My Homemade Food Recipes & Tips

Tag: soft food (Page 1 of 4)

Summer Squash and Spinach Soup-Puree

June 4th, 2016 in Hot Soups, Soups by Julia Volhina
Summer Squash and Spinach Soup-Puree

Recipe for pretty light soft soup-puree made of summer squash, spinach and milk. And isn’t this radiant green color fantastic?

Any kind of summer squash or combination of these will work for this recipe I think, I used young zucchini and yellow squash.

Use milk for lighter version (I’ve used milk here) or half-half for reacher one.

Also, I’ve cooked fresh spinach for this recipe, but I think frozen may work as well if added to the pot later in the process to avoid overcooking, the color maybe vary in this case.

Simple Cauliflower Puree (Mashed Cauliflower)

August 1st, 2015 in Sides by Julia Volhina
Simple Cauliflower Puree (Mashed Cauliflower)

Lately, I am cutting on my potato intake, but it is hard because I like such sides as mashed potatoes, for example. So when I read about mashed cauliflower being something similar but healthier, I had to try it right away.

I must say, mashed cauliflower still tastes like cauliflower, however the texture of it is very much similar to the texture of potato puree. So I think, I am pleased with my results.

I used hand immersion hand blender to puree my cauliflowers, but I am pretty sure stand blender or food processor will work for it as well.

Don’t over do on amount of milk – cauliflower will need much less than potato would, so add it very gradually, spoon by spoon until desired consistency.

Rice, Milk and Raisins Porridge

April 12th, 2014 in Main Dishes, No-meat by Julia Volhina
Rice, Milk and Raisins Porridge

This is a breakfast food of my childhood: soft rice porridge cooked with milk and sweet raisins.

Round kinds of rice will probably work better for it, but any white rice will do.

Cook porridge on slow simmer. Don’t forget to stir while cooking, to prevent rice from sticking to the bottom of the pot and burn.

Amount of milk to use for this recipe will vary depending on kind of rice and how liquid you like your porridge to be. I used exactly 2 cups.

Carrots and Ginger Soup-Puree

March 29th, 2014 in Hot Soups, Soups by Julia Volhina
Carrots and Ginger Soup-Puree

So I discovered carrots and ginger combination while working on last week recipe. And I decided to take it one step further: today with carrots and ginger soup-puree.

It is spicy, unusual and absolutely delicious. To my surprise even my better half liked it (and he is not too thrilled with either carrots or ginger).

You can use cup blender instead of hand one, if blender cup isn’t big enough to hold whole pot, just work in batches. But I must say hand blender is much easier to use here.

Pumpkin and Rice Soup-Puree

October 5th, 2013 in Hot Soups, Soups by Julia Volhina
Pumpkin and Rice Soup-Puree

It is a pumpkin harvest time. That said, it is a time for pumpkin vegetable soup-puree: bright in color and rich in nutrients meat-free soup.

You can use canned vegetable broth for this one, or prepare your own from scratch by following these easy step by step instructions like I did. Just remember that canned broths usually are pretty salty, so you may need reduce amount of salt you add to the soup.

Equal amount of sour cream can be substituted for heavy cream if you feel like it.

Chicken Soup-Puree with Eggs

April 7th, 2012 in Hot Soups, Soups by Julia Volhina
Chicken Soup-Puree with Eggs

If you have hand blender this is a soup recipe to try for you: pureed chicken in vegetable broth thickened with flour and beaten eggs.

Hand blender works great to mince chicken meat as well as to break any knots in flour feeling (if needed).

Stand blender or meat mincer will work as well, just mince meat with a bit of broth before adding it to the pot.

Vegetable Soup-Puree with Mushrooms

December 31st, 2011 in Hot Soups, Soups by Julia Volhina
Vegetable Soup-Puree with Mushrooms

If you are looking for easy to cook recipe for soft pureed soup with vegetables, mushrooms and cream this is it.

Boil vegetables, add fried onions and mushrooms and blend it all together with heavy cream. By the way, using hand blender makes cooking of this soup much easier.

If you want soup-puree to be more liquid, keep water left from boiling vegetables and add it to the soup at the end to receive desired thickness.