Ingredients: ⠀
broccoli – 0.5 kg
potatoes – 2-3 PCs. medium size
onion – 1 large head
carrot – 1 PC. medium-sized
the beef broth – 2 liters
cream – 150 g
salt – to taste

The head of cabbage divided into separate small parts.
Potatoes, onions and carrots to clean, wash, cut into small pieces.
All of the prepared vegetables add to the pot, pour hot broth, add salt and put on the stove. After boiling, cook on low heat until tender ( about 20 minutes).
Then remove the pan from the heat and allow to cool slightly, add the cream. In a blender, first on low and then on high speed to blend the soup until smooth.


Ingredients: ⠀
young zucchini - 4 PCs.
vegetable oil - 2 tbsp
cream 20% - 200 ml
garlic - 2 cloves
onion - 1 PC.
potatoes - 2 PCs.
carrots - 2 PCs.
chicken broth -1 liter
croutons - 10.
Salt and ground black pepper - to taste

Zucchini, potatoes, carrots, peel the onion.
In a pot heat vegetable oil, fry the crushed garlic with the onions.
Chop the zucchini, potatoes, carrots and add to the pot. Stirring occasionally, simmer 7 minutes.
Add chicken broth and cook until vegetables are tender.
Warm up the cream.
To pour the broth and the vegetables and beat with a blender to puree.
In the pan with the vegetables add the hot cream and broth to desired consistency, and heat, stirring occasionally. The pan cover with a towel and allow to stew, brew. Before serving add to the soup croutons.


900 g pumpkin, with bright red flesh
400 gr of carrots
1 onion
1 tuber of a potato
3 liters of water
2 tsp salt

Peel and chop pumpkin, carrots, onions and potatoes.
Add the vegetables to the pan, cover with water, add salt and cook for 40-60 minutes until the vegetables are tender.
Blend and serve.


1 medium head of cauliflower

1 tbsp olive oil
1 onion
2 cloves of garlic
2 stalks of celery
1 Bay leaf
350 g potatoes
800 ml. of hot meat (or vegetable) broth
heavy cream for serving
salt, ground black pepper to taste

Onion peel and finely chop. Celery stalks also finely chop.
Preheat the pan with olive oil and sauté onion over low heat for 6-8 minutes — you need to soften. Add salt and pepper to taste. Chop the garlic and add to the pot the onions, to dispatch celery and Bay leaf and saute all together for 5 minutes.
Preheat vegetable or meat broth. Peel the potatoes, finely chop and add to the pot. Sauté for 5 minutes, then pour into the pan broth and bring to a boil. Cook for 15 minutes.
Disassemble the cauliflower into florets hotel and add to the pot. Cook everything together for about 10 minutes – the cabbage softened. Bay leaf, discard.
Using a blender to blend the soup. If the consistency of the soup is too thick — pour in a little broth and warm the soup over low heat.
When serving, optionally add to the soup heavy cream, but you can do without them. For greater silkiness of the soup you can substitute olive oil, which were roasted vegetables, butter, and some broth to replace the cream, but pour them at the very end of cooking. When serving sprinkle the soup with fresh herbs.


Tomatoes - 6-7 PCs
Bread for toast - 4 slice
Onion - 1 PC.
Carrots - 1 piece
Garlic - 3 cloves
Salt and spices to taste (thyme, cilantro, paprika, rosemary, marjoram, this soup is perfect for these herbs),
Broth - 2 cups (you can use chicken or beef broth ),
Cream - 100 g

For this soup we need to prepare the tomatoes. They need to be deleted first in boiling water and then in cold water. After that, they have to remove the peel.
Fry the onion on low heat until Golden brown, add carrots and fry until tender.
Cook until soup, sliced white bread with pieces of small size, put them in a heated oven.You can pre-add spices to croutons.
We chop the tomatoes in a blender and send to the pan, adding water or broth (if the soup is not lean).
Add salt and spices, bring to a boil. Cook the soup for about 15 minutes over low heat, stirring constantly. You can add spicy herbs, tomatoes are very "love" them.
At the very end we introduce the cream and cook for about 10 minutes.
Serve tomato cream soup with cream with croutons and (if desired) with fresh herbs.


canned corn - 1 can
cream 10% - 2 tbsp.
flour - 2 tbsp
boiled frozen shrimps - 300 gr
butter 70 gr
greens to taste

Defrost and peel the shrimp.
Drain the water from the can of corn and grind it in a blender until smooth. Pour the corn puree with 2 glasses of water and bring to a boil.
Heat the cream on a fire or in the microwave, but do not bring to a boil for Bechamel sauce.
While the cream is heating, you need to melt the butter and fry 2 tbsp on it. flour.
When the flour becomes a pleasant golden color, pour the cream into the pan. On a slow fire, thicken, to the point where the fingerprint does not fill immediately on the mixing paddle.
Pour cream into corn puree with water.
Leave on for 10 minutes over low heat.
After filtering, return the soup to the stove and then simmer another 5 minutes over medium heat.
Two minutes before cooking, add the shrimp to the soup.
Garnish with finely chopped herbs.


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