Vegetable soup-puree is the best way to feed your family useful, nourishing hot at dinner. To satisfy the needs of each consumer, the dish can be made in a lighter or more satisfying variation, using as the main components only vegetables, or supplementing them with meat, cheese, cream.
How to cook soup with vegetables?
Vegetable soup-mash, the recipes of which are presented in this material, is prepared simply and quickly. With the correct performance of the technology, the result will be pleased with the excellent taste qualities of hot, which can be compared with the food from the restaurant menu.
- You can cook soup puree from frozen vegetables or fresh - with the right approach, the result will be equivalent.
- Density of soup is regulated by the amount of broth or broth, adding it gradually after grinding the vegetable base.
- When serving vegetable soup, puree is supplemented with chopped herbs, sour cream, croutons or croutons.
Vegetable soup - a classic recipe
Classic vegetable soup consists of a traditional basic set of ingredients, which can be expanded at will, adding other vegetables, spices, spices. It is also possible to change the proportions of the constituent components of the dish, each time receiving new flavor and nutritional properties of the food.
Ingredients:
- potatoes - 4 pcs .;
- carrots and onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- green peas - 1 handful;
- vegetable oil - 40 ml;
- laurel - 1-2 pieces;
- pea pepper - 3 pcs .;
- salt, spices - to taste;
- greens, croutons, sour cream for filing.
Preparation
- On the oil, the onions are spread, carrots are laid, and after a couple of minutes other vegetables are poured into everything with broth or water, they throw laurels and peas of pepper.
- Cook the contents under the lid until the ingredients are soft.
- Broth is poured, pepper and laurel are extracted, vegetables are scraped.
- Dilute vegetable soup to the desired density, season to taste and serve, supplemented with herbs, crumbs and sour cream.
Vegetable soup with chicken
More nutritious and nutritious is the soup-puree from chicken with vegetables. You can use both chicken breast fillet and other parts of the chicken on the bones, from which you need to get rid of, separated from the pulp at the end of the cooking process, which should be given from 30 minutes to 1.5 hours, depending on whether the store or home product is used .
Ingredients:
- potatoes - 3 pcs .;
- chicken - 400 g;
- carrots and onions - 1 pc .;
- vegetable oil - 40 ml;
- laurel - 1-2 pieces;
- salt, pepper, seasoning - to taste;
- greens, croutons.
Preparation
- Boil in the water chicken until ready, rid of bones.
- They put salted onions with carrots into a broth, potatoes and cook until soft.
- Vegetables are chopped together with chicken, seasoned.
- Vegetables are served with hot soup, complemented with greens and croutons.
Vegetable cream soup with cream - recipe
Delicate vegetable cream soup with cream will surprise its creamy velvety texture and amazing light and at the same time rich taste. The dish can be made in different composition, replacing, for example, zucchini with eggplant or using both vegetables at the same time, adding Bulgarian pepper and other ingredients to choose from.
Ingredients:
- potatoes - 3 pcs .;
- zucchini - 300 g;
- carrots and leeks - 1 piece;
- cream - 150 ml;
- vegetable oil - 20 ml;
- salt, pepper, seasoning - to taste;
- parsley, crackers.
Preparation
- Sliced vegetables are poured with water or broth and cook until soft.
- Drain the broth, the vegetables are scraped, add the cream and the broth to the desired density, season and warm up a little.
- When serving, supplement the creamy creamy vegetable soup with herbs, croutons or croutons.
Vegetable soup with cauliflower
Preparation of soup-puree from vegetables according to the following recipe does not take much time and is not particularly troublesome, and even those who do not consume cauliflower in pure form will be satisfied with the result. In the composition of hot mashed potatoes, the vegetable opens up its taste qualities in a new way and, thanks to this, gets a new evaluation.
Ingredients:
- cauliflower - 100 g;
- potatoes and onions - 1 pc .;
- garlic - 2 teeth;
- cheese - 100 g;
- vegetable oil and sour cream - 60 g;
- laurel, salt, pepper, croutons, greens.
Preparation
- In a mixture of two types of oils, fry the onions and garlic, adding laurel.
- Cabbage and potatoes are poured with water, add the frying, boil until the softness of vegetables, salt to taste.
- Purirovat mass and served hot with rusks and sour cream, sprinkled with cheese, greens.
Vegetable soup with pumpkin
Bright and sunny in appearance and amazing to the taste will turn out a dish of pumpkin . It will be especially appropriate to prepare such a vegetable soup-puree for children who will never refuse to eat delicious food at dinner. Making this dish is a real godsend for moms who want to feed their child with useful and tasty food.
Ingredients:
- pumpkin - 600 g;
- potatoes - 2 pieces;
- onions and carrots - 1 pc .;
- butter - 10 g;
- sour cream - 80 g;
- broth - 1.5 cups;
- salt, seasonings, greens, rusks.
Preparation
- Vegetables are cut, pawned in a saucepan with broth and cook until soft. The onions can be pre-saved on oil.
- Vegetable mass is scraped, oil, salt, seasonings are added.
- Remove the container from the fire, mix sour cream.
- Serve the soup with herbs and croutons.
Vegetable cream soup with melted cheese
Delicious, nutritious and surprisingly creamy is a vegetable soup with cheese, designed according to the recipe below. The composition of the dish can be supplemented with half of the Bulgarian sweet pepper, replace the zucchini with eggplant, and the onion white will pore, which will make the taste of the food even softer and more tender.
Ingredients:
- courgette - 200 g;
- potatoes - 2-3 pieces;
- onions and carrots - 1 pc .;
- cheese fused - 200 g;
- oil - 50 ml;
- broth or water - 0,5-0,7 l;
- salt, pepper, oregano, dill.
Preparation
- In a saucepan in oil, the onion is tossed.
- Add the remaining vegetables, pour broth or water and cook until done.
- Grind the vegetable mass with a blender, spice it to taste, add grated cheese and heat the mass on the fire for several minutes.
- Once again, they pierce the soup with a blender and serve, supplemented with fresh dill.
Vegetable soup with mushrooms
The vegetable soup made from vegetables , designed in the light of the recommendations below, is suitable for serving in the post or inclusion in a vegetarian menu. The dish consists exclusively of plant products, does not contain animal fats and meat. A special aroma and rich taste is given to the mushrooms: mushrooms, white or others to choose from.
Ingredients:
- mushrooms and cauliflower - 100 g;
- potatoes - 2-3 pieces;
- onions and carrots - 1 pc .;
- vegetable oil - 40 ml;
- vegetable broth - 200-300 ml;
- salt, pepper, herbs.
Preparation
- Prepare mushrooms and brown them in oil in a frying pan.
- Pass the onion and carrots, put into a pan with mushrooms.
- Lay cabbage and potatoes, pour in broth and cook the ingredients until soft.
- Pryiruyut mass, season to taste and serve with fresh herbs.
Soup puree from baked vegetables
Especially fragrant and surprisingly delicious will be soup puree from different vegetables, baked on the grill or just on a baking sheet in the oven. Vegetable mix can consist of eggplants, zucchini, potatoes, bell peppers, onions, garlic, cabbage and other ingredients, which after baking acquire a special fragrance.
Ingredients:
- eggplant and zucchini - 1/2 pcs .;
- potatoes - 2 pieces;
- Bulgarian pepper - 1 pc .;
- tomatoes - 2 pcs .;
- onions and carrots - 1 pc .;
- garlic - 2-3 teeth;
- vegetable oil - 50 ml;
- dry herbs - 1-2 tsp.
- vegetable broth, salt, pepper, greens.
Preparation
- Vegetables are prepared, sprinkled with oil and flavored with herbs, laid on a baking sheet or grate and baked until cooked on a baking sheet in the oven or on the grill.
- At the end of the process, if possible, remove the peel from tomatoes, peppers and eggplant, and the pulp with other vegetables is blended with a blender.
- Mash the mashed potatoes until the desired density of broth, season and warm up to a boil.
Vegetable soup in a multivariate - recipe
It's easy and easy to make vegetable soup puree in a multivariate . You just need to add the desired vegetable mix to the bowl of the device, pour it until completely covered with water or broth and select the "Quenching" or "Varka" mode, setting the time for 30 minutes. The resulting meal is suitable for dietary meals, a children's menu or an everyday lunch.
Ingredients:
- potatoes - 2 pieces;
- cauliflower - 5-6 medium inflorescence;
- onions and carrots - 1 pc .;
- salt, pepper, seasonings, herbs.
Preparation
- They put all the vegetables in the multicast-pourer, pour in water, season and select the desired regimen.
- After the signal, mass is scraped and a delicious vegetable soup with greens is served.