Vegetarian soup protein diet recipe. Vegetarian soups

Everyone who has ever been on a diet knows that soups are a real salvation. A minimum of calories with a fairly large amount of food. Of course, this does not mean rich soups, on fatty meat or fish broth, and even a bite with a good slice of white bread.

Diet soups have a beneficial effect on digestive system, cleanse the body, normalize metabolic processes, are excellent sources of vitamins and trace elements.

Diet menu 5 has sufficient calories, such a diet is prescribed for:

• cholecystitis;
• hepatitis;
• cirrhosis of the liver;
• intestinal disorders;
• colitis with a tendency to frequent constipation.

It is advisable to use vegetarian soups for violations of the digestive tract, stomach ulcers, gastritis, pancreatitis, as well as when compiling a diet unloading days, with weight loss and improvement of the whole organism.

Vegetarian diet soup on the table

Diet soup is, first of all, low-fat broth. From fish, mushrooms, vegetables, herbs, roots. A number of dietary broths include broths from seafood and game. But you will have to forget about broths from beef, lamb or pork for a while.

The liquid basis of the dietary "first" course can be not only broth. It can be low-calorie dairy products: kefir, matsoni, ayran, natural yogurt. They can also serve as a dressing for ready-made soups, replacing the usual mayonnaise and sour cream in a plate.

In addition, traditional kvass, mineral sparkling water, and unsweetened juices may seem interesting in bouillon quality. For example, tomato juice, juice from celery, carrots, pumpkins and other vegetables. This applies, of course, to cold soups.

As the main ingredients of diet soups, you can use any vegetables and root crops, with the exception of potatoes. This does not mean that it should be completely excluded, just do not make potatoes the basis of the dish.

The same applies to legumes and pasta, as well as most cereals. That is, they can be used in the preparation and serving of dietary soup, but very limitedly. The basis of your dish should still be vegetables.

And by the way, mushrooms. They can also be used almost without restrictions. Why - almost? Because mushrooms can only be present in a dietary dish in the form of mashed potatoes. That is, puree soup or even cream soup with not big amount you can cook low-fat cream with mushrooms.

But the traditional mushroom soup is already undesirable. Mushrooms are considered an extremely difficult product for digestion, which is especially true for an organism shocked by a diet.

Here are products that stimulate the activity of the gastrointestinal tract (for example, beets) can be used, and even necessary.

How to cook vegetarian diet soups?

For the preparation of dietary soups, it is better to either refuse salt altogether, or, if it doesn’t work out at all, then try to use it to a minimum. But spices and herbs, on the contrary, put in any diet dish possible and necessary. Of course, the taste and smell of spices greatly stimulate the appetite, but with them, a lean dish will no longer seem dull and insipid.

And a couple more words about appearance diet food in general. Make your soups bright, beautiful and tasty even in appearance. For example, a boring soup of zucchini, zucchini, cabbage is perfectly complemented by carrots, sweet red and yellow peppers, a pinch of turmeric or curry.

And, of course, do not forget to decorate even dietary soups with fresh herbs: parsley, dill, basil, cilantro, green onions. Greens will not only add bright colors into your dish, but will also give it a delicious flavor.

Diet Recipes 5

Diet 5 dishes are easy to prepare, the products need to be boiled, stewed, baked in the oven, without adding oil. The main thing is to choose high-quality and fresh ingredients.

The diet involves the rejection of fried, fatty, sour, spicy, animal fats, meat products in recipes of vegetarian soups are not used, only vegetables and herbs.

Vegetarian cabbage soup with diet 5

To prepare 1 liter of broth, you will need the following ingredients:

• Zucchini - 120 grams.
• Tomatoes is 1 pc.
• Potato - 1 root vegetable.
• Carrots - 30 grams.
• Onion - a quarter of an onion.
• Butter - 1 piece.
• Sour cream 15% - when serving 1 teaspoon.
• Parsley root - 20 grams.
• Any green.

To begin with, vegetable broth is prepared, the onion is finely chopped, diced, carrots and parsley root are chopped on a grater, all the ingredients are lowered into a saucepan with water, the dish is stewed for 3-7 minutes, then potatoes, zucchini and tomatoes are cut.

The soup should be salted at the end, to taste, boiled until the vegetables are soft, served warm with low-fat sour cream and herbs. Takay soup is tasty and healthy, has a beneficial effect on the intestines.

Rice soup with egg

To prepare such a soup, you will need half a glass of well-washed rice, 2 small potatoes, carrots, 1 egg, 25 g butter, salt and pepper to taste. You can add a little garlic, and sprinkle the dish with herbs before serving.

Pour the rice into boiling water, cook for 15 minutes over moderate heat, then add potatoes, carrots to the pan, beat into the broth for about three minutes until ready a raw egg, add butter, turn off the gas and cover the dish with a lid.

Start your meal after 15-20 minutes, when the soup has cooled down and infused, you can eat a slice of whole grain bread. Drink water or green tea. Delicious, healthy and nutritious!

Milk soups

For 0.5 l of filtered water, you need to take a handful of noodles, half a liter of milk, 30 g of granulated sugar or a sweetener, salt and butter to taste. The recipe for this soup is very simple.

1. Fill a saucepan with milk and water, add sugar and salt.
2. After boiling, add noodles.
3. Switch off after 10 minutes.
4. Consume after a few hours as the soup is infused.

When used in the soup, you need to put a piece of butter.

This is how you need to cook vegetarian soups - recipes for diet 5 are simple and affordable, ingredients can be found all year round, healthy and nutritious dishes, saturate the body with useful vitamins and minerals.

Recommendations from users of a vegetarian diet on soups!

Losing weight and restoring the functioning of the digestive tract with the help of diet soups is a sweet thing! Vegetarian soups are especially useful in spring and summer, when the body is saturated with useful microelements, which are nourished from natural and fresh products.

Vegetarian soups can also be eaten during fasting days, thereby cleansing the body of toxins and toxins. Let this habit become indispensable in your home, then you will have no reason to lose weight in the near future!

damenwelt.ru

How to cook vegetable diet soup or borscht

Vegetarianism is quite common these days. Many, completely abandoning meat, allow themselves to eat dairy products and eggs. Dietology involves the use of vegetarian dishes in the diet. A wonderful alternative to Ukrainian borscht, for example, is a vegetarian dietary borscht, the recipe of which you will find below. On the other hand, being able to cook diet meals is extremely important for those who have diseases (and want to get rid of them) such as gastritis, cholecystitis, stomach and duodenal ulcers, and others.

Surely you have imagined how to cook a vegetable diet soup before. In the same article you will find step by step guide to cooking various soups presented in the most accessible form. You just have to take and properly cook for yourself for lunch, for example, soup with vegetable broth or milk soup.

Cooking vegetarian soups based on a decoction of vegetables

Any diet soup may not be concentrated enough due to the nature of the recipe or for other reasons. To improve its taste, you can prepare a vegetable broth in advance, on the basis of which you can already create a planned dietary dish. To prepare a decoction, use any vegetables and their trimmings of decent quality:

Rotten and poorly preserved parts of root crops and greens should be carefully removed, and then the prepared mixture should be washed.

All vegetables are placed in boiling water and boiled over low heat until tender. To get a clear broth, you should strain it when finished. Thus, you can cook any soup on vegetable broth, which requires additional enrichment with taste.

How to cook vegetable broth (vegetable broth) watch the video:

Vegetable puree soups

To prepare such a soup, you just need to stew the previously peeled and washed vegetables in a small amount of broth under the lid (we just talked about such a broth in the previous paragraphs).

Next, you need to grind vegetable stew in a blender and dilute the resulting mass to the desired consistency with the same vegetable broth. Next, the puree soup should be boiled again and add white sauce to it, the recipe of which can be specified in the article “Full Lunch: Diet in Recipes”.

Video about cooking diet vegetable puree soup:

Vegetarian cabbage soup

Learn how to cook vegetable diet soup the right way. Keep in mind that for some diseases, such as stomach ulcers, cabbage in soups is not recommended. For vegetarian soups you will need:

• cabbage (including stalks)
• carrots and roots (Diet No. 5 warns against roasting)
• tomatoes
• sour cream
• greenery
• cooked meat - for turning cabbage soup into non-vegetarian (or skip this step)

Cabbage should be cut into slices. Carrots and roots - into cubes and stew a little in vegetable broth. It is forbidden to fry any ingredients for diet cabbage soup. Then all vegetables are mixed with vegetable broth and boiled until fully cooked. Ready cabbage soup can be enriched with chopped tomatoes, flavored with sour cream with herbs, salt. You can add pieces of boiled meat.

Vegetarian borscht

A wonderful dietary borscht, the recipe of which you can now easily and simply remember. It is distinguished by its richness, biological value and ease of preparation. You will need:

• beet
• carrot
• various white roots
• cabbage
• potato
• optional: vinegar, sugar, salt, white sauce, sour cream, herbs, oil

All vegetables require pre-cleaning and washing. Carrots, roots and beets, cut into strips, instead of the usual passivation, are stewed in vegetable broth until fully prepared. Remember that diet number 5 categorically does not accept roasting and passivation.

Separately, you need to cook cabbage and potatoes. On final stage To prepare a vegetarian borsch, you need to mix all the ingredients, adding salt, sugar, vinegar, and white sauce to saturate the soup with taste.

Cooking variations: beets can not be peeled, but, having previously boiled separately, do this before adding to other vegetables.

Part of the beets is used to make beetroot broth to give the finished borscht the maximum bright color. Washed and peeled beets should be grated and boiled for 30 minutes with the addition of vinegar. Beetroot broth is ready after straining - according to this recipe, add it to the already prepared dietary borscht.

Milk soups

The basis of such a soup is milk, but only various components are added to it, pre-boiled in water:

• sorted and washed cereals (millet, rice, barley)
• pasta
• vegetables (finely chopped)

All these ingredients, after boiling in water for 15 minutes, are also boiled in milk until final readiness. For milk soup, homemade noodles, which include flour, egg and water, are ideal. Ready-made milk soup, if desired, can be salted, add sugar and season with butter (with some diets, it is better to use vegetable soup).

Read an alternative way to make milk soup In this article.

Particle of the summer menu: recipes for cold soups

The unsurpassed lightness and wonderful rich taste of "holodnikov" will allow you to stay full and active. It should be recalled that people with stomach diseases are not recommended to eat food with a temperature of less than 15 degrees (you can read about nutrition with stomach ulcers here and here).

Ingredients for beetroot ice cream:

Method for preparing beetroot cold on a decoction:

First, a decoction is made on a thin (brightest) surface layer of beets. This surface layer is cut off from the tuber and boiled in a saucepan over low heat for 20 minutes. Then it is removed from the stove, infused for several hours, cooled.

The second stage - all of the above listed components (including the cooked remaining part of the beets) are sent in chopped form to the beet broth, prepared and cooled in advance according to the above scheme. Salt, sugar, vinegar and sour cream are added to taste. Don't forget dill.

Bon appetit and stay healthy!

From this section:

recipehealth.ru

Diet vegetable soup recipe table 5

Vegetarian soup recipe from vegetables

Diet vegetable soup recipe table 5. Very vegetable and tasty soup even the smallest tasters will like it, today we cook soup with broccoli. Diet table 5 soups are the main course in the diet, since with this diet you can only boil and stew, and frying is prohibited. Dietary soups of this table are prepared without overcooking vegetables. Salt is allowed a small amount.

• Water - 2 liters.
• Broccoli - 200 grams
• Carrot - 1 pc.
• Cauliflower - 100 grams
• Potato - 150 grams
• Salt, spices - to taste

Vegetable soup is always a pleasure! Thank you!

Bright, beautiful and very appetizing soup. I will definitely prepare.

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Vegetarian vegetable soup

For a vegetarian and dietary menu, you can cook a delicious vegetable soup. Light and refreshing, it perfectly tones and raises vitality.

INGREDIENTS

• Bow 3 Pieces
• Carrots 6 Pieces
• Leek 3 Pieces
• Fennel root 1 piece
• Celery stalks 3 Pieces
• Parsley, tarragon 1 bunch
• Butter 100 Grams
• Parsley 1 Bunch
• Garlic 2 Cloves
• Green peas 200 grams
• Asparagus 1 bunch
• Carrots 6 Pieces
• Potatoes 12 Pieces
• Green onions 6 Pieces

Step 1

To prepare the dressing, chop the garlic and parsley with a knife. Mix with softened butter. Put on polyethylene and roll into a sausage. Send to refrigerator.

Step 2

Cut all vegetables into large pieces, pour 2 liters of water. Boil and cook for 20 minutes.

Step 3

At the end of cooking, add greens and cook for another 5 minutes.

Step 4

Cover the soup with a lid and refrigerate for 4 hours.

Step 5

Since no vegetables are needed, strain the broth.

Step 6

Peel potatoes. Shorten the lower ends of the asparagus by 5 cm. Separate the white part from the onion and discard the green part.

Step 7

Peas and other vegetables blanch each separately. Be careful not to boil over.

Step 8

Pour the vegetables into the broth.

Step 9

When serving, place a mug of butter sausage on each plate. Bon appetit!

Text: Polina Soshka

Vegetarian soups are quick and easy to prepare - you don't have to spend hours preparing the broth. But that doesn't mean they're less satisfying or delicious!

How to make vegetarian soup?

Vegetarian soup can be prepared with both water and vegetable broth. To do this, boil the vegetables in boiling water along with spices, then remove them and discard, and strain the broth if necessary. It is believed that a vegetarian soup cooked on such a broth will turn out to be more rich and fragrant.

The main benefit of a vegetarian soup is in vegetables, so it is very important not to overcook them. For better taste or richness, vegetables can be pre-stewed, sautéed for vegetable oil or even steam. In addition to vegetables, various cereals are used to prepare vegetarian soups - buckwheat, rice, millet, pasta, legumes, mushrooms, canned food (capers, green pea, corn, beans, pickles and tomatoes, etc.). Legumes are pre-soaked in warm water for several hours for their subsequent quick cooking. For vegetarian soups, you can also use special vegetarian products - soy meat, meatballs, vegetarian sausage, etc.

Vegetarian soups - recipes

Vegetarian cabbage soup.

Ingredients: 1 onion, 1 carrot, 150g white cabbage, 2 tomatoes, 1 tsp. ground paprika, 3 tbsp. vegetable oil, ½ tsp. cumin, 2.5 l of water, 100 g of spinach, 1 sweet bell pepper, allspice, salt.

Preparation: Peel potatoes, carrots, onions, cut potatoes into cubes, drop into boiling water, add salt and pepper, close the lid. Grate the carrots, chop the onion, finely chop the tomatoes, chop the cabbage. Fry the onion in vegetable oil, add carrots, cabbage, tomatoes, sprinkle with paprika, cumin, mix, simmer over medium heat for 5 minutes. Peel the bell pepper, cut into small cubes, add to the potatoes along with the spinach, add the stewed vegetables, close the lid, cook for 5 minutes over medium heat.

Vegetarian borscht.

Ingredients: 3 potatoes, 1 cup beans, 100g dried mushrooms, 1 carrot, 1 beet, 1 onion, 300g cabbage, 1 tbsp. tomato paste, 1st.l. flour, 1 bell pepper, vegetable oil, salt, 1 tsp. sugar, pepper, 3 liters of water, 1 bay leaf, herbs.

Preparation: soak the beans in warm water for 2 hours, also soak dried mushrooms for several hours, then boil them in the same water, cut into strips. Dilute the water from under the mushrooms with 3 liters of water, add the mushrooms, then peeled and chopped beets. After 15 minutes, add peeled and diced potatoes, cook for 20 minutes. Saute the carrots and onions cut into strips in vegetable oil, add flour, mix, add chopped tomatoes or tomato paste. Add the frying to the pan, put the chopped bell pepper, chopped cabbage, boiled beans, salt, pepper, add sugar. Cover with a lid, simmer for 5-7 minutes, add finely chopped greens. Serve with sour cream.

Vegetarian vegetable soup.

Ingredients: 200g Brussels sprouts, 3 sweet bell peppers, 1 carrot, 1 zucchini, 5 tomatoes, 2 onions, 2 cloves of garlic, 1 sprig of rosemary, 1 sprig of thyme, 2-3 tsp. ground paprika, olive oil, salt, ground black pepper, 2 liters of bottled water.

Preparation: cut the stalks of Brussels sprouts with a sharp knife, cut the heads of cabbage crosswise from the bottom, put in cold salted water, after 15 minutes, fold in a colander. Cut the onion and carrot into cubes, fry in vegetable oil until golden brown for 10 minutes, add paprika, stir, remove from heat after 30 seconds. Cut the zucchini into cubes Bell pepper remove the seeds and also cut into cubes, chop the garlic and herbs. Make cross cuts on the tomatoes with a sharp knife, dip in boiling water for 30 seconds, pour over cold water, remove the skin, cut the tomatoes, remove the seeds, chop the pulp. Put all the ingredients in a saucepan, cover with boiling water, cook until tender. 10 minutes before the end of cooking, season the soup with salt, pepper and garlic with herbs.

Solyanka vegetarian.

Ingredients: 2.5 liters of water, 250g mushrooms, 250g salted mushrooms, 200g white cabbage, 200g sauerkraut, 1 carrot, 2 onions, 2 pickled cucumbers, 1 tbsp. tomato paste, vegetable oil, parsley root, parsley, half a lemon, half a glass of sour cream, salt, black peppercorns.

Preparation: finely chop fresh cabbage, stew with finely chopped tomatoes, chopped onion and sauerkraut in vegetable oil. Bring the water to a boil, salt, dip fresh mushrooms, carrots and parsley root, cut into strips, into the water. After 10 minutes, add stewed vegetables, chopped salted mushrooms, peeled and diced pickles, spices, cook for another 15 minutes. Top with sour cream and lemon juice.

If you follow a vegetarian diet that allows dairy products, you can serve sour cream or season it with cream with a vegetarian soup. You can also season vegetable soup with a boiled egg, if you use them.

Vegetarianism has become a very popular trend modern people. Exclusion from the diet of animal products does not mean that vegetarians eat tasteless and unhealthy. There are a huge number of different recipes without the addition of meat, according to which the dishes are tasty and healthy. For example, soups are the first dishes that must be present in the daily menu. What vegetarian soups are sure to be delicious?

What are these soups made from?

If you cook a vegetarian soup for the first time, then you may encounter certain difficulties. For example, what can be used as ingredients? Of course, any kind of meat is unacceptable. Also, you can not use animal fats, liver, offal. If we are talking specifically about vegetarianism, and not veganism, then you can use eggs, cheese and cream. Veganism excludes absolutely any animal products.

What is suitable for recipes for a delicious vegetarian soup:

• vegetables;
• legumes;
• mushrooms;
• vegetable oils;
• seasonings.

Based on the listed components, we will present options for first courses. By the way, they are also suitable for those who set a goal to throw off a couple of extra pounds.

The easiest vegetarian soup

Such a dish will take quite a bit of time to prepare, since you do not need to cook meat broth, and the number of ingredients here is not large. Such a soup can be quickly prepared after a hard day's work.

We will need:

• potato tubers - 3 pcs.;
• carrots and onions;
• buckwheat - 100 grams;
• salt pepper;
• sunflower seed oil.

Let's start cooking:

1. Buckwheat is sorted and washed. Pour in plenty of water and cook until half cooked.
2. Potatoes are cut into cubes and sent to a pan with half-cooked buckwheat.
3. In parallel, heat the oil in a frying pan and fry the onions and carrots until a delicious golden color is obtained.
4. Ready frying is sent to the pan. Do not turn off for another 10 minutes.
5. The finished soup is removed from the fire, salted, peppered and seasoned with chopped herbs.

vegetable soup

Vegetarian vegetable soup has excellent taste and tremendous benefits. You can cook it with the use of various vegetables, combined with each other. Consider one of these combinations.

• potatoes - 3 pcs.;
• onions and carrots - 1 pc.;
• zucchini - 1 small;
• boiled or frozen corn - 3 tbsp. l.;
• vegetable seed oil - 2 tbsp. l.;
• herbs and salt.

Cooking steps:

1. Potato cubes and corn are placed in boiling water. They brew.
2. In a frying pan, roast carrots and onions. After 10 minutes, diced zucchini is added to them. Roast for another 15 minutes.
3. As soon as the potatoes are ready, a roast with zucchini is sent to the pan.
4. Greens and salt are added a couple of minutes before the soup is ready.

This vegetarian soup is easy to prepare in a slow cooker.

Lentil soup

Lentil vegetarian soup may not appeal to first-timers. The taste is peculiar, but the benefits of such a dish are colossal: the body is cleansed, toxins are removed. And yet, lentil soup has found its connoisseur.

To prepare it you will need:

• lentils - 200 grams;
• bulb head - 1 pc.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• cauliflower - 400 grams;
• tomato - 1 fruit;
• fresh greens.

This soup is prepared as follows:

1. Potatoes are peeled and chopped into cubes. Together with the washed lentils, they put it to cook until tender.
2. In parallel, they make carrot-onion frying.
3. Cauliflower inflorescences are cut and sent to the pan with potatoes and lentils. Leave to cook for 15 minutes.
4. Tomatoes are cut into cubes and also laid in a pan.
5. Next they send the roast. Salt and pepper. Cover with a lid and cook until the potatoes soften.
6. A couple of minutes before the soup is ready, chopped greens are poured into it and the fire is turned off.

Lentil soup can also be cooked in a slow cooker, doing everything in the same way as on the stove.

Rice

Vegetarian soup with rice and vegetables will also appeal to those who cannot imagine their life without meat.

We will need:

• rice - 100 grams;
• carrots - 1 pc.;
• a couple of tomatoes;
• potatoes - 2 tubers;
• onion - 1 pc.;
• salt, pepper, parsley sprig.

How to cook rice soup without meat:

1. Rice is thoroughly washed under running water until clear, not cloudy, water flows through it.
2. Prepared rice is placed in a saucepan along with diced potatoes.
3. While rice and potatoes are boiled, onions and carrots are fried on the next burner. And after 5 minutes, chopped tomatoes are added to them. After 2 minutes, cover the vegetables with a lid and keep on low heat for 10 minutes.
4. The finished frying is sent to the pan and everything is boiled until the potatoes are soft.
5. At the end of cooking, salt, seasonings and finely chopped parsley are added to the soup.

The soup is also suitable for baby food.

Mushroom soup

It is perhaps difficult to find a person who does not like mushroom soup. And you can cook it delicious even without meat broth. So how do you make vegan mushroom soup?

First you need to prepare the following:

• mushrooms (white or champignons) - 500 grams;
• barley groats - 500 grams;
• potatoes and carrots - 1 each;
• bulb - 1 pc.;
• salt, ground pepper and dill.

Cooking steps:

1. First, boil barley until tender.
2. As the cereal is ready, potato cubes are sent to it.
3. Make a frying of onions and carrots.
4. Mushrooms are cut into pieces and poured into a pan with cereals and potatoes. When they are ready, the frying is sent next.
5. A couple of minutes before the soup is ready, salt, pepper and sprinkle with dill.

Pea soup

Vegetarian pea soup is not as tasty as its meat counterpart, cooked with smoked ribs or a simple piece of beef. But since the dish excludes the addition of meat, we will present a delicious recipe pea soup for vegetarians.

You will need a simple set of ingredients:

• peas - 400 grams;
• water - 3 liters;
• potato tubers - 3 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• garlic cloves -3 pcs.;
• vegetable oil - 50 grams;
• salt, pepper and herbs - to taste.

Stages of the culinary process:

1. Washed peas are poured with 3 liters of water and boiled over moderate heat for 1 hour.
2. Potato tubers are cut into cubes.
3. Onions are cut into cubes, carrots are rubbed on a coarse grater. Both vegetables are fried in vegetable oil until golden brown.
4. Finely chop the garlic cloves with a knife.
5. Potatoes, frying and garlic are added to the boiled peas. Salt and pepper to taste.
6. Cook the soup for another 20 minutes.
7. A couple of minutes before the end of cooking pour chopped greens.
8. Let the finished dish rest for 10 minutes.
9. Served with garlic croutons.

If there is a desire to taste vegetarian pea puree soup, then the cooked dish is whipped with a blender.

"Church" soup

The name of this soup comes from the fact that it is often cooked during fasting periods. This is a tasty and satisfying dish that is best eaten with croutons.

For cooking you need:

• wheat - 200 grams;
• fat-free kefir or 1% - 1 liter;
• sour cream 15% - 500 grams;
• onion- 1 PC.;
• dried basil;
• celery greens.

Cooking steps:

1. First, boil the wheat until fully cooked.
2. In a separate saucepan, combine kefir with sour cream and a liter of water. The milk mixture is put on fire. Cooked wheat is poured to it. Bring to a boil over low heat, stirring frequently.
3. Onions are fried until golden brown, and then added to a common pot with soup.
4. Cook for 15 minutes, and finally add chopped celery and basil.

It turns out a peculiar taste that is worth trying.

beetroot soup

Beetroot soup may not appeal to everyone, since there are not so many lovers of this vegetable. But still, the dish is worthy of attention, because with proper cooking you can achieve excellent taste, and most importantly, benefits for the body.

For cooking you need:

• beets - 300 grams;
• tomatoes - 0.6 kg;
• onion head - 1 large;
• water - 1000 ml;
• sunflower oil - 60 ml;
• yogurt without additives - 100 grams;
• salt and ground pepper - based on taste.

How to cook:

1. Start by preparing the onion. It must be peeled, cut into small cubes and fried in a pan with oil.
2. Beets are boiled until tender. Then rubbed on a coarse grater and sent to the pan with onions. You need to fry no more than 2 minutes.
3. Tomatoes are freed from the peel and cut into large pieces, sent to the pan.
4. Water is poured into the tomatoes and roasted onions and beets are added. Leave everything to boil.
5. As soon as the boiling process begins, note 10 minutes and cook the soup.
6. As soon as the beetroot soup is cooked, it is slightly cooled and whipped with a blender. Add oil, salt and pepper, stir.
7. The cooked dish is served in plates with yogurt added.

Pumpkin Cream Soup

Vegetarian pumpkin soup will turn out very tender and tasty. If garlic is not added to it, then such a first course can be safely fed to young children.

Before starting cooking, stock up on the following components:

• pumpkin pulp - 0.5 kg;
• sweet pepper - 1 medium-sized vegetable;
• onion - 1 pc.;
• garlic clove;
• a sprig of rosemary;
• low-fat cream (10%) - 100 ml, a little less;
• olive oil - 2 tbsp. l.;
• salt and pepper depending on taste.

Pumpkin soup is prepared as follows:

1. Put a frying pan on a slow fire and pour the indicated amount of oil into it.
2. Garlic, in order to better extract the juice, knead and, together with rosemary leaves, put it in a pan. Fry for 5 minutes, and then carefully remove and discard.
3. After that, vegetables chopped into pieces are spread in the same oil: pumpkin, pepper, onion. Fry for 10 minutes, stirring, and then cover with a lid, reduce the heat and simmer until the pumpkin becomes soft.
4. Once everything is ready, the contents of the pan are mashed with a blender and poured into a saucepan.
5. Add spices and cream. Bring to a boil.
6. As soon as the soup boils, turn it off and serve it to the table.

Finally

The presented vegetarian soups prove that meat-free food can be not only varied, but also very tasty, nutritious and healthy. You can pamper yourself with such soups for those who are not a vegetarian, for example, in fasting or when you need to get rid of a couple of extra pounds. The ingredients are all known and available. In addition, soups without meat have a plus - saving time in cooking.

Liquid meals appeared several millennia before new era. As soon as man learned to use fire and boil water. IN Ancient Greece soup with peas and lentils served as fast food and was sold right on the street. And in Rus' they came up with chicken soup. It was cooked with giblets and it was the main food of poor families.

Today, soups are a traditional dish for all peoples of the world. It has become a staple in the daily human diet. Over the centuries, different nations have come up with a huge number of recipes. With the advent of new products, new dishes were changed and compiled.

Everyone can find a soup recipe for every taste: vegetable, meat, low-calorie, hearty, fish, etc. It does not take much time to prepare such a dish, and most importantly, the benefits that the soup brings to the body.

What are the benefits of vegetarian soups?

Vegetarian soups are distinguished by the absence of meat, chicken, fish, and sometimes dairy products and eggs in the ingredients. These soups are very light and delicious. The main components of such a dish are legumes, pasta, vegetables, mushrooms, grains and fruits.

Vegetarian soups are suitable not only for those who do not eat food with animal fat. This is a great option for those who prefer a light meal or follow a specific diet.

The benefits of vegetarian soups are as follows:

Easy absorption by the body

Soups help improve digestion and activate the secretion of gastric juice. Food is quickly digested, and useful components are absorbed into the walls of the large intestine. Thus, the body gets rid of harmful toxins and toxins, and the peristalsis of the gastrointestinal tract normalizes.

Useful material

Vegetarian soups are distinguished by the presence of a huge amount of useful elements in a serving. When cooking vegetables, all vitamins and enzymes go into the broth and the body receives its share of the necessary elements. They participate in the metabolism and normalize all processes occurring in a person.

Strengthening immunity

The presence of many trace elements in soups prevent diseases. And those who have cancer, diabetes, pancreatitis, stomach ulcers or inflammation internal organs- Vegetarian soups are especially recommended. They help sick and malnourished people to overcome the disease. After all, the benefits of such dishes have been proven by a huge number of studies.

Quench thirst and warm

IN winter time- soups warm the human body, and in the summer they satisfy both hunger and, most importantly, thirst. In hot weather, the soup will make up for the lack of fluid in the body.

A slim body

Starve and sit on strict diets not at all necessary. Perhaps this method helps in losing weight, but it can cause great damage to the body. With such a diet, the body does not receive vitamins and minerals that are necessary for normal functioning. Immunity is reduced and various diseases begin. The metabolism during a hunger strike is slowed down and the body stores the fat that is and which will enter it in the future. It is very difficult for a person to lose weight in this way.

Low-calorie vegetarian soups come to the rescue. They are light, quickly absorbed and provide the body with all the necessary substances. Soups have a good effect not only on the figure, but also on the skin of the face. After all, prolonged starvation leads to a metabolic disorder and this affects the skin and the whole organism as a whole.

Effective weight loss on vegetarian soups

Vegetarian soups help to lose weight and at the same time do not impair the functioning of the body. Man gets it all useful material, which are necessary, the stomach easily absorbs everything, and the small number of calories in the dish does not allow it to increase in size. Hunger satisfied and no torment. Therefore, vegetarian soups are highly recommended by nutritionists.

It is important to remember that human body exists through the exchange of energy. This process occurs with the presence of proteins and carbohydrates. One acts as a building material, the other regulates metabolism. As soon as their entry into the body stops, this very exchange is disturbed. And it again leads to excess weight.

Vegetarian soup can become the basis of a diet for those who want to lose weight. It is absolutely not harmful to the body, but on the contrary, it will help not only lose weight, but also prevent many diseases. Diversifying the menu is very easy. There are many recipes for such dishes and it will not be difficult to choose to your taste.

Best Vegetarian Soup Recipes

Diet soups should be prepared at home and only from natural products. In this case, the soup promises to be tasty and healthy. It is highly recommended not to cook the vegetables for too long so that they do not lose their beneficial features and don't overdo it. The preparation of vegetarian soups is very easy, and most importantly, fast. And therefore it is better to cook at one time, so that they are always consumed fresh. Again, this is to preserve nutrients.

You can add several types of vegetables to a vegetarian soup, but smaller potatoes are better. And if you start a vegetarian diet, then you need to eat according to the usual rhythm and simply replace other foods with dietary soup.

Vegetable soup with rice

This light soup is delicious and easy to make. It contains vegetables, which are full of useful vitamins for the body. There are 38 calories in 100g of this dish.

Compound:

Cooking:

1. Finely chop the onion, carrot and pepper. Fry them in a skillet for 3-4 minutes.
2. We wash the rice, chop the cabbage, and cut the potatoes and tomatoes into cubes.
3. Add water to the pot and wait for it to boil.
4. First, we send the fried vegetables and chopped cabbage and potatoes into the container.
5. After boiling again, add rice, tomatoes and salt to taste. We are waiting for preparation.
6. Delicious soup is ready. Now you can pour into plates and sprinkle with fresh herbs.

Vegetarian pea soup

Pea soup contains vitamins B, E and minerals. They improve the general condition of the body. This soup has a unique taste, and is prepared from 30 to 40 minutes. Soak the peas in water first to speed up the cooking process. Cooking is simple and does not require special skills. The calorie content of the dish is about 70 per 100 grams.

Compound:

• Peas - 1.5 cups
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Sweet pepper - 1 pc.
• Sunflower oil - 2 tbsp. l.
• Water - 2 liters.
• Salt - to taste
• Greens - 25 grams

Cooking:

1. Peas need to be poured with one liter of water and put to boil.
2. We cut the potatoes into cubes, salt and set to cook separately.
3. Grate the carrots and chop the peppers. We send them to a preheated pan and simmer for about 6 minutes. You can add spices for refinement.
4. Add boiled potatoes to the pan and mix.
5. The peas are already cooked. If there is no blender to turn the peas into puree, then proceed as follows. We put a colander in another pan, pour the peas along with water. It will drain and you can grind soft peas with a spoon. Then we mix the peas with the water in which it was boiled and the puree is ready. We put on fire.
6. It is necessary to wait for boiling and add another 1 liter of water. After the second boil - ready vegetables. After the third boil, the dish is completely ready and can be served with greens.

Lentil soup

This soup is very easy to prepare. It takes a little time - 25-30 minutes, and everyone will like the taste. Of the useful components, it contains proteins and carbohydrates that the body needs. The calorie content is about 144.

Compound:

Cooking:

1. Carrots, sweet pepper cut into cubes and fry in a saucepan for about 5 minutes.
2. Pour water and wait until it boils.
3. Cut the potatoes into cubes and add to the pot.
4. We wash the lentils and cook it with vegetables for about 10-15 minutes.
5. 5 minutes before cooking, add bay leaf and pepper.
6. The soup is ready. Serve with fresh chopped herbs.

Soup with beans

Beans contain minerals and vitamins for the proper functioning of the human body. Bean soup is easy to digest and cooks without difficulty for 1.5 hours. The result will please anyone. There are 63 calories in 100 grams of food.

Compound:

• White beans - 200 grams
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato - 1 pc.
• Water - 2 liters.
• Dried herbs - 2 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Sesame - 1 tbsp. l.
• Salt - to taste

Cooking:

1. Pour water into a saucepan with the addition of beans and cook it over high heat.
2. Finely chop the onion and carrot. Heat the pan, add the sesame seeds and fry for about a minute. Next, add chopped vegetables.
3. Remove the skin from the tomato, cut it and put it in the pan.
4. Pour water into a saucepan and cut potatoes into cubes. Add it to beans.
5. After 5 minutes, put the fried vegetables in a saucepan. We mix.
6. Salt, add herbs and cook for about 8 minutes. The soup is ready.

Vegetable soup with chickpeas

Chickpeas are very high in fiber, which improves digestion. Vegetarian soup with chickpeas is a delicious and main healthy dish. It is easy to prepare and takes about 2 hours. 45 calories per 100 grams of food.

Compound:

Cooking:

1. Pour the chickpeas pre-moistened overnight with water and put to boil.
2. Dice carrots, onions and peppers. In a heated frying pan, fry the zira until a fragrant smell appears and add vegetables.
3. Pour boiling water over the tomatoes, remove the peel, chop and put in a pan. We simmer everything for about 4 minutes.
4. Put the finished mixture in a saucepan with chickpeas, salt and cook for 5 minutes.
5. Finely chop the celery and garlic. Add to soup and cook for 4 more minutes.
6. The soup is ready. Serve with greens.

Vegetable Diet Broccoli Soup

Another recipe for a vegetarian dish will delight many with its amazing taste and easy preparation. It takes only 45 minutes of time, and the calorie content in 100 grams is 38 kilocalories.

Compound:

• Broccoli - ½ head
• Cauliflower - ½ head
• Onion - 1 pc.
• Carrot - 1 pc.
• Green peas - 2 handfuls
• Green beans - 2 handfuls
• Tomato - 1 pc.
• Bulgarian pepper - 1 pc.
• Zucchini - ½ pc.
• Garlic - 1 tooth.
• Water - 2.5 liters.
• Salt, herbs - to taste.
• Vegetable oil - 2 tbsp. l.

Cooking:

1. We put water on fire.
2. We cut the zucchini, onions, potatoes, and separate the cabbage and broccoli. Carrots need to be grated.
3. Put potatoes, broccoli, cabbage and zucchini in a boiling pot of water.
4. Separately in a frying pan, fry the onion, celery and carrots for about 7 minutes. Then add everything to the pot.
5. In the same pan, fry the chopped tomato and pepper. And also add after 4 minutes to the future soup. We salt everything.
6. Throw in string beans and peas. Cook for another 15 minutes. Serve with herbs and garlic.

Easy 3 Step Vegetarian Soup Recipe:

Vegetarian soups are highly recommended by all nutritionists in the world. They are healthy, easy to digest and allow you to lose weight without starving. Everyone can find their own recipe or, improvising, create it from their favorite products. Eating vitamin-rich food and losing weight becomes easy and delicious.

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Vegetarian soups, recipes preparations of which there are thousands, - the basis. They are tasty, saturate for a long time and leave a pleasant lightness in the stomach.

“There is much more art in first-class soup than in second-rate painting,” psychologist Abraham Maslow once noted.

And one cannot but agree with him - a person is characterized by what he says, and how he looks, and what he eats.

The bad habit of stuffing the stomach with fast food negatively affects our well-being and our behavior - the body without proper nutrition refuses to multitask, and at the same time we feel tired and overwhelmed.

I decided to fight the stereotypes about healthy tasteless food and cooked 20+ cool vegetarian soups (recipes with photos look for ready-made dishes in the article).

At Life Reactor, we separately talked about the intricacies of cooking, and soups, and also revealed the secrets of first courses.

And for good reason - a real chef is determined by the rule of three "C" - the ability to cook soup, sauce and salad.

Let's start with the first one. All recipes below are collected from different cuisines of the world. The ingredients are for 4 servings or a 1.5L pot.

Vegetarian soups - recipes with photos, 5+ simple and delicious options for a proper lunch

Soup "Afghan"

I got this soup recipe from a friend from Afghanistan. By the way, there, as in many Asian countries, it is customary to eat without utensils, scooping up even the first cakes (it looks, of course, specific).

Ideally, the preparation is based on chicken bouillon, but in the vegetarian variation we will replace it with lentils - the decoction of legumes turns out to be very “meat”.

Soup "Afghan"

You will need:

1. 200 g lentils
2. 2 pcs. potatoes
3. 1 leek
4. 2 pcs. bell pepper

Soak the lentils in water for 10 minutes, during which time finely chop all the vegetables.

Cook the legumes until half cooked, add the rest of the ingredients and a couple of tablespoons of olive oil.

Leek adds enough spiciness that you can make do with spices as an all-purpose soup seasoning. And don't forget fresh herbs before serving.

Lentil soup with tomatoes

Let's continue the topic of lentils, which a vegetarian needs for a reason. great content squirrel.

According to the Torah, Jacob traded his brother for the birthright for a bowl of lentil stew.

Israeli cuisine is unimaginable without it even today. My version of lentil soup is prepared quickly, simply and in vegetable broth.

Lentil soup with tomatoes

You will need:

1. 200 g lentils
2. 2 pcs. potatoes
3. 1 bell pepper
4. 1 carrot
5. 1 bulb
6. One third of a celery root
7. 1 tomato
8. 2 tbsp. l. tomato paste
9. 4-5 garlic cloves

Soak lentils in water. While it swells, fry the onion sliced ​​​​in half rings and garlic cloves in olive oil.

When the onion begins to turn golden, add the diced bell peppers, celery and carrots.

Fry for another two or three minutes, combine with blanched tomatoes and tomato paste. Turn off after a minute.

Cook the lentils until half cooked, then pour the chopped potatoes and fry into the pan.

As spices, add a mixture of peppers and herbs to taste. I also like the combination with ground nutmeg.

Classic onion soup

Well, who among us did not catch fried onions from the soup in childhood? And then a full-fledged dish of one onion ...

The simple food of the French peasants (like ratatouille, the recipe of which I described in detail) will perfectly warm and saturate in the cool season.

To make the soup as appetizing as it looks in the photo, and the onion was not bitter or porridge-like, it is important to carefully follow all the cooking rules.

Onion soup

You will need:

1. 8 medium sized onions
2. 3 art. l. butter
3. 3 art. l. flour
4. 1.2 liters of water
5. White bread croutons with garlic
6. 200 g grated Parmesan cheese (can be replaced with any hard)

Finely chop the onion and fry in butter to a golden hue.

Slowly add flour, continuing to stir, fry for another two minutes. Pour boiling water, add bay leaf, allspice and black pepper, salt.

Cook the soup on low heat for half an hour, not forgetting to stir. Then take out the bay leaf.

Pour the finished dish into plates, spread the croutons on top and sprinkle with a dense layer of cheese.

We send the plate to the microwave so that the cheese melts. Or use a not very hot oven.

Cheese soup with rice and basil

In the next recipe, we continue to prove the theorem “You can’t spoil soup with cheese” and prepare a quick and tasty rice stew, which even can handle cooking.

Cheese soup with rice and basil

You will need:

1. 100 g rice
2. 3 medium sized potatoes
3. Half a celery root
4. Half a bunch of basil
5. 1 bulb
6. 1 carrot
7. 1-2 processed cheeses (to make the soup fatter and richer, use 2)

In boiling water, put the rice and all the vegetables, cut into cubes, except for the onion.

Cook until half cooked, add the onion fried until golden brown, cook for another five minutes, then add finely chopped basil and diced cheese.

Cook, stirring constantly, until cheese is melted.

Vegetarian pickle

How to do without the good old classics.

Vegetarian pickle

For the pickle you will need:

1. Half a glass of pearl barley
2. 1 bulb
3. 1 carrot
4. 1 st. l. tomato paste
5. 2-3 small pickled cucumbers
6. 100 ml brine
7. Small piece of celery root
8. Spices to taste (I use a mixture of peppers and paprika)

The longest lasting ingredient on our list is pearl barley. We wash it thoroughly and cook until almost ready.

During this time, fry the carrots with onions, at the end add chopped pickles and tomato paste. Fry for another two minutes, pour in the brine and simmer for a minute.

We send chopped potatoes, celery, frying and spices to the pan to the cereal and cook over low heat until tender. Serve with sour cream.

Tip: as you noticed, I add celery to almost all soups: it not only has pleasant palatability, but also contains a lot of selenium, a powerful natural antioxidant and work stimulant.

Vegetarian green borscht

Spring brought with it a lot of greenery, which means it's time to cook delicious and healthy borscht with sourness.

Vegetarian green borscht

You will need:

1. A bunch of sorrel and spinach
2. 2 potatoes
3. 3 art. l. rice
4. 1 bulb
5. 1 carrot
6. 1 bell pepper
7. 2 crushed tomatoes or 2 tbsp. l. tomato paste

We cook according to the principle of a regular soup: first we cook rice and potatoes, add roasted onions, carrots, peppers, tomato paste or grated tomatoes.

Five minutes before cooking, add the sorrel and spinach mixture. I tear them up with my hands.

Serve with sour cream. This soup goes great cold in the summer.

Vegetarian puree soups - recipes for the most delicious and simple first courses in a blender

Vegetarian soups in a blender are nutritious and rich, recipes their preparations are built on the same principle, and the most delicious recipes , as a rule, earned their fame thanks to the addition of cream.

Mushroom cream soup

Let's start with the champignon soup.

Firstly, there is a lot in it that is extremely important for vegetarians; and, secondly, it is so tasty and satisfying that you most likely will not need the second one.

Mushroom cream soup

1. 500 g champignons
2. 1 bulb
3. 200 ml cream (if you are in a state of active weight loss, replace the cream with a couple of boiled potatoes)
4. 1 liter of water
5. Butter for frying
6. Salt, pepper - to taste

Fry the onion chopped in half rings in a pan until transparent, add chopped mushrooms, salt and pepper.

Cook until the mushroom juice is reduced by half.

Grind the onion and mushrooms until smooth in a blender, then send them to the pan and dilute with a liter of boiling water to the state of soup.

When the mass boils, add 200 ml of cream of any fat content and cook, stirring, for about five minutes.

As spices, ground nutmeg goes well with soup.

Tip: if you want a more piquant taste, you can add dried mushrooms, which are sold in any supermarket, but it is better to pre-fill them with boiling water for 2-3 hours, then rinse thoroughly.

Broccoli (or pumpkin) soup

As I said, soups whipped in a blender are prepared in about the same way.

Therefore, it makes no sense to write recipes separately - it all depends on which of the vegetables you like best.

Broccoli soup

You will need:

1. 2 broccoli florets or a pound pumpkin
2. 1 bulb
3. 3-4 garlic cloves
4. 2 medium sized potatoes
5. 200 ml cream
6. Butter for frying
7. Half a bunch of basil

Pumpkin puree soup

We divide broccoli into inflorescences (if you are preparing pumpkin soup, cut into cubes, respectively), send it to boil in slightly salted water - it should cover the cabbage by two fingers.

We also send two finely chopped potato tubers there.

When the vegetables are cooked, we send the onion and garlic fried in butter to the pan and interrupt with a blender until a puree state.

At the very end, pour in the basil, separated from the hard green part, and interrupt again.

We put the soup back on the fire, bring to a boil and pour in the cream in a thin stream. When the mass boils, remove from heat.

Serve with garlic croutons. Sprinkle the pumpkin version well with pumpkin seeds.

The next two soups on our list will be tomato soups.

Because summer is ahead, which means it's time to experiment with tomatoes, which are always in abundance even in the most severe weather.

Hot tomato puree soup

There are a lot of cooking options for this soup on the net, and which one is the classic one can no longer be made out, so you can experiment indefinitely: it all depends on the set of products in the refrigerator and the desire to cook something tasty.

As a basis, I took the recipe for the classic French ratatouille sauce and modernized it a bit.

The result is incredibly nutritious and delicious. soup not only with simple prescription cooking, but also with amazing compatibility with a diet - there is practically no fat in it, and tomatoes themselves contribute to weight loss.

Hot tomato puree soup

You will need:

1. 1 kg tomato
2. 2 bell peppers
3. 2 onions
4. Half head of garlic
5. Olive oil for frying
6. One third of a bunch of basil
7. 1 st. l. flour
8. 2 tbsp. l. tomato paste

Finely chop the onion and garlic and fry until golden.

Add the diced bell pepper, tomato paste, blanched tomatoes and simmer until the latter are soft.

Add chopped basil, salt and pepper to taste and mix everything with a blender.

Pour a liter of boiling water to the state of liquid sour cream, gradually add a spoonful of flour and mix thoroughly so that lumps do not form.

When the soup boils, remove from heat and let it brew a little.

Tip: you can fry vegetables in a saucepan in which you are going to cook soup. At the same time, it is important that the dishes are dry, otherwise the water will begin to “shoot” in reaction with the oil.

Cold tomato gazpacho soup

He is a salad killed by a blender - ideal (only 140 kcal serving) for a hot summer season.

Fans of experimentation will diversify this dish of Spanish cuisine with fresh strawberries, but I vote for a proven classic.

Gazpacho

We take:

1. Half a kilo of tomato
2. 400 g cucumbers
3. 1 large onion
4. 2 sweet peppers
5. According to 2 tbsp. l. tomato paste and olive oil
6. Half a liter of tomato juice
7. 20 g fresh or a pinch of ground tarragon
8. 30 ml wine vinegar
9. Juice of half a lemon
10. Ground pepper and salt to taste

You can serve this soup with garlic croutons.

Vegetarian Soups - The Most Delicious Diet Recipes 5

Special mention should be made of vegetarian soups and recipes for their preparation with a diet 5.

Table number 5 is well known to those who have had to deal with various. Among them are cholecystitis, hepatitis, cirrhosis and cholelithiasis.

And alas, there is no way to do without severe food restrictions. The main task with such a diet is to form a complete diet and make the liver work properly.

With diet number 5, it is important to correctly compose the menu

To do this, active fats, cholesterol, oxalic acid, very cold and hot foods should be excluded from the diet.

Food should be consumed only in a boiled form, slightly warm, ideally mashed.

Soups are great for:

1. Dairy with pasta
2. Dietary buckwheat/rice in vegetable broth
3. Vegetarian borscht and cabbage soup
4. beetroot
5. fruit soups

It is strictly prohibited:

1. Green borscht
2. mushroom soups
3. Okroshka

Traditional beetroot

An easy-to-make versatile summer soup.

1. 2 boiled beets
2. Half a liter of kefir
3. a third of a lemon
4. Parsley and dill to taste
5. 1 st. l. Sahara

beetroot

Cut one beet into cubes, grate the second and squeeze out the juice, mix with sliced ​​\u200b\u200blemon and chopped herbs. Pour soup with kefir and send for a couple of hours in the refrigerator.

An ideal addition to such a dish would be boiled potatoes or.

squash soup

You will need:

1. 1 zucchini
2. 2 pcs. medium sized potatoes
3. 1 carrot
4. 1 bulb
5. 2 tbsp. l. tomato paste
6. 3 art. l. rice
7. Salt and herbs to taste

squash soup

In a one and a half liter saucepan, cook the rice until half cooked, pour in the chopped zucchini and potatoes.

Saute onions and carrots in a frying pan in butter with the addition of tomato paste. We send to the pan 5 minutes before readiness. Salt the soup and add greens.

There are a lot of variations of such a first course - some vegetables are easily replaced by others /

It is important to remember that mushrooms, corn, eggplant, green onions, spinach and rhubarb are completely prohibited on diet 5, but celery, broccoli and green beans are great.

Feel free to experiment with flavors, but first make sure that the vegetables you intend to turn into soup are allowed for you.

Celery Soup

At least it's definitely allowed.

You need:

1. 1 celery root
2. 1 potato
3. 1 bulb
4. 100 ml cream
5. Salt and pepper to taste

Celery Soup

Stew onions in butter until cooked, add diced potatoes and celery, pour three glasses of water and cook until cooked.

Beat with a blender in a lush mass, salt and pepper to taste.

We put the soup on the fire and, stirring constantly, pour in the cream in a thin stream. Bring to a boil, then remove from the stove.

Also for diet number 5, pumpkin puree soup, broccoli puree soup, Afghan (replace lentils with rice or pasta) and rice soups, the recipes of which I gave above, are quite suitable.

Milk soup with cauliflower

You will need:

1. 3 glasses of milk
2. Half head of cauliflower
3. 2 medium sized potatoes
4. Butter for frying
5. Sugar, salt and herbs to taste

Milk soup with cauliflower

Boil the cabbage until half cooked in salted water, put it in a colander. Set aside some of the vegetable broth.

Bring the milk to a boil on the stove, lay the diced potatoes.

When it is cooked, add the cauliflower cats disassembled into inflorescences, salt and sprinkle with finely chopped greens.

If the consistency of the dish is very thick, you can dilute it a little with vegetable broth. Add a slice to each bowl when serving.

Tip: this soup turns into puree easily - just beat it with a blender.

Soup with potatoes and vermicelli

1. 2 medium sized potatoes
2. 1 carrot
3. 1 bulb
4. 100 g any vermicelli
5. Butter, salt, pepper and herbs to taste

Vermicelli soup

Such a light and nutritious soup is a classic dish that is allowed when various diseases liver.

It is prepared simply and quickly: bring chopped potatoes to a boil in 1.5 liters of salted water, add bay leaf, salt and a few peas of allspice.

Next, lay the vermicelli and fried onions and carrots in butter. Cook soup until fully cooked.

Pour into bowls and sprinkle with herbs to taste.

Vegetarian soups from the proposed menu diversify your diet, and simple recipes cooking will not make you spend hours in the kitchen.

Even more of the most delicious recipesfirst courses, see this video: