Soups are indispensable in dietary nutrition. After all, it implies not only and not so much low-calorie food as healthy, rationally prepared, often having a healing effect. And it is the soups that can meet all these requirements. The puree soup cooked in vegetable broth is a prime example of this.
It is necessary
-
- Vegetable broth
- 200 g stalk celery;
- 200 g root celery;
- 600 g of onions;
- 500 g carrots;
- 250 g turnips;
- 2 tablespoons olive oil
- 3 cloves of garlic;
- 1 bay leaf;
- 6 peas of black pepper;
- 1 bunch of parsley;
- 1 stalk of leeks
- 1 bunch thyme
- Carrot puree soup
- 1 liter of vegetable broth;
- 500 g carrots;
- 2 onions;
- fresh ginger root as long as a thumb phalanx;
- 1 liter of orange juice;
- 1 tbsp. spoon garam masala;
- 200 g of boiled red lentils;
- 100 ml coconut milk;
- 2 tbsp. tablespoons of chopped cilantro.
Instructions
Step 1
Vegetable broth Preheat oven to 230 ° C. Wash and peel vegetables. Cut carrots and celery into quarters, onions and turnips - in half. Line a baking sheet with foil and spread all the vegetables on it, brush with olive oil. Bake for about 1 hour. Sprinkle with olive oil every 15-20 minutes. When the vegetables are golden brown, turn off the oven and let cool.
Step 2
Pour water into a 5 quart saucepan and add the baked carrots, celery, onions and turnips. Add spices and leeks to them. Bring the broth to a boil and simmer until it is half boiled down. Let cool and strain through a colander.
Step 3
This broth can be stored in the freezer, so you can boil it in reserve and use it as needed. If you want to cook diet soups only for reasons of their usefulness and low calorie content, and not for any medical reasons, you can add much more spices to the broth - hot peppers, ginger root, basil, rosemary, savory, etc.
Step 4
Carrot puree soup Sprinkle the onions with olive oil and bake in a preheated 230 ° C oven until golden brown. Cut the carrots into rings. Mix vegetable broth with orange juice and bring to a boil. Put carrots, peeled and grated ginger, onions in a boiling liquid. Cook over medium heat until tender. Puree with a blender. Pour coconut milk into the soup, add lentils and bring to a boil again. Turn off, season with chopped coriander and serve.
Step 5
If you add shrimp instead of lentils to such a soup, and replace onions with fennel, you will get an equally tasty and healthy first course. A jar of chopped tomatoes in its own juice added to the boiling broth along with carrots can diversify the taste of this puree soup.
