Vegetable puree soup recipes. Vegetable soup-puree "Zucchini with cheese"

I myself love soups. I love you very much pumpkin puree soup but the recipe has already been posted. I also like vegetable soup. Maybe there are more fans? ;) 1. First you need to put a pot of water on the fire. Pour about half a pot of water, no more. While the water boils, cut randomly white cabbage. And we send it to boiled salted water.

4. At the same time, we throw it into the pan cauliflower(when the potatoes and cabbage are already cooked until half cooked)

5. A couple of minutes before the readiness of our vegetables, we throw in the fried onion-carrots with spices

6. As a result, we get a very thick soup

7. Using a blender, turn it into mashed potatoes (unfortunately, I forgot to take a photo of the resulting mashed potatoes, I got carried away :))

9. Serve soup puree with crackers. Bon appetit! :)

P.S. Advice. If the soup turns out to be liquid, then the density can be added to it as follows. Melt the butter in a frying pan and fry 1-2 tablespoons of flour in it. Add to the puree soup and boil a little.

Soups are part of the mandatory diet, it is healthy and tasty food, which 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. Due to this, they are quickly digested, as well as useful material and various trace elements tend to fill our body with their energy and strength.

It is because of this ability that they are referred to as diet food and 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

It's tender vegetable first a dish 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. Select only fresh, green leaves that should be washed in cold water and dry 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 bowl with 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. Fill 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. Used here canned peas, but you can also use ordinary dry peas, but in this case, before cooking, the peas need to be washed and soaked for a little less than an hour. Also in the recipe, dry croutons are baked separately in the oven. wheat bread. If the prepared soup is not intended for children under 3 years old, the croutons can be grated a small amount fresh garlic.

Composition of products:

Cooking process:

1. carrots and onion clean, wash and finely chop. 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 allow 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 uniform consistency. 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 on top boiled peas and croutons.

Pumpkin puree with sesame and ginger

The combination of sesame with a touch of ginger makes ordinary pumpkin soup spicy and aromatic holiday dish. Since dry ginger is used in the recipe, the complexity of cooking does not increase from this. But if you use fresh ginger, it just takes 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 spoon of a dish of boiled cereals with vegetables.

Light vegetable soup

The name of this dish speaks for itself! It is easy to digest child's body who is just beginning to learn new foods and dishes for him. 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 fully prepared vegetables.
3. Wipe the contents of the pot.
4. IN separate saucepan or Turku bring to a boil a mixture of milk and butter. 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. First courses 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 texture and soft sweet taste, perfect for baby food. But, rice groats has a slightly "fixing" effect and should not be given 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 the booster nutritional value dishes. 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 comparatively 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

Short description palatability and the degree of difficulty 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. two teapots or dessert spoons form meatballs (this can be done with your hands) and throw them one at a time into the soup.
7. Cook for 10 more minutes.

simple and delicious recipe vegetable soup-mashed potatoes you will find 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. They are used for their manufacture huge variety products 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 on low heat until transparent.

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 for 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 during the boiling we will do 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. Also clean up big slice garlic, pass it through a press and also add to the soup. Of course, this is for amateurs and we are.

Next we take chicken breast(for example, one half) and cut it into small strips. Salt and pepper a little. Heat up a frying pan, add some vegetable oil and on big fire, stirring often, quickly fry these very 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 soup ready for an adult! 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!

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 Lately 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 cook has his own recipes. 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. It's the turn of cream (it's better to take not very heavy 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 make 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 unique aroma, however, the children will have to be taken away from the table.

As you can see, mashed vegetable soup refers to 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 basic recipe. This soup will delight those who love hearty food.

As you can see, cooking vegetable puree soup is quite simple, so this recipe suitable even for novice 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 ones. culinary delights. We wish you success and bon appetit!

Puree soup is considered by many to be a frivolous dish, but in vain. The most common puree soup in our country is accidentally overcooked pea soup. Some housewives can’t even think of turning a “normal” soup into a soup puree. And it’s completely in vain, because puree soup is very satisfying, fragrant dish, which is not ashamed to serve to guests. In many national cuisines puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli soup, in Mexico - tomato gazpacho, in the US, Pumpkin Cream Soup.

Vegetables are most often used to make puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, milk, cream or butter are often found in the recipe - with them, the puree soup becomes especially tender and velvety. Finely grated cheese hard varieties adds spice, dry white wine adds new flavors, and small crackers that can be poured directly into the plate crunch so deliciously!

Cooking puree soup is somewhat different from boiling regular soup. Vegetables are pre-cut into pieces and stew in a thick-walled bowl in butter until soft. After that, wine is added (if necessary), heated until the wine has evaporated by about half, pour in the broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the fire and simmer until cooked. Vegetables should be soft but not overcooked. Then the vegetables are rubbed through a sieve or mashed in a blender, returned to the pan and the broth is added if the soup is too thick. Only after that soup puree can be salted and seasoned. When serving, the puree soup is decorated with greens.

Bon appetit!

Larisa Shuftaykina