Soup-puree is a simple and quick dish, suitable for lunch, dinner, sometimes even for breakfast. The only difference is in the ingredients, and there are a lot of variations of mashed soups. Such a soup will help not only to diversify your daily diet, giving free rein to your imagination, but also to get a truly satisfying and healthy dish.
Instructions
Step 1
Cream of tomato soup
You will need:
- half a kilo of potatoes;
- one and a half kilograms of tomatoes;
- 2-3 carrots;
- one chili pepper;
- one bell pepper;
- the head of an onion;
- 50 g of celery;
- 50-100 g of croutons;
- a tablespoon of olive oil;
- basil branch;
- salt pepper.
Peel the tomatoes by scalding them with boiling water, then cut them into pieces and remove the seeds. Cut all vegetables, except peppers, into cubes, place them in a saucepan, add tomatoes and 500 ml of water. Bring to a boil, season with salt and simmer for about half an hour. Fry the bell pepper in a frying pan, having previously cleaned it of seeds and cut into cubes. Turn the finished soup into a homogeneous mass using a blender, add olive oil, pepper and salt to taste. Cut the chili peppers into small cubes and add to the finished mixture. Serve with croutons, chopped basil and cubes of toasted bell peppers.
Step 2
Beetroot puree soup
You will need:
- two carrots;
- two beets;
- two potatoes;
- onion head;
- one apple (preferably green);
- 2-3 cloves of garlic;
- 150 g sour cream;
- 300 g of kefir;
- olive oil;
- Dill;
- parsley;
- leek;
- celery;
- Brown sugar;
- salt.
Pre-cook the vegetable broth made from carrots, onions, leeks, celery and parsley. Grate the carrots, cut the onions and potatoes into small cubes. Bake the beets in the oven, after placing them in foil, at a temperature of about 180 degrees from 20 minutes to half an hour. Saute the onions in olive oil, then add the carrots to it and simmer for another 5 minutes. Load potatoes, pre-chopped beets and onions with carrots into the cooked broth and cook until tender. Whisk the finished mixture with a blender, cool and add salt, sugar to taste, and pour in kefir. Mix the apple previously peeled and seeds and cut into pieces with dill and sour cream and use a blender to also turn into a homogeneous mixture. Serve chilled with sour cream applesauce to taste.
Step 3
Cauliflower cream soup
You will need:
- half a kilogram of cauliflower or broccoli;
- 150-200 g chicken fillet;
- 100 g cream;
- 100 g of green peas;
- 2-3 cloves of garlic;
- olive oil;
- salt pepper.
Cut the pre-boiled chicken fillet into small cubes. Boil the cabbage, adding salt and pepper to taste, add the fillets and beat with a blender until smooth. Pour in the cream and beat the mixture again. Chop the garlic, lightly fry it in olive oil along with green peas. Pour the dish into bowls, adding garlic peas as decoration.
Step 4
Potato soup
You will need:
- 5-6 pcs of potatoes;
- a pair of leek stalks;
- 150 g sour cream;
- salt pepper.
Boil pre-peeled and diced potatoes and leeks in a liter of water for half an hour. Season with salt and pepper to taste, then whisk with a blender. Add sour cream to the mixture and heat over a fire for 3-5 minutes. Serve the dish after decorating it with herbs.
Step 5
Mushroom puree soup
You will need:
- half a kilo of champignons;
- 2-3 onions;
- 2-3 carrots;
- 2-3 cloves of garlic;
- a glass of white wine;
- a few sprigs of thyme;
- half a glass of cream;
- olive oil;
- pepper, salt.
Pre-cook broth from one or two carrots. Cut the onion into rings and fry in olive oil. Chop the remaining carrots, mushrooms and garlic alternately and simmer in a saucepan over low heat, stirring constantly. Then add the wine along with the thyme and bring to a boil. Next, pour in the cooked broth, add onion, salt and pepper to taste and cook until evaporated. Grind the finished soup with a blender, add cream and reheat. Serve the soup garnished with herbs as desired.
Step 6
Smoked fish pumpkin soup
You will need:
- half a kilo of pumpkin;
- half a kilo of hot smoked fish;
- 2-3 potatoes;
- 1-2 carrots;
- one onion;
- 2 tomatoes;
- a glass of cream;
- pumpkin seed oil;
- salt pepper.
Cut the peeled pumpkin, potatoes, onions and carrots into cubes, simmer for 5-10 minutes over low heat. Remove the peel from the tomatoes, after pouring boiling water over them, cut and peel them. Next, divide the fish into two parts, remove the bones. Chop one part, cut the other into pieces. Add tomatoes and chopped fish to boiled vegetables, beat with a blender until smooth. Add cream, whisk again and heat for another 3-5 minutes. Add salt and pepper to taste, some pumpkin seed oil and let it brew for another 5-10 minutes. Stir the finished dish, pour into plates, decorate with pieces of fish and herbs.
Step 7
Asparagus cream soup
You will need:
- half a kilo of asparagus;
- 500 ml of water;
- 2 pcs of potatoes;
- a pair of leek stalks;
- a couple of strands of saffron;
- 100 g of creamy mala;
- 2 glasses of cream;
- salt pepper.
Dice the asparagus, potatoes and washed leeks. Simmer in a saucepan over low heat, after melting the butter, leeks, then add the saffron strands and potatoes. After 10-15 minutes, pour in the water and add the asparagus, cook for another 10 minutes after boiling. Beat the contents of the prepared soup with a blender, then pour in the cream and beat again, adding salt and pepper to taste.
