How to cook soup puree from courgettes and cauliflower

Soup puree is a unique dish that can be made from anything. To do this, almost everything: fish, meat, seafood, poultry, dairy products, as well as vegetables and fruits. Depending on which of them is the basis, this original soup is used both hot and cold. Not so long ago a similar dish was used mainly for children's or dietary nutrition. Now it helps the hostess to diversify the daily diet of the family. Given the special useful properties of vegetables, the popular soup is puree from courgettes and cauliflower. You can prepare it in various ways.

Holiday of taste

If you cook a classic soup recipes from courgettes and cauliflower, you need certain original ingredients. To make it, you need: 0.5 liters of cold water, 1 carrot, 100 grams of zucchini pulp, 200 grams of cauliflower, bulb, 5 peppercorns, chive, 35 grams of any vegetable oil and a pinch of salt.

To make this soup-puree from zucchini and cauliflower can be quite simple:

1. First cabbage must be carefully disassembled into separate inflorescences and thoroughly washed.
2. Squash the flesh in an arbitrary way.
3. Carrots, garlic and onions must also be cleaned, thoroughly washed and cut as finely as possible.
4. In a saucepan boil the water. Then you need to put the already prepared cabbage, garlic and zucchini into it. Pepper, add salt and cook the mixture, until the products become very soft. Then the fire can be turned off, and cover the pan and give the vegetables to steep for about 10 minutes.
5. At this time, pour oil on the pan and lay the chopped onions with carrots. Add 30-40 grams of water and simmer on low heat until the liquid completely evaporates.
6. Pour the contents of the pot and pans into a blender and grind it to a puree-like condition. Preliminarily remove the garlic and pepper from the mixture.

Soup puree from courgettes and cauliflower is almost ready. If the mass is too thick, then it can be easily diluted with vegetable broth and slightly warmed over a small fire.

Vegetarian's dream

Those who are trying to monitor their health, understand how useful the vegetable soup is. The recipe for this dish can be changed slightly if desired, adding a few ingredients. The taste of the finished product will be more pronounced if the following composition is used for its preparation: head of cauliflower, young zucchini, onion, tomato, 50 grams of vegetable oil and a little greens (coriander, basil).

In this case, the process should proceed as follows:

1. Firstly, all the products must be rinsed well.
2. Then cabbage as usual to disassemble into separate inflorescences, and the courgette is peeled and cut into medium cubes.
3. Pour a glass of water into a saucepan, add the prepared vegetables and cook until completely softened.
4. At this time the onion peeled from the husks finely chopped and lightly fried in oil.
5. Add to it sliced tomato slices and fry foods together for several minutes.
6. In conclusion, all components must be collected in a blender and thoroughly re-rubbed.

After that, the prepared soup can be poured into a plate and decorated with chopped greens.

Creamy tenderness

To give softness to soured soups, various dairy products are often used in cooking. The dish as a result becomes more tender and fragrant. Proceeding from this, preparation of soup-puree from cauliflower is possible when using the following components:

• 300 grams of zucchini, 1 potato, 100 grams of carrots, half a bulb, 400 grams of cauliflower, a little salt, hard cheese, a partial glass of cream and 35-40 grams of olive oil.

The whole process of preparation takes place in four stages:

1. At the very beginning, cauliflower should be gradually disassembled into separate small inflorescences, washed and put into a saucepan. Products pour water, salt, put on a plate and cook for 20 minutes.
2. During this time zucchini, onions and potatoes must first be cleaned, and then washed and cut into small pieces.
3. Add the remaining vegetables to the pan and boil for another 20 minutes.
4. The ready-to-weight mass is transferred to the bowl of the blender, add butter and beat thoroughly. In conclusion, it is necessary to pour the cream and make the final mixing.

The prepared aromatic soup-mash can be immediately served to the table. To do this, it should be poured on plates and lightly sprinkled with grated cheese on top.