Diet potato soup. Potato soup. Pumpkin soup for slimness

Ingredients:

1. potatoes - 2 pcs.,
2. rice - 100 gr.,
3. bow - 1 pc. (small),
4. carrots - 1 pc.,
5. broccoli - 50 gr.
6. salt to taste.

Cooking method:

1. Peel and cut the potatoes into cubes, put them in a 2-liter saucepan with cold water.
2. Add rice, finely chopped onion and put on fire.
3. Grate the carrots on a fine grater and add them to the soup along with the broccoli florets.
4. Cook the soup over low heat until the vegetables and rice are ready, add salt before turning off, and before serving, add greens and 1 tsp to the plate. vegetable oil.

Baked egg white omelette

3 raw egg whites 10 g sour cream 60 g milk 5 g butter

Mix egg whites and milk with a whisk, pour into a frying pan, top with sour cream and bake in the oven

Lazy dumplings

Ingredients:
- 200 g cottage cheese
- 1 egg
- 50 g sugar
- 150 g flour
- salt on the tip of a knife

Preparation:
1. Mix cottage cheese with sugar, egg, salt and flour. Knead the slightly sticky dough and form it into a ball.
2. Divide the ball into 4 parts and form sausages out of them on a floured table.
3. Cut the sausages into small pieces.
4. Cook in salted boiling water until it floats to the surface + another 5 minutes.
5. Serve with sour cream.

Pumpkin porridge

Semolina

30g

Granulated sugar

10g

Cut the pumpkin, peeled and seeded, into small cubes, simmer with milk and butter until soft. Then gradually add semolina, add salt, sugar and cook until tender. Serve with a piece of butter.

Semolina porridge

Pour enough water into the pan, bring to a boil, add salt.
Semolina pour into a pan of boiling water gradually, in a thin stream, stirring thoroughly so that no lumps form.
Boil semolina porridge 8-10 minutes with stirring.
When serving, add butter to the plate with porridge.
Semolina 50g.
Water 235g.
Butter 5g.
Salt 2g.

Rice porridge milk

Place the rice in boiling water and cook until half cooked. Then pour in boiling milk and bring until done. Add sugar and stir. When serving, add butter.

Rice - 50 g, water - 50 g, milk - 150 g, sugar - 10 g, butter - 10 g.

Cabbage casserole

Krupenik

In order to prepare krupenik, you must first rinse and sort out the buckwheat prepared in advance. Fill the already cleaned cereal with water. The correct ratio of buckwheat and water is 1:2, for 1 glass of cereal - 2 glasses of water, and it is important to follow this rule not by eye, but absolutely precisely. Add 1 tablespoon of salt and cook a viscous porridge. Another very important thing is that the fire must be strong until it boils - this first 3-5 minutes, then moderate boiling and at the end of cooking it is necessary reduce heat to low and wait until the water has completely boiled away. The total cooking time is 15-16 minutes; keeping it on the fire longer is not recommended - the taste of the porridge worsens and the croup loses its shape.

As soon as the porridge reaches the required consistency, remove it from the stove and let it cool. Add 1 tablespoon of sugar, 160 grams of cottage cheese to the cooled porridge and stir well. After the added curd is well mixed, add 1 egg and stir well again so that there are no lumps.

The next step in preparing krupenik is baking it. To do this, you will need a form prepared in advance, crackers and sour cream. The mold must be greased and sprinkled with breadcrumbs. Place the porridge in a mold and grease with sour cream. You can put a piece of butter on top. Preheat the oven up to 200 degrees and bake the krupenik until a crispy crust appears. Baking time takes approximately 30-40 minutes.

Lapshevnik with cottage cheese

Boil the noodles, combine with mashed cottage cheese, and stir. Add sugar, egg, place in a mold greased with vegetable oil, pour over sour cream and bake in the oven.

Cheesecakes with carrots

Ingredients:

1. cottage cheese 5% - 150 gr.,
2. carrots - 50 gr.,
3. butter - 20 gr.,
4. semolina - 5 g.,
5. egg - 1 pc.,
6. sugar - 20 gr.,
7. wheat flour - 30 gr.,
8. pinch of salt

Cooking method:

1. Having grated the carrots on a fine grater, simmer them in water with the addition of butter for about 20 minutes, then add the semolina and cook, stirring.
2. Cool the resulting mass and add cottage cheese with egg, sugar, salt and most of the flour.
3. Form the cheesecakes and, breading them in the remaining flour, fry them on both sides in butter, then cook them in the oven until ready.

Pollock baked in kefir with carrots and sweet peppers

Clean the fish, rinse, remove bones and cut into portions. Peel the carrots, grate them on a coarse grater, peel the red pepper and cut into thin slices. Place the fish on a baking sheet greased with vegetable oil, after salting it. Place carrots and sweet red pepper in an even layer on the fish. Pour kefir over the prepared fish and place in the oven for 30-40 minutes.

Hake poached with vegetables

Divide the hake fillet into portions and place in a frying pan greased with vegetable oil. Then peel and cut the zucchini and sweet pepper into cubes, and the carrots into round slices and transfer the prepared vegetables to the fish, add milk, add salt and simmer until tender.

Beef with vegetables baked in sour cream

Well-washed vegetables are chopped with a knife and stewed in oil until ready. During stewing, vegetables should be salted. Cooked beef meat is cut into small portions. Place half of the cabbage-carrot-onion mixture in a layer in a baking container. Shredded beef is placed on top, then the second half of the stewed vegetable mixture and sour cream mixed with flour. The container is placed in a hot oven. The finished dish should not have a hard crust.

Beef cutlets with boiled potatoes

The potatoes are boiled in their skins, peeled and crushed in a blender along with small pieces of raw meat. A homogeneous minced meat is made from a potato-beef mixture, milk, butter and salt. Cutlets are formed from the meat mixture using your hands or a spoon, then the dish is brought in the oven until completely cooked in a saucepan covered with a lid.

Boiled meat with apples, baked in milk sauce

Boil lean meat and cut into several thin slices. Prepare milk sauce from milk and flour. Peel and core the apples and cut into thin slices. Grease a frying pan with oil, line the bottom with apple slices, place the meat mixed with the remaining apples on top of the apples, pour milk sauce on top, sprinkle with melted butter and bake in the oven.

Rice pilaf with prunes, raisins and carrots

Sort the rice, rinse, add to boiling salted water and cook until half cooked. Separately, simmer chopped carrots in water until soft, adding prunes and raisins. Add rice to prunes, raisins and carrots, cover with a lid and cook until tender. Serve with butter.

Boiled turkey in milk sauce

Place the prepared turkey pieces in a saucepan, add a little water and simmer, covered, over low heat until cooked. Prepare a milk sauce from dried flour, butter and milk, pour it over the turkey pieces and bring to a boil.

Meatballs

Ingredients:

1. beef pulp - 150 gr.,
2. milk - 2 tbsp. l.,
3. apricots or prunes - 10 g.,
4. butter - 1 tsp,
5. egg - 1 pc.,
6. sour cream - 20 gr.,
7. salt.

Cooking method:

1. Having stripped the meat of tendons and fat, we pass it through a meat grinder twice.
2. Let the apricots or prunes simmer in water and, after removing the seeds, cut into thin noodles.
3. Add milk, butter, eggs, prepared apricots or prunes to the minced meat, add salt and mix.
4. Divide the resulting mass into balls, bake until done, pour in sour cream and heat through.

For those who want to lose weight and get rid of extra pounds, soups will be an excellent help. First courses can be light and low-calorie, they are quickly absorbed by the body and are very beneficial for the stomach.

How to cook

Diet always means avoiding fatty, carbohydrate, and unhealthy foods. Many people believe that soups are not suitable for weight loss, but this is a mistake. There is even a special soup diet, during which a person feels full, receives a lot of vitamins and at the same time loses weight.

Eating soup is good for the body, because liquid food is recommended for gastritis and ulcers, it helps restore the normal state of the stomach.

Advice! To make the soup dietary, it must be prepared from low-calorie ingredients, do not use fatty meat, and do not fry vegetables in large amounts of oil.

Diet potato soup is an appetizing and tasty dish that also helps you lose weight. It is best eaten for lunch as it fills you up well and helps you feel good for the rest of the day.

Recipes

This soup is suitable for those who want to lose weight. In addition, it can be prepared without meat, then vegetarians will appreciate it. It is advisable to cook vegetables not for very long so that they do not lose their vitamins.

Easy

Ingredients:

• potatoes – 100 g;
• water – 350 ml;
• low-fat sour cream – 10 g;
• olive oil – 1 tsp;
• parsley root – 5 g;
• tomato – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• parsley – 5 g;
• salt.

Preparation:

1. Wash all vegetables except potatoes, peel and chop them. Chop the parsley root too and send it to them, boil everything in a small amount of water with olive oil.
2. Cut the potatoes into slices, put them in boiling water, and cook until half cooked. Add vegetables that are also not fully cooked, add salt and cook until the soup is ready.
3. Add a teaspoon of low-fat sour cream to the soup and sprinkle it with parsley. Serve hot.

With corn and nettles

This soup is very popular in the summer, it contains a lot of vitamins, it is dietary and healthy.

You will need:

• water – 1 l;
• green onions;
• olive oil – 1 tbsp. l.;
• potatoes – 300 g;
• fresh corn or from a can – 100 g;
• nettle – 100 g;
• celery root – 1 pc.;
• salt.

Preparation:

1. First you need to peel the potatoes and grate them on a coarse grater.
2. Grind the corn in a blender or grind in a meat grinder.
3. Wash the nettles well and chop finely.
4. Mix all the products and pour boiling water, salt and add celery, which you have finely chopped before.
5. Fry chopped onion in a frying pan with olive oil and add to the finished soup. To reduce calorie content, onions can be added without frying.

Important! Take only young nettles, choose leaves without flaws. A flowering plant will no longer do.

With feta cheese

This soup has a very original taste and satisfies well.

Ingredients:

• celery – 40 g;
• feta cheese – 150 g;
• water;
• potatoes or sweet potatoes – 0.5 kg;
• olive oil – 30 g;
• salt.

Preparation:

1. Peel the potatoes, cut them as you like, and throw them into boiling water with salt.
2. After about 10 minutes, add the cheese, a little oil and bring everything to a boil. Before serving, sprinkle the soup with parsley and celery.

Puree

Such dishes are not only dietary, but very healthy for the stomach. Puree soup is recommended for those who suffer from gastritis or want to restore gastrointestinal functions.

Ingredients:

• potatoes – 800 g;
• onions – 1 pc.;
• raw carrots – 1 pc.;
• low-fat milk – 100 ml;
• celery stalk – 2 pcs.

Preparation:

1. Peel and cut the main ingredient - potatoes. Chop celery and onion.
2. Fry the onion in oil and water. If the pan is non-stick, you can use just water.
3. When the broth boils, throw in the carrots, cook until tender, and then remove.
4. Now you need to put potatoes and celery in the broth, cook for 15 minutes, then add the onion and cook for another 3 minutes.
5. Remove the pan and blend the vegetables with a blender to make a puree. Add carrots there too.
6. Put the mixture on the fire again, add low-fat milk, salt everything and stir, after boiling, turn off and let stand for a while. Can be consumed both cold and hot!

With pumpkin

This soup contains only 100 kilocalories per 100 g, it is very tasty and healthy.

Ingredients:

• pumpkin – 300 g;
• red or green pepper – 1 pc.;
• garlic – 2 cloves;
• potatoes – 300 g;
• carrots – 1 pc.;
• water – 0.5 l;
• green dill.

Preparation:

1. In a non-stick frying pan, fry the onion with water; in extreme cases, you can add olive oil.
2. Cut the pumpkin and potatoes into cubes, place them in a saucepan and pour in the pre-prepared vegetable broth. Let it cook for a quarter of an hour.
3. Pass the garlic through a crush, chop the dill, add it to the broth when ready.
4. Blend the soup in a blender to obtain a pureed soup. Sprinkle with dill again before serving.

With egg

A very simple and healthy soup.

Ingredients:

Preparation:

1. Wash, peel and chop the carrots and herbs. Place them in water and boil for 20 minutes. After this, peel the potatoes and cut into cubes, add to the broth.
2. Start preparing the dressing. Pour cold sour cream, yolk into a bowl and mash everything until smooth. Then carefully pour everything into the hot soup, stirring constantly.
3. Chop fine greens and add to the soup. Serve it to the table.

Advice! This dish is best consumed freshly prepared, so it is advisable to make only one serving at a time.

With cottage cheese

This soup is as satisfying as possible, it relieves hunger for a long time and is very pleasant to the taste.

You will need:

• potatoes – 300 g;
• cottage cheese – 50 g;
• carrots – 1 pc.;
• green pepper – 3 pcs.;
• onion – 1 pc.;
• olive oil;
• parsley;
• water;
• salt.

Preparation:

1. Peel and grate all vegetables. Fill them with water and put on fire.
2. When they are almost ready, add low-fat cottage cheese to them, add salt and stir.
3. At the end of the soup, sprinkle with parsley and add a teaspoon of olive oil.

To make the soup tasty and dietary, follow these recommendations:

1. If you want to make soup with boiled potatoes, never add salt to the water right away. Salt it when the potatoes are already half-cooked, otherwise they will be tough.
2. You can invent your own recipes. Using low-calorie ingredients, for example, celery, carrots, cottage cheese, chicken fillet, you can prepare amazing dishes. Experiment and get inspired!
3. Potato soup turns out very tasty if you add spices. Herbs such as marjoram, tarragon, oregano or basil work well.
4. If you want to lose weight, eat soup without bread. It is better to use rye bread made from whole grains.
5. Before using, let the finished soup sit for 5-10 minutes - this will allow it to infuse and become even tastier.
6. It is best to use young potatoes to make soup. It is tastier and healthier, and many vitamins are still preserved in it.

Conclusion

When on a diet, it is very useful to consume liquid foods. Soups help the gastrointestinal tract function better and save you from gastritis. In addition, they fill you up very well and prevent you from breaking your diet due to hunger. Potato soup is great for weight loss, but it is better not to eat it for dinner, because potatoes are high in carbohydrates. The dish will be ideal for afternoon tea and lunch.

The soup will become dietary if you do not fry the vegetables in oil, do not add fatty sour cream or milk to it, if such ingredients are in the recipe, and eat it without bread. Potato soup is very beneficial for the body, it contains many vitamins and microelements. It is better to add other fresh vegetables there, for example, celery, parsley root and carrots - this will add even more benefits to the dish.

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How to cook properly potato soup for therapeutic and dietary nutrition. What options potato soups exist. What products can be included in potato soup ingredients without violating the medicinal and dietary properties of the dish, and how to maintain the technological cooking mode you will learn by reading this post.

Potato soup

Potato soup recipe

Ingredients:

• vegetable broth (meat, chicken or fish) - 1 liter
• potatoes - 1 piece (100g)
• Carrots - 1 small or 1/2 medium
• Butter - a little, just sauté the onions
• salt - to taste

Cooking technology:

1. Finely chop the onion, blanch (pour boiling water over it) and sauté (fry with a little butter)
2. Add the carrots to the onion and simmer (simmer) for 5-7 minutes.
3. Cut the potatoes into cubes and put them in boiling water, vegetable or meat broth.
4. Add onions and carrots.
5. 5-10 minutes before readiness, add salt and bay leaf.

Note. The broth can be chicken, fish or meat (beef). When served at potato soup You can put meatballs or a piece of meat (if the broth is meat), a piece of chicken (if the broth is chicken), fish (if it is a fish broth). This increases calorie content potato soup and its chemical composition is enriched.

Having mastered the basic technology for preparing potato soup, you can prepare:

Cooking technology:

1. Finely chop the onion, chop the carrots on a coarse grater
2. Put butter, onions and carrots into the multicooker and set the mode to “baking”, time - 40 minutes (You will probably need less time). We do not close the lid of the multicooker, use a special spoon for mixing food in the multicooker to mix the vegetables and make sure that they do not burn
3. Bring water to a boil in a kettle. Pour this water into the multicooker, add the potatoes and, closing the lid, bring to a boil.
4. We set the multicooker mode: “stewing”, time - 60 minutes, add the meatballs and do other things :)
5. After the multicooker gives the “ready” signal, open the lid, add salt and, closing the lid, let potato soup with meatballs sweat for 10 minutes.
6. Serve to the table, garnishing the soup with herbs. Bon appetit.

To avoid stomach problems, you need to eat soup every day. And in order not to gain weight, it is recommended to include dietary soups in your diet. Among the low-calorie recipes, you can find dishes that taste great and promote weight loss. Such soups, without a doubt, include pureed potato soup.

For many, potatoes are the main ingredient in most soups, but not every housewife knows about their benefits. Potato dishes help normalize the alkaline environment of the body. Young potatoes are considered especially useful. Another advantage of potato soup is its satiety.

Puree potato soup (dietary recipe) is prepared like this.

For 5 servings of soup you will need to take:

• 5 potatoes
• a couple of sprigs of celery
• 1 glass of milk, preferably low-fat
• green onion feathers – 100 grams
• vegetable oil - tablespoon
• dill - 30 grams
• salt, spices

Peel the potatoes and cut them into wedges or cubes. Place the prepared potatoes in boiling water and cook until soft. Boil the milk. Remove the boiled potatoes from the water and combine them with vegetable oil, boiled milk and chopped celery, onion and dill. Beat the mixture with a blender until smooth. If the finished soup is too thick, dilute it with water. Add spices to taste. If desired, potato soup can be seasoned with garlic and decorated with any herbs.

The calorie content of a serving of dietary pureed potato soup is only 100 calories. Nutritionists advise having this soup on your table three times a week and eating it no later than two o’clock in the afternoon.

There is another recipe for equally delicious mashed potato soup. To prepare it you will need (for 6 servings):

• water – 2 liters
• cauliflower - medium head
• 3 tomatoes
• carrots – 1 root vegetable
• sunflower oil - one and a half tablespoons
• onion – 1 onion
• salt, herbs, pepper to taste

We peel, wash and cut the potato tubers. Place in boiling water and cook until tender. Pour boiling water over the tomatoes, remove the skins from them and grate them. Divide the cauliflower into florets. Peel the onion and cut it into cubes. Grind the carrots on a grater. Fry the carrots and onions in oil for 4 minutes, then add the tomatoes to the vegetables and simmer for 2 minutes. Place cauliflower and fried vegetables in a saucepan with boiled potatoes. Cook for another 10 minutes. Grind the cooked soup in a blender. Serve with fresh herbs.

Also, similar dietary soups can be cooked with meat or chicken broth, but you should only use lean meat. If you strain the broth on meat or chicken after cooking, and after cooling remove the fat from its surface, then the calorie content of the potato soup will be significantly less. It is advisable to eat puree soup without bread and without croutons, as they add extra calories. And be careful when adding pepper to the soup, which increases appetite.

As you can see, mashed potato soups are not only tasty, filling and low in calories, but they are also very easy to prepare!

dieti100.ru

The mashed potato soup is rich and amazingly tender. This dish won the love of housewives due to its ease of preparation, while household members loved it for its rich taste. The variety of variations in the components of the soup allows you to prepare a unique first course every time.

• potatoes – 1 kg;
• any type of hard cheese – 300 g;
• liquid cream – 500 ml;
• greenery for decoration.

Cooking soup - steps:

1. Peel and wash the potatoes.
2. Pour water into a saucepan and chop the potatoes.
3. When the water boils, add salt.
4. Once the potatoes can be easily pierced with a fork, drain the water into a separate bowl.
5. Make puree.
6. Pour heated cream or milk over the potatoes, stirring gradually.
7. If the soup turns out to be very thick, dilute with the water in which the potatoes were cooked.
8. Leave the pan on the stove.
9. Grate the cheese using a grater.
10. While stirring, pour the cheese into the pan with the potatoes.

1. Cook for 3 minutes.
2. Sprinkle the soup with fresh herbs.

Puree potato soup with mushrooms

Components:

• potatoes – 1 kg;
• champignon mushrooms – 300 g;
• onion – 1 piece;
• cream – 500 ml;
• processed cheese – 1 can.

Preparation:

1. Finely chop the champignons and fry with onions.
2. Boil the potatoes.
3. Drain the water in which the potatoes were cooked into a separate container.
4. Heat the cream, do not boil.
5. Make a puree, add fried champignons with onions to the potatoes.
6. Using a blender, grind the resulting mixture.
7. Pour in warm cream.
8. Place over low heat, adding melted cheese while stirring.
9. Cook for another 5 minutes.

Potato soup with chicken

This soup is not only tasty, but also healthy; it is recommended for people suffering from diseases of the digestive system.

Products:

• potatoes – 1 kg;
• chicken fillet – 300 g;
• cream – 500 ml;
• fresh greens.

Cooking steps:

1. Make a soft puree from pre-cooked potatoes.
2. Boil the fillet until fully cooked, chop
3. Combine fillet and puree.

1. Using a blender, grind the products until smooth.
2. Heat the cream.
3. Pour cream over the puree and simmer for another 4 minutes.
4. Season the soup with herbs.

Puree potato soup with croutons

Puree soup with croutons will appeal not only to adults, but also to children.

Products:

• potatoes – 1 kg;
• cream – 500 ml;
• processed cheese – 1 can;
• white or black bread for croutons;
• butter – 30 g.

Making croutons:

1. Cut the bread into squares.
2. Prepare the oven.
3. Place the bread on an ungreased baking sheet.
4. After 8 minutes, remove the crackers from the oven and let cool.

Preparing the soup:

1. Boil the potatoes.
2. Prepare puree with added butter.
3. Heat the cream.
4. Cover the potatoes with cream and stir.
5. Put the soup on low heat, add melted cheese.
6. Cook until the cheese is smooth.
7. Pour the puree soup into a plate and sprinkle the prepared croutons on top.

Potato soup: recipe with broccoli and carrots

The soup has a delicate spring taste; to obtain it you need the following components:

• potatoes – 1 kg;
• cream – 500 ml;
• broccoli – 200 g;
• carrots – 2 pcs;
• greenery.

Method for preparing puree soup:

1. Boil potatoes along with vegetables.
2. Using a blender, blend the ingredients until smooth.
3. Heat the cream.
4. Pour cream over the puree and simmer for 3 minutes.

You should definitely try the mashed potato soups; even the most picky gourmets will definitely like them.

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Potato soup

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

Ingredients:

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

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

Recipe:

• Cut the carrots into slices and simmer in a small amount of broth with butter, wipe.
• Boil the potatoes until tender and mash while hot.
• Combine pureed vegetables with white sauce, dilute with vegetable broth, and bring to a boil.
• Remove the resulting foam, cook for 10 minutes, add lezon at a temperature of 70°C.

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.

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

Recipe:

• Simmer carrots cut into slices in vegetable broth with butter.
• Prepare white sauce using vegetable broth.
• Rub the stewed carrots and combine with white sauce, dilute with vegetable broth to the required consistency and bring to a boil.
• Collect the resulting foam, remove from heat and, at a temperature of 70°C, season the soup with leison.
• When serving, add a piece of butter to the soup.
• White sauce: dry the wheat flour without changing color, sift, dilute with vegetable broth, bring to a boil, cook, stirring for 10-15 minutes, strain.
• Vegetable broth: coarsely chop peeled vegetables (cabbage, potatoes, carrots, onions, etc.), add hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the finished broth for 15 minutes, strain.
• Liezon: while stirring, gradually pour hot milk (up to 70°C) into raw egg yolks in a thin stream, stir, cook until thickened over low heat, without boiling, strain through a sieve.
• Serve wheat bread croutons separately with the soup.

Zucchini soup

Diets: 1, 2, 4c, 5, 5p, 7, 9, 10, 10c, 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.

Calorie content - 0 kcal (proteins - 0; fats - 0; carbohydrates - 0).

Recipe:

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

Green pea soup

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

Ingredients:

• Green peas cons. - 100 g;
• Wheat flour 1 s. - 20 g;
• Butter - 10 g;
• Milk - 130 g;
• Eggs (yolk) - 1/4 pcs.;
• Vegetable decoction - 400 ml.

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

Recipe:

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

Cauliflower soup

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

Ingredients:

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

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

Recipe:

• Boil the cauliflower, rub together with the broth while hot.
• Combine with white sauce, dilute with vegetable broth to the desired consistency.
• Boil.
• Cool to 70°C, fill with lemonade.
• Add butter before serving.
• For the recipe for white sauce, vegetable broth, lezon, see above.

Vegetable puree soup

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

Ingredients:

• Potatoes - 140 g;
• Carrots - 40 g;
• Green peas cons. - 20 g;
• Butter - 10 g;
• Eggs (yolk) - 1/4 pcs.;
• Flour psh. premium - 5 g;
• Milk - 130 g;
• Vegetable broth - 300 ml.

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

Recipe:

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

Cereal soup

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

Ingredients:

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

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

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

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

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

Recipe:

• Sort the cereal, rinse, boil in water.
• Strain the broth.
• Combine the resulting mass with white sauce (see recipe above).
• Season with sugar.
• Boil.
• Cool slightly, add leison (see above).
• Add butter before serving.

Puree fish soup

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

Ingredients:

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

Calorie content - 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.
• Pass the boiled fish through a meat grinder 2-3 times.
• Mix the chopped fish with white sauce, dilute with hot vegetable broth to the required consistency.
• Bring to a boil, skim off the foam from the surface.
• Add butter before serving.
• For the recipe for white sauce, vegetable broth, lezon, see above.

Meat puree soup

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

Ingredients:

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

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

Recipe:

• Strain and wipe the completely boiled rice.
• Boil the meat, cool, mince 2-3 times.
• Combine meat puree with grated rice.
• Dilute to the required consistency with vegetable broth.
• Bring the soup to a boil, skim off the foam. Cool to 70°C, add leison.
• Add butter before serving.
• For the recipe for white sauce, vegetable broth, lezon, see above.

Poultry soup

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

Ingredients:

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

Calorie content - 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 and rub.
• Dilute the meat puree to the required consistency with vegetable broth.
• Bring the soup to a boil, skim off the foam.
• Cool to 70°C, add leison.
• Add butter before serving.
• For the recipe for white sauce, vegetable broth, lezon, see above.

ATTENTION! The information presented on this site is for reference only. We are not responsible for possible negative consequences of self-medication!

health-of-the-woman.ru

Delicious dietary puree soups are prepared with vegetables, therefore they are endowed with a storehouse of useful vitamins, antioxidants and minerals that the human body desperately needs.

Description

Puree soups are very popular in cafes and restaurants. They are suitable for serving both for lunch and dinner with friends or family.

If you want to cook something truly exquisite, tasty and healthy, then this option will suit you perfectly.

Below are recipes for dietary puree soups for weight loss with various vegetables.

• Puree soups go well with garlic and mustard croutons. They can also be served with diet bread. In some cases, you can sprinkle crackers on top;
• You can decorate soups with thinly chopped vegetables, lightly fried in vegetable oil;
• if the soup is not thick enough, you can add a small amount of flour fried with butter for a creamy consistency;
• To reduce the calorie content of the dish, do not fry it with the puree soup. In this case, just finely chop the fresh onion and add to the broth.

Types of dietary dishes for stomach diseases

Making vegetable puree soup is quite simple, just decide what exactly you want to make it from. Below we have selected the most popular and healthy recipes that are suitable for those who are on a diet and those who have stomach problems.

With champignons

Dietary puree soups for stomach diseases were developed by nutritionists. The recipe for cream of champignon soup is presented to your attention.

Cooking method

1. Place butter in a saucepan, wait until it warms up, add chopped onion, fry for 1-2 minutes.
2. Add champignons chopped in half, fry for 3 minutes, add boiling water and reduce heat. Cover the lid and leave to cook for 15 minutes.
3. Drain half the water. Grind the soup in a blender. Pour back into the pan and cook until it boils. Add cream and melted cheese.
4. Stir constantly until the cheese is completely melted. Sprinkle in nutmeg, salt and pepper.

Learn how to prepare creamy soup with champignons for stomach diseases from the video:

From pumpkin

The recipe for dietary pumpkin puree soup is designed for those who want to be slim and healthy.

Cooking method

1. Fry onions in butter. Cut the vegetables into cubes, add them to the pan, add broth and leave to cook with the lid closed for 25 minutes.
2. Squeeze the garlic, finely chop the dill and pour out.

There are also recipes for cooking healthy pumpkin dishes here.

Useful video about preparing diet pumpkin puree soup:

With carrots

Cooking method

1. Chop the onion. Sauté it in a saucepan with butter. We separate 1/5 of the entire carrot and grate it. We send it to fry with the onions.
2. Cut the potatoes into small strips and boil in the broth until tender.
3. Puree the entire soup in a blender, then put it in a saucepan. Add cream to it and boil for 3 minutes. Sprinkle in the greens and serve.

Watch a useful video on preparing dietary carrot puree soup:

With cauliflower

Cooking method

1. Lightly fry the chopped onion directly in the pan. pour the broth there. Dip the diced cauliflower and potatoes into it.
2. When the vegetables are ready, sprinkle with salt. Then pour into a blender and puree.
3. Transfer the soup from a blender to a saucepan, add cream and herbs, and cook until final readiness. The soup is ready.

How to prepare dietary cauliflower puree soup can be clearly seen in the video:

From frozen spinach

This puree soup is for weight loss, as it is very low in calories.

Cooking method

1. Fry the onion in a saucepan, add it after 3 minutes. Take the spinach out of the freezer and add it to the rest of the ingredients. We constantly interfere.
2. Place the potatoes cut into strips over the spinach and add broth to it.
3. When the vegetables are ready, puree them in a blender. Then pour back into the pan and cook for an additional 5 minutes. Sprinkle with spices to taste.

This video will help you prepare pureed soup from frozen spinach correctly:

With potatoes

Cooking method

1. Boil the chopped potatoes in the broth.
2. Lightly fry the onion and add it to the potatoes.
3. Blend the whole soup, then put it back into the pan.

The soup is ready! You can serve.

How to prepare diet mashed potato soup, watch the video:

With eggplant and tomato

1. Number of calories - 35 kcal.
2. Protein - 3.7 gr.
3. Fat - 2.4 gr.
4. Carbohydrates - 4.7 g.
5. Cooking time: 20 min.
6. Number of servings: 8.

Cooking method

1. Fry finely chopped onions and carrots.
2. Add the diced eggplants and tomatoes and fry for another 10 minutes.
3. Puree the vegetables, then pour the broth into them and stir. Salt and pepper. The soup is ready to serve.

How to make eggplant puree soup, watch the video:

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Vegetable soup - 10 recipes for making dietary soup

Properly prepared vegetable soup is not only healthy and low-calorie, but also tasty. And besides, such a dish will allow you to eat well during a therapeutic or any other diet. But you can also cook it simply as a light dinner that won’t burden your stomach.

Dietary vegetable soup without meat

Ingredients: 730 ml of vegetable broth, strong fresh cucumber, small potatoes, large carrots, half a tomato, 40 g of parsley root, 30 g of lettuce, olive oil, 30 g of low-fat sour cream, lemon juice.

1. Pour some boiling water with lemon juice into a small container. Slices of cucumbers without skin are immersed in the liquid for a couple of minutes.
2. The frying pan is greased with olive oil using a silicone brush. Stewed carrots and chopped parsley root are stewed on it. 3-4 minutes after the start of cooking, the contents of the frying pan are filled with vegetable broth.
3. The remaining components are finely chopped. Tomatoes must first be peeled.
4. The chopped potatoes, along with the contents of the frying pan, are sent to boil in a small saucepan. When it becomes soft, other ingredients are added to the container. Including cucumbers from boiling water.
5. The soup cooks for another minute.

This dish is included in table No. 5, and therefore can be safely included in the diet of people with liver or bile problems. You can serve it with low-fat sour cream.

With chicken broth

Ingredients: 1 liter of chicken broth, 20 g of parsley root, half a large carrot, 90 g of green peas and cauliflower, 3 potatoes, salt.

1. All vegetables are peeled, washed, and finely chopped. Parsley root is chopped with a sharp knife. Cabbage is divided into small inflorescences. The peas remain intact.
2. The broth is brought to a boil and added salt. Pieces of potatoes are poured into it first.
3. After 7-8 minutes, you can add other vegetables.
4. Chicken broth soup cooks for another 10-12 minutes.

This is a great lunch option for the youngest family members.

Low-calorie vegetable soup for weight loss

Ingredients: 420 g of young white cabbage, 3 carrots, a large bell pepper, 270 g of frozen green beans, 3 tomatoes, salt.

1. The declared products, except tomatoes, are cut finely.
2. Next, the components are dipped into boiling water (2 liters) with a small amount of salt and cooked for 15-17 minutes.
3. Mashed tomatoes without skin are placed in the almost finished dish and the soup is cooked for another 6-7 minutes.

It is very important that the resulting vegetable soup for weight loss steeps for at least an hour before serving.

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Easy zucchini dish

Ingredients: white onion, medium carrot, small young zucchini, 3-4 medium potatoes, 5 large spoons of round rice, a bunch of dill, fine salt.

1. Pre-washed rice is poured into boiling water.
2. Potatoes and zucchini are washed, peeled, and cut into small cubes.
3. Onions and carrots are cut randomly. You can even grate both vegetables.
4. 6-7 minutes after the water boils again, the potatoes are immersed in it. After another 8-9 - other vegetables and salt.
5. The treat is prepared until all the ingredients are softened.

Vegetable soup without meat is served hot with chopped herbs.

From broccoli

Ingredients: 1 liter of purified water or chicken broth, 1 pc. vegetables: potatoes, bell peppers of any color, onions and carrots, 3 tbsp. l. frozen green peas, 320 g broccoli, 1 tbsp. l. vegetable and butter, salt, pepper mixture.

1. The broth is cooked in advance. Small pieces of potatoes are sent into it.
2. When the vegetable has softened slightly, add broccoli florets and green peas to the pan. There is no need to defrost the latter first.
3. Using a mixture of two types of oils, a fry of chopped remaining vegetables is prepared and also transferred to the pan.

All that remains is to add salt and pepper to the soup and cook it over low heat for another 15-17 minutes.

Vegetable cauliflower soup

Ingredients: 2 yellow bell peppers, fresh garlic to taste, a head of cauliflower, an onion, a bunch of cilantro, parsley, dill and basil, 2 carrots, 3-4 potatoes, salt.

1. The potatoes are peeled, cut into cubes and sent to boil along with the cauliflower inflorescences.
2. The remaining vegetables are chopped into cubes. Garlic is passed through a press. Together, these ingredients are lightly fried, and then transferred to the almost finished potatoes.
3. The soup is salted and cooked for 8-9 minutes.

The finished dish is generously sprinkled with chopped herbs and left to steep for half an hour.

With potatoes and cabbage

Ingredients: 230 g cabbage, 160 g potatoes, half a carrot, a small onion, salt, a little olive oil.

1. In a thick-bottomed saucepan, onion cubes and coarsely grated carrots are fried in olive oil.
2. When the vegetables are completely ready, you can add a liter of filtered water to them.
3. As soon as the liquid boils, potato blocks and finely shredded cabbage are added to it.

The soup is salted and cooked for another 15-17 minutes.

Dietary vegetable soup in a slow cooker

Ingredients: ¼ fork of fresh cabbage, 2-3 potatoes, fresh garlic, onion, carrot, bay leaf, salt, bag of frozen vegetables.

1. In the “Frying” program of the “smart” device, vegetables (finely chopped carrots and onions) are sautéed. It is best to cook them in olive oil. To reduce the calorie content of a dish, you can avoid frying foods.
2. Lastly, small pieces of garlic are added to the frying.
3. An assortment of frozen vegetables is placed on top. For example, from peas, sweet peppers and green beans. The device switches to baking mode for 5-6 minutes.
4. All that remains is to add finely shredded cabbage, potato slices, add salt and bay leaf to the “smart” pan.

The treat is prepared in the “Soup” program with the lid on until it ends.

Vegetable puree soup

Ingredients: 160 g of potatoes and carrots, 90 g of white cabbage, small onion, 870 ml of chicken broth, 35 g of flour and butter, 170 ml of milk, salt.

1. The cabbage is chopped and boiled in broth until soft. Immediately after this, pieces of potato are placed in the container.
2. Slices of onions and carrots are sautéed in half the butter and added to the other ingredients.
3. The flour is fried in the remaining oil until creamy and the milk is poured into it. The sauce should thicken slightly, after which it should be poured over the already cooked vegetables. The mass is salted to taste.

All that remains is to puree the vegetable soup and boil it again.

Italian vegetable soup "Minestrone"

Ingredients: 220 g zucchini, large carrots, 2 stalks of petiole celery, half a sweet bell pepper, 90 g green beans, 3 tomatoes, an onion, 3-4 garlic cloves, 1 liter of vegetable broth, a can of canned white beans, 2 tbsp. tablespoons of tomato paste, 60 g of small pasta, salt, a mixture of dry ground basil and thyme.

1. In a large saucepan, all peeled and finely chopped vegetables (except tomatoes), garlic, green beans and celery are fried in hot oil. They cook for 12-15 minutes under the lid.
2. The broth is poured into the container, mashed tomatoes without skin, canned legumes and pasta are added. The treat is salted and simmered until all the vegetables are ready.
3. Half of the grounds from the pan are pureed in a separate bowl and returned back. Pasta and spices are added.

Italian vegetable soup “Minestrone” is cooked for another 8-9 minutes.

Diet potato soup: losing weight profitably

Features of dietary potato soup

Dietary soups can be eaten at any time and in absolutely any quantity. Along with the soup, the simultaneous use of other products is allowed, however, in order to achieve the desired effect, it is necessary to follow a certain daily diet.

Benefits of eating dietary soups:

• Prevention of diseases such as gastritis, cholecystitis, colitis, constipation;
• Getting rid of extra pounds in a fairly short period of time;
• A varied selection of products and recipes for preparing dietary soups;
• Intake of a sufficient amount of vitamins and microelements into the body during the diet;

Dietary soups are often included in the diet of people suffering from chronic diseases of the liver and biliary tract, as well as the intestines and stomach. For stomach diseases, it is necessary to eat vegetarian soups, as they contain substances that quickly break down protein. Experts strongly recommend not adding large amounts of spices, onions, garlic, and bay leaves to dietary soups.

For lovers of light food, as well as those who are forced to adhere to a diet, vegetarian potato soup is suitable. The weight loss soup recipe can be easily modified by adding other ingredients as desired. Preparing this dish is extremely simple.

The following ingredients are required for dietary potato soup:

• Potatoes 100 gr
• Tomatoes 30 gr
• Onion 10 gr
• Carrots 30 gr
• Water 350 ml
• Butter 5 g
• Sour cream 10 gr
• Parsley 5 g
• Parsley root 5 g
• Salt 1 g

Chop vegetables (carrots, tomatoes, and parsley root) into small cubes, boil in a small amount of water, adding oil.

Cut the potatoes into slices, put them in boiling water, and cook until half cooked. Add the stewed vegetables to the potatoes, add salt and cook until fully cooked.

Before eating, potato soup can be seasoned with a small amount of sour cream and sprinkled with chopped parsley.

The calorie content of this soup is only 174 kilocalories. To increase the dietary effect, you can omit adding milk and butter to the dish. And the ingredients can be varied, resulting in a new dish each time. For example, it is useful to add various types of cabbage (plain cabbage, cauliflower, broccoli) or a small amount of pumpkin and zucchini to soups.

For chronic diseases of the intestines and stomach, experts often recommend that patients use viscous porridges, a variety of jelly, and pureed soups in their diet.

An example of a dietary soup is pureed potato soup. Such a dish is able to envelop the gastric mucosa, thereby preventing it from coming into contact with hydrochloric acid and significantly reducing irritation.

To prepare mashed potato soup, you will need the following products:

• Potatoes 200 gr
• Wheat flour 15 gr
• Milk 200 ml
• Egg ½ part
• Butter 15 g
• Water 350 ml

Chop the potatoes into cubes and place in boiling water. Boil for a minute, then add flour, then mix thoroughly. Pass through a sieve along with the broth, then bring to a boil again. Mix half the egg with milk and add to the soup. Before serving, add butter.

The benefits of dietary soups have long been appreciated by both specialists and many people who have included them in their diet. Frequent consumption of such dishes helps to get rid of extra pounds and cleanse the body of waste and toxins. In addition, these light soups are useful for people with chronic intestinal and stomach diseases.

Read also:

Diet bean soup

How to eat if you have a stomach ulcer. Diet soup recipe.

Diet onion soup

Read also:

Dietary cauliflower soup. Two recipes for a healthy diet

Diet chicken liver soup

Diet soup in a blender - tasty and fast

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Carrot puree soup with potatoes

Are you on a diet and wondering what to eat for yourself and your family? Make a puree soup from carrots and potatoes. It will be exactly what the dishes of people who adhere to proper nutrition should be: low-calorie and satisfying, tasty and healthy. Some diets do not recommend eating soups in the usual way - a lot of liquid, few ingredients - due to the fact that they do not bring long-term satiety, but only fill the volume of the stomach. So that in an hour you don’t get a choking sensation in the pit of your stomach and a treacherous feeling of hunger, we will prepare a dietary puree soup from potatoes and carrots.

Carrot cream soup: recipe with photo

Ingredients (for 2 servings):

• 2 medium raw potatoes
• 1 small carrot
• 1 onion
• a pinch of salt

Don’t be surprised that among the products there is no sunflower oil, lard, meat, or pasta. Firstly, our carrot puree soup will be dietary, so there should be no frying (the fat disappears immediately), and secondly, if you follow all the rules, then potatoes cannot be combined with meat group, accordingly, the soup will be made with vegetable broth, Well, thirdly, pasta in soups, so beloved by many housewives, is also not suitable for dietary nutrition.

So, let's start by peeling, washing all the vegetables and cutting them into small pieces into a small saucepan.

The better you grind them, the faster they will cook, although there is no need to grate them. Fill with water and put on high heat.

It doesn't matter how much water you pour. A small saucepan won't fit much anyway. When the soup has boiled, add salt, cover with a lid, reduce the heat and simmer the vegetables for about 30 minutes. Focus on the carrots; if they are cooked, then everything else is ready too.

Then we transfer the vegetables into a blender bowl, pour 5 tablespoons of broth into it first and grind thoroughly.

If you feel like the soup is just turning into puree, add more liquid. The main thing is to achieve a soft, thin, homogeneous consistency.

For color and extra flavor when cooking vegetables, you can add some fresh or frozen herbs to them.

Pour the carrot soup with potatoes from the bowl into a plate and eat.

Now you know how to make pureed potato and carrot soup, and you can feed your loved ones delicious and healthy food. For your family who are not on a diet, serve this dish with garlic croutons or croutons, or, as in this case, homemade puff pastries with cheese. For yourself, prepare rye bread with bran in a bread machine. A dietary dish does not mean tasteless at all, it simply does not contain any unnecessary, but so familiar, letters E, flavorings and harmful fats. Bon appetit!

Peel the potatoes, cut them into cubes and place them in a saucepan with cold water.

put the soup on the fire.

If desired, you can add herbs and a little vegetable oil directly to the plate.

Is it possible without broccoli?

Or you can grind it with a blender and the broccoli won’t be visible and the child will eat it

What's the problem, go to another one.

what age children is it suitable for?

Well, over 2 years old for sure.

is it possible to have onions?

It’s very tasty with a spoonful of sour cream, but it just leaves you a little hungry.

Nadezhda 16.06.:37

everything about you is not like normal people

You won't get better from this soup, but for variety it's okay

my favorite diet soup. and you can’t even smell the broccoli (which is very healthy!) there!

Let's go make this soup! I think it will be delicious!

good and useful!

Instead of broccoli, I prepared thinly sliced ​​celery stalks - very tasty! Thank you. . and as for the fact that you are hungry, this is dietary food. If you don’t like it, you can eat rich borscht with cracklings..

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Diet potato and carrot soup

but Love protects from old age"

Potato soup is one of the most famous and favorite first dishes. If time is short and the housewife is in a hurry to get to work, then the recipe for a simple potato soup will come in very handy. Liquid dishes made from this beloved vegetable are divided into dietary (low-calorie), vegetarian (meat-free), meat and bone broth, fish and seafood, hot and cold, etc.

Potatoes are a simple, long-known vegetable that housewives use in almost all dishes. Tuber soup is very time-saving and healthy. For example, the starch content in potatoes makes it indispensable in the diet of people with cholesterol problems. Liquid potato dishes contribute to a real reduction in cholesterol levels in the blood (serum) and liver. Vegetable tubers are rich in potassium, which is responsible for removing excess fluid from the body, and is therefore indicated for consumption by those struggling with kidney and heart failure.

Simple recipes for potato soup cannot boast a large number of ingredients, but they contain a lot of healthy herbs and spices. Even a schoolboy can master the preparation of this simple dish.

Recipe 1. Potato soup - dietary

Liquid dietary soups can be considered the basis of all dietary nutrition. In preparation we use simple compound recipes, avoiding meat broths and bone broths. When following a diet, the food on the menu should be easily digestible and not greasy.

Potato soup is very healthy when freshly prepared, so it is advisable to cook as much as you can handle at a time.

• potatoes (preferably young) - 4 medium tubers;
• carrots - 2 root vegetables;
• parsley (root), parsnip, celery, onion - 1 piece each;
• salt - 1 pinch;
• egg (yolk) - 1 piece;
• sour cream 15%g;
• dill, parsley (greens) - 1 small bunch each.

Place washed, peeled and cut into strips carrots, celery, parsnips, onions and parsley roots into a saucepan with water and boil for about 20 minutes. Add potatoes, cut into medium cubes, to the almost ready vegetables.

Prepare the sour cream and egg dressing in a separate bowl. To do this, pour the cooled sour cream into a bowl, add the yolk of one egg and grind until smooth. All this needs to be carefully poured into the pan with the hot soup, stirring it continuously with a spoon. After a few minutes, combine the chopped greens with the rest of the ingredients and the dietary potato soup can be served!

Recipe 2: Potato soup “Bachelor” with pasta.

Potato and pasta soup is very easy to prepare, even if your signature dishes up to this point have been tea and scrambled eggs. And everyone can afford a simple food composition, because potatoes, bones and some pasta can be found in any home. But the result will surprise everyone - the dish has a beautiful rich color and smells delicious!

• potatoes (medium tubers) - 5 pcs;
• bones with meat g;
• medium red carrots - 1 piece;
• tomato paste - 1 tablespoon;
• small onion - 2 pcs;
• parsley (root) - 1/2 pcs;
• pasta (vermicelli-web) - 70 g;
• margarine or sunflower oil - 1 tbsp. spoon;
• favorite greens.

The hardest part for bachelors and inexperienced cooks in this recipe is boiling the bones. If you follow these recommendations, you can easily learn how to cook bone broth, which serves as the basis for many other soups and borscht.

Rinse the bones under running water and place in a saucepan. Cook until foam forms, carefully remove it with a slotted spoon and cover the pan with a lid. After an hour and a half, you can strain the broth, removing the bones first.

Potatoes need to be peeled and “eyes” removed. wash and cut into medium slices. Add it to the broth and simmer over low heat for 15 minutes.

Now that the potatoes are boiling peacefully with the broth in a saucepan, you can start preparing the frying. Peel and wash the onions, carrots and parsley roots. Then chop the onion and grate the remaining vegetables. Place a spoonful of margarine in a frying pan and heat it up. Fry the chopped products over low heat until cooked.

At the end of sautéing, add tomato puree to the prepared vegetables and cook for another three minutes.

If pasta is added to the dish, then you need to throw it in together with fried carrots and onions, and if the noodles are spider webs, then they should be added to the soup 5 minutes before the end of cooking.

10 minutes before the end of the cooking process, salt and pepper the potato soup, add bay leaf. By the way, the bay leaf should be removed from the finished dish to avoid a bitter taste.

A wonderful potato liquid dish served with herbs and croutons.

Recipe 3: Soup with potato dumplings and meat.

Among the many interesting and simple recipes for potato soup, there are some very original ones. The dish with potato dumplings is one of the most delicious and revered among real gourmets. If you are planning a family holiday, potato soup made with meat and dumplings will decorate the table and delight the guests. You can safely serve it in a tureen and in tandem with toast.

Main ingredients (for 10 servings):

• meat (chicken, pork) - 1 kg;
• potatoes (medium tubers) g;
• onion - 1 pc;
• chicken eggs - 1 piece;
• chicken fat with cracklings;
• parsley (greens) - 1 large bunch;
• flour;
• salt.

First you need to cook the meat: fill it with cold water and watch, as foam will soon form. After removing the foam with a slotted spoon, cover the pan with a lid and leave the meat to simmer over low heat until cooked. At the same time, add salt, add parsley and finely grated carrots.

Now let’s get to the “zest” of the soup - we’ll make potato snowballs. Three peeled potato tubers on a fine grater, squeeze them in your hands or with gauze, beat in an egg and add as much flour as you need. Roll out the kneaded dough into small pancakes, fill with fat and cracklings and form into balls. 10 minutes before the end of cooking, place the potato snowballs in the boiling soup.

Recipe 4: American-style creamy potato soup

American-style soup is very hearty, nutritious and suitable for snacking on the robot; it will be a good alternative to store-bought soups of dubious quality.

Main product composition:

• medium potatoes - 5 pcs;
• bacon - 0.5 kg;
• sour cream 15% (cream)g;
• butter - 3 tbsp. spoons;
• bouillon cube (meat or chicken) - 1 piece;
• grated hard cheese;
• wheat flour - 2 tbsp. spoons;
• onion - 1 piece;
• garlic - 3 cloves;
• celery;
• salt.

We prepare commonplace mashed potatoes: cook the potatoes until tender, squeeze out the garlic, pour in sour cream (cream), salt, pepper and beat everything with a blender.

The second stage is to prepare the meat: fry finely chopped bacon with chopped onion, celery and flour.

The third stage is to cook the broth: put the bouillon cube into boiling water and boil.

The fourth stage - place mashed potatoes, bacon and onions into the broth and beat with a blender. Add sour cream with flour, butter, pepper, and salt. Mix until smooth. And before serving, sprinkle each plate of soup with grated hard cheese.

1. Choose potatoes without a lot of “eyes” and without green barrels (toxic substances are formed under the influence of sunlight).

2. Store potatoes in a cool place, but never in the refrigerator.

3. Potato starch - very healthy, but not for allergy sufferers. To avoid a reaction to starch, you need to reduce the amount of starch in potatoes. To do this, peel the tubers, cut into pieces needed for the soup and place in water.

4. Many potato soups are cooked in meat broth. To ensure that the soup is transparent, cook the meat over low heat so that it only simmers slightly. When boiling strongly, the broth becomes cloudy.