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Vegetable puree soup. Vegetable puree soup - a gentle first course

Among the many different first courses, puree soups occupy a very special place. Due to their easier digestibility, velvety structure and attractive appearance, they are perfect for both children and children. diet food, and for everyday use. Furthermore, vegetable soups-mashed potatoes can make you radically change your mind about previously unloved vegetables, especially if you enrich them rich taste delicate creamy notes.

Features of cooking puree soups

It is unlikely that even an inexperienced culinary specialist will have serious problems with cooking soup-puree from vegetables - the technology for making them is so simple. However, there is small set tricks to make it even more delicious:

simple recipes

There is an incredible amount of delicious and, last but not least, healthy vegetable soups. Recipes for their preparation can be found almost everywhere., which makes it easy to choose the right one for your needs and includes the ingredients available in the kitchen.

Classic vegetable

A simple and very tasty vegetable cream soup, the recipe of which will not cause any difficulties even for the most novice cooks. In addition, it is perfect for lunch for the whole family from a child to an adult. To prepare it, you will need the following ingredients:

All vegetables must be peeled and cut into small arbitrary pieces. Pour a couple of spoons into a frying pan or pan vegetable oil and sauté onion until golden brown. After that, carrots are added to it, fried for two minutes and put the remaining vegetables.

Thereafter vegetable mix pour broth or water, salt, add bay leaf and cook until the vegetables are soft. After that, the liquid is poured into a separate container, the laurel is removed and the vegetables are mashed using a sieve or blender. You can dilute it to the desired consistency using the same broth, after which, if necessary, add salt and add suitable spices.

Creamy vegetable soup should be served hot. You can supplement it with various additives in the form of fresh herbs, sour cream or crackers.

With vegetables and cheese

This one is very nutritious and hearty soup few people can leave indifferent, especially considering the simplicity of its preparation. It will require:

All vegetables must be peeled and cut, if necessary, remove the seeds from the zucchini. Cool the cheese to a solid state or completely freeze, then rub it on a grater.

Fry the onion in a small amount of oil. As soon as it acquires a light golden hue, the rest of the vegetables are added to it and poured with water. The vegetable mixture is boiled until it becomes soft.

Cooked vegetables are rubbed through a sieve or chopped with a blender without draining the broth. Grated cheese, salt and spices are added, after which they are heated over low heat until the cheese is completely dissolved. After that, if desired, the soup can be passed through a blender again and served. You can supplement it with fresh herbs, for example, dill.

Pumpkin with cream

Of the many puree soups, vegetable soups with cream have a very special delicate taste. And pumpkin-cream is a perfect illustration of this statement. To cook this sunny bright dish, will need:

Vegetables must be peeled, peeled and seeds removed from the pumpkin, cut into arbitrary pieces. Saute onion and garlic in a small amount of vegetable oil, then add carrots and pumpkin to it.

After frying, vegetables must be poured with water or vegetable broth so that she barely covers them. Cook until the pumpkin is soft, then drain the excess liquid and puree the vegetable mixture with a blender or sieve. Pour in the cream, add spices and salt and heat through.

Serve the soup preferably with fried on butter croutons or oven-dried crackers.

Attention, only TODAY!

Step 1: Prepare vegetables.

In a real puree soup, you will never smell the taste of individual ingredients. In other words, if vegetables are notes, then soup is a symphony of taste. Therefore, all vegetables must be chopped. First, vegetables (except onions) must be washed with running water, peeled, cut and boiled. You don’t need to pour a lot of water into the pan, the vegetables will be perfectly boiled and steamed.

Onions are a different story. It must be crushed, you can also in a blender and sauté in olive oil until golden brown.

Step 2: Prepare vegetable soup.

Cooked vegetables need to be chopped, you can use a blender, or a meat grinder, you can knead them with a crush to a puree state.

Add a little water to the puree, or strained vegetable broth, as well as fried onions. We put the pan on a slow fire, season the soup with cream, and cook for 3-4 minutes. Don't forget to salt! If you are a fan of spices, then you can add them, for example, Indian shamballa, which helps the intestines. Ready soup you can sprinkle with chopped herbs, and not only the usual parsley-dill, but a few mint leaves will give the puree soup a truly exotic taste. Trust me, I've tried. Highly good options also basil and cilantro. After the soup has been removed from the heat, it must be wrapped in a towel and left for a few minutes. Its taste will become more intense. And during this time you will have time to set the table and call your relatives for dinner.

Step 3: Serve vegetable puree soup to the table.

Ready soup-puree from vegetables is served hot, decorated with a pattern of sour cream or balsamic vinegar. Often croutons are served with puree soups, we have already considered with you the recipe for their preparation.

We have prepared a delicious and healthy lunch, for which both your family and your stomach will thank you. Enjoy your meal!

If the puree soup is too thick, it can be diluted with water, broth or broth.

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

Such soups are used when changing the diet for children in the second year of life. This is not yet an adult soup, but it is no longer mashed potatoes. But do not add to the soup those vegetables that the child should not eat yet.

Do you want to have a hearty and beautiful meal? It's time to learn how to make vegetable puree soup. Delicate creamy texture, vitamin content and bright design distinguish this dish from all first courses. Having decorated it with taste, you can turn an everyday lunch into a festive one. Familiar vegetables boiled together until tender, pureed and seasoned with spices, cream and herbs will delight lovers of healthy food.

Vegetable puree soups are obtained by everyone, do not require much time and effort. And they look just like the picture. Appetizing, fragrant, they are created so that after enjoying the first portion, do not hesitate to ask for an addition. Such dishes inspire and awaken fresh feelings.

Bright colors, variety of taste and perfection of form - distinctive features creamy entrees. And the great thing is that common products that can be found in any refrigerator are suitable for execution.

What can you make soup puree with vegetables

Such dishes are prepared on the basis of or, milk, cream, water.

All kinds of vegetables and even fruits loved in the family are put as a basis:

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

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

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

Decorate with:

croutons,
grated cheese,
olives,
pieces of fresh / canned vegetables (cucumbers, olives, peppers, tomatoes),
sprigs of greenery (onion, mint, rosemary, cilantro, parsley, dill),
nuts, seeds, berries.

What is mashed vegetable soups served in

There is no need to dream about vegetables, it is easy to fulfill it yourself. But for serving, you can stock up on special bowls or get by with large mugs. The food also looks beautiful in spacious plates for first courses.

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Soup is very helpful. it tasty dish is prepared on the basis of pureed components. 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;
black ground 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 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 homogeneous mass. Before serving, warm the puree soup and garnish with sprigs of greens. 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. Fry first cauliflower under the lid, while pouring 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.

You can prepare a tender, but nutritious vegetable puree soup from any vegetables, supplementing them with other ingredients. For cooking, both broths and drinking water are used.

The traditional recipe underlies other ways of preparing this dish. The ingredients for the soup can be of your choice.

You will need:

1.5 liters of vegetable broth;
3 medium potato tubers;
1 small onion;
¼ cabbage head;
1 carrot;
20 ml of olive oil;
salt and ground pepper as desired.

Cooking method.

Heat the oil in a brazier or thick-walled saucepan.
Cut the onion into cubes and fry it in oil for 5 minutes, stirring all the time.
Roasting is poured with broth and put on a strong fire.
Peel and cut carrots, potatoes, cabbage.
When the broth boils, vegetables are lowered into it. The soup is simmered over low heat until the ingredients soften (about 20 minutes).
The cooked dish is salted, peppered and mashed in parts in a blender.

With pumpkin and ginger

This soup has a nice light orange hue, original taste and the finest texture. It will fill you up and keep you warm on a cold winter day.

Ingredients:

300 g pumpkin without peel;
2 medium potatoes;
1 small onion;
1 g of ginger powder;
3 g grated fresh ginger;
80 ml of milk;
500 ml of water;
salt to taste;
25 ml of vegetable oil;
1 g turmeric.

Cooking technology.

Chopped onions are fried until golden in a saucepan with heated oil.
The remaining vegetables are cut into cubes and added to the onion.
The vegetable mixture is poured with boiled water, salted and stewed under the lid for 15–20 minutes (they are guided by the softness of the pumpkin). At the end add ginger and turmeric.
Vegetable broth is poured into a separate saucepan, and the contents of the stewpan are crushed in a blender or crush.
The resulting puree is again laid out in a saucepan, diluted with the remaining broth and milk.
The soup is simmered over low heat for 5 minutes.

From potatoes, zucchini and cauliflower

Puree soup according to this recipe is velvety, with a very delicate taste.

For cooking you will need:

4.5 liters of water;
0.5 kg of young zucchini;
3 large potatoes;
0.5 kg of cauliflower;
150 g carrots;
150 g of onions;
salt, seasonings as desired;
vegetable oil for frying.

Cooking method.

Vegetables are cut: onion - into small pieces; zucchini - in cubes, carrots - in stripes, cabbage - in inflorescences;
In a heavy-bottomed saucepan, fry the onion in hot oil until golden brown, then add the carrots and fry for another 4 minutes.
The remaining vegetables are laid out in the frying, salted, seasoned with spices, poured with water and boiled for about 20 minutes.
Boiled vegetables and a little broth are scrolled in a blender or pounded by hand.
If the dish is too thick, add more broth.

Scottish recipe

This puree soup is ideal for any diet: its calorie content is only 60 kcal. Used in original recipe rapeseed oil can be replaced with any vegetable oil.

Would need:

0.1 kg of carrots;
1 small onion;
300 g marinated own juice tomatoes;
50 g green onions;
70 g of herculean flakes;
200 g of white cabbage;
3 g of salt and cumin;
6 g sugar;
1 bay leaf;
1.5 liters of vegetable broth;
30 ml of rapeseed oil.

Soup is prepared as follows.

Cabbage is cut larger and stewed in a saucepan until soft, adding part of the broth.
Onions (both types) and carrots are fried in rapeseed oil and then stewed in the remaining broth.
Softened cabbage is added to the stewed carrots and onions and cooked together for 10 minutes.
Vegetables are combined with tomatoes (with brine), oatmeal, salt, sugar, bay leaves, cumin.
Boil for 20 minutes.
The mass is poured into a food processor and mashed.

Tomato puree soup

Fragrant and very Healthy puree soup Tomatoes can be eaten both hot and cold. The taste of the dish primarily depends on the quality of the main component, so you need to choose ripe, unspoiled tomatoes.

Grocery list:

1.5 kg of tomatoes;
40 g of tomato paste;
2 bows;
1 carrot;
3 garlic cloves;
1 liter of vegetable broth;
15 g butter;
40 ml corn oil;
salt to taste.

Recipe.

Onions, carrots and garlic are peeled, cut into medium pieces.
Tomatoes are poured with boiling water, after which the skin is removed from them.
Both types of oil are heated in a saucepan and chopped vegetables are fried for 5 minutes.
Add broth, tomato paste.
Tomatoes are cut, put in a saucepan with the rest of the ingredients. All together stew over low heat for half an hour.
The cooled dish is pureed with an immersion blender right in the saucepan.
Puree soup is salted and simmered under the lid for another 6 minutes.

Carrot with melted cheese

This delicious soup is suitable for both an adult diet and a children's menu.

Would need:

1.5 liters of water;
1 onion;
2 potatoes;
3 large carrots;
170 g of processed cheese;
4 g salt.

Recipe.

Put water in a saucepan on fire.
Peel and randomly cut the root crops.
The cheese is rubbed on a medium grater. To make it easier, the curds must first be held a little in the freezer.
Vegetables are placed in boiling water and boiled for 25 minutes.
Constantly stirring the soup, add the cheese: it should completely disperse.
The dish is salted and then puréed with an immersion blender.
The resulting mass is heated before serving.

With chicken liver

Vegetable soups with liver are prepared very quickly, easily, they turn out tasty and satisfying.

Required components:

2 liters of water;
450 g of liver;
3 fresh tomatoes;
1 onion and carrots;
4 small potatoes;
salt, paprika to taste;
80 ml vegetable oil.

Cooking technology.

Potato cubes are placed in salted boiling water.
After 3 minutes, chopped smaller liver is added.
Chopped onions and carrots are fried in oil.
Peeled tomatoes are ground through a sieve, added to the frying and stewed for 10 minutes.
Cooked potatoes and liver are cooled a little and crushed with a crush right in the pan.
Sprinkle the fried vegetables with paprika, transfer to a saucepan and cook for another 2 minutes.

Broccoli vegetable soup

This light, tender soup is eaten with pleasure even by small children.

To make vegetable puree soup, you will need:

900 g broccoli;
1 potato tuber;
1 onion;
1 liter of water;
20 ml corn oil;
10 g of sugar;
3 g salt;
seasonings as desired.

Cooking steps.

Broccoli is sorted into inflorescences, washed and allowed to drain.
Onions and potatoes are cut into cubes.
Onions are fried in a saucepan.
Add cabbage and potatoes, pour water.
The dish is boiled over low heat until the vegetables are soft (about 25 minutes).
Salt, sugar, season with spices if desired.
The soup is puréed in a food processor.
Before serving, the dish is simmered under the lid for 5 minutes.

From green peas with croutons

Soup made from frozen peas acquires a wonderful green color and attractive aroma.

Required products:

200 g ice cream green peas;
120 g white bread toast;
20 g fatter sour cream;
1 carrot;
1 onion;
50 g sweet butter;
1.5 liters of water;
salt, seasonings as desired.

Recipe.

Peas are thawed and fried in oil together with onions and carrots.
Add boiling water, salt and spices.
Boil for about half an hour until the water is almost completely boiled away.
Cooked vegetables are whipped with a blender and mixed with sour cream.
Immediately before use, croutons are added to the soup.

Soup puree for the first feeding

This soup is easily digested by a child's body, which is just starting to get acquainted with new products. regular milk here you can replace the maternal or familiar mixture for the baby.

Grocery list:

30 g cabbage;
3 g of butter and vegetable oil;
40 ml of milk;
80 ml of purified water;
10 g carrots;
20 g potatoes;
1 g salt.

Recipe.

Vegetables are well washed, peeled and cut into smaller pieces.
Everything is boiled in water until fully cooked.
The contents of the pan are crushed with a blender.
Milk with butter is boiled separately (if breast milk is used, it is only heated).
All components are mixed and salted.

With cream

For cooking, you will need any vegetables and always fresh cream.

Ingredients:

550 g cabbage;
1 carrot and onion;
4 potato tubers;
20 g butter;
20 g flour;
220 g cream 20% fat;
1 liter of vegetable broth;
salt and dried herbs.

Cooking technology.

Vegetables are cut randomly, put in a saucepan, poured with broth and cooked until soft.
The flour is fried in butter, poured with cream and stewed until thickened.
Puree vegetables with a blender, pour them with a creamy mass.
Vegetable puree soup with cream is boiled for another 10 minutes.

With chicken

Vegetable soup puree with chicken perfectly satisfies hunger.

Ingredients:

800 g of chicken;
1 carrot;
5 potatoes;
1 onion;
15 g each of leeks, celery, parsnips, parsley;
salt pepper.

Cooking process.

Broth is made from chicken.
The finished chicken is taken out, cut into smaller pieces and put back.
Vegetables and herbs are cut and dipped into the broth. Boil until potatoes are cooked.
The contents of the pan are salted, then pureed and boiled for another 3 minutes.