3 pureed soups you’ve never tried: roasted vegetables, “raised” with lentils and ginger | Food

Aidas Polenin, a food production expert from the Maxima shopping chain, shared a simple but amazing soup recipe in a press release.

Tomato soup and fried peppers


  • 8 tomatoes;
  • 3 red peppers;
  • a handful of fresh basil;
  • 5 bay leaves;
  • 4 cloves of garlic;
  • 125 ml of water;
  • 3 tea. a spoonful of lemon juice;
  • 3 tea. a spoonful of tomato paste;
  • olive oil;
  • a pinch of pepper;
  • a pinch of salt.


1. Cut the peppers and tomatoes into slices, put them on a baking tray lined with baking paper, sprinkle with olive oil, season with salt, pepper, and basil and bake in an oven heated to 200 ° C for about 30 minutes.

2. Put the cooked vegetables in the container where the soup will be rubbed. Pour water, lemon juice, boil and mash until smooth.

Vida Press photo/Tomato and pepper soup

Carrot and red lentil soup


  • 2 teaspoons. spoon of olive oil;
  • 1 onion;
  • 1 tea. spoon grated ginger;
  • a pinch of curry powder;
  • 4 coarsely chopped carrots;
  • 4 cups of vegetable broth;
  • ¾ glass of red lentils;
  • a pinch of salt;
  • a pinch of pepper.


1. After heating the oil in the pan, fry the onion for about 5 minutes. Add curry powder and ginger and fry for another 30 seconds. Add carrots, pour broth, season with salt and pepper.

2. Cook for about 15 minutes or until the carrots are soft.

3. Puree the soup in a blender.

Vida Press photo/Grinded carrot soup

Vida Press photo/Grinded carrot soup

Carrot and ginger soup


  • 1 teaspoon. spoon of rapeseed oil;
  • 1 onion;
  • 2 teaspoons. spoon grated ginger;
  • 2 cloves of garlic;
  • 0.5 tea. spoon grated nutmeg;
  • 850 ml of broth (purchased or prepared at home);
  • 500 g of carrots;
  • 400 g of white beans (canned with liquid).
  • for decoration:
  • 4 tea. spoon chopped almonds;
  • a pinch of ground nutmeg.


1. Heat oil in a large pan, add chopped onion, ginger, garlic and fry everything for 5 minutes or until soft. Stir in the nutmeg and cook for another 1 minute.

2. Pour the broth, add the chopped carrots, white beans with the liquid, then cover with a lid and cook for about 20-25 minutes or until the carrots are soft.

3. Take one third of the resulting soup mixture into a separate container, and grind the rest with a food mill. Then put everything back in the pan and heat until it boils.

4. Serve the soup with chopped ginger and nutmeg.

Archive photo

Photo archive “Maxima”/Grinded soup

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