Soup puree from various vegetables: calorie content per 100 g, proteins, fats, carbohydrates

Calorie table for soups and their nutritional value

The nutritional value of the main types of first courses is presented in the table:

How to cook vegetable puree soup with zucchini and melted cheese

I suggest making a delicious and quick puree soup from zucchini and cheese. It requires very few ingredients to prepare it.

• 1 liter chicken broth (you can use vegetable broth)
• 200 ml cream 10% fat
• 1 processed cheese.
• 2 medium cloves of garlic.
• 1 onion.
• Two small carrots.
• 3 fresh zucchini.
• ½ teaspoon nutmeg.
• Salt and pepper to taste.

We clean the vegetables and cut them into cubes. Add two tablespoons of vegetable oil to a heated pan with a thick bottom, fry first the onion, then the garlic, carrots, and zucchini. Simmer for 10 minutes.

Pour in the meat broth. You can use plain water. Here whoever likes it more. Cover with a lid. Cook until the vegetables become soft.

Next, use a blender to puree the soup. Add the melted cheese and cream and cook over low heat for another 7 minutes.

I can’t imagine this dish without croutons, which I always prepare myself. For this I use toast bread or loaf. I cut into small pieces and place on a baking sheet lined with parchment paper. I spray with olive oil and sprinkle with dry oregano. I stir and place in an oven preheated to 160 degrees for 10 minutes. The croutons will be crispy. I sprinkle croutons over the already prepared vegetable puree soup made from zucchini with cheese and cream.

Secrets on how to reduce the calorie content of soup

Body weight directly depends on the nutritional value of the soups consumed.

Nutritionists have calculated that a daily decrease in the energy value of a dish by just 100 kcal prevents the appearance of 1 kg of excess weight per year.

There are several simple rules, following which you can get rid of 500 grams of fat every week.

Cook with low-calorie foods

Many dishes will not lose their taste (or gain it) if their ingredients are changed.

For example, you can safely change components:

• whole milk – low-calorie;
• butter - olive oil or any vegetable oil;
• fatty meat (sausage, ham) - fish or lean veal;
• cereals - for vegetables and herbs;
• mayonnaise - for natural yogurt;
• sugar – for fructose, etc.

Important! It is advisable not to use starch, potatoes, rice, flour, sugar, seasonings with a high salt content, or canned foods when preparing dishes.

Do not fry vegetables

Fried food adds at least 150 kcal to each soup. An alternative is raw or steamed vegetables.

Use skinless meat

The main source of carbohydrates and fats is found not in the chicken flesh itself, but in its skin. When cooking meat, the skin must be removed.

Avoid fatty sauces

A good alternative to mayonnaise, full-fat sour cream and ketchup would be mustard, lemon or homemade pesto sauce with garlic and basil, natural yogurt, balsamic vinegar, etc.

Drain the first broth

When cooking broth, the first portion must be drained - it is full of antibiotics and chemicals that the animal consumed along with the food. The second broth is healthier and cleaner.

Do not use sour cream

Sour cream is a fairly fatty product. It is best to replace it with natural yogurt, mustard or homemade tomato paste.

What ingredients are best to prepare cream soup for weight loss?

Cream soups are healthy and should definitely be included in your diet when losing weight. Dietary first, prepared with ground vegetables, meat, fish or seafood, is easily digestible, saturates the body with useful substances, stimulates metabolic processes and the functioning of the digestive organs.

This is interesting! Vegetable cream soup without meat, cereals and fats has the lowest calorie content.

To prepare dietary puree soup, you need to select the right ingredients:

1. To prepare a light soup, use vegetable, mushroom or fish broth as a base. So, the former will have a lower energy value.
2. Chicken broth can also be used. Cook white meat or trim off any fat, even if only a little. Such food is more filling and tasty, but the number of calories is only slightly higher than that of pureed soup prepared with vegetable or fish broth. 100 grams of the dish contains approximately 80 calories.
3. To prepare meat broth for a dietary dish, you can use lean meats, for example, beef, veal, turkey, and rabbit. To ensure that meat does not interfere with dietary nutrition, you need to cut off the skin and fats from it.
4. Do not overcook the components of the dietary puree soup. Thus, the calorie content of the dish will increase by 2-3 times. As a last resort, you can stew vegetables in a mixture of olive oil and water (1:2). But ideally, it is better to add the ingredients fresh.
5. Soups for losing weight should contain a lot of vegetables, but you should limit the amount of potatoes, pumpkin, corn, squash, Jerusalem artichoke and other vegetables with a high starch content. This restriction also applies to legumes (lentils, beans, soybeans). However, there is no need to completely exclude these foods from your diet.
6. The composition of dietary puree soup cannot include fats (lard, butter, cream, etc.), sausages, smoked products, and fatty meats. It is recommended to use natural, fresh products.
7. The amount of salt and spices in the dish should be reduced, or better yet abandoned, but not everyone succeeds. The fact is that salt retains fluid in the tissues, then swelling appears, and spices increase appetite.

In PP, a second meat broth is often used to prepare low-calorie dishes. To do this, the meat is cleaned of skin or fat, placed in water, brought to a boil, and cooked for about 10 minutes. Then the liquid is drained, the meat is rinsed, filled with clean water and cooked until tender. This dish will help you lose weight faster, the main thing is not to use fatty or starchy foods in its composition. .

A small amount of cereals can be added to the dietary puree soup, for example, millet, buckwheat, quinoa, wheat, oatmeal, barley, pearl barley, etc. These components saturate the body with useful substances, cleanse it of toxins, speed up metabolic processes, remove excess fluid, promote weight loss, and give a feeling of satiety.

If you follow these rules, you will prepare a healthy and tasty dish that does not violate the rules of the diet.

Pumpkin puree soup: health benefits, dietary recipes

Pumpkin puree soup is a dietary dish with many beneficial properties. It is allowed during weight loss, as well as dieting due to illness. Regular consumption of soup helps restore the functioning of the digestive system, improve bowel movements, and maintain and strengthen overall health. Despite the low calorie content, the dish quickly saturates the body. It is prepared according to different recipes.

WEIGHT LOSS STORIES OF STARS!

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Lenten soup has many beneficial properties:

• stabilizes metabolism;
• improves bowel function;
• reduces the content of harmful cholesterol in the blood;
• removes waste and toxins;
• saturates the body with essential microelements;
• improves memory;
• supports immunity.

There are many recipes for preparing the first course. The lowest calorie is classic.

A dietary or classic recipe allows you to prepare pumpkin soup in water with a calorie content of 33 calories per 100 grams. The BJU of such a dish will be 1 g of protein, 1 g of fat and 6 g of carbohydrates.

Recipe for vegetable puree soup with chicken broth and zucchini

When I need boiled meat for salads, I always use the remaining chicken broth for puree soup with zucchini. If you replace it with water and remove the cream, the calorie content of the dish will drop sharply and you will have a super healthy dietary soup. This recipe is especially relevant for me in the fall, when you don’t know where to go from a rich zucchini harvest. When I have absolutely no time, I even use cubes.

How to prepare chicken broth: take the chicken, salt it, put in a bay leaf, add water so that the carcass is just covered. Cook poultry for 20 - 30 minutes. Store-bought longer: after boiling for half an hour, drain the broth, pour in clean water again and cook for another twenty minutes over medium heat.

Ingredients for the most delicate creamy zucchini soup:

• 1 - 1.5 kilograms of zucchini.
• Cream 200 ml with 10% fat content.
• Pepper and salt to taste.
• 1 small onion.
• 1 bunch of fresh dill (optional)
• 2 tbsp. l. olive oil (you can use any oil).
• 50 grams of butter.

Take young zucchini, peel it, cut it into cubes. You can use regular ones, but the main thing is that they are without seeds. I also recommend wearing gloves, because zucchini release sticky juice that is difficult to wash off. Immediately chop a small bunch of dill.

Pour two tablespoons of vegetable oil and 50 grams of butter into a heated frying pan and let it melt. Then add the onion and fry for a few minutes over medium heat until golden brown.

Place the zucchini and stir constantly. After five minutes, season with dill and pour in half a glass of preheated chicken broth. Simmer for 10 minutes. Add cream. Mix. Salt and pepper to taste. Let's leave on the fire for a couple more minutes. Turn off the stove and cool.

Transfer to a blender and puree to obtain a delicate creamy consistency, you can add a little more broth. Let's try. Add some salt if necessary.

And a little about secrets.

The story of one of our readers, Inga Eremina:

I was especially depressed by my weight; at 41, I weighed as much as 3 sumo wrestlers combined, namely 92 kg. How to completely lose excess weight? How to cope with hormonal changes and obesity? But nothing disfigures or makes a person look younger than his figure.

But what can you do to lose weight? Laser liposuction surgery? I found out - no less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a nutritionist consultant. You can, of course, try to run on a treadmill until you go crazy.

And when will you find time for all this? And it's still very expensive. Especially now. Therefore, I chose a different method for myself.

Recipe for a delicious creamy soup with chicken and vegetables, easy to prepare and satisfying

We all know how healthy chicken soup is, but what if it also contains vegetables and cream? In fact, there are thousands of recipes with such ingredients, but I decided to show this one as a particularly favorite one.

• 150 grams of chicken fillet.
• 200 ml cream (20%).
• One carrot.
• 1 medium onion.
• 1 small zucchini.
• Two eggs.
• 1 tbsp. white flour.
• Vegetable oil or butter (for frying).
• Salt and pepper to taste.

Step-by-step preparation of vegetable puree soup:

First, take the chicken fillet, cut it, put it in a pan, add a liter of water and set it to cook.

Now let's prepare the vegetables: peel the carrots, onions, zucchini and cut them into small cubes.

When foam begins to form on the surface of the broth, it must be removed. Then add the carrots into the pan and cook until tender. Meanwhile, heat the frying pan, pour in vegetable or butter (I usually use both) and fry the onion until golden brown.

Pour a couple of ladles of chicken broth into a separate bowl and leave to cool. And put the prepared onion and zucchini into the pan and cook until it becomes soft.

Next, we need 200 ml of fresh cream (the fattier it is, the less likely it is to curdle). To be on the safe side, warm them up to room temperature, add a level tablespoon of flour and a couple of eggs. Now stir thoroughly.

When all the ingredients in the chicken broth with vegetables have become soft, add salt and pepper and turn off the stove. Immediately start pureeing using a blender. When the still hot soup acquires a creamy texture, pour in the creamy egg mixture and stir immediately. There is no need to bring it to a boil anymore.

I usually cook this vegetable puree soup with chicken broth for lunch as a separate dish. Because it turns out so satisfying that my household refuses the second one.

Cheese puree soup - recipe with photo and calorie content

Hello, dear friends of the “Lose Weight Diet” blog!

Cheese puree soup, the photo recipe for which is presented below, is a vegetarian dish of European cuisine, whose exact origin is quite difficult to determine. Puree cheese soup, the recipe for which is quite simple, has long been a common dish for residents of France, Italy and many other European countries.

Step-by-step recipe for vegetable puree soup with cream and mushrooms

This step-by-step recipe for vegetable puree soup with cream and mushrooms is very easy to prepare, but in no way inferior to the restaurant version. Calorie content per 100 grams is only 87 kcal.

• 400 grams of champignons or oyster mushrooms.
• 200 ml cream 20% fat.
• 1 medium onion.
• 2 small potatoes.
• 2 tbsp. l. vegetable and 1 tbsp. butter for frying.
• Salt, pepper, nutmeg to taste.

We clean and cut vegetables. Pour vegetable oil into the frying pan and add a piece of butter. Place on medium heat and cook the onion until transparent.

Add mushrooms cut into thin slices. Stirring constantly, fry for another 7 minutes. Add potatoes, salt and sprinkle with nutmeg. Pour boiling water so that the water is not higher than the level of the vegetables. Cover with a lid and simmer for 20 minutes. Cool and place in a blender

As soon as the ingredients are mixed into a homogeneous mass, add cream and heat over medium heat.

Decorate with mushrooms and herbs, pepper and add salt if necessary. Be sure to treat yourself and your loved ones to this tasty and at the same time simple dish.

Cheese puree soup: photo recipe

In Italy, they sometimes use puree to cook cheese soup, photo recipe, according to which you need to add broccoli to the dish. But this cabbage is not to everyone’s taste, although if you add it to cheese soup, its calorie content will be quite acceptable for those losing weight.

In this regard, we will prepare the soup according to a different recipe - not with broccoli, but with potatoes. In order to cook such a cheese soup, the calorie content of which is quite high, we will need products that almost every housewife has on hand:

• Potatoes (medium size) - 4 pcs.
• Hard cheese – 150 g
• Cream 20% - 1 tbsp.
• Salt - to taste
• Herbs and spices (ground black and red pepper, saffron, basil) - to taste.

Cheese puree soup: step by step recipe

• First of all, to prepare pureed cheese soup according to the photo recipe, we prepare the ingredients: peel and cut the potatoes in half, grate the cheese on a coarse grater.
• Next, to prepare the pureed cheese soup according to the recipe, boil the potatoes in a small saucepan.

• Grind the finished potatoes into puree.
• Add herbs, salt and spices to it. Since the cheese will give the soup a salty taste, it is very important not to “overdo it” with salt.

Add spices and salt to the puree

• Grind the puree prepared for the cheese soup according to the photo recipe in a blender until smooth. Thick puree can be diluted with a small amount of hot boiled water.
• Add grated cheese to the saucepan and bring the future soup to a boil over medium heat.

Add cheese to puree

• As soon as the pureed cheese soup, the recipe for which, as you can see, requires minimal time, boils, remove the saucepan from the heat.
• Add fresh herbs to the prepared pureed cheese soup according to the photo recipe and serve it hot.

Add greens to soup

Tips for making pureed cheese soup recipe:

• To prepare the pureed cheese soup recipe, you can use any hard cheese, but it is best to use Cheddar.
• You can reduce the calorie content, which is very high for cheese soup, by replacing the cream with less fatty ones.

Vegetable puree soup - a classic pumpkin recipe

First of all, I suggest preparing vegetable puree soup with pumpkin. This recipe is especially relevant in the fall, when a lot of orange vegetables ripen in our country dachas. In addition to its amazing taste, this soup contains a huge amount of vitamins and microelements.

• 2 small potatoes.
• 1 onion.
• 1 carrot.
• 2 cloves of garlic.
• 200 ml cream 10% fat.
• 0.5 kilos of pumpkin.
• Salt and black pepper to taste, you can season with a pinch of nutmeg.

1. Prepare the vegetables: peel them and cut them into small cubes.
2. Chop the onion and garlic and fry in a frying pan until golden brown. To prevent the vegetable puree soup from acquiring foreign flavor impurities, I use olive oil for stewing. Transfer to a saucepan. Salt, sprinkle with pepper and nutmeg. Turn on medium heat.
3. Place the vegetables on top and add enough water to barely cover all the ingredients. Cover and cook until done.
4. If there is too much liquid, you will need to drain the excess and start making puree. For these purposes, it is more convenient to use an immersion blender.
5. Add cream, bring to a boil. If the soup turns out to be thick enough, dilute it with excess broth, which was previously drained. If necessary, add some salt, cool slightly and serve.

To enrich the taste and decorate the appearance of vegetable puree soup with pumpkin, I sprinkle croutons (garlic croutons) and fresh herbs on top.

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What are the benefits of soups?

Any soup is an excellent source of strength and energy. The soup contains a lot of fiber, carbohydrates and minerals (magnesium, iron, potassium, etc.), vitamins (E, beta-carotene, group B).

In addition, in boiled vegetables during the preparation of soups, most of the beneficial properties are retained, and they are absorbed and digested much better by the body. Yushka made from vegetable broth is also healthy and has great nutritional value, since vitamins and minerals from vegetables are washed out into the broth.

Regardless of the calorie content of soups, they are simply irreplaceable for the human body:

• Improve appetite and digestion;
• Restore the functioning of the gastrointestinal tract;
• Normalize blood pressure;
• Restore fluid balance in the body;
• Reduce cholesterol levels;
• Cleanse the body of toxins;
• Protects against cardiovascular diseases.

Therefore, many try not only to lose weight with soups, but also include them in therapeutic diets. Well, the ability of soups to restore strength after long-term illnesses and warm up the body during the cold season is no secret to anyone.

Mushroom cream soup from champignons

Ingredients:

• Champignons – 400 g
• Potatoes – 4 pcs.
• Onions – 2 pcs.
• Milk – 500 ml
• Vegetable oil – 1 tbsp. l.
• Salt, spices to taste

Peel the potatoes, cut into small pieces, put in a pan with water and put on fire. Heat a frying pan with oil and add finely chopped onion, simmer for 2-3 minutes, then add chopped mushrooms. Simmer until done. When the potatoes are cooked, drain the water, leaving about 1 cup of liquid in the pan. Place the stewed mushrooms in a saucepan, pour in the milk, add salt and spices. As soon as the milk boils, remove the soup from the heat and puree with a blender.

KBJU per 100 g:

• Proteins – 3 g
• Fat – 2.3 g
• Carbohydrates – 7.4 g
• Calorie content – ​​60.5 kcal

Cauliflower soup

• cauliflower – 0.5 kg;
• onion and carrot – 1 piece each;
• cream 10% - 230 ml;
• hard cheese (up to 28% fat content) – 95 g;
• raises oil – 1 tbsp. l;
• dried Provencal herbs – 3 pinches;
• fresh parsley, salt to taste.

Separate the inflorescences from the cabbage head. Place in a colander, place under the tap, and rinse. Place in a small saucepan. Add salt, after 10 minutes of cooking - over low heat - pour part of the broth into another container.

While the cabbage is cooking, fry the chopped onions and carrots in a frying pan with vegetable oil until soft. Place in a saucepan with cabbage. And cook for another three minutes.

Now prepare puree from vegetables using a blender. Place the container with the broth on the stove, boil and pour in the cream. Combine with vegetable puree, adjusting the thickness of the soup to your liking.

Add spices, grated cheese, Provençal herbs, and heat the soup for 3-4 minutes.

Then serve it in small plates; a pinch of chopped parsley in each serving will be an appetizing addition.