Soup-puree - a unique dish that can becook from anything. To do this, almost everything: fish, meat, seafood, poultry, dairy products, as well as vegetables and fruits. Depending on which of them is the basis, this original soup is used both hot and cold. Not so long ago a similar dish was used mainly for children's or dietary nutrition. Now it helps the hostess to diversify the daily diet of the family. Considering the special useful properties of vegetables, the soup-puree from zucchini and cauliflower is very popular. You can prepare it in many ways.
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If you cook a classic recipe for soup pureefrom zucchini and cauliflower, the presence of certain original components is required. To make it, you need: 0.5 liters of cold water, 1 carrot, 100 grams of zucchini pulp, 200 grams of cauliflower, bulb, 5 peppercorns, chive, 35 grams of any vegetable oil and a pinch of salt.
Make this soup-puree from zucchini and cauliflower can be quite simple:
- First cabbage must be carefully disassembled into separate inflorescences and thoroughly rinsed.
- Squash the flesh in an arbitrary manner.
- Carrots, garlic and onions also need to be cleaned, thoroughly washed and cut as finely as possible.
- In a saucepan boil the water.Then you need to put the already prepared cabbage, garlic and zucchini into it. Pepper, add salt and cook the mixture, until the products become very soft. Then the fire can be turned off, and cover the pan and give the vegetables to steep for about 10 minutes.
- At this time, pour the oil into a frying pan and lay the chopped onions with carrots. Add 30-40 grams of water and simmer on low heat until the liquid completely evaporates.
- Pour the contents of the pot and pans into a blender and grind it to a puree-like condition. Previously, the mixture should be removed garlic and pepper.
Soup puree from courgettes and cauliflower is almost ready. If the mass is too thick, then it can be easily diluted with vegetable broth and warmed a little over a small fire.
Those who try to monitor their health,understand how useful the vegetable soup is. The recipe for this dish can be changed slightly if desired, adding a few ingredients. The taste of the finished product will be more pronounced if the following composition is used for its preparation: cabbage head, young zucchini, onion, tomato, 50 grams of vegetable oil and a little greens (coriander, basil).
In this case, the process should proceed as follows:
- First, all the products must be washed thoroughly.
- Then cabbage as usual to disassemble into separate inflorescences, and the courgette is peeled and cut into medium cubes.
- In a saucepan pour a glass of water, add the prepared vegetables and cook them until completely softened.
- At this time the onion peeled from the husks finely chopped and lightly fried in oil.
- Add to it sliced tomatoes and put products together for a few minutes.
- In conclusion, all components must be collected in a blender and thoroughly re-rubbed.
After that, the prepared soup can be poured into a plate and decorated with chopped greens.
To give softness to souped soups inCooking is often used by various dairy products. The dish as a result becomes more tender and fragrant. Proceeding from this, the preparation of soup-puree from cauliflower is possible when using the following components:
- 300 grams of zucchini, 1 potato, 100 grams of carrots, half a bulb, 400 grams of cauliflower, a little salt, hard cheese, an incomplete glass of cream and 35-40 grams of olive oil.
- At the very beginning, cauliflower should be gradually disassembled into separate small inflorescences, washed and put into a saucepan. Products pour water, salt, put on a plate and cook for 20 minutes.
- During this time, zucchini, onions and potatoes must first be cleaned, and then washed and cut into small pieces.
- Add the remaining vegetables to the pan and boil for another 20 minutes.
- Ready to put the mass in the bowl of the blender, add butter and thoroughly shake everything. In conclusion, you need to pour the cream and make a final stir.
The prepared aromatic soup-mash can be immediately served to the table. To do this, it should be poured on plates and lightly sprinkled with grated cheese on top.