Salads

Milk vegetable soup. Milk soup with vegetables - recipe

18.09.2020

Cooking time: 35 min.

Preparation time: 15 min.

Servings: 2

Cuisines: European

Type of dish: first courses

The recipe is suitable for:
dinner.

Ingredients for the recipe " Milk soup with vegetables":

Water 350 ml Colored cabbage 100 g Potatoes 3 pcs Green onions 1 feather Onions 1 pc Melted butter 20 g Milk 200 ml Carrots 1 pc Salt 2 pinch Fresh pumpkin 100 g

Cooking milk soup for children

Today we are preparing soup for babies. We teach a child to vegetable soups from an early age. We try to diversify the set of vegetables - these are carrots, pumpkin, cauliflower, broccoli.

In addition, it must be remembered that up to 1.5 years, the acidity of the gastric juice in a child is still insufficient, and therefore delicate proteins, mainly milk proteins, should prevail in the diet. Milk soups can be included in the menu of little gourmets without any fear.

These soups are quick and easy to prepare. The taste is tender. Use a set of vegetables according to the child's taste.

Cooking a dish according to the recipe "Milk soup with vegetables":

Step 1

To make vegetable milk soup, you need to take potatoes, carrots, pumpkin, onions, cauliflower, green onions, water, milk, melted butter, salt.

Step 2

Boil milk (200 ml).

Step 3

Peel the onions and carrots (1 pc.). Cut into small cubes. Heat melted butter (20 g) in a saucepan. Place prepared vegetables. Add water (2 tablespoons). Simmer the carrots until soft for 7 minutes.

Step 4

Meanwhile, potatoes (3 pcs.) And pumpkin (100 g), peel and wash. Cut into cubes. Divide the cauliflower (100 g) into inflorescences. Wash under running water.

Step 5

Put prepared vegetables in a saucepan.

Step 6

Add water (350 ml). Boil. Cook over low heat with the lid ajar for 20 minutes.

Milk soup with vegetables rich in vitamins and minerals such as: vitamin A - 44.4%, potassium - 12.2%, silicon - 28.7%, phosphorus - 11.7%, cobalt - 29%, manganese - 11.9%, copper - 11.7%, molybdenum - 20.4%

Why milk soup with vegetables is useful

Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintenance of immunity.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
Silicon is a structural component of glycosaminoglycans and stimulates collagen synthesis.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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According to the hostesses, this dish is wonderful. lung option lunch or afternoon tea. Milk soup with vegetables is easy and quick to prepare, and its systematic introduction into the diet can significantly diversify the daily diet. Milk-based meals are good for both adults and children. Experts consider milk soup with vegetables to be a valuable source of vitamins, protein and amino acids essential for the body. In addition, this treat is quite low in calories, which is why it is often preferred by those who want to lose weight. There is a huge variety of recipes for making milk soup with vegetables. We suggest that you familiarize yourself with some of them.

Quick Veggie Milk Soup Recipe: Ingredients

To prepare four servings of the dish, use:

potatoes - 2 pcs.;
cabbage - a quarter of a head of cabbage;
carrots - 1 pc.;
milk - 3 glasses;
canned corn- 1 can;
frozen green peas - 200 g;
two yolks;
2 tbsp. l. butter.

The process takes 45 minutes.

Preparation

Preparing milk soup with vegetables (photo presented in the article) is quick and easy.

Mashed potato soup with milk

To prepare four servings of a healthy and tasty dish according to this recipe, you will need:

800 grams of potatoes;
50-70 grams of onions;
two glasses of milk;
3-4 glasses of water or broth;
two tablespoons of butter;
one to two tablespoons of flour;
one teaspoon (optional) - salt;
a quarter teaspoon of pepper (optional);
100g white bread(or one crouton bun).

How to cook?

The process takes about an hour. They act like this:

Peel, wash, and chop the potatoes. The onions are peeled, washed, chopped.
Melt butter (butter) in a saucepan or bowl over low heat.
Then add flour there and, with constant stirring, fry it over low heat for 1-2 minutes.
Then it is diluted with three to four glasses of hot water (broth can be used).
Put potatoes, chopped onion, salt and pepper in the same saucepan. The dish is cooked under a lid over low heat for 40-50 minutes, stirring occasionally.
Next, you should boil the milk. After the vegetables are cooked, they are rubbed through a sieve. Then add hot milk and a small piece of butter (butter) to the puree, mix well, boil. Next, the soup is removed from the heat.
Bread (you can bun) cut into small pieces. Croutons are fried over low heat in a dry frying pan until golden brown.
Greens are washed, chopped. Potato soup served with milk with herbs and croutons.

Delicious milk soup with vegetables

To prepare this light soup use:

400 grams of milk;
100 grams of cauliflower;
100 grams of broccoli;
100 grams of zucchini;
one handful of green peas (frozen or fresh);
one carrot;
two medium-sized potatoes;
0.5 tsp nutmeg;
400 grams of water;
to taste - butter, salt and sugar.

From the specified amount of food, four servings of the dish are obtained.

Description of the cooking process

The dish is cooked for 25 minutes. The technology for preparing milk soup with vegetables includes the following:

Cook carrots and diced potatoes in water for about 8 minutes.
Add broccoli, disassembled into inflorescences, and cauliflower, as well as diced zucchini.
Pour in milk, bring to a boil, add seasonings and peas after 5 minutes. The soup is boiled for another two minutes.
At the end, add a little butter (butter) to the saucepan (or to each portion).

Vegetable soup with cheese and corn

To prepare four servings of milk soup with vegetables according to this recipe, use:

broccoli cabbage (disassembled into inflorescences) - 0.75 cups;
Red bell pepper- 1 PC.;
two potatoes, cut into cubes;
300 grams of canned corn;
two-thirds of a cup of grated cheddar cheese;
two thirds of a glass of milk;
one and a half glasses of vegetable broth;
one glass of vegetable oil;
one chopped onion (red);
three cloves of garlic (minced);
two glasses of flour;
to taste - salt, ground black pepper.

Cooking

The recipe for making milk soup with vegetables, corn and cheese involves the following steps:

In a saucepan (thick-walled, large) heat oil (vegetable) over medium heat.
Then bell peppers, onions, potatoes and garlic are put there. Cook over low heat, stirring constantly, for about 2-3 minutes.
Sprinkle vegetables with flour and stew, stirring constantly, for about half a minute.
Milk and broth are gradually introduced.
Then put corn grains and broccoli inflorescences in a saucepan, bring the mass to a boil, then reduce the heat and cook the soup for about twenty minutes, until the vegetables become soft.
Then half a glass of cheese (grated) is introduced into the soup, salted and pepper to taste.

Serve the dish sprinkled with the rest of the cheese on top.

Finnish cabbage soup (dairy)

Another healthy recipe for milk soup with vegetables that is useful for new mothers as it is nutritious and tasty dish belongs to the category " children's menu". To prepare four servings, use:

200 grams of white cabbage;
two carrots;
one zucchini;
one liter of milk;
one tablespoon of butter;
to taste - salt.

Cooking features

The process takes 45 minutes. They act like this:

They chop the cabbage, put it in a saucepan, fill it with water and set it to boil.
Tinder carrots (coarse), add it to cabbage.
Zucchini is cut into cubes, added to vegetables and boiled until almost cooked.
When the soup is almost completely ready, add milk to it, salt it. After the milk heats up, but has not yet had time to form a foam, add a little butter to the soup and cook for about 5-10 minutes more.

Vegetable soup made from and milk

This light but nutritious and tasty dish is prepared without meat, with the addition of rice, sour cream and milk. According to reviews, its taste has a delicate aroma and a pleasant creamy taste. For its preparation use:

one zucchini;
one carrot;
one onion;
one clove of garlic;
fresh dill, salt, ground black pepper - to taste;
two tablespoons of rice;
30 ml of milk;
40 ml sour cream (fat content - 20%);
one tablespoon of flour;
one egg;
vegetable oil - for frying.

In addition, the vegetable broth is prepared separately. For him you will need:

onion (half);
half a carrot;
one teaspoon of "10 vegetables" seasoning;
700 ml of water.

Preparation

They act like this:

First, the food is prepared and the vegetable broth is boiled: half an onion and half a carrot are poured with water, a saucepan with vegetables is put on the fire.
After the water boils, add vegetable seasoning (better - "10 vegetables", but you can also use any other). Boil the vegetable broth covered for 20 minutes over low heat. Then the carrots and onions (cooked) are removed from the broth.
Onions (raw) are cut into cubes (small), carrots (raw) are grated. Chopped vegetables are fried in oil (vegetable) until golden brown, after which they are salted and pepper.
Then add the zucchini, diced and minced garlic. Combine the vegetables and fry for about 1-2 minutes.
Then add flour, mix and fry for about 5 more minutes, until they acquire a golden hue.
Next, rice (washed) is poured into the vegetable broth, vegetables (fried) are added.
Sour cream is diluted with milk. A mixture of sour cream and milk is poured into the soup and mixed with zucchini and rice. The dish is cooked without covering it with a lid.
Break the egg into a bowl or other container and beat it with a fork. After the rice in the soup is ready, pour the egg in a thin stream into a saucepan and stir.
V vegetable soup add dill (chopped) with rice, bring to a boil and turn off the heating. After that, cover the pan with a lid and let the dish brew for 15 minutes.

Unusually delicious rice soup zucchini with sour cream and milk can be served. Bon Appetit!

Milk soups with vegetables are very nutritious and incredibly delicious. Since childhood, everyone has heard that these soups are the main sources of vitamins and minerals. These soups are distinguished by the fact that they are very easily absorbed by the body, which undoubtedly makes them very popular on the daily menu.

Soups made with milk and vegetables are very popular among adults and children. Due to the fact that milk goes very well not only with various cereals, but also vegetables, they can be prepared with the addition of various ingredients, revealing the taste of this soup in a different way each time. Also, don't forget about the benefits of milk soup. Daily consumption of dairy soups significantly improves intestinal permeability. Since this hot dish contains a lot of vitamins and trace elements, it is best suited for a hearty and nutritious breakfast. For women who want to have a perfect figure, these soups are a wonderful way to lose weight - they are very low in calories, and you will never feel hungry.

First of all, it will be necessary to cook vegetables, since they do not boil well in milk, they will need to be boiled in plain water first.

Peel the cabbage and wash well in cold water. Cut the cabbage into thin strips or small cubes.

Wash the potatoes well to remove dirt and peel them off with a sharp knife.

Cut the peeled potatoes into small cubes and cover with water.

Carrots for milk vegetable soup are best grated. If you are cooking from young carrots, then it is better not to cut the skin off, but to scrape off a little with a knife - this way more vitamins are preserved.

Prepared vegetables need to be boiled in hot water over low heat until cooked through.

Milk vegetable soup (the recipe for which is described above) is cooked on a milk basis, so you need to heat the milk in another bowl.

We transfer all vegetables to milk, add salt and spices to taste and bring to readiness over low heat.

This soup is best served with a slice of butter and finely chopped dill and cockerel.

Milk Soup with Cabbage:

To make milk soup with cabbage, you need one and a half liters of milk, some cabbage, 2-3 potato tubers, a piece of butter and fresh herbs.

You can take any cabbage - white cabbage or cauliflower, if desired.

Using cauliflower, it must be divided into inflorescences and filled with cold salted water. Set aside the cabbage for 10-15 minutes, after which it can be boiled. Cook until tender in hot water over low heat.

Thinly chop the white cabbage.

Peel and cut the potatoes into medium cubes, cook in hot water until tender.

When the potatoes are almost ready, add the cabbage, salt and spices, and cook over low heat.

Add finely chopped herbs to the soup, close the lid and leave for a few minutes.

After that, milk soup with vegetables can be served.

Milk Pumpkin Soup:

This very healthy and incredibly tasty milk soup with pumpkin will please not only children, but also adults. The hot dish has a surprisingly beautiful appearance, so it can be served even on festive table to surprise your guests.

To prepare it, you will need the following products: ripe pumpkin pulp - 300 g, milk - 1/2 liter, butter - 20-30 g, sugar, salt and pepper - to taste.

Ripe pumpkin must be well peeled from its thick peel.

Wash the finished pumpkin well in cold water, then cut it into small pieces - you can cut it into cubes, or you can use a coarse grater.

To soften the pumpkin, you need to pour it with a little water and put it on medium heat, simmer on the lid.

Medium cubes will cook in about 10 minutes.

Take a few cubes, pour the rest of the pumpkin with milk and continue to cook over low heat.

It is best to add salt and sugar to the soup after the pumpkin is soft enough.

When the pumpkin boils well, remove from heat and cool slightly.

After that, beat the pumpkin with milk with a hand blender to get vegetable puree... If the mixture is very thick, add a little water and milk in a one-to-one ratio.

Put the finished cream soup on the fire, bring to a boil and after that it can be immediately served. For decoration, use separately cooked pumpkin pieces, sprinkled with icing sugar... The butter can be added directly to the plate, or you can make a small sandwich and serve it separately. For a delicate aroma, you can add a little vanilla sugar or cinnamon.

Milk soup with carrots:

To make milk soup with carrots, you need to take 2-3 medium-sized carrots, a tablespoon of flour, a little butter, two glasses of water and two glasses of milk. Salt and spices can be added to taste, but try to do this at the end of cooking, otherwise the soup will lose its delicate taste and aroma.

Since the main ingredient in this soup is carrots, try to choose good sweet and juicy varieties root vegetable.

Before peeling carrots, it is best to rinse them well, then soak them for a while in a small amount. cold water for about 5-10 minutes. After that, we clean the skin - the thinner the better and cut it into small cubes or rings.

To make the carrots softer, put them in a separate bowl, add a little water, add a piece of oil and simmer until tender over medium heat.

When the carrots are ready, you need to cool them, then rub through a sieve or chop with a blender in mashed potatoes.

In a glass, mix the flour and a little salt, dilute with a little water and mix well.

Bring the remaining water to a boil, add to it carrot puree and milk.

When the soup starts to boil, pour in flour diluted in water in a thin stream and boil for several minutes.

Carrot soup can be cooked sweet or savory. If you want to get sweet dessert, before serving, you can add a little poured sugar, berries or fruits to the soup.

V salty soup add finely chopped parsley or dill.

Milk soup with onions:

To cook a real cooking masterpiece, try the milk soup with onions. This will require the most simple products: milk - 500 ml, loaf - 3 pieces, butter - 30-40 g, egg - 2 pieces, onion - 1-2 pieces, salt and before to taste.

Cut a piece of loaf into small cubes and fry in a pan with the addition of butter.

The croutons fried in this way should be set aside and the onion base should be prepared.

Peel and cut onions into rings or half rings.

To avoid inconvenience when slicing onions, soak a knife in cold water.

Heat a piece of butter in a frying pan and fry the onion in it until golden brown.

After that, you need to pour the onion with a small amount of milk and simmer over low heat for 5-10 minutes.

When the onion has absorbed most of the milk, add the beaten eggs and stir well.

To prevent the eggs from thickening, immediately add a small amount of water and bring to a boil over low heat.

The egg and onion mass should be cooled, then beat with a mixer until puree.

If a mixer is not at hand, you can grind the egg mass through a sieve.

Heat a glass of milk in a small saucepan and dip half of the croutons into it.

Let the croutons soften well, then beat with a mixer until smooth.

Mix in one bowl the egg-onion mass and part of the softened croutons, pour the remaining amount of water and milk and set to cook over low heat.

Stir with a wooden spoon all the time to prevent the soup from burning.

Wash the parsley well in running water, cut off the stalks and chop with a knife as small as possible.

Serve the finished soup with croutons, sprinkled with abundant herbs. To give the soup more creamy taste, you can add a little cream -10% fat.

For a more festive look, you can boil one egg, chill, and sprinkle with grated yolk on top.

yum-yum-yum.ru

Milk soup with vegetables

I suggest you diversify the lunch menu with a very cool and completely uncomplicated dish. Light, mouth-watering vegetable soup perfect for both children's and adult menus. Try it, I advise!

INGREDIENTS

Potatoes 2 Pieces
Carrots 1-2 Pieces
1/2 Onion
Cabbage 1/4 Piece
Green beans 100 Gram
Milk 1 Glass
Broth 3 Cups
Salt 1 To taste
Pepper 1 To taste

Step 1

1. Pour water or broth (chicken or vegetable) into a saucepan, bring to a boil. At the same time, peel and chop all vegetables: potatoes, onions, carrots, cabbage.

Step 2

2. Place the vegetables in the broth. After boiling again, season with salt and pepper to taste. Simmer over medium heat until soft.

Step 3

3. After 10 minutes add the beans to the pot. When the vegetables are ready, pour in the milk.

Step 4

4. Bring to a boil, heat for just a couple of minutes and that's it, remove from heat. Before serving, you can add a pinch of fresh herbs or croutons to your plate, for example. Bon Appetit!

povar.ru

Milk soup with vegetables

Today we cook milk soup with vegetables... We cooked such a soup as a student. It cost us cheap on the one hand, but on the other hand we were full.

It is believed that the first soups were made in the Mediterranean during the Stone Age. But when did you start making milk soups? Nobody knows for sure. But there are claims that milk soup was first cooked in ancient Rome. In those days, there was enmity between Catholics and Protestants, and these events developed near the village of Capella. There is even such a picture "Milk Soup in the Capella".

The warriors were already pretty tired of the hostilities and dreamed of returning home as soon as possible in order to relax and have a tasty meal. And then one evening on the battlefield the wives of the warriors - Catholics brought a large cauldron with delicious smelling food. The Protestants, having caught a delicious smelling soup, decided to exchange it for bread. The Catholics agreed, but suggested during the meal that there should be no military action. The boiler has been moved to the middle. After such a dinner with delicious soup and hot rolls, no one wanted to fight anymore. Thus, the enmity between Catholics and Protestants ended.

Milk soups are different: with pasta, more often with noodles, cereals (rice, millet, pearl barley, buckwheat, semolina, oats, etc.), vegetables - with potatoes, crustaceans, pumpkin, turnips. Someone cooks milk soup with beans or peas, while others - with mushrooms. Milk soup with chicken and cheese is cooked. Each of these milk soups is delicious and healthy in its own way.

Dairy soups are rich in protein and calcium, and in vegetables, even boiled ones, we received a certain dose of vitamins. Proteins help our body produce hormones, enzymes, and also give us energy for muscle tissue to work. Calcium contributes to the growth and strengthening of bones, hair and nails. Vitamins, on the other hand, are a source of various vitamins, plant enzymes and fiber. As you can see, such a soup is very useful not only for the growing organism, but also for adults.

Hot milk soup soup gives us a feeling of satiety. In addition, the amino acids in milk help us fight insomnia and strengthen the nervous system, help us get out of stress, and strengthen our immunity. By consuming milk soup, heartburn disappears and high blood pressure is reduced. Milk soups are different: with pasta, more often with noodles, cereals (rice, millet, pearl barley, etc.).

So, let's prepare milk soup with vegetables ... To prepare it you need:

0.5 l milk
0.5 l of water
2 raw potatoes or 1/8 pumpkin
some white cabbage
half a medium carrot
1 onion
butter or ghee
salt and sugar to taste, dill greens

Add milk to a pot of water. The combination of water with milk gives the soup a delicate taste, the milk in the soup will not burn and such a soup will not be particularly high in calories. We put on a small fire so that the milk "does not run away".
Add the diced potatoes. This time I decided to add pumpkin instead of potatoes, I still have it from the casserole with pumpkin.
I add finely chopped cabbage (about a small handful) to the pan.
Separately, in a frying pan in oil, fry carrots and onions chopped on a coarse grater until golden brown and also add to the soup.
Add salt and sugar to taste.
Stirring the soup from time to time, leave it to simmer for about 1 hour. During this time, the vegetables will be well boiled (roasted). When I cook the soup, I do not close the lid so that the milk from the soup does not "run away."
Ready milk soup with vegetables pour on plates, sprinkle with dry or frozen dill on top (if there is still fresh dill, it will be even better). The soup will look very appetizing: in the white broth you can see yellow pumpkin, orange carrots, white cabbage, and greens on top! I hope you enjoy this soup!

I propose to eat this tasty soup to the singing of birds in the forest.

taiafilippova.ru

Milk vegetable soup

My favorite milk soup is milk vegetable soup. Many do not understand there such a vegetable as White cabbage... And personally, I think that the cabbage is just as good there as all the other ingredients. Try and decide whether you are with me or. better without soup.

Total cooking time - 0 hours 40 minutes

Active cooking time - 0 hours 20 minutes

Cost - very economical

Calorie content per 100 g - 55 kcal

Servings Per Container - 4 Servings

How to make milk vegetable soup

White cabbage - 150 g

Potatoes - 350 g

Green peas - 80 g

Sugar - 1 tsp without a slide

Butter - 20 g

Nutmeg - 0.5 tsp

Do not forget that coarsely chopped carrots will take longer to cook, and since we throw all the vegetables together, the cooking time should be more or less the same.

In a saucepan, bring the water to a boil and toss in the vegetables you cooked earlier. The water should just cover them. Even if it seems to you that it is a little bit too little, it doesn’t matter, it is not necessary to add it, since the cabbage will settle down a little. But if you really want to, then it is quite possible to add 100-150 grams to calm down.

Cook for about 15 minutes (no more), over low heat. Cover with a lid.

Peas can be put in this soup either fresh, frozen, or canned. I prefer frozen, which is always in my freezer.

Add milk to the vegetables, and bring everything to a re-boil. Well, now throw in the peas (no need to defrost) and cook our soup for another five to seven minutes. Try cabbage and carrots for readiness.

Only the seasonings remain. Nutmeg is very good there. But if suddenly he was not found at home, then there is no need to rush to the store, you can completely do without it.

Pour in salt to taste, a little sugar, add ground nutmeg, a piece of butter, stir everything and turn it off after a minute: our milk vegetable soup is ready! Enjoy your meal!

menunedeli.ru

Vegetable milk soup

fresh white cabbage - 500 gr,

5 medium potatoes

3 small carrots,

liter of fresh milk,

Cut the cabbage into small squares.

Peel the potatoes, wash them and cut them into large cubes.

Rub the peeled carrots on a medium grater.

Put all the vegetables in a saucepan of boiling water and cook until half cooked.

You can also grind the soup through a sieve or use a blender. Sprinkle with fresh herbs and serve.

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We peel and chop the vegetables: chop the cabbage medium-sized, I prefer to cut the carrots into small cubes, without using a grater, well, but I cut the potatoes with an ordinary, not very large cube.
Do not forget that coarsely chopped carrots will take longer to cook, and since we throw all the vegetables together, the cooking time should be more or less the same.

Cook for about 15 minutes (no more), over low heat. Cover with a lid.

Peas can be put in this soup either fresh, frozen, or canned. I prefer frozen, which is always in my freezer.

Only the seasonings remain. Nutmeg is very good there. But if suddenly he was not found at home, then there is no need to rush to the store, you can completely do without it.