Lean vegetable soup puree. Recipes: lean cream soup, variety of taste in simple recipes

It can be no less diverse than usual. And, of course, Lenten dishes can please gentle and refined, or spicy and tart taste. An example excellent taste And huge variety sweaty dishes can become lean soups-puree.

Delicious lean soup is not such a rarity as it may seem to an ignorant person. And you can cook it from almost any vegetable, and not only vegetables. For example, puree soup mushroom clearing". This soup is made from fresh champignons(they need about 400 g), several large potatoes, large carrot, onion, herbs and spices. Most mushrooms should be finely chopped, but literally a few pieces should be left whole, they will come in handy for decorating the finished dish. Potatoes are peeled, finely chopped, put together with mushrooms in a saucepan and poured with water. Then they put it on fire and bring the water in it to a boil, salt it.

While the water is heating, you need to cut the carrots, put them in a pan and fry in vegetable oil. It is necessary to fry the pre-chopped onion. Both are thrown into boiling water, salt and favorite spices are added. When the potatoes are ready, part of the broth is drained from the pan, and the rest is poured into a blender and crushed to a puree state. If the soup is too thick, it is diluted with drained broth. Mushrooms, which were set aside at the very beginning of cooking, must be cut into plastics and fried in oil until pleasant, golden color. Before serving, the soup is poured into bowls and the fried mushrooms are carefully laid on top and sprinkled with herbs.

Based on mushrooms, the most common among others. That is why it makes sense to give another recipe mushroom soup. This time it will be based on porcini mushrooms, 300 g. You need to cut them with plastics, not too thin. Sliced ​​mushrooms should be put in water and brought to a boil. Then the mushrooms are removed from the broth and fried in a pan with grated garlic and a small amount flour. Then the fried mushrooms are transferred back to the broth and boiled again, salt and spices are added, then they are cooled and chopped in a blender.

But mushrooms aren't the only thing lean soups are made from. Quite often, the basis for such soups becomes variety of cabbage. Here, for example, is one of cabbage recipes. For this dish you will need 200 g of broccoli, colored and white cabbage, one bell pepper, tomato, onion, and a can of canned red beans.

All vegetables are chopped and boiled for 20 minutes, then the entire contents of the jar of beans are laid out to them, salted and boiled for about 5 more minutes. It remains only to grind it all in a blender, and the soup is ready.

Another wonderful puree soup cooked from peas. Peas according to this recipe need about a glass. It needs to be soaked in cold water five hours, maybe overnight. An eighth and a half are peeled and cut into strips.

Parsley is also added to the soaked peas and put on fire. When the water boils, the power is reduced to a minimum and left to cook until tender, on average about 1.5 hours.

While the peas are cooking, it is necessary to peel and cut the onion and carrot and fry them in a pan. When the peas are ready, fried onions and carrots are added to it, mixed and left to cook for another 5 minutes. The resulting mass in a blender is brought to a puree state, poured back into the pan and brought to a boil again, after which the soup remains only to cool and you can serve on the table.

Finally, cut 800 g pumpkin, 300 g carrots and 2 onions into medium-sized pieces. The garlic cloves are cut into two or three parts. All vegetables are fried sunflower oil within 5-7 minutes. Then the vegetables are poured with a liter of water. Grated fresh ginger, a root about 5 cm long and salt. The pan is put on the stove and the soup is boiled for about 15 minutes. Then the vegetables are chopped in a blender and 100 ml of 20% cream are added to the soup.

It remains to be hoped that after this article, lean mashed soups will become at least a little more popular.

Feel the difference between regular vegetable lean soup and lean puree soup! These are not boring vegetables floating in pieces in a plate, but fluffy whipped and bright soup in the form of a mousse that can be beautifully garnished with swirls of fragrant butter, pieces of parmesan or dor blue, bacon chips or even toasted nuts. Crackers or grissini also look much more organic with it. It will be all the same vegetables and cereals, just in this case form is everything!

The best lean soup.

Puree soups are especially relevant in fasting or when you decide to give yourself a detox therapy in food. After all these soups do not excess fat let alone meat. They are cooked on water and how much salt and spices to add to it, you decide each time depending on your mood. This great way diversify Lenten menu, without denying yourself hot and warming food, following the necessary restrictions.

Vegetables can be used any that are in the house. The technology for preparing lean vegetable puree soup will always be the same: boil vegetables, beat with a submersible blender, season, decide on the serving and serve from large cozy bowls or beautiful plates. But in order for all this variety of tastes to always please you, you need to master a few simple tricks and secrets.

Components of taste

You can make such a first course with almost any vegetables and leafy crops that you can get at a nearby market, in a store or in your garden. But if you want to get in ready dish cream base, do not forget to put potatoes or legumes in the soup. They are the ones who answer the same air form which we all appreciate so much.

When cooking, vegetables do not need to be salted. Salt is added directly in the whipping process. But spices do not need to be spared! It is best, of course, to use a mixture dried herbs and vegetables without any additives. They are harvested during the harvest season, when vegetables and herbs maximum amount taste and aroma.

The color of the soup depends on the color of the original vegetables. The brighter the color you want, the brighter the vegetables should be! And don't forget about the color wheel and color overlay, as strange as it sounds, but in this case it's very relevant!

Do not put garlic when cooking, but do not skimp on onions, the soup will be tastier! Do not avoid fragrant roots of celery, parsley and parsnips, they will give not only volume, but also such amazing aroma that you can’t drag it from the plate by the ears.

Do not add too much water when cooking, it should only slightly cover the vegetables. If necessary, you can add boiling water, but it's a shame to reduce the rich vegetable broth from the soup.

Recipes

What are the most popular lean soups? In the first place will be pumpkin. It is loved for its brightness, airiness, beautiful sunny color. It is served with pumpkin seed oil and seeds for an amazing lunch!

In second place will be mushroom. Mushrooms, at least champignons, you can buy all year round. And in the season you can go to the forest at least every day! Lean mushroom puree soup will be inferior to its variant with cream, but with little secrets and it can be made into a culinary masterpiece.

Separately, it is worth stopping at pea and lentil. It is from legumes that the most hearty firsts dishes. They also have the smoothest texture!

Once you get the taste, you will want to cook both tomato and carrot variant. But even if the house only has potatoes and onions, don't worry, you will have a great dinner!

Basic recipe - the basis for experiments

As a basic recipe, we suggest cooking a vegetable pumpkin puree soup with cauliflower.

Recipe Information

• Type of dish: first
• Cooking method: boiling
• Servings:6
• 1 hour

Ingredients:

• potatoes - 200 g
• cauliflower - 200 g
• salt to taste
• water - 1-1.3 l

for serving:

• dried bread,
• parmesan (we exclude in the post),
• nuts,
• fragrant vegetable oil.

Cooking method

Prepare vegetables. Clean, rinse, pat dry.


Cut vegetables into small pieces and place in a bowl. Add water. Season with spices, cover and cook until tender over low heat. Depending on whether these are young vegetables in the summer or those that have been stored for a couple of months after harvest, the process will take from 20 to 40 minutes.


Check the readiness of vegetables with a knife or crush in a ladle with a spoon. They must be soft. Salt vegetables before whipping.


Blend the contents of the saucepan with an immersion blender until smooth. Season again with salt. The soup should have a smooth, creamy texture. Some whip the soup in a mixer. You can experiment too, the structure of the soup will be slightly different. The main thing is that it will not affect the taste.


Pour hot soup into bowls or large soup bowls. Add some vegetable oil, olive, pumpkin, truffle or basil. Spicy lovers can add a few drops of Tabasco sauce or oil with hot pepper. Serve the soup with a generous slice of bread or white bread croutons.

Broccoli plus

If you're making this soup with broccoli, don't add the bright orange vegetables! Then the dish will retain a beautiful malachite shade, but will not lose its taste. The proposed basic recipe is suitable for cooking, but it is better to replace the pumpkin in it with zucchini, and instead of carrots, add an extra parsley or parsnip root.

Leave a little broccoli before whipping, chop it into pieces, mix with crushed crackers or roasted ground nuts and decorate the soup with them. It will be even tastier and this presentation looks impressive.

Dotted!

We used to cook pea soup with smoked meats. Some stereotype from the Soviet past. But pea soup can be a revelation. It can be prepared in season from green sweet peas or from frozen in winter. It turns out a very beautiful and silky soup of bright green color.

To learn how to make French Pea Cream Soup, see this video:

But dried bright orange peas in first courses are more familiar to us. It can also be prepared excellent first fast food!

1 volume of peas must be poured with 2 volumes of hot water 10-12 hours before cooking, so that it swells well. It is best to use pea halves rather than whole. It swells faster, boils faster and gives a smoother texture when whipped.

Ingredients:

• peas (groats) - 1 tbsp., hot water- 2 tbsp.
• a basic set of vegetables (onion, celery stalk, parsnip or parsley root, carrots) - 100 g each
• potatoes - 200 g
• spices and dry vegetables / herbs - 1 tbsp.
• salt to taste
• vegetable oil - 1 tbsp.
• vegetable broth or water - 0.7 l

Cooking method

1. Heat oil in a heavy bottomed saucepan or cast iron skillet.
2. Peel vegetables, rinse, dry from excess moisture. Cut the onion into cubes, grate the carrots and celery/parsnips fine grater, cut the celery into thin plastics. Fry the onion until lightly browned, add the carrots and the rest of the ingredients, cover and simmer over low heat for about 5 minutes.
3. Add the soaked peas along with the soaking water, spices and half the amount of water or vegetable broth. Cover and simmer over low heat for about 30 minutes. Add the rest of the broth, salt to taste and cook for another 5-7 minutes.
4. Remove the saucepan from the heat and purée the contents with an immersion blender until smooth and silky. Season with salt, stir. Serve lean pea puree soup hot, seasoned green onion and roasted nuts with paprika. You can add some sour cream.

Lentil Sister

If you can cook delicious and hearty puree soup from peas, then the lentil version will be no less interesting. She has a more delicate taste, and the benefits are incomparably greater! And you can cook such a soup in the same way.

Another question is what different varieties lentils are traditionally used for different dishes, not everyone is suitable for soup. For example, you should not use black lentils - beluga. Firstly, it will color the soup in an unappetizing dark brown color, and secondly, it is a salad look, and it does not boil well.

And here from gray or orange lentils cooking first courses and side dishes is a pleasure. Support orange with bright pumpkin and carrots, and gray, for example, with cubes of bright green frozen spinach, then the soup will be a beautiful green color.

Serve with butter, dried flakes loosely hot pepper or paprika, onion chips, it will be both beautiful and very tasty!

Mushroom flavor

Luxurious and thick mushroom whipped soup is especially popular, starting in mid-summer. First, the chanterelles go, and behind them are already white ones with boletus and boletus! When there are a lot of them, then all tastes can be combined in one plate. And than different mushrooms the more in the basket, the richer the taste of the soup!

The technology for making this soup is slightly different. Cooking mushrooms is unforgivable frivolity! Much better when they are stewed with onions and butter. And the best way to manage potato broth with mashed potatoes. And the texture of the soup will be amazing, and it will keep its shape well, and saturate for a long time!

Ingredients:

• mushrooms (mix forest or champignons) - 500 g
• onion - 200 g
• potatoes - 100 g
• salt and black pepper to taste
• vegetable oil - 2 tbsp.
• water - 300 - 4500 ml.

Cooking method

1. Thoroughly clean the mushrooms from debris and defects, if necessary, rinse under running water, dry from excess moisture.
   Cut mushrooms into small cubes.
2. Place a wide bottomed pan on medium fire and add mushrooms. Drain off excess liquid, stirring occasionally.
3. Peel onions and potatoes. Cut the potatoes into small pieces, transfer to a saucepan with a handle, add water, salt to taste, cover and cook over low heat.
4. Onion cut into small cubes. When the water from the mushrooms is evaporated, add the onion, oil, mix. Cover with a lid and simmer over low heat for about 30 minutes (champignons about 20). Stir occasionally.
5. When all the ingredients are ready, transfer the mushrooms to the potatoes, add pepper, season with salt and beat with a blender until smooth.
6. Serve in bowls with white truffle oil or sour cream. Good for savory croutons.

For this soup, it is best to use varieties starchy potatoes, then the structure of the soup will be velvety. If you are against potatoes in this soup, try replacing it with wheat groats. For this recipe, it will need 3 tbsp. Further preparation soup will be the same, just replace the potatoes with washed cereals.

Most orange

An indisputable fact, the most cheerful of all whipped soups is carrot. Bright, sweet, very appetizing! Carrot plays the solo part in it, but the base color is best supported by bright orange. butternut squash. The recipe, again, is basic, but the proportions of vegetables should be slightly different.

Ingredients:

• carrots - 300 g
• a basic set of vegetables (onion, celery stalk, parsnip or parsley root) - 100 g each
• potatoes - 200 g
• pumpkin (preferably nutmeg, with bright pulp) - 200 g
• spices and dry vegetables / herbs - 1 tbsp.
• salt to taste
• water - 1-1.3 liters.

How to cook

1. Preparation is the same as basic recipe: prepared vegetables are poured with water and languish under the lid until tender, and then pierced with a blender.
2. It will be useful to have a few tips for this soup that will emphasize it. bright color and taste.
3. Carrot puree soup is excellent served with mustard or rapeseed unrefined oil, as well as with toast smeared with soft mustard.

It will be very tasty to serve a plate with basil and blue cheese. And, no matter how strange it seemed, pumpkin and carrot flavors sparkle with new colors if they are seasoned with cinnamon! Try various options and rate each one.

Zucchini - the healthiest

The lowest calorie option lean soup-puree - from zucchini. As nutritionists like to joke, you will spend far more calories on cooking and eating than you eat in the dish itself! And it is true.

It will be most delicious in summer, when young zucchini or zucchini, as well as their yellow-fruited counterparts, have ripened. While they are young, juicy and with small soft seeds, they can be used whole, even with the skin. This will add value in the form coarse fiber which we miss!

Ingredients:

• a basic set of vegetables (young onions with green feathers, young carrots, potatoes) - 100 g each
• leaf spinach - 200 g
• young zucchini, different - 300 g
• salt and pepper to taste
• water - 0.2 l.

Cooking method

1. The main difference of this soup is that it doesn't need much water. In young and fresh vegetables a lot of juices, and they are much healthier and better.
2. Wash all the vegetables, peel, cut into small cubes and put in a saucepan.
3. Add water and simmer covered for 15 minutes.
4. Check for readiness. Salt.
5. Cook for a few more minutes if necessary. Remove from fire.
6. Whip the contents of the pan with a blender.
7. Pour into bowls, serve with olive oil. fragrant oil and basil.

Potato soup, solid

Most hearty option! And the easiest.

In principle, lean potato soup puree can be made from potatoes boiled in water. Yes, it's that simple. If suddenly, in the process of cooking mashed potatoes, you change your mind, then an excellent recipe will come out of this. potato soup! The whole point here is not in the soup itself, but in the additives and serving.

Interesting? Then read the recipe.

Ingredients:

• potatoes - 400 g
• salt to taste
• water - 400 ml
• sunflower unrefined oil- 4 tablespoons
• green onion with white part - 1 bunch
• parsley - 1 bunch
• garlic - 1 small clove (optional)

How to cook

1. Peel potatoes, wash. Cut tubers into small pieces, pour water, add salt and cook over low heat until the potatoes begin to boil.
2. While the potatoes are cooking, prepare the dressing. Chop the onion and parsley very finely, reserving a little for serving. Pass the garlic through a garlic press.
3. Mix greens, garlic and a pinch of salt, and only then add oil. Mix and let stand.
4. Remove from fire. Drain the water for a while into another container, mash the potatoes well with a masher, add the drained water, add salt and stir.
5. Add half of the oil mixture with herbs, stir lightly.
6. Serve soup in cups, pour over green oil and garnished with sprigs of greenery. Serve white bread toast.

Attention!

Do not beat potato soup with a blender, get a paste, not soup!

As you can see, soup is not only the first courses familiar to us and familiar from childhood, but there are many more light and interesting ideas waiting for us in our kitchens!

Delicious experiments and discoveries!

Mashed Potato Soup in bread

Three simple ingredients, a few simple manipulations and a velvety potato soup with an unusual aroma of baked garlic is ready. Serve it in a crispy half of rye bread and sprinkle with green onions. Both tasty and beautiful!

Ingredients:
1 head of garlic
1 st. spoon + 1 teaspoon olive oil
2-3 leeks
6-8 medium red potatoes
1 liter vegetable stock or water
salt, pepper - to taste
4–5 st. tablespoons frozen or canned corn(may not be added)
1–2 loaves of rye bread (depending on the number of people)
green onions - for decoration

How to cook:

Heat the oven to 200°C. Peel the head of garlic from the top husk. Cut off the top by 2-3 mm. Lubricate 1 tsp. olive oil, wrap in foil and place in the oven for 35-40 minutes.

Remove the garlic, do not turn off the oven. IN large saucepan heat 1 tbsp. olive oil, add chopped leeks and sauté for 3-4 minutes until soft.

Add diced potatoes and broth/water. Bring to a boil, reduce heat and simmer for 10-15 minutes until potatoes are tender.

Remove from heat, add roasted garlic cloves, salt, pepper and beat with a blender until smooth. Add corn and stir. Cut a loaf of bread in half, remove the pulp.

Bake in the oven for 15-20 minutes, the crust should be lightly browned. Pour soup into prepared bread bowls, garnish with green onions and serve immediately.

Tomato soup with beans

Tomato soup with beans

This thick tomato soup has not only a bright appearance, but also taste. Nutritious, flavorful, crunchy garlic croutons and spicy notes, the soup reminds of sunny Provence and the approaching summer.

Ingredients:
1 large onion
2 tbsp. a spoonful of olive oil
2 garlic cloves
1/4 teaspoon red chili pepper
3–4 tbsp. spoons of tomato paste
1 can (450 g) chopped tomatoes own juice
2 teaspoons Provence herbs
1 can (420 g) white beans in their own juice
1 liter of water
1.5 st. spoons of sugar
1.5 st. spoons of white wine vinegar
salt and black pepper - to taste

Garlic croutons:
2–3 tbsp. spoons of olive oil
2-3 garlic cloves
half French baguette or a whole ciabatta
salt - to taste

How to cook:

Heat oil in a large saucepan over medium-high heat. Add finely chopped onion, saute for 5 minutes. Add finely chopped garlic and chili, fry for another 1-2 minutes until golden brown.

Add tomato paste and stir-fry for 1 minute. Add chopped tomatoes and Provencal herbs. Drain liquid from beans and rinse well.

Pour water into a frying pan and bring to a boil. Then add beans and cook for 10-15 minutes. Add sugar, vinegar, salt and black pepper.

Cover and leave for 10 minutes. For croutons, heat the oven to 200°C. In a bowl, mix olive oil and crushed garlic. Cut the bread into medium cubes, add to the bowl and mix well.

Salt to taste. Place on a baking sheet and cook for a few minutes until golden brown. Serve the soup with garlic croutons.

Spicy vegetable soup with rice

Spicy vegetable soup

This is another fun vegetable soup. Its secret lies in the combination of the warming spiciness of chili peppers with a light lemon sourness. Rice will make the stew even more rich and nutritious.

Ingredients:
1 large onion

2-3 garlic cloves
2 medium carrots
2 celery stalks
2 teaspoons dry thyme
0.5 teaspoon dry chili pepper
3 leeks
2.5 l vegetable broth
1 can (450 g) tomatoes in their own juice
2–3 tbsp. rice spoons
salt, pepper - to taste
1 st. spoons of lemon juice

How to cook:

Heat olive oil in a large saucepan over medium-high heat. Finely chop the onion and saute for 5 minutes, add finely chopped garlic and fry for another 1 minute.

Add carrots and celery, randomly chopped, thyme, chili and leek, cut into rings. Keep on fire for 3-4 minutes, stirring constantly.

Pour in the broth, tomatoes along with the liquid (if they are whole, cut) and washed rice. Bring to a boil and reduce heat to medium-low.

Boil for about 30 minutes. Add salt, pepper and lemon juice. Serve immediately.

Mushroom soup with sauerkraut

Mushroom cabbage soup

“Where cabbage soup is, look for us there too,” they used to say in Rus'. These thick, rich, with a marvelous aroma of porcini mushrooms and a rich sour taste, cabbage soup will help diversify your Lenten table. They become much tastier the next day.

Ingredients:
7-9 dry porcini mushrooms
0.5 liters of warm water
1 st. tablespoons of vegetable oil
2 medium onions
500–700 g sauerkraut
2 liters vegetable or mushroom broth
1 large potato
1 Bay leaf
peppercorns - to taste
dill - to taste
4 garlic cloves
salt - to taste

How to cook:

Soak mushrooms in warm water for 30 minutes. Strain the water and set aside. Mushrooms cut into small cubes. Heat vegetable oil in a frying pan.

Fry finely chopped onion for 5 minutes. Add cabbage to the onion, reduce heat and simmer for 15 minutes. Add mushroom water, mushrooms and diced potatoes to the broth.

Cook for 10-15 minutes. Add bay leaf, peppercorns, salt, cook for another 10 minutes. Put cabbage and onion in a saucepan with soup, bring to a boil.

Add dill and finely chopped garlic. Remove from heat and cover with a lid. Ideally, cabbage soup should be infused for 12 hours before serving.

Vegetable noodle soup

Vegetable noodle soup

Noodle soup has been familiar to us since childhood. IN classic version he is preparing for chicken broth with the addition of pieces of meat. Today we will introduce you to lean version. It will appeal to both children and adults. You can add fried tofu cubes if you like.

Ingredients:
1 medium onion
1 st. a spoonful of olive oil
0.5 teaspoon dry thyme
3 medium carrots
2 celery stalks
2.5 liters vegetable broth
1 bay leaf
1 cup small noodles
salt, pepper - to taste
fresh dill or parsley for garnish

How to cook:

Heat olive oil in a large saucepan over medium heat. Fry the onion for 5 minutes until golden brown. Add thyme and stir.

Cut carrots and celery in any shape. Add to the onion and fry for 1-2 minutes. Pour in the broth and bring to a boil over medium-high heat.

Add bay leaf to soup and reduce heat to medium. Add the noodles and cook for about 10 minutes until al dente (depending on the variety).


Add salt and pepper to taste. Sprinkle with herbs and serve.

Thick soup with lentils

Thick soup with lentils

Aromatic roasted vegetables, thick lentil stew with zira and fresh herbs cilantro - this bright trio comes together in one pan to become delicious guest on your dining table. Spicy notes of zira create a festive oriental mood. Soup for true gourmets!

Ingredients:
1 big eggplant
1 red Bell pepper
1 green bell pepper
1 bulb
4 garlic cloves
2 tbsp. spoons of olive oil
1 can (450 g) tomatoes in their own juice
200 g red lentils
1 teaspoon of zira
1 l vegetable broth
salt, pepper - to taste
0.5 bunch cilantro or parsley - for decoration

How to cook:

Cut the eggplant into small cubes, salt and put on paper towel. Leave on for 30 minutes, then rinse cold water and dry.

Heat the oven to 220°C. Cut peppers and onions into small cubes. Finely chop the garlic. Put the pepper, onion, garlic and eggplant on a greased olive oil(1 tbsp) baking sheet.

Drizzle remaining oil on top and stir. Roast vegetables for 20-30 minutes, until golden brown. IN large saucepan fold the tomatoes, washed lentils and cumin, previously crushed in a mortar.

Add to broth and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes until the lentils are tender.

Add roasted vegetables, salt, pepper and stir. Serve with chopped herbs.

Solyanka

Solyanka or villager - classic dish Russian cuisine. Today we will cook a hodgepodge in vegetable broth without meat. Sauerkraut, olives and capers create a rich sour-salty taste, while crushed garlic and cilantro give the hodgepodge a spicy note. The perfect addition soup will be fresh Rye bread.

Ingredients:
400 g sauerkraut
2–3 tbsp. tablespoons of vegetable oil
1 large onion
2–3 tbsp. spoons of tomato paste
2 pickles
2 l vegetable broth
1-2 teaspoons capers
4-5 olives (preferably with lemon)
2-3 garlic cloves
0.5 bunch cilantro
salt, pepper - to taste

How to cook:

Pour sauerkraut boiling water. After a few minutes, drain the water, squeeze the cabbage thoroughly. Heat vegetable oil in a large frying pan.

Add cabbage, simmer over medium heat for about 10 minutes, stirring constantly. Let the cabbage brown slightly. Add finely chopped onion and simmer for another 5 minutes.

Introduce tomato paste and cucumbers, cut into small cubes, heat for another 2-3 minutes until a strong pleasant aroma appears.

Pour in the broth, bring to a boil over medium-high heat. Boil 10 minutes. Rinse the capers, cut the olives into rings. Add to soup and cook for another 5 minutes.

Put crushed garlic and finely chopped cilantro in a hodgepodge, salt and pepper to taste. Bring to a boil, remove from heat and cover.

Let it brew for at least 30 minutes.

Watch the video recipe - real French onion soup perfectly diversifies the lenten menu, only croutons with cheese will need to be replaced with regular ones!

Calories: 760.35
Proteins/100g: 1.27
Carbs/100g: 10.53

What is the main thing in lean soup? Get fat so that it is satisfying and tasty. This also applies to puree soups to the fullest. This can be achieved through starchy vegetables- potatoes, legumes, or flour. The flour will just thicken the soup, and the vegetables will give it both a special taste and thickness. And also to lean soups There is special requirements: they should be easy to prepare, like, economical, nutritious, appetizing and not too high-calorie (who wants to type in a post excess weight!). 100% meets all these requirements. vegetable puree soup which we will prepare today.

Lean vegetable soup - recipe with photo.

Ingredients:

Water - 1 liter;
- potatoes - 3 large tubers;
- carrots - 1 medium;
- zucchini - 250 gr (or one medium zucchini);
- large onion - 1 pc;
- vegetable oil - 3 tbsp. l;
- red ground pepper- 1 tsp;
- salt - to taste;
- any fresh herbs - for serving;
- crackers - for serving.

How to cook at home

Let's start preparing lean vegetable puree soup by preparing all the ingredients. While water boils over low heat, clean, wash and lightly fry vegetables. Cutting vegetables for soup-puree does not matter, we cut the potatoes as convenient: slices, cubes, straws.



Cut the onion in half, cut into half rings or feathers. Carrots cut into slices, circles, bars.



Fresh zucchini is peeled, cut into 2-4 parts, then cut into cubes or slices not very thin.





Heat up vegetable oil in a frying pan. First add the onion and sauté over medium heat until soft. Add the carrots, fry for a few minutes until the carrots absorb the oil and soften slightly.



Add zucchini. We increase the fire to evaporate the juice that the zucchini will give. Fry for 3-5 minutes.



Put the potatoes in the pan, mix everything and season with spices. Simmer vegetables in oil over low heat for 2-3 minutes, stirring so that the potatoes do not stick to the pan.



Transfer vegetables to boiling water. Increase the heat, wait until the soup begins to boil. Salt to taste and cook under the lid for 20-25 minutes with a quiet boil.





Transfer the cooked vegetables with a slotted spoon to a blender. Pour in a little broth and grind everything into a homogeneous puree. We return to the pan with the remaining broth, stir. If necessary, season with spices to taste. Let the soup boil, turn off and leave to infuse under the lid on a warm stove.



Lean vegetable puree soup will be tastier with crackers. You can make them in a few minutes. While the soup is infusing, cut gray or rye bread into small cubes, dry it in a dry frying pan without oil or in the oven. Pour the soup into bowls and serve with croutons and fresh herbs. Bon appetit!



Author Elena Litvinenko (Sangina)
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