The right milk soup with vegetables: recipe with photo

The right milk soup with vegetables: recipe with photo

According to housewives, this dish is a delicious option for a light lunch or afternoon snack. Milk soup with vegetables is prepared simply and quickly, and by periodically introducing it into the diet you can significantly vary your daily diet. Dishes prepared with milk are useful for both adults and children. Specialists consider milk soup with vegetables to be a valuable source of vitamins, protein and essential amino acids for the body. In addition, this treat is quite low in calories, which is why it is often preferred by those who want to lose weight. It is clear that there is a huge abundance of recipes for making milk soup with vegetables. We invite you to familiarize yourself with some of them.

Frisky recipe for milk soup with vegetables: ingredients

To make 4 servings of the dish use:

• potatoes – 2 pcs.;
• cabbage - a quarter of a fork;
• carrots – 1 pc.;
• milk – 3 glasses;
• canned corn - 1 can;
• frozen green peas – 200 g;
• two yolks;
• 2 tbsp. l. butter.

The process takes 45 minutes.

Manufacturing

Preparing milk soup with vegetables (photo presented in the article) is quick and simple.

1. Potatoes and carrots should be peeled and cut into cubes. Shred the cabbage using a vegetable grater (large).
2. Then the vegetables should be put in a saucepan and water should be poured so that it only covers them, no more, and put on fire.
3. A couple of minutes before the end of cooking, add green peas (frozen) and corn (canned). You need to drain the liquid from the corn beforehand. After this, pour in the milk and bring the soup to a boil.
4. Next, two eggs are hard-boiled and the yolks are separated from the whites. The yolks are ground with butter (butter) and mixed into the soup before serving.

Potato soup with milk

To make 4 servings of a healthy and tasty dish according to this recipe, you will need:

• 800 grams of potatoes;
• 50-70 grams of onion;
• two glasses of milk;
• 3-4 glasses of water or broth;
• two tablespoons of butter;
• one or two tablespoons of flour;
• one teaspoon (optional) – salt;
• a quarter teaspoon of pepper (optional);
• 100 grams of snow-white bread (or one bun for croutons).

How to cook?

The process takes about an hour. They work like this:

1. Potatoes are peeled, washed and finely chopped. The onions are peeled, washed, crushed.
2. Melt the butter (butter) in a saucepan or bowl over low heat.
3. Then add flour and, stirring constantly, fry it over low heat for 1-2 minutes.
4. Then it is diluted with three to four glasses of hot water (you can use broth).
5. Place potatoes, chopped onion, salt and pepper in the same saucepan. Cook the dish covered over low heat for 40-50 minutes, stirring occasionally.
6. Next you should boil the milk. After the vegetables are cooked, they are rubbed through a sieve. Then add hot milk and a small piece of butter (butter) to the puree, mix well and boil. Then remove the soup from the heat.
7. Bread (or a bun) is cut into small pieces. Fry the croutons over low heat in a dry frying pan until golden brown.
8. The greens are washed and chopped. Potato soup with milk served with herbs and croutons.

Delicious milk soup with vegetables

To make this light soup use:

• 400 g milk;
• 100 g cauliflower;
• 100 g broccoli;
• 100 g zucchini;
• one handful of green peas (frozen or fresh);
• one carrot;
• two medium-sized potatoes;
• 0.5 tsp. nutmeg;
• 400 grams of water;
• to taste – butter, salt and sugar.

The indicated quantity of goods yields four servings of the dish.

Description of the manufacturing process

The dish takes 25 minutes to prepare. The development of making milk soup with vegetables involves the following steps:

1. Carrots and potatoes, cut into cubes, are boiled in water for approximately 8 minutes.
2. Add broccoli, disassembled into inflorescences, and cauliflower, as well as zucchini, cut into cubes.
3. Pour in milk, bring to a boil, after 5 minutes add seasonings and peas. Cook the soup for another two minutes.
4. At the end, add a little oil (butter) to the saucepan (or to each portion).

Vegetable soup with cheese and corn

To make 4 servings of milk soup with vegetables according to this recipe, use:

• broccoli (disassembled into inflorescences) – 0.75 cups;
• reddish bell pepper – 1 pc.;
• two potatoes, cut into cubes;
• 300 grams of canned corn;
• two-thirds cup shredded cheddar cheese;
• two thirds glasses of milk;
• one and a half glasses of vegetable broth;
• one glass of vegetable oil;
• one chopped onion (reddish);
• three cloves of garlic (chopped);
• two glasses of flour;
• to taste - salt, ground dark pepper.

Cooking

The recipe for making milk soup with vegetables, corn and cheese provides the following steps:

1. In a saucepan (thick-walled, huge) heat the oil (vegetable) over medium heat.
2. Then they put bell peppers, onions, potatoes and garlic there. Cook over low heat, with constant stirring, for about 2-3 minutes.
3. Sprinkle the vegetables with flour and simmer, stirring constantly, for about half a minute.
4. Add milk and broth evenly.
5. Then put the corn grains and broccoli florets into the pan, bring the mixture to a boil, then reduce the heat and cook the soup for about 20 more minutes, until the vegetables become soft.
6. Then half a glass of cheese (grated) is added to the soup, salt and pepper to taste.

Serve the dish with the remaining cheese sprinkled on top.

Finnish cabbage soup (milk)

Another necessary recipe for milk soup with vegetables, which young mothers will need, since this nutritious and tasty dish belongs to the “children’s menu” group. To make 4 servings you should use:

• 200 grams of white cabbage;
• two carrots;
• one zucchini;
• one liter of milk;
• one tablespoon of butter;
• to taste - salt.

Individual manufacturing

The process lasts 45 minutes. They work like this:

1. The cabbage is chopped, placed in a saucepan, filled with water and set to cook.
2. Grate the carrots (large) and add them to the cabbage.
3. Zucchini is cut into cubes, added to vegetables and cooked until almost fully cooked.
4. When the soup is almost 100% ready, add milk and salt. After the milk has warmed up, but the foam has not yet formed, add a little butter to the soup and cook for about 5-10 minutes.

Vegetable zucchini soup with sour cream and milk

This light, but nutritious and tasty dish is prepared without meat, with the addition of rice, sour cream and milk. According to reviews, its taste is distinguished by a gentle smell and a pleasant creamy taste. For its production use:

• one zucchini;
• one carrot;
• one onion;
• one clove of garlic;
• fresh dill, salt, ground dark pepper - to taste;
• two tablespoons of rice;
• 30 ml milk;
• 40 ml sour cream (fat content – ​​20%);
• one tablespoon of flour;
• one testicle;
• vegetable oil - for frying.

In addition, vegetable broth is prepared separately. The following will be useful for him:

• onion (half);
• half a carrot;
• one teaspoon of 10 Vegetable Seasoning;
• 700 ml water.

Manufacturing

1. First, prepare the food and cook the vegetable broth: add half an onion and half a carrot with water, and put the saucepan with vegetables on the fire.
2. After the water boils, add vegetable seasoning (preferably “10 vegetables”, but any other can be used). Vegetable broth is simmered covered for 20 minutes over low heat. Then the carrots and onions (cooked) are removed from the broth.
3. Onions (raw) are cut into cubes (small), carrots (raw) are grated. Chopped vegetables are fried in oil (vegetable) until golden brown, after which they are salted and peppered.
4. Then add zucchini, cut into cubes and chopped garlic. Combine the vegetables and fry for about 1-2 minutes.
5. Then add flour, mix and fry for about 5 minutes until they acquire a golden color.
6. Next, add rice (washed) to the vegetable broth and add vegetables (fried).
7. Sour cream is diluted with milk. A mixture of sour cream and milk is poured into the soup and mixed with zucchini and rice. The dish is cooked without covering it with a lid.
8. Break an egg into a bowl or other container and beat it with a fork. After the rice in the soup is ready, pour the egg in a narrow stream into the pan and stir.
9. Add dill (crushed) to vegetable soup with rice, bring to a boil and turn off the heat. After this, cover the pan with a lid and let the dish brew for 15 minutes.

An unusually tasty zucchini rice soup with sour cream and milk can be served. Bon appetit!

Milk vegetable soup

Thick, tender, milk-cheese soup is quite good in cool weather. It is cooked in a Zepter pot without oil, without salt and without water, and that is why it is even more healthy and its taste is richest. The soup contains few calories, so it is suitable for people on a healthy diet.

Ingredients for Milk Vegetable Soup:

• Potatoes - 1 pc.
• Carrots - 1 pc.
• White cabbage / Cabbage - 100 g
• Onion - 1 pc.
• Garlic powder - 1/2 tsp.
• Milk – 150 ml
• Chicken egg - 1 piece
• Bay leaf - 1 piece

Production time: 60 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Milk vegetable soup”:

Peel and cut the vegetables.

Place vegetables in a cool Zepter pan.

Turn on low heat, heat it up so that the arrow is in the middle of the greenish field.

After 20 minutes, add bay leaf, garlic powder, pour in 1 tsp. water to replenish the water that was lost when we opened the lid.

After 10 minutes, add the milk and add the egg (beat with a fork beforehand).

Turn off the stove, cover with a lid and let it brew for 20 minutes.

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Comments and reviews

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• Reviews

March 25, 2017 evgenka-2015 #

March 29, 2017 mizuko # (recipe creator)

February 12, 2017 zuravlik #

February 18, 2017 mizuko # (recipe creator)

October 5, 2016 Khamisya #

September 27, 2016 Tatanj #

September 28, 2016 mizuko # (recipe creator)

September 26, 2016 Kir Royal #

September 27, 2016 mizuko # (recipe creator)

September 26, 2016 veronika1910 #

September 26, 2016 lelikloves #

September 27, 2016 mizuko # (recipe creator)

September 26, 2016 Alina Dzagosha #

September 27, 2016 mizuko # (recipe creator)

September 26, 2016 varenie555 #

September 27, 2016 mizuko # (recipe creator)

September 26, 2016 Miss #

September 27, 2016 mizuko # (recipe creator)

September 26, 2016 barska #

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Milk vegetable soup

My favorite milk soup is vegetable milk soup. Almost everyone does not understand such a vegetable as white cabbage. And personally, I think that the cabbage there is as good as all the other ingredients. Try and decide whether you are with me or not. better without soup.

• Total cooking time – 0 hours 40 minutes
• Active cooking time – 0 hours 20 minutes
• Cost - very economical
• Calorie content per 100 g – 55 kcal
• Number of servings – 4 servings

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How to prepare milk vegetable soup

Ingredients:

• Milk – 500 g
• Water – 500 g
• White cabbage – 150 g
• Potatoes – 350 g
• Carrots – 100 g
• Green peas – 80 g
• Sugar – 1 tsp. no slide
• Butter – 20 g
• Nutmeg – 0.5 tsp.
• Salt - to taste

Manufacturing:

We peel and chop the vegetables: chop the cabbage into small pieces, I prefer to cut the carrots into small cubes without using a grater, and I cut the potatoes into regular, not very large cubes.
Don’t forget that coarsely chopped carrots will take longer to cook, and since we add all the vegetables together, the cooking time should be more or less the same.

Bring the water to a boil in a saucepan and add the previously prepared vegetables. The water should just cover them. Even if it seems to you that there is a little bit of it, it’s not a failure, you don’t have to add it, since the cabbage won’t settle much. But if you really want to, you can add 100-150 grams to calm down.

Cook here and there for about 15 minutes (no more), over low heat. Cover with a lid.

You can put peas in this soup either fresh, frozen, or canned. I prefer frozen, I always have it in my freezer.

Add milk to the vegetables and bring everything to a boil again. Well, for now, throw in the peas (no need to defrost) and cook our soup for another five to seven minutes. Test the cabbage and carrots for doneness.

All that's left is the seasonings. The nutmeg there is quite good. But if suddenly you don’t find it at home, then you don’t need to urgently run to the store, you can completely do without it.

Add salt to taste, a little sugar, add ground nutmeg, a piece of butter, mix everything and turn it off after a minute: our milk vegetable soup is ready! Bon appetit to you all!

Milk soup with vegetables - unusual, but very tasty!

Milk soup with potatoes and vegetables - a light vegetable soup made with milk. I associate this first dish with the school cafeteria - I remember very well the plates of milk with pieces of vegetables floating in it. For some reason, almost all of my classmates returned the soup untouched, but my girlfriend and I liked it. When I grew up and started cooking, I remembered a school recipe and decided to improve it a little. It is important to prepare a savory base, something like a watery bechamel sauce or, as it is also called, a snow-white sauce. Foam never forms on milk with butter and flour, and it’s because of them, the damned ones, that almost everyone disliked this milk soup!

Milk soup with vegetables

Vegetables, before adding to the soup base, must be simmered - boiled until half cooked. This does not apply to the tender green vegetables - peas and Brussels sprouts, which can be added to the already bubbling milk. The catchy green color of peas and cabbage is lost during long-term cooking, the vegetables turn brown-green and look unappetizing.

My grandmother also prepared a similar dish, but added boiled beans to it and did without exotic ingredients such as Brussels sprouts. By the way, the milk in the village was fresh, the cream was not skimmed off, so the milk soup was simply delicious.

• Production time: 30 minutes
• Number of servings: 5

Ingredients for milk soup with vegetables

• 1 liter of milk;
• 30 g butter;
• 20 g wheat flour;
• 100 g Brussels sprouts;
• 120 g green peas;
• 180 g potatoes;
• 80 g carrots;
• 13 nutmeg;
• salt.

Method for making milk soup with vegetables

To make milk soup with potatoes and vegetables, first prepare the vegetables. Cut the peeled potatoes into small cubes and throw them into a saucepan. For soups, I advise you to use potatoes that do not boil softly, for example, “skarb”.

Cut potatoes into small cubes

Add carrots cut into thin slices to the potatoes and pour in hot water. Boil the vegetables until half cooked, this will take 5-7 minutes.

Place the steamed vegetables in a sieve to drain. By the way, I don’t recommend pouring out the vegetable broth - it’s the base for a vegetarian sauce.

Melt butter in a saucepan, add wheat flour. Fry the flour over low heat until golden brown, stir.

Next, pour a little milk into the saucepan, mix the milk with the fried flour with a whisk, pour in the rest of the milk, and bring to a boil.

Place the steamed vegetables on a sieve. Melt the butter, add wheat flour. Mix the milk with the fried flour using a whisk.

Throw the steamed vegetables, Brussels sprouts and green peas into the saucepan. Cook over low heat for 10 minutes after boiling, add salt to taste.

Throw steamed vegetables, Brussels sprouts and green peas into a saucepan

Grate 13 nutmegs into a saucepan at the end of cooking. Add nutmeg to dishes with caution; it has a strong taste, so if you overdo it, you can ruin everything.

Grate 13 nutmegs into a saucepan

Pour milk soup with vegetables into plates, garnish with fresh herbs if desired. Serve hot. Bon appetit.

Serve milk soup with roast vegetables

Milk soup with vegetables is an easy dietary dish that can be prepared for children. Children are not very fond of spices, so it is better to do without nutmeg, and boiled vegetables can be lightly mashed with a fork.