Ingredients: Peas - 500 grams Carrots (medium size) - 1 pc. Bulb (medium size) - 1 pc. fresh tomato(medium) - 1 pc. Grated ginger root - 1 tbsp. spoon Ground turmeric - 1 teaspoon Garlic - 3 cloves Vegetable oil - 3-4 tbsp. spoons Any greens (for serving) Salt - to taste Preparation: Step 1: soak the peas. Peas are washed and poured for 3-4 hours cold water(if you use whole peas, it is better to leave for 5 hours). Step 2: boil the peas. Pour cold water into the pan with peas (you can use the one in which you soaked it, but new is better) and set to boil. When it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. Cooking time depends on the soaking time, and on the variety of peas. Cook until the peas are tender, about 1.5 hours. Don't forget to stir occasionally. Step 3: chop the onion. While the peas are cooking, peel the onion and chop small cubes or half rings. I agree that it is an unpleasant procedure, tearful and snotty, but you will also agree that almost not a single dish can do without onions. Step 4: Grate the carrots. Wash carrots thoroughly under running water and peel. Then rub on coarse grater. Step 5: Chop the tomato. Wash the tomato and remove the skin from it (it’s easier to do this if you pour boiling water over it first) and cut into small cubes, about 1x1 cm. At this time, put the pan on the fire, pour it with vegetable oil and let it warm up, we will need it later. Step 6: Chop the garlic. After peeling the garlic from the husk, chop it finely with a knife. You can also use a garlic press, but in this case, the garlic will lose most of its essential oils. Step 7: Pass the vegetables. So, the pan is already warmed up, pour a little vegetable oil First, put the onion in it and fry it until slightly golden. Then add grated carrots, chopped tomato and garlic to the same place, and also sprinkle ginger and turmeric on top. Fry the contents of the pan over low heat, stirring occasionally. When carrots become soft, remove from heat. Step 8: Add sautéed vegetables. At this time, our peas are almost cooked, so we add passivated vegetables to it in the pan. Cook everything together for about 5 minutes. Remove the pot from the heat and let the soup cool down a bit. Then, using a blender, turn it into a puree soup and salt to taste. Pour back into the saucepan and put on fire. Without bringing to a boil, just heat up and remove the finished soup-puree from the heat. Step 9: Serve to the table. Cut greens on a cutting board. Pour the finished soup-puree into bowls and serve. When serving, sprinkle with finely chopped herbs. Bon appetit!
Feel the difference between regular vegetable lean soup and lean puree soup! These are not boring vegetables floating in pieces in a plate, but fluffy whipped and bright soup in the form of a mousse, which can be beautifully decorated with curls odorous oil, pieces of parmesan or dor blue, bacon chips or even toasted nuts. Crackers or grissini also look much more organic with it. It will be all the same vegetables and cereals, just in this case form is everything!
The best lean soup.
Puree soups are especially relevant in fasting or when you decide to give yourself a detox therapy in food. After all these soups do not excess fat let alone meat. They are cooked on water and how much salt and spices to add to it, you decide each time depending on your mood. This great way diversify Lenten menu, without denying yourself hot and warming food, following the necessary restrictions.
Vegetables can be used any that are in the house. Lenten cooking technology vegetable puree soup will always be the same: boil vegetables, beat with a submersible blender, season, decide on the serving and serve with large cozy bowls or beautiful plates. But in order for all this variety of tastes to always please you, you need to master a few simple tricks and secrets.
Components of taste
You can make such a first course with almost any vegetables and leafy crops that you can get at a nearby market, in a store or in your garden. But if you want to get in ready dish cream base, do not forget to put potatoes or legumes in the soup. It is they who respond to the very airy form that we all appreciate so much.
When cooking, vegetables do not need to be salted. Salt is added directly in the whipping process. But spices do not need to be spared! It is best, of course, to use a mixture of dried herbs and vegetables without any additives. They are harvested during the harvest season, when vegetables and herbs have the maximum amount of flavor and aroma.
The color of the soup depends on the color of the original vegetables. The brighter the color you want, the brighter the vegetables should be! And don't forget about the color wheel and color overlay, as strange as it sounds, but in this case it's very relevant!
Do not put garlic when cooking, but do not skimp on onions, the soup will be tastier! Do not avoid fragrant roots of celery, parsley and parsnips, they will give not only volume, but also such an amazing aroma that you can’t pull it off the plate by the ears.
Do not add too much water when cooking, it should only slightly cover the vegetables. If necessary, you can add boiling water, but it's a shame to reduce the rich vegetable broth from the soup.
Recipes
What are the most popular lean soups? In the first place will be pumpkin. It is loved for its brightness, airiness, beautiful sunny color. It is served with pumpkin seed oil and seeds for an amazing lunch!
In second place will be mushroom. Mushrooms, at least champignons, you can buy all year round. And in the season you can go to the forest at least every day! Lean mushroom puree soup will be inferior to its version with cream, but with a few secrets, and it can be made a masterpiece of cooking.
Separately, it is worth stopping at pea and lentil. It is from legumes that the most hearty firsts dishes. They also have the smoothest texture!
Once you get the hang of it, you'll want to make both the tomato and carrot versions. But even if the house only has potatoes and onions, don't worry, you will have a great dinner!
Basic recipe - the basis for experiments
As a basic recipe, we suggest cooking a vegetable pumpkin puree soup with cauliflower. 
Recipe Information
- Type of dish: first
- Cooking method: boiling
- Servings:6
- 1 hour
Ingredients:
- potatoes - 200 g
- cauliflower - 200 g
- salt to taste
- water - 1-1.3 l
for serving:
- dried bread,
- parmesan (we exclude in the post),
- nuts,
- fragrant vegetable oil.
Cooking method
Prepare vegetables. Clean, rinse, pat dry. 
Cut vegetables into small pieces and place in a bowl. Add water. Season with spices, cover and cook until tender over low heat. Depending on whether these are young vegetables in the summer or those that have been stored for a couple of months after harvest, the process will take from 20 to 40 minutes. 
Check the readiness of vegetables with a knife or crush in a ladle with a spoon. They must be soft. Salt vegetables before whipping. 
Blend the contents of the saucepan with an immersion blender until smooth. Season again with salt. The soup should have a smooth, creamy texture. Some whip the soup in a mixer. You can experiment too, the structure of the soup will be slightly different. The main thing is that it will not affect the taste. 
Pour hot soup into bowls or large soup bowls. Add some vegetable oil, olive, pumpkin, truffle or basil. Spicy lovers can add a few drops of Tabasco sauce or oil with hot pepper. Serve the soup with a generous slice of bread or white bread croutons.
Broccoli plus
If you're making this soup with broccoli, don't add the bright orange vegetables! Then the dish will retain a beautiful malachite shade, but will not lose its taste. The proposed basic recipe is suitable for cooking, but it is better to replace the pumpkin in it with zucchini, and instead of carrots, add an extra parsley or parsnip root.
Leave a little broccoli before whipping, chop it into pieces, mix with crushed crackers or roasted ground nuts and decorate the soup with them. It will be even tastier and this presentation looks impressive.
Dotted!
We used to cook pea soup with smoked meats. Some stereotype from the Soviet past. But pea soup can be a revelation. It can be prepared in season from green sweet peas or from frozen in winter. It turns out a very beautiful and silky soup of bright green color.
To learn how to cook French cream soup with green peas, you can see in this video:
But dried bright orange peas in first courses are more familiar to us. From it, too, you can make an excellent first lenten dish!
1 volume of peas must be poured with 2 volumes of hot water 10-12 hours before cooking, so that it swells well. It is best to use pea halves rather than whole. It swells faster, boils faster and gives a smoother texture when whipped.
Ingredients:
- peas (groats) - 1 tbsp., hot water- 2 tbsp.
- a basic set of vegetables (onion, celery stalk, parsnip or parsley root, carrots) - 100 g each
- potatoes - 200 g
- spices and dry vegetables / herbs - 1 tbsp.
- salt to taste
- vegetable oil - 1 tbsp.
- vegetable broth or water - 0.7 l
Cooking method
- Heat oil in a heavy bottomed saucepan or cast iron skillet.
- Peel vegetables, rinse, dry from excess moisture. Cut the onion into cubes, grate the carrots and celery / parsnips on a fine grater, cut the celery into thin plastics. Fry the onion until lightly browned, add the carrots and the rest of the ingredients, cover and simmer over low heat for about 5 minutes.
- Add the soaked peas along with the soaking water, spices and half the amount of water or vegetable broth. Cover and simmer over low heat for about 30 minutes. Add the rest of the broth, salt to taste and cook for another 5-7 minutes.
- Remove the saucepan from the heat and purée the contents with an immersion blender until smooth and silky. Season with salt, stir. Serve lean pea soup- puree hot, seasoning green onion and roasted nuts with paprika. You can add some sour cream.
Lentil Sister
If you can cook a delicious and satisfying pea soup puree, then the lentil version will be no less interesting. She has a more delicate taste, and the benefits are incomparably greater! And you can cook such a soup in the same way.
Another question is what different varieties lentils are traditionally used for different dishes, not everyone is suitable for soup. For example, you should not use black lentils - beluga. Firstly, it will color the soup in an unappetizing dark brown color, and secondly, it is a salad look, and it does not boil well.
And here from gray or orange lentils cooking first courses and side dishes is a pleasure. Support orange with bright pumpkin and carrots, and gray, for example, with cubes of bright green frozen spinach, then the soup will be a beautiful green color.
Serve with butter, dried flakes loosely hot pepper or paprika, onion chips, it will be both beautiful and very tasty!
Mushroom flavor
Luxurious and thick mushroom whipped soup is especially popular, starting in mid-summer. First, the chanterelles go, and behind them are already white ones with boletus and boletus! When there are a lot of them, then all tastes can be combined in one plate. And than different mushrooms the more in the basket, the richer the taste of the soup!
The technology for making this soup is slightly different. Cooking mushrooms is unforgivable frivolity! Much better when they are stewed with onions and butter. And it is best to season with potato broth with mashed potatoes. And the texture of the soup will be amazing, and it will keep its shape well, and saturate for a long time!
Ingredients:
- mushrooms (mix forest or champignons) - 500 g
- onion - 200 g
- potatoes - 100 g
- salt and black pepper to taste
- vegetable oil - 2 tbsp.
- water - 300 - 4500 ml.
Cooking method
- Thoroughly clean the mushrooms from debris and defects, if necessary, rinse under running water, dry from excess moisture.
Cut mushrooms into small cubes. - Place a wide bottomed pan over medium heat and add the mushrooms. Drain off excess liquid, stirring occasionally.
- Peel onions and potatoes. Cut the potatoes into small pieces, transfer to a saucepan with a handle, add water, salt to taste, cover and cook over low heat.
- Onion cut into small cubes. When the water from the mushrooms is evaporated, add the onion, oil, mix. Cover with a lid and simmer over low heat for about 30 minutes (champignons about 20). Stir occasionally.
- When all the ingredients are ready, transfer the mushrooms to the potatoes, add pepper, season with salt and beat with a blender until smooth.
- Serve in bowls with white truffle oil or sour cream. Good for savory croutons.
For this soup, it is best to use varieties of starchy potatoes, then the structure of the soup will be velvety. If you are against potatoes in this soup, try replacing it with wheat groats. For this recipe, it will need 3 tbsp. Further preparation of the soup will be the same, just replace the potatoes with washed cereals.
Most orange
An indisputable fact, the most cheerful of all whipped soups is carrot. Bright, sweet, very appetizing! Carrot plays the solo part in it, but the base color is best supported by bright orange. butternut squash. The recipe, again, is basic, but the proportions of vegetables should be somewhat different.
Ingredients:
- carrots - 300 g
- a basic set of vegetables (onion, celery stalk, parsnip or parsley root) - 100 g each
- potatoes - 200 g
- pumpkin (preferably nutmeg, with bright pulp) - 200 g
- spices and dry vegetables / herbs - 1 tbsp.
- salt to taste
- water - 1-1.3 liters.
How to cook
- Preparation is the same as basic recipe: prepared vegetables are poured with water and languish under the lid until tender, and then pierced with a blender.
- A few tips for this soup will be useful, which will emphasize its bright color and taste.
- Carrot puree soup is excellent served with mustard or rapeseed unrefined oil, as well as with toast smeared with soft mustard.
It will be very tasty to serve a plate with basil and blue cheese. And, no matter how strange it may seem, pumpkin and carrot flavors will sparkle with new colors if they are seasoned with cinnamon! Try various options and rate each one.
Zucchini - the healthiest
The lowest calorie option lean soup-puree - from zucchini. As nutritionists like to joke, you will spend far more calories on cooking and eating than you eat in the dish itself! And it is true.
It will be most delicious in summer, when young zucchini or zucchini, as well as their yellow-fruited counterparts, have ripened. While they are young, juicy and with small soft seeds, they can be used whole, even with the skin. This will add benefits in the form of coarse fiber, which we lack!
Ingredients:
- a basic set of vegetables (young onions with green feathers, young carrots, potatoes) - 100 g each
- leaf spinach - 200 g
- young zucchini, different - 300 g
- salt and pepper to taste
- water - 0.2 l.
Cooking method
- The main difference of this soup is that it doesn't need much water. In young and fresh vegetables a lot of juices, and they are much healthier and better.
- Wash all the vegetables, peel, cut into small cubes and put in a saucepan.
- Add water and simmer covered for 15 minutes.
- Check for readiness. Salt.
- Cook for a few more minutes if necessary. Remove from fire.
- Blend the contents of the pot with a blender.
- Pour into bowls, serve with olive oil. fragrant oil and basil.
Potato soup, solid
Most hearty option! And the easiest.
Basically, potato lean soup-mashed potatoes can be prepared from potatoes boiled in water. Yes, it's that simple. If suddenly, in the process of cooking mashed potatoes, you change your mind, then an excellent recipe will come out of this. potato soup! The whole point here is not in the soup itself, but in the additives and serving.
Interesting? Then read the recipe.
Ingredients:
- potatoes - 400 g
- salt to taste
- water - 400 ml
- sunflower unrefined oil- 4 tablespoons
- green onion with white part - 1 bunch
- parsley - 1 bunch
- garlic - 1 small clove (optional)
How to cook
- Peel potatoes, wash. Cut the tubers into small pieces, add water, add salt and cook over low heat until the potatoes begin to boil.
- While the potatoes are cooking, prepare the dressing. Chop the onion and parsley very finely, reserving a little for serving. Pass the garlic through a garlic press.
- Mix greens, garlic and a pinch of salt, and only then add oil. Mix and let stand.
- Remove from fire. Drain the water for a while into another container, mash the potatoes well with a masher, add the drained water, add salt and stir.
- Add half of the oil mixture with herbs, stir lightly.
- Serve the soup in cups, drizzle green butter on top and garnish with sprigs of herbs. Serve white bread toast.
Attention!
Do not beat potato soup with a blender, get a paste, not soup!
As you can see, soup is not only the first courses familiar to us and familiar from childhood, but there are many more light and interesting ideas waiting for us in our kitchens!
Delicious experiments and discoveries!
A great, light version of mashed pea soup with interesting savory notes of celery.
Peas (glass - 220 ml.) - 1 stack.
water - 1400-1500 ml.
parsley (root) - 1/2 pc.
celery root (large) - 1/8 pc.
onion (medium size) - 1 pc.
carrots (medium size) - 1 pc.
vegetable oil - 2 tbsp. l.
dill (for serving)
salt (to taste)
coriander (ground, for serving)
Soak peas in cold water. On average, I soak for 5 hours. This time I soaked it overnight and started cooking for dinner. 
These are the roots of parsley and celery I bought. Parsley, I took half of this root. Celery, I immediately bought a quarter, because. All of them are healthy and sold. And from this quarter I also took a half, i.e. in total it turned out that I used 1/8 of a large celery root. 
We clean the roots and cut into strips.
We put the peas to boil. It is possible in the same water in which it was soaked, you can pour fresh water. I poured fresh water. Immediately add the chopped parsley and celery roots to the pan. Bring to a boil, reduce heat to a minimum, do not salt! Cook until the peas are ready. Cooking time depends on the variety of peas, and on the soaking time. We try. In principle, my opinion is that peas cannot be digested, especially for mashed soup. I cook for 1.5 hours. 
While the peas are cooking, peel the carrots and onions. We cut the onion either into quarters of rings, or into small cubes, three carrots on a coarse grater. Saute in vegetable oil. Let's not get burned! 
Add carrots + onions to the soup when it is almost ready. Cook everything together for 5 minutes.
Let the soup cool slightly, using a blender, turn it into a puree soup. Pour back into the saucepan, season with salt, bring to a boil and remove from heat. 
Serve the soup sprinkled with ground coriander and chopped dill.
If you want to add meat and serve, not how lean version, then you can do it very simply - fry a little on a small amount vegetable oil cubes of bacon and add them directly to the plate.
In the original recipe, the author indicated that such a puree soup can also be made from beans. I have not tried it yet, but, soon, I think I will try with beans.
Bon appetit!
Description
Pea soup puree best to cook in summer time when you can get fresh green pea. If you really want to, then you can cook such a first course at any other time, but then you have to use freshly frozen peas. The taste will change, but not too much.
We have presented a step-by-step recipe for pea soup below, it contains illustrations and detailed description. Using it, you can easily prepare this European dish at home.
The biggest plus of this soup is that it can be consumed both hot and cold. It is difficult to say for sure in which form the dish is tastier, because everyone has their own tastes. Each of the options has its own zest: hot pea soup will turn out to be more satisfying, and cold - refreshing. We will use the classic European recipe, as well as the spices that it suggests. You can take your favorite spices and additives.
This soup will be most delicious with fresh spicy wheat bread toasts.
Let's start cooking.
Ingredients
-
(400 g) -
(3 stems) -
(3-4 cloves) -
(1 liter vegetable or chicken) -
(30 ml) -
(20 g) -
(taste) -
(2-3 branches for decoration) -
(taste)
Cooking steps
Let's prepare all the necessary ingredients.
Wash the onion stalks and cut into thin rings.
Peel the garlic cloves and chop finely enough.
Heat up a pan with olive oil.
Add chopped garlic to the oil.
After that, add the porereye rings, mix the ingredients until smooth.
Fry the onion until transparent.
Add the prepared broth to the pot. It is best to take chicken: it is ideal for such a dish. However, if you want to make a lean soup, you will need a vegetable one. Bring the liquid in a saucepan to a boil.
Pour all the paprika into the pan, salt and pepper to taste.
The best way to prepare this dish is to use fresh peas or fresh frozen. Add the peas to the pan and cook for 5-7 minutes, then turn off the heat and take the blender.
Using a hand blender, turn the contents of the pan into a puree.
We serve the dish, decorate it with fresh herbs, serve with fresh spicy croutons. Pea soup is ready.
Bon appetit!
