Vegetable cream soup

Recommended for cooking recipes, of course, a useful and tasty vegetable cream soup. This dish can be made lean and dietary without adding components of animal origin or cook with cream, which will greatly add to its saturation and additional flavor qualities.

Vegetable cream soup - lean recipe with pumpkin

Ingredients:

• pumpkin fresh - 650 g;
• potato tubers of medium size - 3 pcs .;
• olive oil - 45 ml;
• purified water - 900 ml;
• lemon juice - 15-20 ml;
• Seeds of pumpkin (roasted) - to taste;
• seasonings and spices - to taste;
• twigs of fresh greens - to taste;
• ground pepper black - 1 pinch;
• salt, large - 2 pinch.

Preparation

For cooking vegetable cream soup, we clean the pumpkin from the skin and cut into cubes. Similarly, grind the peeled potato tubers. We place the pumpkin and potato mass in different pots, pour cleaned water and evenly put it on the stove, pouring water to taste. By the readyness of vegetable slices, we punch them with a blender until a creamy texture is obtained, and then we connect the pumpkin and potato base together, we savor with lemon juice and olive oil and again give the soup to boil. At this stage, add any spices to your taste and cook the food for five minutes. If you cook such a vegetable cream soup for a child, then you can not add spices.

When serving, we supplement the vegetable cream soup with pumpkin seeds and fresh herbs.

Pumpkin, if desired, can be replaced with any other vegetable or a mixture of several types of vegetables.

Vegetable cream soup with cream - recipe

Ingredients:

• Broccoli cabbage - 240 g;
• green frozen peas - 120 g;
• potato tubers - 220 g;
• leek (white part) - 60 g;
• carrots - 60 g;
• champignons - 120 g;
• cream - 220 ml;
• purified water - 900 ml;
• twigs of fresh greens - to taste;
• ground black pepper - 1 pinch;
• common salt - 2 pinches.

Preparation

At the initial stage of cooking, we clean the potato tubers and carrots, cut them arbitrarily and we put in a pan. We add ringlets of leeks. Fill all with water and put it on the fire. In about fifteen minutes, add the broccoli inflorescences, green frozen peas, washed and cut into pieces of mushrooms and after full boiling again, cook the contents of the pan for another ten minutes. Now merge the broth into another vessel, and punch the vegetable mass to a creamy state with a blender. Now pour in the cream, add the broth until the necessary density of soup is obtained and put the container again on the fire. Chop the dish with salt to taste, add pepper, warm up, but do not let it boil. We serve vegetable cream soup with fresh herbs.