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.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
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
  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!
  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
  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.
  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.
  6. When serving, if desired, drop a little olive oil into the plate. Serve with greens and rye crackers.
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