How to make vegetable puree soup. Vegetable puree soup "Carrot"

Technological chart of puree soup No. 51.

Cooking technology and quality requirements.

To begin with, put a saucepan with broth or water on the fire and bring to a boil. Chop the cabbage finely and add to the boiling broth. The cooking time depends on the type of cabbage. If fresh is cooked after 15 minutes, then more winter varieties can cook 2 times longer.

According to the technology, it is necessary to blanch separately - hold in boiling water for a minute - diced onion, and then sauté it in butter - bring it over low heat until transparent.

And the carrots must be simmered with oil, that is, over low heat in oil with a small amount of water, bring it to half-readiness. BUT! I propose to simplify a little without harming anyone.

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

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

Pour 200 grams of liquid from a saucepan. Grind the rest with an immersion blender until completely homogeneous. If you do not have one, then I would like to say - be sure to buy, but I will say this: first, drain all the liquid, and grind the vegetables through a sieve :) After that, combine everything.

Put the puree soup back on the fire and bring to a boil again. Stir and do not use high heat as pureed soups tend to burn.

And during the boil we will make white sauce... According to the technology, it is done as follows: lightly fry the flour in a pan until creamy. Pour flour into the melted butter with continuous stirring, and then, without ceasing to stir intensively, begin to pour the broth in a trickle.

I propose to simplify everything, especially since we have nothing but butter. So, just pour 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 saucepan.

Bring the soup to a boil again and cook for a minute. Next, add milk and the remaining half of the butter. Bring it to a boil again and turn it 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 would like it. Indeed, often, a young mother does not have much time to cook separately for the child, and separately for her husband and herself.

So, firstly, we will, of course, salt it and add pepper. And also peel a large clove of garlic, pass it through a press and also add to the soup. Of course, this is for amateurs and we are.

Next we take chicken breast(for example, one half) and cut it into small strips. Salt and pepper a little. Heat a frying pan, pour in a little vegetable oil and over high heat, stirring often, quickly fry these 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 the next frying pan, fry the loaf, cut into cubes, you can do it without oil, just dry it until light golden brown.

We collect soup for ourselves or for husband: already additionally salted and peppered soup, put in it a couple of tablespoons of chicken pieces, crunchy croutons on top, sour cream and chopped greens can be used. Everything! Delicious soup ready for an adult! As my husband says - there is meat, and what to chew, crunch is present :) Spread the croutons just before serving, they get soaked pretty quickly.

Bon Appetit everyone!

Soups are part of the mandatory diet, they are healthy and tasty food, which is present on the table of every person every day. Someone eats them for lunch at home with the family, and someone in the working cafeteria. But, one thing remains unchanged - the first course, whatever it may be.

A beautifully served plate with the first course, on the surface of which sparkling drops of fat, mixed with fresh herbs and an unsurpassed aroma gleam, arouses not only appetite, but also imagination.

However, it is puree soups that have entered our diet relatively recently, mainly from French culinary traditions.

The benefits of pureed soups for the human body

Due to the products used, they have a high nutritional and energy value, at the same time they have a delicate, uniform consistency without pieces. Due to which they are quickly digested, and also useful material and various trace elements strive to fill our body with their energy and strength.

It is because of this ability that they are classified as diet food and are often prepared for children.

For cooking the first courses, a wide variety of different products: vegetables and fruits, cereals, milk and cream and many, many others. Even their common names speak for their benefits. Vegetables and fruits are fiber, vitamins, micro and macro elements. Cereals, among other things, due to their plant starchy structure, protect our stomach from irritation. Dairy products are, of course, calcium, which we need so much in childhood.

Diet Puree Soup Recipes

Carrot with cream cheese

It is tender vegetable first a dish that even a novice hostess can handle.

Products composition:

carrots - 1 piece (180-200 g);
onion - 1 head;
processed cheese - 70 g;
parsley - a couple of twigs;
vegetable broth - 300-350 ml;
salt to taste;
ground black pepper - to taste;
sunflower oil - 15 ml.

Cooking process:

Peel carrots and onions, wash and cut into small cubes.
Sort out the parsley. Choose only fresh, green leaves, which should be rinsed in cold water and dried slightly at room temperature.
Peel the processed cheese from the packaging and cut into cubes until set aside.
Saute onions and carrots in oil until slightly discolored.
Pour vegetable broth into a saucepan for cooking soup and heat it almost to a boil. If not, you can use regular filtered water. Add chopped cheese and sautéed vegetables.
Season with salt and pepper.
Then wait until it boils, be sure to remove the foam and cook until the onions and carrots are cooked. The cheese should be completely dispersed by this time.
Then take an iron sieve and rub the contents of the pan through it and boil it again.
Finely chopped parsley is added to the dish when it is laid out on separate plates. So, the vitamins contained in it will be better preserved.

Broccoli

It is also dietary, the addition of spices and herbs is optional, and depends on the preferences of the cook. The structure of cooking is slightly complicated due to two stages: cooking vegetables, then sauce to them.

Products composition:

Cooking process:

Process the broccoli. Cut off the contaminated parts and disassemble into inflorescences. Rinse in a cup with cold water... Then cut each inflorescence into pieces.
Peel and wash the carrots, cut into cubes.
Sort the parsley, rinse under running cool water. Dry, chop finely and leave to decorate.
Put broccoli and carrots in a saucepan, pour cold boiled or filtered water and cook for about 10 minutes.
Grind the food with a hand blender. If not, strain the food through a sieve and rub the vegetables.
Season with salt nutmeg and ground pepper to taste.
Now you can start making the sauce. Place the butter in a small skillet and melt, add flour and stir. Saute until light brown.
Add cream to the pan and simmer until thickened.
Add the sauce to the soup pot. If desired, you can pass it through a sieve again and warm it up a little over moderate heat. It is better not to bring it to a boil.
Dry the sesame seeds in a dry frying pan so that they are golden.
Ready soup pour into a bowl, sprinkle with parsley and sesame seeds.

Green peas with croutons

In terms of the complexity of preparation, this soup is not more difficult than the previous ones. Used here canned peas, but you can also use regular dry peas, but in this case, before cooking, the peas need to be washed and soaked for a little less than an hour. Also in the recipe, dry toast toasts are baked separately in the oven. wheat bread... If the prepared soup is not intended for children under 3 years of age, the croutons can be grated with a little fresh garlic.

Products composition:

Cooking process:

Peel carrots and onions, wash and chop finely. Then sauté in oil.
Divide canned peas into two parts. Boil half separately and set aside for decorating the finished soup.
Pour the second part of the peas to the sautéed vegetables, add a little hot boiled water and simmer for 2-3 minutes.
Rub the resulting broth with vegetables through a sieve or chop with an immersion blender, sprinkle with salt to taste.
Cut the wheat bread into cubes and put it on a lightly oiled baking sheet and bake it in the oven at 180 ° C for a few minutes.
In a separate small frying pan, melt the butter and add the flour there, fry, stirring until golden brown. Then pour this mixture into the soup and stir. Boil.
Peel the egg and pour into a small bowl, whisk until smooth. This can be done with the help of two forks, positioning so that the forks touch each other with the back.
Season the soup with the egg mixture.
Pour a portion of the prepared dish into a plate, pour on top boiled peas and croutons.

Pumpkin puree soup with sesame seeds and ginger

The combination of sesame seeds with a ginger flavor makes ordinary pumpkin soup spicy and aromatic holiday dish... Since dry ginger is used in the recipe, this does not increase the complexity of preparation. But if you use fresh ginger, it just takes a little longer.

Products composition:

Cooking process:

Peel and wash the onion. Cut in small pieces.
Wash and peel the pumpkin and potatoes, cut into thin slices.
Sort the cilantro greens and rinse, finely chop.
Warm sesame seeds slightly in a dry frying pan until the color changes to brown.
Fry the onion pieces in oil, then put in a saucepan prepared for cooking the soup.
Fry the pumpkin slices and send to the onion.
Pour hot boiled water into a saucepan with vegetables and bring to a boil, then add potatoes. Skim off the foam. Cook vegetables until tender.
Season with salt, dried ginger and pepper. Put in the cilantro. Grind with a blender until smooth and bring to a boil.
Pour soup into a bowl and sprinkle with sesame seeds.

Baby Soup Puree Recipes

For complementary foods

It should be mentioned right away that complementary foods with broths and first courses should be introduced into the baby's diet from 6-7 months, starting with one spoonful of dishes from boiled cereals with vegetables.

Light vegetable puree soup

This dish is already indicated by its name! It is easy for the child's body to digest, which is just beginning to learn new products and meals. For a better perception of the baby, milk can be replaced with breast or infant formula, to which the young discoverer is accustomed.

Products composition:

Cooking process:

Peel the vegetables and rinse thoroughly, then chop finely.
Pour vegetables into a saucepan and place on a slow heating plate. Cook until vegetables are fully cooked.
Wipe down the contents of the pan.
In a separate saucepan or pot, bring the milk and butter mixture to a boil. Add to the pan.
Season with salt and bring to a boil.

Potato with semolina

Semolina is the first type of complementary food allowed for a child from six months. First courses with this cereal are the best solution to diversify your baby's diet. They are tender, satisfying and healthy at the same time.

Products composition:

semolina - 1 tbsp. l .;
potatoes - 1 piece;
cold water - 200 ml;
milk - 80 ml;
salt to taste;
carrots - 30 g.

Cooking process:

Peel and wash the potatoes and carrots, chop finely. Put in a saucepan, cover with water and cook. When the vegetables are soft (after 9-10 minutes), rub through a sieve.
In the meantime, add semolina into cold milk, add salt. Put on fire and heat while stirring. The porridge will cook without lumps.
Pour soup into porridge in portions and, stirring, bring to a boil.

For children from 1 to 3 years old

Sweet Carrot Rice Soup

He has delicate structure and soft sweetish taste ideal for baby food. But, rice groats has a slightly “fixing” effect and should not be given if your baby is constipated.

Products composition:

Cooking process:

Sort the rice and rinse well. Pour with water and put on a moderate heat of the stove to cook.
Peel and wash carrots, grate.
In a separate saucepan, cook the carrots, add butter and sugar to it, salt.
When the rice is cooked, without rinsing it, remove it from the broth and transfer to a saucepan with carrots.
After 10-12 minutes, rub the soup through a sieve and add boiled milk into it. Boil.

Vegetable with chicken

The chicken in this recipe is an enhancer nutritional value dishes. Since a growing baby needs more satisfying and nutritious food, this soup is quite suitable for a lunch break.

Products composition:

minced chicken- 100 g;
zucchini - 100 g;
cauliflower or white cabbage - 50 g;
potatoes - 50 g;
chicken egg - 1 piece (you only need the yolk);
butter- 5 g;
salt to taste.

Cooking process:

Peel and wash vegetables, cut into small pieces.
Pour 200-250 g of water into a saucepan and put on fire. Add vegetables to the water and cook for 5-10 minutes.
Then add the minced chicken in portions. Stir and remove foam. Cook for another 10 minutes over low heat.
Grind the soup through a sieve and bring to a boil. Then turn off the heating.
Add butter, yolk and salt. Stir quickly and serve.

For children over three years old

With chicken liver

Liver is not loved by all children, however, due to its nutritional value, liver dishes should sometimes be present on the table. Chicken liver comparatively more tender than beef and pork, it is easy to disguise it in soup, and the baby will not even feel what kind of dish he is eating.

Products composition:

Cooking process:

Rinse the chicken liver well in a cup of cold water, if there are green or dark parts, throw them away.
Soak the bread in the cream.
Place the selected liver, bread with cream in a blender bowl and grind until smooth.
Bring the vegetable broth to a boil and add the liver mixture. Skim off the foam and cook for 5-10 minutes over moderate heat. If the amount of ingredients is increased, the cooking time will also increase.
Rub the finished soup through a sieve, bring to a boil and turn off the heat.
Add yolk and butter. Mix.

With meatballs

Short description taste and the degree of complexity of preparation

Products composition:

onion - 1 head;
beef without fat - 100 g;
raw chicken egg - 1 piece (yolk is needed);
parsley - 1-2 branches;
carrots - 1 small;
dry wheat bread - 30 g;
rice groats - 20 g;
salt to taste.

Cooking process:

Rinse and boil the beef. Divide the broth and meat.
Sort out parsley and rinse. Cut in small pieces.
Peel and chop the carrots and onions. Put in a saucepan with broth and cook.
Rinse the rice and add to the vegetables. Add parsley. Stir, remove foam. Cook over low heat.
Then grind the contents of the pan until smooth with an immersion blender and bring to a boil over moderate heat.
Pass the beef and bread through a meat grinder. Add salt and egg yolk. Two teahouses or dessert spoons shape the meatballs (you can do this with your hands) and throw them into the soup one by one.
Cook for another 10 minutes.

Simple and delicious recipe vegetable puree soup can be found in the following video:

Today, recipes for puree soups make up a large library, numbering hundreds of copies. Mashed first courses are a universal solution for dietary and baby food. For their manufacture, use huge variety products that a rare gourmet will refuse to try these creations.

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Vegetable puree soup - this is great option second course. It will appeal to both adults and children, as adherents diet food, and fans of a hearty lunch.

Vegetable puree soup recipe.

Ingredients:
- medium potatoes - 2 pcs.
- zucchini
- carrots - 2 pcs.
- a head of cauliflower - ¼ part
- onions - ½ head
- olive oil
- cream - 2 tbsp. spoons
- greens (dill, cilantro, parsley)
- salt

Preparation:
1. Cut the cabbage, zucchini and potatoes small pieces, cook in salted water.
2. Once the vegetables are soft, drain the water and boiled vegetables mash with a fork.
3. In vegetable puree pour in water, set the pan aside.
4. Take onions and carrots and salve them in olive oil. If you like spices, add turmeric and shambhala to the oil. The first will give the roast an attractive golden color, and the second will improve bowel function. Add the resulting mass to the vegetable puree, season with cream, put on low heat.
5. After three minutes, turn off the fire, ready meal sprinkle with herbs, cover the saucepan with a lid, wrap with a towel, leave for a couple of minutes.

Beetroot puree soup.

Ingredients:
- onions, carrots - 2 pcs.
- beets - 520 g
- celery - 2 stalks
- apple - 1 pc.
- potatoes - 420 g
- cumin seeds - a tablespoon
- apple - 1 pc.
- lemon juice - a tablespoon
- garlic - a couple of cloves
- olive oil - three tablespoons
- black pepper
- dried thyme
- salt
- Bay leaf- 2 pcs.
- black pepper - a few peas

Preparation:
1. Boil vegetable broth: pour 1.5 liters into a saucepan hot water, put the peeled onion, peeled carrots, celery, put on moderate heat. Then put peppercorns and bay leaves in a saucepan for half an hour, boil for another 10 minutes, add salt, strain.
2. Peel the beets, cut into cubes.
3. Cut the apple, potatoes, leftover onions and carrots into strips.
4. Peel and chop the garlic.
5. Preheat the oven to 190 degrees. Put the apple, onion, carrot and potatoes in a mold, drizzle olive oil, put in the oven for forty minutes.
6. Sprinkle with cumin seeds and garlic, cook for another five minutes.
7. Transfer the baked vegetables to a saucepan, pour vegetable broth, add lemon juice and thyme, cook for 5-7 minutes.
8. Remove the vegetables from the pan using a slotted spoon, transfer them to the blender bowl.
9. Return mashed potatoes to a saucepan with broth, bring to a boil. Cook the beetroot on low heat minutes 5.
10. Decorate the finished beetroot with dill sprigs.

You can cook with the leftover beets.

Pumpkin soup- mashed potatoes.

Ingredients:
- carrots, onions - 1 pc.
- pumpkin - 520 g
- garlic - one clove
- potatoes - 2 pcs.
- cream - 120 g
- processed cheese OK- taste
- a slice of fresh hot pepper and a pinch of ground
- parsley
- slices white bread for croutons

Preparation:
1. Fry chopped pumpkin, carrots, onions.
2. Put chopped potatoes in a saucepan with boiling broth, boil for 20 minutes.
3. Add onions, carrots and pumpkins, continue to cook.
4. Mash the pumpkin soup with a blender.
5. Add black pepper, cream cheese, red hot pepper, chopped garlic, pour in the cream. ready!

Diet vegetable puree soup with lentils.

Ingredients:
- potatoes - 4 pcs.
- carrots, onions - 2 pcs.
- red lentils - 1.5 cups
- tomato paste, flour - 2 tablespoons each
- water - 8 glasses
- vegetable oil - 6 tablespoons
- spices - to taste
- dried mint- taste
- black ground pepper
- paprika - a tablespoon
For croutons:
- vegetable oil
- black bread
- garlic

Preparation:
1. Rinse the lentils, cover with cool water.
2. Rinse potatoes, peel, cut into cubes.
3. Rinse, peel, chop onions and carrots.
4. Put lentils in a saucepan, add cooked onions, potatoes, carrots, pour 8 glasses of water, put on fire, cook for 1 hour.
5. Cool, pour everything into a blender, whisk, drain back into a saucepan, bring to a boil.
6. Heat the frying pan, pour in vegetable oil, salt, transfer everything to the pan.
7. Add mint and spices, let the soup simmer for 5 minutes.
8. Serve and lentils with garlic croutons and sour cream.

Milk soup made from potatoes and pumpkin.

Ingredients:
- potatoes - 320 g
- pumpkin - 620 g
- milk - 1 liter
- croutons - 155 g
- water - 220 g
- sugar - 2 teaspoons
- butter - 75 g
- salt

Preparation:
1. Peel the potatoes and pumpkin, wash, cut into slices, put in a saucepan, cover with boiling water, salt, add sugar, a tablespoon of butter, simmer for about half an hour.
2. Wipe the resulting mass through a sieve, dilute with hot milk, season with butter.
3. Serve the finished soup with croutons.

Broccoli puree soup with almond petals and shrimps.

Ingredients:
- cream 33% - 220 g
- broccoli - 620 g
- peeled cocktail shrimps - 125 g
- almond petals - 40 g
- black pepper
- salt

Preparation:
1. Boil broccoli in water with added salt.
2. Drain the water, pour the cream over the cabbage, boil for 2 minutes.
3. Simmer the shrimps in a little water, boil for 2 minutes.
4. Salt and pepper the cabbage with cream, pass through a blender.
5.Pour into bowls, top with toasted almonds and shrimp.

Creamy soup with cream and cauliflower.

Ingredients:
- champignons - 320 g
- cauliflower - head of cabbage
- water - 1.5 liters
- butter, flour - 2 tablespoons each
- onions - 2 pcs.
- salt, black and white ground pepper - to taste
- cream - one glass

Preparation:
1. Onion peel, chop finely.
2. Wash the champignons, chop.
3. Heat butter in a frying pan, put mushrooms, onions, simmer over low heat.
4. Braised mushrooms put together with the onion in a saucepan, pour a liter of water, bring to a boil.
5. Divide the cauliflower into separate inflorescences, rinse, transfer to a saucepan with mushrooms, salt, cook over low heat until the cabbage becomes soft.
6. Salt the flour in butter, dilute with cream, season with ground pepper.
7. Beat the soup with a mixer, add cream, heat, but do not bring to a boil.

Puree soup with potatoes, mushrooms and croutons.

Ingredients:
- onions, carrots - 1 pc.
- potatoes - 3 pcs.
- mushrooms - 5 pcs.
- vegetable oil
- milk
- White bread

Preparation:
1. Peel and chop onions, mushrooms, carrots, potatoes.
2. Fry onions, carrots and mushrooms in oil. You can do this right in the saucepan. Add 1.2 liters of water, boil, add potatoes.
3. Bring the soup to readiness, mash the carrots and potatoes with a fork right in a saucepan. After that, beat everything with a blender.
4. Fry the croutons in the oven or in a frying pan.
5. If the soup is too thick, add cream or hot milk.

Tomato pumpkin soup with blue cheese.

Ingredients:
- potatoes - 320 g
- pumpkin - 520 g
- onions, carrots - 100 g each
- garlic - large clove
- vegetable oil - 20 g
- tomato - 250 g
- blue cheese - 65 g
- sour cream - 125 g

Preparation:
1. Cut potatoes and pumpkin into pieces, cover with water, add salt, cook vegetables until soft.
2. Grate the carrots, chop the garlic and onion.
3. Fry carrots, garlic and onions in a preheated skillet.
4. Add the fried vegetables to tomato pumpkin soup, bring to a boil.
5. Pour the puree soup into bowls, add blue cheese and sour cream to the middle of each dish.

Puree soup can also be made from zucchini, white cabbage... In addition, some fruits can be included in vegetable puree soups. For example, carrots and pumpkin go well with apples.

Puree soup is always very tender, tasty and nutritious dish... This soup has many variations - it is simple and easy recipes, up to extremely refined and unusual, which will be quite appropriate for any celebration. Traditionally, this soup is eaten with croutons.

Puree soups are very useful for the gastrointestinal tract and are "gentle" food that does not burden digestive system... Such soups will fit perfectly into baby food, and young mothers are aware that it is possible to "imperceptibly" add to the puree soup those ingredients that the child does not want to eat in their natural form, but which are very useful for him.

Very often in diet recipes(for diseases of the digestive tract) there are a 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: it is enough to replace water with fatty broth, use butter and heavy cream... Otherwise, use plain water or a decoction of vegetables, low-fat cream, olive oil.

How to make vegetable puree soup - 15 varieties

This light and very healthy dish of the hostess is usually prepared in the autumn-winter period. If you don't have raw pumpkin, can be taken 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:

Cut the peeled apple, pumpkin, potatoes, half the onion into cubes, cut the half of the carrot and celery into slices. Put the stewpan on the fire, give a little oil for frying, 10 g of butter, heat it up, add the onion, then potatoes and carrots, an apple, 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.

Add cream and stir before removing from heat. Before serving, each portion can be sprinkled with seeds and rye croutons.

If the puree soup is too thick, it is allowed to dilute it with broth or water.

The most delicate soup with a creamy consistency and a bright creamy mushroom taste is prepared 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 thin pieces and set aside 100 grams. In a saucepan, fry the onions in oil, add the main part 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 croutons: cut the baguette into small pieces and dry in the oven. Slender the finished soup, add cream and sprinkle with croutons and herbs when serving.

This recipe is easy and pretty quick. You only need available products and a minimum of time. The soup tastes nice and 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
Frying oil
Salt and pepper
Butter - tablespoon

Preparation:

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

Delicious and hearty soup for toddlers, who prepares simply elementary. You can diversify the recipe and add more vegetables, for example, celery, cabbage.

Ingredients:

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

Preparation:

In boiling water, put diced potatoes and grated carrots, when the water boils again, give the noodles and cook for another 10 minutes. When ready, add salt and chop the soup. You can use fatty broth instead of water.

Such soups are used when changing the children's diet in the second year of life. Although this is not yet an "adult" soup, it is not mashed potatoes either. You should not add to the soup those ingredients that can provoke 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 who are losing weight and during the fasting period.

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 chopped onion in a saucepan, then add chopped garlic. Then we send there greens, dried paprika, salt. Then turn tomato paste and tomatoes. Bring to a boil and purge - if it is sour, then add a spoonful of sugar to the soup. Add the cream, let it boil a little and immediately remove from the heat.

The soup is prepared in just 45 minutes. The recipe is ideal for healthy food lovers.

Ingredients:

Cauliflower cabbage - 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 and boil separately for a side dish. Throw the rest of the cabbage, potatoes (cut into slices) into a saucepan and add water, salt and cook for 25 minutes. When ready, mix the soup and dilute with hot milk. Season the soup with cream and / or butter when serving, garnish boiled pieces cauliflower.

This soup is elementary, it is prepared quickly, you need a minimum of products. Lovers fragrant garlic will surely remember the recipe.

Ingredients:

Garlic - 4 cloves
Water - 0.5 l
Potatoes - 4 pcs.
Olive oil - 1 tbsp. l.
Baton - 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 boiled, remove the potatoes. Heat the cream, but do not let it boil and pour in the potatoes and blend, adding garlic. Serve the soup with loaf of croutons and garnish with fresh dill.

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

Wonderful Recipe Soup 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 teaspoon
Water - 450 ml
Salt pepper

Preparation:

Cut the carrots into slices, send to a saucepan, pour in a quarter glass of water, add butter, sugar, salt and simmer for 10 minutes. Pour in ½ glass of rice (washed) and add 5 glasses of water, cook for 40 minutes. Slender the soup and dilute with hot milk, add salt. When serving, you can add a little oil, toast and put a spoonful of boiled rice as a decoration.

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

Ingredients:

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

Preparation:

Rinse 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. Blender soup, add butter, mint, pepper and salt.

In this recipe, the cream can always be exchanged for coconut milk- and you have a great vegan meal.

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 the chopped garlic in oil, add the leeks cut into slices, mix. Then add diced potatoes, bay leaf, salt, pepper, pour broth and let it boil. Take out the laurel and blend the soup, add the cream. Garnish with herbs when serving.

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. (medium)
Nutmeg - ½ tsp.
Vegetable oil for frying
Salt pepper

Preparation:

Chop the onions, garlic, carrots, zucchini into pieces. In a saucepan, fry the garlic and onions a little, add the zucchini and carrots there and simmer for 7 minutes. Add broth and cook until tender. Add curd (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 satisfying.

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, laurel, salt to the boiling broth and cook for 50 minutes. Meanwhile, cut the onion, carrots, potatoes, meat. We send the potatoes to the soup, fry the onions, add the carrots and also send them to the soup. Then we blender the soup. Before serving, add peas, a piece of meat, croutons to the soup.

This soup is convenient to prepare, having a ready-made vegetable set 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:

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

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

Ingredients:

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

Preparation:

Saute the chopped onions and carrots until soft, add the chopped tomatoes, pour in the water and add the diced potatoes. Salt, cook until tender. Blend the soup, add the cream and fish pieces, salt, pepper, dried herbs, and let it boil.

The recipe is quite simple, the soup is prepared very quickly and is useful for those who wish to lose a couple of kilograms.

Ingredients:

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

Preparation:

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

Puree soup is very healthy. it tasty dish prepared on the basis of pureed components. The latter can be a variety of 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... Exists different recipes soups that will come to the aid of every housewife.

Blowing pumpkin and shrimp

Vegetable puree soup is very popular with real connoisseurs culinary arts... One of these options 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 branches;
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 to be delicious. It needs to be peeled and cut small cubes... You need to take a high 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 the garlic should be finely chopped and placed in the pan as well.

After the garlic is lightly browned, add the pumpkin. Everything is fried until golden brown for 5-6 minutes. Canned is sent to the pumpkin green pea, vegetables are poured with boiling water (1 l). The rosemary must be removed, and the broth must be seasoned with salt, pepper and left to simmer for 10 minutes.

In the meantime, the shrimp should be cooked. They need to be well washed under running water, cleaned of the shell and the black thread that is inside. Boil the prepared shrimps in a little salted water for 3 minutes.

Pour the finished soup into bowls, top with pepper and add shrimp. Sprinkle on top with grated hard cheese, chopped nutmeg and garnish with dill. Serve hot. This puree soup, the recipe of which is simple, will not leave anyone indifferent.

Flavored broccoli soup

Mashed soups are very popular as they are dietary and healthy. It seems to many that such dishes cannot be tasty, but they are not. 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 tablespoons l .;
sesame seeds (seeds) - 1 tbsp. l .;
nutmeg (grated) - 1 tbsp. l .;
parsley greens - a small bunch;
ground black pepper - 5 g;
marjoram - 2 g;
salt - 1 tsp

This soup is prepared based on light chicken broth. The first step is to prepare the trout (salmon can be used). For this, fish fillet is taken. It should be washed thoroughly and dried with a paper towel. Then cut into medium sized cubes. Cover a baking sheet with foil, sprinkle the last with olive oil. Put trout in one layer, salt and sprinkle with black pepper. Cover fish loosely with foil. Send all this to a well-preheated oven for baking until tender.

At this time, you can start making 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 apart. Peel, wash and cut the carrots into pieces.

Pour a small amount of water into a saucepan, add carrots. Bring to a boil and cook for 4 minutes. After that, add broccoli to the carrots, cook the vegetables for about 5 minutes more. Then take it out of the water. Mash carrots and broccoli with a blender. Send the resulting mass to a saucepan with chicken broth and put on fire. Mix everything well, salt, add seasonings. To make the vegetable puree soup tender and tasty, you must definitely add butter. Bring all ingredients to a boil.

Ready-made puree soup is served in portions with the addition of pieces of baked trout.

Sprinkle with nutmeg, sesame seeds and chopped parsley on top. Serve hot.

Vegetable masterpiece

Mashed soups are renowned for their incredible lightness, but at the same time, they are great at providing a feeling of fullness. This will prove the dish cooked by following 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 twigs;
salt - 1 tsp;
ground black pepper - 5 g.

To make pureed soups, you need to choose the right vegetables. V in this case you need to buy small young zucchini. This will make the dish extremely tender. Pick up sweet carrots. Vegetables are prepared first. Zucchini must be washed, peeled and cut into small cubes. Chop the onions and garlic. Peel carrots and potatoes, wash and chop finely.

Take a container with non-stick coating... Olive oil is sent there and warmed up. Then add the garlic and onion. The mass must be fried until light golden crust and add all the other vegetables. Simmer covered for 7 minutes.

Then pour the mixture with strained chicken broth. Cook vegetables until cooked. So that the puree soup has a special delicate taste, you need to add an important ingredient - cream, which needs to be slightly warmed up. Drain the broth from the vegetables. Use a blender to mash them. Then pour over the broth and cream again. All components must be mixed, added spices, boiled 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

According to this recipe, mashed vegetable soup is easy to prepare, and the dish comes 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 tablespoons l .;
salt - 1 tsp;
ground black pepper - 5 g;
parsley - a bunch;
caraway seeds (seeds) - 5 g.

Peel, wash and cut the potatoes into small pieces. Chop the garlic, cut the cabbage into strips, the onion in half rings.

Choose a saucepan with a good bottom so that the vegetables do not burn. Pour olive oil there and put to heat over the fire. Then send the garlic to the pan, bring it to a light golden crust. The next component will be onions. It needs to be fried until lightly browned.

Cabbage is added to the first two ingredients, fried under the lid until half cooked. Stir vegetables all the time. Add potatoes last, after frying a little. Then pour all the vegetables with chicken broth, salt and add spices. Boil. Weaken the fire and boil all components until fully cooked for 25 minutes.

To make making mashed soups easy, you need to use a blender. Turn all cooled vegetables together with the broth into homogeneous mass... Warm up the soup before serving and garnish with sprigs of herbs. it delicious dish that everyone will love.

Potato dish

The simplest, but no less delicious, version of mashed soups is made on the basis of potatoes. For cooking you need:

potatoes - 500 g;
onion - 1 pc .;
chicken broth - 2 glasses;
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 potatoes and onions, chop finely. Get a non-stick frying pan with high sides. Heat butter in it. Send the onion there and brown it a little. Then the potatoes are added. Cover the vegetables and fry over low heat for 10 minutes.

Pour with broth, salt, add spices and simmer over medium heat. After boiling, reduce the heat and simmer the vegetables until fully cooked (20-25 minutes). Turn chilled vegetables with broth into puree soup using a blender. Heat and pour warm cream into it before serving. Decorate with dill herbs.

Vegetable dish with mushrooms

The puree soup perfectly combines vegetables and mushrooms. To prepare the next 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 greens - 1 bunch;
salt - 0.5 tbsp. l .;
ground black pepper - 5 g.

Wash, peel and chop the mushrooms. Chop the garlic and onion. Put the garlic in a frying pan with heated olive oil and fry slightly. Then add the onion, bring it to a light golden crust. Send mushrooms to them and fry until tender.

Peel and boil the potatoes 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, they should first be lowered into boiling water for 3-4 s, and then into cold water... This procedure will help you peel off the skin quickly and easily. Wash the cauliflower and cut it into pieces.

Send prepared vegetables to a frying pan with heated olive oil. First fry the cauliflower under the lid, while pouring in 2 tablespoons of water and add the next component after the water has evaporated. After that, put the carrots in a frying pan, fry until golden brown, and then add the tomatoes and simmer under the lid until tender.