Soup puree from potatoes, zucchini and other vegetables

Soup puree is a dish that differs in its density and consists of grated cereals, vegetables, fish, meat or poultry. Very often it is used in dietary nutrition. The basis is usually water, vegetable broth, fish or meat broth. And in order for soup to acquire a thick consistency, it is necessary to boil various products (beans, vegetables) until ready, then wipe them with a sieve and put back into the pan. Most often this dish is served with breadcrumbs or croutons.

This article will consider recipes that are great for a summer meal. After all, at this time of year, a lot of vegetables, so fish or meat does not necessarily use.

Soup-puree from potatoes, as one of the options, it is very easy to cook. You will need 180 grams of potatoes, 10 grams of flour, 20 grams of leeks, 75 milliliters of milk, 10 grams of butter, a little yolk, greens. Chop the white part of leeks and let them pass. Then combine it with the potatoes, pour the broth and cook in a saucepan covered with a lid. Vegetables and potatoes must be wiped through a sieve. And at this time, cook a white sauce from the broth and flour part, put the rubbed mass in it and cook for 15 minutes. Then the soup is brought to a boil, again wiped, and at the very end is placed on a water bath. Season the soup-mashed potatoes with a mixture of milk and yolk, you can put butter in it and salt.

During cooking, you can add more vegetables. For example, try boiling potato soup with the following recipe: take three potatoes, five carrots, a celery root, two stems of leeks, three tablespoons of butter and salt. Now all vegetables (celery, leeks and carrots) must be cut and fried in a skillet, greased with butter. Then pour them with hot water (boiled) or vegetable broth, if you have it. Then add the potatoes, finely chopped, salt and continue to cook until cooked. Now you can pour the broth in a separate bowl, and the vegetables wipe through a sieve. You can use a mixer or blender. Now the resulting mass is combined again with the broth and bring to a boil. Before serving, such soup-puree from potatoes is refilled with butter.

And here is another dietary recipe. It is useful if you want to cook soup-puree from zucchini. You will need one zucchini, 200 grams of cauliflower, three potatoes, half a glass of milk, 50 grams of cheese, one onion. Put in one pot a potato, diced, a vegetable marrow - cutlery, cabbage - divided into inflorescences. All this should be filled with water (three glasses) and cook until the potatoes are ready. Now take out the vegetables with a noise, grind them in a blender. Pour the resulting puree with a glass of broth. Then add the grated cheese, milk, salt, bring to a boil and cook until the cheese melts. The soup-puree from zucchini, the recipe of which was presented, is served with greens and croutons.

But the recipe for pumpkin lovers. You will need 500 grams of pulp of this vegetable, 1 ml of cream, 800 milliliters of vegetable broth, one onion, garlic clove, a teaspoon of mustard seeds, three sprigs of parsley, olive oil and coconut chips - one and a half tablespoons, salt, pepper. Take the pumpkin, wash it, cut it into cubes. Garlic and onions are ground, fried in olive oil with the addition of mustard seeds. Then they are transferred to a saucepan intended for soup. The pumpkin pulp goes to the same place. All this is poured with vegetable broth and put on gas. Continue cooking soup for half an hour. Then grind the contents of the pan with a blender directly in it, add cream, salt, pepper, bring to a boil and remove from heat. Such soup is served with coconut shavings and parsley.

Bon Appetit.