soup puree with breadcrumbs Proper healthy diet is the guarantee of a sound, beauty and high vitality. In today's frenzied rhythm of life, this statement is often forgotten, or there is not always enough time to prepare some useful food. To help come unhealthy half-finished products and fast food. As a result, there are various diseases associated with malnutrition, such as a stomach ulcer, gastritis, allergies, etc. But there is still a way out of this situation. This vegetable soup puree, which is a very useful and tasty dish, does not require much time for cooking, which is very important for a modern busy person. What is this dish? Vegetable soup puree is used in children's and dietary food, so this soup is familiar to many since childhood. Prepare soup puree from vegetables for lunch, you can do without the second dish, as these soups are very caloric and nutritious. Carbohydrates contained in vegetables are necessary for maintaining the body's strength, they are recommended for everyone, and especially for those who have any problems with the digestive system. Soups-mashed potatoes have a velvety consistency, have a delicate taste and are very easy to prepare. For their preparation usually use vegetable, chicken or fish broth. Prepared most often from several types of vegetables, sometimes with the addition of cereals (pearl bar or rice) or legumes (beans, peas). A distinctive feature of these soups is the chopping of boiled vegetables to a homogeneous mass with a sieve, blender or food processor. vegetable soup puree with greens

The best recipes of vegetable soups

The following are the recipes for the most delicious, healthy andunusual soups-purees, which are very popular to date. To make them, you need the simplest ingredients that are in every house. The recipes of dishes are simple enough, for their preparation it is not required a lot of time. Original mushroom soup puree in a bread pot This is a very tasty soup that 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 liters;
  • cheese any solid - 100 g;
  • garlic - 2 cloves;
  • vegetable oil;
  • rye buns - 4 pieces;
  • salt and pepper.

Cooking method:

  • 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 potato soup with garlic Ingredients for this fragrant soup-puree (for 4 servings):

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

    Cooking method:

  • 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.
  • Everything, fragrant potato soup with garlic is ready. Bon Appetit! The preparation of this soup will take only 30 minutes. vegetable soup with mashed potatoes A fascinating soup-puree from zucchini TenderThe velvety consistency of this soup with a creamy taste fascinates everyone from the first spoon. Most of those who try this soup for the first time, can not determine from what products it is cooked. Many people think that the soup has a mushroom taste, although there is no fungus in it. Ingredients for 4 servings:

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

    Cooking method:

  • 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!
  • Everything, a delicious soup ready! Bon Appetit! Nourishing chicken soup puree Very light, nutritious and healthy soup with chicken. Vegetables saturate this soup with necessary micronutrients and together with dietary chicken give it an amazing aroma and stunning taste. Ingredients for 4 servings:

    • chicken fillet - 300 g;
    • carrots - 2 pieces;
    • potatoes - 3 pcs .;
    • stalk of celery, dried fennel;
    • garlic - 3 cloves;
    • sweet pepper - 4 pcs .;
    • salt and pepper;
    • a handful of walnuts - if desired.

    Cooking method:

  • 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!
  • pumpkin puree soup Baked tomato soup with bacon and beansIt is an incredibly rich and rich soup of rich bright red color, which has a lot of flavors that intertwine into a single fragrant bouquet. After trying just one spoonful of soup, you can not stop without emptying the whole plate. This soup excellently raises the mood, warms up the blood and gives strength. Ingredients for 4 servings:

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

    Cooking method:

  • 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 on the table with bacon, croutons and freshgreenery. Sliced ​​bacon is best pre-fried until crisp. Bon Appetit! Delicate mashed cabbage soup with cream and cheese This delicate soup will please everyone and even those who do not like cabbage soups because of the smell. Cheese and cream well dampen 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 piece;
    • potatoes of medium size - 2 pcs .;
    • butter - 30 g;
    • water - 1.5 liters;
    • cream of 10% fat content - 100 ml;
    • cheese of hard varieties - 100 gr;
    • salt and pepper.

    Cooking method:

  • 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.
  • Serve this soup best with croutons. Bon Appetit! Saturated soup with pumpkin and aubergines This is a very delicate and rich soup with a light mushroom taste, although there is no mushroom in this soup. A pumpkin and eggplant are not determined. Great for children of all ages. Ingredients for 4 servings:

    • potatoes of medium size - 5 pcs .;
    • pumpkin - 200 g;
    • carrots - 1 piece;
    • large tomatoes - 2 pcs .;
    • onion - 1 pc .;
    • eggplant of small size - 3 pcs .;
    • red bell pepper - 1 piece;
    • garlic - 3 cloves;
    • olive oil -2-3 tablespoons;
    • fresh herbs - 1 bunch.

    Cooking method:

  • 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!
  • To this soup, garlic toasts,sour cream or cream. To prepare toast, you must first chop the finely chopped garlic and fry in oil in a pan, then pull out the garlic and in this oil fry the bread, diced.

    Useful tips when preparing soups

    Soup puree is best served immediatelyafter preparation, but if for any reason it is impossible to do this, the pot with soup needs to be put on a water bath. Thus, the soup will not boil and will remain hot. For soups, mashed potatoes are usually served in toast, toasts, small pies with a wide variety of fillings and fresh herbs. You can also add cream or egg dressing. For this, an incomplete glass of hot cream or milk pour in 2-3 raw yolks and add to the soup. This will make the soup more nutritious.