Zucchini puree soup with mushrooms and celery. Celery puree soup Zucchini and celery puree soup

My family loves pureed soups, so I cook them quite often. In the summer, of course, it is possible to prepare them more often and from completely different vegetables; in the winter you have to prepare such soups less often due to the high cost of some products. This time I was able to buy my favorite petiole celery - it is incredibly aromatic and tasty in soups, and other vegetables are always on sale.

To prepare pureed zucchini soup with mushrooms and celery, prepare the ingredients according to the list. Vegetables need to be washed, dried, mushrooms should be cleaned with a hard kitchen sponge.

Heat vegetable oil in a frying pan, fry chopped onions in it for a few minutes, add coarsely chopped celery.

Add coarsely chopped mushrooms, cook for a few minutes.

Place the fried vegetables in a saucepan and add the chopped zucchini. Add just enough water to lightly cover the vegetables and cook over low heat for 15 minutes.

Add the chopped tomato, salt the soup to taste, pepper and cook for another 10 minutes.

Add chopped herbs and stir the soup.

Immediately puree it with a blender. I usually pour the soup broth into a cup and add it as needed after whisking, adjusting to the desired thickness of the soup.

Pour in medium fat cream, stir the soup, and heat it for a few minutes.

And serve immediately. Zucchini puree soup with mushrooms and celery is ready.

Enjoy!

Celery puree soup has an excellent taste and a very pleasant aroma. It goes well with meat ingredients. This version of the soup is widely used for preparing vegetarian and lenten dishes. Sour cream or cream gives such soups a special tenderness.

Puree soup with the addition of celery is very healthy. After all, celery contains a lot of fiber, vitamins, and essential oils. Our body spends more calories digesting celery than it receives in the end, which is why celery is widely used in various dietary dishes.

Cream of celery soup is very easy to make. There are many recipes that will tell you how to prepare a simple and healthy soup even in 30-40 minutes.

How to make celery puree soup - 15 varieties

This soup is perfect for every day lunch for the whole family. It is easy to prepare, and ingredients for it can be found in every refrigerator.

Ingredients:

• Celery root - 200 g
• Medium potatoes - 5 pcs.
• Cream - 100 g
• Cauliflower - 150 g
• Carrots - 1 pc.
• Patisson - 1 pc.
• Onion - 1 pc.
• Greens - a bunch
• Broth - 1.5 l

Preparation:

First, fry the onion in a saucepan with a thick bottom, then add diced vegetables and herbs to it, mix and simmer for a while over low heat.

When the vegetables are ready, without removing from the stove, grind the contents of the saucepan with a blender, while simultaneously adding the previously prepared meat broth.

When the puree is thick, add warmed cream - and voila - our puree soup is ready!

Experienced chefs advise that when preparing such a puree soup, you should try to ensure that all the vegetables are cut into approximately equal cubes - then they will cook at the same time, and they will also retain more vitamins.

Those who don’t eat meat love to prepare this soup, because puree soup with celery has enough vitamins to maintain health. And besides, it's delicious.

Ingredients:

• Water - 2-3 l
• White cabbage - 0.5 kg
• Petiole celery - 0.5 kg
• Sweet pepper - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Tomato - 2 pcs.
• Vegetable oil for frying

Preparation:

Cut the celery into pieces and throw into boiling water, cook over medium heat. Chop the onion and carrots and lightly fry them in a frying pan.

Chop the cabbage and add to the celery. Remove the skins from the tomatoes and also throw them into the water.

Send the chopped peppers there, add the roast at the end, and add salt to taste. Grind in a blender and serve with rye crackers.

This soup has a wonderful aroma and delicate consistency. Easily suitable for a holiday dinner.

Ingredients:

• Fresh fennel - 2 tubers
• Celery - one root, one stalk
• Medium potatoes - 4 pcs.
• Onion - 1 pc.
• Garlic - 2 cloves
• Chicken broth - 1 l
• Parmesan - 30 g

Preparation:

Cut the fennel and celery and potatoes into cubes, chop the onion and garlic. In a thick-bottomed saucepan, sauté the onion and garlic, add the fennel and celery and simmer lightly. Then add chopped potatoes.

Pour in the broth and cook for 15-20 minutes. Grind everything with a blender, you can decorate with herbs - and the soup is ready.

Just before serving, you can sprinkle the creamy soup with Parmesan - it will be even tastier.

To prevent the peeled celery root from darkening, it should be placed in slightly acidified water.

This soup is very tender and aromatic, and children also like it. The delicate celery puree soup is very simple to prepare and takes minimal time.

Ingredients:

• Celery root - 500 g
• One onion
• Medium potatoes - 3 pcs.
• Garlic - 2 cloves
• Chicken broth (or water) - 3-4 cups
• Cream - 100 ml.
• A piece of butter for frying
• Salt and pepper to taste

Preparation:

Fry onions and garlic in a saucepan with a thick bottom. Add diced celery and potatoes and fry everything a little.

Then pour in the broth (to cover the vegetables) and cook for about 20 minutes. Grind everything thoroughly with a blender and finally add cream and remove from heat.

Then decorate with greens.

This recipe is not only quick, but also very simple, because to prepare such a soup you will need a minimum of ingredients and effort, but the result will please you.

Ingredients:

• One large celery root
• Four large potatoes
• Two bulbs
• A couple of cloves of garlic
• Half a glass of cream
• 30 g butter
• Bay leaf, pepper, salt, parsley

Preparation:

Finely chop and fry the onion and garlic in butter in a saucepan with a thick bottom.

Then add diced potatoes and celery root and simmer a little. Pour hot water to cover vegetables.

Cook until tender, and at the end add salt and pepper and add a bay leaf. Then grind everything with a blender (do not forget to remove the bay leaf) and add cream.

Bring to a boil again and the dish is ready.

The subtle aroma of tomatoes and cilantro only emphasizes the merits of this dish. The soup, although lean, is quite filling.

Ingredients:

• Tomatoes - 4 pcs.
• Carrots - 2 pcs.
• Petiole celery - 2 stalks
• Onions - 1 piece,
• Young garlic - 0.5 heads
• Rice - 20-30 g
• Cilantro - 0.5 bunch
• Dill - 0.5 bunch
• Ghee
• Salt, pepper to taste

Preparation:

Finely chop the onion and carrots, cut the celery into small cubes.

Saute the onion in a small amount of oil, add carrots to it and simmer everything a little.

Peel the tomatoes, chop and add to the vegetables, add salt and simmer covered for 10 minutes. Then add hot water and bring to a boil.

Add rice to the soup (you can boil it a little first) and celery. Cook everything until the rice is ready.

Season the soup with spices, dill and garlic. Use a blender to puree the soup. Bring to a boil and turn off. Serve with cilantro.

This soup is also easy to prepare, and it is also perfect for a Lenten menu or people on a diet. This dish will certainly provide a surge of strength and energy.

Ingredients:

• One large celery root
• One large carrot
• One onion
• 100 g cauliflower
• Olive oil
• Coconut cream (can be replaced with coconut milk)

Preparation:

Fry the onion in olive oil, add the diced potatoes and celery root and add enough water to cover the vegetables.

Cook until done - 15-20 minutes. Then we grind everything with a blender and add coconut cream, salt to taste and bring to a boil again.

A hearty soup, a wonderful aroma and a good mood - you will have it all, just use this simple recipe.

This soup is very filling and tasty.

Ingredients:

• Beef - 400 g
• Bell pepper - 3 pcs.
• Tomatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 2 pcs.
• Potatoes - 3 pcs.
• Garlic - 3 cloves
• Celery greens - 60 g (bunch)
• Coriander - 1 tsp.
• Oregano - 1 tsp.
• Ginger - 1 tsp.
• Ground black pepper, salt - to taste
• Olive oil
• Basil

Preparation:

First, boil the meat. Chop all the vegetables and place on a baking sheet, sprinkle with chopped celery, sprinkle with olive oil, add spices and stir.

Bake in the oven for 40-45 minutes at 180 degrees. Place the prepared vegetables in a bowl and puree with a blender.

Dilute the puree with beef broth and beat again with a blender. Serve with pieces of boiled beef, garnish with basil.

For lovers of legumes, this soup is just right - it cooks very quickly, is very tasty and satisfying to eat, and most importantly - healthy!

Ingredients:

• Lentils - 200 g
• Carrots - 1 pc.
• Potatoes - 5 pcs.
• One stalk of celery
• Paprika
• Turmeric
• Ground ginger
• Ground black pepper

Preparation:

Cut carrots and potatoes into cubes and place in a deep bowl. Add turmeric, paprika, ginger, pepper and salt there and mix.

Then place the vegetables in the steamer. In the meantime, chop the celery randomly, add it to the steamer with other vegetables and wait until done.

Take the vegetables into the steamer, put lentils in their place (they should be pre-soaked in water for a day) and cook in the steamer for 15 minutes.

While the lentils are cooking, grind the main vegetables in a blender. To make this process easy and quick, you can add a little water.

Then add the prepared lentils to the puree and bring to a boil. Before serving, it is recommended to add a little sour cream or cream to this soup.

This soup will not only be very tasty, it is also low in calories. And children love it very much for its delicate milky aroma.

Ingredients:

• Celery stalks - 4-5 pcs.
• Carrot
• Bulb
• Cream - 150 g
• Butter - 20-30 g
• Liter of broth
• Clove of garlic
• Greenery
• Favorite spices

Preparation:

Chop celery, onion and carrots. In a frying pan in butter, first fry the onion, then add carrots and celery.

Add the fry to the pan with the broth and cook for 10 minutes. Grind everything with a blender and cook for another 5 minutes.

At the same time, take a raw egg and beat it thoroughly, then carefully pour it into the soup, stirring it constantly.

When the egg is cooked, pour in the cream, add salt and spices and bring to a boil. Remove from heat and let steep for about 10 minutes - and the puree soup is ready.

A wonderful summer soup made from seasonal vegetables with a spicy aroma, slightly sweet and also easy to prepare - even a beginner in the kitchen can handle it.

Ingredients:

• Celery root 400-500 g
• Zucchini
• Big carrot
• Potatoes - 5 pcs.
• Eggplant (peeled) - 1 pc.
• Garlic - 2 cloves
• Sage
• Broth (water)

Preparation:

The trick to this recipe is to bake everything in the oven first. Cut the vegetables into cubes and throw on a baking sheet, pour in olive oil and salt, mix everything.

You can sprinkle with sage - this seasoning is very suitable for this recipe. Bake in the oven at 230 degrees for 45 minutes - the vegetables should caramelize.

Afterwards, put all the vegetables in a mixer and add a little broth or water and chop. When the puree is thick, dilute it with the rest of the broth.

When serving, add a little cream or sour cream to each bowl of puree soup.

This soup is very healthy, flavorful and tender. Pumpkin and celery go well together in this dish. Just cook it once and never give up this recipe.

Ingredients:

• Pumpkin - 500 g
• Medium potatoes - 5 pcs.
• Cauliflower - 200 g
• Celery - 200 g
• Carrots - 1 pc.
• Butter - 1 tablespoon
• Favorite greens
• Salt and pepper to taste

Preparation:

Peel the potatoes and carrots and cut them into small cubes, put them in a saucepan and fill with water so that it covers all the vegetables plus one centimeter on top.

Then add salt and pepper, add butter (can be replaced with vegetable oil) and cook until soft. It is necessary that half of the water boils away.

Beat everything with a blender and boil. At the end add greens.

Pumpkin seeds are the perfect addition to this soup. They need to be fried in a dry frying pan and sprinkled with puree soup just before serving - their aroma will enhance the pleasure of eating.

A wonderful, aromatic and tasty way to lose weight is about creamy soup with celery. A minimum of calories, but a maximum of benefits are perfectly combined in this dish.

Ingredients:

• Chicken fillet - 2 pcs.
• Carrots - 2 pcs.
• Potatoes - 3 pcs.
• Fresh basil - 40 g
• Celery stalk
• Walnuts - 50 g
• Salt to taste

Preparation:

Cut all vegetables except potatoes into cups and place in a bowl. Place diced fillet on top of them and add salt.

Add water (to cover the vegetables) and cook for 30 minutes. After we grind it into a puree with a blender, you can add a little broth or water.

Bring to a boil again, then add the basil pieces and remove from heat. Before serving, garnish with basil and sprinkle with nuts.

Vegan Zucchini and Celery Soup

A very suitable recipe for vegans using seasonal vegetables. It cooks quickly and eats even faster.

Ingredients:

• Medium zucchini - 1
• Celery stalks - 3-4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic clove
• 800 ml water
• Salt pepper
• Bunch of parsley
• Olive oil - 20 g

Preparation:

Zucchini and celery must be cut into cubes, add water, salt, and put on fire.

Until the water boils, fry onions, carrots and garlic in sunflower oil.

When the frying is ready, mix it with the soup, then add parsley, pepper and cook the soup until all the ingredients are ready.

When the vegetables are soft, remove the soup from the heat and blend it in a blender.

A very hearty and nutritious soup with a subtle aroma of nutmeg. Suitable for lunch every day.

Ingredients:

• Peas - 150 g
• Celery - 200 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 40 g
• Nutmeg - 5 g
• Mole and pepper to taste

Preparation:

The peas must be washed and soaked in water for 5 hours. Boil the peas until they are completely softened (about 3 hours).

Fry onions, carrots and celery in a frying pan in vegetable oil and add this frying to the peas.

Add nutmeg, then puree everything in a blender. Dilute to the desired thickness with water or broth. Boil again and the soup is ready.

The whole day today was just running around, running around the shops, running errands, then shopping again, bought a wonderful blouse and a great skirt and almost bought a beautiful dress, but I wasn’t so lucky with peaches and apricots - some crazy prices here for apricots, despite the fact that apricots themselves are nothing good, and instead of the long-desired puff pastries with apricots, I will have to bake something with nectarines, and peach jam also had to be put off for now. My head is no longer able to figure out anything, and I still need to do a big thing - today before leaving, Max said “choose a stove”, has it really happened, I actually already chose, but it turned out that I was looking at the wrong dimensions, in general, I need to strike while the iron is hot, will I finally have a new oven, ahhhh.

While I can still at least do something, and, by the way, there’s still a million things to do, I’ll quickly tell you about the next zucchini soup, yes, yes, I’m taking full advantage of the opportunity, or rather, the season, and cooking zucchini in the tail and mane, I’m actually now I switched almost entirely to vegetables and am cooking something more serious only because “on the grass” someone will howl very quickly. But our soups always go great, and this one was no exception.

The photo is very minimalistic, but I took it at eleven in the evening, I had no time for anything at all, and the parsley in the plate sank in the blink of an eye.

I got the idea for this soup from Nika Belotserkovskaya. In general, instead of celery, there was originally fennel, and in brackets there was celery, that is, as an option, and I really wanted to try this soup with fennel, but Max, who couldn’t distinguish fennel from kohlrabi and at best would ask what it was and how many kilograms to take, and in the worst case, they will call from each shelf, describing what they saw and asking - is this it? So I decided - let it be with celery, we know and even love celery.
Well, I changed the course of action a little, the proportions, in general, I’ll tell you right away how I did it.

1 kg zucchini
- 3 stalks of celery
- 1 large onion
- 1.5 liters of chicken broth
- 200 ml cream
- olive oil, salt and black pepper

I chopped the onion finely and chopped the celery into small pieces. Heat olive oil in a saucepan, lightly fry onion and celery for 5-7 minutes.
Peeled the zucchini and cut into small pieces. I put it in a saucepan, poured it with broth and, after boiling, cooked for about 15 minutes until tender.
I pureed everything with a blender, poured in cream, salt and pepper, and warmed it up.

All.
Tell me more.

The soup turned out to be very good, I must tell you, unlike the previous zucchini soup with baked garlic, it has a less smooth and velvety texture, more liquid - but I just had too much broth, I usually make pureed soups thicker; and a very special, slightly sweet note of celery comes through, and it gives an aroma; in general, it plays its violin confidently, but unobtrusively, and I really, really liked this combination.

Yes, instead of the usual onion, the original featured leeks, but somehow leeks didn’t happen with us either. I’m thinking of repeating this, but with leeks and fennel.

And I also repeated the soup with garlic, but I didn’t bake the garlic, but fried it together with onions. My mother-in-law, who came from the dacha for the day, was very surprised - is it really possible to make soup from zucchini? Then I tried mujver, wrote down the recipe and rushed back to the dacha to impress my neighbors.

Yes, I really love zucchini :)