Sheep puree soup.

Hedgehog The puree soup can be light or rich, high in calories or low in diet. The wine is thick, first-rate grass, prepared from mashing.

meat products

(this could be fish, poultry, or meat of the great horned leanness), vegetables and more.

The puree soup has an appetizing appearance and a distinctly savory taste.

It is often necessary to grind the grains for this preparation.

The basis of such a condiment is meat, sheep and milk broth.

To increase the life of the herb, add tops or oil.

Calorie content of puree soup

The calorie content of the puree soup lies in the products that go into storage.

So, for example, 100 vegetable puree soup contains 60.3 kcal, of which 2.8 g falls on fats, 7 g on carbohydrates, and 2.3 g on proteins.	It is common to use berries and fruits to prepare pureed soups.	So, for example, 100 blackberry soup-puree contains only 33.5 kcal.	Korist and Skoda puree soup	The puree soup is easy to digest and can be topped with fresh herbs (especially those that contain meat/dairy types).
It also stimulates the pickling process and promotes increased appetite.	33,5	0,3	1,3	5,5
In connection with this, it is especially suitable for children and elderly people.	40,5	1,8	3,1	1,4
This herb is also indicated for people who are going through a rehabilitation period.	60,3	2,3	2,8	7
The use of such soups allows you to saturate your body with the necessary living substances.	93,1	4,8	6,8	3,5
However, do not forget that above-worldly living can lead to problems with bullying.	67,9	3,7	4,1	4,3
Product	37,7	0,6	2,9	2,4

Kcal

Proteins, g	Giry, g
Kut, g	Chornitsa puree soup
Fresh tomato puree soup	Soup-puree from various vegetables
Poultry soup	Soup-puree from various vegetables
Liver puree soup	Potato and carrot soup
Ingredients Soup puree from various vegetables	white cabbage
80.0 (gram)	potato
90.0 (gram) turnip	white cabbage
60.0 (gram)	carrots
Cybula ripchasta	40.0 (gram)
Green Tsibulya	20.0 (gram)
canned green peas	50.0 (gram)

boron wheat,

The cabbage is shaken and sautéed, the vegetables are cut and simmered, and the turnips are first blanched.

5-10 minutes before the end of the poaching, add sautéed chicken and green peas, then wipe everything. Combine grated vegetables with white sauce, add broth and boil.

Part of the green peas can be placed whole in the puree soup, brought to a boil and seasoned. Cut the leek into strips, sauté and add when ready to serve.

You can adjust your recipe according to the consumption of vitamins and minerals using the recipe calculator in the add-on. CHEMICAL WAREHOUSE AND ANALYSIS OF LIVING VALUE.

Kharchova value and chemical warehouse

"Soup-puree from various vegetables"	The table shows the content of grub (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of natural part.	Nutrient	Quantity	Norm**	% standard 100 g
% of the norm 100 kcal	100% normie	Calorie content	3.6%	6%	60.3 kcal
1684 kcal	2793 RUR	Bilki	3%	5%	2.3 g
76 g	3304 g	Giry	5%	8.3%	2.8 g
56 g	2000 RUR	Bcarbohydrates	3.2%	5.3%	7 g
219 g	3129 g	~
Organic acids	0.09 g	Kharcho fibers	4.5%	7.5%	0.9 g
20 g	2222 g	Water	4.6%	7.6%	105.3 g
2273 g	2159 g	~
Ash
0.6 g	Vitamins	Vitamin A, RE	55.6%	92.2%	500 mcg
900 mcg	180 g	~
Retinol	0.5 mg	Vitamin B1, thiamine	4%	6.6%	0.06 mg
1.5 mg	2500 g	Vitamin B2, riboflavin	2.8%	4.6%	0.05 mg
1.8 mg	3600 g	Vitamin B4, choline	3.2%	5.3%	16 mg
500 mg	3125 g	Vitamin B5, pantothenic	4%	6.6%	0.06 mg
0.2 mg	5 mg	Vitamin B6, pyridoxine	3.5%	5.8%	0.07 mg
2 mg	2857 RUR	Vitamin B9, folate	1.2%	2%	4.6 mcg
400 mcg	8696 g	Vitamin B12, cobalamin	2.3%	3.8%	0.07 mcg
3 mcg	4286 g	Vitamin C, ascorbic acid	4.6%	7.6%	4.1 mg
90 mg	2195 g	Vitamin D, calciferol	0.4%	0.7%	0.04 mcg
10 mcg	25000 g	Vitamin E, alpha tocopherol, TE	4%	6.6%	0.06 mg
0.6 mg	15 mg	Vitamin N, biotin	3.2%	5.3%	16 mg
1.6 mcg	50 mcg	Vitamin RR, NOT	3.9%	6.5%	0.7818 mg
20 mg	2558 g	~
Niatsin
0.4 mg	Macroelements	Potassium, K	7%	11.6%	174.8 mg
2500 mg	1430 g	Calcium, Ca	3.5%	5.8%	35.3 mg
1000 mg	RUB 2833	Silicon, Si	11%	18.2%	3.3 mg
30 mg	909 g	Magnesium, Mg	3.5%	5.8%	13.8 mg
400 mg	2899 RUR	Sodium, Na	1.3%	2.2%	17.3 mg
1300 mg	7514 g	Calcium, Ca	2.4%	4%	Sirka, S
24 mg	4167 g	Phosphorus, Ph	5.9%	9.8%	47.1 mg
800 mg	1699 RUR	Chlorine, Cl	1.6%	2.7%	37 mg
2300 mg
6216 g	Microelements	~
Aluminum, Al	228.4 mcg	~
Bir, B	71.8 mcg	~
Vanadium, V	27.1 mcg	Zalizo, Fe	3.9%	6.5%	0.7 mg
18 mg	2571 g	Yod, I	1.9%	3.2%	2.9 mcg
150 mcg	5172 g	Vitamin D, calciferol	18%	29.9%	Cobalt, Co
1.8 mcg	556 g	~
Lithium, Li	7.6 mcg	Vitamin B6, pyridoxine	6.4%	10.6%	Manganese, Mn
0.1283 mg	1559 RUR	Copper, Cu	6.1%	10.1%	60.9 mcg
1000 mcg	1642 RUR	Molybdenum, Mo	10%	16.6%	7 mcg
70 mcg	1000 g	~
Nickel, Ni	11.8 mcg	~
Tin, Sn	2.6 mcg	~
Rubidy, Rb	64.7 mcg	Selenium, Se	1.6%	2.7%	0.9 mcg
55 mcg	6111 g	~
Strontsiy, Sr	5.7 mcg	~
Titanium, Ti	7.3 mcg	Fluorine, F	0.3%	0.5%	13.1 mcg
4000 mcg	30534 g	Vitamin N, biotin	4.6%	7.6%	Chromium, Cr
2.3 mcg	2174 g	Zinc, Zn	2.8%	4.6%	0.3324 mg
12 mg	3610 g	~
Zirconium, Zr
0.4 mcg	Converted to carbohydrates	~
Monota disaccharide (tsukri)	2.5 g	max 100 g
Sterili (sterini)
Cholesterol	8.4 mg	max 300 mg

Energy value This herb is also indicated for people who are going through a rehabilitation period. become 60.3 kcal.

Puree soups have a high food value, so they outweigh the calorie content of traditional soups.

Thick, creamy herbs have more proteins, fats and carbohydrates, which is similar to similar products.

Warehouse of puree soups

In this case, cream of soup can be added to any other ingredients, and this is poured into their warehouse and BJU. The first dish may be low in calories or dietary, so you need to choose the appropriate recipe for preparing it. It is important to include vegetables in the warehouse: cabbage, carrots, potatoes, mushrooms, tomatoes, tsibulya and chasnik.

Also there is not much to be gained roslin oil(preferably olive), so that the puree soup is not too tasty or savory.

The broth itself can be cooked on vegetables and meat. 60.0 (gram) Which one will you take?

chicken breasts

If you eat yowl, you will get less grass, and the pork broth will increase the calorie content of the puree soup to 150-200 kcal.

Non-standard ingredients such as cod liver may be included in the warehouse.
You will want to increase the fat content of the richest vegetable soup more, lower
or fatty tops, which are often vikorist.
Calorie content of puree soups The calories and nutritional value of pureed soups per 100 g of herbs lie in the ingredients that are mixed for cooking. Let's take a look at the energy value of herbs prepared in the most popular recipes:
watermelon soup puree 93 kcal per 100 g;
puree soup with broccoli – 85 kcal;
cauliflower dish - 33 kcal (highest dietary average);
calorie content
potato soup
Vishche puree – about 45 kcal;
mushroom soup from pecheritsa - 85 kcal per 100 g;
tomato puree soup – 40 kcal; 3 carrots – 70 kcal; Sochevitsa, peas or kvass – 50-55 kcal;
celeri puree soup - 45 kcal;

soup made from whole grain vegetables - 50-60 kcal;

with added chicken or turkey - 90 kcal;

h	1684 kcal	76 g	56 g
chicken liver	3.5	4.5	10
- 85 kcal;	2	4	14
with rice grains - 55 kcal per 100 grams.	2	3	1.5
As you know, the calorie content of the finished herb varies.	4	2	9
Store everything until you add it to the pan.	8	2	3
The balance of proteins, fats and carbohydrates in puree soups can also be found in the ingredients.	2	3	16
The table will help everyone get started:	6	7	4
For 100 g soup	1.5	1.5	8
puree soup with watermelon	1	3	8

with broccoli

Vzagali tops call for adding on and off for relish.

By adding them to the recipe, you will change the calorie content and reduce the fat content of the herb.

Preparation principles

All vegetable soups, purees and herbs with meat or added cereals are prepared according to one principle: using a blender and using any ingredients.

If the minimum calorie content of mushroom soup per 100 g is important, make vikory biscuits, and if the amount of calories is not important, take whites, or other natural ones Gribi.

If the recipe includes potatoes, choose a variety that can be boiled, and to add richness to the herb, add cereal (you can use rice). Cut all ingredients into cubes so that they cook evenly. Vegetables need to be covered with water, brought to a boil and cooked until the ingredients are removed.

Tomatoes, cauliflower and broccoli need to be cooked faster, but peas, chicken and carrots need more than an hour. When preparing vegetable soup, fry the tsibul in a frying pan until golden brown - this will give a unique aroma. Cauliflower

Before boiling, the broccoli must be separated into pieces, and the carrots can be grated into a coarse grater.

It is enough to cut the potatoes and zucchini into cubes.

Chasnik, parsley, crepe are added to I'll stay with you

The cream is low in calories and soups contain a lot of other valuable substances: the stench takes away the indifference of living speeches, incl.

amino acids that are essential for our body, they are rich in vitamins and minerals, they reduce inflammation and speed up the metabolism of speech. It is, of course, possible to lose weight with soups, but supplementary benefits are available in soups for weight loss. The calorie content of soups for weight loss may be minimal, since they should not be cooked in vegetable or low-fat chicken broth without potatoes. Before adding the vegetables to the soup, do not grease them, they are cooked minimally, then spices are added to remove the fat - chili pepper, ginger, curry, turmeric, chasnik, etc. To lose weight with soup, you need to eat it at least once a day, and soup-loving children should eat soup for weight loss 3-5 times a day.

Drinks are not allowed

clean water

and unsweetened
green tea
.
So you can lose 5-8 kg per week on soup.

How many calories are in soups?

As was said above, the calorie content of soups varies. There are a number of factors that go into how many calories a soup can accommodate: calorie content (fat content) of the broth;

calorie content of ingredients used for soup;

The calorie content of chicken vermicelli soup is 62 kcal per 100 g. 100 g of rich mushroom soup is 83 kcal.

The calorie content of meat solyanka 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 soup with sochevitsa is 67 kcal per 100 g, with kvass and potatoes - 7 2 kcal per 10 meat is 57 kcal per 100 g, and the calorie content of fish meatball soup 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 is 124 kcal. The calorie content of green pea puree soup is 82 kcal per 100 g. .

You can change the calorie content of soups and finish them easily - just soak the vegetables in oil, buy lean meat for soup, and cook it in another broth.

Potatoes can be replaced with quassole, and you can also add more vegetables to the soup. Recipes for the most delicious soups

Eggplant puree soup is ideal for children. Take 600 g of fresh eggplant, 1 cibulin, a tablespoon of balsamic otto, 2 cloves of chasnik, fresh thyme, salt, and olive oil for relish in 500 ml of water.

Very tasty brown tomato soup with meatballs.

For 2.5 liters of meat broth you will need 500 g of tomatoes, 400 g of cibul, 300 g of minced meat, a flask of 40% tops, 100 g of vermicelli, 4 tablespoons of tomato paste, a tablespoon of red pepper, 2 bay leaves. , herbs, spices for relish. Add the bay leaf to the broth and place on the stove, add spices, pepper and quartered cibulini. Cook for 20 hvilins. Take the minced meat, make small meatballs from it and place them in the pan.

Add sliced tomatoes tomato paste

, mix, add vermicelli. When the water boils, reduce the heat and cook for 10 minutes, stirring occasionally.

Then add salt and pepper. When the soup is ready, add fresh parsley to the top.

Before the soup, serve hot toast with

white bread or crunchy fresh bread.
Set the calorie content of soup with meatballs and tomatoes to 55 kcal per 100 g. Everyone who loves mushroom soup will appreciate this recipe.
Take 4 potatoes, 1 cibulin, 100 g vermicelli, 60 g dried porcini mushrooms, carrots, spices and salt for relish. Soak the mushrooms for 10-15 minutes, then add water.
Place a saucepan of water on a hot stove. Slice the cibul, grate the carrots into a coarse grater and coat with olive oil.
When the water in the pan comes to a boil, add mushrooms, zibula and carrot dressing. take part in the regulation of blood glucose levels, in response to insulin.

Deficiency leads to decreased glucose tolerance.

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