Rice vegetable soup recipe. Recipes for diet soups with rice

When following a diet for weight loss, do not forget about soups. Rice diet soup is quite satisfying and at the same time helps to fight excess weight. How to cook diet soup with rice read and see further.

Diet soups with rice: recipes

The secret of rice soup for weight loss lies in the large number of vegetables and herbs.

Recipe Vegetable soup with rice

Ingredients:

• 0.5 st. rice
• 2 l per ode
• carrot
• onion
• parsley or celery root
• 1 st. l. vegetable oil
• greenery
• salt

Cooking method:

1. Wash and peel the carrots, cut into slices.

2. Peel and chop the onion into a small cube.

3. Grate the parsley root.

4. Put the prepared vegetables and roots into the pan. Pour in water and put on medium heat.

5. Boil the vegetable broth until the carrots are cooked. Then drain the broth and strain.

6. Boil rice in strained broth.

7. Add boiled vegetables and roots to the broth. Boil.

8. Salt the soup, season with vegetable oil.

9. Finely chop the greens.

Serve soup with fresh herbs.

With rice, you can cook a delicious spring soup with sorrel and herbs.

Recipe Diet soup with rice and herbs

Ingredients:

• 2.5 liters of water
• 0.5 st. rice
• 1 bunch. sorrel
• parsley and dill
• onion
• vegetable oil
• pepper

Cooking method:

1. Boil rice in salted water.
2. Sorrel cut into large strips and lay in boiling rice broth.
3. Onion cut into strips and fry in 1 tbsp. l. vegetable oil.
4. Chop greens.
5. Season the finished soup with fried onions and fresh herbs.
6. Salt and pepper to taste. You can add zucchini or celery to the soup.

For lovers of milk soups with rice, I suggest watching a video recipe.

video recipe diet recipe « Milk rice soup»

Cook with pleasure and be healthy!

Always your Alena Tereshina.

contains onion
suitable for vegans

Our country vegetables are real heroes, which I never get tired of being proud of all this “summer, as it were”. From the constant flow of water from the sky, poor plants suffer endlessly - they suffer from all possible diseases, their stems rot, flowers and ovaries fall off, leaves become stained. And they continue to give at least modest, but harvests. Fruiting, despite the cataclysms of the weather. Such good…

In general, thanks to the feat of our green breadwinners, today we can cook a low-calorie and truly amazing vegetable soup with rice. And why did he surprise you? - you ask. Patience, friends, now everything will be ...

For vegetable soup with rice, we need:

• 100 grams of rice;
• 200 grams of white cabbage;
• 1 carrot;
• 1 bell pepper;
• 3 potatoes;
• 1 onion;
• 2 tomatoes;
• 2 tbsp vegetable oil;
• 2 liters of vegetable broth or water;
• 25 grams of fresh herbs;
• salt and pepper to taste.

But let's start with the main thing, that is, with the recipe ... First of all, we cut the onion, carrot and sweet pepper into small cubes - all this goes into the pan with oil to fry for 2-3 minutes.

We prepare everything else: we wash the rice, finely chop the cabbage, cut the potatoes and tomatoes into cubes.

Bring the pre-cooked vegetable broth (or water) to a boil and send the fried vegetables there, and at the same time cabbage and potatoes.

As soon as our future soup boils again, put rice with tomatoes in a saucepan, salt and pepper to taste.

It remains only to wait for the readiness of all vegetables and it's done!

Pour the soup into bowls, sprinkle with prudently chopped herbs and have lunch.

Hey, and wonder when? It's already possible, by the way. Personally, we were pleasantly surprised and even slightly dumbfounded by the fact that our one-year-old Timofey ate three supplements in addition to his portion. Three. Additives. Soup. An unthinkable thing for a toddler. Young mothers, take note, maybe it will come in handy :) Bon appetit!

P.S. If you want to start cooking soups in a slow cooker,

It is very important that the food is not only tasty, but also healthy. Dishes with vegetables promote proper metabolism and remove harmful substances from the body. A delicious vegetable soup in this recipe is prepared with zucchini and rice.

A couple of decades ago, housewives could not imagine soups without frying, but now all advanced nutritionists say that this is a test for the figure and the whole organism as a whole. Therefore, if you want to stay slim and healthy, you will have to forget about frying.

Vegetable soup recipe with rice and chicken

The dish can be cooked on water and on broth, of course, in the second version it turns out to be more rich and tasty. Fragrant light summer soup is quite easy to prepare, it will be a great dish for a family lunch or dinner. Be sure to treat your family to this delicious dish!

You are offered a basic recipe, which, if desired, can be adjusted in accordance with culinary preferences. Ideas for this are provided in the Tips section.

Ingredients:

• chicken fillet from one breast;
• rice - 0.5 st.;
• carrots -1 pc.;
• bow -1 pc.;
• zucchini -1 small fruit;
• potatoes - 3 tubers;
• garlic - a few cloves;
• butter -25 g;
• salt and ground pepper;
• fresh herbs - for serving.

Cooking process:

Rinse the chicken fillet, fill it with water, after it boils, remove the foam, add the peeled onion. Boil the broth for 15 minutes.

During this time, rinse the rice well so that the water becomes clear. Cut the peeled carrots into thin sticks. Chop potatoes into cubes.

Wash the zucchini, pat dry with paper towels and cut into cubes.

Add rice and vegetables to the soup, boil for 10-15 minutes, depending on the type of potato.

Five minutes before the end of cooking, add butter and minced garlic to the soup. Salt and pepper.

When serving, add chopped greens to each bowl of rice soup with zucchini to taste.

The first dish was prepared by Evgenia Evteeva.

There are many variations of this soup. If you cook it in water, and not in broth, then 7 minutes before the end of cooking, you can pour a raw egg into it, stirring constantly. Also, the soup turns out to be very tasty and acquires a pleasant sourness, if you add a tomato cut in half into it.

To make the dish vitamin and fragrant, pour chopped greens into the soup. You can add your favorite soup seasonings if you like. The soup is in perfect harmony with fresh crispy croutons and crackers.

You might like another recipe for vegetable soup with cauliflower and vermicelli in a slow cooker:

Sincerely, Anyuta.

China became the birthplace of gunpowder and paper. However, this country also became the birthplace of the soup familiar today. Not only soup with rice and vegetables, but also other types of soups began to be cooked in this country about a century BC. This is due primarily to the fact that the Chinese, much earlier than other peoples, managed to make dishes that were suitable for cooking food in water.

The word soup itself is of French origin. Soups began to be cooked here around the 15th century. Hearing the beautiful word consommé, not everyone will guess that behind it lies a soup of beef tails and shanks.

Soup with rice and vegetables

In Russian cuisine, the name soup appeared relatively late. Before the reign of Peter I, everyone prepared dishes that, in fact, being soups, had other names:

• calla;
• okroshka;
• pickle.

Historically, Russians, like all Slavic peoples, most often cooked complex vegetable soups on meat, mushroom, vegetable broths. After the widespread appearance of potatoes in Europe, which happened in the late 18th and early 19th centuries, this vegetable became the main component of almost all soups.

Therefore, cooking soup with rice and vegetables implies that the main vegetable in it will be potatoes.

To cook rice soup for a family of four to five people, you need:

• any broth 1.8 l;
• potatoes 350 - 400 g;
• one carrot, weighing 90 - 100 g;
• one bulb, weighing 80 - 90 g;
• oil 30 ml;
• rice 1/5 cup capacity. 220 ml;
• salt;
• greenery;
• pepper;
• lavrushka and other spices.

Recipe

Kuhoman to help

Cooking the simplest soup has its own secrets:

• so that rice soup turns out to be soup, and not rice porridge, it must be put in moderation. For every liter of liquid, two tablespoons are enough. spoons of cereals;
• if there is no goal to boil rice as much as possible, for example, for baby food, then it is enough if it boils in soup for no more than 15 minutes. Even if after this time it seems a little hard, the fire must be turned off and the pan left on the stove, the rice will come to readiness due to internal heat.

_______________________________

If the soup broth is cooked in advance, then the whole process of making soup with rice and vegetables will not take more than half an hour:

Soup with rice and vegetables can be served with fresh bread or croutons. This dish is suitable not only for adults, but also for children from one and a half years old it is quite possible to give it.

Ingredients

• 1.8 liters of water;
• 2-3 pcs. potatoes;
• 80 g of rice;
• carrot;
• small sweet pepper (or half);
• 2-3 tomatoes;
• 2 bay leaves;
• salt and black pepper (to taste);

Cooking method

1. Put the water on the fire and when it boils, add the finely chopped potatoes.
2. Wait until it boils and add rice.
3. Cook, stirring, until done.
4. And at this time, prepare the frying: fry carrots (on a grater) and pepper in oil for 3-4 minutes.
5. Add ground black pepper and parsley, fry for another minute.
6. Then add the tomatoes and simmer until the liquid has evaporated.
7. A small note. In most recipes for vegetarian soups, I meet chopped tomatoes, but I still like them more when they are pureed. You can also just add tomato juice. It turns out more tasty and rich taste.
   Then add the frying to the vegetarian rice soup and let it simmer for another 5 minutes.
8. When serving, sprinkle the soup with black pepper - it will be very tasty.

Vegetable cream soup with rice - recipe number 2

Ingredients

• butter - 1 tbsp. l.;
• onion, large (cut into half rings) - 1 pc.;
• leek (cut into half rings) - 2 pcs.;
• vegetable broth - 6 1/4 cups;
• white rice - 6 tbsp. l.;
• carrots (cut into thin strips) - 2 pcs.;
• garlic - 3 pcs.;
• bay leaf - 1 pc.;
• lettuce salad (chopped) - 2 heads;
• fat cream - 3/4 cup;
• nutmeg, ground - 1/4 tsp;
• arugula (arugula) leaves (chopped) - 100 g;
• salt and black ground pepper to taste;

Cooking method

1. Heat the butter in a large skillet over medium heat, add the shallots and onions to the preheated skillet, cover and cook, stirring occasionally, about 3-4 minutes, until the onion is soft.
2. Pour the broth into the pan, pour rice, put carrots, garlic and bay leaf, salt. Bring the mass to a boil, reduce the heat and cook for about 25-30 minutes, until the rice is ready. Remove bay leaf.
3. Put chopped lettuce into the soup, cook for 10 minutes.
4. Remove the pot from the heat, let the soup cool, then pour the soup into a blender or food processor and pulse until a homogeneous, puree-like mass is formed (you can puree the soup not all at once, but in several passes).
5. Pour the pureed soup back into the saucepan it was cooked in and place the saucepan over medium-low heat. Pour in the nutmeg and pour in the cream, cook the vegetable puree soup for about 5 minutes, stirring constantly. If the soup seems thick to your taste, you can add water or cream.
6. Then put the arugula into the soup, and cook the vegetable puree soup for another 2-3 minutes, salt and pepper to taste.
7. Serve the soup hot in serving bowls.