss prepared according to this recipe with chopped herbs.

Fresh cabbage soup with tomatoes

• Water - 3 l;
• carrots - 1 pc.;
• parsley root - 1 pc.;
• onion - 1 pc.;
• white cabbage - 200 g;
• tomato - 2-3 pcs.;
• olive oil - 2 tbsp. spoons;
• herbs, spices - to taste.

Boil water, add cabbage, carrots, and parsley root cut into thin slices. While the vegetables are cooking, fry the onion in oil and pour into the pan. 15 minutes before the end of cooking, throw in the sliced ​​tomatoes. Add spices shortly before the end. Cook for a total of 40 minutes. Serve with finely chopped fresh herbs.

Look at the photos of dietary first courses according to the recipes proposed above:

Simple recipes for light mushroom soups for weight loss

Another selection of recipes for diet soups for weight loss, which are sure to be loved not only by those who are on a diet, but also by everyone in the household.

Shechamada mushroom

• Mushrooms - 500 g;
• onions - 2-3 small onions;
• garlic, herbs, capsicum, spices - to taste;
• vegetable oil.

To prepare weight loss soup at home according to this recipe, you need to rinse the mushrooms in running water, put them in a saucepan, add water and cook until tender. Strain the broth. Boiled mushrooms cut into strips.

Blanch finely chopped onions in vegetable oil, combine with mushrooms and pour mushroom broth. Once the soup boils, let simmer for 10 minutes.

Then put finely chopped herbs (cilantro, parsley, dill), crushed garlic, capsicum and spices into the pan with the soup. After 5 minutes, remove from heat.

Serve the light weight loss soup prepared according to this recipe, seasoned with finely chopped dill.

Zucchini soup with mushrooms

• Fresh mushrooms (white, boletus) - 500 g;
• zucchini - 1-2 pcs.;
• carrots - 2 pcs.;
• parsley and celery root - 1 pc.;
• onions - 1-2 onions;
• tomato - 2 pcs.;
• herbs, spices, vegetable oil - to taste.

Chop parsley, carrots, and onions into strips and lightly fry in a small amount of vegetable oil, add green onions before finishing frying. Cut the washed mushrooms into small pieces, place in boiling water and cook for about 30 minutes. Add sliced ​​zucchini and fried vegetables to the broth and cook for another 10-15 minutes. Before the end of cooking, add spices to taste. When serving, season the soup with herbs.

Here you can see photos of recipes for weight loss soups made from mushrooms:

Fresh trumpet mushroom soup

• Fresh mushrooms (porcini, boletus, boletus, boletus, boletus) - 400 g;
• olive oil - 1.5 tbsp. spoons;
• onion - 1 pc.,
• herbs, spices - to taste.

To prepare this simple recipe for soup for weight loss, you need to sort out the mushrooms, cut off the rough parts, wash, cut into small pieces, put in a saucepan, add onions, add water and cook for about an hour. Then add oil. Before serving, place chopped parsley and dill on plates.

Dried mushroom soup with seaweed and soy sauce

• Mushrooms (dried) - 50 g;
• seaweed - 30 g;
• green onions - 50 g;
• spices - to taste;
• soy sauce (Sen Soy Classic Garlic) - 80 g;
• olive oil - 1.5 tbsp. spoons.

Cleanly cut mushrooms and seaweed, previously soaked in water, finely chop, fry until half cooked, season with soy sauce (Sen Soi Classic Garlic). Place soaked mushrooms and seaweed into water strained through cheesecloth. fried mushrooms and seaweed, boil thoroughly. If you cook the soup with meat, then the meat must first be fried along with mushrooms, soaked in spices.

Mushroom soup with red wine

• Mushrooms - 225 g;
• dry red wine - 50 g;
• broth (vegetable, mushroom - to choose from) - 150 ml;
• water - 500 ml;
• olive oil - 1.5 tbsp. spoons;
• garlic - 1 clove;
• nutmeg - 5 g;
• herbs, spices - to taste.

Peel, wash and cut the mushrooms into strips. Heat the oil in a frying pan, add the mushrooms and fry for a few minutes over low heat. Pour in the wine and continue to simmer for another 5 minutes. Add mushroom or vegetable broth and cook until boiling. Remove from heat. Heat water and pour into soup. Salt and pepper. Finely chop the garlic and add to the soup. Add nutmeg, sprinkle with finely chopped parsley, stir and serve immediately.

Pay attention to the photo - the vegetable soup prepared according to this recipe for weight loss has a pleasant pinkish color:

Recipes for low-calorie vegetable puree soups for weight loss

Below are recipes with photos of vegetable puree soups for weight loss that are easy to prepare yourself.

Creamy bean soup with green bean garnish

• Dry bean puree - 800 g;
• green bean puree - 800 g;
• olive oil - 1.5 tbsp. spoons;
• beans for garnish - 50 g.

To prepare a creamy soup for weight loss according to this recipe, you need to pour the beans, sorted and washed, with water, add salt and cook until tender, then rub through a sieve along with the broth. Also make pureed green beans. Combine dry white bean puree with green bean puree, dilute the mixture with bean broth. Season the soup with oil. As a side dish, place small grains of white beans and diced green beans into plates. Serve the soup hot.

Bean and vegetable soup

• Bean puree - 1.5 kg;
• water - 1.2 l;
• any vegetables (carrots, celery, leeks, green beans) -250 g;
• cream - half a glass;
• olive oil - 1.5 tbsp. spoons;
• herbs, spices - to taste.

Soak the beans overnight, cook until tender, drain the water, and puree until smooth. Dilute the resulting puree with the broth in which beans or vegetables were cooked, bring to a boil, add salt and season with oil. Vegetables boiled in water or broth and cut into small cubes can serve as a side dish.

Tuscan bean soup

• Beans (dry, soaked overnight) - 220 g;
• olive oil - 1 tbsp. spoon;
• garlic (crushed) - 2 cloves;
• vegetable or chicken broth;
• oregano (chopped fresh) - 2 tbsp. spoons;
• herbs, spices - to taste.

A thick and creamy soup based on a classic Tuscan recipe. If you use dried beans to prepare this recipe for pureed vegetable soup for weight loss, cooking will take longer.

Dried beans that have been soaked overnight should be thoroughly drained and rinsed. Boil large saucepan water, add beans and cook for 10 minutes. Cover the pan and cook for another 30 minutes until soft. Drain, reserving the bean cooking liquid. If you are using canned beans, simply drain them and reserve the liquid.

Heat the oil in a large saucepan and fry the garlic for 2-3 minutes. Add the beans and 400ml of the reserved liquid to the pan, stirring.

You may need some water if there is not enough liquid. Add broth. Bring to a boil, then remove from heat.

Place the bean mixture in a food processor and puree until smooth. If you don't have a food processor, mash the beans with a potato masher. Season to taste with spices and stir.

Pour the soup back into the pan and heat slowly until almost boiling (but not boiling). Stir in oregano and serve.

Creamy bean soup with celery

• Beans - 800 g;
• water - 2 l;
• leeks - 2 stalks;
• carrots - 1 small;
• celery root - 1-2 pcs.;
• olive oil - 1.5 tbsp. spoons;
• vegetable broth - 0.5 l;
• spices, herbs - to taste.

Beans, sorted and washed, pour 2 liters of water, add leeks, carrots, celery, salt and cook until tender, then rub through a sieve along with the broth. Dilute the resulting puree with broth, add butter. Serve vegetable soup prepared according to this recipe for weight loss hot.

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Dietary vegetable soup recipes for children

Some people are prescribed diets for health reasons, others voluntarily adhere to them - to lose weight or simply for health. One of the obligatory attributes of such a diet is dietary vegetable soup, which is tasty, perfectly satiating, and at the same time very healthy.

Many people mistakenly believe that if a soup is dietary, then it must be lean, that is, without meat. But this is a wrong belief. A soup that is dietary in all respects may well contain meat, but lean meat - chicken, rabbit, veal. We bring to your attention several non-standard recipes for light first courses from different countries, which will definitely suit your taste.

Light Italian Minestrone Soup

This is an exclusively vegetable soup recipe - dietary and it is included in the diet of children and to restore strength after illness. The peculiarity of this rich dish is that it can be eaten cold, which can be a real salvation in the hot summer.

Ingredients - first fresh vegetables:

• 3 liters of water;
• a quarter of a small head of young cabbage$
• 1 carrot;
• leek stalk or white part of 4 young onion stalks;
• 4 medium-sized young potatoes or 15-20 nut-sized pieces (do not cut them);
• half a zucchini squash about 0.5 kg;
• half a glass of green peas and green beans;
• fresh herbs;
• 2 cloves of garlic;
• olive oil – 3 tablespoons;
• salt to taste.

Preparation

Fry chopped onion and garlic in olive oil until soft. Pour in water. Cut all vegetables into cubes about 1.5 cm. First add carrots and potatoes to the water and cook for 20 minutes. Then add the rest of the vegetables and cook for another 15 minutes. The finished soup is salted and seasoned with herbs. Italians love to add pesto sauce to this soup - 1 tablespoon directly into the bowl.

The following dietary vegetable soup recipes are very popular in Switzerland, France and Belgium.

Spinach soup “Health” with rabbit meat

Soup with spinach and rabbit meat

Ingredients for 6 servings:

• 2.5 water;
• young rabbit meat - 6 portions;
• 1 carrot;
• 50 g each of celery root, parsley, kohlrabi cabbage;
• potatoes - 6 pieces;
• medium-sized leek;
• small cooking of white cabbage;
• bulb;
• half each red and yellow bell pepper;
• 2 cloves of garlic;
• whole onion;
• spinach 150 g;
• salt and herbs.

Preparation

Boil the broth from the rabbit, roots and onions over low heat under a lid for an hour. Remove the onion. Chop the vegetables – potatoes into cubes, the rest into strips. First add carrots and cabbage to the boiling broth, after 20 minutes add potatoes and peppers. When all the vegetables become soft, add the torn spinach, add crushed garlic, herbs and salt. The meat can be left as a whole piece or divided.

Diet soup from frozen vegetables

Frozen vegetable soup

• carrot;
• parsley and celery root;
• white cabbage or take halved heads of Brussels sprouts;
• Divide the cauliflower into small slices (can be halved with broccoli);
• red bell pepper;
• green pea;
• young green beans;
• chopped greens.

Place vegetables, herbs and a quarter of chicken breast, cut into strips, into each bag. Freeze the bags. In winter, put 4-5 chopped potatoes in 2 liters of water, bring to a boil and add the contents of the bag. Cook until tender, add salt and spices. In winter, this light soup will remind you of the aromas and tastes of the summer.

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Vegetable cream soups. Dietary recipes

One of the main conditions for good health is proper nutrition. Those who think that it is difficult or tasteless are wrong. This is a normal way of life that everyone – sick and healthy – should strive for. The first - to correct the situation and strengthen your health, and the second - to never have problems with diseases or overweight.

The benefits of vegetable cream soups

Those who want to say goodbye to extra pounds often resort to various diets, but rarely enjoy them. Of course, there is little pleasure in the fact that you have to deny yourself those foods that you have loved since childhood. But there are dishes that:

• nourishes the body well,
• contain a maximum of beneficial nutrients,
• low calorie,
• good for the stomach.

We are talking about dietary cream soups. Vegetable cream soups have many advantages over other dishes. Due to the fact that vegetables are very healthy and each of them provides the body with many vitamins and microelements, these soups are inherently a multivitamin product. They are very easily digested by the body, because the semi-liquid consistency does not burden the stomach and is easily absorbed by the intestines. In terms of the set of ingredients, this meal combines the first and second courses.

Technology for preparing dietary soups

There are many recipes for such soups. But first you need to know how to cook them correctly. Vegetables are taken in arbitrary proportions. But those who introduce these dishes into their diet for weight loss need to remember that they should reduce the amount of potatoes and beans. They are quite high in calories. Vegetables should be boiled or stewed in a small amount of water. You should not cook for a long time, since long-term cooking will cause all the vitamins to evaporate. Then cool and, adding a few spices, beat in a blender until creamy. People watching their figure need to reduce the amount of salt, this helps eliminate excess liquid and getting rid of edema. After this, you should add herbs to taste, preferably fresh, and eat the soup in small portions.

Several recipes

Creamy squash soup with meat

To prepare this low-calorie cream soup, you need to take 2 - 3 young zucchini, cut into cubes and cook in meat broth. For the broth, take poultry, which contains the necessary protein and is dietary. You can add carrots, onions and a little salt to the soup. Blend everything in a blender and the soup is ready.

Grated lentil soup

For this dish, take lentils, wash them and soak them in water, preferably overnight. In the morning, cook in the same water until tender. Separately, sauté onions and carrots in vegetable oil, dilute with low-fat broth, and add to vegetable broth. If you wish, you can throw potatoes in there too. After a few minutes, the soup is salted and peppered. Cool and grind. Add greens to the finished soup. The dish looks very beautiful and appetizing.

Vegetable broccoli soup

This is a light but satisfying soup. Its ingredients are broccoli, cheese and chicken. First, boil the chicken, carrots and onions, drain the first broth, add water again and boil again. Separately, boil the broccoli and remove it from the broth. Dilute the processed cheese in it and add the boiled ingredients chopped in a blender.

Creamy potato and celery soup

This is a low-calorie soup that will provide the body with vitamins A, E, B, K and remove toxins and waste. Lightly fry the chopped onion and celery in vegetable oil. After 10 minutes, add water, add potatoes and cook until the potatoes are cooked. Salt and pepper. Chop and garnish with a celery sprig.

Supplement your menu with a variety of vegetable cream soups, the dietary recipes for which we have given above, and you will forget about excess weight forever.

Diet vegetable soup

Low-calorie liquid soups are absorbed as quickly as tea or coffee. But, unlike drinks, they give you a long feeling of fullness. Thanks to this, they will not spoil the figures. It’s not for nothing that soup diets are so popular among nutritionists.

Vegetable soup is the basis of a proper and healthy diet. It is suitable not only for people who are struggling with excess weight. For young children, this is an excellent alternative to store-bought jarred purees.

The benefits of vegetable soups

The right vegetable dietary soup normalizes digestion, stimulates the appetite and satiates at the same time. After illness, he helps a person regain strength. And for believers during Lent, this is simply an irreplaceable dish.

All vegetable first courses are equally nutritious. And thanks to their rich vitamin composition, they are also good for health. And this is the case when healthy eating can be varied. Because this soup can be assembled like a construction set: seasonal vegetables or those you have in the refrigerator can easily be turned into a healthy dish. The recipe has no restrictions.

It is useful to season first courses with sour cream. When fed in this way, they promote the production of special enzymes in the gastric juice, which are necessary for the breakdown of protein. But these enzymes do not increase acidity, which is why they are not contraindicated for people even with diseases of the gastrointestinal tract.

And for those who need to lose weight, liquid meals are just a godsend. Scientists from America conducted a study and gave two groups of people the same products. Only for the first group they were prepared in the form of cold appetizers, and for the second group - in the form of soup.

The result: Those who ate snacks consumed 27% more calories. This happened because the liquid fills the stomach faster and a feeling of fullness sets in. And the soup is also easier to digest.

Cooking rules

Vegetable soups can be prepared with fish, meat, chicken or vegetable broth. Various vegetables, root vegetables and herbs are used for filling. The more varied the vegetable bouquet, the tastier the finished dish will be.

In summer you can cook from fresh seasonal vegetables, and in winter use frozen ones. But in any case, you should follow the basic rules:

1. The taste of the dish depends on the quality of the vegetables. It is better to cut off all questionable and spoiled parts from the vegetable; cut the vegetables and root vegetables into small cubes: this way they will have time to transfer the aroma to the broth and will not boil over.
2. Vegetables are gradually added to boiling water. First come hard vegetables and root vegetables (white cabbage, potatoes). Greens are added last.
3. You should not season vegetable soup with a lot of spices, they will drown out all the flavor.
4. It is advisable to cook the soup at a time. When heated, all beneficial properties are lost.
5. You can serve dietary vegetable soup with bread, croutons or pies. It can be seasoned with cream or sour cream, so it will become even more nutritious.

And, of course, dietary soup can only be homemade. To prepare it, it is unacceptable to use semi-finished products and seasonings from bags.

How can you spoil diet soup?

Vegetable soup contains few calories. But this does not mean at all that you can cook it as you please. If prepared incorrectly, it will not only not help you lose weight, but will also harm your figure and health.

• Salting vegetable soup is not recommended. You can use a minimum of salt or add a little crushed garlic and more herbs. The absence of salt will be noticeable, and it will be much healthier for your health;
• It is also not recommended to cook potato-based soup. This starchy product does not promote weight loss at all. It is better to replace it with zucchini or cauliflower;
• Carrots can be fried before going into the pan. But you can only use olive oil for this, and not vegetable oil or, especially, butter;
• It is not advisable to season the finished soup with mayonnaise. It is better to use cream or low-fat sour cream.

Diet vegetable soup recipe

This soup recipe will not only help you lose weight, but will also supply your body with vitamins. And this is especially important when following a diet.

The recipe can be changed to suit your taste. If you add, for example, bell pepper, the taste will only benefit.

You can cook the dish with water or vegetable broth. The diet soup recipe below contains about 1000 calories. It can be prepared in the morning and eaten all day.

• water - 2 l;
• dry beans - 0.5 cups;
• brown rice - 0.5 cups;
• carrots - 1 pc.;
• celery - 2 stalks;
• cabbage - ¼ small head of cabbage;
• small young zucchini - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• parsley and dill.

The recipe does not require the use of salt.

1. Soak the beans in cold water for 3 hours or overnight. You can also take canned one in its own juice if you don’t have time.
2. Place the beans in the prepared broth or water and cook until half cooked.
3. Add rice and diced vegetables.
4. At the very end, add chopped garlic and herbs. Boil for a couple more minutes and turn off the heat.

If you are on a diet, then the recipe for this soup is just a godsend. It contains all the substances necessary for the body. These are carbohydrates (rice), proteins (beans) and fiber (vegetables). This soup is also good because after eating it you will not feel hungry for a long time.

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How to prepare dietary vegetable soups?

Thanks to the regular consumption of vegetable soups against the background proper nutrition and playing sports, excess weight will quickly disappear. Due to the fact that there are a large number of recipes for such soups, the menu will always be varied, which will be an excellent barrier against breakdowns. You will find out further what kind of vegetable soups will promote weight loss.

Vegetable celery soup

Celery is rich in vitamins, amino acids and minerals, therefore it has a beneficial effect on the human body, promoting metabolism, stabilizing hormonal levels, removing excess fluid, toxins and waste. So, the root is useful to use in preparing the following soup:

1. Peel and cut four potatoes into cubes, then cut the celery and leaves into thin slices.
2. Pour water into a saucepan, add previously prepared vegetables, add salt and boil.
3. Peel one carrot and chop on a fine grater.
4. Peel one onion and cut into small pieces.
5. Wash one tomato and chop finely.
6. Fry carrots, onions and carrots in vegetable oil for 10 minutes, and then add to the pan with potatoes and celery. Cook until all ingredients are cooked.
7. Using a blender, grind the finished soup and boil again. The dish is ready.

This soup can be served with bread, rye crackers or chopped herbs.

Vegetable soup with celery can be prepared from onions, garlic, potatoes, rosemary and cream according to the recipe from the video:

Onion soup recipe

Onion soup has a beneficial effect on the digestive system, which leads to more active burning of fat deposits. The soup is prepared in several stages:

1. Peel six onions and cut into small cubes. Do the same with 300 g of bell pepper and 400 g of celery.
2. Place the prepared vegetables into boiling salted water.
3. Finely chop 1 kg of cabbage and add to the broth, which has already been cooking for 15 minutes. Boil for another 10 minutes and remove from heat.

The finished soup should be thick, and for more flavor you can season it with curry or your favorite herbs.

You can prepare onion cream soup according to the French recipe, which is presented in the following video:

Soup with white cabbage

White cabbage is low calorie product(27 kcal per 100 g), which saturates the body with vitamins and minerals, and also has the following effects:

• Cleanses the body of toxins due to the content of dietary fiber.
• Prevents the conversion of carbohydrates into fat due to the high content of tartronic acid.
• Strengthens the immune system and promotes the formation of favorable intestinal microflora due to the fiber in its composition.

Considering all these properties of white cabbage, you should definitely prepare the following soup for weight loss:

1. Finely chop two onions and fry until golden brown over low heat.
2. Peel four carrots and cut into thin rings, do the same with two bell peppers.
3. Place a saucepan with 3 liters of water on the fire and bring to a boil, then add a mixture of onions, carrots and peppers. Cook over low heat for 10 minutes.
4. Add 200 g of broccoli, divided into inflorescences, into the boiling soup, cook for 10 minutes, then add 1 kg of finely shredded cabbage. Cook for 5 minutes.
5. Remove the soup from the heat and leave to simmer for 30 minutes.

The soup can be served with fresh chopped herbs or rye bread.

You can prepare delicious cabbage soup from fresh cabbage according to the instructions from the following video:

Light asparagus soup

Asparagus contains antioxidants, minerals and fiber, and its calorie content per 100 g is 21 kcal. So, this is an excellent product for making dietary soup:

1. Boil white meat, for example, chicken breast, in 1.5 liters of water, which must then be set aside and the broth strained.
2. Boil a third of a glass of penne (whole grain pasta) in the prepared broth for 5 minutes.
3. Add 100 g of fresh asparagus, previously washed and cut into thin bars. Increase the heat, simmer for about 7 minutes and reduce the heat again.
4. In a separate bowl, lightly beat 2 eggs and pour into the pan in a thin stream. Boil for another 2 minutes and remove from heat. Before this, if desired, you can pour the juice of half a lemon into the soup.

You can prepare cream soup from green asparagus according to the instructions from the video:

Diet zucchini soup

Zucchini is a tender, tasty vegetable whose calorie content per 100 g is 17 kcal. With this vegetable you can prepare the following low-calorie soup:

1. Peel and cut one onion into cubes, and then fry in vegetable oil in a deep pan.
2. Pour the onion with 1 cup of broth (chicken or vegetable) and 0.5 cups of water and boil.
3. Peel and cut 250 g of zucchini into cubes, then add to the broth, season and cook for approximately 7 minutes.
4. Place 200 g of endive salad in a saucepan, pour in the juice of half a lemon, pepper and salt. Cook over low heat for 6 minutes.
5. When serving, sprinkle the soup with fresh herbs.

You can prepare zucchini cream soup - young zucchini, following the recommendations from the following video:

You can find even more healthy zucchini dishes here.

Vegetable tomato soup

Tomatoes are a low-calorie product that promotes weight loss. This is due to the fact that it contains the substance lycopene, which promotes accelerated digestion, breaks down fat cells and maintains optimal cholesterol levels. So, you should definitely make soup, which can be done in a slow cooker. Of course, you can cook on the stove, and the recipe remains unchanged:

1. Peel one zucchini and carrots and cut into cubes.
2. Finely chop one onion, pour 2 tsp into the bowl of the device. vegetable oil and fry the onion until golden brown.
3. Place the zucchini and carrots in a bowl and fry for another 2 minutes.
4. Take 400 g of tomatoes in their own juice, place in a deep bowl and grind with a blender.
5. Add tomato puree to the bowl with the rest of the vegetables, sprinkle with 0.5 tsp. dry rosemary and bring the mixture to a boil.
6. Pour 2 liters of water into the bowl and bring to a boil again.
7. Peel three potatoes, cut into cubes and add to the boiling soup. Cook in the “Cooking” mode until the potatoes are ready.
8. When the potatoes are cooked, add salt and pepper to the soup. The dish is ready.

The following video will help you prepare tomato soup with zucchini:

3 recipes for vegetable puree soup for weight loss

These dishes are easy to prepare, and all the vegetables you have in the refrigerator will come in handy. Below we offer the best recipes that you can use when losing weight:

No. 1: Carrot

This is a nutritious cream soup, in the preparation of which you should follow the following instructions:

1. Bake or boil 2 potatoes.
2. Finely chop 6 carrots, chop the onion, chop 2 cloves of garlic or pass through a press. Mix the ingredients and fry in a non-stick frying pan without oil until half cooked, then pour in 250 ml of water and simmer until the vegetables are fully cooked.
3. In a bowl, mix potatoes and stewed carrots, add 3 tbsp. l. soy sauce and grind to a paste.
4. Chop the greens and combine with 100 g of natural yogurt. Mix and add salt.
5. Place the prepared puree into a bowl and add a spoonful of yogurt dressing. The dish can be served with bread.

Carrot puree soup can be prepared using vegetable broth with ginger according to the recipe from the video:

#2: Green

Dietary cream soup based on celery, zucchini and broccoli is prepared as follows:

1. Grind 1 white onion and 2 stalks of celery, then fry in vegetable oil.
2. Peel 2 potatoes and cut into cubes.
3. Pour 1.5 liters of vegetable broth into the pan, add onions, celery and potatoes, then also add 100 g of green peas, salt and add 2 bay leaves. Cover the pan with a lid, place on low heat and cook for about 60 minutes.
4. Peel 2 zucchini and cut into cubes, and divide 1 head of broccoli into florets.
5. Remove the bay leaves from the pan, add the zucchini and broccoli, cook for about 20 minutes and add 200g chopped spinach. Turn off the fire.
6. Grind the soup using a blender until pureed, then pour it back into the pan, add salt and boil. Serve the cream soup when it has cooled slightly.

If you are on a diet, you can serve green creamy broccoli soup as lunch:

No. 3: Pumpkin

Pumpkin is a healthy autumn product from which you can prepare the following creamy soup:

1. Put 1.5 liters of chicken broth on the fire and boil.
2. Peel 2 potatoes, cut into cubes and add to the broth. Cook for 10 minutes.
3. Peel one carrot, cut into cubes, which is also done with 350 g of pumpkin pulp.
4. Chop 2 onions, simmer in vegetable oil until transparent, then add carrots and pumpkin. Cover with a lid and simmer for about 5 minutes, then transfer the mixture to the broth and simmer over low heat until the pumpkin is cooked.
5. Strain the resulting thick soup, reserving the broth. Grind the vegetables in a blender, and then pour the puree with broth of your choice, add salt and boil again, stirring continuously.

When serving the puree soup, sprinkle with chopped herbs and grated cheese.

Instructions for preparing pumpkin puree soup are presented in the video:

So, vegetable soups are fat-burning, so they can be served on any diet or used as the main ingredient of the diet. Since there are many healthy recipes, the diet menu will be varied and tasty.

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Meat-free soups are an excellent solution if you don’t eat meat products, or if suddenly there isn’t a single piece of meat in the house. Lenten soup satisfies hunger no worse than rich meat soup.

The easiest and fastest recipe

We prepare the products. Wash, peel and chop the potatoes, onions and carrots. Place the water in the pan on the fire and wait for it to boil. In a hot frying pan, lightly fry the onions and carrots. As soon as the vegetables become soft, turn off the stove.

Salt the boiling water and add the potatoes. As soon as it is ready, add our roasted vegetables to the soup. Throw in a handful of noodles and immediately turn off the stove. It is preferable to serve the finished soup with herbs.

Meatless soup with rice

Time – 30 minutes. Calorie content – ​​46 kcal per 100 grams.

Wash the rice thoroughly and soak for half an hour. Place the water for the soup on the fire and bring to a boil. Wash the potatoes, peel and cut into cubes. Add it to the water and cook until half cooked. In this version of the soup we will not fry it. Therefore, next we put carrots and onions in the water. You can cut them the way you want.

Rice can be placed at the stage of laying potatoes. Be sure to salt the soup only after adding it! Rice grains absorb some of the salt, so the usual amount may not be enough. Bring the rice to readiness and turn off the stove. Serve the soup with herbs.

Lenten pea soup

Pea soup turns out very tasty even without meat. Of course, a dish with a piece of meat and smoked meats will be piquant, but even without them the taste will not suffer at all. Great option for Lent. We take the following products:

• 2 liters of water;
• split peas – 1 cup;
• carrot – 1 piece;
• onion - 1 piece;
• potatoes - 3 medium tubers;
• butter – 30 grams;
• salt to taste.

First of all, put a pan of water on the fire. Wash and clean all the vegetables. In a preheated frying pan, fry the onion until soft. Add grated carrots and simmer under closed lid until done.

Place diced potatoes and peas soaked for an hour into boiling water. It is necessary to add salt at this stage. As soon as the peas are ready, add the frying. Close the lid and let the soup brew. You can put a bay leaf and a couple of black peppercorns in the pan. Serve the soup with croutons or herbs.

Potato soup recipe

Potato soup is basically a variation of the simplest soup without meat. The only difference is that we will take more potatoes, we will not add vermicelli, and we will also put a little tomato paste in it. For this soup we will need to take:

• 2 liters of water;
• potatoes - 4 small tubers;
• onion – 2 small heads;
• carrot – 1 piece;
• tomato paste – 1 tbsp. spoon;
• salt, spices and herbs to taste.

Place a pan of water on the burner and wait for it to boil. Wash all vegetables, peel and chop. Cut the potatoes into cubes and send them to boil. Cut the onion and carrot into thin strips and fry over medium heat until golden brown.

Put the tomato paste and add a little water. Leave the vegetables to simmer over low heat until cooked. As soon as the potatoes are cooked, add the frying to the soup and turn off the heat.

Serve the soup with herbs or croutons.

Vegan vegetable soup

Vegetable soup is a real find, especially for summer. Vegetables predominate in the dish, so it is tasty, healthy and satisfying. Great option for fasting, dieting or children.

Time - half an hour, calorie content - 30 kcal per 100 grams.

We put water on fire. Cut the potatoes into cubes, divide the cauliflower into small inflorescences. Place them in boiling water.

At this time, fry the onions and carrots in a frying pan. We cut them into thin strips or cubes, as you wish. As soon as the onion has become soft, add the bell pepper, cut into strips. Simmer for 10 minutes with the lid closed.

Once the potatoes are cooked, add chopped celery and zucchini to the pan. Cook for 10 minutes until all vegetables are cooked. Add vegetable frying. Turn off the heat and let the soup brew.

Borscht without meat

Borsch without meat is no less tasty than with it. It's also a great and filling diet option.

• water – 2 liters;
• cabbage – 300 grams;
• beets - 1 piece;
• onion – 1 piece;
• carrot - 1 piece;
• potatoes - 2 tubers;
• tomato paste – 2 tbsp. spoons;
• sugar – 1 teaspoon;
• lemon juice – 1 teaspoon.

Time - 45 minutes. Calorie content - 45 kcal per 100 grams

We boil water. At this time, sauté onions and carrots in hot oil. As soon as the vegetables are browned, add the grated beets. Sprinkle it with sugar and cover with a lid. Simmer all vegetables until soft. As soon as the stove is turned off, pour lemon juice over the roast so that the beets do not lose color in the soup. Another option is to add a little apple cider vinegar.

Place shredded cabbage into the boiling broth. Salt and cook until half cooked. Next, add the diced potatoes. As soon as all the vegetables are cooked, add tomato paste and stewed vegetables to the borscht. Turn off the burner, add pepper and bay leaf to the soup. Serve with sour cream.

Read how to bake in our article.

How to cook delicious meatballs with cream sauce in the oven. We offer you the most interesting selection of this.

Prepare delicious gift pies with potatoes - this dish is good for Lent or as an addition to borscht. .

Buckwheat soup without meat

Buckwheat soup is an indispensable dish for children's and diet menus. We offer a recipe for this mushroom soup. The result is an ideal dish for vegetarians, fasting people, weight watchers and children.

• 2.5 liters of water;
• buckwheat – half a glass;
• potatoes – 2 pieces;
• onion – 1 piece;
• carrot – 1 piece;
• champignons - several large mushrooms;
• salt and spices as desired.

Time – 40 minutes. Calorie content – ​​60 kcal per 100 grams.

Place a pan of water on the burner and bring to a boil. Cut the potatoes into cubes along with the carrots. Place vegetables in water and reduce heat. Salt to taste. Wash the buckwheat thoroughly and add it to the soup. Cook until done.

Cut the onion into half rings. Cut the champignons into small cubes. Fry the onion and mushrooms in a hot frying pan. As soon as the mushrooms are ready, turn off the burner. Add the roast to the soup and taste for salt. You can serve with herbs or sour cream.

Zucchini cream soup without meat

The present restaurant dish can be obtained from the simplest products. Try this cream soup and you will not remain indifferent!

Time – 40 minutes. Calorie content – ​​80 kcal per 100 grams.

Put the water on the fire. Wash the zucchini and cut into arbitrary pieces. Add zucchini and diced potatoes to boiling water and boil until fully cooked.

Cut onion into any size in a convenient way and fry in butter until softened. If you wish, you can grate some carrots. Place the fried onion in the pan with the soup. Let the dish sit for about half an hour. Now you can give it the desired consistency.

Now we beat our dish using a blender. It is best to use a submersible one so as not to pour the soup into another container. Grind the mass and pour cream into it. Salt, pepper and add garlic and herbs if desired. You can add grated cheese to the dish. The diet version does not contain cream or cheese. You can add garlic, spices and herbs to the dish.

Lenten soup without meat with mushrooms and beans

The soup is high in protein due to mushrooms and beans. Ideal for vegetarians and fasting.

• 2 liters of water;
• champignons – 3 large mushrooms;
• onion - 1 piece;
• carrot – 1 piece;
• canned beans - 1 can;
• potatoes – 2 pieces;
• pepper and salt to taste.

Time – 45 minutes. Calorie content – ​​70 kcal per 100 grams.

Place diced potatoes and carrots in boiling water. Finely chop the onion and mushrooms and fry in a frying pan. You can take either butter or vegetable oil. Season the vegetable broth with salt and pepper. Add a can of beans to it. As soon as the potatoes are ready, add mushrooms and onions to the soup. Let the dish brew and serve with herbs or croutons.

Dietary pumpkin puree soup without meat

A real storehouse of vitamins in cold autumn is pumpkin cream soup. The spicy taste will not leave anyone indifferent. We will make the dish dietary, which means there will be no cream or flour in it. In addition, this soup will be a different shade of orange each time, depending on the color of the pumpkin pulp.

• pumpkin – 500 grams;
• onion - 1 piece;
• sweet red pepper – 1 piece;
• carrot – 1 piece;
• garlic – 1 clove;
• curry seasoning - half a teaspoon.

Time – 30 minutes. Calorie content – ​​45 kcal per 100 grams.

Let's start preparing the soup. Pour vegetable oil into a saucepan with a thick bottom. add onion, fry onion in it until golden brown. Grate the carrots on a coarse grater and add to the onions. Cover with a lid and simmer until soft. If the mixture burns, add a couple of tablespoons of water.

Peel the pumpkin and cut into arbitrary pieces. Wash the bell peppers, remove seeds and cut them similarly. Place the vegetables in a saucepan and add a tablespoon of water. Simmer until the pumpkin is ready.

Prepared vegetables must be chopped. To do this we will use a blender. Whisk the mixture thoroughly until all lumps disappear. Add garlic and curry, mix again with a blender. Salt to taste. You can serve cream soup with croutons or herbs.

Another option for preparing the soup is to bake the pumpkin in the oven along with the rest of the vegetables, and then blend with a blender. To do this, put all the products in the required container and cover with a lid. Simmer over medium heat for about an hour. Of course, preparing this soup will take more time, but the taste is worth it! You can add juicy tomatoes, a little celery or potatoes.

Secrets of making vegetable soups

1. When cooking soup, you must follow the sequence of adding. For example, potatoes are cooked for the same amount of time as cauliflower. But the white cabbage takes much longer to get ready. Therefore, it must be placed before all other products;
2. Cut all soup ingredients the same way. For example, if the potatoes are cut into strips, the onions and carrots should also be cut;
3. For flavor, you can add parsley root;
4. The ideal dressing for vegetable soup without meat is sour cream;
5. Onions and carrots are sauteed in a hot frying pan. To give them a beautiful golden hue, you can add a little granulated sugar;
6. If beets are added to the soup, you must first stew them with a small amount of sugar and fat. This way it will retain its color;
7. Vegetables should only be placed in boiling water. This way they retain more vitamins.

Now you know several recipes for making meat-free soups. They add variety to your diet.

Vegetable soup, vegetable soup recipe. Vegetable soups are prepared with meat, mushroom, chicken broths or without any broth at all. Milk, sour cream, and cream can be added to vegetable soups; this is done in order to give the dish greater nutritional value, especially if it is cooked without broth.
Vegetable soup without broth is a valuable dietary dish with low calorie content.

Such soups are included in dietary treatment tables or prepared for unloading.

It is better not to store vegetable soups in the refrigerator, but to consume them immediately after preparation. Because the vitamins in such soup are quickly destroyed.

Classic onion soup.

Onion soup came to us from French national cuisine. Classic onion soup, inexpensive and tasty dish, a little unusual for us. To prepare it you need: chicken or beef broth, one and a half liters; 700 grams of onions, several cloves of garlic, two tablespoons of vegetable oil and one tablespoon of butter, 300 ml of dry white wine, one teaspoon of sugar, salt, pepper. For croutons you need: six slices of white bread, and 200g of Swiss hard cheese.

Peel the onion and cut into half rings. To prepare vegetable soup, you need to take a shallow pan with a thick bottom. Heat the butter in it and add vegetable oil, add the onion and fry, add a little sugar and continue to fry, stirring constantly. Fry for about twenty minutes, the onion should turn light brown. Onions fried in this way will make the soup golden in color. If you want the soup to be dark brown, add onion skins. It must be removed before serving.
Peel and crush the garlic, add to the pan with the onions, stir and continue to fry for one minute. Then pour in the meat broth, stir, add white wine. Add salt and pepper. Continue cooking over low heat for about an hour.
Before the end of cooking, prepare the croutons. Slice white bread, put a slice of cheese on each piece of bread and bake in the oven. The croutons will take on a golden color.

Place croutons into portioned plates and pour hot vegetable soup.

Corn soup.

Corn soup is a representative of Mexican national cuisine. The soup is prepared with chicken broth. Place the washed chicken fillet, bring to a boil over high heat. Remove the foam, reduce the heat and cook until tender. During the cooking process, add the peeled onion, cut into two equal halves, into the broth. The finished meat must be removed from the broth and cut into portions. Strain the broth because the onions may boil over.

Peel the second onion and finely chop it. Wash the chili pepper, remove the seeds and cut into small pieces. Pour two tablespoons of vegetable oil into a hot frying pan and fry the onions and peppers. Then add the contents of one jar canned corn, add liquid from the jar too. Simmer for seven minutes, reducing the heat slightly.

After the mixture has simmered, you need to divide it into two parts. Place about a third of the total mass in another bowl, and process the rest in a blender.

Pour the puree obtained in a blender into a saucepan, add milk and cook until boiling. Pour in the strained broth, add onions and corn, chopped fillet and a tablespoon of butter. Add salt to taste.

Finely chop the dill and add it to the soup, poured into plates. To make this spicy Mexican corn soup you will need the following ingredients:

Ingredients:

two chicken fillets;
half a chili pepper;
250g canned corn;
two heads of onions;
500ml milk;
three tablespoons of vegetable oil;
one bunch of dill;
salt.

Tomato soup with tortillas.

Tomato soup with tortillas is another Mexican guest in our kitchen. To prepare tomato soup you will need the following products:
500g tomatoes canned in their own juice;
200g canned corn;
200g canned green beans;
two tortillas;

one chili pepper;
one teaspoon of dried oregano;
one teaspoon of cumin seeds;
three tablespoons of corn oil;
four cloves of garlic;
six black peppercorns, salt.

Recipe:

Rub the canned tomatoes using a sieve, pour into a saucepan and cook with constant stirring for ten minutes.

Wash the pepper, cut in half, remove seeds and chop finely. Peel and chop the garlic. Pour corn oil into a frying pan, heat it, add chili peppers and garlic, add peppercorns and fry for two minutes. Then cool and process in a blender, add the previously cooked tomato mass, oregano and cumin.

Fry the tortillas in a frying pan, where the garlic and pepper were fried, pressing them with a spatula. You need to fry for two minutes on each side. After cooling, you need to break them with your hands into pieces of arbitrary shape.

Add corn oil to the pan with the previously obtained mixture of tomatoes, garlic and spices and cook for another five minutes. Peel the potatoes and cut into cubes. Place potatoes in a saucepan with soup and add one liter of water. Cook for ten minutes. Then add beans and corn. In five minutes the soup is ready.

Hot vegetable soup is served to the table, pieces of tartilla are served on a separate plate.

Ministerone.

Ministerone is an Italian vegetable soup with herbs. It can be prepared with chicken.
Vegetable soup recipe:
three tomatoes;
1.4 liters of vegetable broth;
two potato tubers;
100g cabbage;
70g white beans;
one carrot;

50g green peas;
celery root;
one zucchini;
one head of onion;

two tablespoons of curly noodles;
one clove of garlic;
a couple of sprigs of basil; several sprigs of parsley;

pepper and salt.

The beans need to be prepared in advance - soaked in water for several hours. Then cook, this will take about one hour. After the beans are cooked, remove them and strain the water. Cut all vegetables into small cubes, chop the herbs and garlic.

Pour olive oil into a pan, heat and fry the onion and garlic for five minutes. Then add the zucchini, carrots and celery root and fry for another five minutes. Add beans, tomatoes, tomato paste and pour in the broth. Cook all this for one hour.

Then add potatoes, noodles, and peas to the soup. After ten minutes, add cabbage, basil, parsley, salt and pepper. Cook the soup for another five minutes and remove from heat. For a richer flavor, you can grate Parmesan and sprinkle over the soup.

Indian soup with green peas.

Indian green pea soup is a low-calorie, vegetarian dish. It’s easy to prepare in any season, but in the summer heat, a light soup is especially relevant.
For cooking you will need the following products:
900g vegetable broth;
100g of green peas, if you don’t have fresh ones, you can take frozen ones;
one head of onion;

two cloves of garlic;
chilli;
one teaspoon of turmeric;
one teaspoon of coriander powder, cumin;
four tablespoons of sour cream;
some green cilantro;
pepper and salt.

Peel the onion and garlic and chop finely. Peel the potatoes and cut into small cubes.
Heat oil in a frying pan, fry onion and garlic for one minute, add potatoes. Fry for five minutes, stirring. Then add the spices and stir, fry for one minute.

Wash the red chili pepper and chop it finely, after removing the seeds. Place the chili in the frying pan with the potatoes, add the broth and cook for twenty minutes. Then add green peas and cook for five minutes.
The soup is ready. In a bowl of soup you need to put sour cream and coriander sprigs. Toasted pieces of bread are served separately.

Vegetable soup with nuts.

Vegetable soup with nuts is an African dish. The following products are required:

250g green beans;
one eggplant;
three tomatoes;
200g processed cheese;
500ml vegetable broth;
one onion;

one chili pepper;
two tablespoons of vegetable oil;
50g peanuts;
one tablespoon of grated ginger root;
two tablespoons of tomato paste;
several sprigs of celery;
1/4 teaspoon nutmeg;
two teaspoons of dry coriander;
pepper, salt.

Peel and finely chop the onion. Wash the chili peppers, remove seeds and cut them. Fry garlic, onion, ginger root in vegetable oil.

After four minutes, add tomato paste, nutmeg and coriander and continue frying for another two minutes.
Wash the eggplants and tomatoes and cut into small pieces, chop the green beans and put the vegetables in a frying pan and simmer for ten minutes.

After this, add chicken broth and melted cheese, stir. In ten minutes the soup is ready, you just need to add salt and pepper.

After the soup is poured into bowls, sprinkle with chopped peanuts and green celery.

Dietary vegetable soup.

To prepare vegetable soup you need the following ingredients:

50g cauliflower;
50g carrots;
50g green beans;
50g green peas;
50g corn;
one onion;
half a bell pepper;
one tomato;
one potato tuber;
one tablespoon of tomato paste;
a little green parsley and cilantro;
pepper and salt;
two tablespoons of vegetable oil.

Before cooking the soup, prepare the vegetables. Wash, peel the potatoes and cut into small cubes. Cut the green beans into three parts, divide the cauliflower into inflorescences, cut the pepper into thin strips.
Pour water into the pan, add vegetables and cook. Fry finely chopped onion in vegetable oil. When the vegetables are ready, add the fried onions and bring the soup to readiness. Sprinkle dietary vegetable soup with herbs.

Grandma's soup.

Let's prepare the vegetables. Wash the carrots, parsley and celery roots, peel and cut into thin strips. Cut the peeled potatoes into cubes, divide the cauliflower into small florets. Heat vegetable oil in a frying pan and fry finely chopped onion.

Pour water into the pan and after it boils, add the roots. Then add all the vegetables, a little salt and pepper to the soup. When the vegetables boil, you need to add the fried onions. After the vegetables are completely cooked, pour in the beaten egg and mix vigorously, add herbs to taste.

To prepare grandma's soup you need the following ingredients:

three potatoes;
one root each of parsley and celery;
300g cauliflower;
two carrots;
50g green peas;
two tablespoons of vegetable oil;
two liters of water;
pepper and salt;
one egg.

Tomato soup with basil and pasta. Italian Cuisine.

To prepare tomato soup you need:
one can of canned tomatoes;
one can of canned white beans;

onion:
one tablespoon of olive oil;
200g curly pasta;
500ml vegetable broth;
one bunch of basil;
pepper and salt.

Finely chop the onion and garlic and fry in vegetable oil. Remove the beans from the jar, drain the liquid, they will not be used. Place the beans in the pan, add chopped tomatoes and vegetable broth. After boiling, reduce heat and simmer for fifteen minutes. Stir regularly.

Boil the pasta in a separate bowl and transfer it to the tomato soup.

Wash the basil, dry it, cut the leaves. Leave a few leaves for decoration. Add chopped basil to the soup, add salt and pepper.

Cabbage soup. Spanish food recipe.

The following products are required:

500g white cabbage;
150g ham;
200g tomatoes;
two onions;
one clove of garlic;
two tablespoons of vegetable oil;
pepper and salt;
four slices of stale black bread.

Peel the onion and garlic and fry in vegetable oil. Cut the tomatoes into cubes and add to the onion, simmer for five minutes. Finely chop the cabbage.

Place stewed tomatoes, onions and garlic, chopped cabbage into boiling water. Add salt and pepper to taste and cook until the cabbage is soft.

Cut the ham into small pieces, fry and add to the soup.
Place the bread in the oven for ten minutes, wait until it browns.
Place a piece of bread on each plate and pour in the soup.

Scottish onion soup.

Scottish onion soup is hearty, delicious and very nutritious. In the old days, for poor Scottish farmers, it completely replaced lunch. Special role prune plays. It will kill the smell of the bird if it is not of very high quality and will drown out the bitterness of the leek. The following products are required:
1 kg chicken;
bulb onions;
seven leeks;
sprig of thyme;
five sprigs of parsley;
twelve pieces of prunes;
Bay leaf;
carnation;
black peppercorns;
salt.

First you need to prepare the chicken. Wash and dry. Onion peel it, stick ten cloves into it and put it in the belly of the chicken. Cut the leek into pieces 6mm long. Place half the onion on the bottom of the pan, top with the chicken and pour cold water so much so that it completely covers the bird. Place the pan on the fire and bring to a boil.

Remove the foam and reduce the heat. All greens need to be washed and three sprigs of parsley should be put aside. Cut the rest into soup. The chicken should be simmered over low heat for two hours. You need to add water as it boils, the chicken should be in water all the time. Before the end of cooking, add bay leaf. Fat from the surface of the broth must be removed.
Remove the finished chicken, cool, remove the herbs and peppers from the broth. Cut the chicken into portions and put back into the broth. Add pitted prunes and cook for five minutes.
Pour one liter of water into another pan and boil the remaining leeks for no longer than three minutes. The onion must retain its color.

Before serving, add leeks to the soup, heat through and let sit for ten minutes. Place the vegetable soup in bowls, each containing three prunes, sprinkle with chopped herbs.

Vegetable soup with meatballs. Dutch cuisine.

Vegetable soup recipe:

100g cauliflower;
100g carrots;
100g green beans;
100g Brussels sprouts;
100g leek;
50g bell pepper;
50g champignons;
30g vermicelli.
To prepare the meatballs:
150g beef;
one piece of white bread;
a little salt, pepper, nutmeg.

Place the meat in a saucepan with water and prepare beef broth, remove the foam before boiling, add cloves. Remove the meat from the broth and chop finely. Strain the broth.

Wash, peel and finely chop the vegetables. Bring the broth to a boil and add vegetables. Cook for ten minutes.
The next step is to prepare the meatballs. Wash the meat, pass through a meat grinder, add nutmeg, salt and pepper. Soak the bread in water, squeeze and add to the meat. Knead the resulting minced meat and form small meatballs. Boil them in boiling water for ten minutes.

Put vermicelli into the soup, after five minutes add meatballs and pieces of meat. Add salt and pepper.

German onion soup.

To prepare vegetable soup you will need the following products:

250g onions;
100g processed cheese;
1.25 liters of meat broth;
one tablespoon of butter;
four tablespoons of flour;
garlic clove;
pepper, salt.

The onion is peeled and cut into thin rings. Melt butter and fry onions. Sprinkle with flour and continue to fry, stirring constantly. Pour the onion into the pan, put the melted cheese, stir with the hot broth until the cheese is completely dissolved.

Add the spices specified in the recipe and cook the soup until the onions are ready.

Potato soup with cumin. German cuisine.

To prepare vegetable potato soup you will need:
500g potatoes;
one carrot;
one onion;
celery root;
1.25 liters of broth;
40g lard;
0.5 teaspoon of cumin;
three sprigs of celery and parsley;
one tablespoon of flour; salt.

Potatoes, carrots, onions, celery root are washed and peeled. Potatoes are cut into two parts. Place vegetables in a pan with boiling broth and add cumin. Cook over low heat until the potatoes are completely cooked. After which the potatoes are mashed.

The lard is cut into small pieces, placed in a hot frying pan and fried together with flour. Lard is added to the soup and stirred. Throw in finely chopped greens.

Green soup. Turkish cuisine.

To prepare vegetable soup you need the following ingredients:

200g meat bones;
500g lamb;
200g each of green beans, celery, spinach;
150g mushrooms;
300g zucchini;
two carrots;
onion;
one potato;
three liters of water;
0.5 teaspoon of cumin;
0.5 teaspoon ground black pepper;
salt.

First you need to make the bone broth. Rinse the bones under running water and cook. Salt the broth, cool and strain.

Wash and peel all vegetables thoroughly. Cut into small cubes. Cut the meat into cubes.
Bring the strained broth to a boil and add meat, onions, celery, mushrooms, cumin. Reduce heat and simmer for thirty minutes.

Then add spinach, carrots, potatoes, green beans and cook for 45 minutes. Add zucchini and pepper. The soup should be simmered over low heat until all the vegetables are cooked.
Divide the green soup into bowls; you can add lemon juice or lemon slices.