Soups: 15 amazing recipes

If your home menu is still there a tasty soup, the situation must be corrected urgently. After preparing these soups are as easy as the traditional liquid. Only have a particular delicate taste and nutritional value. You can use almost any vegetables: potato, pumpkin, carrots, beets, tomatoes, spinach, celery and even avocado.

This soup is a great option for those who are dieting and also for those who don't like certain foods — for example, onions. Because in the process all the vegetables are thoroughly crushed and become completely invisible. Prepare health and amaze your household!


1. Cream of mushroom soup with cream


You will need:
  • 15 g dried porcini mushrooms
  • 600 ml broth
  • 200 grams mushrooms or frozen mushrooms
  • 2 red onions
  • 1 clove of garlic
  • 2 tbsp vegetable oil
  • salt, ground black pepper
  • 50 g cream

Preparation:Dried mushrooms to sort, pour 150 ml hot broth and leave for 60 min. Mushrooms clean, wipe with a damp cloth and finely chop. Onions and garlic peel and finely chop. In a saucepan, with thick walls to heat the oil and brown the onions and garlic. Add mushrooms and sauté for 5 minutes, season with Salt and pepper. Soaked mushrooms, discard in a sieve, collect the broth. Mushrooms put in a pan with the onion and garlic and lightly fry. Then add all the broth, bring to a boil and cook for 10-15 min. Remove from fire and make soup. Add the cream, season with salt and pepper and pour into bowls. You can sprinkle ground Cayenne pepper and decorate with parsley leaves.

2. Cream soup with leeks


You will need:
  • 300 g green lentils
  • 4 bulbs
  • 2 stalks of leeks
  • 3 of the potato tuber
  • 1 Bay leaf
  • 50 g butter
  • 20 g green mint
  • salt, ground white pepper, to taste

Preparation:rinse well the Lentils, pour 1 liter of hot water, put the Bay leaf and simmer 1 HR. Onion peel and chop. Leeks cut into slices, potatoes — diced. In a saucepan melt the butter, put the onion, leeks and fry, stirring occasionally, for 5 minutes, Add the potatoes, close the saucepan with a lid and keep on low heat 7 min. add Salt, pepper, pour 400 ml of hot water and cook covered over low heat for 15 min. wipe Soup through a sieve or grind in a blender. From the lentils, remove the Bay leaf and add it to the puree. Mint wash, dry and finely chop. The finished soup spill on plates, each put chopped mint and serve.

3. Potato soup with salmon


You will need: 4 servings

  • 300 g potatoes
  • 1 carrot
  • 1 stalk leek (10 cm length)
  • 100 g celeriac
  • 1 onion
  • 20 g butter
  • 1 liter of vegetable broth
  • 8 tbsp sour cream
  • grated nutmeg
  • 100 g smoked salmon
  • 3 sprigs of dill

Preparation:Potatoes and carrots cut into cubes, onion — rings. Celery and onions finely chopped. All vegetables (except potatoes) and fry them in butter. Add the potatoes, pour the broth and cook for 15-20 minutes for the Soup to blend it (if necessary add a little water). To reheat, add 4 table. tablespoons of sour cream. Season with salt and pepper and season with nutmeg. Salmon cut into strips. The soup spill on plates, lay the salmon "rosette" and decorate with greens.

4. Vegetable soup with shrimp


You will need:
  • 3 carrots
  • 1 onion
  • 300 g cauliflower
  • 70 g butter
  • 1 zucchini
  • 2 of the potato tuber
  • 2 cloves of garlic
  • 100 ml cream
  • 200 g peeled shrimp
  • 1/3 tsp turmeric
  • 1/2 bunch dill
  • salt, ground black pepper, to taste

Preparation:wash Carrot, peel and cut into slices. Onion peel and chop. Cauliflower disassembled into Kocheshkov the. Zucchini and peel the potatoes and cut into slices. In a saucepan dissolve the butter, put the carrots and cook for 3 minutes, Add the onion and zucchini, cook for another 3 minutes, Put the cauliflower, potato, pour 1.5 liters of water and cook on low heat for 15 minutes Garlic, peel and pass through the press. Add to saucepan with vegetables, pour the cream, bring to a boil and cook for 2 minutes, Separately cook the shrimp in boiling salted water and drain in a colander. Hot vegetables together with liquid grind in a blender. Season with turmeric, salt and ground black pepper. Greens wash, dry and finely chop. The soup spill on plates, each add shrimp, parsley and serve.

5. Soup-puree of lentils


You will need:
  • 300 g lentils
  • 1 onion
  • 1 carrot,
  • 1/3 of celery root
  • 3 tomatoes
  • 2 tbsp olive oil
  • 1/3 tsp nutmeg
  • 4 slices bran bread
  • 20 g chopped dill

Preparation:Lentils, rinse, place in a saucepan, pour 1.5 liters of cold water, bring to the boil and simmer for 30 minutes peel the Onions and finely chop. Carrots and celery wash, peel and cut into strips. Fruits put in the water with the lentils and cook for another 15 min. using a blender make a puree. Tomatoes dip for 30 s in boiling water, then peel and chop the pulp in a blender. Connect with mashed vegetables and lentils, add olive oil, nutmeg, lightly whisk and pour into plates. In each, add the greens. Dry the bread in the toaster and serve separately.

6. Soup-puree of carrot


You will need:
  • 1 onion
  • 3 large carrots
  • 1 parsley root
  • 2 large potato
  • 100 g butter
  • 300 g milk
  • 2 egg yolks
  • 20 g parsley and dill
  • salt, ground black pepper, to taste

Preparation:grind Onion, carrot and parsley root and grate on a coarse grater. Potatoes peel and cut into small cubes. Sauté vegetables in butter (10 minutes). Pour 300 ml hot water 250 ml milk, season to taste and cook for 15 min. RUB the Yolks with the remaining milk, add to soup, bring to boil and remove from heat. Blend the soup with a blender. Parsley and dill to touch, finely chop. Soup, sprinkle with herbs before serving.

7. Soup-puree of avocado


You will need: For 2 persons

  • 2 ripe avocados
  • 2 tbsp lemon juice
  • 1 red onion
  • 1 clove of garlic
  • 2 tbsp lime juice
  • 700 ml vegetable stock
  • 1 tbsp soy sauce
  • 50 g chopped coriander
  • zest of 1 lime
  • 4-5 cherry tomatoes for decoration
  • greens
  • salt, ground red pepper

Preparation:Avocado peel, remove seeds, chop pulp and sprinkle with lemon juice. Finely chop the onions. Garlic skip through the press. Put all ingredients in a blender, pour the hot vegetable broth, lime juice, soy sauce, put the cilantro, lime zest, add salt, pepper and make puree. Ready soup garnish with slices of cherry tomatoes and mint.

8. Spicy tomato soup with chili pepper


You will need:
  • 2 bulbs
  • 3 cloves of garlic
  • 1 chili pepper
  • 4 tbsp olive oil
  • 3 cloves of garlic
  • 1/2 tsp of turmeric, cumin and ground paprika
  • 800 g ripe tomatoes
  • 1/2 table. tablespoons granulated sugar
  • 1/2 table. spoons 9% vinegar
  • 1 liter of vegetable broth
  • Basil leaf for decoration
  • salt, ground black pepper

Preparation:Onions clear and finely chop. Garlic clean and chop. Chili pepper wash, dry and finely chop. In a saucepan, heat olive oil, put the onion, garlic and fry for 5 mins Add chilli and cook for another 3 minutes, Pour 2 table. tablespoons of water, put spices and simmer another 5 min. Tomatoes incise cross pattern, lower for 30 s in boiling water. Put in a colander, remove the peel, flesh finely chopped. Put in a saucepan to the vegetables, add sugar, vinegar and simmer 7 minutes. Pour in the vegetable broth, season with a little salt and pepper and cook for another 7 minutes Remove the soup from heat and while hot grind it in the blender. Soup pour into bowls, garnish with greens and serve.

9. Soup-puree of zucchini


You will need:
  • 300 g zucchini
  • 4 onions-shallots
  • 2 cloves of garlic
  • 150 ml dry white wine
  • 2 tbsp cream
  • 1 liter of lean chicken broth
  • salt, greens, ground black pepper
  • vegetable oil

Preparation:Zucchini wash, peel and cut into pieces. Shallots peel and chop the garlic peel and chop. In a saucepan with a thick bottom to heat the oil. Put the vegetables and fry until transparent onion. Pour in the stock, wine, salt and pepper. Bring to boil and cook under cover 20 min. Greens wash and chop. The soup is a little cool and grind in a blender, add the cream and reheat. The soup spill on plates, each putting greens and serve.

10. Soup with spinach and potatoes


You will need:For 4 persons

  • 1 stalk onion leeks
  • 3 of the potato tuber
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 400 ml vegetable broth
  • 400 g fresh spinach
  • 125 ml natural yoghurt
  • greens leeks for decoration
  • salt, ground white pepper

Cooking:Onion peel, wash and cut into slices. Peel potatoes and cut into cubes. Clean the garlic and chop. In a skillet, heat olive oil and lightly brown the leeks and potatoes. Spinach wash and dry. In a saucepan, pour 400 ml of vegetable broth, bring to a boil, put the spinach and cook for 3 min. Grind in a blender, season with salt and pepper. Add yogurt and mix. Soup ladle into bowls, garnish with greens of the leeks and serve. Serve with wheat toast.

 11. Beet soup


You will need:
  • 2 large beets
  • 1/3 of celery root
  • 1 onion
  • 1 clove of garlic
  • 2 tbsp vegetable oil
  • 1 a partial table. a spoonful of sugar
  • 2 tbsp lemon juice
  • 200 ml cream 10% fat
  • 70 g green onions
  • 100 g of cheese
  • salt, ground black pepper

Preparation:Beets and celery wash thoroughly with warm running water with a brush, then peel and cut into small cubes. Onions and garlic peel and finely chop. In a saucepan, heat vegetable oil, put prepared onions and garlic and brown until light Golden brown. Add beets, celery and stir, keep on fire 3 min. To roast the vegetables, add sugar, pour in the lemon juice and 150 ml of warm water (broth). Then bring to the boil and simmer, covered with lid, about 15 min. take the Pan off from heat, the vegetables to cool slightly and grind in a blender along with the liquid. Then RUB through a fine sieve to get a smooth mass of uniform consistency. In the resulting vegetable puree pour in the hot cream, season with salt and pepper to taste. Pan put back on the heat and while stirring quickly bring to a boil. Onions to touch, wash, well Pat dry on a paper towel and coarsely chop. Cheese crumble. Soup pour into bowls, sprinkle with cheese, garnish with onions and serve.

12. Pumpkin soup with cream


You will need:
  • 2 cloves of garlic
  • 1 onion
  • 600 g of pumpkin pulp
  • 2 tbsp vegetable oil
  • 400 ml cream 10% fat
  • 100 g grated on a coarse grater cheese
  • a pinch of nutmeg
  • salt, ground red pepper
  • 1 sprig of rosemary
  • pumpkin seeds

Preparation:Garlic and onion clean, finely chop. Pumpkin flesh cut into cubes. In a saucepan, with thick walls, heat the vegetable oil and fry the onions and garlic. Add the pumpkin and cook, stirring occasionally, 10 min. Pour 2 table. tablespoons of water and simmer for 5 minutes Then add the cream and simmer on low heat for another 10 minutes the Contents of the pan chop in a blender, sprinkle with nutmeg, salt and pepper. Pour into bowls, each add cheese, garnish with sprig of rosemary and sprinkle with seeds. .

13. Soup with bacon beer


You will need:4 servings

  • 50 g butter
  • 1/8 tsp Cayenne pepper
  • 1/2 tsp ground sweet paprika
  • 1/8 tsp black pepper
  • 4-5 slices of bacon
  • 200 grams of fresh mushrooms
  • 1 onion
  • 1 carrot
  • 1 large potato
  • salt to taste
  • herbs for decoration

Preparation:slice Bacon and fry in butter, set aside in a bowl. Onions clear, finely chop and fry in a pan with vegetable oil until Golden brown. Onions aside in a bowl to bacon. Mushrooms wash, dry, cut into neat thin plates and fry until ready. Of the mushrooms to put in the pot, and the other to shift to the bacon and onions. In a saucepan pour 0.5 liters of water and put on fire. When the water with mushrooms to boil, add salt. Potatoes and carrots peeled, cut into cubes. When the mushroom broth sauce to boil for about five minutes, put in pan vegetables and sauteed mushrooms, onions and bacon, simmer for 2 minutes and pour in a pot of beer. After the foam settles, you can add spices. Then diminish the fire so that the soup was boiling very quiet, and cover the pan with a lid. Cook the soup for half an hour. It is important that the soup continued to boil for some more time, even if the potatoes are already fully ready. The duration of cooking depends on the finish of the soup. Soup cool slightly and grind in a blender, garnish with greens.

14. Pea soup with smoked brisket


You will need:
  • 250 g dried peas
  • 2 potatoes
  • 1 stalk of leek
  • 1 parsley root
  • 2 stalks of celery
  • 2 cloves of garlic
  • 200 g smoked pork loin
  • 50 g of lard or bacon
  • 150 g of smoked sausage ( Krakowska or hunting sausages)
  • salt, pepper, Bay leaf, dill

Preparation:Peas soaked in cold water for 4 hours, and preferably overnight. Drain the water, pour the peas with fresh water and boil, removing the foam 30 min. Add bacon and loin intact pieces, reduce the heat and cook the soup for 1 h. All vegetables and roots to cleanse, herbs to wash. From leeks to cut off the white part, cut into rings, parsley root and celery — slices, potatoes — diced. Garlic chopped. To put all into the soup and cook for 25 min. Fat and loin removed, cut into small pieces, return to soup. Sausage cut into slices, add to the soup. Cook for another 5-10 min. Serve, garnished with chopped parsley and chili pepper.

15. Chicken cream soup with spinach and sour cream


You will need:
  • 300 g chicken fillet
  • 2 bulbs
  • 50 g of root celery
  • 200 g of frozen spinach
  • 300 ml of water
  • 200 g sour cream
  • salt to taste

Preparation:Chicken fillet boil until tender, remove and disassemble the fibers. Into the broth add salt, 1 chopped onion and chopped celery. Cook until the vegetables soften. Add the chicken fillets. Soup blend. In another pot put the chopped spinach, cover with water, add sour cream, salt and cook 15 minutes to blend the Soup. Pour in a bowl of soup from the second pot and pour it in the soup first, in a circle. Or pour the soup simultaneously from both sides of the two pots, you get a marble stains.
Bon appetit!

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