Modern housewives, as a rule, try to make soups fatty, rich and high-calorie. This is understandable, because such food quickly satisfies the feeling of hunger and warms. However, light soup should also be present on the table. They are simply indispensable in the summertime, when due to the high temperature there is absolutely no desire, but it is necessary. Low-calorie first courses will also appeal to those who follow their figure or follow a diet. Soups without frying are simply created 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
Cooking low-calorie soups is easy! After all, the process is not much different from creating traditional rich soup. You can add to those soups everything that you like and does not contain many calories: various vegetables, rice, buckwheat, fresh or frozen green peas, greens, etc. Plain water or poultry broth can serve as the basis for diet chowder: ideal chicken or turkey, because they contain very few calories. And most importantly, such soups do not require the use of oil and roasting ingredients, because this is what gives the first dishes extra fat. Recipes of proven stews will help create a tasty, nutritious, but light meal that all family members will appreciate.
Non-fried chicken soup
Such a stew turns out to be low-calorie, but it contains all the elements necessary for the body. The first chicken dish will easily satisfy your hunger, give you strength and energy, and also give you real pleasure from the food, because it comes out so delicious! Recipe for soup without frying with vegetables will certainly be appreciated by all adherents of tasty and healthy food.
Ingredients needed to prepare a light first course:
- a pound of chicken;
- three medium potatoes;
- one large carrot;
- two ripe tomatoes of medium size;
- one onion head (size - at your discretion);
- 250 grams of cauliflower;
- 75 grams of thin vermicelli;
- two lavrushki;
- 150 grams of green beans;
- ground black pepper, salt - according to preference;
- several sprigs of rosemary (or 0.5 tsp. dried);
- three liters of purified water.
Cooking Light Chicken Soup
Rinse the meat thoroughly under running water, remove films and grease if necessary, and then send it to the pan and pour water. Put the container with the future chicken broth on fire and bring to a boil, then remove the foam that has formed on its surface. If this is not done on time, the color of the soup will turn out cloudy and ugly. Add bay leaf, a little salt and washed sprigs of rosemary to the saucepan. Cook over moderate heat, with constant low boiling, 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 take it apart into small inflorescences. Place the tomatoes in a deep container and pour boiling water for 10 minutes. Remove the tomatoes from the water, free from the skins and places of attachment of the stalks, and then cut into small cubes. Remove the meat from the prepared broth and allow it to cool slightly. Cut the fillet in portions and then send back to the pan.
Add potatoes, green beans and cauliflower to the boiling broth. After another 5 minutes, send the carrots and onions to the pan.
Place the vermicelli on a dry hot frying pan. Fry, stirring occasionally, until the ingredient acquires a golden hue. This procedure will avoid boiling and swelling pasta in the soup.
Prepared noodles sent to the pan. Add chopped tomatoes immediately. Bring the soup to a boil, then cook over low heat until all the ingredients are cooked. Shortly before the end of the process add black ground pepper and salt. Remove the soup from the heat, cover the pan with a lid and leave for 10-15 minutes. During this time, the stew is well infused.
Pour soup without frying into serving plates and serve until it has cooled.
Meatball Stew Recipe
Of course, a chowder with meat balls is more nutritious. However, this is not critical, because it will be cooked in water, and minced chicken will be used. If desired, noodles can be replaced with tomatoes, zucchini, sweet peppers, green beans, corn or green peas. In this case, you get vegetable soup with meatballs without frying.
To create a chowder with meat balls you will need:
- 150 grams of noodles;
- 375 grams of sirloin minced chicken;
- 3 tbsp. l chopped green onions;
- one large chicken egg;
- one and a half liters of drinking water;
- salt, pepper mixture - to taste;
- three cloves of garlic;
- one small onion;
- medium carrot.
Light Meatball Soup Guide
Stuffing mix with chicken egg, salt, a mixture of peppers and green onions. The amount of spices varies at your discretion. Chives can be replaced with dill or parsley if desired. Mix the mass thoroughly, and then form balls of the desired size from it. It is better to do this with wet hands so that the stuffing does not remain on the palms. Put the resulting balls on a flat plate or cutting board.
Bring to a boil one and a half liters of water. Peel the carrots and onions, rinse and cut into arbitrary pieces. Peeled garlic through a press.
Salt boiling water at your discretion. Add onions, carrots and garlic to it. Cook for 10-15 minutes. Prepared meat balls in boiling vegetable broth. Cook until meatballs float to the surface. Once this happened, add the noodles (you can use rice, it is less calorie). Boil for 2-5 minutes. Time depends on the thickness of the noodles.
Ready soup without frying with meatballs, let it brew for about 5-10 minutes.
Bon Appetit!