How to make pureed vegetable soup. How to make vegetable puree soup: selection of ingredients and recipes Vegetable puree soup

Among the many different first courses, puree soups occupy a very special place. Thanks to their easier digestibility, velvety structure and attractive appearance, they are perfect for both baby and dietary nutrition, as well as for everyday use. Moreover, vegetable puree soups can make you radically change your opinion about previously unloved vegetables, especially if you enrich their rich taste with delicate creamy notes.

Features of preparing puree soups

It is unlikely that even an inexperienced cook will have serious problems with preparing vegetable puree soup - the technology for making them is so simple. However, there is a small set of tricks to make it even more delicious:

Simple recipes

There is an incredible amount of delicious and, no less important, healthy vegetable puree soups. Recipes for their preparation can be found almost everywhere., which simplifies the task of choosing the right one for your needs and including the ingredients available in the kitchen.

Classic vegetable

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

All vegetables must be peeled and cut into small random pieces. Pour a couple of tablespoons of vegetable oil into a frying pan or saucepan and sauté the onion in it until golden brown. After that, add carrots to it, fry for two minutes and add the remaining vegetables.

After this, the vegetable mixture is poured with broth or water, salted, bay leaf is added and cooked until the vegetables are soft. After this, the liquid is poured into a separate container, the laurel is removed and the vegetables are pureed using a sieve or blender. You can dilute it to the desired consistency using the same broth, then, if necessary, add salt and add suitable spices.

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

With vegetables and cheese

This very nutritious and satisfying soup will leave few people indifferent, especially considering the ease of its preparation. It will require:

All vegetables must be peeled and cut, and if necessary, remove the seeds from the zucchini. Cool the cheese until hard or freeze it completely, then grate it.

Fry the onion in a small amount of oil. As soon as it acquires a light golden hue, add the rest of the vegetables and fill it with water. Cook the vegetable mixture until it becomes soft.

The cooked vegetables are rubbed through a sieve or chopped with a blender without draining the broth. Add grated cheese, salt and spices, then heat over low heat until the cheese is completely dissolved. After this, if desired, the soup can be passed through the blender again and served. You can supplement it with fresh herbs, for example, dill.

Pumpkin with cream

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

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

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

It is advisable to serve the soup with croutons fried in butter or oven-dried croutons.

Attention, TODAY only!

I myself really love puree soups. I really love pumpkin puree soup, but its recipe has already been posted. I also like vegetable puree soup. Maybe there will be more fans? ;)1.First you need to put a pan of water on the fire. Pour about half a pan of water, no more is needed. While the water is boiling, cut up some white cabbage. And we send it into boiling salted water.

4. At the same time, throw the cauliflower into the pan (when the potatoes and cabbage are already half cooked)

5. A couple of minutes before our vegetables are ready, add fried onions and carrots with spices

6. As a result, we get a very thick soup

7. Using a blender, turn it into puree (unfortunately, I forgot to take a photo of the resulting puree, I got carried away :))

9. Serve the puree soup with croutons. Bon appetit! :)

P.S. Advice. If the soup turns out to be liquid, then you can add thickness to it as follows. Melt butter in a frying pan and fry 1-2 tablespoons of flour in it. Add to the puree soup and boil a little.

Nowadays, the main criteria for the culinary appeal of a dish are taste and ease of preparation. At the same time, many housewives forget that the food they feed their households should not only be tasty, but also healthy.

What could be healthier than vegetables?

After all, they contain vitamins, minerals, amino acids, which are so necessary for our body at any age. Vegetables are something given to us by nature, and that’s why they have so many benefits. Now I am not forcing vegetarianism on you, this is the free choice of every person, but I am just reminding you that dishes made from vegetables alone can also be tasty and satisfying. Let's look at one of these - pureed vegetable soup.

Recently, puree soups have become increasingly popular. This is due, first of all, to the fact that puree soups have the most appetizing appearance due to their uniform consistency, and young mothers will like puree soup, as it is easy for them to feed their baby. Vegetable puree soup is quite easy to prepare, and the end result is a tasty, healthy and natural product. The recipe for this soup came to us from France, like almost all puree soups. There they cooked it with zucchini, eggplants, tomatoes, and even cucumbers! But we settled on several options for less shocking recipes.

There are a great many recipes for pureed vegetable soup, because each chef has his own professional secrets and preferences, so let’s look at the recipe that is most suitable for home cooking.

So, let's start cooking.

Ingredients:

• Potatoes - 3 pieces;
• Carrot - 1 piece;
• Cauliflower - 0.2 kg;
• Leek - 1 piece;
• Your favorite greens;
• Butter;
• Water - 500 ml;
• Cream - 0.25 l;
• Salt, pepper and other spices.

This is all we need to make pureed vegetable soup. Well, let's get started.

Step-by-step preparation of soup

We clean and wash all vegetables. First you need to cut the potatoes and put them in boiling water for 10-15 minutes, then add finely chopped carrots to it, and after another 5 minutes - cauliflower and chopped leeks. Cook the resulting mixture until soft. Now add butter to our soup and wait for it to dissolve. Now it's time for the cream (it's better to take not very heavy cream), pour it into the base for the soup. Then puree the soup using an immersion blender until smooth. You need to add salt, pepper and your favorite spices to taste. Our soup is almost ready! All that remains is to present it correctly.

Vegetable soup is served pureed with finely chopped herbs; some housewives add sour cream, thereby making the taste of the soup even softer. There is also the option of serving the soup with croutons or croutons. To prepare croutons, fry the bread in sunflower or olive oil with the addition of herbs and onions or garlic, place the resulting croutons on a plate, let the excess oil drain and only then add them to the soup (right before serving). You can also add a little dry white wine to the soup before pureeing to add a unique flavor, but you will have to take the children away from the table.

As you can see, pureed vegetable soup belongs to the vegetarian menu, and if you remove butter and cream from the recipe, this soup will suit even the strictest vegetarians. However, there is a recipe for pureed vegetable soup with chicken. Try it if the basic soup recipe doesn't seem filling enough for you. To do this, you need to take chicken breasts and first cook the broth from them, then add vegetables to the broth, cook them until soft and before using the blender add the boiled chicken breast, do everything else in the same way as in the basic recipe. This soup will please those who love hearty food.

As you can see, preparing vegetable puree soup is quite simple, so this recipe is suitable even for novice housewives or those who are used to saving their time, but still want to cook something on their own, and even so that it is tasty.

Also, pureed vegetable soup is suitable for young mothers, because it is recommended for baby food, and it does not take much time to prepare, and, as you know, the mother of a baby does not have very much time.

I hope you liked the recipe for pureed vegetable soup, and you will definitely prepare it in your kitchen, delighting your family and friends with new culinary delights. We wish you success and bon appetit!

Simple vegetable soups are the basis of any proper nutrition and an important emphasis in the first feeding of infants. It is not for nothing that a baby’s introduction to adult food begins with vegetable soups, because they are nutritious, easily digestible and do not cause allergies. And what a variety of dishes can be offered to a baby from the entire list of vegetables. And for vegetarians, such soups are a real feast of taste. And those who consider lean vegetable soup boring and insatiable are deeply mistaken. We will dispel this idea by introducing you to bright, tasty, satisfying, nutritious, original, and most importantly healthy recipes. We will tell you in detail how to prepare vegetable puree soup from different products (13 recipes).

Simple zucchini soup - recipe with photo

Even a child’s acquaintance with adult food begins with tasting pureed hypoallergenic vegetables - zucchini, carrots, potatoes. Therefore, we suggest first mastering the simplest lean vegetable soup, the recipe of which is suitable for both adults and children of any age. For clarity, each step will be accompanied by photographs.

Ingredients:

1. Zucchini - 2 pcs.
2. Potatoes - 2 pcs.
3. Carrots - 1 pc.
4. Onion - 1 pc.
5. Salt - to taste

Cooking method: boiling

Cuisine - world wide

Preparation time - 10 minutes

Cooking time - 40 minutes

Number of servings - 3

How to make vegetable puree soup - classic recipe

• 

  Prepare ingredients for the basic recipe. Peel all vegetables and rinse. It is best to use fresh, young, local vegetables grown in season. For the first feeding, do not use greenhouse or foreign products.

• 

  Cut vegetables into arbitrary small pieces. Carrots and young zucchini can be cut into slices and then cut in half. Chop the potatoes and onions into cubes.

• 

  Place the ingredients in a saucepan and add water to cover everything. Bring the liquid to a boil and cook until the vegetables are tender.

• 

  Season the soup with salt. If it is intended for a child 1 year of age, then there is no need to add additional spices. But for adults, in addition to salt, you can add pepper, dried herbs and other spices.

• 

  Blend the fully boiled vegetables using an immersion blender directly in the pan.
• 
  For one-year-old babies, it is recommended to rub even vegetables punched with a blender through a fine sieve. This guarantees a homogeneous mass without lumps, convenient for consumption.
• If necessary, dilute the pureed vegetables with boiled water and boil the mixture for 3 minutes.

Serve the soup in portioned bowls. For adults, the dish can be sprinkled with herbs, spices, and herbs.

The advantage of any weight loss diet is the use of low-calorie zucchini. You can find a lighter version of this soup for a slim figure in the video

Soups are part of the mandatory diet; they are healthy and tasty food that is present on every person’s table every day. Some eat them for lunch at home with their families, while others eat them in the work canteen. But one thing remains the same - the first course, no matter what it is.

A beautifully presented plate with the first course, on the surface of which fat sparkles with sparkling droplets, mixed with fresh herbs and an unsurpassed aroma, excites not only the appetite, but also the imagination.

However, it was puree soups that entered our diet relatively recently, mainly from French culinary traditions.

The benefits of puree soups for the human body

Due to the products used, they have high nutritional and energy value, at the same time they have a delicate, uniform consistency without pieces. Due to this, they are quickly digested, as well as useful substances and various microelements tend to fill our body with energy and strength.

It is because of this ability that they are classified as dietary food and are often prepared for children.

A wide variety of products are used to cook first courses: vegetables and fruits, cereals, milk and cream and many, many others. Even their common names speak about their benefits. Vegetables and fruits contain fiber, vitamins, micro and macroelements. Cereals, among other things, thanks to their vegetable starchy structure, protect our stomach from irritation. Dairy products, of course, provide calcium, which is so necessary for us in childhood.

Recipes for dietary puree soups

Carrot with melted cheese

This is a tender vegetable first course that even a novice housewife can handle.

Product composition:

1. carrots – 1 piece (180-200 g);
2. onion – 1 head;
3. processed cheese – 70 g;
4. parsley - a couple of sprigs;
5. vegetable broth – 300-350 ml;
6. salt - to taste;
7. ground black pepper - to taste;
8. sunflower oil – 15 ml.

Cooking process:

1. Peel the carrots and onions, wash them and cut into small cubes.
2. Sort out the parsley. Select only fresh, green leaves, which should be washed in cold water and slightly dried at room temperature.
3. Peel the processed cheese from the packaging and cut into cubes and set aside for now.
4. Sauté onions and carrots in oil until they change color slightly.
5. Pour vegetable broth into the soup pot and heat it almost to a boil. If you don't have it, you can use regular filtered water. Add chopped cheese and sautéed vegetables.
6. Salt and pepper.
7. Then wait until it boils, be sure to remove the foam and cook until the onions and carrots are ready. The cheese should be completely melted by this time.
8. Then take an iron sieve and rub the contents of the pan through it and boil it again.
9. Finely chopped parsley is added to the dish when laying it out on separate plates. This way, the vitamins it contains will be preserved better.

From broccoli

It is also dietary; adding spices and herbs is optional and depends on the preferences of the cook. The structure of the preparation is a little complicated due to two stages: cooking the vegetables, then the sauce for them.

Product composition:

Cooking process:

1. Process broccoli. Cut off the contaminated parts and disassemble into inflorescences. Rinse in a cup of cold water. Then cut each inflorescence into pieces.
2. Peel and wash the carrots, cut into cubes.
3. Sort the parsley and rinse under running cool water. Dry, chop finely and leave for decoration.
4. Place broccoli and carrots in a saucepan, add cold boiled or filtered water and cook for about 10 minutes.
5. Grind the products with an immersion blender. If this is not the case, strain the food through a sieve and puree the vegetables.
6. Season with salt, nutmeg and ground pepper to taste.
7. Now you can start preparing the sauce. Place the butter in a small frying pan and melt, add flour and stir. Sauté until light brown.
8. Add cream to the pan and simmer until thick.
9. Add the sauce to the pot with the soup. If desired, you can pass it through a sieve again and warm it up a little over moderate heat. It is better not to bring it to a boil.
10. Toast the sesame seeds in a dry frying pan until they are golden.
11. Pour the finished soup into a plate, sprinkle with parsley and sesame seeds.

Green peas with croutons

In terms of complexity of preparation, this soup is no more difficult than the previous ones. Canned peas are used here, but you can also use regular dry peas, but in this case, before cooking, the peas need to be washed and soaked for a little less than an hour. Also in the recipe, croutons from dry wheat bread are baked separately in the oven. If the prepared soup is not intended for children under 3 years of age, the croutons can be grated with a small amount of fresh garlic.

Product composition:

Cooking process:

1. Peel the carrots and onions, wash and finely chop. Then sauté in oil.
2. Divide the canned peas into two parts. Boil half of it separately and set aside for preparing the finished soup.
3. Pour the second part of the peas into the sauteed vegetables, add a little hot boiled water and simmer for 2-3 minutes.
4. Rub the resulting broth with vegetables through a sieve or grind with an immersion blender, sprinkle with salt to taste.
5. Cut the wheat bread into cubes and place it on a lightly greased baking sheet and bake in the oven at 180°C for a few minutes.
6. In a separate small frying pan, melt the butter and add flour, sauté, stirring until golden brown. Then pour this mixture into the soup and stir. Boil.
7. Peel the egg and pour into a small bowl, where you beat with a whisk until smooth. This can also be done using two forks, positioned so that the backs of the forks touch each other.
8. Season the soup with the egg mixture.
9. Pour a portion of the prepared dish into a plate, pour boiled peas and croutons on top.

Pumpkin soup with sesame and ginger

The combination of sesame with a hint of ginger transforms ordinary pumpkin soup into a savory and flavorful holiday dish. Since the recipe uses dry ginger, the complexity of preparation does not increase. But if you use fresh ginger, it will just take a little longer.

Product composition:

Cooking process:

1. Peel and wash the onion. Cut in small pieces.
2. Wash and peel the pumpkin and potatoes, cut into thin slices.
3. Sort and rinse the green cilantro and chop finely.
4. Lightly heat the sesame seeds in a dry frying pan until the color changes to crispy.
5. Fry the onion pieces in oil, then place in the pan prepared for cooking the soup.
6. Fry the pumpkin slices and add to the onion.
7. Pour hot boiled water into a saucepan with vegetables and bring to a boil, then add potatoes. Remove foam. Boil vegetables until done.
8. Season with salt, dried ginger and pepper. Add cilantro. Grind with a blender until smooth and bring to a boil.
9. Pour the soup into a bowl and sprinkle with sesame seeds.

Recipes for children's puree soups

For complementary feeding

It should be mentioned right away that complementary feeding with broths and first courses should be introduced into the baby’s diet from 6-7 months, starting with one spoon of boiled cereal with vegetables.

Light vegetable puree soup

The name already speaks volumes about this dish! It is easy to digest for a child’s body, which is just beginning to learn new foods and dishes. For better perception by the baby, milk can be replaced with breast milk or infant formula, which the young discoverer is accustomed to.

Product composition:

Cooking process:

1. Peel and rinse the vegetables thoroughly, then chop finely.
2. Pour the vegetables into the pan and place on low heat on the stove. Cook until the vegetables are completely cooked.
3. Wipe the contents of the pan.
4. In a separate saucepan or pot, bring the milk and butter mixture to a boil. Add to the pan.
5. Season with salt and bring to a boil.

Potato with semolina

Semolina is the first type of complementary food allowed for a child from six months. First courses with this cereal are the best solution to diversify your baby's diet. They are tender, satisfying and healthy at the same time.

Product composition:

• semolina – 1 tbsp. l.;
• potatoes - 1 piece;
• cold water – 200 ml;
• milk – 80 ml;
• salt - to taste;
• carrots – 30 g.

Cooking process:

1. Peel and wash the potatoes and carrots, chop finely. Place in a saucepan, add water and cook. When the vegetables become soft (after 9-10 minutes), rub through a sieve.
2. In the meantime, add semolina to cold milk and add salt. Place on fire and heat while stirring. The porridge will be cooked without lumps.
3. Pour the soup into the porridge in portions and, stirring, bring to a boil.

For children from 1 to 3 years old

Sweet carrot and rice soup

It has a delicate structure and mild sweet taste, ideal for baby food. But, rice cereal has a slightly “fixing” effect and you should not give it if your baby has constipation.

Product composition:

Cooking process:

1. Sort the rice and rinse thoroughly. Fill with water and set the stove to cook on moderate heat.
2. Peel and wash the carrots, grate them.
3. In a separate pan, cook the carrots, add butter and sugar, and add salt.
4. When the rice is cooked, without washing it, remove it from the broth and transfer it to a pan with carrots.
5. After 10-12 minutes, rub the soup through a sieve and add pre-boiled milk into it. Boil.

Vegetable with chicken

The chicken in this recipe enhances the nutritional value of the dish. Since a growing baby needs more satisfying and nutritious food, this soup is quite suitable for a lunch break.

Product composition:

• minced chicken – 100 g;
• zucchini – 100 g;
• cauliflower or white cabbage – 50 g;
• potatoes – 50 g;
• chicken egg – 1 piece (you only need the yolk);
• butter – 5 g;
• salt - to taste.

Cooking process:

1. Peel and wash the vegetables, cut into small pieces.
2. Pour 200-250 g of water into a saucepan and put on fire. Throw vegetables into water and cook for 5-10 minutes.
3. Then add minced chicken in portions. Stir and skim off foam. Cook for another 10 minutes over low heat.
4. Grind the soup through a sieve and bring to a boil. Then turn off the heating.
5. Add butter, yolk and salt. Mix quickly and serve.

For children over three years old

With chicken liver

Not all children love liver, but because of its nutritional value, dishes with liver should sometimes be present on the table. Chicken liver is comparatively more tender than beef and pork, it can be easily disguised in soup, and the baby will not even know what dish he is eating.

Product composition:

Cooking process:

1. Rinse the chicken livers well in a cup of cold water; if there are green or dark parts, discard them.
2. Soak the bread in cream.
3. Place the selected liver, bread and cream into a blender bowl and grind until smooth.
4. Bring the vegetable broth to a boil and add the liver mixture. Skim off the foam and cook for 5-10 minutes over moderate heat. If the amount of ingredients increases, the cooking time also increases.
5. Rub the finished soup through a sieve, bring to a boil and turn off the heat.
6. Add the yolk and butter. Mix.

With meatballs

Brief description of taste and degree of difficulty of preparation

Product composition:

• onion – 1 head;
• beef without fat – 100 g;
• raw chicken egg – 1 piece (you need a yolk);
• parsley – 1-2 sprigs;
• carrots – 1 small;
• dry wheat bread – 30 g;
• rice cereal – 20 g;
• salt - to taste.

Cooking process:

1. Wash and cook the beef. Separate the broth and meat.
2. Sort out the parsley and rinse. Cut in small pieces.
3. Peel and cut carrots and onions. Place in a saucepan with broth and cook.
4. Wash the rice and add to the vegetables. Add parsley. Stir, skim off foam. Cook over low heat.
5. Then grind the contents of the pan until smooth with an immersion blender and bring to a boil over moderate heat.
6. Pass the beef and bread through a meat grinder. Add salt and egg yolk. Use two teaspoons or dessert spoons to form meatballs (this can also be done with your hands) and throw them into the soup one at a time.
7. Cook for another 10 minutes.

You will find a simple and tasty recipe for vegetable puree soup in the following video:

Today, recipes for puree soups form a large library, numbering hundreds of copies. Puree first courses are a universal solution for dietary and baby food. A huge variety of products are used to make them, so few gourmets will refuse to try these creations.

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