Soups different types are traditional for Russian cuisine. In the old days, in peasant families, "stew", seasoned with various herbs and roots, was the main daily dish, which was eaten exclusively with wooden spoons. Stews with various cereals, peas, vegetables and noodles for lunch were not only on the peasant, but also on the merchant and even the royal tables.

The benefits of soups for weight loss

• Vegetable soups contain a lot of useful vitamins and minerals. The cooking process, unlike frying or stewing, allows you to keep all of them in vegetables as much as possible. beneficial features. That is, a minimum of calories and a maximum of nutrients. For example, broths contain a large number of B vitamins, which are responsible for the resistance nervous system improve memory. They are also rich in magnesium and zinc, which are responsible for cell and tissue regeneration, healthy skin and hair.
• Vegetable puree soups have a pleasant texture, which also contributes to better absorption and is good for digestion. They restore fluid balance in the body, normalize blood pressure.
• Chicken broth soup can help relieve a cold or flu.

We consider the calorie content of soups with meat, fish and mushrooms

We took 300 ml of broth as a unit of measurement. To calculate how many calories are in the soup that you have prepared or are about to cook, add to the number below about 15-20 kcal for vegetables, and another 20-30 kcal if you add potatoes to it.

If you use not only broth and vegetables, but also meat, then:

For ease of calculation, we offer a table of calorie content of the most common types of soups:

What is low-calorie Bonn soup made from?

One of the popular low-calorie vegetable soups for weight loss is Bonn soup (about 25-27 calories per 100 ml). There are no fats in it, but there is the necessary amount of proteins that will allow you not to lose muscle mass. To prepare it, cut the celery greens, dill and parsley in a separate bowl, peel the green bell pepper, also wash and peel two medium tomatoes, three onions and a regular or lettuce. Cut everything, put it in a saucepan and cook until tender. Parsley and dill can be added last.

It became famous for its ease of preparation and its fat-burning properties. It can be eaten at any time of the day, because it is so low in calories that it is impossible to get more calories. For example, nutritionists in the US state of Minnesota noticed that their patients, with regular use of this soup, lost up to 2 kg per week. However, this does not mean that you need to eat only this soup and completely exclude other foods, because such an extreme is fraught with a breakdown.

Calorie content of soups

They are richer, denser than regular dressings or broths, and higher in calories, since they often contain milk, cream, or sour cream. If you want to “keep within” 180-200 calories per plate, then it is preferable to cook puree soup from cabbage, rhubarb, beets, pumpkins, carrots, zucchini with abundant addition of fresh or dried herbs. Also, this will not be exceeded in a bowl of champignon and seafood puree soup, with the exception of cod liver.

Lose weight on soups

If you have set yourself the goal of losing weight and have chosen soups as the basis of your nutrition, then this is a great choice, since you can follow this diet until your weight is ideal or until you see a result: say, minus 2-3 kg per week. Eating soups is an absolutely harmless way to lose weight, suitable for all ages:

1. Your weekly diet should be fresh vegetables, never fried. If you're making a salad, don't overdo it. vegetable oil Better without oil at all. Also fresh fruits, any kind of fish and seafood, lean meats, such as boiled beef without fat or boiled chicken.

2. Boil soups with or without low-fat meat broth. In any case, their main ingredients should be: tomatoes, onions, celery, parsley, dill, corn, green onion or cabbage of any kind.

3. Seasonings from any herbs are allowed, you can also eat ginger, garlic, add nutmeg to the soup.

4. Soups do not salt much, it is better just a little bit.

5. The fewer minutes the vegetables added to the broth are cooked, the more benefit they will retain.

There is another interesting point to keep in mind when losing weight: eat soups only with wooden spoons. This tradition came to us from the depths of centuries, but today it is almost forgotten and spoons are more like souvenirs bought on excursions to eco-villages. But our ancestors used these cutlery not in vain. Spoons made of apple, mountain ash, oak or linden will never burn your lips, they will convey the whole taste and aroma of the dish, which means they will make the process of losing weight on vegetable soups a pleasant pleasure.

vegetable puree soup rich in vitamins and minerals such as: vitamin A - 12.2%, beta-carotene - 12.7%, vitamin PP - 11.9%, cobalt - 26.8%, chromium - 14.6%

Benefits of vegetable puree soup

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

The complete guide to the most useful products you can see in the app

Calories: 761.9
Cooking time: 20
Proteins/100g: 1.82
Carbs/100g: 5.09

This puree soup contains a variety of vegetables, which means it can saturate the body with vitamins and fiber. At the same time, the calorie content of the soup is very low, since the recipe does not use animal fats, cereals and starchy vegetables such as potatoes.
Ingredients:
- cauliflower,
- 2 zucchini or zucchini
- 1 eggplant,
- 2 carrots,
- fresh arugula
- 2 tsp olive oil,
- salt,
- coriander,
- paprika,
- dried oregano.

How to cook at home

Finely chop the onion and garlic and fry in a minimum amount of olive oil until soft and golden brown.

While there is time, we will disassemble the cauliflower into inflorescences, cut into smaller ones to reduce the cooking time of the soup.

Pour into the pan, where we fry the onion and garlic, 1 liter of hot boiled water. We make the broth: salt and season with spices. Cut the carrot into pieces and add to the soup.

Cut the zucchini and eggplant into small cubes without cutting off the skin. So we save more vitamins.

Dip the cabbage, zucchini and eggplant into the broth when the water boils.
Cover the soup with a lid and cook for 10-15 minutes.

Then the soup needs to be poured into a blender, add a little fresh arugula. Cooking arugula does not make sense, we will only lose vitamins. But be careful with arugula - it is very bitter if you overdo it a little.
Whip the soup into a puree.

Thanks to arugula, our diet puree soup has acquired an even richer green color. I garnished the soup with drops of sour cream and sprigs of arugula.
Enjoy your meal!

Puree soup can be light and satisfying, high-calorie and dietary. It is a thick first course made from pureed meat products (it can be both fish, poultry, and cattle meat), vegetables and more. Puree soup has an appetizing appearance and excellent taste.

Often, ground cereals are used for its preparation. The basis of such a dish is meat, vegetable or milk broth. To increase the nutritional value of the dish, add cream or butter.

Soup calorie content

The calorie content of soup puree depends on the products included in the composition. So, for example, 100 vegetable puree soup contains 60.3 kcal, of which 2.8 g are fats, 7 g are carbohydrates, and 2.3 g are proteins.

Often, berries and fruits are used to make puree soups. So, for example, 100 blueberry puree soup contains only 33.5 kcal.

The benefits and harms of puree soup

Puree soup is easy to digest and at the same time is enough hearty meal(especially with regards to meat / dairy species). It also stimulates the digestion process and increases appetite. In this connection, it is great for children and the elderly.

Also, this dish is indicated for people who are in the rehabilitation period. The use of such soups will saturate the body with all the necessary nutrients.

However, do not forget that its excessive consumption can lead to digestive problems.

	Product	Kcal	Proteins, g	Fats, g	Ang, g
	Blueberry puree soup	33,5	0,3	1,3	5,5
	Fresh tomato puree soup	40,5	1,8	3,1	1,4
	Soup puree from different vegetables	60,3	2,3	2,8	7
	Poultry soup	93,1	4,8	6,8	3,5
	Liver soup	67,9	3,7	4,1	4,3
	Potato and carrot soup	37,7	0,6	2,9	2,4

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