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Diet soup for weight loss

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

Benefits and damage

soup diet

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

  • Fast saturation
  • The availability of vegetables all year round, the possibility of using both fresh and frozen
  • A variety of ingredients that you can every day to cook another soup
  • The presence of vitamins and minerals, in addition to this, there is no limitation in this regard, dietary types of meat), it is possible that the proteins are

The use of soup diet:

  • The loss of extra pounds
  • Cleaning the body of toxins
  • Create a platform for the transition to a proper diet later

This diet, it is better not to use:

  • Pregnant and lactating women (additional vitamins for pregnant women)
  • Those who perform heavy physical work, and leads a very active lifestyle, athletes

The rules of cooking

Depending on the preparation method, there are two options for low-calorie soups:

  • Clear soup with chopped small pieces of vegetables, – the improvement of the intestinal motility
  • Soups pureed – easily digestible

General rules:

  • The lack of potatoes
  • An abundance of greenery
  • If you want to create the density, it is recommended to use cereals
  • Vegetables should not be digested, will degrade their nutritional value
  • The consumption of salt and vegetable oil must be kept to the minimum number of
  • You can use natural spices

Recipes

Vegetable diet soup

Pumpkin soup

Composition:

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

Preparation:

  1. Pumpkins, zucchini, carrot, half a sliced onion and peppers to bring in the cold water, and cook on low flame
  2. The rest of the chopped onion and pepper sauté in butter until Golden, put in the soup for 7 minutes before the end of cooking along with the tomatoes
  3. Put the salt and before serving sprinkle with chopped herbs

Mushroom soup

Soup with mushrooms is prepared from:

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

Preparation:

  1. Purified from the skin of the tomatoes cut into cubes
  2. Chop the vegetables: small slices of mushrooms, carrots and zucchini, diced celery, strips of cabbage. Coarsely chop the greens
  3. The carrots and celery to a boil, then simmer for 7 minutes
  4. Then enter the cabbage, mushrooms and onions, cooking time – 5 minutes
  5. Attach zucchini with tomatoes and again 5 minutes of cooking
  6. Put the spices, salt and herbs

Onion soup

soup

Ingredients:

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

Preparation:

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

Pea soup

Composition:

  • 450 g peas
  • 1 the roots of parsnip, parsley
  • 2 large carrots
  • 1 large onion
  • 25 g of vegetable ghee and oil
  • Savory, salt

Cooking

  1. Well washed, the peas, leave for 1 hour in cold water
  2. Chop the vegetables finely chop, mix both oils
  3. Peas, pour new water, boil one hour, add the prepared vegetables and boil for another 30 minutes. Salt
  4. Chopped savory herbs to add when serving the soup

Green soup

Ingredients:

  • 0.6 kg green
  • 1 medium-sized onion
  • 1 medium carrot
  • 400 g chopped white cabbage
  • 3 finely chopped yellow bell pepper
  • 1 Cup juice from the tomatoes
  • About 2 liters of fluid

Preparation:

  1. Chop the vegetables and plunge into boiling water,
  2. Cook vegetables for 20 minutes, not allowing to a full boil, cover the pot;
  3. Then add in the soup, 1 Cup juice from tomatoes, salt
  4. Bring to a boil and serve with greens

Cabbage soup

Ingredients:

  • Half of the head is parsed into florets of cauliflower
  • Half a head of diced cabbage
  • 4 small onions
  • 3 green peppers
  • 4 carrots
  • 8 green stem
  • Half a lemon (juice)
  • Spices, herbs, salt

Preparation:

  1. Cauliflower, cabbage, diced vegetables, Bay leaves with cold water, boil after boiling for 15 minutes
  2. Slice the sweet peppers into strips and slice the onion. Add to the vegetables. Bring to the readiness
  3. Add the lemon juice, put spices, salt, herbs

In cauliflower soup

Composition:

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

Preparation:

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

Bean soup

bean soup

Ingredients:

  • 100 g of white beans
  • 100 g of zucchini
  • 100 g leeks
  • 100 g onion
  • 50 g celery root
  • 2 red tomatoes
  • Basil, thyme, pepper, salt
  • 3 litres of water

Preparation:

  1. Beans previously soaked in cold water for 12 hours
  2. Beans boil for 50 minutes on low heat, add thyme
  3. For the preparation of vegetables. Chop them in small cubes
  4. All the vegetables, except the zucchini, put the beans and cook for 25 minutes
  5. Tomatoes, peeled, grind in a blender along with the Basil
  6. Put the courgettes and tomatoes, put salt and spices, and keep frying for another 5 minutes

Lentil soup

Ingredients:

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

Preparation:

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

Diet soups

Here is some recipes diet soups, mashed vegetables.

Cream soup of zucchini

Composition:

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

Preparation:

  1. Zucchini clean (very young you can do without!) and cut into cubes
  2. Heat the pan, pour a little olive oil. Fry the onion, add and fry the zucchini, then add the potatoes
  3. Add the water and cook the vegetables for 20 minutes
  4. The cooked vegetables to remove from the broth, grind in a blender with the thyme, put in soup and bring to a boil

Soup-cream of broccoli

Composition:

  • 200 g broccoli
  • 300 g zucchini
  • 50 g of leeks
  • 2 cloves of chopped garlic
  • 100 ml of milk
  • sesame

Preparation:

  1. Peel vegetables, cut into large chunks and place in the hot water for 10 minutes
  2. Cooked vegetables, remove from broth, add garlic
  3. With the help of a blender grind the
  4. Add the milk and bring to the boil
  5. When serving, sprinkle with sesame seeds

Potato soup

Composition:

  • 4 medium potatoes
  • 4 baby carrots
  • 2 medium-sized onions
  • 2 stalks green
  • 3 red peppers
  • 4 tomatoes
  • Vegetable broth (or water)
  • Olive oil
  • Pepper, greens, salt

Preparation:

  1. Cut all the vegetables in the
  2. If you want to remove from the skin tomatoes, pour over boiling water and chop
  3. In a pan with a thick bottom sauté chopped onion in olive oil, then add the chopped root celery and carrots. Fry for 5 minutes
  4. Pour the sauteed vegetables with the water and put on fire
  5. When boiling, add the chopped peppers and potatoes. Cooking vegetables for about 10 minutes on low flame. Put in the soup, tomatoes, salt, pepper, boil for about 3 minutes
  6. Grind in a blender. Bring to a boil. Add the greens directly to the dish

Milk soup

Cheese soup

Composition:

  • the greens
  • 200 g of the blend, frozen vegetables
  • 1 litre of liquid
  • Russian 100 g of cheese (can be processed)

Preparation:

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

Fish soup

Fish soup

Composition:

  • 300 g sea fish with low fat content
  • 60 g rice
  • 150 g of algae
  • 2 medium-sized onions
  • soy sauce
  • spices

Preparation:

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

Broths

meat for the soup

Soup with meat balls

Ingredients for the meat balls:

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

Ingredients dLa soup:

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

Preparation:

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

Beef soup

Ingredients:

  • 600 beef
  • 1 big carrot
  • ½ Parsley root
  • 400g potatoes
  • 2 cloves of garlic
  • Marjoram, savory, dill

Preparation:

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