Mashed soups: classic recipes, product selection, benefits, nutritional advice

Mashed soups are a rather specific dish. Their texture resembles baby food, but with a much better taste. Despite the fact that on the plate it does not look too appetizing, as soon as you try a couple of spoons of this thick and gentle mashed potatoes, you will enjoy the taste and nutritional properties. Recipes for mashed soups are presented in this article.

Such first courses are good for different cases: with exacerbation of stomach problems, with a sore throat, after tooth extraction, and so on. Cooking them is very simple: you can cook the soup using the usual technology, and then beat everything with a blender.

Vegetable option

The recipe for mashed vegetable soup is very simple. To prepare this first course, you will need:

• 3 potatoes;
• 1 zucchini;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• 2 bay leaves;
• water or vegetable broth;
• a cube of vegetable broth (optional);
• sea ​​salt and pepper to your taste;
• olive oil.

How to cook it?

This recipe for mashed vegetable soup is very simple. Peel and chop all the vegetables. Heat 1 tablespoon of olive oil in a large saucepan. Add the onion. After a few minutes, put other vegetables there. Stir and let fry for a few more minutes.

Then add enough water or stock to cover the vegetables. If you use water, you can put a bouillon cube. Put chopped garlic and bay leaf. Let the mixture reach a boil, then reduce the heat.

Cook for at least 20 minutes or until vegetables are soft. Then set aside for cooling.

When the dish is warm, remove the bay leaf and pour the soup into a blender. Grind everything in mashed potatoes. Pour the mixture into serving bowls. Add a tablespoon or two of good olive oil. Mix well. Salt and pepper at your discretion. Sprinkle with croutons and serve.

You can use the above instructions as a recipe for mashed vegetable soup for diet No. 5, making some changes. So, do not fry vegetables beforehand and do not add a cube of broth and pepper to the dish.

How to make homemade crackers?

To do this, you will need:

• 2 slices of whole wheat bread;
• a few tablespoons of olive oil;
• salt and dried herbs.

Slice the bread into tiny cubes. Heat a small frying pan with olive oil. Add the bread cubes and fry over low heat. Sprinkle with salt and other dried herbs to your liking. Cook until they turn brown on both sides.

Rice Option

Soups with rice are considered dietary. If you add chicken and vegetables to it, you get a tender and satisfying dish. This recipe for mashed rice soup offers you to cook a fragrant first that is perfect for a cold winter night. It will require the following:

• 2 glasses of rice;
• 2 tablespoons of olive oil;
• 1 medium yellow onion, diced;
• 2 garlic cloves, minced in minced meat;
• 3 stalks of celery, chopped;
• 3 carrots, peeled and chopped;
• 1/3 cup flour;
• 6 glasses of chicken broth, unsalted;
• 3 cups chopped chicken;
• half a spoonful of dried tea parsley;
• half a tablespoon of caraway seeds;
• ½ h black pepper;
• ½ liter Art. turmeric
• one and a half tsp common salt;
• one and a half glasses of thick cream.

Cooking rice-chicken soup

According to this recipe for rice soup with mashed vegetables, preparing a dish is very simple. Heat a spoonful of olive oil in a large saucepan over moderate heat. Add onions, celery and carrots. Sauté until onion soft. Add spices and cook for another minute. Pour an extra spoonful of olive oil and sprinkle flour, fry for a minute, stirring often. Add broth and reduce heat. Simmer for twenty minutes until it is slightly thickened.

While the soup is cooking, boil the rice in a separate bowl until cooked. When the soup thickens, add the chopped chicken and cook for another 15-20 minutes. Mix with rice and a blender, mashed, adding cream. Try and add extra spices if necessary. Pour into plates and pour.

Mushrooms would be a great addition to this dish. The chicken should be used, boiled the day before, and it is from it that the broth is added to the soup. You can redo this recipe for pureed soup into a diet, if you exclude the preliminary frying of vegetables and the addition of hot spices.

Option with potatoes and cauliflower

The combination of cauliflower, potatoes and not very fat cream is useful and enjoyable. If for some reason you don’t like cream, you can use milk. As a result, you will get a dish with a velvety smoothness and a pleasant taste. For this pureed soup recipe you will need:

• 3 tablespoons of extra virgin olive oil;
• 1 sweet onion, chopped;
• 2 leeks - only white and light green parts, cut in half, then finely chopped;
• sea ​​salt and pepper;
• 2 garlic cloves, minced;
• 6 cups of cauliflower inflorescences;
• 5 cups unsalted chicken stock;
• 1/2 teaspoon dried sprigs of dill;
• 2 cups chopped potatoes;
• 1 teaspoon chopped fresh dill;
• fresh lemon juice.

Cooking mashed potato soup

Preheat the oven to 200 degrees, then put the baking sheet with foil. Arrange the cauliflower inflorescences on it, then pour a tablespoon of oil on it, sprinkle with salt and pepper. Bake for 20-30 minutes, then set aside.

Meanwhile, heat the remaining 2 tablespoons of oil in a large soup pan over medium heat, then add the onions and leeks, season with salt and pepper, and then fry until light caramelized for 10 minutes. Add garlic and cook for another minute.

Pour in the chicken stock and put the dried dill, then heat to a boil. Add the baked cabbage, then reduce the heat and simmer for ten minutes. Transfer the cauliflower plus a little broth into a blender, then mix until very smooth mashed, and then pour it back into the soup pot. Bring to a boil, then add potatoes, cover and reduce heat. After this, cook until the root crop is soft, 8-10 minutes. Stir with fresh dill and pour in a little lemon juice (start with a small amount, you can always add more). Then add salt and pepper and serve immediately.

You can change this recipe for mashed soup - for a dietary table, it is suitable for canceling frying and excluding leek components from the list.

Option with lentils and buckwheat

Using this recipe for mashed soup with buckwheat, lentils and smoked sweet Spanish paprika, you can cook a dish with an interesting taste and texture. To further enhance the aroma, you can add small cubes of canned lemon. In total, you will need:

• 1 cup brown lentils;
• 4 cup vegetable stock, plus water as needed;
• 2 slices of canned lemon, with removed films, cut into small cubes;
• ½ tsp smoked sweet spanish paprika;
• 4 garlic cloves, minced;
• ¼ cup buckwheat;
• sea ​​salt and pepper to taste;
• 1 large onion, halved and cut into thin slices;
• olive oil.

Cooking Lentil Soup

The recipe for buckwheat mashed soup is as follows. On a small fire, sauté the chopped onion in two tablespoons of olive oil. Once it softens, turn down the heat and continue cooking, stirring often, until it reaches a deep caramel color, about 30-45 minutes. Onions will decrease in volume to about a quarter of the original amount. When it is ready, increase the heat and pour in the vegetable broth, stirring with a spoon to tear off any pieces of onion from the bottom. Pour the mixture of onions and broth into a blender and beat at the highest speed.

Wash and dry the pan, then heat it and sprinkle buckwheat (do not use oil). Stir the cereal every 10-15 seconds, while shaking the pan back and forth, so that the buckwheat is heated evenly. Once the grains have reached a deep brown color, transfer them to a bowl.

While heating the same pan over low heat, put the lentils and mix them with a tablespoon of oil, stirring well. Follow the same process with it as with buckwheat. When the lentils are sufficiently fried, put them in a colander and rinse well.

In a pan, fry the mashed garlic in olive oil until a bright aroma appears, about thirty seconds. Add the remaining lemon and cook for a few more seconds. Then add a mixture of lentils and buckwheat, caramelized onions with vegetable broth, paprika, salt and pepper to taste. Bring to a boil, then reduce heat and cook under a closed lid until the lentils are cooked for about an hour. You may need to add water if the soup gets too thick. If necessary, adjust the number of seasonings.

Buckwheat Spinach

Spinach and buckwheat soup is tender and hearty. Since green vegetables go well with butter and cream, the taste of the dish is great. In total, you will need:

• 250 grams of spinach, peeled and chopped coarsely;
• 3-4 tablespoons buckwheat;
• a glass of milk;
• butter - 1 tsp. per serving;
• salt.

Cooking Spinach Diet Soup

This is a 5th table diet pureed soup recipe. Boil the spinach in half a glass of water until tender. Cook the buckwheat separately so that it is very soft. Then put spinach in it, pour some more water and boil the mixture for ten minutes.

Grind the cooked mass with a hand blender or in any other way. Add milk and heat to a boil. Adjust the amount of salt, pour into soup bowls, put a piece of butter on top and serve hot.

Option with nuts

This is a hearty soup that is perfect for dinner. At first glance, there is a strange combination of products in it, but in fact it turns out delicious. All you need is the following:

• 4 tablespoons of olive oil;
• 2 medium or 4 small leeks (3 cups chopped);
• zest of one lemon;
• 2 cups chicken stock;
• 2 glasses of water;
• one and a half teaspoons of salt;
• can of white canned beans;
• one and a half glasses of cauliflower inflorescences;
• 1 teaspoon of wine vinegar;
• 1/3 cup hazelnuts;
• 2 tablespoons chopped parsley.

How to cook it?

This pureed soup recipe looks like this. Cut the ends of the root and the dark green leaves from the leek. Cut it in half and rinse under cold water to wash the dirt hiding in the layers. Finally, grind it. Heat 2 tablespoons of olive oil in a frying pan at a moderate temperature and fry until soft for about five minutes. Add lemon zest and cook for a few seconds to get a flavor, then pour in the broth, water and beans and bring to a boil. Reduce heat to medium and simmer for about 15 minutes. Pour in the vinegar and season to taste with salt and pepper. Pour into a blender and beat in mashed potatoes until smooth.

Heat the oven to 190 degrees and fry the nuts until the flavor appears, for about 10 minutes. Wrap a clean dish with a towel and let the nuts stand in it for a couple of minutes, then wipe them in a towel to remove the skins. Cool and chop coarsely.

Heat the oven to 220 º. Cut the cauliflower into small pieces and place them on a baking sheet covered with parchment, then pour 2 tablespoons of olive oil and season with pepper and salt. Fry in the oven until soft for about 10 minutes.

To serve, pour the soup into small bowls and put in each serving cauliflower, hazelnuts, parsley and pour a little olive oil.

Pumpkin Milk Soup

This is a recipe for diet mashed soup. To prepare the dish you will need:

• 1 glass of water;
• 300 grams of pumpkin;
• 2 tbsp. l semolina;
• 3 cups of milk;
• 1 tbsp. l butter;
• 2 tsp Sahara.

How to cook pumpkin soup?

This recipe for mashed soup with exacerbation of a stomach ulcer or gastritis will serve well. To prepare the dish, carefully pour semolina into boiling milk. Boil it for 15 minutes. Cut the pumpkin into pieces, boil in a small amount of water and beat with a blender. Add mashed potatoes to the pan with semolina, bring the soup to a boil. Salt, add sugar.

Broccoli and Potato Option

This is a recipe for pureed diet soup for table 5. You will need the following products:

• 2 tablespoons of olive oil;
• 1 medium onion, finely chopped;
• 2 medium stalks of celery, chopped;
• 2 medium potatoes, peeled and diced;
• 4 cups fresh broccoli, including stalks;
• 2.5 cups of chicken or vegetable broth;
• 1 cup unsweetened almond or coconut milk;
• salt.

Cooking a Thick Diet Soup

Pour the broth, milk and butter into the pan. Add celery and onions and simmer for four to five minutes. Then put the potatoes and broccoli, lightly salt, reduce the heat, cover and cook for about 20 minutes.

When the vegetables are softened, pour the mixture into a blender and beat until smooth.

Pumpkin and Lentil Option

This is a gastritis diet recipe that offers a combination of chicken breast with lentils and chopped bottle gourd. What you will need:

• diced chicken breast - half a cup;
• half a glass of yellow lentils;
• half a glass of chopped bottle gourd;
• a quarter cup of chopped onion;
• 1 teaspoon cumin powder;
• coriander leaves;
• 2 tablespoons of olive oil;
• salt.

Heat oil in a soup pot and fry chopped onions. Add cumin powder and simmer for about a minute. Lay the chicken and fry for about two minutes. Add lentils and cook another two minutes.

Finally, add chopped pumpkin, salt and pepper. Stir well.

Add half a glass of water and let it boil until all the ingredients are soft and cooked.

Carrot and Spinach Soup

This is a good healthy soup that people with different tastes will definitely enjoy. For him you will need:

• 2 cups chopped carrots;
• 1 cup onion, chopped;
• half a glass of chopped potatoes.

For filler:

• 1/4 cup chopped onion;
• 1/4 cup chopped spinach;
• 1/4 cup low fat milk
• 1 tsp butter;
• salt to taste.

Combine all the ingredients for the soup, add 5 cups of water and boil until soft. When the broth is ready, let it cool and set aside.

Heat the oil and fry the onions for one minute. Put spinach and cook for a while. Pour in milk and boil for several minutes. Pour everything into the prepared broth. Serve hot.