The authorship of the soup diet is recognized by the American dietitian Mitchell. He explained the usefulness of this type of diet not only for weight loss but for health.
The benefits and harms
![the soup diet](/images/article/3992/the%20soup%20diet.jpg)
This diet is one of the safest and has a number of advantages:
- Quick saturation
- The availability of vegetables all year round, the possibility of using both fresh and frozen
- The variety of ingredients you can every day to cook another soup
- The presence of vitamins and minerals, plus there is no limit on the addition of dietary sorts of meat, respectively, it is possible to have protein
The use of soup diet:
- Loss extra pounds
- Cleansing the body of toxins
- The creation of a platform for transition to proper nutrition after
This diet is better not to use:
- Pregnant and lactating women (additional vitamins for pregnant women)
- Those who are engaged in heavy physical labor, leads a very active lifestyle, athletes
Rules for the preparation
According to the method of preparation, there are two options for low-calorie soups:
- Clear soups with chopped small pieces of vegetables – improve intestinal motility
- Soups pureed – easily digestible
General rules:
- The lack of potatoes
- The abundance of greenery
- To create density, it is recommended to use cereals
- The vegetables should not be digested, it will worsen their nutritional value
- The consumption of salt and vegetable oil should be kept to a minimum number
- You can use natural spices
Recipes
Vegetable diet soups
Pumpkin soup
Composition:
- 100 g pumpkin pulp, diced
- 100 g zucchini, diced
- 2 finely chopped green sweet pepper
- 3 finely chopped medium onions
- 3 diced medium tomato
- 1 finely chopped medium carrot
- 1 tablespoon of any vegetable oil
- 3 liters of fluid
- Greens
- Salt
- Spices
Training:
- Pumpkin, zucchini, carrot, half sliced onion and pepper in cold water and cook on low heat
- Those that remained cut onion and pepper sauté in butter until Golden, put into the soup for 7 minutes before end of cooking along with the tomatoes
- Put the salt, and before serving sprinkle with chopped herbs
Mushroom soup
Soup with mushrooms is prepared from:
- 300 g of fresh mushrooms
- Basil
- Salt
- 200 g of ripe tomatoes
- 3 small carrots
- 1 young zucchini
- 150 g of the tuber of celery
- 200 g white cabbage
- 4 small onions
Training:
- Peeled tomatoes cut in cubes
- Chop the vegetables: small slices of mushrooms, carrots and zucchini, diced celery, cabbage strips. Coarsely chop the greens
- Carrots and celery to boil then simmer 7 minutes
- Then enter the cabbage, mushrooms and onions, cooking time – 5 minutes
- Attach zucchini with tomatoes, and again 5 minutes of cooking
- Put spices, salt and herbs
Onion soup
![soup](/images/article/3992/soup.jpg)
Ingredients:
- 2 liters of fluid
- 8 medium bulbs
- 2 tomatoes (you can add tomato juice)
- Chopped a small head of cabbage
- 3 finely chopped red sweet pepper
- 6 stalks of celery
- salt, pepper, curry, parsley
Training:
- Filled with cold water finely chopped vegetables cook for 15 minutes over high heat
- Then, on a little – until tender
- To salt, put spices, add the greens when serving
Pea soup
Composition:
- 450 g peas
- 1 roots parsnip, parsley
- 2 large carrots
- 1 large onion
- 25 g of vegetable and ghee
- Savory, salt
Training
- Well washed peas, leave for 1 hour in cold water
- Chop the vegetables and finely chop, mix with both oils
- Peas pour new water, boil for one hour, add the prepared vegetables and boil for another 30 minutes. Salt
- Chopped savory herbs to add when serving the soup
Celery soup
Ingredients:
- 0.6 kg of celery
- 1 medium onion
- 1 medium carrot
- 400 g chopped white cabbage
- 3 finely chopped yellow bell pepper
- 1 Cup juice from tomatoes
- About 2 liters of fluid
Training:
- Chop the vegetables and plunge into boiling water
- Boil the vegetables for 20 minutes, not allowing to a full boil, to cover the pot;
- Then add to the soup 1 Cup juice from tomatoes, salt
- Boil and serve with greens
Cabbage soup
Ingredients:
- Half of the head is parsed into florets of cauliflower
- Half a head of diced cabbage
- 4 small onions
- 3 green sweet peppers
- 4 carrots
- 8 celery stalks
- Half a lemon (juice)
- Spices, herbs, salt
Training:
- Cauliflower, cabbage, diced vegetables, Bay with cold water after boiling, boil for 15 minutes
- Slice the sweet peppers into strips and slice onion. Add to the vegetables. Bring to the readiness
- Add lemon juice, put seasonings, salt, herbs
The cauliflower soup
Composition:
- 500 g of cauliflower
- 2 small potatoes
- 2 tablespoons vegetable (preferably olive) oil
- 3 champignon
- 2 bulbs
- Thyme, salt, black pepper, grated nutmeg
Training:
- Cut the potatoes into cubes and pour boiling water
- Sliced mushrooms fry in vegetable oil with small onions. Put the potatoes
- To disassemble the cabbage into florets and put to potatoes
- Put spices, salt
Bean soup
![bean soup](/images/article/3992/bean%20soup.jpg)
Ingredients:
- 100 g white beans
- 100 g of zucchini
- 100 g of leeks
- 100 g onions
- 50 g of root celery
- 2 red tomatoes
- Basil, thyme, pepper, salt
- 3 liters of water
Training:
- Beans pre-soaked in cold water for 12 hours
- Beans boil for 50 minutes on low heat, adding the thyme
- To prepare the vegetables. Chop them in small cubes
- All vegetables except zucchini, put the beans and cook for 25 minutes
- Tomatoes peeled, grind in a blender along with the Basil
- Put courgettes and tomatoes, put salt and spices, and keep frying for another 5 minutes
Lentil soup
Ingredients:
- Cup canned red lentils
- 1 crushed clove of garlic
- 1 chopped onion
- 1 diced sweet red pepper
- 2 finely chopped stalks of celery
- 2 liters of fluid (preferably vegetable, low fat chicken broth)
- Bay leaf, turmeric, thyme, salt, pepper
Training:
- Lentils, rinse and dry
- Onions, garlic, peppers and celery to boil for 2 minutes after all boils
- Add the lentils and seasoning, cover
- On low heat cook for 1 hour, stirring from time to time
Diet soups
Here are a few recipes diet soups, mashed vegetables.
Cream soup of zucchini
Composition:
- 250 g diced potatoes
- 450 g zucchini
- 1 medium head of finely chopped onion
- 50 g of tomatoes
- 2 tablespoons vegetable oil
- Sprig of thyme
Training:
- Zucchini clean (very young can do without that!) and cut into cubes
- Heat the pan, pour a little olive oil. Fry the onion, add and fry the zucchini, then add the potatoes
- Add the water and cook the vegetables for 20 minutes
- The cooked vegetables out of the broth, grind in a blender with the thyme, put in the broth and bring to a boil
Soup-cream of broccoli
Composition:
- 200 g broccoli
- 300 g of zucchini
- 50 g of leeks
- 2 cloves chopped garlic
- 100 ml of milk
- sesame
Training:
- Peel the vegetables, cut in big pieces and put it in hot water for 10 minutes
- The cooked vegetables out of the broth, add the garlic
- With the help of a blender grind
- Add milk and boil
- When serving, sprinkle with sesame seeds
Potato soup
Composition:
- 4 medium potato
- 4 baby carrots
- 2 medium onions
- 2 stalks of celery
- 3 red peppers
- 4 tomatoes
- The vegetable broth (or water)
- Olive oil
- Pepper, greens, salt
Training:
- Cut all the vegetables into
- To remove the skins from the tomatoes, pour over boiling water and chop
- In a saucepan with a thick bottom sauté chopped onion in olive oil, then add the chopped celery roots and carrots. Fry for 5 minutes
- Pour sauteed vegetables with water and put on fire
- After boiling, add the chopped peppers and potatoes. Cooking the vegetables for about 10 minutes on small fire. Put in the soup, tomatoes, salt, pepper, boil for about 3 minutes
- Grind in a blender. Bring to a boil. Add the greens directly to the dish
Milk soup
Cheese soup
Composition:
- greens
- 200g mixture of frozen vegetables
- 1 liter of fluid
- Russian 100g cheese (can be processed)
Training:
- Boil water, add thawed vegetables
- Pour the grated cheese, stirring constantly, to vegetables
- Putting greens
Fish soup
Fish soup
Composition:
- 300 g low-fat sea fish
- 60 g of rice
- 150 g of seaweed
- 2 medium onions
- soy sauce
- spices
Training:
- Finely sliced onions marinated with soy sauce mixed with spices
- Rinse thoroughly the rice and boil
- Add to soup and cook until tender. After you send in a pot of pickled onions with chopped seaweed
Meat soups
![meat soup](/images/article/3992/meat%20soup.jpg)
Soup with meatballs
Ingredients for meatballs:
- 225 g veal mince
- 30 g finely chopped onion
- 4 art. L. crackers
- 1 egg yolk raw eggs
- Basil, oregano, parsley, salt, pepper
Ingredients dLa soup:
- 20 ml olive oil
- 50 g of canned beans
- Gender celery
- 100g shredded cabbage
- 100g chopped small cubes of turnips
- 50 g finely chopped onion
- 2 minced cloves of garlic
- 300g canned tomatoes
- Pepper, salt, cloves, Bay leaf
Training:
- Mix all the ingredients for meatballs and roll into balls the size of olives
- Rinse the beans
- In a pot of water to put fresh vegetables with garlic. Tomatoes to put in 15 minutes
- Cook, stirring, about 20 minutes
- Put the other ingredients. Cook until tender
- Putting seasonings
Beef soup
Ingredients:
- 600 beef
- 1 large carrot
- ½ Of parsley Root
- 400g potatoes
- 2 cloves of garlic
- Marjoram, savory, dill
Training:
- Cook beef with sliced roots
- Add salt and put the potatoes
- Add garlic and spices