Celery soup for weight loss
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Measure the ingredients.
Step 2:
Finely chop the cabbage.
Step 3:
Diced celery.
Step 4:
Put the onion, cabbage and celery in the water. Bring to a boil and cook for about 7 minutes.
Step 5:
Make incisions on tomatoes, scald with boiling water and remove the skin. Cut the pulp into medium cubes.
Step 6:
Peel the bell pepper from the seeds and also cut into cubes.
Step 7:
Peel the squash and cut into medium cubes.
Step 8:
Add zucchini, tomatoes and bell pepper to the pan. Add salt, pepper and cook, stirring for about 20 minutes until the vegetables are ready.
Step 9:
Let the soup stand under the lid for about 10 minutes and pour on plates. Add 1 tablespoon of lemon juice and chopped herbs to each plate.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Sweet pepper - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Celery stalk - 12 kcal/100g
