The New Year’s feast is ending, and now the body needs light and healthy food. Creme soup is better fits this description – delicious, tender and nourishing, soup-puree will be an excellent dish for dinner and will relieve the body after a heavy holiday meal.

We have picked up for you 3 simple recipes of vegetable cream soups, which will please you and your family.

Vegetable creme soup

  • What do you need:

Onion – 1 piece

Carrots – 1 piece

Potatoes – 3 pcs.

Sweet pepper – 1 piece

Butter for frying – to taste

  • How to cook:

Fry onions and carrots in butter.

Add the diced peppers and potatoes.

Fill the water 2 cm above the vegetables. Extinguish for 20-30 minutes.

Grind the resulting dish in puree with a blender.

Add sour cream and croutons. Serve.

Lentil cream soup 

  • What do you need:

Red lentils – 1 glass

Potatoes – 2 pcs.

Onion – 1 piece

Carrots – 1 piece

Red bell pepper – 1/2 pcs

Garlic – 1 tooth

Tomato paste – 1 tsp

Vegetable oil – to taste

Salt, spices – to taste

  • How to cook:

Cut potatoes into small cubes.

Wash lentils under cold water, letting water drain.

Finely chopped garlic fry in oil, add onions, carrots, peppers and a little passer together. Add tomato paste and mix.

We spread potatoes and lentils on top, pour hot water (4 cups), salt and add spices. Cook until soft potatoes – 15-20 minutes.

Grind the resulting dish in puree with a blender.

Served with lemon or sour cream. A good addition to the soup will be domestic rusks.

Pumpkin cream soup

  • What do you need:

Pumpkin – 200-250 g

Potatoes – 2 pcs.

Red sweet pepper – 1/2 pcs

Onion – 1 piece

Garlic – 1-3 cloves

Vegetable broth – 1 l

Salt to taste

Black pepper powder – to taste

Olive oil – 2-3 tablespoons

  • How to cook:

Preheat the oven to 200 ° C. Vegetables washing, onion and garlic cleanse; we remove seeds and a peduncle.

All vegetables, except garlic, cut into large pieces and spread on parchment in a baking dish. Pour olive oil, salt and pepper to taste, cover with parchment.

Bake in the oven for 30-35 minutes until the softness of the vegetables.

Remove from the pumpkin and potatoes peel.

Put ready-made vegetables in a blender, add at will crushed garlic and grind in puree blender. Add the hot vegetable broth gradually, bringing the soup to the desired density.

Add sour cream and croutons. We serve.

Bon Appetit!