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Video: Vegetable Soup
Calories, kcal: 43 Proteins, g: 1.7 Fats, g: 1.8 Carbohydrates, g: 6.2
Vegetable soups are liquid dishes cooked in broths or vegetable broth without adding meat and fish products. There are 200 types of vegetable soups officially registered, but in reality there are many more. Each housewife chooses on her own whether to cook a soup from a variety of vegetables or one or two ingredients, chop vegetables coarsely or finely chop them, prepare a light liquid soup or thick stew, beat a mashed soup with a blender or mash vegetables with a fork.
Vegetable soups vary in color, clarity, consistency and serving temperature. Traditionally, additives to vegetable soups are cereals, pasta, dumplings, croutons, croutons, nuts, seeds and fresh herbs.
Calorie vegetable soup
The calorie content of vegetable soup is very dependent on its composition, it is approximately 43 kcal per 100 grams of product.
Composition and useful properties of vegetable soup
The main purpose of any soup is to stimulate appetite, but now, at the highest rates of life, lunch can only consist of soup, which should satisfy hunger and be nutritious. Vegetable soup contains dietary fiber that stimulates intestinal motility and gently cleanses the stomach walls from unnecessary toxins and toxins. It is important to preserve vitamins and microelements contained in various vegetables as much as possible, so it should be remembered that vitamin C almost completely disappears during heat treatment, and lycopene, on the contrary, enhances its beneficial properties.
The harm of vegetable soup
In case of indigestion and a "weak" stomach, vegetable soups should be consumed with caution so that increased intestinal motility is not negatively reflected. Some soups can cause excessive gas and discomfort.
How to make vegetable soup
When choosing a soup recipe, you need to remember that borsch, cabbage soup from fresh or sauerkraut, pickle can be vegetable, if no meat ingredients are added to them (calorizator). Vegetable soup is filled with carrots, potatoes, turnips, pumpkin and zucchini, celery root and stalks, broccoli and cauliflower, onions and tomatoes, green peas and green beans, bell peppers, asparagus, sorrel, spinach and other vegetables. Vegetable soups are not cooked long enough to maintain the shape and texture of the vegetables. The soup can be made from both fresh and frozen vegetables.
For more information on the benefits of vegetable soup, see the Live Healthy TV video.
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