Puree soup is a simple and very popular first course, equally loved by both adults and small eaters. It has a uniform creamy texture and is cooked on the basis of meat or lean broth with the addition of potatoes, pumpkin, mushrooms, cauliflower, cream, cheese and other ingredients that give it a special taste and aroma. In today's publication, we will figure out how to cook mashed vegetable soups.
With beetroot and apple
This hearty and aromatic dish consists of inexpensive and healthy ingredients, because it is equally well suited for both children's and adult diets. Plus, it has a rich shade, which makes it especially attractive for babies. To cook it, you will need:
- 400 g of potatoes.
- 400 g of red beets.
- 250 ml of 10% cream.
- 420 ml of vegetable broth.
- 20 ml of lemon juice.
- Non-acidic ripe apple.
- Medium onion.
- 180 g of not very oily sour cream.
- Salt, bay leaf, coriander, herbs and pepper.
Wash potatoes, onions and apples, peel, cut into small cubes, fill with broth and boil until cooked. After a quarter of an hour, slices of heat-treated beets, salt, seasonings and lemon juice are added to them. After another fifteen minutes, the contents of the pan are supplemented with bay leaf and cooled to room temperature. After that, the vegetables are removed from the broth, combined with cream and sour cream, chopped with a blender and brought to a boil. Serve the prepared vegetable soup puree in hot form, after sprinkling with chopped herbs.
With potatoes and mushrooms
This hearty creamy dish has a pleasant creamy taste and rich mushroom aroma. To treat your relatives with this soup, you will need:
- 600 g of potato tubers.
- 250 g of fresh champignons.
- 2 small onions.
- 150 ml of filtered water.
- 500 ml of 15% cream.
- Salt, spices, fresh herbs and vegetable oil.
You need to start cooking vegetable puree soup with processing potatoes. It is cleaned, washed, boiled in slightly salted water and kneaded with a nibble. The resulting mashed potatoes are combined with fried mushrooms and sauteed onions. All this is crushed with a blender, salted and seasoned with aromatic spices. At the final stage, the resulting mass is diluted with cream and heated for not too long on the smallest fire, not allowing to boil. Before serving, crush the soup with chopped herbs.
With broccoli
This recipe for diet vegetable puree soup is sure to cause some interest among those who monitor their own weight. It produces a very tasty, healthy and low-calorie dish that helps to maintain a slim figure. To repeat it at home, you will need:
- 1 kg of broccoli.
- Small onion head.
- Medium Potato.
- 3 cloves of garlic.
- 1 liter of standing boiled water.
- 20 ml of soy sauce.
- Salt, any vegetable oil, sugar and ground paprika.
This recipe for making mashed vegetable soup is extremely simple. First, onion and garlic are fried in a greased stewpan. As soon as they lightly brown, they add potato sticks, broccoli inflorescences and water. All this is brought to a boil and boiled for half an hour. Shortly before the completion of the process, the contents of the dishes are supplemented with salt, sugar, paprika and soy sauce. Ready soup is removed from the stove, treated with a blender and insisted under the lid.
With spinach
This fortified bright green creamy vegetable cream soup has a spicy taste and an incredibly delicate creamy texture. To weld it, you will need:
- 200 g spinach.
- 100 ml of 20% cream.
- 350 ml of filtered water.
- Small onion.
- Salt, olive oil, garlic and spices.
To start playing this recipe for vegetable puree soup, you need to prepare the spinach. It is sorted out, getting rid of spoiled leaves, washed, dried and torn into several parts. Spinach processed in this way is placed on a greased, heated skillet, in which onions and garlic are already present. All this is slightly salted, sprinkled with spices and stewed for about seven minutes. Then the contents of the pan are poured with water, once again brought to a boil, removed from the heat and beat with a blender. The resulting mashed potatoes is returned to the included stove, diluted with cream and warmed up, not allowing to boil.
With ginger and carrot
Those who monitor their weight can be invited to pay attention to another interesting recipe for dietetic vegetable puree soup. The dish cooked on it has a pleasant, slightly sweet taste and a creamy consistency. To easily reproduce it in your kitchen, you will need:
- 500 ml of fresh broth from vegetables.
- 3 large carrots.
- Large onion.
- A small slice of ginger root.
- ½ tsp ground coriander.
- Salt, olive oil and a mixture of peppers.
Shredded onions are passer in a thick-bottomed greased cauldron. Once it becomes soft, slices of ginger and carrots are added to it. All this is fried until a golden hue appears, poured with broth, salted, complemented with aromatic spices and stewed on a slow fire. After ten minutes, the contents of the cauldron are treated with a blender, brought back to a boil and insisted briefly under the lid.
With zucchini
This simple recipe for vegetable soup puree will certainly come in handy for those who adhere to the most important principles of proper nutrition. Since it involves the use of a specific food package, check in advance whether you have at hand:
- 3 medium squash.
- Onion half.
- 2 cloves of garlic.
- 2 tbsp. l nonfat sour cream.
- 1 liter of fresh vegetable broth.
- Salt, seasonings and grated parmesan.
All vegetables are washed, if necessary, peeled, cut into small pieces and pour in broth. All this is slightly salted, seasoned with aromatic spices, brought to a boil and boiled until soft. After about twenty minutes, the contents of the container are treated with a blender, seasoned with sour cream and sprinkled with grated Parmesan.
With peas
This nutritious vegetable soup puree will not go unnoticed by lovers of legumes. To prepare it, you will need:
- 1.5 cups peas.
- 3 potato tubers.
- Medium juicy carrot.
- Small onion.
- 2 l of filtered water.
- Salt, garlic and herbs.
The washed peas are soaked for several hours, and then they are poured with two liters of clean water and boiled for forty minutes. At the end of the indicated time, slices of potatoes, grated carrots and chopped onions are added to it. Once the vegetables are completely ready, they are processed with a blender, salted, supplemented with crushed garlic and finely chopped herbs.
With celery
This delicious and incredibly tender vegetable puree soup is the best way to diversify your usual diet without harming your figure. To cook it, you will need:
- 600 g of potatoes.
- 300 g of good hard cheese.
- 2 leeks.
- Root celery.
- According to 1 tbsp. l wheat flour and soft butter.
- Salt, water, herbs and dill.
Washed, peeled and chopped vegetables are fried in melted butter and transferred to a deep saucepan. All this is poured with water, salted and boiled until cooked over the slowest fire. The softened ingredients are treated with a blender, complemented with grated cheese and refluxed. The finished dish is crushed with chopped herbs and served with hand-made croutons.
With tomatoes
Using the method described below, you can very quickly cook a light vegetable soup puree, the calorie content of 100 g of which is only 55 kcal. To prepare it, you will need:
- 200 g celery.
- 200 g of ripe red tomatoes.
- 150 g of carrots.
- 100 g of sweet pepper.
- Onion head.
- Salt, water, parsley, basil, parsley and spices.
This diet vegetable puree soup is prepared very quickly and simply. Onions and carrots are peeled, washed, chopped and boiled in boiling water. After some time, celery, tomatoes and bell pepper are added to them alternately. Ready vegetables are removed from the saucepan, mashed, diluted with hot broth, supplemented with salt, parsley and spices, brought back to a boil and decorated with greens.
With pumpkin
This beautiful autumn first course contains a lot of valuable vitamins and minerals, which makes it not only tasty, but also extremely useful. Before preparing a diet vegetable soup puree, be sure to double-check whether you have everything you need on hand. In this situation, you will need:
- 800 g pumpkin.
- 2 carrots.
- 150 g of onions.
- 120 g low-fat sour cream.
- Ginger root.
- 3 cloves of garlic.
- 30 ml of 20% cream.
- 1 liter of filtered water.
- Salt and olive oil.
Peeled and washed vegetables are cut into medium-sized slices and sautéed in a heated skillet. Then they are filled with water, salted, supplemented with grated ginger and boiled for a quarter of an hour from the moment of boiling. After the designated time, the contents of the container are treated with a blender, diluted with cream and seasoned with sour cream.
With turnips and onions
This vegetable soup puree has a unique taste and a very delicate aroma. Its main advantages are the extremely simple composition and ease of preparation. To feed your household such a dinner, you will need:
- 600 g of potatoes.
- 200 g of onions.
- 150 g of carrots.
- Small turnip.
- 40 g of grated cheese.
- 250 ml of 20% cream.
- Salt, water, olive oil, dill, parsley and seasonings.
Chopped onions are browned in a heated greased pan. After a couple of minutes, shabby turnips and carrots are added to it. After some time, the softened vegetables are laid out in a pan filled with boiling water and sliced potatoes. All this is salted, sprinkled with aromatic spices and brought to readiness. At the final stage, the soup is mashed with a blender, diluted with cream, supplemented with grated cheese and briefly warmed over low heat. Immediately before serving, it is crushed with chopped greens.
With lentils and bell peppers
This light and hearty dish has a relatively low energy value. Therefore, it can be included in the menu of those who are trying to make a diet for weight loss. Vegetable soup with lentils contains only 56 kcal per 100 grams, and for its preparation no scarce or expensive products are needed. This time you will need:
- 150 g of onions.
- 150 g of carrots.
- 200 g of red lentils.
- 2 ripe tomatoes.
- 2 sweet colored peppers (yellow and orange).
- 1 tbsp. l ground paprika.
- Salt, water, herbs and spices.
Onions, carrots and sweet peppers are washed, peeled and cut into small pieces. Vegetables prepared in this way are poured into a pot of boiling water and cooked for twenty minutes. At the end of the agreed time, washed lentils and peeled chopped tomatoes are added to the common dishes. All this is slightly salted, seasoned with aromatic spices and brought to readiness. At the final stage, the soup is treated with a blender and crushed with chopped herbs.
With cauliflower
This gentle creamy soup has a very pleasant creamy taste and a light vegetable aroma. To weld it, you will need:
- 1 kg of fresh cauliflower.
- Small onion head.
- Medium carrot.
- 2 small potatoes.
- 30 g of softened oil.
- 1.5 liters of filtered water.
- 100 ml of 10% cream.
- 100 g of grated cheese.
- Salt and seasoning.
The peeled, washed and chopped onions are sautéed in melted butter. Once it becomes transparent, carrots and coarsely chopped potatoes are added to it. All this is briefly stewed over moderate heat, poured with water and boiled until tender. At the very end, heat-treated cabbage inflorescences, salt and seasonings are loaded into a common saucepan. After a few minutes, the almost finished soup is whipped with a blender, diluted with hot cream, sprinkled with cheese chips and boiled for a short time on the slowest fire.
With eggplant and pumpkin
Paradoxically, this mouth-watering creamy soup has a light mushroom flavor. Therefore, he does not leave indifferent either large or growing gourmets. To pamper your family with this unusual first course, you will need:
- 3 small eggplants.
- 200 g of pumpkin.
- 5 medium potatoes.
- Little carrot.
- 2 large tomatoes.
- Onion.
- Bell pepper.
- 3 cloves of garlic.
- Salt, olive oil, water and herbs.
Onions, potatoes and carrots are peeled, washed, cut and boiled until soft. Then they add slices of pumpkin and chopped tomatoes. After some time, pieces of eggplant fried with crushed garlic are carefully loaded into a saucepan with future soup. All this is salted, supplemented with bell pepper, brought to full readiness and processed with a blender. Before serving, a little chopped greens is added to each serving.
With tomatoes and chili
This red creamy soup has a rather sharp taste and rich aroma. Therefore, fans of spicy dishes will certainly appreciate it. To prepare it, you will need:
- 1 liter of fresh vegetable broth.
- 800 g ripe tomatoes.
- 2 medium onions.
- Chili pepper pod.
- 3 cloves of garlic.
- By ½ tbsp. l 9% vinegar and sugar.
- ½ tsp. ground paprika, zira and turmeric.
- Salt, olive oil, water, black pepper and basil.
Onion and garlic are sautéed in a heated greased pan. After five minutes, chopped chili peppers are added to them. All this is fried over low heat, and then poured with a couple of large spoons of filtered water, seasoned with spices and stewed under a lid. After about five minutes, blanched and peeled tomatoes, vinegar and sugar are added to a common skillet. After some time, the contents of the container are poured with vegetable broth, salted, pepper and brought to full readiness. At the final stage, the hot soup is crushed using a blender and decorated with basil leaves.
With avocado
This unusual recipe will not go unnoticed by fans of culinary experiments. To play it you need:
- 2 avocados.
- Red onion.
- Clove of garlic.
- According to 2 tbsp. l natural lemon and lime juice.
- 700 ml of vegetable broth.
- 1 tbsp. l soy sauce.
- 4 cherry tomatoes (for decoration).
- Salt, cilantro, ground red pepper and lime zest.
In a deep container combine onion, garlic and slices of avocado, sprinkled with lemon juice. All this is poured with hot broth, salted and seasoned with aromatic spices. All other components are sent there and crushed with a blender until smooth. Ready mashed soup is decorated with halves of cherry tomatoes.