Vegetable soup is delicious. Vegetable soup: recipes with photos

17.10.2019

For anyone who monitors their health, fasts or plans to lose weight, vegetable soups will be an excellent option for diversifying their diet. Exists great amount 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 of plant origin are healthy foods high in fiber, which have 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.

Why is it useful? 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, and folic acid.
Bulb 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 of plant foods in your diet. 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 low calorie content. 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 toasted crackers pumpkin seeds or cream to add richness and enhance taste qualities. For weight loss, it is better to prepare vegetable soup lean, without animal products. It is allowed to introduce spices and seasonings, if this is not baby 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 a 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 until a homogeneous red mass is formed.
Peel the zucchini, cut it, add it to the pan with the potatoes, 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 courses. 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 diet menu. It contains amino acids, carbohydrates, and proteins. In the process of preparing broccoli soup, you can use different ingredients: asparagus, potatoes, beans, green pea, carrot. 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 the recipe. original first dishes that are suitable for everyone who is 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 unhealthy food. You can pamper adult family members and children with this dish by adding processed cheese, champignons, vermicelli or whipped 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 this recipe in your kitchen. 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.
Wash the cauliflower and finely chop it.
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 and potatoes to the pan, tomato paste.
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 is a 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 frying 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 in vegetable broth with 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 increase their nutritional value. In addition, do not forget about frying vegetable oil. Oats, buckwheat, wheat will make vegetable broth soup more nutritious, healthier and more satisfying.

Video

The basis of dietary vegetable soups are vegetable juices or purees, which are seasoned with sprouted grains, nuts, pieces of vegetables, and finely chopped herbs.

Before preparing vegetable diet soup, you need to stock up on the necessary ingredients. The taste and consistency of dishes prepared according to vegetable diet soup recipes can be improved by adding fermented milk products. They will give the food thickness and a pleasant shine.

All recipes for a diet based on vegetable soups, as a rule, have one common feature: in addition to being easy to prepare and undoubtedly beneficial, they are delicious and full of flavor. Diet soup with vegetable broth can be served as an appetizer, as a main dish, or as a light dish.

On this page you can find recipes for vegetable soups - puree of turnips, kohlrabi, tomatoes and other products. You will also learn how to prepare vegetable diet pickle soup, spicy pumpkin soup, low-calorie pickle soup and other diet recipes based on vegetable soups.

How to prepare vegetable broth for diet soup

Ingredients:

300 g of mixed vegetables (carrots, parsley, a piece of celery, half a leek), 1.5 liters of water, parsley, pepper, salt.

Cooking method:

Wash, peel, rinse the roots, add cold water and cook until the amount of liquid is reduced to approximately 1 liter. Season to taste with salt and pepper. Strain the vegetable broth, pour into cups, sprinkle with chopped parsley and dill.

Dietary vegetable soup made from roots

Cooking method:

1. Pour 4 cups of salted boiling water into a saucepan and add the peeled, washed and finely chopped roots for the soup and cook for 15 minutes. Then add the chopped potatoes and cook for another 20 minutes. Strain the broth, sprinkle with finely chopped parsley and cover with a lid.

2. Place the strained vegetables into deep plates and pour hot broth over them. Add a few drops of lemon juice to each serving of vegetable dietary root soup.

Recipe for vegetable soup with cucumbers

The recipe for dietary vegetable soup with cucumbers is different unusual taste. The ingredients you will need are 1 carrot, 1 turnip, 1 onion, 2 fresh cucumbers, 4 potatoes, 1/3 cup green peas, 40 g spinach, 1.5 liters of water, spices, salt to taste.

Cooking method:

1. Cut carrots, turnips and onions into slices and lightly sauté. Wash fresh cucumbers, cut small ones into circles, pre-cut large ones lengthwise, cut potatoes into slices. Place potatoes in boiling broth, bring to a boil and add sautéed roots.

2. 5-6 minutes before the end of cooking, add cucumbers, spinach leaves, and green peas to the soup. Serve vegetable soup with cucumbers, sprinkled with herbs.

Diet recipe for Italian vegetable soup

Ingredients:

1 small carrot, 1 young leek, 1 celery stalk, 50 g green cabbage, 3 3/4 cups vegetable broth, 1 bay leaf, 1 cup cooked beans, 1/5 cup curly vermicelli, salt and ground black pepper , finely chopped spinach.

Cooking method:

1. Cut carrots, leeks and celery into thin strips. Finely chop the cabbage.

2. Bring the broth and bay leaf to a boil. Add carrots, leeks and celery. Cover and simmer over low heat for 6 minutes.

3. Add cabbage, boiled beans and curly vermicelli. Mix everything and cook, uncovered, over low heat for another 45 minutes until the vegetables and noodles are soft.

4. Remove the bay leaf, salt and pepper the soup to taste. Pour the Italian vegetable soup into bowls and garnish with finely chopped spinach.

Diet based on sorrel and beet tops soup

Ingredients:

280 g sorrel, 280 g beet tops, 100 g onion, 80 g sour cream, 1.6 l water, salt.

Cooking method:

Chop well-washed young beet leaves and sorrel greens with a knife, add hot salted water and cook for 10 minutes. Add chopped dill and onion to the prepared sorrel and beet tops soup.

How to make spicy pumpkin soup

Ingredients:

500g pumpkin, 500ml water, 1 tbsp. spoon of olive oil, 1 tbsp. spoon of wheat flour, 1 tbsp. a spoonful of vinegar, 1 bunch of dill, salt, sugar.

Cooking method:

1. Cut the pumpkin into pieces and simmer in lightly salted water, then rub through a sieve.

2. Stir in oil and bring to a boil. Add vinegar, sugar and chopped dill to the spicy pumpkin soup.

Recipe for vegetable pickle with seaweed

Ingredients:

200-250 g seaweed, 4-5 potatoes, 2 pickled cucumbers, 1 onion, 2-3 parsley roots, 2 tbsp. spoons of unrefined vegetable oil, 500 ml of water, herbs and spices.

Cooking method:

1. Peel potatoes, onions and roots and chop into small pieces. Place the seaweed in boiling water and cook. After cooling, cut into thin strips and combine in a frying pan with onions and roots. Peel the cucumbers and prepare a decoction from it. Simmer the chopped cucumbers in it.

2. Bring to a boil again. Dip the potatoes into it first, and after 5-7 minutes - vegetables and roots. 5-7 minutes before readiness, you can add spices and cucumber pickle to the soup if desired.

3. Pour the finished pickle into a tureen or immediately pour into portioned plates. Sprinkle the pickle with seaweed with herbs or serve it separately in a small salad bowl.

Vegetable diet turnip soup

Ingredients:

4 turnips, 1 tbsp. spoon of wheat flour, 1 tbsp. spoon of corn oil, meat broth.

Cooking method:

1. Wash the turnips, bring the unpeeled turnips to a boil in water, wash again, cut off the green top.

2. To prepare vegetable diet soup-puree, peel the turnips, cut into pieces, add water (to barely cover the turnips), and cook. Rub the hot root vegetable through a sieve, add the toasted flour, stir well, and boil.

3. Dilute dietary turnip soup to taste with meat broth and boil again.

Cauliflower Basil Soup Recipe

Ingredients:

250 g Brussels sprouts, 250 g cauliflower, 250 g onions, 300 g celery root, 250 g parsley root, 1 carrot, 200 g leek, 1/2 cup tomato juice, red and black pepper, basil, tarragon, salt to taste.

Cooking method:

Wash the vegetables, cut them, add water and cook until tender. Then make a puree from them, add tomato juice and spices and cook for 10 minutes. Serve cauliflower soup with basil hot, sprinkled with herbs.

Recipe for vegetable dietary kohlrabi puree soup

To prepare this recipe for vegetable dietary puree soup you will need 200 g of kohlrabi, 1 carrot, 1 potato, 1 parsley root, 1 tbsp. a spoonful of unrefined vegetable oil, 1 tbsp. a spoonful of wheat flour, 2-3 black and red currants.

Cooking method:

1. Peel the potatoes, cut into small cubes, pour into boiling water. Finely grate kohlrabi and roots and boil in potato soup.

2. Add wheat flour, previously sauteed in oil, to the resulting puree.

3. Stir everything thoroughly. When the dietary kohlrabi puree soup thickens, remove the pan from the heat, add the berries, stir again and serve.

Dietary recipe for creamy tomato and apple soup

Ingredients:

4 tomatoes, 1 liter of broth, 1 carrot, 1 onion, 23 apples, 1 tbsp. spoon of wheat flour, 1 tbsp. spoon of corn oil, 1 tbsp. a spoonful of crushed hot pepper, salt to taste.

Cooking method:

1. Cut the carrots and onions into slices and lightly fry in oil. Add wheat flour mixed with hot pepper and continue frying for another 2 minutes.

2. Then transfer to a saucepan, pour in hot meat broth, bring to a boil, add sliced tomatoes and fresh apples, peeled and seeds removed, and cook for 30 minutes.

3. Rub the mixture through a sieve, bring to a boil again and add salt. Pour the tomato and apple puree soup into bowls and serve.

Vegetable puree soup with zucchini and sauce

Ingredients:

1 zucchini, 1 potato, 1 carrot, 125 g canned green peas.

For the sauce: 250 ml skim milk, 1 tbsp. spoon of olive oil, 1 egg, 1 tbsp. a spoonful of wheat flour, 3 cups of vegetable broth, salt to taste.

Cooking method:

1. Boil potatoes, carrots and zucchini separately in a small amount of water. Boil canned peas and drain.

2. Grate the prepared vegetables, combine with the sauce, and bring to a boil. Season with egg-milk mixture and salt.

3. To prepare the sauce, bring half of the vegetable broth to a boil. In the remaining mixture, dilute the flour, previously dried in the oven.

4. Pour the resulting mixture in a thin stream into the boiling broth with continuous stirring and cook for 10 minutes. Serve the puree soup with zucchini and sauce hot, sprinkled with herbs.

Diet based on vegetarian soup with zucchini

Ingredients:

1 small zucchini, 4 carrots, 4 parsley, 1 liter of water, 1 glass of low-fat sour cream, 4 potatoes, 1 glass of canned green peas, 2 tomatoes, 2 tbsp. spoons of chopped spinach, herbs, salt to taste.

Cooking method:

1. Finely chop the carrots and parsley root and simmer in sour cream. Pour boiling water, add chopped cabbage, zucchini and potatoes, cook for 15 minutes.

2. Before the end of cooking, add the washed boiled water canned peas, sliced tomatoes and spinach, add salt.

3. In plates with vegetarian soup with zucchini you can add chopped herbs.

How to prepare cold vegetable soup from snyti

Ingredients:

400 g of honey, 240 g of fresh cucumbers, 160 g of green onions, 40 g of dill, 1.2 l of kvass, 400 ml of curdled milk, salt.

Cooking method:

1. Boil the mushrooms until half cooked in salted water, grind in a meat grinder, cool the broth.

2. Place chopped cucumbers (or borage) into the chilled broth, add onions, herb puree, dill, yogurt, and kvass.

3. Pour the soup into plates and serve.

To ensure that vegetables retain the vitamins they contain as much as possible during the preparation of hot soups, it is recommended:

Peel and cut vegetables immediately before cooking;
Dip vegetables immediately into boiling water;
make sure that the soup does not boil too vigorously;
Do not reheat the cold vegetable soup made from snot many times.

Recipe for cold tomato juice soup with cheese

Ingredients:

1/2 liter of tomato juice, 1 tbsp. a spoonful of vegetable oil, 100 g of feta cheese, parsley.

Cooking method:

Add grated cheese, finely chopped parsley, vegetable oil to the cooled tomato juice and mix well. This cold soup of tomato juice with feta cheese is perfect for consumption on hot summer days.

Dietary cold parsley root soup

Ingredients:

5 parsley roots, 3 celery roots, 2 onions, 1 tbsp. spoon of vegetable oil, 2 tbsp. spoons of finely chopped green onions, 2 tbsp. spoons of chopped parsley, 1/2 cup of water, salt, vinegar, sugar to taste.

Cooking method:

1. Fry finely chopped onion in vegetable oil, add parsley roots, cut into circles, and celery cut into slices.

2. Then mix everything well, add boiling water, add salt, vinegar, sugar and bring until cooked.

3. Cool the cold parsley root soup, add finely chopped green onions and parsley.

Diet on vegetable soup from yogurt in Bulgarian

Ingredients:

750 ml curdled milk, 1 fresh cucumber, 4-5 cloves of garlic, 2 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of crushed walnuts, 2 tbsp. spoons of dill or parsley, salt.

Cooking method:

1. Peel a fresh cucumber (approximately 300 g) and chop finely. Add salt and let sit for 5-10 minutes. Pour in the yogurt, add crushed garlic. Stir the curdled milk well, gradually pouring in 1 cup cold water.

2. Then add chopped cucumber, vegetable oil, crushed walnuts, finely chopped dill or parsley and salt to taste.

3. Lightly stir Bulgarian yogurt soup and serve.

Diet recipe for Greek yogurt soup

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 the French national cuisine. Classic onion soup, inexpensive and tasty 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 over.

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 jar canned corn, add liquid from the jar 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.

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 olive oil into a pan, 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. It’s easy to prepare in any season, but in the summer heat, a light 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;
chilli;
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 add 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 the onion. Wash the chili peppers, remove seeds and cut them. Fry garlic, onion, ginger root in vegetable oil.

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.

After this, add chicken broth and melted 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 pieces cauliflower Divide 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 onion. 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;

onion:
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. Once boiling, reduce heat and simmer for fifteen minutes. Stir regularly.

In a separate bowl, cook the pasta 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. Special role prune plays. 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;
bulb 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. Onion peel it, stick ten cloves into it and put it 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 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;
onion;
one potato;
three liters of water;
0.5 teaspoon of cumin;
0.5 teaspoon ground black pepper;
salt.

First you need to make your 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.

itallstartedwithpaint.com

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 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 simmer 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, cauliflower, bay leaves, spices and oil to the peas. Simmer for 20–25 minutes until the vegetables are softened. Add sour cream and chopped parsley to the soup and stir.

According to scientists, the first dish eaten for lunch helps you avoid overeating 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 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; it will 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 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.