Vegetable soup puree - 15 recipes

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

Classic Vegetable Soup

A traditional recipe lies at the heart of other cooking methods. The ingredients for the soup can be chosen at will.

You will need:

• 1.5 l 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.

1. In a roasting pan or thick-walled pan, heat the oil.
2. Cut the onion into cubes and fry it in oil for 5 minutes, stirring all the time.
3. Roast pour broth and put on a strong fire.
4. Peel and chop carrots, potatoes, cabbage.
5. When the broth boils, they lower the vegetables into it. The soup is simmered until the ingredients soften (20 minutes).
6. The cooked dish is salted, peppered and mashed in parts in a blender.

With pumpkin and ginger

This soup has a pleasant light orange tint, original taste and delicate texture. It will saturate and 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 of turmeric.

Cooking technology.

1. Chopped onions are fried until golden in a saucepan with warmed oil.
2. The remaining vegetables are diced and added to the onion.
3. The vegetable mixture is poured with boiled water, salted and stewed under a lid for 15–20 minutes (oriented according to the softness of the pumpkin). At the end, ginger and turmeric are added.
4. Vegetable broth is poured into a separate saucepan, and the contents of the stewpan are ground in a blender or pusher.
5. The resulting mashed potatoes are again laid out in a pan, diluted with the remaining broth and milk.
6. Soup simmer over low heat for 5 minutes.

From potatoes, zucchini and cauliflower

The soup puree 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 optional;
• vegetable oil for frying.

Cooking method.

1. Vegetables are cut: onions - in small pieces; zucchini - in cubes, carrots - in stripes, cabbage - in inflorescences;
2. In a saucepan with a thick bottom in hot oil, fry the onion until golden, then add the carrots and fry for another 4 minutes.
3. Put the remaining vegetables into the frying pan, salt, season with spices, pour water and boil for about 20 minutes.
4. Boiled vegetables and a little broth are scrolled in a blender or pounded by hand.
5. If the dish is too thick, add more broth.

Scottish recipe

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

Would need:

• 0.1 kg of carrots;
• 1 small onion;
• 300 g of tomatoes marinated in their own juice;
• 50 g of green onions;
• 70 g of oat flakes;
• 200 g of white cabbage;
• 3 g of salt and caraway seeds;
• 6 g of sugar;
• 1 bay leaf;
• 1.5 l of vegetable broth;
• 30 ml of rapeseed oil.

Soup is prepared as follows.

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

Tasty recipe:mashed potato soup

Tomato Soup

Fragrant and very healthy tomato puree soup 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 onions;
• 1 carrot;
• 3 garlic cloves;
• 1 liter of vegetable broth;
• 15 g butter;
• 40 ml of corn oil;
• salt to taste.

Recipe.

1. Onions, carrots and garlic are peeled, cut into medium pieces.
2. Tomatoes are poured with boiling water, after which they are peeled.
3. Both types of oil are heated in a stewpan and fry chopped vegetables for 5 minutes.
4. Add broth, tomato paste.
5. Tomatoes are cut, put in a saucepan to the rest of the components. All together extinguish on low heat for half an hour.
6. The cooled dish is mashed with an immersion blender right in the saucepan.
7. Mashed soup is salted and simmered under the lid for another 6 minutes.

Carrot with Cream 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 of salt.

Recipe.

1. The water in the pan is set on fire.
2. Root crops are cleaned and arbitrarily cut.
3. Cheese is grated on a medium grater. To make this easier, the cheese should be held in the freezer first.
4. Vegetables are laid in boiling water and boiled for 25 minutes.
5. Constantly stirring the soup, add cheese: it should completely disperse.
6. The dish is salted and then mashed with a submersible blender.
7. The resulting mass is heated before serving.

With chicken liver

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

Necessary components:

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

Cooking technology.

1. Potato wedges are placed in salted boiling water.
2. After 3 minutes, add a chopped smaller liver.
3. Chopped onions and carrots are fried in oil.
4. Peel the tomatoes without a peel through a sieve, add to the frying and simmer for 10 minutes.
5. The cooked potatoes and liver are slightly cooled and crushed with a crush right in the pan.
6. Sprinkle the fried vegetables with paprika, transfer to a saucepan and cook for another 2 minutes.

Broccoli Vegetable Soup

This light, tender soup is enjoyed even by small children.

To prepare a vegetable puree soup, you will need:

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

Cooking steps.

1. Broccoli are sorted into inflorescences, washed and allowed to drain water.
2. Dice the onions and potatoes.
3. Onions are fried in a saucepan.
4. Add cabbage and potatoes, fill with water.
5. The dish is boiled over minimal heat until the vegetables are tender (about 25 minutes).
6. Salt, sugar, season with spices if desired.
7. In a food processor, the soup is mashed.
8. Before serving, simmer the dish under the lid for 5 minutes.

Green peas with croutons

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

Required Products:

• 200 g of green pea ice cream;
• 120 g white bread toast;
• 20 g fat sour cream;
• 1 carrot;
• 1 onion;
• 50 g of sweet cream butter;
• 1.5 liters of water;
• salt, seasonings optional.

Recipe.

1. Peas are thawed and fried in oil along with onions and carrots.
2. Add boiling water, salt and spices.
3. Cook for about half an hour, until almost completely boil water.
4. The cooked vegetables are whipped with a blender and mixed with sour cream.
5. Immediately before use, croutons are added to the soup.

Puree soup for first feeding

This soup is easily digested by the children's body, which is just beginning to get acquainted with new products. Ordinary milk here can be replaced with a mother’s or baby’s usual mixture.

Grocery list:

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

Recipe.

1. Vegetables are well washed, peeled and cut into smaller ones.
2. All boil in water until fully cooked.
3. The contents of the pan are crushed with a blender.
4. Separately, milk with butter is boiled (if breast milk is used, it is only heated).
5. All components are mixed and salted.

With cream

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

Ingredients:

• 550 g of 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.

1. Vegetables are cut randomly, put in a pan, pour in the broth and cook until soft.
2. The flour is fried in butter, poured with cream and stew until thickened.
3. Puree vegetables with a blender, fill them with a creamy mass.
4. Cream of vegetable soup with cream is boiled for another 10 minutes.

With chicken

Vegetable soup with chicken perfectly satisfies hunger.

Ingredients:

• 800 g of chicken;
• 1 carrot;
• 5 potatoes;
• 1 onion;
• 15 g of leek, celery, parsnip, parsley;
• salt pepper.

Cooking process.

1. Broth is made from chicken.
2. The finished chicken is taken out, cut smaller and put back.
3. Vegetables and greens are cut and lowered into the broth. Boil potatoes until tender.
4. The contents of the pan are salted, then mashed and boiled for another 3 minutes.

Sweet Carrot & Rice Puree Soup

This dish is ideal for a diet or children's diet, as it has a delicate texture and a pleasant sweet taste.

You will need:

• 20 g of white rice;
• 60 ml of skim milk;
• 20 g butter;
• 1 carrot;
• 3 g of sugar;
• 2 g of salt.

Cooking process.

1. Rice is boiled.
2. Carrots are ground on a grater and boiled separately. Add oil, salt, sugar.
3. Ready rice is transferred to carrots and boiled for another 10 minutes.
4. The dish is ground through a sieve and diluted with boiled milk.

With red lentils

According to this recipe, a very satisfying and healthy soup is prepared in 20 minutes.

Required Components:

• 1 medium squash;
• 2 onions;
• 150 g of green beans;
• 60 g of red lentils;
• 3 garlic cloves;
• 50 ml of olive oil;
• 10 g of mustard;
• 1 liter of vegetable broth;
• salt, spices.

Cooking steps.

1. Chop garlic and onion coarsely and fry in oil.
2. Beans and zucchini sticks are added.
3. Dilute with broth.
4. Fall asleep, salt, seasonings.
5. Bring to a boil and cook for 12 minutes.
6. Put the mustard and beat with a hand blender.

Onion puree soup

Soup is very popular in France. For many who have tried it once, it becomes a favorite dish.

Required Products:

• 350 g of onions;
• 20 ml of melted butter;
• 500 ml of vegetable broth;
• 30 ml of white wine;
• salt pepper.

Cooking technology.

1. Onion rings are fried in a saucepan in butter.
2. Pour alcohol, simmer for 2 minutes and add the broth.
3. The soup is cooked for 30 minutes, salt, pepper, then crushed or chopped with a blender.

 

Thick vegetable-based soups are served with sour cream sauces, croutons, cheese, boiled eggs, and herbs.