Do you have a blender and have you never made puree soup before? In vain. Even if you do not like first courses, especially vegetable ones, you will surely like them in this form. To give cream soup a delicate silky texture, cream or butter is usually added to it in large quantities, but we will try to keep the number of high-calorie ingredients to a minimum so that you can eat plenty of soup without harming your figure.

Spicy pumpkin soup

Ingredients:

  • Peeled pumpkin - 600 g
  • Potatoes - 2 pcs.
  • Water - 2 tbsp.
  • Milk - 1 tbsp.
  • Olive oil - 1 tbsp. l.
  • Ginger root - 5 g
  • Nutmeg, coriander, red pepper, curry, salt - to taste

Cut the pumpkin and peeled potatoes into small cubes, pour a glass of water and simmer over low heat until soft. Puree the prepared vegetables together with the liquid with a blender. Boil the milk with a second glass of water, pour into the boiling mixture vegetable puree. Add oil, finely grated ginger root, salt and spices. Cook at a low boil for 4-5 minutes.

KBJU per 100 g:

  • Proteins - 1.4 g
  • Fats - 1.5 g
  • Carbohydrates - 6.2 g
  • Calorie content - 39 kcal

Diet broccoli soup

Ingredients:

  • Broccoli - 500 g
  • Onion - 1 pc.
  • Chicken broth - 1 l
  • Vegetable oil - 1 tbsp. l.
  • Milk - 150 ml
  • Salt, spices to taste

Wash broccoli, cut into florets. Place a heavy bottomed saucepan on the fire, heat the oil in it and add the finely chopped onion. Put it out on a slow fire. Then put the broccoli, stew for another 5 minutes. Pour the broth into a saucepan, bring to a boil, salt, add spices and simmer for 15-20 minutes until the broccoli florets are soft. Then puree the soup with an immersion blender. Return the pan to the heat, pour in the milk, bring to a boil and immediately turn off.

KBJU per 100 g:

  • Proteins - 2.4 g
  • Fats - 1.3 g
  • Carbohydrates - 2.5 g
  • Calorie content - 29.2 kcal

Mushroom cream soup with champignons

Ingredients:

  • Champignons - 400 g
  • Potatoes - 4 pcs.
  • Onion - 2 pcs.
  • Milk - 500 ml
  • Vegetable oil - 1 tbsp. l.
  • Salt, spices to taste

Peel potatoes, cut into small pieces, put in a pot of water and put on fire. Heat the pan with oil and put the finely chopped onion, simmer for 2-3 minutes, then add the chopped mushrooms. Simmer until done. When the potatoes are cooked, drain the water, leaving about 1 cup of liquid in the pan. Put in a saucepan stewed mushrooms, pour milk, salt and add spices. As soon as the milk boils, remove the soup from the heat and puree with a blender.

KBJU per 100 g:

  • Proteins - 3 g
  • Fats - 2.3 g
  • Carbohydrates - 7.4 g
  • Calorie content - 60.5 kcal

Zucchini puree soup with chicken

Ingredients:

  • Zucchini - 1 kg
  • Chicken fillet - 400 g
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Water - 1 l
  • Vegetable oil - 1 tbsp. l.
  • Salt, spices to taste

Pour the fillet with cold water and boil until tender, then remove, cool and disassemble into small fibers. In a heavy-bottomed pan, heat the oil, put the finely chopped onion and grated carrots, and then the zucchini, cut into small cubes. Simmer until done. Puree vegetables with a blender and pour chicken broth, add salt, spices and meat. Bring to a boil and cook over low heat for 5-7 minutes.

KBJU per 100 g:

  • Proteins - 3.9 g
  • Fats - 0.7 g
  • Carbohydrates - 2.3 g
  • Calorie content - 32.2 kcal

Diet creamy cauliflower soup with cheese

Ingredients:

  • Cauliflower - 800 g
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Water - 1.5 l
  • Potatoes - 2 pcs.
  • Vegetable oil - 1 tbsp. l.
  • Milk - 100 ml
  • Cheese 20% - 50 g
  • Salt, spices to taste

Disassemble the cabbage into inflorescences and boil for 15 minutes in boiling salted water. Then drain the water and cool the cabbage. Heat oil in a heavy bottomed pan, add finely chopped onion and simmer for 1-2 minutes. Peel potatoes and carrots, cut into small cubes and send to the onion, mix, simmer for 5-7 minutes. Pour 1.5 liters of boiling water, salt, add spices and cook under the lid until the vegetables are fully cooked. After that, add the cabbage, boil for a couple more minutes and puree the soup with a blender. Pour in the milk, pour in the grated cheese, return the pot to the fire, bring the soup to a boil, stirring constantly, and, without stopping stirring, boil over low heat for 5-6 minutes.

KBJU per 100 g:

  • Proteins - 1.6 g
  • Fats - 0.8 g
  • Carbohydrates - 3.3 g
  • Calorie content - 25.1 kcal

Carrot soup

Ingredients:

  • Carrots - 250 g
  • Potato - 200 g
  • Water - 800 ml
  • Vegetable oil - 2 tbsp. l.
  • Salt, spices to taste

Pour the peeled and diced potatoes with water and put on fire. Carrots are also peeled, cut into cubes and simmered in oil for 7-9 minutes. When potatoes are soft, add stewed carrots and cook until the vegetables are fully cooked. Puree the soup with a blender, add salt and spices, return the pan to the fire and simmer over low heat for 5-7 minutes.

KBJU per 100 g:

  • Proteins - 0.6 g
  • Fats - 1.7 g
  • Carbohydrates - 3.9 g
  • Calorie content - 32.4 kcal

Diet vegetable soup

Ingredients:

  • Potato - 200 g
  • White cabbage - 200 g
  • Turnip - 200 g
  • Carrot - 1 pc.
  • Onion - 1 pc.
  • Tomatoes - 2 pcs.
  • Water - 1.5 l
  • Vegetable oil - 1 tbsp. l.
  • Garlic - 4-5 tooth.
  • Salt, spices to taste

Peel potatoes, turnips and carrots, cut into cubes. Together with coarsely chopped cabbage, put in a saucepan, pour water, salt and put on fire. Dip the tomatoes in boiling water for a minute, then drain the water and peel them. In a frying pan heated with oil, lightly simmer the onion cut into half rings, after a couple of minutes add the peeled and finely chopped tomatoes. Simmer for 7-8 minutes under the lid, adding salt and spices. When the vegetables in the pan are completely cooked, add the stewed tomato to them. Puree the soup with a blender, return to the fire, add chopped garlic, mix and boil over low heat for 2-3 minutes.

KBJU per 100 g:

  • Proteins - 0.6 g
  • Fats - 0.5 g
  • Carbohydrates - 3.1 g
  • Calorie content - 18.3 kcal

Style Outcome

As a tasty and healthy addition to the puree soup, they are perfect boiled eggs, garlic croutons from whole grain bread, oatmeal, sandwiches with chicken breast, lean ham or tuna, grilled vegetables or some original diet snacks.

Soups are part of the mandatory diet, it is healthy and tasty food, which is present on the table of every person every day. Someone eats them for lunch at home in the family circle, and someone in the working dining room. But, one thing remains unchanged - the first dish, whatever it is.

A beautifully served plate with the first course, on the surface of which fat gleams with sparkling drops, mixed with fresh herbs and an unsurpassed aroma, excites not only the appetite, but also the imagination.

However, it is puree soups that have entered our diet relatively recently, mainly from French culinary traditions.

The benefits of puree soups for the human body

Due to the products used, they have a high nutritional and energy value, at the same time they have a delicate, uniform texture without pieces. Thanks to this, they are quickly digested, as well as useful substances and various trace elements tend to fill our body with their energy and strength.

It is because of this ability that they are referred to as diet food and often prepared for children.

For cooking first courses, a wide variety of products are used: vegetables and fruits, cereals, milk and cream, and many, many others. Even their common names speak of their benefits. Vegetables and fruits are fiber, vitamins, micro and macro elements. Cereals, among other things, thanks to their vegetable starchy structure, protect our stomach from irritation. Dairy products are, of course, calcium, which we need so much in childhood.

Recipes for diet puree soups

Carrot with melted cheese

This is a tender vegetable first course that even a novice hostess can handle.

Composition of products:

  1. carrot - 1 piece (180-200 g);
  2. onion - 1 head;
  3. processed cheese - 70 g;
  4. parsley - a couple of branches;
  5. vegetable broth - 300-350 ml;
  6. salt - to taste;
  7. ground black pepper - to taste;
  8. sunflower oil - 15 ml.

Cooking process:

  1. Peel carrots and onions, wash them and cut into small cubes.
  2. Sort the parsley greens. Choose only fresh, green leaves, which should be washed in cold water and slightly dried at room temperature.
  3. Peel the processed cheese from the packaging and cut into cubes, set aside for now.
  4. Saute onions and carrots in oil until the color changes slightly.
  5. Pour vegetable broth into a soup pot and bring to a boil. If not, you can use regular filtered water. Add chopped cheese and sautéed vegetables.
  6. Salt and pepper.
  7. Then wait until it boils, be sure to remove the foam and cook until the onions and carrots are ready. Cheese should be completely melted by this time.
  8. Then take an iron sieve and rub the contents of the pan through it and boil it again.
  9. Finely chopped parsley is added to the dish when it is laid out in separate plates. So, the vitamins contained in it will be preserved better.

from broccoli

It is also dietary, the addition of spices and spices is optional, and depends on the preferences of the cook. The cooking structure is a little complicated due to two stages: cooking vegetables, then sauce for them.

Composition of products:


Cooking process:

  1. Process broccoli. Cut off the contaminated parts and disassemble into inflorescences. Rinse in a cup of cold water. Then cut each inflorescence into pieces.
  2. Peel and wash the carrots, cut into cubes.
  3. Sort the parsley, rinse under running cold water. Dry, finely chop and leave for decoration.
  4. Put broccoli and carrots in a saucepan, cover with cold boiled or filtered water and cook for about 10 minutes.
  5. Grind products with an immersion blender. If this is not the case, strain the food through a sieve and wipe the vegetables.
  6. Season with salt, nutmeg and ground pepper to taste.
  7. Now you can start preparing the sauce. Place the butter in a small frying pan and melt, add the flour and stir. Pass until light brown.
  8. Add cream to the pan and simmer until thickened.
  9. Add sauce to soup pot. If desired, you can once again pass it through a sieve and warm it up a little over moderate heat. It is better not to bring to a boil.
  10. Toast the sesame seeds in a dry frying pan until golden brown.
  11. Ready soup pour into a bowl, sprinkle with parsley and sesame seeds.

From green peas with croutons

In terms of complexity of preparation, this soup is not more difficult than the previous ones. Used here canned peas, but you can also use ordinary dry peas, but in this case, before cooking, the peas need to be washed and soaked for a little less than an hour. Also in the recipe, dry croutons are baked separately in the oven. wheat bread. If the prepared soup is not intended for children under 3 years old, the croutons can be rubbed with a small amount of fresh garlic.

Composition of products:


Cooking process:

  1. Peel the carrots and onions, wash and chop finely. Then sauté in oil.
  2. Canned peas divided into two parts. Boil half separately and set aside to decorate the finished soup.
  3. Pour the second part of the peas to the sautéed vegetables, add a little hot boiled water and simmer for 2-3 minutes.
  4. Rub the resulting broth with vegetables through a sieve or chop with an immersion blender, sprinkle with salt to taste.
  5. Cut the wheat bread into cubes and put it on a lightly oiled baking sheet and send it to bake in the oven at 180 ° C for a few minutes.
  6. Melt the butter in a separate small frying pan and add the flour there, sauté, stirring until golden brown. Then pour this mixture into the soup and stir. Boil.
  7. Peel the egg from the shell and pour into a small bowl, where beat with a whisk until smooth. This can also be done with two forks, arranged in such a way that the backs of the forks touch each other.
  8. Fill soup with egg mixture.
  9. Pour a portion of the cooked dish into a plate, pour boiled peas and croutons on top.

Pumpkin puree with sesame and ginger

The combination of sesame with a touch of ginger makes ordinary pumpkin soup spicy and aromatic holiday dish. Since dry ginger is used in the recipe, the complexity of cooking does not increase from this. But if you use fresh ginger, it will just take a little longer.

Composition of products:

Cooking process:

  1. Peel and wash the onion. Cut in small pieces.
  2. Wash and peel pumpkin and potatoes, cut into thin slices.
  3. Sort and rinse the cilantro greens, finely chop.
  4. Lightly heat the sesame seeds in a dry frying pan until the color changes to toasty.
  5. Fry the onion slices in oil, then put in a saucepan prepared for cooking soup.
  6. Fry the pumpkin slices and send to the onion.
  7. Pour hot boiled water into a saucepan with vegetables and bring to a boil, then add potatoes. Remove foam. Cook vegetables until tender.
  8. Season with salt, dried ginger and pepper. Put cilantro. Grind with a blender until smooth and bring to a boil.
  9. Pour the soup into a bowl and sprinkle with sesame seeds.

Recipes for children's puree soups

For complementary foods

It should be mentioned right away that complementary foods with broths and first courses should be introduced into the baby’s diet from 6-7 months, starting with one spoonful of a dish of boiled cereals with vegetables.

Light vegetable soup

The name of this dish speaks for itself! It is easy for the child's body to digest, which is just beginning to learn new foods and dishes for it. For a better perception by the baby, milk can be replaced with breast or infant milk formula, to which the young discoverer is accustomed.

Composition of products:


Cooking process:

  1. Peel and rinse the vegetables, then chop finely.
  2. Pour the vegetables in a saucepan and put on a slow heating plate. Cook until vegetables are fully cooked.
  3. Wipe the contents of the pot.
  4. In a separate saucepan or cezve, bring the mixture of milk and butter to a boil. Add to saucepan.
  5. Season with salt and bring to a boil.

Potato with semolina

Semolina is the first type of complementary food allowed for a child from six months. The first dishes with this cereal are the best solution to diversify the baby's diet. They are tender, satisfying and healthy at the same time.

Composition of products:

  • semolina - 1 tbsp. l.;
  • potatoes - 1 piece;
  • cold water - 200 ml;
  • milk - 80 ml;
  • salt - to taste;
  • carrot - 30 g.

Cooking process:

  1. Peel and wash potatoes and carrots, finely chop. Place in a saucepan, cover with water and bring to a boil. When the vegetables become soft (after 9-10 minutes), rub through a sieve.
  2. In the meantime, add semolina to cold milk, add salt. Put on fire and heat while stirring. The porridge will cook without lumps.
  3. Pour the soup into the porridge in portions and, stirring, bring to a boil.

For children from 1 to 3 years old

Sweet Carrot Rice Soup

It has a delicate structure and a mild sweet taste, ideal for baby food. But, rice cereal has a slightly "fixing" effect and you should not give it if your baby has constipation.

Composition of products:


Cooking process:

  1. Sort the rice and wash well. Pour in water and put on a moderate heating plate to cook.
  2. Peel and wash the carrots, grate.
  3. In a separate saucepan, put the carrots to boil, add butter and sugar to it, salt.
  4. When the rice is cooked, without washing it, pull it out of the broth and transfer it to a pan with carrots.
  5. After 10-12 minutes, rub the soup through a sieve and add pre-boiled milk into it. Boil.

Vegetable with chicken

The chicken in this recipe is the booster nutritional value dishes. Since the growing baby needs more satisfying and nutritious food, this soup is quite suitable for a lunch break.

Composition of products:

  • minced chicken- 100 g;
  • zucchini - 100 g;
  • cauliflower or white cabbage - 50 g;
  • potatoes - 50 g;
  • chicken egg - 1 piece (you only need the yolk);
  • butter - 5 g;
  • salt - to taste.

Cooking process:

  1. Peel and wash vegetables, cut into small pieces.
  2. Pour 200-250 g of water into a saucepan and put on fire. Throw vegetables into the water and cook for 5-10 minutes.
  3. Then add chicken mince in portions. Mix and remove foam. Cook for another 10 minutes over low heat.
  4. Grind the soup through a sieve and bring to a boil. Then turn off the heating.
  5. Add butter, egg yolk and salt. Mix quickly and serve.

For children over three years old

With chicken liver

The liver is not loved by all children, however, due to its nutritional value, dishes with liver should sometimes be present on the table. Chicken liver comparatively more tender than beef and pork, it is easy to disguise it in soup, and the baby will not even feel what dish he is eating.

Composition of products:


Cooking process:

  1. Rinse the chicken liver well in a cup of cold water, if there are green or dark parts, discard them.
  2. Soak bread in cream.
  3. Place the selected liver, bread with cream in the blender bowl and grind to a homogeneous consistency.
  4. Bring the vegetable broth to a boil and add the liver mixture to it. Remove the foam and cook for 5-10 minutes over moderate heat. If the amount of ingredients increases, the cooking time also increases.
  5. Rub the finished soup through a sieve, bring to a boil and turn off the heat.
  6. Enter the yolk and oil. Mix.

With meatballs

A brief description of the taste and the degree of complexity of preparation

Composition of products:

  • onion - 1 head;
  • beef without fat - 100 g;
  • raw chicken egg - 1 piece (you need the yolk);
  • parsley greens - 1-2 sprigs;
  • carrots - 1 small;
  • dry wheat bread - 30 g;
  • rice groats - 20 g;
  • salt - to taste.

Cooking process:

  1. Wash and boil the beef. Separate broth and meat.
  2. Sort and wash the parsley greens. Cut in small pieces.
  3. Peel and cut carrots and onions. Put in a saucepan with broth and put to boil.
  4. Rinse rice and add to vegetables. Add parsley. Mix, remove foam. Cook over low heat.
  5. Then grind the contents of the pan until smooth with an immersion blender and bring to a boil over moderate heat.
  6. Pass beef and bread through a meat grinder. Add salt and egg yolk. With two teaspoons or dessert spoons, form meatballs (you can do this with your hands) and throw them into the soup one at a time.
  7. Cook for 10 more minutes.

simple and delicious recipe vegetable puree soup you will find in the following video:

To date, puree soup recipes make up a large library of hundreds of copies. Pureed first courses are a universal solution for dietary and baby food. For their manufacture, a huge variety of products is used, that even a rare gourmet refuses to try these creations.


In contact with

: 1, 2, 4c, 5, 5p, 7, 10, 10s, 11, 13, 15.

Ingredients:

  • Potato - 140 g;
  • Carrots - 20 g;
  • Premium wheat flour - 5 g;
  • Butter - 10 g;
  • Milk - 130 g;
  • Egg yolk - 5 g;
  • Vegetable broth - 300 g.

calories- 316.7 kcal (proteins - 8.6; fats - 13.1; carbohydrates - 41.1).

Recipe:

  • Carrot cut into slices and stew in a small amount of decoction with oil, wipe.
  • Boil potatoes until tender and wipe hot.
  • Mix the mashed vegetables with white sauce, dilute with vegetable broth, bring to a boil.
  • Remove the formed foam, cook for 10 minutes, introduce the lezon at a temperature of 70 ° C.
  • white sauce
  • vegetable broth
  • Liezon

Carrot soup

Ingredients:

  • Carrots - 150 g;
  • Premium wheat flour - 5 g;
  • Butter - 10 g;
  • Milk - 130 g;
  • Egg yolk - 5 g;
  • Vegetable broth - 300 g.

calories- 239.2 kcal (proteins - 7.5; fats - 13.2; carbohydrates - 22.6).

Recipe:

  • Sliced ​​carrots stew in vegetable broth with butter.
  • Prepare a white sauce on vegetable broth.
  • Grate the stewed carrots and combine with white sauce, dilute with vegetable broth to the desired consistency and bring to a boil.
  • Collect the resulting foam, remove from heat and at a temperature of 70 ° C fill the soup with lezon.
  • When serving, put a piece in the soup butter.
  • white sauce: dry wheat flour without changing color, sift, dilute with vegetable broth, bring to a boil, cook, stirring for 10-15 minutes, strain.
  • vegetable broth: peeled vegetables (cabbage, potatoes, carrots, onions, etc.) coarsely chopped, pour hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the broth ready for 15 minutes, strain.
  • Liezon: in raw egg yolks, while stirring, gradually pour hot milk (up to 70 ° C) in a thin stream, stir, cook until thickened over low heat, without boiling, strain through a sieve.
  • Serve the toasted wheat bread separately with the soup.

Zucchini puree soup

Diets: 1, 2, 4v, 5, 5p, 7, 9, 10, 10s, 11, 13, 15.

Ingredients:

  • Zucchini - 200 g;
  • Premium wheat flour - 5 g;
  • Butter - 10 g;
  • Milk - 130 g;
  • Egg yolk - 5 g;
  • Vegetable broth - 300 g.

calories- 0 kcal (proteins - 0; fats - 0; carbohydrates - 0).

Recipe:

  • Peel the zucchini and remove the seeds, cut into slices and stew in a small amount of boiled milk and butter.
  • Wipe the resulting mass together with the liquid, mix with white sauce cooked on vegetable broth.
  • Add the lieson to the soup at a temperature of 70 ° C, do not boil.
  • Fill with oil.
  • white sauce: dry wheat flour without changing color, sift, dilute with vegetable broth, bring to a boil, cook, stirring for 10-15 minutes, strain.
  • vegetable broth: peeled vegetables (cabbage, potatoes, carrots, onions, etc.) coarsely chopped, pour hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the broth ready for 15 minutes, strain.
  • Liezon: in raw egg yolks, while stirring, gradually pour hot milk (up to 70 ° C) in a thin stream, stir, cook until thickened over low heat, without boiling, strain through a sieve.
  • Serve the toasted wheat bread separately with the soup.

Green Pea Soup

Diets: 1, 2, 4v, 5, 5p, 8, 9, 10, 10s, 15.

Ingredients:

  • Peas green cons. - 100 g;
  • Wheat flour 1 s. - 20 g;
  • Butter - 10 g;
  • Milk - 130 g;
  • Eggs (yolk) - 1/4 pc.;
  • Vegetable broth - 400 ml.

calories- 286.3 kcal (proteins - 10.4; fats - 13.5; carbohydrates - 30.8).

Recipe:

  • Boil canned green pea in its own broth.
  • Rub through a sieve and mix with white sauce cooked on vegetable broth.
  • Cook for 15-20 minutes.
  • Season the soup with lezon, add butter, stir until smooth.

Cauliflower soup

Diets: 1, 2, 4v, 5, 7, 10, 10s, 11, 13, 15.

Ingredients:

  • Cauliflower - 150 g;
  • Premium wheat flour. - 20 g;
  • Eggs (yolk) - 1/4 pc.;
  • Milk - 150 g;
  • Vegetable broth - 400 g;
  • Butter - 10 g.

calories- 323.7 kcal (proteins - 11.0; fats - 13.3; carbohydrates - 40.0).

Recipe:

  • Boil the cauliflower, wipe it hot with the broth.
  • Combine with white sauce, dilute to the desired consistency with vegetable broth.
  • Boil.
  • Cool to 70°C, fill with ice cream.
  • Before serving, add butter.
  • Recipe white sauce, vegetable broth, lezon, see above.

vegetable puree soup

Diets: 1, 2, 4v, 5, 5p, 10, 10s, 11, 13, 15.

Ingredients:

  • Potato - 140 g;
  • Carrots - 40 g;
  • Green peas cons. - 20 g;
  • Butter - 10 g;
  • Eggs (yolk) - 1/4 pc.;
  • Flour i / s - 5 g;
  • Milk - 130 g;
  • Vegetable broth - 300 ml.

calories- 331.5 kcal (proteins - 9.5; fats - 13.1; carbohydrates - 43.9).

Recipe:

  • Peel carrots and potatoes and chop coarsely.
  • Boil potatoes.
  • Simmer carrots in a small amount of vegetable broth with butter.
  • Boil green peas in their own juice.
  • Wipe ready hot vegetables, mix with white sauce.
  • Dilute with hot vegetable broth, bring to a boil.
  • Remove foam from the surface of the soup.
  • Cool the soup to 70 ° C, season with lezon.
  • Before serving, add butter.
  • The recipe for making white sauce, vegetable broth, lezon, see above.

Cereal soup

Diets: 1, 5, 7, 10, 14, 15.

Ingredients:

  • Rice groats (or barley, or pearl barley, or oatmeal) - 50 (50; 40; 40) g;
  • Water - 350 ml;
  • Milk - 130 g;
  • Butter - 15 g;
  • Flour - 5 g;
  • Eggs (yolk) - 1/4 pc.;
  • Sugar - 5 g.

calories- 429.3 kcal (proteins - 8.2; fats - 22.5; carbohydrates - 48.5).

calories- 427.2 kcal (proteins - 9.9; fats - 22.8; carbohydrates - 45.6).

calories- 399.2 kcal (proteins - 8.4; fats - 22.6; carbohydrates - 39.3).

calories- 404.7 kcal (proteins - 9.5; fats - 24.7; carbohydrates - 36.1).

Recipe:

  • Sort the grits, rinse, boil in water.
  • Strain the decoction.
  • Combine the resulting mass with white sauce (see recipe above).
  • Fill with sugar.
  • Boil.
  • Cool slightly, add ice cream (see above).
  • Before serving, add butter.

Fish soup

Diets: 1, 2, 4v, 5, 5p, 6, 7, 10, 10s, 11, 13, 15.

Ingredients:

  • Hake - 85 g;
  • Milk - 130 g;
  • Eggs (yolk) - 1/4 pc.;
  • Butter - 10 g;
  • Flour 1s. - 5 g;
  • Vegetable broth - 400 g.

calories- 260.2 kcal (proteins - 19.0; fats - 14.8; carbohydrates - 12.8).

Recipe:

  • Boil fish fillet without skin and bones until tender in a small amount of water.
  • Skip the boiled fish through a meat grinder 2-3 times.
  • Mix chopped fish with white sauce, dilute with hot vegetable broth to the desired consistency.
  • Bring to a boil, collect foam from the surface.
  • Before serving, add butter.
  • The recipe for making white sauce, vegetable broth, lezon, see above.

Meat soup

Diets: 1, 2, 4v, 5, 5p, 6, 7, 10, 10s, 11, 13, 15.

Ingredients:

  • Beef - 60 g;
  • Rice - 20 g;
  • Milk - 130 ml;
  • Egg yolk - 1/4 pc.;
  • Butter - 5 g;
  • Vegetable broth - 300 ml.

calories- 314.0 kcal (proteins - 17.7; fats - 16.4; carbohydrates - 23.9).

Recipe:

  • Strain fully boiled rice, wipe.
  • Boil the meat, cool, skip 2-3 times through a meat grinder.
  • Combine meat puree with mashed rice.
  • Dilute to the desired consistency with vegetable broth.
  • Bring the soup to a boil, remove the foam. Cool to 70°C, add ice cream.
  • Before serving, add butter.
  • The recipe for making white sauce, vegetable broth, lezon, see above.

Poultry soup

Diets: 1, 2, 4v, 5, 5p, 6, 7, 10, 10s, 11, 13, 15.

Ingredients:

  • Chicken - 80 g;
  • Milk - 130 ml;
  • Egg yolk - 1/4 pc.;
  • Butter - 5 g;
  • Vegetable broth - 300 ml.

calories- 321.8 kcal (proteins - 19.6; fats - 22.6; carbohydrates - 10.0).

Recipe:

  • Boil the bird.
  • Separate the bones from the pulp.
  • Pass through a meat grinder, wipe.
  • Dilute the meat puree to the desired consistency with vegetable broth.
  • Bring the soup to a boil, remove the foam.
  • Cool to 70°C, add ice cream.
  • Before serving, add butter.
  • The recipe for making white sauce, vegetable broth, lezon, see above.

ATTENTION! The information provided on this site is for reference only. We are not responsible for possible Negative consequences self-treatment!

Recently, dietary puree soups have attracted very close attention.

There are several reasons for this:

  • They diversify.
  • They saturate the body beneficial substances and at the same time remove the hated fat.
  • They are tasty because they are cooked on a rich assortment of products: meat, chicken, fish broth with addition variety of vegetables, legumes and various cereals.
  • They are a thick dish with a creamy consistency - therefore they are suitable for everyone, regardless of their food preferences. After all, there are a lot of people who do not like certain types of products - some do not like boiled potatoes(I can’t stand it since childhood), others can’t stand fried or boiled tomatoes(!), still others cannot see “all kinds of barley-marlovki”, the fourth turns out from boiled or fried onions. Surely you have such "enemy" products. And nothing is visible in the puree soup - neither by sight, nor by taste, nor by smell.
  • Combining various products, you can cook the same puree soup, but with a different taste, color and smell. The ultimate variety at the lowest cost!

Want to check it out? Here are some recipes for popular mashed soups.

Diet soups. pumpkin recipe

Cooking:

  • Cut 350 g of pumpkin into small cubes and put it to boil with a little water (the water should cover the pumpkin).
  • While the pumpkin is cooking, we also cut into small pieces 200 g of potatoes and 50 g of carrots.
  • We cut 100 g of onion and fry it in a small amount of sunflower oil, which, however, must be drained after frying the onion (after all, we do not need extra calories). Add potatoes and carrots to onions. Fry a little and fill with water so that it covers the vegetables. When the water is all boiled away, the vegetables will be ready.
  • By then, the pumpkin will be cooked. It is necessary to drain the water from it and add the pumpkin to the boiled vegetables. Grind everything in a blender to a creamy consistency. Remove from heat and add 50 g to the soup cream cheese"Amber", 100 g cream and 100 g milk. To stir thoroughly. And for a change, cut into thin slices 150 g chicken fillet and send them to the soup.
  • We put on a slow fire and wait for the soup to boil. Note: we do not add any water. As soon as the soup boils, remove it from the heat, salt to taste, sprinkle also to taste with ground black pepper and dried garlic. You can add a little oregano (well, this is not for everyone). Mix again. Delicious puree soup ready!

KBJU per 100 g: proteins - 4.68; fats - 1.57; carbohydrates - 7.44; calorie content - 60.0.

How to make pumpkin puree soup

Diet soups. Recipe with broccoli

This puree soup is very useful in that it actively fights cancer cells and improves immunity.

  • 600 g broccoli, cut into florets Boil them in 1 liter of water or chicken broth with the lid covered. Be careful not to overcook the cabbage.
  • Meanwhile, chop 1 onion and fry it for sunflower oil until golden. We remove some of the water from the boiled cabbage and chop the cabbage with a blender, adding fried onions in the process, half a teaspoon nutmeg and 150 g of 10% cream.
  • Bring the soup to a boil, but do not boil. Salt and pepper to taste. Delicious and extremely healthy broccoli soup is ready.

KBJU per 100 g: proteins - 2.93; fats - 2.31; carbohydrates - 5.46; calorie content - 48.25.

How to cook broccoli soup: video recipe

Mushroom puree soup: video recipe

Mushroom lovers will especially enjoy this recipe.

We offer to cook mushroom soup-puree from fresh champignons.

  • First, finely chop one medium onion, and cut each mushroom into four parts - a total of 500 g of champignons, cut 3 potatoes into small cubes.
  • Melt 100 g of butter in a frying pan and fry the chopped onion on it - 5 minutes. Then add the mushrooms to the onion and continue to fry for another 5 minutes.
  • We shift the onion with mushrooms into the pan and add the potatoes to them. Sprinkle 2 teaspoons of salt and ground black pepper - to taste. Pour one liter of water and add 100 g of chopped processed cheese.
  • We put the pan on the fire, bring the contents to a boil and cook for 15 minutes. Blend the soup in a blender until smooth. Pouring ready meal on plates and serve.

KBJU per 100 g: proteins - 4.18; fats - 9.11; carbohydrates - 7.4; calorie content - 127.92.

Mushroom cream soup from champignons: video master class

A soup diet allows you to quickly satisfy your hunger when necessary and not gain extra pounds. This material proposes various recipes diet soups for home cooking. All diet soup recipes are accompanied by instructions and can be easily reproduced on home cooking. A special diet is not required when eating such dishes.



Soup is the right dish to create a feeling of satiety. Liquid food allows you not to increase the calorie content of food. At the same time, nutritional density (saturation) can be reduced: the amount of nutrients will be small, and the amount of food will be sufficient.

Pea meat soup

Ingredients:

1 1/2 liters of meat broth, 750 g of fresh peas, 125 g of low-fat sour cream, salt.

Cooking method:

Peel the peas from the pods, pour the broth and cook for 45 minutes. Mash into a puree, salt, pepper and mix. Serve meat pea soup to the table with sour cream.

Greek soup with lamb

Ingredients:

500 g young lamb, 3 onions, 600 g savoy cabbage, 4 tomatoes, 3 carrots, juice of 1 lemon, 2 garlic cloves, 1.5 l vegetable broth, 3 tbsp. spoons of olive oil, 1 bunch of parsley.

Cooking method:

1. Cut the lamb into 2 cm cubes. Peel and cut the onion into cubes. Cut the cabbage into quarters, then chop coarsely. Scald the tomatoes, remove the skin from them and cut into cubes. Wash the carrots, peel and cut into slices. Peel and crush the garlic. Olive oil heat in a saucepan and sauté the onion. Add tomatoes and pour over vegetable broth.

2. Put the meat, carrots, lemon juice, garlic and coarsely chopped parsley into the pan. Cover and simmer for 1.5 hours. Greek lamb soup served hot.

Recipes for protein lunch and soup with chicken and meat

Protein soup is a necessary component of the daily diet for proper metabolism. Protein lunch provides the body with the building blocks for cell regeneration. The most popular protein soup with chicken and meat. A protein soup recipe may include a variety of vegetables, but is not allowed. pasta. The following describes how to prepare protein soup for a special diet. The protein lunch recipes below are accompanied by detailed instructions.

Meat soup with eggplant and green beans.

Ingredients:

1 1/2 liters of water, 500 g of beef, 2 onions, 200 g of eggplant, 200 g of green beans, 30 ml of corn oil, 1 Bell pepper, 200 g tomatoes, coriander greens, garlic, salt.

Cooking method:

1. Rinse the meat, cut off the visible fat, pour cold water and cook until tender.

2. Cut the onion into rings and sauté in butter.

3. Add chopped eggplants, tomatoes, bell peppers and beans to the boiling soup and cook until tender. At the end of cooking, add chopped cilantro, crushed garlic and salt.

Chicken soup with asparagus.

Ingredients:

2 cups chicken broth, 300 g boiled skinless chicken fillet, 100 g canned asparagus, 2 tbsp. spoons of cornmeal, diluted with water, 100 g canned corn, 1 teaspoon sea ​​salt, 300 g chopped champignons, 1 teaspoon of sesame oil, green onions.

Cooking method:

1. Boil chicken bouillon, add mushrooms to it and cook over low heat for 2-3 minutes.

2. Then pour in the diluted cornmeal and cook, stirring, until thickened. Reduce the heat, add the thinly sliced ​​chicken meat, asparagus and corn and heat well over low heat. Salt.

3. Serve by adding Sesame oil and sprinkled with crushed green onions.

Vegetable soup in a pot with chicken.

Ingredients:

400 ml of meat broth, 70 g of chicken, 30 g of carrots, 20 g of turnips, 15 g of leek, 10 g of celery, 60 g of Savoy cabbage, 5 g of butter.

Cooking method:

1. In a pot, put a piece of raw chicken, sliced ​​​​carrots, turnips, leeks, celery, pre-scalded Savoy cabbage.

2. Pour a pot of vegetables with hot transparent meat broth, add melted butter, cover the dishes with a lid and put in the oven for 35-45 minutes. Serve the soup in a covered pot.

Chicken soup.

Ingredients:

1 carcass of a small chicken, 1 carrot, 1 sprig of celery, 5 stalks of leeks, 4 small heads of onions, 6 g butter, 1 cup sour milk or sour cream, 2 egg yolks, parsley, 1 1/2 liters of water, salt.

Cooking method:

1. Pour water into a saucepan, salt, put chicken offal, chopped carrots, celery, a few leek leaves, cook for 30 minutes and strain.

2. Heat the oil, stew finely chopped onion, parsley, white part of the leek on it, put the chicken cut into portions, pour the strained broth and cook until the meat is ready.

3. Beat the yolks with sour cream or sour milk and fill the finished soup with this mixture.

Chicken soup diet and recipes for diet soups with separate meals (with photo)

Soup with separate meals plays an important role in organizing the daily diet. The chicken soup diet helps to suppress hunger and reduce the number of calories consumed. Separate food soup recipes offers a variety, many of them can be used in home cooking. The following is a dietary chicken soup, which will allow you to pamper yourself on the days of even the most strict diets. On the page you can see dietary soups with photos that illustrate the appetizingness of ready-made dishes.

Soup in pumpkin with chicken.

Ingredients:

1 pumpkin (about 3 kg), 4 leek without greens, 4 young zucchini, 3 medium onions, 4 garlic cloves, 4 chicken breasts, 1 lemon, 3 tbsp. tablespoons of vegetable oil, 1 bunch of herbs, water, salt.

Cooking method:

1. Carefully cut off the top of the pumpkin. Remove the pulp so that a layer of pulp remains on the walls of the pumpkin, at least 1 cm thick. Finely chop a quarter of the pumpkin pulp.

2. Cut the peel from the zucchini and also chop finely. Fry the pumpkin pulp and zucchini skin over high heat. Finely chop the lemon, leek and onion. Cut the zucchini and the remaining pulp of the pumpkin into cubes. Chop the garlic cloves. All vegetables, mixed, stew in a saucepan with a lid over low heat for 15 minutes. Pour in 2.5 liters of water, salt. After boiling, cook for another 20 minutes.

3. Using a mixer, mix the broth and vegetables in a puree, add a lemon. Bring to a boil over low heat.

4. Heat the oven to 120°C. Cut white chicken meat into cubes and fry in oil. Place pumpkin in hot oven for 5 minutes. Then take out the pumpkin, put the chicken meat in the oven.

5. Pour the hot puree into the pumpkin, add the fried vegetables and chicken meat. Sprinkle with herbs. Close the pumpkin with the cut top. Pour into warmed bowls.

Chicken or lamb soup with nuts.

Ingredients:

300 g lamb or 350 g chicken, 3 egg yolks, 25 g lamb or chicken fat, 5 g ground nuts, 2 onions, 10 g citric acid, greenery, water.

Cooking method:

1. Boil lamb or chicken until cooked and cut into pieces. Spasser the onion with the fat removed from the broth, sprinkle with ground nuts and mix.

2. Add browned onion to the strained broth, lemon juice and cook for 10-15 minutes.

3. When serving, pour egg yolk mixed with a small amount of soup into a bowl of soup, put a piece of chicken or lamb and sprinkle with herbs.

If the soup is too salty - it does not matter, the matter can be corrected. You need to dip a linen bag of rice into the soup. As the rice cooks, it will absorb the excess salt. You can boil a few peeled raw potatoes in the soup for 10 minutes, then remove the potatoes.

Mussel soup

Ingredients:

200 g mussels, 200 g peeled shrimp, 100 g onions, 25 g olives, 150 g Chinese cabbage, 50 g parsley, salt, pepper, water.

Cooking method:

1. Put the mussels into the water. Add olives, peeled shrimp, onion, greens.

2. Put on fire, add chopped cabbage. Boil the mussel soup until tender, pour into bowls and serve.

How to cook diet vegetable soup: recipes for weight loss on a diet

A special diet vegetable soup ranks among the most suitable dishes for the process of losing excess body weight. vegetable soups dietary allow you to replenish the supply of vitamins and minerals. The following describes how to cook diet soup correctly at home. Before preparing a diet soup for weight loss, the recipe must be carefully studied and subsequently follow its instructions. A vegetable soup diet allows you to lose up to 3 kg per week without a constant feeling of hunger. Below on the page you can choose a recipe for how to cook dietary vegetable soup with beans. Vegetable soups diet recipes allow you to cook on meat, fish and mushroom broth.

Bean soup.

Ingredients:

1 cup white beans 4 medium tomatoes 1 large onion 2 tbsp. tablespoons fresh chopped parsley.

Cooking method:

1. Put the beans in cold water beforehand. After 12-15 hours, pour it into boiling water and cook until softened. Then place in a colander to drain excess water.

2. Peel and chop the onion, add 4 cups of water and bring to a low heat until half cooked. Add the beans and bring the broth back to a boil, stirring constantly.

3. Pour boiling water over the tomatoes, remove the skin and grate the pulp on coarse grater. You can use a blender.

4. Put the gruel in a saucepan and boil the soup for about 5 minutes. Pour the finished soup into a tureen or pour into portioned plates, sprinkle with herbs and serve hot to the table.

String bean soup.

Ingredients:

10 pods canned beans, 3 small carrots, 2 cloves of garlic, 4 green onions, 5 glasses of water, 1 teaspoon of apple cider vinegar, 1 tbsp. a spoonful of fresh chopped parsley, 5 dried mint leaves.

Cooking method:

1. Dilute the vinegar with water and bring the solution to a boil. Wash the carrots, peel and cut into circles, trying to make them as thin as possible. Cut the beans into medium-sized pieces.

2. Put beans, carrots and mint leaves in a pot of boiling water, add chopped garlic there. Cook over medium heat for 30 minutes.

3. Approximately 10-15 minutes before readiness, add greens to the soup, mix thoroughly. Wash green onions, dry and finely chop.

4. Pour the finished soup into portioned plates or pour into a tureen, sprinkle with green onions. Serve hot.

Diet puree soups: recipes with photos for a diet

Diet puree soup has instant digestibility and restores the gastric mucosa. Diet puree soup recipes will allow you to cook not only quickly and correctly, but also tasty. The puree soup diet is recommended for use if there is a decrease in digestive function and periodic constipation occurs. The following are recipes for dietary soups, photos of ready-made dishes, and detailed instructions for their preparation.

Pea soup puree.

Ingredients:

550 g dry golden peas, 5 dry white mushrooms, 1 parsley root, 2 large onions, 250 g homemade noodles, 4 tbsp. tablespoons of unrefined vegetable oil.

Cooking method:

1. Pour the peas into a small saucepan with water and cook until the consistency of a thick puree. Peel the onion, cut into thin half rings, put in a pan, add vegetable oil and fry a little, then put it in pea gruel. Mix thoroughly.

2. Dip the mushrooms into boiling water, bring to readiness, then cool and chop with a blender or chop. Put in peas, pour a little mushroom broth there.

3. Wash the parsley root, grate on a coarse grater and add to the pan with mashed potatoes. Add boiling water to the desired thickness of the soup and mix everything. Cover the pot with a lid and keep on low heat until the soup is ready.

4. Add the noodles, add some water again and bring the soup to a boil, then reduce the heat to low and cook until the noodles are soft. Next, wrap the pan with a towel and let stand for 10-15 minutes. Pour the puree soup into serving bowls and serve.

Lentil soup.

Ingredients:

1 cup lentils, 1 teaspoon apple cider vinegar, 2 garlic cloves, 1 tbsp. a spoonful of dry parsley and dill.

Cooking method:

1. Sort the lentils, put in a fine sieve and rinse well under running water.

2. Then pour into a saucepan, adding 1 liter of cold water. Bring to a boil over low heat, stirring frequently.

3. Peel and finely chop the garlic, pour it into the pan. Pour in Apple vinegar and put greens. Mix everything thoroughly. Bring the soup to a boil, then cool slightly. Pour into a bowl and serve immediately.

Salad soup.

Ingredients:

800 g green salad, 3 tbsp. spoons of corn oil, 2 tbsp. tablespoons wheat flour, 6 cups skimmed milk, 1/2 cup low-fat cream, croutons, salt to taste.

Cooking method:

1. Selected and washed lettuce leaves are dipped in boiling water for 2 minutes. Throw on a sieve, let the water drain. Then pass through a meat grinder with a fine mesh.

2. Separately, in a saucepan, lightly fry the flour with butter, then dilute with hot milk, mix with salad and cook for 20 minutes. Add salt to taste, pour in the cream and stir.