How to cook hearty diet puree soup: the best recipes. Simple diet vegetable soups and more

Any person familiar with dietary nutrition is well aware that perhaps the most serious common feature of all diets is the feeling of hunger, which is sometimes unbearable.

It is possible to defeat him, including using thick puree soups instead of clear soups.

They are prepared in accordance with specific diets, but most often these are vegetable soups on a light, “zero” broth.

Diet puree soups - general principles of preparation

Dietary vegetable puree soups are boiled in vegetable broths or water. If you want to cook a more nutritious soup, they can be cooked in a low-fat broth, boiled from lean meat, mainly from the sirloin, which does not contain fat. Chicken fillet is the most suitable option in choosing meat for cooking dietary broth.

To prepare such puree soups, you can use any vegetables: of course, carrots, onions, potatoes, as well as ripe tomatoes, beets and others. If you add pumpkin pulp to them when cooking, you get no less tasty, and at the same time very healthy diet puree soup, the pumpkin taste of which is very popular with children.

Cooking diet puree soups is not so difficult. Chopped vegetables are boiled until cooked in a light meat broth, concentrated vegetable broth or water, cooled slightly, and then mashed.

Roasting and spices for such soups are not needed. To give a delicate creamy taste, low-fat cream is introduced, which can be replaced with low-fat milk or sour cream.

If, in your opinion, the soup lacks taste, season it with chopped herbs when serving.

Dietary vegetable soup-puree of sweet pepper and lentils

Ingredients:

One pod of red and yellow sweet pepper;

A small head of sweet onion;

Medium sized carrot;

200 grams of lentils, red;

Two ripe tomatoes;

One tablespoon of ground paprika;

50 grams of finely chopped parsley, herbs.

Cooking method:

1. Coarsely chop the onion, chop the carrot finely into rings, halve the sweet pepper, removing the core with seeds and rough internal partitions, and cut the juicy pulp into small strips.

2. Put the prepared vegetables into boiling water (2 l) and cook, reducing the heat, no more than 20 minutes.

3. In cold water, under the tap, rinse the lentils, put them in a saucepan with vegetables and continue to cook for half an hour.

4. Dip the tomatoes in boiling water for half a minute, carefully remove the peel from them, cut into centimeter cubes and transfer to the pan. Add ground paprika and boil for five minutes.

5. Remove the soup from the heat and pour into a blender container, add a little salt and chop.

6. Pour the puree soup and add chopped greens to each serving plate.

Diet soup-puree "Pumpkin", with boiled sausage

Ingredients:

700 grams of pumpkin, pulp;

600 grams of potatoes, boiled;

One medium carrot;

A small head of white onion;

250 grams of boiled sausage, without fat;

One tablespoon chopped dill, fresh.

Cooking method:

1. Cut off the skin of the pumpkin, trying to grab the greenish rough flesh underneath. Peel the onions, carrots and potatoes and wash them well.

2. Cut the pumpkin pulp and potatoes into centimeter cubes, coarsely grate the carrots and pour all the chopped vegetables with a small amount of water so that it only covers them a little, about one and a half centimeters.

3. Add a whole onion, a small pinch of fine table salt and cook the vegetables over low heat, covering the lid, until noticeably softened.

4. Mash the contents of the pan together with the vegetable broth into a puree with a pusher and grind it through a rare sieve, you can puree the soup with a blender.

5. Put the puree soup on minimum heat, add the sausage grated into small chips and boil for five minutes. To make the sausage easier to rub, freeze it a little in advance.

6. Remove pumpkin puree from heat, add dill and let stand covered for a few minutes.

Vegetable dietary oatmeal puree soup - "White Night"

Ingredients:

300 ml low-fat chicken broth from chicken fillet;

100 ml of milk;

Yolks of two chicken eggs;

60 grams of "quick" oatmeal;

A small pinch of nutmeg, ground;

One gram of ground white pepper;

A mixture of "French herbs", to taste.

Cooking method:

1. Dilute chicken broth with boiled milk and boil on medium heat. In a well-heated, but not boiling, liquid mixture, add oatmeal and cook without changing the heat for twelve minutes. To prevent the flakes from sticking to the bottom of the pan and burning at the same time, stir from time to time.

2. Grind the resulting oat mass with a blender, add the yolks separated from the proteins with continuous stirring, add fine evaporated salt, and, if not prohibited by the rules of the diet, white pepper and nutmeg.

3. Mix everything well and heat the soup without boiling, stirring constantly for two minutes.

4. Serve oatmeal diet puree soup, sprinkled a little with a mixture of French herbs.

Diet vegetable soup puree from baked vegetables

Ingredients:

Three large sweet peppers;

Two small young zucchini;

Small ripe tomato;

600 ml of vegetable broth or non-concentrated chicken broth;

One large carrot, boiled;

Large handful of chopped fresh basil

Fresh oregano.

Cooking method:

1. Longitudinally cut the zucchini into fairly thick strips. In the absence of young ones, take a more mature vegetable, but be sure to cut off the rough skin before cooking and, if possible, remove the seeds.

2. Cut off the stalk of the peppers, select all the seeds, wash off their remnants with water and cut the peppers with a longitudinal cut into two parts.

3. Grease the vegetables cut into pieces with peeled olive oil on all sides and bake in an oven preheated to 200 degrees.

4. After half an hour, remove the vegetables from the oven, cool slightly and carefully remove the skin from the pepper.

5. Transfer the baked zucchini and peppers, along with boiled carrots and tomatoes, to a blender bowl. Remove the skin from the tomato. Add greens and beat everything until you get a homogeneous puree.

6. Dilute the vegetable puree with broth or water, add salt to your liking and, bringing the puree soup to a boil, remove from heat.

Diet pumpkin puree soup - "Orange Miracle", with pumpkin seeds

Ingredients:

400 grams of pumpkin pulp;

Four medium potato tubers;

small carrot;

One fresh ripe tomato;

Onion head, white;

200 ml fresh cream, fat-free;

500 ml low-fat chicken broth;

Shelled pumpkin seeds for garnish.

Cooking method:

1. Dip the tomato in boiling water for two minutes, quickly move it under running water, cool, remove the skin and, cutting into pieces, remove the seeds.

2. Cut pumpkin pulp, tomato slices, carrots and potatoes into medium-sized cubes, finely chop the onion. Pour the prepared vegetables with hot chicken broth and cook until tender.

3. Grind the softened vegetables together with the broth in which they were cooked through a sieve with rare cells, add the cream and, stirring well, put on a small fire to warm. Be careful not to let the soup boil.

4. After pouring the soup into bowls, sprinkle peeled pumpkin seeds on top.

Beetroot diet vegetable puree soup with celery

Ingredients:

Beets - 3 pcs.;

One small onion;

Potato - 1 tuber;

A small piece of celery root;

Thyme - one branch.

Cooking method:

1. With a foam sponge, thoroughly rinse the beets under the tap, dry them and, wrapping each individually tightly in foil, bake in the oven until tender. You can not bake the root crop, but boil until tender. Remove skins from chilled beets.

2. In a saucepan, put potatoes, cut into about one and a half centimeter cubes, medium-sized slices of onion and finely chopped celery root. Pour the vegetables with broth or water in such a volume that the liquid only covers them, and set to boil.

3. Lower the thyme sprig and lower the heat when it boils. Cover and boil for twenty five minutes.

4. Remove the thyme from the soup, add salt at your discretion, add the baked beets cut into small pieces. Puree the soup in any convenient way (rubbing through a sieve or blender).

5. Dilute too thick soup with hot broth and warm a little.

6. Serve such a dietary vegetable soup-puree should be lightly sprinkled with freshly squeezed lemon juice, or seasoned with low-fat sour cream or cream.

Boiled sausage can be added to the "Pumpkin" dietary puree soup without rubbing, but cut into small strips or cubes. But then do it when serving.

The raw egg added to the vegetable puree soup not only improves its taste properties, but also increases its nutritional qualities. To add an egg to a diet vegetable puree soup, you need to take a raw yolk and beat well in a warm liquid (broth or broth), and only then add it to the dish. Boil after this soup can not be.

Lentils added to the diet puree soup are best taken in crushed form, this will greatly speed up the cooking process.

Diet puree soups for weight loss allow not only to get rid of extra pounds, but also to saturate the body with useful substances. There are a large number of recipes that will satisfy the taste preferences of many.

Diet zucchini soup

Ingredients:

• small zucchini - 4 pcs.;
• potatoes - 3 pcs.;
• medium carrot - 1 pc.;
• garlic - 2 cloves;
• small onion - 1 pc.;
• cream 20% - 200 ml;
• olive oil - 2 tbsp. spoons;
• broth - 1 l;
• black pepper, salt, croutons.

Cooking

Clean the vegetables and cut into cubes. Fry garlic and onion in oil, and after a few minutes, send potatoes, carrots there, and simmer everything for about 7 minutes. Put the vegetables in a saucepan, pour in the broth, salt, pepper and cook the vegetables until tender. Then put the vegetables with a small amount of broth in a bowl and use a blender to grind everything into a homogeneous mass. Return the resulting puree to the pan, combine with the remaining broth, add warm cream and heat. Ready diet puree soup must be infused and served with croutons.

Diet broccoli soup

Ingredients:

• broccoli - 0.5 kg;
• small bow - 2 pcs.;
• broth - 3 tbsp.;
• flour-based sauce - 4 tbsp. spoons;
• green onions, salt.

Cooking

Lightly fry the chopped onion and broccoli in a pan. Bring the broth to a boil, put the broccoli in it and cook for 15 minutes. Then send the onion there and boil for another 7 minutes. While there is time, prepare the bechamel sauce. Put the vegetables and use a blender to grind them into a homogeneous mass. Serve soup with green onions.

Spicy vegetable vegetable soup

Ingredients:

Cooking

Vegetables, with the exception of tomatoes, must be washed, peeled and cut into cubes. Scald the tomatoes with boiling water and remove the peel. Put all the vegetables in a saucepan, add the broth, spices and cook over low heat for 30 minutes. Then the vegetables and using a blender, beat them until smooth. Add salt to the resulting puree and heat slightly.

Vegetable diet puree soup will be a great option for lunch, which will appeal to adults and children.

Many people in the modern world understand the need for proper and dietary nutrition. For some, such a need is dictated by natural concern for their health, while others have to forget about all sorts of harmful things on the table due to various diseases. In order to organize such a healthy diet, you have to try. After all, the diet menu should not contain fatty and fried foods, as well as many other tasty, but not healthy dishes. Let's share with each other information on how to cook diet vegetable soup and diet puree soup?

Vegetable diet soup on the water

To prepare such a fragrant and very tasty dish, you need to prepare two liters of water, one medium carrot, a piece of celery root (about eighty grams), five medium potatoes, a couple of stalked celery. In addition, use two small bell peppers, three hundred grams of young white cabbage, one leek (about eighteen centimeters long), a couple of large tomatoes, three cloves of garlic, some salt and spices, and vegetable oil.

Wash vegetables, dry and clean. Chop the carrots and celery root into strips, and chop the celery stalks into slices. Also chop the cabbage and bell pepper - in wide strips, and cut the tomato into small cubes. Potatoes should be chopped into cubes or medium-sized slices. Cut the leeks into half rings.

Saute carrots and celery root in vegetable oil until half cooked. Bring water to a boil, add potatoes to it, boil again and boil for five minutes. Next, add the prepared carrots and celery to the pan. Stir the stalked celery, cabbage and pepper into the soup. Salt the prepared dish and boil for five minutes. Then add the leek, tomatoes and bay leaf to the bowl. Boil the soup until tender (about five minutes). Turn off the heat under the pot, add finely chopped garlic and cover with a lid. After five to ten minutes, you can serve the dish to the table.

Diet soup with cauliflower

To prepare such a tasty and very healthy dish, you need to prepare one potato, two hundred grams of cauliflower, one carrot, one stalk of celery, a couple of tablespoons of natural yogurt (or sour cream), a tablespoon of dried ginger and garlic (in powder). You will also need one onion, a few sprigs of parsley, salt and pepper (depending on your taste preferences) and a tablespoon of cornmeal.

First of all, prepare the vegetables. Cut the potatoes into cubes, disassemble the cabbage into medium-sized inflorescences, cut the carrots into cubes. Also chop the celery, chop the onion smaller.

Pour three cups of water into a saucepan. Fold in potatoes with onions and celery. Put the pan on the fire, pour the garlic and ginger into it. Bring the broth to a boil and simmer for ten minutes.

After the potatoes have softened a little, add carrots and cauliflower to the soup. Bring the dish to a boil and cook for three to four minutes. Wait until all the vegetables are soft and add sour cream or yogurt to them. Also salt and pepper, focusing on your taste preferences. In a separate bowl, dissolve a tablespoon of cornmeal in cold water and, stirring, pour it into the soup. Keep covered for ten minutes and serve, garnished with parsley.

How to cook vegetable puree soup diet ...

Vegetable Diet Broccoli Soup

This is a classic puree soup that contains a minimum of calories and has a positive effect on the activity of the digestive tract. To prepare it, you need to prepare three hundred grams of broccoli, one medium onion, half a liter of broth, one hundred milliliters of cream, two hundred milliliters of milk. You will also need fifty grams of butter, a tablespoon of flour and some salt and pepper, depending on your taste preferences.

Peel and finely chop the onion. Pass it in butter. Divide the broccoli into florets and dip into the boiling broth. Boil it on a fire of minimum power until cooked. Puree boiled broccoli with a blender.
Heat the broth over low heat, add broccoli puree to it and stir. Dilute the flour in milk and pour it in a thin stream into the future soup. Add cream to soup, season with salt and pepper. Bring the soup to a boil and simmer for two to three minutes over low heat.

Tomato puree soup with zucchini

This soup will perfectly diversify your diet, for its preparation you need to prepare three hundred grams of fresh tomatoes, one large zucchini, one medium carrot and a liter of broth or water. Also use a teaspoon of paprika, a pinch of salt and a clove of garlic.

Cut the tomatoes into cubes, chop the carrots randomly into small pieces. Remove the skin from the tomatoes, cut them as you like. Put the tomatoes and carrots in a saucepan, pour boiling broth. Bring to a boil, season, add garlic and salt.
After the moment of boiling, the vegetables must be boiled for fifteen minutes.
Peel the zucchini, cut into slices and send to the soup ten minutes before readiness (five minutes after boiling the tomatoes). Cook soup covered until tender.
Transfer the boiled vegetables to a blender, add a little broth to them and puree. Dilute the puree with broth to the desired density. Serve hot soup.

: 1, 2, 4c, 5, 5p, 7, 10, 10s, 11, 13, 15.

Ingredients:

• Potato - 140 g;
• Carrots - 20 g;
• Premium wheat flour - 5 g;
• Butter - 10 g;
• Milk - 130 g;
• Egg yolk - 5 g;
• Vegetable broth - 300 g.

calories- 316.7 kcal (proteins - 8.6; fats - 13.1; carbohydrates - 41.1).

Recipe:

• Carrot cut into slices and stew in a small amount of decoction with oil, wipe.
• Boil potatoes until tender and wipe hot.
• Mix the mashed vegetables with white sauce, dilute with vegetable broth, bring to a boil.
• Remove the formed foam, cook for 10 minutes, introduce the lezon at a temperature of 70 ° C.
• white sauce
• vegetable broth
• Liezon

Carrot soup

Ingredients:

• Carrots - 150 g;
• Premium wheat flour - 5 g;
• Butter - 10 g;
• Milk - 130 g;
• Egg yolk - 5 g;
• Vegetable broth - 300 g.

calories- 239.2 kcal (proteins - 7.5; fats - 13.2; carbohydrates - 22.6).

Recipe:

• Sliced ​​carrots stew in vegetable broth with butter.
• Prepare a white sauce on vegetable broth.
• Grate the stewed carrots and combine with white sauce, dilute with vegetable broth to the desired consistency and bring to a boil.
• Collect the resulting foam, remove from heat and at a temperature of 70 ° C fill the soup with lezon.
• When serving, put a piece of butter in the soup.
• white sauce: dry wheat flour without changing color, sift, dilute with vegetable broth, bring to a boil, cook, stirring for 10-15 minutes, strain.
• vegetable broth: peeled vegetables (cabbage, potatoes, carrots, onions, etc.) coarsely chopped, pour hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the broth ready for 15 minutes, strain.
• Liezon: in raw egg yolks, while stirring, gradually pour hot milk (up to 70 ° C) in a thin stream, stir, cook until thickened over low heat, without boiling, strain through a sieve.
• Serve the toasted wheat bread separately with the soup.

Zucchini puree soup

Diets: 1, 2, 4v, 5, 5p, 7, 9, 10, 10s, 11, 13, 15.

Ingredients:

• Zucchini - 200 g;
• Premium wheat flour - 5 g;
• Butter - 10 g;
• Milk - 130 g;
• Egg yolk - 5 g;
• Vegetable broth - 300 g.

calories- 0 kcal (proteins - 0; fats - 0; carbohydrates - 0).

Recipe:

• Peel the zucchini and remove the seeds, cut into slices and stew in a small amount of boiled milk and butter.
• Wipe the resulting mass together with the liquid, mix with white sauce cooked on vegetable broth.
• Add the lieson to the soup at a temperature of 70 ° C, do not boil.
• Fill with oil.
• white sauce: dry wheat flour without changing color, sift, dilute with vegetable broth, bring to a boil, cook, stirring for 10-15 minutes, strain.
• vegetable broth: peeled vegetables (cabbage, potatoes, carrots, onions, etc.) coarsely chopped, pour hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the broth ready for 15 minutes, strain.
• Liezon: in raw egg yolks, while stirring, gradually pour hot milk (up to 70 ° C) in a thin stream, stir, cook until thickened over low heat, without boiling, strain through a sieve.
• Serve the toasted wheat bread separately with the soup.

Green Pea Soup

Diets: 1, 2, 4v, 5, 5p, 8, 9, 10, 10s, 15.

Ingredients:

• Peas green cons. - 100 g;
• Wheat flour 1 s. - 20 g;
• Butter - 10 g;
• Milk - 130 g;
• Eggs (yolk) - 1/4 pc.;
• Vegetable broth - 400 ml.

calories- 286.3 kcal (proteins - 10.4; fats - 13.5; carbohydrates - 30.8).

Recipe:

• Boil canned green peas in your own broth.
• Rub through a sieve and mix with white sauce cooked on vegetable broth.
• Cook for 15-20 minutes.
• Season the soup with lezon, add butter, stir until smooth.

Cauliflower soup

Diets: 1, 2, 4c, 5, 7, 10, 10s, 11, 13, 15.

Ingredients:

• Cauliflower - 150 g;
• Premium wheat flour. - 20 g;
• Eggs (yolk) - 1/4 pc.;
• Milk - 150 g;
• Vegetable broth - 400 g;
• Butter - 10 g.

calories- 323.7 kcal (proteins - 11.0; fats - 13.3; carbohydrates - 40.0).

Recipe:

• Boil the cauliflower, wipe it hot with the broth.
• Combine with white sauce, dilute to the desired consistency with vegetable broth.
• Boil.
• Cool to 70°C, fill with ice cream.
• Before serving, add butter.
• The recipe for making white sauce, vegetable broth, lezon, see above.

vegetable puree soup

Diets: 1, 2, 4v, 5, 5p, 10, 10s, 11, 13, 15.

Ingredients:

• Potato - 140 g;
• Carrots - 40 g;
• Green peas cons. - 20 g;
• Butter - 10 g;
• Eggs (yolk) - 1/4 pc.;
• Flour i / s - 5 g;
• Milk - 130 g;
• Vegetable broth - 300 ml.

calories- 331.5 kcal (proteins - 9.5; fats - 13.1; carbohydrates - 43.9).

Recipe:

• Peel carrots and potatoes and chop coarsely.
• Boil potatoes.
• Simmer carrots in a small amount of vegetable broth with oil.
• Boil green peas in their own juice.
• Wipe ready hot vegetables, mix with white sauce.
• Dilute with hot vegetable broth, bring to a boil.
• Remove foam from the surface of the soup.
• Cool the soup to 70 ° C, season with lezon.
• Before serving, add butter.
• The recipe for making white sauce, vegetable broth, lezon, see above.

Cereal soup

Diets: 1, 5, 7, 10, 14, 15.

Ingredients:

• Rice groats (or barley, or pearl barley, or oatmeal) - 50 (50; 40; 40) g;
• Water - 350 ml;
• Milk - 130 g;
• Butter - 15 g;
• Flour - 5 g;
• Eggs (yolk) - 1/4 pc.;
• Sugar - 5 g.

calories- 429.3 kcal (proteins - 8.2; fats - 22.5; carbohydrates - 48.5).

calories- 427.2 kcal (proteins - 9.9; fats - 22.8; carbohydrates - 45.6).

calories- 399.2 kcal (proteins - 8.4; fats - 22.6; carbohydrates - 39.3).

calories- 404.7 kcal (proteins - 9.5; fats - 24.7; carbohydrates - 36.1).

Recipe:

• Sort the grits, rinse, boil in water.
• Strain the decoction.
• Combine the resulting mass with white sauce (see recipe above).
• Fill with sugar.
• Boil.
• Cool slightly, add ice cream (see above).
• Before serving, add butter.

Fish soup

Diets: 1, 2, 4v, 5, 5p, 6, 7, 10, 10s, 11, 13, 15.

Ingredients:

• Hake - 85 g;
• Milk - 130 g;
• Eggs (yolk) - 1/4 pc.;
• Butter - 10 g;
• Flour 1s. - 5 g;
• Vegetable broth - 400 g.

calories- 260.2 kcal (proteins - 19.0; fats - 14.8; carbohydrates - 12.8).

Recipe:

• Boil fish fillet without skin and bones until tender in a small amount of water.
• Skip the boiled fish through a meat grinder 2-3 times.
• Mix chopped fish with white sauce, dilute with hot vegetable broth to the desired consistency.
• Bring to a boil, collect foam from the surface.
• Before serving, add butter.
• The recipe for making white sauce, vegetable broth, lezon, see above.

Meat soup

Diets: 1, 2, 4v, 5, 5p, 6, 7, 10, 10s, 11, 13, 15.

Ingredients:

• Beef - 60 g;
• Rice - 20 g;
• Milk - 130 ml;
• Egg yolk - 1/4 pc.;
• Butter - 5 g;
• Vegetable broth - 300 ml.

calories- 314.0 kcal (proteins - 17.7; fats - 16.4; carbohydrates - 23.9).

Recipe:

• Strain fully boiled rice, wipe.
• Boil the meat, cool, skip 2-3 times through a meat grinder.
• Combine meat puree with mashed rice.
• Dilute to the desired consistency with vegetable broth.
• Bring the soup to a boil, remove the foam. Cool to 70°C, add ice cream.
• Before serving, add butter.
• The recipe for making white sauce, vegetable broth, lezon, see above.

Poultry soup

Diets: 1, 2, 4v, 5, 5p, 6, 7, 10, 10s, 11, 13, 15.

Ingredients:

• Chicken - 80 g;
• Milk - 130 ml;
• Egg yolk - 1/4 pc.;
• Butter - 5 g;
• Vegetable broth - 300 ml.

calories- 321.8 kcal (proteins - 19.6; fats - 22.6; carbohydrates - 10.0).

Recipe:

• Boil the bird.
• Separate the bones from the pulp.
• Pass through a meat grinder, wipe.
• Dilute the meat puree to the desired consistency with vegetable broth.
• Bring the soup to a boil, remove the foam.
• Cool to 70°C, add ice cream.
• Before serving, add butter.
• The recipe for making white sauce, vegetable broth, lezon, see above.

ATTENTION! The information provided on this site is for reference only. We are not responsible for the possible negative consequences of self-treatment!

According to nutritionists, vegetable puree soup is a real gift for the stomach. All its ingredients are easily digestible, the soup itself is very healthy and has a mild pleasant taste. Whatever recipe this dish is prepared for, there are a number of general recommendations for improving its taste:

• puree soups should be cooked on a vegetable broth;
• products should not be ground in a blender or mixer, but with an ordinary pusher;
• greens must be added to an already cooked dish.

Regular vegetable soup

In order to prepare one and a half liters of this dish, you need:

• 3-4 medium sized potatoes;
• 1 carrot;
• bulb;
• half a kilogram of frozen zucchini or 1 fresh zucchini;
• tomato;
• processed cheese;
• half a glass of milk;
• 2-3 cloves of garlic;

Cooking steps

1. Cut the potatoes into large pieces and boil it until half cooked.

2. Add finely chopped zucchini.

3. From a tomato, previously scalded with boiling water, remove the skin, finely chop. Add to zucchini and potatoes, cook until fully cooked.

4. Pour the resulting broth into another bowl, boiled vegetables need to be crushed with a crush.

5. Fry finely chopped carrots and onions in butter.

6. We heat the vegetable broth, add the grated processed cheese to it. Mix thoroughly.

7. Grate boiled potatoes, zucchini and tomatoes, add them to the broth. Mix thoroughly.

8. After that, add onions and carrots to the soup puree, pour milk, pour spices and salt. Boil 2-3 minutes.

9. Remove the cooked dish from the stove, add greens and leave to brew for 15 minutes.

This recipe is also good because you can add your favorite vegetables if you wish. For example, cabbage, beets, etc. can also be used as additional ingredients.

Vegetable puree soup

To prepare soup puree according to this recipe, you should prepare:

• 2-3 medium sized potatoes;
• 1 zucchini;
• 2 carrots;
• a quarter of a head of cauliflower;
• half a head of onion;
• 2 tbsp. tablespoons of olive oil;
• herbs and salt.

1. Cut cabbage, potatoes and zucchini into small pieces. Boil the vegetables in slightly salted water until softened.

2. Drain the vegetable broth, and knead the boiled vegetables with a fork.

3. Pour water into the resulting puree. Set the saucepan aside.

4. We pass the carrots and onions in olive oil. If desired, add spices to them.

5. Add the passivated vegetables to the puree and put on a slow fire. Simmer for 3 minutes.

6. Leave the cooked dish to brew for 2-3 minutes.

As herbs, you can use dill, cilantro or parsley.

Diet vegetable soup

To prepare a diet vegetable puree soup, we need:

• 2 glasses of water;
• 200 g potatoes;
• celery 2-3 stalks;
• 400 g zucchini;
• 400 g of cauliflower;
• 1 head of onion;
• 1 carrot;
• vegetable oil;
• seasonings, herbs and salt to taste.

Cooking

1. Coarsely chopped potatoes, zucchini, cut into rings, cauliflower inflorescences boil over medium heat for 20-25 minutes.

2. Diced carrots, chopped onions, fry in vegetable oil.

3. Pour the resulting vegetable broth into another bowl.

4. Mix boiled vegetables with fried onions and carrots. Grind with a fork or crush. Add vegetable broth until desired consistency is reached.

5. Add salt, seasonings and herbs to your taste.

6. Put the puree soup on the fire and bring to a boil. Let it brew for 5-7 minutes.

As you can see for yourself, vegetable puree soup is prepared in a short time, it requires ordinary products to prepare. It is tasty and, most importantly, very useful. Bon appetit!