Vegetable Soup - 13 recipes

A healthy diet must include hot liquid foods, such as vegetable soups, in your daily diet. Vegetable soup can be prepared according to the “grandmother's” recipe, or you can create a unique masterpiece that will satisfy taste buds, fill the body with useful substances and energy, without adding excess fat.

Traditional Vegetable Soup

The classic soup puree is prepared from the following ingredients:

• 3 pcs. potatoes;
• 1.5 liters of vegetable stock;
• bulbs;
• carrots;
• quarters of a head of white cabbage;
• salts;
• olive. oil - 20 ml.

Diced onions, fry in oil in a saucepan with a thick bottom. Pour the broth and bring to a boil. Cut the remaining vegetables, pour everything into a boiling broth. About 20 minutes, the soup is cooked on low heat until all the products are ready. Add the desired seasoning, salt. In a blender, beat the ingredients and serve with a sprig of dill.

A simple recipe for weight loss

It is better to cook vegetable puree soup for weight loss at home. In stores you can find soup concentrates for weight loss, which reduce readiness and have a low calorie content, but at the same time they contain many carcinogens.

For home soup you will need:

• celery (root) - 400 g;
• cabbage - 300 g;
• fresh green peas - 4 tbsp. l .;
• carrot;
• salt;
• bulb;
• bell pepper.

Rinse vegetables, peel, chop, place in a pan, add water, cook until tender. Before turning off the fire, salt, season with spices. Soup in a blender can be mashed.

Advice! In order that the soup puree does not turn out to be too liquid, it is recommended to make mashed potatoes from boiled vegetables, and then add the broth until the desired consistency is reached.

With chicken and vegetables

This chicken soup puree in addition to excellent tastes perfectly satisfies hunger.

The required composition of the products:

• chicken breast - 800 g;
• onion;
• some parsley, celery (root), leek, parsnip;
• carrot;
• potatoes - 5 tubers;
• pepper, salt.

Cooking chicken stock. Boiled meat should be chopped and returned to the broth. Washed and arbitrarily chopped greens, vegetables sent after the chicken. Once the potatoes are ready, the soup should be seasoned with pepper and salt, mashed and boiled for about 3 minutes.

Cooking from zucchini, cauliflower and potatoes

The combination of a vegetable mix will fill the body with its nutritional value.

Delicate soup is prepared from the list of products:

• 500 g of zucchini (young);
• 500 g of cauliflower inflorescences;
• water - 4.5 l;
• potatoes - 3 tubers;
• 150 g carrots;
• grows up. oils;
• onions - 150 g;
• seasoning, salt.

Dice the onions and zucchini, divide the cabbage into inflorescences, cut the carrots into strips. Fry the onion in a pan, add the carrots, fry for another 5 minutes. We spread all the prepared vegetables, season, salt, add water. After 20 minutes, the soup will be ready. Puree the entire contents of the pan and enjoy the food.

Delicate creamy vegetable soup with cream

The addition of cream gives any dish a tenderness and softness. Creamy vegetable soup with cream turns out to be fragrant and saturates well in the cold season.

• 3 potatoes;
• cream - 75 ml;
• 2 carrots;
• young zucchini;
• 1 bunch of parsley;
• salt;
• 1 table. l olive oil.

In boiled water we send prepared cubes of zucchini, carrots, potatoes. When the vegetables are ready, salt should be added to the soup, pour in the cream, add the olives. butter and favorite spices. Before serving, mashed soup with a blender and sprinkle with chopped parsley.

From broccoli

Broccoli soup is very useful for young children, and they will gladly eat it without whims.

More materials:broccoli puree soup - recipe

Products for cooking:

• fresh broccoli - 0.5 kg;
• 2 potato tubers;
• 20% cream - 0.2 ml;
• 1 onion;
• salt pepper.

Rinse broccoli inflorescences, add cold salted water, and leave for 10-15 minutes to eliminate pests. Then rinse again. Grind potatoes into small cubes. Boil a liter of water, dip the potatoes into it. Reduce the intensity of the fire, cook until soft. Fry chopped onions until golden in a pan, send to soup. Add broccoli at the end. Puree the finished soup using a submersible blender. Add cream, mix and boil until the first bubbles appear.

Pumpkin cream soup with crackers

This cream soup has an attractive orange color, delicate texture, amazing taste.

We will prepare the necessary ingredients:

• 300 g of pumpkin pulp;
• potatoes - 2 tubers;
• a little fresh grated ginger (about 3 g);
• 1 g of powdered ginger;
• 80 ml of milk;
• rast. oil - 25 g;
• bulb;
• pepper, salt;
• 500 ml of water;
• turmeric;
• baguette;
• a pair of garlic cloves.

Fry chopped onion a little in oil. Pumpkin, potato chopped into cubes and combine with onions. Pour the boiled water into the vegetables, add salt and leave it to simmer for 20 minutes under the lid. Sprinkle the vegetables with turmeric and ginger. We pour the broth into a separate container, send the vegetables to a blender and chop. Combine mashed potatoes with broth and add milk. Fry croutons from baguette in oil, rub with garlic, sprinkle with coarse salt, before serving, you can garnish with a sprig of parsley.

French Onion Puree Soup

To cook a traditional and favorite dish of sophisticated French, we need:

• the main component of the dish is onion (350 g);
• 0.7 l of broth (meat, vegetable);
• garlic - 2 cloves;
• white wine - 150 ml;
• drain. oil - 50 g;
• pepper, salt;
• cheese - 70 g;
• 1 baguette;
• flour - 1 tsp

We cut onions in half rings, stew on low heat in oil.The golden color of the onion is a signal to add crushed garlic. After 5 minutes, pour in the flour and mix. Next, fill in the broth, mix well, add white wine. Salt the soup and continue cooking for another half hour under a closed lid. The French prefer to combine onion soup with croutons. Cut the baguette into slices of 2 centimeters and dry in a toaster. Pour the soup into a heat-resistant saucepan, spread on the surface of the croutons, on which pour grated cheese. In this form, put the dish in the oven or under the grill to melt the cheese (8-10 minutes is enough). Serve the soup right away, garnishing with a finely chopped green onion.

With cream cheese

Soups with cream cheese are obtained with an ideal cream structure and a delicate creamy taste.

Ingredients Composition:

• 2 potatoes;
• 0.7 l of water;
• pepper, salt;
• carrots - 1 pc.;
• half zucchini;
• processed cheese - 200 g;
• onion - 1 pc.;
• dry oregano or other spices;
• vegetable oil - 3 tbsp. l .;
• fresh dill - a bunch.

In a pan, fry the chopped onion. We cut the remaining vegetables into cubes, send to the onion, fill with salted water, cook until tender over low heat. Ready vegetables are brought to a puree condition in a blender. We put the resulting mass again on low heat, introduce the processed cheese grated on a coarse grater, season with spices. Bring to a boil, stirring. Pass the soup through the blender again. At the time of serving, the cream soup is decorated with chopped herbs.

In a slow cooker

The slow cooker is a wonderful helper in the kitchen, which does not require constant monitoring of the dish during cooking. It is enough to put the necessary products in the form, set the program, time and enjoy the result.

Let's make cheese soup in a slow cooker:

• 5 potato tubers;
• 100 g of hard cheese;
• bouillon cube - 1 pc.;
• 1 onion;
• pepper, salt;
• fresh greens;
• 2 carrots;
• olive oil - 2 tbsp. l .;
• 200 ml of heavy cream;
• water - 1.5 liters.

We chop the onion, grind the carrots with a grater, cut the potatoes into a small cube. Cheese too. At the bottom of the multicooker bowl we pour olives. oil and in the program "Frying" fry a little carrots, onions for about 10 minutes. We spread the potatoes into the frying, pour water, here we throw the bouillon cube, salt, pepper, put the slow cooker into the “Stew” or “Soup” mode. Cooking time is 40 minutes. 5 minutes before the end of the program, cheese and cream are added to the soup. Upon completion of cooking, you should switch the multicooker to the “Preheating” program and leave it for 10 minutes. The final step in preparing the soup is to process it in a blender until smooth.

Lenten version with mushrooms

Mushroom soup is a light lean dish. It will be equally tasty soup, both from wild mushrooms and champignons, bought at the supermarket.

A similar recipe:creamy champignon soup

• 400 g of mushrooms;
• 2 onions;
• 4 potatoes;
• fast. oil;
• salt pepper.

Cook the potatoes until cooked. Fry chopped onions, add finely chopped mushrooms into slices. Continue to fry and stir until cooked. Drain the potatoes, but leave a glass of broth. We combine potatoes and mushrooms, salt, pepper and mashed in a blender. In the case of a thick consistency of soup, you should gradually add potato broth to obtain the necessary saturation.

Tomato soup puree - step by step

Tomato soup puree in the cold season will help to warm up, and in the summer - cold soup is remarkably refreshing.

List of required products:

• tomato paste - 40 g;
• 1.5 kg tomato;
• 1 carrot;
• garlic - 3 cloves;
• drain. oil;
• 40 ml of corn oil;
• 2 onions;
• salt;
• 1 liter of vegetable broth.

Cut carrots, garlic, onion into small pieces. So that tomatoes are easily peeled, they should first be rinsed with boiling water. Grease the stewpan with high sides with olive and butter. Fry onions, garlic and carrots. Pour the broth, add the paste, stirring. Cut the fruits of the tomato into halves or quarters (depending on size) and also send to the broth.We close the stewpan with a lid and simmer for half an hour over low heat. After this time, the slightly cooled soup is brought to uniformity with a blender. We return the salted soup to a slow fire for a few more minutes. The dish is ready.

Coriander Carrot Cream Soup

A healthy carrot soup can be added to the spice by adding spices, such as coriander.

So what products will you need?

• 1 kg of fresh carrots;
• broth (meat, vegetable) - 1.5 l;
• 2 onions;
• 50 g of plums. oils;
• nutmeg - ½ tsp;
• ½ tsp coriander (seeds and powder);
• pepper, salt;
• powder ginger - ½ tsp.

In a saucepan, fry in oil circles of carrots and onion half rings. Season with spices - ginger, nutmeg, coriander. Stew a little, fill with salted broth. When the carrots are ready, bring the soup to a puree state with a blender. Bring to a boil again, pour in the cream.