Recipe: Vegetable puree soup with chicken. Calorie, chemical composition and nutritional value.

How to make vegetable puree soup

1. For the puree, you need to prepare a young zucchini or medium-sized zucchini. Young, smooth, without damage and with not yet formed seeds. Peel the zucchini and cut into pieces. Place in a saucepan, add a peeled clove of garlic, add water level with the zucchini pieces. Put on fire. Cook for 10-12 minutes from the moment of boiling.
2. For some reason, most people call green beans asparagus. Actually, asparagus, in a culinary sense, is the top of the young shoots of a plant in the Asparagus family, which grows throughout the world in dry climates. What we call asparagus is green beans (they say - green beans). These are unripe pods of regular beans. They are picked green. Until the beans inside began to ripen. Most often they are frozen for the winter. Green beans are perfect for vegetable puree soup. However, it can be easily replaced with suitable green vegetables: green peas, broccoli, etc.
3. Peel the young carrots and cut into cubes, not very small. Potatoes, preferably young ones, also peel and cut into cubes. Like a carrot. Wash the green beans, cut off the ends and try to remove the hard edge at the junction of the halves of the pod - it will separate like a wire, the main thing is to grab onto it. Cut the long pods with a sharp knife into pieces 3-4 cm long, preferably diagonally.
4. Place chopped carrots, potatoes and green beans in a small saucepan. Pour cold water over the vegetables. Leave the saucepan on the fire and cook from the point of boiling for 15 minutes. The vegetables need to be completely cooked. By the way, you shouldn’t make the boil boil violently; vegetable puree soup and all soups are usually cooked at a low boil, then the vegetables will not be boiled.
5. Drain all the liquid from the boiled vegetables into a separate bowl.
6. Also drain the liquid from the boiled zucchini. Transfer the boiled zucchini to a blender. Make sure that a cooked clove of garlic gets into the zucchini; it will give the puree soup with vegetables a special taste, subtle but pleasant. Grind the zucchini until pureed and completely smooth.
7. Pour the squash puree over the boiled vegetables: carrots, potatoes and green beans. Add salt and pepper to taste. Add 0.5 tsp. Sahara. At your discretion, you can add other favorite spices to the vegetable puree soup, for example, nutmeg. But just a little!
8. If desired, the thickness of the puree soup with vegetables can be adjusted by adding the broth remaining after cooking the vegetables.
9. Gently mix the puree soup with vegetables and turn on the heat. As soon as bubbles begin to appear, reduce the heat to low and cook the soup, stirring constantly, for 4-5 minutes, no more.
10. Vegetable puree soup is ready. All that remains is to pour it into plates and serve.
11. You can, of course, sprinkle the pureed soup with vegetables with chopped dill and parsley, but these aromatic herbs have a distinct taste of their own. It seems to me that this is unnecessary. But a piece of fresh white bread will come in handy.

Chicken soup

Chicken is perhaps the most affordable meat for most. And if you can find a lot of chicken dishes for special occasions, then there are literally one or two recipes for chicken soup for every day. We need to radically change the situation! Our site has selected for you several interesting recipes for chicken soups, for a wide variety of tastes - from classic to exotic. But first, a few recommendations for choosing chicken meat.

• To cook delicious chicken soup, it is advisable to take the chicken chilled. Ideally, homemade. • Real chilled chicken meat can be bought in stores at poultry farms. • When buying chilled chicken meat in a supermarket, keep in mind that they are offering you not chilled, but properly defrosted meat. Does it make sense to overpay?

• Deep-frozen meat must be defrosted properly. To do this, in the evening, transfer the chicken from the freezer to the bottom shelf of the refrigerator. The next morning you will have the same “chilled” meat as from the store.

• When buying chicken (chilled, defrosted or deep-frozen), pay attention not only to the expiration date, but also, if possible, to the appearance. The packaging must be intact, the expiration date must not be in doubt, the skin on the chicken carcass must be free of bruises and obvious marks of injections.

• At the slightest suspicion that the expiration date and production date have been exceeded, if there is ice or cloudy liquid under the packaging, or if the skin has a strange color, it is better to refuse to purchase. The chicken could have been re-frozen, or worse, it could be completely spoiled. • Unscrupulous producers often increase the weight of the chicken by pouring water inside the carcass or pricking the meat with all kinds of solutions. Be careful, buy proven products. • Before cooking, be sure to rinse the carcass thoroughly under running cold water. This way you will wash away most of the chemicals, without which, unfortunately, modern production is almost impossible. • If you are watching your figure, then before preparing chicken soup, remove all the skin from the carcass.

It's all about the recipes. They are different, some are unusual, so you can always cook something new instead of boring soup with rice or pasta.

Chicken cream soup with carrots and coconut milk
Ingredients:
4 chicken breasts, 200 ml coconut milk, 5 pcs. carrots, 2 stalks of celery, 1 onion, 15 g butter, salt, pepper, celery greens - to taste.

Preparation:

Boil chicken breasts with salt and pepper in 1 liter of water. In a large saucepan, sauté finely chopped onion and celery until translucent. Add coarsely chopped carrots and simmer, stirring, for 15 minutes. Pour in the broth and cook for 30-40 minutes. Add coconut milk and finely chopped chicken breasts, heat for 3-4 minutes and puree in a blender. Serve sprinkled with chopped celery. You can prepare coconut milk yourself: to do this, grind the coconut pulp, peeled from the brown skin, using a powerful blender, add 200-300 ml of water and beat again. Strain through several layers of gauze and squeeze out the pulp. Coconut milk is ready. And the pulp can be dried, it will become coconut shavings.

Mexican cream of chicken soup
Ingredients:
1 liter of chicken broth, 175 g of boiled chicken breast, 1 potato, 1 onion, 1 tsp. butter, 25 g almonds or walnuts, 15 ml cream, salt, pepper, herbs - to taste.

Preparation:

Bring the broth to a boil, add the potatoes and cook for 10-15 minutes until tender. In a frying pan with butter, fry the onion until translucent, then add the chopped nuts and continue frying until golden brown. Pour the broth with potatoes into a blender bowl, add the nut mixture and ½ part of the chicken and puree in a blender. Return the soup to the pan, place on the heat and bring to a boil. Add remaining diced chicken, cream, salt and pepper. When serving, sprinkle with herbs.

Pea chicken soup
Ingredients:
200 g of peas, 4 chicken cutlets, 1 liter of chicken broth, 1 tbsp. sour cream or cream, salt, pepper, herbs - to taste.

Preparation:

Boil pre-soaked peas in chicken broth until tender. Using a blender, puree the peas, but not until smooth. If necessary, add broth, put on fire, add cutlets, broken into pieces, sour cream or cream, and heat until boiling. Serve sprinkled with herbs and ground black pepper.

Asian chicken soup with soft cheese
Ingredients:
150 g chicken fillet, 150 g soft cheese (Philadelphia type), 1 onion, ½ hot pepper, 1 liter chicken broth, 2 tbsp. corn starch, 2 tsp. curry, 1 tsp. ground paprika, 2 tbsp. vegetable oil, salt, pepper - to taste.

Preparation:

In a saucepan with vegetable oil, fry finely chopped onion, pepper and diced chicken fillet for 5 minutes. Sprinkle in the curry, pour in the broth, stir, bring to a boil and simmer for 5 minutes. Dissolve the starch in a small amount of water, pour into the soup and stir. Boil for another 2 minutes. Place soft cheese in a separate bowl, add about 1 cup. soup and stir. Add paprika and salt and pour into pan. Heat through for 2-3 minutes and serve.

Chicken soup with homemade noodles
Ingredients:
10 chicken wings, 2 carrots, 1 onion, ½ tsp. ground black pepper, 3 pcs. cloves, 1 bay leaf, 3 sprigs of parsley, garlic, thyme - to taste. For noodles: 150 g flour, 2 eggs, 15 ml milk, salt.

Preparation:

Prepare the noodle dough: gradually add scrambled eggs to the sifted flour and salt and knead the dough, adding milk. The dough should turn out runny. Let it sit for about an hour. Peel the onions and carrots and cut into large pieces. Place chicken wings in a saucepan, cover with cold water and bring to a boil. Skim off the foam, add carrots, onions, herbs and spices, reduce heat to low and simmer covered for at least 45 minutes. Strain the broth, discard the vegetables and spices. Place the wings in a separate bowl. Bring the broth to a boil, reduce the heat to medium and, dipping a fork into the batter, pour the batter into thin threads. Boil for 3 minutes and remove from heat. Serve by placing 2-3 wings into plates and sprinkling with parsley.

Thick chicken soup with potato dumplings
Ingredients:
400 g potatoes, 2 tsp. salt, ⅛ tsp. nutmeg, 2 boneless, skinless chicken breasts, 4 chicken thighs, ½ tsp. ground black pepper, 2 tbsp. vegetable oil, 1 onion, 2 stalks of celery, 2 carrots, 1 clove of garlic, ½ cup. flour, 1 bottle of light beer, 2 tsp. fresh thyme, 2 tsp. fresh sage, 2 cups. chicken broth, 1 bay leaf, 1 tbsp. corn starch.

Preparation:

Boil jacket potatoes in boiling salted water. Drain, cool slightly, peel and mash into a puree. Add nutmeg and salt, stir and set aside for now. Sprinkle chicken meat with salt and pepper. Heat vegetable oil in a frying pan and fry the chicken breasts in it first until golden brown, turning over so that they fry evenly, and then the chicken thighs until golden brown. Set the meat aside on a plate and cover with foil. Place finely chopped onion, coarsely grated carrots, chopped celery into a frying pan and fry the vegetables for 3 minutes, stirring constantly. Add chopped garlic, fry for another 30 seconds and add 1 tbsp. flour. Stir, fry for 15-20 seconds and pour in beer. Using a wooden spatula, scrape up any browned bits from the bottom of the pan and simmer the sauce until thickened, about 1 minute. Add thyme and sage to the sauce, pour in the broth, add bay leaf, chicken meat, cover with a lid and simmer for 15 minutes. Meanwhile, add 1/3 cup to the mashed potatoes. flour, starch and mix thoroughly. Remove the bay leaf from the pan with the meat, scoop out the potato batter with a spoon and place it on the surface of the sauce. Do not drown the dumplings in the sauce; let them lie on the surface. Cover with a lid and simmer for 10 minutes over low heat. Then let sit for 5 minutes and serve.

There are many variations of this soup. You can add garlic, passed through a press, or chopped herbs to the dumpling dough. The beer in the recipe can be replaced with dry red or white wine (1-1 ½ cup), and you can also add 1-2 tbsp. wine into dumpling dough. You can put 200 g of peeled shrimp in chicken soup along with dumplings, it will turn out piquant.

Chicken soup with egg noodles (recipe from Hard Rock Cafe)
Ingredients:
450 g skinless and boneless chicken breast, 450 g chicken thighs, 2 tbsp. butter, 1 cup. chopped onion, ½ cup. celery stalk, diced, 4 cups. chicken broth, 2 cups. water, 1 cup. diced carrots, 1 tsp. salt, ½ tsp. ground black pepper, ½ tsp. chopped parsley, 2 cups. egg noodles, vegetable oil.

Preparation:

Preheat the oven to 180-200°C. Rub the chicken meat with vegetable oil and place on a baking sheet. Place to bake for 20-25 minutes. Remove the finished meat from the oven and set aside to cool. Melt the butter in a large saucepan and sauté the carrots, celery and onion for 5 minutes. Add the chopped meat, pour in the broth, water and all other ingredients, feed the noodles, bring to a boil, reduce the heat and simmer for 30 minutes. Then add noodles to the soup and cook until soft. Serve with parsley. You can buy ready-made noodles for this soup, or you can prepare them yourself. For the dough, mix the yolks of 4-5 eggs with enough flour to make a fairly stiff dough, cover it with a saucepan and let stand at room temperature for an hour. Then roll it out quite thin, cut into long strips 2-3 cm wide, stack them and cut the noodles to the desired thickness. Mix it with a small amount of flour and leave to dry on the table. If you get more noodles than you need, dry them completely and put them in a paper or linen bag. Store in a dry place.

Mexican chicken soup with avocado
Ingredients:
1 chicken breast, 1 liter of chicken broth, 2 avocados, 3 cloves of garlic, ground red pepper, salt, parsley - to taste.

Preparation:

Cut the chicken breast into strips and place in the pan. Pour in chicken broth and bring to a boil. Cut the avocado in half, remove the pit and cut the flesh into cubes. Chop the garlic. Add red pepper, garlic and avocado cubes to the boiling broth, add salt to taste, wait until the avocado dissolves and serve with parsley.

Chicken broth
Ingredients:
1 large chicken, 3-4 carrots, 4-5 stalks of celery, 1 large onion, pepper, salt - to taste.

Preparation:

Cut the chicken into pieces and place it in a large saucepan. Fill with cold water almost to the top and put on fire. Bring to a boil, skim off the foam and reduce heat. Cook the chicken, covered, skimming off any foam and scum, for 2-3 hours. Then remove the chicken from the broth, separate the meat and place it in the refrigerator, and return the skin, bones and tendons to the pan. Add coarsely chopped celery, carrots and onions, add salt and boil for 15-20 minutes. Strain the finished broth through a fine sieve and cool. Place the broth in the refrigerator to harden the fat on the surface. Skim off any congealed fat and use the broth in cooking or freeze. To do this, line rectangular plastic containers with plastic bags, fill with broth, cover with lids and freeze. Remove the frozen broth briquettes from the containers and place them in the freezer.

And on our website you can find even more soup recipes.

Larisa Shuftaykina

Pumpkin soup with cream

You will need:

• 2 cloves garlic
• 1 onion
• 600 g pumpkin pulp
• 2 tbsp. l. vegetable oil
• 400 ml cream 10% fat
• 100 g grated cheese
• pinch of nutmeg
• salt, ground red pepper
• 1 sprig rosemary
• pumpkin seeds

Preparation:

1. Peel the garlic and onion and chop finely. Cut the pumpkin pulp into cubes.
2. Heat vegetable oil in a thick-walled saucepan and brown the onion and garlic. Add pumpkin and stir-fry for 10 minutes. Pour in 2 table. spoons of water and simmer for 5 minutes. Then add cream and cook over low heat for another 10 minutes.
3. Grind the contents of the pan with a blender, sprinkle with nutmeg, salt and pepper. Pour into bowls, add cheese to each, garnish with a sprig of rosemary and sprinkle with seeds. .

Chicken puree soup with vegetables

• chicken meat - 0.4 kg;
• potatoes - 0.2 kg;
• onions - 100 g;
• carrots - 100 g;
• cauliflower - 0.2 kg;
• broccoli - 0.2 kg;
• cream - 100 ml;
• butter - 20 g;
• vegetable oil - 20 ml;
• chicken broth - 1.5–2 l;
• salt, pepper, herbs - to taste.

• Peel the potatoes and cut into large cubes.
• Wash the cauliflower and broccoli, disassembling it into florets.
• Peel the carrots and grate coarsely.
• Peel and cut the onion into small cubes.
• Melt butter in a frying pan, add vegetable oil to it.
• Add onion to the oil mixture and fry it until golden brown.
• Add carrots. Continue cooking until the carrots are soft.
• Cut the chicken meat into small pieces.
• Boil the broth, put both types of cabbage and potatoes in it. Cook until all vegetables are soft. Add the fried onions and carrots and continue cooking the vegetables for another 5 minutes.
• Rub the vegetables through a sieve or chop them in a blender bowl and put them back into the broth.
• Add cream and chicken. Bring the soup to a boil, add salt and pepper, keep on the fire for a couple more minutes, turn off the stove.

Pumpkin puree soup

Many people are familiar with pumpkin soup, which is ideal for winter. It contains milk and simple spices that perfectly complement the natural taste of pumpkin. Try making puree from pumpkin and then a tender soup.

You will need:

• water -750 ml
• milk - 400 ml
• butter - 2 tbsp. l.
• nutmeg - 1/4 tsp.
• freshly ground black pepper - 1/4 tsp.
• pumpkin, seeded, peeled and diced - 1 kg
• white flour -1 tbsp. l.
• salt - 1 tsp.
• low-fat cream - 1 tbsp. l.
• chopped parsley - 2 tbsp. l.

Cooking method:

1. Melt half the butter in a six-liter saucepan over moderate heat.
2. Add nutmeg, black pepper and pumpkin cubes to sauté for 10 minutes.
3. Then add water and bring to a boil. Cook for a while until the pumpkin is very soft.
4. Pour the contents of the pan into a blender and add half the milk. Beat the mixture thoroughly until pureed. Set the puree aside for now.
5. Heat the remaining oil over moderate heat. Add flour to butter.
6. Place the pumpkin puree into a clean saucepan, add the remaining milk and stir thoroughly. Bring everything to a boil, cook for a few minutes and add salt.
7. Serve in small soup bowls with cream and parsley.

Pleasant to eat!

Chicken cream soup with beans

• boiled chicken breast fillet - 0.2 kg;
• green beans - 100 g;
• potatoes - 0.2 kg;
• carrots - 100 g;
• onions - 100 g;
• vegetable oil - 40 ml;
• grain beans - 100 g;
• water or chicken broth - 1.5 l.

• Soak the grain beans in advance to help them cook faster. Soaking time - at least 2 hours.
• Rinse the beans, cover with clean water and boil until soft. Drain in a colander.
• Cut the potatoes into small cubes, add water or chicken broth. Bring to a boil. Add grain beans. Continue cooking until the potatoes are soft.
• Place finely chopped onion and grated carrots in a frying pan with heated oil, sauté until the vegetables are soft, and add to the soup.
• After cooking for 5 minutes, remove the soup from the stove and puree in a blender.
• Add chopped chicken and green beans. Add some salt and pepper. Cook for 15 minutes.

Puree soup: potato with croutons

You will need: a blender, a saucepan, a cutting board, a whisk, a knife and a spoon.

Ingredients

How to choose ingredients

• Choose potatoes with a high starch content, as they will boil faster.
• Milk can be used at any fat content.
• Also use good quality butter. Do not replace it with margarine.
• Take regular croutons, without flavorings, i.e. not crackers. This way the dish will be healthier.

Step by step recipe

1. Wash 1.5 leeks and cut into slices. Fry it in a small amount of refined vegetable oil.
2. Place the fried leeks in cold water (5 cups).
3. 0.5 kg of potatoes need to be peeled and cut into cubes. We also put it in a pan of water and put it on the stove to cook.
4. When the potatoes and leeks are cooked, puree the vegetables in a blender.
5. Add 1.5 tbsp. l. high-quality butter and 1.5 cups of hot boiled milk.
6. Mix the remaining milk (0.5 cups) with a whisk with 1 yolk.
7. Add the resulting mass to the puree soup and stir well.
8. Add salt to taste. Serve with croutons and greens.

Did you know? Do not add the croutons to the pan or they will become soggy. Place them directly on the plate itself before serving.

https://www.youtube.com/watch?v=nCUm6LTBM-wVideo can't be loaded because JavaScript is disabled: Creamy potato soup video recipe. A book about tasty and healthy food (https://www.youtube.com/watch?v=nCUm6LTBM-w)

Chicken cream soup with champignons

• chicken fillet - 0.3 kg;
• potatoes - 150 g;
• fresh champignons - 0.2 kg;
• broccoli - 100 g;
• onions - 100 g;
• water - 1 l;
• fresh dill - 50 g;
• salt, pepper - to taste;
• cream - 100 ml.

• Wash the chicken fillet, cut into medium-sized pieces, and place in a saucepan.
• Peel the potatoes. Cut each tuber into 6 pieces and add to the chicken.
• Separate a few broccoli florets, rinse them, and place them in a saucepan.
• Remove the peel from the onion, cut into large quarters of rings, and add to the rest of the ingredients.
• Fill with water and set to cook. Cook, skimming as needed, until vegetables are soft.
• Wash the champignons and dry with a napkin. Cut into large cubes and throw into a pot of soup. Cook for 15 minutes after the soup returns to a boil.
• Drain the vegetables, mushrooms and chicken in a colander, transfer to a blender bowl, and add a glass of broth. Return the rest of the broth to the pan.
• Pour cream into the broth in the pan and bring to a boil.
• Grind the contents of the blender to a puree and add to the other ingredients.
• When the soup boils again, add salt and pepper to taste, add chopped dill. After a minute, remove from heat.

The recipe for this soup belongs to French cuisine. The cream in it can be replaced with processed cheese. One cheese is enough for the specified amount of ingredients.

Cream soup: potato with chicken

• This soup can be prepared in 1.5 hours.
• Makes 7-8 servings.
• You will need: a blender, a cutting board, a saucepan, a spoon and a knife.

Ingredients

Step by step recipe

1. Boil 4 pieces of chicken fillet. This requires approximately 2 liters of water. To make the broth beautiful, place the meat in cold water and do not forget to skim off the foam.
2. Now you need to peel and cut all the necessary vegetables.
3. Onions can be sautéed in vegetable oil directly in the pan. This is possible if you have a stainless steel pan. This cannot be done in enamel dishes.
4. When the onion becomes soft, place the chopped vegetables in the same container: potatoes, carrots and celery.
5. Pour chicken broth over the vegetables and boil them.
6. While the vegetables are cooking, prepare the dressing. It will thicken the soup a little and give it a creamy soup consistency. To do this, add 20 g of flour to 20 g of butter melted in a frying pan.
7. Stir and add a little broth. Stirring, bring the mixture until thickened.
8. Ready vegetables need to be salted and chopped in a blender.
9. Now add a little dressing and blend everything with the blender again.
10. Beat 2 yolks and add 170 ml of hot milk to them. It should be hot enough, but not so hot that the yolks curdle.
11. Pour this mixture into the soup and stir well again.
12. Now you can add boiled chicken meat. Cut it into pieces and add to the soup.
13. Serve the soup hot. Add finely chopped green onions.

Video recipe for mashed potato soup with chicken

I recommend watching this video. It shows how to make delicious creamy potato soup.

https://www.youtube.com/watch?v=p81xU3zFi9UVideo can't be loaded because JavaScript is disabled: Cream of chicken soup | Eat! #5 (https://www.youtube.com/watch?v=p81xU3zFi9U)

“Exquisite” puree soup

This dish is called gourmet because a small amount of blue cheese will be added to it. So, what ingredients do we need? And we will need this: 0.3 kg of chicken fillet, 200 g of broccoli, 1 onion, 100 g of fresh green peas, 100 g of blue cheese, no need to add salt, as the cheese will add piquancy to the dish.

So, as usual, take chicken fillet, cut it into pieces, boil the chicken in water. For 0.3 kg of chicken, take 1 liter of water. Cook for about 20 minutes, remove. In the same broth we need to boil broccoli and onions, which were also previously chopped, and green peas. Cook for about 10 minutes. Then grind the chicken and broccoli with onions and peas in a blender. Add the resulting mass to the broth and bring to a boil again.

Cut the blue cheese into small cubes and add it to the broth, stirring it continuously. Salt to taste and add pepper to taste. Cook in this way for about 5 minutes, stirring it. Pour the soup into bowls, you can add croutons, but be sure to use white bread.

You can sometimes pamper your family with such a delicious dish, but you should only store it in the refrigerator for no more than 2 days, as it can spoil. And the family eats this soup much earlier!

Cooking secrets

Soup puree will never go unappreciated. The dish has a thick consistency, so it can be served for both lunch and dinner. The following secrets of preparing this culinary masterpiece are highlighted:

1. There should be no less than 5 vegetables in the consistency.
2. Fewer ingredients reduce the taste, which means that the more ingredients in the soup, the richer and tastier it is.
3. Be sure to add herbs and seasoning of the housewife's choice to the puree: turmeric, cardamom or other aromatic spices.
4. Vegetables should be boiled until soft. Then grind them in a blender, adding broth as necessary. Liquid should be added if you want a dish with less thickness. If you want a thick soup, then it is better to add a minimum volume of broth.
5. To prevent the ground ingredients from settling in the added broth, you will need to add a little flour fried in oil.
6. After chopping all the ingredients, you will need to pour the soup back into the pan and season it with salt and the necessary spices. Let it boil completely, but make sure that the consistency does not burn - stir constantly.
7. When boiling, add grated cheese or cream. In this case, the cream is mixed with the essence until a homogeneous mass is obtained, and the cheese will need a short period of time to melt.
8. Only when serving, sour cream is added to the soup, choosing the fat content at your discretion.
9. It is also recommended to prepare additional croutons for the dish.

This soup should be consumed hot, although in the summer it is good cold.

We recommend watching a video with the secrets of preparing delicious creamy soup:

Benefits of pureed vegetable soup

All people, regardless of whether they lead a healthy lifestyle or eat occasionally, need to eat soups for lunch. Usually the first courses are light, but at the same time quite filling. Their peculiarity is that they are easily digested and improve digestion processes.

In addition, soups retain more nutrients than foods, including vegetables, meat and mushrooms, fried or stewed. A liquid dish has fewer calories, which is why nutritionists often prescribe it for meals.

The following beneficial qualities of puree soup for the human digestive tract are distinguished:

1. The dish consists of 50% liquid, which helps enrich the body with the necessary water, this has a beneficial effect on the functioning of the digestive organs, facilitating the process. The puree dish contains vegetables, protein products and complex carbohydrates in its composition.
2. Such soups are considered rich in vitamins and nutrients. However, many believe that when exposed to elevated temperatures, most micronutrients disappear. This judgment is incorrect; more than 76% of all elements remain in food products after such processing.
3. Due to its puree-like consistency, the dish has an almost perfect combination of fats, proteins and carbohydrates. All available components are quickly and easily absorbed, saturating with easily absorbed nutrients.
4. The energy acquired after consuming such a puree-like consistency is burned quickly and easily.
5. A large abundance of vegetables allows you to saturate the body with fiber, which helps cleanse the small and large intestines. Thanks to this, waste and harmful toxins are removed and metabolism is accelerated.

In addition, puree soup is endowed with a specific feature: it reproduces the effect of a full stomach. Due to this, when consuming a small volume of soup, the dietary fiber entering the digestive organs begins to swell, and it seems that the stomach is completely full.

Blender to help lose weight

In this situation, you can pay attention to pureed soups. A blender will be an indispensable assistant here. Preparing a creamy soup using a blender is not difficult, and by choosing simple dietary recipes, you can prepare soups quickly and without much hassle.

The basic rules for those who want to eat tasty and healthy food are to avoid excess salt and fat. In addition, by eliminating the frying of vegetables, you can not only reduce calories, but also significantly reduce cooking time. If you really want to make the soup more rich, you can fry onions or mushrooms in a spoon of vegetable oil. It is better to add salt at the end of cooking.

When processing prepared vegetables with a blender, it is not always possible to obtain a creamy consistency. In such cases, the resulting puree must be rubbed through a fine sieve.

In a blender you can prepare any puree, including meat soups, by grinding vegetables and meat into a homogeneous mass. For lighter dietary options, use fiber-rich vegetables and avoid carbohydrates.

Cheese soup

If there is meat broth, then the dish is prepared in it; if there is none, then water (1.2 l.) will do. The liquid is installed on the stove. At this time, potatoes are prepared and then diced are added to the broth. Carrots and onions are sauteed separately in a frying pan. The resulting mass is added to the pan with potato cubes.

Processed cheese is used for preparation. It is cut into small cubes and also sent to the boiling mass. At the same time, the future soup is periodically stirred.

The last step before readiness is to add pressed garlic, salt and spices. After the cheese pieces are completely dissolved, the soup needs to be crushed in a food processor or blender. Serve with herbs and specially prepared breadcrumbs.

Thus, there are many varieties of pureed dishes. You need to choose the desired recipe and adhere to the cooking technology. The main thing is that all prepared soups have a dietary basis and are low in calories. They are suitable for both people with diseases of the digestive organs and infants trying normal food for the first time.

We offer another video recipe for puree soup for weight loss:

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Bean soup

In America, creamy bean soup with a delicate rosemary aroma and the taste of fried onions and garlic is very popular.

If you wish, you can add pieces of bacon, as in the previous recipe, or fried chicken fillet - you will get a simply amazing dinner that both men and children will enjoy.

Ingredients:

• Light beans - 1 cup.
• Chicken broth - 2.5 cups.
• Onion – 2 pcs.
• Garlic clove – 5 pcs.
• A sprig of fresh rosemary – 1 pc.
• Bay leaf – 1 pc.
• Sunflower oil – 2 tbsp. l.
• Salt, ground white pepper - to taste.
• Greens, croutons, fried bacon - to taste.

Preparation:

1. Sort and wash the beans, fill them with water overnight. This is done so that it has time to swell well and then reduce the cooking time. In the morning, drain the water, pour the enlarged grains into a saucepan and fill with broth. We also send the washed bay leaf and rosemary sprig there. Cook until the beans are ready over medium heat for about 40 minutes.

2. Cut the onions into half rings, simply crush the garlic with a knife.

3. Heat the oil in a frying pan and fry the onion in it first, and after 3 minutes add the garlic. Fry until the onion is transparent.

4. Add the onion-garlic fry to the beans and let them cook together for at least another 3 minutes.

5. Remove the saucepan from the heat, remove the rosemary and bay leaves. Add salt and pepper and grind the contents in a blender until smooth.

6. Before serving, you can chop the greens, fry the bacon and sprinkle the soup with the croutons.

Bon appetit!

How to cook puree soup - culinary tips

1. To make the puree soup perfect, you need to have a good blender with sufficient power.
2. It is better to cook the puree soup over low heat. If it is not possible to reduce the flame, use a divider. In a pan with a thick bottom and walls, heating will occur evenly, therefore, the soup will not burn.
3. Cut the vegetables into equal pieces so they cook at the same time.
4. Liquid can be added to vegetable puree, thereby controlling the thickness of the soup.
5. Serve puree soups immediately after cooking to avoid separation of the liquid and thick parts.

Do you want to become a real guru in making pureed soup? To comprehend all the intricacies of cooking and take the path of experimentation? Then the next video is especially for you.

Category: First courses | Tags: Soup |

Lentil puree soup recipe

The most delicious and rich soup is pureed lentil soup, especially if it is seasoned with black and red pepper.

Products:

• 0.2 kilograms of lentils (red);
• 0.2 kilograms of potatoes;
• 2 onions;
• half a lemon;
• 60 ml tomato paste;
• salt;
• a little ground pepper (red and black);
• 1.5 liters of water;
• oil for frying.

How to cook

We wash the lentils, fill them with water and put them on the stove. Peel the potatoes, wash them and grate them. Cut the onion into small cubes.

Pour oil into a frying pan and fry the onion in it until light golden brown.

Next, add the tomato paste and fry the ingredients until a brighter color is obtained.

After boiling, the lentils should be cooked for 20 minutes, and then you can add the potatoes to it. After 5 minutes, put the frying into the pan.

The next step is to puree the soup with a blender. As soon as the mass becomes homogeneous, add salt to the lentil puree soup, pour in lemon juice and boil for 5 minutes after boiling.

Even if you have never cooked lentils before, the taste of this soup will not seem too specific to you, since the products included in this recipe complement each other perfectly.

Creamy chicken soup with smoked chicken and spinach

• smoked chicken breast - 0.25 kg;
• fresh or frozen spinach - 0.5 kg;
• chicken broth - 1 l;
• potatoes - 0.2 kg;
• garlic - 1 clove;
• salt, spices - to taste.

• Wash the spinach and pour boiling water over it. Place in a saucepan. Fill with water.
• Peel and chop the potatoes into small pieces and throw them into the pan.
• Place on the stove. After the water boils, cook the soup for 15 minutes.
• Using a blender, puree the soup.
• Add some salt and pepper. Add finely chopped garlic with a knife.
• Cut the smoked chicken into not too small pieces. Place in a saucepan.
• Bring the soup to a boil, simmer for 2-3 minutes.

When laying out the soup on plates, make sure that everyone gets an equal portion of the chicken. The soup will be even tastier if seasoned with sour cream.

Vegetables that are best for pureed soup

Various vegetables are suitable for preparing a culinary masterpiece with a puree-like consistency. Usually the ingredients that family members like best are selected.

The table highlights the vegetables that are most ideal for preparing a culinary masterpiece.

It is believed that puree soups are low in calories. On average, this dish contains only 43 kcal per 100 grams. Typically, such dishes include several ingredients, each of which has a specific list of nutritional components.

Potatoes contain nutrients such as niacin (PP), vitamins B, E, D, and methylmethionine (vitamin U).

When carrots are cooked, all the coarse dietary fiber that is in its composition is transformed into starch, and the vitamins evaporate. But it contains antioxidants necessary for the human body. In addition, boiled carrots contain an increased amount of glucose. Therefore, puree soups that contain a large amount of carrots are not recommended for consumption.

A huge number of different recipes have been developed for preparing puree soup that are suitable for different categories of people. It is necessary to select only a certain set of ingredients and adhere to the technology.

Diet recipe for creamy broccoli soup

To prepare any soup for a diet, we will have to replace high-calorie ingredients with low-calorie and easily digestible ingredients. There are usually no questions about vegetables - they contain few calories, are rich, and their consumption is recommended in almost all types of diets. Basically, eat your vegetables. When it comes to cream and fried vegetables, things are not so simple. This innocent flavoring adds about 200 extra calories, so we have to be careful about what we add to our soup.

In general, the cooking process is the same as in the previous version. We just won’t fry vegetables in oil. If you want their taste to be richer and creamier, you should simply bake them in the oven, sprinkled with a teaspoon of melted butter. The oven will need to be preheated to 200, and the onion will need to be kept in it for literally 12 minutes. Well, we can always replace cream in the recipe with low-fat milk.

Tip: You can further reduce the calories in cream of broccoli soup by cooking the vegetables in skim milk rather than broth and adding ready-roasted broccoli.

Spinach soup with chicken broth

Ingredients:

• chicken broth - 500 ml
• potatoes - 3 pcs.
• onion - 1 pc.
• fresh spinach - to taste
• garlic - 1 clove
• salt - to taste
• butter - 20 g
• olive oil - 1 tbsp.
• cream

Preparation: First of all, prepare the chicken broth. You can boil the chicken with vegetables in water, or you can use a chicken cube.

While the broth is preparing, heat the olive oil in a deep frying pan and add butter to it. Finely chop the onion. Place in a frying pan and sauté.

Wash the spinach under running water and add to the onion, sauté for about 5 more minutes and remove from heat. I recommend taking fresh spinach, as it retains more beneficial properties, but you can adjust the quantity to your taste. I put in two big handfuls.

Cut the potatoes into cubes and add them to our boiling broth. When the potatoes are ready, add the onion and spinach to the pan, pass the garlic through a press and keep on the fire for literally 2-3 minutes, add salt to taste.

Using an immersion blender, puree the soup until smooth. The cream can be added directly to the pan or poured over the soup when serving. I recommend serving with croutons.

Chicken cream soup with cheese

• chicken fillet - 0.4 kg;
• potatoes - 0.3 kg;
• carrots - 100 g;
• processed cheese - 150 g;
• hard cheese - 50 g;
• water - 1.5 l.

• Make broth from chicken fillet.
• Cut the boiled chicken into small cubes and return to the broth.
• Peel the carrots and potatoes. Cut into small pieces of arbitrary shape and place in a saucepan with the rest of the ingredients.
• Bring the broth to a boil and cook the ingredients in it for 20 minutes.
• Remove the pan from the heat and puree its contents using a blender.
• Return to the heat and bring to a boil again.
• Grate the processed cheese or chop it into small pieces and place it in the boiling soup. Cook over low heat, stirring until the cheese is completely dissolved.
• Salt and pepper the soup to taste, add herbs, and boil for 2 minutes.
• Finely grate the hard cheese.

Pour the soup into bowls and sprinkle with grated cheese. The dish has a distinct creamy cheese taste and is very tasty. It can be supplemented with cheese croutons or crackers.

Cream soup

For the recipe you need to stock up:

1. Tomato paste – 4 tbsp;
2. Onion sliver - 2 medium volume;
3. Grated tomatoes or tomatoes in their own juice;
4. Cream – low fat content, 0.1 l;
5. 2 cloves of garlic;
6. Optional greens - paprika, basil, parsley.

The onion is chopped and sauteed, finely chopped onions and herbs are added to it. Afterwards, tomato paste and whole tomatoes are added. The whole mass is brought to a full boil. Now you need to try the consistency. If the soup is sour, then add 2 tsp to the essence. granulated sugar.

The final touch is to add cream and let the product boil. When the key appears, the pan is immediately removed from the heat. Served slightly cooled.

Cream of chicken soup with spinach and sour cream

Preparation:

1. Boil the chicken fillet until tender, remove and separate into fibers. Add salt, 1 chopped onion and chopped celery root to the broth. Cook until the vegetables soften. Add chicken fillet. Puree the soup.
2. Place chopped spinach in another pan, add water, add sour cream, salt and cook for 15 minutes. Puree the soup.
3. Pour soup from the second pan into a plate and pour soup from the first into it, in a circle. Or pour soup from both sides at the same time from two pans, you will get marble stains.

Bon appetit! published econet.ru

PS And remember, just by changing your consumption, we are changing the world together! econet

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Cream soup with mushrooms in chicken broth

To make the soup dietary, you should not add cream to the recipe. And you need to stop frying onions and mushrooms in oil. The soup will turn out no less tasty and at the same time low in calories.

• Chicken broth 2l
• Onion 100g
• Potatoes 400g
• Champignons 200g
• Salt to taste
• Green onions
• Crackers

Peel and chop the vegetables. Boil everything in the broth until tender, about 15-20 minutes.

Place in a blender and process until smooth. Dilute with broth in a saucepan. Boil. Place chopped herbs and dark bread croutons into bowls with the finished soup.