Vegetable puree soup - a dietary recipe with a photo of a delicious dish * Crossfit

Zucchini - 1 pc.
Green bell pepper - 1 pc.
Tomato - 1 pc.
Carrots - 1 pc.
Green peas - 100 g
Greens to taste
Onions - 1 pc.
Salt to taste
Spices to taste
Vegetable oil - 1 tbsp. l.

Proteins 0.9 g
Fat 0.1 g
Carbohydrates 3.9 g

A simple recipe with step-by-step photos of a delicious classic vegetable puree soup with zucchini.

Servings Per Container: 4 Servings.

Step-by-step instruction

Vegetable puree soup is a dietary, lean dish made at home from fresh vegetables without adding meat. Soup according to this recipe with a photo turns out to be light and tasty, so it can be safely prepared not only for an adult, but also for a child. Suitable for weight loss. You can use any spices for making the soup, based on your own taste preferences. The zucchini must be taken young, and the tomato must be ripe. Peas should be bought frozen, but not canned. Parsley and dill work well with herbs. Fans of spicy taste can add cilantro to the soup. To make the broth more satisfying and nutritious, add a spoonful of vegetable oil.

Step 1

Prepare all vegetables. Rinse the zucchini, tomato and bell pepper thoroughly under running water. Peel the carrots. Defrost green peas. Cut the tomato in half, remove the base and cut the vegetable into large slices. Cut off the dense base of the squash. If there is damage to the skin, then peel the zucchini. Cut the vegetable into small pieces (about 1 to 2 cm). Trim the paprika tail off and clean out the seeds from the middle. Cut the vegetable into medium-sized cubes. Chop the carrots into small cubes, as in the photo. Peel the onions and cut the vegetable into small pieces.

Step 2

Transfer all prepared vegetables to a deep saucepan or stewpan, cover with water, salt, add fresh chopped parsley and a tablespoon of vegetable oil. Cook over medium heat until cooked through, until all vegetables are tender.

Step 3

Use a hand blender to chop the vegetables directly in the pan until the consistency is thick. If there is a lot of liquid left in the saucepan at the time of cooking, drain some into a separate container and add to the soup as needed. Delicious vegetarian vegetable puree soup without potatoes is ready. Serve hot or cold to the table, sprinkle with fresh herbs. Enjoy your meal!