Low-calorie soups should be in the diet of everyone who watches their diet!
1. Chicken cream soup
Total per 100 grams - 79.9 kcal: Proteins - 5.8 Fats - 5.1 Carbohydrates - 2.9
Products:
1. Chicken thigh (without skin) - 3 pcs.
2. Potatoes (medium) - 2 pcs.
3. Water - 1 l.
4. Canned green peas - 150 gr.
5. Carrot (medium) - 1 pc.
6. Onion - 1 pc.
7. Cream 10% - 170 ml.
8. Bay leaf - 1 pc.
9. Salt - 5 gr.
10. Butter - 40 gr.
11. Dill greens - 1 bunch
How to make Chicken Cream Soup:
Chop the chicken thighs and cook for 20 minutes, removing the foam.
Shredded potatoes, add to the thighs, cook for another 20 minutes.
Separate the chicken from the bones, grind with potatoes in a blender and add to the broth.
Salt, pepper, add bay leaf and cook for 3 minutes.
Grind green peas in a blender, add cream and mix. Add the mixture to the soup and cook for 5 minutes.
Finely chop the onion and carrot, fry in butter until golden brown, add to the soup and cook for 2 minutes.
Garnish the finished cream soup with dill.
2. Light mushroom soup
Total per 100 grams - 49.2 kcal: Proteins - 1.3 Fats - 3.9 Carbohydrates - 2.6
If you don’t have time to mess around with cooking, or if you want something light, this soup is for you. Despite the fact that there are few ingredients, the soup turns out to be hearty, due to the nutritional value of mushrooms. And, of course, a big plus - cooking takes little time!
Products:
1. Mushrooms - 500 gr.
2. Bulb onion (1 pc.) - 120 gr.
3. Butter - 100 gr.
4. Bouillon cube - 2 pcs.
5. Water - 1.5 liters.
6. Dried thyme - 0.5 tsp
7. Wheat flour - 2 tbsp. spoons
8. Salt (to taste) - 5 gr.
9. Ground black pepper (to taste) - 5 gr.
How to make Easy Mushroom Soup:
Peel and finely chop the onion.
Wash and dry the mushrooms, cut them into slices.
Heat the butter in a heavy saucepan, add the onion and fry until golden brown.
Then add mushrooms, mix and fry for 5-7 minutes.
Sprinkle the mushrooms with flour and mix well.
Dissolve in hot water bouillon cubes. Stirring constantly, pour the broth into the saucepan with the mushrooms. Salt, pepper, add thyme.
Boil the soup over medium heat for 20 minutes.
3. Carrot puree soup with ginger
Total per 100 grams - 34.5 kcal: Proteins - 1 Fats - 1 Carbohydrates - 5.8
Everyone knows that carrots are famous for their large amount of carotene, which turns into vitamin A. Surprisingly, boiled carrots contain much more nutrients than raw carrots. We offer a recipe for carrot soup. Ginger and curry seasoning will spice up your soup!
Products:
1. Vegetable broth - 1 l.
2. Carrots - 1 kg.
4. Potatoes (medium) - 2 pcs.
5. Leek - 100 gr.
6. Garlic - 1 tooth.
7. Parsley - 50 gr.
8. Dry ginger (ground) - 1 teaspoon
9. Curry seasoning - 1 teaspoon
10. Bay leaf - 1 pc.
11. Olive oil - 2 tbsp. spoons
12. Salt (to taste) - 2 gr.
How to make Ginger Carrot Soup:
Wash the carrots, peel and cut into cubes.
Cut the leeks into half rings.
Heat olive oil in a saucepan, add potatoes and leek, fry for 5 minutes.
Finely chop the parsley, finely chop the garlic.
Add the parsley, garlic, dried ginger, curry and bay leaf to the pot. Simmer for about two minutes.
Pour in the vegetable broth and add the carrots. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the carrots are soft.
Remove the bay leaf from the soup, pour into a blender and beat until creamy. Add salt to taste.
4. White bean soup
Total per 100 grams - 40.8 kcal: Proteins - 2.3 Fats - 1.3 Carbohydrates - 4.8
Delicious soup, easy to prepare. It is advisable to pre-soak the beans for 3-4 hours, and preferably overnight. You can also use canned beans, but you need to add it to the soup 10-15 minutes before it is ready. Vegetarians can also cook soup, but use water instead of chicken broth.
Products:
1. White beans - 150 gr.
2. Potatoes - 300 gr.
3. Carrots - 100 gr.
4. Onion - 100 gr.
5. Chicken broth - 1.5 liters.
6. Garlic - 2 teeth.
7. Dill - 20 gr.
8. Salt (to taste) - 10 gr.
9. Ground black pepper (to taste) - 5 gr.
10. Vegetable oil - 20 gr.
How to make White Bean Soup:
Place pre-soaked beans in chicken broth and cook until almost done, 30-40 minutes.
Cut the potatoes into cubes and add to the beans when they are almost ready. Boil 10 minutes.
Cut the onion, grate the carrot. Fry finely chopped onions and grated carrots vegetable oil until carrots are soft. Put in soup, cook for 5-7 minutes.
Finely chop the dill, chop the garlic, add to the already prepared soup, let it brew for 10-15 minutes.
5. Cauliflower soup
Total per 100 grams - 42.5 kcal: Proteins - 1.6 Fats - 2 Carbohydrates - 4.8
One of the varieties of cauliflower soup. Thanks to the milk-flour sauce, the soup is very satisfying!
Products:
1. Vegetable (or chicken) broth - 2 liters.
2. Cauliflower (medium head) - 1 pc.
3. Onion (medium) - 1 pc.
4. Carrots (medium) - 1 pc.
5. Butter - 3 tbsp. spoons
6. Flour - 4 tbsp. spoons
7. Milk - 750 ml.
8. Parsley (dry) - 2 teaspoons
9. Bay leaf - 2 pcs.
10. Salt (to taste) - 2 gr.
11. Ground pepper (to taste) - 2 gr.
How to make cauliflower soup:
Finely chop the onion, cut the carrot into cubes.
Rinse the cabbage, disassemble into inflorescences and cut each inflorescence in half.
Melt 2 tbsp in a saucepan. butter, add the onion and fry until translucent.
Add carrots, stir and simmer for 2 minutes.
Add cauliflower and pour over broth.
Add dry parsley and bay leaf. Salt and pepper to taste.
Bring to a boil over medium heat, then simmer over low heat for 25-30 minutes.
At this time, add flour to the milk and mix with a whisk.
In a separate pan, melt a spoonful of butter, pour in the milk-flour mixture. And bring to a boil over medium heat, stirring constantly. Remove from fire.
Add the prepared sauce to the soup, cook for another 5-10 minutes.
6. Cheese soup with meatballs
Total per 100 grams - 71.8 kcal: Proteins - 3.7 Fats - 3.9 Carbohydrates - 5.6
You can cook a classic soup with meatballs in a slow cooker, or you can experiment and cook something new. We decided to add melted cheese to the classic soup, thus giving the soup a rich, creamy taste that goes well with meat balls. This is a very light and tasty soup for every day!
Products:
1. Minced meat - 150 gr.
2. Potatoes - 2 pcs.
3. Onion - 1 pc.
4. Carrots - 1 pc.
5. Processed cheese - 180 gr.
6. Garlic - 2 teeth.
7. Bay leaf - 2 pcs.
8. Salt (to taste) - 5 gr.
9. Ground black pepper (to taste) - 5 gr.
10. Water - 1 liter.
11. Sunflower oil - 1 tbsp. spoon
12. Parsley (to taste) - 15 gr.
How to make Cheesy Meatball Soup:
Peel onions and carrots. Chop the onion finely, and grate the carrots on a coarse grater.
Pour a little oil into the slow cooker, turn on the “frying” mode and fry the onion and carrot until the onion is golden brown.
Make meatballs out of minced meat.
Cut the potatoes into small cubes, and chop the garlic with a knife.
Cut melted cheese into cubes.
As soon as the carrots and onions are fried, add potatoes and meatballs to them, pour water, add pepper and bay leaf.
Set the "cooking" mode for 30 minutes.
At the end of time, salt and add cheese, dill, garlic. Stir the soup until the cheese is completely melted and put in the “cooking” mode for another 10 minutes.
7. Soup with peas and meatballs
Total per 100 grams - 48.1 kcal: Proteins - 2.8 Fats - 2.4 Carbohydrates - 3.9
The peculiarity of this soup is that it is very easy to prepare, it contains a small amount of different ingredients. And at the same time, it is very tasty and nutritious!
Products:
1. Potatoes - 400 gr.
2. Minced meat - 400 gr.
3. Canned green peas - 400 gr.
4. Carrots (1 pc.) - 90 gr.
5. Onion (1 pc.) - 110 gr.
6. Greens (to taste) - 10 gr.
7. Salt (to taste) - 5 gr.
8. Ground black pepper (to taste) - 5 gr.
9. Water - 2.0 liters.
How to make soup with peas and meatballs:
Peel potatoes, wash and cut into cubes.
Peel and chop the onion.
Peel the carrots and cut into small cubes.
Pour the chopped vegetables with water and put on fire.
Salt the minced meat and form small meatballs out of it.
As soon as the water boils, dip the meatballs into the soup and cook for 15 minutes until the vegetables are ready.
After that, lay out the green peas, finely chopped greens, salt and pepper. Cook for 10 more minutes.
Pour hot soup into bowls and serve immediately.
8. Cheese soup with chicken
Total per 100 grams - 46.4 kcal: Proteins - 3.6 Fats - 0.9 Carbohydrates - 6.1
Cheese soup has a bright, rich taste. It turns out light and at the same time satisfying. Cheese soup does not require a lot of cooking time and a lot of ingredients.
Products:
1. Water - 2 liters.
2. Chicken fillet - 250 gr.
3. Potatoes - 200 gr.
4. Rice - 100 gr.
5. Carrot (medium) - 1 pc.
6. Onion (medium) - 1 pc.
7. Processed cheese - 200 gr.
8. Salt (to taste) - 2 gr.
How to make Chicken Cheese Soup:
Boil the chicken fillet for 15 minutes, salt and pepper to taste.
Cool the boiled fillet, cut into cubes.
Rinse the rice with running water, add to the boiling broth (in which the fillet was cooked). Boil rice for 10 minutes.
Peel potatoes and cut into cubes.
Finely chop the onion, grate the carrots.
Add potatoes, onions and carrots to the broth. After 5 minutes, add the meat and cook until the potatoes are cooked.
At the end of cooking, add melted cheese, stir and remove from heat.
9. Tomato soup with beans
Total per 100 grams - 36.3 kcal: Proteins - 2.5 Fats - 1.8 Carbohydrates - 2.6
Quite simple to prepare, this soup can easily replace a full meal. It is very satisfying thanks to the beans!
Products:
1. Water - 2 liters.
2. Canned beans - 200 gr.
3. Beef - 300 gr.
4. Potatoes (large) - 1 pc.
5. Onion (medium) - 1 pc.
6. Carrots (medium) - 2 pcs.
7. Tomato juice - 250 ml.
8. Salt (to taste) - 2 gr.
9. Ground pepper (to taste) - 2 gr.
10. Bay leaf - 1 pc.
11. Vegetable oil - 1 tbsp. spoon
How to make Tomato Bean Soup:
Cut the beef into medium pieces.
Add meat, beans and one whole carrot to the multicooker bowl, add water, salt to taste. Turn on the "Extinguishing" mode for 2 hours.
Salt.
At this time, prepare the dressing in the pan. Cut the onion into cubes, grate the carrots on a coarse grater and fry in vegetable oil until golden brown.
Pour vegetables with tomato juice and simmer over low heat for 10-15 minutes.
Cut potatoes into cubes.
Add potatoes to the multicooker after the beep.
Add the prepared dressing to the slow cooker, salt and pepper to taste, add the bay leaf and cook for another hour in the "Extinguishing" mode.
10. Chicken soup with vegetables
Total per 100 grams - 43.9 kcal: Proteins - 3.4 Fats - 2.3 Carbohydrates - 2.9
Products:
1. Chicken - 1000 gr.
2. Onion - 1 pc.
3. Garlic - 2 cloves
4. Water - 3 liters
5. Celery (stalk) - 1 pc.
6. Turnip - 1 pc.
7. Carrots - 2 pcs.
8. Zucchini - 2 pcs.
9. Beans (canned) - 225 gr.
9. Cabbage - 1 pc.
10. Salt - 2 teaspoons
11. Black pepper - 1/4 teaspoon
How to cook chicken soup with vegetables:
Cut the onion, chop the garlic, chop the cabbage. Cut the turnip into 1-centimeter cubes, the celery stalk into slices, and the carrots and zucchini into slices.
Place chicken, onion and garlic in a large saucepan. Pour in water and bring to a boil. Reduce heat and simmer for 50-60 minutes or until chicken is tender.
Remove chicken from broth and set aside. Separate the meat from the bones and cut.
Remove fat from broth. Put back the meat and add all other ingredients (celery, turnips, carrots, zucchini, beans, cabbage and spices). Cook for 20-30 minutes or until vegetables are soft.
Accustomed to this tradition, we use soups and fasting days. Therefore, leading nutritionists suggest not to skip meals at all and develop new ones. healthy recipes soups for weight loss They are prepared in vegetable broths and have a low calorie content. A glass of dietary soup contains only 150 kcal, while the energy value of a meat dish with a side dish is 300 kcal! But, despite this, soups perfectly satisfy hunger, saturate the body with useful nutrients. In order to avoid the pangs of starvation and at the same time not to overeat during the diet, you can cook "night cream soup".
The five most commonly used ingredients in recipes are:
Take a light chicken breast broth or vegetable broth as a basis. Mix it in a blender with boiled (baked) vegetables: carrots, broccoli, cauliflower, onions and mushrooms. The treat is ready! It will not cause much harm to your figure if you eat it two hours before bedtime. Spices can be actively used to improve the taste of lean soups. For example, turmeric and ginger perfectly speed up the metabolism, stop the growth of adipose tissue, remove excess fluid. And clove, rich in vitamins and microelements, invigorates and strengthens the nervous system.
Shchi with cauliflower.
For 5 servings
1 serving = 97Kcal
Required
Cauliflower 400g
Onion 100g
Tomato paste 50g
Bulgarian pepper. 100g
Dill 15g
Carrot 130g
Oil grows. 25ml
Water 2.5l
Bouillon cube 1pc
Salt, peppercorns, bay leaf to taste.
Cooking method:
Chop the onion and fry in vegetable oil. Then add finely chopped vegetables, fry, add tomato paste and simmer for 10 minutes over low heat. Add water, cube, salt, pepper, bay leaf, herbs and bring to a boil. Nice, easy soup is ready!
Shchi with eggplant.
For 5 servings
1 serving = 88 kcal
Required:
White cabbage 400g
Bulb onion 130g
Fresh tomatoes 140g
Eggplant 200g
Sweet pepper 130g
Carrot 100g
Parsley 20g
Bouillon cube 1 pc
Water 2.5l
Salt, bay leaf, black peppercorns to taste.
Cooking method:
Put finely chopped vegetables in a pot of water and cook for 10 minutes, add a cube, spices, herbs. Cook for 10 more minutes. 
Bouillon with meatballs.
For 5 servings
1 serving = 140 kcal
Required:
Water 2 l
Beef 250g
Dill 15g
Salt, pepper, bay leaf.
Cooking method:
Skip the meat 2 times through a meat grinder, salt, pepper, add 2 tbsp. spoons of water, form balls and lower into boiling water. After 10 minutes, add chopped dill. Salt the broth to taste.
Chicken broth with meatballs.
For 5 servings
1 serving =160 kcal
Required:
Chicken broth 2l
Chicken fillet 100 g
Raw egg 1 pc
Water 1l
Milk 50ml
Wheat bread 50g
Dill, parsley 30 g
Salt, ground pepper, bay leaf.
Cooking method:
Pass the chicken fillet through a meat grinder, add egg white, bread soaked in milk, ground black pepper and salt. Then, gradually adding milk, beat the resulting mass and rub through a sieve. Meatballs are formed from the resulting homogeneous mass and put in a boiling broth for 10-15 minutes. Arrange the meatballs on plates in 5-6 pieces and pour the broth, add greens.
Broth with chicken fillet.
For 5 servings
1 serving =125 kcal
Required:
Chicken fillet 400g
Green onion 50g
Carrot 100g
Water 2l
Celery root 50 g
Parsley greens 15g
Salt, pepper, bay leaf.
Cooking method:
Rinse the chicken fillet, cut into small cubes, add water and cook for 40 minutes. Then add finely chopped celery root. Carrots, green onions lightly fry without oil and put into the broth. Cook for 10 minutes, add herbs and turn off.
Mushroom soup.
For 5 servings
1 serving =100 kcal
Required:
White cabbage 400g
Bulb onion 70g
Sweet pepper 100g
Canned champignons 150g
Carrot 200g
Celery root 20g
Vegetable oil 20ml
Parsley 20g
Bouillon cube 1 pc
Water 2.5l
Salt, pepper, bay leaf.
Cooking method:
Put water to boil. Onion, sweet pepper cut into half rings and fry in vegetable oil. Add to them diced carrots and celery, chopped cabbage, chopped mushrooms. Fry, stirring for 1-2 minutes. Then, add all the ingredients to boiling water and cook for 10-15 minutes. Salt, herbs, spices to taste.
Soup with beans.
For 5 servings
1 serving = 200 kcal
Required:
White cabbage 400g
Bulb onion 60g
Sweet pepper 50g
Carrot 120 g
Tomato paste 45 g
Bouillon cube 1 pc
Canned beans 200g
Water 2.5l
Salt, dill, black peppercorns, bay leaf.
Cooking method:
Finely chopped cabbage, onions, sweet peppers, carrots put in a saucepan, pour water and bring to a boil. Then add tomato paste, bouillon cube and beans. Cover and cook for 15-20 minutes. Add salt, spices, herbs.
Sauerkraut soup with ham.
For 5 servings
1 serving = 150 kcal
Required:
Sauerkraut 300g
Chicken ham 100g
Sweet pepper 40g
Bulb onion 30g
Garlic 2 cloves
Meat broth 2l
Sour cream 50g
Vegetable oil 25 ml
Salt, pepper, bay leaf, herbs.
Cooking method:
Chop the onion and garlic, cut the ham into cubes and fry everything in vegetable oil. Then add chopped pepper and fry for another 3 minutes. Add sauerkraut and cook for 20 minutes. Season with salt and spices. Beat everything with a mixer and add greens.
Dandelion soup.
For 5 servings
1 serving = 170 kcal
Required:
Dandelion leaves 70g
Potatoes 80g
Bulb onion 60g
Carrot 80g
Sour cream 50g
Meat broth 1.5 l
Salt, pepper, bay leaf and herbs.
Cooking method:
Soak young dandelion leaves in salted water for 30 minutes. Cut carrots, onions and potatoes into strips, dip into boiling broth and cook until half cooked. Finely chop the greens, dandelion leaves and add to the soup. Season with salt and spices. Top with sour cream before serving.
Tomato soup.
For 5 servings
1 serving = 85 kcal
Required:
Cauliflower 350g
Bulb onion 150g
Sweet pepper 80g
Tomato paste 40g
Carrot 120g
Bouillon cube 1 pc
Vegetable oil 25 ml
Water 1.5 l
Salt, pepper, herbs, bay leaf.
Cooking method:
Finely chop the onion and fry. Chop cabbage, carrots, sweet peppers, add water and cook for 10-15 minutes, add tomato paste, a cube and boil for another 7 minutes. Salt the soup, add spices and herbs.
Soup with shrimp.
For 4 servings
1 serving = 90 kcal
Required:
Fresh cucumbers 150g
Shrimps boiled peeled 200g
Green onion 50g
Sweet pepper 50g
Garlic 2-3 cloves
Low fat yogurt 500ml
Salt, ground white pepper, herbs, bay leaf.
Cooking method:
Mash the garlic, peel the seeds and finely chop the cucumbers, add yogurt, beat until pureed, salt, pepper and refrigerate. Cut sweet pepper and onion. Pour the soup into bowls, add shrimp, herbs, chopped onion and pepper.
Cold cucumber soup.
For 5 servings
1 serving = 160 kcal
Required:
Beetroot 400g
Apples 70g
Fresh cucumbers 130g
Chicken eggs boiled. 5 pieces
Green onion 80g
Black bread 50g
Salt, sugar, vinegar to taste.
Cooking method:
Boil the beets in a peel, peel and grate on a fine grater. Pour boiling water over it, add bread and refrigerate for 3 hours. Strain, add salt, sugar, vinegar, diced apples, cucumbers, green onions and eggs to the beetroot infusion. The soup is served chilled.
Sorrel soup with herbs.
For 5 servings
1 serving = 130 kcal
Required:
Sorrel 1 kg
Fresh cucumbers 200g
Green onion 120g
Sour cream 70g
Boiled eggs 5 pcs
Green onion 100g
Dill 20g
Rye croutons 25g
Water 3l
Salt.
Cooking method:
Sorrel finely chopped, pour boiling water and cook for 6 minutes, cool. Separate the egg white from the yolk. Squirrels, cucumbers, onions, greens finely chopped and put in a saucepan with sorrel. Grind the yolks with sour cream, mix thoroughly and add to the soup. Put crackers and salt.
Rice puree soup.
For 5 servings
1 serving 107kcal
Required:
Rice 170 g
Vegetable bouillon cube 1 pc
Water 1.5 l
Butter 40g
Salt.
Cooking method:
Dissolve vegetable cube in chilled water. Rinse rice, pour vegetable broth and cook for 20 minutes. Rub rice with broth through a sieve. Add a little warm water, oil and salt to the resulting puree.
Fish soup.
For 5 servings
1 serving = 200 kcal
Required:
Fish 700g
Bulb onion 100 g
Carrot 150g
Vegetable oil 20 ml
Butter 20g
Dill 20g
Flour 20g
Water 1.5l
Salt to taste.
Cooking method:
Separate the heads from the fish and remove the gills. From them cook the broth. Fish flesh (without bones) cut into pieces, fry in vegetable oil with chopped carrots and onions. Fry the flour in butter, dilute with fish broth and bring to a boil. Add fried fish with vegetables here and cook for 15 minutes. Rub the finished mixture through a sieve, dilute with the remaining broth. Sprinkle soup puree with herbs.
Green Pea Soup.
For 5 servings
1 serving = 204 kcal
Required:
Canned green peas 600g
Butter 40g
Flour 25g
Milk 500 ml
Chicken broth 1.5l
Salt.
Cooking method:
Fry the flour in half the butter (20g), add hot milk and boil for 15 minutes. Strain through a sieve, dilute with broth and salt. Grind green peas (can be in a blender) and mix with the base. Fill with remaining oil.
Bean soup.
For 4 servings
1 serving = 130 kcal
Required:
Beans (not canned) 400g
Butter 60g
Bulb onion 70g
Carrot 70 g
Milk 400 ml
Water 1 l
Cloves 2g
Salt.
Cooking method:
Soak beans in cold water for 3 hours. Then put it in a saucepan along with carrots and a whole onion, into which to stick a clove. Cook until softened. Remove the carrots and onions, and rub the beans with the broth through a sieve. Dilute with milk and salt. Season hot soup with oil.
Soup puree from apples.
For 5 servings
1 serving = 170 kcal
Required:
Apples 250g
Fresh tomatoes 100 g
Bulb onion 120 g
Carrot 150g
Flour 25g
Butter 40g
Meat broth 2l
Salt.
Cooking method:
Cut carrots and onions and fry in oil. Add flour 2 minutes before the end of roasting. Peel apples and cut into cubes. Cut the tomatoes into 4 pieces. Put the fried carrots and onions into the broth, bring to a boil. Then add apples and tomatoes and cook for 30 minutes. Salt and rub through a sieve. Warm up before serving.
Pea soup.
For 5 servings
1 serving = 135 kcal
Required:
Dried peas 350g
Butter 40g
Onion 1 pc
Carrot 1 pc
Water 1 l
Cloves and salt to taste.
Cooking method:
Soak the peas for 3 hours in cold water. Put the onion with the cloves stuck in it, carrots and swollen peas into the pan. Pour in water and cook until soft. Remove onions and carrots, and rub the remaining broth through a sieve. Dilute with milk, salt and add butter.
Ear from river fish.
For 5 servings
1 serving = 140 kcal
Required:
River fish fillet 1.5 kg
Bulb onion 50g
Celery root 30g
Water 2l
Parsley 15g
Salt, black peppercorns.
Cooking method:
Cut the fish fillet into small pieces and bring to a boil. Add chopped celery root, pepper. Lower the bow entirely. Boil for 15 minutes, salt. Remove cooked onion. Let the ear stand for 15 minutes and add greens.
Ear from sea fish.
For 5 servings
1 serving = 160 kcal
Required:
Sea fish fillet 1.5 kg
Dill 15 g
Parsley 15 g
Bulb onion 40g
Carrot 100g
Water 2l
Bay leaf, salt, peppercorns.
Cooking method:
Coarsely chop the fillet, add water and bring to a boil. Remove foam. Add grated carrots, chopped onion, pepper, bay leaf, salt and cook for 20 minutes. Let it brew for 10-15 minutes, season with chopped herbs.
Okroshka fish.
For 5 servings
1 serving = 160 kcal
Required:
Kvass 1l
Boiled fish fillet 200g
Fresh cucumbers 150 g
Kefir 100 ml
Boiled eggs 3 pcs
Green onion 100g
Dill fresh 30 g
Salt and mustard to taste.
Cooking method:
Separate egg yolks from whites. Grind the yolks with salt and mustard, dilute with kvass and refrigerate. Cut fish, cucumbers and squirrels into small cubes. Mix everything and dilute with kvass, season with kefir. Add chopped herbs and onions. Salt to taste.
Okroshka meat.
For 5 servings
1 serving = 176 kcal
Required:
Boiled beef 500g
Kvass 1.5l
Fresh cucumbers 200g
Kefir 100 ml
Green onion 150g
Boiled eggs 3 pcs
Garlic 20 g
Dill 30g
Salt.
Cooking method:
Cucumbers, meat and eggs cut into small cubes. Rub garlic with salt. Finely chop onion, dill. Mix everything and dilute with kvass and kefir. Add greens.
Okroshka vegetable.
For 5 servings
1 serving =119 kcal
Required:
Boiled potatoes in uniform 130 g
Kvass 1l
Fresh cucumbers 160g
Kefir 100 ml
Eggs boiled 4 pcs
Green onion 50g
Dill 30 g
Mustard and salt to taste
Cooking method:
Peel potatoes and eggs and cut into small cubes. Finely chopped onion grind with salt. Mix kefir with eggs, mustard and onions. Cucumbers cut into strips. Mix everything and dilute with kvass. Sprinkle with herbs.
Should be in the diet of everyone who monitors their diet!
1. Chicken cream soup
Total per 100 grams - 79.9 kcal: Proteins - 5.8 Fats - 5.1 Carbohydrates - 2.9
Ingredients:
Chicken thigh (without skin) - 3 pcs.
Potatoes (medium) - 2 pcs.
Water - 1 l.
Canned green peas - 150 gr.
Carrot (medium) - 1 pc.
Onion - 1 pc.
Cream 10% - 170 ml.
Bay leaf - 1 pc.
Salt - 5 gr.
Butter - 40 gr.
Dill greens - 1 bunch
Cooking:
Chop the chicken thighs and cook for 20 minutes, removing the foam.
Shredded potatoes, add to the thighs, cook for another 20 minutes.
Separate the chicken from the bones, grind with potatoes in a blender and add to the broth.
Salt, pepper, add bay leaf and cook for 3 minutes.
Grind green peas in a blender, add cream and mix. Add the mixture to the soup and cook for 5 minutes.
Finely chop the onion and carrot, fry in butter until golden brown, add to the soup and cook for 2 minutes.
Garnish the finished cream soup with dill.
2. Light mushroom soup
Total per 100 grams - 49.2 kcal: Proteins - 1.3 Fats - 3.9 Carbohydrates - 2.6
If you don’t have time to mess around with cooking, or if you want something light, this soup is for you. Despite the fact that there are few ingredients, the soup turns out to be hearty, due to the nutritional value of mushrooms. And, of course, a big plus - cooking takes little time!
Ingredients:
Champignons - 500 gr.
Bulb onion (1 pc.) - 120 gr.
Butter - 100 gr.
Bouillon cube - 2 pcs.
Water - 1.5 liters.
Dried thyme - 0.5 tsp
Wheat flour - 2 tbsp.
Salt (to taste) - 5 gr.
Cooking:
Peel and finely chop the onion.
Wash and dry the mushrooms, cut them into slices.
Heat the butter in a heavy saucepan, add the onion and fry until golden brown.
Then add mushrooms, mix and fry for 5-7 minutes.
Sprinkle the mushrooms with flour and mix well.
Dissolve bouillon cubes in hot water. Stirring constantly, pour the broth into the saucepan with the mushrooms. Salt, pepper, add thyme.
Boil the soup over medium heat for 20 minutes.
3. Carrot puree soup with ginger
Total per 100 grams - 34.5 kcal: Proteins - 1 Fats - 1 Carbohydrates - 5.8
Everyone knows that carrots are famous for their large amount of carotene, which turns into vitamin A. Surprisingly, boiled carrots contain much more nutrients than raw carrots. We offer a recipe for carrot soup. Ginger and curry seasoning will spice up your soup!
Ingredients:
Vegetable broth - 1 l.
Carrots - 1 kg.
Potatoes (medium) - 2 pcs.
Leek - 100 gr.
Garlic - 1 tooth.
Parsley - 50 gr.
Dry ginger (ground) - 1 tsp
Curry seasoning - 1 tsp
Bay leaf - 1 pc.
Olive oil - 2 tbsp.
Salt (to taste) - 2 gr.
Cooking:
Wash the carrots, peel and cut into cubes.
Cut the leeks into half rings.
Heat olive oil in a saucepan, add potatoes and leek, fry for 5 minutes.
Finely chop the parsley, finely chop the garlic.
Add the parsley, garlic, dried ginger, curry and bay leaf to the pot. Simmer for about two minutes.
Pour in the vegetable broth and add the carrots. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the carrots are soft.
Remove the bay leaf from the soup, pour into a blender and beat until creamy. Add salt to taste.
4. White bean soup
Total per 100 grams - 40.8 kcal: Proteins - 2.3 Fats - 1.3 Carbohydrates - 4.8
Delicious soup, easy to prepare. It is advisable to pre-soak the beans for 3-4 hours, and preferably overnight. You can also use canned beans, but you need to add it to the soup 10-15 minutes before cooking. Vegetarians can also cook soup, but use water instead of chicken broth.
Ingredients:
White beans - 150 gr.
Potatoes - 300 gr.
Carrots - 100 gr.
Onion - 100 gr.
Chicken broth - 1.5 liters.
Garlic - 2 tooth.
Dill - 20 gr.
Salt (to taste) - 10 gr.
Ground black pepper (to taste) - 5 gr.
Vegetable oil - 20 gr.
Cooking:
Put the pre-soaked beans in the chicken broth and cook until almost done, 30-40 minutes.
Cut the potatoes into cubes and add to the beans when they are almost ready. Boil 10 minutes.
Cut the onion, grate the carrot. Fry finely chopped onions and grated carrots in vegetable oil until the carrots are soft. Put in soup, cook for 5-7 minutes.
Finely chop the dill, chop the garlic, add to the already prepared soup, let it brew for 10-15 minutes.
5. Cauliflower soup
Total per 100 grams - 42.5 kcal: Proteins - 1.6 Fats - 2 Carbohydrates - 4.8
One of the varieties of cauliflower soup. Thanks to the milk-flour sauce, the soup is very satisfying!
Ingredients:
Vegetable broth (or chicken) - 2 liters.
Cauliflower (medium head) - 1 pc.
Bulb onion (medium) - 1 pc.
Carrot (medium) - 1 pc.
Butter - 3 tbsp.
Flour - 4 tbsp.
Milk - 750 ml.
Parsley (dry) - 2 tsp
Bay leaf - 2 pcs.
Salt (to taste) - 2 gr.
Cooking:
Finely chop the onion, cut the carrot into cubes.
Rinse the cabbage, disassemble into inflorescences and cut each inflorescence in half.
Melt 2 tbsp in a saucepan. butter, add the onion and fry until translucent.
Add carrots, stir and simmer for 2 minutes.
Add cauliflower and pour over broth.
Add dry parsley and bay leaf. Salt and pepper to taste.
Bring to a boil over medium heat, then simmer over low heat for 25-30 minutes.
At this time, add flour to the milk and mix with a whisk.
In a separate pan, melt a spoonful of butter, pour in the milk-flour mixture. And bring to a boil over medium heat, stirring constantly. Remove from fire.
Add the prepared sauce to the soup, cook for another 5-10 minutes.
6. Cheese soup with meatballs
Total per 100 grams - 71.8 kcal: Proteins - 3.7 Fats - 3.9 Carbohydrates - 5.6
You can cook a classic soup with meatballs in a slow cooker, or you can experiment and cook something new. We decided to add melted cheese to the classic soup, thus giving the soup a rich, creamy taste that goes well with meat balls. This is a very light and tasty soup for every day!
Ingredients:
Minced meat - 150 gr.
Potatoes - 2 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Processed cheese - 180 gr.
Garlic - 2 tooth.
Bay leaf - 2 pcs.
Salt (to taste) - 5 gr.
Ground black pepper (to taste) - 5 gr.
Water - 1 l.
Sunflower oil - 1 tbsp.
Parsley (to taste) - 15 gr.
Cooking:
Peel onions and carrots. Chop the onion finely, and grate the carrots on a coarse grater.
Pour a little oil into the slow cooker, turn on the “frying” mode and fry the onion and carrot until the onion is golden brown.
Make meatballs out of minced meat.
Cut the potatoes into small cubes, and chop the garlic with a knife.
Cut melted cheese into cubes.
As soon as the carrots and onions are fried, add potatoes and meatballs to them, pour water, add pepper and bay leaf.
Set the "cooking" mode for 30 minutes.
At the end of time, salt and add cheese, dill, garlic. Stir the soup until the cheese is completely melted and put in the “cooking” mode for another 10 minutes.
7. Soup with peas and meatballs
Total per 100 grams - 48.1 kcal: Proteins - 2.8 Fats - 2.4 Carbohydrates - 3.9
The peculiarity of this soup is that it is very easy to prepare, it contains a small amount of different ingredients. And at the same time, it is very tasty and nutritious!
Ingredients:
Potatoes - 400 gr.
Minced meat - 400 gr.
Canned green peas - 400 gr.
Carrots (1 pc.) - 90 gr.
Bulb onion (1 pc.) - 110 gr.
Greens (to taste) - 10 gr.
Salt (to taste) - 5 gr.
Ground black pepper (to taste) - 5 gr.
Water - 2.0 l.
Cooking:
Peel potatoes, wash and cut into cubes.
Peel and chop the onion.
Peel the carrots and cut into small cubes.
Pour the chopped vegetables with water and put on fire.
Salt the minced meat and form small meatballs out of it.
As soon as the water boils, dip the meatballs into the soup and cook for 15 minutes until the vegetables are ready.
After that, lay out the green peas, finely chopped greens, salt and pepper. Cook for 10 more minutes.
Pour hot soup into bowls and serve immediately.
8. Cheese soup with chicken
Total per 100 grams - 46.4 kcal: Proteins - 3.6 Fats - 0.9 Carbohydrates - 6.1
Cheese soup has a bright, rich taste. It turns out light and at the same time satisfying. Cheese soup does not require a lot of cooking time and a lot of ingredients.
Ingredients:
Water - 2 liters.
Chicken fillet - 250 gr.
Potatoes - 200 gr.
Rice - 100 gr.
Carrot (medium) - 1 pc.
Bulb onion (medium) - 1 pc.
Processed cheese - 200 gr.
Salt (to taste) - 2 gr.
Ground pepper (to taste) - 2 gr.
Cooking:
Boil the chicken fillet for 15 minutes, salt and pepper to taste.
Cool the boiled fillet, cut into cubes.
Rinse the rice with running water, add to the boiling broth (in which the fillet was cooked). Boil rice for 10 minutes.
Peel potatoes and cut into cubes.
Finely chop the onion, grate the carrots.
Add potatoes, onions and carrots to the broth. After 5 minutes, add the meat and cook until the potatoes are cooked.
At the end of cooking, add melted cheese, stir and remove from heat.
9. Tomato soup with beans
Total per 100 grams - 36.3 kcal: Proteins - 2.5 Fats - 1.8 Carbohydrates - 2.6
Quite simple to prepare, this soup can easily replace a full meal. It is very satisfying thanks to the beans!
Ingredients:
Water - 2 liters.
Canned beans - 200 gr.
Beef - 300 gr.
Potatoes (large) - 1 pc.
Bulb onion (medium) - 1 pc.
Carrots (medium) - 2 pcs.
Tomato juice - 250 ml.
Salt (to taste) - 2 gr.
Ground pepper (to taste) - 2 gr.
Bay leaf - 1 pc.
Vegetable oil - 1 tbsp.
Cooking:
Cut the beef into medium pieces.
Add meat, beans and one whole carrot to the multicooker bowl, add water, salt to taste. Turn on the "Extinguishing" mode for 2 hours. Salt.
At this time, prepare the dressing in the pan. Cut the onion into cubes, grate the carrots on a coarse grater and fry in vegetable oil until golden brown.
Pour vegetables with tomato juice and simmer over low heat for 10-15 minutes.
Cut potatoes into cubes.
Add potatoes to the multicooker after the beep.
Add the prepared dressing to the slow cooker, salt and pepper to taste, add the bay leaf and cook for another hour in the "Extinguishing" mode.
10. Chicken soup with vegetables
Total per 100 grams - 43.9 kcal: Proteins - 3.4 Fats - 2.3 Carbohydrates - 2.9
Ingredients:
Chicken - 1000 g
Onion - 1 piece Garlic - 2 cloves
Water - 3 liters
Celery (stalk) - 1 pc Turnip - 1 pc Carrot - 2 pc Zucchini - 2 pc Beans (canned) - 225 g
Cabbage - 1 piece Salt - 2 teaspoons
Black pepper - ¼ teaspoon
Cooking:
Cut the onion, chop the garlic, chop the cabbage. Cut the turnip into 1-centimeter cubes, the celery stalk into slices, and the carrots and zucchini into slices.
Place chicken, onion and garlic in a large saucepan. Pour in water and bring to a boil. Reduce heat and simmer for 50-60 minutes or until chicken is tender.
Remove chicken from broth and set aside. Separate the meat from the bones and cut.
Remove fat from broth. Put back the meat and add all other ingredients (celery, turnips, carrots, zucchini, beans, cabbage and spices). Cook for 20-30 minutes or until vegetables are soft.
Bon appetit!
