Soup without frying: composition and preparation of a light first course

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Modern housewives, as a rule, try to make soups fatty, rich and high-calorie. This is quite understandable, because such food quickly satisfies the feeling of hunger and warms. However, light soups should also be on the table. They are simply indispensable in the summer, when, due to the high temperature, you don’t feel like eating at all, but you need to. Low-calorie first courses will also appeal to those who follow their figure or are on a diet. Soups without frying are just made for such cases! They are light and dietary, but at the same time they are nutritious and perfectly satisfy the feeling of hunger.

First courses without frying

Preparing low-calorie soups is very easy! After all, the process is not much different from creating a traditional rich stew. You can add to such soups everything that you like and does not containa lot of calories: various vegetables, rice, buckwheat, fresh or frozen green peas, greens, etc. The basis of a dietary soup can be plain water or poultry broth: chicken or turkey is ideal, because they contain very few calories. And most importantly, such soups do not require the use of oil and frying of the ingredients, because this is what gives the first courses additional fat content. These proven chowder recipes help create a delicious, nutritious yet easy meal that the whole family will love.

Savory Chicken Soup

This stew turns out to be low-calorie, but it contains all the elements necessary for the body. The first chicken dish will easily satisfy the feeling of hunger, give strength and energy, and also give the real pleasure of eating, because it comes out so appetizing! The recipe for soup without frying with vegetables will certainly be appreciated by all adherents of tasty and he althy food.

Ingredients needed for a light first course:

• half a kilo of chicken fillet;
• three medium potatoes;
• one large carrot;
• two medium sized ripe tomatoes;
• one head of onion (size - at your discretion);
• 250 grams of cauliflower;
• 75 grams of thin vermicelli;
• two laurels;
• 150 grams of green beans;
• ground black pepper, s alt - optional;
• a few sprigs of rosemary (or 0.5 tsp dried);
• three literspurified water.

Making easy chicken soup

Rinse the meat thoroughly under running water, remove films and fat if necessary, and then send to a saucepan and pour water. Put the container with the future chicken broth on the fire and bring to a boil, then remove the foam that has formed on its surface. If this is not done in time, the color of the soup will turn out to be cloudy and ugly. Add bay leaf, a little s alt and washed rosemary sprigs to the saucepan. Cook over moderate heat, with a constant low boil, for 30-40 minutes, until the meat is fully cooked.

Peel potatoes, onions and carrots and then rinse. Cut all the ingredients into pieces of the desired shape and size. Rinse the cauliflower and then separate into small florets. Place the tomatoes in a deep container and pour boiling water for 10 minutes. Remove the tomatoes from the water, free from the skin and the attachment points of the stalks, then cut into small cubes. Remove the meat from the prepared broth and let it cool slightly. Cut the fillet into portions, and then send back to the pan.

Add potatoes, green beans and cauliflower to the boiling broth. After another 5 minutes, send carrots and onions to the pan.

Place the vermicelli on a dry hot frying pan. Fry, stirring occasionally, until the ingredient turns golden. This procedure will avoid overcooking and swelling of pasta in the soup.

Send the prepared vermicelli to the pan. Immediately add chopped tomatoes. Bring the soup to a boil, then cook over low heat until all ingredients are fully cooked. Shortly before the end of the process, add black ground pepper and s alt. Remove the soup from the heat, cover the pot with a lid and leave for 10-15 minutes. During this time, the stew is well infused.

Pour the soup without frying into serving bowls and serve until it is cold.

Meatball Chowder Recipe

Of course, the stew with meat balls is more high-calorie. However, this is not critical, because it will be boiled in water, and minced chicken will be used. If desired, the noodles can be replaced with tomatoes, zucchini, sweet peppers, green beans, corn or green peas. In this case, you get a vegetable soup with meatballs without frying.

To create a chowder with meat balls you will need:

• 150 grams of noodles;
• 375 grams minced chicken sirloin;
• 3 tbsp. l. chopped green onion;
• one large chicken egg;
• one and a half liters of drinking water;
• s alt, pepper mixture - to taste;
• three cloves of garlic;
• one small onion;
• medium carrot.

Easy Meatball Soup Guide

Mixing combine with chicken egg, s alt, a mixture of peppers and green onions. The amount of spices varies at your discretion. Green onions, if desired, can be replaced with dill or parsley. Mix the mass thoroughly, and then form balls of the desired size from it. Do it better wethands so that the stuffing does not remain on the palms. Put the resulting balls on a flat plate or cutting board.

Bring one and a half liters of water to a boil. Peel the carrots and onions, rinse and cut into arbitrary pieces. Pass the peeled garlic through the press.

S alt the boiling water at your discretion. Add onions, carrots and garlic to it. Boil for 10-15 minutes. Dip the prepared meat balls into the boiling vegetable broth. Cook until meatballs float to the surface. As soon as this happened, add noodles (you can use rice, it is less high in calories). Boil for 2-5 minutes. The time depends on the thickness of the noodles.

Let the ready-made soup without frying with meatballs let it brew for about 5-10 minutes.

Bon appetit!