Vegetable soup puree: recipes and tips

Proper healthy nutrition is the keygood health, beauty and high vitality. In today's frantic pace of life, this statement is often forgotten, or there is always not enough time to prepare some healthy dish. Unhealthy semi-finished products and fast food come to the rescue. As a result, various diseases associated with poor nutrition arise, 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 puree soup is used in baby and dietary nutrition, so many people are familiar with this soup 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. Carbohydrates contained in vegetables are necessary for maintaining the body's strength, they are recommended for everyone, especially those who have any problems with the digestive system. Cream soups have a velvety consistency, have a delicate taste and are very easy to prepare. Vegetable, chicken or fish broths are usually used for their preparation. They are most often prepared from several types of vegetables, sometimes with the addition of cereals (pearl 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 of vegetable soups

Below are described the recipes of the most delicious, healthy andunusual cream soups that are very popular today. To prepare them, you will need the simplest ingredients that are in every home. The recipes are quite simple, and it will not take much time to prepare them. Original mushroom cream 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.

Method of preparation:

First you need to prepare dishes for soup. With a biscuit cut off the crown, which will serve as a lid for a bread pot. Carefully remove the cereal. Do not leave a too thin crust. Then the resulting bread pots should be dried in the oven for 15 minutes at 180 ° C.

Garlic chop and grind with vegetable oil, then cover the inside with bread pots and lids.

Put the potatoes to boil. The water in the pan should only cover the potatoes lightly. In a frying pan fry the mushrooms with onions and put in a pot with potatoes. Continue to cook until ready, salt and pepper. Then drain the broth.

Ready vegetables to grind to a puree state, pour the cream and put again on the fire. Soup bring to a boil and immediately turn off. But do not boil! This is important, because it affects the taste of soup.

Hot soup ready to pour over the bread pots, sprinkle with cheese. You can decorate by putting one whole mushroom in a pot. Close the lids and serve to the table. Bon appetit!

Fragrant Creamy Potato Soup with Garlic Ingredients for this fragrant creamy soup (serves 4):

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

Method of preparation:

First heat the butter in a saucepan and fry the onion in it until it is transparent.

Then you need to add potatoes and flour to the pan, salt and pepper.

Pour 2 cups of water, 1 glass of milk and cook for 20 minutes on low heat.

Then the potatoes are crushed to the state of liquid mashed potatoes.

Peel the garlic. Half of the garlic should be passed through a garlic press and fried in shallow parsley with butter, add to the soup. The other part of the garlic is also squeezed out and put in fresh soup.

Pour the cream into the soup and bring to a boil.

That's it, the aromatic garlic potato soup is ready. Enjoy! It only takes 30 minutes to prepare this soup.Mesmerizing creamy zucchini soup TenderThe velvety consistency of this creamy soup captivates everyone from the first spoon. Most of those who try this soup for the first time cannot determine what ingredients it is made of. Many believe that the soup has a mushroom flavor, 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.

Method of preparation:

Heat the vegetable oil in a saucepan and add chopped onion, chopped garlic, chopped potatoes and zucchini. Stirring constantly, fry the vegetables for 5 minutes.

Pour broth and a glass of water. When it boils, reduce heat and cook over low heat for another 20 minutes until the potatoes are ready.

Then boil the boiled vegetables with a blender until it is pure.

Salt, pepper and add cream. Again put on fire and only bring to a boil. But do not boil!

That's it, the delicious soup is ready! Enjoy your meal!Nourishing Chicken Soup-Puree Very light, nutritious and healthy chicken soup-puree. Vegetables saturate this soup with essential 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.;
stalk of celery, dried fennel;
garlic - 3 cloves;
allspice - 4 pcs.;
salt and pepper;
a handful of walnuts - optional.

Method of preparation:

Chicken fillet and vegetables are cut and foldedsaucepan. Salt, pepper, add bell pepper and chopped garlic. Pour water so that the water slightly covers the food and cook for 20-30 minutes.

Then broth and drain.

Meat and vegetables grind in a blender and dilute with broth until necessary consistency.

Add the dried fennel and bring it back to the boil. You can serve soup with topped with crushed walnuts. Bon Appetit!

Rich tomato puree soup with bacon and beansThis is an incredibly filling and rich cream soup of a rich bright red color, with many flavor notes that intertwine into a single aromatic bouquet. Having tried just one spoonful of soup, it is impossible to stop without emptying the whole plate. This soup perfectly lifts the mood, warms the blood and gives 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.

Method of preparation:

Cut the chopped onion, chop the garlic and celery, add the carrots and put out a little.

Then put the crushed tomatoes, salt, pepper, add Tabasco sauce and spices. Mix all the ingredients thoroughly and put out a little.

Put the broth on the fire. When the soup boils, put rice, beans and tomato mass with vegetables. Cook without a lid 20 minutes from the moment of boiling, stirring occasionally.

Ready the ground to grind to a puree state and once again bring to a boil.

Serve with bacon, croutons and freshgreens. It is better to pre-fry the bacon slices until crispy. Enjoy! Delicate creamy cauliflower soup with cream and cheese This delicate soup will appeal to everyone, even to those who do not like cabbage soups because of the smell. Cheese and cream well drown out the taste of boiled cabbage and saturate 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;
hard cheese - 100 g;
salt and pepper.

Method of preparation:

Cabbage is well washed, divided into inflorescences and boiled in salted water for 15 minutes. Then throw in a colander.

Sliced onions to fry until transparent in a saucepan, add the chopped potatoes, carrots and put out a little.

Then pour the water into the pot and cook until the vegetables are soft. Add cabbage, boil for a few minutes and mix the finished mass with a blender.

Salt, pepper, add hot cream and grated cheese. Still boil for 2-3 minutes.

This soup is best served with croutons.Enjoy! Rich pumpkin and eggplant puree soup This is a very tender and rich soup with a light mushroom flavor, although there are no mushrooms in this soup. And the pumpkin and eggplant are not detectable. Great for children of different 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 tablespoons;
fresh herbs - 1 bunch.

Method of preparation:

Pour the water in a saucepan and bring to a boil. Peel potatoes, onions, carrots and cut into cubes, dip into boiling water. Cook until the potatoes are ready.

Pumpkin peel and cut into slices. Finely chop the tomatoes and add it together with the pumpkin in a pan with vegetables.

Eggplant peel, cut and salt. How to start the juice, rinse them with running water.

Garlic must be finely chopped and fried with eggplant in a small amount of butter, then add to the pan with vegetables.

Remove the saucepan from the fire and cool it down a little. Grind vegetables with a blender until smooth. After that, put the pan back on fire and bring to a boil, adding salt and spices to taste.

Dice red Bulgarian pepper and herbs, add everything to the boiling soup. Mix thoroughly. The soup is ready! Bon Appetit!

Garlic croutons go well with this soup.sour cream or cream. To prepare croutons, first finely chopped garlic must be salted and fried in oil in a frying pan, then remove the garlic and fry the bread, cut into cubes, in this oil.

Useful tips when preparing soups

It is best to serve the pureed soup immediately.after cooking, but if for some reason this is impossible, the pot of soup should be placed in a water bath. This way, the soup will not boil and will remain hot. Cream soups are usually served with fried croutons, crackers, small pies with a variety of 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 the soup. This will make the soup more nutritious.