The Best Vegetable Puree Soups
Making a delicious vegetable soup is easy and they get a lot of good nutrients. Make your own vegetable soups using the following recipes and get tasty soups that the whole family likes, even the youngest.
Delicious vegetable soups
1. Traditional vegetable soup
Substances
- 1 carrot
- 1 large zucchini
- 2 leeks
- 100 g of spinach leaves
- 2 tablespoons olive oil
- black pepper
- water
- 1 cube of vegetable broth
- 2-3 dl of milk or cream
Instructions
- Wash and chop leeks, zucchini and carrot.
- Fry them in a pan over a low heat until they begin to brown.
- Add the spinach.
- Dissolve the vegetable cube in a saucepan with 7 deciliters of hot water, and add the vegetables. Boil for 10 min.
- Add milk or cream.
- Puree evenly with a stick blender. If the soup feels too thick, add a little water.
- Season with black pepper and possibly other spices.
- Serve hot or cold and top with grated cheese and chopped ham.
- This recipe is great for weight loss.
2. Apple-flavored vegetable puree soup
Substances
- 2 potatoes
- 2 onions
- 1 apple
- 1 large zucchini
- fresh coriander leaves
- olive oil
- sesame seeds for decoration
- water
Instructions
- Slice the onion. Heat the oil in a saucepan and fry the onions over low heat. Add a little salt and fry until the onion is soft.
- Peel and chop the zucchini and set aside.
- Peel and chop the potatoes and apple just before the onion is ready, otherwise they will lose their color.
- Add the zucchini to the onion and fry for 3 min.
- Add 4 dl of water and potatoes. Cook for 15 minutes.
- Add the apple and cook for 5 min.
- Puree evenly with a stick blender.
- Serve with sesame seeds and fresh coriander. A glass of Verdejo wine goes great with soup.
3. Tomato-carrot-ginger puree soup
Substances
- 6 carrots
- about a pound of tomatoes
- salt and pepper
- ground ginger
- mint leaves
- 3 tablespoons olive oil
- blueberry jam
Instructions
- Wash and chop the tomatoes.
- Add the oil to the pan and fry the tomatoes over low heat.
- Peel and chop the carrots. Add them to a saucepan and cook with the tomatoes for about half an hour.
- Add ginger and salt. Crush the mixture and Strain the soup into a serving bowl to remove the tomato peels and seeds.
- Serve with tomato vegetable soup and add a spoonful of blueberry jam in the middle. Garnish with mint leaves.
4. Cheesey vegetable soup
Substances
- 2 zucchini
- 4 carrots
- 2 leeks
- 2 potatoes
- half a pumpkin
- 1 small broccoli
- salt
- 4 small round Babybel cheeses
- olive oil
- 2 cubes of vegetable broth
- water
Instructions
- Wash the zucchini and chop small. You can peel it if you want, depending on the color of the soup you want.
- Wash, peel and chop carrots, potatoes and pumpkin.
- Wash and slice the broccoli head, leave the stem out. Wash and chop the leeks.
- Fry the leeks in a saucepan for a few minutes until soft. Add the zucchini, carrots, potatoes, pumpkin and broccoli, stirring constantly to keep them from sticking.
- Add water so that the vegetables are covered. When the water boils, add the vegetable broth cubes and salt. Add water if necessary.
- Remove the pan from the heat and add the pieces of cheese. Check the taste of the soup and add salt if necessary.
- Stir with a hand blender until smooth.
- This is great for vegetarians.
Get the recipes and experiment with these delicious vegetable soups!
