Diets (Diet is a set of rules for human consumption of food) 100%

Diets (Diet - a set of rules for human consumption of food) for weight loss and dietary recipes

Dietary cauliflower soup. Two recipes for a healthy diet

Cauliflower has not been grown in Russia for quite a long time due to the cool climate. But, thanks to breeders, it was possible to obtain varieties that can be grown in our country. The availability of cauliflower is important, because it provides the body with the necessary composition of vitamins and microelements. It contains more proteins and ascorbic acid than white cabbage. Calorie content - only 30 kcal.

Cauliflower is recommended for stomach diseases, in dietary and baby food. Ladies appreciated the antioxidant characteristics of this product. By constantly including cauliflower dishes in your diet, you can cleanse the body of toxins, reduce the risk of cancer, and significantly improve the functioning of the endocrine system.

There are quite a lot of production methods, as well as dishes: cabbage is boiled, fried in oil, baked, etc. But a dietary recipe should contain a minimum of fats and salts. However, cauliflower should not be overcooked in order to retain its beneficial substances.

Anyone who cares about their health and weight can recommend cauliflower soup.

There are a lot of soup recipes. This vegetable mixes well with carrots, celery, onions, potatoes, etc.

When following a diet, you should avoid saturated meat broths, huge amounts of salt and fats.

Cauliflower, tomato and carrot soup

Good creamy soup recipe. Tomatoes will provide a rich color, carrots will smooth out the sharpness of cabbage. The soup can be made spicy by adding garlic and reddish pepper.

Cauliflower 400 g
Carrots 200 g
Tomatoes 200 g
Onion 100 g
Spices to taste

Prepare vegetables, peel tomatoes. Place onions and carrots in boiling water, boil for 7-8 minutes, then add cabbage and tomatoes. Cook for about 5 more minutes, adding spices. Grind the vegetables in a blender until smooth. Transfer to a saucepan and dilute with vegetable broth. Bring the soup to a boil. Before serving, garnish with a slice of lemon and herbs.

Cauliflower and Zucchini Soup

A beautiful dietary version of soup for a light diet (Diet is a set of rules for human consumption of food) , with the least amount of salt and no fat. This dish should not be prepared for future use, so that its components do not lose their beneficial characteristics.

Cauliflower 300 g
Zucchini 150 g
Carrots 100 g
Bell pepper 50 g
Onion 50 g
Greens, salt

Prepare the vegetables, peel and cut into medium pieces. Place carrots, onions and zucchini in boiling water and boil for about 10 minutes. Then add cauliflower and pepper to the broth and cook for about 5 minutes. At the end of cooking, add salt.

Finely chop the dill, basil and parsley and add to the soup bowls.

Cauliflower soups are light and healthy; they can be served cool or hot, seasoned with low-fat sour cream and generously sprinkled with herbs. Bon appetit!

Broccoli and cauliflower PP soups: top 5 regular and delicious recipes

In fact, any dietary soup made from broccoli and cauliflower - regular or puree soup - is often called “fat burning” for its ability to stimulate metabolism and the functioning of the intestinal tract. Almost all of the available recipes for such soup are suitable for pp, but it is worth considering certain aspects.

Broccoli and cauliflower in soup is tasty and healthy

Cauliflower and broccoli, at first glance, are twin brothers, but they still differ in composition and in their own usefulness.

For example, broccoli has the most pronounced taste and contains more vitamins and protein. This type of cabbage is rich in potassium, which simply removes excess fluid from the body, and iron, cobalt and copper maintain tissue elasticity. The combination of these parts serves to prevent the development of cellulite , so broccoli is deservedly included in almost all diets.

Cauliflower , in turn, has the property of removing toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and waste, also supports the health of the gastrointestinal tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, intended for processing and extraction of nutrients from food) due to the content of a fairly rare vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) U. This is a compound that our body does not produce itself , or can only be obtained from food, is capable of healing ulcerative lesions of the stomach and intestinal tract and restoring the functions of the mucous membrane of the organs responsible for digestion.

Soup "Three cabbages"

This soup is prepared not only from cauliflower and broccoli, there is another type - Brussels sprouts. Everything is cooked in broth, which contains fat. This allows even fat-soluble vitamins from vegetables to be absorbed much later.

For 5-6 servings we will need:

chicken leg (homemade as standard) – 1 pc.
cauliflower – 1 small head
Brussels sprouts – 12-15 small heads
broccoli – 1 small floret
carrots – 1 root vegetable
rice – 12 tbsp.
water – 2 l
salt and spices - to taste.

Manufacturing method step by step:

Let's start cooking our soup by making the broth. To do this, take a chicken leg, rinse it well in running water, remove the skin, remove the fat so as not to overdo it with the amount. After that, place it in a saucepan, fill it with cool water and put it on high heat. Bring the broth to a boil, skim off the resulting white-gray foam from its surface and reduce the heat to medium. We will boil for 30-40 minutes. Later we will add cauliflower, previously washed and broken into small florets, to the broth.

Next, take the carrots, peel them, wash them and cut them into circles about 3 mm wide. Place the carrots in the pan.

Following the carrots, take the broccoli, cut its inflorescences from the thick stem and divide them into small parts. Rinse everything well in running water, dry it and add to the soup.

Another option for cabbage is Brussels sprouts. Carefully remove the top leaves from each small head and cut off the edge of the fork with a knife. If the heads are large, you can cut them in half. Add Brussels sprouts to the soup and immediately add a little more than half a tablespoon of previously washed long grain or brown rice. All that remains is to add salt to the dish to taste; for this it is better to use sea salt. You can also season the soup slightly with ground black pepper.

Cook the soup until cooked, so that the rice is slightly boiled, in other words, about 20-25 minutes. You can serve it with sour cream.

Vegetable cream soup from broccoli and cauliflower

A very ordinary version of soup with cream, which will perfectly warm you up in cool weather and give you strength if you have a cold.

For production you need:

1.5 liters of broth (vegetable or chicken)
500 g each cauliflower and broccoli
1 large onion
1-2 potatoes
1 PC. carrots
200 ml cream
salt, seasonings and herbs to taste

How to cook soup:

Cut the carrots into slices and the onion into pieces. Separate the cabbage into inflorescences.
Add vegetables to the prepared broth, add salt and pepper and cook until they become completely soft, that is, 20 minutes.
After this, the soup must be cooled slightly and poured into a blender bowl. Carefully pour in the cream, and then turn the mixture into a puree without lumps.
It is recommended to reheat the finished soup (but under no circumstances boil!), pour into bowls, garnish with herbs and serve.

Light and savory soup made from frozen vegetables

For this recipe, not only cabbage in its pure form is suitable, but it doesn’t matter what mixture of frozen vegetables you personally like. I personally always have it in the freezer since the summer. Here it is written how to create it.

List of goods:

300 g frozen cauliflower and broccoli
1 celery stick
already cooked beans - 100 g
4 tbsp. broth
2 tbsp. water
salt and pepper

Manufacturing method:

Pour water and broth into a saucepan and bring to a boil.
Add frozen vegetables and cook until soft.
Wash the celery, cut into small pieces and also add to the pan with the soup. Add beans.
After about 10 minutes, the dish must be peppered, salted, covered with a lid and removed from the heat. Frozen broccoli and cauliflower soup is ready!

Diet soup for weight loss

A serving of this light dietary cabbage soup contains only 60 kcal , even though we will be preparing it with meat - chicken. Thanks to the meat, broccoli and cauliflower soup will simply quell your hunger and distract you from thoughts about food, which often plague those who are on a diet.

For the soup you will need:

1 small chicken breast
200 g broccoli
200 g cauliflower
1 liter of water
salt, herbs

How to cook:

Cut the breast into 2-3 parts and cook until tender in a liter of water. After this, you can take out the meat and put vegetables in its place - or throw the chicken in the pan and cook further.
Salt the soup and cook it for another 15-20 minutes. Then cool and transfer to a blender. If you decide to throw meat in a dish, then you will need to take it out and cut it into the smallest pieces.
Grind the mixture until you obtain a homogeneous puree. Pour into plates and place a couple of sprigs of herbs on top.

PP-broccoli soup with mushrooms

The finished dish comes out extremely beautiful, with a rich greenish color. And basil makes broccoli mushroom soup even more beneficial.

It will be useful for you:

200 g broccoli
200 g cauliflower
250 g champignons
1/2 tbsp. cream (low fat)
bunch of basil
pepper and salt
2 tbsp. l. vegetable oil
1.5 l. water

Step-by-step manufacturing recipe:

The mushrooms must be peeled, cut into thin slices and lightly fried in vegetable oil. This treatment makes the mushrooms the least “rubbery” and the most tasty due to the release of juice during frying.
Cook the cabbage inflorescences until tender and drain the water, leaving about half a glass of water in the pan - otherwise the finished soup will be very thick.
Add half the mushrooms and basil leaves to the broccoli and cauliflower, and puree the mixture in a blender until smooth.
Carefully pour the cream into the finished puree, add the remaining mushrooms, mix and put on the fire again. After boiling, the soup can be turned off, cooled and eaten with pleasure.

Dietary cauliflower soup

Now we will prepare a tasty dietary soup from tender cauliflower especially for those who care about their health and figure, but love to eat hearty food! Fragrant vegetables turn into pureed soup in an instant!

We have already written more than once about the usefulness of dietary soups, for example, in this recipe. And we can say with confidence that such dishes are distinguished by their special sophistication, because preparing soup from a limited set of goods is not extremely easy! But still we did it!

Vegetable broth 1 l
Olive oil 50 ml
Garlic 3 cloves
Cauliflower 1 piece
Onion 1 piece
Carrots 3 pcs
Coconut yogurt 50 g
Coconut milk 1 can
Curry 2 tbsp.
Ground dark pepper to taste
Ginger 1 tsp.
Coriander to taste
Salt to taste

For 100 g
Calories: 117 kcal
Proteins: 2.5 g
Fat: 7.6 g
Carbohydrates: 8.4 g

Cauliflower should be divided into inflorescences, carrots should be cut into large pieces. Place the vegetables on a baking sheet, add salt and pepper, curry, and olive oil. Bake at 200 degrees Celsius for 15-20 minutes until golden brown.

Then add finely chopped onion and garlic to a pan with olive oil, grate the ginger root on a small grater. Fry until golden brown.

After this, add baked vegetables to the pan, pour in coconut milk and vegetable broth, salt and pepper, add coriander. Bring to a boil and cook for 10-15 minutes until the vegetables are one hundred percent soft.

When the vegetables are ready, use an immersion blender and grind the contents until smooth.

Diet puree soup with cauliflower and milk

Diet puree soup with cauliflower and milk is a tasty and healthy treat that can be prepared in almost half an hour! The dish consists of natural products and does not contain any chemical additives or preservatives, so it is perfect for kids. The warm, creamy texture is similar to cream and will certainly appeal to everyone, both young and old. This wonderful soup is a good way to feed your family healthy vegetables.

There are several options for the recipe for dietary cauliflower puree soup: with chicken broth, vegetable broth or plain water. With chicken, the soup turns out to be the most satisfying, with vegetables - the most spicy, and with water - the most low-calorie and easiest to prepare. Choose the cooking method that you like best, it will be delicious in any case!

Ingredients

for chicken broth:

chicken wings - 4 pcs.
water - 1 l.
onion - 1 pc.
carrots - 1 pc.
dark peppercorns - 2-3 pcs. salt - 1/2 tsp.

for vegetable broth:

water - 1 l.
carrots - 1 pc.
onion - 1 pc.
greenish celery - 1 stem
parsley or parsnip root - 1 pc.
dark peppercorns - 2-3 pcs.
salt - 1/2 tsp.

ready-made broth or water - 750 ml.
cauliflower - 1 large head
vegetable oil - 2 tbsp. spoons
onion - 1 pc. medium size
garlic - 5 cloves
fresh thyme - 2 sprigs, or 1/2 teaspoon dried
milk - 750 ml.
hard cheese - 100 gr.

How to cook broth for dietary cauliflower puree soup

Chicken wings are a more suitable part for making dietary broth: they contain practically no fat, and the broth from them is rich, fragrant and very, very tasty. Place all the ingredients in a saucepan, add water and wait until it boils. Cover with a lid and cook over low heat for 35-40 minutes. Then strain the liquid and remove the vegetables; you can throw them away. Chicken wings can be added to ready-made puree soup or used for another dish.

If desired, the vegetables for the vegetable broth can be fried ahead of time. In this case, the broth will be the most rich and satisfying, and also the most high-calorie.

When the broth is ready, you can start the soup itself.

How to prepare dietary puree soup with cauliflower and milk

1. A detailed recipe with photos will make the manufacturing process quick and simple. To begin, prepare the vegetables: Disassemble the cauliflower into inflorescences, cut the onion into medium pieces of random shape, chop the garlic through a press. For puree soup, cauliflower can be consumed almost one hundred percent: finely chop the stem and also safely put it in the pan.

2. Heat vegetable oil in a large, thick-bottomed saucepan. Add onion and fry until translucent. Add the garlic, stir and continue cooking for another 1-2 minutes.

3. Place pieces of cauliflower in a saucepan, pour in broth (or water), add thyme and stir. Wait for it to boil, cover and cook over low heat for 20-25 minutes until the cabbage is soft.

4. Remove the thyme sprigs from the soup. Using a blender, grind the mixture to a smooth puree. Add milk, cheese and return to low heat. Don't boil! When the milk warms up and the cheese dissolves, the dietary cauliflower puree soup will be ready.

Hard cheese imparts a gentle taste and saturates the dish with healthy ingredients - calcium, protein, magnesium, zinc. If desired, you can change it and prepare cream soup with cauliflower and melted cheese, which is also extremely tasty!

Pour the finished dish into plates, garnish with herbs, croutons, pieces of meat or fried pieces of cauliflower, and then serve.