The basic rules for making the most healthy soups

All mothers teach their children to eat soup from childhood. In their opinion, it should be in the diet, because it is a liquid dish, so it will be well absorbed by the body. It's also made from vegetables, which means vitamins. But soup is only healthy if it is really cooked properly.

Natalia Ryzhkova, a nutritionist and consultant, named the main rules for cooking soups. Published on the Instagram page.

1. The broth should not be fatty. Chicken, skinless turkey, and beef tenderloin are ideal. Light soup is made with broth from lean fish, vegetables, mushrooms, or even water.
2. Ideally, you should pour out the first meat broth and cook the soup in the second, or even better, in the third.
3. As for vegetables, you should choose celery, parsnips, zucchini, tomatoes, onions, bell peppers, all kinds of cabbage, and lots of herbs.
4. There should be a minimum of potatoes and carrots.
5. Vegetables should not be overcooked; the ideal state is al dente.
6. Experimenting with spices is not only possible but necessary. They will not only improve the taste of the soup but also help speed up the metabolism.
7. It's better to avoid frying.
8. Choose only whole-grain cereals for the soup.
9. Combine vegetables with cereals and meat with cereals, not meat-cereals-vegetables.
10. Pureed soups will not do any good.

An idea for a healthy first course from body_antidiet. Published on the Instagram page.

Ingredients:

• Salmon fillet - 250 g
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Water - 1200 ml
• Herbs and spices - to taste

Method of preparation:

1. Wash fish and vegetables, and chop.
2. Cover with water and cook for 20 minutes.
3. For a perfect taste, you can also add parsley root, peppercorns, and bay leaf.
4. Add salt and herbs.