If you don't have the opportunity to prepare complex meals every day, master a few express recipes. Hearty homemade soup can be made in just half an hour, without having to spend money on expensive products. Choose a recipe for vegetarian or meat soup, sprinkle or puree soup - any of them will easily fit into your daily menu.
Chicken and vegetable puree soup
Chicken-based soups are very quick to prepare. The most appetizing option is a delicate white meat puree soup. Add seasonal vegetables such as courgettes and bell peppers to it. Such a dish will completely replace a full meal and is perfect for baby or diet food.
You will need:
- 2 chicken breasts;
- 2 potatoes;
- 1 large zucchini;
- 1 sweet pepper;
- salt and black pepper to taste;
- 0.75 glasses of cream.
Those who prefer a lighter version of the soup should eliminate the cream from the recipe, replacing them with a spoonful of vegetable oil.
Rinse the chicken breasts, cover with cold water and cook until tender. Strain the broth, remove the meat from the bones and set aside. Peel potatoes and zucchini, remove seeds from pepper. Cut vegetables into cubes. Put potatoes and zucchini in the broth, salt the soup and cook for 10 minutes. Then add bell peppers and continue cooking until vegetables are done.
Pour the soup into a blender, add the chicken and puree the mixture. Return the soup to the pot, pour in the cream and salt to taste. Heat the mixture without bringing it to a boil. Add black pepper and pour the dish into bowls. White bread croutons can be added to each portion before serving.
Quick cheese soup
Try making a delicious cream cheese soup. Try creamy options with additives like mushrooms or smoked meats. The finished soup will acquire an original flavor and aroma.
You will need:
- 2 processed cheese;
- 1 carrot;
- 2 potatoes;
- 1 onion;
- salt;
- freshly ground black pepper;
- a few feathers of green onions;
- vegetable oil for frying.
If you bought plain curds, flavor the soup with dried mushroom powder. Add one tablespoon of crushed dried mushroom powder to the saucepan along with the cheese.
Peel the vegetables. Finely chop the onion, grate the carrots. Fry the onions in heated vegetable oil until transparent, then add the carrots. Cook for 7 minutes while stirring.
In a saucepan, bring water to a boil. Lay out the onion and carrots, add the potatoes cut into small cubes. Cook for 5 minutes, then add finely grated cheese to the saucepan. While stirring, dissolve the cheese in the soup, reduce heat and cook for another 5 minutes. Season with salt and pepper to taste, then serve on bowls and serve with bread or croutons. Sprinkle each serving with finely chopped green onions.
