Composition / ingredients
Step-by-step cooking
Step 1:
How to cook vegetable soup with cream for a child? Prepare the necessary ingredients for this. The set of vegetables and their quantity can be any. Be guided by your taste and by the age of the child. Vegetable soup can be cooked on water or broth. The best option would be a light chicken broth. Peel potatoes, onions and carrots in advance and rinse them from dirt.
Step 2:
Pour the broth into a saucepan, put it on fire and bring to a boil.
Step 3:
Cut potatoes and carrots into pieces and dip them into boiling broth. Leave to cook for 15 minutes.
Step 4:
Then add broccoli, onion and green peas to the pan. If the vegetables have been frozen, it is not necessary to defrost them. You can immediately lower it into the soup. Boil everything together for another 10 minutes. Add a little salt to taste. You can add dry herbs.
Step 5:
Put all the vegetables in a stationary blender, add a clove of garlic and pour the broth. Leave some broth to adjust the consistency. Grind everything to a homogeneous consistency. Add the broth to the required thickness.
Step 6:
Return all the contents back to the pan and put on the fire. Pour in the cream, stir and warm the soup well for a couple more minutes.
Step 7:
Pour the finished soup into plates and serve to the table. Bread crackers will be an ideal addition. They can be made by simply frying the bread a little in a dry frying pan or with the addition of a small amount of vegetable oil. Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Broth - 15 kcal/100g
