Composition / ingredients
Step-by-step cooking
Step 1:
Prepare vegetables: finely chop onions, diced potatoes, broccoli inflorescences in half, three carrots on a fine grater, crush garlic.
Step 2:
Pour 1 tbsp of vegetable oil on the bottom of the MV bowl and pour out all the prepared products, set the "frying" mode for 15-20 minutes, fry with the lid open, stirring the products. Add 1 tbsp flour, salt / pepper, mix again.
Step 3:
Mix water and milk. When the roasting is over, pour the mixed liquid into the MV bowl. We close the lid and put it on the "porridge" mode (who has what) for 20 minutes.
Step 4:
I sprinkle a handful of grated cheese into a plate of ready-made soup. Vegetable milk soup is ready! Enjoy your meal!
For this soup you can take your favorite vegetables.
This recipe for vegetable milk soup is perfectly cooked on the stove.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
