How to prepare vegetable puree soup: selection of ingredients and recipes. How to prepare vegetable, cheese or mushroom puree soup

To lose weight quickly, you don't have to starve. To reduce body weight, dietary recipes containing only healthy and natural ingredients and minimum calories. Such recipes include salads, sandwiches and pureed soups, which are based on vegetables.

Most often, people need motivation to lose weight, which can be a photograph of a celebrity, a trip to a resort, a new relationship, or beautiful clothes in small sizes. It’s worse if a person has to lose weight not by choice, but by force, for example, due to health conditions or an aggravated 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 review the menu, frequency and amount of food consumed. It has been proven that people who eat small portions and chew their food thoroughly eat much less than those who greedily absorb everything they see on the table.

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

TO harmful products This includes sugar and everything made from it: candies, sweets. Sugar is a source of fast carbohydrates from which a person gets energy. But if the energy is not wasted, then seemingly harmless and tasty sweets settle as fat on the most problematic areas of the body: the waist, abdomen, hips, sides. So what should you eat that is tasty, healthy and without putting on weight?

The first ingredients in a weight loss menu should be vegetables and fruits that do not contain large amounts of sugar. They can be stewed, eaten in salads or made into soups. Vegetable soup is a storehouse of vitamins and microelements, fiber. There is a misconception 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 intestinal function due to the high content dietary fiber. And the calorie content of such dishes is minimal. The table for those losing weight contains a list of foods and dishes that are assigned points depending on their calorie content. Vegetable soups have minimal amount kcal After all, they are prepared only from those products that have the lowest score.

There are many recipes for vegetable and puree soups in which you can use a wide variety of vegetables. Dishes can be prepared either in water or in 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. But most often these dishes are prepared with ordinary water, which does not spoil their taste at all.

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

To prepare the soup you need several tomatoes, 3 cloves of garlic, leeks, carrots, dried or fresh basil, olive oil, spices. 200 grams of leeks need to be cut into small fragments, then peel the tomatoes 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 should be salted, peppered and placed in a baking container.

Next, the vegetables are watered olive oil and bake for an hour in the oven at 210 degrees. Prepared vegetables you need to put it in a saucepan and add two glasses of water or vegetable broth, bring the resulting mixture to a boil and turn it off after 10 minutes. That's it, the puree soup is ready. You can serve it with bread, croutons or croutons.

Another delicious vegetable soup that can be prepared in 20 minutes. To prepare it you need potatoes, celery, parsnips, onions, carrots, boiled egg, parsley, dill and spoon butter. The water into which finely chopped, peeled and washed vegetables are added must first be salted. Then everything is cooked until full readiness. Potatoes and vegetables are ground into a homogeneous mass. The main thing is that the soup does not turn out too thick. Next, you need to add chopped herbs and a spoonful of butter. Before serving, place half a boiled egg in a plate with soup. You can eat this dish with crackers or diet bread.

Another dietary recipe soup for those who love carrots. To prepare this dish you need several not very large carrots, green onions, dill, parsley, several potatoes, olive oil, processed low-calorie cheese. Finely chopped onion 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 puree. IN mashed potatoes fried carrots and onions are added. 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 mash the cheese with a fork and add it to the boiling broth. You need to cook everything for about 15 minutes. Before turning off the heat, you need to add parsley and dill to the soup.

The size of the dishes significantly affects a person's appetite. Even the most large portion the food will look very small in a huge plate. But small or unusually shaped plates visually increase the amount of food. Those people who want to reset excess weight, should use the smallest utensils.

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

EASY DIETARY SOUP-PUREE FOR WEIGHT LOSS

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

Experiments conducted by nutritionists showed that a person who consumed puree soups was more in a state of satiety, he quickly lost weight. overweight. Of course, the rate of weight loss is not as fast as, say, with a certain diet, but we are interested in the issue of losing excess weight itself. So, by eating puree soups, you can lose weight without compromising your health. And taste priorities will not be violated.

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

Buy ready-made soup.

Prepare it yourself.

READY PUREE SOUPS

Question of use 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 label, as is the caloric content of the product, but this is on the conscience of the manufacturer.

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

Firstly, the speed and ease of preparation.

Secondly, the number of calories is known, so you can easily calculate the accepted norm.

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

HOMEMADE DIETARY SOUP-PUREE

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

Puree soups for weight loss are based on three recipes:

Vegetable puree soup for weight loss. For this you will need vegetables: cabbage (300 g), celery root (400 g), one bell pepper, onion, green peas (4 spoons). All this is cut and cooked. Ready soup pour into a blender and grind.

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

Cheesy. First you need to cook the vegetables in a saucepan: cauliflower (400 g), onion, celery (200 g), and carrots (1 piece). All this is crushed in a blender, then poured back 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 in it does not melt.

Of course, you can’t limit yourself to these three recipes. Each person has their own taste preferences. You can simply take them as a basis. You can add cereals to such soups and 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 number of variations. Show your imagination, and there will always be variety on your table that you will never get tired of.

VEGETABLE SOUP FOR WEIGHT LOSS – BEST RECIPE, INGREDIENTS, PUREE

At a certain stage in life, every second person faces the issue of losing weight and this applies to both women and men. Poor diet, unhealthy lifestyle, and other important life events can cause rapid weight gain. But losing extra pounds sometimes becomes not so easy. In order to accept the required form, many who wished to use various methods in various ways, but could not always achieve what they wanted.

Having learned the recipe and starting 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 following the diet. 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 nutrition. A recipe for pureed vegetable soup for weight loss is a method that was invented a long time ago.

And it is worth noting that it is supported by both doctors and nutritionists, since this recipe is ideal for those who want to lose weight without risking their health. It is best to lose excess weight in the spring and summer, so eating this first dish during this season is especially important.

VEGETABLE DIET

The dish should be eaten for breakfast, lunch and 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.

During the week, you need to choose one fasting day and preferably it should be a day off, that is, a day on which you do not experience much physical and mental stress. If in between main meals you feel very hungry, you can eat another bowl of soup to avoid the temptation to eat something harmful.

ADVANTAGES

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

One serving of this soup contains no more than 35 kcal, so you can eat it whenever you feel hungry;

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

Puree vegetable soup helps cleanse the liver, removing toxins and waste from the body;

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

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

Known a large number of recipes for vegetable puree soups, which are prepared on the basis of cabbage, celery, onion, tomato and bear the appropriate 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 pureed vegetable soup that must be consumed for weight loss consists of foods low in starch, but rich in vitamins and minerals. The liquid and fiber present in the dish quickly fill the stomach, thereby satisfying hunger.

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

VARIETIES OF VEGETABLE SOUPS

In order to cook onion soup puree for weight loss you need to know the recipe. For it 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 filled with water and brought to a boil. Cook everything for 10 minutes, after which you need to reduce the heat and cook the soup until the vegetables are completely softened. It doesn’t hurt to add a cube of vegetable broth to the dish, salt and pepper to taste.

Recipe celery soup the puree is not much different. In order to prepare it you need to take one head of cabbage, 6 onions, 6 carrots, half a kilogram of green or regular beans, sweet Green pepper, celery, green onions, 5-6 tomatoes or a glass of tomato, vegetable broth cube and spices to taste. Cook the soup until the vegetables soften, similar to the previous one.

While on a diet, you can also eat fruits that block fats and promote 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 greens 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 him daily use within a week, not only the process of fat breakdown accelerates, but also rapid saturation occurs. That is why the diet is considered gentle, so everyone who follows it will not feel hungry.

After a week of compliance 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, since your results will very quickly be reduced to zero.

On the contrary, it is advisable to periodically do fasting days with the use of pureed 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 comply special treatment food for more than a week, then the diet must be supplemented with lean proteins, essential fats and complex carbohydrates, since, without receiving all this, your body is exposed to stress, which can also affect your health. IN in this case The best option would be to count calories and have light snacks.

A very important point when following any, and not just soup diet, is the 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 achieve the desired shape. It is much more effective to get rid of unnecessary forms if you have an incentive.

WHAT ARE THE CONSEQUENCES?

There are no contraindications to following this diet; only in the presence of chronic gastrointestinal diseases, it is advisable not to change the usual diet. Even pregnant and nursing mothers can afford to use this recipe for pureed vegetable soup for weight loss.

Even before undergoing planned operations, doctors advise obese people to lose excess weight in this way.

This diet is not suitable for everyone, since the diet is very monotonous. The first two days are the hardest; it is on 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.

When leaving the diet, it is important to increase your caloric intake gradually so that the result is well established and you can please yourself and those around you with an ideal slim figure.

SOUP FOR WEIGHT LOSS. 20 BEST RECIPES

Just a few years ago, dietary soups were consumed by people with health problems. However, today they have been successfully used for weight loss. These soups may contain various products, but the most popular are onions, tomatoes, cabbage and celery. Celery is good for burning calories; carrot, Bell pepper and tomatoes are excellent antioxidants; dry spices, garlic, herbs and onions are a great addition to any soup.

CELERY SOUP FOR WEIGHT LOSS.

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

Preparation:

Throw the vegetables into the boiling water one at a time. First, finely shredded cabbage, then celery root, cut into cubes.
Finely chop the onion, bell pepper and carrot and sauté in olive oil.
Peel the tomatoes, chop, add to the pan.
Salt the soup, add spices: garlic, curry, paprika, black and red pepper.
Place the dressing in the broth with vegetables. Make sure that the cabbage is not overcooked - this will reduce the beneficial taste.
When submitting celery soup for weight loss, sprinkle with dill, parsley and green onions.

This weight loss soup, which has very good reviews, can be eaten several times a day, supplemented with other products. It should only be consumed fresh, so you will have to prepare this soup every day. Try also celery salad.

WEIGHT LOSS SOUP RECIPE WITH MUSHROOMS AND BEANS.

- beans, mushrooms - 250 g each

Preparation:

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

- low-fat sea fish- 1 PC. – water – 1.5 liters

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

Preparation:

Place a pan of water on the fire.
Prepare the ingredients necessary for the soup: cut the potatoes into wedges or cubes, divide the onion in half and chop finely.
Grate the carrots or cut them into small cubes.
Place the prepared vegetables into boiling water and cook for fifteen minutes.
Boil the meat and grind in a blender.
Prepare the peas. If you took frozen, you do not need to defrost it first.
Salt the soup, put peas in it, any pasta, boil for 5 minutes.
Wash the green onion feathers, dry them, and finely chop them.
Place the onion in the soup and immediately turn off the heat.
Soup with green peas let sit for 20 minutes.
Before serving, chop the meat, place it on a plate, and pour pea soup over it.

Tomato soup "Raita". This Indian dish prepared from fermented milk products, spices, tomatoes and cucumbers. It is advisable to eat it cold.

- a glass of natural yogurt

Preparation:

Finely chop the garlic and onion, fry the mustard seeds in olive oil. The grains are considered ready as soon as they stop cracking.
Cut the tomatoes into small cubes. It is not necessary to remove the skin from them. However, if you like a delicate consistency of the soup, you must first immerse the tomatoes in boiling water and then peel them.
Cut the pepper into cubes, fry it along with garlic and onion.
Add chopped tomatoes to the pan, add salt, and simmer the vegetables for another 10 minutes until the peppers become soft.
Cool the vegetables, place them in a bowl, and pour natural yoghurt over them. Yogurt can be replaced with katyk or fermented baked milk. Stir the mixture.
Add greens.

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

- water or vegetable broth - 1 liter - coriander

Preparation:

Prepare a roast of garlic and onions.
Heat a spoonful of olive oil at the bottom of the pan, fry the chopped garlic and onion until translucent and golden brown.
When the garlic and onion are sufficiently fried, 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.
Place the toughest vegetables into the boiling broth first: broccoli and potatoes, as they need more time. Peel the potatoes and cut into cubes.
Break the broccoli into small florets. Vegetables should be lowered when the water boils - this will preserve the maximum amount of vitamins.
Now add softer vegetables to the broth: bell pepper, celery and zucchini. Cut them when the broth boils again and place them in the pan.
Cover the pan with a lid and 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.
Transfer the soup to a blender, add herbs. Vegetable soup for weight loss is ready!

Potato soup with basil and avocado.

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

Preparation:

First you need to cook the vegetable broth. Pour a liter of water into the pan, add chopped cabbage, peppers and carrots. The onion can be peeled, or you can put it in water along with a layer of husk, which will give the broth color. It is not necessary to chop the vegetables finely; you should also think about how the finished soup will look attractive. 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, then cook the soup for another half hour.
Pass the finished broth through a sieve.
Prepare mashed potatoes: peel the potatoes and cut into medium cubes.
Potatoes must be boiled in vegetable broth until fully cooked, adding a little salt.
While the potatoes are boiling, peel the avocado, remove the pit, mash its pulp, mix with lemon juice, which will prevent it from quickly darkening.
Chop the basil leaves large pieces. They will give the puree a wonderful delicate and bright shade and a special aroma.
Pour the broth into a separate glass. Place the potatoes in a blender along with basil and avocado, grind until smooth, dilute with broth. Squeeze a couple of cloves of garlic into it, stir again.
Add dried aromatic herbs and salt.
Place the puree in a saucepan and dilute with the remaining broth. If it turns out too thick, add a little boiled water.
Pour the finished cream soup from avocado, basil and potatoes into bowls, garnish with fresh parsley or basil leaves.

– green bell pepper – 2 pcs. - Tabasco sauce

Preparation:

Cut all vegetables arbitrarily - into rings, slices or slices.
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!

Preparation:

Cut the vegetables into slices of any shape, add them to the pan, pour cold water.
The onion soup must be cooked over high heat (after boiling for 10 minutes), and then for another 10 minutes until the vegetables are ready on low.
Add a little salt and spices to the finished soup.

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

Peel the potatoes, wash them, cut them into large cubes.
Peel the onion and cut into thin slices.
Heat oil in a saucepan, fry onions and potatoes in it.
Pour in the broth, simmer over medium heat, with the lid closed, for about 15 minutes.
Remove the onion from the pan and place it in a separate bowl.
Grind the remaining vegetables using a blender, season with cream, cheese, ground pepper and salt.
Wash the parsley, shake off any drops, and tear off the leaves.
Pour the onion soup into deep plates, add an equal amount of reserved onion rings, garnish with parsley leaves.

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Content:

Proper healthy nutrition is the key to good health, beauty and high vitality. In the modern frantic pace of life, this statement is often forgotten, or there is always not enough time to prepare some kind of food. healthy dish. Unhealthy processed foods and fast food come to the rescue. As a result, there are various diseases problems associated with poor nutrition, such as stomach ulcers, gastritis, allergies, etc. But there is still a way out of this situation.

This is a vegetable puree soup, which is a very healthy and tasty dish that does not require much time to prepare, which is very important for a modern, constantly busy person.

What kind of dish is this? Vegetable soup puree is used in children's and dietary nutrition, so this soup has been familiar to many since childhood. Having prepared vegetable puree soup for lunch, you can do without a second course, since these soups are very high in calories and nutritious. The carbohydrates contained in vegetables are necessary to maintain the body's strength; they are recommended for everyone, especially those who have any problems with the digestive system.

Puree soups have a velvety consistency and delicate taste and they are very easy to prepare. To prepare them, vegetable, chicken or fish broths are usually used. They are most often prepared from several types of vegetables, sometimes with the addition of cereals (barley or rice) or legumes (beans, peas).

A distinctive feature of such soups is the chopping of boiled vegetables until homogeneous mass using a sieve, blender or food processor.

The best recipes for pureed vegetable soups

Below are recipes for the most delicious, healthy and unusual puree soups, which are very popular today. To prepare them you will need the simplest ingredients that are found in every home. The recipes are quite simple and do not require much time to prepare.

Original mushroom soup in a bread pot

This is a very tasty soup that absolutely everyone will like.

Ingredients for 4 servings:

any mushrooms - 500 g;
onion - 1 pc.;
potatoes - 400 g (2-3 pcs.);
cream 20% fat - 0.5 l;
any hard cheese - 100 g;
garlic - 2 cloves;
vegetable oil;
rye buns - 4 pcs.;
salt and pepper.

Cooking method:

First you need to prepare the dishes for the soup. Cut off the top of the bun, which will serve as a lid for the bread pot. Carefully remove bread pulp. Don't leave the crust too thin. Then the resulting bread pots need to be dried in the oven at 180°C for 15 minutes.
Chop the garlic and grind with vegetable oil, then coat the inside of the bread pots and lids.
Let the potatoes cook. The water in the pan should only slightly cover the potatoes. Fry mushrooms and onions in a frying pan and place in a pan with potatoes. Continue cooking until done, add salt and pepper. Then drain the broth.
Grind the prepared vegetables until pureed, pour in the cream and put on the fire again. Bring the soup to a boil and turn off immediately. But don't boil! This is important because it affects the taste of the soup.
Pour the hot, ready-made soup into bread pots and sprinkle cheese on top. You can decorate by putting one whole mushroom in a pot. Cover with lids and serve. Bon appetit!

Fragrant potato puree soup with garlic

Ingredients for this aromatic puree soup(for 4 servings):

potatoes - 500 g;
onion - 1 pc.;
butter - 3 tbsp;
flour - 2 tbsp. l.;
salt and pepper;
milk - 1 glass;
cream - 1 glass;
garlic - 6 cloves;
fresh parsley.

Cooking method:

First, heat the butter in a saucepan and fry the onion in it until transparent.
Then you need to add potatoes and flour to the pan, add salt and pepper.
Pour in 2 cups of water, 1 cup of milk and cook for 20 minutes over low heat.
Then mash the potatoes to a liquid puree.
Peel the garlic. Half the garlic should be passed through a garlic press and fried in butter along with finely chopped parsley and added to the soup. Squeeze out the other part of the garlic and add it fresh to the soup.
Pour cream into soup and bring to a boil.

Everything, fragrant mashed potato soup ready with garlic. Bon appetit!

This soup only takes 30 minutes to prepare.

Mesmerizing zucchini soup

The delicate velvety consistency of this soup with creamy taste captivates everyone from the first spoon. Most of those who try this soup for the first time cannot determine what products it is made from. Many people believe that the soup has a mushroom taste, although there are no mushrooms in it.

Ingredients for 4 servings:

young zucchini - 4 pcs.;
vegetable or chicken broth - 1 l;
large potatoes - 2 pcs.;
onion - 1 pc.;
cream 15-20% fat - 180 ml;
garlic - 1 clove;
vegetable oil - 2 tbsp;
water - 250 ml;
salt and pepper.

Cooking method:

Heat vegetable oil in a saucepan and add chopped onions, chopped garlic, coarsely chopped potatoes and zucchini. Stirring constantly, fry the vegetables for 5 minutes.
Pour in the broth and a glass of water. When it boils, reduce the heat and simmer for another 20 minutes until the potatoes are done.
Then grind the boiled vegetables in a blender until pureed.
Salt, pepper and add cream. Put it back on the fire and just bring it to a boil. But don't boil!

That's it, the delicious soup is ready! Bon appetit!

Nutritious chicken soup

Very light, nutritious and healthy creamy soup with chicken. Vegetables saturate this soup with essential beneficial microelements and, together with dietary chicken, give it an amazing aroma and amazing taste.

Ingredients for 4 servings:

chicken fillet - 300 g;
carrots - 2 pcs.;
potatoes - 3 pcs.;
celery stalk, dried dill;
garlic - 3 cloves;
allspice - 4 pcs.;
salt and pepper;
A handful walnuts- optional.

Cooking method:

Coarsely chop the chicken fillet and vegetables and place in a saucepan. Salt, pepper, add peppercorns and chopped garlic. Pour water so that the water barely covers the food and cook for 20-30 minutes.
Then drain the broth and strain.
Grind the meat and vegetables in a blender and dilute with broth to the required consistency.
Add dried dill and bring to a boil again. You can serve the puree soup with crushed dill sprinkled on top walnuts. Bon appetit!

Rich tomato puree soup with bacon and beans

It's incredibly satisfying and rich creamy soup rich bright red color, with many flavor notes that intertwine into a single aromatic bouquet. Having tasted just one spoon of soup, it is impossible to stop without emptying the whole plate. This soup perfectly lifts your spirits, warms your blood and gives you strength.

Ingredients for 4 servings:

tomatoes in their own juice - 400 g (in summer it is better to use fresh tomatoes);
onion - 1 pc.;
carrots - 1 pc.;
celery stalk - 1 pc.;
garlic - 2 cloves;
canned white or red beans - 400 g;
rice - 150 g;
vegetable or meat broth - 1 l;
Tabasco sauce - a few drops or chili pepper - a pinch;
granulated sugar - 0.5 tsp;
bacon - 4 strips;
salt pepper;
greens and croutons - optional.

Cooking method:

Fry chopped onion, chopped garlic and celery, add carrots and simmer a little.
Then add chopped tomatoes, salt and pepper, add Tabasco sauce and spices. Mix all ingredients thoroughly and simmer a little.
Put the broth on the fire. When the broth boils, add rice, beans and tomato mixture with vegetables. Cook without a lid for 20 minutes from the moment of boiling, stirring occasionally.
Grind the finished mixture to a puree and bring to a boil again.

Serve with bacon, croutons and fresh herbs. It is better to pre-fry the bacon slices until crispy. Bon appetit!

Delicate cauliflower soup with cream and cheese

This the most delicate soup Everyone will like it, even those who don’t like cabbage soups because of the smell. Cheese and cream well drown out the taste of boiled cabbage and imbue the soup with a creamy and pleasant taste.

Ingredients for 4 servings:

cauliflower- 1 kg;
onion - 1 pc.;
carrots - 1 pc.;
medium-sized potatoes - 2 pcs.;
butter - 30 g;
water - 1.5 l;
cream 10% fat - 100 ml;
cheese durum varieties- 100 gr;
salt and pepper.

Cooking method:

Rinse the cabbage well, divide into inflorescences and boil in salted water for 15 minutes. Then drain in a colander.
Fry the chopped onion in a saucepan until transparent, add coarsely chopped potatoes, carrots and simmer everything a little.
Then pour water into the pan and cook until the vegetables are soft. Add cabbage, simmer for a few minutes and ready mass grind with a blender.
Salt, pepper, add hot cream and grated cheese. Boil for another 2-3 minutes.

This soup is best served with croutons. Bon appetit!

Rich creamy soup with pumpkin and eggplant

It is very gentle and rich soup with a slight mushroom taste, although there are no mushrooms in this soup. But pumpkin and eggplant are not identified. Great for children of all ages.

Ingredients for 4 servings:

medium-sized potatoes - 5 pcs.;
pumpkin - 200 g;
carrots - 1 pc.;
large tomatoes - 2 pcs.;
onion - 1 pc.;
small eggplants - 3 pcs.;
red bell pepper - 1 pc.;
garlic - 3 cloves;
olive oil -2-3 tbsp;
fresh herbs - 1 bunch.

Cooking method:

Pour water into a saucepan and bring to a boil. Peel potatoes, onions, carrots and cut into cubes, place in boiling water. Cook until the potatoes are ready.
Peel the pumpkin and cut into pieces. Finely chop the tomatoes and add them to the pan with the vegetables along with the pumpkin.
Peel the eggplants, chop and salt. Once the juice is released, rinse them with running water.
The garlic should be finely chopped and fried together with the eggplants in a small amount of oil, then added to the pan with the vegetables.
Remove the pan from the heat and cool slightly. Grind the vegetables in a blender until pureed. After this, put the pan on the fire again and bring to a boil, adding salt and spices to taste.
Dice the red bell pepper and herbs and add everything to the boiling soup. Mix everything thoroughly. The soup is ready! Bon appetit!

Goes well with this soup garlic croutons, sour cream or cream. To prepare croutons, you first need to add salt to finely chopped garlic and fry it in oil in a frying pan, then remove the garlic and fry the diced bread in this oil.

Puree soup is best served immediately after cooking, but if for some reason this is not possible, the pan with the soup should be placed in a water bath. This way the soup will not boil and will remain hot.

Puree soups are usually served with toasted croutons, croutons, small pies with the most various fillings and fresh herbs.

You can also add cream or egg dressing. To do this, pour an incomplete glass of hot cream or milk into 2-3 raw yolks and add to soup. This will make the soup more nutritious.

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Simple vegetable soups are the basis of any proper nutrition and an important emphasis in the first feeding of infants. It is not for nothing that a baby’s introduction to adult food begins with vegetable soups, because they are nutritious, easily digestible and do not cause allergies. And what a variety of dishes can be offered to a baby 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 useful recipes. We will tell you in detail how to prepare 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 pureed hypoallergenic vegetables - zucchini, carrots, potatoes. Therefore, we suggest first mastering 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:

Zucchini - 2 pcs.
Potatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Salt - to taste

Cooking method: boiling

Cuisine - world

Preparation time - 10 minutes

Cooking time - 40 minutes

Number of servings - 3

How to make vegetable puree soup - classic recipe

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

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

Pumpkin soup in a slow cooker

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

Ingredients:

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

Option preparations pumpkin cream soup

Cut the peeled vegetables: onion into cubes, potatoes and carrots into medium slices, pumpkin pulp into medium-sized cubes.
Fry the onion in sunflower oil in a multi-cooker bowl. To do this, use the “Frying” or “Baking” modes.
Add pumpkins, carrots, potatoes to the fried onions. Sauté vegetables for about 2 minutes.
Pour vegetable broth into the slow cooker until it completely covers the ingredients. Season the dish with salt to taste.
Cook the soup in the “Stew” mode until done, up to 1.5 hours.
During cooking, the vegetables should be well cooked.
Puree the mixture using an immersion blender until smooth.
Advice. If the mixture seems too thick, thin it further a small amount hot vegetable broth.
Portion plate lean soup Drizzle olive oil over vegetables, sprinkle with pumpkin seed kernels.

A clear example of how to prepare lean vegetable pumpkin soup can be found at the link

Cauliflower soup

Cauliflower, like zucchini, is actively used in baby food due to its beneficial properties. And thanks to its low calorie content, it is very valuable for diet menu and is useful for everyone who monitors their health and weight. It is fried, baked and boiled. For getting greatest benefit From this product with minimal salt and fat content we offer rich vegetable cauliflower soup.

Ingredients:

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

Advice. If the dish is intended for children as well, then garlic and hot pepper should be removed from the ingredients.

How to cook cauliflower

Prepare the ingredients of the dish. Break the cabbage head into florets. Peel the tomatoes. Peel and rinse carrots and onions.
Coarsely chop the onion and chop the carrots into rings of equal thickness.
Boil carrots and onions in boiling water for 8 minutes. Add a clove of garlic to them.
Add cauliflower inflorescences and tomatoes to them. Boil for 5-6 minutes.
Advice. To preserve all the beneficial properties of cabbage in the finished puree soup, it is important not to overcook 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 mixture to the pan with vegetable broth.
Bring the pureed soup to a boil one 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 diet of babies under 1 year of age. You can find a simple vegetable puree soup for children using it in the video

Delicate cream soup with mushrooms and celery

Hearty and nutritious meat first the dish can be easily matched mushroom option. The calorie content of such a soup without meat will be significantly 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 mushroom composition ingredients, you will get a most aromatic and incredibly tender dish with a maddening taste.

Ingredients:

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

Way preparations cream of mushroom soup

Pour dry porcini mushrooms with water and leave to soak. Then squeeze them out and drain the water.
Cut champignons with oyster mushrooms into slices. Chop the onion into small half rings. Grate the celery into thin slices.
Place porcini mushrooms and celery in 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 champignons, oyster mushrooms and onions in a small amount of olive oil.
Add the sauté mixture to the broth being prepared and cook for 12-15 minutes.
Puree the mushroom mixture 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 lean vegetable puree soup, a dietary recipe with green peas can be found at the link

Amazing vegetable soup - cream borscht

For a proper diet, especially during diets, 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 that at the end it will turn into puree soup.

Ingredients:

Potatoes - 300 gr
Celery - 100 gr
Cabbage - 100 gr
Beetroot - 1 pc.
Onion - 1 pc.
Carrots - 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, onion into half or quarter rings, celery with parsley root into slices. Shred the cabbage into strips.
Bake the beets by wrapping them in foil and placing them in a preheated oven for 15 minutes.
Coarsely grate the baked beets and carrots.
On hot frying pan fry parsley root with celery and half an onion. Cook everything until slightly burnt.
Advice . In the understanding of a 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.
Place everything in a saucepan, add water and let the liquid boil. Then cook everything for 20 minutes.
Sauté carrots, onions and beets with a little oil.
Remove the boiled vegetables from the broth, and replace them with the next sauté. Add shredded cabbage to it.
Boil the food until done.
Remove the bay leaf and peppercorns from the broth. Return the celery with the parsley root.
Grind the ingredients in a blender with a small addition of broth. Next, dilute the borscht with the remaining vegetable broth.

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

Summer melon soup

At the height of the melon season, it would be a sin not to take advantage of the gifts of nature and not prepare a delicious puree soup. Cold option first course is what you need to fill you up 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 g
Red pepper - 1 g
Salt - to taste
Lemon juice - optional

Way preparations cold melon soup

Cool the melon in the refrigerator for 2-3 hours before using.
Peel the cooled melon, remove the seeds, and cut the pulp into pieces.
Finely chop some non-bitter onion into cubes.
Place the melon pieces in a blender. Add peeled garlic cloves, fresh mint leaves, cherry tomatoes and a little salt.
Advice. To get a sour note in the soup, you can add a little freshly squeezed lemon juice to the pumpkin mixture.
Blend everything thoroughly with a blender until smooth. The juicier the melon, the thinner the stew will be.
Add chopped onion to the finished puree soup. This is necessary in order to feel the structure of the dish, because... The onion crunches appetizingly in your teeth.

Delicious vegetable puree soup fennel with orange

Unusual Slavic peoples vegetables are increasingly appearing in our diet and are actively used in nutrition. Thus, spicy-fragrant fennel, containing only 31 kcal, is firmly included in the list of products that actively help you lose 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
Cashews - 50 gr
Fennel (greens) - 1 bunch
Parsley - 1 bunch
Celery - 1 bunch
Salt, cumin, cinnamon - to taste

How to cook cold fennel soup

Peel the oranges and remove white pulp. For the dish, use only the pith of citrus fruits.
Chop all the greens. Chop the nuts with a knife.
Advice. If the celery stalks seem tough and fibrous, then it is better not to chop it but to grate it.
Place all herb ingredients and orange pulp into a blender bowl.
Grind 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 has firmly established itself in all cuisines of the world - ginger. It is often used in warming hot dishes, and it is also popular in pureed soups for weight loss, because it is easily combined with many ingredients, for example, carrots

Cream soup is a thick dish with a creamy consistency. It can be made from meat, vegetables such as tomatoes and potatoes, or mushrooms. In the cuisines of the world, the methods of preparation and serving differ. Even widely popular in North America canned cream soup. There it is used as a base for sauce for pasta, meat and casseroles.

The exact origin of cream soup is unknown, but it is believed that it originated in ancient times. For the first time, a recipe for such a dish is found in the book of the cook Huno of the Mongol Emperor Kublai Kublai, who wrote cookbook in the 1300s

Pumpkin puree soup - step by step classic photo recipe

There are many interesting and unusual recipes for preparing dishes from bright autumn vegetable- pumpkins, one of these is puree soup. Pumpkin and potato puree soup prepared according to this recipe turns out to be nutritious and tasty, and thanks to the composition of pumpkin, it is rich in vitamins and microelements, healthy, so pumpkin dishes should definitely be included in your diet.

Cooking time: 1 hour 40 minutes

Quantity: 8 servings

Ingredients

Chicken frame: 500 g
Pumpkin: 1 kg
Bow: 2 pcs.
Carrots: 1 pc.
Potatoes: 3 pcs.
Garlic: 2 cloves
Salt, pepper: to taste
Vegetable and butter: 30 and 50 g

Cooking instructions

How to make creamy soup

Calculation for 2 servings.

List of ingredients:

Asparagus – 1 kg.
Chicken broth - liter.
Butter or margarine - ¼ tbsp.
Flour – ¼ tbsp.
Cream 18% – 2 tbsp.
Salt – ½ tsp.
Pepper – ¼ tsp.

Step-by-step preparation puree soup with cream:

Trim the tough ends of the asparagus. Chop the stems.
Pour broth over asparagus in a large saucepan and bring to a boil. Reduce heat, cover and simmer for 6 minutes until al dente (stems are soft but still crisp). Remove from heat, set aside.
Melt butter in a small Dutch oven over low heat. Add flour, stir so that there are no lumps. Cook for a minute, stirring constantly.
Gradually pour in the cream and cook, stirring continuously, until the mass thickens. Stir in salt and pepper.
Connect cream mixture with asparagus and broth. Heat. Serve the puree soup with cream in individual deep bowls, warm or cold.

Recipe for aromatic mushroom soup-puree

Calculation for 6 servings.

List of ingredients:

Various mushrooms – 600 g.
Bulb.
Celery – 2 stalks.
Garlic – 3 cloves.
Fresh parsley - a few sprigs.
Fresh thyme - several sprigs.
Olive oil - to taste.
Chicken or vegetable broth – 1.5 l.
Cream 18% – 75 ml.
Bread – 6 slices.

Preparation:

Wash the mushrooms with a brush and chop finely.
Peel and chop the onion, celery, garlic and parsley along with the stems. Tear off the thyme leaves.
Heat a small amount of olive oil in a saucepan over medium heat, add vegetables, herbs and mushrooms. Cover and cook gently until softened and reduced in volume.
Set aside 4 tbsp for decoration. mushrooms with vegetables.
Pour the broth into the pan and boil over medium heat. Boil for 15 minutes, reducing the flame.
Season to taste with black pepper and sea salt. Blend into a smooth puree using a blender.
Pour in the cream and bring to a boil again. Turn off the stove.
Without oil, brown the bread in a preheated frying pan. Place some reserved mushrooms on top and drizzle with olive oil.
Pour pureed mushroom soup into bowls, garnish with chopped parsley and remaining mushrooms. Serve with croutons.

How to make pureed zucchini soup

Calculation for 4 servings.

List of ingredients:

Onion - ½ part of the head.
Garlic – 2 cloves.
Zucchini - 3 medium fruits.
Chicken or vegetable broth - liter.
Sour cream – 2 tbsp.
Salt and pepper - to taste.
Grated Parmesan – optional.

Preparation squash soup puree:

Combine broth, chopped unpeeled zucchini, chopped onion and garlic in a large saucepan. Place on medium heat. Cover and simmer for about 20 minutes until the vegetables are softened.
Remove from heat and puree in a blender. Add sour cream, mix.
Salt and pepper. Serve the zucchini puree soup hot, sprinkled with Parmesan cheese.

Broccoli soup - a very tasty and healthy recipe

Calculation for 2 servings.

List of ingredients:

Fresh broccoli – 1 pc.
Vegetable broth – 500 ml.
Potatoes – 1-2 pcs.
Bulb.
Garlic – 1 clove.
Cream 18% – 100 ml.
Salt, pepper - to taste.
Nutmeg (ground) - to taste.
Rusks (pieces) – a handful.

Preparation:

It is necessary to wash, peel the potatoes, cut into equal cubes.
Wash the broccoli, trim the inflorescences, cut the stem into slices.
Peel the garlic and onion and chop finely.
Pour the heated broth over the potatoes, broccoli, onions and garlic and cook for 15 minutes.
Take out a few broccoli florets (for decoration) and add cold water to make it look nice.
After this, stir the soup to a homogeneous consistency (preferably with a blender).
Add cream and salt to taste to the resulting puree, nutmeg and pepper.
Simmer over low heat for about 20 minutes.
Submit. It is better to serve the broccoli soup in medium deep bowls, garnish with the reserved broccoli and sprinkle with croutons.
You can use bread instead of crackers, toasting it a little before.

Cauliflower soup recipe

Cauliflower is an ingredient that is used in many dishes: salads, stews, pies. It is stewed and boiled, fried and baked, but the tastiest thing from it is pureed soup. It has an incomparable taste, and it is prepared very simply and quickly.

Calculation for 4 servings.

List of ingredients:

Cauliflower - head.
Milk – 500 ml.
Water – 500 ml.
Chopped greens – 1-1.5 tbsp.
Grated Parmesan - optional.
Bacon – 50 g.
Spices (paprika, saffron, salt, pepper) - to taste.

Preparation:

Mix milk and water in a saucepan, separate the cabbage into individual inflorescences and also add there.
Bring all these ingredients to a boil, and then leave under the closed lid for 10-15 minutes.
After about ten minutes, add a little saffron and cook again for a few minutes.
Remove the pan and blend everything with a blender to form a thick mixture.
Take a not very deep plate and pour soup into it.
Add finishing touches: bacon slices, herbs, some grated cheese and a pinch of paprika. Cauliflower soup is ready! Bon appetit!

Delicious puree soup with cheese

You will never forget the taste of this soup. This irresistible recipe comes to us from France, and both adults and children have been enjoying it for many years.

Calculation for 4 servings.

List of ingredients:

Chicken broth – 2 l.
Chicken meat – 250 g.
Carrots – 1 root vegetable.
Potatoes – 3 pcs.
Bulb.
Garlic – 2 cloves.
Spices (salt, pepper) - to taste.
Philadelphia cream cheese – 175 g.
Crackers - optional.

Preparation puree soup with cheese:

Prepare chicken broth.
Peel the onion and cut it.
Peel the carrots and grate them (finely).
Do the same with garlic.
Make the base of the onion and carrot soup. First, put the carrots in the pan and sauté until softened and reduced in size. Add onion. Brown until golden brown.
Peel the potatoes and cut into medium cubes.
Boil the chicken meat and also chop it.
Add potatoes, meat and onions fried with carrots to the pan, and then (after 5 minutes) Philadelphia cheese.
Mix everything.
Add your favorite spices as desired.
Mix everything with a blender.
Divide the pureed cheese soup into bowls (not small). For beauty, add herbs and croutons.

Pea soup puree

Calculation for 2 servings.

List of ingredients:

Whole peas – 1.5 tbsp.
Potatoes – 3 pcs.
Carrots – 1 pc.
Bulb.
Chopped greens – 2 tbsp. l.
Garlic – clove.

Preparation puree soup with peas:

Cover the peas with water and leave overnight room temperature.
Cook the beans in a saucepan (2 liters of water) over low heat until tender. This will take approximately 40 minutes.
Peel the potatoes and cut into medium-sized cubes.
Peel the onion and chop it, grate the carrots.
Place all the vegetables in the pan with the peas and cook. When the knife pierces them through and does not meet resistance, remove from heat.
Blend the finished soup with a blender and add spices to taste.
Add greens and garlic, passed through a press.
The pea puree soup is ready, bon appetit!

Puree chicken soup - the perfect recipe for the whole family

Calculation for 4 servings.

List of ingredients:

Chicken meat – 500 g.
Water – 2 l.
Potatoes – 5 large pieces.
Carrots – 1 pc.
Bulb.
Cream 18% – 200 ml.
Salt, pepper - to taste.
Dried mushrooms– 30 g.
Greens - to taste.

Preparation:

Rinse the chicken fillet thoroughly and boil in water. Remove the meat, chop finely or separate into fibers by hand. Set aside.
Cut onions, carrots, potatoes into small cubes. Soak dried mushrooms in a small amount of water for 15 minutes. If the mushrooms are large, break them into pieces, so they will better infuse the broth with their flavor.
Boil vegetables in broth until tender, 10 minutes. add mushrooms until finished. Boil over low heat.
When the vegetables are ready, pour the soup from the pan into a blender bowl, add cream, salt, spices and blend until pureed. It is more convenient to do this in several approaches.
Spill chicken soup puree on plates. Add chopped meat to each and garnish with herbs. Delicious and aromatic soup ready for your loved ones!

Tomato puree soup for real gourmets

This puree soup will definitely appeal to those who know a lot about gourmet dishes! It can be prepared very simply in your home kitchen.

Calculation for 4 servings.

List of ingredients:

Tomatoes (fresh or canned) – 1 kg.
Bell pepper – 3 pcs.
Bulb.
Cream 15% – 200 ml.
Fresh basil or parsley - a sprig.
Liquid honey – 1 tbsp.

Preparation:

Prepare vegetables in advance. Cut the tomatoes into four parts, sweet peppers into cubes.
Place half of the total amount of tomatoes, bell peppers, onions, and basil in the blender bowl. Whip on high speed until a mass with the consistency of puree is formed. Pour it into a deep saucepan with a thick bottom.
Do the same procedure with the rest of the vegetables and pour into a saucepan.
Place the saucepan on low heat and simmer for just a few minutes, stirring with a wooden spoon. Then pour in cream, a spoonful of honey, as well as spices and salt to taste.
Pour the tomato soup puree into bowls. You can add a sprig of parsley or basil to each.

Diet puree soup - the healthiest recipe

This soup is not only very tasty, but also healthy. Try offering it to your family or guests - they will be delighted!

Calculation for 2 servings.

List of ingredients:

Zucchini – 500 g.
Cream 15% – 200 ml.
Chopped dill - 1 cup.
Curry seasoning - to taste.
Salt, pepper - to taste.
Wheat crackers – 30 g.

Preparation:

Prepare the zucchini. Young fruits do not need to be peeled. You should also not remove the seeds. Simply wash the vegetables and cut off the ends on both sides. If the zucchini is overripe, you need to peel it and remove the seeds. Next, grate them on a coarse grater.
Transfer vegetables to a saucepan or saucepan. Fill with water so that it barely covers the fruit. The juicier and younger zucchini, the less liquid needed. Cook for 10 minutes.
Place the vegetables in a blender bowl, add curry powder, salt and pepper. Mix thoroughly until smooth.
Spill diet soup puree on plates. Add finely chopped dill and pre-prepared croutons to each. They are easy to make from leftovers. wheat bread, which are finely chopped and lightly dried in a frying pan or in the oven.

Incredibly delicious creamy soup with croutons

Calculation for 4 servings.

List of ingredients:

Potatoes – 600 g.
Celery root – 1 pc.
Leeks – 2 pcs.
Hard cheese – 250-300 g.
Dill, parsley – a bunch.
Flour – 1 tbsp.
Butter – 1 tbsp.
Salt, pepper, spices - to taste.

Preparation:

Finely chop the vegetables. Then put the onion, celery root, and potatoes in a frying pan in heated oil and lightly fry. Place the vegetables in a saucepan, add water and cook until tender.
Blend the vegetables in a blender bowl and pour the mixture back into the saucepan.
Grate the cheese on a coarse grater and add to the vegetable puree. Add salt and spices to taste. Stirring, bring to a boil until the cheese dissolves.
Finely chop the greens. Sprinkle it over portions of soup. Add croutons to the puree soup - they can be easily made at home in the oven or in a frying pan without oil.

A real delicacy - creamy soup with shrimp or seafood

Calculation for 4 servings.

List of ingredients:

Small peeled fresh or frozen shrimp – 300 g.
Frozen mussels – 100 g.
Maasdam cheese – 200 g.
Potatoes – 5 pcs.
Onions – 2 pcs.
A clove of garlic - optional.
Carrots - 2 medium.
Butter – 1 tbsp.
Soy sauce – 2 tbsp. l.
Herbs, salt, seasonings - to taste.

Preparation puree soup:

Chop the onion and carrots and fry in butter. Cut the potatoes into cubes. Place in water along with other vegetables and cook until tender.
Thaw shrimp and mussels, you can do this in the microwave.
Grate hard cheese.
Boil shrimp and mussels separately. Cook, stirring, for no more than 3 minutes, otherwise the seafood will become rubbery.
Place the vegetables and some of the shrimp and mussels in a blender bowl. If desired, add a clove of garlic, saffron, turmeric, and soy sauce. Beat well.
Pour puree soup with shrimp and seafood into bowls. Add greens to each, add whole shrimp and mussels.

How to cook puree soup in a slow cooker

Calculation for 2 servings.

List of ingredients:

Champignons – 300 g.
Potatoes – 400 g.
Bulb.
Vegetable oil – 2 tbsp.
Cream 15% – 1 tbsp.
Water – 0.5 tbsp.
Salt, pepper, spices - to taste.

Cooking method:

Cut vegetables and mushrooms into cubes. Place all the vegetables in the multicooker bowl and pour vegetable oil on top. Add water, cream, spices.
Set the “Soup” mode on the multicooker panel. Select time – 20 minutes.
After 20 min. Pour the soup into a blender bowl and blend until pureed. Pour into plates, garnish with herbs.

To make the puree soup perfect, you need to have a good blender with sufficient power.
It is better to cook the puree soup over low heat. If it is not possible to reduce the flame, use a divider. In a pan with a thick bottom and walls, heating will occur evenly, therefore, the soup will not burn.
Cut the vegetables into equal pieces so they cook at the same time.
Liquid can be added to vegetable puree, thereby controlling the thickness of the soup.
Serve puree soups immediately after cooking to avoid separation of the liquid and thick parts.

Do you want to become a real guru in making pureed soup? To comprehend all the intricacies of cooking and take the path of experimentation? Then the next video is especially for you.

Vegetables are considered an excellent source vegetable fiber and others useful substances, because they have long become an integral part of our diet. They go well with various products and seasonings and serve as the basis for creating all kinds of first and second courses. Further in the article, the most interesting and popular recipes for preparing pureed vegetable soups will be discussed in detail.

With beets and potatoes

This bright first course will be an excellent option for everyday family lunch and will give for a long time great mood. It contains a moderate amount of spices, which makes it suitable even for children's diets.

To feed your household with this soup, you will definitely need:

400 g potato tubers;
400 g beets;
180 g sour cream;
420 ml of fresh vegetable broth;
250 ml cream (10%);
20 ml lemon juice;
1 white onion;
1 sour apple;
salt, herbs, ground coriander, pepper and bay leaf.

The technological map of vegetable puree soup includes several stages:

First of all, you need to tackle the potatoes, apples and onions. They are peeled, washed and crushed.
The products processed in this way are placed in a saucepan, poured with vegetable broth and boiled over low heat.
After about fifteen minutes they are supplemented with pre-boiled beets, salt, spices and lemon juice.
After another quarter of an hour, add a bay leaf to a container with boiling broth.
All this is removed from the stove and cooled.
Then the vegetables are carefully removed from the pan, chopped using a blender and combined with sour cream and cream.
The almost finished soup is diluted with the required amount of broth and brought to a boil again.

Just before use, each serving is decorated with fresh herbs.

With broccoli

This low-calorie and tasty vegetable puree soup is perfect for a diet menu. It is prepared without milk, sour cream or cream, but it contains garlic and soy sauce, which give it a special piquancy.

To cook this lunch you will need:

1 kg of broccoli;
10 g sugar;
20 ml vegetable oil;
20 ml soy sauce;
1 l drinking water;
3 cloves of garlic;
1 potato tuber;
1 onion;
½ tsp. paprika powder;
salt and pepper mixture.

Vegetables are so simple that any beginner can easily master them:

Place potato cubes, sautéed onions and browned garlic into a pan filled with the required amount of water.
Pre-cooked cabbage inflorescences are also poured there.
All this is sent to the stove and boiled over low heat for no longer than half an hour.
Shortly before the end of the process, sugar, paprika, salt, soy sauce and pepper are added to the common container.
The fully cooked soup is processed using a blender, left for a short time at room temperature and poured into plates.

With spinach

This bright green creamy vegetable soup is considered a real vitamin bomb. Despite its simple composition, it contains almost everything you need to maintain performance and maintain vigor.

200 g fresh spinach leaves;
350 ml of drinking water;
100 ml cream (20%);
1 white onion;
1 clove of garlic;
salt, pepper mixture and vegetable oil.

Peeled onions and garlic are sauteed in a greased heated frying pan, and then supplemented with chopped spinach.
All this is lightly salted, seasoned with aromatic spices and simmered until soft.
After about eight minutes, the required amount of water is poured into a common container.
Almost ready-made puree soup from different vegetables bring to a boil and beat with a blender.
After this, it is diluted with cream and heated without allowing it to boil.

With carrots and ginger

This bright orange aromatic soup, just by its appearance, awakens the appetite even of those who did not plan to have lunch.

To prepare it for yourself and your loved ones, you will need:

500 ml fresh vegetable broth;
3 large carrots;
1 large onion;
2 cm ginger root;
ground coriander, salt, olive oil and a mixture of peppers.

Before preparing vegetable puree soup, you need to process the latter:

Onions, carrots and ginger root cleaned, rinsed and crushed.
After this, olive oil is poured into a thick-bottomed cauldron and heated.
As soon as it is hot enough, pour onions, carrots and ginger root into it one by one.
Lightly browned vegetables are poured the right amount broth, boil briefly over low heat, not forgetting to add salt and season with spices.
After about ten minutes, beat it all with a blender and return it to the stove for a little less than a quarter of an hour.

With zucchini and pumpkin

This tender creamy soup from different vegetables has pleasant taste and light creamy consistency. That’s why even the pickiest eaters who don’t like first courses too much won’t refuse it.

To prepare it you will need:

600 g pumpkin;
600 g zucchini;
50 g cheese;
300 ml of drinking water;
250 ml 20% cream;
3 cloves of garlic;
1 white onion;
salt, seasonings and olive oil.

Let's start cooking:

Onions and garlic are browned in a preheated and lightly greased frying pan.
When they are ready, add zucchini, pumpkin and water.
Bring all this to a boil and simmer briefly over moderate heat.
After about thirty minutes, the contents of the frying pan are processed with a blender.
The vegetable puree soup is supplemented with salt, spices, cream and grated cheese, and then heated and always left to steep under the lid.

With tomatoes and bell peppers

To serve it for lunch you will need:

1 kg of tomato pulp;
100 ml liquid cream;
3 fleshy sweet peppers;
7 cloves of garlic;
1 tsp. dry basil;
3 tbsp. l. olive oils;
salt, parsley, a pinch of chilli and sandwich bread.

Let's start preparing vegetable puree soup, the calorie content of 100 g of which is only 53.75 kcal:

First, let's process the peppers. They are freed from stalks and seeds, washed, cut in half and transferred to a baking sheet previously lined with parchment.
The peppers are supplemented with five flattened cloves of garlic and the whole thing is sprinkled with olive oil and crushed dried basil and bake at 180 °C for about forty minutes.
At the end of the designated time, the contents of the baking sheet are transferred to a suitable pan and combined with tomato pulp, salt and chili.
The future soup is brought to a boil and after three minutes, blended with a blender.
The resulting puree is diluted with cream, garnished with parsley and served with toasted bread grated with the remaining garlic.

With tomatoes and celery

For fans Italian cuisine It’s worth adding another original recipe to your piggy bank. Classical tomato puree soup You can add just a few ingredients and it will take on a completely different taste.

To prepare one of these variations you will need:

500 g fresh tomatoes;
50 g mozzarella;
100 g celery root;
300 ml of drinking water;
2 carrots;
2 cloves of garlic;
salt, oregano, olive oil and a mixture of peppers.

Let's get started:

Celery, carrots and garlic are cut into large pieces and fried in a heated and lightly greased frying pan.
As soon as they change color, add peeled tomato slices and water to them, and then simmer everything together over low heat, not forgetting to add a little salt and season with spices.
After about twenty minutes, add oregano to all this and beat with a blender.
The fully prepared soup is poured into bowls and decorated with mozzarella.

With milk and cabbage

This easy-to-digest, creamy dish can be prepared especially for children. Vegetable puree soup with cabbage and milk contains a lot valuable substances and is suitable for complementary feeding of babies who are gradually becoming familiar with new foods.

To cook it, you will need:

20 g potatoes;
30 g raw white cabbage;
10 g carrots;
3 g butter;
80 ml drinking water;
40 ml milk;
salt.

Since we are preparing vegetable puree soup for children ourselves younger age, all products must be fresh and high quality:

Carrots and potatoes are peeled, washed, chopped and placed in a deep saucepan.
All this is supplemented with finely shredded cabbage, poured with water and brought to readiness.
The softened components are ground through a sieve and diluted boiled milk, add salt, season with oil and reheat for several minutes.

With canned peas

This option will definitely attract the attention of those who do not yet know how to prepare vegetable puree soup so that it is suitable for both adults and little eaters. For this you will need:

100 g canned peas;
70 g butter;
1 white onion;
1 carrot;
1 egg;
3 slices of dried wheat bread;
2 tbsp. l. regular flour;
3 tbsp. l. deodorized oil;
salt and water.

Let's start cooking:

Peeled onions and carrots are rinsed under the tap, finely chopped and sautéed in vegetable oil.
When they are slightly softened, they are supplemented with a canned pot and a small amount of drinking water.
All this is boiled for no longer than three minutes, and then ground through a sieve.
The resulting puree soup is salted, reheated on the stove and poured into plates.

It is served with a dressing of flour and melted butter along with dried toast white bread, grated with garlic and browned in the oven.

With pumpkin and sesame

It's bright and very tasty dish can be safely served for a holiday dinner. It represents a rare successful combination spices, root vegetables and herbs. And the presence of ginger and sesame gives it special notes.

Before making vegetable puree soup, be sure to check that you have everything you need on hand. In this case you will need:

300 g pumpkin;
1 head of shallot;
1 potato;
1 tsp. sesame seeds;
2 tbsp. l. olive oils;
salt, ground pepper, cilantro, water and dried ginger.

The cooking process is as follows:

Finely chopped onions are sauteed in a greased frying pan and transferred to a large saucepan.
Fried pumpkin slices and hot water are also sent there.
Bring all this to a boil, add potatoes and cook until the vegetables are soft, not forgetting to add salt and season with spices.
The finished soup is sprinkled with chopped herbs and pureed.

Before serving, each serving is decorated with sesame seeds fried in a dry frying pan.

With eggplant and chicken

This first dish, which has a rich taste and delicate paste-like consistency, is recommended for people suffering from diseases of the digestive system. It serves great source easily digestible protein and plant fiber.

To cook a saucepan healthy vegetables, you will need:

500 g poultry fillet;
1 eggplant;
1 juicy carrot;
2 potato tubers;
2 cloves of garlic;
salt and basil.

We will prepare it like this:

Washed, peeled and coarsely chopped vegetables are combined in one pan and filled with the required amount of water.
All this is supplemented with pieces chicken fillet, add salt and cook until tender.
After some time, the softened components are turned into puree, seasoned with crushed garlic and chopped basil.
The resulting soup is left to steep briefly under the lid and poured into plates.

With potatoes and mushrooms

This delicate dish with a pleasant creamy taste, it enjoys deserved popularity among lovers of culinary delights. It consists of simple ingredients and is easy to prepare at home. To feed your loved ones with fragrant creamed mushroom soup with vegetables, you will need:

500 g potatoes;
300 g young champignons;
500 ml cream (15%);
3 onions;
salt, spices, water and vegetable oil.

The preparation looks like this:

The potatoes are peeled, rinsed, cut into cubes and boiled in a pan filled with salted boiling water.
As soon as it is ready, it is removed from the vessel, combined with sautéed onions and fried mushrooms, and then processed in a blender and diluted with cream.
The resulting soup is reheated over low heat and served.

With champignons and melted cheese

This rich vegetable soup has a distinct mushroom flavor and a thick, paste-like texture. To cook it for yourself and your family, you will have to prepare in advance:

1.5 liters of settled drinking water;
150 g champignons;
4 processed cheese;
2 onions;
1 juicy carrot;
salt, herbs and vegetable oil.

Having figured out what you need for cooking of this dish, you need to figure out how to make pureed vegetable soup:

Onions, carrots and mushrooms are fried in a heated frying pan in oil, and then poured into a pan with potatoes and water.
All this is added with salt, brought to a boil and cooked until fully cooked.
Shortly before the completion of the process, processed cheese is added to the common container.
The cooled soup is processed in a blender, reheated and sprinkled with chopped herbs.

With mushrooms and cauliflower

This exquisite low-calorie soup may well be considered dietary. It contains a large number of different vegetables, giving it unique taste and a pleasant aroma. To cook healthy lunch, you will need:

30 g dried champignons;
100 g cauliflower;
100 g green beans;
200 g fresh white cabbage;
2 potatoes;
1 white onion;
1 tomato;
water, salt, seasonings and vegetable oil.

Let's start cooking:

First of all, you need to take care of the mushrooms. They are boiled in salted boiling water, removed from the pan and cooled.
Finely shredded cabbage is placed in a container with the remaining broth.
After about seven minutes, chopped onions, grated carrots, tomatoes are immersed there, green beans, potato cubes and sliced mushrooms.
After a quarter of an hour, the heat-treated cauliflower is placed in a common bowl.
All this is whipped with a blender, seasoned with spices, reheated and poured into plates, not forgetting to sprinkle with chopped herbs.

With champignons and zucchini

A delicious creamy soup prepared according to the method described below will definitely please your family and will add some variety to the usual menu.

To supplement your family diet, you will need:

450 g raw champignons;
150 ml cream;
80 ml deodorized oil;
2 fleshy sweet peppers;
2 onions;
2 juicy carrots;
1 young zucchini;
2 cloves of garlic;
salt, water, seasonings and herbs.

Now let's prepare:

Heat vegetable oil in a thick-walled casserole and flavor it with garlic.
After a couple of minutes, sliced mushrooms are fried in it. When they are almost ready, add chopped onions and strips of sweet pepper.
After about two minutes, carrot sticks and zucchini slices are sent into a common container.
All this is mixed, poured hot water so that it covers the vegetables, salt, season with spices and simmer for a short time over low heat.
At the next stage, the contents of the cauldron are sprinkled with chopped herbs, processed in a blender and diluted with cream.

With cheese and cauliflower

This light and fragrant soup will appeal even to those who are not too fond of vegetables. The cauliflower present in it is practically not palatable, and the garlic makes it moderately spicy.

To prepare it you will need:

100 g good hard cheese;
100 g raw cauliflower;
60 g non-acidic sour cream;
2 cloves of garlic;
1 potato tuber;
1 onion;
vegetable oil, water, salt, bay leaf, spices and herbs.

The cooking process is as follows:

First you need to tackle the garlic and onions. They are peeled, crushed and fried in heated deodorized oil, not forgetting to add a bay leaf to them.
As soon as the vegetables are slightly browned, they are sent to a saucepan, which already contains water, potato slices and cabbage inflorescences.
All this is salted, seasoned with fragrant spices and boiled until soft.
Prepared vegetables are processed using a blender, seasoned with fresh sour cream and sprinkled with finely chopped herbs.

The best addition to this soup would be homemade croutons.

With fresh peas

This is one of the most popular recipes, especially loved among connoisseurs of simple homemade food. To recreate it on own kitchen, you will need:

4 potatoes;
1 white onion;
1 carrot;
1 fleshy sweet pepper;
1 handful of green peas;
2 bay leaves;
3 black peppercorns;
water, kitchen salt, any vegetable oil and seasonings.

Prepare the soup like this:

Onions and carrots are peeled, rinsed, chopped and sautéed in a heated frying pan.
Just a couple of minutes later, add the rest of the vegetables, salt, bay leaves and spices.
All this is poured with drinking water and boiled until tender.
Then the leaves and peppercorns are carefully removed from the broth.
The soup itself is pureed using a blender and poured into plates.

It is served with sour cream and garlic croutons.