🦊 ♊️ 📘 How to make mashed soup from vegetables: a selection of ingredients and recipes 🍨 🧝🏿 🍜

Vegetables are considered an excellent source of plant fiber and other beneficial substances, because they have long been turned into an integral component of our diet. They combine well with different foods and seasonings and serve as the basis for creating all kinds of first and second courses. Further in the article, the most interesting and sought-after recipes for making vegetable puree soups will be examined in detail.

With beets and potatoes

This bright first course will be an excellent option for everyday family dinner and will give you a great mood for a long time. It contains a moderate amount of spices, which makes it suitable even for a children's diet.

To feed your household with such a soup, you will definitely need:

400 g of potato tubers;
400 g of beets;
180 g sour cream;
420 ml of fresh broth from vegetables;
250 ml cream (10%);
20 ml of lemon juice;
1 white onion;
1 non-acidic apple;
salt, herbs, ground coriander, pepper and lavrushka.

The technological map of vegetable puree soup includes several stages:

First of all, you need to do potatoes, apples and onions. They are peeled, washed and crushed.
Processed in this way, the products are put in a saucepan, poured with vegetable broth and boiled over low heat.
Fifteen minutes later they are supplemented with pre-boiled beets, salt, spices and lemon juice.
After another quarter hour, bay leaf is sent to a container with boiling broth.
All this is removed from the stove and cool.
Then the vegetables are carefully removed from the pan, chopped with a blender and combined with sour cream and cream.
Almost ready soup is diluted with the required amount of broth and re-brought to a boil.

Before use, each serving is decorated with fresh herbs.

With broccoli

This low-calorie and tasty vegetable puree soup is perfect for a diet menu. It is cooked without milk, sour cream or cream, but garlic and soy sauce are present in its composition, giving it a special piquancy.

To cook such a dinner, you will need:

1 kg of broccoli;
10 g of sugar;
20 ml of vegetable oil;
20 ml of soy sauce;
1 liter of drinking water;
3 cloves of garlic;
1 potato tuber;
1 onion;
½ tsp powdered paprika;
salt and a mixture of peppers.

The technology for making vegetable soup puree is so simple that any beginner can easily master it:

In a pan filled with the required amount of water, send cubes of potatoes, sauteed onions and toasted garlic.
Pre-cooked cabbage inflorescences are poured there.
All this is sent to the stove and boiled over low heat for no longer than half an hour.
Shortly before the end of the process, sugar, paprika, salt, soy sauce and pepper are added to the total container.
The fully cooked soup is treated with a blender, insisted briefly at room temperature and poured into plates.

With spinach

This bright green creamy vegetable soup is considered a true vitamin bomb. Despite the simple composition, it contains almost everything that is needed to maintain working capacity and maintain vigor.

To prepare it you will need:

200 g of fresh spinach leaves;
350 ml of drinking water;
100 ml cream (20%);
1 white onion;
1 clove of garlic;
salt, a mixture of peppers and vegetable oil.

The peeled onions and garlic are sautéed in a greased, heated skillet, and then supplemented with chopped spinach.
All this is slightly salted, seasoned with fragrant spices and stew until soft.
After eight minutes, the required amount of water is poured into the total container.
Almost ready soup puree from various vegetables is brought to a boil and beat with a blender.
After that, it is diluted with cream and heated, not allowing it to boil.

With carrots and ginger

This bright orange fragrant soup with one look awakens the appetite even for those who did not plan to dine.

To cook it for yourself and your loved ones, you will need:

500 ml of fresh vegetable broth;
3 large carrots;
1 large onion;
2 cm ginger root;
ground coriander, salt, olive oil and a mixture of peppers.

Before you make soup puree from vegetables, you need to process the latter:

Onions, carrots and ginger root are peeled, rinsed and chopped.
After that, olive oil is poured into a thick-bottomed cauldron and heated.
As soon as it is sufficiently heated, onions, carrots and ginger root are poured into it alternately.
Lightly browned vegetables are poured with the right amount of broth, cooked for a short time on low heat, not forgetting to salt and season with spices.
In about ten minutes all this is whipped with a blender and returned to the stove a little less than a quarter of an hour.

With zucchini and pumpkin

This gentle soup puree from various vegetables has a pleasant taste and a light creamy consistency. Therefore, even the most fastidious eaters who do not like first courses too will not refuse it.

To prepare it you will need:

600 g pumpkin;
600 g squash;
50 g of cheese;
300 ml of drinking water;
250 ml of 20% cream;
3 cloves of garlic;
1 white onion;
salt, seasonings and olive oil.

We start to cook:

Onions and garlic are browned in a preheated and lightly greased pan.
When they are ready, they add zucchini, pumpkin and water.
All this is brought to a boil and stewed for a short time on moderate heat.
After thirty minutes, the contents of the pan are treated with a blender.
Vegetable soup is supplemented with salt, spices, cream and grated cheese, and then warmed up and always insist under the lid.

With tomatoes and bell pepper

Fans of spicy first courses recommend paying attention to the recipe below. Classic tomato puree soup served with garlic croutons made with your own hand, which makes it especially tasty.

To submit it for dinner, you will need:

1 kg of pulp of tomatoes;
100 ml of liquid cream;
3 fleshy sweet peppers;
7 cloves of garlic;
1 tsp dry basil;
3 tbsp. l olive oil;
salt, parsley, a pinch of chili and bread for sandwiches.

We start cooking soup puree from vegetables, the calorie content of 100 g of which leaves only 53.75 kcal:

First we process the peppers. They are freed from stalks and seeds, washed, cut in half and transferred to a baking sheet lined with parchment in advance.
Peppers are supplemented with five flattened garlic cloves and all this is sprayed with olive oil, crushed with dried basil and baked at 180 ° C for about forty minutes.
At the end of the designated time, the contents of the pan are transferred to a suitable pan and combined with the pulp of tomatoes, salt and chili.
The future soup is brought to a boil and after three minutes, beat with a blender.
The resulting puree is bred with cream, garnished with parsley and served with croutons of dried bread, grated with the remaining garlic.

With tomatoes and celery

Fans of Italian cuisine should replenish their piggy bank with another original recipe. Classic tomato puree soup can be supplemented with just a few ingredients, and it will get a completely different taste.

To prepare one of these variations, you will need:

500 g of fresh tomatoes;
50 g mozzarella;
100 g of root celery;
300 ml of drinking water;
2 carrots;
2 cloves of garlic;
salt, oregano, olive oil and a mixture of peppers.

Proceed:

Celery, carrots and garlic are cut into large pieces and fried in a heated and slightly oiled pan.
As soon as they change color, they add the peeled slices of tomatoes and water to them, and then they put out everything together over low heat, not forgetting to slightly salt and season with spices.
In about twenty minutes all this is completed with oregano and whipped with a blender.
Completely prepared soup is poured into plates and decorated with mozzarella.

With milk and cabbage

This easily digestible creamy dish can be prepared especially for children. Vegetable soup with cabbage and milk contains many valuable substances and is suitable for feeding babies who are gradually getting acquainted with new foods.

To weld it, you will need:

20 g of potatoes;
30 g of raw white cabbage;
10 g of carrots;
3 g butter;
80 ml of drinking water;
40 ml of milk;
salt.

Since we are preparing vegetable soup puree for young children, all products must be fresh and high quality:

Carrots and potatoes are peeled, washed, chopped and sent to a deep saucepan.
All this is supplemented with finely chopped cabbage, poured with water and brought to readiness.
The softened components are ground through a sieve, diluted with boiled milk, salted, seasoned with oil and reheated for several minutes.

With canned peas

This option will surely attract the attention of those who do not yet know how to make mashed soup from vegetables, so that it is suitable for both adults and small eaters. To do this, you will need:

100 g canned peas;
70 g butter;
1 white onion;
1 carrot;
1 egg
3 slices of dried wheat bread;
2 tbsp. l regular flour;
3 tbsp. l deodorized oil;
salt and water.

We start cooking:

Rinse the peeled onions and carrots under the tap, finely chop and passer in vegetable oil.
When they are slightly softened, they are supplemented with a canned pot and a small amount of drinking water.
All this is boiled for no longer than three minutes, and then rubbed through a sieve.
The resulting soup puree is salted, reheated on a stove and poured into plates.

Serve it with dressing made from flour and melted butter, along with croutons of dried white bread, grated with garlic and browned in the oven.

With pumpkin and sesame seeds

This bright and very tasty dish can be safely served for a festive dinner. It is an extremely successful combination of spices, root vegetables and herbs. And the presence of ginger and sesame gives it special notes.

Before you make soup puree from vegetables, be sure to check if you have everything you need on hand. In this case, you will need:

300 g pumpkin;
1 shallot;
1 potato;
1 tsp sesame seeds;
2 tbsp. l olive oil;
salt, ground pepper, cilantro, water and dried ginger.

The cooking process is as follows:

Finely chopped onions are sautéed in a greased frying pan and transferred to a large saucepan.
Fried slices of pumpkin and hot water are also sent there.
All this is brought to a boil, supplemented with potatoes and boiled until soft vegetables, not forgetting to salt and season with spices.
Ready soup sprinkled with chopped herbs and mashed.

Before serving, each serving is decorated with sesame seeds, fried in a dry pan.

With eggplant and chicken

This is the first dish with a rich taste and delicate pasty consistency, recommended for people suffering from diseases of the digestive system. It serves as an excellent source of easily digestible protein and fiber.

To cook a bowl of healthy chicken puree soup with vegetables, you will need:

500 g of bird fillet;
1.5 l of settled drinking water;
1 eggplant;
1 juicy carrot;
2 potato tubers;
2 cloves of garlic;
salt and basil.

We will cook like this:

Washed, peeled and coarsely chopped vegetables are combined in one pan and poured with the required amount of water.
All this is supplemented with slices of chicken, salted and boiled until tender.
After some time, the softened components are turned into mashed potatoes, seasoned with crushed garlic and chopped basil.
The resulting soup is not long insisted under the lid and poured into plates.

With potatoes and mushrooms

This delicate dish with a pleasant creamy taste is deservedly popular among lovers of culinary delights. It consists of simple components and is easy to prepare at home. To feed your family with fragrant mushroom soup with vegetables, you will need:

500 g of potatoes;
300 g of young champignons;
500 ml cream (15%);
3 onions;
salt, spices, water and vegetable oil.

Cooking looks like this:

The potatoes are peeled, rinsed, cut into cubes and boiled in a pan filled with salted boiling water.
Once it is ready, it is removed from the vessel, combined with sauteed onions and fried mushrooms, and then treated with a blender and diluted with cream.
The resulting soup is reheated over low heat and served on the table.

With champignons and cream cheese

This rich vegetable soup has a tangible mushroom aroma and a thick pasty texture. To cook it for yourself and your family, you have to prepare in advance:

1.5 l of settled drinking water;
150 g of champignons;
4 processed cheese;
2 onions;
1 juicy carrot;
salt, greens and vegetable oil.

Having figured out what you need to cook this dish, you need to figure out how to make mashed soup from vegetables:

Onions, carrots and mushrooms are fried in a heated frying pan in oil, and then poured into a pan with potatoes and water.
All this is salted, brought to a boil and cooked until cooked.
Shortly before the completion of the process, processed cheese is added to the total capacity.
The cooled soup is treated with a blender, reheated and sprinkled with chopped herbs.

With mushrooms and cauliflower

This gourmet low-calorie soup may well be considered dietary. It contains a large number of different vegetables, giving it a unique taste and pleasant aroma. To cook a healthy lunch, you will need:

30 g dried champignons;
100 g of cauliflower;
100 g of green beans;
200 g of fresh white cabbage;
2 potatoes;
1 white onion;
1 tomato;
water, salt, seasonings and vegetable oil.

We start to cook:

First of all, you need to do mushrooms. They are boiled in salted boiling water, removed from the pan and cooled.
Thinly shredded cabbage is sent to the container with the remaining broth.
After about seven minutes, chopped onions, grated carrots, tomatoes, green beans, cubes of potatoes and chopped mushrooms are immersed in the same place.
After a quarter of an hour, heat-treated cauliflower is spread in a common bowl.
All this is whipped with a blender, seasoned with spices, reheated and poured on plates, not forgetting to sprinkle with chopped herbs.

With champignons and zucchini

A delicious creamy soup prepared according to the method described below will surely please your family and will bring a certain variety to the familiar menu.

To supplement them with a family diet, you will need:

450 g of raw champignons;
150 ml cream;
80 ml of deodorized oil;
2 fleshy sweet peppers;
2 onions;
2 juicy carrots;
1 young zucchini;
2 cloves of garlic;
salt, water, seasonings and herbs.

And now we are preparing:

In a thick-walled casserole, vegetable oil is heated and scented with garlic.
After a couple of minutes, the sliced mushrooms are fried in it. When they are almost ready, chopped onions and strips of sweet pepper are added to them.
Two minutes later, carrot sticks and slices of zucchini are sent to a common container.
All this is mixed, poured with hot water so that it covers vegetables, salted, seasoned with spices and stewed for a short time over low heat.
At the next stage, the contents of the cauldron are sprinkled with chopped herbs, treated with a blender and diluted with cream.

With cheese and cauliflower

This light and fragrant soup will appeal to even those who do not like vegetables too much. The cauliflower present in it practically does not taste, and garlic makes it moderately sharp.

To prepare it, you will need:

100 g of good hard cheese;
100 g raw cauliflower;
60 g of non-acidic sour cream;
2 cloves of garlic;
1 potato tuber;
1 onion;
vegetable oil, water, salt, parsley, spices and herbs.