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The diet soup for weight loss

The authorship of the soup diet is recognized by the American doctor and dietician Mitchell. He explained the utility of this type of diet, not only for weight loss but for health.

The benefits and damages

the soup diet

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

  • Quick saturation
  • The availability of vegetables throughout the year, with the possibility of using both fresh and frozen
  • The variety of ingredients that can every day to cook another soup
  • The presence of vitamins and minerals, in addition there is no limit to the addition of the diet type of meat, respectively, it is possible that the protein

The use of soup diet:

  • The loss of kilos
  • Cleaning the body of toxins
  • The creation of a platform for the transition to proper nutrition after

This diet is best not to use:

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

The rules of kitchen

According to the method of preparation, there are two options for low-calorie soups:

  • Clear soups with chopped small pieces of vegetables – improve intestinal motility
  • Soups puree easily digestible

General rules:

  • The lack of potatoes
  • The abundance of vegetation
  • To create density, it is recommended to use cereal
  • The vegetables should not be digested, it will worsen their nutritional value
  • The consumption of salt and vegetable oil should be kept to the minimum number
  • You can use natural spices

Recipes

Vegetable diet soups

Pumpkin soup

Composition:

  • 100 g of pulp of pumpkin, diced
  • 100 g of courgette, diced
  • 2 finely chopped green pepper
  • 3 finely chopped medium onion
  • 3 dice half a tomato
  • 1 chopped medium carrot
  • 1 tablespoon of any vegetable oil
  • 3 litres of liquid
  • The green
  • Salt
  • Species

Preparation:

  1. Pumpkin, the zucchini, the carrot, half sliced onion and peppers and put in cold water and cook on small fire
  2. The rest of the chopped onion and pepper and sauté in butter until Golden, put in the soup 7 minutes before end of cooking, along with the tomatoes
  3. Add the salt, and before serving sprinkle with chopped herbs

Soup of mushrooms

Soup of wild mushrooms is made on the basis of:

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

Preparation:

  1. Purified from the skin of the tomatoes, cut cubes
  2. Cut the vegetables: tomato slices, carrot and zucchini, celery cut in dice, strips of cabbage. Thickness of cut greens
  3. The carrots and celery to a boil then simmer 7 minutes
  4. Then, enter the cabbage, mushrooms and onions, cooking time – 5 minutes
  5. Attach zucchini with tomatoes, and again 5 minutes of baking
  6. Put the spices, salt and herbs

Onion soup

soup

Ingredients:

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

Preparation:

  1. Fill with cold water finely chopped vegetables cook for 15 minutes over high heat
  2. Then, in a bit – until tender
  3. Salt, put spices, add the vegetables when serving

Soup of peas

Composition:

  • 450 g of peas
  • 1 roots of turnip, parsley
  • 2 large carrots
  • 1 large onion
  • 25 g of butter, vegetable oils and
  • Salty, salt

Kitchen

  1. Well wash the peas and leave for 1 hour in cold water
  2. Chop the vegetables finely and chop, blend of oils
  3. Peas pour new water, boil for an hour, add the prepared vegetables and cook for a further 30 minutes. Salt
  4. Chopped savory herbs to add when serving the soup

Soup of celery

Ingredients:

  • 0.6 kg of api
  • 1 medium onion
  • 1 medium carrot
  • 400 g of chopped white cabbage
  • 3 finely chopped yellow bell pepper
  • 1 Cup of tomato juice
  • About 2 liters of liquid

Preparation:

  1. Cut the vegetables and plunge into boiling water
  2. Boil the vegetables for 20 minutes, which does not allow a full boil, cover the pot;
  3. Then, add to the soup 1 Cup of tomato juice, salt
  4. Bring to the boil and serve with greens

Cabbage soup

Ingredients:

  • The half of the head is analysed in florets of cauliflower
  • Half a head of cabbage diced
  • 4 onions small
  • 3 green pepper
  • 4 carrots
  • 8 stalks of celery
  • Half a lemon (the juice)
  • Spices, herbs, salt

Preparation:

  1. Cauliflower, cabbage, diced vegetables, Bay with cold water, boil after boil for 15 minutes
  2. Cut the pepper into strips and cut the onion. Add to the vegetables. Lead in the preparation
  3. Add the lemon juice, put seasonings, salt, herbs

The cauliflower soup

Composition:

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

Preparation:

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

Bean soup

bean soup

Ingredients:

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

Preparation:

  1. Beans pre-soak in cold water for 12 hours
  2. Beans boil for 50 minutes on low heat, add the thyme
  3. To prepare the vegetables. Cut them in small dice
  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 zucchini and tomato, put salt and spices and keep frying for another 5 minutes

Soup of lentils

Ingredients:

  • Cup canned red lentils
  • 1 clove of garlic chopped
  • 1 chopped onion
  • 1 dice of red pepper sweet
  • 2 finely chopped stalks of celery
  • 2 litres of liquid (preferably vegetable, low-fat chicken broth)
  • Bay leaf, tumeric, thyme, salt, pepper

Preparation:

  1. Lentils, rinse and dry
  2. The onion, the garlic, the pepper and celery to a boil for 2 minutes after all boils
  3. Add the lentils and seasoning, cover
  4. On low heat cook for 1 hour, stirring from time to time

Diet soups

Here are some recipes of the diet of soup, mashed vegetables.

Cream soup of zucchini

Composition:

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

Preparation:

  1. Zucchini clean (very young can do without that!) and cut into cubes
  2. The heat of the pan, put a little olive oil. Stir-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 the blender with the thyme, put in the broth and bring to a boil

Soup-cream of broccoli

Composition:

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

Preparation:

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

Potato soup

Composition:

  • 4 potato medium
  • 4 carrots
  • 2 medium onion
  • 2 stalks of celery
  • 3 red peppers
  • 4 tomatoes
  • The vegetable broth (or water)
  • Olive oil
  • Pepper, vegetables, salt

Preparation:

  1. Cut all the vegetables in
  2. To remove the skins of tomatoes, pour over boiling water and chop
  3. In a saucepan with a thick bottom sauté chopped onion in olive oil, then add the chopped roots of celery and carrots. Stir-fry for 5 minutes
  4. Pour sautéed vegetables with water and put in the fire
  5. After the boil, add the chopped peppers and potatoes. Cook the vegetables for about 10 minutes on small fire. Put in the soup, the tomatoes, the salt, the pepper, boil for about 3 minutes
  6. Grind in a blender. Bring to a boil. Add the vegetables directly on the plate

Soup milk

Cheese soup

Composition:

  • the green
  • 200 g of a mixture of vegetables frozen
  • 1 litre of liquid
  • Russian 100 g of cheese (can be processed)

Preparation:

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

Fish soup

Fish soup

Composition:

  • 300 g of sea fish of low-fat
  • 60 g of rice
  • 150 g of algae
  • 2 medium onion
  • soy sauce
  • species

Preparation:

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

Soups of meat

beef broth

Soup with meatballs

Ingredients for meatballs:

  • 225 g beef mince
  • 30 g onion, chopped finely
  • 4 tablespoons bread crumbs
  • 1 egg yolk raw eggs
  • The basil, oregano, parsley, salt, pepper

Ingredients dThe soup:

  • 20 ml olive oil
  • 50 gr. beans canned
  • Gender api
  • 100 g of cabbage shredded
  • 100 g of chopped little cubes of turnips
  • 50g onion chopped finely
  • 2 minced cloves garlic
  • 300 g of canned tomatoes
  • Pepper, salt, the big d', the laurel 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 of water to put the fresh vegetables with garlic. Tomatoes to put in 15 minutes
  4. Cook, stirring for about 20 minutes
  5. Put the rest of the ingredients. Cook until tender
  6. Putting seasonings

Soup meat

Ingredients:

  • 600 beef
  • 1 large carrot
  • ½ Of parsley root
  • 400 g of potatoes
  • 2 cloves garlic
  • Marjoram, savory, dill

Preparation:

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