In the Russian tradition of cooking thick rich soups, it is believed that this is the only way to feed a starving family. And by the way, meatless soups made from vegetables alone turn out to be no less satisfying, while remaining light. They warm, improve the functioning of the gastrointestinal tract and at the same time remain light and tasty.
We have collected for you 10 of the simplest and most delicious recipes for vegetarian soups. They are suitable not only for those who decided to abandon meat, but for absolutely everyone.
10. Pea with pickles
Pea soup traditionally cooked in meat broth with the addition of smoked meats, but this lean option can surprise you.
Prepare: peas - 1.5 tbsp., cucumbers - 3 pcs., potatoes - 2 pcs., carrots - 1 pc., onions - 1 pasta, tomato paste - 1 tablespoon.
Soak the peas. Salt this water, fill the pan with a new one. Boil for 20 minutes, removing the foam. While preparing the potatoes: peel and cut. Pour to the peas and cook another 15 minutes. Peel and chop the onions and cucumbers, three carrots.
Put the onion in a hot frying pan, slightly let it in, put the carrots and cucumbers. Stew for 1 minute, put the pasta and leave the vegetables for another minute. Put the frying in the soup, then two bay leaves and 5-7 peas of pepper, cook another 7-10 minutes.
9. Tomato with beans
Classical tomato bean soup, thick, satisfying. And, importantly, easy to prepare.
Ingredients: tomatoes - 400 g (fresh or canned), red beans - 1 can, garlic - 2-3 cloves, olive oil, salt.
If the tomatoes are fresh, sprinkle them with boiling water, immediately put in ice water and remove the skin. Pour olive oil into the pan, put chopped garlic in it. Add tomatoes (fresh ones will need to be put out longer).
Next we send tomatoes with juice, mix. Salt, pepper, bring to a boil and cook for another 7-8 minutes. The finished dish can be sprinkled with your favorite greens.
8. Tomato with eggplant
Eggplant Tomato Soup - easy to prepare dish with a bright summer taste.
We take products: eggplant - 1-2 pcs, potatoes - 3-4 pcs, onion - 1 pc, carrots - 1 pc, bell pepper - 1 pc, tomato paste - 2-3 tbsp.
First, remove the bitterness from the eggplant. To do this, clean them, cut, salt and pour cool water. While they are soaked, we will peel and cut the potatoes, fill them with water, add salt, and put them to boil.
We send onions to pass. Add the eggplant and fry with the lid closed. Three peeled carrots or cut smaller. We send to the bow. Wash, clean, cut pepper, add to other vegetables. Stew under the lid until the carrots are soft.
Introduce the tomato paste and mix well. When the potatoes are cooked, we send the frying to the pan, try, if necessary, add. Cook for another five minutes. Serve with greens.
7. Rice lean
Try to cook rice soup without meat broth. A variety of vegetables will make it rich and appetizing.
Take: potatoes - 3 pcs, rice - 1/3 tablespoon, tomato - 1 pc, carrots - 1 pc, Bulgarian pepper - ½ pc, onion - 1 pc, garlic - 2 cloves, tomato paste - ½ l.
We will prepare the rice in advance, its bay of 1.5 tbsp water. Dip the tomato with boiling water, remove the peel, cut. We peel and chop onion, garlic, paprika, three carrots. We put everything in a pan. When the vegetables are soft, we introduce the tomato paste and hold for another 1-2 minutes. We clean the potatoes, cut them into cubes, put them in water and wait until they boil.
Spread the roast and rice. Solim. We wait until rice is cooked. 5-10 minutes before turning off, we throw pepper and bay leaf into the pan.
6. Spicy with cauliflower
This the soup has a pleasant rich aroma of spicy spices. And to make it even more satisfying, add chickpeas.
For cooking, take: cauliflower - 150 g, chickpea - 100 g, potato - 2 pcs, tomato - 2 pcs, carrot - 1 pc, onion - 1 pc, garlic - 2 cloves, fresh ginger - 1 tablespoon, curry - 1 h. l., coriander - ½ tsp, cumin - a pinch, black pepper - on the tip of a spoon.
Chickpeas need to be prepared in advance by soaking it overnight. Before starting cooking, add water, pour clean and cook for 30-40 minutes until the chickpeas are soft. Peel and chop onions, carrots. Fry in a pan.
Having doused the tomatoes with boiling water, remove the peel, cut into pieces and put in the roasting. Pour grated ginger and dry spices, as well as garlic. A little more sweat in the pan. Peel the potatoes, cut and cook until almost ready.
Now we collect our soup: to the potatoes we introduce frying and cauliflower inflorescences, after 5 minutes - chickpeas. Salt, cook for another 5 minutes after boiling. If the cabbage is soft, our spicy soup is ready.
5. Potato with sauerkraut
Try to make such a soup using vegetable instead of meat broth. And even though the taste changes slightly, neither in satiety, nor in aroma will he lose a bit.
For cooking, take: potatoes - 5 pcs., sauerkraut - 300 g, carrots - 2 pcs., onions - 2 pcs., canned tomatoes - 2 medium, celery - 1 stalk, white cabbage - 2-3 leaves.
First, prepare the vegetable broth. To do this, pour olive oil directly into the pan, chop one onion, one carrot and celery, peeled tomatoes, fresh cabbage, salt, pepper, bay leaf. Pour water and cook for 15-20 minutes.
In a pan, pass the remaining onions and carrots. Peel, cut potatoes, combine with frying. Pour the prepared vegetable broth, filtered through a sieve. Keep on fire until the potatoes are ready.
Useful advice: at this stage, you can mash the vegetables so that the soup comes out more tender.
Take sauerkraut, squeeze out the liquid and put it into the soup. When the bubbles appear, try, if necessary, add some salt and your favorite spices. Fragrant potato soup with sauerkraut ready.
4. Carrot puree soup
Easy mashed carrot soup Suitable for a variety of nutrition or when you need to put somewhere in excess carrots.
Take: carrots - 700 g, onions - 1 pc, garlic - 3 cloves, fennel root - 1 pc, cream 20% - 200 g, salt, olive oil.
First, boil the carrots, peeled and chopped. While it is cooking, cut large onions, fennel and garlic and add in olive oil. Put everything to boiled carrots, hold on the stove for a couple of minutes, salt and mashed with a blender. Lastly pour the cream and mix.
3. Mushroom with buckwheat
Mushrooms and buckwheat - an extremely successful combination, including as a fragrant soup.
We will come in handy: mushrooms - 2-3 handfuls, buckwheat - 2/3 st, potatoes - 2-3 pcs, carrots - 1 pc, onions - 1 pc, salt, bay leaf and pepper, frying oil.
We wash the mushrooms and set to cook in a saucepan. When the bubbles appear, we will throw the peeled and chopped potatoes there, and then 2/3 cups of washed buckwheat. Bring to a boil and reduce heat.
Let's have a roast. To do this, peel, chop the onions and carrots and fry them in oil. When the potatoes are ready, pour the frying into the pan, salt, toss the bay leaf and peppercorns. Sprinkle with herbs before meals.
2. Vegetable with broccoli
If your family doesn't like broccoli, try making this soup, tender and delicious.
Ingredients: broccoli - 300 g, potatoes - 1 pc, carrots - 1 pc, onions - 1 pc, bell pepper - 1 pc, green peas - 3 tablespoons, salt, pepper, frying oil.
Grind peeled onions, carrots and peppers. We clean the potatoes, share the broccoli. Passion the onions and carrots, fill with water and cook for 5 minutes. We send the potatoes to vegetables. How will it be ready, throw broccoli, salt, pepper. After 5-7 minutes, pour the peas and cook another 2 minutes. Broccoli soup ready.
1. Vegetable with lentils
Lentil Vegetable Soup It cooks quickly, but it turns out thick and satisfying.
Ingredients: lentils - 2/3 tablespoons, onions - 1 pc., carrots - 1 pc., garlic - 2 cloves, tomatoes - 3 pcs., celery root.
Peeled vegetables: carrots, onions, garlic, celery root - pass until soft. Combine with washed lentils, fill with water, salt. Cook until the lentils are soft. Add the tomatoes in cubes and hold for another five minutes, then let stand for another 10.