Contents
At any time of the year, first courses are present on our table, it just happened historically. Soups in Russia have always been prepared: cabbage soup with nettles, cabbage soup from fresh and sauerkraut, borscht in its various versions. It is noteworthy that earlier, before potatoes came to Russia, turnips were added to soups. She gave the dish a satiety and tart-bitter taste. And the very first soup in the world was made from hippopotamus meat before our era, according to archaeological researchers.
Mashed soups are considered an invention of French chefs, but in fact, the first mashed soup was prepared in the east, and only later spread to Europe, and from there to all over the world.
Vegetable soups carry all the benefits of the vegetables they are made from. Soups are not only liquid, but also homogeneous, mashed. Soup-puree is loved by both children and adults. And they are shown to the elderly, sick and small children who still cannot chew solid food. However, healthy people are not recommended to get too carried away with cream soups and eat only them, ignoring completely solid foods, because they lead to the effect of a “lazy stomach” and worsen the condition of the teeth and gums, which need a “chewing charge”.
In this article, we bring you three delicious and colorful soups for your lunch or dinner. Products for these soups can always be found on store shelves all year round. Each of the soups has a positive effect on our body, each soup has its own benefits. For example, cauliflower and zucchini cream soup surpasses any dishes from other types of cabbage, such as Brussels sprouts, cabbage, Savoy, broccoli in terms of the content of useful and nutritious substances. It contains mineral salts, proteins, carbohydrates, valuable amino acids and a wide range of vitamins. But most importantly, cauliflower is absorbed by the body much easier than, for example, white cabbage.
Broccoli and spinach puree soup is generally a treasure trove of benefits. Broccoli helps to treat stomach ailments, keep skin youthful and fresh, and support heart function. It contains a lot of vitamin K, C. Spinach, along with vitamin K, is rich in beta-carotene, ascorbic acid. In addition to all of the above, these products regulate the pH balance of the blood, help protect the body from many diseases and help you lose weight!
Pumpkin puree soup will have a beneficial effect on the cardiovascular system, activate metabolism, and relieve swelling. In addition, pumpkin improves mood and promotes weight loss.
Recipe 1. Pumpkin puree soup with orange
This soup is made on the basis of pumpkin with the addition of carrots and oranges. Having tasted this puree soup at least once, you will hardly forget its sweetish spicy taste. Spices play a very important role in this dish: mustard seeds, lightly fried in oil, perfectly complement the taste.
Ingredients:
- Pumpkin – 500 gr.
- Carrots – 1 pieces.
- Orange – 1 pcs.
- Mustard seeds – 2 tablespoons
- Olive oil – 2 tablespoons
- Water – 250 ml.
- Cream 10% – 100 ml.
- Salt (to taste) – 1/2 tsp
Making this soup is very simple:
Cut the pumpkin and carrots into cubes. Of course, the vegetables must be peeled and the seeds removed from the pumpkin. The orange must be peeled and cut into wedges. Heat some oil in a deep saucepan, add mustard seeds. Heat for about a minute. The grains should start to “jump”. Add pumpkin, carrots, orange to a saucepan, stir and pour in a little water. At this stage, you can add salt and pepper to taste. Simmer vegetables until tender, puree vegetables with a blender. Pour in the cream, stir and bring the soup to a boil.
This soup is best served hot with croutons or croutons. This warm, aromatic soup is ideal for use in autumn or winter when the weather is cloudy. A bright orange plate will definitely cheer you up.
A detailed step-by-step photo recipe for pumpkin-orange puree soup
Recipe 2. Cauliflower and zucchini cream soup
Lovers of light cauliflower soups will love this recipe. Zucchini and cauliflower are very healthy vegetables, they are combined with each other and in this soup they turn out to be especially tasty.
Ingredients:
- Cauliflower – 500 gr.
- Zucchini – 500 gr.
- Luk – 1 No.
- Olive oil – 2 tablespoons
- Water – 250 ml.
- Cream – 100 ml.
- Spices (Provencal herbs) – 1 tbsp
- Salt (to taste) – 1/2 tsp
How to cook? As easy as pie!
Disassemble the cauliflower into inflorescences. Cut the courgette into cubes and remove the seeds, if large. Finely chop the onion. Pour some oil into a saucepan, add Provencal herbs and onions. Saute for about two minutes. Then add vegetables and a little water, simmer over medium heat until tender. Puree vegetables with a blender, add cream and bring soup to a boil.
This soup is light, creamy and smooth. Replacing regular low-fat cream with coconut milk will give you a whole new flavor, and coconut milk soup can be used by vegans and fasting fasts.
A detailed step-by-step photo recipe for cauliflower and zucchini puree soup
Recipe 3. Soup-puree with broccoli and spinach
This soup is made with broccoli and spinach. This soup is just a storehouse of useful minerals and trace elements! It is equally good both hot and cold.
Ingredients:
- Broccoli – 500 gr.
- Spinach – 200 g.
- Luk – 1 No.
- Oil – 2 tablespoons
- Water – 100 ml.
- Cream – 100 gr.
- Spices – 2 tsp
- Salt – 1/2 tsp
How to cook:
First chop the onion finely. Pour oil into a saucepan, add spices and onions, sauté for a few minutes. Add spinach and fry for a couple more minutes, then add broccoli. If you are using fresh vegetables instead of frozen ones, add some water. Simmer vegetables until tender, then puree the vegetables with a blender. Add cream and bring soup to a boil.
Light but hearty puree soup is ready. All that remains is to decorate the plate before serving. Serve this soup with garlic or chives and black whole grain bread very tasty.
A detailed step-by-step photo recipe for broccoli and spinach puree soup
Each of these three soups shouldn’t take you long to make, and you’ll get the most of the vegetables! In each recipe, fresh vegetables can be replaced with frozen ones – this will not affect the taste of the dish in any way and will greatly simplify the cooking process. The cream in each of the recipes can also be substituted for vegetable or coconut milk.
Add your ingredients to these basic recipes and experiment!