7 Recipes of light soups to keep the diet on cold days

Learn to prepare tasty dishes with small calories

Soups are excellent options for those who want to keep the diet during cold days. In addition to heating the body, they can be prepared with light and nutritious ingredients such as vegetables, vegetables, lean proteins and cereals. Since they are warm and comforting dishes, they help to satisfy hunger with few calories, especially when they do not transport sour cream or ultra ingredients.

Below, take a look at 7 recipes of light soups to keep the diet on cold days!

Cevinha soup with chicken

Ingredients

• 1 cup of tea blind
• 300 g of diced chicken breast
• 2 peeled and cubed potatoes
• 1 peeled and cut beef
• 1/2 semi -free tomatoes and chopped
• 1 The homemade chicken broth
• 1 peeled and chopped onion
• 2 peeled and wrinkled garlic cloves
• 1 tablespoon of olive oil
• Rooms and black pepper ground to taste
• Waterfall

Methods of preparation

In a container, put the bar, cover with water and soak for 1 hour. Then drain the water and set aside. In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the chicken and brown for 2 minutes. Then add the floor, potatoes, manoc and tomato and brown for 1 minute. Season with salt and black pepper. Finally, put the chicken broth and cook for 30 minutes. Turn off the fire and serve then.

Sweet potato soup and cauliflower

Ingredients

• 2 sweet potatoes peeled and cut into cubes
• 6 strips cut cabbage leaves
• 1 tablespoon of olive oil
• 1 peeled and chopped onion
• 2 peeled and wrinkled garlic cloves
• Salt, oregano and grinded black pepper to taste
• Waterfall

Methods of preparation

In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the sweet potatoes and cabbage and brown and brown for 5 minutes. Season with salt, oregano and black pepper and mix. Cover with water and cook until the sweet potato becomes soft. Turn off the heat and serve the soup still hot.

Corn soup with chicken

Ingredients

• 1 1/2 l of water
• 200 g of boiled and grated chicken breast
• 1 cup of tea Corn meal
• 1 peeled and chopped onion
• 2 peeled and wrinkled garlic cloves
• 2 tablespoons of olive oil
• Rooms and black pepper ground to taste

Methods of preparation

In a container, melt the corn flour in the water. In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the chicken and brown for 5 minutes. Season with salt and black pepper, cover with water with corn flour and cook for 20 minutes, stirring occasionally. Turn off the fire and serve then.

Cannellini bean soup

Ingredients

• 2 cups of tea bean Cooked cannellini
• 1 peeled and chopped carrot
• 1/4 of peeled and sliced ​​onion
• 1/2 cup of tea with beams of decades cut into stripes
• 2 peeled and wrinkled garlic cloves
• 1 tablespoon of olive oil
• Rooms and black pepper ground to taste
• 1 bay leaf
• Waterfall

Methods of preparation

In a pan, place the olive oil and bring over medium heat. Add the garlic and brown. Add the beans, carrots and cabbage and brown and brown for 2 minutes. Season with salt and black pepper and cover the ingredients with water. Finally, place the bay leaf and cook the soup for 20 minutes. Turn off the heat, garnish with the onion and then serve.

Cabbage soup with carrots

Ingredients

• 1 peeled and chopped onion
• 3 peeled and wrinkled garlic cloves
• 2 peeled and sliced ​​carrots
• 100 g of sliced ​​celery
• 300 g of cabbage sliced
• 1 l of vegetable broth
• Salt, olive oil and chopped parsley to taste

Methods of preparation

In a pan, place the olive oil and bring over medium heat. Add onion, garlic, carrots and celery and brown until the onion becomes transparent. Add the vegetable broth and cook up to a boil. Add the cabbage, the salt, the black pepper and the parsley and mix. Cook for another 40 minutes and turn off the heat. Serve later.

Fish soup with vegetables

Ingredients

• 500 g of fillet Tilapia cubes
• 2 diced potatoes
• 2 carrots cut into thick slices
• 1 chopped onion
• 2 wedges of chopped garlic
• 1 tablespoon of olive oil
• 1 l of vegetable broth
• Rooms and black pepper ground to taste
• Chopted fresh parsley to finish

Methods of preparation

In a large pan, heat the olive oil over medium heat. Slightly brown and garlic onion. Add the carrots and potatoes. Season with salt and black pepper. Mix for 2-3 minutes. Pour the vegetable broth. Bring to a boil and then cook over medium heat for 15 minutes until the vegetables begin to soften. Gently place the fish in the pan. Cook for another 8-10 minutes until the fish is soft but without crumbling. Row salt and black pepper. Turn off the fire and finish with the parsley. Serve later.

Courgette soup with tomatoes

Ingredients

• 2 zuchinis cubes
• 3 cubes tomatoes
• 1 chopped onion
• 2 wedges of chopped garlic
• 1 tablespoon of olive oil
• 1 l of water
• 1 handful of fresh basil leaves
• Salt, oregano and grinded black pepper to taste

Methods of preparation

In a pan, heat the olive oil over medium heat. Put the onion and brown to removal. Add the garlic and mix for 1 minute. Add the tomatoes and cook for 3-4 minutes until they begin to release the liquid. Add the courgettes and season with salt, black pepper and oregano. Mix well. Add the water. Bring to a boil. Cook over medium-low heat for about 15-20 minutes until the courgettes are soft but still understood. Turn off the heat. Mix the basil leaves. Row salt and black pepper. Serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.