Vegetable diet soups - recipes

Such dishes as vegetable soups, including soups and cream soups are often recommended to include a menu of different diets.

Various vegetable diet soups - food is easy, well absorbed by the human body. In addition, this type of food is sometimes simply necessary to include in the diet for various diseases during their exacerbation and in order to prevent exacerbations.

Principles of cooking dietary vegetable soups

Vegetable diet soups are an excellent choice of dishes for those who want to build themselves, and it's a mistake to think that such soups should not include fats. The main thing is that the fats are not combined with the "short" carbohydrates, and therefore, considering what vegetables (and in what quantities) are needed for the preparation of a soup, we will be especially attentive to the choice and dosing of products with a high glycemic index (potatoes, rice, in particular white, some other products). It should also be borne in mind that when polishing and boiling vegetables (talking about carrots and beets) useful polysaccharides, that is, "long" carbohydrates decompose into unprofitable monosugars.

Vegetable diet soups can be prepared on meat broths (chicken, beef, turkey, lamb), as well as on fish or mushroom broths, based on milk or other fermented milk products (kefir, yogurt, liquid unsweetened yogurt, etc.), based on kvass or on the water.

Of course, in the preparation of dietary vegetable soups should be very cautious and in small quantities to use various spices, as well as products with pronounced aggressive tastes.

Vegetable diet soup

Ingredients:

• peas dry (you can peas) - 1 glass;
• onion - 1 pc .;
• broccoli - 200 g;
• zucchini - 200 g;
• sweet pepper - 2 pcs .;
• tomato paste without preservatives - 2 tbsp. spoons;
• onion green and other fresh herbs;
• garlic - 1 clove;
• minimum spices (bay leaf, etc.);
• olive oil Extra Virgin.

Preparation

Soak peas for 3 hours, and preferably at night in 3-4 glasses of water (swelling occurs more intensively if peas are poured with boiling water). In the morning we wash peas (preferably boiling water), pour cold water and boil after boiling for 5 minutes, after which the water is drained. Rinse with cold water, pour clean, add onions and spices. We cook on low heat until almost ready (we taste it). Onions are thrown away, we add chopped vegetables: chopped peppers and zucchini, disassembled into broccoli crochets. We cook for another 8-10 minutes. Slightly cool the soup and, together with garlic, we rub with a blender or combine. We fill the soup with tomato paste, pour into soup cups, slightly season with olive oil, sprinkle with crushed green onions and other herbs. If you can not eat soup without bread (or better so), use homemade breadcrumbs from coarse bread or dietary whole wheat bread.