Soup is an important meal for most people. The fact is that soups are a great first course for lunch. They help the stomach and intestines work, as well as the digestion of nutrients.
In winter, soups warm you up, and in summer they cool you down. It is amazing to see such a wide range of benefits and versatility of soups.
And you can make soups from different foods too. There are ordinary vegetable soups, and cheese, cream, even fruit.
Pumpkin, for example, makes one of the most useful soups
.
Ingredients for pumpkin soup:
- Pumpkin – 400 g;
- Onion -1 pc;
- Carrots -1 pc;
- Vegetable oil – 2 tbsp;
- Parsley root – 1 pc;
- Potatoes – 1 pc;
- Cream – 200 ml;
- Salt – ½ tsp;
- Parsley – a bundle;
- Butter – 5 g;
- Bread – 5 pieces;
- Dry ground garlic – 2 tsp;
- Vegetable oil – 2 tbsp;
- Provencal herbs – 1 tsp.
Preparation of pumpkin soup:
Peel and cut the pumpkin into small cubes. Grate carrots and parsley root on a coarse grater, cut onions into small cubes. Pour
vegetable oil in the bottom of the pan, fry onions and carrots for a couple of minutes. Add parsley root and pumpkin to the vegetables, pour water so that the liquid covers only the vegetables.
Bring the soup to a boil under a lid. At this time, peel and dice potatoes. Salt the soup, add the potatoes and continue cooking until the vegetables are ready.
Cut small cubes of bread, about 1×1 cm. Put the bread in a cellophane bag, sprinkle with dried garlic and Provencal herbs
. Pour vegetable oil into the bag, close and mix. Spread the bread cubes on a baking tray lined with parchment. Bake breadcrumbs at 190 degrees in the oven.
Chop parsley finely
.
Pour cream into the soup, add butter and spices to taste.
Use a blender to puree the soup.
Serve the soup with breadcrumbs and dill.
It turns out to be a great cream soup, which will replace the classic chowder.
