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Vegetable cream soup

Vegetable cream soup

Whether it's summer and a refreshing soup always suits us, or we still want to lose about two or three kilograms, vegetable soups are as delicious as they are easy to prepare.

Today I made a different soup. A delicious creamy vegetable soup with croutons made from rye bread and diced baked beets.

  • 700 ml clear chicken / beef soup
  • a suitable carrot
  • a parsnip root
  • two bunches of cauliflower
  • a small red onion
  • a thread of rosemary
  • Himalayan pink salt
  • a small, ripe beet
  • rye bread croutons
  • a sprig of dill for decoration

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cream vegetable soup:

As I said above, this soup is very easy to prepare.

Boil the vegetables in unsalted water. When they are cooked, strain them, put them in a bowl, add salt and rosemary and chop them with a hand blender. Over the obtained paste, add the necessarily hot chicken soup and mix until everything becomes a composition of a creamy consistency.

Serve this soup with pieces of baked beets that can be an excellent substitute for meat.

Good appetite! :)

Tips sites

1

If you don't have chicken soup, you can also prepare it with water by adding a concentrated cube for the soup and a teaspoon of butter, but I recommend the healthier version. Good appetite! :)


Vegetable cream soup & # 8211 simple recipe

Make a cream of vegetable soup it's not a big philosophy. It's, I think, one of the most common and easiest dishes to prepare. Not to mention the fact that you practically don't even need an exact recipe, with strict quantities.

It's the kind of recipe that can be made "by eye", without who knows what culinary techniques, without hassle. Basically, a child could do it too because it is practically a matter of boiling some vegetables, after which the soup is passed and ready.

I admit that I don't make vegetable cream soup too often. I prefer vegetable soups, a little sour. But I can't convince the little one to eat vegetables except in this version. I mean, it's all over.

So, at least since I have the professional blender in the kitchen G21 Perfect Smoothie Vitality which passes the vegetables very well, at least once a week we make a vegetable cream soup. I kept talking about this super high-performance appliance on the site because I published several recipes over the past year (see here) and so you know details if you follow me.

For those who are visiting here for the first time and want to find out more, I invite them to read detailed details about it directly from the importer's website (see HERE). It can also be purchased HERE.

In this way he also has the portion of vegetables insured, so to speak. It's hard with the little ones, especially when they are capricious of their kind. But it's good that at least that's how they eat vegetables, in the form of cream soup.


(P) 3 recipes for vegetable cream soup that you will love

Very filling and tasty, vegetable cream soup is a dish that can be prepared quickly, if you have the essential ingredients.

You need fresh vegetables, some spices and a professional blender, ideal for preparing soups, smoothies and desserts. In the following statements, I present three recipes for cream supper that you would not want to try.

Sup & # 259 crem & # 259 de ro & # 537ii

Red cream soup is extremely popular due to its tasty taste, but also because it is very easy to prepare. Here are the ingredients you need:

Rosemary or parsley, optional

The tomatoes are boiled, put in a saucepan with water and salt, until the peel comes off easily. At this time, peel the boiled potatoes and boil them until you can easily pierce them with a fork.

After the vegetables have boiled, cut them into cubes and mix them in a professional blender, together with the butter, crushed butter, basil and crushed garlic.

If the texture of the soup is too thick, add 125 ml of the liquid that boiled the vegetables (about half a cup). Add salt and pepper, as you prefer, and decorate with parsley leaves and croutons.

Sup & # 259 cream & # 259 lentils

Another delicious dish, which contains vitamins and proteins, is lentil cream soup. Food is one of the favorites of vegetarians, as it provides all the nutrients they need. All you have to do is:

Boil the lentils in a bowl with water and salt, according to the instructions on the package, along with the onions, carrots and chopped parsley. After boiling, these ingredients are strained and mixed with a blender, adding and adding to the vegetable broth to submerge all the ingredients. 539ia. Add salt and pepper, as you prefer, and enjoy the delicious taste.

Sup & # 259 crem & # 259 de maz & # 259re

If you like peas, find out that not only is the food prepared with tomatoes, for the second dish it is delicious. & Icircncearc & # 259 & # 537i o sup & # 259 crem & # 259 aromat & # 259 din quella & # 537i leguminoas & # 259. Here is a perfect recipe, which can be ready in a very short time. You need:

2 tablespoons olive oil

Bring to a boil in a bowl with water and salt, potato, carrot and onion. After the vegetables have boiled, add the peas, garlic and onion (cooked, pre-cooked, the olive oil) and let the mixture boil. a few minutes. Strain & # 259, then the vegetables, but do not throw away the liquid.

Pass them through a blender, and gradually add the butter and sour cream, along with the boiling water, if you like the more liquid pea soup. # 259. Cream of pea soup can be eaten simply or with tasty croutons.

These cream soups are the ideal option for a healthy holiday, no matter the season! What is your favorite soup and how do you choose to prepare it?


Vegetable cream soup - Recipes

COCKTAIL RECIPES - Cream of potato soup

COCKTAIL RECIPES - Cream of potato soup. Each week we will learn together how to prepare a new recipe through the COCHET RECIPES section. Here we will learn how to prepare certain recipes, we will discover useful information about some ingredients. With a little care and coordination, no dish is impossible to prepare. So don't be afraid! Young and old, we are preparing to become chefs with CHILDREN'S NEWS. Today we will prepare a delicious soup together. So far, I've been presenting you with cake or candy recipe ideas. So, we thought it would be good to present you with recipes that you can show your parents when they have no idea what to cook. Today we will learn together how to prepare a delicious cream of potato soup.

Ingredients

To prepare this dish we will need the following ingredients: 1.2 kg of flour potatoes, 1 carrot, half an onion, 2-3 cloves of garlic, 30 g butter, 1 tablespoon oil, 1 strand of green parsley (leaves) , salt, 750 ml milk, 750 ml hot water or vegetable soup and 200 ml whipped cream (with 30% fat).

Method of preparation

For starters we will wash well, clean all the vegetables and chop them. In a larger pot put a tablespoon of oil or butter add onion and a pinch of salt. When it browns a little, add the garlic and the rest of the vegetables. This step is important for the final taste of the soup. When the vegetables have become glassy, ​​we can add some milk, some vegetable soup (or hot water). Now we have to wait for the vegetables to boil. The soup should not be left unattended during this time. When the vegetables have become soft, add the cream and let it boil. At the end, when the soup has dropped and changed its composition, we take it off the heat and leave it to cool. Now all we have to do is pass the soup and put it on the plates. Of course, if you want you can season it with parsley or croutons.

Don't forget to ask your parents for help when using the knife and stove!

Dictionary

Seasoning: putting ingredients in a food

Croutons: small piece of toast (in fat) served in soup


Cut the carrot into pieces, and cut the potatoes and celery into cubes. Cut the onion and leek in half and boil them in the soup together with all the other vegetables.

After they have boiled well, they are taken out and passed (they are passed through a thick sieve), except for the onion, which is thrown away.

The resulting puree is put back in the soup and simmer for a few more minutes. Mix the sour cream with the egg yolk and a little hot soup, then gradually pour in the cream.

Mix well, add butter and match the taste with salt. According to everyone's wishes, you can add pepper and ground nutmeg, before serving, add freshly chopped parsley and bread croutons.


Carrots, parsnips, celery and peppers were boiled together with 2 large onions.

I boiled these vegetables to make a delicious chicken soup. So there were more carrots and more water in the pot. And when they cooked the vegetables, I took them out and added chicken, to give the prepared one a homemade taste

The vegetables were taken out, I put them in a bowl, I added the sweet potato that I boiled separately and two cups of water in which they boiled vegetables.

I used a vertical mixer and I mixed until they became very fine. But not as fine as I would have liked. I know they are root vegetables, but I think that if I do my best, it can be even finer.

And then, just like I did with raspberry jam last year, I strained the preparation through a small sieve.


How to prepare vegetable cream soup for babies

The carrot is cleaned well, washed under a stream of cold water, taking care not to leave any impurities. Cut in half. Peel a squash, grate it and squeeze the juice. The parsnips are cleaned, washed with plenty of water and cut in half. The celery is peeled and washed under running cold water. Cut into cubes.

The vegetables are boiled in cold water. The vessel is covered. Let it boil for 30 minutes. Try the vegetables with a fork from time to time to see if they have softened.

When the vegetables are ready, remove them with a spatula with holes. The soup is preserved. Strain the vegetables with a blender. If the baby is very small, the soup is made very fine. If the child is a little older and already has teeth, vegetables can be carved with a fork.

Mix well enough to blend. Depending on the desired consistency, it can be added from the juice in which the vegetables were boiled.

If it results in too much vegetable cream soup for babies, what is left can be portioned and frozen.

The juice in which the vegetables were boiled can also be frozen. Later it can be used to boil meat for meat soup.


How to prepare vegetable cream soup for babies

The carrot is cleaned well, washed under a stream of cold water, taking care not to leave any impurities. Cut in half. Peel a squash, grate it and squeeze the juice. The parsnips are cleaned, washed with plenty of water and cut in half. The celery is peeled and washed under running cold water. Cut into cubes.

The vegetables are boiled in cold water. The vessel is covered. Let it boil for 30 minutes. Try the vegetables with a fork from time to time to see if they have softened.

When the vegetables are ready, remove them with a spatula with holes. The soup is preserved. Strain the vegetables with a blender. If the baby is very small, the soup is made very fine. If the child is a little older and already has teeth, vegetables can be carved with a fork.

Mix well enough to blend. Depending on the desired consistency, it can be added from the juice in which the vegetables were boiled.

If it results in too much vegetable cream soup for babies, what is left can be portioned and frozen.

The juice in which the vegetables were boiled can also be frozen. Later it can be used to boil meat for meat soup.


Vegetable cream soup

After almost three weeks of culinary feasts (ie from Ignat, about until after St. John), it's time to let the liver and digestive system rest and recover. Let's detoxify, as Google Academy graduate nutritionists say. So I suggest something easy, both to prepare and to eat, or to “consume”, if the verb to eat it seems vulgar to you out of the way, or it is not precious enough). A vegetable cream soup, gen.

What do you need?

  • 2 potatoes
  • 2 carrots
  • 2 parsley
  • 1 small celery
  • 1 parsnip
  • 1 white onion
  • 1 red onion
  • 1 piece (10 - 15 cm) of leeks
  • 1 bunch of green parsley
  • 0.5 - 1 L concentrated soup (can be chicken, turkey, beef - if necessary replace with 1-2 cubes of beef, chicken or chicken and an appropriate amount of water)
  • Salt and pepper - to taste.

How do you proceed?

First you will have to clean and wash well all the legumes in the list, which you then cut into large pieces (you can leave the onions whole, so they do not get upset). Except for the leeks, put them all in a large pot with about 1.5 - 2 L of water and boil them gently, at the right heat, for about half an hour (not since you put the vegetables in water, not since put the water in the pot, but since the juice starts to boil).

During this time, you can take care of the croutons. You can make them simple, without any addition (this way it is best kept for a long time), or more elaborate: with basil and garlic, with oregano and garlic, or only with oregano. And these croutons, if you do not finish them with soups or other dishes, you can grind them, obtaining a crumb of the best quality.

After about 25 minutes out of those 30 when the legumes were supposed to boil, you can add the leeks, cut into rounds. Boil quickly.

Now, if you have a concentrated beef or poultry soup (soup base as it is scientifically called), it's time to bring it to a boil and have it at hand. If you don't have one, toss the concentrate cube (s) over the vegetables (yes, the ones with E's, with which he wants to kill your world occult, because there are too many of you) and spin for another 5 minutes around the pot whose content continues to boil.

Take the pot off the heat and pass it responsibly, using a vertical mixer, the vegetable mixture. Then adjust the consistency of the cream soup to the desired value: with soup base, or with hot water, according to the possibilities of each.

Then return with the pot on the fire, boil the contents once more and match the taste of salt and pepper.

If you want to improve your creation with some animal fats, now is the time: add cream (at least 30% fat, not whey) to your heart's content and bring it to a boil.

I skipped this stage, considering that after so much culinary delusion, it would be appropriate to leave it a little softer with the "unseen enemy" (the one in the ad, the triglyceride). So I limited myself to a bunch of green parsley, washed, drained, finely chopped and thrown into the pot, left for 5 minutes under the lid (but without fire) to weave the flavors, then put on plates.

Speaking of plates, if you take these plates in the shape of a pyramid trunk with a square base, look for some spoons with variable geometry, with the help of which you can collect all the soup from the container.

Have fun and see you healthy again!


Vegetable cream soup

Vegetable cream soup is quick to prepare and can be made from either a single vegetable or a mix of vegetables to enhance its flavor.

There are dozens of varieties of vegetable cream soups, but today I will pay attention to the simplest recipe for vegetable cream soup: 2 medium onions, 2 suitable carrots, 5 large potatoes, ½ from a not very large celery, a parsley root , 2 peppers (red or green - optional), 1-2 tablespoons of broth (optional) and a bunch of parsley. Sour cream vegetable soups with borscht are seasoned with larch instead of parsley, and sour cream vegetable soups with lemon are seasoned with dill - white soups, which have no added broth.

Housewives know well that when they are in a time of crisis a cream vegetable soup is the one that can be prepared quickly, in a maximum of 30 minutes, because immediately after the vegetables put in a pot with 2 - 2, 5 l of water are boiled then blend all the ingredients, season with salt to taste and add a tablespoon of sunflower, olive or almond oil and here the vegetable cream soup is ready to be eaten.

Vegetable cream soup can be consumed even by babies older than seven months, ie those who have begun the stage of food diversification.

Vegetable cream soup is good to eat by those who are going through periods of convalescence or adults who have problems with digestion, because the intake of vitamins and minerals in vegetable soup is invigorating and good for anyone who wants a portion of cream soup from their favorite vegetables.


Vegetable cream soup

Vegetable cream soup is quick to prepare and can be made from either a single vegetable or a mix of vegetables to enhance its flavor.

There are dozens of varieties of vegetable cream soups, but today I will pay attention to the simplest recipe for vegetable cream soup: 2 medium onions, 2 suitable carrots, 5 large potatoes, ½ from a not very large celery, a parsley root , 2 peppers (red or green - optional), 1-2 tablespoons of broth (optional) and a bunch of parsley. Sour cream vegetable soups with borscht are seasoned with larch instead of parsley, and sour cream vegetable soups with lemon are seasoned with dill - white soups, which have no added broth.

Housewives know well that when they are in a time of crisis a cream vegetable soup is the one that can be prepared quickly, in a maximum of 30 minutes, because immediately after the vegetables put in a pot with 2 - 2, 5 l of water are boiled then blend all the ingredients, season with salt to taste and add a tablespoon of sunflower, olive or almond oil and here the vegetable cream soup is ready to be eaten.

Vegetable cream soup can be consumed even by babies older than seven months, ie those who have begun the stage of food diversification.

Vegetable cream soup is good to eat by those who are going through periods of convalescence or adults who have problems with digestion, because the intake of vitamins and minerals in vegetable soup is invigorating and good for anyone who wants a portion of cream soup from their favorite vegetables.


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