Nowadays, the main criteria for first courses are not only taste and ease of preparation, but also benefit. Therefore, many housewives began to give preference to the preparation of vegetable puree soups. I will share one of these options with you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Puree soup is a thick soup made from mashed vegetables, with the addition of meat, poultry, fish, cereals. This soup is often used in baby and diet food. Many love it for its delicate taste, velvety texture and ease of preparation. In this dish, you can disguise all the healthy vegetables that family members do not like. Since in the total mass you still cannot understand what ingredients the dish is made from. Even ardent opponents of onions, zucchini and pumpkins will be happy to wrap up soup from unloved vegetables, and not even guess about the catch.
The general principle of making puree soup is to peel, chop and boil vegetables. Then grind until smooth. The consistency of the soup can be adjusted independently by diluting it with broth to the desired thickness. Products are most often pureed with a blender, but you can also grind them through a sieve or use a food processor. The advantages of such a soup include high nutritional value, high content of vitamins and minerals, and low calorie content.
- Caloric content per 100 g - 56 kcal.
- Servings - 4
- Cooking time - 1 hour 20 minutes
Ingredients:
- Chicken wings - 4 pcs.
- Zucchini - 1 pc.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Tomatoes - 1 pc.
- Salt - 2/3 tsp or to taste
- Ground black pepper - a pinch
- Dill - medium bunch
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
Step by step cooking of vegetable puree soup
1. Wash the wings, remove the remaining feathers and place them in a cooking pot.
2. Fill them with drinking water, put bay leaves and peppercorns. Place on the stove and boil. Remove the resulting foam, reduce the temperature to a minimum and cook the broth for about half an hour.
3. Prepare all vegetables by this time. Peel, wash and chop potatoes, carrots and onions. Wash the zucchini with tomatoes and cut in the same way. The size of the pieces should be about the same size so that the vegetables cook at the same time.
4. After half an hour, remove the wings from the broth.
5. And put the prepared vegetables into the pot.
6. Boil food until tender, about 20 minutes.
7. Then remove the pans with a slotted spoon and transfer them to a convenient container.
8. Use a blender to beat the food until smooth, or grind it through a fine iron sieve.
9. Return the vegetable mass, wings and chopped dill to the pan.
10. Season the soup with salt and ground pepper. Cook all ingredients together for 5-7 minutes.
11. Pour the prepared puree soup into deep bowls and serve. Serve with toasted croutons or oven-dried croutons. You can add cream for a more nutritious meal. And if you will not serve freshly prepared soup immediately, then put the pan in a water bath. Then the soup will not boil, but at the same time, it will remain hot.
See also the video recipe on how to make vegetable puree soup.
