Soup diet for weight loss

The authorship of the soup diet recognize american doctor-nutritionist Mitchell. It was he who brought to the people the usefulness of this type of diet, not only weight loss, but also for the health.

Benefits and damages

soup for weight loss

This diet is considered to be one of the most secure and has a series of advantages:

  • A quick saturation
  • The presence of vegetables throughout the year, the possibility of use as fresh and frozen
  • A variety of ingredients, you can every day to cook the soup another
  • The presence of vitamins and minerals, plus there are no limits to the addition of dietary types of meat, as a result, it is possible the presence of proteins

The use of soup diet:

  • The loss of extra pounds
  • Cleansing the body of toxins
  • The creation of a platform for the transition to a proper diet then

This type of diet is best not to use it:

  • Pregnant women and nursing mothers (for more vitamins for pregnant women)
  • Those engaged in heavy physical labor, leads a very active life, athletes

Rules of preparation

According to the method of preparation, there are two options, low-calorie soups:

  • Soups transparent, with cut in small pieces the vegetables – improve intestinal motility
  • Soups in the form of puree – digestible

Total rules:

  • The lack of potatoes
  • The abundance of green
  • To create density, it is recommended to use cereal
  • The vegetables must not digest, it will worsen their nutritional value
  • The consumption of salt and vegetable oil necessary to reduce to a minimum the number of
  • You can use natural spices


Vegetables diet soups

Pumpkin soup


  • 100 g of pumpkin flesh, diced
  • 100 g zucchini, diced
  • 2 finely chopped green peppers
  • 3 finely chopped medium-sized head luke
  • 3 diced medium-sized tomato
  • 1 onion, finely chopped medium carrots
  • 1 tablespoon vegetable oil
  • 3 litres of liquid
  • Green
  • Salt
  • La spezia


  1. Pumpkin, zucchini, carrots, cut in half the onion and the peppers, put in cold water and cook on a low heat
  2. The remaining slices of onion and pepper, fry in butter until golden color, put in the soup for 7 minutes at the end of cooking, along with the tomatoes
  3. Put the salt, and before serving sprinkle with chopped vegetables

Mushroom soup

Mushroom soup prepared by:

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


  1. Peeled from the skin tomatoes, cut into cubes
  2. Cut the vegetables in small slices, the mushrooms, the carrots and the zucchini, diced the celery strips in the cabbage. Coarsely green
  3. The carrot and the celery and cook for 7 minutes after boiling
  4. Then place the cauliflower, mushrooms and onion, cooking time 5 minutes
  5. Add the zucchini with tomatoes, and again 5 minutes of cooking
  6. Put the spices, salt and the green

Onion soup



  • 2 litres of liquid
  • 8 medium-sized onions,
  • 2 tomatoes (add the juice of the tomato)
  • Chopped a small head of cabbage
  • 3 finely chopped red peppers
  • 6 stalks of celery
  • salt, pepper, curry, vegetables


  1. Soaked in cold water to finely chopped the vegetables, boil for 15 minutes over high heat
  2. Then on small – up to cooking
  3. Season with salt, put spices, add the green at the time of the presentation

Pea soup


  • 450 g of peas
  • 1 the root of wild parsnip, parsley
  • 2 large carrots
  • 1 large onion
  • 25 g of vegetables and some oils
  • Salt, salt


  1. Well washed peas and leave for 1 hour in cold water
  2. Cut the vegetables finely and cut, chop, mix both oils
  3. The peas, pour new water, boil for an hour, add the prepared vegetables and simmer for another 30 minutes. Salt
  4. Mixing the salted green to add at the time of the presentation of the soup

Celery soup


  • 0.6 kg of celery
  • 1 medium onion
  • 1 medium carrot
  • 400 g of chopped cabbage cabbage
  • 3 finely chopped yellow peppers
  • 1 glass of tomato juice
  • For about 2 liters of liquid


  1. Cut the vegetables and immerse in boiling water
  2. Boil the vegetables for 20 minutes, not allowing fast boiling, cover the pan with a lid
  3. Then add to the soup 1 glass of tomato juice, salt
  4. Boil and serve with vegetables

Cabbage soup


  • Half of the head savagely in the florets of cauliflower
  • Half a head of cabbage, cut into small cubes
  • 4 small onions
  • 3 green peppers
  • 4 carrots
  • 8 stalks of celery
  • Paul lemon (juice)
  • Condiments, aromatic herbs, salt


  1. Cauliflower, cabbage, diced the roots, the bay of cold water, boil after boiling for 15 minutes
  2. Cut the bell pepper into julienne strips and finely chop the onion. Add to the vegetables. Bring it to boil
  3. Add the lemon juice, put the seasoning, salt, aromatic herbs

Cauliflower soup


  • 500 g of cauliflower
  • 2 small potatoes
  • 2 tablespoons vegetable (better olive oil) olive oil
  • 3 mushrooms
  • 2 bulbs
  • Thyme, salt, black pepper, grated nutmeg


  1. The potatoes cut into cubes and pour boiling water
  2. Slice the mushrooms, fry them in oil together with a small onion. Put the potatoes
  3. Disassemble the cauliflower into florets and place the potatoes
  4. Put spices, salt

Bean soup

bean soup


  • 100 g of white beans
  • 100 g of zucchini
  • 100 g of leek
  • 100 g of onion
  • 50 g of root celery
  • 2 red tomatoes
  • Basil, thyme, pepper, salt
  • 3 liters of water


  1. Pre-beans soaked in cold water for 12 hours
  2. Beans boil for 50 minutes on low heat, adding the thyme
  3. Prepare the vegetables. Cut them small cubes
  4. All the vegetables, except the zucchini, put the beans and bake for 25 minutes
  5. The tomatoes without peel, chop in a blender along with the basil
  6. Put the zucchini and the tomatoes, put salt and spices, cook for 5 more minutes

Lentil soup


  • Cup canned red lentils
  • 1 clove of garlic, finely chopped
  • 1 onion done in the axe
  • 1 diced red pepper
  • 2 finely chop the stalk of celery
  • 2 litres of liquid (can be vegetable, fat-free chicken broth)
  • Bay leaf, turmeric (curcuma), thyme, salt, pepper


  1. Lentils, washed and left to dry
  2. Onions, garlic, peppers and celery, cook for 2 minutes, after that, as all the bubbles
  3. Add the lentils and seasoning, cover with a lid
  4. In the slow fire to cook for 1 hour, stirring occasionally

Diet soups, mashed potatoes

Here are some recipes diet soups, mashed vegetables.

Soup of zucchini


  • 250 g of diced potatoes
  • 450 g zucchini
  • 1 medium head of finely chopped onion
  • 50 g of tomatoes
  • 2 tablespoons vegetable oil
  • A sprig of thyme


  1. Zucchini clean (very young cost, and without this!) and diced
  2. Heat a skillet, pour a little extra virgin olive oil. Fry the onion, add and fry the zucchini, then fill with potatoes
  3. Add the water and cook the vegetables for 20 minutes
  4. The vegetables are cooked remove from the broth, grind them in a blender with thyme, put the broth and bring to a boil

Soup of broccoli


  • 200 grams of broccoli
  • 300 g of zucchini
  • 50 g leek
  • 2 cloves of garlic, chopped
  • 100 ml of milk
  • sesame seeds


  1. Vegetables, clean, chop coarsely, soaked it in hot water for 10 minutes
  2. The vegetables are cooked remove from broth, add the garlic
  3. With the help of a blender chop
  4. Add the milk and boil
  5. At the time of submission sprinkle of sesame seeds

Potato soup, mashed potatoes


  • 4 medium potatoes
  • 4 small carrots
  • 2 medium-sized onions
  • 2 stalks of celery
  • 3 red peppers
  • 4 of the tomato
  • Vegetable broth (or water)
  • Olive oil
  • Pepper, herbs, salt


  1. All the chopped vegetables
  2. To relieve the skin with tomatoes, pour over the boiling water and grind
  3. In a heavy saucepan, thick-bottomed sauté chopped onion in olive oil, then add chopped roots of celery and carrots. Fry for 5 minutes
  4. Pour sauté the vegetables with water and put on fire
  5. After boiling, add the diced pepper and potatoes. The cooking time of the vegetables for about 10 minutes over medium heat. Put in a tomato soup, salt, pepper, boil for about 3 minutes
  6. Grind in a blender. Boil. The green to add directly in the pot

Milk soup

Cheese soup


  • green
  • 200 g mix of frozen vegetables
  • 1 litre of liquid
  • 100g cheese, Russian (you can take it with fuses)


  1. Boil the water, fill thawed vegetables
  2. Grated cheese, pour, stirring constantly, to the vegetables
  3. Putting green

Fish soup

Fish soup


  • 300 g of lean fish
  • 60 g of rice
  • 150 g of algae
  • 2 medium-sized onions
  • soy sauce
  • la spezia


  1. Finely a few leaves of onion marinate in soy sauce, mixed with spices
  2. Wash the rice and boil
  3. Add to the fish soup and cook until tender. After send marinated in a pan the finely chopped onions with a sea of cabbages

Soups of meat

meat soup

Soup with meatballs

Ingredients for the meatballs:

  • 225 g of minced meat of veal
  • 30 g finely chopped onion
  • 4 tablespoons breadcrumbs
  • 1 raw egg yolk
  • Basil, oregano, parsley, salt, pepper

Ingredients dsoup:

  • 20 ml extra virgin olive oil
  • 50g of canned beans
  • Paul stalk of celery
  • 100 g of chopped cabbage
  • 100 g of chopped and diced turnip
  • 50 g of chopped of the head luke
  • 2 chopped garlic cloves
  • 300g of canned tomatoes
  • Pepper, salt, cloves, bay leaves


  1. Mix all the ingredients for meatballs and form into balls of the size of an olive
  2. Rinse the beans
  3. In a pot with water, put the vegetables with the garlic. Tomatoes put after 15 minutes
  4. Cook, stirring occasionally for about 20 minutes
  5. Put the rest of the ingredients. Bake until cooking
  6. Put the sauce

Beef soup


  • 600 beef
  • 1 large carrot,
  • ½ Parsley Root
  • 400g of potatoes
  • 2 cloves of garlic
  • Marjoram, savory, fennel seeds


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