How to cook delicious vegetable soup. Delicious vegetable soup without meat

itallstartedwithpaint.com

Ingredients

• 2 tablespoons of vegetable oil;
• 1 onion;
• 2 cloves of garlic;
• ½ small head of cabbage;
• 2 carrots;
• 350 g frozen or fresh broccoli florets;
• 150 g frozen or fresh green beans;
• salt - to taste;
• 1 teaspoon paprika;
• 800 g of tomato paste;
• 900 ml of water;
• 2 vegetable or chicken bouillon cubes

Cooking

Heat the oil in a saucepan or saucepan and fry the chopped onion and garlic a little over medium heat. Add chopped cabbage, sliced ​​carrots, broccoli, beans, tomato paste, water and bouillon cubes.

Stir and bring to a boil. Then cook for another 20-30 minutes until the vegetables soften.

delish.com

Ingredients

• 3 cloves of garlic;
• 1 onion;
• 1 carrot;
• salt - to taste;
• 200 ml dry white wine;
• 900 ml of water;
• 2 vegetable bouillon cubes;
• 300 g canned white beans;
• ½ small zucchini;
• 300 g frozen or fresh peas;
• 150 g spinach;
• 100 g of grated parmesan.

Cooking

Heat oil in a saucepan or saucepan over medium heat. Fry chopped garlic and onion on it for a couple of minutes, stirring occasionally. Add the carrot cubes to the vegetables, season with salt and pepper and cook for another 2 minutes.

Pour in wine and water, add bouillon cubes and bring to a boil. Lower the heat and cook for another 5 minutes. Drain liquid from beans. cut into thin circles and cut them in half. Put these ingredients into the soup and cook for about 5 minutes until the zucchini softens. Add peas, spinach and cheese and cook for 3-5 more minutes.

Ingredients

• 1 tablespoon of olive oil;
• 1 onion;
• 2 carrots;
• salt - to taste;
• ground black pepper - to taste;
• 1 celery stalk;
• 200 g of champignons;
• 2 cloves of garlic;
• 2 liters of water;
• 4 vegetable bouillon cubes;
• 300 g canned chickpeas;
• 300 g of peeled tomatoes in their own juice;
• 200 g frozen green beans;
• 100 g frozen corn;
• 1 teaspoon dried basil;
• ½ teaspoon dried oregano;
• 1 bay leaf;
• 100 g frozen peas;
• ½ bunch of parsley.

Cooking

Soak barley overnight before making soup.

Heat the oil in a saucepan or saucepan over medium heat. Add diced carrots and celery, season with spices and sauté for about 5 minutes, stirring occasionally. Increase the heat a little and add the mushrooms, cut into thin slices, to the vegetables. Fry until they are browned on all sides. Add minced garlic and mix well.

Add water, bouillon cubes, drained chickpeas, coarsely chopped tomatoes, green beans, barley, corn, spices, and bay leaf. Bring the soup to a boil, lower the heat and simmer for 30-40 minutes until the barley is soft.

Remove the bay leaf, add the peas and half of the chopped parsley and cook for another 3-5 minutes. Garnish the finished soup with parsley.

www.ingridhs.depositphotos.com

Ingredients

• 2 heads of broccoli;
• 1 onion;
• 2 cloves of garlic;
• 5–7 potatoes;
• 1,400 ml of water;
• 3 vegetable or chicken bouillon cubes;
• salt - to taste;
• ground black pepper - to taste;
• 50 g of grated parmesan.

Cooking

Divide broccoli into florets. Clean the stems and cut into small cubes. Heat oil in a saucepan or saucepan. Add finely chopped onion and sauté, stirring occasionally, for 5 minutes over medium heat.

Add minced garlic, broccoli stalks, cubes, water, bouillon cubes and spices. Bring to a boil, lower the heat and simmer for about 10 minutes until the vegetables soften.

Puree half of the soup in a blender and pour back into the pot. Add broccoli florets and cook for about 5 more minutes. Add parmesan to soup and stir.

chefdehome.com

Ingredients

• 1 onion;
• 2 cloves of garlic;
• 2 bell peppers;
• ½ teaspoon Italian herbs seasoning;
• 1 teaspoon dried oregano;
• ½ teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tomatoes;
• 300 g canned chickpeas;
• 2 tablespoons of tomato paste;
• 1,200 ml of water;
• 2 vegetable bouillon cubes;
• 100 g of rice;
• ¼ bunch of parsley;
• a little grated parmesan - optional.

Cooking

Heat oil in a saucepan or saucepan. Add chopped onion and garlic and sauté over moderate heat for about 5 minutes. Add the diced peppers and spices and cook for another 3-4 minutes, stirring occasionally.

Peel the tomatoes and cut them into cubes. Add tomatoes, chickpeas to vegetables, after draining excess liquid, tomato paste, water and bouillon cubes. Bring to a boil over medium heat, reduce and simmer for another 20 minutes.

In a separate saucepan. Drain the water from it and put it in the soup. Stir and cook for a couple more minutes. Add chopped parsley leaves. Sprinkle the soup with parmesan before serving.

charlottelake/depositphotos.com

Ingredients

• 100 ml of olive oil;
• 1 onion;
• 2 red chili peppers;
• 8 red bell peppers;
• 8 tomatoes;
• 1 500 ml of water;
• 3 vegetable bouillon cubes;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

Cooking

Heat oil in a saucepan or saucepan over medium heat. Put onion cubes and finely chopped chili. Fry for about 5 minutes, stirring occasionally.

Add and diced bell pepper and cook for another 5 minutes. Then add the peeled tomato cubes and cook, stirring occasionally, until softened.

Pour in water, add bouillon cube and spices. Bring to a boil, reduce heat and simmer for another 15 minutes. Garnish the soup with parsley before serving.

hellolittlehome.com

Ingredients

• 1 tablespoon of olive oil;
• 1 onion;
• salt - to taste;
• ¼ teaspoon paprika;
• 3 cloves of garlic;
• 1 500 ml of water;
• 3 vegetable bouillon cubes;
• 100 g brown rice;
• 150 g frozen peas.

Cooking

Heat oil in a saucepan or saucepan over medium heat. Put finely chopped onion, add salt and paprika and fry for 5 minutes, stirring occasionally. Add crushed and mix well.

Pour in water, add bouillon cubes and rice and bring to a boil. Reduce the heat and simmer for another 35-40 minutes until the rice is soft. Put in the peas and cook for a few more minutes. Season with spices if necessary.

cookingclassy.com

Ingredients

• 3 tablespoons of olive oil;
• 1 onion;
• 4 carrots;
• 3 stalks of celery;
• 4 cloves of garlic;
• 1,200 ml of water;
• 2 vegetable or chicken bouillon cubes;
• 3 tomatoes;
• 3-4 potatoes;
• ¼ bunch of parsley;
• 2 bay leaves;
• ½ teaspoon dried thyme;
• salt - to taste;
• ground black pepper - to taste;
• 200 g frozen or fresh green beans;
• 200 g frozen or fresh corn;
• 150 g frozen or fresh green peas

Cooking

Heat oil in a saucepan or saucepan over medium heat. Add the diced onions, carrots and celery and sauté for 4 minutes, stirring occasionally. Add minced garlic and stir.

Peel the tomatoes and cut into cubes. Pour in water, add bouillon cubes, tomatoes, chopped potatoes, chopped parsley, bay leaves and spices. Bring to a boil and add green beans.

Reduce the heat and simmer for another 20-30 minutes until the potatoes are cooked. 5 minutes before the end of cooking, put the corn and peas into the pan.

chefdehome.com

Ingredients

• 2 tablespoons of olive oil;
• 1 onion;
• 1 tablespoon ground cumin;
• 1 tablespoon ground coriander;
• 1 teaspoon dried thyme;
• ½ teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste;
• 1 celery stalk;
• 1 potato;
• 1 liter of water;
• 2 vegetable bouillon cubes;
• 300 g canned chickpeas;
• 100 g spinach;
• 100 g sour cream.

Cooking

Heat the oil in a saucepan or saucepan and fry the finely chopped onion in it for about 5 minutes. Add spices, stir and cook for another minute. Add the celery and potato cubes and sauté for 5 minutes, stirring occasionally.

Add water and bouillon cubes and bring to a boil. Drain the liquid from the chickpeas, put in the soup, reduce the heat and cook for about 10 minutes. Then add and cook for a couple more minutes. Add sour cream to soup and mix well.

Ingredients

• 200 g dry peas;
• 1 500 ml of water;
• 2-3 potatoes;
• 1 carrot;
• 100 g frozen or fresh cauliflower florets;
• 2 bay leaves;
• ½ teaspoon turmeric;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons of butter;
• 3 tablespoons of sour cream;
• a few sprigs of parsley.

Cooking

Soak the peas overnight. Then fill it with about half of the water and until it becomes soft. Pour in the rest of the water and bring to a boil.

Add cubes of potatoes and carrots, cauliflower, bay leaves, spices and oil to the peas. Simmer for 20-25 minutes until vegetables soften. Add sour cream and chopped parsley to the soup and stir.

Such a dish will be an excellent solution for those who want to lose weight, are recovering from a surgical operation, or are thinking about how to satisfy their hunger in the summer heat, when meat food becomes difficult to digest. Plus to everything vegetable soup contains vitamins, and due to the significant content of vegetable fiber, it helps to eliminate toxins and cleanse the body.

Low calorie vegetable first course

Among a variety of recipes vegetable soups without meat, modern cooking distinguishes several basic types of such dishes. Recipe for a simple vegetable soup with seasonal vegetables:

• eggplant - 3 pcs.;
• zucchini squash - 0.5 kg;
• small tomatoes - 4 pcs.;
• long yellow carrot - 1 pc.;
• greens of spicy herbs and onion feathers - several branches of each type;
• vegetable oil- 30 ml;
• salt, allspice peas, other seasonings - by individual choice.

Cut the zucchini into small cubes. Finely chop the tomatoes, do not remove the skin. Plum tomatoes are best suited, for example, Luch, Maryushka, Nasko-2000 and the like. They have a dense texture, the pulp does not lose shape during heat treatment. Underripeness will give the dish a slightly sour, pleasant taste. Pour vegetables with two liters of cold water, turn on the fire medium. After boiling, add the spices according to the list.

Now it's time for the eggplant. They need to be cut into thin rings, which are then cut in half. Fry for three minutes, adding vegetable oil. Next, cut the carrots into rings and fry in the oil left after cooking the eggplant. Add carrots and eggplant to boiling water with the rest of the vegetables.

The total cooking time is 20 minutes. Once ready, let the soup brew for a few minutes. In a dish poured on plates, crumble chopped fresh herbs, it will be tasty and light. An equally delicious lunch can be prepared from canned vegetables.

canned lunch

Such a dinner can be made very quickly, since the canned food is actually ready. . It takes a minimum of time to cook such a vegetable soup. The recipe is simple:

Drain liquid from all canned food. Finely chop the garlic cloves and celery stalks. Pour the contents of jars and spices into boiling water, dinner is ready in five minutes. It is recommended to serve white bread crackers with this dish. You can also try to cook no less delicious soups, in which fresh vegetables are used along with canned vegetables.

Combination Soup Recipe

Such a soup is being prepared a little longer than the option of canned food alone. The dish turns out not only tasty, but also satisfying, suitable for satisfying hunger in the cold season.

It is prepared in this way: potatoes are cut into slices, peppers are striped, 2.5 liters of water are poured and put on medium heat. After the water boils, millet, salt, dry spices and bay leaf are added to the pan.

Cut the carrots into rings, finely chop the onion. Fry everything together in a pan and add to boiling water. After 20 minutes, send finely chopped tomatoes to the pan and green pea. From a jar of peas, you must first drain the liquid. diet option prepared similarly, only vegetables are not fried and oil is not used in the recipe.

For those people who for some reason do not eat meat, you can use its soy imitation. Soy meat tastes almost the same as real meat., does not contain animal components, is easily absorbed by the body, quickly satisfies the feeling of hunger. But the most satisfying of vegetarian first courses are pureed soups.

Pumpkin puree soup

The vegetarian menu can be varied with hearty and tasty vegetable soups. Their recipes are simple. It is advisable to have a blender on hand, but you can get by with an ordinary pusher.

Cut the pumpkin into portions, cut off the peel, remove the seeds and threadlike pulp. Cut the pumpkin mass required for cooking, potatoes and carrots into small pieces. Place them in a saucepan, cover with water. When the vegetable broth boils, cook for 15 minutes, adding salt, a mixture of peppers and turmeric. Then drain the liquid into a separate container, it will still be needed.

Meanwhile, the onion Bell pepper and finely chop the garlic, fry in oil in a pan and add to the rest of the vegetables. Using a blender, turn the contents of the pan into a puree. In the process of pureeing, gradually add the previously drained liquid. It is necessary to pour until the puree acquires a very liquid consistency. After that, let the dinner brew for about five minutes and pour into plates, crumbling chopped greens on top.

Similarly, liquid purees are prepared, in which the basis is various combinations of beets, cheese, beans and peas. Spicy spicy dishes are also good.

spicy soup

It is recommended to cook in winter period. Nutritionists have found that the substances that make up the burning edible fruits cause appetite and a feeling of warmth. Cooking such a soup is very simple, the main thing is to add as many sharp and burning components as possible to its composition.

One of the options is like this. Pour potato cubes and rice cold water and put on fire. When water boils, add mustard seeds, chili flakes, salt, and dry standard kitchen spices such as parsley, cilantro, and dill, and ground black pepper. Dip the chili pepper in boiling water for three minutes, no more, then throw it away. The fruit must be whole, it cannot be cut, otherwise the bitterness will be unbearable.

Grate carrots and garlic and fry together with onions. Cut the stalk of celery into rings. Add all ingredients to potatoes and rice. Total cooking time 25 minutes.

In addition to lunches and dinners, you can make reserve preparations on a vegetarian basis for preparing other dishes.

vegetable broth

The principle of preparing such broths is in many ways similar to soups, only the vegetables are discarded after cooking, and the concentration useful substances and vitamins are higher in comparison with simple first courses.

So, how to cook vegetable broth for soup. All components for such a specific dish are cut into large pieces. Then they need to be filled with cold water, spices and salt are added. Cook for 25 minutes, then cool. Strain the broth, discard the rest. It is recommended to use cabbage as the main ingredient because of its phenomenal vitamin qualities.

After the liquid has cooled to room temperature, pour it into various molds and put it in the freezer to harden. In the future, you can add the frozen broth to soups or other dishes, where it is appropriate. However, it should be borne in mind that the shelf life of such an ingredient in the freezer is 14 days, and in the refrigerator - 12-18 hours. Especially quickly the product spoils in the summer.

But for the sultry period of the year, in very strong heat, cold soups are ideal instead of broths.

Vegetarian okroshka and cold beetroot

These original culinary creations not only satisfy hunger, but also thirst. They are notable for the fact that their preparation is carried out without any heat treatment. Let's do a little:

Radishes and cucumbers are cut into rings, and radishes into small pieces of any shape. After opening the cans, drain the liquid. All components are mixed, placed in a beautiful large bowl and served in this form on the table, where there is already a jug of kvass and a cup of chopped herbs, as well as medium-sized deep plates. Everyone present at the table pours 2-3 tablespoons of the vegetable mixture into his plate, pours it with kvass and sprinkles chopped herbs on top.

For a change, you can slightly deviate from the vegetarian direction and add a spoonful of sour cream to the finished okroshka. By the way, okroshka and cold beetroot are not salted. To prepare beetroot you will need a juicer:

• fresh beets - 2.5 kg;
• cold water - 1.5 l;
• red salad onion - 1 onion;
• canned green peas - 1 can;
• fresh celery - 1 stalk;
• canned red beans - 1 can 350 g

Finely chop the onion and celery, drain the liquid from the canned food. Mix everything in one bowl and serve. Salting the mixture is not necessary. Then, using a juicer, get juice from raw beets and dilute it with cold water. The dish is served like okroshka: households put a few tablespoons of the mixture on the plates and pour cold water with beetroot juice. Such food helps to survive extremely high summer temperatures without consequences, quenches thirst and saturates the body with vitamins.

There are so many options for vegetable soups that you can cook for several years every day is different. The main thing is to choose such a combination of components so that they do not interrupt, but complement each other's taste, such as radish and green onions.

Attention, only TODAY!

According to scientists, the first dish eaten for lunch helps not to overeat at dinner.

Vegetable tasty soup copes with this task in the best possible way. Everyone loves vegetable soup. The recipe for vegetable soup can be chosen 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 cook a delicious vegetable soup, the recipe with a photo will even show you.

Vegetable soup is a recipe rooted in the depths of human history. A person has long understood 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 diverse, vegetables can be boiled in water, broth or even separately. They can be passer. Perhaps the main rule of how vegetable soups are prepared is that their recipes contain vegetables. And everything else is a tradition or a chef's fantasy. Recipes for vegetable soups are both lean and meat. The most popular meats 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 transparent or cloudy, it’s whoever loves it. However, you can cook a delicious soup in vegetable broth.

Since boiled vegetables can be easily mashed, they are often used to make creamy vegetable soup or vegetable soup. The recipes for these soups, in principle, are not much different. The recipe for vegetable puree soup can be dietary or refers to meat soups. Light vegetable soup is ideal for those who are on a diet. Nutritionists often recommend eating vegetable soup for weight loss, because it takes even more energy to digest it than it carries. The recipe for vegetable soup 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 diet soup good for fasting days. Therefore, the 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. It is not uncommon for a vegetable soup recipe to contain some seasonal vegetables. This is, for example, a soup with vegetables and green peas, or vegetable soup with string beans. The most useful, of course, is a soup made from fresh vegetables. But you can also make soup from vegetables harvested in various ways.