Vegetable puree soups: dietary recipes with cream, for children and adults. Puree soup from different vegetables like in kindergarten

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

What could be healthier than vegetables?

After all, they contain vitamins, minerals, amino acids, which are so necessary for our body at any age. Vegetables are something given to us by nature, and that’s why they have so many benefits. Now I am not forcing vegetarianism on you, this is the free choice of every person, but I am just reminding you that dishes made from vegetables alone can also be tasty and satisfying. Let's look at one of these - pureed 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 uniform consistency, and young mothers will like puree soup, as it is easy for them to feed their baby. Vegetable puree soup is quite easy to prepare, and the end result is tasty, healthy and natural product. The recipe for this soup came to us from France, like almost all puree soups. There they cooked it with zucchini, eggplants, tomatoes, and even cucumbers! But we settled on several options for less shocking recipes.

There are a great many recipes for vegetable puree soup, because each cook has his own professional secrets and preferences, let's look at the recipe most suitable for home cooking.

So, let's start cooking.

Ingredients:

Potatoes - 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.

This is all we need to prepare vegetable soup puree. Well, let's get started.

Step-by-step preparation of soup

We clean and wash all vegetables. First you need to cut the potatoes and put them 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 and wait for it to dissolve. Now it's time for the cream (it's better to take a little heavy cream), pour them into the soup base. Then puree the soup using an immersion blender until smooth. You need to add salt, pepper and your favorite spices to taste. Our soup is almost ready! All that remains is to present it correctly.

Vegetable soup is served pureed with finely chopped herbs; some housewives add sour cream, thereby making the taste of the soup even softer. There is also the option of serving the soup with croutons or croutons. To prepare croutons, fry the bread in sunflower or olive oil with the addition of herbs and onions or garlic, place 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 it more flavor. unique aroma, however, children will have to be taken away from the table.

As you can see, vegetable puree soup refers to vegetarian menu, and if you remove butter and cream from the recipe, this soup will suit even the strictest vegetarians. However, there is a recipe for pureed vegetable soup with chicken. Try it if the basic soup recipe doesn't seem filling enough for you. To do this, you need to take chicken breasts and first cook broth from them, then add vegetables to the broth, also cook them until soft and before using the blender add boiled chicken breast, we do everything else the same as in basic recipe. This soup will please those who love hearty food.

As you can see, preparing vegetable puree soup is quite simple, so this the recipe will work 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 is tasty.

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

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

Puree soup is very healthy. This tasty dish prepared on the basis of pureed ingredients. The latter can be the most different products, which makes it possible to always prepare an original dish. The cooking process, as a rule, does not take much time, and the result is amazing dietary masterpiece. Exist different recipes soups that will come to the aid of every housewife.

Blowing pumpkin and shrimp

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

To prepare vegetable puree soup you will need:

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

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

After the garlic is lightly fried, add the pumpkin. Everything is fried until golden brown for 5-6 minutes. Canned pumpkin goes with it green pea, vegetables are poured with boiling water (1 l). The rosemary must be removed, the broth must be salted and peppered and left to simmer for 10 minutes.

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

The finished soup should be poured into bowls, pepper on top and shrimp should be added. Sprinkle grated hard cheese, chopped nutmeg on top and garnish with dill. Serve hot. This puree soup, the recipe of which is simple, will not leave anyone indifferent.

Flavorful broccoli soup

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

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

This puree soup is prepared based on light chicken broth. The first step is to prepare the trout (salmon can be used). To do this, take a fish fillet. It must be washed thoroughly and dried with a paper towel. Then cut into medium sized cubes. Line a baking tray with foil and spray with foil olive oil. Place trout there in one layer, salt and sprinkle with black pepper. Cover the fish loosely with foil. Place all this in a well-heated oven to bake until done.

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

Pour a small amount of water into the pan, add carrots. Bring to a boil and cook for 4 minutes. After this, add broccoli to the carrots and cook the vegetables for about 5 minutes. Then remove from the water. Puree carrots and broccoli using a blender. Place the resulting mass in a saucepan with chicken broth and put on fire. Mix everything well, add salt and seasonings. To make the vegetable puree soup tender and tasty, you must add butter. Bring all ingredients to a boil.

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

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

Vegetable masterpiece

Cream soups are famous for their incredible lightness, but at the same time they provide a great feeling of fullness. This will be proven by a dish prepared according to next recipe. Required ingredients:

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

To prepare pureed soups, you need to choose the right vegetables. IN in this case You need to buy small young zucchini. This will make the dish extremely tender. Choose sweet carrots. Vegetables are cooked first. Zucchini should be washed, peeled and cut into small cubes. Chop onion and garlic. Peel the carrots and potatoes, wash and finely chop.

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

Then pour the strained chicken broth over the mixture. Boil vegetables until full readiness. To give the puree soup a special delicate taste, you need to add an important ingredient - cream, which needs to be slightly warmed. Drain the broth from the vegetables. Use a blender to puree them. Then add broth and cream again. All ingredients need to be mixed, add spices, and boil for 5-7 minutes over low heat.

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

Classic version

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

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

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

Choose a pan with a good bottom so that the vegetables do not burn. Pour olive oil into it and heat it on fire. Then add the garlic to the pan and cook until light golden brown. The next ingredient will be onions. It needs to be fried until lightly browned.

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

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

Potato dish

The simplest, but no less tasty, version of mashed soups is made from potatoes. For preparation you need:

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

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

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

Vegetable dish with mushrooms

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

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

Wash, peel and finely chop the mushrooms. Grind garlic and onion. Place the garlic in a frying pan with heated olive oil and lightly fry. Then add the onion and cook until light golden brown. Add mushrooms to them and fry until done.

Peel the potatoes and boil in salted water. Peel and chop the carrots. To make the puree soup the perfect consistency, the tomatoes must be blanched and then finely chopped. To do this, you should first immerse them in boiling water for 3-4 seconds, and then in cold water. This procedure will help you quickly and easily remove the skin. Cauliflower wash and divide into parts.

Place the prepared vegetables in a frying pan with heated olive oil. First, fry the cauliflower under the lid, pour in 2 tablespoons of water and add the next component after the water has evaporated. After this, put the carrots in a frying pan, fry until golden brown, then add the tomatoes and simmer, covered, until done.

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 world's cuisines, cooking and serving methods differ. IN North America even widely popular 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 on preparing dishes from bright autumn vegetable- pumpkins, one of these is puree soup. Cooked according to this recipe pumpkin and potato puree soup 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 zucchini 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 pour cold water so that it looks beautiful.
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, greens, a little 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.
Expand cheese soup puree into plates (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 at room temperature overnight.
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 thoroughly chicken fillet, 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 imbue 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, Bell pepper- cubes.
Place half of the total amount of tomatoes in the blender bowl, bell pepper, onion, basil. 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 small fire and boil 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.
Spill tomato soup puree on plates. 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 onions and carrots and fry on 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, 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.

Vegetable puree soup- This great option second course. It will appeal to both adults and children, both adherents dietary nutrition, and fans of a hearty lunch.

Vegetable puree soup recipe.

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

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

Beetroot soup.

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

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

You can cook with the remaining beets.

Pumpkin soup- puree.

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

Preparation:
1. Fry chopped pumpkin, carrots, and onions.
2. Place chopped potatoes in a saucepan with boiling broth and simmer for 20 minutes.
3. Add onions, carrots and pumpkins and continue cooking.
4. Grind the pumpkin soup using a blender.
5. Add black pepper, processed cheese, red hot pepper, chopped garlic, pour in the cream. ready!

Dietary vegetable puree soup with lentils.

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

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

Milk puree soup from potatoes and pumpkin.

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

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

Broccoli soup with almond petals and shrimp.

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

Preparation:
1. Boil broccoli in water with added salt.
2. Drain the water, pour cream over the cabbage, and boil for 2 minutes.
3. Simmer the shrimp in a small amount of water and cook for 2 minutes.
4. Salt and pepper the cabbage with cream and pass through a blender.
5. Pour into plates, top with fried almonds and shrimp.

Creamy soup with cauliflower.

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

Preparation:
1. Peel the onions and chop finely.
2. Wash the champignons and chop them.
3. Heat butter in a frying pan, add mushrooms and onions, simmer over low heat.
4. Stewed mushrooms Place together with the onions in a saucepan, add a liter of water, and bring to a boil.
5. Divide the cauliflower into individual inflorescences, rinse, place in a saucepan with mushrooms, add salt, and cook over low heat until the cabbage becomes soft.
6. Saute the flour in butter, dilute with cream, and season with ground pepper.
7. Beat the soup with a mixer, add cream, heat, but do not bring to a boil.

Cream soup with potatoes, mushrooms and croutons.

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

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

Tomato-pumpkin soup with blue cheese.

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

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

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