Simple and delicious recipes for vegetable puree soups. The best recipes for making soup puree from various vegetables

Simple vegetable soups are the basis of any proper nutrition and an important focus in the first feeding of babies. No wonder the baby's acquaintance with adult food begins precisely with vegetable soups, because they are nutritious, easily digestible and do not cause allergies. And what a variety of dishes you can offer babies from the entire list of vegetables. And for vegetarians, such soups are a real feast of taste. And those who consider lean vegetable soup boring and insatiable are deeply mistaken. We will dispel this idea by introducing you to bright, tasty, satisfying, nutritious, original, and most importantly healthy recipes. We will tell you in detail how to cook vegetable puree soup from different products (13 recipes).

On this page you will find the following recipes:

Simple zucchini soup - recipe with photo

Even a child's acquaintance with adult food begins with tasting mashed hypoallergenic vegetables - zucchini, carrots, potatoes. Therefore, we propose first to master the simplest lean vegetable soup, the recipe of which is suitable for both adults and children of any age. For clarity, each step will be accompanied by photographs.

Ingredients:

1. Zucchini - 2 pcs.
2. Potato - 2 pcs.
3. Carrot - 1 pc.
4. Onion - 1 pc.
5. Salt - to taste

Cooking Method - Boiling

Cuisine - world

Preparation time - 10 minutes

Cooking time - 40 minutes

Servings - 3

How to make vegetable puree soup classic recipe

Serve the soup in bowls. For adults, the dish can be sprinkled with herbs, spices, spices.

The advantage of any diet for weight loss is the use of low-calorie zucchini in it. You can find a lighter version of such a soup for a slim figure on the video

Pumpkin puree soup in a slow cooker

Kitchen appliances often come to the aid of housewives. Many dishes are easily prepared in it, without requiring additional hassle. So let's look at how to cook autumn warm vegetable puree soup in a slow cooker with pumpkin.

Ingredients:

• Vegetable broth - 1 l
• Pumpkin pulp - 700 gr
• Potato - 650 gr
• Onion - 150 gr
• Carrot - 100 gr
• Vegetable oil - 2 tbsp. spoons
• Salt - to taste

Option cooking pumpkin cream soup

• Cut peeled vegetables: onion into cubes, potatoes and carrots into medium circles, pumpkin pulp into medium-sized cubes.
• Fry the onion in sunflower oil in a multicooker bowl. To do this, use the "Frying" or "Baking" modes.
• Add pumpkins, carrots, potatoes to the fried onions. Saute vegetables for about 2 minutes.
• Pour the vegetable broth into the slow cooker so that it completely covers the food. Season the dish with salt to taste.
• Boil the soup in the “Stew” mode until ready for up to 1.5 hours.
• During cooking, the vegetables should be well boiled.
• Puree the mixture with an immersion blender until smooth.
  Advice. If the mass seems too thick, further dilute it with a little hot vegetable broth.
• Drizzle a bowl of lean vegetable soup with olive oil and sprinkle with pumpkin seed kernels.

A good example of how to cook lean pumpkin vegetable soup can be found at the link

Cauliflower soup

Cauliflower, as well as zucchini, is actively used in baby food due to its beneficial properties. And due to its low calorie content, it is very valuable for the diet menu and is useful for everyone who monitors their health and weight. It is fried, baked and boiled. To get the most out of this low-salt, low-fat product, here's a rich vegetable puree cauliflower soup.

Ingredients:

• Cauliflower - 400 gr
• Carrot - 200 gr
• Tomatoes - 200 gr
• Onion - 100 gr
• Garlic - 1 clove
• Salt, hot red pepper - to taste
  

Advice. If the dish is supposed to be for kids as well, then garlic and hot peppers should be removed from the list of ingredients.

How to cook from cauliflower

• Prepare the ingredients for the dish. Break the head of cabbage into florets. Peel the skin off the tomatoes. Peel and rinse carrots and onions.
• Coarsely chop the onion, chop the carrots into rings of the same thickness.
• Boil carrots and onions in boiling water for 8 minutes. Add a clove of garlic to them.
• Add cauliflower florets and tomatoes to them. Boil 5-6 minutes.
  Advice. To preserve all the beneficial properties of cabbage in a ready-made puree soup, it is important not to digest this component, so you should not boil it for a long time.
• Season the soup with salt and hot pepper to taste.
• Grind the prepared vegetables in a blender, and then return the mass to the pan with vegetable broth.
• Bring the soup puree to a boil for the last time. It is better to serve in portioned plates with croutons, a slice of lemon or chopped herbs.

In parallel with cauliflower, broccoli is also actively used in the nutrition of babies under 1 year old. A simple vegetable puree soup for children with its use can be found on the video

Delicate cream soup with mushrooms and celery

A hearty and nutritious meat first course can easily be compared with a mushroom option. The calorie content of such a soup without meat will be much lower, but the nutritional value and benefits of the stew will increase. And if you add celery to the traditional recipe with champignons, carrots and onions and expand the mushroom composition of the components, you will get a fragrant and incredibly delicate dish with a maddening taste.

Ingredients:

• Champignons - 100 gr
• Oyster mushrooms - 100 gr
• Onion - 1 pc.
• Celery - 50 gr
• White mushrooms (dried) - 10 gr
• Bay leaf - 1 pc.
• Allspice - 2-3 pcs.
• Olive oil - for frying
• Salt - to taste

Way cooking mushroom puree soup

• Pour dry porcini mushrooms with water and leave to soak. Then wring them out and drain the water.
• Cut mushrooms with oyster mushrooms into slices. Chop the onion into small half rings. Grate celery into thin slices.
• Put the porcini mushrooms with celery into a saucepan with water. Salt the liquid, season it with bay leaf and allspice.
• Bring everything to a boil and cook over low heat.
• Fry mushrooms, oyster mushrooms and onions in a small amount of olive oil.
• Add sautéing to the prepared broth and cook for 12-15 minutes.
• Kill the mushroom mass with a blender.
• This soup can be served either hot or cold.

Along with mushrooms, peas are often used in first courses for satiety. One of its options is a lean vegetable puree soup, a diet recipe with green peas can be found at the link

Amazing vegetable soup - cream borscht

For a proper diet, especially when dieting, it is important to make the most of all the benefits of vegetables and diversify the composition of first courses. Why not cook borscht at this moment, the highlight of which will be the fact that in the end it will turn into mashed soup.

Ingredients:

• Potato - 300 gr
• Celery - 100 gr
• Cabbage - 100 gr
• Beets - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Parsley root - 1 pc.
• Tomato paste - 80 gr
• Salt, black pepper, allspice, bay leaf - to taste

How to make cream borscht

• Cut the potatoes into cubes, half or a quarter of the onion into rings, slice the celery with parsley root. Shred the cabbage.
• Bake the beets, to do this, wrap them in foil and put them in a preheated oven for 15 minutes.
• Coarsely grate the baked beets and carrots.
• In a hot pan, fry the parsley root with celery and half the onion. Cook everything until lightly browned.
  Advice . In the understanding of the child, celery is not always considered a “tasty” product, especially because of its specific aroma, so for children this product can be excluded from the composition of the dish.
• Put everything in a saucepan, add water and let the liquid boil. After cooking everything for 20 minutes.
• Saute carrots, onions and beets with a little oil.
• Remove the boiled vegetables from the broth, and place the next sauté in their place. Add shredded cabbage to it.
• Boil foods until cooked.
• Remove the bay leaf and peppercorns from the broth. Return celery with parsley root.
• In a blender, grind the components with a small addition of broth. Next, dilute the borscht with the rest of the vegetable broth.

And if this version of beetroot soup seems too unusual, then you can cook a cold version of gazpacho with the same healthy beets, the recipe of which you will find here

Summer melon soup

At the height of the melon season, it is a sin not to take advantage of the gifts of nature and not to prepare a delicious puree soup. A cold version of the first course is what you need to get enough on a hot summer day.

Ingredients:

• Melon - 250 gr
• Cherry - 2 pcs.
• Garlic - 1 clove
• Olive oil - 1 tbsp. spoon
• Onion - 5 gr
• Mint - 5 gr
• Red pepper - 1 gr
• Salt - to taste
• Lemon juice - optional

Way cooking cold melon soup

• Chill the melon in the refrigerator for 2-3 hours before use.
• Peel the chilled melon, remove the seeds, and cut the flesh into pieces.
• Finely dice a small amount of onion.
• Place the melon pieces in a blender. Add a peeled garlic clove, fresh mint leaves, cherry tomatoes and a little salt.
  Advice. To get sour notes in the soup, you can add a little freshly squeezed lemon juice to the pumpkin mass.
• Blend everything thoroughly with a blender until smooth. The juicier the melon, the thinner the stew will be.
• Add chopped onion to the finished soup puree. This is necessary in order to feel the structure of the dish, because. the onion appetizingly crunches on the teeth.

Delicious vegetable puree soup fennel with orange

Vegetables unusual for the Slavic peoples are increasingly appearing in our diet and are actively used in nutrition. So spicy-fragrant fennel, containing only 31 kcal, is firmly included in the list of products actively losing weight, because. it speeds up the metabolism in the body. Therefore, we offer a recipe for a very unusual, but very tasty soup.

Ingredients:

• Orange - 2 pcs.
• Spinach - 400 gr
• Cashew - 50 gr
• Fennel (greens) - 1 bunch
• Parsley - 1 bunch
• Celery - 1 bunch
• Salt, cumin, cinnamon - to taste

How to cook cold soup with fennel

• Peel oranges and remove white pulp. For the dish, use only the core of citrus.
• Chop all greens. Chop the nuts with a knife.
  Advice. If the celery stalks seem hard and fibrous, then it is better not to cut it, but to grate it.
• In a blender bowl, add all the components of the greens and the pulp of the oranges.
• Crush into a single mass.
• Season the soup base with salt and spices to taste.
• Pour into serving bowls and garnish each serving with pine nuts.

Another oriental herbal ingredient that is firmly established in all cuisines of the world is ginger. It is often used in warming hot dishes, and it is also popular in mashed soups for weight loss, as it is easily combined with many ingredients, such as carrots.

Nowadays, the main criteria for the culinary appeal of a dish are the taste and ease of preparation. At the same time, many housewives forget that the food they feed their household should be not only tasty, but also healthy.

What could be healthier than vegetables?

After all, they contain vitamins, minerals, amino acids, so necessary for our body at any age. Vegetables are something that is given to us by nature, and therefore they have so many benefits. Now I am not imposing vegetarianism on you, this is the free choice of every person, but just a reminder that dishes from vegetables alone can also be tasty and satisfying. Let's look at one of these - mashed vegetable soup.

In recent years, puree soups are gaining more and more popularity. This is due, first of all, to the fact that puree soups have the most appetizing appearance due to their homogeneous consistency, and young mothers will also like puree soup, as it is easy for them to feed a child. Vegetable puree soup is quite simple to prepare, and at the end you will get a tasty, healthy and natural product. The recipe for this soup came to us from France, like almost all puree soups. There it was cooked with zucchini, and with eggplant, and with tomatoes, and even with cucumbers! But we settled on a few options for less shocking recipes.

There are a lot of vegetable puree soup recipes, because each chef has his own professional secrets and preferences, let's look at the recipe that is most suitable for home cooking.

So let's start cooking.

Ingredients:

• Potato - 3 pieces;
• Carrot - 1 piece;
• Cauliflower - 0.2 kg;
• Leek - 1 piece;
• Your favorite greens;
• Butter;
• Water - 500 ml;
• Cream - 0.25 l;
• Salt, pepper and other spices.

That's all we need to make vegetable puree soup. Well, let's get started.

Soup step by step

Clean and wash all vegetables. First you need to cut the potatoes and lower them to boil in boiling water for 10-15 minutes, then add finely chopped carrots to it, and after another 5 minutes - cauliflower and chopped leeks. Cook the resulting mixture until soft. Now add butter to our soup, wait for it to dissolve. The turn of cream has come (it is better to take not very fatty cream), pour them into the base for the soup. Then puree the soup using an immersion blender until smooth. Salt, pepper and add your favorite spices to taste. Our soup is almost ready! It remains to submit it correctly.

Vegetable puree soup is served with finely chopped greens, some housewives add sour cream, thereby making the taste of the soup even softer. There is also the option of serving soup with crackers or croutons. To prepare the croutons, fry the bread in sunflower or olive oil with the addition of herbs and onions or garlic, put the resulting croutons on a plate, let the excess oil drain and only then add them to the soup (right before serving). You can also add a little dry white wine to the soup before pureeing to give a unique flavor, but the children will have to be taken away from the table.

As you can see, mashed vegetable soup belongs to the vegetarian menu, and if you remove butter and cream from the recipe, this soup will suit even the most strict vegetarians. However, there is a recipe for mashed chicken vegetable soup. Try to cook it if the soup according to the basic recipe does not seem satisfying enough to you. To do this, you need to take chicken breasts and pre-cook the broth from them, then add vegetables to the broth, cook them until soft and add boiled chicken breast before using the blender, we do everything else in the same way as in the basic recipe. This soup will delight those who love hearty food.

As you can see, cooking mashed vegetable soup is quite simple, so this recipe is suitable even for beginner housewives or those who are used to saving their time, but still want to cook something on their own, and even so that it tastes good.

Also, mashed vegetable soup is suitable for young mothers, because it is recommended for baby food, and it doesn’t take much time to cook, and, as you know, the baby’s mother doesn’t have much time anyway.

I hope you liked the recipe for puree vegetable soup, and you will definitely cook it in your kitchen, delighting your family and friends with new culinary delights. We wish you success and bon appetit!

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.
• Number of 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.
• Number of 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 cook in the oven on the grill until browned.
15. Serve in serving bowls. Carefully place a few rings of zucchini and croutons on top.

From potatoes

• Cooking time: 75 min.
• Number of 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.
• Number of 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.
• Number of 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

Soups are part of the mandatory diet, they are healthy and tasty food that is present on the table of every person every day. Someone eats them for lunch at home in the family circle, and someone in the working dining room. But, one thing remains unchanged - the first dish, whatever it is.

A beautifully served plate with the first course, on the surface of which fat glistens with sparkling drops, mixed with fresh herbs and an unsurpassed aroma, excites not only the appetite, but also the imagination.

However, it is puree soups that have entered our diet relatively recently, mainly from French culinary traditions.

The benefits of puree soups for the human body

Due to the products used, they have a high nutritional and energy value, at the same time they have a delicate, uniform texture without pieces. Thanks to this, they are quickly digested, as well as useful substances and various trace elements tend to fill our body with their energy and strength.

It is because of this ability that they are classified as diet food and are often prepared for children.

For cooking first courses, a wide variety of products are used: vegetables and fruits, cereals, milk and cream, and many, many others. Even their common names speak of their benefits. Vegetables and fruits are fiber, vitamins, micro and macro elements. Cereals, among other things, thanks to their vegetable starchy structure, protect our stomach from irritation. Dairy products are, of course, calcium, which we need so much in childhood.

Recipes for diet puree soups

Carrot with melted cheese

This is a tender vegetable first course that even a novice hostess can handle.

Composition of products:

1. carrot - 1 piece (180-200 g);
2. onion - 1 head;
3. processed cheese - 70 g;
4. parsley - a couple of branches;
5. vegetable broth - 300-350 ml;
6. salt - to taste;
7. ground black pepper - to taste;
8. sunflower oil - 15 ml.

Cooking process:

1. Peel carrots and onions, wash them and cut into small cubes.
2. Sort the parsley greens. Choose only fresh, green leaves, which should be washed in cold water and dried slightly at room temperature.
3. Peel the processed cheese from the packaging and cut into cubes, set aside for now.
4. Saute onions and carrots in oil until the color changes slightly.
5. Pour vegetable broth into a soup pot and bring to a boil. If not, you can use regular filtered water. Add chopped cheese and sautéed vegetables.
6. Salt and pepper.
7. Then wait until it boils, be sure to remove the foam and cook until the onions and carrots are ready. Cheese should be completely melted by this time.
8. Then take an iron sieve and rub the contents of the pan through it and boil it again.
9. Finely chopped parsley is added to the dish when it is laid out in separate plates. So, the vitamins contained in it will be preserved better.

from broccoli

It is also dietary, the addition of spices and spices is optional, and depends on the preferences of the cook. The cooking structure is a little complicated due to two stages: cooking vegetables, then sauce for them.

Composition of products:

Cooking process:

1. Process broccoli. Cut off the contaminated parts and disassemble into inflorescences. Rinse in a cup of cold water. Then cut each inflorescence into pieces.
2. Peel and wash the carrots, cut into cubes.
3. Sort the parsley, rinse under running cold water. Dry, finely chop and leave for decoration.
4. Put broccoli and carrots in a saucepan, cover with cold boiled or filtered water and cook for about 10 minutes.
5. Grind products with an immersion blender. If this is not the case, strain the food through a sieve and wipe the vegetables.
6. Season with salt, nutmeg and ground pepper to taste.
7. Now you can start preparing the sauce. Place the butter in a small frying pan and melt, add the flour and stir. Pass until light brown.
8. Add cream to the pan and simmer until thickened.
9. Add sauce to soup pot. If desired, you can once again pass it through a sieve and warm it up a little over moderate heat. It is better not to bring to a boil.
10. Toast the sesame seeds in a dry frying pan until golden brown.
11. Pour the finished soup into a bowl, sprinkle with parsley and sesame seeds.

From green peas with croutons

In terms of complexity of preparation, this soup is not more difficult than the previous ones. Canned peas are used here, but ordinary dry peas can also be used, but in this case, the peas must be washed and soaked for a little less than an hour before cooking. Also in the recipe, dry wheat bread toasts are baked separately in the oven. If the prepared soup is not intended for children under 3 years old, the croutons can be rubbed with a small amount of fresh garlic.

Composition of products:

Cooking process:

1. Peel the carrots and onions, wash and chop finely. Then sauté in oil.
2. Canned peas divided into two parts. Boil half separately and set aside to decorate the finished soup.
3. Pour the second part of the peas to the sautéed vegetables, add a little hot boiled water and simmer for 2-3 minutes.
4. Rub the resulting broth with vegetables through a sieve or chop with an immersion blender, sprinkle with salt to taste.
5. Cut the wheat bread into cubes and put it on a lightly oiled baking sheet and send it to bake in the oven at 180 ° C for a few minutes.
6. Melt the butter in a separate small frying pan and add the flour there, sauté, stirring until golden brown. Then pour this mixture into the soup and stir. Boil.
7. Peel the egg from the shell and pour into a small bowl, where beat with a whisk until smooth. This can also be done with two forks, arranged in such a way that the backs of the forks touch each other.
8. Fill soup with egg mixture.
9. Pour a portion of the cooked dish into a plate, pour boiled peas and croutons on top.

Pumpkin puree with sesame and ginger

The combination of sesame seeds with a hint of ginger makes a spicy and fragrant holiday dish out of an ordinary pumpkin soup. Since dry ginger is used in the recipe, the complexity of cooking does not increase from this. But if you use fresh ginger, it will just take a little longer.

Composition of products:

Cooking process:

1. Peel and wash the onion. Cut in small pieces.
2. Wash and peel pumpkin and potatoes, cut into thin slices.
3. Sort and rinse the cilantro greens, finely chop.
4. Lightly heat the sesame seeds in a dry frying pan until the color changes to toasty.
5. Fry the onion slices in oil, then put in a saucepan prepared for cooking soup.
6. Fry the pumpkin slices and send to the onion.
7. Pour hot boiled water into a saucepan with vegetables and bring to a boil, then add potatoes. Remove foam. Cook vegetables until tender.
8. Season with salt, dried ginger and pepper. Put cilantro. Grind with a blender until smooth and bring to a boil.
9. Pour the soup into a bowl and sprinkle with sesame seeds.

Recipes for children's puree soups

For complementary foods

It should be mentioned right away that complementary foods with broths and first courses should be introduced into the baby's diet from 6-7 months, starting with one spoonful of a dish of boiled cereals with vegetables.

Light vegetable soup

The name of this dish speaks for itself! It is easy for the child's body to digest, which is just beginning to learn new foods and dishes for it. For a better perception by the baby, milk can be replaced with breast or infant formula, to which the young discoverer is accustomed.

Composition of products:

Cooking process:

1. Peel and rinse the vegetables, then chop finely.
2. Pour the vegetables in a saucepan and put on a slow heating plate. Cook until vegetables are fully cooked.
3. Wipe the contents of the pot.
4. In a separate saucepan or cezve, bring the mixture of milk and butter to a boil. Add to saucepan.
5. Season with salt and bring to a boil.

Potato with semolina

Semolina is the first type of complementary food allowed for a child from six months. The first dishes with this cereal are the best solution to diversify the baby's diet. They are tender, satisfying and healthy at the same time.

Composition of products:

• semolina - 1 tbsp. l.;
• potatoes - 1 piece;
• cold water - 200 ml;
• milk - 80 ml;
• salt - to taste;
• carrot - 30 g.

Cooking process:

1. Peel and wash potatoes and carrots, finely chop. Place in a saucepan, cover with water and bring to a boil. When the vegetables become soft (after 9-10 minutes), rub through a sieve.
2. In the meantime, add semolina to cold milk, add salt. Put on fire and heat while stirring. The porridge will cook without lumps.
3. Pour the soup into the porridge in portions and, stirring, bring to a boil.

For children from 1 to 3 years old

Sweet Carrot Rice Soup

It has a delicate structure and a mild sweet taste, ideal for baby food. But, rice cereal has a slightly "fixing" effect and you should not give it if your baby has constipation.

Composition of products:

Cooking process:

1. Sort the rice and wash well. Pour in water and put on a moderate heating plate to cook.
2. Peel and wash the carrots, grate.
3. In a separate saucepan, put the carrots to boil, add butter and sugar to it, salt.
4. When the rice is cooked, without washing it, pull it out of the broth and transfer it to a pan with carrots.
5. After 10-12 minutes, rub the soup through a sieve and add pre-boiled milk into it. Boil.

Vegetable with chicken

The chicken in this recipe is a nutritional booster. Since the growing baby needs more satisfying and nutritious food, this soup is quite suitable for a lunch break.

Composition of products:

• minced chicken - 100 g;
• zucchini - 100 g;
• cauliflower or white cabbage - 50 g;
• potatoes - 50 g;
• chicken egg - 1 piece (you only need the yolk);
• butter - 5 g;
• salt - to taste.

Cooking process:

1. Peel and wash vegetables, cut into small pieces.
2. Pour 200-250 g of water into a saucepan and put on fire. Throw vegetables into the water and cook for 5-10 minutes.
3. Then add chicken mince in portions. Mix and remove foam. Cook for another 10 minutes over low heat.
4. Grind the soup through a sieve and bring to a boil. Then turn off the heating.
5. Add butter, egg yolk and salt. Mix quickly and serve.

For children over three years old

With chicken liver

The liver is not loved by all children, however, due to its nutritional value, dishes with liver should sometimes be present on the table. Chicken liver is relatively more tender than beef and pork, it is easy to disguise it in soup, and the baby will not even feel what dish he is eating.

Composition of products:

Cooking process:

1. Rinse the chicken liver well in a cup of cold water, if there are green or dark parts, discard them.
2. Soak bread in cream.
3. Place the selected liver, bread with cream in the blender bowl and grind to a homogeneous consistency.
4. Bring the vegetable broth to a boil and add the liver mixture to it. Remove the foam and cook for 5-10 minutes over moderate heat. If the amount of ingredients increases, the cooking time also increases.
5. Rub the finished soup through a sieve, bring to a boil and turn off the heat.
6. Enter the yolk and oil. Mix.

With meatballs

A brief description of the taste and the degree of complexity of preparation

Composition of products:

• onion - 1 head;
• beef without fat - 100 g;
• raw chicken egg - 1 piece (you need the yolk);
• parsley greens - 1-2 sprigs;
• carrots - 1 small;
• dry wheat bread - 30 g;
• rice groats - 20 g;
• salt - to taste.

Cooking process:

1. Wash and boil the beef. Separate broth and meat.
2. Sort and wash the parsley greens. Cut in small pieces.
3. Peel and cut carrots and onions. Put in a saucepan with broth and put to boil.
4. Rinse rice and add to vegetables. Add parsley. Mix, remove foam. Cook over low heat.
5. Then grind the contents of the pan until smooth with an immersion blender and bring to a boil over moderate heat.
6. Pass beef and bread through a meat grinder. Add salt and egg yolk. With two teaspoons or dessert spoons, form meatballs (you can do this with your hands) and throw them into the soup one at a time.
7. Cook for 10 more minutes.

You will find a simple and delicious recipe for mashed vegetable soup in the following video:

To date, puree soup recipes make up a large library of hundreds of copies. Pureed first courses are a universal solution for dietary and baby food. For their manufacture, a huge variety of products is used, that even a rare gourmet refuses to try these creations.

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Technological map of puree soup No. 51.

Preparation technology and quality requirements.

First, put a pot of broth or water on the fire and bring to a boil. Finely chop the cabbage and add to the boiling broth. Cooking time depends on the type of cabbage. If fresh is cooked in 15 minutes, then more winter varieties can be cooked 2 times longer.

According to the technology, it is necessary to blanch separately - hold for a minute in boiling water - diced onion, and then sauté it in butter - bring it to transparency over low heat.

And the carrots should be simmered with oil, that is, over low heat in oil with a small amount of water, bring it to half-cooked. BUT! I propose to simplify a little, while not harming anyone.

We heat the pan, add half or a little more of the declared butter and spread the onion. Saute it on low heat for a couple of minutes. Next, add carrots, a couple of tablespoons of water and simmer it all for another three minutes.

Add our vegetables from the pan to the broth to potatoes and cabbage and cook until they are fully cooked. I think in about 5-7 minutes everything will be cooked.

Pour 200 grams of liquid from the pan. Blend the rest with an immersion blender until smooth. If you don’t have one, then I would like to say - be sure to buy it, but I will say this: first, drain all the liquid, and rub the vegetables through a sieve :) After that, combine everything.

Put the puree soup back on the heat and bring to a boil again. Stir and do not make the maximum fire, as mashed soups tend to burn.

And while boiling, we will make a white sauce. According to technology, it is done like this: lightly fry the flour in a pan until creamy. Flour is poured into the melted butter with continuous stirring, and then, without ceasing to stir intensively, they begin to pour in the broth in a stream.

I propose to simplify everything, especially since we have nothing but butter. So, just pour flour into a mug, add 50-70 grams of broth and mix well so that there are no lumps, then dilute with the remaining broth (we cast it, 200 grams). That's it, the sauce is ready. If suddenly you still have lumps - strain it through a strainer. While stirring the soup, pour the sauce into the saucepan.

Bring the soup to a boil again and cook for a minute. Next, add milk and the remaining half of the butter. Bring to a boil again and switch off after a minute. That's it, the soup is ready!

And now let's look at how you can transform this soup so that even a man likes it. Indeed, often, a young mother does not have much time to cook separately for a child, and separately for her husband and herself.

So, firstly, we, of course, salt it and add pepper. And also peel a large clove of garlic, pass it through a press and also mix it into the soup. Of course, this is for amateurs and we are.

Next, take a chicken breast (for example, one half) and cut it into small strips. Salt and pepper a little. Heat the frying pan, pour in a little vegetable oil and over high heat, stirring often, quickly fry these same chicken pieces. Literally 2 minutes and they are ready. Try it, if you do not overcook them, then the chicken will literally melt in your mouth.

And in the next frying pan, fry the loaf, cut into cubes, without oil, just dry until light brown.

We collect soup for ourselves or our husband: already additionally salted and peppered soup, put a couple of tablespoons of chicken pieces into it, on top of crispy crackers, you can sour cream and chopped herbs. All! Delicious adult soup is ready! As my husband says - there is meat, and there is something to chew and crunch :) Spread croutons just before serving, they get soaked pretty quickly.

Bon Appetit everyone!