Vegetable soup for pancreatitis: recipes and ingredients. What to eat and what not to eat with pancreatitis

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

Pancreatitis is an inflammation of the tissues of the pancreas. The patient often feels girdle sharp pains that intensify and become unbearable after eating heavy food for digestion. Pancreatitis is dangerous primarily by the possibility of developing pancreatic necrosis. This disease very often leads to death in the absence of timely medical care. The article describes the principles of the diet: what you can eat, what you can not. Pancreatitis can be reduced in its manifestations and achieve a stable remission - but only with proper nutrition.

Nutrition for pancreatitis

The pancreas is an organ that is sensitive to even the smallest doses of nutrients from food. Ethyl alcohol is especially poisonous to her. Even very small doses of this poison, which are contained in a can of 0.5 beer, can provoke an attack of exacerbation of pancreatitis. Almost all people with chronic alcoholism suffer from girdle pain in the abdominal region, characteristic of pancreatitis.

In order to stop an attack, it is not enough to take painkillers and fermented preparations. It is very important to adhere to proper nutrition according to the medical table No. 5.

List of prohibited foods for pancreatitis

Foods and drinks that are strictly prohibited both during an exacerbation of pancreatitis and during its chronic course:

• any alcoholic drinks;
• fatty meat - pork, lamb - and broths from it;
• fat cottage cheese, milk, cheeses, fermented baked milk, ayran;
• any fried foods;
• dishes in which products are cut into large pieces - pilaf, stew, steak;
• fatty fish - these are all items from the salmon family;
• chicken egg yolks;
• some citrus fruits, sour berries - everything is individual here, fruits can either provoke an aggravation or not.

What can people with pancreatitis eat

It is very important that food does not irritate the walls of the stomach and does not provoke excessive production of gastric juice and enzymes. To do this, eat the most lean, carefully chopped food.

1. From bakery products, lean bread should be preferred, as well as products made from whole grain flour.
2. Supermarkets have food departments for people on a diet - there you can choose special breads made from rye flour,which are guaranteed not to cause an attack.
3. You can eat any dairy products that contain less than 5% fat. It is better to choose homemade cheeses, according to the same principle - with a minimum percentage of fat content, not too s alty and not spicy.
4. Vegetables can be any, boiled or steamed. Before eating, it is advisable to carefully grind them on a grater or in a blender.
5. Fruits can be eaten, but it is better not raw, but baked or at least pre-grind in a blender so that large pieces do not get into the stomach. Berries should be chosen sweet, soft, not sour.
6. Porridges from any cereals and legumes - buckwheat, rice, chickpeas, barley, oatmeal - are desirable for use both during an exacerbation of pancreatitis and during remission. In order to be sure that porridge will not cause an attack, you can first try a spoon or two. But most often, cereals are well tolerated, as are vegetable soups on the water.

Cooking guidelines for patients with pancreatitis

Any dishes should be prepared according to the following principles:

• Avoid large cuts of meat, vegetables, fruits.
• Try to grate the ingredients of salads or second courses as finely as possible.
• Use a minimum of s alt and spices, herbs.
• The more lean the food tastes, the less likely it is to flare up.
• You should not wash down food with hot tea or coffee, in extreme cases, you can drink low-fat kefir at room temperature.
• Shouldn't cookfirst courses on the broth, the best choice is vegetable soup on the water.
• You should not eat excessively cold or hot foods and dishes - this is almost guaranteed to provoke an attack of pancreatitis. Ideally, food should be at room temperature.

Chicken soup with vegetables

The vegetable soup recipe for pancreatitis is simple and he althy. The preparation of this first dish will not take much time - about half an hour will be enough. Instead of bread for the first course, you can use self-made crackers or diet bread. To be guaranteed to avoid an attack, this delicious diet soup should not be eaten too hot. Ideally, let it cool to room temperature.

You will need the following ingredients:

• 1 piece chicken fillet;
• 1 peeled large potato;
• 1 medium sized peeled carrot;
• 1 small onion, peeled;
• a couple of sprigs of dill and the same number of parsley.

Basic rule - no broth! The recipe for vegetable soup for pancreatitis does not involve boiling bones or broth. One fillet should be chopped into small pieces about a centimeter in size. Pre-boil in s alted water. Then pre-boil all the vegetables that should be cut into thin strips.

Then measure out a liter of clean water, s alt it to taste, bring to a boil and immerse all the prepared ingredients there. Add finely chopped greens. Cook over low heat for ten minutes. You will be surprised, but it will turn out to be a rather rich and fragrant soup, no worse in taste than chicken bone soups that are familiar to us all.

Cabbage vegetable soup for pancreatitis

The recipe differs by the content of various varieties of cabbage in the broth. This vegetable is useful for pancreatitis, as it does not cause an exacerbation. It is only important to boil the chopped cabbage well - otherwise it will be difficult for the stomach to digest it and the patient may be disturbed by bloating and flatulence.

You will need the following ingredients:

• broccoli, pre-washed and finely chopped - about 400 grams;
• young white cabbage, chopped into thin strips or grated on a Korean grater - about 200 grams;
• cauliflower - about 400 grams;
• a couple of peeled medium sized potatoes cut into cubes;
• one carrot, mashed on a fine grater;
• sprig of dill and parsley for flavoring broccoli soup.

Pour about one and a half liters of water into a saucepan, bring to a boil and add s alt to taste. Immerse all ingredients and cook over medium heat for 25-30 minutes. Readiness to monitor the condition of the cabbage - it should be completely soft and not crispy.

The recipe for vegetable soup with pancreatitis with cabbage is distinguished by its simplicity and at the same time sophistication. A variety of types of cabbage and carrots make the soup bright and appetizing. Rich vegetable broth is very satisfying and will distract the patient from feelinghunger for a long time.

Soup recipe for pancreatitis during an exacerbation

This is a rather ascetic option - it is ideal during an exacerbation, when girdle pain prevents you from doing everyday activities, and hunger only aggravates the situation. The recipe for a dietary vegetable puree soup for pancreatitis has saved more than once every patient who is familiar with such pains firsthand.

Ingredients needed:

• a pair of medium potatoes;
• one half chicken breast (precooked);
• half a carrot;
• a little pre-cooked chickpeas - about two hundred grams.

Put a liter of water into a saucepan, immerse vegetables in it, bring to a boil and boil until tender. Five minutes before turning off the heat, put the breast and chickpeas into the pan. Pour everything into a blender and grind until puree.

You can add a handful of grated cheese - you get a vegetable soup with cheese. During the period of exacerbation, you should choose only lean varieties of cheese or for a while completely refuse to add it to mashed soup.

The finished dish should be eaten only when it has cooled to room temperature or is slightly warm.

The secrets of making fragrant milk soups for people with pancreatitis

Patients on a diet often want to treat themselves to an unusual recipe for first courses. They also miss desserts. Soup with processed cheese - just such an unusual optionfirst course. The first portion should not be cooked excessively plentiful, because you may not like this taste. It is very peculiar, largely depends on the quality of the processed cheese used. Sometimes it can be pure creamy, and sometimes it can give off an unpleasant chemical fragrance.

Ingredients:

• one good quality creamy processed cheese;
• chicken fillet 200-220 grams, pre-boiled and finely chopped;
• a couple of diced potatoes;
• one carrot, mashed on a fine grater;
• a sprig of dill and parsley for flavor.

Pour a liter of water into the pan, add s alt to taste. Immerse vegetables in it, bring to a boil and boil until tender. Five to seven minutes before turning off the fire, put chicken and cheese in a saucepan, mix thoroughly. The cheese will begin to spread before our eyes and very soon, in two or three minutes, it will dissolve completely. Soup with processed cheese is also called creamy or milky. It turns out fragrant and satisfying.

Beetroot soup for patients with pancreatitis

This is a delicious recipe for a simple vegetable soup that will suit all people with diseases of the gastrointestinal tract. The highlight of it are the red color and the taste of beets.

For a liter of water you will need the following ingredients:

• one small beetroot, finely grated;
• one medium sized potato;
• a piece of lean veal - about 150 grams;
• medium sized carrots;
• medium bulb.

Bring water to a boil and immerse all vegetables in it, after rubbing them on a fine grater. Beetroot will immediately give the soup a rich crimson hue. Boil vegetables over medium heat for about fifteen minutes, add finely chopped veal. Don't forget to s alt the soup to taste.

Sweet Banana Cheese Soufflé

Almost all patients with pancreatitis lack sweets. Here is a simple recipe for cottage cheese souffle that will not cause an aggravation. You will need the following ingredients:

• a pack of fat-free cottage cheese;
• one banana;
• half a cup of skimmed milk;
• a teaspoon of powdered sugar.

Immerse all ingredients in a blender and grind to a fluffy soufflé. Remember: you can not eat such a dessert cold! It, like all other dishes, should be at room temperature.

Baked apple with cinnamon

With pancreatitis, you can eat only sweet apples, as green sour varieties can provoke an attack of the disease. There is a simple recipe for a safe dessert that will fill you up and satisfy sweet lovers.

You should take several large sweet red apples, cut each in half and remove the core with a knife. Sprinkle with powdered sugar (you can do without it) and quite a bit of cinnamon. A few grams will not harm the state of he alth, but they will create a unique aroma. It should be noted that if at the moment the patient has an exacerbation, it is better to refrain from usingeating apples with cinnamon.

Put the apples on a baking sheet, on parchment. Bake at about 180 degrees for ten minutes.