Three delicious and diet spring soup

In the spring everyone wants to lose weight and bring your body in shape without radical loss from health. Specifically this is the case, we offer You these recipes are delicious and healthy soups.

Soup of young nettle

Ingredients:

potatoes 2 pieces

sour cream, chilled 2 tbsp.

lemon juice 1 tbsp.

dill 0, 5 beam

parsley 0, 5 beam

salt to taste

carrots 1 piece

onion 1 onion

a big bunch of nettle (100 g)

vegetable oil for frying

How to cook:

1. Peel the potatoes. In a saucepan, boil 0, 5 liters of salted water. Put the potatoes and cook until tender. Decoction save. Hot potato grind with sour cream and return to the pan with the broth. To mix. Cook on a medium fire.

2. Onion and carrot peel, cut into strips and fry in vegetable oil, 4 minutes add to the pan.

3. Nettle and green wash, Pat dry. Thinly slice. Nettle pour over boiling water. Add together with greens in the soup. Pour the lemon juice, salt and pepper to taste. After 2 minutes remove the soup from the heat and pour into bowls.

Sorrel soup

Ingredients:

Water or broth - 2, 5 l
Potatoes - 4-6 PCs,


Fresh sorrel - a big bunch of 150-200,


1 small onion,


1 small carrot,


Sweet pepper - 5-6,


Bay leaf - 2 PCs,


Sol


Freshly ground pepper

How to cook:

1. Water put on the fire, a little salt, and immediately after boiling, add peeled and diced potatoes and peeled carrots. Add Bay leaf and pea allspice.

2. Separately fry the finely chopped onion (carrots) and add to the potatoes.

3. Cook at low boil for about 15-20 minutes until the potatoes are ready.

4. Sorrel, wash, cut, hard stalks and chop.

5. To finish the soup, add the sorrel, turn the heat off and stir.

6. A pot of soup, cover and let stand about 10 minutes.

When serving in a bowl pour the soup, season with sour cream and put half boiled eggs.

Soup-puree of cauliflower

Ingredients:

300 ml of skimmed milk,
1 carrot,


1 head cauliflower,


300 ml vegetable broth,


saffron,


greens,


black pepper,


Bay leaf.

How to cook:

1. Milk combine the broth, add a pinch of saffron, chopped carrots.

2. Cauliflower neatly divide into florets and add to the soup and cook until tender. Add Bay leaf, pepper, salt. Set aside a few cauliflower buds. The rest together with the broth and chopped parsley grind in a blender until smooth.

3. Prepared soup-puree of cauliflower pour into a deep dish, garnish with whole inflorescences of boiled cabbage.

The soup is delicious and healthy. Cauliflower is rich in mineral salts, contains proteins, carbohydrates, amino acids, vitamins. Most importantly, cauliflower easily absorbed by the body.

Source:

here

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