Soup-mashed Potatoes From Baked Vegetables - A Step By Step Recipe With A Photo

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Soup-mashed Potatoes From Baked Vegetables - A Step By Step Recipe With A Photo
Soup-mashed Potatoes From Baked Vegetables - A Step By Step Recipe With A Photo

Video: Soup-mashed Potatoes From Baked Vegetables - A Step By Step Recipe With A Photo

Video: Cream of Potato Soup 2022, November
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Cooking description:

Light, tender, bright, tasty - this is all about baked pumpkin puree soup. Don't forget to add other vegetables to your liking and availability. Suitable here: zucchini, carrots, onions, bell peppers, as well as tomatoes, eggplants. For details on how to make baked vegetable puree soup, see the step-by-step recipe below.

Purpose: Lunch / Dinner / Inexpensive / Family Dinner / Quick Whip / Best Home

Main Ingredient: Vegetables / Pumpkin

Dish: Soups / Pureed Soups

Geography of cuisine: Russian cuisine

Diet: Dietetic Meals / Lenten Meals / Vegetarian Meals

Ingredients:

  • Pumpkin - 300 Grams
  • Zucchini - 200 Grams
  • Onion - 1 Piece
  • Carrots - 1-2 Pieces
  • Bulgarian red pepper - 1 Piece
  • Rosemary - 1-2 Pieces
  • Salt - To taste
  • Ground allspice - To taste
  • Seeds - 1 Art. spoon (flax, sesame, or pumpkin, for serving)
  • Dried Garlic - 1 Teaspoon
  • Vegetable broth - 2 Cups (water or mushroom broth)
  • Olive oil - 2 tbsp. spoons

Servings: 2-3

How to make Baked Vegetable Soup

Soup-puree from baked vegetables - photo step 1
Soup-puree from baked vegetables - photo step 1

Wash the vegetables, peel the onions.

Soup-puree from baked vegetables - photo step 2
Soup-puree from baked vegetables - photo step 2

Cut the courgette, pumpkin and onion into medium pieces. Carrots - in thin circles. Leave the pepper intact, it will be easier to remove the skin after baking. Place vegetables on a baking sheet, drizzle with olive oil, salt and pepper to taste.

Soup-puree from baked vegetables - photo step 3
Soup-puree from baked vegetables - photo step 3

Bake in an oven preheated to 200 ° C for 20-25 minutes until the vegetables are soft.

Soup-puree from baked vegetables - photo step 4
Soup-puree from baked vegetables - photo step 4

Peel the peppers and pumpkin. Punch the baked vegetables until smooth with a blender.

Soup-puree from baked vegetables - photo step 5
Soup-puree from baked vegetables - photo step 5

Dilute the puree with vegetable broth (or water) to the desired thickness. Season with salt and pepper to taste, add dried garlic. Put on low heat, bring to a boil, simmer for 5 minutes.

Soup-puree from baked vegetables - photo step 6
Soup-puree from baked vegetables - photo step 6

Serve with flaxseed, sesame or pumpkin seed puree. Enjoy your meal!

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