Vegetable soup without meat is a real find for those who seek to diversify their menu. There are so many recipes that you can cook vegetable soup every day for a week and never repeat. What a week, it may take more than one month to try each recipe.
Another undeniable advantage of this dish is that it can be cooked all year round. This is especially true now, when the availability of vegetables is not limited to a certain season. If you still adhere to seasonality, then this won’t arise either. special problems with the choice of the desired recipe.
You can prepare vegetable soup not only from fresh or frozen vegetables (which makes the task incredibly easier in winter), but also canned and pickled vegetables are ideal for these purposes. And in order to emphasize or shade the taste, various cheeses, cereals and seasonings from all kinds of herbs are added to the soup.
Vegetable soups are wonderful in their classic version, but don’t forget about such a variety as cream soup. This type of soup is well suited not only for small children, but also for demanding adults.
How to cook vegetable soup without meat - 15 varieties
Vegetable soup without meat - classic recipe
Main secret classic recipe Vegetable soup is an abundance of various vegetables. This soup is prepared very simply and quickly, which is a definite plus for many.
Ingredients:
- Water - 2.5 liters,
- Potatoes - 3 pcs. medium size,
- Onion - 1 pc.,
- Carrots - 1 pc.,
- Tomato - 1 pc.,
- Cauliflower - 200 g.,
- Green peas - 70 g.,
- Greens - 1 bunch,
- Salt - to taste
- Butter - to taste.
Preparation:
Boil chopped potatoes, carrots and onions in a saucepan of boiling water. Add salt. Reduce the gas so that the boil is not strong, and leave the vegetables to cook for 15 minutes.
Next we send the cauliflower, disassembled into inflorescences, tomatoes and peas cut into cubes. Cook for another 10 minutes.
We remember that the skin of a tomato is not appetizing, so before cutting the tomato, do not forget to strip it. It’s easier to do this after a contrast shower (first douse with boiling water, then with cold water).
Don't forget about fragrant greens. Chop it into small pieces and put it in a saucepan. Turn off the fire.
Vegetable soup - puree without meat with cheese and croutons
This easy-to-prepare puree soup will not leave anyone indifferent. Especially those who are used to watching not only their figure, but also their budget. A minimum of ingredients and such an amazing result.
Ingredients:
- Water - 600 ml,
- Potatoes - 5 - 6 pcs.,
- Carrots - 3 pcs. medium size,
- Onions - 2 pcs.,
- Processed cheese - 50 g.,
- Salt - to taste
- Paprika - to taste
- Dill - a small bunch,
- Loaf - 3 slices.
Preparation:
Let's start the cooking process by frying the onions. This can be done directly in the pan (the main thing is that it has a thick enough bottom). Next we will send cubes of potatoes and carrots. Let's continue cooking for a couple more minutes. Don't forget to stir.
Then fill the pan the right amount water, hide it under the lid and leave it alone for 15-20 minutes.
In the meantime, let's work on the crunchy texture in the soup - make croutons. A loaf cut into small cubes and dried in the oven is suitable for these purposes.
Celery, spinach, zucchini - in themselves contain many vitamins and nutrients, and if you combine them in one dish, it will be simple vitamin bomb. A lot of benefits for the body in just one bowl of soup.
Ingredients:
- Stem celery - 120 g.
- Zucchini - 120 g.,
- Spinach - 1 bunch (20 g),
- Large potatoes - 1 pc.,
- Carrots - 1 pc.,
- Onions - 1 pc.,
- Bay leaf - 2 pcs.,
- Salt and pepper - to taste,
- Greens - for serving,
- Vegetable oil - optional.
Preparation:
Place the chopped potatoes, carrots and onions into the pan. It is not necessary to do figure cutting, just give them the shape of a cube small size. Filling the pan warm water. We send it there bay leaf and cook after boiling for 10 minutes (reduce the heat to medium).
We continue the process of preparing the soup by chopping the zucchini, celery and spinach. And we send them to the pan with the rest of the vegetables until full readiness. Don't forget about salt and pepper.
Best served with any chopped greens.
If desired, you can add a tablespoon of olive oil to the finished soup before serving. This will give the soup additional piquancy and benefit.
The best way to diversify your diet is to try eggplant and chickpea soup. Easy to prepare and unique in taste, the soup will surprise anyone.
Ingredients:
- Canned chickpeas - 1 can (400 g),
- Tomatoes in own juice- 1 can (380 g),
- Onions - 1 pc.,
- Garlic - 2 cloves,
- Eggplants - 1-2 pcs.,
- Cinnamon - 1 tsp,
- Ground paprika - 1 tbsp,
- Salt, pepper - to taste.
Preparation:
Let's start with the most fragrant: fry the onions and garlic. We do this directly in the pan with a small amount of vegetable oil (don’t forget that the bottom of the pan should be thick).
When the frying process is complete, add eggplant cubes, tomatoes in their own juice, spices (cinnamon and paprika) and water. Cook all this for 5-10 minutes.
Eggplant pulp tends to be bitter, so first of all we need to get rid of it. To do this, pre-soak the eggplants in water with salt and then rinse thoroughly.
Next, add the chickpeas (without liquid) to the pan. We wait for signs of boiling, add salt to taste and cook for a couple more minutes. At this point, the cooking process is almost complete, all that remains is to let the soup rest under the lid and you can serve.
Hearty and very healthy, it will be an excellent alternative to meat soups. And for pasta lovers, this is just a godsend.
Ingredients:
- Petiole celery - 2 pcs.,
- Canned beans - 1 can,
- Leek - 1 pc.,
- Carrots - 1 pc.,
- Tomato paste - 1 tbsp,
- Bay leaf - 1 pc.,
- Cherry - 10-15 pcs.,
- Olive oil - 2 tbsp.,
- Provençal herbs - to taste,
- Pasta - to taste
- Salt, pepper - to taste.
Preparation:
First of all, fry the grated carrots and chopped onions and celery in a saucepan with a thick bottom. We do this in olive oil until the vegetables are soft.
Add to the pan tomato paste, beans (without liquid) and bay leaf. Fill everything with water and cook over low heat. Quarter the cherry tomatoes and place them in the pan. We wait until the soup boils and cook for 5 minutes.
Next stage: adjust the thickness of the soup using pasta (the more, the thicker).
When the pasta is almost ready, add salt, pepper and remove from heat. At this stage we also add Provençal herbs. Let it brew for a while and you can serve it on the table.
Vegetable soup with sorrel or “green borscht” will perfectly satisfy hunger in the summer and will become a worthy rival to okroshka (it can also be served cold).
Ingredients:
- Potatoes - 3 pcs. medium size,
- Carrots - 1 pc.,
- Onions - 1 pc.,
- Sorrel - 250 g.,
- Dill - 150 g.,
- Parsley - 150 g.,
- Green onions - 100 g.,
- Salt, pepper - to taste,
- Sunflower oil- 2 tbsp. l.,
- Vinegar 6% - to taste,
- Garlic - to taste
- Eggs - 1 pc. for 1-2 servings.
Preparation:
We start everything in the standard way: boil water, add chopped potatoes, add some salt and cook. Fry the onions and carrots (until golden brown) and place them in the pan. We wait until the potatoes are ready, and only then add finely chopped sorrel and herbs. Boil, check for salt and acid (if there is little acid, add vinegar).
Let it brew under the lid and you can serve. If the soup was planned to be served cold, then it should be prepared several hours before serving.
Serve this soup with a finely chopped egg. If desired, you can also add finely chopped fresh cucumber, this will give additional freshness.
A bright and very appetizing soup with pumpkin and lentils will not only satisfy your hunger, but is also guaranteed to lift your spirits. There is nothing to say about the benefits: lentils are a storehouse of all kinds of vitamins and minerals, and in a duet with pumpkin it’s just a godsend.
Ingredients:
- Pumpkin - 250 g.,
- Lentils - 120 g.,
- Carrots - 1 pc.,
- Onions - 1 pc.,
- Tomato - 1 pc.,
- Vegetable oil - 2 tbsp.,
- Greens - to taste
- Salt, spices - to taste.
Preparation:
Sauté the onion until transparent (directly in the pan). Add carrots to it. Cook over low heat for about 5 minutes. Then add the prepared pumpkin for another 5-7 minutes.
Place the washed lentils in the pan with the vegetables and then fill everything with water to the desired thickness. Bring to a boil and cook until the lentils are ready. Then add the peeled and grated tomato with garlic, salt and pepper.
Turn off the heat and cover with a lid and let it brew for a couple of minutes.
It is best to use red lentils in this recipe as they cook the fastest and are easier to puree, which adds a special texture to the soup.
The aromas that fill the house when cooking mushroom soup it’s difficult to describe in two words... Yes, there’s no point in it, it’s better to try once than to read it a hundred times.
Ingredients:
- Frozen mushrooms - 400 g.,
- Potatoes - 4 pcs.,
- Onion - 1 pc.,
- Carrots - 1 pc.,
- Oil - olive - 4 tbsp.,
- Parsley root - 1 pc.,
- Salt - to taste
- Pepper - to taste
- Greens - 0.5 bunch,
- Water - 1.8 l.,
- Butter - 1 tsp.
Preparation:
Defrost the mushrooms. If the mushrooms are purchased, wash them thoroughly.
If the mushrooms are not very large, then you can leave them whole. It is better to cut large mushrooms into several parts, this will make it easier to cook and eat later.
Boil water. Add chopped potatoes and parsley root. We fry onions and carrots in olive oil. Heat in a separate pan butter and send mushrooms there. Simmer for 3-5 minutes.
When the potatoes are almost cooked, add mushrooms, onions and carrots to the pan. Salt and pepper to taste. Continue cooking until done.
Add finely chopped herbs to the finished soup. Let it sit for a couple of minutes and you can serve.
Most often, when looking for beets in the first course, a recipe for borscht appears, but, nevertheless, there is a very tasty and self-sufficient soup that is worth making.
Ingredients:
- Potatoes - 5-6 pcs. small size,
- Beets - 2-3 pcs. medium size,
- Carrots - 1 pc.,
- Beans in their own juice - 1 can,
- Eggs - 5 pcs.,
- Salt, herbs - to taste.
Preparation:
Add chopped potatoes and grated carrots and beets to boiling water. Don't forget to add salt. After boiling, cook for about 15 - 20 minutes over medium heat.
Wash the beans thoroughly. And add it to the pan along with the herbs. Cook for a couple of minutes and turn off. Let it brew for 10 minutes and serve.
Eggs can be replaced with Adyghe cheese (100 - 150 g). It should be added to the soup at the same stage as the eggs, after cutting them into small pieces.
Cauliflower is very rich in protein content and, not to mention other beneficial properties, so it would be a big crime to exclude it from your diet.
Ingredients:
- Cauliflower - 400 g.,
- Red lentils - 120 g.,
- Carrots - 1 pc.,
- Bell pepper - 1 pc.,
- Tomato - 1 pc.,
- Vegetable oil - 3 tbsp.,
- Black peppercorns - 2-3 pcs.,
- Bay leaf - 1 pc.,
- Salt - to taste
- Water - 1.6 l.,
- Green.
Preparation:
First, soak the cauliflower florets in salted water for 5 minutes. After this time, rinse thoroughly.
Add cauliflower and tomato. Wait until the water boils again. Reduce heat, add salt and pepper, add bay leaf and cook for another 5-10 minutes.
Turn off the heat, cover with a lid and let sit for a while. Serve hot, sprinkled with fresh herbs.
Hearty and unusual soup. The most difficult thing when preparing it is to make the dough for the dumplings correctly so that they turn out tender. However, with a little effort, everything will definitely work out.
Ingredients:
- Potatoes - 2 pcs.,
- Carrots - 1 pc.,
- Onion - 1 pc.,
- Flour - 1 glass,
- Egg - 1 pc.,
- Butter - 25 g.,
- Salt - to taste
- Vegetable oil - 30 ml.,
- Water - 1.7 l.
Preparation:
Add potatoes and carrots to boiling water. Fry the onion until golden brown and add it to the pan.
In a separate saucepan, boil 1 glass of water, add salt and butter. Stir until everything is dissolved, then add all the flour in one go and mix thoroughly. The dough should brew and come together into a ball, then reduce the heat to low and brew for another half a minute. Turn off the heat and let cool slightly. Add the egg into the slightly cooled mixture and mix thoroughly. The dumpling dough is ready.
Scoop the dough with a teaspoon and drop it into the boiling soup. We wait until all the dumplings float to the surface and turn off the heat. Let it brew for 5 minutes and serve.
An ingredient unfairly forgotten by everyone is nettle. It’s hard to imagine, but such an “evil” plant contains a sea of useful elements for our body.
Ingredients:
- Potatoes - 2-3 pcs.,
- White cabbage - 150 g.,
- Chinese garlic leaves - 8-10 pcs.,
- Nettle - 100 g.,
- Onions - 1 pc.,
- Carrots - 1 pc.,
- Vegetable oil - 2 tbsp.,
- Salt, pepper - to taste.
Preparation:
Fry onions and carrots in a saucepan. We do this one at a time so that the onions have time to acquire a golden hue, and then add the carrots. Next comes the potatoes.
Fry the vegetables for 2-3 minutes, then add the cabbage shredded into small pieces. At the same stage, add a little more than 1 liter of water, salt and pepper (to taste). Reduce heat and cook for 5-10 minutes.
After the specified time has passed, add Chinese garlic to the pan. It must be thoroughly washed to remove sand and dust and cut into small strips. Cook for another 2-3 minutes.
Let's prepare the nettles: wash and scald with boiling water. Only the leaves will go into the soup, so separate them from the stem and chop them. Add the nettles to the pan along with the finely chopped tomato (without skin) and immediately turn off the heat. Let it rest for 10 minutes and that’s it, enjoy the benefits and taste.
Red cabbage is a rare guest in our kitchen, as it is a capricious and peculiar “lady”. But if you find the right approach to her, she will become a star and shine in such a way that it will be difficult to forget her.
Ingredients:
- Red cabbage - 1 kg,
- Red onion - 1 pc.,
- Green apple - 1 pc.,
- Vegetable oil - 2 tbsp.,
- Sugar - 2 tbsp.,
- Wine vinegar (red) - 70 ml,
- Vegetable broth - 800 ml,
- Cinnamon (stick) - 1 pc.,
- Star anise (star) - 1 pc.,
- White bread (lean) - 4 slices,
- Greens (parsley/basil) - to taste,
- Salt - to taste
- Black pepper (ground) - to taste.
Preparation:
Prepare the broth in advance. Place it on low heat to keep it hot.
Cook the soup in a deep frying pan. Let's start with the croutons: dry the sliced bread cubes (without butter) and set aside to cool. In the same frying pan (saucepan) we will not heat large number oil and fry the apple and onion (until soft).
Add the shredded cabbage to the sautéed mixture and simmer under the lid for about 5 minutes. Then caramelize the vegetables with the apple: without the lid, add sugar and increase the heat. Stir.
Next stage: stewing. We will simmer by adding broth, wine vinegar, a cinnamon stick and star anise to the pan. Bring to a boil and, reducing the heat to low, leave to simmer under the lid for 40 minutes. Check the readiness by the degree of softness of the cabbage. Then remove the spices and puree. Don't forget to add salt and pepper.
Serve with croutons and serve while still hot.
An ideal soup for winter. Nourishing, rich and very tasty.
Ingredients:
- Potatoes - 4 pcs.,
- Pickled cucumbers - 3 pcs.,
- Onions - 1 pc.,
- Carrots - 1 pc.,
- Garlic - 2 cloves,
- Rice - 0.5-1 cup,
- Sunflower oil - for frying,
- Bay leaf - 1-2 pcs.,
- Cucumber brine - 0.5-1 glass,
- Pepper, salt - to taste,
- Tomato paste - 1-1.5 tbsp.
Preparation:
First of all, boil the potatoes in a saucepan with water for a short time (10 minutes), then add the washed rice to it. Cook until the rice is soft (be careful not to overcook it). We fry: onions, carrots and garlic. A little later, add chopped pickles to the pan. Continue frying for another 5 minutes and add tomato paste. Then we transfer everything into the pan; pour in the brine; taste for salt. If we are satisfied with everything, remove from heat and let rest for half an hour. Serve on the table.
Delicate in its consistency and very piquant in its taste - this soup is for real food lovers.
Ingredients:
- Leeks - 2 stalks,
- Potatoes - 500 g.,
- Garlic - 3-4 cloves,
- Butter - 30 g.,
- Olive oil - 1 tbsp,
- Vegetable broth/water - 1 l.,
- Bay leaf - 2 pcs.,
- Cream 10-20% - 80 ml.,
- Salt, pepper - to taste.
Preparation:
Fry the chopped garlic in a mixture of butter and olive oil (30 - 60 seconds). We do this in a saucepan with a thick bottom and make sure that the garlic does not burn. Add chopped leeks to it (it must be thoroughly washed first).
Simmer in this way for about 5 minutes, until the onion becomes soft and begins to release its juice. Add hot water or broth, chopped potatoes, bay leaf, salt and cook over moderate heat for 20 minutes.
Then grind it with a blender (don’t forget to remove the bay leaf) and pour in the cream. Boil for a couple more minutes and you are ready to serve. Serve at your discretion with croutons/cheese/greens.
20 best soup recipes
vegetable soup
35 minutes
45 kcal
5 /5 (1 )
Vegetable soups are very easy to digest human body, so they can be eaten by those who fast or adhere to proper nutrition. Also light vegetable The soup is perfect for those on a diet.
There are a large number of techniques for preparing vegetable soups. The main thing is to cook from seasonal vegetables, then the soup will turn out more appetizing and healthy. Choose the vegetables you love most.
Preparing this soup is as easy as shelling pears: first the broth is boiled, and then fresh or roasted vegetables are added. You can prepare this soup even with water, but with broth it turns out much tastier.
I will tell you how to prepare vegetable soup in the classic way and in a slow cooker. I'm sure my recipes will definitely be useful to you.
Delicious vegetable soup recipe
Kitchen utensils: knife, cutting board, bowls, tablespoon, pan.
Ingredients
| water | 1 l |
| onion | 1 piece |
| carrot | 2 pcs. |
| zucchini | 130 g |
| celery | 3 pcs. |
| asparagus | 150 g |
| tomatoes | 140 g |
| bell pepper | 100-150 pcs. |
| eggplant | 100-130 g |
| lecho or other homemade sauce | 200-250 g |
| tomato paste | 2 tbsp. l. |
| garlic | 1 clove |
| fresh herbs | 50 g |
| bay leaf | 1 piece |
| salt, seasonings and spices | to taste |
Step-by-step preparation
- First, rinse and peel all the vegetables well.
- Next, cut our vegetables into separate bowls or plates. I cut it into strips, and you can cut it the way you like. You can grate the carrots.
- Take a large saucepan, about 3 liters, and put vegetables in it. First carrots, then onions, celery, zucchini, eggplants, bell peppers, tomato sauce, lecho and asparagus. Place tomatoes on top.
- Next, fill the vegetables with water.
- Place the pan on low heat and bring everything to a boil.
- When the soup boils, turn the heat to low and cook until the vegetables are tender. It takes me 17-20 minutes.
- After the vegetables are cooked, add bay leaves to the soup, salt and add spices and seasonings. I also choose seasonal spices, the main thing is that they do not contain salt, then it is better to salt the soup after you add the seasonings.
- Squeeze a clove of garlic and add to the soup
- Finely chop the greens. I used dill and parsley, but you can also add cilantro.
- Cover the soup with a lid and leave to simmer for about 10 minutes. then the vegetables and spices will give all their aromas to the soup, and its taste will be more intense.
Cooking video recipe
Be sure to watch the video of how a simple vegetable soup is prepared, and you will definitely avoid possible errors in its preparation.
LENT VEGETABLE SOUP, most delicious (Vegetable soup, diet.)
The most delicious soup for those who adhere to fasting, dieting or proper nutrition. Full of aromas of many vegetables and spices, it will not leave anyone indifferent.
LOSE WEIGHT TASTY recipes for losing weight https://www.youtube.com/channel/UCuZFZIv8XTuxBg9tuEXSeUQ
SOLYANKA MEAT, COMBINED without sausage. https://www.youtube.com/watch?v=9xIqIN8i6gc
https://i.ytimg.com/vi/FVIohq9Yqmo/sddefault.jpg
https://youtu.be/FVIohq9Yqmo
2016-03-15T01:53:38.000Z
Vegetable soup is great for lunch or light dinner. If you are not fasting, you can serve it with a spoonful of sour cream.
A very similar recipe. Be sure to try it - it’s just as easy and very healthy. And it turns out even more satisfying and very tasty.
In the following recipe you will learn how to very quickly prepare vegetable soup in a slow cooker so that it turns out very tasty and rich. The beauty of a slow cooker is that you don't have to adjust the time or temperature. You just choose desired mode, and this “smart pan” will do everything itself.
Recipe for light vegetable soup in a slow cooker
- Cooking time: 45-50 minutes.
- Number of servings: 5-6.
- Kitchen utensils: knife, cutting board, bowls, tablespoon, grater, wooden spatula, garlic press, slow cooker.
Ingredients
Step-by-step preparation
Vegetable soup, vegetable soup recipe. Vegetable soups are prepared with meat, mushroom, chicken broths or without any broth at all. Milk, sour cream, and cream can be added to vegetable soups; this is done in order to give the dish greater nutritional value, especially if it is cooked without broth.
Vegetable soup without broth is valuable dietary dish with low calorie content.
Such soups are included in dietary treatment tables or prepared for unloading.
It is better not to store vegetable soups in the refrigerator, but to consume them immediately after preparation. Because the vitamins in such soup are quickly destroyed.
Classic onion soup.
Onion soup came to us from French national cuisine. Classic onion soup inexpensive and delicious dish, a little unusual for us. To prepare it you need: chicken or beef broth, one and a half liters; 700 grams of onions, several cloves of garlic, two tablespoons of vegetable oil and one tablespoon of butter, 300 ml of dry white wine, one teaspoon of sugar, salt, pepper. For croutons you need: six slices of white bread, and 200g of Swiss hard cheese.
Peel the onion and cut into half rings. To prepare vegetable soup, you need to take a shallow pan with a thick bottom. Heat the butter in it and add vegetable oil, add the onion and fry, add a little sugar and continue to fry, stirring constantly. Fry for about twenty minutes, the onion should turn light brown. Onions fried in this way will make the soup golden in color. If you want the soup to be dark brown, add onion skins. It must be removed before serving.
Peel and crush the garlic, add to the pan with the onions, stir and continue to fry for one minute. Then pour in the meat broth, stir, add white wine. Add salt and pepper. Continue cooking over low heat for about an hour.
Before the end of cooking, prepare the croutons. White bread cut, put a slice of cheese on each piece of bread and bake in the oven. The croutons will take on a golden color.
Place croutons into portioned plates and pour hot vegetable soup.
Corn soup.
Corn soup is a representative of Mexican national cuisine. The soup is prepared with chicken broth. Place the washed chicken fillet, bring to a boil over high heat. Remove the foam, reduce the heat and cook until tender. During the cooking process, add the peeled onion, cut into two equal halves, into the broth. The finished meat must be removed from the broth and cut into portions. Strain the broth because the onions may boil.
Peel the second onion and finely chop it. Wash the chili pepper, remove the seeds and cut into small pieces. Pour two tablespoons of vegetable oil into a hot frying pan and fry the onions and peppers. Then add the contents of one can of canned corn, and add the liquid from the can too. Simmer for seven minutes, reducing the heat slightly.
After the mixture has simmered, you need to divide it into two parts. Place about a third of the total mass in another bowl, and process the rest in a blender.
Pour the puree obtained in a blender into a saucepan, add milk and cook until boiling. Pour in the strained broth, add onions and corn, chopped fillet and a tablespoon of butter. Add salt to taste.
Finely chop the dill and add it to the soup, poured into bowls. To make this spicy Mexican corn soup you will need the following ingredients:
Ingredients:
two chicken fillets;
half a chili pepper;
250g canned corn;
two heads of onions;
500ml milk;
three tablespoons of vegetable oil;
one bunch of dill;
salt.
Tomato soup with tortillas.
Tomato soup with tortillas is another Mexican guest in our kitchen. To prepare tomato soup you will need the following products:
500g tomatoes canned in their own juice;
200g canned corn;
200g canned green beans;
two tortillas;
one chili pepper;
one teaspoon of dried oregano;
one teaspoon of cumin seeds;
three tablespoons of corn oil;
four cloves of garlic;
six black peppercorns, salt.
Cooking recipe:
Rub the canned tomatoes using a sieve, pour into a saucepan and cook with constant stirring for ten minutes.
Wash the pepper, cut in half, remove seeds and chop finely. Peel and chop the garlic. Pour corn oil into a frying pan, heat it, add chili peppers and garlic, add peppercorns and fry for two minutes. Then cool and process in a blender, add the previously cooked tomato mass, oregano and cumin.
Fry the tortillas in a frying pan, where the garlic and pepper were fried, pressing them with a spatula. You need to fry for two minutes on each side. After cooling, you need to break them with your hands into pieces of arbitrary shape.
Add corn oil to the pan with the previously obtained mixture of tomatoes, garlic and spices and cook for another five minutes. Peel the potatoes and cut into cubes. Place potatoes in a saucepan with soup and add one liter of water. Cook for ten minutes. Then add beans and corn. In five minutes the soup is ready.
Hot vegetable soup is served to the table, pieces of tartilla are served on a separate plate.
Ministerone.
Ministerone is an Italian vegetable soup with herbs. It can be prepared with chicken.
Vegetable soup recipe:
three tomatoes;
1.4 liters of vegetable broth;
two potato tubers;
100g cabbage;
70g white beans;
one carrot;
50g green peas;
celery root;
one zucchini;
one head of onion;
two tablespoons of curly noodles;
one clove of garlic;
a couple of sprigs of basil; several sprigs of parsley;
pepper and salt.
The beans need to be prepared in advance - soaked in water for several hours. Then cook, this will take about one hour. After the beans are cooked, remove them and strain the water. Cut all vegetables into small cubes, chop the herbs and garlic.
Pour into a saucepan olive oil, heat and fry the onion and garlic for five minutes. Then add the zucchini, carrots and celery root and fry for another five minutes. Add beans, tomatoes, tomato paste and pour in the broth. Cook all this for one hour.
Then add potatoes, noodles, and peas to the soup. After ten minutes, add cabbage, basil, parsley, salt and pepper. Cook the soup for another five minutes and remove from heat. For a richer flavor, you can grate Parmesan and sprinkle over the soup.
Indian soup with green peas.
Indian green pea soup is a low-calorie, vegetarian dish. Easy to prepare in any season, but in the summer mild heat soup is especially relevant.
For cooking you will need the following products:
900g vegetable broth;
100g of green peas, if you don’t have fresh ones, you can take frozen ones;
one head of onion;
two cloves of garlic;
chili pepper;
one teaspoon of turmeric;
one teaspoon of coriander powder, cumin;
four tablespoons of sour cream;
some green cilantro;
pepper and salt.
Peel the onion and garlic and chop finely. Peel the potatoes and cut into small cubes.
Heat oil in a frying pan, fry onion and garlic for one minute, add potatoes. Fry for five minutes, stirring. Then add the spices and stir, fry for one minute.
Wash the red chili pepper and chop it finely, after removing the seeds. Place the chili in the frying pan with the potatoes, add the broth and cook for twenty minutes. Then put green peas and cook for five minutes.
The soup is ready. In a bowl of soup you need to put sour cream and coriander sprigs. Toasted pieces of bread are served separately.
Vegetable soup with nuts.
Vegetable soup with nuts is an African dish. The following products are required:
250g green beans;
one eggplant;
three tomatoes;
200g processed cheese;
500ml vegetable broth;
one onion;
one chili pepper;
two tablespoons of vegetable oil;
50g peanuts;
one tablespoon of grated ginger root;
two tablespoons of tomato paste;
several sprigs of celery;
1/4 teaspoon nutmeg;
two teaspoons of dry coriander;
pepper, salt.
Peel and finely chop onions. Wash the chili peppers, remove seeds and cut them. On vegetable oil fry garlic, onion, ginger root.
After four minutes, add tomato paste, nutmeg and coriander and continue to fry for another two minutes.
Wash the eggplants and tomatoes and cut into small pieces, chop the green beans and put the vegetables in a frying pan and simmer for ten minutes.
Then add chicken broth and processed cheese, stir. In ten minutes the soup is ready, you just need to add salt and pepper.
After the soup is poured into bowls, sprinkle with chopped peanuts and green celery.
Dietary vegetable soup.
To prepare vegetable soup you need the following ingredients:
50g cauliflower;
50g carrots;
50g green beans;
50g green peas;
50g corn;
one onion;
half a bell pepper;
one tomato;
one potato tuber;
one tablespoon of tomato paste;
a little green parsley and cilantro;
pepper and salt;
two tablespoons of vegetable oil.
Before cooking the soup, prepare the vegetables. Wash, peel the potatoes and cut into small cubes. Cut the green beans into three parts, divide the cauliflower into inflorescences, cut the pepper into thin strips.
Pour water into the pan, add vegetables and cook. Fry finely chopped onion in vegetable oil. When the vegetables are ready, add the fried onions and bring the soup to readiness. Sprinkle dietary vegetable soup with herbs.
Grandma's soup.
Let's prepare the vegetables. Wash the carrots, parsley and celery roots, peel and cut into thin strips. Cut the peeled potatoes into cubes, divide the cauliflower into small florets. Heat vegetable oil in a frying pan and fry finely chopped onion.
Pour water into the pan and after it boils, add the roots. Then add all the vegetables, a little salt and pepper to the soup. When the vegetables boil, you need to add fried onions. After the vegetables are completely cooked, pour in the beaten egg and mix vigorously, add herbs to taste.
To prepare grandma's soup you need the following ingredients:
three potatoes;
one root each of parsley and celery;
300g cauliflower;
two carrots;
50g green peas;
two tablespoons of vegetable oil;
two liters of water;
pepper and salt;
one egg.
Tomato soup with basil and pasta. Italian cuisine.
To prepare tomato soup you need:
one can of canned tomatoes;
one can of canned white beans;
onions:
one tablespoon of olive oil;
200g curly pasta;
500ml vegetable broth;
one bunch of basil;
pepper and salt.
Finely chop the onion and garlic and fry in vegetable oil. Remove the beans from the jar, drain the liquid, they will not be used. Place the beans in the pan, add chopped tomatoes and vegetable broth. After boiling, reduce heat and simmer for fifteen minutes. Stir regularly.
Boil the pasta in a separate bowl and transfer it to the tomato soup.
Wash the basil, dry it, cut the leaves. Leave a few leaves for decoration. Add chopped basil to the soup, add salt and pepper.
Cabbage soup. Spanish food recipe.
The following products are required:
500g white cabbage;
150g ham;
200g tomatoes;
two onions;
one clove of garlic;
two tablespoons of vegetable oil;
pepper and salt;
four slices of stale black bread.
Peel the onion and garlic and fry in vegetable oil. Cut the tomatoes into cubes and add to the onion, simmer for five minutes. Finely chop the cabbage.
Place stewed tomatoes, onions and garlic, chopped cabbage into boiling water. Add salt and pepper to taste and cook until the cabbage is soft.
Cut the ham into small pieces, fry and add to the soup.
Place the bread in the oven for ten minutes, wait until it browns.
Place a piece of bread on each plate and pour in the soup.
Scottish onion soup.
Scottish onion soup is hearty, delicious and very nutritious. In the old days, for poor Scottish farmers, it completely replaced lunch. Prunes play a special role. It will kill the smell of the bird if it is not of very high quality and will drown out the bitterness of the leek. The following products are required:
1 kg chicken;
onions;
seven leeks;
sprig of thyme;
five sprigs of parsley;
twelve pieces of prunes;
bay leaf;
carnation;
black peppercorns;
salt.
First you need to prepare the chicken. Wash and dry. Peel the onions, stick ten cloves into them and place them in the belly of the chicken. Cut the leek into pieces 6mm long. Place half the onion on the bottom of the pan, place the chicken on top and pour in enough cold water to completely cover the bird. Place the pan on the fire and bring to a boil.
Remove the foam and reduce the heat. All greens need to be washed and three sprigs of parsley should be put aside. Cut the rest into soup. The chicken should be simmered over low heat for two hours. You need to add water as it boils, the chicken should be in water all the time. Before the end of cooking, add bay leaf. Fat from the surface of the broth must be removed.
Remove the finished chicken, cool, remove the herbs and peppers from the broth. Cut the chicken into portions and put back into the broth. Add pitted prunes and cook for five minutes.
Pour one liter of water into another pan and boil the remaining leeks for no longer than three minutes. The onion must retain its color.
Before serving, add leeks to the soup, heat through and let sit for ten minutes. Place the vegetable soup in bowls, each containing three prunes, sprinkle with chopped herbs.
Vegetable soup with meatballs. Dutch cuisine.
Vegetable soup recipe:
100g cauliflower;
100g carrots;
100g green beans;
100g Brussels sprouts;
100g leek;
50g bell pepper;
50g champignons;
30g vermicelli.
To prepare the meatballs:
150g beef;
one piece of white bread;
a little salt, pepper, nutmeg.
Place the meat in a saucepan with water and prepare beef broth, remove the foam before boiling, add cloves. Remove the meat from the broth and chop finely. Strain the broth.
Wash, peel and finely chop the vegetables. Bring the broth to a boil and add vegetables. Cook for ten minutes.
The next step is to prepare the meatballs. Wash the meat, pass through a meat grinder, add nutmeg, salt and pepper. Soak the bread in water, squeeze and add to the meat. Knead the resulting minced meat and form small meatballs. Boil them in boiling water for ten minutes.
Put vermicelli into the soup, after five minutes add meatballs and pieces of meat. Add salt and pepper.
German onion soup.
To prepare vegetable soup you will need the following products:
250g onions;
100g processed cheese;
1.25 liters of meat broth;
one tablespoon of butter;
four tablespoons of flour;
garlic clove;
pepper, salt.
The onion is peeled and cut into thin rings. Melt butter and fry onions. Sprinkle with flour and continue to fry, stirring constantly. Pour the onion into the pan, put the melted cheese, stir with the hot broth until the cheese is completely dissolved.
Add the spices specified in the recipe and cook the soup until the onions are ready.
Potato soup with cumin. German cuisine.
To prepare vegetable potato soup you will need:
500g potatoes;
one carrot;
one onion;
celery root;
1.25 liters of broth;
40g lard;
0.5 teaspoon of cumin;
three sprigs of celery and parsley;
one tablespoon of flour; salt.
Potatoes, carrots, onions, celery root are washed and peeled. Potatoes are cut into two parts. Place vegetables in a pan with boiling broth and add cumin. Cook over low heat until the potatoes are completely cooked. After which the potatoes are mashed.
The lard is cut into small pieces, placed in a hot frying pan and fried together with flour. Lard is added to the soup and stirred. Throw in finely chopped greens.
Green soup. Turkish cuisine.
To prepare vegetable soup you need the following ingredients:
200g meat bones;
500g lamb;
200g each of green beans, celery, spinach;
150g mushrooms;
300g zucchini;
two carrots;
onions;
one potato;
three liters of water;
0.5 teaspoon of cumin;
0.5 teaspoon ground black pepper;
salt.
First you need to make the bone broth. Rinse the bones under running water and cook. Salt the broth, cool and strain.
Wash and peel all vegetables thoroughly. Cut into small cubes. Cut the meat into cubes.
Bring the strained broth to a boil and add meat, onions, celery, mushrooms, cumin. Reduce heat and simmer for thirty minutes.
Then add spinach, carrots, potatoes, green beans and cook for 45 minutes. Add zucchini and pepper. The soup should be simmered over low heat until all the vegetables are cooked.
Divide the green soup into bowls; you can add lemon juice or lemon slices.
According to scientists, the first dish eaten for lunch helps you avoid overeating at dinner.
Vegetable delicious soup copes with this task in the best possible way. Everyone loves vegetable soup. The recipe for vegetable soup can be selected based on your own culinary preferences, or even the presence of at least some vegetables in the refrigerator. At the same time, questions in the comments and on the forum a la how to cook vegetable soup, how to cook vegetable soup or how to cook vegetable soup tell us that not all culinary specialists have yet comprehended this simple science. Any of our hundreds of recipes will tell you how to prepare a delicious vegetable soup, and even show you a recipe with a photo.
Vegetable soup is a recipe rooted in the depths of human history. Man has long realized that boiled vegetables are more convenient to eat, they are easier to digest and assimilate by the body. And most importantly, a decoction or soup of vegetables creates a special composition, a combination of flavors. The preparation of vegetable soup is very varied; vegetables can be boiled in water, broth or even separately. They can be sautéed. Perhaps the main rule of how vegetable soups are prepared is that their recipes contain vegetables. And everything else is tradition or the chef’s imagination. Recipes for vegetable soups come in both meat and meat varieties. The most popular meat ones include vegetable soup with chicken or vegetable soup with chicken broth, vegetable soup with meatballs, vegetable soup with meat - pork or beef. Vegetable soup in broth can be made clear or cloudy, depending on your preference. However, you can also cook a delicious soup using vegetable broth.
Since from boiled vegetables You can easily puree them, and they are often used to make vegetable cream soup or pureed vegetable soup. The recipes for these soups are, in principle, not much different. A recipe for vegetable puree soup can be dietary or related to meat soups. Light vegetable soup is ideal for those on a diet. Nutritionists often recommend consuming vegetable soup for weight loss, since it takes even more energy to digest it than it carries. A vegetable soup recipe for weight loss, as a rule, does not contain high-calorie vegetables. Vegetable soup for weight loss is a very popular recipe. In addition, vegetable dietary soup is well suited for fasting days. Therefore, a recipe for dietary vegetable soup should be in the arsenal of any housewife.
In addition to the traditional set of vegetables, vegetable soups can be varied, for example, by preparing vegetable soup with zucchini, or vegetable soup with sweet peppers. Often, a vegetable soup recipe contains some seasonal vegetables. This is, for example, soup with vegetables and green peas, or vegetable soup with green beans. The healthiest, of course, is soup made from fresh vegetables. But you can also make soup from vegetables prepared in various ways.
For anyone who monitors their health, fasts or plans to lose weight, vegetable soups will be an excellent option for diversifying their diet. There are a huge number of recipes with photos on how to cook delicious vegetarian, dietary, nutritious with meat, cream soup or Italian minestrone with pasta.
The benefits of vegetable soups
First courses with ingredients plant origin- This is a healthy food with a high fiber content, which has a positive effect on human health. Vegetable broth soup has a positive effect on metabolic processes, improves intestinal motility, is easily digestible, and is low in calories. Making soups from fresh seasonal vegetables is very important. After heat treatment, the ingredients are absorbed much better than in their raw form, so they are suitable for adults and children.
What are the benefits of vegetable soup? Including it in the diet helps cleanse the body of toxins, saturate it with vitamins, and reduce weight. This is explained by the properties of individual products:
- Carrots contain a lot of carotene, minerals, vitamins C, B, D, E.
- Cabbage is one of the main sources of beta-carotene; in addition, it contains a lot of potassium, calcium, iron, vitamin C, E.
- Potatoes contain magnesium, sodium, iron, potassium, vitamins C, B, folic acid.
- Onions and green onions contain valuable substances that help normalize the functioning of the thyroid gland, heart, and blood vessels.
Vegetarian soups
Currently, many people have decided to give up food of animal origin and prefer vegetarianism. There are a huge number of delicious first courses that are prepared from lentils, cabbage, broccoli, celery, potatoes and other ingredients. Vegan soups are cooked in vegetable broth, adding vegetable oil. You shouldn’t use broth cubes for them; it’s better to use natural seasonings from herbs and inflorescences.
For weight loss
One of the best ways to lose weight is to include first courses from plant products. With this soup you can quickly saturate your body while consuming few calories. Diet option Prepared without frying, animal fats, packaged seasonings, sugar. This method of losing weight is considered very effective, because first courses saturate the body well due to their fiber content and there is no special need to prepare for a diet. However, this option is not suitable for those who do not like broths and soups.
Recipes for vegetable soups without meat
Many housewives are accustomed to preparing rich meat broth, which, seasoned with vegetables, is turned into soup. However, the first course does not have to be cooked with meat or contain a lot of sodium. Some recipes for delicious vegetable soups do not include chicken or beef. The broth for this dish is prepared from canned celery with onions, mushrooms or cabbage. If desired, the finished broth can be frozen and stored for up to three weeks.
How to make vegetable broth:
- Take celery root, carrots, onions and leeks, 100 g each.
- Everything is washed well and cut into pieces.
- The ingredients are placed in a saucepan and filled with water.
- Bring the broth to a boil over high heat.
- Cook for about 30 minutes, reducing the flame.
- The mixture is filtered.
From cabbage
This cooking recipe is suitable for feeding children and adults. Vegetable broth soup with cabbage will help relieve the body, because it is low in calories. In addition to its dietary properties, it is worth noting that this dish will be useful for patients with gastritis or pancreatitis, patients after long-term treatment or operations. You can use celery broth or mushroom broth as a basis.
Ingredients:
- cabbage – 1 head;
- tomato – 1 pc.;
- sweet pepper – 2 pcs.;
- carrots – 2 pcs.;
- onions – 2 pcs.;
- vegetable broth – 5 l.
Cooking method:
- Chop the vegetables.
- Boil the broth.
- Add ingredients to the pan.
- Boil vegetables until soft.
- Serve the soup with white yoghurt.
Vegetable cream soup
The first dish with a creamy consistency is very original and tasty. Many housewives know how to prepare vegetable puree soup using various ingredients. You can serve the dish with croutons, toasted pumpkin seeds or cream to add richness and improve taste qualities. For weight loss, it is better to prepare vegetable soup lean, without animal products. It is allowed to introduce spices and seasonings, unless it is a children's soup.
Ingredients:
- pumpkin – 650 g;
- olive oil – 50 g;
- potatoes – 3 pcs.;
- water – 0.9 l;
- lemon juice – 30 ml.
Cooking method:
- Peel the pumpkin and potatoes and cut into cubes.
- Separately, boil the vegetables until tender.
- Beat the boiled pumpkin and potatoes in a blender.
- Connect two bases together.
- Add lemon juice and olive oil.
- Bring the soup to a boil.
In a slow cooker
For those who track the calorie content of all dishes, prepare baby food (it is introduced from 12 months) or think through Lenten menu, it is recommended to prepare a delicious vegetable puree soup in a slow cooker. Garlic, herbs, and yogurt are suitable for dressing. If desired, you can serve the soup with croutons or spices. You can prepare the first course with the addition of meat, in which case it is placed together with other products.
Ingredients:
- potatoes – 1 pc.;
- carrots – 1 pc.;
- onion – 1 pc.;
- cauliflower – 6 small inflorescences.
Cooking method:
- Wash all products, cut into pieces, place in a multi-cooker container.
- Add water to cover all ingredients.
- Turn on the “Cooking” or “Stewing” mode (the cooking time should be about 25 minutes).
- Place the ingredients in a saucepan and blend with a blender until smooth.
- Pour into plates, top with cream, yogurt or butter.
With zucchini
During the harvest season, you should definitely cook an original soup for the whole family using vegetable broth with the addition of various ingredients. This is an excellent option for a children's menu, suitable for nutrition during gastrointestinal disorders and weight loss, because zucchini is well digestible and does not cause allergies. How to prepare soup with zucchini and vegetables is described below. step by step recipe with photo.
Ingredients:
- potatoes – 4 pcs.;
- small zucchini – 1 pc.;
- onion – 1 pc.;
- sweet pepper – 1 pc.;
- tomato – 1 pc.;
- green onion – 4 feathers;
- sunflower oil.
Cooking method:
- Peel the potatoes, cut them into cubes, and let them cook.
- Peel the onion, chop and fry in a frying pan.
- Peel the pepper, chop it, add it to the onion, simmer for a few minutes.
- Wash, cut the tomato into pieces, add to the roast.
- Simmer the food until a homogeneous red mass is formed.
- Peel the zucchini, cut it, add it to the pan with the potatoes, and cook for 5 minutes.
- Add roasted vegetables to the soup, bring everything to a boil, cook for 3 minutes.
Diet with broccoli
It is difficult to find a more gentle food than vegetable first dishes. As a rule, this is a low-calorie food that is rich in valuable vitamins, easily digestible, and contains a lot of fiber. Broccoli is an ideal product for a diet menu. It contains amino acids, carbohydrates, and proteins. When preparing broccoli soup, you can use different ingredients: asparagus, potatoes, beans, green peas, carrots. Below is a recipe for dietary vegetable broth soup with a photo.
Ingredients:
- broccoli – 360 g;
- celery – 170 g;
- leek – 35 g;
- garlic;
- potatoes – 350 g;
- carrots – 180 g;
- onions – 1 pc.;
- vegetable broth - 1.6 l.
Cooking method:
- Peel and place the onions, carrots and celery in the pan.
- Boil the food in water; when it boils, reduce the heat.
- Cook the broth for 25 minutes.
- Divide the broccoli into florets and chop the stem.
- Peel the potatoes and cut them.
- Cut the vegetables from the broth into pieces.
- Place everything in a saucepan, pour in the strained vegetable broth.
- Cook everything together for about 8 minutes.
No potatoes
Among all the vegetables in the garden, one of the most high-calorie vegetables is potatoes. To make the dish dietary and low-calorie, it is recommended to do without this root vegetable during the cooking process. Lenten soup without potatoes can be made from cabbage, tomatoes or zucchini. Below is a recipe for an original first course that is suitable for anyone losing weight and observing church fasting.
Ingredients:
- tomatoes – 200 g;
- bell pepper – 1 pc.;
- rice – 50 g;
- olive oil;
- basil;
- garlic.
Cooking method:
- Put the rice to cook in a saucepan, adding 1.5 liters of water.
- Peel the pepper, chop it, add to the rice after 20 minutes.
- Wash the tomato, cut it, sprinkle it with oil, put it in the oven for half an hour.
- Leave some of the baked tomatoes, and puree the second part with a blender.
- Add the mixture to the pan with the rice and bring the soup to a boil.
- Serve with slices of baked tomatoes.
With meat broth
Many housewives traditionally prepare first courses for their family with the addition of chicken, meatballs, and turkey. At the same time, vegetable soups with meat broth are not necessarily high-calorie and junk food. You can pamper adult family members and children with this dish by adding processed cheese, champignons, noodles or a beaten chicken egg. Beef broth or broth is very useful, especially after illness, surgery, or poisoning. Dietary and rich first courses are prepared on their basis.
With chicken broth
If you want your soup to combine all the benefits of vegetable ingredients and nutritious chicken broth, then be sure to try it in your kitchen this recipe. This first dish can be prepared for the whole family every day, because it turns out to be light, dietary, nutritious and healthy. Chicken soup with vegetables cooks very quickly; even novice housewives can handle the recipe.
Ingredients:
- zucchini – 200 g;
- chicken breast – 2 pcs.;
- cauliflower – 200 g;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- tomato paste – 2 tablespoons.
Cooking method:
- Washed chicken breasts under running water, leave to dry.
- Place the meat in a pan of water, place it on the stove, and bring to a boil.
- Add peeled onions to the pan.
- When the chicken is cooked, remove it from the broth, cool, and cut into fibers.
- Onions are no longer used, the broth is filtered through a sieve.
- They wash, peel, and grate the carrots.
- Cauliflower wash, finely chop.
- The broth is put on fire, salted, spices are added, and brought to a boil.
- Prepared vegetables are thrown into the boiling liquid.
- Wash, peel, and cut potatoes.
- Add meat with potatoes and tomato paste to the pan.
- 15 minutes before the end, add peeled and diced zucchini.
- The finished soup is poured into bowls and served with herbs and sour cream.
With turkey
To get a first course with a rich taste, you should use the following recipe. Soup with turkey and vegetables will definitely please all household members and guests. The dish turns out aromatic, tasty, appetizing, satisfying. This great option for baby food, because turkey is a hypoallergenic and easily digestible meat. You can serve the soup with sour cream and herbs, but before doing this it is recommended to let it steep for 15 minutes.
Ingredients:
- turkey drumstick – 450 g;
- leek - 1 stalk;
- potatoes – 1 piece;
- carrots – 1 pc.;
- butter – 50 g;
- canned corn – 100 g;
- broccoli – 200 g;
- canned beans – 100 g;
- tomato paste – 2 tablespoons.
Cooking method:
- Boil the broth. To do this, place the turkey in a pan, fill it with water, and place it on the stove. Cook for about 1 hour, after which add bay leaf and spices. After 15 minutes, remove the meat from the pan and strain the broth.
- The turkey is cut into portions and placed in a pan with strained broth.
- Vegetables are washed, peeled and cut. Potatoes - in cubes, carrots in strips, leeks - in rings.
- Potatoes are placed in a pan.
- Fry carrots and onions in a frying pan for 5 minutes.
- Add tomato paste to the roast and cook for another 2 minutes.
- Add beans, corn, roast, and broccoli to the pan.
- Cook for about 10 minutes.
Some people mistakenly believe that only first courses with added meat can be tasty. However, sometimes it is useful to relieve the body by eating plant foods. A delicious lean soup made with vegetable broth and cereals can turn out no less nutritious, delicious and appetizing if you prepare it correctly. Experienced chefs recommend adding legumes, vegetables and mushrooms to such dishes to enhance their nutritional value. In addition, do not forget about frying in vegetable oil. Oats, buckwheat, wheat will make vegetable broth soup more nutritious, healthier and more satisfying.
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