There are real rescue dishes. Agree that you don’t really want to stand at the stove, having arrived home after a hard day's work, or to spend a lot of time cooking, if you suddenly had a day off. That's why diet cheese soup can be a real salvation. Ready-made vegetable mixture, grated cheese, a few eggs, a bunch of greens, favorite seasonings - and a hearty, light soup is ready.
Origin
The cheese soup was invented by the French at the beginning of the 20th century. Around the same time, in Switzerland, known for its "cheese" history, they came up with a method of melting cheese so that it easily dissolves in water. However, some historians specializing in the chronology of national cuisines of the world believe that the Czech Republic and Slovakia are still the birthplace of cheese soup. In those places, back in ancient times, cheese was baked in burning meat broth, after which noodles with paprika and lard were stewed in the resulting mixture.
Pros and Cons of Cheese Soup
Although this is a rather “young” dish, its popularity is comparable to other, more familiar recipes in the European culinary tradition. Cheese soup is easy to prepare, it is quite light and very tasty. In addition, there are several variations of its formulation, in each of which various products can be composed:
- all varieties of cheese, with the exception of cottage cheese;
- any vegetables, herbs and spices;
- shrimp, chicken, sausage or sausages;
- eggs, rice, crackers;
- milk, cream, wine, sour cream, butter.
Thus, nothing prevents the flight of imagination: to come up with your own cooking option is not at all difficult. Moreover, not so much cheese is needed per liter of water - only 80 - 120 grams.
However, cheese soup (including diet) has a number of minuses:
- it does not make sense to cook in advance, since the smell and taste quickly lose their intensity;
- this dish belongs to the category of perishable;
- many recipes are high-calorie, because you will have to “lighten up” them yourself if you take care of your figure.
Which cheese soup is healthy?
If you want to cook a diet cheese soup, follow these tips:
- discard products containing carcinogens (sausages and sausages);
- do not add rice and bread, as they have gluten;
- Do not use butter, sour cream or cream as a base, as there is enough fat in the cheese; replace them with plain water or low-fat yogurt;
- if you nevertheless decide to add a little oil, take olive, it is more useful than sunflower;
- do not use vegetables that contain starch (potatoes, pumpkin, carrots);
- do not make vegetable frying for such a soup, it is better to stew the vegetables a little under the lid in olive oil;
- if you wanted cheese soup in the winter, and finding good, really fresh greens is not so easy, dried (dill, celery, caraway seeds, rosemary, basil is perfectly stored, but parsley loses its properties somewhat, so it’s better to refuse it );
- cheese contains a lot of salt, so adding it to such a soup is either not worth it (if you really want to, you can, but just a little bit and at the end of the cooking process).
How to choose cheese?
Cheese is a product on which it is not customary to save. Natural cheese is made from pasteurized milk, the milk-clotting component of an animal (calf’s stomach) or non-animal (bacteria) origin and salt. There can be nothing else in real cheese. Although, of course, some variations are allowed, depending on the variety. The main rule: cheese should be made only from natural milk. If you see the inscription "vegetable fat" in the composition, know that this is not cheese, but a cheese product.
Remember that cheese soup is not stored for long. It is better to eat it immediately after it has been cooked.
Broccoli Diet Cheese Soup Recipe
Ingredients:
- broccoli - 400 grams;
- processed cheese - 2 pieces;
- onions - 1 piece;
- dry mushrooms (powder) - 2 tablespoons;
- celery - 4 stalks;
- eggs - 3 pieces;
- allspice - 1 pinch;
- dill (seeds) - half a teaspoon;
- fresh parsley - to taste;
- garlic - to taste;
- water - 2 liters.
Cooking:
- Grate the cooled cheese.
- Disassemble the cabbage for inflorescences.
- Darken chopped onions and celery in olive oil until they become soft.
- In boiling water add broccoli, celery, onions and mushrooms. Cook for about 10 minutes, stirring constantly.
- Add cheese, mix. When they are completely dissolved, remove the soup from the heat.
- Boil hard boiled eggs. Cut into rings. Add to soup.
- Sprinkle soup with pepper, dill and parsley, add crushed garlic. Stir again.
Dietary Chicken Soup
Ingredients:
- water - 2 liters;
- carrots - 1 piece;
- potatoes - 2 pieces;
- cauliflower - 200 grams;
- chicken breast - 300 grams;
- cheese - 150 grams;
- black pepper, allspice, greens, bay leaf, salt.
Cooking:
- While we wait for the water to boil, finely chop the potatoes and carrots.
- Cut the chicken into strips (not more than 1 cm), fry on both sides without oil (the pan should be heated). About 2 minutes is enough for this.
- Add a little hot water to the chicken, reduce the heat and leave to simmer under the lid for 10 minutes.
- Pour chopped vegetables into the pan, toss the bay leaf and pepper.
- We cut cheese, greens, we analyze the inflorescences of cabbage and add it all to the pan.
- Attach the chicken to the soup. Reduce the heat, stir for 5 minutes. Solim.
Shrimp Cheese Soup
This diet cheese puree soup is prepared very quickly and simply:
- In a two-liter pot with boiling water we send shrimps (200 grams), 1 onion, zucchini (200 grams), a pinch of turmeric and nutmeg. We cook all this for 10 minutes.
- Remove from heat, let cool slightly, grind in a blender. Add the grated cheese (200 grams).
- We put it on the fire again, stir until the cheese has melted. Sprinkle with fresh herbs.
Pumpkin and Cheese Soup
No need to be afraid of the recipe for diet cheese soup with pumpkin cheese. Starchy vegetables can be eaten, but in small quantities. Moreover, when it comes to pumpkin, we can not say about the benefits of this product. Pumpkin has a lot of carotene and vitamin A. In addition, it is recommended for those who have a naturally pale face: the substances contained in the pumpkin can give the skin a healthy and beautiful complexion.
Ingredients:
- pumpkin - 400 grams;
- cinnamon - a pinch;
- cloves - 1 bud;
- bread rolls;
- water - 1.5 liters;
- processed cheese - 2 pieces;
- greens to taste.
Cooking:
- We put a pot of water on the fire.
- Finely chop the pumpkin, throw it into boiling water. Add the spices. Cook for about 10 minutes and remove from heat.
- Let cool slightly, grind with a blender.
- Three curds on a grater and send to the soup. We heat it a little to make the cheese melt completely. Do not forget to stir.
- Remove the soup from the heat again. Let cool a bit. Serve to the table with greens and bread.
Multicooker Recipe
This diet cheese soup with melted cheese in a slow cooker is notable for its nutritional value. In addition, you do not have to spend a lot of precious time, because the device will do almost everything for you.
Ingredients:
- potatoes - 2 pieces;
- onions - 1 piece;
- water - 1.5 liters;
- carrots - 1 piece;
- sunflower oil - 15 ml;
- spices to taste;
- laurel - 2 leaves;
- garlic - 2 cloves;
- processed cheese - 180 grams;
- greens - 1 bunch;
- ground beef - 140 grams.
Cooking:
- Peel and wash all vegetables.
- Cut onions finely, three carrots on a coarse grater, chop the potatoes with medium cubes, squeeze the garlic.
- Pour a spoonful of vegetable oil into the multicooker bowl, add the already prepared vegetables and turn on the frying mode. It is important not to overdo the vegetables: just wait for the golden color of the onion.
- We roll small balls from minced meat. It’s easier to do if your hands are a little wet. Minced meat can be a little pepper.
- We put the meatballs in the multicooker bowl, add the bay leaf and water, select the cooking mode, close the lid and leave to cook for 30 minutes.
- Finely chop the cheese and add to the soup and wait for the slow cooker to signal the end of the cooking process. Mix everything thoroughly so that the curd cheese dissolves faster. Add the spices.
- Leave in "Cooking" for another 10 minutes. Before serving, decorate with chopped greens.
Tip: diet cheese soup with cheese cooked in a multicooker can be made even easier if you replace the potatoes with zucchini and simmer the vegetables with olive oil.
Experiment!
We all know that in France, Italy and Switzerland, cheese is primarily a dessert dish. But here they like to add it to sandwiches, salads, soups, bake with meat, etc.
But why not try making the dessert cheese soup in the dessert version? Adyghe, creamy or mozzarella are perfect for this purpose. And in combination with low-fat yogurt, oatmeal, berries and fruits, you can get not only pleasure from the taste, but also significant health benefits.