A recipe with a photo of a green vegetable puree soup, which alleviates the condition of the body after overeating, with food intoxication, exacerbation of gastrointestinal diseases and overweight.
Contents of the recipe with a photo:
- Ingredients
- How to make green puree soup step by step
- Video recipes
Vegetable soups are a natural first aid for the body, the easiest and most physiological way to put it in order after a long holiday marathon, which leaves not only gifts and happy memories, but also extra pounds, edema, exacerbation of gastritis, cholecystitis and other problems of the digestive system. The composition and consistency of the green "lightening" puree soup will help soothe irritated mucous membranes of the entire gastrointestinal tract, facilitate kidney function, and accelerate the elimination of toxins and toxins. It is also convenient to start the transition to a weight loss diet with a series of vegetable soups: green lightening, yellow soothing, and red revitalizing.
The green vegetable puree soup is in many ways similar to the famous celery from the Bonn diet, only lighter and more gentle. For him, vegetables of white, yellow and green colors are suitable, rich in potassium, magnesium and other minerals, vitamins, but certainly without coarse fiber.
It is not necessary to observe the proportions strictly to the gram, we take about the same amount of different vegetables, 100-150 g each. If there are no green peas and leeks, you can only do with beans and onions. But each vegetable brings its own unique color to the palette of taste, making it brighter and richer. The sour taste of the soup will be provided by citric and malic acid. Fresh vegetables, dried or frozen vegetables can be used with equal success.
Important: white cabbage is not suitable here due to its irritating effect on mucous membranes; sorrel, rhubarb and tomatoes - due to their high content of oxalic acid.
Before we start cooking, let's take a closer look at what our green miracle soup is and how it all works.
It contains celery, spinach, leek, broccoli and parsley - the champions of the plant world in potassium content. It is he who will help restore the functioning of the kidneys and clean the blood vessels, together with magnesium, will support the heart.
Asparagus beans, in addition to essential amino acids and delicate fiber, are beneficial for their high content of insulin-like substances that help normalize blood sugar levels.
Bell peppers are not only a real storehouse of vitamins, but also a source of routine that promotes the health of capillaries, and it also stimulates the liver and pancreas.
Green peas contain easily digestible protein, onions - vitamins and sulfur, carrots - provitamin A, apple - iron and pectin. And all this is "packed" in delicate fiber, which does not irritate the mucous membranes of the gastrointestinal tract, but, like a vacuum cleaner, absorbs toxins and toxins in order to easily and naturally remove them from the body.
You can cook this not only healthy, but also delicious dish literally for half an hour in a saucepan on the stove, but if we use a multicooker on the Soup mode, which provides a mild and very gentle temperature effect, the result will be better both in flavor saturation and consistency.
- Caloric content per 100 g - 25 kcal.
- Servings - 3-4
- Cooking time - 1 hour
Ingredients:
- Water - 0.5 l
- Root celery - 120 g
- Petioled celery - 170 g
- Onions - 100 g
- Leeks - 50 g
- Carrots - 100 g
- Peking cabbage - 120 g
- Broccoli cabbage (frozen) - 140 g
- Asparagus beans (frozen) - 100 g
- Spinach (frozen) - 140 g
- Sweet pepper (ice cream) - 70 g
- Green peas (ice cream) - 120 g
- Green apple (Antonovka or Simirenko) - 100 g
- Parsley and dill to taste
- Lemon, lemon juice - to taste
Steps for making green vegetable puree soup
1. Pour half a liter of water into a saucepan, while it boils, clean and chop vegetables. We put them in order, determined by the speed of cooking. Root celery, onions and leeks are cut into large slices, carrots - very large, so that later it would be easy to find and pull out. The cutting shape does not matter, the finished vegetables will be chopped with a blender (except for carrots). Dip the first portion of vegetables into boiling water and close the lid. The products should not boil, but actually languish at a temperature on the verge of boiling, in this case all nutrients will most fully pass into the broth, and vitamins will be better preserved. Cook for about fifteen minutes.
2. The next tab is stalked celery, asparagus beans, Chinese cabbage and broccoli. If desired and possible, they can be replaced with cauliflower and savoy cabbage - they are very similar in composition and structure. You do not need to defrost anything, it is also not advisable to stir it again. Having dumped vegetables into a saucepan, slightly "trample" them with a spoon and immediately close the lid so that the cooking temperature remains as constant as possible. We are waiting for another 15 minutes.
3. In the penultimate tab, send spinach, peas and bell peppers. In parsley, we use not only delicate leaves, but also rough stems - it is they that contain not only the main aroma, but also the maximum of diuretic substances that are important for us. Vegetables are pre-blanched before freezing, so fifteen minutes will be enough for them to defrost and reach the desired degree of readiness. At this point, we also need to resolve the issue of the thickness of the soup and, if desired, add more boiling water to the pan.
4. It is recommended to salt vegetable soups as little as possible, and bring sour vegetables or fruits to taste. In this case, this is a green apple of the Simirenko variety, which we freed the core and cut into large pieces, and a slice of lemon.
5. Put the apple and lemon (together with the zest) in a saucepan literally 5 minutes before cooking, at this moment you can add a pinch of salt and stir our future soup. We close the lid, let it boil a little and turn off the heat.
6. Throw the contents of the pan into a colander, select pieces of carrots and boiled lemon. We send the strained vegetable broth back to the multicooker.
7. We will not grind the carrots with the rest of the vegetables: the combination of green and orange colors gives an extremely unappetizing brown-bog shade. Therefore, it is better to crumble it into small cubes, then add directly to the plate.
8. Using an immersion or stationary blender, bring the vegetables to a puree state. The degree of purération will dictate the state of the mucous membrane of our stomach: in the stage of exacerbation, we strive to achieve the consistency of a delicate cream, you can even additionally rub the mass through a sieve to remove all coarse fibers.
9. Combine vegetable puree and broth, stir, bring to a boil and turn off - our miraculous soup is ready! And to improve the taste, aroma and healing properties, you can add ground fenugreek to it, which in the Caucasus under the name utskho-sunneli is a common seasoning for soups. In Southeast Asia, fenugreek is known as "Shambhala" and is considered a miracle cure for all diseases, almost an elixir of youth. In fact, this completely non-burning seasoning gives dishes a pleasant nutty flavor and soothes irritated mucous membranes of the stomach and intestines well. When serving, add cubes of boiled carrots, fresh herbs to the green puree soup, and, if desired and to taste, a slice of lemon. If this delicate and aromatic vegetable puree is eaten for breakfast, lunch and dinner for at least one or two days, the condition of the gastrointestinal tract and general well-being will noticeably improve.
Video recipes for green vegetable puree soup
1. How to make green puree soup:
2. Recipe for green vegetable puree soup:
