Correct healthy eating– the key to good health, beauty and high vitality. In the modern frantic pace of life, this statement is often forgotten, or there is always not enough time to prepare any healthy dish. Unhealthy processed foods and fast food come to the rescue. As a result, various diseases associated with poor nutrition arise, such as stomach ulcers, gastritis, allergies, etc. But there is still a way out of this situation.

This is a vegetable puree soup that is very healthy and delicious dish, which does not require much time to prepare, which is very important for a modern, constantly busy person.

What kind of dish is this? Vegetable soup puree is used in children's and dietary nutrition, so this soup has been familiar to many since childhood. Having prepared vegetable puree soup for lunch, you can do without a second course, since these soups are very high in calories and nutritious. The carbohydrates contained in vegetables are necessary to maintain the body's strength; they are recommended for everyone, especially those who have any problems with the digestive system.

Puree soups have a velvety consistency and delicate taste and they are very easy to prepare. For their preparation, vegetables, chicken or fish broths. They are most often prepared from several types of vegetables, sometimes with the addition of cereals (barley or rice) or legumes (beans, peas).

A distinctive feature of such soups is the grinding of boiled vegetables to a homogeneous mass using a sieve, blender or food processor.

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The best recipes for pureed vegetable soups

Below are the recipes for the most delicious, healthy and not regular soups- purees, which are very popular today. To prepare them you will need the simplest ingredients that are found in every home. The recipes are quite simple and do not require much time to prepare.

Original mushroom soup in a bread pot

This is very tasty soup, which absolutely everyone will like.

Ingredients for 4 servings:

• any mushrooms – 500 g;
• onion – 1 pc.;
• potatoes – 400 g (2-3 pcs.);
• cream 20% fat – 0.5 l;
• any hard cheese – 100 g;
• garlic – 2 cloves;
• vegetable oil;
• rye buns – 4 pcs.;
• salt and pepper.

Cooking method:

First you need to prepare the dishes for the soup. Cut off the top of the bun, which will serve as a lid for the bread pot. Carefully remove bread pulp. Don't leave the crust too thin. Then the resulting bread pots need to be dried in the oven at 180°C for 15 minutes.

Chop the garlic and grind with vegetable oil, then coat the inside of the bread pots and lids.

Let the potatoes cook. The water in the pan should only slightly cover the potatoes. Fry the mushrooms and onions in a frying pan and place in the pan with the potatoes. Continue cooking until done, add salt and pepper. Then drain the broth.

Prepared vegetables Grind until pureed, pour in the cream and put on the fire again. Bring the soup to a boil and turn off immediately. But don't boil! This is important because it affects the taste of the soup.

Hot ready soup pour into bread pots, sprinkle cheese on top. You can decorate by putting one whole mushroom in a pot. Cover with lids and serve. Bon appetit!

Fragrant potato puree soup with garlic

Ingredients for this flavorful cream of soup (serves 4):

• potatoes – 500 g;
• onion – 1 pc.;
• butter – 3 tbsp;
• flour – 2 tbsp. l.;
• salt and pepper;
• milk – 1 glass;
• cream – 1 glass;
• garlic – 6 cloves;
• fresh parsley.

Cooking method:

First, heat the butter in a saucepan and fry the onion in it until transparent.

Then you need to add potatoes and flour to the pan, add salt and pepper.

Pour in 2 cups of water, 1 cup of milk and cook for 20 minutes over low heat.

Then mash the potatoes until liquid puree.

Peel the garlic. Half the garlic should be passed through a garlic press and fried together with finely chopped parsley. butter, add to soup. Squeeze out the other part of the garlic and add it to the soup. fresh.

Pour cream into soup and bring to a boil.

Everything, fragrant mashed potato soup ready with garlic. Bon appetit!

This soup only takes 30 minutes to prepare.

Mesmerizing zucchini soup

The delicate velvety consistency of this soup with creamy taste captivates everyone from the first spoon. Most of those who try this soup for the first time cannot determine what products it is made from. Many people believe that the soup has a mushroom taste, although there are no mushrooms in it.

Ingredients for 4 servings:

• young zucchini – 4 pcs.;
• vegetable or chicken bouillon– 1 l;
• large potatoes – 2 pcs.;
• onion – 1 pc.;
• cream 15-20% fat – 180 ml;
• garlic – 1 clove;
• vegetable oil – 2 tbsp;
• water – 250 ml;
• salt and pepper.

Cooking method:

Heat vegetable oil in a saucepan and add chopped onions, chopped garlic, coarsely chopped potatoes and zucchini. Stirring constantly, fry the vegetables for 5 minutes.

Pour in the broth and a glass of water. When it boils, reduce the heat and simmer for another 20 minutes until the potatoes are done.

Then grind the boiled vegetables in a blender until pureed.

Salt, pepper and add cream. Put it back on the fire and just bring it to a boil. But don't boil!

All, delicious soup ready! Bon appetit!

Nutritious chicken soup

Very light, nutritious and healthy creamy soup with chicken. Vegetables fill this soup with essential ingredients. useful microelements and together with dietary chicken they give it an amazing aroma and amazing taste.

Ingredients for 4 servings:

• chicken fillet– 300 g;
• carrots – 2 pcs.;
• potatoes – 3 pcs.;
• celery stalk, dried dill;
• garlic – 3 cloves;
• allspice – 4 pcs.;
• salt and pepper;
• a handful of walnuts - optional.

Cooking method:

Coarsely chop the chicken fillet and vegetables and place in a saucepan. Salt, pepper, add peppercorns and chopped garlic. Pour water so that the water barely covers the food and cook for 20-30 minutes.

Then drain the broth and strain.

Grind the meat and vegetables in a blender and dilute with broth to the required consistency.

Add dried dill and bring to a boil again. You can serve the puree soup with crushed dill sprinkled on top walnuts. Bon appetit!

Rich tomato puree soup with bacon and beans

This is an incredibly nourishing and rich puree soup of a rich bright red color, with many flavor notes that are intertwined into a single aromatic bouquet. Having tasted just one spoon of soup, it is impossible to stop without emptying the whole plate. This soup perfectly lifts your spirits, warms your blood and gives you strength.

Ingredients for 4 servings:

• tomatoes in own juice– 400 g (in summer it is better to use fresh tomatoes);
• onion – 1 pc.;
• carrots – 1 pc.;
• celery stalk – 1 pc.;
• garlic – 2 cloves;
• canned white or red beans – 400 g;
• rice – 150 g;
• vegetable or meat broth - 1 l;
• Tabasco sauce - a few drops or chili pepper - a pinch;
• granulated sugar– 0.5 tsp;
• bacon - 4 strips;
• salt pepper;
• greens and croutons - optional.

Cooking method:

Fry chopped onion, chopped garlic and celery, add carrots and simmer a little.

Then add chopped tomatoes, salt and pepper, add Tabasco sauce and spices. Mix all ingredients thoroughly and simmer a little.

Put the broth on the fire. When the broth boils, add rice, beans and tomato mixture with vegetables. Cook without a lid for 20 minutes from the moment of boiling, stirring occasionally.

Grind the finished mixture to a puree and bring to a boil again.

Serve with bacon, croutons and fresh herbs. It is better to pre-fry the bacon slices until crispy. Bon appetit!

Delicate cauliflower soup with cream and cheese

This the most delicate soup everyone will like it, even those who don't like it cabbage soups because of the smell. Cheese and cream well drown out the taste of boiled cabbage and imbue the soup with a creamy and pleasant taste.

Ingredients for 4 servings:

• cauliflower – 1 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• medium-sized potatoes - 2 pcs.;
• butter – 30 g;
• water – 1.5 l;
• cream 10% fat – 100 ml;
• cheese durum varieties– 100 gr;
• salt and pepper.

Cooking method:

Rinse the cabbage well, divide into inflorescences and boil in salted water for 15 minutes. Then drain in a colander.

Fry the chopped onion in a saucepan until transparent, add coarsely chopped potatoes, carrots and simmer everything a little.

Then pour water into the pan and cook until the vegetables are soft. Add cabbage, simmer for a few minutes and ready mass grind with a blender.

Salt, pepper, add hot cream and grated cheese. Boil for another 2-3 minutes.

This soup is best served with croutons. Bon appetit!

Rich creamy soup with pumpkin and eggplant

This is a very tender and rich soup with a light mushroom taste, although there are no mushrooms in this soup. But pumpkin and eggplant are not identified. Great for children of all ages.

Ingredients for 4 servings:

• medium-sized potatoes – 5 pcs.;
• pumpkin – 200 g;
• carrots – 1 pc.;
• large tomatoes – 2 pcs.;
• onion – 1 pc.;
• eggplant small size- 3 pcs.;
• red bell pepper – 1 pc.;
• garlic – 3 cloves;
• olive oil -2-3 tbsp;
• fresh herbs - 1 bunch.

Cooking method:

Pour water into a saucepan and bring to a boil. Peel potatoes, onions, carrots and cut into cubes, place in boiling water. Cook until the potatoes are ready.

Peel the pumpkin and cut into pieces. Finely chop the tomatoes and add them to the pan with the vegetables along with the pumpkin.

Peel the eggplants, chop and salt. Once the juice is released, rinse them with running water.

The garlic should be finely chopped and fried together with the eggplants in small quantity oil, then add to the pan with vegetables.

Remove the pan from the heat and cool slightly. Grind the vegetables in a blender until pureed. After this, put the pan on the fire again and bring to a boil, adding salt and spices to taste.

Dice the red bell pepper and herbs and add everything to the boiling soup. Mix everything thoroughly. The soup is ready! Bon appetit!

Goes well with this soup garlic croutons, sour cream or cream. To prepare croutons, you first need to add salt to finely chopped garlic and fry it in oil in a frying pan, then remove the garlic and fry the diced bread in this oil.

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

Vegetable puree soups ideal for these occasions.

Vegetable puree soup - general principles of preparation

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

However, puree soups have the power to change this situation. Today there is great amount all kinds of pureed soups: meat, fish, vegetable, mixed, legumes and even fruit. But perhaps the most delicious, interesting and varied are vegetable puree soups. You can prepare vegetable puree soup from any vegetable, experimenting with mixing ingredients, adding interesting ingredients: cream, sour cream, cheeses, herbs. Vegetable puree soups are prepared using water and vegetable broths.

Vegetable soup is ideal for both an adult table and children's menu. People watching their figure should also enter into their daily diet so light, low in calories, but hearty dish.

So what is the difference between pureed vegetable soup and regular soups? Why would a rare person be able to refuse such unusual dish? The main feature of vegetable, and indeed any puree soup, is its delicate consistency, because all the ingredients of the dish are thoroughly ground and pureed; thanks to this feature, the puree soup can pass for both the first course and the second. Airy structure, nice color, delicate, amazing taste– you should definitely learn to cook healthy dish in the form of vegetable puree soup.

1. Vegetable puree soup “Zucchini with cheese”

Ingredients:

Half a kilo of young zucchini;

Two onions;

Two cloves of young garlic;

One and a half liters of water or vegetable broth;

150 grams of processed cheese;

Salt and pepper;

Parsley, dill, any other herbs at your discretion.

Cooking method:

1. Rinse main ingredient 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 trim the ends. If you only have old zucchini, it will first need to be rid of hard peel and seeds.

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

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

4. Cook, setting the heat to low, for about a quarter of an hour, if the zucchini is mature - twenty minutes.

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

6. Salt and add pepper to taste.

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

8. Place the vegetable puree soup into serving bowls and garnish with finely chopped herbs.

2. Vegetable puree soup “Pumpkin-squash”

Ingredients:

600 grams of zucchini;

600 grams of pumpkin;

One medium onion;

Three cloves of garlic;

0.3 liters of water;

Salt pepper;

50 gram piece hard cheese;

30 ml 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 convenient for cooking.

3. Wash the pumpkin and cut it into two parts. Remove the seeds with a spoon, peel the stringy fibers from the fruit, cut off the skin, and cut into pieces.

4. Cut the peeled garlic and onion into rings.

5. Grate the cheese on the medium or fine segment of the grater.

6. Pour olive or sunflower oil, fry the garlic and onion until transparent. Do not overcook, vegetable puree soup does not need the smell of overcooked onions. Two to three minutes on 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 or turning off the gas.

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

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

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

3. Vegetable puree soup “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 olive oil;

Salt - to taste;

Parsley.

Cooking method:

1. Peel garlic, onions, carrots. 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 boiling water over the vegetables, then dip them in cold water, so the tomato peels can be removed without much difficulty.

3. Heat olive and butter in a saucepan or thick-walled pan, add onions, carrots and garlic. Simmer for 5 minutes until golden, stirring the vegetables occasionally with a spatula.

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

5. Lay out the chopped tomatoes, after boiling, reduce the heat and simmer until tender, no more than 30 minutes.

6. Cool the finished soup slightly, transfer it to a blender bowl, and grind until pureed. If you have an immersion blender, puree the vegetables directly in the pan.

7. Place the pan with tomato vegetable puree soup on the stove, add salt, add pepper, chopped herbs, and after boiling, simmer for seven minutes.

8. Consume tomato puree soup Can be served both cold and hot. If desired, season the dish with sour cream.

4. Vegetable puree soup “Carrot”

Ingredients:

Three large carrots;

One big one onion;

Two cm of ginger root;

500 ml of broth cooked with vegetables;

20 ml olive oil;

Half a teaspoon ground coriander

Salt pepper.

Cooking method:

1. Clean ginger root, onions and carrots.

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

3. Pour olive oil into a thick-bottomed saucepan, cauldron or stewpan, add onion, simmer over medium heat until soft.

4. Add ginger and carrots, fry until golden, then add broth or water.

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

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

7. Return the container with the vegetable puree soup to the stove, and after boiling, cook for about ten minutes over low heat.

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

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

5. Vegetable puree soup “Spinach”

Ingredients:

200 grams fresh spinach;

Garlic clove;

Small onion;

350 ml water or any vegetable broth;

100 ml 20% cream;

Pepper, salt;

10 ml 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 and let the excess water drain.

2. Peel the garlic and onion, cut into small pieces. The form can be absolutely any, in the future all the ingredients are still ground.

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

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

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

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

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

8. Put the saucepan with the soup back on the fire, bring the mixture to a boil, pour in the cream in a neat, even stream.

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

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

6. Vegetable broccoli soup

Ingredients:

A kilogram of broccoli;

15-20 ml vegetable oil;

One onion;

Three cloves of garlic;

One potato;

Salt pepper;

Liter of water;

20 ml soy sauce;

Half a teaspoon ground paprika;

10 grams of sugar.

Cooking method:

1. Cut off the stalk of broccoli cabbage and separate it into inflorescences.

2. Place the broccoli in a colander and rinse thoroughly in cool water. Leave the cabbage in a colander to drain all the liquid.

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

4. Heat the oil in a saucepan, add 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 full readiness all available vegetables.

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

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

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

7. Vegetable puree soup “Potato with mushrooms”

Ingredients:

600 grams of potatoes;

10 ml grows. oils;

Two small onions;

250 grams fresh champignons;

500 ml 15% cream;

150 ml water;

Salt pepper;

Cooking method:

1. Wash the mushrooms, dry them, cut them into slices.

2. Remove the skins from the onions and cut a quarter into rings.

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

4. Pour water into the pan and place the potatoes in it. After boiling, add a little salt to the potatoes and bring the vegetable until cooked. Drain the water completely. Use a masher to mash the potatoes.

5. Pour oil into a heated frying pan, add onion, fry it until a delicate shade of gold.

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

7. Transfer the onions and champignons to a blender bowl and grind the ingredients until smooth.

8. Place mashed potatoes into the bowl with the mushroom mixture and use the blender again.

9. Place the aromatic mass in a saucepan, add salt, pepper if desired, pour in cream.

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

11. Before serving, whisk the potato soup thoroughly again.

12. Garnish with chopped herbs.

8. Vegetable puree soup “Beetroot”

Ingredients:

400 grams of beets;

400 grams of potatoes;

Salt pepper;

One thing is not sour apple;

One bow;

420 ml water or vegetable broth;

250 ml 10% cream;

15-20 ml 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. Place the vegetable in a saucepan, add water, and boil until tender.

3. Peel the apples, remove the seeds and core.

4. Also peel the potatoes and onions.

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

6. Place the prepared chopped ingredients in another pan, add vegetable broth, cook for no more than fifteen minutes until the vegetables are completely cooked.

7. Remove the finished beets from the water and cool. Remove the skin, chop and add to the rest of the vegetables.

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

9. Cook for fifteen minutes, then add the bay leaf to the mixture. Cool to room temperature.

10. Bay leaf remove and pour some of the broth into a separate glass. You may still need it, it all depends on how thick you prefer your vegetable puree soup.

11. Pour cream into the pan with vegetables, add sour cream. Using an immersion blender, puree all ingredients until smooth.

12. Place the pan over low heat, bring to a boil and immediately remove from heat.

13. Serve with big amount chopped greens.

9. Vegetable puree soup from baked sweet peppers with salad

Ingredients:

Three bell peppers;

550 ml water or vegetable broth;

One bow;

25 grams of butter;

130 ml 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. Wash the peppers, carefully remove all the seeds, cut off the stalk, cut into two parts.

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

3. Fry peeled and quartered onions and diced baked peppers in butter until soft.

4. Pour the broth over the vegetables. Cook over low heat for about fifteen minutes.

5. Add salt, pepper, pour in preheated milk. Place a blender in the mixture and puree all ingredients.

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 puree soup made from peppers, garnish with herbs.

Any vegetable puree soup can be served with fried pieces of bacon, grated cheese, and lots and lots of different greens.

Vegetable puree soups are also sprinkled grated nuts, fried chickpeas, sesame seeds.

Vegetable puree soups are very tasty with croutons or croutons.

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

To ensure that the croutons have a pleasant garlic aroma, first place finely chopped garlic in a frying pan and pour in a few drops of olive oil; after frying for two minutes, remove the garlic and place pieces of bread in this frying pan.

To lose weight quickly, you don't have to starve. To reduce body weight, dietary recipes containing only healthy and natural ingredients and a minimum of calories are perfect. Such recipes include salads, sandwiches and pureed soups, which are based on vegetables.

Most often, people need motivation to lose weight, which can be a photograph of a celebrity, a trip to a resort, a new relationship, or beautiful clothes in small sizes. It’s worse if a person has to lose weight not by choice, but by force, for example, due to health conditions or an aggravated 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 to.

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

The first thing you need to review when losing weight is the foods you eat. You cannot eat smoked meats, sausages, salted fish, fried meat - everything that retains fluid in the body has high calorie content and fat content. This list also includes products that contain E additives, flavor enhancers and fixers, emulsifiers, and preservatives. Such products include chips, crackers and much more that modern youth love to snack on.

TO harmful products This includes sugar and everything made from it: candies, sweets. Sugar is a source of fast carbohydrates from which a person gets energy. But if the energy is not wasted, then seemingly harmless and tasty sweets settle as fat on the most problematic areas of the body: the waist, abdomen, hips, sides. So what should you eat that is tasty, healthy and without putting on weight?

The first ingredients in a weight loss menu should be vegetables and fruits that do not contain large amounts of sugar. They can be stewed, eaten in salads or made into soups. Vegetable soup is a storehouse of vitamins and microelements, fiber. There is a misconception that after heat treatment all the beneficial properties of vegetable soup are lost. This is wrong.

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

There are many recipes for vegetable and puree soups in which you can use a wide variety of vegetables. Dishes can be prepared either in water or in 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. But most often these dishes are prepared with ordinary water, which does not spoil their taste at all.

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

To prepare the soup you need several tomatoes, 3 cloves of garlic, leeks, carrots, dried or fresh basil, olive oil, spices. 200 grams of leeks need to be cut into small fragments, then peel the tomatoes 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 should be salted, peppered and placed in a baking container.

Next, the vegetables are poured with olive oil and baked for an hour in the oven at 210 degrees. Place the prepared vegetables in a saucepan and add two glasses of water or vegetable broth, bring the resulting mixture to a boil and turn off after 10 minutes. That's it, the puree soup is ready. You can serve it with bread, croutons or croutons.

Another delicious vegetable soup that can be prepared 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, you need to pre-salt. Next, everything is cooked until fully cooked. Potatoes and vegetables are ground into a homogeneous mass. The main thing is that the soup does not turn out too thick. Next, you need to add chopped herbs and a spoonful of butter. Before serving, place half a boiled egg in a plate with soup. You can eat this dish with crackers or diet bread.

Another dietary soup recipe for those who love carrots. To prepare this dish you need several not very large carrots, green onions, dill, parsley, several potatoes, olive oil, melted low calorie cheese. Finely chopped onion 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 puree. Fried carrots and onions are added to mashed potatoes. 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 mash the cheese with a fork and add it to the boiling broth. You need to cook everything for about 15 minutes. Before turning off the heat, you need to add parsley and dill to the soup.

The size of the dishes significantly affects a person's appetite. Even the largest portion of food will look very small on a huge plate. But small or unusually shaped plates visually increase the amount of food. Those people who want to reset excess weight, should use the smallest utensils.

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

EASY DIETARY SOUP-PUREE FOR WEIGHT LOSS

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

Experiments conducted by nutritionists showed that people who consumed puree soups were more in a state of satiety and quickly lost extra pounds. Of course, the rate of weight loss is not as great as, say, with a certain diet, but we are interested in the question of losing excess weight itself. So, by eating puree soups, you can lose weight without compromising your health. And taste priorities will not be violated.

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

Buy ready-made soup.

Prepare it yourself.

READY PUREE SOUPS

Question of use 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 label, as is the caloric content of the product, but this is on the conscience of the manufacturer.

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

Firstly, the speed and ease of preparation.

Secondly, the number of calories is known, so you can easily calculate the accepted norm.

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

HOMEMADE DIETARY SOUP-PUREE

Those who are against eating from bags or cans are advised to buy a blender. Throw in all the ingredients of the soup, chop and cook over low heat. This dish can be poured into a thermos and consumed from a mug at work. No one will even notice that you are just eating.

Puree soups for weight loss are based on three recipes:

Vegetable puree soup for weight loss. For this you will need vegetables: cabbage (300 g), celery root (400 g), one bell pepper, onion, green peas (4 spoons). All this is cut and cooked. Pour the finished soup into a blender and grind.

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

Cheesy. First you need to cook the vegetables in a saucepan: cauliflower(400 g), onion, celery (200 g), and carrots (1 piece). All this is crushed in a blender, then poured back 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 in it does not melt.

Of course, you can’t limit yourself to these three recipes. Each person has their own taste preferences. You can simply take them as a basis. You can add cereals to such soups and 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 number of variations. Show your imagination, and there will always be variety on your table that you will never get tired of.

VEGETABLE SOUP FOR WEIGHT LOSS – BEST RECIPE, INGREDIENTS, PUREE

At a certain stage in life, every second person faces the issue of losing weight and this applies to both women and men. Poor diet, unhealthy lifestyle, and other important life events can cause rapid weight gain. But losing extra pounds sometimes becomes not so easy. In order to take the desired form, many people used various techniques in various ways, but they could not always achieve what they wanted.

Having learned the recipe and starting to follow a strict diet, you must not only have willpower, but also good health, since chronic diseases in the acute stage are very often a contraindication to following a diet. 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 nutrition. A recipe for pureed vegetable soup for weight loss is a method that was invented a long time ago.

And it is worth noting that it is supported by both doctors and nutritionists, since this recipe is ideal for those who want to lose weight without risking their health. It is best to lose excess weight in the spring and summer, so eating this first dish during this season is especially important.

VEGETABLE DIET

The dish should be eaten for breakfast, lunch and 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.

During the week, you need to choose one fasting day and preferably it should be a day off, that is, a day on which you do not experience much physical and mental stress. If in between main meals you feel very hungry, you can eat another bowl of soup to avoid the temptation to eat something harmful.

ADVANTAGES

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

One serving of this soup contains no more than 35 kcal, so you can eat it whenever you feel hungry;

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

Puree vegetable soup helps cleanse the liver, removing toxins and waste from the body;

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

Vegetables, unlike fruits, are not only much lower in calories, but are much cheaper and are 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, onions, tomatoes and bear the appropriate 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 pureed vegetable soup that must be consumed for weight loss consists of foods low in starch, but rich in vitamins and minerals. The liquid and fiber present in the dish quickly fill the stomach, thereby satisfying hunger.

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

VARIETIES OF VEGETABLE SOUPS

In order to cook onion soup puree for weight loss you need to know the recipe. For it 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 filled with water and brought to a boil. Cook everything for 10 minutes, after which you need to reduce the heat and cook the soup until the vegetables are completely softened. It doesn’t hurt to add a cube of vegetable broth to the dish, salt and pepper to taste.

Recipe celery soup the puree is not much different. In order to prepare it you need to take one head of cabbage, 6 onions, 6 carrots, half a kilogram of capsicum or regular beans, sweet Green pepper, celery, green onions, 5-6 tomatoes or a glass of tomato, vegetable broth cube and spices to taste. Cook the soup until the vegetables soften, similar to the previous one.

While on a diet, you can also eat fruits that block fats and promote 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 greens 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. With him daily use within a week, not only the process of fat breakdown accelerates, but also rapid saturation occurs. That is why the diet is considered gentle, so everyone who follows it will not feel hungry.

After a week of compliance 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, since your results will very quickly be reduced to zero.

On the contrary, it is advisable to periodically do fasting days with the use of pureed vegetable soup, which is also very beneficial 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 your diet must be supplemented with lean proteins, essential fats and complex carbohydrates, since without getting all this, your body is exposed to stress, which can also affect your health. In this case, the best option would be to count calories and have light snacks.

Very important point when following any diet, and not just 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 achieve the desired shape. It is much more effective to get rid of unnecessary forms if you have an incentive.

WHAT ARE THE CONSEQUENCES?

Contraindications to compliance given diet there is no food, only in the presence of chronic gastrointestinal diseases it is advisable not to change the usual diet. Even pregnant and nursing mothers can afford to use this recipe for pureed vegetable soup for weight loss.

Even before undergoing planned operations, doctors advise obese people to lose excess weight in this way.

This diet is not suitable for everyone, since the diet is very monotonous. The first two days are the hardest; it is on 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.

When leaving the diet, it is important to increase your caloric intake gradually so that the result is well established and you can please yourself and those around you with an ideal slim figure.

SOUP FOR WEIGHT LOSS. 20 BEST RECIPES

Just a few years ago, dietary soups were consumed by people with health problems. However, today they have been successfully used for weight loss. Such soups may contain various products, but the most popular are onions, tomatoes, cabbage and celery. Celery is good for burning calories; carrot, Bell pepper and tomatoes are excellent antioxidants; dry herbs, garlic, herbs and onions will be a great addition to any soup.

CELERY SOUP FOR WEIGHT LOSS.

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

Preparation:

1. Throw the vegetables into the boiling water one at a time. First, finely shredded cabbage, then celery root, cut into cubes.
2. Finely chop the onion, bell pepper and carrot and 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. Place the dressing in the broth with vegetables. Make sure that the cabbage is not overcooked - this will reduce the beneficial taste.
6. When submitting celery soup for weight loss, sprinkle with dill, parsley and green onions.

This weight loss soup, which has very good reviews, can be eaten several times a day, supplemented with other products. It should only be consumed fresh, so you will have to prepare this soup every day. Try also celery salad.

WEIGHT LOSS SOUP RECIPE WITH MUSHROOMS AND BEANS.

- beans, mushrooms - 250 g each

Preparation:

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

- low-fat 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 food is fully cooked.
3. Place chopped seaweed(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, stir and immediately remove from the stove.
5. The onion must remain crispy - only in this case the soup will have amazing taste.

Preparation:

1. Place a pan of water on the fire.
2. Prepare the ingredients necessary for the soup: cut the potatoes into wedges or cubes, divide the onion in half and chop finely.
3. Grate the carrots or cut them into small cubes.
4. Place the prepared vegetables into boiling water and cook for fifteen minutes.
5. Boil the meat and grind in a blender.
6. Prepare the peas. If you took frozen, you do not need to defrost it first.
7. Salt the soup, put peas in it, any pasta, boil for 5 minutes.
8. Wash the green onion feathers, dry them, and finely chop them.
9. Place the onion in the soup and immediately turn off the heat.
10. Soup with green peas let sit for 20 minutes.
11. Before serving, chop the meat, place it on a plate, and pour pea soup over it.

Tomato soup "Raita". This Indian dish prepared from fermented milk products, spices, tomatoes and cucumbers. It is advisable to eat it cold.

- a glass of natural yogurt

Preparation:

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

Green vegetable soup. This very healthy and light soup is made from fresh herbs and green vegetables, which give the dish a rich green color. At the end of cooking, beat all the ingredients using a blender, but you can leave it in its usual form.

- water or vegetable broth - 1 liter - coriander

Preparation:

1. Prepare a roast of garlic and onions.
2. Heat a spoonful 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 fried, 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. Place the toughest vegetables into the boiling broth first: broccoli and potatoes, as they need more time. Peel the potatoes and cut into cubes.
5. Break the broccoli into small florets. Vegetables should be lowered when the water boils - this will preserve maximum amount vitamins
6. Now add softer vegetables to the broth: bell pepper, celery and zucchini. Cut them when the broth boils again and place them in the pan.
7. Cover the pan with a lid and 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 herbs. Vegetable soup for weight loss is ready!

Potato soup with basil and avocado.

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

Preparation:

1. First you need to cook the vegetable broth. Pour a liter of water into the pan, add chopped cabbage, peppers and carrots. The onion can be peeled, or you can put it in water along with a layer of husk, which will give the broth color. It is not necessary to chop the vegetables finely; you should also think about how the finished soup will look attractive. 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, then cook the soup for another half hour.
2. Pass the finished broth through a sieve.
3. Prepare mashed potatoes: peel the potatoes and cut into medium cubes.
4. Potatoes must be boiled in vegetable broth until fully cooked, adding a little salt.
5. While the potatoes are boiling, peel the avocado, remove the pit, mash its pulp, mix with lemon juice, which will prevent it from quickly darkening.
6. Chop the basil leaves 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. Place the potatoes in a blender along with basil and avocado, grind until smooth, dilute with broth. Squeeze a couple of cloves of garlic into it, stir again.
8. IN ready dish add dried aromatic herbs and salt.
9. Place the puree in a saucepan and dilute with the remaining broth. If it turns out too thick, add a little boiled water.
10. Pour the finished cream soup from avocado, basil and potatoes into bowls, garnish with fresh parsley or basil leaves.

– green bell pepper – 2 pcs. - Tabasco sauce

Preparation:

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!

Preparation:

1. Cut the vegetables into slices of any shape, add them to the pan, pour cold water.
2. The onion soup must be cooked over high heat (after boiling for 10 minutes), and then for 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 the potatoes, wash them, cut them into large cubes.
2. Peel the onion and cut into thin slices.
3. Heat oil in a saucepan, fry onions 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 and place it in a separate bowl.
6. Grind the remaining vegetables using a blender, season with cream, cheese, ground pepper and salt.
7. Wash the parsley, shake off any drops, and tear off the leaves.
8. Pour the onion soup into deep plates, add an equal amount of reserved onion rings, garnish with parsley leaves.

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Cream soup is a thick dish with a creamy consistency. It can be made from meat, vegetables such as tomatoes and potatoes, or mushrooms. In the cuisines of the world, the methods of preparation and serving differ. IN North America even canned cream soup is widely popular. There it is used as a base for sauce for pasta, meat and casseroles.

The exact origin of cream soup is unknown, but it is believed that it originated in ancient times. For the first time, a recipe for such a dish is found in the book of the cook Huno of the Mongol Emperor Kublai Kublai, who wrote cookbook in the 1300s

Pumpkin puree soup - step by step classic photo recipe

There are many interesting and unusual recipes on preparing dishes from bright autumn vegetable- pumpkins, one of these is puree soup. Pumpkin and potato puree soup prepared according to this recipe turns out to be nutritious and tasty, and thanks to the composition of pumpkin, it is rich in vitamins and microelements, healthy, so pumpkin dishes should definitely be included in your diet.

Cooking time: 1 hour 40 minutes

Quantity: 8 servings

Ingredients

• Chicken frame: 500 g
• Pumpkin: 1 kg
• Bow: 2 pcs.
• Carrots: 1 pc.
• Potatoes: 3 pcs.
• Garlic: 2 cloves
• Salt, pepper: to taste
• Vegetable and butter: 30 and 50 g

Cooking instructions

How to make creamy soup

Calculation for 2 servings.

List of ingredients:

• Asparagus – 1 kg.
• Chicken broth - liter.
• Butter or margarine – ¼ tbsp.
• Flour – ¼ tbsp.
• Cream 18% – 2 tbsp.
• Salt – ½ tsp.
• Pepper – ¼ tsp.

Step-by-step preparation puree soup with cream:

1. Trim the tough ends of the asparagus. Chop the stems.
2. Pour broth over asparagus in a large saucepan and bring to a boil. Reduce heat, cover and simmer for 6 minutes until al dente (stems are soft but still crisp). Remove from heat, set aside.
3. Melt butter in a small Dutch oven over low heat. Add flour, stir so that there are no lumps. Cook for a minute, stirring constantly.
4. Gradually pour in the cream and cook, stirring continuously, until the mass thickens. Stir in salt and pepper.
5. Connect cream mixture with asparagus and broth. Heat. Serve the puree soup with cream in individual deep bowls, warm or cold.

Recipe for aromatic mushroom soup-puree

Calculation for 6 servings.

List of ingredients:

• Various mushrooms – 600 g.
• Bulb.
• Celery – 2 stalks.
• Garlic – 3 cloves.
• Fresh parsley - a few sprigs.
• Fresh thyme - several sprigs.
• Olive oil - to taste.
• Chicken or vegetable broth – 1.5 l.
• Cream 18% – 75 ml.
• Bread – 6 slices.

Preparation:

1. Wash the mushrooms with a brush and chop finely.
2. Peel and chop the onion, celery, garlic and parsley along with the stems. Tear off the thyme leaves.
3. Heat a small amount of olive oil in a saucepan over medium heat, add vegetables, herbs and mushrooms. Cover and cook gently until softened and reduced in volume.
4. Set aside 4 tbsp for decoration. mushrooms with vegetables.
5. Pour the broth into the pan and boil over medium heat. Boil for 15 minutes, reducing the flame.
6. Season to taste with black pepper and sea ​​salt. Blend into a smooth puree using a blender.
7. Pour in the cream and bring to a boil again. Turn off the stove.
8. Without oil, brown the bread in a preheated frying pan. Place some reserved mushrooms on top and drizzle with olive oil.
9. Pour pureed mushroom soup into bowls, garnish with chopped parsley and remaining mushrooms. Serve with croutons.

How to make pureed zucchini soup

Calculation for 4 servings.

List of ingredients:

• Onion - ½ part of the head.
• Garlic – 2 cloves.
• Zucchini - 3 medium fruits.
• Chicken or vegetable broth - liter.
• Sour cream – 2 tbsp.
• Salt and pepper - to taste.
• Grated Parmesan – optional.

Preparation zucchini soup puree:

1. Combine broth, chopped unpeeled zucchini, chopped onion and garlic in a large saucepan. Place on medium heat. Cover and simmer for about 20 minutes until the vegetables are softened.
2. Remove from heat and puree in a blender. Add sour cream, stir.
3. Salt and pepper. Serve the zucchini puree soup hot, sprinkled with Parmesan cheese.

Broccoli soup - a very tasty and healthy recipe

Calculation for 2 servings.

List of ingredients:

• Fresh broccoli – 1 pc.
• Vegetable broth – 500 ml.
• Potatoes – 1-2 pcs.
• Bulb.
• Garlic – 1 clove.
• Cream 18% – 100 ml.
• Salt, pepper - to taste.
• Nutmeg (ground) - to taste.
• Rusks (pieces) – a handful.

Preparation:

1. It is necessary to wash, peel the potatoes, cut into equal cubes.
2. Wash the broccoli, trim the inflorescences, cut the stem into slices.
3. Peel the garlic and onion and chop finely.
4. Pour the heated broth over the potatoes, broccoli, onions and garlic and cook for 15 minutes.
5. Take out a few broccoli florets (for decoration) and add cold water to make it look nice.
6. After this, stir the soup to a homogeneous consistency (preferably with a blender).
7. Add cream to the resulting puree and salt, nutmeg and pepper to taste.
8. Simmer over low heat for about 20 minutes.
9. Submit. It is better to serve the broccoli soup in medium deep bowls, garnish with the reserved broccoli and sprinkle with croutons.
10. You can use bread instead of crackers, toasting it a little before.

Cauliflower soup recipe

Cauliflower is an ingredient that is used in many dishes: salads, stews, pies. It is stewed and boiled, fried and baked, but the tastiest thing from it is pureed soup. It has an incomparable taste, and it is prepared very simply and quickly.

Calculation for 4 servings.

List of ingredients:

• Cauliflower - head.
• Milk – 500 ml.
• Water – 500 ml.
• Chopped greens – 1-1.5 tbsp.
• Grated Parmesan - optional.
• Bacon – 50 g.
• Spices (paprika, saffron, salt, pepper) - to taste.

Preparation:

1. Mix milk and water in a saucepan, separate the cabbage into individual inflorescences and also add there.
2. Bring all these ingredients to a boil, and then leave under the closed lid for 10-15 minutes.
3. After about ten minutes, add a little saffron and cook again for a few minutes.
4. Remove the pan and blend everything with a blender to form a thick mixture.
5. Take a not very deep plate and pour soup into it.
6. Add finishing touches: bacon slices, herbs, some grated cheese and a pinch of paprika. Cauliflower soup is ready! Bon appetit!

Delicious puree soup with cheese

You will never forget the taste of this soup. This irresistible recipe comes to us from France, and both adults and children have been enjoying it for many years.

Calculation for 4 servings.

List of ingredients:

• Chicken broth – 2 l.
• Chicken meat – 250 g.
• Carrots – 1 root vegetable.
• Potatoes – 3 pcs.
• Bulb.
• Garlic – 2 cloves.
• Spices (salt, pepper) - to taste.
• Philadelphia cream cheese – 175 g.
• Crackers - optional.

Preparation puree soup with cheese:

1. Prepare chicken broth.
2. Peel the onion and cut it.
3. Peel the carrots and grate them (finely).
4. Do the same with garlic.
5. Make the base of the onion and carrot soup. First, put the carrots in the pan and sauté until softened and reduced in size. Add onion. Brown until golden brown.
6. Peel the potatoes and cut into medium cubes.
7. Boil the chicken meat and also chop it.
8. Add potatoes, meat and onions fried with carrots to the pan, and then (after 5 minutes) Philadelphia cheese.
9. Mix everything.
10. Add your favorite spices as desired.
11. Mix everything with a blender.
12. Divide the pureed cheese soup into bowls (not small). For beauty, add herbs and croutons.

Pea soup puree

Calculation for 2 servings.

List of ingredients:

• Whole peas – 1.5 tbsp.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Bulb.
• Chopped greens – 2 tbsp. l.
• Garlic – clove.

Preparation puree soup with peas:

1. Cover the peas with water and leave at room temperature overnight.
2. Cook the beans in a saucepan (2 liters of water) over low heat until tender. This will take approximately 40 minutes.
3. Peel the potatoes and cut into medium-sized cubes.
4. Peel the onion and chop it, grate the carrots.
5. Place all the vegetables in the pan with the peas and cook. When the knife pierces them through and does not meet resistance, remove from heat.
6. Blend the finished soup with a blender and add spices to taste.
7. Add greens and garlic, passed through a press.
8. The pea puree soup is ready, bon appetit!

Puree chicken soup - the perfect recipe for the whole family

Calculation for 4 servings.

List of ingredients:

• Chicken meat – 500 g.
• Water – 2 l.
• Potatoes – 5 large pieces.
• Carrots – 1 pc.
• Bulb.
• Cream 18% – 200 ml.
• Salt, pepper - to taste.
• Dried mushrooms– 30 g.
• Greens - to taste.

Preparation:

1. Rinse the chicken fillet thoroughly and boil in water. Remove the meat, chop finely or separate into fibers by hand. Set aside.
2. Cut onions, carrots, potatoes into small cubes. Soak dried mushrooms in a small amount of water for 15 minutes. If the mushrooms are large, break them into pieces, so they will better imbue the broth with their flavor.
3. Boil vegetables in broth until tender, 10 minutes. add mushrooms until finished. Boil over low heat.
4. When the vegetables are ready, pour the soup from the pan into a blender bowl, add cream, salt, spices and blend until pureed. It is more convenient to do this in several approaches.
5. Spill chicken soup puree on plates. Add chopped meat to each and garnish with herbs. A delicious and aromatic soup for your loved ones is ready!

Tomato puree soup for real gourmets

This puree soup will definitely appeal to those who know a lot about gourmet dishes! It can be prepared very simply in your home kitchen.

Calculation for 4 servings.

List of ingredients:

• Tomatoes (fresh or canned) – 1 kg.
• Bell pepper – 3 pcs.
• Bulb.
• Cream 15% – 200 ml.
• Fresh basil or parsley - a sprig.
• Liquid honey – 1 tbsp.

Preparation:

1. Prepare vegetables in advance. Cut the tomatoes into four parts, sweet peppers into cubes.
2. Place half of the total amount of tomatoes in the blender bowl, bell pepper, onion, basil. Beat at high speed until a mass with the consistency of puree is formed. Pour it into a deep saucepan with a thick bottom.
3. Do the same procedure with the rest of the vegetables and pour into a saucepan.
4. Place the saucepan on low heat and simmer for just a few minutes, stirring with a wooden spoon. Then pour in cream, a spoonful of honey, as well as spices and salt to taste.
5. Pour the tomato soup puree into bowls. You can add a sprig of parsley or basil to each.

Diet puree soup - the healthiest recipe

This soup is not only very tasty, but also healthy. Try offering it to your family or guests - they will be delighted!

Calculation for 2 servings.

List of ingredients:

• Zucchini – 500 g.
• Cream 15% – 200 ml.
• Chopped dill - 1 cup.
• Curry seasoning - to taste.
• Salt, pepper - to taste.
• Wheat crackers – 30 g.

Preparation:

1. Prepare the zucchini. Young fruits do not need to be peeled. You should also not remove the seeds. Simply wash the vegetables and cut off the ends on both sides. If the zucchini is overripe, you need to peel it and remove the seeds. Next, rub them on coarse grater.
2. Transfer vegetables to a saucepan or saucepan. Fill with water so that it barely covers the fruit. The juicier and younger the zucchini, the less liquid is needed. Cook for 10 minutes.
3. Place the vegetables in a blender bowl, add curry powder, salt and pepper. Mix thoroughly until smooth.
4. Spill diet soup puree on plates. Add finely chopped dill and pre-prepared croutons to each. They are easy to make from leftovers. wheat bread, which are finely chopped and lightly dried in a frying pan or in the oven.

Incredibly delicious creamy soup with croutons

Calculation for 4 servings.

List of ingredients:

• Potatoes – 600 g.
• Celery root – 1 pc.
• Leeks – 2 pcs.
• Hard cheese – 250-300 g.
• Dill, parsley – a bunch.
• Flour – 1 tbsp.
• Butter – 1 tbsp.
• Salt, pepper, spices - to taste.

Preparation:

1. Finely chop the vegetables. Then put the onion, celery root, and potatoes in a frying pan in heated oil and lightly fry. Place the vegetables in a saucepan, add water and cook until tender.
2. Blend the vegetables in a blender bowl and pour the mixture back into the saucepan.
3. Grate the cheese on a coarse grater and add to the vegetable puree. Add salt and spices to taste. Stirring, bring to a boil until the cheese dissolves.
4. Finely chop the greens. Sprinkle it over portions of soup. Add croutons to the puree soup - they can be easily made at home in the oven or in a frying pan without oil.

A real delicacy - creamy soup with shrimp or seafood

Calculation for 4 servings.

List of ingredients:

• Small peeled fresh or frozen shrimp – 300 g.
• Frozen mussels – 100 g.
• Maasdam cheese – 200 g.
• Potatoes – 5 pcs.
• Onions – 2 pcs.
• A clove of garlic - optional.
• Carrots - 2 medium.
• Butter – 1 tbsp.
• Soy sauce – 2 tbsp. l.
• Herbs, salt, seasonings - to taste.

Preparation puree soup:

1. Chop the onion and carrots and fry in butter. Cut the potatoes into cubes. Place in water along with other vegetables and cook until tender.
2. Thaw shrimp and mussels, you can do this in the microwave.
3. Grate hard cheese.
4. Boil shrimp and mussels separately. Cook, stirring, for no more than 3 minutes, otherwise the seafood will become rubbery.
5. Place the vegetables and some of the shrimp and mussels in a blender bowl. If desired, add a clove of garlic, saffron, turmeric, and soy sauce. Beat well.
6. Pour puree soup with shrimp and seafood into bowls. Add greens to each, add whole shrimp and mussels.

How to cook puree soup in a slow cooker

Calculation for 2 servings.

List of ingredients:

• Champignons – 300 g.
• Potatoes – 400 g.
• Bulb.
• Vegetable oil – 2 tbsp.
• Cream 15% – 1 tbsp.
• Water – 0.5 tbsp.
• Salt, pepper, spices - to taste.

Cooking method:

1. Cut vegetables and mushrooms into cubes. Place all the vegetables in the multicooker bowl and pour vegetable oil on top. Add water, cream, spices.
2. Set the “Soup” mode on the multicooker panel. Select time – 20 minutes.
3. After 20 min. Pour the soup into a blender bowl and blend until pureed. Pour into plates, garnish with herbs.

1. To make the puree soup perfect, you need to have a good blender with sufficient power.
2. It is better to cook the puree soup over low heat. If it is not possible to reduce the flame, use a divider. In a pan with a thick bottom and walls, heating will occur evenly, therefore, the soup will not burn.
3. Cut the vegetables into equal pieces so they cook at the same time.
4. Liquid can be added to vegetable puree, thereby controlling the thickness of the soup.
5. Serve puree soups immediately after cooking to avoid separation of the liquid and thick parts.

Do you want to become a real guru in making pureed soup? To comprehend all the intricacies of cooking and take the path of experimentation? Then the next video is especially for you.

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

Everyone can make pureed vegetable soups and do not require much time or effort. And they look just like the picture. Appetizing, aromatic, they are created so that after enjoying the first portion, you will not hesitate to ask for more. Such dishes inspire and awaken fresh feelings.

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

What can you use to make puree soup with vegetables?

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

All kinds of vegetables and even fruits loved by the family are used as a base:

• potato;
• cabbage (broccoli, white cabbage, cauliflower);
• carrot;
• onions (onions, leeks, shallots, 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), and eggs are used.

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

Decorate with the following products:

1. crackers,
2. grated cheese
3. olives,
4. pieces of fresh/canned vegetables (cucumbers, olives, peppers, tomatoes),
5. sprigs of greenery (onion, mint, rosemary, cilantro, parsley, dill),
6. nuts, seeds, berries.

What is pureed vegetable soup served in?

You don’t need to dream about making vegetables; it’s easy to make 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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