Delicate and nutritious vegetable puree soup in terms of nutrient and protein content can be a complete substitute for meat dishes.
Ingredients:
- Fresh champignons - 250 g;
- Fresh zucchini - 150 g;
- Carrots - 2 pcs;
- Potatoes - 3 tubers;
- Onions - 3 heads;
- Provencal mayonnaise - 120 g;
- Fresh tomatoes - 2 pcs;
- Ground black pepper and salt;
- Vegetable oil.
Preparation:
- Sort the champignons first, then peel, wash, put in a saucepan and pour boiling water over. Wash well and peel carrots and potatoes.
- Wash the zucchini thoroughly, divide it lengthwise into two parts, clean the seeds with a spoon, and chop the pulp into small cubes. Peel and wash both onions.
- Cut the carrots into medium-sized cubes and the onions into half rings.
- Drain the hot water from the champignons, let the mushrooms cool and divide each into four parts.
- Put the tomatoes in a container and pour over them with boiling water, remove and remove the skin, divide the pulp into large slices.
- Pour all the necessary vegetable oil into a preheated pan, bring the onion until golden brown, then add the tomato slices and sauté for 8 minutes at medium temperature.
- Put all the mushrooms in a saucepan, add ice water, put on medium heat until boiling, then stand for another 15 minutes, then season with zucchini, potatoes, carrots, a mixture of tomatoes and onions.
- Keep the soup over medium heat for about 10 minutes, then salt and pepper and leave for another 15 minutes.
- Separate the finished broth from the vegetables, which must be cooled and chopped to a pulp in a blender.
- Boil the strained broth again, mix with vegetable puree and mayonnaise sauce, mix everything well and remove from the stove.
