Soup diet to lose weight

The authorship soup diet recognize the american dr. nutritionist Mitchell. It was he who led the people across the usefulness of this type of diet, not only for slimming, but also for the health.

The benefits and detriments

soup to lose weight

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

  • The rapid saturation
  • The presence of vegetables during the whole year, the possibility of use as fresh and frozen
  • The variety of ingredients, every day to cook another soup
  • The presence of vitamins and minerals, in addition to there is no limit of adding dietary type of meat, respectively, perhaps the presence of protein

The use of soup diet:

  • The loss of extra pounds
  • Cleansing the body of impurities and toxins
  • The creation of a platform for the transition to a proper feed later

This diet is best not to use:

  • Pregnant and lactating women (to get more vitamins for pregnant women)
  • Those who are doing the physical work, takes a very active life, in addition to athletes

The rules of cooking

According to the method of preparation there are two options of revenue little soups:

  • Transparent soups with slices with small pieces of vegetables – improve intestinal motility
  • Soups in the form of puree – easy digestion

The total number of rules:

  • The lack of potatoes
  • The abundance of vegetation
  • For the creation of thickness, it is recommended to use cereal
  • Vegetables should not to digest, this would exacerbate their nutritional value
  • The use of salt and cooking oil needs to reduce to a minimum the number of
  • You can use natural spices and seasonings


Vegetables and diets soups

A pumpkin soup


  • 100 g of pulp of pumpkin, chopped into cubes
  • 100 g of courgette, cut into cubes
  • 2 finely chopped green sweet pepper
  • 3 finely chopped medium size onions
  • 3 diced medium tomato
  • 1 finely medium carrot chopped
  • 1 tablespoon of any vegetable oil
  • 3 litres of liquid
  • Green
  • Salt
  • Spices


  1. The pumpkin, the zucchini, the carrot, half of an onion finely chopped and the chili put it in cold water and cook in a little bit of fire
  2. The remaining cubes of onion and pepper saute in oil, until golden brown color, put in the soup for 7 minutes to finish cooking along with the tomato sauce
  3. Put a little bit of salt, and before serving, sprinkle the chopped herbs

A mushroom soup

The mushroom soup prepared from:

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


  1. Clean the skins, chop the tomatoes into cubes
  2. Cut the vegetables: small slices of mushrooms, carrot and zucchini, celery, diced, strips of cabbage. Coarsely cut herbs
  3. The carrot and the celery and cook after boiling for 7 minutes
  4. Then enter the cabbage and mushrooms and onions, cooking time – 5 minutes
  5. Attach zucchini with tomato sauce, and, again, the 5 minutes of cooking
  6. Put the seasoning, salt and herbs

Onion soup

the soup


  • 2 litres of liquid
  • 8 medium-sized bulbs
  • 2 tomatoes (you can add tomato juice)
  • Chopped a small head of cabbage
  • 3 finely chopped red sweet pepper
  • 6 stalks of celery
  • salt, pepper, curry, herbs


  1. Soaked cold water finely chopped vegetables and simmer for 15 minutes on high heat
  2. After the small – before preparation
  3. Season with salt, put the seasoning, add the herb when the power

Pea soup


  • 450 g of peas
  • 1 roots turnip, parsley
  • 2 large carrots,
  • 1 large head of lucas
  • 25 grams of vegetable oil and melted
  • Savory, salt


  1. Well washed peas, leave for 1 hour in cold water
  2. Cut the vegetables finely and cut, mixing both oils
  3. Peas pour new water, boil within one hour, add the prepared vegetables and simmer for a further 30 minutes. Season with salt
  4. Chopped salted add to display the soup

The soup of celery


  • 0.6 kg of celery
  • 1 head medium onion
  • 1 medium carrot
  • 400 g of chopped cabbage
  • 3 finely chopped yellow pepper
  • 1 cup of tomato juice
  • About 2 litres of liquid


  1. Cut the vegetables and soak it in boiling water
  2. Boil the vegetables in a period of 20 minutes, not leaving much to the boil, cover the pan with a lid
  3. Then, add the soup, 1 cup of tomato juice, salt
  4. Boil and feed on the vegetation

The cabbage soup


  • Half of the head disassembled into floretes of cauliflower
  • Half of the cob chopped into cubes cabbage
  • 4 small onions
  • 3 green sweet pepper
  • 4 carrots
  • 8 stalks of celery
  • Paul lemon (juice)
  • The spices, the herbs, the salt


  1. The cauliflower, shred the cabbage, cut it into cubes, roots, the bay of cold water, boil after boil for 15 minutes
  2. Chop the bell pepper into strips and chop the onions. Add to the vegetables. Cook until done
  3. Add the lemon juice, place the seasonings, salt, herbs

Soup of cauliflower


  • 500 g of cauliflower
  • 2 small potatoes
  • 2 tablespoons of vegetables (best olive) oil
  • 3 mushroom
  • 2 lamps
  • Thyme, salt, black pepper, grated nutmeg


  1. Potatoes cut into cubes and pour boiling water
  2. Cut into slices mushrooms and fry in vegetable oil along with the onions. Put the potatoes
  3. Disassemble the cauliflower into floretes and put the potatoes
  4. Put the seasoning, salt

Bean soup

bean soup


  • 100 g of white beans
  • 100 g of zucchini
  • 100 g of leeks
  • 100 grams of onion
  • 50 g of root celery
  • 2 tomato red
  • The basil, thyme, pepper, salt
  • 3 l of water


  1. Pre-kidney beans soaked in cold water for 12 hours
  2. Beans boil for 50 minutes on a small fire, adding thyme
  3. To prepare the vegetables. Chop them into small cubes
  4. All vegetables and vegetables in addition to zucchini, place the beans and cook for 25 minutes
  5. Tomatoes without peel, chopped in the blender along with the basil
  6. Put the zucchini and the tomato, put a little salt and spices, keep on fire for 5 more minutes

The soup of lentils


  • A cup of canned lentils red
  • 1 clove of garlic crushed
  • 1 chopped onion
  • 1 chopped into cubes sweet red pepper
  • 2 stalks of celery chopped
  • 2 litres of liquid (can be vegetable has no fat, chicken broth)
  • Bay leaf, saffron, thyme, salt, pepper


  1. Of lentils, rinse and dry
  2. Onion, garlic, bell pepper and celery and boil for 2 minutes, after everything boil
  3. Add the lentils and seasoning, cover with the lid
  4. On low heat cook for 1 hour, stirring from time to time,

The diet of soup of potatoes

Here are some recipes diet soup of vegetable puree.

Soup puree of zucchini


  • 250 g of potato slices in cubes
  • 450 g zucchini
  • 1 head medium finely chopped onion
  • 50 g of tomato
  • 2 tablespoons vegetable oil
  • A sprig of thyme


  1. Zucchini clean (very young will cost you and without it!) and cut into cubes
  2. Heat a pan, pour a little olive oil. Fry the onion, add and sauté the zucchini and then fill the potatoes
  3. Add the water and cook the vegetables for 20 minutes
  4. Soldiers vegetables to extract the juice from the meat, grind in a blender with the thyme, place the broth and bring to a boil

Soup puree of broccoli


  • 200 g of broccoli
  • 300 g of zucchini
  • 50 g of leeks
  • 2 cloves of minced garlic
  • 100 ml of milk
  • sesame


  1. Vegetables clean, chopped basil, steeped in warm water for 10 minutes
  2. Soldiers vegetables to extract the juice, add the garlic
  3. With the help of a blender grind
  4. Add the milk and boil
  5. When serving sprinkle with sesame seeds

Potato soup puree of


  • 4 medium starchy potatoes
  • 4 carrots small
  • 2 medium size onions
  • 2 stalks of celery
  • 3 red sweet pepper
  • 4 tomato
  • Of vegetable broth (or water)
  • Olive oil
  • Pepper, herbs, salt


  1. All the cut vegetables in
  2. To remove the dough with the tomatoes, rinse them with boiling water, and grind
  3. In a heavy bottomed saucepan sauté chopped onion in olive oil, then add the shredded roots of celery and carrot. Fry 5 minutes
  4. Pour the sautéed vegetables with the water and put on fire
  5. After a boil add chopped pepper and potato. The cooking time of the vegetables for about 10 minutes on a small fire. Put in the tomato soup, season with salt, pepper, boil about 3 minutes
  6. Grind in a blender. Boil. Green add directly to the dish

Soup milk

Cheese soup


  • green
  • 200g mix of frozen vegetables
  • 1 litre of liquid
  • 100g of cheese Russian (you may have cast)


  1. Boil water, sleep thawed vegetables
  2. Grated empty, always stirring, to plants
  3. Putting greens

Fish soup

Fish soup


  • 300 g of sea fish, low-fat
  • 60 g of rice
  • 150 g cabbage-navy
  • 2 medium size onions
  • the soy sauce
  • spices


  1. Finely cut the onion and let it marinate in the soy sauce, mixed with spices
  2. Wash the rice and boil
  3. Add the fish soup and cook until soft. After you send in a pot kept the onions with cabbage-navy

Meats, soups

meat, soup

Soup with meatballs

Ingredients for the meatballs:

  • 225 g of meat of veal
  • 30 g onion, finely chopped
  • 4 St. l. thread
  • 1 raw egg yolk
  • Basil, oregano, parsley, salt, pepper

Ingredients dla soup:

  • 20 ml of olive oil
  • 50g of canned beans
  • Paul stalks of celery
  • 100g of chopped cabbage
  • 100g chopped into small cubes turnip
  • 50g finely with onions
  • 2 cloves garlic, crushed
  • 300g of canned tomatoes
  • Pepper, salt, clove, bay leaf


  1. Mix all ingredients for meatballs and roll balls of the size of onlthe ivka
  2. Wash the beans
  3. In a pan with water to place fresh vegetables with garlic. Tomatoes put in 15 minutes
  4. Cook, stirring occasionally, for about 20 minutes
  5. Put the rest of the ingredients. Cook until soft
  6. Put the seasoning

Soup of beef


  • 600 meat
  • 1 large carrot,
  • ½ Parsley Root
  • 400g potato
  • 2 cloves of garlic
  • Marjoram, savory, fennel


  1. Cook the meat with the slices slices of roots
  2. Season with salt and place the potatoes
  3. Add the garlic and spices