Compliance with a strict diet is an important condition for diagnosing a disease such as pancreatitis. Due to the fact that such a disease is associated with a violation of the pancreas, in the daily menu must necessarily be present vegetable soups. In addition, special attention should be given to soup-mash and dishes of mucous consistency.
What is the benefit of the first course of
? If impaired pancreatic function, the production of important enzymes that help to properly digest fats, proteins and carbohydrates deteriorates. In case of an exacerbation of the disease, to minimize the burden on the injured organ, it is necessary to be as attentive to the choice of food as possible. During this period, fatty, sharp and fried foods are excluded, and the consumption of vegetables and animal protein is increased.
Dietary soups with pancreatitis have a beneficial effect on the digestive system. In addition, these dishes are very nutritious and are the source of many vitamins and minerals. Each vegetable has its own individual useful properties, so the right combination of products is equally important.
The consistency of vegetable soups can be different. Especially useful for the digestive tract are soups, purees, which have an easily digestible structure. This dish is easy to eat, it is well digested, without causing painful sensations. Also, special attention is paid to nutritionists mucous soups, cooked on the basis of oatmeal. This product has an enveloping property, so that inflammation of the mucosa is avoided.
Basic rules for the preparation of dietary soups
What products can be consumed at a particular stage of the disease can be said only by the doctor in charge. If we talk about the rules for preparing dietary soup, then they can be:
- when choosing vegetables, it is necessary to give preference to types with low fiber content;
- is not added to the soup seasonings( especially sharp);
- it is recommended to use starch vegetables for obtaining soup-mash;
- vegetables should be ripe( unripe species can not be used);
- when preparing ingredients, dry foods must be pre-soaked, remove the skin with vegetables, and remove large seeds.
Ready vegetable soup with pancreatitis can be consumed only in a warm form. Do not use hot or cold food.
Light soups from vegetables
Recipes of diet soups with pancreatitis are quite diverse, but most often in the daily menu are used light soups from various vegetables. Consider the most popular of them.
Potato soup
Light potato diet soup is prepared on the basis of vegetable broth, which can be cooked in advance and stored in the freezer.
- For two liters of broth you need to take two medium carrots, an onion, 4-5 potato tubers, one tomato, parsley root or celery, greens.
- Finely chopped vegetables( except potatoes and tomatoes) should be slightly extinguished in a small amount of broth with the addition of butter.
- Then put the mixture in a preheated broth and bring to a boil.
- Diced potatoes and tomatoes are also added to the soup, at the same time it needs to be salted.
- After 20 minutes the dish will be ready. Soup is served with sour cream and herbs.
Cauliflower Soup
A vegetarian recipe for cauliflower soup is perfect for use in winter, as it contains many useful vitamins. To prepare the dish, you need 4 potatoes, 0.5 kg of cauliflower( you can have frozen), two carrots, one trunk of leek, some vegetable oil and salt.
- First of all you need to chop the leeks. And you can use in the soup as a white part, and green.
- Then the prepared greens should be mixed with the rubbed carrots and put out the mass in a frying pan with the addition of vegetable oil.
- Stuffed potatoes are placed in boiling salted water, the same is added to the cauliflower and seasoned vegetables, disassembled on inflorescences.
- After all the ingredients have been brought to the ready, the soup should be left off for 15-20 minutes.
- This is necessary for the broth to stick well. Serve the dish to the table with low-fat sour cream.
Summer soup with zucchini
This recipe is most appropriate in the summer, when in the shops there are young zucchini squash, which contain a maximum of useful microelements.
The recipe contains the following ingredients:
- small zucchini squash - 2 pcs.;
- potatoes - 4-5 pieces;
- carrots - 2 pieces;
- leeks - 1 pc.;
- little carrot juice;
- a tablespoon of vegetable oil.
Zucchini cut into discs and fry in vegetable oil, then pour a little water on the frying pan and extinguish them. Carrots rub grated, mixed with leeks and puffed on the frying pan. Cut the sliced potatoes into boiling water and after five minutes of cooking add the remaining vegetables to the broth. Cook until ready, salt to taste. Before serving, add a little fresh carrot juice to each serving.
Mucous dietary soups
Recipes of soups belonging to the category of mucous, are of special value for people with impaired pancreatic function. These dishes do not contain coarse dietary fiber and fiber. Also in the soup there are no extractives that increase the production of gastric juice. The diet, including mucous soups, is the most sparing for the digestive tract, despite the fact that the dishes use dairy products and secondary broth.
Various cereals( manna, oatmeal, pearl barley) are used to prepare mucous soup. To get a decoction of the desired consistency, it is necessary to weld very liquid porridge. Practically the mixture should resemble jelly. The final broth is filtered through a large sieve.
In order that the slimy soup acquires an attractive appearance, and also becomes more tasty, a milk-egg mixture is added to it. It is prepared as follows:
- to separate the yolks from proteins;
- mix the yolks with hot milk or cream and beat the mixture with a mixer;
- in the finished mixture add sugar and salt to taste;
- pour the mixture into the mucous broth.
It should be noted that such a soup can be slightly heated, but it can not be boiled, since the egg can curdle. Before serving, you can add butter to the soup.
Puree soups
Due to the delicate consistency, soups-purees are easily absorbed by the body. Such dishes can include meat, fish, vegetables, cereals. To obtain a homogeneous mass, the finished soup is passed several times through a meat grinder or the ingredients are ground with a blender. In fact, you can turn any soup into puree, and patients with pancreatitis often use this method, especially during the period of exacerbation of the disease.
To improve the taste in the puree, add milk sauces, cereal broths, sour cream, cream, butter. All these ingredients are included in the list of products permitted in pancreatitis. Quite often, soup-puree is additionally vitaminized with carrot juice, beets, pumpkins. Before serving, the dish is complemented by fresh herbs.
Cream soup from chicken and courgettes
To prepare the dish you will need a chicken breast - 200 g, potatoes 4-5 pieces, carrots, small zucchini, dill.
- Chicken breast must be welded separately and removed from the pan.
- Vegetables cut into cubes and pour into hot chicken broth. If the zucchini is young, then the seeds can not be removed.
- After 20 minutes of cooking, all vegetables are removed from the broth and crushed with a blender.
- Chicken breast can also be chopped or cut into small cubes.
- The resulting mass is returned to the pan with broth and cook for another 5 minutes.
- Finished dish sprinkled with dill.
Mushroom soups with pancreatitis
Many patients often ask whether it is possible to eat mushrooms for pancreatic disorders. The answer to this question is unequivocal.
When compiling a diet menu for a patient with pancreatitis, first of all, the use of ingredients, rather than their taste, is taken into account. When treating this disease, it is very important to prevent relapse and reduce the burden on the digestive system.
If we consider fungi from the point of view of dietary value, their main advantage can be called low calorie. But, in turn, this product refers to heavy food, and therefore its use in the acute stage is categorically contraindicated. Fungi also have high extractivities, which increases the production of pancreatic enzymes. Therefore, mushroom soup can provoke nausea, burning, and possibly the appearance of pain.
