According to housewives, this dish is a wonderful option for a light lunch or afternoon snack. Milk soup with vegetables is easy and quick to prepare, and systematically introducing it into your diet can significantly diversify your daily diet. Dishes prepared with milk are healthy for both adults and children. Experts consider milk soup with vegetables to be a valuable source of vitamins, protein and essential amino acids for the body. In addition, this treat is quite low in calories, which is why it is often preferred by those who want to lose weight. There is a huge variety of recipes for making milk soup with vegetables. We invite you to familiarize yourself with some of them.

Quick recipe for milk soup with vegetables: ingredients

To prepare four servings of the 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.

Preparation

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

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 onions;
• 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 teaspoon of pepper (optional);
• 100 grams of white bread (or one crouton roll).

How to cook?

The process takes about an hour. They work like this:

1. Potatoes are peeled, washed and finely chopped. The onion is peeled, washed and chopped.
2. Melt butter in a saucepan or bowl over low heat.
3. Next, add flour and, with constant stirring, fry it over low heat for 1-2 minutes.
4. Then it is diluted with three to four glasses of hot water (you can use broth).
5. Place potatoes, chopped onion, salt and pepper in the same saucepan. Cook the dish covered over low heat for 40-50 minutes, stirring occasionally.
6. Next you should boil the milk. After the vegetables are cooked, they are rubbed through a sieve. Then add hot milk and a small piece of butter (butter) to the puree, mix well and boil. Next, remove the soup from the heat.
7. Bread (or a bun) is cut into small pieces. Fry the croutons over low heat in a dry frying pan until golden brown.
8. The greens are washed and chopped. Potato soup with milk served with herbs and croutons.

Delicious 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. nutmeg;
• 400 grams of water;
• to taste - butter, salt and sugar.

From the specified amount of products four servings of the dish are obtained.

Description of the cooking process

The dish takes 25 minutes to prepare. The technology for preparing milk soup with vegetables involves the following steps:

1. Carrots and potatoes, cut into cubes, are boiled in water for about 8 minutes.
2. Add broccoli, disassembled into florets, and cauliflower, as well as zucchini, cut into cubes.
3. Pour in milk, bring to a boil, after 5 minutes add seasonings and peas. Cook the soup 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 (disassembled into inflorescences) - 0.75 cups;
• red bell pepper - 1 pc.;
• two potatoes, cut into cubes;
• 300 grams of canned corn;
• two-thirds cup shredded cheddar cheese;
• two thirds of a glass of milk;
• one and a half glasses of vegetable broth;
• 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 large, thick-walled saucepan, heat the oil (vegetable) over medium heat.
2. Then add bell peppers, onions, potatoes and garlic. Cook over low heat, with constant stirring, for about 2-3 minutes.
3. Sprinkle the vegetables with flour and simmer, stirring constantly, for about half a minute.
4. Milk and broth are gradually introduced.
5. Then put the corn kernels and broccoli florets into the pan, bring the mixture to a boil, then reduce the heat and cook the soup for about another twenty minutes, until the vegetables become soft.
6. Then half a glass of cheese (grated) is added to the soup, salt and pepper to taste.

Serve the dish with the remaining cheese sprinkled on top.

Finnish cabbage soup (milk)

Another healthy recipe for milk soup with vegetables, which will be useful for young mothers, since this nutritious and tasty dish belongs to the “children’s menu” category. 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. They work like this:

1. The cabbage is chopped, placed in a saucepan, filled with water and set to cook.
2. Grate the carrots on a (large) grater and add it to the cabbage.
3. Zucchini is cut into cubes, added to vegetables and cooked until almost fully cooked.
4. When the soup is almost completely ready, add milk and salt. After the milk has warmed up, but has not yet had time to form foam, add a little butter to the soup and cook for about 5-10 minutes.

Vegetable soup with 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 is distinguished by a delicate aroma and a pleasant creamy taste. To prepare it 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 milk;
• 40 ml sour cream (fat content - 20%);
• one tablespoon of flour;
• one egg;
• vegetable oil - for frying.

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

• onion (half);
• half a carrot;
• one teaspoon of 10 Vegetable Seasoning;
• 700 ml water.

Preparation

They work like this:

1. First, prepare the food and cook the vegetable broth: add half an onion and half a carrot with water, and put the saucepan with vegetables on the fire.
2. After the water boils, add vegetable seasoning (preferably “10 vegetables”, but any other can be used). Vegetable broth is simmered, covered, for 20 minutes over low heat. Then the carrots and onions (cooked) are removed from the broth.
3. Onions (raw) are cut into cubes (small), carrots (raw) are grated. Chopped vegetables are fried in oil (vegetable) until golden brown, after which they are salted and peppered.
4. Then add the zucchini, cut into cubes and chopped garlic. Combine the vegetables and fry for about 1-2 minutes.
5. Then add flour, mix and fry for about 5 minutes until they acquire a golden hue.
6. Next, add rice (washed) to the vegetable broth and 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 with a lid.
8. Break an egg into a bowl or other container and beat it with a fork. After the rice in the soup is ready, pour the egg in a thin stream into the pan and stir.
9. Add dill (chopped) to vegetable soup with rice, bring to a boil and turn off the heat. After this, cover the pan with a lid and let the dish brew for 15 minutes.

An incredibly tasty zucchini rice soup with sour cream and milk can be served. Bon appetit!

Today we are making milk soup with vegetables. We made this soup when we were students. On the one hand, it cost us little, but on the other hand, we were full.

It is believed that the first soups began to be prepared in the Mediterranean during the Stone Age. But when did they start making milk soups? Nobody knows for sure. But there are claims that milk soup was first cooked in Ancient Rome. At that time, there was enmity between Catholics and Protestants, and these events developed near the village of Capella. There is even a painting called “Milk Soup in the Chapel”.

The warriors were already pretty tired of the hostilities and dreamed of returning home as soon as possible to rest and have a tasty meal. And then one evening on the battlefield, the wives of Catholic soldiers brought a large cauldron with delicious-smelling food. The Protestants, catching the delicious smell of the soup, decided to exchange it for bread. The Catholics agreed, but suggested during the meal that there should be no military action. The boiler was moved to the middle. After such a dinner with delicious soup and hot rolls, no one wanted to fight anymore. Thus, the hostility between Catholics and Protestants ceased.

Milk soup - beneficial properties

There are different types of milk soups: with pasta, often with noodles, cereal soups (rice, millet, pearl barley, buckwheat, semolina, oats, etc.), vegetable soups - with potatoes, cabbage, pumpkin, turnips. Some people cook milk soup with beans or peas, and others with mushrooms. They make milk soup with chicken and cheese. Each of these milk soups is delicious and each of them is healthy in its own way.

Milk soups are rich in protein and calcium, and in vegetables, even boiled ones, we received a certain dose of vitamins. Proteins help our body produce hormones, enzymes, and also give us energy to work muscle tissue. Calcium promotes the growth and strengthening of bone tissue, hair and nails. Vitamins are a source of various vitamins, plant enzymes and fiber. As you can see, this soup is very useful not only for the growing body, but also for adults.

Hot milk soup soup gives us a feeling of fullness. In addition, the amino acids that make up milk help us fight insomnia and strengthen the nervous system, help us get out of stress, and strengthen our immunity. When drinking milk soup, heartburn disappears and high blood pressure is reduced. There are different types of milk soups: with pasta, often with vermicelli, cereal soups (rice, millet, pearl barley, etc.).

Milk soup recipe

So, let's prepare milk soup with vegetables. To prepare it you need:

• 0.5 l milk,
• 0.5 l of water,
• 2 raw potatoes or 1/8 pumpkin,
• a little white cabbage
• half a medium carrot
• 1 onion,
• butter or ghee,
• salt and sugar to taste, dill.

How to cook

• Add milk to a saucepan with water. The combination of water and milk gives the soup a delicate taste, the milk in the soup will not burn and this soup will not be particularly high in calories. Place on low heat so that the milk does not run away.
• Add diced potatoes. This time I decided to add pumpkin instead of potatoes, I still had some left.
• I add finely shredded cabbage (about a small handful) to the pan.
• Separately, in a frying pan in oil, I fry the carrots and onions chopped on a coarse grater until golden brown and also add them to the soup.
• Add salt and sugar to taste.
• Stirring the soup occasionally, let it simmer over low heat for about 1 hour. During this time, the vegetables will be well cooked (soaked). When I finish cooking the soup, I do not cover it with a lid so that the milk does not escape from the soup.

Pour the finished milk soup with vegetables into bowls, sprinkle dry or frozen dill on top (if you still have fresh dill, it will be even better). The soup looks very appetizing: in the white broth you can see yellow pumpkin, orange carrots, white cabbage, and greens on top! I hope you enjoy this soup!

Check out another milk soup recipe.

Milk soup with potatoes and vegetables - light vegetable soup made with milk. I associate this first dish with the school canteen - I well remember plates of milk with pieces of vegetables floating in it. For some reason, almost all of my classmates returned the soup untouched, but my friend and I liked it. When I grew up and started cooking, I remembered a school recipe and decided to improve it a little. It is important to prepare a tasty base, something like a liquid bechamel sauce or, as it is also called, white sauce. Foam never forms on milk with butter and flour, and it’s because of them, the damned ones, that many people disliked this milk soup!

Vegetables, before adding to the base of the soup, need to be simmered - boiled until half cooked. This does not apply to tender green vegetables - peas and Brussels sprouts, which can be added to boiling milk. The bright green color of peas and cabbage disappears during prolonged cooking, the vegetables become brown-green and look unappetizing.

My grandmother also prepared a similar dish, but added boiled beans to it and did without exotic ingredients such as Brussels sprouts. By the way, the milk in the village was fresh, the cream was not skimmed off, so the milk soup turned out to be simply delicious.

• Cooking time: 30 minutes
• Number of servings: 5

Ingredients for milk soup with vegetables

• 1 liter of milk;
• 30 g butter;
• 20 g wheat flour;
• 100 g Brussels sprouts;
• 120 g green peas;
• 180 g potatoes;
• 80 g carrots;
• 1\3 nutmeg;
• salt.

Method for preparing milk soup with vegetables

To prepare milk soup with potatoes and vegetables, first prepare the vegetables. Cut the peeled potatoes into small cubes and throw them into a saucepan. For soups, I advise you to use potatoes that do not boil soft, for example, “treasury”.

Add carrots cut into thin slices to the potatoes, pour hot water. Boil the vegetables until half cooked, this will take 5-7 minutes.

Place the steamed vegetables in a sieve to drain. By the way, I don’t recommend pouring out the vegetable broth - it’s the basis for a vegetarian sauce.

Melt butter in a saucepan, add wheat flour. Fry the flour over low heat until golden brown, stir.

Throw the steamed vegetables, Brussels sprouts and green peas into the saucepan. Cook over low heat for 10 minutes after boiling, add salt to taste.

Grate 1/3 of the nutmeg into a saucepan at the end of cooking. Add nutmeg to dishes with caution; it has a strong taste, so if you overdo it, you can ruin everything.

Pour milk soup with vegetables into plates, garnish with fresh herbs if desired. Serve hot. Bon appetit.

Milk soup with vegetables is an easy dietary dish that can be prepared for children. Kids don't really like spices, so it's better to do without nutmeg, and boiled vegetables can be lightly mashed with a fork.

Milk soup with vegetables rich in vitamins and minerals such as: vitamin A - 44.4%, potassium - 12.2%, silicon - 28.7%, phosphorus - 11.7%, cobalt - 29%, manganese - 11.9%, copper - 11.7%, molybdenum - 20.4%

Benefits of Milk Soup with Vegetables

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the most useful products in the appendix.

We peel and chop the vegetables: chop the cabbage into small pieces, I prefer to cut the carrots into small cubes without using a grater, and I cut the potatoes into regular, not very large cubes.
Don’t forget that coarsely chopped carrots will take longer to cook, and since we add all the vegetables together, the cooking time should be more or less the same.

Bring the water to a boil in a saucepan and add the previously prepared vegetables. The water should just cover them. Even if it seems to you that there is a little bit of it, it doesn’t matter; you don’t have to add it, since the cabbage will settle a little. But if you really want it, then you can add 100-150 grams to calm it down.

Cook for about 15 minutes (no more), over low heat. Cover with a lid.

You can put peas in this soup either fresh, frozen, or canned. I prefer frozen, I always have it in my freezer.

Add milk to the vegetables and bring everything to a boil again. Well, now throw in the peas (no need to defrost) and cook our soup for another five to seven minutes. Test cabbage and carrots for doneness.

All that's left is the seasonings. Nutmeg is very good there. But if suddenly you don’t find it at home, then you don’t need to urgently run to the store, you can completely do without it.