Gastritis soup recipes

, medical expert
Last reviewed: 20.11.2021

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Recipes for dietary first dishes will be useful not only for patients suffering from gastritis, but also for everyone who cares about their health. The most popular options for making dietary soups can be found further in our article: all of them are proven, consist of simple and affordable ingredients, as well as tasty and mouth-watering - ideal for those who have to follow a diet.

Cooking first course does not require special culinary skills and abilities. The main thing is to cook with love and try to make the soup as healthy and tasty as possible. Then the dish will be eaten not only by those who have certain stomach problems, but also by the rest - healthy family members.

If you have never cooked in the kitchen, it is never too late to start: soup is the dish with which it is best to begin your acquaintance with cooking and cooking techniques. Think about your own health and the health of your loved ones: try to cook at least a few of the recipes we have proposed, without delay for a long period.

Gastritis puree soup

Soup is a thick first course. It consists of ground vegetables, cereals, meat or fish fillets. Often it is supplemented with milk, or a small amount of butter or vegetable oil.

This dish is easily perceived by the body, so it is recommended to include in the diet of both children and adults, as well as patients with impaired digestive system. What else is useful soup with gastritis:

  • facilitates the digestive process;
  • contains a lot of substances necessary for the body - proteins, complex carbohydrates, vitamins;
  • adds fluid to the diet, since approximately 50% consists of water;
  • speeds up the metabolism, saturates and does not contain many calories.

Puree-shaped product, when released into the stomach, gently covers its walls, preventing the negative effect of increased acidity on the mucous tissue. But we must not forget that during gastritis this soup can be prepared only from authorized ingredients: do not add cream, melted cheese, roasted vegetables, etc. To the dish.

Gastritis vegetable soup

Vegetable soup is most often prepared on the basis of a broth from the vegetables themselves, or from poultry, lean veal. In gastritis, it is common to use a whole vegetable “set” in a dish: potatoes, carrots, zucchini, broccoli, green peas, cauliflower.

The soup is served warm, in a 50:50 liquid ratio. This consistency is considered optimal for absorption by the body, and does not irritate the stomach wall.

Vegetable dish is useful, low-calorie, helps to restore water balance, improves metabolism and improves the quality of immunity.

The simplest vegetable soup can be cooked in just half an hour. Here are its ingredients:

  • a couple of potatoes;
  • half an average sweet bulb bulb;
  • one carrot;
  • about 350 g of cauliflower;
  • some greens (for example, dill);
  • to half a tablespoon of salt.

Potatoes are peeled, washed, cut into cubes.

Onions are peeled, washed, cut into small pieces.

Carrots are cleaned, washed, crushed using a fine grater.

All vegetables pour 1.5 liters of water, add a little vegetable oil, bring to a boil.

Tinder on a fine grater or finely flocked cauliflower blossoms, thrown into the soup. Cook until cooked potatoes.

Greens washed, chopped finely. Soup salt, add greens, remove from heat. Everything: the simplest vegetable soup is ready!

Pea soup with gastritis

It is best used for cooking pea soup with gastritis young green peas. Chipped "dry" peas are more suitable for patients with low acidity of gastric juice.

We offer you to try a soft, tasty and appetizing soup, cooked on the basis of chicken broth, with the addition of frozen green peas. This dish is easy to prepare, but in the end it turns out great, tasty and dietary.

First you need to collect all the ingredients:

  • 100 grams of green peas;
  • up to 400 g of potatoes;
  • one small or half medium carrot;
  • half of the middle bulb;
  • some vegetable oil;
  • some dill or parsley;
  • salt;
  • up to one and a half liters of fresh chicken broth.

Potatoes are peeled, washed, cut into cubes, poured into the broth and put on fire. Cook until cooked.

Onions and carrots are peeled, washed, cut into small pieces (it is better to rub carrots on a grater). Allowed with butter in a griddle (do not fry, but only slightly let in: the onion remains transparent).

Add onions with carrots to the pot with potatoes, salt, sprinkle peas, boil for another 10-15 minutes.

Sprinkle with herbs, remove from heat. You can then a little soup under the lid to cool and settled. Can be served at the table!

Gastritis chicken soup

Having prepared the most delicious soup in chicken broth with small noodles, you can accurately expect that all family members will eat it - and with great pleasure. The recipe for such a dish is extremely simple, and even a novice cook can achieve an excellent result.

In order to prepare simple and delicious chicken soup, which is especially recommended for gastritis, you will need the following ingredients:

  • chicken fillet (one piece is enough, about 200 g);
  • potatoes (a pair of large or three smaller);
  • one carrot;
  • half sweet onions;
  • 100 grams of small vermicelli;
  • salt (a little, to taste);
  • a small piece of bay leaf;
  • some greens;
  • water (about two liters).

The meat is washed, cleaned of films, cut into cubes.

Pour fillet with water, bring to a boil, get rid of foam that appears, boil for 20 minutes, then lay out all the pieces separately on a saucer.

Washed and peeled potatoes cut into cubes, add to the broth.

Carrot tinder grater, finely chopped onion, add to potatoes.

The meat is crushed with a fork, returned back to the pan.

Approximately 7 minutes before the end of cooking add vermicelli and salt, and in 1-2 minutes - bay leaf and greens.

After removal from the heat, the soup is kept for 10-15 minutes under the lid, then served in a deep plate.

Gastritis milk soup

Traditional milk soup is not cooked in broth, but in milk. When gastritis milk should be diluted with water - about half.

The most common recipes for such a dish, which consists of various pasta or cereals. But in some countries, the dairy version is prepared with potatoes, and zucchini, and lentils, and even fish.

We will present to your attention one of the most familiar and easy to prepare dish options. It's about buckwheat cream soup.

What ingredients are required:

  • buckwheat dry - half a glass;
  • milk - one glass;
  • water - one glass;
  • some sugar and salt (to your taste).

Clean perebrannuyu buckwheat poured into a pot of boiling water, make the fire minimal, cover with lid and boil the cereal until done.

Milk is added to the saucepan, boiled for another 10 minutes, then salt and sugar are added, allowed to boil, removed from the heat and kept under a lid for another quarter of an hour. Next, beat a lot of blender and served to the table. Enjoy your meal!


Gastric mucous soups

Dietary version of the first dish - slimy soup - standardly made from rice groats, oatmeal or flour. Rice or oatmeal boil in water for about 1-1.5 hours, then filter through gauze or a sieve and add a mass consisting of chicken egg yolk and a small piece of butter. Everything is mixed and boiled again.

Products that are commonly used to make mucous soup:

  • rice or oatmeal, or oatmeal;
  • water;
  • salt or honey;
  • one yolk and a small cube of butter.

The number of ingredients is arbitrary, to your taste.

In addition, another cooking variant is widely known. It requires the following ingredients:

  • a glass of oatmeal type Hercules;
  • one egg;
  • three glasses of milk;
  • 1 tsp butter and the same amount of sugar;
  • six glasses of water;
  • a pinch of salt.

Water is poured into a saucepan, brought to a boil, pour in flakes and boil for 1-1.5 hours. Next, filter the broth, without additional grinding, return to the fire. After boiling again, add sugar and salt, cool to about 70 ° C and pour the egg-milk mixture. Complete the dish with oil and serve the patient with gastritis.


Potato soup for gastritis

Hardly anyone does not understand what a potato soup is. From the name it becomes clear that the basic ingredient of the dish is the potato - its quantity in the whole soup volume significantly prevails over the other components. Potatoes are peeled, washed and divided into equal cubes in advance.

The dish can be cooked in water or broth - if it is broth, then preferably vegetable or weak meat (optimally - chicken or cooked in turkey meat). Some patients especially praise the potato soup with milk - but this, as they say, is an "amateur."

The classic version of the dish is prepared like this. Take the following products:

  • 1 tsp butter;
  • one small sweet onion;
  • 600-700 grams of potatoes;
  • up to 2 liters of broth;
  • some salt;
  • greenery.

Some lovers add milk to this soup during gastritis.

Heat the butter in a saucepan, add a little water, add the finely chopped onion, stew on low heat for 5 minutes. Add diced potatoes, salt, broth to a saucepan, bring to a boil and cook on low heat until potatoes are tender. At the end of cooking add greens, if desired - milk. You can eat by pre-mashing the blender, but you can skip this step. Enjoy your meal.

Pumpkin soup for gastritis

Pumpkin soup is not only very beautiful and appetizing: it is an excellent and tasty source of many vitamins and minerals. A pumpkin is able to retain its beneficial properties for several months, so you can enjoy dishes from it at almost any time of the year.

It is difficult to come up with a more suitable dietary ingredient for patients with gastritis than pumpkin. In pumpkin pulp a lot of carotene, it is easily combined with other vegetables, cereals, and even some fruits. And the soup consistency can be easily made puree or even cream to your taste.

Cooking the simplest pumpkin soup is really easy. It is required to prepare such ingredients:

  • up to 300 g of carrots;
  • up to 800 g pumpkin pulp;
  • some vegetable oil;
  • some salt;
  • one sweet onion;
  • one glass of milk.

Carrots are peeled, washed, cut into small cubes with a pumpkin. Onions cut into half rings.

Cooked cuts with vegetable oil and a small amount of water, with occasional stirring (5-10 minutes).

Boiled vegetables are added to a saucepan with boiled water, salt, and carrots and pumpkins are boiled until soft (about 15 minutes). Pure with a blender, add milk and bring to a boil again. When serving, sprinkle with finely chopped greens. It turned out delicious, healthy and not at all complicated soup for patients with gastritis.

Gastritis mushroom soup

In patients with gastritis, the stomach is inflamed and very sensitive to the food consumed. Mushrooms, on the other hand, are classified as heavy and difficult to digest foods, so adding them to the diet for gastrointestinal diseases is not recommended.

  • Their structure is coarse-fibered and requires intensive and prolonged digestion.
  • The production of gastric juice increases, which can aggravate the condition of the mucous tissue. Gastritis can escalate.
  • Chitin is present in mushrooms - a proteinaceous substance that is quite difficult to be perceived by the body and inhibits the absorption of many other substances - amino acids and vitamins.
  • Mushrooms are a strong absorbent: they are able to absorb all the toxic and radioactive components from the surrounding space. Therefore, fungi often become harmful even for healthy people.

It is allowed to use mushroom broth (without the mushrooms themselves) during remission in chronic gastritis with low acidity. But this is undesirable. In general, mushroom soup for gastritis is prohibited.

Gastritis cream soup

Some people think that cream soup is a term analogous to such a dish as a cream soup. But it is not so. Soup puree is prepared either on the basis of some broth, or water. But cream soup requires a more complex approach: its basis is a light bechamel sauce, or a broth with flour and a mass of egg yolk and milk (or butter). Often cream is added to the dish - however during gastritis this method is better not to use, replacing them with milk.

Cream soup rarely consists of a large list of ingredients. Most often there are only a few, for example: pumpkin or potatoes, or beans, etc.

Here we will offer you a more difficult but excellent variant of such a dish with gastritis. Its basis is chicken fillet. Let's get started and get acquainted with the ingredients:

  • chicken fillet - up to 150 g;
  • one small zucchini (less than average);
  • one carrot;
  • one medium onion;
  • 200 ml of milk;
  • a pair of eggs;
  • one full teaspoon of flour;
  • salt.

Washed and diced fillet is put in a saucepan, add 1 liter of water and set on fire.

Carrots are washed, cleaned, crushed. The same is done with the onion and zucchini.

When the water with meat boils, remove the foam, put the chopped vegetables into the water. Approximately in the middle of the cooking process, some broth is poured into the cup separately - it will be needed later.

Toward the end of the preparation, take 200 ml of slightly warm milk, add flour (for gastritis, not fried, this is important), mix, add warm broth and eggs. Beat the mass with a fork or a whisk.

When all the vegetables and meat are cooked, pour in a milky-egg mass, and mix everything thoroughly. Immediately removed from heat. Cool to a warm state and served to the table.


Rice soup for gastritis

Rice soup with gastritis can be cooked in the lean version, or with lean meat or fish. Among the most famous recipes of such a dish are rice soup with chicken, meatballs or potatoes. All these options can be successfully prepared for patients with gastritis. True, there are nuances: when cooking, do not use hot spices, and rice should be well boiled soft.

Here we will offer you to prepare a simple, but rather original example of rice and zucchini. Such a dish will be a great variety in the menu of a person suffering from stomach disease.

You will need the following ingredients:

  • a couple of potatoes;
  • 100 grams of rice cereal;
  • one medium zucchini (200-250 g);
  • half sweet onion;
  • one carrot;
  • a small piece of bay leaf;
  • some salt and vegetable oil;
  • some greens;
  • 2.5 liters of water (or broth).

Potatoes and zucchini peeled, washed and cut into cubes. Onions with carrots are also peeled and finely chopped.

Water or broth is brought to a boil. Dip vegetables (except zucchini) and washed rice in a pan. Cook for ten minutes.

Zucchini allowed on a skillet with vegetable oil and water for five minutes, spread in a saucepan with soup. Prepare another 7-8 minutes, add salt, bay leaf, greens. Remove from heat and do not open the lid for another 20 minutes.

The dish is ready, it can be consumed in the form of heat.

Gastritis cheese soup

The possibility of eating cheese soup with gastritis is very limited, because not every type of cheese is allowed to be included in the diet for diseases of the digestive system. Most often this dish is based on melted cheese, or suluguni. And that, and another product with gastritis is prohibited, due to difficulties with digestion and absorption, as well as because of the ability to irritate the gastric wall.

However, there are a number of other cheeses, the use of which is allowed for gastritis. These are the products:

  • mocarella;
  • Adygei cheese;
  • low fat Oltermani;
  • Dutch Edamer;
  • tofu;
  • soft mascarpone;
  • ricotta.

On their basis, quite savory and tasty first courses are obtained. But they are desirable to use not often and only for food variety.

Here is an example of such a dish: it will be a recipe with mascarpone and young peas.

Prepare the ingredients:

  • one and a half liters of water or broth;
  • one carrot;
  • 3-4 potatoes;
  • one onion;
  • 300 g young peas (allowed frozen);
  • 200 g mascarpone cheese;
  • a piece of bay leaf;
  • salt.

Chopped carrots and an onion, bay leaf and diced potatoes are added to the boiling broth. Boil up to 90% of potato readiness, add peas.

When potatoes and peas are cooked, the dish is salted, removed from the heat, interrupted by a blender. Add the cheese and use the blender again. Served warm, with greens and / or a small amount of olive oil.

It is optimal to add such soup to the diet of patients with chronic gastritis at the stage of remission, or during hypoacid gastritis.

Gastritis beef soup

A low-fat and small piece of beef meat can serve as the basis for cooking soup for gastritis. In the dish you can add vermicelli, rice, buckwheat. But do not use meat on the bone: bone broth is not recommended to be added to the diet for problems with the gastrointestinal tract. And even if you take exclusively lean meat, then it should be cooked a little longer than usual - at least 1-2 hours.

In principle, beef meat does not belong to the category of fatty varieties, but it can be somewhat tough, so it is cooked for a long time and only on the weakest fire.

Try to prepare a simple version based on beef and oatmeal. To prepare the dish faster, it is advisable to boil the beef pulp in advance.

You will need:

  • one and a half liters of water;
  • 200 g boiled beef meat;
  • 100 g of oatmeal;
  • a pair of potatoes;
  • one carrot;
  • one sweet onion;
  • some dill and vegetable oil;
  • some salt.

Potatoes are peeled, washed, cut into cubes in mind. Carrots tinder with a grater, the onion is cut into half-whelk.

In a frying pan with vegetable oil and water, they add carrots and onions - quite a bit, preventing roasting. Boiled beef finely chopped.

Put potatoes in boiling water (or broth), and after 10 minutes add steamed vegetables and oatmeal. Add salt and boil until potatoes are ready.

When serving sprinkle with chopped dill.

Gastritis fish soup

The broth made from fish, especially nutritious and curative. But there is one “but”: in the stomach it activates the secretion of hydrochloric acid. Therefore, deciding to try at dinner fish soup for gastritis, you need to take into account a number of nuances:

  • fish is selected for the dish least fat (suitable cod, hake, pink salmon);
  • if the acidity is high or normal, then the broth should be weak;
  • stronger broth is recommended at low acidity.

Most often, fish soup for patients with gastritis is cooked like this: boil low-fat fillet or carcass with grated or chopped carrots and sweet onion (if desired, you can add potatoes). When all the ingredients reach readiness, beat one chicken egg and inject it into the dish through a strainer, while stirring quickly. Bring to a boil, salt and remove from heat. It turns out quite gently and nutritious.

Experts claim that for patients with chronic gastritis fish broth is not only allowed, but also recommended for regular use: it is light in terms of preparation, and in terms of digestion by the digestive system.


Buckwheat soup gastritis

Buckwheat is a frequent component of dietary dishes. It is cooked quickly, and surpasses all other known cereals in benefits.

Recipes based on buckwheat are almost always simple. For example, the most frequently used mixture of ingredients such as potatoes, onions, carrots, a little oil and, in fact, buckwheat. If desired, the dish can be varied chicken meat, meatballs, dumplings and even milk.

Approximately the composition of the dish looks like this:

  • one medium onion;
  • one medium carrot (or a pair of small ones);
  • two or three potatoes;
  • a piece of bay leaf;
  • some salt and oil (optional cream or vegetable).

This amount of ingredients is calculated on one and a half liters of water, which is brought to a boil in a saucepan, salt, add crushed diced potatoes, finely chopped onion and carrot, sorted and washed cereals, bay leaf, oil. Cook under the lid on the small hob for about 20-30 minutes. Then you can sprinkle with small herbs and serve the patient.

Celery soup with gastritis

Celery soup is often associated with a diet for weight loss. This is partly true, but celery can be successfully used not only to get rid of extra pounds, but also to normalize the work of the digestive system.

Optimally add a celery dish to the diet of patients with chronic gastritis, as well as with normal and low acidity.

When gastritis food is better to cook on the basis of not rhizome, and celery stalks. They have excellent taste and aroma, and are much easier to digest than the root of a plant. Although the root turns out to be quite a nourishing dish: the truth is, it is better to puree or to cook well and knead with a crush.

For example, with gastritis, you can safely use such a popular recipe, for which you will need:

  • 160-180 grams of celery root;
  • 120 g carrots;
  • a pair of potatoes;
  • small sweet onion;
  • a teaspoon of vegetable and butter;
  • half a tablespoon of flour;
  • 300 ml of milk and the same amount of water;
  • some salt and greens.

Vegetables are cleaned, washed, grated. Stew in a skillet or directly in a saucepan, with two types of oils and a small amount of water.

Ready vegetables sprinkled with flour, mix well, remove from heat. Crush blender, gradually adding a mixture of milk and water. Salt.

Return the soup to the fire, stirring, bring to a boil. Cool to a warm state. Served with greens.


Cauliflower soup for gastritis

Cauliflower is invaluable for gastritis. In addition, dishes from it are available all year round, as it can be used both fresh and frozen.

Cauliflower recipes have a lot in common with other methods of cooking vegetable first courses. Cabbage with other vegetables boiled in water or broth, add a little vegetable oil and send to the blender: it's simple.

For lovers of food, we will offer this recipe.


  • one carrot;
  • half onion;
  • half zucchini;
  • one potato;
  • 300 g of cauliflower;
  • oat flakes (up to 70 g);
  • water 2.5 l;
  • 200 g chicken fillet;
  • some salt and dill.

Vegetables are cleaned, washed, crushed as convenient. Cabbage is divided into small inflorescences.

Fillet minced, make small meatballs.

Vegetables put in a pot of boiling water, add flakes and meatballs. Cook until cooked. Salt, add dill, remove from heat and cover with a lid. Insist about half an hour, poured into plates and served on the table.

Soup with meatballs during gastritis

Meatballs are small meat or fish balls that are added to the first courses and give them an appetizing appearance: the options with meatballs cannot be called banal, they are loved by both children and adults.

Such dishes with balls are allowed to include in the menu of patients suffering from gastritis. Balls can be made from chicken or minced fish, from turkey or beef. As an additional ingredient, small vermicelli, rice cereal, bulgur, oatmeal, noodles, buckwheat, etc. Are often used.

We offer you to cook an ordinary, but very useful soup for gastritis - with buckwheat and meatballs.

What is needed:

  • chicken fillet (about 200 g);
  • three potatoes;
  • 100 grams of buckwheat;
  • one sweet onion;
  • one carrot;
  • a bit of greenery and salt, a piece of bay leaf.

Sift and rinse the cereal, add water and place on the fire. Five minutes after boiling add peeled, washed and chopped potatoes, carrots and onions. Some onions are left for the meatballs.

Wash meat in a meat grinder, add salt and chopped onion, optionally dill. Form small balls and immediately immerse them one by one in a pot of boiling soup.

When the potatoes are ready, add salt, bay leaf and greens. Bring to a boil, cover with a lid and incubated for about half an hour.

Served with dried bread.

Onion soup for gastritis

Heat-treated onions are allowed to be added to gastritis dishes. It is best to use boiled version, or lightly stewed in a pan with the addition of oil and water: fried and baked onions in the diet are not used.

Onion soup used to be considered the food of poor people. Initially, the French began to cook it, combining onion, broth, cheese and croutons in a dish. The British followed them: butter, meat broth, thyme, dry wine and other additives were part of their soup.

When gastritis, onion soup is eaten, but somewhat differently.

It is required to collect such ingredients:

  • three pieces of potatoes;
  • one carrot;
  • 400 ml of milk;
  • 100 g of cheese (Edam, Edamer);
  • one large onion and six small ones;
  • some vegetable oil.

A large onion is cleaned, spiked in a saucepan with vegetable oil and water.

The remaining six onions, finely chopped, together with chopped potatoes and carrots are poured into a saucepan with salted boiling water, combined with stewed onions, boiled until cooked potatoes.

Upon completion of cooking add grated cheese, milk. Warm up, bring to a boil, but do not boil. Cover with a lid, insist about 20-30 minutes. Enjoy your meal.

Gastric bean soup

Beans are not always allowed to eat sick gastritis. For example, in acute illness, legumes are generally undesirable. But with chronic gastritis in the subacute stage and at the stage of remission, it is possible and even necessary to eat bean soup. Especially recommended is the use of young green beans: it is simply added to vegetable dishes, including soup, mashed potatoes, etc.

How to cook the first dish with beans for a patient with gastritis? White beans are considered more dietary. Dry beans must be placed in water for about 6-8 hours. Actually, this is where all the difficulties end.

With green beans, the situation is even simpler: it is washed, cut into short stripes and added to the dish along with other vegetables. If the product is frozen, it is simply thawed and sent to the pan.

We offer you to get acquainted with the recipe for a simple bean soup puree.

Ingredients of this dish:

  • boiled beans - about 500 g, at its discretion;
  • broth - 1 l;
  • carrot;
  • some vegetable oil and salt.

Beans are added to boiling broth. Separately, let in grated carrots with vegetable oil, add to the beans. Boil for about five minutes, add salt, remove from heat and mash with a blender. Then again return the puree to the fire, bring to a boil and turn off the fire. Soak under the lid for at least 15 minutes. Serve warm.

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Lentil soup for gastritis

Lentil soup is very useful - primarily because of the high content of easily digestible protein. In this case, lentils use any - green or red, as you like. Broth can also be used both meat and vegetable. Especially delicious of this product is obtained soup puree. We offer you to try this dish.

Cooking ingredients:

  • 150 grams of red lentils;
  • two liters of water;
  • one carrot;
  • one onion;
  • some salt and greens;
  • 200 ml of milk.

The lentils are washed, filled with water, brought to a boil and boiled for about half an hour.

Peel and wash, then chop the onion and tinder the carrots, add to the lentils. Salt, boil for 20 minutes. Remove from heat, purée with a blender, add milk and mix well. Return to the fire, bring to a boil, but do not boil. Stand under the lid. Serve warm, sprinkled with herbs.

Dill and parsley for gastritis in soup

Both dill and parsley are allowed to be added to the first courses during gastritis. Food will only benefit from this. However, there are several recommendations on this subject:

  • Before cooking, it is advisable to soak the herbs for about 30-40 minutes in cool water
  • dill and parsley are added to the soup at the very end of cooking;
  • Dill or parsley leaves should be minced as much as possible, and dry greens should be ground.

Greens are rich in vegetable protein and vitamins, it contains iron, zinc, selenium, fluorine and flavonoids.

But such a green plant, like mint leaves, with gastritis is better not to use. Peppermint can increase acid formation and aggravate the patient's condition.

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