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Frozen vegetable puree soup. Video
Vegetable soup is not only a nutritious, but also a healthy first course that is well absorbed by the body. It can be prepared not only from fresh vegetables in summer, but also from frozen vegetables in winter, and the taste and high content of vitamins will not be affected at all.
Frozen Vegetable Puree Soup
The technology of cooking vegetable puree soups
There are several ways to grind frozen vegetables for soup, depending on your preference. The first step in creating such a dish is to heat the main products. To do this, they are boiled in plain water or broth, blanched or sautéed until the hardest vegetable becomes soft. Then the resulting brew or stew is thrown into a colander, mashed, diluted with water or broth and supplemented with other ingredients.
A wide variety of vegetables are suitable for soup as part of ready-made or self-frozen mixes. When choosing a vegetarian set, pay attention to the content of starchy vegetables and legumes, such as potatoes and pumpkin, rutabagas and cauliflower, Jerusalem artichoke and radish, corn and peas, beans and lentils. They make food thicker without flour or other thickeners, and also serve as a quick “fuel” for the brain, muscle and other body tissues. Despite the undoubted benefits of such products, if you are losing weight, their percentage should be small, since they contribute to excess weight.
Non-starchy to moderately starchy vegetables are a great base for soup. Carrots and beets, zucchini and eggplants, green beans and various types of cabbage, bell peppers and spinach, onions and sorrel, asparagus and celery retain moisture, help break down proteins and carbohydrates, accelerating the absorption of food. They contribute to the quick saturation of the body, which is important when losing weight or maintaining a slim figure.
Simple vegetable puree soup
Ingredients: – 400 g of frozen vegetables; – 600 ml of water; – salt.
You do not need to defrost vegetables before cooking, so it is better to buy them immediately cut into pieces of the same size
Pour water into a small saucepan, bring to a boil, season with salt and dip the vegetables. Cook them until tender, then transfer to a colander, retaining the liquid. Grind them thoroughly using a hand blender, a food processor with the appropriate attachment, a hand puree press, or rub through a fine mesh sieve. Dilute the resulting gruel with the broth set aside and heat.
Blanched Vegetable Cream Soup
Ingredients: – 400 g of frozen vegetables; – 500 ml of water; – 3 tbsp. l. cream; – salt; – spices.
Place the veggie mix in a saucepan, add a little water just to cover the vegetables, and simmer for 15–20 minutes, stirring occasionally with a wooden spatula or spoon. Knead them in any way, making sure that all the lumps disappear. Next, add the rest of the water along with the cream to the dishes and season the dish.
Vegetable puree soup with hearty broth
Ingredients: – 300 g of meat, poultry or mushrooms; – 450 g of frozen vegetables; – 800 ml of water; – salt.
Rub the soup through cheesecloth or a sieve before combining with vegetables, and you get not a puree soup, but a creamy soup.
Boil meat, poultry or mushrooms until tender in the indicated amount of water, remove and set aside for now. Boil the broth again and add the vegetable platter. After 15–20 minutes, remove it with a slotted spoon and whisk in a blender or food processor along with the boiled ingredients, cut into pieces. Quickly stir the semi-liquid mixture into a hearty broth and salt.
Puree soup with sautéed vegetables
Ingredients: – 350 g of meat, poultry or mushrooms: – 650 g of frozen vegetables; – 1-1,2 liters of water; – 3 tbsp. l. vegetable oil; – salt.
Cook a rich broth from the recipe listed first. Place frozen vegetable slices in a large saucepan with vegetable oil. Grill them over medium heat for 10 minutes, stirring frequently and being careful not to burn. Fill them with 1 tbsp. broth, reduce the temperature to a minimum and simmer under the lid for another 10 minutes. Grind them well in a saucepan, toss in finely chopped meat, poultry or mushrooms, add the remaining broth and salt to taste.