Soup-Puree “The Sun” Recipe
Light, tender soup. It is very good for a fasting day, especially if you cook it without potatoes.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. For the preparation of products.
  2. Peel the vegetables. The mass of vegetables is served in a peeled form. I decided to add potatoes at the last minute, for more satiety, when my husband said that, perhaps, I would eat a plate of such soup. Actually, he doesn’t like soups.
  3. Cut the vegetables into small cubes.
  4. Pour potatoes and carrots into boiling water, bring to a boil and cook on low heat for 5 minutes.
  5. Then add the pumpkin and zucchini and cook for another 10 minutes.
  6. Add leeks, salt and pepper to taste, add seasonings to taste. I added nutmeg and coriander. Bring to a boil, then cook for a couple of minutes and remove from heat.
  7. Pour the soup into a blender and whisk until smooth. Return to the pan and heat well.
  8. A lean vegetarian version of the soup is ready.
  9. Outside of fasting or if you don’t fast at all, you can add cream to the soup. It will become softer and more tender.
  10. Pour the soup on plates and garnish with a sprig of dill.
0 0 votes
Article Rating
       

Related posts:

Pumpkin Puree Soup with Cheese Chips Recipe Greek Lean Pumpkin Soup-Puree Recipe Soup-Puree “Two Peas per Spoon” Recipe Spicy Vegetable Puree Soup Recipe Diet Soup-Puree with Broccoli Recipe Soup-Puree of Avocado with Zucchini Recipe Vegetable Soup-Puree with Roasted Paerl Barley Recipe Pea Puree Soup with fresh Peas Recipe Carrot and Pumpkin Puree Soup Recipe Beet-Bean Soup-Puree Recipe Soup-Puree “Autumn” Recipe Soup-Puree “Gifts of Autumn” Recipe