Soups are included in almost all diet menus as a first course. Below are briefly considered technologies for the preparation of dietary soups.

Specific recipes for soups for the corresponding Pevzner numbered diet tables are given in the Recipes section.

slime soup

Mucous soups are called soups that do not contain extractive substances of meat, fish, mushrooms, vegetables. Mucous soups do not contain dietary fiber.

Mucous soups are included in the menu of diets that maximally spare the gastrointestinal tract mechanically and chemically - these are diet tables №№ 0, 4 (using secondary broth), №№ 1A, 1B(mucous soups are prepared with the addition of milk).

How to cook mucous soup. Groats are moved, washed (except for semolina and ground), poured into boiling water, boiled until tender. Semolina cook for 10-15 minutes, rice - up to 50 minutes. The finished broth is filtered through a sieve, but the cereal is not rubbed. Ready mucous broth is boiled. To improve taste qualities and appearance The mucous soup is added to it an egg-milk mixture.

How to prepare an egg-milk mixture. Thoroughly stir the yolks, whisked with hot milk or cream. Pour the mixture into the soup, add sugar, salt if necessary, stir. Mucus soup with the addition of milk and egg mixture can be heated, but not boiled, as flaking will occur due to the folding of the egg white. Butter is added to the finished slimy soup.

mashed soup

The mashed soup is prepared similarly to the mucous one, with the only difference being that after straining the mucus, the grits are rubbed through a sieve. Pureed soup is on the menu of less sparing diets and has a higher nutritional value.

Puree Soup

Puree soup is prepared from meat, cereals, vegetables, fish, is well absorbed by the body and has a delicate texture.

Puree-like soups are part of dietary tables with mechanical sparing - No. 1b, 4b, 5a, 5p, 13.

How to cook puree soup. Pass 2-3 times through a meat grinder with a frequent grate (can be rubbed through a sieve) boiled or vegetable stew. Add milk sauce or thick cereal decoction to create an even consistency. Fill the soup with milk-egg mixture, sour cream or butter.

Puree soup made from vegetables is fortified with juices from carrots, tomatoes, yeast drink, bran broth. Before serving, the finished soup is sprinkled with chopped herbs.

Milk soup

Milk soup is a highly nutritious product, well absorbed by the body, improves liver function and weakly excites gastric secretion.

Milk soups are included in the menu of diet tables Nos. 1, 5a, 5, 11, 12, 13, 15.

For the preparation of milk soup, cereals, pasta, carrots, pumpkin, cauliflower. Pasta, millet, rice, barley, oatmeal pre-boil for several minutes in boiling water. Myself milk soup cook on low heat so that the milk does not burn.

Vegetarian soup

Vegetarian soup prepared on vegetable broths, which contain nitrogen-free extractive substances that contribute to the active excitation of gastric secretion.

Vegetarian soups are included in the Dietary Table menu Nos. 1, 2, 5a, 5, 7, 8, 9, 10, 11, 12, 13, 15.

How to prepare vegetarian soup. First prepare vegetable decoction. Vegetables are peeled, washed twice in running water, dipped in boiling water, simmered until cooked, after which the broth is filtered. Filling vegetarian soups are recommended for patients who are contraindicated in the extractives of meat and fish. To improve the taste of vegetables, they are sautéed (lightly fried or stewed with butter), if there are no contraindications. For dietary tables №№ 5, 7, 10 vegetables are stewed in a small amount of vegetable broth. Vegetarian soup is not cooked for long, because prolonged boiling destroys the taste, appearance of dishes and vitamin composition. Ready soup should be infused for 15-20 minutes. The oil is added to the pan before serving the soup to the table.

Vegetarian borscht and cabbage soup are cooked on a vegetable broth.

How to cook beetroot broth. Peel red beets, rinse, finely chop or grate, pour double the amount of hot vegetable broth in relation to vegetables. Add vinegar, bring to a boil and leave on the edge of the stove for half an hour, then strain and add to the finished borscht. Ready meal refills oil, sour cream, finely chopped greens.

Soup with meat broth

Soup on meat broth contains extract substances that increase the secretory function of the stomach.

The rubbed soups on the meat broth are included in the healing diets menu. №№ 4b, 13; unworn - Nos. 2, 3, 4c, 11, 15. Mucus soup on meat broth is included in the diet menu №4 . Meat soups for diets Nos. 3, 4, 4b cooked in a secondary broth.

On meat broth prepare transparent and dressing soups With croups, vegetables, soup, bridins, borschy.

How to cook soup with meat broth. The preparation method is similar to soups on a vegetable brave. To prepare bone broth take blocked beef bones (calf and pork bones pre-fried in the oven to improve the taste of the broth). The bones are put in cold water, they are brought to a boil and boil on a slow fire for 4 hours. As fat forms on the surface of the broth, it must be skimmed off. 1 hour before the end of the cooking process, roots and onions are added to the broth. Ready broth is filtered. Meat and bone broth is cooked in the same way - bones are boiled for 3 hours, then meat is added and everything is cooked for another 1.5 hours.

Soup with fish broth

Soups on fish broth prepared as dressing soups.

Fish broth is prepared on fish heads without gills, fish eyes, bones, fins, and skin washed twice in running water. All this is cooked together with the roots over low heat under a closed lid for 1 hour. During cooking, it is necessary to remove scale and fat from the surface of the broth. You can also use broth after the cooking of the fish itself.

Fish broth is used in the preparation of clear, puree, dressing soups.

To prepare a clear soup, fish caviar is used. For 1 portion of the broth, 10 grams of carefully ground fish caviar is taken, which is first mixed with a small amount of water, and then with 50 ml of water. The resulting mass is poured into the hot broth, salt is added, boiled for half an hour over low heat and filtered again.

Soup with mushroom broth

Soups on mushroom broth contain extractive substances, increasing the secretory function of the stomach and improve appetite. These soups are contraindicated in diseases of the liver, gallbladder, stomach, pancreas, intestines, kidneys, cardiovascular system.

Mushroom soups are included in the menu of diet tables №№ 11,12,15 . For diet table №2 It is allowed to use only mushroom broth without mushrooms.

How to cook mushroom broth. mushroom broth prepares from dried white mushrooms that wash warm water and soaked in cold water for 2-3 hours. After that, in the same water, the mushrooms are boiled until tender. The finished broth is filtered, welded mushrooms are added with the exception of the dietary table number 2.

Fruit and berry soup

Fruit and berry soup is prepared from fresh, dried, canned fruits and berries with the addition of rice, noodles, vermicelli, rice pudding.

How to cook fruit-berry decoction. Fruit and berry decoction used to make soup is prepared from dried fruits and berries, which are previously washed twice in running water, then poured with water and boiled over low heat with the lid closed until tender. Sugar is added to the ready-made decoction.

Green cabbage soup

How to cook green soup. The sorrel moves, is washed. Onions and carrots cut into small cubes Frozen with oil, flour is added and frying continues for 1-2 minutes. After that, meat or vegetable broth, chopped potatoes are added. All this is cooked. Salt and sorrel are added 10-15 minutes before readiness. Shchi is served on the table with sour cream.

ATTENTION! The information provided on this site is for reference only. We are not responsible for the possible negative consequences of self-treatment!

Pureed soups are an excellent option for children, dietary and everyday nutrition, they are quickly absorbed by the body and have a beneficial effect on the digestive tract. The recipe for the rubbed soup is always useful ingredients and a minimum of time on cooking. How to cook fast tasty soup, with what to serve it and how to decorate?

Wiped vegetable soups

Ingredients

Broccoli 500 grams Leek 500 grams boiled eggs 2 pieces) Garlic 2 cloves Cream 1 stack Parsley 1 bunch

• Servings: 4
• Cooking time: 30 minutes

Shredded Broccoli and Leek Soup Recipe

Soup puree based on broccoli and leeks is a huge content of vitamins and minimal amount calories in one plate. Great option for those who adhere diet food.

To make this soup, you will need the following ingredients:

• 500 g of broccoli and leek;
• 2 boiled eggs;
• 2 garlic cloves;
• a glass of cream;
• a bunch of fresh parsley;
• salt (preferably sea);
• ground pepper.

The rubbed vegetable soups begin with cutting and cooking vegetables. It is necessary to cut the broccoli with leek into small pieces, put them in a saucepan, pour water (cold, boiled) and put on the stove. After boiling, cook vegetables 7-8 minutes, then remove from the liquid and cool, and the broth itself is strain. While the vegetables are cooling, separate the eggs into whites and yolks.

Grind the cooled broccoli and leeks, as well as parsley, with a blender. Finely chop the garlic and grind it until smooth with the yolks. Dilute the vegetables with the broth, put the soup back on a small fire and, gradually adding the cream and stirring, bring the soup to a boil.

Pepper and salt to taste, remove the dishes from the fire and add to the soup of yolks with garlic. Stir gently, garnish with a sprig of parsley and a boiled egg ring.

Recipe with potatoes and champignons

Mushroom rubbed soups recipes recommend cooking exactly from forest mushrooms- so the dishes are the most fragrant, tasty and healthy. However, accessible to everyone champignons and mysteries also give their taste and aroma, although not so pronounced.

To prepare such a soup on a mushroom base, components will be required as:

• 500 g fresh champignons;
• 0.5 l of milk;
• large head of onion;
• 3-4 medium sized potatoes;
• salt and pepper;
• greens, crackers - for decoration.

Clean and cut potatoes into cubes. Cut the onion in half. Mushrooms rinse and put in safe in a saucepan. Add to them potatoes, onions and pour all cold water. Put the pan on the fire and cook for 20 minutes after the broth boils. Remove the pan from the heat, pour about 2/3 of the broth into a separate container, and cool the remaining broth with mushrooms and vegetables a little.

Grind the mushrooms and vegetables in a puree with a blender right in the pan, put it on the fire again and, gradually adding milk, bring it to a boil again. Pepper and salt to taste, remove from the fire. Pour soup in a plate, decorate with crackers and a greener branch.

Puree soups are becoming more and more popular, because they are not difficult to prepare, and the ingredients necessary for recipes are always in the refrigerator. After using such soups, heaviness and discomfort in the stomach, the body works like a clock.

Sometimes the right diet food is the first step towards successful recovery. Limitations in the diet help to improve the activities of many bodies, improve general state, get rid of unpleasant symptoms in a variety of diseases. Most often, dietary nutrition is recommended for patients with diseases of the digestive tract. However, it can only choose a proper diet, focusing on the individual characteristics of the patient. So quite often patients need to wipe the food. Let's talk on this page www.Site about how the rubbing food is preparing, we give recipes for this.

When is a pureed food diet necessary?

Pureed food is indicated for people who suffer from stomach ulcers and duodenum, gastritis or pancreatitis, if the listed aids are in the aggravation stage. At the same time, the features of building a diet may differ depending on the type of disease and on the level of acidity of the stomach.

The rubbing food ensures the maximum gentry of the digestive tract, which allows to reduce inflammatory processes, stimulate the regeneration of tissues, reduce discomfort in the disease.

Recipes

Potato souffle

To prepare such a dish, you need to prepare half a medium potato tuber, half a glass of milk, half an egg and a tablespoon of butter. In addition, you will need a little salt.

Clean and dare potatoes after wipe it through a sieve. Pour milk into it, add the yolk and part of the butter. Mix well and neatly, constantly stirring, connect such a composition with egg white whipped into firm foam. Place the resulting mixture into the dishes, lubricated with oil, and prepare on a water bath for half an hour.

Omelet with meat on a couple

To prepare such a dish, you will need a couple of eggs, half a tablespoon of butter, half a glass of milk, as well as one hundred and seventy grams of lean meat and some salt.

Skip the boiled and cooled meat twice through the meat grinder. Beat the eggs, add salt and combine with milk, without stopping whisking. received homogeneous mass Couple with scrolled meat and mix well. Such a workpiece put into the mold, smearing it with oil, and prepare on a steam bath.

Curd pate with carrots

To prepare such a dish, you need to prepare three tablespoons Non-fat cottage cheese, a tablespoon of pasteurized milk, two-thirds of a medium carrot, and a little salt.

Wash and boil the carrots, then peel and grate. Cottage cheese wipe through the sieve and scroll carefully with milk. Next, add the resulting mixture, combine it with grated carrots and mix thoroughly.

meat cheese

To prepare such a dish, you need to prepare forty-five grams boiled beef, five teaspoons rice groats and a couple of tablespoons of butter (without a slide).

Boil the viscous rice porridge, and while it is cooling, pass the boiled meat through the meat grinder twice, using a fine grate for this. Combine the resulting meat mass with rice porridge and turn through the meat grinder again. Next, add softened butter to the mixture, mix and beat. Form from the prepared mass Baton and cool it.

Rice and Root Soup

To prepare such a dish, you need to prepare a couple of tablespoons of rice, half a small carrot, half a parsley root and a slice of celery root. You will also need a quarter cup of pasteurized milk, half an egg yolk, half a tablespoon of soybean oil, half a tablespoon of sour cream, a glass of water, some greens and salt.

Wash root, clean them and rinse. Boil them and strain the resulting broth. Rinsed rice Pour into boiling decoction of cursors, satisfy and negotiate until readiness. Rub the roots through a sieve, add to the soup and season it with sour cream. Bring the dish to a boil. After that, rub the yolk with soybean oil, dilute it with hot broth and combine with soup.

Potato soup

To prepare such a dish, you need to prepare one and a half potato tubers, a teaspoon of flour, half a glass of pasteurized milk and one and a half glasses of water. In addition, you will need a teaspoon of cream oil and one fresh yolk.

Wash and clean the potatoes, after drunk it until readiness. Wipe the potatoes through the sieve, connect with potato broth. Add a spasserved flour, mix and boil. Season the soup with an egg, whisking it in hot milk. And before serving, add a piece of fresh butter to the plate.

Puree with meat and vegetables

For the preparation of such a dish, it is necessary to prepare a hundred beef gram, twenty-five grams of carrots, a tablespoon of sour cream, a third of a teaspoon of cream oil and a certain amount of salt.

Boil meat and check it out several times through a meat grid with a shallow grid. Add boiled and grated carrots and sour cream to the meat. Heat the dish, stirring, and add oil to it. Instead of carrots can also be used mashed potatoes by combining it with milk.

Features of dietary food with different diseases should be coordinated with the attending physician. The correct organization of the diet will help to speed up recovery.

Puree soup is considered by many to be a frivolous dish, but in vain. The most common puree soup in our country is accidentally overcooked pea soup. Some housewives can’t even think of turning a “normal” soup into puree soup. And completely in vain, because soup soup is a very saturated, fragrant dish that is not ashamed to serve and guests. In many national cuisines puree soup takes its toll place of honor: in France it is mushroom or onion soup Or puree soup from broccoli, in Mexico - Tomato Gaspacho, in the US - puree soup from pumpkin.

Vegetables are most often used to make puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, milk, cream or butter are often found in the recipe - with them, the puree soup becomes especially tender and velvety. Finely fired cheese hard varieties adds spice, dry white wine adds new flavors, and small crackers that can be poured directly into a plate crunch so deliciously!

Cooking puree soup is somewhat different from boiling regular soup. Vegetables are pre-cut into pieces and allowed in thick-walled dishes on butter until soft. After that, wine is added (if necessary), heated until the wine has evaporated by about half, pour in the broth (vegetable, fish, chicken or meat) and bring to a boil. Then the fire is reduced and extinguished until readiness. Vegetables should be soft, but not overcooked. Then the vegetables are rubbed through a sieve or mashed in a blender, returned to the pan and the broth is added if the soup is too thick. Only after that soup puree can be salted and seasoned. When filing, the soup is decorated with greens.

Bon Appetit!

Larisa Shuftaykina

Cook tender but nutritious puree vegetable soup It is possible from any vegetables by adding them with other ingredients. For cooking, both broths and drinking water are used.

Traditional recipe underlies other ways to cook this dish. Ingredients for soup can be chosen at their own request.

You will need:

• 1.5 liters of vegetable broth;
• 3 medium potato tubers;
• 1 small onion;
• ¼ cabbage head;
• 1 carrot;
• 20 ml of olive oil;
• salt and ground pepper as desired.

Cooking method.

1. Heat the oil in a brazier or thick-walled saucepan.
2. Cubes cut the bulb and roasted it in oil 5 minutes, stirring all the time.
3. Roasting is poured with broth and put on a strong fire.
4. Peel and cut carrots, potatoes, cabbage.
5. When the broth boils, vegetables are lowered into it. The soup is simmered over low heat until the ingredients soften (about 20 minutes).
6. The welded dish is solid, pepper and pieces are pudded in a blender.

With pumpkin and ginger

This soup has a pleasant light orange shade, the original taste and a gentle consistency. It will satisfy and warm on a cold winter day.

Ingredients:

• 300 g pumpkin without peel;
• 2 medium potatoes;
• 1 small onion;
• 1 g of ginger powder;
• 3 g grated fresh ginger;
• 80 ml of milk;
• 500 ml of water;
• salt to taste;
• 25 ml of vegetable oil;
• 1 g turmeric.

Cooking technology.

1. Chopped onions are fried until golden in a saucepan with heated oil.
2. The remaining vegetables are cut into cubes and added to the onion.
3. The vegetable mixture is poured with boiling water, salted and extinguished under the lid of 15-20 minutes (oriented by the softness of the pumpkin). At the end add ginger and turmeric.
4. A vegetable decoction is drained into a separate saucepan, and the contents of the casserole are crushed in a blender or a toe.
5. The resulting puree is again laid out in a saucepan, diluted with the remaining broth and milk.
6. The soup is simmered over low heat for 5 minutes.

From potatoes, zucchini and cauliflower

Puree soup according to this recipe is velvety, with a very delicate taste.

For cooking you will need:

• 4.5 liters of water;
• 0.5 kg of young zucchini;
• 3 large potatoes;
• 0.5 kg of cauliflower;
• 150 g carrots;
• 150 g of the replied onion;
• salt, seasonings as desired;
• vegetable oil for frying.

Cooking method.

1. Vegetables cut: onion - small pieces; zucchini - in cubes, carrots - in stripes, cabbage - in inflorescences;
2. In a heavy-bottomed saucepan, fry the onion in hot oil until golden brown, then add the carrots and fry for another 4 minutes.
3. The rest of the vegetables are laying into the roaster, salted, season with spices, poured with water and boil about 20 minutes.
4. Boiled vegetables and a little broth scroll into a blender or a manual tick.
5. If the dish turned out too thick, add more broth.

Scottish recipe

Such a soup-puree is ideal for any diet: its caloric content is only 60 kcal. Used in original recipe rapeseed oil can be replaced with any vegetable oil.

Would need:

• 0.1 kg of carrots;
• 1 small onion;
• 300 g marinated own juice tomatoes;
• 50 g green onions;
• 70 g of Hercules flakes;
• 200 g of white cabbage;
• 3 g of salt and cumin;
• 6 g of sugar;
• 1 bay leaf;
• 1.5 liters of vegetable broth;
• 30 ml of rapeseed oil.

Prepared soup as follows.

1. Cabbage is cut larger and stewed in a saucepan until soft, adding part of the broth.
2. Onions (both types) and carrots are fried in rapeseed oil and then stewed in the remaining broth.
3. Softened cabbage add to stewed carrots and onions and cook together for 10 minutes.
4. Vegetables are combined with tomatoes (with brine), oatmeal, salt, sugar, bay leaves, cumin.
5. Boil for 20 minutes.
6. Mass are poured into the kitchen processor and turn into a puree.

Tomato puree soup

Fragrant and very Healthy puree soup From tomatoes, you can eat both hot and cold. The taste of the dish primarily depends on the quality of the main component, so you need to choose ripe, unspoiled tomatoes.

Grocery list:

• 1.5 kg of tomatoes;
• 40 g of tomato paste;
• 2 onions;
• 1 carrot;
• 3 garlic cloves;
• 1 liter of vegetable broth;
• 15 g butter;
• 40 ml of corn oil;
• salt to taste.

Recipe.

1. Bulbs, carrots and garlic cleans, cut by medium slices.
2. Tomatoes are hung with boiling water, after which they remove the skin with them.
3. Both types of oil are heated in a saucepan and chopped vegetables are fried for 5 minutes.
4. Add broth, tomato paste.
5. Tomatoes are cut, put in the scenery to the rest of the components. All together stew over low heat for half an hour.
6. The cooled dish is pouring a submersible blender right in the scenery.
7. Puree soup is salted and simmered under the lid for another 6 minutes.

Carrot with melted cheese

This delicious soup is suitable for both an adult diet and a children's menu.

Would need:

• 1.5 liters of water;
• 1 onion;
• 2 potatoes;
• 3 large carrots;
• 170 g of processed cheese;
• 4 g salt.

Recipe.

1. Put water in a saucepan on fire.
2. Peel and randomly cut the root crops.
3. The cheese is rubbed on a medium grater. To make it easier, the curds must first be held a little in the freezer.
4. Vegetables are laying in boiling water and boiled 25 minutes.
5. Constantly stirring the soup, add the cheese: it should completely disperse.
6. The dish is solid, and then turn the immersion blender in mashed.
7. The resulting mass is heated before serving.

With chicken liver

Vegetable soups with liver are prepared very quickly, easily, they turn out tasty and satisfying.

Required components:

• 2 liters of water;
• 450 g of liver;
• 3 fresh tomatoes;
• 1 onion and carrots;
• 4 small potatoes;
• salt, paprika to taste;
• 80 ml vegetable oil.

Cooking technology.

1. Potato cubes are placed in salted boiling water.
2. After 3 minutes, chopped smaller liver is added.
3. Chopped onions and carrots are fried in oil.
4. Peeled tomatoes are ground through a sieve, added to the frying and stewed for 10 minutes.
5. Cooked potatoes and liver are cooled a little and crushed with a crush right in the pan.
6. Sprinkle the fried vegetables with paprika, transfer to a saucepan and cook for another 2 minutes.

Broccoli vegetable soup

This light, tender soup is eaten with pleasure even by small children.

To make vegetable puree soup, you will need:

• 900 g broccoli;
• 1 potato tuber;
• 1 onion;
• 1 liter of water;
• 20 ml corn oil;
• 10 g of sugar;
• 3 g salt;
• seasonings as desired.

Cooking steps.

1. Broccoli is sorted into inflorescences, washed and allowed to drain.
2. Onions and potatoes are cut into cubes.
3. Onions are fried in a saucepan.
4. Add cabbage and potatoes, pour water.
5. The dish is boiled over low heat until the vegetables are soft (about 25 minutes).
6. Salt, sugar, season with spices if desired.
7. The soup is puréed in a food processor.
8. Before serving, the dish is simmered under the lid for 5 minutes.

From green peas with croutons

Soup made from frozen peas acquires a wonderful green color and attractive aroma.

Required products:

• 200 g ice cream green peas;
• 120 g white bread toast;
• 20 g fatter sour cream;
• 1 carrot;
• 1 onion;
• 50 g sweet butter;
• 1.5 liters of water;
• salt, seasonings as desired.

Recipe.

1. Peas are thawed and fried in oil together with onions and carrots.
2. Add boiling water, salt and spices.
3. Boil for about half an hour until the water is almost completely boiled away.
4. Cooked vegetables are whipped with a blender and mixed with sour cream.
5. Immediately before use, croutons are added to the soup.

Soup puree for the first feeding

This soup is easily digested by a child's body, which is just starting to get acquainted with new products. Ordinary milk here can be replaced with mother's milk or a mixture familiar to the baby.

Grocery list:

• 30 g cabbage;
• 3 g of butter and vegetable oil;
• 40 ml of milk;
• 80 ml of purified water;
• 10 g carrots;
• 20 g potatoes;
• 1 g salt.

Recipe.

1. Vegetables are well washed, peeled and cut into smaller pieces.
2. Everything is boiled in water until fully cooked.
3. The contents of the pan are crushed with a blender.
4. Milk with butter is boiled separately (if breast milk is used, it is only heated).
5. All components are mixed and salted.

With cream

For cooking, you will need any vegetables and always fresh cream.

Ingredients:

• 550 g cabbage;
• 1 carrot and onion;
• 4 potato tubers;
• 20 g butter;
• 20 g flour;
• 220 g cream 20% fat;
• 1 liter of vegetable broth;
• salt and dried herbs.

Cooking technology.

1. Vegetables are cut randomly, put in a saucepan, poured with broth and cooked until soft.
2. The flour is fried in butter, poured with cream and stewed until thickened.
3. Puree vegetables with a blender, pour them with a creamy mass.
4. Vegetable puree soup with cream is boiled for another 10 minutes.

With Chiken

Vegetable soup puree with chicken perfectly satisfies hunger.

Ingredients:

• 800 g of chicken;
• 1 carrot;
• 5 potatoes;
• 1 onion;
• 15 g each of leeks, celery, parsnips, parsley;
• salt pepper.

Cooking process.

1. Broth is made from chicken.
2. The finished chicken is taken out, cut into smaller pieces and put back.
3. Vegetables and herbs are cut and dipped into the broth. Boil until potatoes are cooked.
4. The contents of the pan are salted, then pureed and boiled for another 3 minutes.

Sweet Carrot Rice Soup

This dish is ideal for a diet or children's diet, as it has a delicate texture and a pleasant sweetish taste.

You will need:

• 20 g white rice;
• 60 ml low-fat milk;
• 20 g butter;
• 1 carrot;
• 3 g sugar;
• 2 g salt.

Cooking process.

1. Rice is boiled.
2. Carrots are chopped on a grater and boiled separately. Add oil, salt, sugar.
3. Ready rice is transferred to carrots and boiled for another 10 minutes.
4. The dish is ground through a sieve and diluted with boiled milk.

With red lentils

According to this recipe, a very hearty and healthy soup is prepared in 20 minutes.

Required Components:

• 1 medium zucchini;
• 2 onions;
• 150 g of green beans;
• 60 g red lentils;
• 3 garlic cloves;
• 50 ml of olive oil;
• 10 g mustard;
• 1 liter of vegetable broth;
• salt, spices.

Cooking steps.

1. Garlic and onion are chopped coarsely and fried in oil.
2. Add beans and zucchini slices.
3. Dilute with broth.
4. Fall asleep lentils, salt, seasonings.
5. Bring to a boil and cook for 12 minutes.
6. Put mustard and beat with a submersible blender.

Onion puree soup

The soup is very popular in France. For many who have tried it once, it becomes a favorite dish.

Required products:

• 350 g of onions;
• 20 ml of melted butter;
• 500 ml vegetable broth;
• 30 ml of white wine;
• salt pepper.

Cooking technology.

1. Onion rings are fried in butter in a saucepan.
2. Pour in alcohol, stew for 2 minutes and add the broth.
3. The soup is cooked for 30 minutes, salted, peppered, then pounded or chopped with a blender.

Thick soups based on vegetables are served with sour cream sauces, croutons, cheese, boiled eggs, herbs.