Diet soup to lose weight

26 April 2019

The authorship of the soup diet the American doctor nutrition consultants, Mitchell. He proclaimed to the people the profundity of this type of diet not only to lose weight, but also for the health.

Benefits and harms

This diet is considered to be one of the safest and has a number of advantages:

Quickly tired of
The presence of vegetables throughout the year, the possibility of using both fresh and frozen
The diversity of ingredients, you can cook every day a different soup
The presence of vitamins and minerals, Plus there are no restrictions for you to add dietary types of meat, or perhaps the presence of Protein

Use the soup diet:

The loss of the extra pounds
Cleansing the body of waste products and toxins
Creation of a platform for the transition to the proper nutrition afterwards

Such a diet is better not to use:

Pregnant and lactating women (additional vitamins for pregnant women)
For those of you, which leads to heavy physical work, a very active life, athletes

Rules of preparation

According to the method of preparation, there are two variants of low-calorie soups:

Transparent soup with chopped vegetables – improves motor activity of the intestine
Soups pureed – digestible

General Rules:

No Potatoes
Abundance of green
For the creation of the density of the porridge is recommended
Vegetables must not digest, it degrades their nutritional value
Use of salt and vegetable oil must, at a Minimum, the number
You can use natural spices

Recipes

Vegetable Diet Soup

Pumpkin soup

Composition:

100 G of pumpkin flesh, cut into cubes
100 G zucchini, diced
2 finely chopped green peppers
3 finely chopped medium onions
3 diced medium-sized tomato
1 medium carrot, finely chopped
1 tablespoon of vegetable oil
3 Litres Of Liquid
Green
Salt
Spices

Preparation:

Pumpkin, zucchini, carrots, half of the chopped onions and peppers in cold water and boil on low heat
The rest of the chopped onions and the peppers are grilling, fried in oil until a Golden color, put them in the soup for 7 minutes before the end of cooking, along with tomatoes
With salt, and before serving add chopped herbs sprinkle

Mushroom soup

Soup with mushrooms prepared:

300 G of fresh Champignons
Basil
Salt
200 G Of Ripe Tomatoes
3 small carrots
1 young zucchini
150 G Tuber Celery
200 G White Cabbage
4 small onions

Preparation:

Peeled from the peel of a tomato cut into cubes
Chop vegetables: mushrooms cut into small slices, carrots and zucchini, diced celery, cabbage cut into strips. Herbs, coarse chop
Carrots and celery cook for 7 minutes after boiling
Then add the cabbage, mushrooms and onions, cooking time 5 minutes
Attach zucchini with tomatoes and again cook for 5 minutes
You put spices, salt and herbs

Onion soup

Ingredients:

2 Liters Of Fluid
8 medium-large onions
2 tomatoes (you can add tomato juice)
Chopped a small head of white cabbage
3 finely chopped red peppers
6 Stalks Of Celery
Salt, Pepper, Curry, Herbs

Preparation:

Soaked with cold water finely chopped vegetables cook for 15 minutes over high heat
Then, on the small – up to readiness
Salt, place the spices, add the Greens at the output

Pea soup

Composition:

450 G Peas
1 Parsnip, Parsley Root
2 large carrots
1 large head onion
25 G of vegetable and warm oils
Savory, Salt

Preparation

Well-washed peas and leave for 1 hour in cold water
Finely chop the vegetables and cut, mix both oils
Pea pour the new water, boil for an hour, add the prepared vegetables and cook for a further 30 minutes. Salts
Ground herbs savory to add, when serving the soup

The soup made from the celery

Ingredients:

0.6 kg of celery
1 medium head of onion
1 medium-sized carrot
400 G of chopped cabbage
3 finely chopped yellow Bulgarian pepper
1 Cup juice from tomatoes
About 2 Liters Of Liquid

Preparation:

Chop the vegetables and immerse in boiling water
Cook the vegetables for 20 minutes, by not to strong simmer, cover the pan with a lid
Then add in the soup, 1 Cup juice from tomatoes, salt
Bring to a boil and serve with herbs

Soup of cabbage

Ingredients:

The half of the head child of cauliflower into florets
The half of the COB chopped diced white cabbage
4 small onions
3 green peppers
4 carrots
8 Stalks Celery
Ground Lemon (Juice)
Spices, Herbs, Salt

Preparation:

Cauliflower, cabbage, diced roots, the Bay of cold water, boil after boiling for 15 minutes
Cut the peppers into strips and the onion finely. Add It To Vegetables. Cook until done
Add the juice of a lemon, put the spices, salt, herbs

Cauliflower soup

Composition:

500 G Cauliflower
2 small potatoes
2 tablespoons vegetable oil (preferably olive) oil
3 mushroom
2 onions
Thyme, salt, black pepper, grated nutmeg

Preparation:

Potatoes cut into cubes and pour boiling water over
Cut into slices and mushrooms in vegetable oil along with fine chives. You put on the potatoes
Disassemble the cabbage into florets and the potatoes put
You Put Spices, Salt

Bean soup

Ingredients:

100 G of white beans
100 G of zucchini
100 G Of Leeks
100 G Of Onions
50 G celery root
2 red tomatoes
Basil, Thyme, Pepper, Salt
3 Liters Of Water

Preparation:

In advance, the beans soaked in cold water for 12 hours
Beans cook for 50 minutes on low heat, adding the thyme
You prepare the vegetables. Cut small cubes
All the vegetables, except the zucchini, put the beans and cook for 25 minutes
Tomatoes without skin, shredded in a blender along with the Basil
Put in the zucchini and the tomatoes, salt and spices, keep on the fire another 5 minutes

Lentil soup

Ingredients:

Jar of canned red lentils
1 crushed clove of garlic
1 chopped onion
1 diced bell pepper
2 finely chopped celery sticks
2 litres of liquid (vegetables, low-fat chicken broth)
Bay Leaf, Turmeric, Thyme, Salt, Pepper

Preparation:

The lenses wash and dry
Onion, garlic, peppers and celery, cook for 2 minutes after all boils
Add the lentils and spices, cover
On low heat boil for 1 hour, stirring occasionally

Diet-Soup-Puree

Here are a few recipes diet soups from vegetables.

The soup-mashed potatoes from the zucchini

Composition:

250 G potatoes, diced
450 G zucchini
1 medium sized head of finely chopped onion
50 G Of Tomato
2 tablespoons vegetable oil
Sprig Of Thyme

Preparation:

Zucchini peel will cost (very young and without these!) and cut into cubes
Heat the pan, pour a little olive oil. The onion add and sauté the zucchini, then the potato filling
Add water and cook the vegetables for 20 minutes
The cooked vegetables from the broth, remove, grind in a blender with thyme, put in the broth and bring to a boil

The soup-puree of Broccoli

Composition:

200 Grams Of Broccoli
300 G of zucchini
50 G Of Leeks
2 chopped cloves of garlic garlic
100 ml of milk
Sesame

Preparation:

Peel the vegetables, chop coarsely, immersed in hot water for 10 minutes
The cooked vegetables from the broth, remove, add the garlic
With a hand blender crushing
Add the milk and bring to a boil
When serving, sprinkled with sesame seeds

Potato soup

Composition:

4 medium-sized potato tuber
4 small carrots
2 medium-sized onions
2 Stalks Of Celery
3 red peppers
4 tomatoes
Broth made of vegetables (or water)
Olive oil
Pepper, Herbs, Salt

Preparation:

All the vegetables cut into slices
To remove the skin of tomatoes, pour boiling water and Grind
In a frying pan with a thick bottom chopped onion crickets in olive oil, then add the crushed roots of celery and carrots. Cook for 5 minutes
Pour the sauteed vegetables with water and put on fire
After the boil, add the chopped peppers and potatoes. Cooking vegetables for about 10 minutes on low heat. Tomatoes in the soup, season with salt, pepper, cook for around 3 minutes
Grind in a blender. Bring to a boil. Herbs add directly in the plate

Milk soup

Cheese soup

Composition:

green
200g mix frozen vegetables
1 Liter Of Liquid
100g Russian cheese (melting cheese)

Preparation:

Water and bring to a boil, cover defrosted vegetables
Grated cheese, pour, stirring constantly, for vegetables
Putting Greens

Fish soup

Composition:

300 G low-fat fish
60 G Rice
150 G Of Algae
2 medium-sized onions
Soy sauce
Spices

Preparation:

Finely sliced marinate onion soy sauce, mixed with spices
Rinse the rice thoroughly, and cook
Add the fish to the soup and cook until soft. After sending onions in a pot in vinegar with chopped seaweed