Refined soup recipes for everyone who has little time to cook but who wants to eat healthily, stay slim and lose weight
Nutrition expert Friedrich Bohlmann knows about such problems and has developed simple, yet imaginative solutions for busy people. These include his recipes for winter soups, which can vary according to the season.
The soups do not only taste delicious, but they also fill you up and still have few calories. So if you want to eat whole foods in the evening without straining your stomach, you have the perfect dishes here. Losing weight healthy and permanently is also easier if you can enjoy it without feeling guilty. And how much time? Almost all soups are prepared in less than half an hour and none has more than 270 calories.
Try the varied slimming recipes. You will be surprised how easy it is to cook healthy and tasty soups, without butter and cream, but with lots of vegetables and fruits.
Cream soup with salmon
For four people:
2 bunches of dill, 100 g smoked salmon, 800 ml poultry broth, 200 g cream cheese (0.2% fat), 2 tbsp starch flour, iodine salt, pepper, 200 ml low-fat milk
Wash the dill, swivel dry, cut off thick stems, cover some branches for decoration, finely chop the remaining dill.
Cut salmon into fine strips.
Mix the broth with cream cheese and starch,
boil briefly with the whisk and stir in the dill.
Season with salt and pepper and spread on preheated plates or soup cups.
Heat the milk, but don’t let it boil, foam, put on the soup and serve with salmon strips and dill.
Variant: Instead of dill, you can also use chives. They take two bunches of chives. Wash the chives, swivel dry and finely chop. Stir 3/4 of the chives into the soup, set aside for 1/4 and sprinkle on the soup just before serving.
Per person: about 151 kcal (= 632 kJ), 15 g protein, 6 g fat, 9 g carbohydrates, 0 g fiber
Duet of carrot and vegetable soup
For four people:
For the carrot soup: 300 g pumpkin (net, approx. 400 g gross weight),
75 g white beans, 75 g quail beans, 200 g chicken breast or beef shoulder, 750 ml vegetable broth, 300 g green beans, 300 g canned tomatoes, 2 onions, 4 garlic cloves, 1/2 bunch of savory, iodine salt, pepper, dried thyme, 50 g parmesan
Soak white beans and quail beans overnight.
Drain the soaked beans and cook softly in plenty of unsalted water over a low heat for about 2 hours.
Simmer the beef shoulder in the vegetable broth for 20 minutes over a low heat.
Wash, clean and cut green beans into small pieces.
Drain the tomatoes and cut them into small pieces.
Peel and finely chop the onions and garlic.
Wash the savory and peel off leaves.
Remove meat from the broth, cut into bite-sized cubes.
Cook the green beans in the broth for 10 minutes.
Peel, halve and fry slices in a large saucepan without fat until brown.
Add the broth with the beans.
Peel the garlic and finely chop, add the boiled dried beans, meat cubes and tomato pieces to the broth.
Heat again and season vigorously with savory, salt, pepper and thyme.
Remove the onion halves.
Rub parmesan and place over the stew.
Per person: about 268 kcal (= 850 kJ), 29 g protein, 8 g fat, 19 g carbohydrates, 12 g fiber