Dermatovenerologist, cosmetologist, trichologist, honored author of Evehealth

24-10-2014

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This article is based on scientific evidence, written and reviewed by experts. Our team of licensed nutritionists and estheticians strive to be objective, unbiased, honest and present both sides of the argument.

It is difficult for many people to decide to follow any diet, since in most options the feeling of hunger is an invariable companion of the diet. In this case, losing weight with vegetable soup is an excellent alternative. You can eat any amount of food, at any time, and still lose weight. There is one constant condition for this weight loss technique - the main food is vegetable soup for weight loss.

The effectiveness of the vegetable soup diet is based on the effect of negative calories. That is, the body’s energy expenditure on digesting food greatly exaggerates the energy contained in foods. Thus, the more food with a negative calorie content is eaten, the faster weight loss occurs. And since the greatest negative calories inherent in vegetables and fruits with high content fiber, then the menu for this diet is appropriate.

Vegetable soup To lose weight, you can eat in any quantity, at any time of the day or night. At the same time, it enters the body a large number of vitamins beneficial for health.

An important condition is to consume soup only during the diet period. If in a week excess weight and more, then you need to take a break, during which it is strictly forbidden to consume vegetable soup for weight loss. You can resume this diet at any time. A repeated course of the vegetable soup diet can be carried out many times and this will not cause any harm to health. The weight lost during a week of the weight loss soup diet varies.

Vegetable soups for weight loss can be of all kinds. Main components are different vegetables, which are divided into 3 main groups:

• to burn fat accumulations - cabbage of any kind, avocado and heating spices (pepper and ginger, garlic and onion);
• to prevent the accumulation of fat cells - peas and soya beans, apples and carrots;
• to reduce calories - cucumbers, any cabbage, tomatoes.

Soups are prepared only from vegetables. Do not add a lot of fat or use fatty meat broths. It is acceptable to add a small amount of salt, various spices and herbs.

Vegetable soup diet menu

A vegetable soup diet can last a week. After a few days you can repeat it. Ideally, a vegetable soup diet involves eating only soup, but a more gentle version allows the consumption of other foods. Sample menu A vegetable soup diet may look like this:

Exist different recipes vegetable soups for weight loss. You can choose just one option, or you can use them to constantly diversify the menu.

Onion soup

Fry six medium onions in olive or any other oil. Cut into equal slices one medium head of cabbage, two to three carrots, four to six ripe tomatoes, two to three bell peppers, a little parsley and two or three stalks of celery. Place all the vegetables in a suitable container, add any spices and salt, add plain water or vegetable broth, bring to a boil and cook for about ten minutes over high heat, and then over low heat until full readiness vegetables

Cauliflower and rutabaga soup

Cut one large carrot, one hundred grams of rutabaga, two celery stalks, one small onion, a quarter of a head of cauliflower. Saute the vegetables in a tablespoon of olive oil for a couple of minutes. Add half a teaspoon of turmeric and sauté for another minute. Next, pour in a liter of vegetable broth, bring to a boil and cook for twenty minutes. Add spices and salt to taste.

Celery soup

Cut one leek stalk into slices and saute it in two tablespoons of olive oil until soft, about ten to fifteen minutes. Add seven chopped celery stalks and a tablespoon of chopped sage and simmer for five minutes. Pour a mixture of 0.6 liters of low-fat chicken broth and 0.3 liters of skim milk, add pepper and salt, bring to a boil and cook until the celery is soft. Using a blender, puree the cooled soup and garnish with basil when serving.

Creamy tomato soup

Place three sprigs of rosemary, one tablespoon of powdered sugar, four hundred grams in a blender bell pepper, half a liter of tomato juice, four ripe tomatoes and grind until puree. Add half a liter of tomato juice and half a liter of fresh orange juice to the mixture, put on fire, bring to a boil and simmer for ten minutes. When serving, you can add your preferred spices.

Cream tomato soup

Place four or five chopped fresh tomatoes and half a liter of tomato juice in a saucepan and simmer for half an hour. Add eight fresh basil leaves to the cooled mixture and puree in a blender until creamy. Put on fire, add two tablespoons of butter and two tablespoons of cream, stir and serve.

Cream of carrot soup

Heat a tablespoon of olive oil in a deep saucepan, add one finely chopped onion and a tablespoon of coriander seeds, fry for five minutes. Add three or four chopped carrots and simmer for another five minutes. Add a little vegetable or low-fat chicken broth and cook for about twenty minutes over low heat. Grind the cooled soup in a blender, add a little lemon juice, pepper and salt to taste. Add a liter of broth and heat a little.

Cut a small head of cabbage, two carrots, three large onions, five tomatoes, not very big size and one bell pepper. Pour two and a half liters of boiling water over the chopped vegetables and boil until tender. Add ground pepper and salt to taste. Sprinkle with chopped herbs.

It seems that vegetable soups are ideal for weight loss. They are low in calories, high in fiber, help us feel full almost instantly and are a healthy alternative to our usual rich soups. But there are a lot of “buts” here. If we really like to read recipes on the Internet, we are probably not preparing the most nutritious vegetable soups in the world. Recipes are written by people, not always nutritionists and nutritionists.

Rather, the author of such an opus will be a “practicing housewife.” And the criterion for the effectiveness and benefit of the recipe is “that the children eat without leaving a trace, and the taste is normal.” That’s why you come across various controversial ingredients in dietary vegetable soups, such as bouillon cubes from “ chemical chicken with mushrooms”, tomato pastes with a bunch of preservatives, sugar and good old frying. It's good if it's not on margarine, as they say.

How to cook the right soup for weight loss?

Vegetable soup and dietetics: do soups make you lose weight?

In the Western nutritional tradition, vegetable soups for weight loss are recommended in the following cases:

1. a person is simply used to eating soup. But he has this, for example, cream cheese soup with broccoli or the so-called “Polish soup” (what we call “ Ukrainian borsch"), or even pea with double brisket. If you just throw out the hot stuff with an iron hand liquid dish from the diet, our hero will suffer. And if you put, for example, a salad there instead of soup, you simply won’t get full. Isn't it easier to cook this way? pea soup on vegetable broth, and replace the “Polish” with minestrone?
2. a person has difficulty feeling full at lunch. A standard sandwich or a “healthy set” of rice and chicken is not enough for him, so a hot dish with a minimum of calories will help him resist temptation faster than a salad traditional in Western culture;
3. Our hero doesn’t have lunch at work or such a thing as “eating in the middle of the day.” He or she is always on his or her feet, and almost never has time to sit down and eat. In this case, simply add chopped chicken breast to the vegetable soup and put everything through a blender to get a complete meal.

In general, the use of soups can be justified by some life circumstances. But at the same time, if you don't like soups in general, switching to vegetable soups for weight loss is a bad choice. Everything we do without habit and through strong willpower usually leads us nowhere, and not to success.

How to cook the right vegetable soups: let's start with the broth

Many sources actually require us to add certain ingredients to our vegetable soup. bouillon cubes, seasoning powders were poured in and almost the usual tomato ketchup spoons. Why are they doing this? Most likely, the author of the recipe simply had little knowledge in the field of nutrition and was not very well versed in the subject. And the bouillon cube ended up in the soup simply because of the desire to make the dish tastier.

In fact, the right broth for vegetable soup for weight loss should not contain excess sodium, and should not be “based” on cubes full of hydrogenated fats and other controversial products.

• Vegetable Broth Soup Recipe for Weight Loss

You need to take 1 onion and 200 g celery root. The onion should be cut into 4 parts (you will still have to catch it from the soup), sprinkle with olive oil from the spray and bake in the oven. Meanwhile, the celery is placed in cold water, about 5 liters, and boiled until it boils. As soon as the broth boils, count down 10 minutes, throw in the onion and turn off the heat. Let the broth sit. The prepared broth can be used to prepare any low calorie soup from cabbage soup to borscht or beetroot soup. You can freeze the broth and store it in the refrigerator for up to two to three weeks. Although, of course, fresh vegetable broth called more useful.

• Mushroom broth recipe for soups

Mushroom broth- an excellent low-calorie alternative to meat. You need to take 200-300 g of champignons and 1 white onion. Wash and chop the mushrooms, finely chop the onion. Regular frying pan with ceramic coating, drizzle with olive oil, add mushrooms and onions and fry over medium heat for 2-3 minutes. Then place the mushrooms and onions in a five-liter saucepan, add 1 chopped fresh carrot and cook until the food is ready.

Vegetable soups - simple recipes

• Cabbage soup for weight loss

1 head of cabbage small, preferably young White cabbage, 1 tomato and 2 bell peppers, carrots and onions, as well as 5 liters of vegetable broth from celery or mushrooms, or 5 liters of water, plus natural low-fat yogurt for dressing.

Shred the cabbage along with the rest of the vegetables. If you need to quickly prepare the soup, you can start boiling the broth and quickly steam the vegetables in a regular steamer for 5-6 minutes. Or you can use classic version- Place vegetables in boiling broth and cook until soft. Recipes for vegetables simply advise boiling them with plain water until soft.

• Cream of broccoli soup for weight loss

5 liters of mushroom broth, 1 onion, 1 liter of skim milk and big cabbage broccoli.

Wash the broccoli, separate it into florets and cook until soft over medium steam power in a double boiler. Finely chop the onion, sprinkle with olive oil and bake in the oven at 180 degrees. Boil the broth, pour in the milk, add the broccoli and onions, and simmer for 5 minutes. Turn off the heat, leave the soup covered for 10-12 minutes, then puree the soup with a powerful immersion blender.

• Vegetable minestrone soup

100 g each sweet corn, green peas and green beans, one large carrot, one onion, plus fresh tomatoes, a couple of pieces. To season the soup, take a spoonful of olive oil, a drop tomato paste no added sugar, literally 5 g, and a bunch fresh basil.

Cook all vegetables in water or broth until tender, stirring occasionally. Heat the olive oil in a frying pan with a ceramic coating or a durable cast iron frying pan, and add basil leaves (stalks are not needed, they only add excessive rigidity), heat the oil until the oil begins to boil and turn off the heat. Stir the dressing and add to the soup. Add salt and pepper to the soup to taste after the dish is ready.

• Shirataki mushroom noodles for weight loss

1 pack of shirataki spaghetti based on the konnyaku plant, 1 carrot, 1 onion, 5 liters of mushroom broth, 100 g of celery root, 1 teaspoon of sesame oil.

Chop carrots and onions and sprinkle sesame oil and bake on a baking sheet or in a slow cooker in the baking mode. Literally 20 minutes will be enough. Boil the mushroom broth, rinse the shirataki and dry in a dry frying pan until the liquid has completely evaporated. Add chopped celery to the boiling broth and cook for 5 minutes. Add baked vegetables and noodles, cook for another 3-5 minutes, stirring. Turn off the heat and let stand covered for 3-4 minutes before serving.

• Beetroot-refrigerator for weight loss

This is not a typical vegetable soup. It is not boiled, which is why it is so high nutritional value. To prepare, you will need 5 liters of low-fat whey or zero-fat kefir, a bunch of young beets along with green leaves and petioles (beet tops), as well as 1 young carrot, some radishes if desired, and herbs for dressing.

All vegetables are washed, sorted and chopped with a sharp knife. Then they are poured with kefir in a deep saucepan. Sometimes it is recommended to add a little boiled poultry or poultry to this vegetable soup. boiled egg. This will add richness to the dish.

• Vegetable okroshka for weight loss

A bunch of green onions, radishes and dill, steam fresh cucumbers, low-fat kefir 4-5 l.

Wash the vegetables, sort and chop. It is best to grate cucumbers. Place everything together in a saucepan and pour kefir over it. Leave to brew and serve cold. There is another option in which all the vegetables are rubbed through a sieve or “pressed” with a pestle in a porcelain mortar.

• Tomato gazpacho soup for weight loss

This is not even a cream soup, but a smoothie soup. You need to take a kilogram of tomatoes and cucumbers, a little sea ​​salt, mint, fresh basil and a slice of lemon. Cucumbers should be peeled; it can be used in chopped form as an addition to any green salad. Tomatoes - wash and place in a colander, and then blanch with boiling water. After this, rub the tomatoes through a hard sieve into a paste so that you can remove and discard the seeds. After this, chop the tomato paste and cucumbers, diced along with mint, basil leaves and lemon, in a powerful blender. You should get a homogeneous puree soup. It is traditionally served with ice cubes or chilled.

Salt is often found in soup recipes for weight loss; you can either add it in moderation when the dish is already prepared, or replace it with the so-called garlic salt or other seasonings to reduce the amount of sodium in your diet.

The article was prepared by Anna Tarskaya (trainer, nutritionist)

Any ways to reset overweight No matter what people have invented, for these purposes, as well as for stabilizing weight, only two are most effective - sports and diet correction. Any dieter knows how difficult it is to control yourself when hunger strikes. Vegetable soups for weight loss will help you cope with this, the recipes and effects of which we will consider.

How can vegetable soups help those on a diet?

The main advantage of such dishes is that you can eat them whenever the feeling of hunger begins to overshadow your thoughts about everything else. Besides:

• the duration of a diet based on such soups is only 7-10 days;
• you need a set of the most common vegetables;
• The calorie content of this dish is up to 40 calories (you certainly won’t gain weight!);
• there are several dozen variety of recipes lean vegetable soups: onion, celery, carrot, etc.
• thanks to high content fiber in such gifts of nature soups help cleanse the gastrointestinal tract, help normalize intestinal microflora, and therefore strengthen the immune system.

Top best soup recipes with vegetable broth

Soups for weight loss are best made with vegetable broth. Once every 3-4 days you prepare the base, and then every day, adding a variety of vegetables, you get tasty dish. So you won’t have to stand at the stove for a long time.

Delicious vegetable broth recipe

This universal base for any vegetable soup, and if you store it in the refrigerator for 3 days, you are practically provided with food.

Ingredients:

• 6 liters of water;
• 2 small potatoes;
• 7 medium sized carrots;
• 3 small turnips;
• ¼ celery root;
• 2-3 garlic cloves;
• ¼ tsp. coriander.

Preparation:

1. Please note that potatoes are high-calorie product, so we only need cleaning from it, which contains a lot useful substances. Throw them into boiling water.
2. Add carrots (you don’t need to cut them), turnips and celery.
3. After 5-7 minutes, add garlic and coriander to the vegetables.
4. Cooking for 1.5 hours. The basis for “weight loss soups” is ready.

Read also:

• Onion soup for weight loss
• We cook delicious dietary borscht: recipes

Cabbage soup puree

Recipes for vegetable puree soups for weight loss occupy a very special place in dietary nutrition. And if you like soft and delicate taste such food, then using a blender you can give a puree-like consistency to almost any soup.

Ingredients:

The quantity of products in this and subsequent recipes is taken per person for one day.

• 350 g white cabbage;
• 3 medium carrots;
• 1 Bell pepper;
• 250 g fresh or frozen beans;
• 2 medium tomatoes;
• greenery.

Preparation:

1. To boil the vegetables, we need 2 liters of broth.
2. Boil shredded cabbage, grated carrots and finely chopped peppers in the broth for 15 minutes.
3. Grind the tomatoes in a blender, add to the vegetables and boil for 5 minutes.
4. Before serving, add greens.

If you can’t even imagine unsalted food, then you can add salt to such a soup - for example, “Thursday” black salt, which is prepared in a special way on Maundy Thursday.

Pumpkin and zucchini soup

The dish is not only healthy and tasty, but also very cute. And, as the French, who know a lot about food, say, the more beautiful the food on the plate, the less you want to eat it.

Ingredients:

• 150 g pumpkin;
• 1 medium zucchini;
• 3 tomatoes;
• 1 bell pepper;
• 2 onions;
• 1 tsp. olive oil;
• greenery;
• salt.

Preparation:

1. Pour out some broth.
2. Cut the carrots and pumpkin into small cubes, add to the broth and simmer for 10 minutes.
3. Sauté onions and peppers.
4. Add the remaining vegetables, bring to a boil and, after removing the foam, leave to cook for 10-12 minutes.
5. Let's brew. Before serving, sprinkle with finely chopped herbs.

Diet table vegetable soup recipe 5

Menu table 5 involves, in particular, avoiding fatty and sweet foods. It is not recommended to fry the components.

Ingredients:

• 1 liter of filtered water;
• ½ potato;
• 250 g white cabbage;
• 1 medium carrot;
• 4-5 quail eggs;
• 1 carrot;
• 1 tbsp. l. asafoetida powder (a spice obtained from a herbaceous plant that grows in the mountains of Asia).

Preparation:

1. Shred the cabbage and place it in boiling water along with the potatoes.
2. Mix grated carrots with asafoetida.
3. Pour the mixture over the eggs and mix well.
4. Add to the boiling broth.
5. Boil for 10 minutes. The soup is ready. The dish can be sprinkled with finely chopped herbs.

Cauliflower soup

This recipe allows frying, but only with a minimum oil content. Olive or sunflower - choose to your taste.

Ingredients:

• 2 liters of filtered water;
• 1-2 tbsp. l. olive oil;
• 1 onion;
• 1 medium sized carrot;
• 1 head of cabbage;
• 2 medium potatoes;
• celery and parsley roots;
• salt.

Preparation:

1. Finely chop all the vegetables.
2. Fry the onion in oil.
3. We separate the cabbage into inflorescences.
4. Salt boiling water and add roots to it.
5. After 7 minutes, add the remaining vegetables and frying.
6. Boil for 10 minutes, stirring constantly.
7. Add some salt and remove from heat. The soup is ready.

Weight loss soup with frozen vegetables

During the winter-spring period fresh vegetables- an unaffordable luxury for our climate. Therefore, frozen ones come to the rescue, which can be found in any supermarket.

Ingredients:

• 1.5 liters of filtered water;
• 1 onion;
• 1 carrot;
• 1 tbsp. l. olive oil;
• green pea;
• cauliflower or broccoli;
• green beans.

Preparation:

1. Finely chop the onion and grate the carrots.
2. Fry these vegetables in oil for 1-2 minutes.
3. Add the roast to boiling water.
4. We also send frozen food there.
5. Boil for 5-10 minutes, let it brew. The soup is ready.

There is an effect!

The main indicator of the success of a particular diet is the reviews of people who have tried it. The results that nutritionists promise when recommending vegetable soups for weight loss are very captivating. But also " Feedback“confirms them, albeit with some nuances.

So, experts balanced diet prove that using vegetable broth soup can improve intestinal function. In this, popular opinion agrees with them. It should only be noted that it is still better to start eating vegetable soups on the weekend: this way it is more convenient to monitor the body’s reaction to a change in diet.

Nutritionists assure: 7-10 days - and you are in shape. According to reviews, everything is true: indeed, 4 kg per week is a real result. But switching to a regular menu can trigger the return of lost kilograms in double size. So you should definitely consult a specialist about getting out of such a diet.

The soup diet is a great way to solve the problem of excess weight really easily and without compromising your health. Moreover, this method of losing weight will not require large material and time costs - vegetable fat-burning soups are prepared quickly from the most regular products. And, importantly, this diet eliminates the feeling of hunger. Therefore, let’s get acquainted with the main principles soup diet and her most effective recipes.

Principles of the soup diet

The “magic” soup diet has several fundamental principles. Following them allows you to lose up to 5 kg of weight in a week:

• the basis of soups is vegetables and herbs, which not only burn fats, but also cleanse the body and also supply it with the necessary active substances;
• permissible “deviations” – meat broth on lean meat(beef, chicken breast), bouillon cubes, brown rice, low-fat sea ​​fish and mushrooms, 1-2 slices of dark chocolate (per day, if you really can’t bear it);
• additions to the diet - fruits, low-fat milk, boiled lean meat and fish, boiled vegetables, weak tea, coffee without sugar;
• prohibited foods - flour, sugar, alcohol, fried and canned food, soda;
• diet - at least 3 times a day.

To achieve maximum results (2-3 kg in 2-4 days), exclude all the listed additions and “deviations” from your menu - eat only soups.

Recipe for universal vegetable broth for fat-burning soups

The broth according to this recipe is an ideal, and at the same time tasty, base for any soup for weight loss. You can prepare it for future use: when stored in the refrigerator - for 4 days, in the freezer - for 1 month.
Ingredients:

• water - 2 l;
• celery - 1.5 stalks;
• potato peelings - from 1.5 kg of potatoes;
• turnip (small) - 1 pc.;
• carrots - 3 pcs.;
• garlic, parsley, coriander;
• salt, black pepper, cumin.

Method of preparation: add all the chopped vegetables, 1/3 tbsp. to boiling water over high heat. salt, pepper, cumin and cover the pan with a lid. When the water boils again, reduce the heat and leave the broth to simmer for 40-60 minutes. Then strain and either eat fresh, or use to make soup, or put in the refrigerator as a reserve.

Recipe for fat-burning soup with celery and cabbage

If you don't mind temporary absolute vegetarianism, try including the following soup in your diet.
Ingredients:

• water - up to 2.0 l;
• white cabbage - 0.5 kg;
• sweet pepper, onion, carrot - 1 pc.;
• fresh tomatoes - 2 pcs.;
• celery (root) - 30 g;
• garlic - 1-2 cloves;
• greens (or green celery stalks);
• olive oil - up to 10 ml;
• salt, spices (curry, pepper, paprika).

Method of preparation: first place shredded cabbage, celery pieces and greens into boiling water. Then make the dressing: sauté chopped carrots, peppers and onions in oil until softened, then add peeled and finely chopped tomatoes. Salt, season and add garlic to already stewed vegetables. Ready dressing add to the broth and cook the soup until the vegetables are ready, but make sure that the cabbage is not overcooked, otherwise the dish will not be so healthy.

Weight loss soup with fish and rice “Japanese”

This recipe is a good opportunity to restore slimness to all fish lovers or those who don’t mind saturating their body with iodine.
Ingredients:

• water - 1.5 l;
• rice - 1/3 cup;
• seaweed (fresh or canned) - 150 g;
• raw egg - 1 pc.;
• onion - 1 pc.;
• sea ​​fish low-fat varieties- 1 PC.;
• soy sauce(ideally without additives, with fructose instead of sugar);
• spices.

Method of preparation: first marinate the chopped onion in a sauce with spices and move on to the rice - it needs to be boiled in the specified volume of water until half cooked. After this, add the fish to the rice and let it cook until fully cooked. We cut fresh cabbage (or squeeze out canned cabbage), remove the onion from the marinade and add it all to the broth. Then beat the egg, carefully pour it into the soup and immediately remove the pan from the heat.
This soup will be tasty and healthy either hot or cold.

Bean soup with mushrooms for weight loss

Soup with beans and mushrooms - aromatic option dietary dish, where the taste goes well with a small amount of calories.
Ingredients:

• fresh mushrooms - 250 g;
• fresh, boiled beans - 250 g;
• pickled cucumber (soaked in water) - 1 pc.;
• garlic - 2 cloves;
• onion - 1 large or 2 medium;
• olive oil;
• salt, spices (in moderation).

Method of preparation: simmer for 15 minutes in a frying pan with a lid (on small quantity butter) chopped mushrooms, onions, cucumber and beans. Boil water, add stewed vegetables, garlic, a little salt and spices, and let the soup cook for 15-20 minutes.

Soup recipe with spinach and dairy products for weight loss

A recipe where vegetables are supplemented with dairy products is a great way to diversify your soup diet.
Ingredients:

• spinach (fresh or frozen) - 300 g;
• garlic - 1 clove;
• cream - 125 ml;
• onion - 1 pc.;
• milk - 125 ml;
• vegetable oil.

Method of preparation: fry chopped onion and garlic in a small amount of oil, add spinach and simmer until it softens. Now add a little salt and pepper (in moderation), add milk and cream and cook for 5 minutes from the moment it boils. Ready dish Bring to the desired consistency with a blender and eat chilled. You can highlight the taste of the soup with a slice of lemon.

As you can see, the soup diet can be varied. You can choose the fat-burning soup that best suits your taste and eat it every day, or you can prepare different ones every day. The main thing is to tune in to the result and not stray away from the principles of the diet. And then you can proudly enjoy the result of the soup diet in the mirror and in the eyes of others!

Soup diets are becoming increasingly popular. The basis of each of them is soup cooked in vegetable broth, which contains much less fat than meat broth.

Vegetable soup recipe for weight loss"Super simple." Diet soup can be prepared from any non-starchy vegetables. To do this, you just need to fill them with 6 cups of low-fat broth. The remaining ingredients are added to taste.

Vegetable soup "Zero".

Take 6 cups of vegetable broth. You can prepare it as follows: put a large onion, a couple of tablespoons of granulated garlic, and 2 chopped carrots into the water.

After five minutes, add 255g frozen beans, ½ head of cabbage, a teaspoon of basil, oregano and salt, and 2 tablespoons of tomato paste. As soon as the water boils, reduce the heat, cover the pan with a lid, and cook for 15 minutes. Once the beans are soft, add the diced zucchini to the soup.

Peasant vegetable soup. The main ingredient of this soup is Tabasco sauce. Heat a tablespoon of oil in a large saucepan. Add the diced onion and stir. Add half a head of cabbage. Once the cabbage and onions are soft, add 1 liter of broth. Reduce heat and cover with a lid for fifteen minutes. Add a spoonful of sugar and Tabasco sauce.

Vegetable.

Ingredients:
- meat broth
- fresh vegetables - zucchini, tomatoes, celery, cabbage, carrots, etc.
- onion
- beans
- Brown rice
- dry seasonings
- parsley
- garlic

Preparation:

1. Prepare the broth. To do this use chicken breasts, veal or beef. After preparing the broth, the meat can be eaten as a separate dish. In addition, you can use bouillon cubes (1 cube per 1 liter of water).

2. Pre-soak the beans in cold water for three hours. Instead of raw beans you can take it canned beans without salt.

3. Place the beans in ready broth, cook until half cooked.

4. Cut the vegetables, add to the soup along with brown rice, cook until the beans are fully cooked.

5. At the end of cooking, season the soup with dill, seasoning and finely chopped garlic, cook for a few more minutes.

Vegetable soup recipe for weight loss. Bonn soup for weight loss.

Ingredients:
- onion - 5 pcs.
- white cabbage - 1 kg
- canned or fresh tomatoes- 4 things.
- carrots - 3 pcs.
- celery stalks - 2 pcs.
- sweet Green pepper- 2 pcs.
- spices, salt
- a bunch of parsley

Preparation:
1. Lightly fry the onion in olive oil.
2. Cut the remaining vegetables into equal pieces, place in a saucepan, add spices and salt, pour cold water or vegetable broth.
3. Place on the fire, bring to a boil, cook for 10 minutes over high heat, then reduce the heat and cook until the vegetables become soft.
4. When serving the soup, sprinkle with chopped herbs.
5. B diet soup add various spices and seasonings: spices, soy sauce, chili or tabasco, ginger, coriander, Bay leaf, curry, cilantro, garlic, cumin, celery root, etc.

with cauliflower and rutabaga.

Ingredients:
- celery stalks - 2 pcs.
- large carrots - 1 pc.
- rutabaga - 120 g
- onion
- cauliflower - ¼ head
- vegetable broth - 1 liter
- turmeric - ½ teaspoon

- pepper, salt

Preparation:

1. Pour olive oil into a pan, add vegetables, which must first be cut into pieces, and fry them for two minutes.
2. Add turmeric, cook for another minute.
3. Pour in the broth, add spices, and bring to a boil.
4. Reduce heat and simmer soup for 20 minutes.
5. Decorate the finished dish with chopped green onions.

Tomato creamy soup.

Ingredients:
- tomato juice - 1 liter
- sweet red pepper (canned) - 420 g
- overripe tomatoes- 4 things.
- chicken broth - 350 ml
- freshly squeezed orange juice - 450 ml
- rosemary sprigs - 3 pcs.
- spices
- powdered sugar- a couple of teaspoons

Preparation:
1. Place rosemary leaves in a blender, add tomatoes, half the tomato juice, sugar, pepper, grind until smooth.
2. Connect all components with the remaining tomato juice, orange juice, put on fire, bring to a boil.
3. Reduce heat and cook for 10 minutes.
4. Ready soup serve with cracked pepper, rosemary, Tabasco sauce or fresh cilantro.

Celery soup.

Ingredients:
- leek - 1 stalk
- celery stalks - 7 pcs.
- low fat chicken bouillon- 600 ml
- chopped sage - tablespoon
- pepper, salt
- skimmed milk- 300 ml
- olive oil - 2 tablespoons

Preparation:
1. Add olive oil to the pan, add leeks, cut into slices, fry until soft for 10 minutes.
2. Add sage, celery, simmer for 5 minutes.
3. Pour in milk, broth, add pepper, salt, cover with a lid, and bring to a boil.
4. Reduce heat and cook for 10 minutes. During this time, the celery should become soft.
5. Cool the soup, grind until smooth in a blender, garnish with basil leaves.

Italian minestrone soup.

Ingredients:
- carrots - 2 pcs.
- fresh tomatoes - 450 g
- medium zucchini - ½ pc.
- celery stalk - 3 pcs.
- leek stalk - 1 pc.
- onion
- head of cabbage - ½ pc.
- olive oil - tablespoon
- pasta - 120 g
- vegetable broth - 755 ml
- garlic cloves - 2 pcs.
- chopped rosemary - tablespoon
- chopped basil - 3 tbsp. spoons
- salt
- pepper
- bay leaf - 3 pcs.

Preparation:
1. Olive oil heat in a large saucepan, fry the onion in it, previously cut into small pieces.
2. Add chopped leeks, carrots, rosemary, garlic, celery, bay leaf, simmer for 5 minutes.
3. Add the chopped tomatoes and simmer for a couple more minutes.
4. Pour in the broth, add the zucchini and cabbage, bring to a boil, reduce the heat, and simmer for 5 minutes under a tightly closed lid.
5. Add pasta and cook until done.
6. Remove bay leaf, add freshly ground black pepper and seasonings.
7. Serve the finished soup in heated bowls, garnish with basil sprigs and grated cheese.

Tomato cream soup.

Ingredients:
- fresh tomatoes - 4 pcs.
- tomato juice - 520 ml
- butter with cream - 4 tbsp. spoons
- basil leaves - 8 pcs.
- pepper, salt

Preparation:
1. Combine chopped tomatoes with tomato juice and place over medium heat for 30 minutes.
2. Cool the mixture a little, add the basil chopped in a blender.
3. Put it back on the fire, add cream and butter, stir, serve with croutons, garnish with basil leaves. Vegetable puree soup for weight loss ready!

Carrot cream soup.

Ingredients:
- carrots - 455 g
- onion
- potato
- olive oil, coriander seeds, lemon juice- 1 tablespoon each
- vegetable broth - 1 liter
- light creme fraiche - 2 tablespoons
- ground pepper
- salt

Preparation:
1. Heat olive oil in a saucepan, add coriander seeds, finely chopped onion, fry for 5 minutes.
2. Add chopped potatoes and carrots, stir, simmer for another five minutes.
3. Add some broth and boil.
4. Reduce heat and simmer for 20 minutes over low heat.
5. Cool the broth, grind in a blender, add pepper, salt, lemon juice, pour into a clean pan, add broth, heat, stirring constantly.
6. Serve the soup, garnish with chopped cilantro and add a little creme fraiche. ready with carrots!

Carrot soup.

Ingredients:
- celery stalks - 5 pcs.
- carrots - 455 g
- ginger root - 30 g
- curry powder - 2 tablespoons
- olive oil - tablespoon
- small parsnip - 1 pc.
- vegetable broth - 1 liter
- green cilantro
- low-fat natural broth - 4 tablespoons

Preparation:
1. Heat olive oil in a saucepan, add chopped onion, fry until transparent.
2. Add curry powder, chopped carrots, grated ginger, peeled, chopped parsnips, simmer for a few minutes over low heat.
3. Add a little broth, simmer the vegetables until soft.
4. Cool the broth a little, grind in a blender, add seasonings and black pepper.
5. Warm up, serve in plates, adding chopped cilantro and a spoonful of yogurt.

.

Ingredients:
- carrots - 400 g
- onion - 1.5 kg
- zucchini - 1.25 kg
- celery stalks - 4 pcs.
- garlic cloves - 2 pcs.
- cabbage - 400 g
- tomatoes in own juice- 820 g
- green beans - 320 g
- spinach - 2 bunches
- water - 6 glasses
- chicken broth

Preparation:
1. Heat oil in a large saucepan, add chopped onion, carrots, garlic and celery, stir, cook for about 8 minutes.
2. Canned tomatoes crush with a spoon, place in a saucepan with liquid.
3. Add green beans, cabbage, ground pepper and salt, water and chicken broth, put on strong fire, boil, stir, reduce heat, cook for another 10 minutes.
4. Increase heat, add spinach, zucchini cut into rings, and bring to a boil.
5. Cover with a lid and cook for 10 minutes over low heat.
6. Serve the finished soup with herbs. ready!

Celery soup.

Ingredients:
- small head of cabbage - 1 pc.
- celery root - 220 g
- large onion - 6 pcs.
- green bell pepper - 2 pcs.
- carrots - 600 g
- large tomatoes- 5 pieces.
- tomato juice - 500 ml
- any greens
- pepper, salt
- green beans - 200 g

Preparation:
1. Peel the vegetables, cut into equal pieces, pour in tomato juice, and put on fire. After boiling, reduce the heat and cook under a closed lid until fully cooked.
2. Ready vegetable soup for weight loss, reviews which are very good, serve with greens.

To season this vegetable soup, you can make creme fraiche. To do this, mix a tablespoon natural yogurt and 100 g low-fat cream. Leave the mixture overnight. Creme fraiche can be stored in the refrigerator for two days.

Cabbage soup for weight loss.

Ingredients:
- medium head of cabbage - 1 pc.
- large onion - 3 pcs.
- carrots - 2 pcs.
- sweet pepper - 1 pc.
- large tomatoes - 5 pcs.
- pepper, salt, herbs

Preparation:
1. Chop all the vegetables, add 2.5 liters of boiling water, cook until tender.
2. Add pepper and salt to taste, sprinkle with herbs. Ready for weight loss!