Selection of light vitamin soups

Spring brings with it sunny days, good mood, first greens and original spring soups. They saturate us with vitamins, gently take care of the stomach and please the incomparable aroma of greens.





"Site" has prepared a selection of vitamin soups that will help our readers switch to lighter and healthier food to strengthen weakened immunity and get rid of kilograms gained during the winter.

The main spring trouble is vitamin deficiency. Therefore, real spring soups should saturate us with nutrients, provide comprehensive support for immunity, but be not as high-calorie and heavy as winter.





To cope with this task on the shoulder of fresh greenery and seasonal root crops. Nettle, sorrel, fragrant cherry, celery root, parsnip, artichoke, daikon - this is a real treasure trove of vitamins, the riches of which it is a sin not to use for the preparation of our soups.

Soup with barley



Soup with garlic is hearty, does not require special products, and garlic gives it an unusual spicy taste.





The ingredients

• 250g potatoes
• 100g carrots
• 100g barley
• 1/2 tbsp pearl cereal
• 3 eggs
• 2l broth
• 200g meat
• salt

Preparation

1. Soak the barley for the night. Cook it until it's ready and then drain the water.
2. Cut the potatoes in cubes and the carrots in circles.
3. Pour the broth and cook for about 30 minutes (until the vegetables are ready).
4. Wash and cut the garlic finely.
5. To almost ready vegetables add ready barley, garlic and meat from broth.
6. Bring the soup to ready vegetables, salt and leave for an hour to brew.
7. Bon appetit!

Celery soup for weight loss



Diet on celery soup It assumes that every day for a week you will eat 1.5 liters of this soup. There may also be additional products on the menu.

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The ingredients

• 400g celery
• 500g white cabbage
• 3 tomatoes
• 5 bulbs
• 1 sweet pepper
• salt and pepper
• green

Preparation

1. Cut the vegetables arbitrarily.
2. In a pot of 3 liters pour water and put vegetables.
3. Put the pot on the fire, let the water boil and cook the soup for another 10 minutes.
4. Make the fire minimal and boil until the vegetables are very soft.
5. Bon appetit and successful weight loss!

Green borscht with sorrel and nettle



Sorrow is very rich in vitamins A, C, K, B, in addition, it contains potassium, calcium, iron and magnesium. Borscht with sorrel is a tasty and low-calorie dish that is great for everyone who follows the calorie intake.





The ingredients

• 300g pork per bone
• 2–2.5 liters of water
• 5-6 potato tubers
• 1 carrot
• 1 bulb
• 1 big beam of sorrel
• 1 large bundle of young nettle
• 1 bundle of dill
• 1 bundle parsley
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 3 eggs
• 50g soft lard
• 2 cloves of garlic
• sour cream
• salt, spices to taste

Preparation

1. Wash the meat and pour cold water. Put it on the fire, bring it to a boil, remove the foam and drain the first broth. Pour water again and boil on medium heat until ready.
2. Take the finished meat out of the broth, divide it into pieces and put it back in the pan. Share water, if a lot of liquid boiled, and salti.
3. Cut the potatoes in small cubes.
4. Pour the young nettle with boiling water and leave for 10 minutes to “disarm” its burning spines.
5. Peel the onions and cut the cubes, sodium carrots. Pour vegetable oil into the pan and roast the onions until golden. Then add the carrots, tomato paste and stir. Roast another 2 minutes, then cover the lid and turn it off.
6. Sorrow, nettle and other greens cut as thinly as possible and add to borscht. Wait until it boils, add spices and a roast. At the end, fill it with crushed lard and garlic.
7. Serve the green borscht with chopped boiled egg and sour cream. Bon appetit!

Mashed soup with lemon and lemon



Leeks are great for making mashed soup. Adding lemon peel and white wine makes it taste even more seductive!





The ingredients

• 2 leek stem
• 6 cloves of garlic
• 2 tbsp butter
• 2 lemons
• 4 tbsp chicken broth
• 50ml dry white wine
• salt and pepper

Preparation

1. Wash the onions and cut the half rings. Smash the green part of the stems.
2. Heat the butter in the pan over medium heat, add the onions and crumpled garlic.
3. Cook for about 10 minutes.
4. Take the peel off the lemon. Pour lemon juice into the soup and add crushed peel, broth and alcohol.
5. Turn the fire down and boil for about an hour.
6. The resulting mixture is pureed in a blender and seasoned to taste.
7. Bon appetit!

Spring soup made of frozen vegetables



This soup is good in the early spring, when you are tired of hearty winter dishes and want something fresh and easy. In this case, frozen vegetables that have preserved summer vitamins are simply indispensable.





The ingredients

• 2 potato tubers
• 1/2 carrots
• 100g frozen Brussels sprouts
• 60g frozen broccoli
• 60g frozen cauliflower
• 70g frozen green peas
• parsley
• salt
• Sour cream to serve (optional)

Preparation

1. Pour in a pot of 2 liters 1 liter of water and put on a medium fire.
2. In the boiling water, put cube-cut potatoes and half of the carrots sliced in circles.
3. Cook vegetables for about 7 minutes under the cover.
4. Add Brussels sprouts from the freezer. When the water boils again, put cauliflower and broccoli in the soup.
5. Again bring the water to a boil, reduce the fire and cook vegetables 3-4 minutes, then add green peas and cook the soup under the lid for another 5 minutes until the softness of the vegetables.
6. Before finishing the cooking salty and add the crushed greens. Spring soup Ready, have a good appetit!
7. This soup is good freshly prepared, so it is better not to make it for the future.

When spring comes and nature awakens from winter hibernation, the first vitamin greens appear in the forest - cherry, which is also called bear onion, wild garlic and flask. "Site" will tell about its useful properties and application in cooking.

Read also about the best natural vitamins of early spring. Thanks to useful root vegetables, you will forever forget about the lack of vitamins, colds, bad mood and excess weight.

Those who are interested in proper nutrition will be interested to know what opinion doctors and nutritionists hold about the cult of soups. The Soviet myth or the only possible option of healthy eating? The answer is in our article.