11 delicious puree soups with mushrooms, pumpkin, broccoli and more

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These puree soups will turn out to be very tender even without milk and cream.

1. Soup-puree with mushrooms

Ingredients

• 1 tablespoon vegetable oil;
• 1 large carrot;
• 1 small onion;
• 8 champignons;
• 1½ l of water;
• 3 medium potatoes;
• salt to taste;
• ground black pepper - to taste.

Preparation

Heat oil in a skillet and sauté chopped carrots, onions and diced mushrooms over low heat for 5-7 minutes.

In a saucepan, bring the water to a boil. Add potato cubes, frying and spices there. Cover lightly and simmer over low heat for 20-25 minutes until the potatoes are tender.

Puree the soup in a blender. For decoration, you can first take out a few mushroom pieces from the frying.

2. Pumpkin puree soup with chicken

Ingredients

• 1 chicken breast;
• 1 small onion;
• 1 small carrot;
• 500 ml of water;
• 2 potatoes;
• a few sprigs of dill;
• 200 g pumpkin;
• some sunflower oil;
• salt to taste.

Preparation

Place the halved chicken breast, half onion, and half carrot in a saucepan. Cover with water and bring to a boil. Then reduce heat slightly, add whole peeled potatoes and dill stalks and continue to cook.

After 20 minutes, remove the chicken, onion and dill from the pan. Add the diced pumpkin and cook until the pumpkin and potatoes are tender.

Chop the remaining onions and carrots and fry in hot oil until golden brown. Drain some of the stock from the saucepan into a separate container and puree the contents with a blender. Then pour the broth back, add the frying and salt, stir and heat the soup over low heat.

Before serving, place the boiled chicken breast, cut into small pieces, into the soup and garnish with dill.

3. Spicy lentil puree soup

Ingredients

• 300 g red lentils;
• 1½ l of water;
• 1 tablespoon olive oil
• 1 medium onion;
• 4 cloves of garlic;
• 2 medium ripe tomatoes;
• 1 vegetable bouillon cube;
• 1½ teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon ground nutmeg;
• salt to taste;
• 1 bay leaf;
• 1 lemon;
• a few sprigs of parsley.

Preparation

Rinse the lentils, add 500 ml of water and let sit for 30 minutes. Heat oil over medium heat in a saucepan or saucepan and sauté chopped onions for a few minutes.

Add chopped garlic, finely chopped tomatoes, lentils (drain off excess water), remaining water, bouillon cube, spices, and bay leaf. Bring to a boil. Then reduce heat, cover and cook for 15-20 minutes, until lentils are tender.

Remove the bay leaf and puree the soup with a blender. Add the juice of a whole lemon. Garnish the finished soup with chopped parsley.

4. Soup-puree with broccoli and apple

Ingredients

• 3 medium heads of broccoli;
• 3 tablespoons of butter;
• 1 medium onion;
• 1 large apple;
• 700 ml chicken broth;
• 250 ml of apple juice;
• 4 sprigs of fresh thyme;
• 2 medium strips of lemon zest
• salt to taste;
• a few feathers of green onions.

Preparation

Separate the broccoli florets from the stems. Cut off the top layer of the stems and chop them into small pieces. Melt butter in a saucepan or saucepan over medium heat. Add chopped onion and peeled and diced apple. Reduce heat, cover and cook for 10 minutes, until ingredients soften.

Add chopped broccoli stems and flowers, broth, juice, thyme and zest. Bring to a boil over high heat. Then reduce it and simmer covered for another 20-25 minutes.

Remove soup from stove, thyme and zest. Puree the soup with a blender and season with salt. Garnish with chopped onion before serving.

5. Soup-mashed potatoes with avocado and zucchini

Ingredients

• 2 medium potatoes;
• 1 medium zucchini;
• 1½ l chicken broth;
• 2½ ripe avocados
• salt to taste;
• ground black pepper - to taste.

Preparation

Peel potatoes and courgette and cut into cubes. Place in a saucepan, cover with broth and cook until tender, until vegetables are tender.

Add two peeled and chopped avocados, salt and pepper and puree the soup with a blender. Decorate the finished dish with avocado cubes.

6. Cheese soup with cauliflower

Ingredients

• 2 tablespoons of butter;
• 2 medium onions;
• 2 stalks of celery;
• 1 small carrot;
• 3 cloves of garlic;
• 2 large potatoes;
• 1½ l chicken broth;
• 600 g cauliflower inflorescences;
• 2 bay leaves;
• 1 teaspoon dried thyme
• salt to taste;
• ⅛ a teaspoon of ground black pepper;
• 170 g grated cheddar cheese;
• a few feathers of green onions.

Preparation

Heat the oil in a saucepan and add the onions, celery and carrots, cut into cubes or small strips. Saute them over medium heat, stirring occasionally, for 5-8 minutes, until the onions are soft. Add chopped garlic and cook for another minute.

Add thin slices of potatoes, broth, chopped cauliflower, bay leaves, thyme, salt and pepper. Bring to a boil over high heat. Then reduce heat, lightly cover the saucepan and simmer for 12-15 minutes, until all vegetables are tender.

Remove from heat and bay leaves. Puree the soup with a blender until smooth. Gradually add the cheese while whisking the soup with the blender. Garnish with chopped green onions before serving.

7. Tomato puree soup

Ingredients

• 100 g sun-dried tomatoes;
• 700 ml of water;
• 1 large tomato;
• ½ avocado;
• 1 clove of garlic;
• salt to taste;
• 2 teaspoons lemon juice
• a few sprigs of basil.

Preparation

Soak sun-dried tomatoes in 200 ml of water for 30-40 minutes. Peel the tomato and avocado from the skin, seeds and pits. Chop all tomatoes, avocado and garlic finely, season with salt and lemon juice.

Pour in the remaining water and purée with a blender until smooth. Garnish the prepared soup with basil.

8. Soup-puree with zucchini

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 small onion;
• 1 clove of garlic;
• salt to taste;
• ground black pepper - to taste;
• 2 zucchini;
• 500 ml of water;
• 1 vegetable bouillon cube;
• a few sprigs of parsley.

Preparation

In a saucepan or saucepan, heat the oil over low heat. Fry the chopped onion and garlic, stirring constantly, for 7-8 minutes. Season with salt and pepper.

Cut the zucchini in half and cut into thin strips. Place them with vegetables and cook for 10 minutes, stirring occasionally. Pour in water, add bouillon cube and bring to a boil. Cook for another 10 minutes, until the zucchini is softened.

Puree the soup in a blender and add salt and pepper if necessary. Garnish with parsley before serving.

9. Soup-puree with carrots and potatoes

Ingredients

• 500 g potatoes;
• 1 small onion;
• 500 g carrots;
• 2 medium tomatoes;
• 2 liters of water;
• 3 tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

Preparation

Peel vegetables, cut into cubes and place in a saucepan. Add oil and spices. Cover with water, bring to a boil and simmer for about an hour, until vegetables soften.

Purée the soup with a blender and garnish with parsley.

10. Spinach puree soup

Ingredients

• 400 g spinach;
• 700 ml of water;
• 2 tablespoons olive oil
• 3 cloves of garlic;
• 1 small onion;
• a small piece of fresh ginger;
• 1 medium potato;
• 1 teaspoon lemon juice
• salt to taste;
• ground black pepper - to taste.

Preparation

Rinse the spinach, place in a saucepan and add 500 ml of water. Bring to a boil, reduce heat, cover and simmer for another 5 minutes.

In a saucepan, heat the oil over medium heat. Add chopped onion and garlic, grated ginger and sauté for 3-4 minutes, stirring occasionally.

Add spinach, diced potatoes, leftover water, and lemon juice. Bring to a boil and cook for another 10 minutes over low heat.

Purée with a blender until smooth. Season with salt and pepper. Decorate the finished soup with fresh spinach leaves.

11. Beet puree soup

Ingredients

• 6 medium beets;
• 2 medium carrots;
• 1 medium onion;
• 1 tablespoon vegetable oil;
• 750 ml of water;
• 1-2 vegetable bouillon cubes;
• 2 lemons;
• 1 teaspoon sugar
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of dill.

Preparation

Peel vegetables and cut into cubes. Place them in a saucepan or saucepan with hot oil and cook over medium heat for 3 minutes.

Add water, bouillon cube, lemon juice and spices and cook for 30 minutes. Then puree the soup with a blender and garnish with dill.