Cook vegetable soup quickly and tasty. How to make delicious vegetable soup. canned lunch

That area of ​​​​culinary where the possibilities of housewives are endless. Soup can be "tailored" to suit any taste: make it thick or thin, spicy or dietary, clear or puree, meaty or lean.

Vegetable lean soups have gained extraordinary popularity in recent years. And today, during the period of Great Lent, they are in the very center of attention. We decided to present several original versions of this dish. They are very different, we hope that everyone will find a recipe to their liking.

Carrot soup with ginger

Despite the fact that it is one of the most affordable and cheap products, delicious and healthy puree soups from it do not often appear on our tables. And absolutely in vain. They are distinguished by a delicate texture, a pleasant sweetish taste and a peculiar vegetable aroma. In addition, carrots are a surprisingly plastic base: you can add rice, cheese or bread, potatoes or cream to carrot soup; blossom the taste and smell of nutmeg, or. And in order for the beneficial substances of carrots to be better absorbed, it is good to fill such a puree soup with oil.

• Carrots - 0.5 kg
• Onion - 1 pc.
• Low fat cream - 1 cup
• Butter - 1 tbsp. the spoon
• Ground ginger - 1 teaspoon
• Vegetable broth (or water) - 2 cups
• Salt - to taste (0.5 tsp)
• Ground pepper - to taste
• Greens - to taste

Recipe:

1. Peel the carrots and cut into small pieces, finely chop the onion.
2. Heat oil (butter and vegetable) in a saucepan with a thick bottom, simmer the chopped onion until it becomes transparent and tender - about 4-5 minutes.
3. Add carrots and ginger, mix and warm a little; pour in water (or broth) and cook over medium heat for 25–30 minutes (check with a fork if the carrots have become soft; if not enough, hold on fire for more).
4. Beat the carrots in a blender until puree, pour into a saucepan, add cream, salt and pepper to taste. When serving, you can decorate with herbs.

Advice: if there is no cream, they can be replaced with milk, and add a little more butter.

In the next video - cooking carrot soup with rice according to the classic recipe from the Book of Tasty and Healthy Food

The soup is amazingly tender and delicious! Try it - you won't regret it!

If you still have a couple of orange fragrant pumpkins from autumn (somewhere on the balcony, in the garage or under the bed), then today you can please your family with an original and very beautiful sunny dish! The result is a surprisingly tasty and hearty soup-puree. Moreover, the set of products for him is so simple and affordable that you don’t even have to leave the kitchen)

Depending on whether you are going to make this dish lean or not, you can choose one of 2 options: with the addition of cream or just in vegetable broth. And another small but very significant nuance: the next day this soup becomes even tastier!

For cooking you will need:

• Pumpkin - 1 kg
• Onion - 1 pc.
• Garlic - 1-2 cloves
• Cream - 100 ml
• Vegetable oil (olive) - 2 tbsp. spoons
• Salt - to taste
• Sugar - 0.3 tsp
• Water - 1.2 l
• For serving - greens, red pepper, croutons, pumpkin seeds, pieces of fried bacon (to taste and desire)

Recipe:

1. Peel the pumpkin from the peel and seeds, cut into small pieces.
2. Peel and chop the onion, finely chop the garlic or pass through a garlic press.
3. Fry the onion in a saucepan over low heat until transparent (lovers can add 1-2 sprigs of seasoning at this point, this will give the soup a special flavor). Add garlic and sauté a little more (about a minute).
4. Put chopped pumpkin in a saucepan, mix with onion and garlic, add a pinch of sugar and fry for 5-7 minutes, stirring as needed.
5. Then add water, bring to a boil and cook for 20 minutes.
6. Using an immersion blender, grind the softened pumpkin to a puree state (you can also use a potato masher). Pour in the cream, season to taste with salt and pepper. To stir thoroughly.
7. When serving, decorate as desired: greens, pumpkin seeds, bright pieces of bitter pepper, add pieces of fried bacon or just crackers.

In a notebook:

• It is noteworthy that pumpkin soups are popular all over the world. True, they cook it everywhere in their own way. We, too, can diversify this wonderful healthy dish using "out of the box" tips. So, English add to pumpkin soup and, Uzbeks make milk soup Australians flavor it with lots of spices, and Italians they cook soup with cheese, rice and even ... with wine! So, with the help of a few pumpkins from your garden, you can significantly diversify our winter-autumn table)
• Another great soup recipe:.
• And so that you definitely want to make a pumpkin a regular guest in the kitchen, be sure to read the article.

- a surprisingly malleable and very versatile product. Its extraordinary appeal lies in the fact that it is both satisfying and low-calorie: with a high content of protein and complex carbohydrates, it has practically no fat. Therefore, a huge number of dishes are prepared from lentils: soups, salads and side dishes, meatballs, meatballs and meatballs, bread and sweets. The first lentil dishes are prepared easily and simply, but they turn out rich, tasty and satisfying. Best for soups red lentils: it cooks very quickly. And if you suddenly "missed" and digested it - it's not scary: you can, after mixing well, boldly serve the dish as a puree soup, it will be no less tasty and healthy!

For cooking you will need:

• Red lentils - 250 g
• Bulgarian sweet pepper - 2 pcs
• Carrots - 150 g
• Onion - 150 g
• Leek - 100 g

• Celery (stalks) - 150 g
• Garlic - 2 cloves
• Vegetable oil (or olive) for frying
• Spices - to taste (can be fresh, can be dry)
• Salt, pepper - to taste
• Water - 2.5 l

Recipe:

1. Rinse the lentils, cover with water and put on fire. As soon as the broth boils, reduce the heat and simmer for about 10 minutes.
2. Chop the onion and celery stalks; cut the carrots and bell peppers into strips or conceived figures, and chop the garlic in a garlic press.
3. Simmer the vegetables a little in vegetable oil, add to the broth with lentils and cook until tender for 10-12 minutes.
4. At the very end, salt, add spices. Turn off the heat and let the soup brew for 10-15 minutes.
5. Pour into bowls, garnish with herbs. Serve red lentil soup with fresh bread. You can add a spoonful of sour cream to it.

For cooking you will need:

• Broccoli - 300 g
• Potato - 300 g

• Carrots - 100 g
• Green peas (frozen or canned) - 100 g
• Leek - 100 g
• Vegetable oil - 50 g
• Ground black pepper - optional
• Salt - to taste
• Spices - to taste

Recipe:

1. peel and cut into cubes or sticks. Separate the cabbage into florets. Peel the carrots and cut into cubes or circles. Cut the leeks into slices.
2. Place carrots and leek in hot oil and fry over low heat.
3. Put the potatoes in boiling salted water and cook until tender (15-20 minutes).
4. If the green peas are canned, you can add them immediately, as soon as the water boils again after laying the potatoes. If frozen purchased, then it is put 5 minutes before the potatoes are ready, if your own, then a little earlier - 7-8 minutes.
5. As soon as the potatoes are cooked, put the fried vegetables into the pan, bring to a boil, add spices.
6. Close the lid, remove from heat and let it "walk" for 10-15 minutes.
7. The original taste will give the soup crushed walnuts. If the addition of fried ingredients is not recommended for health reasons, carrots and onions can be boiled together with potatoes without sautéing.

Advice: It is very important to properly prepare the vegetable broth for a vegetarian soup. It is boiled from potatoes, onions, carrots, cabbage, root, and other vegetables. Vegetables cut into large pieces are poured with well-heated water and boiled under a lid over low heat for about half an hour. After turning off the fire, let it brew for 15-20 minutes, then the vegetables and herbs will give the broth their taste and aroma as much as possible.

Cold cream soup with rice and dried apricots

This is one of those soups that can become your favorite weekend meal. Easy to prepare, tasty and looks beautiful)

For cooking you will need:

• Dried apricots - 150 g
• Rice - 45 g
• Sugar - 30 g
• Cream - 50 ml

Recipe:

1. Rinse dried apricots, add water, add sugar and put on fire. When the dried apricots are ready, some will need to be rubbed through a sieve, and some will be left as a whole.
2. Rinse rice first in cold, then in warm and hot water.
3. Boil until cooked (do not overcook, so that it remains crumbly).
4. Before serving, gently mix the rice with mashed dried apricots, add the chilled dried apricots broth and season with cream.

Advice: The sweetness of the soup can be different - depending on personal preferences. For those who have a sweet tooth, the amount of sugar can be increased, those who prefer food without sugar - just exclude it from the recipe, the soup will not lose its charm from this. If desired, sugar can be replaced with honey (added immediately before serving).

Great lean recipe. This soup will appeal not only to vegetarians and fasting people. Hearty and spicy, it will definitely be appreciated by the male half of the family.

For cooking you will need:

• Beans - 1 cup
• Carrot - 1 pc.
• Tomato paste - 150 g (can be replaced with grated tomato pulp)
• Onion - 1 pc.
• Olive oil - for frying (3-4 tablespoons)
• Spices (garlic, chili, thyme, parsley) - to taste
• Salt - to taste

Recipe:

1. Rinse the beans, cover with cold water and leave for a day.
2. Then rinse again, put in a saucepan, add 2 liters of water and cook until tender. Drain the beans in a colander. Bring the broth in which it was cooked with water to an initial volume of 2 liters and put on a small fire.
3. Fry finely chopped carrots and onions in olive oil and add to the broth.
4. When the boil resumes, add the tomato paste and ¾ of the boiled beans. Cook on a low heat for 10-12 minutes.
5. Drain the broth, beat the beans and vegetables with a blender into a homogeneous mass and pour the broth again.
6. Put the rest of the beans into the soup, bring to a boil, add salt and spices to taste.
7. You can serve with crackers, pouring them directly into the soup.

Advice A: If you choose to use canned cooked beans, the cooking time is much shorter. Literally up to 20, maximum - 25 minutes. This soup must be thick, otherwise it will have a "poor" taste.

Chickpea soup is incredibly tasty and nutritious. Its oily structure and light nutty flavor give a pleasant tenderness and aroma. In addition, chickpeas are a very useful product; it is recommended for diabetics and those who suffer from skin diseases, and frequent use of chickpeas will even help get rid of depression.

Chickpea soup is delicious both in meat broth and without the addition of meat. We recommend not to eat it all at once - on the second day the dish will be even tastier!

For cooking you will need:

• Beef on the bone - 500 g
• Chickpeas (dry) - 1 cup
• Potatoes - 4-5 pcs.
• Carrots - 1-2 pcs.
• Onion - 1-2 pcs.
• Salt - to taste
• Greens, spices - to taste

Recipe:

1. Put the washed meat and chickpeas in a saucepan, pour water, bring to a boil, remove the foam.
2. Reduce the heat, cover with a lid and leave at a low boil (in the “quenching” mode) for 2.5-3 hours.
3. Then add salt, diced potatoes, fried onions and carrots and cook until tender.
4. 2-3 minutes before the end of cooking, add spices.
5. Chickpea soup is delicious with garlic, coriander, red pepper. When serving, pour a handful of peanuts into the soup, crumble greens into a plate.

Advice: dry chickpeas can be soaked in the evening big amount of salted water. You need a lot of water, because chickpeas greatly increase in volume when soaked. Pre-soaked, it cooks three times faster - usually in an hour it reaches readiness. Canned chickpea soups are also delicious. In addition, the cooking time is reduced to 20-25 minutes.

Many people should like this original soup - it smells of the sun, the south and the country summer. In season, you can chop directly from the cob, but now either canned or frozen will do. The soup is not difficult to prepare, and the cooking time will take only one hour.

For cooking you will need:

• Pumpkin (already peeled) - 200-250 g
• Ripe tomato - 1 large
• Sweet Bulgarian pepper - 2 pcs.
• Milk corn - 4 medium cobs (frozen or canned - 1 jar is suitable)
• Garlic - 2 cloves
• Leek - 1 medium stalk
• Red hot chili pepper - 1 small pod
• Vegetable oil - 2 tbsp. spoons
• Butter - for frying (1-1.5 tablespoons)
• Bay leaf - 2 pcs.
• Salt - to taste
• Chicken broth (or water) - 1 l

Recipe:

1. Bake bell peppers in the oven (or on the grill) until burnt, remove the skin and remove the core with seeds. Cut into strips. Cut the pumpkin into cubes. Peel the tomato and also cut into small cubes. Leek and garlic and finely chop. Cut corn kernels from the cobs (canned - open). Chili pepper cut into rings.
2. In a saucepan with a thick bottom, fry the chopped onion in butter, add the tomato cubes and garlic and fry for 3-4 minutes.
3. Add chopped pumpkin to the mixture, pour 0.5 l of broth (or water), mix, add bay leaf and salt. Cook on low heat for 20-25 minutes.
4. In the remaining 0.5 liters of broth, boil the corn for 5 minutes.
5. Take it out and fry in butter with chili rings for 2-3 minutes (add the broth to the pan with vegetables).
6. Add fried corn and bell pepper to the pan with pumpkin and vegetables, hold on fire for 3 minutes. The soup is ready.
7. When serving, it can be decorated with greens.

Advice: if you want to make a puree soup, put the bell pepper and beat the vegetables with a blender before adding the corn. Then add the roasted chili corn and simmer for 2-3 minutes.

Vegetable soup with pickles

- not only a traditional snack "with a crunch", but also an excellent ingredient for the first course. Without them, it is impossible to imagine pickle; they will give an original taste to beet cold, spicy fish or mushroom kale. Today we will introduce you to one of these original recipes.

For cooking you will need:
Based on 1 liter of water

• Poultry meat (and giblets) - 400 g

• Potato - 180 g
• Pickled cucumber - 1 pc (can be replaced with pickled)
• Butter - 20 g
• Vegetable oil - 2 tbsp. spoons
• Onion - 1 pc.
• Leek - 10 g
• Parsley root - 20 g
• Celery root - 10 g
• Garlic - 5 g
• Spinach - 40 g
• Sorrel - 30 g
• Green salad - 30 g
• Parsley greens - 20 g
• Bay leaf, pepper - to taste
• Salt - to taste
• Sour cream - 20 g

Recipe:

1. Boil the giblets and poultry over low heat until the meat begins to separate from the bones.
2. Strain the broth, cut the meat into small pieces.
3. Cut the potatoes into cubes (or sticks), put in the broth and cook until half cooked.
4. Cut onion, leek, parsley and celery into strips and fry in oil.
5. Rinse and chop the sorrel, spinach and lettuce. Grind the garlic with salt. Salted (or pickled) cucumber, peeled and cut into cubes.
6. Add all the cooked products to the pan to the half-cooked potatoes and cook the soup for another 15-20 minutes.
7. Salt, add seasonings. Keep on fire for 1-2 minutes. If necessary, you can add cucumber pickle.
8. When serving, add sour cream, pieces of meat and greens to the soup.

Advice: it turns out delicious if you whip the cream with egg yolk, pour boiling soup over them and sprinkle with chopped herbs.

Turnip Chowder with Leek and Garlic

Chowder is a light soup based on water and vegetables. This is always a lean dish, because the stew is not prepared with meat broths, it does not provide for frying the components in oil and fat. It is eaten immediately after cooking - hot. Leave the next day is not recommended.

For cooking you will need:

• Turnip - 600 g

• Leek - 3 pcs.
• Garlic - 3 cloves
• Peppercorns - 5 pcs.
• Parsley, dill - to taste
• Salt - to taste

Recipe:

1. In salted boiling water, put diced and round leek rings. Add peppercorns. Cook until the turnip is done.
2. 3 minutes before removing from heat, add chopped garlic, 1-2 minutes - greens.
3. The stew should remain transparent: if it is digested, the broth will become cloudy and the aroma will disappear. Cooking time - no more than 25-30 minutes.
4. Serve well with black bread.

Advice: turnip stew is useful not only as a first course - it is also an excellent remedy for the treatment of viral and colds. Therefore, "God himself ordered" to register a turnip in his apartment for permanent residence))

So we visited the world of soups with charming vegetable colors and the smell of spices. We really hope that soup will be prepared in every home today: after all, with all the disputes about nutrition, no one doubts its benefits.

So the dream book interprets: to see soup in a dream is a very good sign. And if you dream - this is for a gift, - for profit, - for fun, just soup - for peace and tranquility. And if an unmarried girl dreamed that she was cooking soup, then she should marry a wealthy man.

Oh, how you want a delicious dinner, peace and quiet) And let us all dream of soup!

A woman has an interesting life - so many things you need to know. And get a profession, and find a job so that it doesn’t interfere with household chores, and learn how to raise children, and master washing and cleaning, and preserve beauty, and the kitchen ... What are we talking about? Oh yes, about how to cook vegetable soup. Delicious, fragrant, healthy.

Secrets of a good vegetable soup

• The amount of the main ingredient - vegetables - should be one third less than water. If you take a liter of liquid, let carrots weigh 600-700 g.
• How to cut? finely. Cubes, rhombuses - it doesn’t matter, but dividing the whole product into 4 parts, as was previously done in large rural families, is unacceptable.
• The third rule is variety. The more types of vegetables there are in a spoon, the tastier it will be for your tasters.
• Natural spices, seasonings, herbs are another secret of a fragrant first course.
• Cereals, meat and fish products will make the dish not only healthy, but also satisfying.
• Harmony, as everywhere else, is also important in the soup. It will turn out to be beautiful in appearance if all the components correspond to each other in shape.

Special Ingredients

• Beet. It is stewed separately with fat, vinegar and water - this is how the color is preserved. Do not add vinegar directly to the pan - it will be sour.
• Common cabbage. It is also better to stew it separately with the addition of oil and water, then it will become softer, lose its extra sharpness, and acquire a delicate aroma.
• Potato. It is always cooked first and almost until done. This avoids the "glassiness" of the product.
• Salted cucumbers. They must be cleaned, seeds removed, finely chopped and simmered separately in a small amount of water, otherwise they will not boil and turn into hard pieces.
• Flour. It is sautéed in a frying pan with butter until creamy, so it loses its “dampness” and acquires nutty notes without adding stickiness to the dish.

Now about the process itself

• Be sure to put the ingredients only in boiling water - this way vegetables retain more vitamins.
• Add spices, seasonings 5 ​​minutes before the end of cooking.
• Place the garlic at the very end.
• Salt the soup not immediately, but when the bulk is almost cooked. At this point, the ingredients are able to salt evenly.
• Before turning off the flame under the pot, pour in some tomato or carrot juice. Usefulness and goodies from this will only increase.
• Put sour cream and greens just before serving. If you want, parsley or dill can be added at the end, but then the soup must boil.

Recipes for true vegetable soups

Minestrone is first on the list

There are many ingredients, but this dish is worth trying.

• ruote pasta (pasta with wheels) - 50 g
• carrots and onions - 1 pc.
• tomatoes - 3 pcs.
• cabbage and white beans - 100 g each
• green peas - 50 g
• potatoes - 2 pcs.
• celery (petioles) - 2 pcs.
• grated parmesan (or just hard cheese) - 4 tbsp. l.
• fresh basil - 3-4 sprigs
• tomato paste - 1 tbsp. l.
• zucchini - half of 1 pc.
• smoked brisket - 50 g
• butter - 2 tbsp. l.
• parsley - 3-4 sprigs
• garlic - 1-2 cloves

1. Soak the beans in advance for several hours, ideally overnight. Rinse it, fill it with water (2.5-3 liters) and put on fire.
2. Wash vegetables, peel, chop, chop, grate. As you like, but do not forget about harmony. Don't touch the tomatoes yet.
3. Cut the brisket into cubes and fry in butter, then add onions, garlic, later carrots, celery, zucchini and potatoes.
4. Make slits in the tomatoes, pour over with boiling water, peel off the skin. Cut the pulp into cubes and send to the "common cauldron".
5. Throw tomato paste and beans with broth there. Bring to a boil and boil for 15 minutes.
6. Drop the peas. Plus 3 minutes. Next comes pasta for 7-8 minutes.
7. Cabbage, basil, parsley (not all). Leave on fire for 3 minutes no more.
8. Sprinkle with cheese and fresh herbs before serving.

Onion Soup - French Guest

No, this is not an onion boiled in water, but something else. No wonder the whole of France is proud of him?

• onion - 800 g
• any broth - 1 liter and another glass
• butter for frying
• dry white wine - 0.3 l
• garlic - 2 cloves
• sugar - 1 tsp
• white loaf - 200 g
• hard cheese - 50-70 g

1. You melt the butter in a saucepan, and at this time you chop the onion in half rings and send it there along with sugar. Cook for 20 minutes, stirring to keep from burning.
2. You add chopped garlic.
3. Pour in the broth, wine, salt and sprinkle a little black pepper. You make a slow fire and leave it alone for an hour.
4. While everything is cooking there, you make croutons in the oven, sprinkled with grated cheese.
5. When serving, put the toast on a plate and pour over the soup. Bread dried with cheese can be placed on top. Also, experienced chefs advise pouring soup, launching bread “boats”, pouring cheese over it and putting it in the oven for a few minutes.

A simple soup of everything

Prepared with seasonal vegetables.

• cabbage - 0.5-0.6 kg
• carrots - 2-3 pcs.
• potatoes - 4-5 pcs.
• onions - 1-2 pcs.
• bell pepper - 1 pc.
• garlic, vegetable oil, herbs, salt

1. Cut cabbage into squares, load into boiling water (2.5-3 liters)
2. Salt, boil for 15-20 minutes.
3. Chop the potatoes into cubes, send to the pan.
4. Cut carrots, onions and peppers into slices.
5. First fry the garlic, then add the onion and carrots to it. Pass over medium heat for 10-15 minutes.
6. Pepper can be added to the fry or directly into the pan.
7. Transfer the frying pan to the pan, boil everything together for another 5 minutes.
8. Season the soup with finely chopped herbs and remove from heat.

Vegetable soups do not like long-term storage. Cook them one time. If you want to add nutrition to your creation, add sour cream to your plate or include cream in the list of ingredients.

Soup recipes without meat can be conditionally divided into several categories: - With mushrooms. Forest ones are ideal: white, honey agaric, butter, mushrooms. Shop-bought oyster mushrooms, champignons will also fit - the latter are sold fresh all year round, and wild ones in the off-season can only be found in dried form. Memo to the hostess: a portion of dried mushrooms should be taken about two to three times less than raw ones and pre-soaked in water for several hours. Raw mushrooms are thrown into a pot and boiled together with potatoes or fried together with onions and carrots in a pan. - Vegetable.

The five most commonly used ingredients in recipes are:

All the gifts of the garden are used: potatoes, onions, carrots, zucchini, cabbage, celery, tomatoes, bell peppers, pumpkin, broccoli ... The cooking method is different: gradual stewing of vegetables in a saucepan - like a minestrone, boiling in boiling water and final puree - for cream soup, fried in sunflower oil, sour cream or cream and flavored with sausages for taste. - With fish. Fish soup and fish soup are different dishes. Any varieties with large bones are suitable to thoroughly clean and boil only the pulp: cod, pike perch, sterlet, pike, catfish, trout ... Canned fish can be used with the same success.

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

A delicious vegetable soup is the best way to cope with this task. 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 far from all culinary specialists have 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 is well suited 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.

Such a dish will be an excellent solution for those who want to lose weight, are recovering from a surgical operation, or are considering how to satisfy their hunger in the summer heat, when meat food becomes difficult to digest. Plus, 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 the various recipes for 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 and green peas to the pan. From a jar of peas, you must first drain the liquid. The diet option is prepared in the same way, only the 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.

In the meantime, finely chop the onion, sweet pepper and 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 prepare it in winter. 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 the cubes of potatoes and rice with 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 vegetables are thrown away after cooking, and the concentration of nutrients and vitamins is higher compared to 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 are cut 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.

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