Soup of mashed baked vegetables. Delicious, lean soup made from oven-baked vegetables
Now I will try to convince you of this too.
The first thing I want to say is to collect vegetables and bake them in the oven.
So they will be tastier for all the long-known cabbage soup.
The soup is a hundred times more useful than its own brother.
After all, we feed our kids with mashed vegetables.
The soup is easy to digest and forget the problem. Associated with weight loss and poor digestion.
Vegetable soup is delicious, there is no meat and bones in it.
This is a minus or a plus I can’t figure it out.
Someone claims a minus. Someone claims a plus.
I didn’t understand much, I have one road in front of me.
This vegetable soup will still be boneless.
I see a plus and it's huge. We should refrain from eating too much now, so as not to screw it up later.
When the Lord asks us: "Why did you eat the flesh of the cows killed in the days of fasting and the thoughts of the humble."
What will we answer then? Good God, yes, I am sinful as always.
I could not calm down my blessing, so as not to eat cows.
This is a plus and very powerful. I transport my dry relics to the boutiques. To make a stock there.
I stock up there with potatoes, peppers, onions and markos.
The rest of the house is, if the father-in-law has not eaten up all.
He is a lover of vegetables as well as delicious cabbage soup.
So I returned home. All my family is assembled. Vegetable puree soup is expected soon.
He did not have time to get there. Although this is the champion, in eating vegetables and of course delicious cabbage soup.
He won't see cabbage soup today. It won't hurt him. Lean soup chops from vegetables instead of cabbage soup.
I prepared a vegetable puree soup for the guests.
Even though the table is not rich, everyone here will be happy, friendly communication and prevention of sin.
Hello dear readers. All that I have told you above in poetic form is the true truth from beginning to end. I'm not making up anything especially about my father-in-law. He's a big lover of cabbage soup, and as you already understood, not only cabbage soup, but all vegetable soups. That is why he has two vegetable gardens, or as they used to be called Michurin plots.
Here one is in an abandoned state, but he has two !!! And everything is in order! Provides vegetables to the whole family. Honor and praise to him for that. But it’s spring and all stocks have come to an end. So you have to buy such a soup in the store and from this it does not become less tasty. So says my father-in-law, but he knows a lot about vegetables. Trust me. he really likes it too.
Recipe for baked vegetable puree soup.
Puree soup is made from the following products:
For thick:
- 6 potatoes
- two heads onions
- one large carrot
- one big red bell pepper
- two cloves of garlic
- parsley and dill
- sunflower oil
For broth:
- carrot
- a few potatoes
- onion head
I start to cook the puree soup by putting the broth to boil. I randomly cut all the vegetables prepared for the broth, put them in a saucepan and put them on the fire.
This one vegetable mix i will use in soup.
I add it to the vegetable broth.
I completely fussed and forgot to take a picture of how I put all the other vegetables, and these are carrots, potatoes, peppers, in a preheated oven on the wire rack. Take my word for it, I put them there. In the meantime, I peel and chop the onion.
I fry it until cooked through until it is sprinkled with gold.
I put garlic in a mortar, add salt and ...
confused until a homogeneous mass is obtained.
After the vegetables for the soup are baked, I take them out of the oven. I peel the peppers, peel them off and cut them into cubes.
I clean the carrots and ...
I cut it in the same way.
I peel the skin of the potatoes.
I put it in a blender.
I add a bow to it and ...
pounded garlic with salt.
I add a little vegetable broth and ...
I start whipping. Then I look if the vegetable soup is thick and add more broth.
My soup immediately turned out to be of normal thickness. I pour it into a saucepan and put it on the stove to boil.
As soon as it boils, I add pepper, carrots and turn off the heating of the stove.
Because of the carrots, the soup takes on a beautiful and appetizing orange color.
This soup can be made either lean or slow. I recommend
cook it on chicken broth, then it turns out to be the most delicious.
COMPOSITION
1 ~ 2 eggplants (~ 200g), 1 young vegetable marrow (250 ~ 300g),
1 large carrot (150 ~ 200g), 1 large onion (~ 100g),
1 fleshy red bell pepper (150 ~ 200g),
2 ~ 3 tablespoons of vegetable small,
~ 700g broth or water, 0.5 ~ 1 tsp salt, pepper, spices
Peel the eggplants. If the zucchini is old, then peel and cut it too
the middle with hard seeds.
Cut the courgettes and eggplants into cubes, carrots into thin semicircles,
onions - in segments.
Place vegetables on a baking sheet and drizzle vegetable oil.
Put the bell pepper whole.
Place the baking sheet in the oven at t = 200 ~ 220 ° C for 30 ~ 40 minutes.
Cover the pepper with an inverted bowl and leave for 10 minutes. After that
peel off the skin and remove the seeds.
Put all vegetables in a blender.
Pour in water or broth.
Beat. Taste and add salt to taste. Add pepper and spices. Yet
beat briefly.
Transfer the soup from a blender to a saucepan.
Bring to a boil, reduce heat to low and cook for 5 minutes.
Autumn has come - the season is bright and useful pumpkin... Pumpkin is just perfect for baking. In the oven, it becomes more aromatic, remains juicy. The baked pumpkin soup will become the same.
Cooking description:
Light, tender, bright, tasty - this is all about baked pumpkin puree soup. Don't forget to add other vegetables to your liking and availability. Suitable here: zucchini, carrots, onions, bell peppers, as well as tomatoes, eggplants. For details on how to make baked vegetable puree soup, see the step-by-step recipe below.
Ingredients:
- Pumpkin - 300 Grams
- Zucchini - 200 Grams
- Onion - 1 Piece
- Carrots - 1-2 Pieces
- Bulgarian red pepper - 1 Piece
- Rosemary - 1-2 Pieces
- Salt - To taste
- Ground allspice - To taste
- Seeds - 1 Art. spoon (flax, sesame, or pumpkin, for serving)
- Dried Garlic - 1 Teaspoon
- Vegetable broth - 2 Cups (water or mushroom broth)
- Olive oil - 2 tbsp. spoons
How to make Baked Vegetable Soup
Wash the vegetables, peel the onions.
Cut the courgette, pumpkin and onion into medium pieces. Carrots - in thin circles. Leave the pepper intact, it will be easier to remove the skin after baking. Place vegetables on a baking sheet, drizzle with olive oil, salt and pepper to taste.
Bake in an oven preheated to 200 ° C for 20-25 minutes until the vegetables are soft.
Peel the peppers and pumpkin. Punch the baked vegetables until smooth with a blender.
Dilute the puree with vegetable broth (or water) to the desired thickness. Season with salt and pepper to taste, add dried garlic... Put on low heat, bring to a boil, simmer for 5 minutes.
Serve the soup with flaxseed, sesame seeds, or pumpkin seeds... Bon Appetit!
The baked vegetable puree soup is so simple and delicious that it has become one of my favorite soups. Just do it now, it's so great! You can freeze this soup for another lunch or for a delicious and hearty dinner, just warm it up then and that's it!
Cooking method:
Peel and chop the onion and garlic. Rinse the vegetables thoroughly. Cut the tomatoes into quarters, cut the peppers into large cubes, cut the pumpkin into 4 cm pieces. Cut the zucchini into slices, roughly like a pumpkin, finely chop the oregano. Place all of these ingredients in a large baking dish, add olive oil and bake in an oven preheated to 220 degrees for 30 minutes or until the vegetables are completely soft.
Grind the finished baked vegetables with the beans, vegetable broth and milk until almost smooth, using a blender or in a food processor. Pour the nearly finished baked vegetable soup into a saucepan and heat it up.
Toast each slice of bread on one side, turn it over and sprinkle cheese on the toasted side. Place the bread on the grill again and grill until the cheese is melted. Serve crunchy slices of cheese and bread with soup.
The soup with baked vegetables is ready!
Bon Appetit!
Once again, you can be surprised to confirm the well-known axiom “everything ingenious is simple”! Juicy, ripe vegetables filled with spring or summer sun can turn into a delicious, hearty vegetable soup in a flash.
And what is important, it will take a minimum of time to implement such a masterpiece: literally 3-5 minutes. to prepare vegetables for baking. And then another 2-3 minutes. will be spent on working with the blender.
What vegetables can you use for your soup? Perhaps, only imagination can hold you back in the choice of ingredients. Any seasonal vegetables ideal for cooking. Zucchini or zucchini, tomatoes, eggplants, bell peppers, asparagus, black Eyed Peas, okra, sweet potato, green pea, beets, pumpkin, carrots, corn, onions and garlic, etc.
And of course, some of the most important ingredients will be spices: smoked ground paprika, asafoetida (can be replaced with 2-3 cloves of garlic), oregano and chili.
And now in detail. For a thick, creamy broth we need:
- 1.5 l. water
- 1 large onion
- 500 gr. ripe tomatoes
- 2 cloves of garlic (can be substituted for asafoetida)
- 2 tbsp. l. vegetable oil
- 3 tbsp. l. lemon juice or to taste
- 1/2 tsp dried oregano
- 1 tbsp. l. ground chili
- 1 tsp smoked paprika (if you didn't find smoked paprika, use regular paprika, adding a pinch of dried ginger or half a teaspoon of fresh)
- salt to taste
Other Ingredients:
- 2 courgettes or zucchini, different colors are better
- 2-3 cobs of sweet corn (can be substituted for canned corn)
- 6-8 cherry tomatoes
- 30 gr. soft cheese- feta, feta cheese or dor blue (optional)
- vegetable oil
- a bunch of fresh parsley or cilantro
- rye croutons or croutons from white bread... Or as in the photo: stripes corn tortilla fried with vegetable oil and spices in a pan
- salt, pepper if desired
Please note that almost all ingredients can be substituted as you see fit. In the recipe, be sure to leave the base: tomatoes + onions + spices. Other vegetables of your choice.
Cooking soup with baked tomatoes, zucchini and corn
First, let's prepare the base for the soup. Cut the tomatoes into quarters and the onions into large rings or half rings. Please note that cherry tomatoes are not used as a base. We will add them later - fresh to the ready-made soup.
We spread tomato slices, garlic cloves and onions on a baking sheet, sprinkle generously with vegetable oil, mix with spices: oregano, chili, smoked wig, salt.
We put to bake in the oven until fully cooked. The onions will brown, the tomatoes will also brown.
While the tomatoes are baking, prepare the zucchini and corn. Cut the zucchini into rings, each ring into four more pieces. Separating the corn kernels from the cob.
Sprinkle with oil and send to the oven. As soon as the vegetables are soft and golden brown, they can be removed from the oven.
Tomatoes with onions and garlic will cook much faster than other vegetables. Therefore, while zucchini and corn are baked, you can make a cream base for vegetable soup... Beat baked tomatoes, onions, garlic and lemon juice to a thick, homogeneous mass. You can salt to taste.
We prepare croutons.
Now it's time to collect the soup. Put baked zucchini and corn in the cream base. Salt, pepper and add lemon juice to taste. Before serving, put halves in the soup fresh tomatoes cherry, slices of soft feta cheese and croutons.
Sprinkle with fresh herbs.
Bon Appetit!