How to cook a vegetarian pea soup. Vegetarian soups: cooking recipes with photos

Has the family a vegetarian? This is always a great challenge for the hostess. Especially when it comes to soups. Yes, in the kitchens of different nations there are many recipes for the first dishes, in which meat is not involved. For example, the Spanish gazpacho, the Bulgarian tarator or the Japanese miso. And soup or borsch can be made vegetarian. But soups of legumes? Pea tails are cooked for pea. Or cut and fry with onion delicious smoked ... That's how it is advised to cook soup from chickpeas recipes.

Vegetarian lifestyle requires you to abandon the above-listed delicacies. Well, let's think about how to cook delicious and hearty soup from some vegetables. To increase the nutritional value of the dish, you can add cereals, legumes, crackers to it. These dishes should be served with sour cream or butter. In this case, after boiling, vegetables can be rubbed and returned to a vegetarian broth. Then you get a soup-puree.

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Vegetables require different heat treatment times. Therefore, if you are going to cook vegetarian soups, recipes are advised to strictly adhere to the order of the bookmarking of ingredients. First, more firm vegetables are cooked - potatoes, root vegetables of parsley, celery and carrots, and then more tender - cabbage, Bulgarian pepper. And already at the very end of the preparation, add greens.

Here and in this recipe, we first fill the diced potatoes (5-6 tubers) with two or three liters of water. After boiling, cook for twenty minutes. Season with salt and spices. Three carrots (large), finely chink the onion. Two tomatoes are sliced. Cabbage (150-200 grams) shredded.

Fry onion with sunflower oil, then add carrots to it, and when it is browned, tomatoes and cabbage. Sprinkle a spoonful of paprika and put the stew under the lid for 10 minutes. Bulgarian pepper is cleared from the peduncle with seeds, cut into cubes, sent to a pot of potatoes. We cut 100 grams of fresh spinach and we also cook. Add stewed vegetables and cook for 10 more minutes under the lid.

Borsch with beans

Legumes are cooked the longest, so if you are going to add them to vegetarian soups, recipes recommend dunking them for the night.

So, pour a glass of dry beans with water. Note that it will swell and soak up all the liquid. Therefore, we will not regret the water. The next morning we will salt the remaining liquid, we will wash the beans. Throw it in three liters of cold water, put the pan on the fire. Beets of medium size are cleaned and cut into large strips. Let's wait until the bean becomes more or less soft. Add the beet and 300 grams of peeled mushrooms. After a quarter of an hour, add three potatoes, cut into cubes, into a pot.

Now let's make a roast: we pass the onion and carrots on lean oil. When vegetables become golden, add a spoonful of flour. Stir until the lumps disappear. Add a spoonful of tomato paste. Stew under the lid for five minutes.

When both potatoes and beans are already fully welded, we add to the soup roast, bell pepper, 300 grams of cabbage. Season with bay leaf, salt, pepper, tea spoon of sugar. Let's puff for another 10 minutes and turn off the fire. We serve borsch with sour cream.

Summer soup

The abundance of vegetables will make this dish very useful. Cauliflower is often added to vegetarian soups. Recipes are advised to disassemble it for large kocheshki. But in this variant of the summer soup we will not do this. We put a washed little head in two liters of cold salted water and cook for a quarter of an hour until the cabbage is very soft. We take it from the broth and knead it with a crush for mashed potatoes.

We make roast from onions, carrots, tomatoes and paprika, as in the recipe of vegetarian cabbage soup. The average zucchini zucchini and three Bulgarian peppers are cut into cubes, add together with the roast in the soup. We season the three garlic cloves and branches of rosemary and thyme passed through the press. We cook for another quarter of an hour.

Mushroom Salsola

To make more fattened and nutritious vegetarian soups, recipes are often advised to add mushrooms to them. If the gifts of the forest you have dried, soak them for 2-3 hours, but do not empty the water. A fragrant liquid can be added to the soup. For the salted salad, in addition to 100 grams of dried (or 300 grams of fresh), you will also need 250 grams of salted mushrooms.

A small fork of cabbage shred and stew in lean oil with two onions and a spoon of tomato paste. Two and a half liters of water will bring to a boil, we will salivate, we will throw fresh (or dry) mushrooms in the pan, as well as chopped parsley and carrots. In a quarter of an hour you can add stewed vegetables and 200 grams of sauerkraut.

When the broth again begins to boil, it's time to lay the salted mushrooms and two diced pickled cucumber. Add spices and cook for another 10 minutes. At the very end, sprinkle the dish with parsley. Spilling the soup on plates, sprinkle it with lemon juice and add a spoonful of sour cream.

Pea soup: a vegetarian recipe

"Cut the koreika or smoked meat into cubes, pour two or three liters of water and cook for about an hour ... Two cups of peeled peas washed and thrown into the broth ..." ... So usually the recipes of the dish called "Pea soup" begin. The vegetarian recipe misses the first stage - cooking meat broth. Just fill the specified amount of peas with water and cook after boiling for about 50 minutes on a small fire, stirring occasionally.

We cut into potato soup with 2-3 potatoes. Then add the familiar roast of onions and carrots. Squeeze out three cloves of garlic. Salt soup, add flavor to the taste. We cook under the lid for about another twenty minutes. Turn off the fire, sprinkle with finely chopped herbs. Serve with croutons or croutons.

Pea soup puree for lactovegetarians

A glass of chopped peas is washed and soaked for three hours. After that, pour cold water and bring to a boil. The liquid is drained. The water for soup needs to be taken in such a quantity that its level is higher than pea on the thickness of two fingers. Cook after boiling for half an hour.

Roasting this recipe of vegetarian vegetable soup assumes the original: pour into the pan corn oil, pour a spoon of turmeric and fry 30 seconds. When the strong aroma goes, add two grated carrots. Stirring, we reduce the fire to a minimum. Stew until softened carrots. We shift the roast in the soup, cook for a few minutes, after which we add salt, season with black pepper. Cool and blend with a blender until mashed. We make a glass of 20% cream, bring to a boil and turn off the fire. Before serving, sprinkle with grated cheese, parsley. Do not forget to offer croutons.

Georgian Lentil Soup: Vegetarian Recipe

It should be remembered that in this type of legumes, the cooking time depends on the color. Red lentils are boiled faster than black. Four hundred grams of this "beans" are flooded with water for several hours. Then cook, periodically removing the "noise".

We put in the soup three potatoes, cut into half rings. Shink the onion and wess it on the olive oil, adding at the end two dandelion and finely chopped tomatoes. With this fried dish should be cooked with a quarter of an hour. We check the preparedness of the soup for lentils and potatoes. At the end of cooking, salt, fill with hot red and black pepper.

Soup with chickpeas and broccoli

This sort of legumes is also called turkish peas. Chickpeas look like peeled raw hazelnuts. As in the dish "Vegetarian bean soup", the recipe suggests first to soak a glass of turkey peas, so that it quickly cooked. Then rinse the chickpeas, pour a liter of water and cook for about an hour until soft.

We cut two potatoes into cubes, and carrots and two peppers - straws. In a heated frying pan with lean oil, sprinkle half a teaspoon of cumin, and after a few seconds - turmeric. When the spices start to emit the fragrance, add carrots, bell peppers and a clove of garlic. Passer until soft and throw the roast in the soup. Add 100 grams of broccoli (you can cut them in half or quarter quarters). We put the bay leaves and cook for another ten minutes.

Potato soup

Four tubers are cut into slices and cook in half a liter of water until half-ready. In another bowl, we add, with the addition of butter, finely chopped carrots, parsley root, onions and three tomatoes. We throw the vegetables to the potatoes and cook until the last one is ready.

When serving, sprinkle a dish finely chopped fresh greens of dill and put a spoonful of sour cream. If the family has people who eat meat, transform them into potato soup. Vegetarian recipe can be changed as follows: put in the plates such members of the family for a piece of boiled chicken. A vegetarian is recommended to sprinkle a dish with grated cheese.