Puree soup is a thick first course cooked on lean, meat or fish broth. It has a pleasant taste, mouth-watering appearance and a uniform delicate texture. In today's article, we will take a closer look at a few simple recipes for vegetable puree soup.
With pumpkin
This fast-cooking and easily digestible dish has a bright color and relatively low calorie content. Therefore, it can be used in diet food. To weld it, you will need:
- 600 g of peeled pumpkin.
- 100 g of onion.
- 200 g of carrots.
- 200 g of potatoes.
- Water, garlic, vegetable oil and salt.
Preparing such a puree soup with vegetables is extremely simple. Grated carrots, chopped onions and garlic are poured into a pan with heated vegetable fat. After a couple of minutes, slices of pumpkin and pieces of potato are sent there. All this is salted, poured with a small amount of boiled water and boiled until tender. Once the vegetables are soft, they are placed in a blender and turned into a homogeneous mass. This dish is served with crackers and fresh parsley.
With turnips and green peas
Soup puree with vegetables, prepared according to the method described below, is very tasty and nutritious. Therefore, it can be served quite calmly for a family dinner. To weld it, you will need:
- 150 g turnip.
- 100 g carrots.
- 200 g of potatoes.
- 100 g leek.
- 100 g of fresh green peas.
- 150 g of rice.
- 2 cups of milk.
- Water, vegetable oil and salt.
Repeat this elementary recipe for a soup of mashed vegetables is capable of any novice cook. For everything to go smoothly, you must strictly adhere to the recommended algorithm. Washed and peeled vegetables (onions, turnips and carrots) are cut into arbitrary pieces and sautéed in warmed vegetable oil. Ten minutes later, they add rice, potatoes and four glasses of boiled water. All this is boiled in a sealed container, and after half an hour they are beaten with a blender, salted, mixed with hot milk and poured into portioned plates. Top it all sprinkled with green peas and only then served for dinner.
With garlic and broccoli
This low-calorie savory vegetable puree soup, a photo of which will be presented a little later, will certainly be appreciated by adherents of a vegetarian diet. To prepare it, you will need:
- 100 g broccoli.
- Large carrot.
- 150 g leeks.
- 3 cloves of garlic.
- 100 ml of boiled filtered water.
- Dried cayenne pepper.
- 40 ml of olive oil.
- Fresh herbs and salt.
This is a very simple and delicious vegetable puree soup. The recipe and photo of this dish will surely be remembered by many housewives. It is prepared extremely easily. Washed and peeled carrots are cut into circles and fried in olive oil. After a couple of minutes, leek and whole cloves of garlic are added to it. Almost immediately, broccoli, herbs and cayenne pepper are spread in a common pan. All this is poured with hot water and boiled until tender. After some time, the softened vegetables are mashed with a blender, salted and boiled again.
With mushrooms
This aromatic and tender soup with vegetables has a rich, refined taste, a thick consistency and an unusual serving. It turns out to be quite satisfying and equally suitable for both adults and small eaters. To cook four servings of such a dinner, you will need:
- 500 g of any fresh mushrooms.
- Small onion.
- 400 g of potatoes.
- 500 ml of 20% cream.
- 100 g of good cheese.
- 2 cloves of garlic.
- 4 rye buns.
- Vegetable fat and salt.
First you need to do rye buns, which will be served soup puree with vegetables and mushrooms. The tops are carefully cut from them and the crumb is taken out. The resulting pots are dried in an oven operating at 180 degrees. After a quarter of an hour, they are coated on all sides with vegetable oil mixed with crushed garlic, and briefly removed to the side.
Now you can start cooking the soup itself. Pre-washed and peeled potatoes are cut into cubes, poured with a small amount of salted water and boiled. After some time, plates of mushrooms fried with chopped onions are added to it. All this is brought to full readiness. The softened vegetables are removed from the broth, whipped with a blender until smooth, pour cream and again sent to the included burner. After boiling again, the soup is removed from the heat, poured into pots from rye buns, sprinkled with cheese chips and covered with cut tops. They serve it exclusively hot.