These soups are an excellent base or addition to the diet, because they are low in calories, rich in vitamins and perfectly satisfy hunger!
Perhaps the lowest-calorie vegetable is the cucumber: due to the fact that it is 90% water, there are only 15 kcal per 100 g! It is on its basis that we will prepare summer cucumber soup.
For one serving, take a couple of large cucumbers and peel them off. Then send them to a blender along with a glass of low-fat kefir and add garlic, pepper and dried, or better, fresh herbs to taste.
Lovers of juicy tomatoes will not pass by tomato soup.
To prepare it, take 0.5 kg of chopped tomatoes in your own juice (make sure that there is no sugar in the composition!), A large head of onion, red bell pepper, 1.5 liters of water and seasonings to taste.
Boil water with tomatoes with finely chopped onions in a saucepan and simmer for about half an hour. Then finely chop the bell peppers and add to the rest of the ingredients with spices to taste.
Gourmets will love the saffron cauliflower soup
You will need 0.5 liters of weak chicken, or better vegetable broth, the same amount of low-fat milk, a couple of pinches of saffron, 1 head of cauliflower, 1 tbsp. olive oil, salt and pepper to taste; and parsley.
Wash the cabbage and disassemble into small inflorescences. In the meantime, combine milk, broth and saffron in a saucepan, add a little salt and let it boil. As soon as bubbles appear, send the cabbage to the pan and cook for about 5 minutes: it should become soft (check with a toothpick or fork). Then catch some cabbage with a slotted spoon and set aside, and punch the rest with a blender. Add freshly ground black pepper to taste.
Heat a tablespoon of olive oil in a skillet and quickly sauté the parsley-added cabbage.
Arrange the cabbage on bowls and top with the soup. Serve immediately - this soup is delicious when freshly brewed.
