Vegetable puree soups

Vegetable puree soups

Recipes: 17

carrots-0.6 kg.
celery - 2 stalks.
fennel - 1 pc.
onion - 1 pc.
garlic - 1-2 cloves.
piece of chili pepper.

5069
• 16
• 10

Tatjana

• 10 November 2014, 02:25

1 onion
1-2 cloves of garlic
1-2 leeks (approx. 300 g)
3-4 potatoes
50 g.
butter 600 ml. chicken or vegetable broth

20252
• 8
• 15

passion1963

• 12 September 2014, 18:49

0.5 liters of milk (I have 3.2%)
400 gr.
young potatoes 400 gr.
white cabbage 40 gr.
butter salt
pepper

8303
• 23
• 15

krolya

• 28 May 2014, 14:15

for carrot soup puree we need:
carrots – 3-4 pcs.
apples -4-5 pcs.
1 small onion,
water - 600 ml.,
olive oil - 1 tbsp,

4749
• 7
• 11

Alisa27

• 16 March 2014, 14:07

400 gr.
new tomatoes or a jar (400 g) canned 1 onion
2-3 cloves of garlic
400 gr.
carrots 3 tbsp.
olive oil 600-700 ml. vegetable broth

15427
• 19
• 34

passion1963

• 07 February 2013, 11:25

peas – 200 g
carrots – 1 pc
. potatoes
onions – 1 pc
. chicken broth – 500 g

21759
• 2
• 1

ylka87

• 18 February 2012, 19:53

600 gr.
carrots 1 reddish onion
1 fennel
2 stalks of celery
2 cloves of garlic
60 ml. olive oil

8573
• 37
• 36

purplefly

• September 20, 2011, 12:25

500 gr.
frozen cauliflower 4 medium potatoes
200 ml.
cream parsley for serving

6727
• 28
• 37

Manyusha

• 06 January 2011, 14:21

3 medium carrots
1 reddish onion
50 gr.
butter 150-200 gr.
chicken fillet 200 ml.
22% cream vegetable oil

5554
• 32
• 35

Manyusha

• 01 November 2010, 02:16

cauliflower – 400 g
onion – 1 pc
garlic – 2 cloves
potatoes – 1 pc.
(I take 2) bay leaf – 1
olive oil – 2-3 tbsp.

65022
• 12
• 37

vodynina

• 06 April 2010, 02:39

2 cloves garlic
1 large onion
2 sweet potatoes
4 tbsp.
chicken broth (or vegetable) 1 fork cauliflower
1 can coconut milk (or watery cream)

8267
• 24
• 41

irisli

• 09 February 2010, 02:13

1 kg.
carrots 3 medium potatoes
1 leek
2 medium onions
2 tbsp.
dry broth 150 gr. bacon

5018
• 8
• 23

anna@1988

• 04 January 2010, 23:05

leek – 2 pcs.
potatoes – 3-4 pcs.
cream 22% – 0.5 l.

5555
• 7
• 18

okcah4uk

• January 27, 2009, 15:52

1 head of cauliflower
1 head of snow-white onion (it has a sweetish taste, in Bulgaria it is also called aqua onion), but if you don’t have one, feel free to add that there are
several cubes of fresh celery root

reddish hot
pepper , generously dried celery leaves, they harmonize perfectly with cauliflower

4085
• 12
• 33

alia

• 08 September 2008, 20:13

1.5 liters of water
200 gr.
cauliflower 100 gr.
peeled and seeded zucchini 1 carrot
1 onion
1 clove garlic

30189
• 25
• 45

nikachka

• 31 August 2008, 21:37

400 gr.
cauliflower 1 liter of milk
100 gr.
butter 4 tsp.
flour parsley
salt

8159
• 21
• 51

jana.s.

• 22 August 2008, 20:45

1 small cauliflower, divided into florets (about 400 g)
2 potatoes, cut into cubes
0.5 cups of water
1 tsp.
crushed garlic 1 tbsp.
grated ginger 2 tsp. turmeric

4875
• 2
• 15

iviapnha

• 07 January 2008, 05:22

Nina and Ulyana Tarasova “And we have cookies!”

Vegetable puree soup

Contrary to popular belief, soups, although they are considered watery dishes, are not always completely watery. A mixture of soup - from a watery broth to a thick creamy soup. Frankly, I never loved watery soups, broths, or decoctions. In my opinion, the soup should be such that it can be eaten with a spoon without fear of spilling. In this regard, vegetable puree soup is actually ideal.

Typically, vegetable soup is a fairly liquid dish, served first (that's why it's first), and contains half the size of water. And everything else is vegetables. I don’t argue, it’s healthy and tasty. But as a child, I usually picked out vegetables with a spoon and practically did not consume the broth. That's how it happened. Puréed vegetable soup is an amazing choice, especially if you want to eat one hundred percent vegetable soup.

You can prepare vegetable puree soup. The difference is that in the first case, boiled vegetables are not chopped, but mixed with vegetable puree. While vegetable puree soup is a puree of all chopped vegetables, and does not contain large pieces, almost like squash caviar like in the store.

Vegetable puree soup not only contains many vitamins and minerals. Apart from everything else, with a very low calorie content - one plate with the calorie content of a piece of bread, puree soup with vegetables very well relieves hunger and fills you up. Nutritionists recommend vegetable soups, and puree soups are very useful for diseases of the gastrointestinal tract.

Most often, they ask: what is the calorie content of puree soup with vegetables. If I counted correctly, then the calorie content of the soup that is offered is no more than 350 kcal for the entire size.

To prepare puree soup with vegetables, you don’t need to take complex and exotic vegetables. In addition to regular vegetables, broccoli, green peas, and cauliflower are also suitable for pureed soup with vegetables. You can mix a number of types of vegetables.

To prepare pureed soup with vegetables you need a blender or chopper. In general, not so long ago, vegetables were rubbed through a sieve to obtain puree.

The proposed vegetable puree soup is simple. Puree soup with vegetables cooks quickly and can contain other available vegetables.

Ingredients for vegetable puree soup

• Zucchini (zucchini) 1 piece
• Green beans 100 g
• Carrot 1 piece
• Potatoes 1-2 pcs
• Garlic 1 clove
• Spices: dark pepper, salt, sugar to taste

How to make vegetable puree soup

1. For the puree you need to prepare a young zucchini or medium-sized zucchini. Young, smooth, without damage and with not yet formed seeds. Peel the zucchini and cut into pieces. Place in a saucepan, add a peeled clove of garlic, add water level with the pieces of zucchini. Put on fire. Cook for 10-12 minutes from the moment of boiling.

Everything you need in a pureed soup with vegetables

Boil peeled zucchini with a clove of garlic

Peel carrots and potatoes and cut into cubes. Cut green beans into short pieces

Place chopped carrots, potatoes and green beans in a small saucepan. Pour cool water level with vegetables

Pour squash puree over boiled vegetables: carrots, potatoes and green beans.

Vegetable puree soup - ordinary healthy eating recipes

First courses are necessary for everyone; they help improve the functioning of the digestive system, are light and healthy for the stomach. Cream soup is a separate category of nutritious dishes; often even children like them, who are difficult to feed with an ordinary first course. It can be different, meat, fish or mushroom, but only the first vegetable dish will give the body a whole complex of vitamins, relieve hunger without a feeling of heaviness and charge you with vigor.

Vegetable puree soup “Cabbage” with milk

1. First, prepare the cauliflower. It’s better to choose a young one, it has more vitamins, and it’s quicker to prepare. Cauliflower should be washed and disassembled into inflorescences. This way it will cook faster. Let's prepare the potatoes. We wash it, peel it and cut it into pieces.
2. Place vegetables, cabbage and potatoes, cut into slices, in a saucepan, add 4 cups of water, 2 teaspoons of salt and cook the vegetables for 25-30 minutes, until tender. You can also add spices. When the vegetable set is ready, you need to grind it into puree. This can be created using various methods - using a food processor, blender, or even a regular sieve.
3. The milk needs to be heated, otherwise it will turn the puree soup grayish. Add hot milk to the puree and stir thoroughly. Crackers are a great addition to this version of puree soup. You can cook them using different methods, in the oven with only spices, or in a frying pan with the addition of oil. When serving, season the vegetable dish with butter and serve with whole cauliflower florets, croutons or herbs.

Vegetable puree soup “Potato” with cheese

1. Wash and peel all vegetables. In a saucepan you need to put 500 grams of cauliflower, divided into inflorescences, diced potatoes, onions, garlic and carrots. Add thyme, bay leaf to the vegetable set and pour in the broth. Cook the soup over low heat for 20 minutes.
2. Meanwhile, cook remaining cauliflower in a separate pan. When all the vegetables in the first pan are ready, remove the bay leaf and cool the entire contents for a couple of minutes.
3. Beat the warm vegetable tenderloin using a blender. The resulting mass should be placed again in a saucepan, heated over low heat and milk should be poured in a narrow stream.
4. Add cheese, mustard, buttermilk, and cooked cabbage inflorescences to the prepared puree soup. Stirring constantly, bring to a boil, let sit for a little while and can be served in heated plates.

How to prepare vegetable puree soup “Bean”

1. Soak the beans in advance. Make broth from beef, adding beans and roots.
2. When ready, puree the beans and roots, add salt, add to the broth, create a dressing from toasted flour and boil the pureed soup for about 10 minutes.
3. When serving, season the dish with butter, sour cream and sprinkle with chopped herbs. You can serve a vegetable dish with croutons.

Vegetable puree soup “Colorful colors” – recipe

1. Melt the butter in a saucepan, add the leeks, cook, stirring occasionally over low heat for 5 minutes. Add a little flour and stir over the heat for almost a minute.
2. Turn up the heat and pour in the broth evenly, stirring constantly, until the mixture begins to bubble and becomes thick.
3. Add the vegetable tenderloin and cook for 10 minutes until the vegetables are fully cooked. Using a blender, puree the contents, pour back into the pan and heat for a couple of minutes.

Recipe for vegetable puree soup with yolk

1. Peel the celery root and grate it. Chop the onion and fry in butter, add flour to it and simmer.
2. Boil for 10 minutes, remove from heat and puree in a blender.
3. The yolk and sour cream should be mixed with a small amount of water and the resulting mixture should be poured into the vegetable mass. When serving the puree soup, sprinkle with cheese, season with salt and lemon juice.

Light vegetable puree soup from various types of cabbage

1. Chop half a kilogram of white cabbage and a little cauliflower. After that, chop several small carrots, three small onions, several ripe tomatoes, four cloves of garlic, a few green onions, and 200 grams of celery.
2. Pour a glass of tomato juice into the vegetable tenderloin, a little olive oil, a liter of water, a tablespoon of soy sauce. Cook until the soup is ready.
3. You can serve vegetable soup in this version, or you can grind it using a food processor into a puree, heat it briefly, adjusting the broth to the desired thickness, and serve sprinkled with herbs.

How to cook vegetable puree soup “Spinach”

1. We begin to peel the onion, and then cut it into small pieces. Next, take the parsley root, wash it, dry it, and then grate it. After that, heat the vegetable oil in a saucepan and fry the onion in it for no more than 3 minutes. Add finely chopped parsley root to the onion and fry it all for 5 minutes. Pour in the hot broth and bring it to a boil; when it boils, cook it all for another 5 minutes.
2. Let's start cooking the potatoes. First, we wash it clean, then peel it and finally cut it into small slices. Next we take the carrots and do similar things with it. After that, we place the vegetables we have prepared in a pan with broth. Bring the vegetable mass to a boil and cook for fifteen minutes, keeping the heat low.
3. Next, take the spinach and wash it well, then cut it and add it to the soup. All this is cooked for 5 minutes. Take garlic, peel it and cut it into small pieces. After that, throw it into the pan, add salt and pepper to the soup and bring it to a boil. Grind the contents with a blender to the state that you like best, you can leave the structure of the soup, or you can grind it to a homogeneous puree. Warm up the puree soup, turn off the heat and leave to brew on the stove. When serving, you need to cut the greens into it.

Recipe for creamy soup with fennel and vegetables

1. Wash the leek and chop finely. Divide the fennel stalks, wash and cut into large pieces. Peel the carrots and celery and cut into long pieces.
2. Saute the vegetable tenderloin for 3 minutes in vegetable oil.
3. Cut the potatoes into long bars, pour boiling water over them and cook for 5 minutes, then add the sautéed vegetables and cook for another 3 minutes, adding salt to taste.
4. Pour the soup into the bowl of a food processor and thoroughly grind until pureed.
5. Warm it up, dilute it with broth if you need a softer structure, and let it brew for a couple of minutes. When serving the puree soup, season with sour cream or cream.

Vegetable puree soup “Tomato” – recipe

1. Carefully prepare all the ingredients. Chop the peeled onion into small pieces. Open the canned beans, drain the liquid, rinse under running water and let all the water drain. Take fleshy ripe tomatoes. Scald with boiling water, remove the skin and stem. Cut the tomato into cubes.
2. Peel the potatoes and cut into cubes. Two types of beans are used, so wash the green beans, cut the pods about 2 cm long. Fry the chopped green beans in vegetable oil in a heated frying pan. We will cook the puree soup in vegetable broth. Heat the broth prepared in advance and boil the potatoes in it.
3. In a preheated frying pan, lightly fry the onion in olive oil. Add canned beans, fried green beans, tomatoes, boiled potatoes to it. Season the vegetable mixture with spices and salt. Using a food processor or hand blender, puree the soup (if you don’t have one, use a regular potato masher or meat grinder). You can set aside unchopped vegetables separately and add them afterwards for a more structured taste. Boil the vegetable dish and leave it to steep. Separately prepare the corn tortillas.
4. For delicious corn croutons, boil the corn grits for 5 minutes in half a liter of boiling water. Add finely chopped cheese. Then remove from heat, add chopped parsley and let stand for 5 minutes. Place the corn tortilla mixture on a greased baking sheet and let cool. Using a knife, cut round croutons from the cooled corn crust and fry them in butter on both sides. Pour the dish into portioned plates and place a corn crouton in each.

How to make pureed vegetable soup

Do you want to have a hearty and wonderful lunch? It's time to figure out how to make pureed vegetable soup. Warm creamy texture, vitamin content and colorful design make this dish stand out from all first courses. By decorating it tastefully, you can transform your daily lunch into a formal one. Ordinary vegetables, boiled together until tender, pureed and seasoned with spices, cream and herbs will delight healthy food lovers.

Everyone can make pureed vegetable soups and do not require much time or effort. And they look like a drawing. Appetizing, fragrant, they are made so that after enjoying the first portion, you won’t hesitate to ask for more. Such dishes inspire and awaken the freshest feelings.

Vibrant colors, abundance of taste and perfection of form are the distinctive features of creamy first courses. And the best thing is that all common products that can be found in any refrigerator are suitable for this task.

What can you use to make puree soup with vegetables?

Such dishes are prepared on the basis of meat or mushroom broths, milk, cream, and water.

Various vegetables and even fruits beloved in the family are placed as a base:

• potato;
• cabbage (broccoli, white cabbage, cauliflower);
• carrot;
• onions (onions, leeks, shallots, batun);
• zucchini, eggplant;
• pumpkin;
• garlic;
• tomatoes, bell peppers;
• celery;
• legumes (beans, peas, peas, lentils, beans);
• corn;
• beets;
• cucumbers;
• apples.

To increase satiety, use vegetable or animal oils, dairy products (milk, yogurt, cream, sour cream, cheese), and eggs.

Season with peppers, Italian herbs, turmeric, ginger, curry, coriander, cumin.

Decorate with the following products:

1. crackers,
2. grated cheese
3. olives,
4. pieces of new/canned vegetables (cucumbers, olives, peppers, tomatoes),
5. sprigs of greenery (onion, mint, rosemary, cilantro, parsley, dill),
6. nuts, seeds, berries.

What is pureed vegetable soup served in?

You don’t need to dream about pureed vegetable soup, you can just make it yourself. But for serving, you can stock up on special bowls or get by with large mugs. The food also looks great in spacious bowls for first courses.

The main thing in this story is fantasy and creativity. Arrange vegetables, choose spices and decor for them - these are simple manipulations that will ensure success.