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The soup diet for weight loss

The authorship of soup diet recognized american doctor-nutritionist in mitchell. It was he who gave notice to the people all the utility of this type of diet, not only weight loss, but also for the health.

Benefit and harm

the soup for weight loss

This diet is one of the more safe and has a number of advantages:

  • A saturation quick
  • The presence of vegetables throughout the year, the possibility of using fresh or frozen
  • Variety of ingredients, one for each day of preparing another soup
  • The presence of vitamins and minerals, there are also no limits in the appendix of the diet, type of meat, respectively the possible presence of proteins

The use of soup diet:

  • The loss of extra kilos
  • The purification of the body of toxins
  • The creation of a platform for the transition to proper nutrition, subsequently,

This diet is best not to use it:

  • Pregnant women and mothers in period of lactation (for more vitamins for pregnant women)
  • The charge of the heavy manual labor, takes a pace of life hectic, athletes

The rules of preparing

By way of preparation, there are two options, low-calorie soups:

  • Transparent soups with chopped on small pieces of vegetables – improve bowel motility
  • Soups pureed – easily digestible

General rules:

  • The lack of potato
  • The abundance of vegetation
  • For the creation of the density, it is recommended to use cereal
  • The vegetables should not to digest, this will decrease its nutritional value
  • The consumption of salt and vegetable oil it is necessary to reduce to a minimum the number of
  • You can use natural spices

Recipes

Vegetables diet soups

Pumpkin soup

Composition:

  • 100 g of pulp of pumpkin, cut into cubes
  • 100 g of courgette, cut into cubes
  • 2 onions chopped green sweet peppers
  • 3 finely chopped medium onion
  • 3 chopped diced medium tomato
  • 1 onion, finely chopped medium carrot
  • 1 tablespoon of any vegetable oil
  • 3 liters of liquid
  • The vegetable
  • Salt
  • Spices

Preparation:

  1. The pumpkin, the zucchini, the carrot, half of onion slices and peppers and put in cold water and cook on small fire
  2. Rest of the chopped onions and pepper cook in the oil until a golden color, put in the soup for 7 minutes until the end of the cooking along with the tomatoes
  3. Put the salt, and before serving, sprinkle with the chopped vegetable

The mushroom soup

The mushroom soup prepared:

  • 300 g of fresh mushrooms
  • Basil
  • Salt
  • 200 g of ripe tomatoes
  • 3 small carrots,
  • 1 young zucchini
  • 150 g of tuber of celery
  • 200 g of cabbage
  • 4 small onions

Preparation:

  1. The skins of the tomatoes cut in cubes
  2. Cut the vegetables into small slices, the mushrooms, the carrots and the zucchini, the diced celery, strips of cabbage. Great to shred the vegetables
  3. The carrots and the celery, cook after boiling for 7 minutes
  4. Then enter the cabbage, mushrooms and onions, the cooking time of 5 minutes
  5. Attach zucchini with tomatoes, and again 5 minutes of cooking
  6. Put the spices, salt and parsley

Onion soup

the soup

Ingredients:

  • 2 liters of liquid
  • 8 middle of the bulbs
  • 2 tomatoes (add the juice of tomato)
  • Cut small cabbage cabbage
  • 3 finely chopped red sweet peppers
  • 6 stalks of celery
  • salt, pepper, curry, parsley

Preparation:

  1. Bathed with cold water the onion finely onpicado vegetables cook for 15 minutes over high heat
  2. Then, in the small – before preparation
  3. To salt, put spices, add the herbs, by submitting the

Pea soup

Composition:

  • 450 g of peas
  • On flakes, 1 parsnip, parsley
  • 2 large carrots
  • 1 large head of onion
  • 25 g of vegetable oils and melted
  • Tasty, salt

The preparation of the

  1. Well washed peas, leave on for 1 hour in cold water
  2. Cut the vegetables finely and cut, mix the two oils
  3. Peas pour new water, boil for an hour, add the prepared vegetables and cook another 30 minutes. The salt
  4. Chopped green tasty to add to the presentation of the soup

The soup of celery

Ingredients:

  • 0.6 kg of celery
  • 1 medium onion
  • 1 the average of the carrots
  • 400 g of chopped cabbage
  • 3 finely chopped yellow bell peppers
  • 1 glass of tomato juice
  • About 2 liters of liquid

Preparation:

  1. Cut the vegetables and submerge in boiling water
  2. Boil the vegetables for 20 minutes, to not allow that very to a boil, cover the pan with a lid
  3. Then add to the soup 1 cup of tomato juice, salt
  4. Boil and submitted with the vegetation

The cabbage soup

Ingredients:

  • Half of the head removed in the flowers of the cauliflower
  • The half head of cabbage cut into cubes
  • 4 small onions
  • 3 green sweet peppers
  • 4 carrots
  • 8 stalks of celery
  • Floor lemon (the juice)
  • Spices, aromatic herbs, salt

Preparation:

  1. The cauliflower, white cabbage, cut in cubes, roots, the bay of cold water, boil after boiling for 15 minutes
  2. Cut the pepper into strips and the onion the onion finely. Add to the vegetables. Lead to availability
  3. Add the lemon juice, put the spices, salt, parsley

Cauliflower soup

Composition:

  • 500 g of cauliflower
  • 2 small potato
  • 2 tablespoons of vegetable origin (best olive oil
  • 3 mushroom
  • 2 bulbs
  • Thyme, salt, pepper, grated nutmeg

Preparation:

  1. The potatoes cut into cubes and pour boiling water
  2. Sliced mushrooms sautéed in vegetable oil along with the onion. Put the potatoes
  3. To disassemble the cabbage in the inflorescence and put the potatoes
  4. Put spices, salt

Bean soup

bean soup

Ingredients:

  • 100 g of white beans
  • 100 g of zucchini
  • 100 g of leek
  • 100 g of onions
  • 50 g of root celery
  • 2 red tomatoes
  • The basil, the thyme, the pepper, the salt
  • 3 l of water

Preparation:

  1. Previously beans soaked in cold water for 12 hours
  2. Beans to cook for 50 minutes on the small fire, the addition of thyme
  3. To prepare the vegetables. Finely chop your small cubes
  4. All the vegetables, except the zucchini, put the beans and cook for 25 minutes
  5. The tomatoes, without skin, grind in the blender along with the basil
  6. Put the courgettes and tomatoes, put salt and the spices will burn in the fire another 5 minutes

The lentil soup

Ingredients:

  • A glass of canned red lentils
  • 1 spring onion finely chopped
  • 1 onion, chopped
  • 1 diced sweet red pepper
  • 2 stalks of celery finely chopped
  • 2 litres of liquid (can be vegetable, chicken fat broth)
  • The bay leaf, the saffron, the thyme, salt, pepper

Preparation:

  1. The lentils wash and dry
  2. The onion, the garlic, the pepper and the celery, boil for 2 minutes, after which all boil
  3. Add the lentils and seasoning, cover with the lid
  4. To a simmer cook 1 hour, stirring occasionally

The diet of soups, mashed

Here are some recipes for the diet of vegetable soups.

Soup-puree of zucchini

Composition:

  • 250 g of potatoes cut into cubes
  • 450 g courgettes
  • 1 head medium onion finely chopped onion
  • 50 g of tomatoes
  • 2 tablespoons vegetable oil
  • A sprig of thyme

Preparation:

  1. Zucchini clean (he was too young to go without it!) and cut into cubes
  2. Heat a skillet, pour a little olive oil. Fry the onion, add and fry the zucchini, then fill the potatoes
  3. Add the water and cook the vegetables for 20 minutes
  4. Welded vegetables, remove from broth, grind it in the blender with thyme, put in the broth and bring to a boil

Soup-puree of broccoli

Composition:

  • 200 grams of broccoli
  • 300 g of courgettes
  • 50 g of leeks
  • 2 cloves of chopped garlic
  • 100 ml of milk
  • sesame seeds

Preparation:

  1. Vegetables clean, in great in small pieces, place in hot water for 10 minutes
  2. Welded vegetables, remove from broth, add the garlic
  3. With the help of a blender grind
  4. Add the milk and boil
  5. At the time of serving sprinkle with sesame seeds

Potato soup puree of

Composition:

  • 4 medium-sized tuber of potato
  • 4 small carrots,
  • 2 medium-sized onions
  • 2 stalks of celery
  • 3 red sweet peppers
  • 4 tomato
  • Vegetable broth (or water)
  • Olive oil
  • Pepper, parsley, salt

Preparation:

  1. All the cut vegetables in
  2. Remove the skin from the tomatoes, rinse your boiled water and grind
  3. In a saucepan cook chopped onion in olive oil, then add the roots of celery and the carrot. Fry 5 minutes
  4. Pour fried vegetables with water and put on fire
  5. After boiling add the chopped and the peppers and the potatoes. The cooking time of the vegetables for about 10 minutes on small fire. Put in the tomato soup, salt, pepper, cook for about 3 minutes
  6. Grind in the blender. Boil. The vegetables add directly into the bowl

Milk in the soup

The cheese soup

Composition:

  • the vegetable
  • 200g mixed frozen foods
  • 1 litre of liquid
  • 100g cheese, Russian (you can take the cream)

Preparation:

  1. Boil the water, sleeping, thawed vegetables
  2. Grated pour the cheese, stirring constantly, to the vegetables
  3. Put the vegetable

Fish soup

Fish soup

Composition:

  • 300 g of lean fish
  • 60 g of rice
  • 150 g of marine col
  • 2 medium onions
  • the soy sauce
  • spices

Preparation:

  1. Finely chopped onion marinate the soy sauce, mixed with spices
  2. Wash the rice and boil
  3. Add to the fish soup and cook until tender. After sending preserved in vinegar in a saucepan the onion with the chopped of marine col

Meat soups

the meat in the soup

Soup with meatballs

Ingredients for the albondiguillas:

  • 225 g minced beef
  • 30 g of chopped onion
  • 4 tablespoons of cookies
  • 1 egg yolk
  • The basil, the oregano, the parsley, salt, pepper

Ingredients dthe soup:

  • 20 ml of olive oil
  • 50g of canned bean
  • Floor stalks of celery
  • 100g chopped cabbage
  • 100g cut into small cubes of turnip
  • 50g of finely chopped onion onion
  • 2 grated cloves of garlic
  • 300 g of canned tomatoes
  • Pepper, salt, clove, bay leaf

Preparation:

  1. Mix all the ingredients of one of the albondiguillas and roll balls the size of an olive
  2. Rinse the beans
  3. In a pot with water put the vegetables with the garlic. The tomatoes put in 15 minutes
  4. Cook, stirring occasionally for about 20 minutes
  5. Put the rest of ingredients. Cook until tender
  6. Put the seasonings

The soup of beef

Ingredients:

  • 600 beef
  • 1 large carrot
  • ½ Parsley Root
  • 400g of potatoes
  • 2 cloves of garlic
  • Marjoram, savory, dill

Preparation:

  1. Cook the meat with chopped or sliced roots
  2. Salt and put the potatoes
  3. Add the garlic and spices.