Healthy, potato-free soups to help you lose weight

Potatoes are a versatile root vegetable that is used to prepare both first and second courses. But if you want to take a little rest from it, or if you are tasked with losing weight, then you can cook several soups, bypassing this vegetable.

Rice soup with beef

Required products:

• beef - 400 g;
• rice - 8 tablespoons;
• bay leaves - 3 pieces;
• carrots - 2 pieces;
• sunflower oil - 5 tablespoons;
• onions - 2 pieces;
• table salt - 50 g.

Preparation:

1. Cut off excess fat from the meat and remove the veins, rinse it thoroughly and cut into pieces, 3 to 5 centimeters in size.
2. Place the meat in a saucepan and cover with hot water for quicker cooking. Season with salt and cook over low heat for about 40 minutes.
3. Rinse raw rice thoroughly and set aside.
4. Peel the carrots, rinse and rub through the finest grater.
5. Peel, rinse and chop the onions.
6. Heat the oil well in a frying pan and put the carrots and onions in it, fry them, stirring, do not.
7. When the meat is cooked for the allotted time, put the rice.
8. Add the sautéed vegetables to the broth, stir and continue to cook for another half hour.
9. When the soup is ready, dip the bay leaves into a saucepan, cover and leave for 10 minutes.
10. Serve with fresh herbs on the plates.

Sorrel and egg soup

Ingredients:

• fresh sorrel - 450 g;
• eggs - 7 pieces;
• bay leaves - 2 pieces;
• large carrots - 1 piece;
• onions - 1 head;
• oil - 3 tablespoons;
• salt - a couple of pinches;
• spices to taste.

Preparation:

1. Peel the carrots and chop.
2. Peel the onion heads, rinse under cold water and chop into small cubes.
3. Pour oil into the bottom of the pan and put it on fire.
4. When the butter begins to bubble, lay out the onions and carrots, simmer until soft.
5. Rinse the sorrel leaves thoroughly and chop.
6. Fill a saucepan with water and place on high heat.
7. After boiling, add the stewed vegetables, sorrel, bay leaves, spices and salt.
8. Cook for 10 minutes and add the beaten egg mixture.
9. Stir and turn off the heat.

The dish is ready to serve.

Tomato soup

Grocery list:

• tomato juice - 2 l;
• carrots - 1 root vegetable;
• parsley - 1 bunch;
• Bulgarian pepper - 2 pieces;
• bay leaves - 3 pieces;
• ground cinnamon - 1 teaspoon;
• salt - 1 teaspoon.

How to make soup:

1. Pour tomato juice into a saucepan, salt and put on fire.
2. After boiling, dip the carrots, peeled and cut into thin circles, into it.
3. Add bell pepper chopped in half rings.
4. Pour in mustard and put bay leaves in boiling juice.
5. Cook everything together for another 20 minutes and at the end add a little, stir and remove from the stove.
6. Pour into bowls and serve with a sprinkle of herbs.

Light chicken soup

List of ingredients:

• chicken fillet - 600 g;
• vermicelli - 0.5 cups;
• carrots - 2 pieces;
• dried dill - 1 tablespoon;
• onion - 1 piece;
• salt - 1 dessert spoon;
• water - 4 l.

Recipe:

1. Pour chicken fillet with water and place on fire.
2. After boiling, boil for 5 minutes, drain the water and rinse the meat.
3. Put it back in a clean container, pour in 4 liters of water and cook.
4. When the water boils, dip the peeled onion into it.
5. After half an hour, add carrots, cut into half rings, and cook for another quarter of an hour.
6. Remove the onion from the broth and add the noodles.
7. Cook for another 10 minutes, and then add the dill, stir, turn off the heat and let it brew for another 20 minutes.

After that it can be served for dinner.

Buckwheat soup

Required products:

• meat broth - 2 l;
• buckwheat - 150 g;
• seasoning for soup - 1 dessert spoon;
• Bulgarian pepper - 200 g;
• dill - 1/2 bunch;
• salt to taste.

Preparation:

1. Pour well-washed buckwheat into the boiling broth and cook for a quarter of an hour.
2. During this time, wash, peel and cut the bell peppers into cubes.
3. Rinse fresh dill and chop finely.
4. When the buckwheat has boiled for the right time, add pepper to the pan and cook for another 10 minutes.
5. Pour spices, herbs and, if necessary, salt into the broth last.
6. Let it boil for about 5 minutes and remove from the stove.
7. Serve in portions with sour cream.

Meatball soup

Ingredient List:

• minced pork - 700 g;
• carrots - 200 g;
• garlic - 4 cloves;
• rice - 150 g;
• onions - 200 g;
• eggs - 2 pieces;
• parsley - 1 bunch;
• ground pepper - 1/3 teaspoon;
• butter - 50 grams;
• salt - 1 teaspoon.

Cooking process:

1. Put the minced meat, thoroughly washed raw rice, eggs, ground pepper, salt and very finely chopped garlic in a deep bowl.
2. Knead into a homogeneous minced meat and form into small meatballs.
3. Put 4 liters of water in a saucepan, dip the meatballs into it and cook.
4. Grate the carrots, and chop the onion into cubes.
5. Melt a piece of butter in a frying pan and fry the onion in it until soft.
6. After 3 minutes add the carrots and simmer for another 5 minutes.
7. After the water boils, you need to gently stir the meatballs.
8. Put the vegetable stew from the pan into the boiling broth and cook for half an hour.
9. Season with pepper, salt and add chopped parsley to the dish.
10. Remove from heat and let it brew slightly before serving.

Broccoli puree soup

List of products:

• chicken breast - 300 g;
• carrots - 1 root vegetable;
• heavy cream - 200 milliliters;
• broccoli - 400 g;
• onion - 1 piece.

Preparation:

1. Pour 2 liters of water into a saucepan, lower the chicken breast and cook for almost an hour.
2. Chop peeled and washed carrots and onions, and divide the cabbage into inflorescences.
3. Remove the prepared meat from the pan and put all the prepared vegetables into it.
4. Cook for another 20 minutes, season with salt and turn off the heat.
5. Cut the slightly cooled meat into pieces and return to the pan.
6. Puree the soup with an immersion blender, pour in the cream and whisk again.

The dish is ready.