Recipes for creamy soup with champignons, pumpkin and broccoli

How to prepare the dish “Puree pumpkin soup with broccoli”

Boil broccoli in salted water until tender, then drain.
Heat oil and spices in a saucepan for about a minute.
Place the pumpkin and add water, simmer with the lid closed for 30 minutes.
Add broccoli and puree with a blender, add salt.
Add oatmeal Nemilk, mix everything again using a blender, then bring the soup to a boil.

Broccoli and pumpkin puree soup turns out incredibly tender and pleasant to the taste. The soup is suitable for vegetarians and fasting people.

Pumpkin (frozen) – 800 gr.
Broccoli – 400 gr.
Nemoloko classic oat drink – 70 ml.
Sunflower oil – 2 tbsp.
Curry – 1 tsp.
White mustard seeds – 1 tsp.
Asafoetida – 1/2 tsp.
Salt (to taste) – 1 tsp.
Water (for cooking broccoli 1 liter) – 20 ml.
Water (for soup) – 200 ml.

Nutritional value of the dish “Pumpkin puree soup with broccoli” (per 100 grams):

Calories:

40 kcal.

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These puree soups will turn out very tender even without milk and cream.

Cream soup with champignons

Ingredients

1 tablespoon vegetable oil;
1 large carrot;
1 small onion;
8 champignons;
1½ liters of water;
3 medium potatoes;
salt - to taste;
ground black pepper - to taste.

Preparation

Heat the oil in a frying pan and fry the chopped carrots, onions and diced mushrooms over low heat for 5-7 minutes.

Bring water to a boil in a saucepan. Add potato cubes, frying and spices. Cover lightly with a lid and simmer over low heat for 20-25 minutes until the potatoes are tender.

Puree the soup in a blender. For decoration, you can first remove several mushroom pieces from the frying.

Pumpkin soup with mushrooms is my delicious culinary masterpiece!

How can you eat deliciously without gaining weight? I constantly think about this, so I experiment endlessly, changing the ingredients in a dish I already know.

Of course, the soup, the recipe for which I am going to offer today, is not for everybody.

But after trying the first spoon, you will forever be a fan of this unusual creamy soup, which combines such unusual ingredients. The kids will love it too!

The color of the soup is joyful, sunny, and this is due to the beloved pumpkin. Its taste is very unique, because not only pumpkin dominates here. There are also mushrooms here. You don’t even have to tell your family what exactly you are putting in this unusual soup. Let them try!

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How to cook
Useful tips

By the way, it is doubtful that it will remind them of the taste of the Champignon Soup, recently prepared here with you.

Moreover, it will seem even more original! Let’s also say about this soup that it is incredibly satisfying and packed with a variety of goodies and health benefits.

It is also light on the stomach and will not harm your curves. In a word, a real work of... no, not art, but cooking! And so, let's get to work...

Some useful tips for making pureed pumpkin soup with mushrooms

We do not add salt to the puree soup.
By the way, it is advisable to brown the onion only slightly so that it does not look dry. And the soup will have a different taste and appearance.
If the pumpkin is a little old, it will take longer to cook it, because for a young one, a few minutes will be enough for it to be ready.
For thrill-seekers, you can add more ginger, but then we will overwhelm the taste of both pumpkin and mushrooms. And then you won’t be able to treat your children to such a dish.
To ensure that the consistency of the puree soup is appropriate, you can periodically add the broth in which everything was stewed into the blender. That is why it is recommended to add broth or water.

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Source: https://www.OdnaDama.ru/kulinaria/sup-pyure-iz-tykvy-s-gribami-moe-vkusnoe-proizvedenie-kulinarii/

Pumpkin soup with chicken

Ingredients

1 chicken breast;
1 small onion;
1 small carrot;
500 ml water;
2 potatoes;
several sprigs of dill;
200 g pumpkin;
a little sunflower oil;
salt - to taste.

Preparation

Place halved chicken breast, half an onion and half a carrot into the pan. Fill with water and bring to a boil. Then reduce the heat a little, add whole peeled potatoes and dill stems and continue cooking.

After 20 minutes, remove the chicken, onion and dill from the pan. Add the diced pumpkin and cook until the pumpkin and potatoes are softened.

Chop the remaining onions and carrots and fry in hot oil until golden brown. Pour some of the broth from the pan into a separate container and puree the contents with a blender. Then pour the broth back, add the roast and salt, stir and heat the soup over low heat.

Before serving, add cooked chicken breast, cut into small pieces, into the soup and garnish with dill.

Making pumpkin soup with mushrooms

It’s worth noting right away that a properly prepared soup with mushrooms and pumpkin will have a bright yellow color, just like the color of the vegetable itself – pumpkin. According to the testimonies of those who have already managed to try the new dish, the end result is something enchanting, since the pumpkin will be harmoniously combined with mushrooms.

Option one with added orange juice

To prepare the soup you will need the simplest set of ingredients. You need to take half a pumpkin weighing about 500 grams, some mushrooms about 250 g, one small onion, ginger root, two oranges, olive oil, your favorite spices, herbs and one and a half glasses of broth.

Vegetable soup begins with mushrooms. They need to be washed well. Any mushroom is suitable for this recipe, but it is preferable to use champignons. Some housewives prefer oyster mushrooms. Regardless of your choice, the soup will turn out amazing. Mushrooms for soup are cut into small pieces.

Next comes the turn of the pumpkin, which also needs to be peeled and all unnecessary things removed, namely the peel and seeds. The yellow beauty is cut into small cubes. Then you should put it in a saucepan and fill it with vegetable broth. When the broth boils, reduce the heat under the pan to minimum.

The pumpkin should be stewed slowly.
The main task at this stage is to turn off the fire in time. The pumpkin pieces should not be overcooked. This can happen especially quickly with young vegetables. Therefore, you will have to keep an eye on the contents of the pan and stir it carefully all the time. In general, the entire process should take no more than ten minutes.

Next in the recipe we need orange juice. Moreover, it does not have to come out of the box. It is better to squeeze it from fresh oranges. Each housewife has her own methods for obtaining juice, so you should not focus on this point. The juice along with the spices is poured into the pan with the pumpkin.

What spices can you use? Their choice depends entirely on the taste of the hostess. Some people like cumin and coriander, while others prefer cinnamon or pepper. It turns out that there are a lot of options for choosing seasonings. The contents of the pan should cook a little more, along with the juice. At this time, you need to prepare the ginger.

Previously, this addition to our dish was difficult to find, but now ginger can be freely purchased in any store. The root is peeled and grated on a fine grater. All we need from the root is a few drops of juice, which will need to be added to the soup. The mushrooms should be boiled at this point. Then finely chopped onion is fried.

It should turn golden. All soup components are placed in a blender and ground. That is, both the pumpkin and the mushrooms should turn into puree. Before serving, you need to heat the soup and add sprigs of herbs. For those who wish, you can add a little butter to the soup.

But you should immediately warn that the taste of the entire dish will change slightly due to the oil. A very important point: the soup should not be salted. If the pumpkin is old, it will take a little longer to simmer.

Cream soup with broccoli and apple

Ingredients

3 medium heads of broccoli;
3 tablespoons butter;
1 medium onion;
1 large apple;
700 ml chicken broth;
250 ml apple juice;
4 sprigs fresh thyme;
2 medium strips of lemon zest;
salt - to taste;
a few green onions.

Preparation

Separate the broccoli florets from the stems. Cut off the top layer of stems and chop them finely. Melt the butter in a saucepan or sauté pan over medium heat. Add chopped onion and peeled and diced apple. Reduce heat, cover and cook for 10 minutes until ingredients soften.

Add chopped broccoli stems and florets, broth, juice, thyme and zest. Bring to a boil over high heat. Then reduce it and simmer under the lid for another 20-25 minutes.

Remove the soup from the heat and remove the thyme and zest. Puree the soup in a blender and season with salt. Before serving, garnish with chopped onion.

Champignon and pumpkin soup

How can you eat deliciously without gaining weight? I constantly think about this, so I experiment endlessly, changing the ingredients in a dish I already know.

Of course, the soup, the recipe for which I am going to offer today, is not for everybody.

But after trying the first spoon, you will forever be a fan of this unusual creamy soup, which combines such unusual ingredients. The kids will love it too!

By the way, it is doubtful that it will remind them of the taste of the food recently cooked here with you. Moreover, it will seem even more original! Let’s also say about this soup that it is incredibly satisfying and packed with a variety of goodies and health benefits. It is also light on the stomach and will not harm your curves. In a word, a real work of... no, not art, but cooking! And so, let's get to work...

What products are needed for pumpkin puree soup?

Pumpkin – 500 gr.
Mushrooms – 250 gr.
Onion – 1 pc.
Ginger (root) – 25 gr.
Oranges – 2 pcs.
Broth – 1.5 cups
Olive oil – 1 tbsp.
Spices and herbs - to taste.

How to cook pumpkin puree soup with mushrooms - step by step instructions

First we need to cook the mushrooms. I usually prefer mushrooms. But this time I didn’t have them on hand. And I think that it would not be entirely interesting to use champignons again.

After all, we have already prepared champignon cream soup. In a word, I had mushrooms that I never use for such a purpose. These were not everyone’s familiar and, most likely, not everyone’s favorite oyster mushrooms.

One way or another, after washing them, clearing them of excess, I cut them into small slices.

Step 1. Wash, peel and cut the hangers

The next character is the onion. Well, what would we do without him! For me, the more it is, the tastier it is. But before we start, let's put a pan on the gas and pour in some butter. While we are working with the onion, everything will be ready.

And so, I wrote one thing in the recipe, but there are different onions. So, no regrets! Peel, rinse under water, let it drain and cut with a sharp knife. How? Not small and not large. And first put the onions in the pan, then the mushrooms.

Let the onions and mushrooms simmer in a saucepan over low heat and under the lid for about ten minutes, no more.

Step 2. Chop the onion and fry for 10 minutes with mushrooms

While this process is going on, let's prepare the pumpkin; it is advisable to choose a young one. But if you come across an older specimen, which happens in the winter, and even now, in the spring, it’s not a problem. The only important thing here is to prepare the pulp correctly. That is, we initially get rid of the thick peel, so that there is no trace of greenery. And then, having cut it into slices that will be convenient to process, we cut them into small pieces.

Step 3. Trim the skin of the pumpkin and cut it into pieces

Our next step is to place the pumpkin pieces into the pan. Add a little heat, then turn it down as much as possible. Look under the lid periodically. After all, this whole mass will need to simmer for at least ten minutes. This is especially true if you still have a young pumpkin; it should not boil completely.

Step 4. Combine pumpkin with mushrooms, onions and simmer

In the meantime, we use the time to prepare orange juice. How to do it? Everyone has their own way. I just cut the oranges in half. I turned on the food processor and squeezed out the juice. There are other ways if you don't have a combine. Let's say, squeeze it out with your hand, or grate it on a fine grater (cleaning it off), and then squeeze it out.

Step 5. Squeeze the orange juice

After adding the juice and broth (or plain water) to the pan along with the spices of your choice (this can be either cumin or cinnamon, say, coriander, or hot pepper, if your health and your preferences allow), cook the mass over low heat for another minute 10. For now, let’s peel the fresh ginger root. Grate on a fine grater. We need to get a few drops of juice and add it to the puree soup.

Step 6. Grate the peeled ginger root

If you are making soup from young pumpkin, you don’t even need to grind it, just mash it with a fork. But mushrooms will not do without grinding. In short, when we turn off the gas, we will cool the mass.

Soup with pumpkin and mushrooms in a classic version

Another interesting recipe. This time, in addition to pumpkin, the pumpkin soup with mushrooms will contain carrots, potatoes and onions. A set of vegetables that are more familiar and suitable for soup. For this option you will need a few mushrooms, and vegetables in such a set are always available in any home. Most of the time, as always, will be spent on peeling vegetables.

The process of preparing the soup itself takes very little time - about thirty minutes, no more. If you need a more nutritious soup, you can increase the volume of potatoes. If you need to reduce the calorie content of a dish, use less potatoes.

In this case, pumpkin should add thickness, which should be added to the first dish in larger quantities.

The soup itself is prepared with chicken or vegetable broth. You will need about 1.5 liters. For a soup with an average calorie content, the weight of the potatoes taken should not exceed 400 g. Approximately the same amount of pumpkin is taken.

100 grams of fresh champignons will be enough. You will also need a small onion and a medium-sized carrot, butter or vegetable oil in the amount of 2 tablespoons.

Fresh herbs are added to pumpkin soup with mushrooms just before serving.

Cooking steps

First the vegetables are prepared. Cleaned, cut. Why all at once? Because they have to cook together. The potatoes will get into the broth a little earlier. It is advisable to simmer the carrots with onions and pumpkin over low heat. To do this, take a deep frying pan and pour sunflower oil onto it. When it warms up a little, add the onion, then the carrots and pumpkin.

All this is stewing. The pumpkin should release juice over time, this will mean that it is almost ready. The champignons are fried separately from the vegetables until golden brown. Vegetables are added to the pan with potatoes, and this whole mixture is cooked over low heat for some more time. Then the cooked vegetables are caught and put into a blender. The vegetables should turn out to be puree.

The resulting puree is added to the vegetable broth. Light a small fire under the pan. After the vegetable puree has simmered for about five minutes, turn it off and pour into plates. Mushrooms are added to each plate. To taste, you can season the soup with sour cream or add a little pepper. To make the soup more flavorful, it is best to add seasonings two minutes before cooking.

This dish can be safely classified as a low-calorie dietary dish. For those who like it spicy, you can use a little garlic or pepper in the pureed pumpkin soup with mushrooms.

The main advantage of such dishes is that they are prepared very quickly, do not require large material costs, and all the components necessary for preparation can be easily purchased at any store.

Always try to take light-colored champignons for pumpkin and champignon puree soup, with a cap that fits tightly to the leg. In this case, they will only need to be washed a little, and there is definitely no need to trim or tear off any “skirts”. You can just slightly refresh the cut of the leg. Cut the mushrooms into 4 parts, depending on the size of your champignons. Small ones for 2, and large ones for four to six slices.

The onion needs to be peeled and chopped. Not small and not large, just a medium cube.

Heat the oil in a frying pan and, first of all, fry the onion until golden brown. Then turn the heat up to high and add the chopped champignons. Why the big fire? The champignons will almost immediately begin to release water, and if the heat is insufficient, the mushrooms will stew rather than fry, and we need the latter. Fry the champignons until they become smaller and browner.

Add peeled and chopped garlic cloves in any way at the very end of frying. Stir and turn everything off.

Well, while the mushrooms are fried (don’t forget to stir them), let’s take care of the pumpkin. It must be peeled and cut into large cubes. Place the pan on the fire, add water, pumpkin cubes and leave to cook. The pumpkin cooks quite quickly; after 10 minutes it was already soft for me.

Add the contents of the frying pan (mushrooms and onions), salt to your taste, take an immersion blender and grind everything until smooth. If you want a thinner soup, add additional boiling water or broth.

Pumpkin and champignon puree soup is very simple, so you can safely somehow enrich the taste with your favorite dry seasonings. Thyme is wonderful in this soup; you can also add fried croutons.

Well, before serving, season the soup with cream or sour cream. I probably like the last one even better. But my children prefer cream. Don't forget about the pepper and sprinkle it on top of the soup before serving.

Have a delicious soup and bon appetit!

Pumpkin soups have become very popular lately. I suggest trying the recipe - with porcini mushrooms. The sweetish taste of pumpkin goes well with mushrooms, which add a wonderful aroma to the dish. recipe:

Mushrooms and pumpkin are a wonderful combination! This becomes clear after the first spoonful of puree soup made from pumpkin and porcini mushrooms. The dish is so tasty that it is difficult to stop. It is very simple to prepare: all ingredients are boiled until soft, and then rubbed through a sieve or whipped with a blender. The dish gets its delicate taste from the cream, a pleasant aroma from the mushrooms, and the pumpkin gives the dish a wonderful color. A wonderful trio that will definitely surprise any gourmet!

Source: https://dancafe.ru/zagotovki-na-zimu/sup-pyure-iz-shampinonov-i-tykvy/

Cream soup with avocado and zucchini

Ingredients

2 medium potatoes;
1 medium zucchini;
1½ liters chicken broth;
2½ ripe avocados;
salt - to taste;
ground black pepper - to taste.

Preparation

Peel the potatoes and zucchini and cut into cubes. Place in a saucepan, add broth and cook until tender and the vegetables are soft.

Add two peeled and chopped avocados, salt and pepper and puree the soup in a blender. Garnish the finished dish with avocado cubes.

Creamy cheese soup with cauliflower

Ingredients

2 tablespoons butter;
2 medium onions;
2 stalks of celery;
1 small carrot;
3 cloves of garlic;
2 large potatoes;
1½ liters chicken broth;
600 g cauliflower inflorescences;
2 bay leaves;
1 teaspoon dried thyme;
salt - to taste;
⅛ teaspoon ground black pepper;
170 g grated cheddar cheese;
a few green onions.

Preparation

Heat the oil in a saucepan and add the onion, celery and carrots, cut into cubes or small strips. Fry them over medium heat, stirring occasionally, for 5-8 minutes until the onion softens. Add chopped garlic and cook for another minute.

Add thin potato slices, broth, chopped cauliflower, bay leaves, thyme, salt and pepper. Bring to a boil over high heat. Then reduce the heat, lightly cover the saucepan with a lid and simmer for 12-15 minutes until all the vegetables are soft.

Remove from heat and remove bay leaves. Puree the soup with a blender until smooth. Gradually add cheese while continuing to blend the soup. Before serving, garnish with chopped green onions.

PUREE SOUP: Recipes for champignons, seafood, broccoli, pumpkin. Cheese and tomato puree soup

To prepare creamy champignon soup, take three hundred grams of champignons, one onion, four tablespoons of butter (butter), three tablespoons of chopped parsley, half a liter of hot broth (meat, chicken or vegetable), half a glass of cream.

Sort and finely chop the champignons, chop the peeled onion, melt two tablespoons of butter and fry the onion and champignons in this oil. Add half a portion of parsley to the mushrooms. In another container, melt the second half of the butter and fry the flour in it until it turns yellow, pour in hot broth.

Boil the broth several times, stirring it all the time. Season with salt and pepper to taste, then add cream and champignons to the broth, sprinkle the cream soup with the remaining parsley, but only just before serving.

If you don't have mushrooms in the house, you can easily use any mushrooms that you have in the house.

Recipe: Cream cheese soup

To prepare cheese cream soup, take two onions, two or three large spoons of flour, three potatoes, one hundred grams of celery (root), four tablespoons of olive oil, four hundred grams of processed cheese, five to six pieces of loaf, two spoons of butter ), a tablespoon of chopped dill, two hundred liters of plain water, a little dry white wine (half a glass will be enough).

Cut the onion, potatoes and celery into large pieces. Heat two tablespoons of oil (olive) in a saucepan and fry the vegetables for one to two minutes.

Add the wine, continue cooking for another two minutes, pour hot water over the vegetables, bring them to a boil, skim off the foam that appears periodically, reduce the heat and continue cooking for thirty minutes.

Blend the cooked vegetables in a blender until the mixture becomes pureed. Grate the cheese on a coarse grater, add it to the soup, season with salt and pepper, a little nutmeg, stir all the time, bring the soup to a boil and remove from heat.

Cut out circles from the loaf and fry them in a heated frying pan. Cut the rest of the onion into rings, roll in flour and fry in a frying pan. Place the onion on the croutons and sprinkle them with dill.

Pour the soup into bowls, place croutons on top of the soup and serve.

To prepare seafood soup, you will need one and a half kilograms of mussels, two tablespoons of vegetable oil, three pieces of bacon, one clove of garlic, seven hundred and fifty grams of potatoes, one and a half glasses of broth, two glasses of milk, half a glass of cream, three tablespoons of parsley.

Sort through the mussels - if some have a broken lid, throw them away, do the same with open and non-closing mussels if you tap on the sink. Soak the mussels for an hour and a half in cold water, this will remove the sand from the mussels.

Place the mussels in a sieve, place in a saucepan with a cup of water, cover and simmer over low heat for about five minutes. Throw away those mussels that do not open. Separate the mussels from the liquid and remove the mussel meat from the shells.

Heat the oil in a clean saucepan, add the bacon, garlic and onion, cook over medium heat until the onion softens, stirring. The bacon should be golden brown, add the potatoes and mix well.

Add a little water to the mussel liquid - you should get about one and a half cups of the total liquid. Add this to the pan with the broth and milk. Bring to a boil, reduce the heat and keep on low for about twenty minutes or until the potatoes are cooked.

Remove the lid from the pan and cook for another ten minutes until it begins to thicken.

It's time to add cream, parsley and mussels, pepper and salt. Just before serving, heat it up a little, but do not bring it to a boil - this will ruin the soup and it will curdle.

Recipe: Tomato puree soup

To prepare tomato cream soup, prepare forty grams of butter (butter), one onion, three cloves of garlic, one large tomato, a spoonful of sugar, eight hundred grams of tomato puree, half a liter of mineral water, two hundred and fifty milliliters of fifteen percent cream, chopped pepper (black) , salt. For appearance - a jar of fifteen percent sour cream, black pepper.

Chop the garlic, onion and tomato. Melt the butter in a saucepan (over low heat), add the onion, simmer for four minutes, add sugar, tomato and garlic, simmer for another minute. Add tomato puree and water, cover with a lid and bring to a boil, reduce the heat and cook for about twenty to twenty-five minutes.

Grind the entire soup in a blender, add cream, season with salt and pepper.

Just before serving, add a spoonful of sour cream to each bowl of soup and sprinkle with black pepper.

Recipe: Broccoli Soup

Take half a kilogram of broccoli, the same amount of cauliflower, two bouillon cubes with beef flavor, two hundred ml of thirty percent cream, a large spoon of processed cheese, and breadcrumbs.

Fill the pan with all the cabbage, fill it with water, put it on the fire, as soon as the water boils, add the broth cubes. Cook the cabbage until it softens. Now we throw it on the backpack and grind it with a blender.

Return the cabbage to the broth, stir, add cream and melted cheese, bring to a boil and turn off the stove.

When serving, serve the soup with croutons from the loaf (you can throw it into the soup itself, or you can serve it separately on a plate).

Recipe: Pumpkin Soup

We take three hundred grams of pumpkin, three small potatoes, one hundred and fifty grams of leeks, one carrot, thirty grams of green or blue cheese, one hundred and fifty milliliters of ten percent cream, allspice, salt and grated Parmesan.

Boil potatoes, carrots, leeks and pumpkin in lightly salted water. Drain the water, grind the vegetables in a blender until pureed, put the vegetable puree in a saucepan, add cheese and cream. Let the mixture simmer for a few minutes so that all the cheese melts and a homogeneous mass is obtained. Add ground pepper, sprinkle with grated Parmesan and serve.

Previous articles: Recipes for stewed cabbage: with meat, potatoes, mushrooms, chicken, sausages and sausage. Recipes for flatbreads: Corn, rye, cheese, sour cream, rice and Indian flatbreads. Soufflé recipes: Meat, cottage cheese, fish, chicken, chocolate and banana souffle. Baklava recipes: Turkish, Armenian, Baku, Azerbaijani and Crimean baklava. Salmon recipes: Salad, rolls, soup, steak, salmon bellies. Baked salmon recipe. Cooking chicken legs. Steak recipes: From beef, pork, salmon, trout, salmon. Ribeye steak. Recipe for carp in the oven. Stuffed, fried carp. Carp in Chinese. Fish soup recipe. Carp in sour cream. Recipe for leg of lamb, ribs, eggs. Lamb shoulder, neck and liver.

Source: //cutlife.ru/kulinariya/sup-pyure-recepty-iz-shampinonov-moreproduktov-brokkoli-tykvy-syrnyj-i-tomatnyj-sup-pyure.html

Tomato puree soup

Ingredients

100 g sun-dried tomatoes;
700 ml water;
1 large tomato;
½ avocado;
1 clove of garlic;
salt - to taste;
2 teaspoons lemon juice;
a few sprigs of basil.

Preparation

Soak sun-dried tomatoes in 200 ml water for 30-40 minutes. Remove peel, seeds and pits from tomato and avocado. Finely chop all the tomatoes, avocado and garlic, season with salt and lemon juice.

Pour in the remaining water and puree with a blender until smooth. Garnish the finished soup with basil.

Creamy soup with zucchini

Ingredients

1 tablespoon butter;
2 tablespoons olive oil;
1 small onion;
1 clove of garlic;
salt - to taste;
ground black pepper - to taste;
2 zucchini;
500 ml water;
1 vegetable bouillon cube;
a few sprigs of parsley.

Preparation

Heat the oil in a saucepan or saucepan over low heat. Fry the chopped onion and garlic, stirring constantly, for 7-8 minutes. Season with salt and pepper.

Cut the zucchini in half crosswise and cut into thin strips. Add them to the vegetables and cook for 10 minutes, stirring occasionally. Pour in water, add bouillon cube and bring to a boil. Cook for another 10 minutes until the zucchini has softened.

Puree the soup in a blender and add salt and pepper if necessary. Before serving, garnish the finished dish with parsley.

Pumpkin puree soup: TOP 3 recipes

Hello!

You have come to a blog dedicated to various cooking topics. Here are the best recipes on the RuNet. And today we’ll look at how to prepare a delicious puree soup from pumpkin, champignons and cauliflower. And at the same time, these are healthy dishes. Each of the ingredients contains a large amount of useful substances.

The ease of preparation makes them even more attractive. Moreover, such soups are practically dietary. Anyone who wants to take care of their body can take note.

Hearty pureed pumpkin soup

Let's prepare a simple pumpkin soup.

Ingredients:

Pumpkin - 400-500 grams
Potatoes - 2 medium
Carrots - 1 piece
Onion - 1 medium onion
Garlic - 1 clove
Salt to taste

Preparation:

1. First, prepare the products. Peel the pumpkin and cut the pulp into large pieces. We do the same with potatoes, carrots and onions. We cut them large because there is no point in cutting them small. In the end, we'll still end up with a mess.

You can optionally add other ingredients: zucchini, eggplant, etc. In our case, we will add more zucchini, as if leftovers. So as not to throw it away.

2. Now take a frying pan. Put it on the fire and add vegetable oil in medium quantities. Once it warms up, reduce the heat and add chopped potatoes, carrots and onions. Let's fry our vegetables a little.

Since pumpkin is a delicate vegetable, we will add it later. Don’t forget to stir, fry for literally 5 minutes.

3. Next, add the zucchini. Mix. Make sure nothing burns. Doesn't leave vegetables to their own devices.

If the onion burns, an unpleasant taste will appear.

That's about the same time.

4. Next we add our pumpkin. Guest of the program. Mix thoroughly. Salt is a must. Add a little boiling water. Approximately half the frying pan. And leave the vegetables to simmer for about 20 minutes. Close the lid.

5. For readiness, we rely on potatoes and carrots. If they pierce easily, it’s ready. During this time, juice was released and liquid increased. The next stage is coming. Let's take a saucepan. Carefully remove the vegetables from the pan.

Next we need a hand blender and chop our vegetables. Turn into a homogeneous mass. We get a beautiful vegetable puree.

If you do not have such a device, you can use a sieve. True, this method is long and tedious.

6. If the puree turns out to be thick, add boiling water. Only BOILING WATER. Place it well. Turn on medium heat. And wait until the soup boils. Stir it continuously. It could easily burn. It needs to be boiled for a couple of minutes.

At this time you can taste the salt.

Don't try it with a spoon. Place a little on a plate, and then you can eat it.

7. Now look. If you are cooking for a child, then in principle you can stop there. But if for adults, you can add garlic. We pass it through the press. Squeeze it straight into the pan. Keep the fire low, make sure it doesn't burn. Boil the garlic a little.

8. The soup is ready. You can also add greens. But in my opinion, it is better served on the table. Cream or sour cream goes well with it.

Recipe for delicious champignon soup with cream

Let's look at the mushroom option. It can be prepared from fresh, frozen or dried mushrooms. As a result, you will get a very delicate soup with a pronounced mushroom aroma and taste. It should be quite thick and uniform. Thanks to the step-by-step recipe with photos, it will not be difficult for you to create an exquisite dish.

We will need:

Chicken broth - 600 milliliters
Cream 20% - 200 milliliters
Fresh champignons - 500 grams
Onion - 2 onions
Premium flour and vegetable oil - 2 tablespoons each
Butter - 40 grams
Salt and pepper - 2 whispers each

Prepare the puree soup:

1. We start with mushrooms. Rinse them well. Cut into plates.

2. Peel and chop the onion. Next, take a frying pan and pour in vegetable oil. Add onions and mushrooms. Fry until fully cooked.

3. Puree the fried mushrooms in a blender, adding chicken broth to facilitate the grinding process.

4. For the next step we need a saucepan. Add a piece of butter and 2 tablespoons of flour. Melt the butter and mix everything.

5. Lay out the chopped mushrooms. Pour in the chicken broth. Mix everything well. And bring the soup to a boil. Cook for 5-7 minutes.

6. Then add cream, salt and pepper. Mix. And bring to a boil.

7. The croutons we made from the loaf would be an excellent addition.

8. Pour the soup into a plate. We decorate it beautifully and place our croutons on top. The soup is ready and bon appetit!

Let's cook with cauliflower

We continue the vegetable relay race. Next we have carrot and cabbage soup.

To do this, we take the following products:

Cauliflower – 500 grams
Milk - 300 milliliters
Carrots - 300 grams
Flour - 35 grams
Butter - 30 grams
Olive oil - 2 tablespoons
Nutmeg - 1/2 teaspoon
Salt to taste

Cooking process:

1. First of all, chop the vegetables and cook in salted water. Cook them until cooked and soft.

2. The next step is to melt the butter, i.e. put it in a saucepan. Add olive oil.

3. Once melted, add flour. Stir vigorously for one minute. And then add milk. We don't stop stirring.

Be sure to do so so that no lumps form. And the milk must be preheated, i.e. should be hot.

4. Add salt and a little nutmeg. And stir. As soon as our mixture begins to thicken, immediately turn off the gas.

5. Once the cabbage is cooked, drain exactly half of the water. Add 2/3 of the creamy mass. And beat with a blender until smooth.

You definitely need to taste it for salt. If not enough, add salt.

6. Place the pan with the cauliflower on the gas for 2 minutes. During this time, you need to stir constantly so that it does not stick to the bottom or burn.

7. We do exactly the same operation with carrots. Drain the water by half. Add the remaining milk mass. And grind using a blender.

8. Now we also send it to the gas so that it boils for about two minutes. And don’t forget to stir during this time.

9. The last thing left is to pour the soup into bowls. Pour in layers, first cabbage, then carrot. Approximately 4 layers are obtained.

10. Decorate with greens on top. And you can serve it to the table.

Unusual broccoli puree soup: video instructions

Finally, I suggest you look at one more option. The author explains each step of preparation in detail and interestingly.

Dear reader, today we looked at 3 options for preparing a wonderful soup. A great way to feed really healthy food. This is especially true for children who need macro and microelements. And such vegetables are full of them.

Thank you for being with me until the end. Give it a rating or like. Share recipes. I look forward to your comments. Your opinion is very important to me. See you soon!

Source: //firstcook.ru/sup-pyure-iz-tykvy-shampinonov-so-slivkami-i-cvetnoj-kapusty.html

Cream soup with carrots and potatoes

Ingredients

500 g potatoes;
1 small onion;
500 g carrots;
2 medium tomatoes;
2 liters of water;
3 tablespoons vegetable oil;
salt - to taste;
ground black pepper - to taste;
a few sprigs of parsley.

Preparation

Peel the vegetables, cut into cubes and place in a saucepan. Add oil and spices. Pour in water, bring to a boil and simmer over low heat for about an hour until the vegetables soften.

Puree the finished soup with a blender and garnish with parsley.

Broccoli soup. Step by step recipe

Ingredients (2 servings)

Broccoli 300 g
Chicken (thigh) 1 piece
Green peas 100 g
Carrot 1 piece
Onion 1 piece
Celery 50 g
Parsley 50 g
Potatoes 1 piece
Garlic 2 cloves
Parsley 2-3 sprigs
bay leaf, black pepper, salt, turmeric (curry) Spices

Why homemade chicken produces a beautiful and clear broth, but store-bought chicken does not, I don’t know. This is a mystery shrouded in darkness. But to cook broccoli soup, you need broth. Chicken thigh is best suited for broth. There is a lot of meat on it and it turns out rich. But it is better to throw away excess fat and skin.

Boil chicken thigh to make broth

Cut vegetables into small cubes

Add vegetables to soup

Remove chicken from soup

Add broccoli to soup and cook for 5 minutes

Vegetable soup with broccoli

Soup with broccoli, chicken and assorted vegetables - a healthy soup for lunch today

If you liked my recipe, please share with your friends:

Spinach cream soup

Ingredients

400 g spinach;
700 ml water;
2 tablespoons olive oil;
3 cloves of garlic;
1 small onion;
a small piece of fresh ginger;
1 medium potato;
1 teaspoon lemon juice;
salt - to taste;
ground black pepper - to taste.

Preparation

Wash the spinach, place in a saucepan and add 500 ml of water. Bring to a boil, reduce heat, cover and cook for another 5 minutes.

Heat oil in a saucepan over medium heat. Add chopped onion and garlic, grated ginger and fry for 3-4 minutes, stirring occasionally.

Add spinach, diced potatoes, remaining water and lemon juice. Bring to a boil and cook for another 10 minutes over low heat.

Puree with a blender until smooth. Season with salt and pepper. The finished soup can be decorated with fresh spinach leaves.

How to make broccoli puree soup? Recipes of the most popular dishes

Recipes » Puree soup » How to make broccoli puree soup? Recipes of the most popular dishes

It is known that broccoli has microelements and vitamins beneficial for human health. Italy is recognized as the birthplace of this type of cabbage. It is a dietary vegetable (34 kcal), strengthens the immune system, prevents the development of cancer cells, is low in calories and easy to prepare.

Broccoli is rightly nicknamed royal cabbage. Thousands of nutritionists and cosmetologists around the world recommend their patients to use this subspecies of cabbage more often in their diet, because it helps people lose weight, maintain health, and health, in turn, is the key to beauty.

Description
Useful tips
Classic recipe with cream
Varieties
How to cook with spinach in a slow cooker?

Description

The composition of the vitamin complex in this cabbage is off the charts: C, PP, B, E, K, U. And it also contains a record content of beta-carotene in comparison with all existing vegetables. From minerals: potassium, calcium, sodium, iron, selenium, magnesium and zinc.

Broccoli puree soup is perfectly absorbed by the body, satisfies hunger and gives a pleasant aftertaste. It is very tasty and has a pleasant creamy consistency, unusual in appearance and suitable for everyone.

If you want to diversify your daily diet with something truly tasty and healthy, then this option will suit you perfectly (broccoli and cauliflower puree soup or pumpkin, as well as Brussels sprouts and pumpkin). You will learn how to cook broccoli soup from the recipes below.

Useful tips

Both frozen and thawed broccoli can be used for pureed soup.
Thawed broccoli that is added to boiling water cooks faster. This must be taken into account.
The less you cook broccoli, the more nutrients it retains. For puree soup, cook optimally for 10-15 minutes, for salad - from 5 to 7 minutes.
Instead of boiling broccoli, you can steam it separately to retain more vitamins.
If you cannot achieve the required thickness, you can add a little sifted flour. Pour it in slowly, stirring constantly to avoid lumps. You can also add other vegetables, including cauliflower.

See how many calories are in broccoli puree soup below.

Energy value per 100 g:

number of calories - 91 kcal;
proteins - 11 g;
fat - 3 g;
carbohydrates - 4 g;
cooking difficulty level: easy;
cooking time: 45 min;
category: lunch, dinner, first course;
cooking method: cooking;
number of servings: 5.

Classic recipe with cream

How to make broccoli puree soup? Read detailed instructions.

Ingredients:

potatoes - 250 gr;
onions - 1/2 pcs.;
broccoli - 400 gr;
cream (20%) - 100 ml;
vegetable broth – 600 ml;
basil – 3 gr.

Cooking method:

Chop the potatoes and cook in salted broth that has been previously brought to a boil for 20 minutes.
We cut the onion and prepare the onion fry. Add to the broth.
Divide the broccoli into florets using a knife, add to the potatoes and add to the broth. Cook everything together for another 3 minutes.
Transfer the soup to a blender and blend thoroughly until smooth.
Place on low heat. If the consistency is liquid, then you can add sifted flour (guaranteed to help achieve thickness). Stirring constantly, pour in the cream, cook for about 3 more minutes and turn off.
Sprinkle with basil and serve with garlic croutons.

Read recipes for making puree soups with cream on the website.

How to make broccoli puree soup, watch the video:

Varieties

Now let's look at other options for broccoli puree soup that will appeal not only to adults, but also to children.

Children's version with green peas

This dish is very suitable for a child and contains all the necessary vitamins.

Ingredients:

potatoes - 100 g;
onions - 1/2 pcs.;
water – 700 ml;
cream (20%) - 100 ml;
mixture of Provencal herbs – 2 g;
broccoli - 500 g;
green peas - 200 gr.

Cooking method:

Peel the peas, cut the potatoes, and let the vegetables boil in water for 20 minutes.
Fry the onion until tender, add to the rest of the ingredients.
Chop the broccoli and pour it into the pan. Cook for 15 minutes.
Puree in a blender, then pour back into the pan, add cream. Sprinkle with Provençal herbs. Bring to a boil over low heat, cook for another 3 minutes.
Serve with croutons.

Watch a useful video on making baby broccoli soup:

Lazerson with cheddar

Ingredients:

onion - 1 pc.;
potatoes - 150 g;
water – 400 ml;
broccoli - 450 g;
cream (20%) - 100 ml;
cheddar cheese - 100 gr;
vegetable oil - 1 tbsp;
butter - 20 gr.

Cooking method:

At the same time, add chopped broccoli, potatoes, and onions into the pan. Pour vegetable oil and butter into the broth. We set aside one inflorescence separately.
Once the potatoes are ready, we determine the readiness of the entire dish. At the very end of cooking the vegetables, add grated cheddar cheese. We wait until it melts.
Puree in a blender. If you see that there is a lot of water, then drain the excess right now. Pour in the cream and boil it for another 3-4 minutes.
Now put thinly cut slices of inflorescences into a heated frying pan greased with butter. Sprinkle with salt.

Top the creamy soup poured into plates with fried pieces of inflorescences. Spread evenly. Additionally, cut the cheddar cheese into small triangles and place it on the surface of the dish.

For the principles of preparing Lazerson from broccoli, watch the video:

No cream

Ingredients:

broccoli - 550 g;
onions - 2 pcs.;
chicken broth – 600 ml;
garlic - 1 clove;
potatoes - 350 gr.

Cooking method:

Add potatoes to the boiling broth, sprinkle with salt, cook for 20 minutes.
Add the chopped cabbage to the broth and cook for an additional 10 minutes. If there is a lot of broth, then pour out the excess so that the soup is not liquid.
Fry the onion and add to the soup. Grind the garlic with a garlic press. Puree the soup using a blender.

When serving, sprinkle with crackers.

Ingredients:

potatoes - 150 g;
onion - 1/2 pcs.;
broth – 400 ml;
broccoli - 450 g;
tomato - 1 pc.;
bell pepper - 50 g;
cream - 100 ml.

Method for making Lenten Broccoli Puree Soup:

Chop the vegetables and at the same time add them to the boiling broth, cook until fully cooked.
Fry the onion in a little oil and add to the soup. Pour into a blender and grind until smooth.
Add cream, boil for another 3 minutes. Serve with diet bread.

You will find a very healthy recipe for dietary puree soup here.

How to make dietary broccoli puree soup (recipe), you will learn from the video:

With milk

Ingredients:

broccoli - 500 g;
onion - 1/2 pcs;
broth – 400 ml;
milk - 700 ml;
Provençal herbs - 5 gr.

Cooking method:

Pour 50 ml of water into the bottom of the pan and heat it up. Pour in milk and bring to a boil. Throw chopped pieces of broccoli into it.
Fry the onion and add to the broth.
Place the broth in a blender and puree at maximum power. Add Provençal herbs. When serving, sprinkle with crackers.

From broccoli and celery

Ingredients:

potatoes - 150 g;
onion - 1/2 pcs;
broth – 400 ml;
celery - 200 gr;
broccoli - 500 g;
carrots - 100 g;
cream - 100 ml;
dill - 10 gr.

Cooking method:

Grind the ingredients, chop the celery. Add vegetables to boiling broth and cook for 20 minutes.
Add fried onions and carrots to the soup. Puree the soup using a blender, then put on low heat. Gradually add the cream to the soup, stirring it constantly.

How to cook with spinach in a slow cooker?

A slow cooker is just a wonderful invention that cooks everything you can. Despite the fact that it takes up little space in the kitchen, it replaces half of the equipment and thanks to it, a mountain of dishes does not get dirty during the cooking process. When it comes to making cream and puree soups, it really helps and saves time. How to do this is described below.

Ingredients:

broccoli - 500 g;
potatoes - 150 g;
onion - 1/2 pcs;
broth – 400 ml;
cream - 100 ml;
spinach - 200 gr;
basil - 5 gr.

Cooking method:

Pour vegetable oil into the bottom of a preheated multicooker on the “Fry” mode, add chopped onions and carrots. Fry until golden brown.
Pour in the broth for frying, switch to the “Cooking” mode, and bring to a boil. Finely chop all the vegetables and throw them into the slow cooker. Close the lid and fix the steam valve. Turn on the “Instant Pot” mode and cook for 5 minutes. Carefully release the steam by opening the valve.
Puree in a blender. Transfer to the slow cooker and, using the “Cooking” mode, stirring constantly, pour in the cream. Pour in the basil. Serve with garlic croutons.

Replenish your piggy bank with healthy recipes for pureed pea and smoked soups, pumpkin soup with cream, and seafood. So, you know the recipes for making broccoli puree soup, which you can prepare and eat at home to your heart’s content, since the calorie content of broccoli puree soup is minimal. Bon appetit!

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Source: //turk-in.ru/recepty/sup-pyure/iz-brokkoli.html