Recipe: The tastiest Velvet mashed potato soup step by step with pictures | Handy.Recipes

The tastiest Velvet mashed potato soup

Cooked most delicious soup puree

Nutritional Value

This recipe is from the category of proper and healthy nutrition. Incredibly tender, velvety, with a rich lentil and vegetable flavor, the baked vegetables make it even richer and tastier. Apple gives a special taste and a pleasant sourness! The taste is so bright that it doesn't need any additional spices!!! Come in, help yourselves, it's so delicious that you won't be able to take it away from the plate! The specified amount of ingredients gave us 1.5 liters.

Author of the recipe

Ingredients for the most delicious soup puree "velvet":

  • Lentils (Persian, red chopped, from TM "Mistral") - 1 glass
  • Apple (large) - 1 pc
  • Pumpkin (I have my own, frozen.) - 150 g
  • White onion (medium) - 3 pcs
  • Zucchini - 1 pc
  • Carrot (large) - 1 pc
  • Petiole celery (sprigs) - 2
  • Olive oil (for baking vegetables) - 20 ml
  • Salt (to taste.)

How to cook the most delicious mashed potato soup "velvet" step by step with photos

Cut carrots, onion and zucchini into equal slices.

Slice celery and apple, skin side up.

Place these on a baking tray lined with foil. Drizzle with olive oil. Bake in oven at 200 degrees, for about 40 minutes. Use your oven as the oven temperature allows.

Boil the lentils, the way indicated on the package. Put washed lentils in a pot with 1:2 water and bring to a boil. Cook for 10 minutes over low heat.

I cooked them in a pressure cooker, "Stew" mode for 30 minutes.

Season with salt after boiling.

Place the vegetables together with the oil and juice in the blender bowl. Place the cooked, hot lentils in the same bowl.

Grind into a smooth paste.

Nutritional Value:

Whole Dish:
1180.9 Calories
60.9 g
24.7 g
177.2 g
100.9 Calories
5.2 g
2.1 g
15.1 g

Salt, Onion, Olive Oil, Zucchini, Apple, Vegetable, Pumpkin, Celery, Carrot, Broths and Soups, Hot Soups

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