Diet soup in a blender - tasty and fast

Being slim, beautiful, fit is the dream of every woman, which is why in the modern world various weight loss techniques are so in demand. Most ways to lose weight and get your body in order are based on eating vegetables in maximum quantities, because these low-calorie foods perfectly satisfy hunger, contain vital vitamins and minerals, and are not stored on the sides as fat, and even help you lose weight. An ideal option for a light vegetable dish when on a diet is vegetable soup for weight loss.

How to cook vegetable soup for weight loss

It’s not very difficult to prepare a low-calorie, but healthy and tasty vegetable soup for weight loss: you just need to chop the vegetables you need according to the recipe in a certain way, add cold water, add salt and spices to taste, and then simmer this bright aromatic mixture over medium heat until all the components soften . As a rule, preparing this dietary dish does not take more than half an hour, but if it is prepared with meat, then the cooking time will take from 45 to 70 minutes .

Calorie content of broth

The broth on which vegetable soup for weight loss is cooked directly determines the total calorie content of the finished dish and the number of kilograms lost over a certain period of time. The lowest calorie broth is mushroom broth, because 100 ml of it contains only 5 kcal, which is why first courses with mushrooms are so popular among those losing weight. Meat broths made from fatty meats contain the most calories. For example, 100 ml of pork broth is equivalent to 40 kcal, and of beef – about 30.

Vegetable broth has a calorie content of 13 kcal, and broth from a dietary chicken breast - only 15. The difference in the energy value of these two products is quite negligible, so it is not always wise to limit your diet to only vegetable or mushroom broth, if you can diversify a meager weight loss diet with lean chicken meat or at least chicken broth.

Vegetable soup recipe for weight loss

The technology for preparing this dish is incredibly simple, so even a high school student who has decided to lose weight by summer can easily cope with any recipe for vegetable soup for weight loss. The main thing is to correctly select and prepare the necessary ingredients so that the vegetable dish turns out not only tasty, but also attractive in appearance. Light soups for weight loss vary not only in composition, but also in consistency. Vegetable soup for weight loss can be prepared as follows:

the usual first course - with pieces of vegetables evenly distributed in the broth;
puree soup - a liquid, homogeneous dish for which boiled vegetables are crushed in a blender along with vegetable broth;
cream soup is a type of first course, in the preparation of which flour is used to thicken, various sauces to enhance the taste or cream to give the liquid a more pronounced creamy aroma and creamy consistency.

Beetroot soup

You will need:

2 large beets
1/3 celery root
1 onion
1 clove of garlic
2 tbsp. l. vegetable oil
1 incomplete table. spoon of sugar
2 tbsp. l. lemon juice
200 ml cream 10% fat
70 g green onions
100 g cheese
salt, ground black pepper

Preparation:

Wash the beets and celery thoroughly with warm running water using a brush, then peel and cut into small cubes. Peel the onion and garlic and chop finely.
Heat vegetable oil in a saucepan, add prepared onions and garlic and fry until light golden brown. Add beets, celery and, stirring, keep on fire for 3 minutes.
Add sugar to the fried vegetables, lemon juice and 150 ml of warm water (you can use broth). Then bring to a boil and simmer over low heat, covering with a lid, for about 15 minutes.
Remove the pan from the heat, let the vegetables cool slightly and puree in a blender along with the liquid. Then rub through a fine sieve to obtain a smooth mass of uniform consistency.
Pour hot cream into the resulting vegetable puree, add salt and pepper to taste. Place the pan back on the heat and quickly bring to a boil while stirring constantly.
Sort the onion, wash, dry well on a paper towel and chop coarsely. Crumble the cheese. Pour the soup into bowls, sprinkle with cheese, garnish with onions and serve.

Celery soup

Time: 27 minutes.
Number of servings: 4 persons.
Calorie content: 36.8 kcal per 100 grams.

A diet based on vegetable soup prepared with the addition of celery is very effective. This simple and affordable vegetable is known for its beneficial properties, because it contains many vitamins, minerals, essential oils that stimulate normal digestion and have a general health effect on the body . Prepare aromatic celery soup for weight loss, as in the photo, according to the following recipe.

Ingredients:

celery stalks – 300 g;
white cabbage – 450 g;
onion – 1 pc.;
bell pepper – 1 pc.;
fresh tomatoes – 2-3 pcs.;
green onions - a bunch;
salt – 0.5 tsp;
spices - to taste.

Cooking method:

Cut the peeled onion and celery stalks into large cubes.
Shred the cabbage. Cut the pepper into strips.
Dip the tomatoes in boiling water, remove the skin, and puree using a blender.
Place all the vegetables in a saucepan, add water so that there is slightly more liquid than solid ingredients.
Cook over moderate heat for 15-20 minutes. Salt and season with your favorite spices.
Before serving, sprinkle with chopped green onions.

Carrot soup

You will need:

1 onion
3 large carrots
1 parsley root
2 large potatoes
100 g butter
300 g milk
2 yolks
20 g each parsley and dill
salt, ground black pepper to taste

Preparation:

Chop the onion, grate the carrots and parsley root on a coarse grater. Peel the potatoes and cut into small cubes.
Sauté vegetables in butter (10 minutes). Pour in 300 ml of hot water, 250 ml of milk, season to taste and cook for 15 minutes.
Grind the yolks with the remaining milk, add to the soup, bring to a boil and remove from heat. Puree the soup using a blender.
Sort out the parsley and dill and chop finely. Sprinkle the soup with herbs before serving.

Onion

Time: 24 minutes.
Number of servings: 3 persons.
Calorie content: 45.2 kcal per 100 grams.

The human body requires various nutrients for normal functioning, so nutritionists do not recommend completely eliminating fats from the diet. A spoonful of any vegetable or butter a day will help keep your hair and nails healthy even with severe dietary restrictions. Such a tasty and unusual dish of French cuisine, like onion soup, is prepared with the addition of a small amount of butter, and it perfectly promotes weight loss.

Ingredients:

white onion – 6 pcs.;
potatoes – 1-2 pcs.;
salt – 1/3 tsp;
olive oil – 30 ml;
low-fat milk – 70 ml;
garlic – 1-2 cloves;
dill greens - to taste.

Cooking method:

Peel the potatoes and chop into cubes. Boil in a small amount of water until tender.
Cut the onion into wide half rings, fry in olive oil until soft and lightly browned.
Mix potatoes and onions, simmer over low heat for 5 minutes.
Transfer the vegetable mixture to a blender and puree.
Add salt and milk, boil over low heat for a couple of minutes.
Season with chopped garlic and dill.

Cream soup with bacon and beer

You will need:

Serves 4

50 g butter
1/8 tsp. cayenne pepper
1/2 tsp. ground sweet paprika
1/8 tsp. ground black pepper
4-5 slices bacon
200 grams of fresh mushrooms
1 onion
1 carrot
1 large potato
salt to taste
greens for decoration

Preparation:

Chop the bacon, fry in butter, put on a plate. Peel the onion, finely chop and fry in a frying pan with vegetable oil until golden brown. Place the onion on a plate with the bacon. Wash the champignons, dry them, cut into thin, neat slices and fry until tender. Place some of the mushrooms in the pan, and add the other to the bacon and onions.
Pour 0.5 liters of water into the pan and put on fire. When the water with mushrooms boils, add salt. Peel potatoes and carrots, cut into cubes. When the mushroom broth has boiled for about five minutes, put the vegetables, as well as fried mushrooms, onions and bacon, into the pan, let it simmer for 2 minutes and pour beer into the pan.
After the foam settles, you can add spices. Then reduce the heat so that the soup simmers very quietly and cover the pan with a lid. Cook the soup for at least half an hour. It is important that the soup continues to cook for some time, even if the potatoes are completely cooked. The aftertaste of the soup depends on the duration of cooking.
Cool the soup a little and puree in a blender, garnish with herbs.

Bonn soup for weight loss

Time: 29 minutes.
Number of servings: 6 persons.
Calorie content: 31.9 kcal per 100 grams.

Bonn soup helps burn fat and remove excess water from the body . This is a nutritious vegetable dish made from low-calorie, fiber-rich fruits. It is prepared simply and quickly, and the result in losing weight after the Bonn diet is noticeable almost immediately. Adhering to this method of weight loss, you need to supplement your daily diet with lean meat, low-fat dairy products, unsweetened fruits, but the basis on all days should be soup, which can be eaten in unlimited quantities.

Ingredients:

cabbage of any kind – 600 g;
onions – 4 pcs.;
tomatoes – 5 pcs.;
paprika – 2 pcs.;
celery (stems or tubers) – 300 g;
parsley - a large bunch.

Cooking method:

Wash all vegetables, cut into small pieces of any shape.
Place in a saucepan and add enough water to completely cover the contents.
Place on high heat and let it boil.
Then reduce the heat to low, cover and simmer for about a third of an hour until all components are fully cooked.
Add salt to taste, season with chopped parsley.

Pea soup with smoked loin

You will need:

250 g dried peas
2 potatoes
1 leek
1 parsley root
2 stalks of celery
2 cloves garlic
200 g smoked loin
50 g lard or bacon
150 g smoked sausage (Krakow or hunting sausages)
salt, pepper, bay leaf, dill

Preparation:

Soak the peas in cold water for 4 hours, or preferably overnight. Drain the water, add fresh water to the peas and cook, skimming off the foam, for 30 minutes. Add lard and loin in whole pieces, reduce heat, cook soup for 1 hour.
Peel all vegetables and roots, wash the greens. Cut off the white part of the leek, cut into rings, parsley root and celery into pieces, potatoes into cubes. Chop the garlic. Place everything in the soup and cook for 25 minutes.
Remove the lard and loin, chop finely and return to the soup. Cut the sausage into slices and add to the soup. Cook for another 5-10 minutes. Serve garnished with chopped parsley and chili pepper.

Vegetable puree soup

Time: 44 minutes.
Number of servings: 5 persons.
Calorie content: 49.6 kcal per 100 grams.

If you are wondering which vegetable soup to prepare for weight loss for dinner - regular or pureed, give preference to the second option. Nutritionists have proven that rough food is digested faster than liquid food, so a couple of hours after eating regular soup you will want to eat again. Puree soup, on the contrary, delays the digestion process, gently enveloping the gastric mucosa and satisfying hunger for a long time. A good version of vegetable puree soup for weight loss is made from zucchini with the addition of other vegetables, as in the next photo.

Ingredients:

young zucchini – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
cauliflower – 100 g;
salt – 2/3 tsp;
chicken breast – 100 g;
fresh herbs - a bunch.

Cooking method:

Place the meat in a saucepan, pour 1 liter of water, and place over medium heat.
When the broth boils, skim off any foam that has formed on its surface and add salt. Cook for 15-20 minutes.
Cut zucchini, cauliflower, carrots and one medium onion into large cubes.
Place the chopped vegetables into the broth and cook for another 10-12 minutes.
Remove from heat and use a blender to puree the entire contents of the pan.
Return the mixture to the stove, add chopped garlic and fresh herbs, heat until the first bubbles appear.

Vegetable puree soup with shrimp

You will need:

3 carrots
1 onion
300 g cauliflower
70 g butter
1 zucchini
2 potato tubers
2 cloves garlic
100 ml cream
200 g peeled shrimp
1/3 tsp. turmeric
1/2 bunch of dill
salt, ground black pepper to taste

Preparation:

Wash the carrots, peel and cut into slices. Peel and chop the onion. Cut the cauliflower into pieces. Peel the zucchini and potatoes and cut into slices.
Melt butter in a saucepan, add carrots and fry for 3 minutes. Add onion and zucchini, fry for another 3 minutes. Add cauliflower, potatoes, pour in 1.5 liters of water and cook over low heat for 15 minutes.
Peel the garlic and pass through a press. Add to the saucepan with vegetables, pour in the cream, bring to a boil and cook for 2 minutes.
Separately, cook the shrimp in boiling salted water and drain in a colander. Grind the hot vegetables along with the liquid in a blender. Season with turmeric, salt and ground black pepper.
Wash the greens, dry and finely chop. Pour the soup into bowls, add shrimp and herbs to each bowl and serve.

With broccoli and cauliflower

Time: 26 minutes.
Number of servings: 4 persons.
Calorie content: 42.8 kcal per 100 grams.

A light summer diet soup can be prepared from two types of cabbage - cauliflower and broccoli. These vegetables are incredibly useful for those losing weight, because they contain a large amount of fiber, so cabbage soup not only fills you well and for a long time, but also stimulates the complete cleansing of the intestines from accumulated food debris, which is so important for quality weight loss .

Ingredients:

cauliflower – 200 g;
broccoli cabbage – 150 g;
onion – 1 pc.;
fresh green peas – 50 g;
vegetable oil – 20 g;
cream – 35 ml;
salt – 1/3 tsp;
spices - to taste.

Cooking method:

Wash all the cabbage and divide into inflorescences.
Place a pot of water on the fire. As soon as the water boils, add the cauliflower. Boil for 5 minutes.
Then carefully add the broccoli florets and boil for another 5 minutes.
Finely chop the onion and fry in vegetable oil until soft and transparent.
Add the peas to the frying pan with the onion and heat a little until softened.
Puree the boiled cabbage using a blender, return to the pan, dilute with vegetable broth to the desired consistency.
Add cream, fried onions and peas, salt and spices to taste. Bring the mixture to a boil.

Lentil soup

You will need:

300 g lentils
1 onion
1 carrot,
1/3 celery root
3 tomatoes
2 tbsp. l. olive oil
1/3 tsp. nutmeg
4 slices of bran bread
20 g chopped dill

Preparation:

Rinse the lentils, place in a saucepan, add 1.5 liters of cold water, bring to a boil and cook for 30 minutes. Peel the onion and chop finely. Wash the carrots and celery, peel and cut into strips. Place the vegetables in the water with the lentils and cook for another 15 minutes.
Use a blender to puree. Place the tomatoes in boiling water for 30 seconds, then peel the skin and grind the pulp in a blender.
Combine with vegetable and lentil puree, add olive oil, nutmeg, lightly whisk and pour into plates. Add greens to each. Toast the bread and serve separately.

Fat-burning soup made from white cabbage and tomatoes

Time: 23 minutes.
Number of servings: 6 persons.
Calorie content: 30.1 kcal per 100 grams.

Vegetable soups for weight loss can be prepared from different vegetables, each time combining different fruits, colors and flavors. However, if you decide to lose weight on fat-burning soup, its recipe should remain classic - white cabbage, tomatoes, a little celery, onions and herbs. It will be difficult to survive a week on soup alone, so it is advisable to fast on such a simple dish once or twice a week. You can only eat special soup all day, dividing it into several meals.

Ingredients:

white cabbage – 600 g;
fresh tomatoes – 6 pcs.;
celery stalks – 3-4 pcs.;
onions – 1-2 pcs.;
salt – 0.5 tsp;
fresh herbs - a large bunch.

Cooking method:

Chop the cabbage finely and cut the celery into thin slices.
Chop the onion into cubes, tomatoes into thin slices.
Boil water in a saucepan, add prepared vegetables, add salt.
Cook over high heat for 10 minutes.
Add spices to taste and lots of fresh herbs.
Leave the dish on a warm stove, covered, until done.

Zucchini soup

You will need:

300 g zucchini
4 shallots
2 cloves garlic
150 ml dry white wine
2 tbsp. l. cream
1 liter low-fat chicken broth
salt, herbs, ground black pepper
vegetable oil

Preparation:

Wash the zucchini, peel and cut into pieces. Peel and chop the shallots, also peel and chop the garlic.
Heat vegetable oil in a thick-bottomed saucepan. Add vegetables and fry until onion is transparent. Pour in broth, wine, salt and pepper. Bring to a boil and cook covered for 20 minutes.
Wash and chop the greens. Cool the soup a little and puree in a blender, add cream and heat.
Pour the soup into bowls, put greens in each and serve.

Tomato soup

Time: 42 minutes.
Number of servings: 5 persons.
Calorie content: 43.9 kcal per 100 grams.

If you love tomatoes and everything that is made from them, try to lose weight by eating dishes made from them. From fresh tomatoes you can prepare not only salads, but also delicious low-calorie soups. When you don’t have the time or desire to tinker with fresh tomatoes, you can use diluted tomato paste or tomato juice as a basis for a dietary first course .

Ingredients:

tomato juice – 1.5 l;
green beans – 300 g;
onion – 1 pc.;
garlic – 1-2 cloves;
chicken breast – 200 g;
salt – 0.5 tsp;
vegetable oil – 1 tbsp. l.;
Tabasco sauce – 1 tbsp. l.;
spices - to taste.

Cooking method:

Separately, boil the chicken breast and green beans, cut into small pieces.
Cut the onion into small cubes and chop the garlic with a knife. Fry together in vegetable oil.
Pour the juice into a saucepan, add salt and your favorite spices, and boil.
Place meat, beans and garlic-onion fry into the boiling base.
Boil for 10 minutes over low heat.
Pour in a tablespoon of Tabasco sauce and stir thoroughly.

Avocado puree soup

You will need:

For 2 persons

2 ripe avocados
2 tbsp. l. lemon juice
1 red onion
1 clove of garlic
2 tbsp. l. lime juice
700 ml vegetable broth
1 tbsp. l. soy sauce
50 g chopped cilantro
zest of 1 lime
4-5 cherry tomatoes for decoration
greenery
salt, ground red pepper

Preparation:

Peel the avocado, remove the seeds, chop the pulp and sprinkle with lemon juice. Finely chop the onion. Pass the garlic through a press.
Place all ingredients in a blender, pour in hot vegetable broth, lime juice, soy sauce, add cilantro, lime zest, add salt, ground pepper and puree.
Garnish the finished puree soup with pieces of cherry tomatoes and mint.

Cream of mushroom soup with champignons

Time: 26 minutes.
Number of servings: 3 persons.
Calorie content: 41.7 kcal per 100 grams.

Mushroom broth contains the least amount of calories, so it is an excellent base for vegetable soups for weight loss. However, mushrooms can be used not only for broth, but also to prepare a delicious cream soup from them, which also belongs to the category of dietary dishes and will ideally complement the vegetable diet of those losing weight on a soup diet. Below is the recipe for this simple but very tasty first course.

Ingredients:

carrots – 1 pc.;
onions – 3 pcs.;
celery stalk – 1 pc.;
fresh greens - a few sprigs;
fresh champignons – 350 g;
low-fat cream – 85 ml;
vegetable oil – 1 tbsp. l.;
salt – 1/3 tsp;
spices - to taste;
fresh basil - for decoration.

Cooking method:

Cook vegetable broth from one medium carrot, a small onion, a stalk of celery and several sprigs of fresh herbs.
Cut two medium onions into cubes and fry in vegetable oil until soft and transparent.
Wash the champignons, dry them, cut into thin slices. Place in the pan with the onions.
Simmer over medium heat for 8-10 minutes until the mushrooms are soft.
Using a blender, puree the mixture of onions and mushrooms, transfer the finished puree to the broth.
Place over moderate heat, pour in cream, add salt and spices.
Bring to a boil, stirring occasionally.
Before serving, garnish with a sprig of fresh basil.

Cream of mushroom soup with cream

You will need:

15 g dried porcini mushrooms
600 ml broth
200 g champignons or frozen porcini mushrooms
2 red onions
1 clove of garlic
2 tbsp. l. vegetable oil
salt, ground black pepper
50 g cream

Preparation:

Sort out the dried mushrooms, pour in 150 ml of hot broth and leave for 60 minutes. Peel the champignons, wipe with a damp cloth and finely chop. Peel the onions and garlic and chop finely. Heat vegetable oil in a thick-walled saucepan and brown the onion and garlic. Add champignons and fry for 5 minutes. Salt and pepper.
Place the soaked mushrooms in a sieve and collect the broth. Place the mushrooms in a pan with onions and garlic and lightly fry. Then add all the broth, bring to a boil and cook for 10-15 minutes. Remove from heat and puree the soup. Add cream, salt and pepper and pour into plates. You can sprinkle with ground cayenne pepper and garnish with parsley leaves.

Diet puree soup with pumpkin

Time: 36 minutes.
Number of servings: 4 persons.
Calorie content: 32.9 kcal per 100 grams.

In the fall, when there are fewer fresh vegetables for preparing dietary dishes, bright, aromatic pumpkin comes to the fore. A light puree soup made from this wonderful juicy vegetable is an excellent basis for both a one-day fasting day and a week-long soup diet. If you find this lean version of the first pumpkin dish low in nutrition, you can always add other vegetables, lean meat or brown rice to it .

Ingredients:

pumpkin – 650 g;
onions – 2 pcs.;
garlic – 1-2 cloves;
vegetable oil – 20 ml;
salt – 0.5 tsp;
spices, herbs - to taste.

Cooking method:

Cut the pumpkin pulp into small pieces and place in a saucepan.
Add enough water to cover the vegetable pieces. Cook over moderate heat with the lid closed for 10-12 minutes.
Chop the onion and garlic and fry in vegetable oil.
Transfer the onion-garlic fry to the pumpkin and boil for a few minutes.
Then add salt, spices, herbs, cook for another 10 minutes.
When the pumpkin is completely boiled, use a blender to puree the vegetable mixture.
Heat everything over high heat until the first bubbles appear.

Cream soup with leeks

You will need:

300 g green lentils
4 onions
2 leeks
3 potato tubers
1 bay leaf
50 g butter
20 g mint greens
salt, ground white pepper to taste

Preparation:

Rinse the lentils well, add 1 liter of hot water, add a bay leaf and cook for 1 hour.
Peel and chop the onions. Cut the leek into slices, potatoes into cubes.
Melt the butter in a saucepan, add the onion and leek and fry, stirring, for 5 minutes. Add the potatoes, cover the saucepan with a lid and keep on low heat for another 7 minutes. Add salt and pepper, add 400 ml of hot water and cook covered over low heat for 15 minutes.
Rub the soup through a sieve or grind in a blender. Remove the bay leaf from the lentils and add them to the resulting puree.
Wash the mint, dry and finely chop. Pour the finished cream soup into bowls, put chopped mint in each and serve.

The benefits of vegetable soups for weight loss

Most effective weight loss methods are based on the consumption of vegetables in different interpretations, but the most beneficial for your figure and health are vegetable soups because:

They are light and low in calories, because they are prepared with a minimum of fat. In addition, in liquid form, any product is better absorbed by the body.
Vegetables cook very quickly, so they retain a maximum of vitamins and other nutrients, which is so important when the diet is very limited when losing weight.
The main components of such dishes contain fiber in large quantities, so they fill you up quickly and for a long time, and also have a beneficial effect on the digestive tract without causing problems with stool.
They are prepared in water, so with regular consumption of liquid dietary food, the required level of fluid in the body is normalized.
Due to the high fiber content in the components of the dish, a gentle cleansing of the intestines occurs, weight is lost relatively quickly, but most importantly - irrevocably.