Soup can be tasty and health-giving food. With the help of soup you can easily add to your diet legumes, cereals and vegetables. It’s also the easy way to consume protein, vitamins, minerals and cellulose. In addition, hot flavored soup would be an excellent source of vitality and energy in autumn or winter.

The most interesting thing is that the soup reduces appetite. According to the investigations, people who eat chicken soup or vegetable soup (not cream, cheese or other fatty soups), consume fewer calories during the meal. Actually, if you start your meal with the soup, you will consume 20% fewer calories during the whole meal!

You can increase the nutritional value, flavor and taste of the soups in such ways:

— Add your favorite herbs and spices to increase the taste of unsalted soups. Try to add pepper, basil, oregano, parsley, garlic.

— Add frozen or fresh vegetables to increase cellulose content, vitamins and minerals. Spinach, broccoli, corn, celery and potatoes are perfectly suitable for this purpose.

— Add beans and grains to increase cellulose content. For example, potatoes, beans, brown rice, barley or grain pasta.

Soup awakens the senses. This warm broth has a unique aroma, taste and it looks just fine. Of course, all this give a lot of positive emotions in the process of eating.

Soup with spinach

2 liters of water

3 medium potatoes

3 carrots

1 onion

1 kg of chopped frozen spinach;

4 cloves of garlic

salt and freshly ground black pepper.

In boiling salted water add potatoes (that was cut into 4 pieces) and a half of frozen spinach. Cook for 30 minutes and after that make puree from potatoes directly in the pan.

This base of soup put back on the stove on low heat. Grate the carrot, cut onion into thin half-rings, cut garlic cloves into two parts. Fry onions, carrots and garlic for 10 minutes in vegetable oil and add it to the potato-spinach soup.

Pour boiling water on the remaining spinach for several minutes, remove water and add the spinach to the soup (5 minutes before it is cooked). Add sour cream to spinach soup and sprinkle with black pepper. Serve with crackers.

Cheese soup with mushrooms

1 liter of water

1 processed cheese

1 medium onion

1 medium carrot

100 grams of fine noodles

250 grams of mushrooms

1 tomato

mixture of dry Italian herbs

1 / 2 tsp of Tabasco sauce

fresh verdure

Boil 1 liter of water and dissolve 1 processed cheese in the soup. Pre-grate the cheese. Finely dice mushrooms, onions and tomatoes. Grate the carrots. Fry mushrooms and onions in olive oil until they are semi-cooked. Add mushrooms, onions, tomatoes carrots, noodles and a mixture of Italian herbs into the boiling water with dissolved cheese.

5 minutes before the end of cooking add salt and the Tabasco sauce according to your taste. Cook for 20 minutes. Sprinkle with fresh herbs.

Pumpkin Soup with chicken

1 / 2 chicken

200 g of pumpkin

4 potatoes

1 carrot

1 onion

2 tbsp. of olive oil

salt, pepper, a pinch of cumin, a pinch of Italian herbs and bay leaf.

Wash the chicken, cover with cold water, add salt, pepper, bay leaves, peeled carrots and cook dough. When the chicken is ready, remove it from the broth. Cut chicken meat into slices. Clean pumpkin and potatoes, cut them into cubes and put them into the broth. Fry onions and carrots in the olive oil and after that put in the broth. Add the «Italian herbs”, chopped cumin, a bit of olive oil, red pepper. When potatoes are almost ready add chicken and cook until done.

Soup with cauliflower

1 liter of water

2 cloves of garlic

6 tablespoons of olive oil

2 eggs

4 large slices of white bread

Grated Parmesan cheese


ground black pepper


Take the small inflorescences from the head of cauliflower. Boil the cabbage with the leaves in salted water for 20 minutes and drain. Keep vegetable broth.

Pour oil in a frying pan, crush garlic with a flat side of a knife, cut it into 4 pieces and fry for 1 minute. Then add cabbage, pepper, salt and stew for 5 minutes. Boil an egg bard, fry bread in remaining oil until it becomes golden brown. Put in each plate a half of egg and bread, a portion of the cabbage, pour it with hot vegetable broth and sprinkle with cheese and herbs.

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