Ingredients
- 2 tablespoons 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 tomato paste;
- 900 ml water;
- 2 vegetable or chicken bouillon cubes.
Preparation
Heat the oil in a saucepan or saucepan and lightly fry the chopped onion and garlic 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 water;
- 2 vegetable bouillon cubes;
- 300 g canned white beans;
- ½ small zucchini;
- 300 g frozen or fresh peas;
- 150 g spinach;
- 100 g grated parmesan.
Preparation
Heat the oil in a saucepan or sauté pan over medium heat. Fry chopped garlic and onion on it for a couple of minutes, stirring occasionally. Add carrot cubes to the vegetables, season with salt and pepper and cook for another 2 minutes.
Pour in the wine and water, add the stock cubes and bring to a boil. Reduce heat and cook for another 5 minutes. Drain the beans. cut into thin slices and cut them in half. Add these ingredients to the soup and simmer for about 5 minutes until the zucchini has softened. Add peas, spinach and cheese and cook for another 3-5 minutes.
Ingredients
- 1 tablespoon olive oil;
- 1 onion;
- 2 carrots;
- salt - to taste;
- ground black pepper - to taste;
- 1 stalk of celery;
- 200 g 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.
Preparation
Before preparing the soup, soak the barley overnight.
Heat the oil in a saucepan or sauté pan over medium heat. Add diced carrots and celery, season with spices and fry for about 5 minutes, stirring occasionally. Turn up the heat a little and add thinly sliced mushrooms to the vegetables. Fry until they are browned on all sides. Add chopped garlic and mix well.
Add water, bouillon cubes, drained chickpeas, coarsely chopped tomatoes, green beans, pearl barley, corn, spices and bay leaf. Bring the soup to a boil, reduce heat and simmer for 30–40 minutes until the barley is soft.
Remove the bay leaf, add the peas and half the chopped parsley and cook for another 3-5 minutes. Garnish the finished soup with parsley.
ingridhs/Depositphotos.com Ingredients
- 2 heads of broccoli;
- 1 onion;
- 2 cloves of garlic;
- 5–7 potatoes;
- 1,400 ml water;
- 3 vegetable or chicken bouillon cubes;
- salt - to taste;
- ground black pepper - to taste;
- 50 g grated parmesan.
Preparation
Divide the broccoli into florets. Peel the stems and cut into small cubes. Heat the oil in a saucepan or saucepan. Add finely chopped onion and fry, stirring occasionally, for 5 minutes over medium heat.
Add chopped garlic, broccoli stalks, cubes, water, stock cubes and spices. Bring to a boil, reduce heat and simmer for about 10 minutes until the vegetables have softened.
Puree half the soup in a blender and pour back into the pan. Add broccoli florets and cook for about 5 more minutes. Add Parmesan to the 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 water;
- 2 vegetable bouillon cubes;
- 100 g rice;
- ¼ bunch of parsley;
- a little grated parmesan - optional.
Preparation
Heat the oil in a saucepan or saucepan. Add chopped onion and garlic and fry 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 the 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 pan. Drain it and add it to the soup. Stir and cook for a couple more minutes. Add chopped parsley leaves. Before serving, you can sprinkle the soup with Parmesan cheese.
charlotteLake/Depositphotos.com Ingredients
- 100 ml olive oil;
- 1 onion;
- 2 red chili peppers;
- 8 red bell peppers;
- 8 tomatoes;
- 1,500 ml water;
- 3 vegetable bouillon cubes;
- salt - to taste;
- ground black pepper - to taste;
- a few sprigs of parsley.
Preparation
Heat the oil in a saucepan or sauté pan over medium heat. Add onion cubes and finely chopped chili. Fry for about 5 minutes, stirring occasionally.
Add and cut into cubes bell pepper and cook for another 5 minutes. Then add the peeled tomato cubes and cook, stirring occasionally, until they soften.
Pour in water, add bouillon cube and spices. Bring to a boil, reduce heat and simmer for another 15 minutes. Before serving, garnish the soup with parsley.
hellolittlehome.com Ingredients
- 1 tablespoon olive oil;
- 1 onion;
- salt - to taste;
- ¼ teaspoon paprika;
- 3 cloves of garlic;
- 1,500 ml water;
- 3 vegetable bouillon cubes;
- 100 g brown rice;
- 150 g frozen peas.
Preparation
Heat the oil in a saucepan or sauté pan over medium heat. Add finely chopped onion, add salt and paprika and fry for 5 minutes, stirring occasionally. Add chopped and mix well.
Pour in water, add stock cubes and rice and bring to a boil. Reduce heat and simmer for another 35–40 minutes until the rice is tender. Add the peas and cook for a few more minutes. Season with spices if necessary.
cookingclassy.com Ingredients
- 3 tablespoons olive oil;
- 1 onion;
- 4 carrots;
- 3 stalks of celery;
- 4 cloves of garlic;
- 1,200 ml 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.
Preparation
Heat the oil in a saucepan or sauté pan over medium heat. Add diced onion, carrots and celery and fry for 4 minutes, stirring occasionally. Add chopped 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 heat and cook for another 20–30 minutes until the potatoes are tender. 5 minutes before the end of cooking, add corn and peas to the pan.
chefdehome.com Ingredients
- 2 tablespoons 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 stalk of celery;
- 1 potato;
- 1 liter of water;
- 2 vegetable bouillon cubes;
- 300 g canned chickpeas;
- 100 g spinach;
- 100 g sour cream.
Preparation
Heat the oil in a saucepan or saucepan and fry the finely chopped onion for about 5 minutes. Add spices, stir and cook for another minute. Add celery and potato cubes and fry for 5 minutes, stirring occasionally.
Add water and stock cubes and bring to a boil. Drain the chickpeas, add to the soup, reduce heat and simmer for about 10 minutes. Then add and cook for a couple more minutes. Add sour cream to the soup and mix well.
Ingredients
- 200 g dry peas;
- 1,500 ml 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 butter;
- 3 tablespoons sour cream;
- a few sprigs of parsley.
Preparation
Pre-soak the peas overnight. Then fill it with about half of the water until it becomes soft. Pour in the rest of the water and bring to a boil.
Add potato and carrot cubes to the peas, cauliflower, bay leaves, spices and oil. Simmer for 20–25 minutes until the vegetables are softened. Add sour cream and chopped parsley to the soup and stir.
Vegetable soups occupy the most important place on everyone's dinner table.
After all, this dish has a very good taste, aroma and nutritional value.
In addition, vegetable-based soups help normalize digestion, improve appetite and normalize metabolism.
These dishes can be used during a diet, and this treat will also be an excellent lunch option for vegetarians.
In order to diversify your menu, we suggest considering several recipes (with visual photos) for soups based on various vegetables.
Vegetable soup: simple recipes for a delicious lunch
With zucchini and cabbage
How to cook:
- Pour water or broth into a saucepan and put on fire. Warm up;
- Peel the potato tubers and cut into medium-sized pieces;
- Pour the potatoes into the liquid and leave to cook;
- We peel the zucchini, cut it and remove all the seeds and pulp. Cut the peeled zucchini into cubes;
- Add the zucchini to the potatoes;
- Rinse the cabbage and chop it into strips or squares. Pour the cabbage into the pan with the rest of the ingredients;
- The carrots need to be washed, peeled and grated with a coarse grater. Add carrots to soup;
- Wash the tomatoes and chop them into squares. Place the tomato in a container with vegetables, mix everything;
- Rinse sweet pepper, cut into two parts and clean out the seeds. Cut into strips or squares;
- Add pepper to our vegetable soup and stir everything. Leave to cook until done, about 15-20 minutes;
- We wash the greens. Cut into small pieces;
- About 5 minutes before it’s ready, add salt and spices. Mix. Sprinkle herbs on top and close with a lid;
- Turn off the heat and let it sit for 10 minutes.
With lentils and sweet peppers
Components:
- 400 grams of red lentils;
- 6 potato tubers;
- 1 carrot root;
- Onion – 1 piece;
- 1 pod of sweet pepper;
- One tomato;
- 2000 ml water;
- A little vegetable oil;
- A bunch of greenery;
- Salt - to your taste;
- Spices as desired;
- Lemon at your discretion.
Cooking period - 1 hour.
Calorie level – 79.
The procedure for preparing this vegetable soup:
- First, pour in the lentils cold water and rinse thoroughly;
- Place the lentils in a sieve to drain all the water;
- Wash the tomato and sweet pepper. Cut the tomato into cubes;
- Cut the pepper in half and take out all the seeds, remove the stalk. Shred the pepper into strips or squares;
- We wash the carrots, peel off the skin and grind them on a coarse grater;
- Peel the husks from the onion, rinse in cool water and chop into small pieces;
- Peel the potatoes, wash them and cut them into small slices;
- Add a little vegetable oil to the pan and place on gas;
- Pour pieces of carrots and onions into hot oil, stir everything and fry for a couple of minutes;
- Next, put the pepper there, mix everything;
- Place a kettle of water on the stove and heat it up;
- Add potato pieces and lentils to the vegetable frying, mix everything and pour hot water from the kettle almost to the edge of the pan;
- After this, add the tomato slices. Add some salt, season with spices, reduce the heat and leave the vegetable soup to simmer for 10-15 minutes until done;
- Meanwhile, rinse the greens and chop into small pieces;
- At the end, sprinkle everything with herbs, turn off the stove, cover with a lid and leave to brew for 10-15 minutes.
Vegetable puree soups
"Renoir" with eggplants
Cooking ingredients:
- Eggplants – 3-4 pieces;
- Fresh tomato – 1 piece;
- Onion – 1 head;
- Garlic – 3 cloves;
- Soft cream cheese – 70 grams;
- Vegetable oil;
- Vegetable broth – 400 ml;
- 180 ml cream or sour cream;
- A little black and hot red pepper;
- A little mixture of Provençal herbs;
- Salt to your taste.
Cooking period – 1 hour.
Calorie content – 70.
How to prepare Renoir vegetable puree soup:
- You need to carefully remove all the skin from the eggplant;
- Cut the eggplants into small cubes, place the eggplant pieces in salted water and leave there for 30 minutes;
- The tomato needs to be placed in hot water for a while. Due to this, it will be possible to easily remove the skin;
- Remove the tomato from the water, carefully remove the skin and cut into medium pieces;
- Remove the skin from the garlic cloves;
- Next, you need to put pieces of tomato and garlic cloves on the foil;
- Preheat the oven to 200 degrees and place foil with tomatoes and garlic there. Leave to bake for 20 minutes;
- Meanwhile, peel the onion and cut into small pieces;
- Place a frying pan on the stove, add vegetable oil and heat it up. Add onion and fry on all sides until golden brown;
- Then drain all the liquid from the eggplant, squeeze out the excess liquid from the eggplant pieces;
- Place the squeezed eggplant pieces into a frying pan with onions and fry on all sides for 1-2 minutes;
- Then add water, about 1.5 cups;
- Sprinkle everything with Provençal herbs, spices, add salt;
- As soon as everything starts to boil, reduce the heat and simmer for 10 minutes;
- Next, remove the entire mixture from the stove and leave to cool completely;
- After that, pour everything into a blender container and grind;
- Remove the tomatoes and garlic from the oven, place them in a blender container with puree, sprinkle with black and red pepper and mix everything again until smooth;
- Then we add processed cheese, cream and mix again;
- Pour the vegetable puree soup into bowls and serve.
Preparing the first course of broccoli and zucchini
What you will need for this puree soup:
- Medium-sized zucchini - 1 piece;
- Broccoli – 1 inflorescence;
- One onion head;
- 3-4 large spoons of cream;
- Vegetable oil;
- Spices - at your discretion;
- Dried greens - a pinch;
- A little salt.
Cooking time: 40-60 minutes.
Calorie content – 85.
How to prepare this puree soup:
- To begin with, peel off the skin of the onion, wash it and chop it into small squares;
- Place a frying pan on the fire, add oil and heat;
- Add chopped onion to hot oil and fry. During frying, the onion must be stirred periodically to prevent it from burning. Fry until soft;
- Peel off the skin from the zucchini, cut into several parts and remove all seeds and pulp;
- Cut into medium pieces, place in a container, fill with water, add some salt and set to boil until tender;
- Divide the broccoli into florets, put it in a container, fill it with water, add some salt and boil until tender;
- After the zucchini is ready, add half the fried onion and half the cream (2 large spoons);
- Using an immersion blender, blend everything until pureed;
- Then we put the rest of the fried onions in a pan with broccoli, and also put 2 large spoons of cream there;
- Blend the broccoli with an immersion blender until pureed;
- Pour the zucchini puree onto a plate first, then the broccoli puree;
- Sprinkle everything with spices, dried herbs and serve.
Diet recipes for first courses
From celery
What you will need:
- Fresh celery – 300 grams;
- 1 carrot root;
- Onion – 1 head;
- Potatoes – 3-4 medium-sized tubers;
- Three tomatoes;
- A bunch of parsley;
- Drinking water – 1 liter;
- A little salt and spices.
Cooking time: 1 hour.
Calorie content – 45.
Let's start preparing dietary vegetable soup:
- Pour water into the container, add some salt and place on the stove;
- Remove the skin from the onion and chop into small pieces;
- We wash the carrots, remove the skin and dirt from the root crop, and rinse. Cut the root vegetable into thin strips or grate on a coarse grater;
- Rinse the celery and cut into rings;
- Pour onion pieces into boiling water, stir and boil for 5 minutes;
- Next, add celery and carrots to the liquid. Leave to cook for 5-10 minutes;
- Meanwhile, peel the potatoes, wash and cut into cubes;
- Add the potatoes to the rest of the ingredients, mix, and leave to cook for 15 minutes;
- Wash the tomatoes and cut them into cubes. Pour the tomatoes into the soup, mix everything;
- Boil the soup for 15 minutes, add spices;
- Wash the greens, shake and cut into small pieces;
- At the end, sprinkle the soup with herbs, close the lid and let it sit for 20-30 minutes.
Cooking time: 1 hour.
Calorie content – 75.
How to prepare dietary vegetable soup with mushrooms:
- Place a pan of water on the stove and heat it up;
- Meanwhile, wash the mushrooms, clean them and cut them into slices or strips;
- Pour the mushrooms into hot water and leave to cook;
- Peel the carrots, rinse and grate with a coarse grater;
- Pour the carrots into the container with the mushrooms and leave to cook;
- Remove the skin from the onion, throw it into the container directly in its entirety;
- Place the celery root in a container and leave to cook for up to 30 minutes;
- Then we clean the sweet pepper from seeds and stalks, cut into strips and place in a container with the rest of the vegetables;
- Peel the potatoes, wash them and chop them into cubes. Boil until tender in a separate container;
- Finally, rinse the parsley and green onions. Cut into small pieces;
- Turn off the vegetable soup, add potatoes, add some salt, sprinkle with herbs;
- Cover with a lid and leave to stand for 30 minutes.
Cooking tips
- To add variety and flavor to the vegetable soup, you can add spices and black pepper;
- After cooking, you can add sour cream or cream to the soup. This will give it nutritional value;
- Vegetable soups can be prepared with vegetable broth, meat broth or water.
Making vegetable soup is simple task, which every housewife can handle. This dish will help diversify your daily menu and saturate your body. useful vitamins and substances.
Therefore, do not put off preparing it for later, but do it as quickly as possible.
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 - a recipe rooted in the depths 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.
Because boiled vegetables can be easily pureed, they are often used to make creamy vegetable 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 who are 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 - 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 pepper. 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.
Meat-free dishes are not just for vegetarians. Not always available required quantity products. A delicious vegetable soup without meat can be prepared based on vegetables, and increase its usefulness. In this article we will look at ways to prepare such soups.
Vegetable soups
To avoid overeating at dinner, you need to eat right throughout the day. Eating soup makes it possible to control overeating. The science of preparation is not particularly complicated, since the cooking process does not last too long.
Vegetable soup has been valued since ancient times, since cooked vegetables are absorbed by the body much faster. The decoction can combine different tastes. It is prepared both with water and broth. Most of these recipes are lean and suitable for evening consumption.
The soup is allowed to be served in the evening, as it is considered low-calorie and will not harm the figure. With this dish healthy image everyone can afford.
The color of the dish can be transparent or cloudy. It is known that vegetable soup is most often ground and made into puree soups. They are allowed for consumption even by children. Nutritionists often say that vegetables promote rapid digestion of food, so such soups are allowed for everyone, even if you have diabetes mellitus or problems with cardiovascular disease.
The dish is prepared both seasonally and at any time of the year. Large quantity vegetables gives different flavor notes to each product. Now you can eat not only tasty, but also healthy. Any housewife should always have such a delicious recipe.
Delicious vegetable soups without meat recipes
In order for the soup to be tasty and healthy, the presence of meat is not necessary. Even a simple and tasty vegetable soup without meat can amaze with its flavor range. Let's talk about the most popular and low-calorie recipes.
- potatoes – 3 pcs.;
- onions – 1-2 pcs.;
- medium carrots – 1 pc.;
- greens and parsley root;
- few;
- small pasta or vermechelle;
- seasonings
The cooking process begins with frying the onions and adding the necessary seasonings. Bring until golden brown and remove from heat. Cutting carrots and parsley root into rings and adding them to water is done after boiling the potatoes for 10 minutes.
When the potatoes are half-ready, this is the time to add the vermicelli. After bringing to a boil, add the pre-prepared roast and salt. Parsley leaves are added before serving, so it retains its taste.
Soup with milk
For cooking you will need products:
- any type of mushroom – 500 g;
- onion – 1 pc.;
- milk;
- slices of bread;
- garlic cloves;
- grated cheese – 100 g;
- seasonings
Cooking begins with frying onions and mushrooms. Add milk and simmer in a saucepan over low heat for about 5 minutes. Add seasoned broth with a minimum amount of salt.
Toasted bread is rubbed with garlic. Before serving, one slice is placed on the bottom of the plate, after which it is poured with the finished soup. Adding cheese will add an Italian flavor to the soup without the meat.
Spanish style soup
To prepare you will need ingredients:
- sweet bell pepper – 1-2 pcs.;
- tomatoes – 1 kg;
- cucumbers – 2 pcs.;
- slices of bread;
- onion – 1 pc.;
- celery;
- parsley leaves;
- basil.
Cooking begins with grinding food to a puree. Cutting into cubes is typical for cucumbers and peppers. Chopped vegetables are added to the pan with boiled water and seasonings. The soup is ready to serve. If desired, add a small amount at the end apple cider vinegar to add a slight sourness.
Potato soup
For preparation you will need the following ingredients:
- potatoes – 7 pcs.;
- onions – 2 pcs.;
- garlic – 4 cloves;
- medium carrots – 1 pc.;
- sunflower or olive oil;
- seasonings
A fairly quick and simple preparation begins with frying carrots and onions, after which paprika, water with 2 cloves of crushed garlic and peppercorns are added. After boiling, the necessary seasonings are added.
Add boiled coarsely chopped potatoes to the pan with soup. Cook for 15 minutes, then let sit for about 10 minutes after turning off the heat. The dish is ready for serving.
Vegetable soup should contain a small amount of salt. Products should be thoroughly boiled and the variety of seasonings should be monitored.
There are many recipes that show step-by-step how to prepare a delicious vegetable soup without meat, but not a single dish will have the necessary taste if you do not follow its recipe. These types of soups are intended for those who have practically no time for cooking and want to minimize it, and get a very healthy dish.
Conclusion
Soup that does not contain meat products can really be tasty, healthy and nutritious. Vegetables are known for being able to digest quickly and not break off as a fatty layer, as they contain minimum quantity calories. The dish is suitable for connoisseurs of delicious food and those who care about their appearance.