Healthy milk soup with vegetables: recipe with photo

According to the hostesses, this dish is a wonderful option for a light lunch or afternoon snack. Milk soup with vegetables is prepared quickly and easily, and systematic introduction of it into the diet can significantly diversify everyday nutrition. Dishes prepared on the basis of milk are useful for both adults and children. Specialists consider milk soup with vegetables to be a valuable source of vitamins, protein, and amino acids essential for the body. In addition, this treat is rather low-calorie, so he is often preferred by those who want to lose weight. There is a huge variety of recipes for making milk soup with vegetables. We suggest you familiarize yourself with some of them.

A quick recipe for milk soup with vegetables: ingredients

To prepare four servings of a dish, use:

• potatoes - 2 pcs.;
• cabbage - a quarter of a head of cabbage;
• carrots - 1 pc.;
• milk - 3 glasses;
• canned corn - 1 can;
• frozen green peas - 200 g;
• two yolks;
• 2 tbsp. l butter.

The process takes 45 minutes.

Cooking

Preparing milk soup with vegetables (photo presented in the article) is quick and easy.

1. Potatoes and carrots should be peeled and diced. Chop cabbage on a grater for vegetables (large).
2. Then the vegetables should be put in a pan and pour water so that it only covers them, not more, and put on fire.
3. A few minutes before the end of cooking, add green peas (frozen) and corn (canned). You must first drain the liquid from corn. After that, pour milk and bring the soup to a boil.
4. Next, two hard-boiled eggs, separate the yolks from the proteins. Yolks are ground with butter (creamy) and mixed in the soup before serving.
   

Mashed Potato Soup with Milk

To prepare four servings of a healthy and tasty dish according to this recipe, you will need:

• 800 grams of potatoes;
• 50-70 grams of onion;
• two glasses of milk;
• 3-4 glasses of water or broth;
• two tablespoons of butter;
• one or two tablespoons of flour;
• one teaspoon (optional) - salt;
• a quarter of a teaspoon of pepper (optional);
• 100 grams of white bread (or one bun for croutons).

How to cook?

The process takes about an hour. Act as follows:

1. Potatoes are peeled, washed, finely chopped. Onions are peeled, washed, chopped.
2. In a saucepan or bowl over low heat, melt the butter (butter).
3. Next, pour flour there and, with constant stirring, fry it over low heat for 1-2 minutes.
4. Then it is bred with three to four glasses of hot water (you can use the broth).
5. Potatoes, chopped onion, salt and pepper are put in the same saucepan. The dish is cooked under the lid over low heat for 40-50 minutes, stirring occasionally.
6. Next, boil the milk. After the vegetables are cooked, they are rubbed through a sieve. Then in the puree add hot milk and a small piece of butter (butter), mix well, boil. Next, the soup is removed from the heat.
7. Bread (you can roll) is cut into small pieces. Croutons are fried over low heat in a dry frying pan until golden brown.
8. Wash greens, chop. Potato soup with milk is served with herbs and croutons.

Tasty milk soup with vegetables

To prepare this light soup use:

• 400 grams of milk;
• 100 grams of cauliflower;
• 100 grams of broccoli;
• 100 grams of zucchini;
• one handful of green peas (frozen or fresh);
• one carrot;
• two medium-sized potatoes;
• 0.5 tsp Muscat
• 400 grams of water;
• to taste - butter, salt and sugar.

Four portions of the dish are obtained from the indicated quantity of products.

Description of the cooking process

The dish is cooked for 25 minutes. The technology for preparing milk soup with vegetables involves the following actions:

1. Carrots and potatoes cut into cubes are cooked in water for about 8 minutes.
2. Add broccoli, sorted into inflorescences, and cauliflower, as well as zucchini, diced.
3. Pour milk, bring to a boil, after 5 minutes pour seasonings and peas. The soup is cooked for another two minutes.
4. At the end, add a little butter (butter) to the saucepan (or to each serving).

Vegetable Soup with Cheese and Corn

To prepare four servings of milk soup with vegetables according to this recipe, use:

• broccoli cabbage (sorted into inflorescences) - 0.75 cups;
• red bell pepper - 1 pc.;
• two potatoes, diced;
• 300 grams of canned corn;
• two thirds of a glass of cheddar cheese grated;
• two thirds of a glass of milk;
• one and a half glasses of vegetable stock;
• one glass of vegetable oil;
• one chopped onion (red);
• three cloves of garlic (chopped);
• two glasses of flour;
• to taste - salt, ground black pepper.

Cooking

The recipe for making milk soup with vegetables, corn and cheese involves the following steps:

1. In a saucepan (thick-walled, large), heat oil (vegetable) over medium heat.
2. Then they put bell pepper, onion, potatoes and garlic. Cook over low heat, with constant stirring, about 2-3 minutes.
3. Sprinkle the vegetables with flour and stew, stirring constantly, for about half a minute.
4. Gradually introduce milk and broth.
5. Then spread the grains of corn and broccoli inflorescences into the pan, bring the mass to a boil, then reduce the heat and cook the soup for about another twenty minutes, until the vegetables are soft.
6. Then half a glass of cheese (grated) is introduced into the soup, salted and pepper to taste.

Serve the dish, sprinkling on top of the remaining part of the cheese.

Russian cabbage soup (dairy)

Another useful recipe for milk soup with vegetables, which is useful for young mothers, as this nutritious and tasty dish belongs to the category of “children's menu”. To prepare four servings, you should use:

• 200 grams of white cabbage;
• two carrots;
• one zucchini;
• one liter of milk;
• one tablespoon of butter;
• to taste - salt.

Cooking features

The process lasts 45 minutes. Act as follows:

1. Chop the cabbage, put it in a pan, fill it with water and set to boil.
2. Carrots rub on a grater (coarse), add it to the cabbage.
3. Zucchini is cut into cubes, added to vegetables and boiled until almost cooked.
4. When the soup is almost completely ready, add milk to it and salt it. After the milk is heated, but the foam has not yet formed, a little butter is added to the soup and boiled for about 5-10 minutes.

Vegetable zucchini soup with sour cream and milk

This light, but nutritious and tasty dish is prepared without meat, with the addition of rice, sour cream and milk. According to reviews, its taste has a delicate aroma and a pleasant creamy taste. For its preparation use:

• one zucchini;
• one carrot;
• one onion;
• one clove of garlic;
• fresh dill, salt, ground black pepper - to taste;
• two tablespoons of rice;
• 30 ml of milk;
• 40 ml sour cream (fat content - 20%);
• one tablespoon of flour;
• one egg;
• vegetable oil - for frying.

In addition, a vegetable broth is prepared separately. For him you will need:

• onions (half);
• half a carrot;
• one teaspoon of 10 vegetables seasoning;
• 700 ml of water.

Cooking

Act as follows:

1. First, they prepare the products and cook the vegetable broth: half the onion and half the carrot are poured with water, the saucepan with vegetables is put on fire.
2. After the water boils, add vegetable seasoning (better - "10 vegetables", but you can also any other). Vegetable broth is cooked under the lid for 20 minutes over low heat. Then carrots and onions (cooked) are removed from the broth.
3. Onions (raw) are cut into cubes (small), carrots (raw) are grated. Shredded vegetables are fried in oil (vegetable) until golden brown, after which they are salted and pepper.
4. Then add zucchini, diced and chopped garlic. Vegetables are combined and sautéed for about 1-2 minutes.
5. Then pour flour, mix and fry for about 5 minutes, until they get a golden hue.
6. Next, pour rice (washed) into the vegetable broth, add vegetables (fried).
7. Sour cream is diluted with milk. A mixture of sour cream and milk is poured into the soup and mixed with zucchini and rice. The dish is cooked without covering it.
8. Break the egg into a bowl or other container and beat it with a fork. After the rice in the soup is ready, the egg is poured in a thin stream into the pan and mixed.
9. Add dill (chopped) to the vegetable soup with rice, bring to a boil and turn off the heat. After that, cover the pan with a lid and let the dish brew for 15 minutes.

Extraordinarily delicious zucchini rice soup with sour cream and milk can be served. Bon Appetit!