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Print Recipe
Soup-Puree Recipe
The most useful soup of simple vegetables. Its rich taste is obtained due to the fact that the vegetables are pre-baked, and then the soup itself languishes in the oven. Well, as the name implies, it is very useful for digestion.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. The number of vegetables is approximate, I did not weigh it. Cut the vegetables randomly, put them on a baking sheet, drizzle with olive oil and sprinkle with a mixture of peppers. Cut the carrots and beets smaller so that they are baked together with the rest of the vegetables
    The number of vegetables is approximate, I did not weigh it. Cut the vegetables randomly, put them on a baking sheet, drizzle with olive oil and sprinkle with a mixture of peppers. Cut the carrots and beets smaller so that they are baked together with the rest of the vegetables
  2. Bake at 180°With about 40-50 minutes. Be guided by the color of the vegetables, they should be slightly browned and become soft.Do not turn off the oven!
    Bake at 180°With about 40-50 minutes. Be guided by the color of the vegetables, they should be slightly browned and become soft.Do not turn off the oven!
  3. Put the vegetables in a saucepan, add a spoonful of oatmeal and pour boiling water from the kettle. Instead of water, you can take broth, it will be tastier and more satisfying. But that was what I wanted vegetable soup, so I used water
    Put the vegetables in a saucepan, add a spoonful of oatmeal and pour boiling water from the kettle. Instead of water, you can take broth, it will be tastier and more satisfying. But that was what I wanted vegetable soup, so I used water
  4. Chop everything with a blender into a smooth puree. Add the amount of water to taste until the desired thickness of the soup.Add salt and sugar to taste.
    Chop everything with a blender into a smooth puree. Add the amount of water to taste until the desired thickness of the soup.Add salt and sugar to taste.
  5. Cover the pan with a lid, put the soup in a hot oven and simmer for another half hour at 150-160°C.I used a cast-iron enamel pot, but you can cook in a ceramic one. You can also pour the soup into serving pots and finish cooking in pots.
    Cover the pan with a lid, put the soup in a hot oven and simmer for another half hour at 150-160°C.I used a cast-iron enamel pot, but you can cook in a ceramic one. You can also pour the soup into serving pots and finish cooking in pots.
  6. When serving, if desired, drop a little olive oil into the plate. Serve with greens and rye crackers.
    When serving, if desired, drop a little olive oil into the plate. Serve with greens and rye crackers.

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