Dietary chicken breast soup can often be found in many government agencies. It is served in hospitals, kindergartens and schools.

The benefits of chicken broth have been known for a long time, and it is widely used in the rehabilitation of patients after surgical interventions, for disorders of the gastrointestinal tract, and colds.

In addition, a lady who counts calories and watches her figure would not be ashamed to eat such a soup. Chicken breast meat is one of the leanest meats; when cooked, the broth turns out to be almost transparent, free of fat, but still tasty.

Thanks to all sorts of combinations with the other components of the dish, the soup can turn out unique every time, inimitable in taste, but still invariably healthy.

The soup may include vegetables, pasta, herbs and cereals. To preserve the dietary content, it is recommended to only boil all the components, but sometimes you can indulge yourself in the form of frying them in vegetable oil to make the taste more rich.

To prevent the chicken breast from becoming dry during the cooking process, add salt shortly before cooking.

How to prepare dietary chicken breast soup - 15 varieties

A light soup with the addition of small vermicelli, popularly called “spider web”.

Ingredients:

• Chicken breast - 500 g
• Potatoes - 3-4 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Vermicelli - 50 g
• Spices, herbs - to taste

Preparation:

Place carrots, onions and meat into an empty pan. You can add bay leaf and other spices if desired.

Boil the broth. Once cooked, remove the vegetables and chicken. Disassemble or cut the meat and put it back into the broth.

Add diced carrots and potatoes there. Add vermicelli five minutes before turning off.

Meat tastes better when cooked in large pieces rather than in small pieces. That is why it is better to boil broths in whole parts, and after cooking, cut them and pour them back into the pan.

Soup using buckwheat, which has a unique flavor and imparts it to the entire soup. Buckwheat is also very dietary, but at the same time full of useful microelements.

Ingredients:

• Chicken breast - 200 g
• Buckwheat (cereal) - 50 g
• Carrots - 1 pc.
• Sweet pepper - 1 pc.
• Tomato - 2 pcs.
• Onion - 1 pc.
• Salt, spices - to taste

Preparation:

Boil the broth. At this time, fry the buckwheat in a dry frying pan for three minutes.

Transfer it to the broth and cook for another 10 minutes. Dice the carrots and onions and add them to the pan.

After two minutes, add the pepper pieces and chopped tomatoes.

To get a delicious, rich broth, place the meat in cold water. If you are more interested in the taste of meat, go hot.

Soup filled with vegetables to the fullest. The unusual combination of mushrooms and two types of cabbage will certainly be appreciated by lovers of healthy cuisine.

Ingredients:

• Chicken breast - 400 g
• Mushrooms (champignons) - 100 g
• Onion - 1 pc.
• Broccoli - 50 g
• Cauliflower - 50 g
• Spices - to taste

Preparation:

Boil chicken broth from whole breasts. Cut the onion into cubes.

Cut both cabbages into florets. Place everything in a saucepan for about five minutes.

At this time, cut the chicken, add it back and cook for another five minutes.

Light soup with herbs, potatoes and boiled egg. Beautiful presentation and delicate taste are the advantages of this recipe.

Ingredients:

• Chicken breast - 300 g
• Potatoes - 1 pc.
• Boiled egg - 2 pcs.
• Greens - to taste
• Salt, spices - to taste

Preparation:

Boil broth from the fillet. Remove the meat, add the chopped potatoes and cook until tender.

Add chopped herbs (in large quantities), let simmer for a minute and turn off.

Pour the soup into a plate, top with half a chopped egg and, if desired, sour cream or cream.

An easy potato soup that doesn't contain any extra pasta or grains.

Ingredients:

• Chicken breast - 500 g
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Herbs, spices - to taste

Preparation:

Make broth from chopped chicken meat. Peel and grate the carrots. Chop the onion into cubes.

Fry the carrots in a frying pan, greased with oil, then the onions.

Cut the potatoes into cubes and add to the broth. Boil for about twenty minutes, add roast and herbs.

Adding fried carrots and onions to the soup gives it a tempting golden color, a distinctive aroma and a richer taste.

A hearty but low-calorie soup with rice. Its composition is simple, and it may well become your family's favorite everyday soup.

Ingredients:

• Chicken breast - 200 g
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Rice - 50 g
• Spices, herbs - to taste

Preparation:

Place washed rice in cold water along with the meat.

After an hour, you need to put any chopped vegetables in there and boil until soft.

At the end, add herbs (you can add them in a plate).

An unusual soup containing only greens and beaten eggs. Light, piquant, unique, it can surprise even experienced guests.

Ingredients:

• Chicken breast - 300 g
• Greens (preferably cilantro and dill, but may be different) - 2 bunches
• Eggs - 2 pcs.
• Spices - to taste

Preparation:

Cut the meat into small pieces. Scald with boiling water and cut into cubes up to a centimeter in size.

Grind the greens in a blender. Add turmeric, nutmeg (ideally), pepper to the broth.

Add herbs, salt and let it boil well. Break and stir two eggs in a cup, pour the mixture in a thin stream into the broth with vigorous stirring.

Add a knob of butter if desired.

An easy version of beetroot soup. Perhaps it is not as attractive as rich borscht on the bone, but it is much more healthy and easy to prepare.

Ingredients:

• Chicken breast - 300 g
• Beetroot - 1 pc.
• Potatoes - 1 pc.
• Carrots - 1 pc.
• White cabbage - 200 g
• Onion - 1 pc.
• Tomatoes - 1 pc.
• Spices, herbs - to taste

Preparation:

Let the broth simmer and at the same time start chopping the cabbage. Grate beets, tomatoes and carrots. Chop the onion, cut the potatoes into cubes.

In a deep frying pan, fry onions, carrots and tomatoes in a tiny amount of oil.

Then add beets, after a couple of minutes cabbage, let simmer for another two minutes.

Then pour some of the broth from the pan into the pan and cover with a lid.

Meanwhile, add potatoes to the broth. When it is almost ready, transfer the entire contents of the pan into a saucepan, sprinkle with herbs and cook until fully cooked.

Interesting, healthy and sunny soup. The softness and sweetness of pumpkin goes well with chicken breast broth.

Ingredients:

• Chicken breast - 100 g
• Pumpkin - 100 g
• Rice - 50 g
• Garlic - 3 cloves
• Spices - to taste

Preparation:

Boil 1.3 liters of broth. When the chicken is cooked, remove it and cut it, and at this time add the rice into the broth, and a little later the cubed pumpkin.

Chop the garlic and herbs and add to the soup along with the chopped chicken.

Boil, let stand and serve with herbs.

Soup that can be useful on a protein diet. Beans can be a good source of protein and add variety to your diet.

Ingredients:

• Chicken breast - 200 g
• White beans - 50 g
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Spices, herbs - to taste

Preparation:

Soak the beans at least an hour before cooking, or even better, overnight.

Place it in a saucepan, add cold water and cook for about twenty minutes until it swells.

Then add the meat and continue cooking together. At intervals of 15 minutes, add carrots and potatoes.

Check for spices; serve with herbs.

If desired, beans can be replaced with another type of legume - lentils. It is no less tasty and healthy.

Another option for a light soup with the expressive taste of broccoli. In addition, the meat is pre-fried, which makes the taste of the soup more interesting.

Ingredients:

• Chicken breast - 300 g
• Broccoli - 200 g
• Onions - 1 pc.
• Carrots - 1 pc.
• Potatoes - 1 pc.
• Cream and spices - to taste

Preparation:

Cut the chicken into cubes and fry a little. Place in a saucepan, add water and cook.

Chop the potatoes and carrots and add them to the pan. Disassemble the broccoli and add to the broth. Cook until the broccoli is tender for about five minutes.

Serve with cream or sour cream.

Lentils are high in protein and low in calories.

Its taste is unlike any other product, which is why it is a favorite of many chefs and their customers.

Ingredients:

• Chicken breast - 100 g
• Red lentils - 200 g
• Onions - 1 pc.
• Carrots - 1 pc.
• Sweet pepper - 1 pc.
• Celery - 1 stalk
• Leeks and herbs - to taste
• Garlic - 2 cloves
• Salt, spices - to taste

Preparation:

Place the washed lentils in the pan at the same time as the meat and cook for an hour.

Cut carrots, onions, peppers and celery into strips. Squeeze the garlic into a frying pan with oil and add the vegetables.

Fry lightly and then transfer to the pan.

Taste for spices, sprinkle with herbs.

A soup that is called “fat-burning” because it is believed that it takes more energy to digest it than it provides. The soup is truly rich in vegetables.

Ingredients:

• Chicken breast - 300 g
• Broccoli - 100 g
• Cauliflower - 100 g
• White cabbage - 200 g
• Onion - 1 pc.
• Carrots - 3 pcs.
• Bell pepper - 1 pc.
• Tomato - 1 pc.
• Leek - 1 stalk
• Salt, spices - to taste

Preparation:

Cut the meat into cubes and cook the broth.

Cut and put in it one by one: white cabbage, carrots, onions, peppers, tomatoes, broccoli, cauliflower.

When serving, sprinkle with leeks.

Incredibly easy to prepare and just as delicious. The texture of the creamy soup will help hide the zucchini in the composition from those who turn their noses up at it. The sweetish, delicate taste of the soup will appeal to even the smallest tasters.

Ingredients:

• Chicken breast - 200 g
• Zucchini - 1 pc.
• Carrots - 1 pc.
• Herbs and spices - to taste

Preparation:

Boil the broth. Peel the zucchini and cut into cubes. Also cut the carrots.

There is no need to grind, as everything will be put through a blender later. Throw the vegetables into the broth and simmer until tender.

Then extract it and turn it into puree, return it back to the broth. Best served with cream, sour cream or crackers.

Green spinach soup is refreshing and different. Its lightness will appeal to many tasters.

Ingredients:

• Chicken breast - 300 g
• Spinach - 1 bunch
• Carrots - 1 pc.
• Leek - 1 stalk
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Spices - to taste

Preparation:

Boil chicken broth. Once cooked, remove the chicken.

Cut the potatoes into cubes and add them to the broth. Cut the carrots into strips and send them to cook too.

Cut the onion into rings, chop the spinach and place in the pan. Let it cook and insist.

The recipe for puree soup may resemble recipes for other thick soups: first we prepare all the ingredients, then grind it in a blender and prepare the puree soup. The recipe for this soup attracts many with its benefits, convenient consistency and aroma. Making creamy soups is a creative and very rewarding activity, so we will tell you how to prepare creamy soup, how to make creamy soup from your favorite products, for example, how to make creamy mushroom soup.

In terms of popularity, creamy mushroom soup comes first. It is most often prepared from chapignons. This champignon cream soup. This cream of mushroom soup recipe can also use other types of edible mushrooms. You can make creamy porcini mushroom soup, creamy chanterelle soup, or other creamy mushroom soup. The recipe for pureed mushroom soup often uses other products that are combined with mushrooms. These are creamy mushroom soup, creamy cheese soup, lentil creamy soup recipe, pumpkin creamy soup, creamy tomato soup, creamy carrot soup, creamy potato soup recipe, creamy zucchini soup. , creamed spinach soup recipe, creamed broccoli soup recipe, creamed pea soup recipe. The recipe for these soups includes mushrooms and vegetables. Now let's talk about how to prepare vegetable puree soup. The recipe for vegetable puree soup can be prepared with either broth or butter. Puree vegetable soup can be prepared from almost any vegetable. Make creamy zucchini soup, creamy broccoli soup, creamy tomato soup, creamy cauliflower soup, creamy potato soup or creamy potato soup, creamy spinach soup, creamy pea soup, pumpkin soup. puree, green pea soup, zucchini soup, lentil soup, carrot soup, celery soup, eggplant cream, onion soup. Lentil puree soup, tomato puree soup recipe or tomato puree soup recipe have a piquant taste.

You should also not forget about seafood, because using them you can prepare a delicious seafood puree soup. As a rule, they prepare fish puree soup, this is salmon puree soup, salmon puree soup, etc. But they also make creamy soup with shrimp.

You can prepare not only a dietary puree soup, such as a vegetable puree soup or a puree soup with mushrooms, but also some kind of cream soup tighter. It could be pea soup with smoked meats, liver soup, creamy soup, chicken soup, although again, chicken soup is not very high in calories. Chicken puree soup without fatty chicken broth is, in principle, suitable for those who are on a diet. Also, cream cheese soup can be classified as dietary. Cream soup with cheese is often prepared with vegetables or mushrooms. Prepare puree soups, recipes with photos will help you make everything quickly and tasty.

The chicken broth diet is part of the group of fast diets and, depending on the time it is followed, allows you to get rid of 3 to 10 extra kilograms of weight.

Today, the chicken broth diet is represented by several dietary options, which, in addition to the duration of their implementation, also differ in the possibility of consuming related products.

Composition and calorie content of chicken broth

Chicken broth itself is a golden (in color shades from yellow to light brown) broth from a whole carcass or parts of a given poultry. The transparency, fat content, richness and calorie content of chicken broth directly depend on the parts of the carcass used, the duration of their cooking, the quality of the selected bird and other nuances of the cooking process.

Of course, the most dietary broth will come from chicken fillet (skinless breast) of poultry raised on natural plant feed, which does not include hormones and antibiotics, without adding salt or other seasonings to the dish.

Composition of dietary chicken fillet broth (100 grams)

In addition, many useful and simply necessary substances are transferred from poultry meat to chicken broth.

The greatest value for the body is:

• trace elements (iodine, iron, molybdenum, cobalt, zinc, manganese, chromium, copper, fluorine);
• B vitamins ( , niacin , );
• macroelements (potassium, chlorine, sodium, calcium, phosphorus, magnesium);
• essential amino acids (arginine, methionine, leucine, valine, lysine, etc.);
• fatty acid ( omega-3 And omega-6 );
• essential amino acids (glutamine, aspartic, , alanine, glycine, etc.);
• monounsaturated acids (heptadecenoic, palmitoleic, oleic);
• saturated acids (arachidic, myristic, stearic, palmitic);
• polyunsaturated acids (arachidonic, linolenic, linoleic).

Beneficial properties of chicken broth

Due to its positive effect on many organs and entire systems of the human body, chicken broth has long been recognized as a dietary product that promotes the speedy recovery of patients during the rehabilitation period after various recently suffered painful conditions (colds, heart disease, viral diseases, fractures, etc.), and also favors processes of growth and development of children.

Freshly prepared homemade chicken broth, due to the action of the liquefied sputum contained in it, significantly increases bronchial patency, which suffers from colds, infectious and viral diseases.

Due to the rather significant content proteins , And omega-3 acids This dietary broth, prepared without salt, is useful for hypertensive patients and patients with other cardiovascular pathologies, as it helps reduce plasma concentrations, normalize heartbeat and restore the myocardium.

Dietary first courses made with chicken broth have healing qualities and are hypoacidic (low acidity), as they activate the secretion of bile and digestive juice.

Quite a large amount in chicken broth B vitamins allows it to take an active part in the regulation of fat, carbohydrate and other metabolic processes in the human body, thereby normalizing hematopoiesis, the activity of the central nervous system and its own.

A broth made from chicken bones and cartilage, due to its significant calcium content, has a positive effect on the restoration processes of the human skeletal system and will be extremely useful for recent fractures and injuries.

The abundance of such a microelement as iron, which is found in chicken broth in an easily digestible form for the body, promotes oxygen saturation of tissues, potentiates growth processes, and also has a beneficial effect on the functioning of the immune system and humans.

Diet Chicken Broth Recipe

Before you cook dietary chicken broth, you need to decide on its ingredients, namely the parts of the bird carcass, which will directly determine the calorie content of the prepared dish, and therefore the effectiveness of the diet.

When choosing chicken, it is better to choose poultry raised on natural feed at home, since the meat of factory-made broilers is often saturated with other substances potentially harmful to the human body, used to quickly increase the bird population in a short time.

The most suitable part of chicken for weight loss is its breast, previously cleared of skin and fat deposits (fillet), which contains the least amount of calories, while retaining all the beneficial substances inherent in chicken meat. However, it is quite difficult to purchase poultry breast separately and therefore, most likely, you will have to buy the whole carcass or use store-bought fillets to prepare the broth.

In the first case, the process of preparing the broth will look like this:

• Take 500 grams of chicken breast, pre-peeled from skin, cartilage tissue and subcutaneous fat, and rinse it thoroughly under warm running water.
• Place the resulting fillet in a saucepan with 3 liters of cold water and put it on the fire.
• Bring the poultry meat to a boil and remove the resulting foam with a slotted spoon (to reduce the calorie content, you can pour out the initial broth and completely repeat the first two steps of the recipe).
• Without adding fresh water, cook homemade chicken meat over low heat for 30-60 minutes, depending on the age of the bird, periodically removing the resulting foam.

In the second case, cook chicken broth as follows:

• Buy 500 grams of chicken fillet in a store (preferably in a specialized one).
• If necessary, clean it of any remaining fat and cartilage and rinse under warm running water.
• Place the fillet in a saucepan with 3 liters of cold water and put it on the fire.
• Bring poultry to a boil.
• Drain the first broth, rinse the poultry fillet under warm running water, fill it with 3 fresh liters of cold water and bring it to boil again (to reduce the content of harmful inclusions in the meat, you can also pour out the second resulting broth).
• After boiling the broth again, reduce the intensity of the heat and, without adding fresh water, cook the store-bought fillet for about 20-30 minutes, periodically skimming off the resulting foam.
• At the end of cooking the dish, in order to give the broth additional taste, you can add celery root to it.
• Salting the dish and seasoning it with other spices at any stage of its preparation is prohibited.
• After the required cooking time has passed, remove the cooked fillet from the pan and use broth and poultry according to the selected type of dietary regimen.

When cooking the dish over low heat, you should get about 2.5 liters of dietary broth.

Varieties

Today, there are three types of dietary regimen based on chicken broth for the purpose of rapid weight loss, two of which are “hard” mono-diets, and the third allows the addition of a nutritious diet with accompanying products.

Fasting days

This type of mono-diet is popular among people actively involved in fitness and is based on observing regular (once every 7-14 days) fasting days, which, in addition to some weight loss, allows you to “shake up” the body and rid it of harmful substances. Each fasting day can reduce your total weight by 1-1.5 kilograms.

Mono-diet on chicken broth

The goal of the second type of chicken broth mono-diet is to get rid of the maximum number of kilograms in a minimum period of time. This diet involves daily consumption of chicken broth for 7 days, without adding any other foods to the diet. A week of following such a mono-diet can lead to a loss of 7-10 kilograms of total weight.

It should be remembered that this diet is quite “strict” and is not suitable for every person. In addition, quickly getting rid of a significant amount of extra pounds is stressful for the body, after which it strives not only to replenish the missing mass, but also to stock up on fatty tissue for future use, which often leads to a lightning-fast gain of the previous weight and even exceeding this figure. In order to maintain the achieved weight loss results, it is necessary to exit this diet gradually over at least another week, each subsequent day adding a little more related products to the diet.

When following such a mono-diet, excessive physical activity should be completely eliminated or significantly limited.

The third version of the chicken broth diet is represented by the most “soft” nutritious diet, also designed for 7 days, in which it is allowed to diversify the daily menu with other products. Unlike previous mono-diets, this diet is not as effective in terms of weight loss, but it is also not accompanied by a constant feeling of hunger and a delayed risk of weight gain exceeding the initial values. In 7 days of such a diet you can get rid of 3-4 kilograms of total weight.

At the end of this diet, it is also necessary to practice a gradual return to the usual daily menu with the gradual addition of other foods to the nutritious diet, while trying to use a minimum of fat and salt. In order to further maintain the achieved weight loss results, it is recommended to carry out fasting days once a week according to the principle described above.

The regimen for following this diet option can be combined with adequate physical exercise, which will contribute to its effectiveness and even get rid of 1-2 extra extra pounds.

Very important! When following any type of chicken broth diet, the use of salt, as well as any other spices, is strictly prohibited.

Authorized Products

If you follow a mono-diet, the list of allowed foods will naturally be limited only to chicken broth, green tea and plain water. The only relatively permitted ingredient used in the preparation of broth is celery root in small quantities.

If you choose a light diet, you can add already cooked chicken fillet, various vegetables (cucumbers, onions, tomatoes, carrots, bell peppers, eggplants), fruits (apples, grapefruits, oranges), low-fat cottage cheese, flaxseed oil and bran to the above products .

Table of permitted products

Fully or partially limited products

All varieties of the chicken broth diet are limited to a strict ration of acceptable ingredients, and therefore the list of prohibited foods includes almost all other liquid or solid foods.

Thus, when following any diet option, it is absolutely prohibited to use salt and other spices. Compliance with this rule is one of the foundations for a positive weight loss result.

It is also unacceptable to eat fried, smoked, pickled, fatty and other foods harmful to human health. Another taboo is the consumption of any flour products, sweets, cereals, chips, crackers, etc.

Among liquid food products, it is forbidden to drink any sweet carbonated water, yoghurts, juices, fruit drinks, nectars, etc.

Table of prohibited products

* data is per 100 g of product

Menu (Meal Schedule)

Fasting days

The principle of the diet when following the first version of the diet comes down to drinking only freshly prepared chicken broth for 1-2 days (no more), which should be drunk 200-250 ml 5 times a day. Eating any additional foods should be avoided. During fasting days, it is allowed and even recommended to drink mineral water and unsweetened green tea in any volume.

Mono-diet on chicken broth

The seven-day menu of the second and most “strict” type of dietary regimen is also limited to chicken broth. Each new day of such a mono-diet requires preparing 2-3 liters of fresh broth from 2 chicken fillets, which must be divided into 5-7 equal parts and drunk as appetite sets in. Some nutritionists, if you feel a strong feeling of hunger, allow the possibility of eating a couple of diet breads within 24 hours. Throughout the entire period of the diet, you can drink mineral water and unsweetened green tea in any volume.

Light diet with chicken broth

During the week of following this diet option, you should combine chicken broth with the poultry meat from which it was prepared, and also add various unsweetened fruits and vegetables, bran, cottage cheese and flaxseed oil to the diet. Each day of such a light dietary regimen requires eating 1 liter of fresh chicken broth, supplemented on different days with meat, cottage cheese, vegetables, fruits (whole or in a salad dressed with flaxseed oil) and bran. The use of salt and other spices in all foods eaten is unacceptable. At the same time, you can drink mineral water and unsweetened green tea in any volume.

For a more productive result of this diet option, you can start it with 1-2 of the fasting days described above.

Example of a light diet menu with chicken broth

Recipes for dietary soups with chicken broth

Ingredients for the dish:

• filtered water – 2 l;
• chicken fillet (preferably homemade) – 500 g;
• medium carrots – 2 pcs.;
• onions – 1 pc.;
• bay leaf – 1 pc.;
• medium potatoes – 2-3 pcs.;
• greens - to taste;

Rinse the chicken fillet thoroughly under running water, cut it into small portions and place them in a saucepan with a capacity of at least 3 liters.

Pour 2 liters of filtered cold water over the poultry fillet, place the pan on the fire (medium) and bring the future broth to a boil.

Use a slotted spoon to collect the resulting noise, reduce the heat intensity and cook the poultry until fully cooked.

Using a slotted spoon, remove the chicken from the broth and place it on the prepared plate.

Peel and rinse all cooked vegetables and herbs under running water. Chop the greens, cut the onions and potatoes into small cubes, and the carrots into short strips.

Boil potatoes, onions and carrots in broth in succession. 5 minutes before all the vegetables are fully cooked, add the boiled fillet, bay leaf, salt and other spices. After finishing cooking, decorate the resulting dish with your chosen herbs.

In the future, more complex first courses can be prepared based on this soup.

Ingredients for the dish:

• filtered water – 2 l;
• chicken fillet (preferably homemade) – 400 g;
• beans – 60 g;
• medium carrots – 2 pcs.;
• onions – 1 pc.;
• medium potatoes - 3 pcs.;
• greens - to taste;
• salt and other spices - to taste (preferably in minimal quantities).

Before preparing this soup, soak your beans (white or red) in cold water overnight.

The next morning, pour 2 liters of filtered cold water over the swollen beans, place the pan on the fire (medium), bring the water to a boil and cook the beans for about 20 minutes.

After this, repeat the above recipe for classic chicken soup, at the same time bringing the poultry and beans to full readiness.

Some people prefer to replace beans with lentils, which have a specific taste designed to diversify their daily diet.

Ingredients for the dish:

• filtered water – 2 l;
• chicken fillet (preferably homemade) – 500-700 g;
• medium carrots – 1 pc.;
• cauliflower – 500 g;
• onions – 1 pc.;
• bell pepper – 1 pc.;
• medium potatoes - 3 pcs.;
• garlic – 2 teeth;
• greens - to taste;
• salt and other spices - to taste (preferably in minimal quantities).

Initially, cook the poultry fillet as in the first case and remove it from the pan.

Peel and rinse all cooked vegetables and herbs under running water, remove the seed box with all the seeds from the bell pepper, and keep the cauliflower in cold salted water (to get rid of possible insects).

Chop the greens and garlic, cut the onions and potatoes into small cubes, bell peppers and carrots into short strips, and disassemble the cauliflower into inflorescences.

Boil potatoes, onions, cauliflower, bell peppers and carrots in broth in succession. 5 minutes before all vegetables are fully cooked, add boiled fillet, chopped garlic, salt and other spices. After finishing cooking, decorate the resulting dish with your chosen herbs.

Quitting the diet

The option described below for the correct way out of the diet is mainly suitable for a 7-day mono-diet on chicken broth.

When leaving the lighter diet option on chicken broth, you should use the principle of gradually expanding the nutritious diet over at least a week.

Results and reviews of the chicken broth diet

In general, nutritionists regard the chicken broth diet as a fairly effective way to lose weight in a short period of time, but they warn their patients against being overly enthusiastic about such diets and advise resorting to them no more than 3-4 times a year. In addition, if the recommended exit from the diet is not followed, experts focus on the high risk of returning to the original weight or even gaining additional body weight, which will be even more difficult to get rid of in the future, which is often confirmed by reviews of people who have experienced such negative consequences.

The positive results of weight loss with chicken broth, depending on the chosen diet option, are also quite individual and vary from 3 to 10 kilograms. In this regard, nutritionists consider fasting days to be the healthiest and optimal way to gradually lose weight using chicken broth.

Most often on the Internet you can find reviews of this nature:

• «… All my life I have been a chubby chubby girl who tried many diets and made a huge number of attempts to lose weight, including the recommended “proper nutrition” by everyone. And finally, the chicken broth diet brought my body the real long-awaited salvation! Firstly, I simply adore chicken and all other dishes based on it, and secondly, I cannot stand prolonged feelings of hunger, so a diet based on broth, chicken meat and vegetables is the optimal solution for me. Yes, the results of this diet are not as fast as just eating broth, but I lost as much as 4 kilograms and at the end of the week I fit into my favorite jeans, which simply didn’t fit me anymore. On a five-point scale, I would rate this diet a solid 5 points»;
• «… I drank only chicken broth for a whole week and naturally it was very difficult for me, I wanted to eat all the time, but I still restrained myself. I left the diet as prescribed and at this stage it became much easier. I lost 6 kilograms and for 6 months now I have been able to avoid weight gain and stay in great shape. My dance classes also help me with this. In general, I learned to maintain my weight. But by and large, the diet is not easy and not everyone can do it. Despite its positive result, my memories of that week are not the best»;
• «… A few months ago I made a choice in favor of this diet; then I needed to look perfect in one dress. I didn’t need to get rid of many kilograms, I just wanted to quickly reduce my tummy. I don’t know exactly what the results would be in a week, but only three days were enough for me to get the desired effect. And I also added 150 grams of cottage cheese in the morning and evening, since I needed strength to work. At the same time, such a short hunger strike will certainly not have a bad effect on the body, because it is not for nothing that doctors advise drinking such a broth for various diseases. I recommend this short-term diet to everyone, it’s better than sitting on carrots or apples all day long.»;
• «… Frankly speaking, for me this diet turned out to be downright painful and useless. And not only because of a very limited nutritional diet, but also because of the complete rejection of other foods. I don’t like to get used to such strict food restrictions; it’s really difficult for me to give up sweet fruits, bread and even salt. And all for what? Even though I lost a couple of kilograms, I still couldn’t maintain my weight. It’s just that after such a severe diet, you incredibly want to eat well. I think that the chicken broth diet is intended exclusively for people with colossal willpower, but, unfortunately, I’m not one of them».

Diet price

The cost of one day of a mono-diet on chicken broth, taking into account the use of only 500 grams of poultry fillet, averages 100 rubles.

If you add vegetables and fruits to your diet, one day of such a diet will cost about 150 rubles.

Diet soup perfectly satisfies hunger, contains a minimum of calories and helps you lose weight. For you - 22 recipes for fat-burning soups, choose the ones you like and easily get rid of extra pounds!

In the post-Soviet space, soup is considered an essential part of any lunch. It is certainly served in kindergartens, schools, canteens, and a woman will never be called a good housewife if she does not know how to cook tasty and aromatic first courses.

However, today there is a lot of discussion about the benefits and harms of soups.

Some say that they are useful because they maintain water balance in the body and contain many nutrients and beneficial elements that are not destroyed during heat treatment of foods. It is even customary to feed patients with non-fatty broths so that they recover faster.

Others remind that fatty soups, contrary to popular belief, are contraindicated for people with diseases of the gastrointestinal tract, as they provoke an increase in acidity in the stomach. However, both sides agree that light vegetable first courses should still be included in the weekly menu.

In recent years, it has become especially popular to prepare soups for weight loss. They contain almost no calories, but they satiate well, block the feeling of hunger and often help cleanse the body of waste and toxins.

They are usually prepared from products that can be divided into 4 groups:

1. Vegetables that promote quick satiety and block the feeling of hunger: beans, beans, celery, carrots.
2. Foods that require more energy to digest than they contain: spinach, soybeans, leeks, broccoli, lentils.
3. Low-calorie vegetables: tomatoes, cabbage, preferably Chinese cabbage, radishes, zucchini.
4. Products that lower insulin levels, thereby eliminating the obsessive desire to eat sweets: pumpkin, avocado.

But to lose weight with fat-burning first courses, it’s not enough just to find a couple of recipes and cook soups from time to time.

Soup diet and its principles

Diet is a scary word that makes most women sad. It is associated primarily with strict restrictions on food, while in fact it only means a certain, properly structured nutrition system.

To lose weight with fat-burning soups, you don’t have to start eating only them.

There are different types of soup diets.

Strict diet

You can stick to it for no more than 10 days a month, during which you can realistically lose about 5-7 kilograms. To do this, you need to eat about a liter of soup a day in 4-6 doses. In addition to the “first”, you can only drink water and unsweetened green tea.

Weekly light diet

Its essence is that you need to eat soup every day: 2-3 servings, as well as other light foods in small quantities. This allows the body to get all the nutrients it needs and at the same time lose weight.

There are many such diet programs, but the following system is considered one of the most effective:

• soup every day, and in addition to it on some days of the week other products;
• Thursday - a glass of milk, kefir, yogurt or fermented baked milk. You can replace it with 200 grams of low-fat cottage cheese;
• Friday – 2 bananas or a handful of nuts;
• Saturday – 100 grams of baked potatoes;
• Sunday – 200 grams of any fresh light fruit.

Fasting diet

It consists in the fact that once or twice a week you eat only fat-burning soup during the day. It is advisable that three servings are enough for you, but if you feel a strong attack of hunger, eat an extra serving so as not to break down.

You can stick to the soup diet in different ways: it all depends on the type of food you choose. The main thing is that you prepare all the dishes at home from fresh and high-quality products, without allowing yourself excesses, such as:

• bakery and flour products;
• sweets in any form;
• fried or heavy foods, fast food;
• alcoholic drinks.

But fresh vegetables, fruits, nuts, lean boiled meat and fish, still mineral water and green tea will perfectly complement a non-strict diet.

What are fat-burning soups for weight loss?

The invention of first courses, in which about 50% is liquid, is attributed to French chefs. However, in fact, various types of stews have been present in the cooking of various peoples of the world for many centuries. And they differ in many factors: serving temperature, consistency, main components.

Like regular first courses, low-calorie soups can be of different types, so today everyone can find recipes to suit their taste.

It is worth noting that low-calorie soups are already a subtype of ordinary first courses, since they are prepared according to a special recipe. Light vegetable, chicken broths or fermented milk products are used as a base. Typically, the recipe uses a lot of greens and low-calorie vegetables.

All fat-burning first courses can also be divided into groups. Particularly highlighted:

1. Hot soups. They are usually served at about 70 degrees to avoid scalding. These soups are prepared based on broths, with dietary meat and various vegetables.
2. Cold soups. They are popular not only in Russia, such as okroshka and kholodnik, but also in Europe, where they are prepared from vegetables and fruits, based on decoctions of them or various herbs. Such dishes are usually served at a temperature of 6 to 15 degrees. Some recipes recommend adding crushed ice.
3. Puree soup. It is prepared by grinding all the components of the dish through a sieve or grinding them with a blender until a homogeneous mass is formed. The cook can choose the level of liquid at his discretion.
4. Cream soup. It is a type of puree soup, but is prepared from lighter ingredients and most often from fruits and berries. After chopping and adding liquid, the mass of such a dish is additionally whipped with a whisk or mixer until foam forms.

A variety of fat-burning dishes allows you, even while adhering to a strict diet, to pamper yourself with your favorite flavors and their combinations. And the very opportunity to eat food that looks different is very helpful for those who find it difficult to follow a monotonous diet.

Diet soup for weight loss

Many people who are trying to lose weight by changing their diet do not correctly understand the principle of dietary nutrition. Because of this, they either begin to starve themselves, refusing necessary meals, or cut down their food intake to a completely irrational minimum.

In fact, the diet menu should be varied and can include many products.

The situation is the same with the preparation of dietary soups - they should not consist of only 2-3 vegetables, be bland and tasteless. On the contrary, such first courses are very varied and tasty and can be prepared from any product that is rich in beneficial microelements but contains almost no calories.

Kefir

The benefits of kefir for people losing weight are undeniable!

1. It contains beneficial bacteria that improve intestinal function and help digest any foods.
2. Due to the structure of fermented milk products, they satisfy hunger well and give a feeling of fullness that lasts for a long time.
3. One glass of low-calorie kefir contains only 50-70 calories.
4. Kefir has a low glycemic index. This means that the body spends more energy on its absorption than it receives, which means it has to burn reserves.

It is best to prepare first courses based on low-fat or low-calorie kefir in the summer, when you just want to eat something light and cold.

However, at other times of the year it can be perfectly included in the diet. For example, as a light, quick breakfast, a snack at work or as dinner.

Recipes

There are many recipes for first courses based on kefir.

Classical

Boil about 300 grams of chicken breast without salt. Let it cool and cut into small cubes. Grate 3-4 small cucumbers or cut them too.

Chop a bunch of green onions and dill with a knife, then mix in a large bowl with the cucumbers and mash with a pestle or spoon. Add the meat there and fill it all with a liter of kefir.

Spicy

Peel the sweet pepper, cut into small cubes or grate. Do the same with 2 medium-sized cucumbers. Cut 3-5 radishes into slices.

Chop green onions, dill and a clove of garlic and combine with the rest of the vegetables. Pour 1 liter of kefir over everything.

With eggs

Boil 3 chicken eggs and peel them. Grate 3-4 small cucumbers and 4-5 radishes.

Chop a bunch of green onions and the same amount of dill with a knife, add a tablespoon of low-fat yogurt to them and grind them together. Combine the mixture with vegetables and coarsely chopped eggs. Add a liter of kefir.

Green

Preparing first courses from green foods is a sure way to losing weight. This is due to many factors:

1. Green vegetables and herbs have minimal calorie content.
2. Purely psychologically, green color does not stimulate our appetite, and therefore green dishes are easier to eat in moderation.
3. Most green foods contain a special acid that slows down the process of converting carbohydrates into fat, so that fat tissue does not form, even if you eat too much.

The choice of green vegetables is quite varied. These are cucumbers, zucchini, cabbage, Brussels sprouts and Chinese cabbage, kohlrabi, broccoli, peas, celery, spinach, bell peppers, lettuce and other all kinds of greens.

They are easy to combine when preparing soups to create wonderful flavor combinations.

Recipes

Cabbage soup

Take half a kilo of broccoli, several stalks of celery, 3 heads of white onion, 1 green bell pepper, a bunch of parsley and dill. Cut the vegetables into medium-sized cubes, the onion into half rings, and tear the greens with your hands.

Place all vegetables in a saucepan and fill with water. Place the dishes on low heat and cook until done. A couple of minutes before removing the dish from the heat, add the herbs.

With spinach

Cut a large onion into half rings and saute it in olive oil. Add 2 minced garlic cloves.

Peel and chop one medium sized zucchini. Grind 250 grams of green beans, 150 grams of celery root and half a kilo of spinach.

Place the dressing and vegetables in a deep saucepan and cover with water. Cook over low heat until all ingredients are cooked. Finally, add spices to taste.

Chicken

Aromatic chicken broth is indicated for people undergoing treatment for viral diseases, as well as during rehabilitation after surgery. It is rich in many beneficial microelements, contains a lot of protein and contains almost no calories.

It is necessary to cook chicken soup properly so that it is light.

It is best to use chicken breast as a soup base, removing the skin, film and fat from it. This way you will get a completely dietary dish.

Recipes

With egg and herbs

Take one chicken breast and make broth from it. At the same time, boil 2 eggs separately.

Peel and finely chop 2 potatoes to help them cook faster. Place them in boiling broth and cook until half cooked.

Cool and peel the eggs. Ideally, chop and add only the whites to the soup, since the yolks are higher in calories. Finely chop a bunch of green onions and some parsley and add to the dish just before it is ready. Add some salt and pepper.

Cream soup

Cook broth from 250 grams of chicken breast. During this time, cut into approximately equal cubes 300-350 grams of fresh or pickled champignons, 2 sweet onions, 1 carrot and about 200 grams of celery root.

Add vegetables to the boiling broth and cook for about 5 minutes. After this, add 100 grams of instant oatmeal to the pan and cook it all for another quarter of an hour.

Let the finished soup cool slightly and mix its ingredients in a blender until smooth. Add a little salt, pepper and herbs to taste. When serving, you can use low-fat yogurt or sour cream.

From rhubarb

Rhubarb is a vegetable that, despite its unsightly appearance, has a pleasant sour taste and contains many microelements beneficial to humans. Moreover, 100 g of this product contains less than 20 calories, which makes it an ideal component of dietary dishes.

Only rhubarb stems are edible, and its leaves and rhizomes are poisonous.

Usually, compotes and other drinks are prepared from rhubarb, and it is also used in baking - as a filling for sweet pies and buns. However, you can also prepare salads, hot main courses and even soups with it.

Recipes

Simple dessert soup

Take about half a kilo of rhubarb and 5-6 sweet apples. Peel them and cut them into small cubes. Prepare 3-5 mint sprigs. Separate the leaves from the stems.

Place the peelings in a saucepan, add 1-1.5 liters of water and cook after boiling for about 15 minutes. After this, strain the broth and discard the peelings.

Pour the broth back into the pan and add all the other ingredients there. Cook the soup after boiling for another 15 minutes, then grind it with a blender so that some pieces remain intact and return to the heat.

Combine 1 tablespoon of starch with 2 measures of cold water. Add the mixture to the boiling soup and stir for a couple of minutes. After this, you can serve the dish hot or cold, according to your taste.

a fish dish

First of all, prepare the base. To do this, take 250 - 350 grams of rhubarb stems, peel them and cut them into small pieces. Boil water in a saucepan and add rhubarb. Cook for about 3 minutes, then cover the dish with a lid and let stand for 2-3 hours.

Remove the bones from half a kilo of pike perch fillet, cut into pieces and boil in lightly salted water. At the same time, cook 3-4 jacket potatoes and 2 eggs until tender. After cooking, cool them and chop them.

Grate 2 cucumbers. Chop the greens: just take a bunch of green onions and the same amount of dill.

Place a piece of fish and vegetable mixture on a plate. Pour the rhubarb decoction over it all and add sour cream or yogurt to taste.

From lentils

Lentils are not very popular in Russia, although their taste is in no way inferior to other types of legumes. Moreover, it is in many ways healthier than many of its “brothers” and for a number of reasons is more suitable for dietary nutrition.

100 grams of cooked lentils contain only 119 calories, which makes them an excellent product for preparing weight loss meals.

Lentils have a low glycemic index, making them beneficial for weight loss. It also contains fiber, which quickly makes you feel full, and protein, which allows a person to lose weight without losing muscle mass.

It is best to prepare dishes from red lentils, since they do not have a shell, and the content of beneficial microelements is higher than that of other types. However, combining grains of different colors is encouraged in the diet as it helps create some variety.

Recipes

Cream soup with vegetables and chicken

Take one carrot, 2-3 small potatoes, a stalk of celery and one onion, chop them and place them in a saucepan. Pour water over the vegetables so that it covers them just a little, and cook until tender. Boil one chicken breast separately.

Strain the vegetable broth. Grind the vegetables using a blender, gradually adding the broth to the mixture. Serve, adding some chopped meat to each plate.

Meat with apple

Cook half a liter of broth from onions, celery or other vegetables. At the same time, boil half a glass of lentils until tender.

Take 100 grams of chicken fillet, chop it finely and put it in boiling broth. Cook until almost done, then add the chopped apple and after 5 minutes, the lentils. Cook the soup for about 10 minutes more.

From buckwheat

Buckwheat is a popular, cheap dietary product. Porridge made from it is known and loved in many Russian families, but it is usually prepared with salt and butter, which significantly changes the principle of the effect of this dish on the body.

To prepare a dietary buckwheat dish, you need to avoid high-calorie ingredients and reduce the use of salt as much as possible.

Buckwheat not only contains very few calories, but also provokes a natural cleansing of the body from waste and toxins, which only helps the weight loss process. It also has a high content of acids, which are necessary for the breakdown of fat. In addition, it contains many useful microelements, vitamins, minerals, and is especially rich in easily digestible protein.

Recipes

Classical

Take one medium-sized carrot, 2 tomatoes and 2 onions. Peel and chop them, and then sauté in a small amount of vegetable oil.

Pour water into a large saucepan and let it boil. At this time, peel and chop 1 bell pepper, separate several cauliflower inflorescences. Place them in boiling water along with the hot vegetable mixture and add 200 g of buckwheat.

Cook the dish until done. A couple of minutes before removing the pan from the heat, add salt and herbs to taste.

With Chiken

Clean 1 chicken fillet from fat and films, cut into small pieces and cook broth from it for 20-25 minutes. At this time, rinse about half a glass of buckwheat and heat it in a hot frying pan. Add the cereal to the broth.

Take 1 onion and 1 carrot. Peel them, grate the carrots, and cut the onion into half rings. Add vegetables to soup. After this, cut a small zucchini into cubes and a bell pepper into half rings and place them in a saucepan. Next, cut 2 tomatoes into slices and add them to the dish.

Cook the soup for another 10 minutes, then add salt, pepper and chopped herbs. Let it sit for 15-20 minutes before serving.

Tomato

Tomato soup for weight loss is a type of gazpacho and contains only 100 calories.

Recipes

Hot

Boil a liter of light vegetable broth without salt.

While it is cooking, scald a kilogram of tomato with boiling water and remove the peel, and then cut into slices. Remove seeds from about 400 grams of bell pepper and cut into slices. Chop 2-3 cloves of garlic. Saute the vegetables in a small amount of olive oil and add salt.

Transfer the mixture from the frying pan to the finished boiling broth and stir. Cook the soup for another 5-10 minutes. Finally add a pinch of dried basil.

Cold

Peel a kilo of tomatoes and grind their pulp using a blender. Grate one carrot. Using a knife, chop a bunch of fresh onions and a bunch of basil. Connect all components together. If necessary, add a little salt and low-fat yogurt before serving.

Vegetable soup recipes for weight loss

Every child hears from childhood that they must eat soup in order to grow up healthy and strong. However, we usually make quite fatty entrees using a lot of potatoes, white rice and pork as a base. Such soups satisfy hunger well, but almost always bring a feeling of heaviness and are not good for the body.

Another thing is the first courses of vegetables, the recipe of which can be easily changed to your taste. They contain many beneficial microelements and are low in calories, which contributes to a healthy and slim body.

Dietary recipes for vegetable soups are very diverse: you can prepare a cold or hot dish, and even puree vegetable soup. In addition, in ready-made dishes, many products mute or even change their taste, which allows some vegetables to be consumed even by people who do not particularly like them.

A great example of this is a recipe for celery soup, where quite a lot of this vegetable is called for, but in the finished dish its taste is almost not felt.

With celery

Getting rid of excess weight with the help of a properly organized nutrition system is not as difficult as it might seem at first glance. It is very important in this matter to choose the right products. So, losing weight is easy and pleasant with the help of celery.

100 grams of this vegetable contains only 20 calories, while it is a real storehouse of vitamins, microelements and acids of various effects.

Celery has several properties that have a beneficial effect on the weight loss process:

1. It contains fiber, which relieves hunger for a long time.
2. The acids contained in it provide a detoxifying effect, due to which the body is cleansed of waste and toxins.
3. It has a mild diuretic effect, which helps normalize water balance and remove salts.

But the point is not only in choosing celery as the basis of dietary dishes - you also need to be able to cook it correctly.

Celery soup is most often prepared from the root - it is more suitable for broths and contains more useful substances.

How to make the perfect and delicious celery soup?

Take 1 onion and 1 carrot and cook a liter of vegetable broth from them. At this time, cut 3-5 stalks of celery and 250 - 350 grams of broccoli into approximately equal pieces. When the broth is ready, add vegetables to it and cook until tender.

Grind the cooked dish in a blender until smooth, add a couple of teaspoons of olive oil and heat the soup over the fire again.

Recipes

"Borscht" made from greens

Place a saucepan with 3-4 liters of water on the fire. At the same time, set 5 chicken eggs to boil separately.

Take 4 stalks of celery, 1 onion and half a cup of brown rice. Chop the vegetables and place in boiling water along with the cereal.

Take a bunch of green onions, spinach, parsley and sorrel. Chop the greens. After boiling, cool the eggs and grate them. Remove celery from the broth, add herbs and eggs. Cook for a couple of minutes, then remove the pan from the heat and add a couple of tablespoons of freshly squeezed lemon juice.

Serve the dish hot with sour cream or yogurt.

Romanian celery soup

Make vegetable or chicken broth. Boil the corn first or use canned corn.

Peel and finely chop 2 potatoes and place them in a saucepan with the broth - cook until half cooked.

At this time, chop 1 onion, 1 carrot, celery root and parsley. Add them to the soup along with the corn and cook until tender.

Diet

To lose weight on celery soup, nutritionists recommend two main diet plans:

1. Strict diet. He suggests that you need to eat about 1.5 liters of soup daily and consume approved foods. The first 4 days add vegetables and fruits, 5-6 days - 300-400 grams of meat, 7 days - any low-calorie food. You need to be on a strict diet for a week.
2. A moderate diet, in which you can eat any light meals and replace 1-2 meals a day with soup.

In any case, the body will be cleansed of harmful toxins and toxins and will receive all the nutrients it needs with a minimum amount of calories. But to make the diet easier, you can cook other dishes. For example, from a book about 1000 recipes for celery soup or those that we offer you.

Cabbage

Green soup made from various types of cabbage is great for weight loss: white cabbage, Peking cabbage, Brussels sprouts, Savoy cabbage, kohlrabi, broccoli and others. It can be used as the main dish of a mono diet or cooked as part of a soup nutrition system. In any case, this will give excellent results, as the dishes are tasty, nutritious and low in calories.

If you eat only cabbage soup for a long time, there is a possibility of side effects: flatulence and nausea.

Recipes

With mushrooms

Cut 200 grams of champignons into slices. Chop half the onion and sauté it with the mushrooms in a saucepan in a small amount of olive oil.

At this time, cut about 300 grams of white cabbage into thin strips. Grate the carrots. Add them to the bowl and fill with water so that it slightly covers all the components.

Add salt to taste and cook the soup for about 5 minutes. After this, add 100-150 grams of green beans to the soup and keep the dish on the fire for another 5 minutes.

With savoy cabbage

Cut a small head of Savoy cabbage into strips and pour with a small amount of balsamic or wine vinegar. Leave for 20-30 minutes.

Chop a third of celery root, 1 medium-sized carrot, 1 onion and 2-3 parsley roots with a knife and place in a saucepan. Add enough water to cover all the vegetables and cook the broth until all ingredients are cooked.

Add cabbage to the soup and cook for about 10 minutes. Serve the dish cold or hot, with a spoonful of yogurt.

Cream soup with broccoli

Chop 100 grams of champignons and half an onion and sauté in a saucepan. Add chopped Chinese cabbage and broccoli to them: 200 grams each. Cover the vegetables with water and cook until tender.

Grind the soup in a blender, after adding salt and spices. Serve cold or hot with a little yoghurt and sprinkled with chopped herbs to suit your taste.

Onion

Onions are one of the most accessible and cheap vegetables that we are used to adding to a wide variety of dishes. However, even using it constantly, many of us do not know how useful it is! Onions contain almost all the vitamins a person needs, as well as microelements and acids.

Onions are an ideal product for weight loss, as they contain almost no calories, and also cleanse the intestines and stimulate metabolic processes in the body.

The onion soup diet is a strict diet, but it can be made easier by changing the recipe day by day: replacing one of the diet components with another every day. But it is best to prepare this dish as part of a soup diet, as it is more varied and has no side effects.

Classic recipe

To prepare this dish, peel and cut into small cubes 5 large heads of white sweet onions and 1-2 medium carrots. Also chop bell peppers, 5-7 medium-sized tomatoes and about 100 grams of stem celery.

Place all the vegetables in a large saucepan, fill with water so that it covers at least half of your palm. After the soup boils, cook it a little more over high heat. After this, reduce the flame and cook until done.

Finally, add bay leaf and spices to taste.

Bonn

The problem of obesity is acute in many countries, but it is in the United States that the most attention is paid to its treatment. And the efforts of American nutritionists were not in vain - they were able to come up with a recipe for the first dish, which allows you to get rid of 5-10 kilograms in a week. This magical remedy is called Bonn soup or, as it is sometimes called, Boston soup.

The Bonn soup diet has many benefits:

1. It is quite varied and includes not only the first course, but also other products in moderate quantities.
2. On it you will not have to suffer from hunger, since the amount of soup per day is limited only by common sense.
3. The process of cleansing the body and getting rid of extra pounds occurs naturally and easily, and the lost volumes do not return.

True, it also has some disadvantages - on the 3-4th day of eating soup, flatulence and increased gas formation may appear.

But these problems are also easy to deal with: just use weight loss soup in combination with other first courses.

Step by step recipe

1. Heat a frying pan with a little olive oil.
2. At the same time, take 1 large onion, peel it and cut into half rings. Chop 1-2 cloves of garlic.
3. Sauté the onion. When it is browned, add garlic, half a teaspoon of curry powder and 1-2 pinches of cumin. Simmer vegetables over low heat.
4. At this time, peel and chop a third of a small head of cabbage: white or Chinese, 1-2 bell peppers, 2-3 tomatoes, 1 medium-sized carrot and a stalk of celery.
5. Place the roast and all the vegetables in a large saucepan and cover with water until it covers them.
6. Cook the soup over low heat until all the vegetables are soft. At the end of cooking, you can add your favorite spices in moderation.

Simple vegetable soups are the basis of any proper nutrition and an important emphasis in the first feeding of infants. It is not for nothing that a baby’s introduction to adult food begins with vegetable soups, because they are nutritious, easily digestible and do not cause allergies. And what a variety of dishes can be offered to a baby from the entire list of vegetables. And for vegetarians, such soups are a real feast of taste. And those who consider lean vegetable soup boring and insatiable are deeply mistaken. We will dispel this idea by introducing you to bright, tasty, satisfying, nutritious, original, and most importantly healthy recipes. We will tell you in detail how to prepare vegetable puree soup from different products (13 recipes).

Simple zucchini soup - recipe with photo

Even a child’s acquaintance with adult food begins with tasting pureed hypoallergenic vegetables - zucchini, carrots, potatoes. Therefore, we suggest first mastering the simplest lean vegetable soup, the recipe of which is suitable for both adults and children of any age. For clarity, each step will be accompanied by photographs.

Ingredients:

1. Zucchini - 2 pcs.
2. Potatoes - 2 pcs.
3. Carrots - 1 pc.
4. Onion - 1 pc.
5. Salt - to taste

Cooking method: boiling

Cuisine - world wide

Preparation time - 10 minutes

Cooking time - 40 minutes

Number of servings - 3

How to make vegetable puree soup - classic recipe

• 
  Prepare ingredients for the basic recipe. Peel all vegetables and rinse. It is best to use fresh, young, local vegetables grown in season. For the first feeding, do not use greenhouse or foreign products.
• 
  Cut vegetables into arbitrary small pieces. Carrots and young zucchini can be cut into slices and then cut in half. Chop the potatoes and onions into cubes.
• 
  Place the ingredients in a saucepan and add water to cover everything. Bring the liquid to a boil and cook until the vegetables are tender.
• 
  Season the soup with salt. If it is intended for a child 1 year of age, then there is no need to add additional spices. But for adults, in addition to salt, you can add pepper, dried herbs and other spices.
• 
  Blend the fully boiled vegetables using an immersion blender directly in the pan.
• 
  For one-year-old babies, it is recommended to rub even vegetables punched with a blender through a fine sieve. This guarantees a homogeneous mass without lumps, convenient for consumption.
• If necessary, dilute the pureed vegetables with boiled water and boil the mixture for 3 minutes.

Serve the soup in portioned bowls. For adults, the dish can be sprinkled with herbs, spices, and herbs.

The advantage of any weight loss diet is the use of low-calorie zucchini. You can find a lighter version of this soup for a slim figure in the video

Pumpkin soup in a slow cooker

Kitchen appliances often come to the aid of housewives. Many dishes can be easily prepared in it, without requiring additional hassle. So let’s look at how to prepare warm autumn vegetable puree soup in a slow cooker with pumpkin.

Ingredients:

• Vegetable broth - 1 l
• Pumpkin pulp - 700 g
• Potatoes – 650 gr
• Onion - 150 gr
• Carrots – 100 gr
• Vegetable oil - 2 tbsp. spoons
• Salt - to taste

Option preparations pumpkin cream soup

• Cut the peeled vegetables: onion into cubes, potatoes and carrots into medium slices, pumpkin pulp into medium-sized cubes.
• Fry the onion in sunflower oil in a multi-cooker bowl. To do this, use the “Frying” or “Baking” modes.
• Add pumpkins, carrots, potatoes to the fried onions. Sauté vegetables for about 2 minutes.
• Pour vegetable broth into the slow cooker until it completely covers the ingredients. Season the dish with salt to taste.
• Cook the soup in the “Stew” mode until done, up to 1.5 hours.
• During cooking, the vegetables should be well cooked.
• Puree the mixture using an immersion blender until smooth.
  Advice. If the mixture seems too thick, further dilute it with a small amount of hot vegetable broth.
• Drizzle a serving bowl of lean vegetable soup with olive oil and sprinkle with pumpkin seed kernels.

A clear example of how to prepare lean vegetable pumpkin soup can be found at the link

Cauliflower soup

Cauliflower, like zucchini, is actively used in baby food due to its beneficial properties. And thanks to its low calorie content, it is very valuable for the diet menu and is useful for everyone watching their health and weight. It is fried, baked and boiled. To get the most benefit from this product with minimal salt and fat, we offer rich vegetable cauliflower soup.

Ingredients:

• Cauliflower – 400 gr
• Carrots – 200 gr
• Tomatoes – 200 gr
• Onion - 100 gr
• Garlic - 1 clove
• Salt, hot red pepper - to taste
  

Advice. If the dish is intended for children as well, then garlic and hot pepper should be removed from the ingredients.

How to cook cauliflower

• Prepare the ingredients of the dish. Break the cabbage head into florets. Peel the tomatoes. Peel and rinse carrots and onions.
• Coarsely chop the onion and chop the carrots into rings of equal thickness.
• Boil carrots and onions in boiling water for 8 minutes. Add a clove of garlic to them.
• Add cauliflower inflorescences and tomatoes to them. Boil for 5-6 minutes.
  Advice. To preserve all the beneficial properties of cabbage in the finished puree soup, it is important not to overcook this component, so you should not boil it for a long time.
• Season the soup with salt and hot pepper to taste.
• Grind the prepared vegetables in a blender, and then return the mixture to the pan with vegetable broth.
• Bring the pureed soup to a boil one last time. It is better to serve in portioned plates with croutons, a slice of lemon or chopped herbs.

In parallel with cauliflower, broccoli is also actively used in the diet of babies under 1 year of age. You can find a simple vegetable puree soup for children using it in the video

Delicate cream soup with mushrooms and celery

A hearty and nutritious meat first course can easily be compared with a mushroom version. The calorie content of such a soup without meat will be significantly lower, but the nutritional value and benefits of the stew will increase. And if you add celery to the traditional recipe with champignons, carrots and onions and expand the mushroom composition of the ingredients, you will get a most aromatic and incredibly tender dish with a maddening taste.

Ingredients:

• Champignons – 100 gr
• Oyster mushrooms – 100 gr
• Onion - 1 pc.
• Celery – 50 gr
• White mushrooms (dried) – 10 g
• Bay leaf - 1 pc.
• Allspice - 2-3 pcs.
• Olive oil - for frying
• Salt - to taste

Way preparations cream of mushroom soup

• Pour dry porcini mushrooms with water and leave to soak. Then squeeze them out and drain the water.
• Cut champignons with oyster mushrooms into slices. Chop the onion into small half rings. Grate the celery into thin slices.
• Place porcini mushrooms and celery in a saucepan with water. Salt the liquid, season it with bay leaf and allspice.
• Bring everything to a boil and cook over low heat.
• Fry champignons, oyster mushrooms and onions in a small amount of olive oil.
• Add the sauté mixture to the broth being prepared and cook for 12-15 minutes.
• Puree the mushroom mixture with a blender.
• This soup can be served either hot or cold.

Along with mushrooms, peas are often used in first courses for satiety. One of its options is lean vegetable puree soup; a dietary recipe with green peas can be found at the link

Amazing vegetable soup - cream borscht

For a proper diet, especially during diets, it is important to make the most of all the benefits of vegetables and diversify the composition of first courses. Why not cook borscht at this moment, the highlight of which will be that at the end it will turn into puree soup.

Ingredients:

• Potatoes - 300 gr
• Celery – 100 gr
• Cabbage - 100 gr
• Beetroot - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.
• Parsley root - 1 pc.
• Tomato paste – 80 gr
• Salt, black pepper, allspice, bay leaf - to taste

How to make cream borscht

• Cut the potatoes into cubes, onion into half or quarter rings, celery with parsley root into slices. Shred the cabbage into strips.
• Bake the beets by wrapping them in foil and placing them in a preheated oven for 15 minutes.
• Coarsely grate the baked beets and carrots.
• In a hot frying pan, fry parsley root with celery and half an onion. Cook everything until slightly burnt.
  Advice . In the understanding of a child, celery is not always considered a “tasty” product, especially because of its specific aroma, so for children this product can be excluded from the composition of the dish.
• Place everything in a saucepan, add water and let the liquid boil. Then cook everything for 20 minutes.
• Sauté carrots, onions and beets with a little oil.
• Remove the boiled vegetables from the broth, and replace them with the next sauté. Add shredded cabbage to it.
• Boil the food until done.
• Remove the bay leaf and peppercorns from the broth. Return the celery with the parsley root.
• Grind the ingredients in a blender with a small addition of broth. Next, dilute the borscht with the remaining vegetable broth.

And if this version of beet soup seems too unusual, then you can prepare a cold version of gazpacho with the same healthy beets, the recipe for which you will find here

Summer melon soup

At the height of the melon season, it would be a sin not to take advantage of the gifts of nature and not prepare a delicious puree soup. A cold version of the first course is what you need to fill up on a hot summer day.

Ingredients:

• Melon – 250 gr
• Cherry - 2 pcs.
• Garlic - 1 clove
• Olive oil - 1 tbsp. spoon
• Onion - 5 g
• Mint – 5 g
• Red pepper - 1 g
• Salt - to taste
• Lemon juice - optional

Way preparations cold melon soup

• Cool the melon in the refrigerator for 2-3 hours before using.
• Peel the cooled melon, remove the seeds, and cut the pulp into pieces.
• Finely chop some non-bitter onion into cubes.
• Place the melon pieces in a blender. Add peeled garlic cloves, fresh mint leaves, cherry tomatoes and a little salt.
  Advice. To get a sour note in the soup, you can add a little freshly squeezed lemon juice to the pumpkin mixture.
• Blend everything thoroughly with a blender until smooth. The juicier the melon, the thinner the stew will be.
• Add chopped onion to the finished puree soup. This is necessary in order to feel the structure of the dish, because... The onion crunches appetizingly in your teeth.

Delicious vegetable puree soup fennel with orange

Vegetables unusual for Slavic peoples are increasingly appearing in our diet and are actively used in nutrition. Thus, spicy-fragrant fennel, containing only 31 kcal, is firmly included in the list of products that actively help you lose weight, because. it speeds up the metabolism in the body. Therefore, we offer a recipe for a very unusual, but very tasty soup.

Ingredients:

• Orange - 2 pcs.
• Spinach – 400 gr
• Cashews – 50 g
• Fennel (greens) - 1 bunch
• Parsley - 1 bunch
• Celery - 1 bunch
• Salt, cumin, cinnamon - to taste

How to cook cold fennel soup

• Peel the oranges and remove white pulp. For the dish, use only the pith of citrus fruits.
• Chop all the greens. Chop the nuts with a knife.
  Advice. If the celery stalks seem tough and fibrous, then it is better not to chop it but to grate it.
• Place all herb ingredients and orange pulp into a blender bowl.
• Grind into a single mass.
• Season the soup base with salt and spices to taste.
• Pour into serving bowls and garnish each serving with pine nuts.

Another oriental herbal ingredient has firmly established itself in all cuisines of the world - ginger. It is often used in warming hot dishes, and it is also popular in pureed soups for weight loss, because it is easily combined with many ingredients, for example, carrots