Soup-puree "Vegetable extravaganza"

Category: First meal
Soup-puree Vegetable extravaganza

Ingredients

cauliflower 1 PC
broccoli 1 PC
celery root 1 PC
bell pepper 1 PC
carrot 1 PC
spinach bunch
leek or onion 1 PC
poultry
greens
sour cream (yogurt, cream) - optional
crackers
a mixture of peppers and spices - to taste
salt to taste
nutmeg pinch

Cooking method

  • This puree soup can be made from any "bouquet" of vegetables, but cauliflower, broccoli and celery root are salted in it.
  • Onions and spinach add a very noticeable note. Everything else is not so essential.
  • As you can see, I do not give the exact amount of components, since it is ridiculous to ask in the market or in the store to weigh "238 g of cauliflower".
  • The main thing is that there should be approximately the same number of "soloists" in volume, and backing vocals (onions and spinach) - 25-40% of the volume of the main products. The rest of the vegetables are to taste, but not too much, so as not to interrupt the taste of the main components.
  • For broth, it is better to take poultry meat, then the soup will turn out to be more tender and dietary. And for a strict diet, you can cook this puree soup in water.
  • In this case, I used turkey thigh fillets for the broth.
  • Soup-puree Vegetable extravaganza
  • So,
  • Boil the meat in a little water.
  • While the meat is cooking (about 40 minutes after boiling), wash and peel all vegetables.
  • Salt the broth a little more than to taste, 5 minutes before the end of cooking the meat.
  • Remove meat from broth and set aside for now.
  • Pour into the broth all the vegetables, chopped completely randomly, but so that they are ready at about the same time - celery and carrots a little smaller, cabbage, peppers and onions - coarsely, spinach and greens can not be cut.
  • Add Provencal herbs (optional).
  • Top up with boiled water so that it slightly covers the vegetables, and cook for about 15-20 minutes.
  • During this time, cut the meat into small cubes.
  • Use a blender (I use a submersible) to puree the boiled vegetables.
  • Add salt, a mixture of peppers, spices, and a little nutmeg to taste.
  • Be careful with salt, since it can drown out the bright sweetish taste of vegetables, so it is better to undersalt.
  • Add chopped meat to the vegetable puree and boil everything together for 5 minutes, stirring.
  • Serve with croutons and, if desired, with sour cream (yogurt, cream).
  • I prefer wheat-rye croutons for this soup.

Time for preparing:

1,5 hour

Cooking program:

blender

irysikf
Very appetizing soup I would like to taste it now.
Fenya
Olga, wonderful soup! Great idea! I love puree soups.
Olga VB
Irusik, Tanechka! Thank you!
It's really, really delicious!
Our family is also very fond of mashed soups, I often make all sorts of different, but this, by all accounts, is the most delicious of all.
I think this is mainly due to the well-chosen ratio of vegetables.
Of course, the brightest note in it comes from celery root.
In general, lately, I often replace them with potatoes in soups and borscht, and everyone who tries it takes "with a bang!"
By the way, if you make this soup not on broth, but on water, you get just a wonderfully tasty and fresh "vegetable" - a kind of botvinia, which is pleasant to eat cold on a hot day.
Moreover, you can also add meat, only cooked separately, ham or boiled sausage (who loves so much), but crackers are no longer needed there. But some might want to throw a couple of ice cubes at it.
You can also add a couple of tablespoons of cold yogurt, kefir, fresh whey, or even pour 50 ml onto a plate of cold kvass.
And also chop plenty of green onions, cilantro and dill.
This is delicious!
There are some more tricks there ...
Perhaps I will draw up this case as a separate recipe.
Olga VB
Florichka
Just a wonderful and detailed recipe. I especially liked the variations. I love celery root very much, I add it to everything.
Olga VB
Irina, I'm glad that I liked the recipe!
I am sure that the soup itself in any variation will be liked even more.
And celery is, yes, a lot - and root, and leaf, and petiolate, you can’t mind!
Musenovna
I love these soups very much and often cook, only now it is less and less. My mashed potatoes do not like, just serve in slices. Many mothers have problems with transferring children from mashed potatoes to pieces, but we have the opposite. We eat in pieces, but we don't want mashed potatoes. ))))
Olga VB
Katerinka, in any puree soup I definitely have some "pieces".
In this, for example, meat and crackers.
Cold - meat, green onions and herbs.
That is, there is always something to chew in it.
You can, for example, not break the carrots with a blender, but cut the already boiled cubes. And put a couple of whole small inflorescences of broccoli and cauliflower each in a plate.
Try it, maybe you and your daughter will like this option.
Musenovna
Olya, thanks for the advice. Need to try. Something I had not guessed earlier. I love such soups very much and you can do it without pieces.
Olga VB
Katya,

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