Vegetable soup puree on the water. How to cook vegetable, cheese or mushroom puree soup - step by step recipes with photos

You don't have to starve to lose weight fast. To reduce body weight, diet recipes containing only useful and natural ingredients and minimum calories. These recipes include salads, sandwiches and pureed soups, which are based on vegetables.

Most often, people need motivation to lose weight, which can be a photo of a celebrity, a trip to a resort, a new relationship, beautiful clothes in small sizes. It is worse if a person has to lose weight not at will, but out of compulsion, for example, due to a state of health or an exacerbated illness. It has been proven that a person who wants to lose weight on his own achieves more significant results than those who are forced.

In order for a person to lose weight, you need to completely revise the menu, the frequency and amount of food consumed. It has been proven that people who eat in small portions and at the same time chew their food thoroughly eat much less than those who greedily absorb everything they see on the table.

The first thing to consider when losing weight is the foods you eat. Do not eat smoked meats, sausages, salted fish, fried meat - everything that retains fluid in the body has a high calorie content and fat content. This list also includes products that include additives E, flavor enhancers and fixers, emulsifiers, preservatives. These products include chips, crackers and much more than modern youth loves to snack on.

Harmful products include sugar and everything that is made from it: sweets, sweets. Sugar is a source of fast carbohydrates from which a person receives energy. But if the energy is not wasted, then seemingly harmless and tasty sweets settle in the form of fat in the most problematic areas of the body: waist, abdomen, hips, sides. So what to eat so that it is tasty, healthy and at the same time does not get better?

The first ingredients in the weight loss menu should be vegetables and fruits that do not contain a lot of sugars. They can be stewed, eaten in the form of salads or cooked in soups. Vegetable soup is a storehouse of vitamins and minerals, fiber. There is an erroneous opinion that after heat treatment, everything beneficial features vegetable soups are lost. This is not true.

vegetable soups are better absorbed, give a feeling of satiety, normalize bowel function due to the high content of dietary fiber. And the calorie content of such dishes is minimal. The table for losing weight contains a list of foods and dishes that are assigned points depending on their calorie content. Vegetable soups have a minimum amount of kcal. After all, they are prepared only from those products that have the lowest number of points.

There are many recipes for vegetable and puree soups in which you can use a wide variety of vegetables. Dishes can be prepared both on water and on meat or chicken broth. The main thing is that the meat does not contain fat and is dietary. It can be chicken, beef, veal, turkey or rabbit meat. But most often these dishes are cooked on ordinary water, which does not spoil their taste at all.

Tomato puree soup with basil is popular with losing weight people, not only for the minimum amount of calories, but also for unusual taste. The preparation of this dish differs from the traditional cooking of soups - Vegetable mix pre-baked in the oven and only then added to the broth.

To prepare the soup, you need a few tomatoes, 3 cloves of garlic, leeks, carrots, dried or fresh basil, olive oil, spices. 200 grams of leek should be cut into small pieces, then peel the tomatoes from the skins and also cut into pieces. Next, grate the carrots, chop the basil and garlic and mix it all in one container. The resulting mass of tomatoes, onions, carrots and spices must be salted, peppered and placed in a baking dish.

Next, the vegetables are watered olive oil and baked for an hour in the oven at a temperature of 210 degrees. Ready vegetables should be transferred to a saucepan and pour two glasses of water or vegetable broth, bring the mixture to a boil and turn off after 10 minutes. That's it, soup is ready. You can serve it with bread, croutons or crackers.

Another delicious vegetable soup which is cooked in 20 minutes. To prepare it, you need potatoes, celery, parsnips, onions, carrots, boiled egg, parsley, dill and a spoonful of butter. Water, into which finely chopped peeled and washed vegetables are thrown, must first be salted. Then everything is cooked until fully cooked. Potatoes with vegetables are ground into homogeneous mass. The main thing is that the soup does not get too thick. Next, you need to add chopped greens and a spoonful of butter to it. Before serving, put half a boiled egg in a bowl of soup. You can eat this dish with crackers or diet bread.

Another diet soup recipe for those who love carrots. To prepare this dish, you need several not very large carrots, green onion, dill, parsley, a few potatoes, olive oil, processed low-calorie cheese. Finely chopped onions and grated carrots should be fried in olive oil until golden brown.

Then the potatoes are boiled, which, after being ready, are kneaded to the consistency of a very liquid mashed potatoes. AT mashed potatoes fried carrots and onions are added. A glass of cold water is poured into the pan with the resulting mass and everything is brought to a boil. Next, you need to knead the cheese with a fork and add to the boiling broth. You need to cook everything for about 15 minutes. Before turning off the fire, you need to add parsley and dill to the soup.

The size of dishes significantly affect a person's appetite. Even the largest portion of food will look very small in a huge plate. But small or having unusual shape plates visually increase the amount of food. Those people who wish to lose weight should use the smallest dishes.

Healthy food can be delicious. The main thing is to know how to cook it correctly. Every person who decides to lose weight will surely find among the many diet recipes those dishes that will fully satisfy his gastronomic and energy needs.

LIGHT DIET PUREE SOUPS FOR SLIMMING

It has long been proven that chopped food is absorbed faster by the body, and less energy is expended during its processing. So, the likelihood that when taking such food a person can lose weight is quite large. And most importantly - there are no restrictions in terms of the ingredients used. You can put meat, potatoes and other high-calorie foods in soup puree, and this will not affect the process of losing weight. It is important to grind all the ingredients to a puree state.

Experiments conducted by nutritionists have shown that a person who consumed puree soups was more in a state of satiety, he quickly lost extra pounds. Of course, the rate of weight loss is not as great as, say, with a certain diet, but we are also interested in the issue of weight loss itself. So, eating puree soups, you can lose weight, not to the detriment of your health. Yes, and taste priorities will not be violated.

Today, to eat mashed soups for weight loss, you can use two options:

Buy ready-made soup.

Cook it with your own hands.

READY PUREE SOUPS

Usage question finished products(semi-finished products) affects two main aspects. The first is whether they are useful. The second is the quality of the product itself. Unfortunately, it is simply impossible to answer these questions without knowing what is in the bags. Of course, the composition is written on the labels, the calorie content of the product is also, but this is on the conscience of the manufacturer.

Why do many consumers choose ready-made puree soups for weight loss?

First, the speed and ease of preparation.

Secondly, the popularity of the number of calories, so that you can easily calculate the accepted rate.

Thirdly, you will never be tormented by the problem of choosing dishes. Currently, on the shelves of stores you will find a huge assortment of mashed potatoes for every taste.

HOMEMADE DIETARY PUREE SOUPS

Opponents of food from bags or cans It is recommended to buy a blender. Throw all the ingredients of the soup into it, chop and cook over low heat. Such a dish can be poured into a thermos and consumed at work from a mug. No one will even notice that you are just eating.

There are three recipes at the heart of mashed soups for weight loss:

Vegetable soup puree for weight loss. To do this, you will need vegetables: cabbage (300 g), celery root (400 g), one bell pepper, onion, green peas (4 tablespoons). All this is cut and boiled. Ready soup pour into a blender and grind.

Chicken. For this soup, it is best to take chicken breast 400 grams, onion and broccoli (400 g). First, the breast is cooked, when it is ready, pull it out and cut it into small pieces. Throw broccoli and onions into chicken broth, cook. After that, grind all the ingredients together with the broth in a blender.

Cheesy. First you need to cook vegetables in a saucepan: cauliflower(400 g), onion, celery (200 g), and carrot (1 piece). All this is crushed in a blender, then again poured into the pan, where grated 20% Fitness cheese is added. Please note that it is important to heat the soup quickly so that the cheese does not melt in it.

Of course, you cannot limit yourself to these three recipes. Each person has their own taste preferences. You can just take them as a basis. You can add cereals to such soups, change the ingredients in them. For example, chicken can be replaced with fish or lean meat. And in this regard, there can be a huge variety of variations. Show your imagination, and there will always be a variety on your table that you will never get tired of.

VEGETABLE SOUP FOR SLIMMING - THE BEST RECIPE, INGREDIENTS, PUREE

At a certain stage of life, every second person faces the issue of losing weight, and this applies to both women and men. Improper diet, unhealthy lifestyle, and other important life moments can cause rapid weight gain. But losing those extra pounds is sometimes not so easy. In order to take the desired form, many who wished to use various methods in various ways, but could not always achieve the desired.

Having learned the recipe and started to follow a strict diet, it is necessary not only to have willpower, but also good health, since chronic diseases in the acute stage are very often a contraindication to dieting. How to be? What to do when you really want to lose weight, but there are restrictions?

The ideal option for today is a special type of food. The recipe for vegetable puree soup for weight loss is a method that has been invented for a very long time.

And it is worth noting that it is supported by both doctors and nutritionists, as this recipe is ideal for those who want to lose weight without risk to health. It is best to lose weight in the spring and summer, so the use of this first dish in this season is especially important.

VEGETABLE DIET

The dish should be eaten for breakfast, lunch and in the evening - this is the basis of the diet. In addition, it is very important to drink as much fresh purified water as possible in an amount of at least one and a half liters.

Among the week, you need to choose one fasting day and it is desirable that this be a day off, that is, the day on which you do not experience great physical and mental stress. If you feel very hungry between meals, you can eat another bowl of soup to avoid the temptation to eat something unhealthy.

BENEFITS

The diet recipe is considered the most effective and safe, and this is easy to explain:

In one serving of this soup, there are no more than 35 kcal, so you can eat it whenever you feel hungry;

The recipe necessarily contains green vegetables, which contribute to the breakdown of fats and have a negative calorie content. Thus, the body spends much more calories on their breakdown than when using them;

Vegetable puree soup helps to cleanse the liver, removing toxins and toxins from the body;

The vegetables that are present in the dish are rich in vitamins, minerals and others. useful material that can saturate the body while following a diet;

Vegetables, unlike fruits, are not only much less caloric, but are much cheaper and available at any time of the year. That is why the diet occupies a worthy niche among the rest.

Known a large number of recipes for vegetable puree soups, which are prepared on the basis of cabbage, celery, onion, tomato and bear the corresponding names. Various ingredients do not affect the effect in any way, since any vegetables boiled in water practically do not saturate the human body with calories, and some of them also help burn them.

Any vegetable puree soup that you need to eat for weight loss consists of products that are low in starch, but rich in vitamins and minerals. The liquid and fiber that are present in the dish quickly fill the stomach, thereby satisfying hunger.

It is not known exactly who came up with this effective vegetable soup for weight loss, either the Americans or the Belgians, however, the effect is in any case pleasing.

VARIETIES OF VEGETABLE SOUPS

In order to cook onion soup puree for weight loss you need to know the recipe. For him, you need to use a small head of cabbage, 6 medium-sized onions, 2 green bell peppers, 2-3 tomatoes and a bunch of celery.

All vegetables must be poured with water and brought to a boil. Everything is cooked for 10 minutes, after which the fire must be reduced and the soup must be cooked until the vegetables are completely softened. It does not hurt to add a cube of vegetable broth to the dish, salt and pepper to taste.

The recipe for celery puree soup is not much different. In order to cook it, you need to take one head of cabbage, 6 onions, 6 carrots, half a kilogram of green beans or ordinary beans, sweet Green pepper, celery, green onions, 5-6 tomatoes or a glass of tomato, a cube of vegetable broth and spices to taste. It is necessary to cook the soup until the vegetables soften, similarly to the previous one.

During the diet, you can also eat fruits that block fats and contribute to their burning. These include avocado, pineapple, apples, melon and watermelon;

During the day, you can eat up to one and a half kilograms of vegetables, but most of them should be raw. Some of them can be steamed, stewed or boiled;

The diet must include tomatoes, carrots, celery, cabbage, pumpkin and as much greenery as possible;

In addition to vegetables, you can eat Rye bread and low fat dairy products.

RESULT

Oddly enough, low-calorie vegetable soup for weight loss can work wonders. When it daily use within a week, not only the process of splitting fats is accelerated, but also rapid saturation occurs. That is why the diet is considered sparing, so everyone who follows it will not feel hungry.

After a week of following the soup diet, you can lose 5-10 kilograms. But at the same time, everyone knows that after following a diet, you should not immediately start eating a lot of fatty and high-calorie foods, as your result will very quickly be reduced to zero.

On the contrary, it is advisable to periodically do fasting days with the use of vegetable puree soup, which is also very useful for the body. The soup diet can be alternated with cereal, fruit and dairy.

If you want to follow a special diet for more than a week, then the diet must be supplemented with lean proteins, essential fats and complex carbohydrates, since not getting all this, your body is stressed, which can also affect your health. In this case the best option will count calories, and arrange light snacks.

Highly important point if you follow any, and not only a soup diet, this is a psychological attitude. Having decided to follow a special diet, it is important to perceive this not as a lawsuit, but as an excellent opportunity to cleanse the body and find the desired forms. It is much more effective to get rid of unnecessary forms, having an incentive.

WHAT ARE THE CONSEQUENCES?

There are no contraindications to the observance of this diet, only in the presence of chronic diseases of the gastrointestinal tract it is advisable not to change the usual diet. Use a recipe for vegetable puree soup, even pregnant and lactating mothers can afford to lose weight.

Even before elective surgery, doctors advise obese people to lose weight in this way.

Not everyone is suitable for a similar diet, since the diet is very monotonous. The first two days are the most difficult, it is during these days that the body is rebuilt and begins to get used to the new menu. All subsequent days pass quite easily, and the changes become more noticeable.

It is important to gradually increase the calorie content when leaving the diet so that the result is well fixed, and you can please yourself and those around you with an ideal slim figure.

SOUP FOR SLIMMING. 20 BEST RECIPES

Just a few years ago diet soups used by people with health problems. However, today they have been successfully used for weight loss. The composition of such soups can include various products, but the most popular are onion, tomato, cabbage and celery. Celery is good for burning calories; carrot, Bell pepper and tomatoes are excellent antioxidants; dry spices, garlic, herbs and onions will be a great addition to any soup.

CELERY SOUP FOR SLIMMING.

- carrots, sweet peppers, onions - 1 pc. - garlic clove - celery root - 35 g

Cooking:

1. Drop the vegetables one by one into the boiling water. First, finely chopped cabbage, then celery root, cut into cubes.
2. Finely chop the onion, sweet pepper and carrot, sauté in olive oil.
3. Peel the tomatoes, chop, add to the pan.
4. Salt the soup, add spices: garlic, curry, paprika, black and red pepper.
5. Put the dressing in the broth with vegetables. Make sure that the cabbage is not digested - this will reduce the beneficial taste.
6. When serving celery soup for weight loss, sprinkle with dill, parsley and green onions.

This slimming soup, which has very good reviews, can be eaten several times a day, supplementing it with other products. It should only be used in fresh, so you have to cook such a soup every day. Also try the celery salad.

SOUP FOR SLIMMING RECIPE WITH MUSHROOMS AND BEANS.

- beans, mushrooms - 250 g each

Cooking:

1. To prepare this soup, you can take canned beans, and maybe fresh. If you took canned product, then vegetables can be fried without adding oil.
2. Put finely chopped onion in the pan, after 2 minutes - chopped mushrooms and cucumber. Cover the pan with a lid, after 10 minutes add the beans. Leave it for 15 minutes in the pan, reducing the heat, then put everything in a pot of boiling water, add herbs and spices, cook for 20 minutes.
3. If you took fresh beans, then you need to boil it, and when stewing with vegetables, add a little oil to it. Diet dish with beans and mushrooms ready!

– non-greasy sea ​​fish- 1 PC. - water - 1.5 liters

1. Finely chop the onion, marinate it in soy sauce with spices.
2. Boil the rice until half cooked, add fish to it, cook until the products are fully cooked.
3. Put chopped sea ​​kale(if you took canned, then you need to drain the liquid from it and squeeze out the juice) and pickled onions, draining the marinade from it.
4. Beat the egg and pour it into the soup in a thin stream, mix and immediately remove from the stove.
5. The onion must remain crisp - only in this case the soup will have amazing taste.

Cooking:

1. Put a pot of water on the fire.
2. Prepare the components necessary for the soup: cut the potatoes into cubes or cubes, divide the onion in half and finely chop.
3. Grate the carrot or cut into small cubes.
4. Put prepared vegetables in boiled water, cook for fifteen minutes.
5. Boil the meat, grind in a blender.
6. Prepare the peas. If you took frozen, then it does not need to be thawed first.
7. Salt the soup, put peas in it, any pasta, boil for 5 minutes.
8. Rinse green onion feathers, dry, finely chop.
9. Put the onion in the soup, immediately turn off the heat.
10. Let the soup with green peas brew for 20 minutes.
11. Before serving, chop the meat, put it on a plate, pour over the pea soup.

Raita tomato soup. it indian dish prepared from fermented milk products, spices, tomatoes and cucumbers. It is best to eat it cold.

- a glass of natural yogurt

Cooking:

1. Finely chop the garlic and onion, fry the mustard seeds in olive oil. The grains are considered ready as soon as they stop popping.
2. Cut the tomatoes into small cubes. It is not necessary to remove the skin from them. However, if you like the delicate texture of the soup, you must first dip the tomatoes in boiling water, and then peel them off.
3. Cut the pepper into cubes, fry it with garlic and onion.
4. Add chopped tomatoes to the pan, salt, stew the vegetables for another 10 minutes to make the pepper soft.
5. Cool the vegetables, transfer to a bowl, pour natural yogurt. Yogurt can be replaced with katyk or fermented baked milk. Stir the mixture.
6. Add greens.

Green vegetable soup. It's very helpful and light soup prepared with fresh herbs and green vegetables, which give the dish a rich green color. At the end of cooking, beat all the ingredients with a blender, but you can leave it in its usual form.

- water or vegetable broth- 1 liter - coriander

Cooking:

1. Prepare a stir-fry with garlic and onions.
2. Heat a tablespoon of olive oil at the bottom of the pan, fry the chopped garlic and onion until translucent and golden brown.
3. When the garlic and onion are sufficiently cooked, pour in the hot vegetable broth. The broth can be replaced with water with the addition of spices: coriander, salt and paprika. Bring to a boil.
4. Dip the toughest vegetables, broccoli and potatoes, into the simmering broth first, as they need more time. Peel potatoes, cut into cubes.
5. Break the broccoli into small florets. Vegetables should be omitted when the water boils - this will save the maximum amount of vitamins.
6. Now put softer vegetables into the broth: bell pepper, celery and zucchini. Cut them when the broth boils again and send them to the pan.
7. Cover the pan with a lid, cook the soup for 20 minutes. After this time, test the broccoli for softness, if they have softened significantly, remove the soup from the heat.
8. Transfer the soup to a blender, add greens. Vegetable soup for weight loss is ready!

Potato soup with basil and avocado.

- green pepper, carrot, onion - 1 pc. - White cabbage

Cooking:

1. First you need to cook the vegetable broth. Pour a liter of water into the pan, put chopped cabbage, peppers and carrots. Onions can be peeled or put in water along with a layer of husks that will give the broth color. Vegetables do not have to be finely chopped, think about how the finished soup has an attractive appearance. Bring the contents to a boil, then reduce the temperature. You need to cook the broth for about half an hour over medium heat, add seasonings and herbs, and then cook the soup for another half an hour.
2. Pass the finished broth through a sieve.
3. Prepare the mashed potatoes: peel the potatoes, cut into medium cubes.
4. Potatoes must be boiled in vegetable broth until fully cooked, adding a little salt.
5. While the potatoes are cooking, peel the avocado, remove the stone, mash its flesh, mix with lemon juice, which will not let it darken quickly.
6. Cut the basil leaves into large pieces. They will give the puree a wonderful delicate and bright shade and a special aroma.
7. Pour the broth into a separate glass. Immerse the potatoes in a blender along with basil and avocado, chop until smooth, dilute with broth. Squeeze a couple of garlic cloves into it, mix again.
8. AT ready meal add dried aromatic herbs and salt.
9. Put the puree in a saucepan, dilute with the remaining broth. If it gets too thick, add some boiled water.
10. Pour the finished cream soup of avocado, basil and potatoes into bowls, garnish with fresh parsley or basil leaves.

- green bell pepper - 2 pcs. - Tabasco sauce

Cooking:

1. Cut all vegetables arbitrarily - into rings, slices or slices.
2. Fill with water, which should completely cover the water, bring it to a boil over low heat, simmer until the vegetables are soft. Vegetable soup for weight loss is ready!

Cooking:

1. Cut vegetables into slices of arbitrary shape, pour into a saucepan, pour cold water.
2. Onion soup must be cooked over high heat (after boiling for 10 minutes), and then another 10 minutes until the vegetables are ready on low.
3. Add a little salt and spices to the finished soup.

- leeks or onions - 1 kg - potatoes - 520 g

1. Peel potatoes, wash, cut into large cubes.
2. Peel the onion, cut into thin slices.
3. Heat the oil in a saucepan, fry the onion and potatoes in it.
4. Pour in the broth, simmer over medium heat, with the lid closed for about 15 minutes.
5. Remove the onion from the pan, set it aside in a separate bowl.
6. Grind the remaining vegetables with a blender, season with cream, cheese, ground pepper and salt.
7. Wash the parsley, shake off the drops, tear off the leaves.
8. Pour the onion soup into deep bowls, add an equal number of onion rings set aside, garnish with parsley leaves.

Especially for you, our website has prepared a training course "1000 the best photos recipes." In this course, we have collected 1000 detailed photos recipes from our website on various culinary topics. You can find more information about the content of the course at this link.

Sometimes you really want to eat something light, airy and weightless, but at the same time satisfying and nutritious.

Vegetable puree soups are ideal for these occasions.

Vegetable Puree Soup - General Cooking Principles

Surely everyone knows that soup must be present in the diet of every person. Soups have a beneficial effect on the work of the stomach and intestines, give a boost of energy for a long time. But not everyone loves the first courses, using them only as an addition to the main dishes.

However, puree soups can change the situation. To date, there is a huge number of all kinds of puree soups: meat, fish, vegetable, mixed, legumes and even fruit. But perhaps the most delicious, interesting and varied are vegetable puree soups. You can cook vegetable puree soup from any vegetable, experimenting in mixing ingredients, adding interesting ingredients: cream, sour cream, cheeses, herbs. Prepare vegetable soups-puree on water, vegetable broths.

Vegetable soup is ideal for both an adult table and a children's menu. People who watch their figure should also include in their daily diet such a light, low-calorie, but hearty meal.

So what's the difference vegetable puree soup from ordinary soups? Why is a rare person able to refuse such an unusual dish? The main feature of a vegetable, and indeed of any puree soup, is its delicate texture, because all the ingredients of the dish are carefully ground and ground, thanks to this feature, puree soup can pass both for the first course and for the second. Air structure, pleasant color, delicate, amazing taste - you should definitely learn how to cook healthy dish in the form of vegetable soup.

1. Vegetable soup-puree "Zucchini with cheese"

Ingredients:

Half a kilo of young zucchini;

Two onions;

two cloves young garlic;

One and a half liters of water or vegetable broth;

150 grams of processed cheese;

Salt and pepper;

Parsley, dill, any other greens of your choice.

Cooking method:

1. Rinse the main ingredient of vegetable puree soup: zucchini. It is best to use a young fruit, unlike a mature zucchini, there is no fuss with it, you just need to wash and cut off the tips. If you only have an old zucchini, you will first need to get rid of the hard peel and seeds.

2. Cut the peeled onion into cubes. Grind the garlic by rubbing it on a fine grater, passing it through a press or cutting it with a sharp knife.

3. Put the zucchini cut into medium pieces, chopped garlic and onion in a pan of a suitable size, fill everything with broth or plain water.

4. Cook, setting the fire to a minimum, about a quarter of an hour, if the zucchini is ripe - twenty minutes.

5. Add chopped into small cubes or bars processed cheese. Cook, stirring constantly, until the cheese is completely melted.

6. Salt, add pepper to taste.

7. Remove the pot of vegetables from the heat. Using an immersion blender, puree all cooked ingredients. Or pour the entire contents of the pan into the bowl of a blender, food processor, bring to a puree consistency.

8. Put the vegetable puree soup in portioned plates, garnish with finely chopped greens.

2. Vegetable soup-puree "Pumpkin-zucchini"

Ingredients:

600 grams of zucchini;

600 grams of pumpkin;

One medium bulb;

Three cloves of garlic;

0.3 liters of water;

Salt pepper;

50 gram piece hard cheese;

30 ml of olive oil;

250 ml 20% cream.

Cooking method:

1. As in the previous recipe, it is best to take young vegetables.

2. So, rinse the zucchini, cut into medium-sized pieces that are convenient for cooking.

3. Wash the pumpkin, cut it into two parts. Take out the seeds with a spoon, clean the fruit from sinewy fibers, cut off the skin, cut into pieces.

4. Cut the peeled garlic and onion into rings.

5. Grate the cheese on a medium or small segment of the grater.

6. Pour the olive oil or sunflower oil, fry the garlic and onion until translucent. Do not overcook, vegetable puree soup does not need the smell of overcooked onions. Two to three minutes over medium heat will be enough.

7. Add chopped zucchini and pumpkin, pour half a glass of water, simmer for 30 minutes.

8. Grind the prepared vegetables with an immersion blender without removing the pan from the stove and without turning off the gas.

9. Add cheese, remaining water, cream, salt, pepper to a homogeneous creamy vegetable consistency.

10. Cook after boiling for 5-10 minutes, until the cheese is completely melted into a fragrant puree soup.

11. Before serving pumpkin-zucchini vegetable puree soup, leave for about ten minutes.

3. Vegetable soup-puree "Tomato"

Ingredients:

One and a half kg of juicy, fleshy tomatoes;

Two onions;

One carrot;

Three cloves of garlic;

Two tablespoons tomato paste;

A liter of vegetable broth;

15 grams of butter;

35 ml of olive oil;

Salt - to taste;

Parsley.

Cooking method:

1. Peel the garlic, onion, carrot. Cut everything into small, but not small pieces.

2. Remove the skin from the washed tomatoes with a knife. If the process is difficult, you can first pour over the vegetables with boiling water, then dip them in cold water, so the tomato peel will be removed without much difficulty.

3. Heat olive oil and butter, lay out the onion, carrot and garlic. Simmer for 5 minutes until golden brown, stirring occasionally with a spatula.

4. Add two tablespoons of tomato paste, pour in the broth, mix.

5. Put the chopped tomatoes, after boiling, reduce the heat and cook until cooked for no more than 30 minutes.

6. Cool the finished soup slightly, transfer to a blender bowl, grind to a puree state. If you have an immersion blender, blend the vegetables right in the pot.

7. Put the pot with tomato vegetable puree soup on the stove, add salt, put pepper, chopped herbs, after boiling, sweat for seven minutes.

8. Consume tomato puree soup can be both cold and hot. Top with sour cream if desired.

4. Vegetable soup-puree "Carrot"

Ingredients:

Three large carrots;

One large onion;

Two cm of ginger root;

500 ml of broth cooked on vegetables;

20 ml of olive oil;

Half teaspoon ground coriander

Salt pepper.

Cooking method:

1. Peel the ginger root, onion and carrot.

2. Cut the prepared ingredients into any shape convenient for you.

3. In a saucepan with a thick bottom, cauldron or stewpan, pour olive oil, put the onion, simmer over medium heat until soft.

4. Add ginger and carrots, fry until golden, then pour in the broth or water.

5. Boil the ingredients for about 10 minutes, add salt, pepper, coriander. Stir.

6. Remove the cauldron from the heat, grind all the ingredients with an immersion blender to a creamy consistency.

7. Return the container with vegetable puree soup to the stove, after boiling, cook for about ten more minutes on the slowest fire.

8. Before pouring the soup into a bowl, let the dish brew for a few minutes.

9. Serve the dish hot, you can sprinkle the vegetable puree soup with chopped almonds, fried chickpeas, herbs.

5. Vegetable soup-puree "Spinach"

Ingredients:

200 grams of fresh spinach;

garlic clove;

Small bulb;

350 ml of water or any vegetable broth;

100 ml 20% cream;

Pepper, salt;

10 ml of olive oil, you can use regular vegetable oil.

Cooking method:

1. Carefully sort the spinach, the greens should not be spoiled. Rinse it, drain it in a colander or just put it on a plate, let the excess water drain.

2. Peel the garlic and onion, cut into not very large pieces. The form can be absolutely any, in the future all the ingredients are still ground.

3. Saute the onion and garlic in oil for five minutes until golden brown.

4. Add spinach leaves torn into two or three parts, salt, pepper.

5. Simmer over low heat for seven to eight minutes until the spinach softens.

6. Pour in water or broth, after the first bubbles appear, remove the saucepan from the heat.

7. Grind all the ingredients until smooth, the consistency should be tender and airy, the presence of lumps is unacceptable.

8. Put the soup pot back on the fire, bring the mass to a boil, pour in the cream in a neat, even stream.

9. Reheat vegetable soup, but do not bring to a boil, otherwise the cream may curdle.

10. Steep vegetable spinach soup after turning off the gas for about ten minutes.

6. Vegetable broccoli soup

Ingredients:

A kilogram of broccoli;

15-20 ml of vegetable oil;

One bulb;

Three cloves of garlic;

One potato;

Salt pepper;

Liter of water;

20 ml soy sauce;

Half a teaspoon of ground paprika;

10 grams of sugar.

Cooking method:

1. Cut off the stalk of broccoli cabbage, disassemble it into inflorescences.

2. Put the broccoli in a colander, rinse well in cool water. Leave the cabbage in a colander to drain all the liquid.

3. Peel the garlic, onion, potatoes. Cut everything into small cubes.

4. Heat the oil in a saucepan, put the chopped onion and garlic, simmer for two minutes.

5. Add broccoli, potatoes, pour in one liter of water.

6. Bring the soup to a boil, then reduce the heat and simmer for 20-30 minutes until all available vegetables are fully cooked.

7. Add salt, paprika, pepper, granulated sugar, soy sauce. Stir.

8. Bring the soup to a puree state, using a blender for this purpose.

9. Let the prepared vegetable soup puree for about five minutes before serving.

7. Vegetable soup-puree "Potato with mushrooms"

Ingredients:

600 grams of potatoes;

10 ml grows. oils;

Two small bulbs;

250 grams fresh champignons;

500 ml 15% cream;

150 ml of water;

Salt pepper;

Cooking method:

1. Wash mushrooms, dry, cut into slices.

2. Remove the husks from the bulbs, cut a quarter into rings.

3. Peel the potatoes, wash, dry, cut into cubes or sticks.

4. Pour water into the pan, put the potatoes in it. After boiling, slightly salt the potatoes, bring the vegetable to readiness. Drain the water completely. Use a potato masher to mash potatoes.

5. Pour oil into a preheated pan, put onion, fry it to a delicate shade of gold.

6. Add champignons to the onion, fry until the mushrooms are fully cooked.

7. Transfer the onion and champignons to the blender bowl, grind the ingredients until smooth.

8. Transfer the mashed potatoes to the bowl with the mushroom mass, use the blender again.

9. Put the fragrant mass in a saucepan, add salt, pepper if desired, pour in the cream.

10. Bring the puree soup to a boil, but do not boil.

11. Whisk the potato soup well again before serving.

12. Garnish with chopped herbs.

8. Vegetable soup-puree "Beetroot"

Ingredients:

400 grams of beets;

400 grams of potatoes;

Salt pepper;

One is not sour apple;

One bow;

420 ml of water or vegetable broth;

250 ml 10% cream;

15-20 ml of lemon juice;

One bay leaf;

180 grams of sour cream;

15 grams of ground coriander;

100 grams of greens.

Cooking method:

1. Without peeling, rinse the beets thoroughly under running water.

2. Put the vegetable in a saucepan, pour in water, boil until tender.

3. Peel apples, remove seeds and core.

4. Peel the potatoes and onions as well.

5. Cut the apple, potato and onion into small cubes.

6. Put the prepared chopped ingredients in another pan, pour the vegetable broth, cook for no more than fifteen minutes until the vegetables are fully cooked.

7. Remove the finished beets from the water, cool. Remove the skin from it, cut it and lay it on the rest of the vegetables.

8. Add lemon juice, salt, coriander, pepper.

9. Boil for fifteen minutes, then throw a bay leaf into the mass. Cool to room temperature.

10. Take out the bay leaf, pour some of the broth into a separate glass. Perhaps it will still come in handy for you, it all depends on how thick you prefer the vegetable puree soup.

11. Pour cream into a saucepan with vegetables, add sour cream. Using an immersion blender, blend all ingredients until pureed.

12. Put the pan on a slow fire, bring to a boil and immediately remove from heat.

13. Serve with lots of chopped greens.

9. Vegetable soup-puree from baked sweet peppers with salad

Ingredients:

Three Bulgarian sweet peppers;

550 ml water or vegetable stock

One bow;

25 grams of butter;

130 ml of heavy cream;

Pepper, salt;

Ten crab sticks;

40 grams of 30% sour cream;

50 grams of green onions;

50 grams of chives.

Cooking method:

1. Rinse the peppers, carefully remove all the seeds, cut off the stem, cut into two parts.

2. Bake the peppers in an oven preheated to 180 degrees for twenty minutes.

3. Fry peeled and quartered onion rings and diced peppers in butter until soft.

4. Pour the stock over the vegetables. Simmer over low heat for about fifteen minutes.

5. Add salt, pepper, pour in preheated milk. Immerse the blender in the mass, grind all the ingredients to a puree state.

6. Crab sticks cut into neat small cubes. Mix them with chopped green onions and chives, season with sour cream.

7. Place in the center of each serving plate using a special metal ring crab salad, fill the island with vegetable soup-pepper puree, garnish with herbs.

Any mashed vegetable soup can be served with fried bacon pieces, grated cheese, and many, many different greens.

Also, vegetable puree soups are sprinkled with grated nuts, fried chickpeas, sesame seeds.

Vegetable puree soups are very tasty with croutons or crackers.

The croutons are made from the freshest bread. The loaf is cut into neat cubes one centimeter in size, fried in a dry frying pan until a pleasant golden color.

In order for the croutons to have a pleasant garlic flavor, first put finely chopped garlic into the pan and pour in a few drops of olive oil, after frying for two minutes, the garlic is removed, and pieces of bread are laid out in this pan.

Vegetables are considered an excellent source of plant fiber and other nutrients, so they have long become an integral part of our diet. They go well with different products and seasonings and serve as the basis for creating all kinds of first and second courses. Further in the article, the most interesting and popular recipes for making vegetable puree soups will be considered in detail.

With beets and potatoes

This bright first course will be an excellent option for an everyday family dinner and will give good mood. It contains a moderate amount of spices, which makes it suitable even for a children's diet.

To feed your household with this soup, you will definitely need:

• 400 g of potato tubers;
• 400 g beets;
• 180 g sour cream;
• 420 ml fresh broth from vegetables;
• 250 ml cream (10%);
• 20 ml of lemon juice;
• 1 white onion;
• 1 non-sour apple;
• salt, herbs, ground coriander, pepper and parsley.

The technological map of soup-puree from vegetables includes several stages:

1. First of all, you need to deal with potatoes, apple and onions. They are peeled, washed and crushed.
2. The products processed in this way are put in a saucepan, poured with vegetable broth and boiled over low heat.
3. After fifteen minutes they are supplemented with pre-boiled beets, salt, spices and lemon juice.
4. After another quarter of an hour, a bay leaf is sent to a container with boiling broth.
5. All this is removed from the stove and cooled.
6. Then the vegetables are carefully removed from the pan, chopped with a blender and combined with sour cream and cream.
7. The almost ready soup is diluted with the required amount of broth and brought to a boil again.

Before use, each serving is decorated with fresh herbs.

with broccoli

This low-calorie and tasty vegetable puree soup is perfect for a diet menu. It is prepared without milk, sour cream or cream, but it contains garlic and soy sauce, which give it a special piquancy.

To cook this dinner, you will need:

• 1 kg of broccoli;
• 10 g of sugar;
• 20 ml vegetable oil;
• 20 ml soy sauce;
• 1 liter of drinking water;
• 3 garlic cloves;
• 1 potato tuber;
• 1 onion;
• ½ tsp powdered paprika;
• salt and pepper mixture.

Of vegetables is so simple that any beginner can easily master it:

1. Potato cubes, browned onions and roasted garlic are sent to a saucepan filled with the required amount of water.
2. Pre-boiled cabbage inflorescences are also poured there.
3. All this is sent to the stove and boiled over low heat for no longer than half an hour.
4. Shortly before the end of the process, sugar, paprika, salt, soy sauce and pepper are added to the total container.
5. A fully cooked soup is processed with a blender, briefly infused with room temperature and pour into bowls.

with spinach

This bright green creamy vegetable soup is considered to be a real vitamin bomb. Despite the simple composition, it contains almost everything you need to maintain efficiency and maintain vigor.

• 200 g fresh spinach leaves;
• 350 ml of drinking water;
• 100 ml cream (20%);
• 1 white onion;
• 1 clove of garlic;
• salt, pepper mixture and vegetable oil.

1. Peeled onions and garlic are sautéed in a greased heated frying pan, and then supplemented with chopped spinach.
2. All this is slightly salted, seasoned fragrant spices and simmer until soft.
3. After about eight minutes, the required amount of water is poured into the total container.
4. Almost ready soup-puree from different vegetables is brought to a boil and whipped with a blender.
5. After that, it is diluted with cream and heated, not allowing it to boil.

With carrots and ginger

This bright orange fragrant soup its very appearance awakens an appetite even among those who did not plan to dine.

To prepare it for yourself and your loved ones, you will need:

• 500 ml fresh vegetable broth;
• 3 large carrots;
• 1 large onion;
• 2 cm ginger root;
• ground coriander, salt, olive oil and a mixture of peppers.

Before preparing soup-puree from vegetables, you need to process the latter:

1. Onions, carrots and ginger root are peeled, rinsed and chopped.
2. After that, olive oil is poured into a thick-bottomed cauldron and heated.
3. As soon as it is hot enough, onion, carrot and ginger root are alternately poured into it.
4. Lightly browned vegetables are poured over the right amount broth, boil for a short time over low heat, not forgetting to salt and season with spices.
5. After about ten minutes, all this is whipped with a blender and returned to the stove for a little less than a quarter of an hour.

With zucchini and pumpkin

This gentle soup-puree from different vegetables has pleasant taste and light creamy texture. Therefore, even the most fastidious eaters who do not like first courses will not refuse it.

To prepare it you will need:

• 600 g pumpkin;
• 600 g zucchini;
• 50 g of cheese;
• 300 ml of drinking water;
• 250 ml of 20% cream;
• 3 garlic cloves;
• 1 white onion;
• salt, spices and olive oil.

Let's start cooking:

1. Onions and garlic are browned in a preheated and lightly oiled skillet.
2. When they are ready, zucchini, pumpkin and water are added to them.
3. All this is brought to a boil and simmered for a short time over moderate heat.
4. After about thirty minutes, the contents of the pan are processed with a blender.
5. Soup-puree from vegetables is supplemented with salt, spices, cream and grated cheese, and then warmed up and insisted under the lid.

With tomatoes and bell pepper

To serve it for dinner, you will need:

• 1 kg of tomato pulp;
• 100 ml liquid cream;
• 3 fleshy sweet peppers;
• 7 garlic cloves;
• 1 tsp dry basil;
• 3 art. l. olive oils;
• salt, parsley, a pinch of chili and sandwich bread.

Let's start cooking soup-puree from vegetables, the calorie content of 100 g of which leaves only 53.75 kcal:

1. Let's do the peppers first. They are freed from the stalks and seeds, washed, cut in half and transferred to a baking sheet lined with parchment in advance.
2. The peppers are topped with five crushed garlic cloves and drizzled with olive oil, crushed with dried basil and baked at 180°C for about forty minutes.
3. At the end of the indicated time, the contents of the pan are transferred to a suitable saucepan and combined with tomato pulp, salt and chili.
4. The future soup is brought to a boil and after three minutes, beat with a blender.
5. The resulting puree is diluted with cream, garnished with parsley and served with toasted bread rubbed with the remaining garlic.

With tomatoes and celery

For fans Italian cuisine it is worth replenishing your piggy bank with another original recipe. Classic tomato puree soup can be supplemented with just a few ingredients, and it will acquire a completely different taste.

To prepare one of these variations, you will need:

• 500 g fresh tomatoes;
• 50 g mozzarella;
• 100 g of root celery;
• 300 ml of drinking water;
• 2 carrots;
• 2 garlic cloves;
• salt, oregano, olive oil and a mixture of peppers.

Let's get started:

1. Celery, carrots and garlic chopped large pieces and fried in a heated and lightly greased pan.
2. As soon as they change color, peeled tomato slices and water are added to them, and then they are all stewed together over low heat, not forgetting to add a little salt and season with spices.
3. After about twenty minutes, all this is supplemented with oregano and whipped with a blender.
4. The fully prepared soup is poured into bowls and garnished with mozzarella.

With milk and cabbage

This easily digestible creamy dish can be prepared especially for children. Vegetable puree soup with cabbage and milk contains many valuable substances and is suitable for feeding babies who are gradually getting to know new foods.

To cook it, you will need:

• 20 g potatoes;
• 30 g raw white cabbage;
• 10 g carrots;
• 3 g butter;
• 80 ml of drinking water;
• 40 ml of milk;
• salt.

Since we are preparing vegetable puree soup for very young children, all products must be fresh and of high quality:

1. Carrots and potatoes are peeled, washed, chopped and sent to a deep saucepan.
2. All this is supplemented with thinly chopped cabbage, poured with water and brought to readiness.
3. The softened components are ground through a sieve, diluted with boiled milk, salted, seasoned with oil and reheated for several minutes.

With canned peas

This option is sure to attract the attention of those who do not yet know how to make vegetable puree soup so that it is suitable for both adults and small eaters. For this you will need:

• 100 g canned peas;
• 70 g butter;
• 1 white onion;
• 1 carrot;
• 1 egg;
• 3 slices dried wheat bread;
• 2 tbsp. l. ordinary flour;
• 3 art. l. deodorized oil;
• salt and water.

Let's start cooking:

1. Peeled onions and carrots are rinsed under a tap, finely chopped and sautéed in vegetable oil.
2. When they are slightly softened, they are supplemented with a canned pot and a little drinking water.
3. All this is boiled for no longer than three minutes, and then rubbed through a sieve.
4. The resulting puree soup is salted, reheated on the stove and poured into plates.

It is served with a dressing made from flour and melted butter, along with dried croutons. white bread, grated with garlic and toasted in the oven.

With pumpkin and sesame

It's bright and very tasty dish can be safely served for a festive dinner. It is an unusually successful combination of spices, root vegetables and herbs. And the presence of ginger and sesame gives it special notes.

Before preparing vegetable soup, be sure to check if you have everything you need on hand. In this case, you will need:

• 300 g pumpkin;
• 1 head of shallots;
• 1 potato;
• 1 tsp sesame seeds;
• 2 tbsp. l. olive oils;
• salt, ground pepper, cilantro, water and dried ginger.

The cooking process is:

1. Finely chopped onions are sautéed in a greased frying pan and transferred to a large saucepan.
2. Roasted pumpkin slices and hot water are also sent there.
3. All this is brought to a boil, supplemented with potatoes and boiled until the vegetables are soft, not forgetting to salt and season with spices.
4. The finished soup is sprinkled with chopped herbs and mashed.

Before serving, each serving is decorated with sesame seeds fried in a dry frying pan.

With eggplant and chicken

This first dish, which has a rich taste and a delicate pasty texture, is recommended for people suffering from diseases. digestive system. It serves as an excellent source of easily digestible protein and vegetable fiber.

To cook a pot useful vegetables, you will need:

• 500 g bird fillet;
• 1 eggplant;
• 1 juicy carrot;
• 2 potato tubers;
• 2 garlic cloves;
• salt and basil.

We will prepare like this:

1. Washed, peeled and coarsely chopped vegetables are combined in one saucepan and poured with the required amount of water.
2. All this is complemented by pieces chicken fillet, salt and cook until tender.
3. After some time, the softened components are mashed, seasoned with crushed garlic and chopped basil.
4. The resulting soup is briefly insisted under the lid and poured into plates.

With potatoes and mushrooms

it tender dish with pleasant creamy taste enjoys well-deserved popularity among lovers of culinary delights. It consists of simple ingredients and is easy to prepare at home. To feed your loved ones with fragrant champignon puree soup with vegetables, you will need:

• 500 g potatoes;
• 300 g of young champignons;
• 500 ml cream (15%);
• 3 onions;
• salt, spices, water and vegetable oil.

The preparation looks like this:

1. Potatoes are peeled, rinsed, cut into cubes and boiled in a saucepan filled with salted boiling water.
2. As soon as it is ready, it is taken out of the bowl, combined with browned onions and fried mushrooms, and then processed with a blender and diluted with cream.
3. The resulting soup is reheated over low heat and served.

With champignons and melted cheese

This rich vegetable soup has a distinct mushroom flavor and a thick, paste-like texture. To cook it for yourself and your family, you will have to prepare in advance:

• 1.5 l of settled drinking water;
• 150 g of champignons;
• 4 processed cheese;
• 2 onions;
• 1 juicy carrot;
• salt, herbs and vegetable oil.

Having figured out what you need to cook this dish, you need to figure out how to make vegetable soup puree:

1. Onions, carrots and mushrooms are fried in a heated frying pan in oil, and then poured into a pan with potatoes and water.
2. All this is salted, brought to a boil and cooked until fully cooked.
3. Shortly before the completion of the process, add to the total container processed cheese.
4. The cooled soup is processed with a blender, reheated and sprinkled with chopped herbs.

With mushrooms and cauliflower

This exquisite low-calorie soup may well be considered dietary. It contains a large number of different vegetables, giving it a unique taste and pleasant aroma. To cook a healthy dinner, you will need:

• 30 g dried champignons;
• 100 g of cauliflower;
• 100 g green string beans;
• 200 g fresh white cabbage;
• 2 potatoes;
• 1 white onion;
• 1 tomato;
• water, salt, spices and vegetable oil.

Let's start cooking:

1. First of all, you need to deal with mushrooms. They are boiled in salted boiling water, removed from the pan and cooled.
2. Finely chopped cabbage is sent to a container with the remaining broth.
3. After about seven minutes, chopped onions, grated carrots, tomatoes are immersed there, green beans, potato cubes and chopped mushrooms.
4. After a quarter of an hour, heat-treated cauliflower is laid out in a common bowl.
5. All this is whipped with a blender, seasoned with spices, reheated and poured into plates, not forgetting to sprinkle with chopped herbs.

With champignons and zucchini

A delicious creamy soup prepared according to the method described below will surely please your family and bring some variety to the usual menu.

To supplement their family diet, you will need:

• 450 g raw champignons;
• 150 ml cream;
• 80 ml deodorized oil;
• 2 fleshy sweet peppers;
• 2 onions;
• 2 juicy carrots;
• 1 young zucchini;
• 2 garlic cloves;
• salt, water, spices and herbs.

And now we are preparing:

1. Vegetable oil is heated in a thick-walled cauldron and flavored with garlic.
2. After a couple of minutes, sliced ​​\u200b\u200bmushrooms are fried in it. When they are almost ready, chopped onion and strips of sweet pepper are added to them.
3. After two minutes, carrot sticks and slices of zucchini are sent to the common container.
4. All this is mixed, poured with hot water so that it covers the vegetables, salted, seasoned with spices and stewed for a short time over low heat.
5. At the next stage, the contents of the cauldron are sprinkled with chopped herbs, processed with a blender and diluted with cream.

With cheese and cauliflower

This light and fragrant soup will appeal even to those who are not too fond of vegetables. The cauliflower present in it practically does not taste, and the garlic makes it moderately spicy.

To prepare it you will need:

• 100 g of good hard cheese;
• 100 g raw cauliflower;
• 60 g of non-acidic sour cream;
• 2 garlic cloves;
• 1 potato tuber;
• 1 onion;
• vegetable oil, water, salt, lavrushka, spices and herbs.

The cooking process is:

1. First you need to deal with garlic and onions. They are peeled, crushed and fried in heated deodorized oil, not forgetting to add bay leaves to them.
2. As soon as the vegetables are lightly browned, they are sent to the pan, which already contains water, potato slices and cabbage inflorescences.
3. All this is salted, seasoned with fragrant spices and boiled until soft.
4. Ready vegetables are processed with a blender, seasoned with fresh sour cream and sprinkled with finely chopped herbs.

The best addition to this soup will be homemade croutons.

With fresh peas

This is one of the most sought-after recipes, especially loved by connoisseurs of simple homemade food. To recreate it in your own kitchen, you will need:

• 4 potatoes;
• 1 white onion;
• 1 carrot;
• 1 fleshy sweet pepper;
• 1 handful of green peas;
• 2 bay leaves;
• 3 black peppercorns;
• water, kitchen salt, any vegetable oil and seasonings.

We prepare the soup like this:

1. Onions and carrots are peeled, rinsed, chopped and sautéed in a heated frying pan.
2. In just a couple of minutes, the rest of the vegetables, salt, parsley and spices are added to them.
3. All this is poured drinking water and boil until done.
4. Then the leaves and peppercorns are carefully removed from the broth.
5. The soup itself is pureed with a blender and poured into bowls.

Served with sour cream and garlic croutons.

Soup is very helpful. This delicious dish is prepared on the basis of mashed ingredients. A variety of products can serve as the latter, 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 an amazing dietary masterpiece. Exist different recipes soups that will come to the aid of every housewife.

Blowing pumpkin and shrimp

Vegetable puree soup is very popular among true connoisseurs of culinary art. One such option is this recipe, the main ingredient of which is pumpkin.

To make 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 sprigs;
• 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 delicious. It needs to be peeled and cut into small cubes. It is necessary to take a high frying 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 you should finely chop the garlic and also place in the pan.

After the garlic is lightly fried, pumpkin is added. Everything is fried until golden brown for 5-6 minutes. Canned go to the pumpkin green pea, vegetables are poured with boiling water (1 l). Rosemary must be removed, and the broth should be salted and peppered and left to simmer for 10 minutes.

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

Ready soup should be poured into plates, pepper and add shrimp on top. Top with shredded hard cheese nutmeg and garnish with dill. Serve hot. This puree soup, the recipe of which is simple, will not leave anyone indifferent.

Fragrant soup with broccoli

Pureed soups are very popular as they are dietary and healthy. Many people think that such dishes cannot be tasty, but this is not so. You can verify the opposite after preparing the following 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 tbsp. l.;
• sesame (seeds) - 1 tbsp. l.;
• nutmeg (grated) - 1 tbsp. l.;
• parsley - a small bunch;
• ground black pepper - 5 g;
• marjoram - 2 g;
• salt - 1 tsp

This puree soup is prepared on the basis of light chicken broth. The first step is to prepare the trout (you can salmon). For this, a fish fillet is taken. It must be thoroughly washed and dried with a paper towel. Then cut into medium sized cubes. Line a baking sheet with foil, drizzle with olive oil. Put the trout there in one layer, salt and sprinkle with black pepper. Cover the fish loosely with foil. All this is sent to a well-heated oven for baking until cooked.

At this time, you can start preparing vegetable puree soup. To begin with, strain the chicken broth through cheesecloth and set it aside for a while. Wash broccoli well in cold water and cut into pieces. Peel the carrots, wash and cut into pieces.

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

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

Top with nutmeg, sesame seeds and chopped parsley. Serve hot.

Vegetable masterpiece

Puree soups are famous for their incredible lightness, but at the same time they perfectly provide a feeling of satiety. This will prove the dish prepared according to next 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 branches;
• salt - 1 tsp;
• ground black pepper - 5 g.

To prepare puree soups, you need to choose the right vegetables. In this case, you need to buy young zucchini of a small size. This will make the dish extremely tender. Pick sweet carrots. First of all, prepare the vegetables. Zucchini should be washed, peeled and cut into small cubes. Chop onion and garlic. Peel carrots and potatoes, wash and chop finely.

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

Then pour the strained chicken broth over the mixture. Cook vegetables until fully cooked. So that the soup-puree acquires 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 puree them. Then again pour the broth and cream. All components must be mixed, add spices, boil for 5-7 minutes on low heat.

Serve hot, garnished with a sprig of dill. This kind of pureed soups are great for both children and adults.

Classic variant

Vegetable soup according to this recipe 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 tbsp. l.;
• salt - 1 tsp;
• ground black pepper - 5 g;
• parsley greens - a bunch;
• cumin (seeds) - 5 g.

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

Choose a saucepan with a good bottom so that the vegetables do not burn. Pour olive oil into it and heat it up. Then send the garlic to the pan, bring it to a light golden crust. The next ingredient will be the bow. It should 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 the 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 the components until fully cooked for 25 minutes.

To make puree soups easy, you need to use a blender. Turn all the cooled vegetables together with the broth into a homogeneous mass. Before serving, warm the puree soup and garnish with sprigs of greenery. it delicious dish that will please everyone.

potato dish

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

• potatoes - 500 g;
• onion - 1 pc.;
• chicken broth - 2 cups;
• 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, finely chop. Take a frying pan with a non-stick coating and high sides. Heat up the butter in it. Send the onion there and brown a little. After that, potatoes are added. Cover the vegetables with a lid and fry over low heat for 10 minutes.

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

Vegetable dish with mushrooms

Puree soup perfectly combines vegetables and mushrooms. To prepare the following 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 - 1 bunch;
• salt - 0.5 tbsp. l.;
• ground black pepper - 5 g.

Wash mushrooms, peel and finely chop. Chop garlic and onion. Place the garlic in a frying pan with hot olive oil and lightly fry. Then add the onion, bring it to a light golden crust. Send mushrooms to them and fry until cooked.

Peel potatoes and boil in salted water. Peel and chop carrots. To make the soup puree the perfect consistency, the tomatoes must be blanched and then finely chopped. To do this, they should first be dipped in boiling water for 3-4 seconds, and then in cold water. This procedure will help to quickly and easily remove the skin. Wash the cauliflower and cut into pieces.

Send the 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 the pan, fry until golden brown, and then add the tomatoes and simmer under the lid until cooked.

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

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

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

The benefits of puree 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 texture without pieces. Thanks to this, they are quickly digested, as well as useful substances and various trace elements tend to fill our body with their energy and strength.

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

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

Recipes for diet puree soups

Carrot with melted cheese

It's gentle vegetable first a dish that even a novice hostess can handle.

Composition of products:

1. carrot - 1 piece (180-200 g);
2. onion - 1 head;
3. processed cheese - 70 g;
4. parsley - a couple of branches;
5. vegetable broth - 300-350 ml;
6. salt - to taste;
7. ground black pepper - to taste;
8. sunflower oil - 15 ml.

Cooking process:

1. Peel carrots and onions, wash them and cut into small cubes.
2. Sort the parsley greens. Choose only fresh, green leaves, which should be washed in cold water and dried slightly at room temperature.
3. Peel the processed cheese from the packaging and cut into cubes, set aside for now.
4. Saute onions and carrots in oil until the color changes slightly.
5. Pour vegetable broth into a soup pot and bring to a boil. If not, you can use regular filtered water. Add chopped cheese and sautéed vegetables.
6. Salt and pepper.
7. Then wait until it boils, be sure to remove the foam and cook until the onions and carrots are ready. Cheese should be completely melted by this time.
8. Then take an iron sieve and rub the contents of the pan through it and boil it again.
9. Finely chopped parsley is added to the dish when it is laid out in separate plates. So, the vitamins contained in it will be preserved better.

from broccoli

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

Composition of products:

Cooking process:

1. Process broccoli. Cut off the contaminated parts and disassemble into inflorescences. Rinse in a cup of cold water. Then cut each inflorescence into pieces.
2. Peel and wash the carrots, cut into cubes.
3. Sort the parsley, rinse under running cold water. Dry, finely chop and leave for decoration.
4. Put broccoli and carrots in a saucepan, cover with cold boiled or filtered water and cook for about 10 minutes.
5. Grind products with an immersion blender. If this is not the case, strain the food through a sieve and wipe the vegetables.
6. Season with salt, nutmeg and ground pepper to taste.
7. Now you can start preparing the sauce. Place the butter in a small frying pan and melt, add the flour and stir. Pass until light brown.
8. Add cream to the pan and simmer until thickened.
9. Add sauce to soup pot. If desired, you can once again pass it through a sieve and warm it up a little over moderate heat. It is better not to bring to a boil.
10. Toast the sesame seeds in a dry frying pan until golden brown.
11. Pour the finished soup into a bowl, sprinkle with parsley and sesame seeds.

From green peas with croutons

In terms of complexity of preparation, this soup is not more difficult than the previous ones. Used here canned peas, but you can also use ordinary 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 wheat bread toasts are baked separately in the oven. If the prepared soup is not intended for children under 3 years old, the croutons can be rubbed with a small amount of fresh garlic.

Composition of products:

Cooking process:

1. Peel the carrots and onions, wash and chop finely. Then sauté in oil.
2. Canned peas divided into two parts. Boil half separately and set aside to decorate the finished soup.
3. Pour the second part of the peas to the sautéed vegetables, add a little hot boiled water and simmer for 2-3 minutes.
4. Rub the resulting broth with vegetables through a sieve or chop with an immersion blender, sprinkle with salt to taste.
5. Cut the wheat bread into cubes and put it on a lightly oiled baking sheet and send it to bake in the oven at 180 ° C for a few minutes.
6. Melt the butter in a separate small frying pan and add the flour there, sauté, stirring until golden brown. Then pour this mixture into the soup and stir. Boil.
7. Peel the egg from the shell and pour into a small bowl, where beat with a whisk until smooth. This can also be done with two forks, arranged in such a way that the backs of the forks touch each other.
8. Fill soup with egg mixture.
9. Pour a portion of the cooked dish into a plate, pour boiled peas and croutons on top.

Pumpkin puree with sesame and ginger

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

Composition of products:

Cooking process:

1. Peel and wash the onion. Cut in small pieces.
2. Wash and peel pumpkin and potatoes, cut into thin slices.
3. Sort and rinse the cilantro greens, finely chop.
4. Lightly heat the sesame seeds in a dry frying pan until the color changes to toasty.
5. Fry the onion slices in oil, then put in a saucepan prepared for cooking soup.
6. Fry the pumpkin slices and send to the onion.
7. Pour hot boiled water into a saucepan with vegetables and bring to a boil, then add potatoes. Remove foam. Cook vegetables until tender.
8. Season with salt, dried ginger and pepper. Put cilantro. Grind with a blender until smooth and bring to a boil.
9. Pour the soup into a bowl and sprinkle with sesame seeds.

Recipes for children's puree soups

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 a dish of boiled cereals with vegetables.

Light vegetable soup

The name of this dish speaks for itself! It is easy for the child's body to digest, which is just beginning to learn new foods and dishes for it. For a better perception by the baby, milk can be replaced with breast or infant formula, to which the young discoverer is accustomed.

Composition of products:

Cooking process:

1. Peel and rinse the vegetables, then chop finely.
2. Pour the vegetables in a saucepan and put on a slow heating plate. Cook until vegetables are fully cooked.
3. Wipe the contents of the pot.
4. In a separate saucepan or cezve, bring the mixture of milk and butter to a boil. Add to saucepan.
5. 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. The first dishes with this cereal are the best solution to diversify the baby's diet. They are tender, satisfying and healthy at the same time.

Composition of products:

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

Cooking process:

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

For children from 1 to 3 years old

Sweet Carrot Rice Soup

It has a delicate structure and a mild sweetish taste, ideal for baby food. But, rice groats has a slightly "fixing" effect and should not be given if your baby has constipation.

Composition of products:

Cooking process:

1. Sort the rice and wash well. Pour in water and put on a moderate heating plate to cook.
2. Peel and wash the carrots, grate.
3. In a separate saucepan, put the carrots to boil, add butter and sugar to it, salt.
4. When the rice is cooked, without washing it, pull it out of the broth and transfer it to a pan with carrots.
5. After 10-12 minutes, rub the soup through a sieve and add pre-boiled milk into it. Boil.

Vegetable with chicken

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

Composition of products:

• 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:

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

For children over three years old

With chicken liver

The liver is not loved by all children, however, due to its nutritional value, dishes with liver 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 dish he is eating.

Composition of products:

Cooking process:

1. Rinse the chicken liver well in a cup of cold water, if there are green or dark parts, discard them.
2. Soak bread in cream.
3. Place the selected liver, bread with cream in the blender bowl and grind to a homogeneous consistency.
4. Bring the vegetable broth to a boil and add the liver mixture to it. Remove the foam and cook for 5-10 minutes over moderate heat. If the amount of ingredients increases, the cooking time also increases.
5. Rub the finished soup through a sieve, bring to a boil and turn off the heat.
6. Enter the yolk and oil. Mix.

With meatballs

Short description palatability and the degree of difficulty of preparation

Composition of products:

• onion - 1 head;
• beef without fat - 100 g;
• raw chicken egg - 1 piece (you need the yolk);
• parsley greens - 1-2 sprigs;
• carrots - 1 small;
• dry wheat bread - 30 g;
• rice groats - 20 g;
• salt - to taste.

Cooking process:

1. Wash and boil the beef. Separate broth and meat.
2. Sort and wash the parsley greens. Cut in small pieces.
3. Peel and cut carrots and onions. Put in a saucepan with broth and put to boil.
4. Rinse rice and add to vegetables. Add parsley. Mix, remove foam. Cook over low heat.
5. Then grind the contents of the pan until smooth with an immersion blender and bring to a boil over moderate heat.
6. Pass beef and bread through a meat grinder. Add salt and egg yolk. With two teaspoons or dessert spoons, form meatballs (you can do this with your hands) and throw them into the soup one at a time.
7. Cook for 10 more minutes.

simple and delicious recipe vegetable puree soup you will find in the following video:

To date, puree soup recipes make up a large library of hundreds of copies. Pureed first courses are a universal solution for dietary and baby food. For their manufacture, a huge variety of products is used, that even a rare gourmet refuses to try these creations.

In contact with