Lenten puree soup. Lenten puree soup: the best recipes Lenten puree soup recipes

Step 1: prepare the ingredients.

First, thoroughly wash the cauliflower and separate it into inflorescences. We put them in a deep bowl with a saline solution at the rate of a teaspoon of salt per 1 liter of liquid. We keep the cabbage in this form for 10–15 minutes, during which time various living creatures will come out of the pores of this vegetable, for example, small bugs and worms. Then we wash the inflorescences again, move them to a clean container and move on.

Using a sharp kitchen knife, peel the potatoes, onions and garlic. We rinse them, dry them with paper kitchen towels, place them one by one on a cutting board and chop them into cubes, the first vegetable is 2 to 3 centimeters in size, the second is 1 centimeter in size, and the third is in very tiny pieces up to 3-4 millimeters. After that, put the rest of the ingredients that you will need to prepare the dish on the countertop and proceed to the next step.

Step 2: prepare lean puree soup.

Place a deep pan with a non-stick thick bottom on medium heat and pour into it a tablespoon of vegetable oil, preferably refined oil.

After a few minutes, drop the chopped onions and garlic into the heated fat and saute them until soft and lightly golden brown, periodically loosening them with a wooden or silicone kitchen spatula. As soon as they are slightly browned, add the potatoes and cauliflower to the pan and fry the vegetables for 2–3 minutes.

Then fill them with purified water and bring it to a boil. When the liquid begins to bubble, season it to taste with salt, a mixture of spices for soups, and two types of ground pepper: white and black. Cover the pan with a lid and simmer its contents for 25–30 minutes over moderate heat until the vegetables are fully cooked, periodically skimming off the white foam with a slotted spoon.

When they reach the desired state, that is, they become soft and boiled, transfer the aromatic mixture along with the unboiled liquid into the bowl of a stationary blender.

Grind everything at high speed into a homogeneous, smooth, one might say, rather liquid velvety puree.

In turn, pour it back into the pan, put it on low heat, season with ground nutmeg, add more spices if desired and bring to a boil again, remembering to stir constantly so that the soup does not burn. After this, turn off the stove, cover the pan with a lid and let the first hot dish brew for at least 7–10 minutes, after which you can start tasting!

Step 3: Serve the lean puree soup.

After cooking, the Lenten puree soup is left to steep for a short time, then, using a ladle, is poured into bowls in portions, each seasoned with fresh finely chopped dill, parsley, cilantro, basil or green onions, if desired, and served as a complete second course for lunch. As a complement to such a light dish, you can offer vegetable salad, marinades, pickles and, of course, bread, toast, croutons or croutons. Cook with love, and may Lent be a joy to you!
Bon appetit!

Very often water is replaced with vegetable broth;

If desired, you can sauté carrots shredded on a medium or coarse grater along with the onions;

Sometimes a few frozen or fresh broccoli florets, slices of zucchini, eggplant, pumpkin, cubes of sweet salad pepper or slices of fresh tomato are added to the set of vegetables. You can use everything at once, of course, such a soup will have a richer vegetable taste, with less prominent notes of potatoes and white cabbage, but it will also be pleasant to savor;

Some housewives, when reheating the soup, add some fresh finely chopped herbs, dill, parsley, cilantro or basil, although the dried version of these plants is also suitable.

Looking for culinary innovations? Then it's time to try puree soup in a blender - an incredibly tasty dish with a delicate, melting consistency. The cooking principle is so simple that anyone, even a novice housewife, can easily cope with the task. Treat yourself and your household with original recipes!

Lenten cream soup

Ingredients

Champignon 500 grams Onion 2 heads chicken broth 500 milliliters Cream 1 stack Butter 50 grams Flour 2 tbsp.

• Number of servings: 4
• Cooking time: 30 minutes

Lenten cream soup: mushroom

You will need:

• 0.5 kg champignons;
• a pair of onions;
• 0.5 l. chicken broth;
• a glass of cream;
• 50 grams of butter;
• 2 tablespoons flour;
• spices to taste.

So, let's get to the practical part. Making soups in a blender is very easy, just follow the sequence.

1. Chop the onion and lightly fry it until golden brown, add the chopped mushrooms.
2. Melt the butter in a metal saucepan and, stirring gently, add the flour.
3. Pour chicken broth into the mixture, add champignons, onions and prepared cream. Don't forget about your favorite spices.
4. And here comes the most crucial moment. Mix all the ingredients and serve, garnished with herbs or crispy croutons.

Lenten carrot cream soup

Now let's prepare a very light, but no less tasty carrot soup. The ingredients are simple:

• vegetables: 2-3 small carrots and an onion;
• half a glass of cream;
• 35 grams of butter;
• 3 cups chicken broth.
• spices to taste.

Preparing creamy lean soup with a blender: instant recipe:

1. Add chopped vegetables to a small, heated saucepan and simmer in butter for about 10-15 minutes.
2. Pour in the broth and simmer for another 20 minutes on low heat. It's time to add spices.
3. Cool the contents slightly and grind using a blender.
4. All that remains is to bring it to a boil again and add cream.

Serve garnished with fresh herbs.

Creamy lean pumpkin soup: recipe

It cooks just as quickly as other soups in a blender. Let's look at the composition:

• vegetables: 0.5 kg pumpkin, onion, 2-3 potato tubers;
• 200 ml milk;
• spices to taste;
• croutons for decoration.

Cooking sequence:

1. Fry the onion in a saucepan, add chopped pumpkin and potatoes.
2. Pour boiling water over and cook for about 20 minutes.
3. Drain the water. Beat with a blender until smooth.
4. Reheat and pour in milk. Add seasonings.
5. Serve with croutons.

Oriental cream soup

The soup itself came to us from eastern Turkey, but, despite the differences, it was loved by many compatriots. It's quick and easy to prepare, an excellent option for busy housewives.

• red lentils - 1 tbsp;
• water - 800 ml;
• vegetables: onions, carrots and garlic cloves;
• butter - 2 tbsp. l;
• spices to taste.

Melt the butter in a hot saucepan and lightly fry the vegetables. Rinse the lentils and add to the other ingredients for 5 minutes, then add water. It will take 10-15 minutes for the lentils to fully cook. Before blending the soup in a blender, add your favorite seasonings and salt.

You can experiment with recipes, replace ingredients and create your own unique cream soup every day! A dietary or vegetarian dish can be prepared with vegetable broth, and for regular soup use meat broth.

Bon appetit!

Cooking them is quite simple, and eating them during Lent is very pleasant. Because it's delicious.

Vegetable soups

I offer you recipes for simple vegetable soups: potato and broccoli cabbage (mashed), lentil soup and cold avocado puree soup.

Cooking them is quite simple, and eating them during Lent is very pleasant. Because it's delicious.

Potato soup with broccoli

Prepare a gentle broccoli puree soup very quickly, the main thing is not to be too lazy to get it dirty, and then wash the blender when chopping the boiled vegetables into a puree.

If you don't have broccoli, add cauliflower and parsley (or spinach) to the soup. And a drop of lemon juice. It will be delicious.

You can also boil and puree ready-made frozen vegetables (for example, Hawaiian mixture or paprikash).

What you need for broccoli soup

for 4 servings (1.8-2 liter pan)

• Olive oil - 3 tablespoons;
• Onion - 1-2 large onions (cut into cubes);
• Garlic - 3 cloves (cut into slices);
• Broccoli - 300 g (disassembled into inflorescences);
• Potatoes - 1 medium tuber (diced);
• Vegetable broth or water - 4 cups;
• Grated nutmeg - 1/4 teaspoon;
• Salt and pepper - to taste.

How to make broccoli soup

• Heat the oil directly in a soup pan and fry the onion and garlic in it (until softened and the first smell).
• Add broth to the pan. Bring to a boil and add broccoli and potatoes. Bring to a boil again and cook over medium heat for 15 minutes.
• Remove the cooked vegetables from the soup with a slotted spoon. And grind them into puree using a blender. Return the puree to the pan and bring to a boil again.
• Add nutmeg. Salt and pepper.

When serving, garnish with herbs (parsley, basil, dill). Fans can acidify the soup with lemon juice.

It’s also delicious to serve lean broccoli soup with garlic croutons.

Lentil soup with rice and spinach

When you pass by brown (green) lentils in the store, it seems that they are so modest and simple... what delicious thing can you cook with them?

For lentils to be tasty, you need to combine them with the right foods and be sure to acidify lentil dishes. It is the sour notes that enliven dishes made from this legume.

And then you will love this inconspicuous grain for the rest of your life, which fills dishes with calmness and the eater with a pleasant, well-fed warmth inside.

Ingredients of Lentil Soup with Rice (Lean)

6 servings

• Green (brown) lentils -500 g;
• Spinach - 250 g (washed, cut like sorrel);
• Leeks - 2 (white part, cut into rings) or 4 small onions (thin half rings);
• Carrots - 2 (cut into cubes);
• Sweet pepper - 2 red peppers and one green pepper (cut into pieces);
• Greens (celery or parsley) - a small bunch (chopped);
• Bay leaf - 1 piece;
• Tomato paste - 2 tablespoons;
• Garlic - 1 clove (pieces);
• Olive oil
• Balsamic vinegar (or lemon juice), salt, pepper;
• You can add 1/2 cup more rice (optional).

How to cook lentil soup with rice and vegetables

Prepare lentils for soup

• Sort through the lentils; if you come across any pebbles, remove them. If the lentils are of high quality (without debris), simply rinse immediately with running water.
• Throw lentils into boiling water. Remove any foam that forms with a slotted spoon. Cook for about 5 minutes. Then drain the boiled lentils in a colander and rinse with running water.

Cook vegetable soup with lentils

• Pour fresh water into the pan and return the lentils. Bring to a boil and add rice, carrots, garlic, tomato paste, a little olive oil, bay leaf and celery greens. Cook covered for about 40 minutes.
• Add leeks, spinach, bell peppers, rice. Continue cooking for about 20 minutes (until the lentils are tender. Longer if necessary). Add salt. Spice up.

Serve the lentil soup

• Serve with a little balsamic vinegar (or lemon juice) and herbs. You can add a little more olive oil to each plate.

Is it possible to replace green lentils with red ones?

Of course you can. Red (orange) lentils are rich in starch and cook quickly, boiling into a puree. Very tender and amazingly tasty. This is a real delicacy. Which also needs to be seasoned with lemon juice for the right taste.

But green lentils remain grains and have a more modest taste. But it’s also very pleasant, especially when combined with vegetables.

Avocado puree soup

Of course, this lean avocado soup is difficult to take seriously, because it does not require cooking, but simply all the ingredients are pureed fresh, seasoned, and this is how this vegetable is served to the table.

This pureed and vitamin-rich first course is especially good in hot weather, as is the lean Spanish tomato soup gazpacho. But avocado soup will also be interesting during Lent for those who want to diversify their modest menu.

What you need for vegetable soup with avocado

for 2 servings

• Avocado, ripe, soft - 1 piece;
• Tomato - 1 piece;
• Garlic - 2 cloves;
• Salt, pepper - to taste;
• Olive oil - 4 tablespoons;
• Lemon (half, for juice)

How to make cold avocado soup

• Cut the avocado, remove the pit. Cut the avocado inside the skin into cubes and scoop out the pulp with a spoon. Or cut the peeled avocado in any other way.
• Grind all ingredients in a blender: avocado, tomato and garlic. Salt and pepper. Season with olive oil and a splash of lemon juice (to taste). If you like a thinner puree, you can add boiled cool water.
• Serve sprinkled with herbs. Can be served with croutons, pita bread or warmed Arabic pita.

What can you add to avocado soup?

It’s delicious to add sweet and hot peppers (chili) to avocado vegetable soup, or take canned tomatoes instead of fresh ones (for example, in their own juice). Then the taste of our vitamin soup will become sharper and more expressive.

You can eat this tender puree as a bite with pickled olives or hot green peppers. Pickled vegetables will harmoniously combine with velvety vegetable soup.

And if you have crispy cucumbers or mushrooms (also in marinade), you can cut them into small pieces and mix with the finished soup. Delicious. But then try it, you only need a drop of lemon, otherwise it will be sour.

Prepare the necessary ingredients for making pureed pea soup. You can use fresh or frozen tomato puree, or you can take chopped tomatoes without skins. It is better not to replace the puree with tomato paste; it is preferable to use tomato sauce.

To avoid problems with boiling peas, they must be filled with boiling water. Boiling water will easily destroy the thin shell of the peas, and the peas will quickly boil and become soft.

If desired, you can add a little more potatoes (cut into cubes or grated) to the lean pea puree soup; place them in the middle of cooking the peas.

Pour boiling water over the peas, cook after boiling and removing the foam for about an hour over low heat until the peas are boiled.

Peel the onions and carrots and chop finely. Heat the vegetable oil in a frying pan, heat the spices in it (you can take paprika, curry, turmeric, bay leaf, ground black pepper, etc.). Fry vegetables with spices until soft.

Add tomato puree, simmer for 5-10 minutes.

Place the vegetables in the boiled peas (the bay leaf must be removed), add salt and stir.

Blend the soup using a blender. When serving, garnish with ground paprika, fresh or dried herbs, and ground pepper. Serve the lean pea soup hot.

It can be no less varied than usual. And, of course, Lenten dishes can delight you with a delicate and refined, or spicy and tart taste. Lenten puree soups can be an example of excellent taste and a huge variety of delicious dishes.

Delicious Lenten soup is not as rare as it might seem to an ignorant person. And you can prepare it from almost any vegetables, and not only vegetables. For example, creamy soup “Mushroom Glade”. This soup is prepared from fresh champignons (you need about 400 g), several large potatoes, large carrots, onions, herbs and spices. Most of the mushrooms should be finely chopped, but literally a few should be left whole; they will be useful for decorating the finished dish. The potatoes are peeled, finely chopped, placed together with the mushrooms in a saucepan and filled with water. Then they put it on the fire and bring the water in it to a boil, salt it.

While the water is heating up, you need to chop the carrots, put them in a frying pan and fry them in vegetable oil. You also need to fry the pre-chopped onion. Both are thrown into boiling water, salt and favorite spices are added. When the potatoes are ready, drain some of the broth from the pan, and pour the rest into a blender and grind until pureed. If the soup turns out too thick, dilute it with drained broth. The mushrooms, which were put aside at the very beginning of cooking, need to be cut into plastic pieces and fried in oil until a pleasant golden color. Before serving, the soup is poured into bowls and the fried mushrooms are carefully placed on top and sprinkled with herbs.

Mushroom based ones are the most common among others. That is why it makes sense to give another recipe for mushroom soup. This time it will be based on porcini mushrooms, 300 g. They need to be cut into plastic pieces, not too thin. Place the chopped mushrooms in water and bring to a boil. Then the mushrooms are removed from the broth and fried in a frying pan with grated garlic and a small amount of flour. Then the fried mushrooms are transferred back to the broth and boiled again, salt and spices are added, then chilled and chopped in a blender.

But mushrooms are not the only thing that lean puree soups are made from. Quite often, a variety of cabbage becomes the basis for such soups. Here, for example, is one of the cabbage recipes. For this dish you will need 200 g of broccoli, cauliflower and white cabbage, one bell pepper, tomato, onion, and a can of canned red beans.

All vegetables are chopped and boiled for 20 minutes, then the entire contents of the can of beans are added to them, salted and boiled for about 5 minutes. All that remains is to grind it all in a blender, and the soup is ready.

Another wonderful puree soup is made from peas. This recipe requires about a glass of peas. It needs to be soaked in cold water for five hours, or overnight. An eighth and a half are peeled and cut into strips.

Parsley is added to the soaked peas and put on fire. When the water boils, reduce the power to a minimum and leave to cook until tender, on average about 1.5 hours.

While the peas are cooking, you need to peel and chop the onions and carrots and fry them in a frying pan. When the peas are ready, add fried onions and carrots to them, mix and leave to cook for another 5 minutes. The resulting mass is brought to a puree in a blender, poured back into the pan and brought to a boil again, after which the soup can only be cooled and you can serve.

Finally, cut 800 g of pumpkin, 300 g of carrots and 2 onions into medium-sized pieces. Garlic cloves are cut into two or three parts. All vegetables are fried in sunflower oil for 5-7 minutes. Then the vegetables are poured with a liter of water. Grated fresh ginger, a root about 5 cm long and salt are also added there. Place the pan on the stove and cook the soup for about 15 minutes. Then chop the vegetables in a blender and add 100 ml of 20% cream to the soup.

We can only hope that after this article, lean puree soups will become at least a little more popular.