Calorie vegetable puree soup. Recipe for vegetable puree soup. Calorie, chemical composition and nutritional value. Recipes for the most delicious soups

Calories: 761.9
Cooking time: 20
Proteins/100g: 1.82
Carbs/100g: 5.09

This puree soup contains a variety of vegetables, which means it can saturate the body with vitamins and fiber. At the same time, the calorie content of the soup is very low, since the recipe does not use animal fats, cereals and starchy vegetables such as potatoes.
Ingredients:
- cauliflower,
- 2 zucchini or zucchini
- 1 eggplant,
- 2 carrots,
- fresh arugula
- 2 tsp olive oil,
- salt,
- coriander,
- paprika,
- dried oregano.

How to cook at home

Finely chop the onion and garlic and fry in a minimum amount of olive oil until soft and golden brown.

While there is time, we will disassemble the cauliflower into inflorescences, cut into smaller ones to reduce the cooking time of the soup.

Pour into the pan, where we fry the onion and garlic, 1 liter of hot boiled water. We make the broth: salt and season with spices. Cut the carrot into pieces and add to the soup.

Cut the zucchini and eggplant into small cubes without cutting off the skin. So we save more vitamins.

Dip the cabbage, zucchini and eggplant into the broth when the water boils.
Cover the soup with a lid and cook for 10-15 minutes.

Then the soup needs to be poured into a blender, add a little fresh arugula. Cooking arugula does not make sense, we will only lose vitamins. But be careful with arugula - it is very bitter if you overdo it a little.
Whip the soup into a puree.

Thanks to arugula, our diet puree soup has acquired an even richer green color. I garnished the soup with drops of sour cream and sprigs of arugula.
Bon appetit!

Puree soups have a fairly high nutritional value, so they are superior in calories to traditional light soups. Thick, creamy meals have more proteins, fats, and carbohydrates, although they are prepared from similar products.

The composition of puree soups

Almost any ingredients can be added to the so-called cream soups, and this directly affects their composition and BJU. The first dish is more high-calorie or dietary, so everyone chooses the appropriate cooking recipe.

The composition of the dish includes mainly vegetables: cabbage, carrots, potatoes, mushrooms, tomatoes, onions and garlic. A little vegetable oil is also added (better than olive oil) so that the puree soup does not turn out to be lean and tasteless.

The broth itself can be boiled on vegetables or meat. If you take chicken breast or beef, you get a less nutritious dish, and pork broth will increase the calorie content of puree soup to 150-200 kcal.

The composition may also include such non-standard ingredients as cod liver. It will increase the fat content of even the leanest vegetable soup more than butter or heavy cream, which is often used.

Calorie content of soups

Calories and BJU of puree soups per 100 g of a dish depend on the ingredients used for cooking. Consider the energy value of dishes prepared according to several of the most popular recipes:

• pumpkin puree soup contains 93 kcal per 100 grams;
• broccoli puree soup - 85 kcal;
• cauliflower dish - 33 kcal (the most dietary among all);
• the calorie content of mashed potato soup is higher - about 45 kcal;
• champignon mushroom soup - 85 kcal per 100 g;
• tomato puree soup - 40 kcal;
• from carrots - 70 kcal;
• from lentils, peas or beans - 50-55 kcal;
• celery soup puree - 45 kcal;
• soup made from many different vegetables - 50-60 kcal;
• with the addition of chicken or turkey - 90 kcal;
• with chicken liver - 85 kcal;
• with rice groats - 55 kcal per 100 grams.

As you can see, the calorie content of the finished dish is different. It all depends on what exactly you add to the pan.

The ratio of proteins, fats and carbohydrates in puree soups also depends on the ingredients. The table will help you understand everything:

As you can see, even puree soup with meat and cream, just with meat or made from potatoes does not contain so much fat to refuse this dish when losing weight.

In general, cream is usually added solely for taste. By removing them from the recipe, you will reduce the calorie content and reduce the percentage of fat in the dish.

Cooking principles

All vegetable puree soups and dishes with meat or cereals are prepared according to the same principle: using a blender and almost any ingredient. If the minimum calorie content of mushroom soup per 100 g is important, use champignons, and if the number of calories does not matter, take porcini, saffron milk mushrooms or any other edible mushrooms.

If the recipe includes potatoes, choose a boiled variety, and to add richness to the dish, add cereals (you can rice). Cut all the ingredients into cubes so that they cook evenly.

Vegetables need to be poured with water, brought to a boil and boiled for several minutes, depending on the components. Tomatoes, cauliflower, and broccoli cook faster, while peas, chicken, and carrots take longer.

When preparing vegetable soup, fry the onion in a pan until golden brown - this will give a unique flavor. Before cooking, cauliflower and broccoli should be disassembled into inflorescences, and carrots can be rubbed on a coarse grater.

Cut potatoes and zucchini into cubes. Garlic, parsley, dill are added last. Salt and pepper to taste. When grinding with a blender, add cream or vegetable oil to give the taste tenderness.

As you can see, there is nothing complicated in making puree soups. Use whatever ingredients you have in the fridge and you'll be good to go. The low calorie content of this dish will not affect the figure!

Puree soup can be light and satisfying, high-calorie and dietary. It is a thick first course made from pureed meat products (it can be both fish, poultry, and cattle meat), vegetables and more. Puree soup has an appetizing appearance and excellent taste.

Often, ground cereals are used for its preparation. The basis of such a dish is meat, vegetable or milk broth. To increase the nutritional value of the dish, add cream or butter.

Soup calorie content

The calorie content of soup puree depends on the products included in the composition. So, for example, 100 vegetable puree soup contains 60.3 kcal, of which 2.8 g are fats, 7 g are carbohydrates, and 2.3 g are proteins.

Often, berries and fruits are used to make puree soups. So, for example, 100 blueberry puree soup contains only 33.5 kcal.

The benefits and harms of puree soup

Puree soup is easy to digest and at the same time it is quite a satisfying dish (especially with regards to meat / dairy types). It also stimulates the digestion process and increases appetite. In this connection, it is great for children and the elderly.

Also, this dish is indicated for people who are in the rehabilitation period. The use of such soups will saturate the body with all the necessary nutrients.

However, do not forget that its excessive consumption can lead to digestive problems.

	Product	Kcal	Proteins, g	Fats, g	Ang, g
	Blueberry puree soup	33,5	0,3	1,3	5,5
	Fresh tomato puree soup	40,5	1,8	3,1	1,4
	Soup puree from different vegetables	60,3	2,3	2,8	7
	Poultry soup	93,1	4,8	6,8	3,5
	Liver soup	67,9	3,7	4,1	4,3
	Potato and carrot soup	37,7	0,6	2,9	2,4

Soups are a dish, without false modesty, unique. Very satisfying, hot, nutritious, they contain many useful substances and vitamins, and each soup has certain beneficial properties: borscht is useful for anemia, pea soup improves digestion and promotes hair and nail growth, mushroom soup saturates the body with magnesium, vegetable soup burns fats and serves as a valuable source of vitamins and fiber, rice or oatmeal soup is useful for cleansing the body, chicken soup will be appreciated by athletes, pregnant women, teenagers.

A bowl of soup eaten at lunch satisfies hunger for 3-4 hours, while the calorie content of soups is quite low. Of course, fatty, thick, rich soups with meat, potatoes, cereals, pasta, frying contain a lot of calories, but most soups are still low-calorie dishes. For example, a cup of Ukrainian borscht seasoned with sour cream will contain no more than 200 kcal.

In addition to low calorie content, soups have many other valuable properties: they contain many nutrients, incl. amino acids necessary for our body, they are rich in vitamins and mineral compounds, they improve digestion and speed up metabolism.

Of course, you can lose weight on soups, but there are additional requirements for weight loss soups. The calorie content of soups for weight loss should be minimal, so they are cooked in vegetable or low-fat (second) chicken broth without potatoes. Vegetables are not fried before being put into the soup, salt is used minimally, but spices that promote fat burning are used abundantly - chili, ginger, curry, turmeric, garlic, etc. To lose weight on soup, you need to eat it at least 1 time per day, and soup diets involve eating slimming soup 3-5 times a day. Of the drinks, only pure water and unsweetened green tea are allowed. So you can lose weight on soup by 5-8 kg per week.

How many calories in soups

As mentioned above, the calorie content of soups is different. Several factors influence how many calories a soup contains:

• calorie content (fat content) of the broth;
• calorie content of ingredients used for soup;
• the method of processing the ingredients (whether they are fried in oil or not before being placed in a pan, etc.);
• calorie soup dressing, if any (sour cream, mayonnaise).

We present you with approximate information about how many calories are in the soups we eat most.

The calorie content of borscht is approximately 35 kcal per 100 g (excluding sour cream, which you fill this soup with). Beetroot contains 29 kcal per 100 g. The calorie content of pea soup is 66 kcal per 100 g, fresh green pea soup - 57 kcal per 100 g. The calorie content of mushroom soup is approximately 26 kcal per 100 g, and cauliflower soup is 27 kcal per 100 g.

The calorie content of vegetable soup is 25-28 kcal per 100 g, and the calorie content of the same vegetable soup seasoned with sour cream is about 40 kcal per 100 g. The calorie content of vermicelli soup with 3.2% milk is 66 kcal. Bean soup contains 66 kcal per 100 g, tomato soup contains only 11 kcal per 100 g. The calorie content of cabbage soup is about 28-32 kcal per 100 g (excluding sour cream), the calorie content of pickle and fish soup is the same, about 46 kcal per 100 g. The calorie content of okroshka on kvass is 52 kcal per 100 g, and on kefir - 47 kcal per 100 g.

The calorie content of soup with chicken vermicelli is 62 kcal per 100 g. 100 g of rich mushroom stew contains 83 kcal. The calorie content of meat hodgepodge is 68 kcal per 100 g, the calorie content of mushroom puree soup with potatoes is 50 kcal per 100 g, the calorie content of lentil soup is 67 kcal per 100 g, of beans with potatoes is 72 kcal per 100 g. meat is 57 kcal per 100 g, and the calorie content of soup with fish meatballs is 48 kcal per 100 g. The calorie content of mashed potato soup is 55 kcal per 100 g.

The calorie content of kharcho soup is 112 kcal per 100 g, 100 g of shurpa contains 78 kcal, and 100 g of khinkal soup contains 124 kcal. The calorie content of green pea puree soup is 82 kcal per 100 g.

You can reduce the calorie content of soups quite easily - refuse to fry vegetables in oil, buy lean meat for soup, cook it only on the second broth. Potatoes can be replaced with beans, also put more vegetables in the soup.

Recipes for the most delicious soups

Eggplant puree soup is ideal for a diet. Take for 500 ml of water 600 g of fresh eggplant, 1 onion, a tablespoon of balsamic vinegar, 2 cloves of garlic, fresh thyme, salt, olive oil to taste. Cut eggplant, thyme, garlic, mix it all, add vinegar and fry in olive oil in a pan until tender. Separately, in a saucepan, fry crushed garlic and onion in oil, add eggplant, cover with water and cook for 20 minutes, then chop in a blender. The calorie content of eggplant puree soup is 18 kcal per 100 g.

A hearty chicken soup with vermicelli is not suitable for dietary nutrition, but in order to recharge with strength and energy, it is quite. For 3 legs, take 3 potatoes, half a glass of noodles, onions, carrots, a bunch of fresh herbs, pepper, salt to taste. Put the chicken legs to boil, after boiling the water, put the unpeeled, cleanly washed onion in the pan. After 30 minutes, take it out, put carrots cut into small cubes in a saucepan, and 5 minutes after it - potatoes. Cook for another 15 minutes, add the vermicelli and cook for another 15 minutes. Add spices, turn off the soup and let it brew for 10 minutes, then serve. Calorie soup with vermicelli and chicken is 132 kcal per 100 g.

Very tasty and healthy tomato soup with meatballs. For 2.5 liters of meat broth, you will need 500 g of tomatoes, 400 g of onions, 300 g of minced meat, a glass of 40% cream, 100 g of vermicelli, 4 tablespoons of tomato paste, a tablespoon of red pepper, 2 bay leaves, salt , herbs, spices to taste. Add bay leaf to the broth and put on fire, put spices, pepper and onions cut into quarters there. Boil 20 minutes.

Take the minced meat, make small meatballs out of it and put them in the pan as well. Add chopped tomatoes and tomato paste, mix, put vermicelli. When the water boils, turn on a small fire and cook for 10 minutes, stirring occasionally. Then salt, pepper. When the soup is ready, add cream and fresh parsley to it. Serve hot toasted white bread or crispy fresh bread with the soup. Calorie soup with meatballs and tomatoes is 55 kcal per 100 g.

Anyone who loves mushroom soup will appreciate this recipe. Take 4 potatoes, 1 onion, 100 g of vermicelli, 60 g of dried porcini mushrooms, carrots, spices and salt to taste. Soak the mushrooms for 10-15 minutes, then drain the water. Place a pot of water on a hot stove. Cut the onion, grate the carrots on a coarse grater and fry them together in olive oil. When the water in the pan boils, add mushrooms and fried onions and carrots to it. Put the peeled and chopped potatoes there. After 15-20 minutes, add vermicelli, herbs, spices, salt to the pan, turn off the heat and leave for 10-15 minutes. Soup is served with sour cream and herbs. Calorie soup with vermicelli and mushrooms - 110 kcal per 100 g.

Ingredients Soup puree from different vegetables

Cooking method

The onions are chopped and sautéed, the rest of the vegetables are cut and stewed, the turnips are pre-blanched. 5-10 minutes before the end of the seasoning, sauteed onions, green peas are added, then they are wiped. The mashed vegetables are combined with white sauce, diluted with broth and boiled. The finished soup is seasoned with lezon or hot milk with butter. Part of the green peas can be put as a whole in mashed soup, brought to a boil and seasoned. Leeks are cut into strips, sautéed and put on vacation.

You can create your recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Soup-puree from different vegetables".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

The energy value Soup puree from different vegetables is 60.3 kcal.