It is well known to anyone who knows firsthand about dietary nutrition that perhaps the most serious, common feature of all diets is the feeling of hunger, which is sometimes unbearable.
It is possible to defeat him, including using thick mashed soups instead of transparent soups.
They are prepared in accordance with specific diets, but most often these are vegetable soups on a light, "zero", broth.
Diet mashed soups - general principles of preparation
• Diet vegetable puree soups are cooked on vegetable broths or water. If you want to cook a more nutritious soup, they can be cooked on a low-fat broth, cooked from lean meat, mainly from the loin portion, not containing fat. Chicken fillet is the most suitable option in the choice of meat for cooking diet broth.
• For the preparation of such puree soups, you can use any vegetables: of course, carrots, onions, potatoes, as well as ripe tomatoes, beets and others. If you add pumpkin pulp to them during cooking, you will get no less tasty, but at the same time very useful diet soup puree, the pumpkin flavor of which is very popular with children.
• Cooking diet puree soups is not so difficult. The chopped vegetables are cooked until tender in a light meat broth, concentrated vegetable broth or water, cool slightly, and then grind in mashed potatoes.
• Grilling and spices are not needed for such soups. To give a gentle creamy taste, low-fat cream is introduced, which can be replaced with low-fat milk or sour cream.
• If, in your opinion, the soup lacks taste, season it with chopped greens.
Diet vegetable soup with sweet pepper and lentils
Ingredients:
• one pod of red and yellow sweet pepper;
• a small head of sweet onion;
• medium-sized carrots;
• 200 grams of lentils, red;
• two ripe tomatoes;
• one tablespoon of ground paprika;
• 50 grams of finely chopped parsley, herbs.
Cooking method:
1. Coarse the onion, chop the carrots thinly with rings, halve the sweet pepper, removing the core with seeds and coarse internal partitions, and cut the juicy pulp into small strips.
2. Put the prepared vegetables in boiling water (2 l) and cook, reducing the heat, for no more than 20 minutes.
3. In cold water, under the tap, rinse the lentils, transfer it to a pot of vegetables and continue cooking for half an hour.
4. Immerse the tomatoes in boiling water for half a minute, carefully peel them, cut them into centimeter cubes and transfer to a saucepan. Add ground paprika and boil for five minutes.
5. Remove the soup from the heat and pour into a blender bowl, add a little salt and chop.
6. Pour the mashed soup and add chopped greens to each serving plate.
Diet Pumpkin puree with boiled sausage
Ingredients:
• 700 grams of pumpkin, pulp;
• 600 grams of boiled potatoes;
• one medium carrot;
• a small-sized head of white onion;
• 250 grams of cooked sausage, without lard;
• one tablespoon of chopped dill, fresh.
Cooking method:
1. Cut the peel of a pumpkin, trying to grab the greenish coarse flesh beneath it. Peel the onions, carrots, and potatoes and rinse them well.
2. Cut the pumpkin pulp and potatoes into centimeter cubes, grate the carrots coarsely and pour all the chopped vegetables with a small volume of water so that it only covers them a little, about one and a half centimeters.
3. Add the whole onion, a small pinch of small table salt and cook the vegetables over low heat, covering the lid, until noticeably softened.
4. Mash the contents of the pan with mashed potatoes and grind it through a rare strainer, rub the soup with a blender.
5. Put the soup puree on a minimum heat, add the sausage grated into small chips and boil for five minutes. To make sausage easier to rub, freeze it a bit in advance.
6. Remove the pumpkin soup puree from the heat, add dill and let stand under the lid for several minutes.
Vegetable diet oatmeal soup puree - "White Night"
Ingredients:
• 300 ml of low-fat chicken broth from chicken;
• 100 ml of milk;
• yolks of two chicken eggs;
• 60 grams of “quick” oatmeal;
• a small pinch of ground nutmeg;
• one gram of ground white pepper;
• a mixture of "French herbs" to taste.
Cooking method:
1. Dilute the chicken stock with boiled milk and put on medium heat to boil. In a well-heated, but not boiling, liquid mixture, add oatmeal and cook without changing the heat for twelve minutes. To prevent the flakes from sticking to the bottom of the pan and still not burn, stir from time to time.
2. Grind the resulting oatmeal with a blender, add the yolks separated from the proteins with continuous stirring, add small evaporated salt, and, if not prohibited by dietary rules, white pepper and nutmeg.
3. Stir everything well and warm the soup, not boiling, constantly stirring for two minutes.
4. Serve oatmeal diet soup puree, sprinkled with a mixture of "French herbs".
Baked Vegetable Diet Vegetable Soup
Ingredients:
• three large peppers of sweet pepper;
• two small young squash;
• a small ripe tomato;
• 600 ml of vegetable broth or non-concentrated chicken broth;
• one large carrot, boiled;
• a large handful of chopped fresh basil;
• fresh oregano.
Cooking method:
1. Slice the zucchini lengthwise into sufficiently thick strips. If you are not young, take a more mature vegetable, but be sure to cut off the rough skin before cooking and, if possible, remove the seeds.
2. Cut the stalk of the peppers, select all the seeds, rinse their remains with water and cut the peppers in a longitudinal section into two parts.
3. On all sides, grease the vegetables cut into pieces with purified olive oil and put in the oven to be heated to 200 degrees.
4. After half an hour, remove the vegetables from the oven, cool slightly and carefully remove the peel from the pepper.
5. Transfer the baked zucchini and pepper along with boiled carrots and tomato into a blender bowl. Remove peel from tomato in advance. Add greens and chop everything until smooth.
6. Dilute the vegetable puree with broth or water, add salt to your taste and, bringing the soup puree to a boil, remove from heat.
Diet Pumpkin Puree Soup - Orange Miracle, with Pumpkin Seeds
Ingredients:
• 400 grams of pumpkin pulp;
• four medium potato tubers;
• a small carrot;
• one fresh ripe tomato;
• onion head, white;
• 200 ml of fresh cream, low fat;
• 500 ml of low-fat chicken broth;
• peeled pumpkin seeds for decoration.
Cooking method:
1. For two minutes, dip the tomato in boiling water, quickly move it under running water, cool, remove the skin and, cutting into pieces, remove the seeds.
2. Cut the pumpkin pulp, tomato slices, carrots and potatoes into small cubes, chop the onion finely. Pour the prepared vegetables with hot chicken stock and cook until cooked.
3. Grind the softened vegetables along with the broth in which they were cooked through a sieve with rare cells, add the cream and, stirring well, put on a small fire to warm. Make sure that the soup is not boiling.
4. After pouring the soup on plates, sprinkle the top with peeled pumpkin seeds.
Beetroot Diet Vegetable Celery Soup
Ingredients:
• beets - 3 pcs.;
• one small onion;
• potato - 1 tuber;
• a small piece of celery root;
• thyme - one branch.
Cooking method:
1. Foam sponge, thoroughly rinse the beets under the tap, dry them and, wrapping each individually tightly in foil, bake in the oven until cooked. You can not bake the root, and boil until cooked. Peel the chilled beets.
2. In a stewpan, put potatoes, chopped into about 1.5 cm cubes, medium-sized slices of onion and finely chopped celery root. Pour the vegetables with broth or water in such a volume that the liquid only covers them, and set to boil.
3. Lower the thyme sprig and turn down the heat when it boils. Cover and simmer for twenty-five minutes.
4. Remove thyme from the soup, add salt at your discretion, add the baked beets, cut into small pieces. Puree the soup in any convenient way (grinding through a sieve or a blender).
5. Dissolve too thick soup with hot broth and warm a little.
6. Serve this diet vegetable soup puree should be slightly sprinkled with freshly squeezed lemon juice, or seasoned with low-fat sour cream or cream.
Diet Puree Soups - Tips and Tricks
• Cooked sausage can be added to the pumpkin diet soup puree without rubbing, but cut into small strips or cubes. But then do it when serving.
• Raw egg added to vegetable soup puree not only improves its taste, but also improves nutritional qualities. To add an egg to a diet vegetable soup, you need to take a raw yolk and beat well in a warm liquid (broth or broth), and only then introduce it into the dish. After this, you can not boil the soup.
• The lentils added to the diet soup are better taken in crushed form, this will greatly speed up the cooking process.
