Delicate and aromatic puree soup: necessary ingredients and recipes. How to make vegetable puree soup: selection of ingredients and recipes

Puree soup is always very tender, tasty and nutritious dish. This soup has many variations - from simple and easy recipes to extremely sophisticated and unusual ones that would be quite appropriate for any celebration. Traditionally, this soup is eaten with croutons.

Puree soups are very useful for the gastrointestinal tract and are a “gentle” food that does not burden the digestive system. Such soups fit perfectly into baby food, and young mothers know that ingredients that the child does not want to eat can be “unnoticeably” added to the puree soup. natural form, but which are very useful for him.

Very often in dietary recipes (for diseases digestive tract) are present variety of puree soups. In addition, for those who are losing weight, there are a lot of recipes for such soups with the addition of celery, celery, radish, broccoli and others healthy vegetables. Let's take a closer look at them.

Almost any puree soup can be made dietary and vice versa: just replace the water with fatty broth, use butter And heavy cream. Otherwise you need to use plain water or a decoction of vegetables, low-fat cream, olive oil.

How to make vegetable puree soup - 15 varieties

Housewives usually prepare this light and very healthy dish in the autumn-winter period. If you don't have raw pumpkin, you can take it from the freezer.

Ingredients:

Raw pumpkin - 450 g
Apple - half
Carrots - half
Potatoes - 1 pc.
Celery - half
Onion - half
Cream - 100 ml
Butter - 10 g
Broth or water - 0.5 l
Roasted pumpkin seeds - a handful
Coriander - 1/4 tsp.
Nutmeg - 1/4 tsp.
Salt pepper

Preparation:

Peeled apple, pumpkin, potatoes, cut half an onion into cubes, cut half a carrot and celery into slices. We put the saucepan on the fire, add a little oil for frying, 10 g of butter, heat it up, add onions, then potatoes and carrots, apples, celery, pumpkin, simmer a little and fill with broth, wait for the vegetables to be ready, add spices and puree the soup with a blender.

Before removing from heat, add cream and stir. Before serving, each serving can be sprinkled with seeds and rye crackers.

If the puree soup turns out to be too thick, you can dilute it with broth or water.

The most delicate soup with a creamy consistency and bright creamy mushroom taste It cooks very quickly and is eaten just as quickly.

Ingredients:

Mushrooms (any) - 400 g
Bulb
Potatoes - 1 pc.
Cream - 200 ml.
Vegetable oil
Baguette - 2-3 pieces
Salt, pepper, herbs

Preparation:

Cut the onion into rings, dice the potatoes, cut the mushrooms into thin pieces and set aside 100 grams. Fry the onion in oil in a saucepan, add the bulk of the mushrooms, add water and boil for 20 minutes.

Add salt, pepper, potatoes, and cook for another 10 minutes. In the meantime, you can prepare the croutons: cut the baguette into small pieces and dry in the oven. Blend the finished soup, add cream and sprinkle with croutons and herbs when serving.

This recipe is easy and quite quick. All you need is available products and a minimum of time. The taste of the soup is pleasant, creamy, and the aroma is very delicate.

Ingredients:

Broth or water - 1.2 l
Onion - 3 pcs.
Carrot
Processed cheese - 300 g
Garlic - 3 cloves
Oil for frying
Salt and pepper
Butter - tablespoon

Preparation:

We put a pan of water on the fire, and in the meantime, cut the potatoes into cubes and put them in the water. While it is cooking, chop the carrots and onions, sauté in oil (vegetable and butter) and place in a saucepan with the potatoes. Cut the cheese into small pieces, add to the soup and cook, stirring. Chop the garlic and add it to the soup, add salt and pepper. When the cheese has dissolved, blend the soup. Serve with breadcrumbs and herbs.

Delicious and hearty soup for kids, which is simply prepared. The recipe can be varied and added more vegetables, for example, celery, cabbage.

Ingredients:

Carrots - 1 pc.
Water - 1 l
Potatoes - 3 pcs.
Vermicelli - 50 g

Preparation:

Place diced potatoes and grated carrots into boiling water; when the water boils again, add vermicelli and cook for another 10 minutes. Once ready, add salt and chop the soup. Instead of water, you can use fatty broth.

Such soups are used when changing a child’s diet in the second year of life. Although this is not yet an “adult” soup, it is not a puree either. You should not add ingredients to the soup that can cause allergies or that are not recommended to be given at such a young age.

Beautiful summer soup, which is very easy to prepare. This dish is perfect for those losing weight and during fasting periods.

Ingredients:

Tomatoes in their juice or grated - 400 g
Tomato paste - 2 tbsp. l.
Low-fat cream - 100 ml
Onion - 1-2 pcs.
Garlic - 2 cloves
Dried paprika - 1 tbsp. l.
Salt, parsley, basil

Preparation:

Saute the chopped onion in a saucepan, then add the chopped garlic. Then we send herbs, dried paprika, and salt there. Then it's turn tomato paste and tomatoes. Bring to a boil and purify - if it’s sour, add a spoonful of sugar to the soup. Add cream, let it boil slightly and immediately remove from heat.

The soup is ready in literally 45 minutes. The recipe is ideal for lovers of healthy eating.

Ingredients:

Cabbage cauliflower - 550 g
Potatoes - 400 g
Milk - 200 ml
Water - 0.5 l
Butter - 20 g
Salt pepper

Preparation:

First, you need to separate ¼ of the cauliflower stalks and boil them separately for garnish. Throw the rest of the cabbage and potatoes (cut into slices) into a pan and add water, salt and cook for 25 minutes. Once the soup is ready, blend and dilute with hot milk. Season the soup with cream and/or butter when serving, garnish boiled pieces cauliflower.

This soup is simple, can be prepared quickly, and requires a minimum of ingredients. Lovers aromatic garlic They'll probably remember the recipe.

Ingredients:

Garlic - 4 cloves
Water - 0.5 l
Potatoes - 4 pcs.
Olive oil - 1 tbsp. l.
Loaf - 150 g
Cream - 500 ml
Fresh dill

Preparation:

While the potatoes are boiled in water, chop the garlic thoroughly. Add oil to the boiling potatoes, and when they are boiled, remove the potatoes. Heat the cream, but do not let it boil, pour it into the potatoes and blend, adding garlic. Serve the soup with loaf croutons and garnish with fresh dill.

To make the soup taste more delicate, add a small piece of butter to the serving before serving.

Great Soup Recipes vegetarian cuisine. If desired, the water can be replaced with chicken or beef broth.

Ingredients:

Carrots - 400 g
Rice - 50 g
Butter - 15 g
Milk - 250 ml
Sugar - half a tsp.
Water - 450 ml
Salt pepper

Preparation:

Cut the carrots into slices, place in a saucepan, add a quarter glass of water, add butter, sugar, salt and simmer for 10 minutes. Add ½ cup of rice (washed) and add 5 cups of water, cook for 40 minutes. Blend the soup and dilute with hot milk, add salt. When serving, you can add a little butter, croutons and a spoonful of boiled rice as a decoration.

This soup is very hearty and nutritious, because its main ingredient is lentils, the benefits of which everyone has probably heard.

Ingredients:

Lentils (preferably Turkish red) - 1.5 cups
Potatoes - 2 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Butter - 30 g
Salt pepper

Preparation:

Wash the lentils, pour into a saucepan and add water to cover, boil for 40 minutes. Coarsely chop the onion, potatoes and 2 carrots, add to the boiling lentils and cook until tender. Blend the soup, add butter, mint, pepper and salt.

In this recipe, you can always replace the cream with coconut milk- and you'll have a great vegan dish.

Ingredients:

Leeks - 2 stalks
Potatoes - 0.5 kg
Garlic - 4 cloves
Butter - 30 g
Broth or water - 1 l
Bay leaf - 2 pcs.
Olive oil - 1 tbsp. l.
Cream - 80 ml
Salt pepper

Preparation:

Saute chopped garlic in oil, add leeks cut into slices, mix. Then add the diced potatoes Bay leaf, salt, pepper, add broth and let it simmer. Take out the laurel and blend the soup, add cream. When serving, decorate with herbs.

Fragrant and easy recipe with available ingredients.

Ingredients:

Chicken broth - 1 l
Processed cheese - 100 g
Cream - 200 ml
Garlic - 2 cloves
Bulb
Carrots - 1 pc.
Young zucchini - 3 pcs. (average)
Nutmeg - ½ tsp.
Vegetable oil for frying
Salt pepper

Preparation:

Chop the onions, garlic, carrots, zucchini into pieces. Fry the garlic and onion a little in a saucepan, add the zucchini and carrots and simmer for 7 minutes. Add broth and cook until tender. Add cheese (chopped), cream and blend the soup, let it boil. Serve with croutons.

This soup will remind us of the taste from childhood, and it is also very filling.

Ingredients:

Peas - 1.5 cups
Canned green peas - 100 g
Fat broth - 1 l
Potatoes - 4 pcs.
Carrots - 2 pcs.
Boiled meat - 300 g
Bulb
Salt, pepper, bay leaf
Toast

Preparation:

Add pre-soaked peas, bay leaves, salt to the boiling broth and cook for 50 minutes. Meanwhile, chop the onion, carrots, potatoes, and meat. We put the potatoes into the soup, fry the onions, add the carrots and also add them to the soup. Then we blend the soup. Before serving, add peas, a piece of meat, and croutons to the soup.

This soup is convenient to prepare if you have a ready-made set of vegetables from the store - frozen carrots, broccoli and cauliflower.

Ingredients:

Chicken drumsticks - 2 pcs.
Potatoes - 2 pcs.
Bulb
Carrots - 1 pc.
Frozen cauliflower - 150 g
Frozen broccoli - 150 g
Frozen carrots - 150 g
Cream - 200 ml
Salt pepper

Preparation:

Let the drumsticks cook. Chop the onion and sauté in a frying pan, add fresh carrots in slices. Cut the potatoes into cubes. We take out the chicken and separate it into pieces. Add frozen vegetables to the broth, cook until tender, fry and blend. Add cream and let it boil. Serve with pieces of meat.

Delicious dish Finnish cuisine which is suitable for festive table. It cooks very quickly.

Ingredients:

Salmon - 300 g
Tomato - 2 pcs.
Potatoes - 3 pcs.
Carrots - 1 pc.
Bulb
Fresh greens
Favorite spices
Cream - 400 ml
Salt pepper

Preparation:

Sauté chopped onions and carrots until soft, add chopped tomatoes, pour water and add diced potatoes. Add salt and cook until done. Blend the soup, add cream and pieces of fish, salt, pepper, dried herbs, and let it boil.

The recipe is not at all complicated, the soup is prepared very quickly and will be useful for those who want to lose a couple of kilograms.

Ingredients:

Broccoli - big head
Cream - 100 ml
Salt pepper
Water - 1.5 l

Preparation:

We take the cabbage into pieces, cut the stem and boil everything in water until tender. Salt, pepper and puree, add cream and let it boil.

Content:

Correct healthy eating- deposit 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 vegetable soup- puree, 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. For their preparation, vegetables, chicken or fish broths. 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 grinding of boiled vegetables to a 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 most simple ingredients, which are 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 the mushrooms and onions in a frying pan and place in the pan with the 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.
Hot ready soup pour into bread pots, 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!

All, delicious soup ready! Bon appetit!

Nutritious chicken soup

Very light, nutritious and healthy creamy soup with chicken. Vegetables fill this soup with essential ingredients. useful microelements and together with dietary chicken they 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 things.;
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 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 it 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 light 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 cannot be done, the pan with soup should be placed on 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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Technological map of puree soup No. 51.

Cooking technology and quality requirements.

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

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

And the carrots must be simmered with oil, that is, over low heat in oil with not big amount Bring it with water until half cooked. BUT! I propose to simplify it a little without harming anyone.

Heat the frying pan, add half or a little more butter and add the onion. Saute it over low heat for a couple of minutes. Next, add the carrots, a couple of tablespoons of water and simmer for another three minutes.

Add our vegetables from the frying pan to the broth with potatoes and cabbage and cook until full readiness. I think everything will be cooked in about 5-7 minutes.

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

Place the puree soup back on the heat and bring to a boil again. Stir and do not turn the heat up to maximum, as pureed soups tend to burn.

And during the boiling time we will do white sauce. According to the technology, it is made like this: lightly fry the flour in a frying pan until creamy. Pour flour into the melted butter, stirring continuously, and then, without ceasing to stir vigorously, begin to pour in the broth in a stream.

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

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

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

So, first of all, we will, of course, add some salt and pepper. We will also peel a large clove of garlic, pass it through a press and also mix it into the soup. Of course, this is for amateurs and that's what we are.

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

And in a nearby frying pan, fry the loaf, cut into cubes, without oil, just dry until lightly browned.

We put together a soup for ourselves or our husband: the soup has already been additionally salted and peppered, put a couple of tablespoons of chicken pieces in it, crunchy croutons on top, maybe sour cream and chopped herbs. All! The most delicious soup for an adult is ready! As my husband says, there is both meat and something to chew and crunch:) Place the crackers just before serving, they get soggy pretty quickly.

Bon Appetit everyone!

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. Yes, and for vegetarians such soups a real holiday 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.
On sunflower oil fry the onion 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 into the slow cooker vegetable broth so that it completely covers the food. 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, further dilute it with a small amount of hot vegetable broth.
Portion plate lean soup drizzle over vegetables olive oil, 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 save everyone beneficial properties cabbage in the finished puree soup, it is important not to overcook this component, so you should not boil it long time.
Season the soup with salt and hot pepper 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 to traditional recipe with mushrooms, carrots and onions, add celery and expand mushroom composition components, you will get the most aromatic and incredibly the most delicate 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. dietary recipe with green peas you will find at the link

Amazing vegetable soup - cream borscht

For proper diet nutrition, especially when dieting, it is important to make the most of all the benefits of vegetables and diversify the composition of first courses. Why not cook borscht at this moment, the highlight of which will be 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 is an option 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

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 delicious. 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 color 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 a small amount of slightly 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 on top nutmeg 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 sheet with foil and drizzle with 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 into a saucepan a small amount of water, 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. Onion and chop the 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 onion. 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. Cook vegetables until fully cooked. In order for the puree soup to acquire a special delicate taste, you need to add an important ingredient - cream, which needs to be slightly heated. 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. Wash the cauliflower and separate into pieces.

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.