Simple and delicious recipes for vegetable puree soups. How to cook vegetable, cheese or mushroom puree soup - step by step recipes with photos

You don't have to starve to lose weight fast. To reduce body weight, diet recipes containing only healthy and natural ingredients and a minimum of calories are perfect. These recipes include salads, sandwiches and pureed soups, which are based on vegetables.

Most often, people need motivation to lose weight, which can be a photo of a celebrity, a trip to a resort, a new relationship, beautiful clothes in small sizes. It is worse if a person has to lose weight not at will, but out of compulsion, for example, due to a state of health or an exacerbated illness. It has been proven that a person who wants to lose weight on his own achieves more significant results than those who are forced.

In order for a person to lose weight, you need to completely revise the menu, the frequency and amount of food consumed. It has been proven that people who eat in small portions and at the same time chew their food thoroughly eat much less than those who greedily absorb everything they see on the table.

The first thing to consider when losing weight is the foods you eat. You can not eat smoked meats, sausages, salted fish, fried meat - everything that retains fluid in the body has a high calorie content and fat content. This list also includes products that include additives E, flavor enhancers and fixers, emulsifiers, preservatives. These products include chips, crackers and much more than modern youth loves to snack on.

Harmful products include sugar and everything that is made from it: sweets, sweets. Sugar is a source of fast carbohydrates from which a person receives energy. But if the energy is not wasted, then seemingly harmless and tasty sweets settle in the form of fat in the most problematic areas of the body: waist, abdomen, hips, sides. So what to eat so that it is tasty, healthy and at the same time does not get better?

The first ingredients in the weight loss menu should be vegetables and fruits that do not contain a lot of sugars. They can be stewed, eaten in the form of salads or cooked in soups. Vegetable soup is a storehouse of vitamins and minerals, fiber. There is an erroneous opinion that after heat treatment, all the beneficial properties of vegetable soup are lost. This is wrong.

vegetable soups are better absorbed, give a feeling of satiety, normalize bowel function due to the high content of dietary fiber. And the calorie content of such dishes is minimal. The table for losing weight contains a list of foods and dishes that are assigned points depending on their calorie content. Vegetable soups have a minimum amount of kcal. After all, they are prepared only from those products that have the lowest number of points.

There are many recipes for vegetable and puree soups in which you can use a wide variety of vegetables. Dishes can be prepared both on water and on meat or chicken broth. The main thing is that the meat does not contain fat and is dietary. It can be chicken, beef, veal, turkey or rabbit meat. But most often these dishes are cooked on ordinary water, which does not spoil their taste at all.

Tomato puree soup with basil is popular with losing weight people not only for the minimum number of calories, but also for its unusual taste. The preparation of this dish differs from the traditional cooking of soups - the vegetable mixture is pre-baked in the oven and only then added to the broth.

To prepare the soup, you need a few tomatoes, 3 cloves of garlic, leeks, carrots, dried or fresh basil, olive oil, spices. 200 grams of leek should be cut into small pieces, then peel the tomatoes from the skins and also cut into pieces. Next, grate the carrots, chop the basil and garlic and mix it all in one container. The resulting mass of tomatoes, onions, carrots and spices must be salted, peppered and placed in a baking dish.

Next, the vegetables are poured with olive oil and baked for an hour in the oven at a temperature of 210 degrees. Ready vegetables should be transferred to a saucepan and pour two glasses of water or vegetable broth, bring the mixture to a boil and turn off after 10 minutes. That's it, soup is ready. You can serve it with bread, croutons or crackers.

Another delicious vegetable soup that cooks within 20 minutes. To prepare it, you need potatoes, celery, parsnips, onions, carrots, boiled eggs, parsley, dill and a spoonful of butter. Water, into which finely chopped peeled and washed vegetables are thrown, must first be salted. Then everything is cooked until fully cooked. Potatoes with vegetables are ground into a homogeneous mass. The main thing is that the soup does not get too thick. Next, you need to add chopped greens and a spoonful of butter to it. Before serving, put half a boiled egg in a bowl of soup. You can eat this dish with crackers or diet bread.

Another diet soup recipe for those who love carrots. To prepare this dish, you need a few not very large carrots, green onions, dill, parsley, a few potatoes, olive oil, low-calorie processed cheese. Finely chopped onions and grated carrots should be fried in olive oil until golden brown.

Then the potatoes are boiled, which, after being ready, are kneaded to the consistency of a very liquid mashed potatoes. Fried carrots and onions are added to mashed potatoes. A glass of cold water is poured into the pan with the resulting mass and everything is brought to a boil. Next, you need to knead the cheese with a fork and add to the boiling broth. You need to cook everything for about 15 minutes. Before turning off the fire, you need to add parsley and dill to the soup.

The size of dishes significantly affect a person's appetite. Even the largest portion of food will look very small in a huge plate. But small or unusually shaped plates visually increase the amount of food. Those people who wish to lose weight should use the smallest dishes.

Healthy food can be delicious. The main thing is to know how to cook it properly. Every person who decides to lose weight will surely find among the many dietary recipes those dishes that will fully satisfy his gastronomic and energy needs.

LIGHT DIET PUREE SOUPS FOR SLIMMING

It has long been proven that chopped food is absorbed faster by the body, and less energy is expended during its processing. So, the likelihood that when taking such food a person can lose weight is quite large. And most importantly - there are no restrictions in terms of the ingredients used. You can put meat, potatoes and other high-calorie foods in soup puree, and this will not affect the process of losing weight. It is important to grind all the ingredients to a puree state.

Experiments conducted by nutritionists have shown that a person who consumed puree soups was more in a state of satiety, he quickly lost extra pounds. Of course, the rate of weight loss is not as great as, say, with a certain diet, but we are also interested in the issue of weight loss itself. So, eating puree soups, you can lose weight, not to the detriment of your health. Yes, and taste priorities will not be violated.

Today, to eat mashed soups for weight loss, you can use two options:

Buy ready-made soup.

Cook it with your own hands.

READY PUREE SOUPS

The issue of using finished products (semi-finished products) affects two main aspects. The first is whether they are useful. The second is the quality of the product itself. Unfortunately, it is simply impossible to answer these questions without knowing what is in the bags. Of course, the composition is written on the labels, the calorie content of the product is also, but this is on the conscience of the manufacturer.

Why do many consumers choose ready-made puree soups for weight loss?

First, the speed and ease of preparation.

Secondly, the popularity of the number of calories, so that you can easily calculate the accepted rate.

Thirdly, you will never be tormented by the problem of choosing dishes. Currently, on the shelves of stores you will find a huge assortment of mashed potatoes for every taste.

HOMEMADE DIETARY PUREE SOUPS

Opponents of food from bags or cans are advised to buy a blender. Throw all the ingredients of the soup into it, chop and cook over low heat. Such a dish can be poured into a thermos and consumed at work from a mug. No one will even notice that you are just eating.

There are three recipes at the heart of mashed soups for weight loss:

Vegetable soup puree for weight loss. To do this, you will need vegetables: cabbage (300 g), celery root (400 g), one bell pepper, onion, green peas (4 tablespoons). All this is cut and boiled. Pour the finished soup into a blender and grind.

Chicken. For this soup, it is best to take 400 grams of chicken breast, onion and broccoli (400 g). First, the breast is cooked, when it is ready, pull it out and cut it into small pieces. Throw broccoli and onions into chicken broth, cook. After that, grind all the ingredients together with the broth in a blender.

Cheesy. First you need to cook vegetables in a saucepan: cauliflower (400 g), onion, celery (200 g), and carrots (1 piece). All this is crushed in a blender, then again poured into the pan, where grated 20% Fitness cheese is added. Please note that it is important to heat the soup quickly so that the cheese does not melt in it.

Of course, you cannot limit yourself to these three recipes. Each person has their own taste preferences. You can just take them as a basis. You can add cereals to such soups, change the ingredients in them. For example, chicken can be replaced with fish or lean meat. And in this regard, there can be a huge variety of variations. Show your imagination, and there will always be a variety on your table that you will never get tired of.

VEGETABLE SOUP FOR SLIMMING - THE BEST RECIPE, INGREDIENTS, PUREE

At a certain stage of life, every second person faces the issue of losing weight, and this applies to both women and men. Improper diet, unhealthy lifestyle, and other important life moments can cause rapid weight gain. But losing those extra pounds is sometimes not so easy. In order to take the desired form, many who wished to use various methods in various ways, but could not always achieve the desired.

Having learned the recipe and started to follow a strict diet, it is necessary not only to have willpower, but also good health, since chronic diseases in the acute stage are very often a contraindication to dieting. How to be? What to do when you really want to lose weight, but there are restrictions?

The ideal option for today is a special type of food. The recipe for vegetable puree soup for weight loss is a method that has been invented for a very long time.

And it is worth noting that it is supported by both doctors and nutritionists, as this recipe is ideal for those who want to lose weight without risk to health. It is best to lose weight in the spring and summer, so the use of this first dish in this season is especially important.

VEGETABLE DIET

The dish should be eaten for breakfast, lunch and in the evening - this is the basis of the diet. In addition, it is very important to drink as much fresh purified water as possible in an amount of at least one and a half liters.

Among the week, you need to choose one fasting day and it is desirable that this be a day off, that is, the day on which you do not experience great physical and mental stress. If you feel very hungry between meals, you can eat another bowl of soup to avoid the temptation to eat something unhealthy.

ADVANTAGES

The diet recipe is considered the most effective and safe, and this is easy to explain:

In one serving of this soup, there are no more than 35 kcal, so you can eat it whenever you feel hungry;

The recipe necessarily contains green vegetables, which contribute to the breakdown of fats and have a negative calorie content. Thus, the body spends much more calories on their breakdown than when using them;

Vegetable puree soup helps to cleanse the liver, removing toxins and toxins from the body;

The vegetables that are present in the dish are rich in vitamins, minerals and other useful substances that can saturate the body while following a diet;

Vegetables, unlike fruits, are not only much less caloric, but are much cheaper and available at any time of the year. That is why the diet occupies a worthy niche among the rest.

There are a large number of recipes for mashed vegetable soups, which are prepared on the basis of cabbage, celery, onion, tomato and bear the corresponding names. Various ingredients do not affect the effect in any way, since any vegetables boiled in water practically do not saturate the human body with calories, and some of them also help burn them.

Any vegetable puree soup that you need to eat for weight loss consists of products that are low in starch, but rich in vitamins and minerals. The liquid and fiber that are present in the dish quickly fill the stomach, thereby satisfying hunger.

It is not known exactly who came up with this effective vegetable soup for weight loss, either the Americans or the Belgians, however, the effect is in any case pleasing.

VARIETY OF VEGETABLE SOUPS

In order to cook onion puree soup for weight loss, you need to know the recipe. For him, you need to use a small head of cabbage, 6 medium-sized onions, 2 green bell peppers, 2-3 tomatoes and a bunch of celery.

All vegetables must be poured with water and brought to a boil. Everything is cooked for 10 minutes, after which the fire must be reduced and the soup must be cooked until the vegetables are completely softened. It does not hurt to add a cube of vegetable broth to the dish, salt and pepper to taste.

The recipe for celery puree soup is not much different. In order to cook it, you need to take one head of cabbage, 6 onions, 6 carrots, half a kilogram of green or regular beans, sweet green peppers, celery, green onions, 5-6 tomatoes or a glass of tomato, a cube of vegetable broth and spices to taste. It is necessary to cook the soup until the vegetables soften, similarly to the previous one.

During the diet, you can also eat fruits that block fats and contribute to their burning. These include avocado, pineapple, apples, melon and watermelon;

During the day, you can eat up to one and a half kilograms of vegetables, but most of them should be raw. Some of them can be steamed, stewed or boiled;

The diet must include tomatoes, carrots, celery, cabbage, pumpkin and as much greenery as possible;

In addition to vegetables, you can eat rye bread and low-fat dairy products.

RESULT

Oddly enough, low-calorie vegetable soup for weight loss can work wonders. With its daily use for a week, not only the process of splitting fats is accelerated, but also rapid saturation occurs. That is why the diet is considered sparing, so everyone who follows it will not feel hungry.

After a week of following the soup diet, you can lose 5-10 kilograms. But at the same time, everyone knows that after following a diet, you should not immediately start eating a lot of fatty and high-calorie foods, as your result will very quickly be reduced to zero.

On the contrary, it is advisable to periodically do fasting days with the use of mashed vegetable soup, which is also very beneficial for the body. The soup diet can be alternated with cereal, fruit and dairy.

If you want to follow a special diet for more than a week, then the diet must be supplemented with lean proteins, essential fats and complex carbohydrates, since not getting all this, your body is stressed, which can also affect your health. In this case, the best option would be to count calories and have light snacks.

A very important point when observing any, and not only a soup diet, is a psychological attitude. Having decided to follow a special diet, it is important to perceive this not as a lawsuit, but as an excellent opportunity to cleanse the body and find the desired forms. It is much more effective to get rid of unnecessary forms, having an incentive.

WHAT ARE THE CONSEQUENCES?

There are no contraindications to the observance of this diet, only in the presence of chronic diseases of the gastrointestinal tract it is advisable not to change the usual diet. Use a recipe for vegetable puree soup, even pregnant and lactating mothers can afford to lose weight.

Even before elective surgery, doctors advise obese people to lose weight in this way.

Not everyone is suitable for a similar diet, since the diet is very monotonous. The first two days are the most difficult, it is during these days that the body is rebuilt and begins to get used to the new menu. All subsequent days pass quite easily, and the changes become more noticeable.

It is important to gradually increase the calorie content when leaving the diet so that the result is well fixed, and you can please yourself and those around you with an ideal slim figure.

SOUP FOR SLIMMING. 20 BEST RECIPES

A few years ago, diet soups were consumed by people who have health problems. However, today they have been successfully used for weight loss. The composition of such soups can include various products, but the most popular are onion, tomato, cabbage and celery. Celery is good for burning calories; carrots, sweet peppers and tomatoes are excellent antioxidants; dry herbs, garlic, herbs and onions will be a great addition to any soup.

CELERY SOUP FOR SLIMMING.

- carrots, sweet peppers, onions - 1 pc. - garlic clove - celery root - 35 g

Cooking:

1. Drop the vegetables one by one into the boiling water. First, finely chopped cabbage, then celery root, cut into cubes.
2. Finely chop the onion, sweet pepper and carrot, sauté in olive oil.
3. Peel the tomatoes, chop, add to the pan.
4. Salt the soup, add spices: garlic, curry, paprika, black and red pepper.
5. Put the dressing in the broth with vegetables. Make sure that the cabbage is not digested - this will reduce the beneficial taste.
6. When serving celery soup for weight loss, sprinkle with dill, parsley and green onions.

This slimming soup, which has very good reviews, can be eaten several times a day, supplementing it with other products. You need to use it only fresh, so you will have to cook such a soup every day. Also try the celery salad.

SOUP FOR SLIMMING RECIPE WITH MUSHROOMS AND BEANS.

- beans, mushrooms - 250 g each

Cooking:

1. To prepare this soup, you can take canned beans, or you can use fresh. If you took a canned product, then vegetables can be fried without adding oil.
2. Put finely chopped onion in the pan, after 2 minutes - chopped mushrooms and cucumber. Cover the pan with a lid, after 10 minutes add the beans. Leave it for 15 minutes in the pan, reducing the heat, then put everything in a pot of boiling water, add herbs and spices, cook for 20 minutes.
3. If you took fresh beans, then you need to boil it, and when stewing with vegetables, add a little oil to it. Diet dish with beans and mushrooms is ready!

- low-fat sea fish - 1 pc. - water - 1.5 liters

1. Finely chop the onion, marinate it in soy sauce with spices.
2. Boil the rice until half cooked, add fish to it, cook until the products are fully cooked.
3. Put chopped seaweed to them (if you took canned, then you need to drain the liquid from it and squeeze out the juice) and pickled onions, draining the marinade from it.
4. Beat the egg and pour it into the soup in a thin stream, mix and immediately remove from the stove.
5. The onion must remain crisp - only in this case the soup will have amazing taste.

Cooking:

1. Put a pot of water on the fire.
2. Prepare the components necessary for the soup: cut the potatoes into cubes or cubes, divide the onion in half and finely chop.
3. Grate the carrot or cut into small cubes.
4. Put prepared vegetables in boiled water, cook for fifteen minutes.
5. Boil the meat, grind in a blender.
6. Prepare the peas. If you took frozen, then it does not need to be thawed first.
7. Salt the soup, put peas, any pasta in it, boil for 5 minutes.
8. Rinse green onion feathers, dry, finely chop.
9. Put the onion in the soup, immediately turn off the heat.
10. Let the soup with green peas brew for 20 minutes.
11. Before serving, chop the meat, put it on a plate, pour over the pea soup.

Raita tomato soup. This Indian dish is made from fermented milk products, spices, tomatoes and cucumbers. It is best to eat it cold.

- a glass of natural yogurt

Cooking:

1. Finely chop the garlic and onion, fry the mustard seeds in olive oil. The grains are considered ready as soon as they stop popping.
2. Cut the tomatoes into small cubes. It is not necessary to remove the skin from them. However, if you like the delicate texture of the soup, you must first dip the tomatoes in boiling water, and then peel them off.
3. Cut the pepper into cubes, fry it with garlic and onion.
4. Add chopped tomatoes to the pan, salt, stew the vegetables for another 10 minutes to make the pepper soft.
5. Cool the vegetables, transfer to a bowl, pour natural yogurt. Yogurt can be replaced with katyk or fermented baked milk. Stir the mixture.
6. Add greens.

Green vegetable soup. This very healthy and light soup is made from fresh herbs and green vegetables, which give the dish a rich green color. At the end of cooking, beat all the ingredients with a blender, but you can leave it in its usual form.

- water or vegetable broth - 1 liter - coriander

Cooking:

1. Prepare a stir-fry with garlic and onions.
2. Heat a tablespoon of olive oil at the bottom of the pan, fry the chopped garlic and onion until translucent and golden brown.
3. When the garlic and onion are sufficiently cooked, pour in the hot vegetable broth. The broth can be replaced with water with the addition of spices: coriander, salt and paprika. Bring to a boil.
4. Dip the toughest vegetables, broccoli and potatoes, into the simmering broth first, as they need more time. Peel potatoes, cut into cubes.
5. Break the broccoli into small florets. Vegetables should be omitted when the water boils - this will save the maximum amount of vitamins.
6. Now put softer vegetables into the broth: bell pepper, celery and zucchini. Cut them when the broth boils again and send them to the pan.
7. Cover the pan with a lid, cook the soup for 20 minutes. After this time, test the broccoli for softness, if they have softened significantly, remove the soup from the heat.
8. Transfer the soup to a blender, add greens. Vegetable soup for weight loss is ready!

Potato soup with basil and avocado.

- green pepper, carrot, onion - 1 pc. - White cabbage

Cooking:

1. First you need to cook the vegetable broth. Pour a liter of water into the pan, put chopped cabbage, peppers and carrots. Onions can be peeled or put in water along with a layer of husks that will give the broth color. Vegetables do not have to be finely chopped, think about how the finished soup has an attractive appearance. Bring the contents to a boil, then reduce the temperature. You need to cook the broth for about half an hour over medium heat, add seasonings and herbs, and then cook the soup for another half an hour.
2. Pass the finished broth through a sieve.
3. Prepare the mashed potatoes: peel the potatoes, cut into medium cubes.
4. Potatoes must be boiled in vegetable broth until fully cooked, adding a little salt.
5. While the potatoes are cooking, peel the avocado, remove the stone, mash its flesh, mix with lemon juice, which will not let it darken quickly.
6. Cut the basil leaves into large pieces. They will give the puree a wonderful delicate and bright shade and a special aroma.
7. Pour the broth into a separate glass. Immerse the potatoes in a blender along with basil and avocado, chop until smooth, dilute with broth. Squeeze a couple of garlic cloves into it, mix again.
8. Add dried aromatic herbs and salt to the finished dish.
9. Put the puree in a saucepan, dilute with the remaining broth. If it gets too thick, add some boiled water.
10. Pour the finished cream soup of avocado, basil and potatoes into bowls, garnish with fresh parsley or basil leaves.

- green bell pepper - 2 pcs. - Tabasco sauce

Cooking:

1. Cut all vegetables arbitrarily - into rings, slices or slices.
2. Fill with water, which should completely cover the water, bring it to a boil over low heat, simmer until the vegetables are soft. Vegetable soup for weight loss is ready!

Cooking:

1. Cut the vegetables into slices of arbitrary shape, pour into a saucepan, cover with cold water.
2. Onion soup must be cooked over high heat (after boiling for 10 minutes), and then another 10 minutes until the vegetables are ready on low.
3. Add a little salt and spices to the finished soup.

- leeks or onions - 1 kg - potatoes - 520 g

1. Peel potatoes, wash, cut into large cubes.
2. Peel the onion, cut into thin slices.
3. Heat the oil in a saucepan, fry the onion and potatoes in it.
4. Pour in the broth, simmer over medium heat, with the lid closed for about 15 minutes.
5. Remove the onion from the pan, set aside it in a separate bowl.
6. Grind the remaining vegetables with a blender, season with cream, cheese, ground pepper and salt.
7. Wash the parsley, shake off the drops, tear off the leaves.
8. Pour the onion soup into deep bowls, add an equal number of onion rings set aside, garnish with parsley leaves.

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Soup is very helpful. This delicious dish is prepared on the basis of mashed ingredients. A variety of products can serve as the latter, which makes it possible to always prepare an original dish. The cooking process, as a rule, does not take much time, and the result is an amazing dietary masterpiece. There are different recipes for soups that will come to the aid of every housewife.

Blowing pumpkin and shrimp

Vegetable puree soup is very popular among true connoisseurs of culinary art. One such option is this recipe, the main ingredient of which is pumpkin.

To make vegetable puree soup you will need:

• pumpkin (pulp) - 500 g;
• canned green peas - 300 g;
• shrimp - 400 g;
• nutmeg - 50 g;
• hard cheese - 80 g;
• garlic - 2 cloves;
• rosemary - 2 sprigs;
• dill greens - 2 sprigs;
• salt - 0.5 tsp;
• ground black pepper - 5 g;
• olive oil - 3 tbsp. l.

You need to choose a sweet pumpkin so that the puree soup turns out delicious. It needs to be peeled and cut into small cubes. It is necessary to take a high frying pan with a thick bottom, in which it will be convenient to stew vegetables. Pour olive oil into it, heat well, add rosemary sprigs. Then you should finely chop the garlic and also place in the pan.

After the garlic is lightly fried, pumpkin is added. Everything is fried until golden brown for 5-6 minutes. Canned green peas are sent to the pumpkin, vegetables are poured with boiling water (1 l). Rosemary must be removed, and the broth should be salted and peppered and left to simmer for 10 minutes.

Meanwhile, the shrimp should be cooked. They need to be washed well under running water, cleaned of the shell and the black thread that is inside. Boil prepared shrimp in a small amount of slightly salted water for 3 minutes.

Ready soup should be poured into plates, pepper and add shrimp on top. Top with grated hard cheese, chopped nutmeg and garnish with dill. Serve hot. This puree soup, the recipe of which is simple, will not leave anyone indifferent.

Fragrant soup with broccoli

Pureed soups are very popular as they are dietary and healthy. Many people think that such dishes cannot be tasty, but this is not so. You can verify the opposite after preparing the following dish, for which you need to purchase the following products:

• broccoli - 500 g;
• trout / salmon - 700 g;
• carrots (small) - 1 pc.;
• butter - 50 g;
• olive oil - 2 tbsp. l.;
• sesame (seeds) - 1 tbsp. l.;
• nutmeg (grated) - 1 tbsp. l.;
• parsley - a small bunch;
• ground black pepper - 5 g;
• marjoram - 2 g;
• salt - 1 tsp

This puree soup is prepared on the basis of a light chicken broth. The first step is to prepare the trout (you can salmon). For this, a fish fillet is taken. It must be thoroughly washed and dried with a paper towel. Then cut into medium sized cubes. Line a baking sheet with foil, drizzle with olive oil. Put the trout there in one layer, salt and sprinkle with black pepper. Cover the fish loosely with foil. All this is sent to a well-heated oven for baking until cooked.

At this time, you can start preparing vegetable puree soup. To begin with, strain the chicken broth through cheesecloth and set it aside for a while. Wash broccoli well in cold water and cut into pieces. Peel the carrots, wash and cut into pieces.

Pour a small amount of water into the pan, add carrots. Bring to a boil and cook for 4 minutes. After that, add broccoli to the carrots, cook the vegetables for about 5 more minutes. Then take it out of the water. Puree carrots and broccoli with a blender. Send the resulting mass to a saucepan with chicken broth and put on fire. Mix everything well, salt, add seasonings. To make vegetable puree soup tender and tasty, be sure to add butter. Bring all ingredients to a boil.

Ready puree soup is served in portions with the addition of pieces of baked trout.

Top with nutmeg, sesame seeds and chopped parsley. Serve hot.

Vegetable masterpiece

Puree soups are famous for their incredible lightness, but at the same time they perfectly provide a feeling of satiety. This will prove the dish prepared according to the following recipe. Required Ingredients:

• zucchini - 4 pcs.;
• carrots (small) - 1 pc.;
• potatoes - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• chicken broth - 1 l;
• cream (fat content 10%) - 200 ml;
• olive oil - 3 tbsp. l.;
• dill greens - a couple of branches;
• salt - 1 tsp;
• ground black pepper - 5 g.

To prepare puree soups, you need to choose the right vegetables. In this case, you need to buy young zucchini of a small size. This will make the dish extremely tender. Pick sweet carrots. First of all, prepare the vegetables. Zucchini should be washed, peeled and cut into small cubes. Chop onion and garlic. Peel carrots and potatoes, wash and chop finely.

Take a container with a non-stick coating. Olive oil is sent there and heated. Then garlic and onion are added. The mass must be fried until light golden brown and add all the other vegetables. Simmer covered for 7 minutes.

Then pour strained chicken broth over the mixture. Cook vegetables until fully cooked. In order for the puree soup to acquire a special delicate taste, it is necessary to add an important ingredient - cream, which needs to be slightly warmed up. Drain the broth from the vegetables. Use a blender to puree them. Then again pour the broth and cream. All components must be mixed, add spices, boil for 5-7 minutes on low heat.

Serve hot, garnished with a sprig of dill. This kind of pureed soups are great for both children and adults.

Classic variant

Vegetable soup according to this recipe is easy to prepare, and the dish comes out incredibly tasty. You will need the following ingredients:

• potatoes - 3 pcs.;
• cabbage - 300 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• chicken broth - 1 l;
• olive oil - 2 tbsp. l.;
• salt - 1 tsp;
• ground black pepper - 5 g;
• parsley greens - a bunch;
• cumin (seeds) - 5 g.

Peel potatoes, wash and cut into small pieces. Chop the garlic, cut the cabbage into strips, onion into half rings.

Choose a saucepan with a good bottom so that the vegetables do not burn. Pour olive oil into it and heat it up. Then send the garlic to the pan, bring it to a light golden crust. The next ingredient will be the bow. It should be fried until lightly browned.

Cabbage is added to the first two ingredients, fried under the lid until half cooked. Stir vegetables all the time. Add the potatoes last, after frying a little. Then pour all the vegetables with chicken broth, salt and add spices. Boil. Weaken the fire and boil all the components until fully cooked for 25 minutes.

To make puree soups easy, you need to use a blender. Turn all the cooled vegetables together with the broth into a homogeneous mass. Before serving, warm the puree soup and garnish with sprigs of greens. This is a delicious dish that everyone will love.

potato dish

The simplest, but no less tasty, version of mashed soups is made on the basis of potatoes. For cooking you need:

• potatoes - 500 g;
• onion - 1 pc.;
• chicken broth - 2 cups;
• cream - 50 ml;
• dill - a bunch;
• salt - 1 tsp;
• ground black pepper - 5 g;
• bay leaf - 1 pc.;
• dill greens - 1 bunch;
• butter - 20 g.

Peel potatoes and onions, finely chop. Take a frying pan with a non-stick coating and high sides. Heat up the butter in it. Send the onion there and brown a little. After that, potatoes are added. Cover the vegetables with a lid and fry over low heat for 10 minutes.

Pour in the broth, salt, add spices and leave to boil over medium heat. After boiling, reduce the fire and simmer the vegetables until fully cooked (20-25 minutes). Turn the chilled vegetables with broth into a puree soup using a blender. Before serving, heat and pour warm cream into it. Decorate with dill.

Vegetable dish with mushrooms

Puree soup perfectly combines vegetables and mushrooms. To prepare the following dish, you need the following ingredients:

• potatoes - 2 pcs.;
• cabbage (cauliflower) - 200 g;
• meat broth - 1 l;
• water - 0.5 l;
• carrots (small) - 1 pc.;
• onion - 1 pc.;
• garlic - 3 cloves;
• tomato - 3 pcs.;
• mushrooms (champignons) - 500 g;
• olive oil - 3 tbsp. l.;
• dill and parsley - 1 bunch;
• salt - 0.5 tbsp. l.;
• ground black pepper - 5 g.

Wash mushrooms, peel and finely chop. Chop garlic and onion. Place the garlic in a frying pan with hot olive oil and lightly fry. Then add the onion, bring it to a light golden crust. Send mushrooms to them and fry until cooked.

Peel potatoes and boil in salted water. Peel and chop carrots. To make the soup puree the perfect consistency, the tomatoes must be blanched and then finely chopped. To do this, they should first be dipped in boiling water for 3-4 seconds, and then in cold water. This procedure will help to quickly and easily remove the skin. Wash the cauliflower and cut into pieces.

Send the prepared vegetables to a frying pan with heated olive oil. First, fry the cauliflower under the lid, while pouring in 2 tablespoons of water and add the next component after the water has evaporated. After that, put the carrots in the pan, fry until golden brown, and then add the tomatoes and simmer under the lid until cooked.

The first courses must certainly be in the diet of any person, regardless of age, so in every cuisine of the world there are a lot of their recipes. Recently, puree soups with the texture of a homogeneous cream, which can be prepared from almost any ingredient, have gained particular popularity. These gourmet dishes are easy to make, tasty and nutritious. Learn how to cook the very best of them.

How to make puree soup

There are a lot of recipes, but they all boil down to one thing: First, the products are processed, boiled in a saucepan or slow cooker and fried if necessary. Then, using a blender or sieve, they are given a puree-like consistency. Puree soups are cooked on meat, fish, vegetable broths or simply on water. Here are some helpful tips on how to cook them:

1. The more ingredients in the cream soup, the tastier it will turn out. It is desirable that they be in the same color scheme, for example, broccoli and green peas, fresh tomatoes and red bell peppers.
2. As a basis, you can take vegetable, meat, fish broths.
3. It is recommended to serve with crackers, croutons, sour cream.
4. You can add almost any spice. Bay leaf, cardamom, zira, turmeric are very suitable.
5. It is better to grind whole foods separately, and add the broth in which the vegetables were boiled a little bit to the finished puree. This will make it easier for you to achieve the desired thick consistency.
6. Cheese soup with cream will be much more satisfying than just vegetable soup.
7. If the recipe does not specify how much liquid is needed, then pour water or broth so that the food is lightly covered.

in a blender

Creamy soups are much easier to make with this modern kitchen appliance. After you bring all the components of the dish to readiness, simply drain the hot broth from them and turn them into a puree with an immersion blender. The consistency will become homogeneous, but dense. After that, start adding a little broth, whisking the soup puree after each serving. When the density suits you, bring the dish to a boil again and serve.

Shabby

To make puree soup in this way, the products need to be cooked until fully cooked or even slightly overcooked. The broth is poured into another saucepan. The products are hidden in a sieve and thoroughly rubbed with a potato masher or a wooden spoon. This must be done carefully so that the structure is homogeneous. Sometimes products are rubbed repeatedly.

Puree Soup Recipes

There are many methods for preparing such a first course for lovers of any product. There are recipes for puree soups in a blender with meat, mushrooms, vegetables, fish. All of them are prepared very easily, but they disperse instantly. When choosing a list of ingredients for the composition of a dish, focus solely on which products you like the most. Memorize a few of the most successful recipes to make it easier to make a choice.

With cream

• Cooking time: 45 min.
• Servings: 6 persons.
• Calorie content of the dish: 859 kcal.

Cream soup, the recipe of which you will now get acquainted with, is a traditional dish of French cuisine. In this country, it is customary to serve it on the second day after preparation, it will infuse and become much tastier in a day. It is served with handmade croutons. The dish will turn out to be very satisfying and unforgettably tasty, with a delicate texture.

Ingredients:

• porcini mushrooms or fresh champignons - 0.2 kg;
• chicken meat (fillet) - 4 pcs.;
• salt pepper;
• eggs - 4 pcs.;
• white bread without crust - 80 g;
• chicken broth - 6 glasses;
• nutmeg - a couple of pinches;
• heavy cream - 1 cup;
• oil - 60 ml;
• parsley - 1 bunch.

Cooking method:

1. Soak the bread in three cups of chicken broth.
2. Wash and cut mushrooms, herbs.
3. Chicken fillet, cut into pieces, fry in vegetable oil. Add mushrooms to the pan, 200 ml of broth. Simmer for 10 minutes.
4. Combine the products cooked in the pan with soaked bread, add 4 yolks to this mixture.
5. Beat the resulting mass with a blender.
6. Pour into a saucepan. Put salt, pepper, nutmeg. The last to add cream, the rest of the broth.
7. Bring to a boil, stir, turn off. Add the greens last.

carrot

• Cooking time: 35 min.
• Servings: 6 persons.
• Calorie content of the dish: 386 kcal.

The recipe for mashed carrot soup with chicken is very simple, absolutely anyone can master this. This food is very popular in Japanese cuisine. The dish turns out to be very bright, which is clearly visible in the photo, and immediately attracts attention. It has a very soft and delicate taste, velvety texture. Such a dish will be very useful for the body, so remember how to cook it.

Ingredients:

• chicken broth - 1.5 l;
• dry thyme - 2 pinches;
• vegetable oil - 1.5 tbsp. l.;
• salt - 1.5 tsp;
• dried oregano - 2 pinches;
• ground black pepper - an incomplete teaspoon;
• fresh parsley - 6 branches;
• carrots - 525 g;
• processed cheese - 150 g;
• onion - 300 g.

Cooking method:

1. Wash the onion. Cut into small cubes.
2. Wash your carrots. Cut into strips or slices.
3. Heat oil in a frying pan. Fry the onion in it until translucent.
4. Add carrots. Cook for a couple of minutes while stirring.
5. Pour the broth into a saucepan, put the melted cheese into it, cut into cubes.
6. Put the vegetables from the pan here, salt and pepper.
7. Stir the food and continue to cook until the carrots soften. Add herbs.
8. Turn the soup into a thick homogeneous puree with a blender.
9. Let it brew under the lid for 10 minutes, and then serve, sprinkled with fresh herbs.

• Cooking time: 45 min.
• Servings: 4 persons.
• Calorie content of the dish: 651 kcal.

Light cream soup with spinach and potatoes is an excellent dish that diversifies the menu of your dinner table. Making such a dish is incredibly simple, it turns out surprisingly satisfying, with a pleasant mild taste. It is perfect for people who are on a diet or prefer a healthy diet. Learn how to make creamy fresh spinach soup with potatoes.

Ingredients:

• fresh spinach - 1 kg;
• cilantro - half a bunch;
• potatoes - 2 pcs.;
• olive oil - 4 tbsp. l.;
• onions - 4 pcs.;
• salt pepper;
• garlic - 6 cloves;
• ginger - a slice of 6 cm;
• lemon juice - 2 tsp;
• chicken broth - 0.7 l.

Cooking method:

1. Heat olive oil in a saucepan. Put chopped onion, garlic and ginger into it. Fry for 5 minutes.
2. Put the spinach in a saucepan, drizzle with lemon juice. Fill with broth. Place peeled and diced potatoes. Put on the stove.
3. Once the broth comes to a boil, reduce the heat to low. Boil 10 minutes.
4. Combine the contents with the frying from the saucepan and puree the products with a blender.
5. Bring the puree back to a boil, season with salt and pepper. Serve garnished with fresh cilantro.

From frozen vegetables

• Cooking time: 25 min.
• Servings: 4 persons.
• Calorie content of the dish: 801 kcal.

Not only fresh, but also frozen vegetables are perfect for making cream soup. In addition to the finished mixture, potatoes and onions are added to it. To give the mass the correct puree-like consistency, a small amount of flour is used. The dish contains few calories, it is perfect for people who monitor their weight and follow a diet.

Ingredients:

• a mixture of frozen vegetables - 0.6 kg;
• salt, spices;
• potatoes - 2 pcs.;
• butter - 60 g;
• onions - 2 pcs.;
• flour - 60 grams.

Cooking method:

1. Peel potatoes and chop coarsely. Fill with water and cook until half cooked.
2. Finely chop the onion. Fry with a piece of butter until golden brown. Add flour and 200 ml hot water. Bring to a boil and remove from stove.
3. Add the frozen vegetables to the pot where the potatoes are cooking.
4. Bring to a boil. Add onion fry, salt, season. Cook for 3 more minutes.
5. Puree food with a blender or rub through a sieve. Bring to a boil again and serve.

From zucchini

• Cooking time: 75 min.
• Servings: 10 persons.
• Calorie content of the dish: 998 kcal.

Zucchini cream soup is a wonderful dish that is especially good to cook in the summer. It turns out thick, satisfying, with a pleasant green tint that immediately attracts attention. If you like zucchini and other vegetable dishes, then you are guaranteed to like this soup. Some potatoes, onions and carrots are added to it. Served with croutons and grilled zucchini slices.

Ingredients:

• zucchini - 1.2 kg;
• onion - 0.3 kg;
• loaf - 2 pcs.;
• carrots - 0.3 kg;
• cream - 200 ml;
• potatoes - 0.5 kg;
• salt, red pepper;
• curry - 2 tsp;
• butter - 140 g;
• water - 1.2 l;
• garlic - 6 cloves.

Cooking method:

1. Clean the onion. Cut into cubes.
2. Mince the garlic.
3. Peel your carrots. Cut it coarsely or grate it.
4. Clean the zucchini. Cut one kg into cubes, and leave 200 g for baking.
5. Peel potatoes. Cut into sticks.
6. Melt the butter in a thick-walled saucepan. Saute onion and garlic until translucent.
7. Add carrots. Fry for 5 minutes, stirring.
8. Add zucchini. Stir vegetables. Simmer for 5 minutes.
9. Add potatoes, pepper, salt, curry.
10. Pour in water, season with cream, mix.
11. Bring the broth to a boil. Cook over low heat for 15-20 minutes until the potatoes soften.
12. Puree the soup with a blender.
13. Cut the loaf into cubes and fry in butter.
14. Cut the remaining zucchini into rings, brush with oil, salt a little. Place on a wire rack and grill in the oven until browned.
15. Serve in serving bowls. Carefully place a few rings of zucchini and croutons on top.

From potatoes

• Cooking time: 75 min.
• Servings: 6 persons.
• Calorie content of the dish: 649 kcal.

Creamy potato soup with milk and low-fat cream is very tasty and tender. This dish is highly recommended to serve with crispy ruddy croutons, which you can easily make in the oven. The soup is prepared not with onions, but with leeks, because it tastes much more tender and softens better. Be sure to remember how to make this first dish.

Ingredients:

• potatoes - 0.5 kg;
• ground black pepper, salt;
• water - 1 glass;
• parsley - half a bunch;
• milk - 1 glass;
• egg yolk - 1 pc.;
• butter - 2.5 tbsp. l.;
• leek - 1 stalk.

Cooking method:

1. Wash and prepare vegetables.
2. Remove the green part of the leek. Cut the white into small rings.
3. Melt in a skillet 1 tbsp. l. butter and fry the onion until golden brown.
4. Cut potatoes into chunks. Put it and the onion in a saucepan. Add salt and pepper. Cover with water and boil for approximately 25 minutes.
5. Grind potatoes and onions through a sieve or puree with a blender.
6. Add the rest of the butter, hot milk, yolks. Purée the mass again. Pour into bowls and serve garnished with parsley leaves.

From forest mushrooms

• Cooking time: 55 min.
• Servings: 2 persons.
• Calorie content of the dish: 428 kcal.

Creamy texture mushroom soup with potatoes and cream is the perfect dish for a hearty yet light lunch. It is very tasty, with a pleasant texture. If you have forest mushrooms and you are thinking about how best to use them, then remember the recipe for making soup puree from them. Not a single person from those who are present at your dinner table will refuse such a dish.

Ingredients:

• forest mushrooms - 280 g;
• vegetable oil - 1 tbsp. l.;
• potatoes - 200 g;
• cream 10% fat - 100 ml;
• onion - 40 g;
• dried marjoram - 0.5 tsp;
• salt pepper;
• dried savory - 0.5 tsp;
• water - 0.5 l;
• dried thyme - 0.25 tsp

Cooking method:

1. Peel and cut potatoes.
2. Wash the mushrooms. Leave a few smaller pieces for decoration. Clean and cut the rest.
3. Boil water in a saucepan. Put potatoes and mushrooms in it. Add marjoram, thyme and savory.
4. Bring the broth to a boil. Cook for 15 minutes over medium heat covered.
5. Chop the onion. Mushrooms cut into beautiful slices. Fry together in vegetable oil.
6. Grind the finished soup with a blender. Add cream, pepper, salt and beat again.
7. Serve in serving bowls topped with fried onions and mushrooms.

from cauliflower

• Cooking time: 45 min.
• Servings: 6 persons.
• Calorie content of the dish: 747 kcal.

Making cauliflower soup is a very simple process that even the most inexperienced housewife can easily complete. A little cheese and milk are added to it, which gives the finished dish a soft creamy taste. The puree soup has a pleasant creamy structure, a beautiful light shade. It is recommended to serve with garlic croutons cooked in the oven.

Ingredients:

• cauliflower - 1 kg;
• green onions - 1 bunch;
• water - 2 glasses;
• salt pepper;
• milk - 2 cups;
• cheese - 0.3 kg.

Cooking method:

1. Wash the cabbage and separate into florets. Cook until fully cooked by mixing 2 cups of milk and water.
2. Puree the contents of the pot with a blender.
3. Grate the cheese and add to the puree. Salt, pepper.
4. Put the pot back on the stove again. Cook, stirring constantly, until the cheese is completely melted. If necessary, you can add a little boiling water to bring to the desired consistency.
5. Serve the puree soup garnished with fresh green onions.

from a pumpkin

• Cooking time: 45 min.
• Servings: 6 persons.
• Calorie content of the dish: 529 kcal.

Pumpkin cream soup looks very beautiful, decorates the table with its appearance. In the following recipe, it is recommended to cook it with ginger. Thanks to this ingredient, the soup is very fragrant and spicy. The texture of the dish is light, smooth and velvety. It should be served with croutons. Sandwiches with salty cheese and fresh vegetables will be an excellent addition.

Ingredients:

• pumpkin - 0.8 kg;
• garlic - 4 cloves;
• celery root - 2 pcs.;
• salt pepper;
• olive oil - 4 tbsp. l.;
• carrots - 2 pcs.;
• onion - 4 pcs.

Cooking method:

1. Peel ginger, garlic, celery. Cut into sticks.
2. Peel the onion. Cut into medium pieces.
3. Clean the carrot. Cut into half rings.
4. Place the celery, ginger, onion, and garlic in a large saucepan. Drizzle with olive oil and fry.
5. Coarsely chop the pumpkin. Add to fried vegetables. Pour water so that it rises a couple of centimeters above the food.
6. Bring to a boil, reduce heat to low. Simmer for 20 minutes.
7. Drain the broth into a separate saucepan. Puree vegetables with a blender.
8. Pour back part of the broth, having achieved the desired consistency, mix the soup. Salt, pepper and serve.

Diet broccoli soup

• Cooking time: 35 min.
• Servings: 2 persons.
• Calorie content of the dish: 327 kcal.

Broccoli is one of the most commonly found foods on various diet menus. Cream soup from it turns out low-calorie, but nutritious. It is very easy to prepare, the process will take you a little more than half an hour. The taste of the soup is difficult to describe, but broccoli lovers will definitely like it. Remember how to cook this easy diet meal.

Ingredients:

• broccoli - 0.3 kg;
• water - 1 l;
• milk - 100 ml;
• processed cheese - 100 g;
• salt, bay leaf, pepper;
• carrots - 1 small;
• potatoes - 1 pc.;
• onion - 1 pc.

Cooking method:

1. Separate the broccoli into florets. Clean and cut the rest of the vegetables.
2. Fill food with water. Bring to a boil, cook for a quarter of an hour. Salt, pepper and toss in the bay leaf before turning off.
3. Transfer the cooked vegetables to a blender. Puree.
4. Prepare vegetable puree and mix with broth, milk. Last add pieces of melted cheese. Bring soup to a boil again, remove from heat and serve.

Video

Vegetable puree soup This is a great side dish option. It will appeal to both adults and children, both adherents of diet food and fans of a hearty lunch.

Vegetable puree soup recipe.

Ingredients:
- medium potatoes - 2 pcs.
- zucchini
- carrot - 2 pcs.
- head of cauliflower - ¼ part
- onion - ½ heads
- olive oil
- cream - 2 tbsp. spoons
- greens (dill, cilantro, parsley)
- salt

Cooking:
1. Cabbage, zucchini and potatoes cut into small pieces, boil in salted water.
2. As soon as the vegetables are soft, drain the water and mash the boiled vegetables with a fork.
3. Pour water into the vegetable puree, set the pan aside.
4. Take onions and carrots, saute them in olive oil. If you like spices, add turmeric and shamballa to the oil. The first will give the roast an attractive golden color, and the second will improve bowel function. Add the resulting mass to the vegetable puree, season with cream, put on low heat.
5. After three minutes, turn off the fire, sprinkle the finished dish with herbs, cover the saucepan with a lid, wrap with a towel, leave for a couple of minutes.

Beetroot soup.

Ingredients:
- onions, carrots - 2 pcs.
- beets - 520 g
- celery - 2 stalks
- apple - 1 pc.
- potatoes - 420 g
- cumin seeds - a tablespoon
- apple - 1 pc.
- lemon juice - tablespoon
- garlic - a couple of cloves
- olive oil - three tablespoons
- black pepper
- dried thyme
- salt
- bay leaf - 2 pcs.
- black pepper - a few peas

Cooking:
1. Cook vegetable broth: pour 1.5 liters of hot water into a saucepan, put the peeled onion, peeled carrots, celery, put on moderate heat. After half an hour, put peppercorns and bay leaves in a saucepan, boil for another 10 minutes, add salt, strain.
2. Peel the beets, cut into cubes.
3. Cut the apple, potatoes, remaining onions and carrots into strips.
4. Peel the garlic, chop.
5. Preheat the oven to 190 degrees. Put an apple, onions, carrots and potatoes in a mold, sprinkle with olive oil, put in the oven for forty minutes.
6. Sprinkle with cumin seeds and garlic, cook for another five minutes.
7. Transfer the baked vegetables to a saucepan, pour over vegetable broth, add lemon juice and thyme, cook for 5-7 minutes.
8. Remove the vegetables from the pan with a slotted spoon, transfer them to the blender bowl.
9. Return the puree to the pot with broth, bring to a boil. Cook beetroot on low heat for 5 minutes.
10. Garnish the finished beetroot with dill sprigs.

From the remaining beets you can cook.

Pumpkin puree soup.

Ingredients:
- carrots, onions - 1 pc.
- pumpkin - 520 g
- garlic - one clove
- potatoes - 2 pcs.
- cream - 120 g
- processed cheese - to taste
- a piece of fresh hot pepper and a pinch of ground
- parsley
- slices of white bread for croutons

Cooking:
1. Fry chopped pumpkin, carrot, onion.
2. Put chopped potatoes in a pot with boiling broth, boil for 20 minutes.
3. Add onions, carrots and pumpkins, continue cooking.
4. Rub the pumpkin soup with a blender.
5. Add black pepper, melted cheese, red hot pepper, chopped garlic, pour in the cream. ready!

Diet vegetable puree soup with lentils.

Ingredients:
- potatoes - 4 pcs.
- carrots, onions - 2 pcs.
- red lentils - 1.5 cups
- tomato paste, flour - 2 tablespoons each
- water - 8 glasses
- vegetable oil - 6 tablespoons
- spices - to taste
- dried mint - to taste
- ground black pepper
- paprika - a tablespoon
For croutons:
- vegetable oil
- black bread
- garlic

Cooking:
1. Rinse the lentils, cover with cool water.
2. Rinse potatoes, peel, cut into cubes.
3. Rinse onions and carrots, peel, chop.
4. Put the lentils in a saucepan, add the cooked onions, potatoes, carrots, pour 8 cups of water, put on fire, cook for 1 hour.
5. Cool, pour everything into a blender, beat, pour back into the pan, bring to a boil.
6. Heat the frying pan, pour in the vegetable oil, salt, transfer everything to the pan.
7. Add mint and spices, let the soup boil for 5 minutes.
8. Serve lentils with garlic croutons and sour cream.

Milk soup-puree from potatoes and pumpkin.

Ingredients:
- potatoes - 320 g
- pumpkin - 620 g
- milk - 1 liter
- croutons - 155 g
- water - 220 g
- sugar - 2 teaspoons
- butter - 75 g
- salt

Cooking:
1. Peel potatoes and pumpkin, wash, cut into slices, put in a saucepan, pour boiling water, salt, add sugar, a tablespoon of butter, cook over low heat for about half an hour.
2. Rub the resulting mass through a sieve, dilute with hot milk, season with butter.
3. Serve the finished puree soup with croutons.

Broccoli soup with almond petals and shrimps.

Ingredients:
- cream 33% - 220 g
- broccoli - 620 g
- peeled cocktail shrimp - 125 g
- almond petals - 40 g
- black pepper
- salt

Cooking:
1. Boil broccoli in water with salt.
2. Drain the water, pour the cabbage with cream, boil for 2 minutes.
3. Let the shrimp in a small amount of water, boil for 2 minutes.
4. Salt and pepper the cabbage with cream, pass through a blender.
5. Pour into bowls, top with toasted almonds and shrimp.

Soup puree with cream and cauliflower.

Ingredients:
- champignons - 320 g
- cauliflower - head of cabbage
- water - 1.5 liters
- butter, flour - 2 tablespoons each
- bow - 2 pcs.
- salt, black and white ground pepper - to taste
- cream - one glass

Cooking:
1. Peel the onion, finely chop.
2. Wash the mushrooms, chop.
3. Heat the butter in a frying pan, put the mushrooms, onions, simmer over low heat.
4. Put the stewed mushrooms together with onions in a saucepan, pour a liter of water, bring to a boil.
5. Divide the cauliflower into separate inflorescences, rinse, transfer to a saucepan with mushrooms, salt, cook over low heat until the cabbage becomes soft.
6. Spasser flour in butter, dilute with cream, season with ground pepper.
7. Beat the soup with a mixer, add cream, heat, but do not bring to a boil.

Soup-puree with potatoes, mushrooms and croutons.

Ingredients:
- onions, carrots - 1 pc.
- potatoes - 3 pcs.
- mushrooms - 5 pcs.
- vegetable oil
- milk
- White bread

Cooking:
1. Peel and cut onions, mushrooms, carrots, potatoes.
2. Fry onions, carrots and mushrooms in oil. You can do it right in the pot. Add 1.2 liters of water, boil, add potatoes.
3. Bring the soup to readiness, mash the carrots and potatoes with a fork right in the pan. After that, beat everything with a blender.
4. Fry the croutons in the oven or in a pan.
5. If the soup is too thick, add cream or hot milk.

Tomato-pumpkin soup with blue cheese.

Ingredients:
- potatoes - 320 g
- pumpkin - 520 g
- onions, carrots - 100 g each
- garlic - large clove
- vegetable oil - 20 g
- tomato - 250 g
- blue cheese - 65 g
- sour cream - 125 g

Cooking:
1. Cut potatoes and pumpkin into pieces, cover with water, add salt, cook vegetables until soft.
2. Grate the carrots, chop the garlic and onion.
3. Fry carrots, garlic and onions in a heated frying pan.
4. Add the fried vegetables to the tomato-pumpkin soup, bring to a boil.
5. Pour the puree soup into bowls, add blue cheese and sour cream to the middle of each dish.

Puree soup can also be prepared from zucchini, white cabbage. In addition, some fruits can be included in vegetable puree soups. For example, carrots and pumpkins go great with apples.

Do you want to have a hearty and beautiful meal? It's time to learn how to make vegetable puree soup. Delicate creamy texture, vitamin content and bright design distinguish this dish from all first courses. Having decorated it with taste, you can turn an everyday lunch into a festive one. Familiar vegetables boiled together until tender, pureed and seasoned with spices, cream and herbs will delight lovers of healthy food.

Vegetable puree soups are obtained by everyone, do not require much time and effort. And they look just like the picture. Appetizing, fragrant, they are created so that after enjoying the first portion, do not hesitate to ask for an addition. Such dishes inspire and awaken fresh feelings.

Bright colors, variety of flavors and perfection of form are the hallmarks of creamy first courses. And the great thing is that common products that can be found in any refrigerator are suitable for execution.

What can you make soup puree with vegetables

Such dishes are prepared on the basis of or, milk, cream, water.

All kinds of vegetables and even fruits loved in the family are put as a basis:

• potato;
• cabbage (broccoli, white, cauliflower);
• carrot;
• onions (bulb, leek, shallot, batun);
• zucchini, eggplant;
• pumpkin;
• garlic;
• tomatoes, bell peppers;
• celery;
• legumes (beans, peas, peas, lentils, beans);
• corn;
• beets;
• cucumbers;
• apples.

To increase satiety, vegetable or animal oils, dairy products (milk, yogurt, cream, sour cream, cheese), eggs are used.

Seasoned with peppers, Italian herbs, turmeric, ginger, curry, coriander, cumin.

Decorate with:

1. croutons,
2. grated cheese,
3. olives,
4. pieces of fresh / canned vegetables (cucumbers, olives, peppers, tomatoes),
5. sprigs of greenery (onion, mint, rosemary, cilantro, parsley, dill),
6. nuts, seeds, berries.

What is mashed vegetable soups served in

There is no need to dream about vegetables, it is easy to fulfill it yourself. But for serving, you can stock up on special bowls or get by with large mugs. The food also looks beautiful in spacious plates for first courses.

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