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Vegetable Purée Soup

A silky vegetable purée soup with a creamy flavor. This vegetable purée soup makes a full, satisfying lunch. Rich and aromatic with creamy, cheesy notes, it's both delicious and filling. Its smooth texture makes it easy to digest. Garnish with pumpkin seeds or pine nuts when serving, and serve it hot, with fresh herbs if you like.

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Vegetable puree soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 3 g
Fats 36 % 5 g
Carbohydrates 43 % 6 g
87 kcal
GI: 67 / 0 / 33

Cooking method

  1. Step 1:

    Step 1

    Ingredients.

  2. Step 2:

    Step 2

    Finely chop the peeled onion and lightly sauté it in a little vegetable oil.

  3. Step 3:

    Step 3

    Peel the potato and carrot and cut them into small cubes.

  4. Step 4:

    Step 4

    Cut the pumpkin the same way.

  5. Step 5:

    Step 5

    Seed the bell pepper and cut it into rough pieces.

  6. Step 6:

    Step 6

    Add all the vegetables to the pot with the sautéed onion and pour in the broth. Bring to a boil and season with salt.

  7. Step 7:

    Step 7

    Simmer the vegetables over low heat until soft.

  8. Step 8:

    Step 8

    Purée with an immersion blender. I also pushed the mixture through a sieve to remove the bits of pepper skin, which made the purée even smoother and silkier—but that's optional.

  9. Step 9:

    Step 9

    Stir nutmeg into the purée, plus other spices if you like.

  10. Step 10:

    Step 10

    Pour in the cream and stir. Warm it over medium heat, stirring often.

  11. Step 11:

    Step 11

    Add the finely grated cheese and stir well. Bring the soup to a boil, stirring so the cheese melts in.

  12. Step 12:

    Step 12

    Cover the pot and let the soup rest for 10–15 minutes. Serve the purée soup hot with fresh herbs.

Caloric content of the products possible in the composition of the dish

  • 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
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Chicken broth - 19  kcal/100g

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