Apples will add spice to the soup and make the taste more harmonious. They go well with the rest of the ingredients. Light sourness will be very useful here, and the bulk of winter varieties just contains it. To make this gentle sweetish recipe, you need:

• Pumpkin - 0.5 kg;
• Sweet and sour apples - 500 g;
• Water or chicken broth - 800 ml;
• Cream - 300 ml;
• Sugar - 1 tbsp. a spoon;
• Bulb;
• Garlic - 2 cloves;
• Butter - 30 g;
• Sunflower, corn or olive oil - 1 tbsp. a spoon;
• Salt pepper;
• Dried thyme - 1 teaspoon.

Stages of preparation:

1. Chop the onion and garlic in a saucepan or in a saucepan until a rosy color appears, mixing vegetable oil with butter.
2. Prepare pumpkin and apples, that is, peel them from peel and seeds, cut into slices.
3. In a bowl for onions and garlic, put the prepared pumpkin with apples, salt, pepper, add thyme and cinnamon. Pour liquid, wait for boiling. Soup comes to readiness for about 20 minutes on low heat.
4. Softened vegetables are ground with a blender, pour in the cream and again boil.
5. The finished dish is served to the table, adding fresh greens to each serving.

Pumpkin cream soup with cream turns out to be very satisfying. For those on a diet, it is better to look for other recipes for this autumn vegetable.

Chicken soup “Autumn patterns”

This dish is prepared in several variations. It is easy to make diet. We replace the broiler’s breast with pieces of a domestic chicken. We give the seeds that go to the decoration to a friend, do not fry anything, we only cook all the vegetables. For digestive problems, this soup diversifies the menu. If you want to lose weight, do not add potatoes.

Ingredients for the dish:

• Chicken breast with bone or chicken fillet - 300 g;
• Pumpkin - 300 g;
• Medium sized potatoes - 2 pcs.;
• Carrots - 1 pc.;
• Olive or any vegetable oil - 20 g;
• Salt, dill to taste;
• Pumpkin seeds are a handful.

The preparation of aromatic thick soup consists of the following steps:

1. Boil the chicken breast over low heat, not forgetting to descale after boiling.
2. Put half the onions and carrots, potatoes, dill stalks into the broth without chopping.
3. The rest of the onions and carrots are finely chopped and browned in vegetable oil. Pre-peeled pumpkin is cut into small cubes.
4. About half an hour after the start of cooking, chicken, onions, dill stalks are removed from the broth, the main ingredient is laid. The dish is kept on the stove until the vegetables are completely cooked.
5. Ready soup should be chopped with a blender, add frying, bring to a boil again and immediately remove from the stove.

If you are cooking pumpkin soup with chicken as a dietary for therapeutic nutrition, you do not need to fry.

Decorate the dish with greens and toasted seeds, having previously put a spoon of sour cream in it, and “drawing” a pattern with a knife - a spiral, flower, spider line or heart.

Pumpkin soup with milk in a multicooker

A delicious soup is obtained in a miracle pot. Vegetables in it are well boiled, and then easily rubbed without lumps. After the dish is ready, you can hold it in the “Heating” mode, it will become even tastier. If you plan to leave the soup puree in a slow cooker, make it a little more liquid than necessary. To do this, increase the amount of liquid or put less vegetables, for example, instead of five potatoes, take four.

To prepare, prepare the following products:

• Pumpkin - 800 g;
• Milk - 1 liter;
• Potatoes –5 pcs.;
• Onions - 2 pcs.;
• Carrots - 1 pc.;
• Butter - 30 g;
• Sunflower oil - 1 tbsp. a spoon;
• Salt pepper.

In a slow cooker, the dish is prepared as follows:

1. Peel the pumpkin, take out the seeds, cut into small pieces. A handful of seeds can be put aside, then decorate the finished soup.
2. Grated carrots and finely chopped onions, fry in vegetable oil in the "Baking" multicooker. Stir the vegetables periodically.
3. Chop the potatoes with cubes, add together with the pumpkin to the fried vegetables, pour milk, add salt, pepper. Put cook on the "Extinguishing" mode. In many multicookers, it lasts an hour by default.
4. After cooking, pour the soup into another pan and grind with a blender.
5. Tip If the mashed potato is too thick, you can dilute it with boiled milk or water, then be sure to bring to a boil.

Decorate mashed soup made from pumpkin in a slow cooker, toasted seeds and crackers made of wheat bread. Due to milk, the dish acquires a delicate taste, beautiful color and the desired consistency.

To prevent milk from “running off”, place the steaming basket on the multi-bowl. If there is a "Milk porridge" mode, prepare a dish on it.

Fried pumpkin and zucchini soup

To prepare a thick soup with zucchini, similar to a cream, you will need these products:

• Pumpkin pulp - 300 g;
• Small zucchini - 1 pc.;
• Vegetable or chicken broth - 800 ml;
• Onion - 1 pc;
• Garlic - 1-2 teeth;
• Sunflower oil - 2-3 tablespoons;
• Cream - 50 ml;
• Salt, pepper to taste.

Order of preparation:

1. Onions and garlic are peeled, chopped and fried in a saucepan with the addition of sunflower oil to a brownish color.
2. Wash the pumpkin thoroughly, remove the skin, chop into slices, combine with onion and garlic, continue to fry.
3. The next one is a peeled and diced zucchini. All vegetables are slightly fried, and then stewed over low heat under a lid for about another 8-10 minutes.
4. Finished vegetables chopped mashed blender, pour boiling broth, salt and pepper. Let it boil.

Pumpkin and zucchini soup puree is served with homemade croutons or crackers made of white or black bread, sprinkled with herbs.

Pumpkin Puree with Potatoes

What a soup without potatoes! With her, he becomes much more satisfying. For those who are on a diet with the goal of losing weight, this product is a taboo, but they do not always eat dietary food, so you can occasionally treat yourself to such dishes. This is especially true in the fall and winter, when it is cold outside and the body needs extra calories. Ingredients for Cream Soup with Potato:

• Pumpkin pulp - 800 g;
• Average potato - 3-4 pcs.;
• Carrots - 2 pcs;
• Large onion - 1 pc.;
• Butter - 30 gr;
• Dill or parsley - a small bunch;
• Garlic - 2 cloves;
• Salt pepper.

Cooking method:

1. Wash the potatoes thoroughly, peel, chop, as you used to, and fry until golden brown in butter or vegetable oil. After that, put in a pan, where the soup will be further prepared.
2. Fry the peeled, diced pumpkin in the same pan, adding a little more oil. When it is also fried until golden brown, send it to the potato. If desired, you can fry on vegetable.
3. Spare the finely chopped onion until transparent, add the carrots grated on a coarse grater, hold for six minutes in a pan, then send to the pan.
4. Pour the vegetables with boiling water, salt, add spices, chopped garlic, bring to a boil. To languish for about half an hour over low heat, stirring occasionally.
5. Grind the soup with a blender, let it boil again and immediately remove from the stove.

Pumpkin and potato soup is ready. Before serving, add finely chopped greens and lemon sliced \u200b\u200binto quarters in each plate. You can add fried seeds, finely chopped green cilantro, parsley or dill.

on a note

After chopping the mass with a blender, be sure to bring the soup to a boil over low heat with constant stirring so that it does not burn. Do not let it boil for a long time, just wait for the first bubbles to appear.

Pumpkin soup puree, the recipes of which are clear to every housewife, cooked in accordance with all the rules, can become a favorite dish in your family. It is enjoyed by adults and children. A variety of seasonings are suitable for such a dish: black pepper, bay leaf, nutmeg, sage, ginger, rosemary. You can add exactly those spices that are loved in your family. Pumpkin soups will not only become a hearty meal, but will save you from autumn depression and strengthen your immune system.

The recipe for cooking dishes with photos, see below.

One of my favorite vegetables is the bright orange beautiful pumpkin. I especially like to cook pumpkin soups. You probably remember my more satisfying option -. And today I will share another recipe for a delicious vegetarian pumpkin soup with vegetables. This soup does not contain meat, but includes butter and milk (take this into account when drawing up your menu).

The airy homogeneous consistency of this soup and a pleasant delicate taste will appeal to all lovers of mashed soups. In this recipe, unlike the previous ones, I changed the cooking technology. First, we will fry the vegetables for soup in butter, and then cook with the addition of water or broth. Well, cook?

Pumpkin Soup Recipe with Zucchini

Cooking time is 30 minutes. To prepare 4 servings of soup, take:

• 300 grams of pumpkin pulp;
• 1 small young zucchini squash;
• 2 small onions;
• 4-5 tomatoes;
• 50 grams of butter;
• 3 tbsp milk powder;
• 2 bay leaves;
• 800 ml of broth or water;
• ½ tsp turmeric
• salt and pepper to taste;
• a mixture of dried roots for soup to taste;
• dried herbs optional;
• crackers for serving.

As for the dried roots, I prepare in a electric dryer a mixture of chopped parsley roots, onions and carrots. You can buy such a mixture in the store and use it in dishes. I put dried roots in almost all soups for a brighter and more saturated taste.

You can also add dried herbs to this soup to your liking - I put some thyme and oregano.

To prepare the pumpkin soup puree, I used special dishes made of cast iron (ducklings). You can take any pan with thick walls, a cauldron or a stewpan with high sides. This soup can be prepared both on water and on any cooked broth.

Adapting this recipe to vegan is quite simple. Change the butter to vegetable, and instead of powdered cow's milk, put the vegetable analogue - soy milk powder.

How to Make Pumpkin Soup

Wash, peel and dice vegetables. Dissolve the butter and fry in it onions on medium heat for 5 minutes. Then add the cubes of pumpkin and zucchini, close the lid. Fry vegetables, stirring over medium heat for 5-7 minutes. Add sliced \u200b\u200btomatoes and simmer in our own juice for another 5 minutes.

Pour the fried vegetables with hot water or broth, put a bay leaf and let it boil under a closed lid. After boiling, cook over low heat for 5-7 minutes, adding dried roots and herbs.

2 minutes before the end of cooking, put turmeric in the soup, it will give a pleasant yellow-orange tint and a spicy aroma. At the very end, we remove from our soup a bay leaf and skins detached from tomatoes. Salt the soup to taste and add the milk powder.

It remains only to remove from the heat and turn our soup into the most delicate cream using a submersible blender. Ready pumpkin cream soup served with crackers or bread. The creamy taste and spicy aroma of this pumpkin soup will give you minutes of pleasure during lunch or dinner. Bon Appetit!

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Step 1: prepare the ingredients.

As previously mentioned, such a soup can be your gorgeous dinner, but first, let's prepare the ingredients. We rinse the squash with squash under trickles of cold running water and dry them with paper kitchen towels. Then we divide the first using a sharp kitchen knife into 2 equal lengths, using a tablespoon, remove from each seed with sinewy fibers, remove the skin from the vegetable halves and cut its flesh into small slices 2 centimeters in size.

After that, we cut the stalk of each zucchini, if desired, clear this vegetable from the skin and grind it in the same way as the previous ingredient.

Now remove the husks from the garlic and onions, rinse them in water, send them to a chopping board and chop them in turns into small cubes up to 5 millimeters in size.

Then we print out the package with cheese and shred it on a medium or fine grater into a small plate, although you can simply chop it with a knife or knead it with a table fork. Then we lay out the remaining necessary products on the countertop and proceed to the next step.

Step 2: prepare mashed soup from pumpkin and zucchini.

We put on a medium fire a deep, preferably non-stick pan with a thick bottom and pour a little olive oil into it. After a few minutes, dip the chopped onion with garlic into the preheated fat and fry 2-3 minutes, constantly loosening with a wooden or silicone kitchen spatula.

As soon as they become soft and slightly transparent, put slices of pumpkin and zucchini into the pan. Pour these products with one hundred milliliters of purified water and simmer 25-30 minutes   stirring. It’s not worth adding more liquid yet, during this process, the vegetables will let in enough juice, which will almost reach half their level.

When the zucchini and pumpkin become soft, grind them with a submersible blender to a uniform creamy consistency without removing the pan from the stove. Then add the remaining water, cream, crushed blue cheese to the resulting mixture and bring everything to a boil again.

After a few minutes, as soon as the vegetable puree starts bubbling, reduce the heat to a minimum. Then season the soup to taste with salt, black pepper and cook it 5-7 minutesor until the cheese is completely melted.

Next, turn off the stove, cover the pan with a lid and let the dish brew 7-10 minutes. Then, with the help of a ladle, pour it on plates and serve to the table.

Step 3: serve pumpkin soup and zucchini puree.

Pumpkin and zucchini soup puree is served hot as the first main course. It is served in portions in plates, optionally supplementing each not yet large quantity   cheese, fried bacon, cream, croutons or crackers. Also, this wonderful dish can be sprinkled with fresh finely chopped greens of dill, parsley, cilantro or basil. Enjoy the masterpieces of French cuisine!
Bon Appetit!

Onions with garlic can be fried separately, then combined with zucchini, as well as pumpkin in a pan and then cook the soup as described in the recipe;

An alternative to onions is leek, shallot, Crimean sweet or green, and olive oil - creamy, it will give the finished dish a milder flavor;

Very often, instead of mold cheese, any solid or processed product of this kind is used;

The set of spices indicated in the recipe is considered an old, but not a fundamental classic, so calmly put any other spices, as well as herbs, which season the first hot dishes;

Sometimes potatoes are added to the fried onions and carrots, they are boiled immediately in three hundred milliliters of water for 10 minutes and only then they are stewed with the zucchini and pumpkin for the required time.

The pumpkin ripening season has come. Before, every year I had a question, what can I do? Rice porridge with pumpkin? Fritters or pie? Once at a party I tried pumpkin soup puree. God, how delicious it turned out. Seasonings and the same name amber oil gave a rich aroma and taste to the dish. I left the guests with the recipe.

From that moment, several pumpkins are sure to ripen in the country. To use them at any time of the year, I freeze them - in cubes, in the form of mashed potatoes. And then I prepare delicious, healthy and beautiful bright dishes from them.

Cream soup is perfect in combination with any vegetables. Potatoes, zucchini, leeks, carrots are suitable. If you want a hearty meal, add chicken or turkey. You can prepare a diet option for children or fasting. With the addition of milk or cream, a soup with a delicate creamy taste is obtained.

This year, summer began in July, and pumpkins were late with ripening. Well, I had to take the pulp of an almost ripened fruit. Believe me, the taste was not affected at all - the color only let us down. The usual sunny color replaced the shade of greenery.

Products:

• Pumpkin peeled - 700 g
• Water or vegetable broth -1.5 l
• Carrots - 1 pc.
• Onion - 1 pc.
• Nutmeg - ½ tsp
• Black pepper - a pinch
• Salt to taste
• Cream 10% - 200 ml.

• We wash the sides of the pumpkin from the dirt, peel the peel and cut into pieces.
• We free carrots from clothes, cut into thin slices.

• Boil water along with pumpkin and carrots until tender.

• We chop onion and garlic with a knife.

• We pass the onion in the butter until light golden, season with garlic.

• After the vegetables become soft, pierce them with a blender until smooth with roasted vegetables.

• Pour the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
• Serve with crackers. And if you have pumpkin oil, then half a teaspoon will definitely not hurt.

Pumpkin soup with potatoes (quick and tasty)

My family loves this particular option with the addition of potatoes. The soup is hearty, rich. I cook it at any time of the year. In winter I use frozen vegetables.

Products:

• Pumpkin - 450 g
• Potatoes - 2-3 pcs.
• Carrots - 1 pc.
• Water - 1.5 L
• Cream 10% - 200 ml
• Sweet Paprika - ½ tsp
• Nutmeg - 1/3 tsp
• Black pepper - ¼ tsp
• Hot red pepper - pinch
• Salt to taste

• We put it in a pan (capacity 2 l), fill it with water and bring to softness over the fire. Do not forget to get rid of the foam.

• Drain and puree with a hand blender. Without water, this is more convenient. Then we add it and finally mix it into a single mass.

• We put on the fire, pour in the cream. We wait until it boils and turns off.

During this time not a large number of   stir the broth in a separate container with spices and send back to the pan. I recommend doing so - this will avoid the formation of lumps in the finished soup. Salt to taste.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to cook for children, even for small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum of useful substances.

Prepare:

• Pumpkin Pulp - 500 g
• Potato tubers - 500 g
• Zucchini - 200 g
• Onion - 1 pc.
• Pepper, salt

Peel the vegetables from the excess shell, remove the seeds.

Turn on the slow cooker to the frying mode, and while it is heating, grind the vegetables.

Vegetables are cooked at approximately the same time. First, we will throw potatoes into the bowls, so chop it into large pieces.

• Add the pumpkin later, so we grind it to a smaller size.
• Pour a couple of tablespoons of oil, let it warm up a little. After that, lay the pieces of potato.

We chop the pumpkin, send it there for 15 minutes to slightly fry. Then zucchini. We will bring to readiness in water.

• Grind the onion into small pieces, mix with the vegetable mass.
• Fill with water so that it only covers the mass. Salt, pepper.
• Set the Extinguishing mode. It is an hour, but 10-15 minutes are enough for us to make the products soft.

• We try on readiness. We put it in a separate container and break through with a blender. Dilute the vegetable broth in which the vegetables were cooked.

If you do not need a dietary option, then at this stage add the necessary amount of milk and punch again.

How to Make Chicken Pumpkin Cream Soup

Adding chicken to the soup will make it hearty. For men, this is probably a more suitable option. Although my husband without meat is eating on both cheeks.

Prepare:

• Pumpkin - 400 g
• Leek - 1 pcs.
• Bell pepper - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2-3 pcs.
• Cauliflower - 200 g
• Boiled chicken breast
• Cream - 100 ml
• Garlic - 2 cloves
• Pepper
• Nutmeg
• Parsley
• Hot pepper

• First of all, put a pot of water on the burner, boil the chicken. For this, any part of the carcass is suitable.
• Pre-prepare the products - we wash, clean, grind.

• Fry finely chopped garlic and leek in a pan.
• Next, add sweet pepper and carrots.

• We take out the ready-made chicken meat and send the diced potatoes into the boiling broth. Boil for a couple of minutes, add pumpkin slices and cauliflower.

• Hold it under the lid until soft and combine with frying.

• Throw chopped chicken pieces.

• Rub potato masher. If you need to get a creamy structure, then use a blender. Pour the cream.
• It remains a little - chopped parsley, a little chili pepper for spiciness and piquancy. Pour on plates, treat yourself.

Video - cooking pumpkin soup from Julia Vysotskaya

Everything that Julia prepares always looks tasty and appetizing. I have no doubt that it really is. Want to try? See the recipe in the video.

Autumn is bright colors, and, of course, you can not do without fragrant, sunny and bright pumpkin cream soup. It will warm you in the cold season, will delight you with autumn colors, and will let you enjoy the taste sensations.

Sometimes one wants to eat something light, airy and weightless, but at the same time satisfying and nutritious.

Mashed vegetable soups are ideal for these occasions.

Vegetable soup puree - general principles of preparation

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

However, mashed soups can change the current situation. Today, there are a huge number of all kinds of mashed soups: meat, fish, vegetable, mixed, legumes and even fruit. But perhaps the most delicious, interesting and varied are vegetable puree soups. You can make vegetable soup puree from any vegetable, experimenting in mixing the ingredients, adding interesting ingredients: cream, sour cream, cheeses, herbs. Prepare vegetable soups, mashed potatoes on water, vegetable broths.

Vegetable soup is ideal for both an adult table and a children's menu. People watching their figure should also introduce such a light, low-calorie, but satisfying dish into their daily diet.

So what is the difference between vegetable puree soup and regular soups? Why can a rare person refuse such an unusual dish? The main feature of the vegetable, and indeed any soup puree is its delicate texture, because all the ingredients of the dish are thoroughly ground and ground, thanks to this feature the soup puree can pass for both the first dish and the second. Airy structure, pleasant color, delicate, amazing taste - you should definitely learn how to cook a healthy dish in the form of mashed vegetable soup.

1. Vegetable soup “Zucchini with cheese”

Ingredients:

A pound of young zucchini;

Two onions;

Two cloves of young garlic;

One and a half liters of water or vegetable broth;

150 grams of cream cheese;

Salt and pepper;

Parsley, dill, any other herbs at your discretion.

Cooking method:

1. Rinse the main ingredient of the vegetable puree soup: zucchini. It is best to use a young fruit, unlike a mature vegetable marrow, there is no fuss with it, you just need to wash and trim the ends. If you only have an old zucchini, you will first need to get rid of the hard peel and seeds.

2. Dice the peeled onions. Grind the garlic by rubbing it on a fine grater, passing through a press or cutting with a sharp knife.

3. In a saucepan of a suitable size, put the zucchini, chopped in medium slices, chopped garlic and onions, pour everything with broth or plain water.

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

5. Add cream cheese, sliced \u200b\u200bin small cubes or whetstones. Cook, stirring the soup constantly, until the cheese is completely dissolved.

6. Salt, add pepper to taste.

7. Remove the pan of vegetables from the heat. Using a submersible blender, grind all cooked ingredients in mashed potatoes. Or pour the entire contents of the pan into the bowl of a blender, food processor, bring to a consistency of mashed potatoes.

8. Put the vegetable soup puree in portioned plates, garnish with finely chopped greens.

2. Vegetable and pumpkin-squash soup

Ingredients:

600 grams of squash;

600 grams of pumpkin;

One medium onion;

Three cloves of garlic;

0.3 liters of water;

Salt pepper;

50 gram slice of hard cheese;

30 ml of olive oil;

250 ml of 20% cream.

Cooking method:

1. As in the previous recipe, vegetables are best taken young.

2. So, wash the zucchini, cut into medium-sized pieces convenient for cooking.

3. Wash the pumpkin, cut into two parts. Take out the seeds with a spoon, peel the fruit from the sinewy fibers, cut the skin, cut into pieces.

4. Cut the peeled garlic and onion into rings.

5. Grate cheese on a medium or small segment of a grater.

6. Pour olive or sunflower oil into a pan with thick walls and bottom, fry garlic and onions on it until transparent. Do not overdo it, the vegetable soup puree does not need the smell of refried onions. Two to three minutes over medium heat will be enough.

7. Add chopped zucchini and pumpkin, pour half a glass of water, simmer for 30 minutes.

8. Grind the finished vegetables with a submersible blender without removing the pan from the stove and without turning off the gas.

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

10. Cook after boiling for 5-10 minutes, until the cheese has completely melted in the aromatic mashed soup.

11. Before serving pumpkin-zucchini vegetable soup puree, insist for about ten minutes.

3. Tomato vegetable puree soup

Ingredients:

One and a half kg juicy, fleshy tomatoes;

Two onions;

One carrot;

Three cloves of garlic;

Two tablespoons of tomato paste;

Liter of vegetable broth;

15 grams of butter;

35 ml of olive oil;

Salt to taste;

Parsley.

Cooking method:

1. Peel the garlic, onions, carrots. Cut everything into small, but not small pieces.

2. Remove the peel from the washed tomatoes with a knife. If the process is difficult, you can pre-sprinkle vegetables with boiling water, and then dip them in cold water, so the peel of tomatoes will be removed without much difficulty.

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

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

5. Put the chopped tomatoes, after boiling, reduce the heat and cook until cooked for no more than 30 minutes.

6. Cool the prepared soup slightly, transfer to the blender bowl, grind to a puree state. If you have a hand blender, grind the vegetables directly in the pan.

7. Put the pan with tomato vegetable soup puree on the stove, add salt, put pepper, chopped greens, after boiling, then heat for seven minutes.

8. You can use tomato soup puree both in cold and in hot form. If desired, season the dish with sour cream.

4. Vegetable soup “Carrot”

Ingredients:

Three large carrots;

One large onion;

Two cm of ginger root;

500 ml of broth cooked on vegetables;

20 ml of olive oil;

Half a teaspoon of ground coriander

Salt pepper.

Cooking method:

1. Peel the ginger root, onions and carrots.

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

3. Pour olive oil, put onions, simmer over medium heat until soft, into a pan with a thick bottom, a cauldron or stewpan.

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

5. Cook the ingredients for about 10 minutes, pour salt, pepper, coriander. Shuffle.

6. Remove the cauldron from the heat, grind all the ingredients with a submersible blender to a cream consistency.

7. Return the bowl of mashed vegetable soup to the stove, after boiling, cook for about ten more minutes at the slowest fire.

8. Before pouring the soup in a bowl, let the dish brew for several minutes.

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

5. Vegetable soup “Spinach”

Ingredients:

200 grams of fresh spinach;

Clove of garlic;

Small onion;

350 ml of water or any vegetable broth;

100 ml of 20% cream;

Pepper, salt;

10 ml of olive oil, you can use ordinary vegetable.

Cooking method:

1. Carefully sort spinach, greens should not be spoiled. Rinse it, throw it in a colander or just lay out a plate, let the excess water drain.

2. Peel the garlic and onion, cut into not very large pieces. The form can be absolutely any, in the future all the ingredients are still ground.

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

4. Add the spinach leaves, salt, pepper torn into two or three parts.

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

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

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

8. Put the pot with soup on the fire again, bring the mass to a boil, pour in a neat, even stream of cream.

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

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

6. Vegetable broccoli soup

Ingredients:

A kilogram of broccoli;

15-20 ml of vegetable oil;

One onion;

Three cloves of garlic;

One potato;

Salt pepper;

Litere of water;

20 ml of soy sauce;

Half a teaspoon of ground paprika;

10 grams of sugar.

Cooking method:

1. At a broccoli cabbage cut a stalk, disassemble it into inflorescences.

2. Put the broccoli in a colander, rinse thoroughly in cool water. Leave the cabbage in a colander to let the glass drain all the liquid.

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

4. Heat oil in a saucepan, put chopped onions and garlic, simmer for two minutes.

5. Add broccoli, potatoes, pour one liter of water.

6. Bring the soup to a boil, then reduce the heat and simmer for 20-30 minutes until all vegetables are fully cooked.

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

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

9. Ready vegetable soup puree before serving, insist for about five minutes.

7. Vegetable soup “Potato with mushrooms”

Ingredients:

600 grams of potatoes;

10 ml grows. oils;

Two small onions;

250 grams of fresh champignons;

500 ml of 15% cream;

150 ml of water;

Salt pepper;

Cooking method:

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

2. Bulbs rid of husks, cut a quarter into rings.

3. Peel, wash, dry, cut into cubes or cubes.

4. Pour water into the pan, put the potatoes in it. After boiling, slightly salt the potatoes, bring the vegetable to readiness. Empty the water completely. Make a mashed potato from the potato.

5. Pour oil into a preheated pan, put onion, fry it until a gentle shade of gold.

6. Add mushrooms to the onion, fry until mushrooms are cooked.

7. Transfer the onions and mushrooms into the blender bowl, chop the ingredients until smooth.

8. Put mashed potatoes in a bowl with mushroom mass, use the blender again.

9. Put the aromatic mass in a pan, add salt, pepper if desired, pour cream.

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

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

12. Garnish with chopped greens.

8. Beetroot vegetable soup

Ingredients:

400 grams of beets;

400 grams of potato;

Salt pepper;

One is not a sour apple;

One bow;

420 ml of water or vegetable broth;

250 ml of 10% cream;

15-20 ml of lemon juice;

One bay leaf;

180 grams of sour cream;

15 grams of ground coriander;

100 grams of greens.

Cooking method:

1. Without cleaning, thoroughly rinse the beets under running water.

2. Put the vegetable in a saucepan, pour water, boil until cooked.

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

4. Peel potatoes and onions as well.

5. Cut the apple, potatoes and onions into small cubes.

6. Put the prepared chopped ingredients in another pan, pour the vegetable broth, cook for no more than fifteen minutes until the vegetables are ready.

7. Take the finished beets out of the water, cool. Remove the peel from it, cut and put to the rest of the vegetables.

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

9. Cook for fifteen minutes, then throw in the mass of bay leaf. Cool to room temperature.

10. Remove the bay leaf, drain part of the broth into a separate glass. Perhaps it will come in handy for you, it all depends on how thick you prefer vegetable puree soup.

11. Pour cream into a pot with vegetables, add sour cream. Using a submersible blender, grind all ingredients to a puree state.

12. Set the pan to a slow fire, bring to a boil, and immediately remove from heat.

13. Serve with plenty of chopped greens.

9. Vegetable baked sweet pepper soup with salad

Ingredients:

Three bell peppers;

550 ml of water or vegetable broth;

One bow;

25 grams of butter;

130 ml of heavy cream;

Pepper, salt;

Ten crab sticks;

40 grams 30% sour cream;

50 grams of green onions;

50 grams of chives.

Cooking method:

1. Rinse the peppers, carefully remove all the seeds, cut the stem, cut into two parts.

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

3. Fried onion and diced quarter rings and baked pepper cubes, fry in butter until soft.

4. Pour the vegetables into the broth. Simmer for about fifteen minutes.

5. Add salt, pepper, pour in preheated milk. Submerge the blender in the mass, grind all the ingredients to a puree state.

6. Cut the crab sticks into neat little cubes. Mix them with chopped green onions and chives, season with sour cream.

7. In the center of each serving plate, lay out a crab salad using a special metal ring, fill the island with vegetable pepper soup, and decorate with greens.

Fried slices of bacon, grated cheese, and many, many different greens can be served with any vegetable puree soup.

Also, vegetable puree soups are sprinkled with grated nuts, fried chickpeas, sesame seeds.

Puree vegetable soups are delicious with croutons or crackers.

Prepare croutons from the freshest bread. The loaf is cut into neat cubes the size of one centimeter, fried in a dry pan until a pleasant golden color.

In order for croutons to have a pleasant garlic aroma, finely chopped garlic is first placed in the pan and a few drops of olive oil are poured, after two minutes of frying, the garlic is removed, and pieces of bread are placed in this pan.