Soup diets for weight loss are very popular. Soups for them are prepared in vegetable broths; they contain significantly less fat than meat ones. Vegetable broths have a pleasant aromatic taste and contain a large amount of nutrients. Try 5 different weight loss soups during your diet.
Recipe number 1. Super simple vegetable soup
Use any vegetables that do not contain a lot of starch to make this soup. Chop them finely, pour in several circles of hot, low-fat broth, boil until tender.
Recipe number 2. A soup called "Basic Broth"
A vegetable soup with this name can be used as a main course or for making other soups during a celery diet for weight loss. It is cooked in large quantities at once and eaten chilled for four days. Prepare the following ingredients: 6.5 liters of water, 2 large potato tubers, 10 large carrots, 4 celery stalks, 2 turnips, a bunch of parsley, garlic, a little coriander, 1 tablespoon each cumin, salt, black peppercorns.
Boil water in a large saucepan. Wash and peel vegetables. Only peelings are needed from potatoes. Cut the rest of the vegetables into small pieces. Toss potato peels, vegetables, and chopped greens in boiling water. Add spices and salt. Cover the soup with a lid. When the broth comes to a boil, reduce heat to medium and simmer for 2 hours on a low boil.
The finished broth must be filtered through a colander or sieve.
Recipe number 3. Vegetable soup "Zero"
Take 1-1.5 liters of vegetable broth cooked according to the previous recipe, 1 large onion, 2 carrots, 2 tbsp. tablespoons of tomato paste, 2 tbsp. tablespoons of granulated garlic, 1/2 head of cabbage, 250 g of frozen green beans, small zucchini zucchini, 1 tsp each. basil, oregano and salt.
After boiling the broth, put the onion, chopped carrots, and garlic into it. After 5 minutes, add the chopped cabbage and green beans, tomato paste, salt and spices. Bring the soup to a boil, then reduce the heat, cover the saucepan. Cook the soup for 15 minutes, or until the green beans are tender. Add the diced zucchini and cook until tender.
Recipe number 4. "Italian zero"
Take 1-1.5 liters of stock broth, 1 large onion, 3 large tomatoes, 2 zucchini zucchini, 300 g of spinach, a quarter of a head of green or red cabbage, 2 cloves of garlic, 1 fennel onion, a tablespoon of cumin and oregano, 1/4 h. spoons of red pepper, small sprigs of parsley and basil.
Heat the broth over medium heat. Chop vegetables and herbs. Toss them in broth, add garlic, cumin and oregano. Cover the pot with a lid. When the water comes to a boil, reduce the heat a little, open the pot lid slightly and cook for 10 minutes. Add pepper and salt at the end of cooking.
Vegetable soup can be frozen and consumed within a month.
Recipe number 5. Peasant vegetable soup
Take 1 liter of stock broth or 450 g of canned tomatoes, tabasco sauce, 1 tbsp. l. olive oil, 1 onion, ½ head of cabbage, 1 teaspoon of sugar, salt to taste.
Pour olive oil into a saucepan and heat it over medium heat. Peel and finely chop the onion, add it to the olive oil and stir until the onion is coated with oil. Add shredded cabbage and simmer until tender. Pour in a liter of broth or put canned tomatoes. Stir, reduce heat, cover and cook for 15 minutes. Add sugar, salt and tabasco sauce to taste.
