The most delicious vegetable soup recipe. How to make vegetable soup: easy first courses. Carrot soup with ginger

Properly prepared vegetable soup is not only healthy and low-calorie, but also tasty. And besides, such a dish will allow you to eat well during a therapeutic or any other diet. But you can also cook it simply as a light dinner that won’t burden your stomach.

Ingredients: 730 ml of vegetable broth, strong fresh cucumber, small potatoes, large carrots, half a tomato, 40 g of parsley root, 30 g of lettuce, olive oil, 30 g of low-fat sour cream, lemon juice.

Vegetable soup is one of the most familiar soups for us.

Pour some boiling water into a small container lemon juice. Slices of cucumbers without skin are immersed in the liquid for a couple of minutes.
The frying pan is greased with olive oil using a silicone brush. Stewed carrots and chopped parsley root are stewed on it. 3-4 minutes after the start of cooking, the contents of the frying pan are filled with vegetable broth.
The remaining components are finely chopped. Tomatoes must first be peeled.
The chopped potatoes, along with the contents of the frying pan, are sent to boil in a small saucepan. When it becomes soft, other ingredients are added to the container. Including cucumbers from boiling water.
Cook the soup for another 12-15 minutes.

This dish is included in table No. 5, and therefore can be safely included in the diet of people with liver or bile problems. You can serve it with low-fat sour cream.

With chicken broth

Product composition: 1 l chicken broth, 20 g parsley root, half a large carrot, 90 g each of green peas and cauliflower, 3 potatoes, salt.

All vegetables are peeled, washed, and finely chopped. Parsley root is chopped with a sharp knife. Cabbage is divided into small inflorescences. The peas remain intact.
The broth is brought to a boil and added salt. Pieces of potatoes are poured into it first.
After 7-8 minutes, you can add other vegetables.
Chicken broth soup cooks for another 10-12 minutes.

This is a great lunch option for the youngest family members.

Low-calorie vegetable soup for weight loss

Ingredients: 420 g of young white cabbage, 3 carrots, a large bell pepper, 270 g of frozen green beans, 3 tomatoes, salt.

Vegetable soup is an excellent solution for those who are on a diet or just watching their figure.

The declared products, except tomatoes, are cut finely.
Next, the components are lowered into boiling water (2 l) with big amount salt and cook for 15-17 minutes.
Mashed tomatoes without skin are placed in the almost finished dish and the soup is cooked for another 6-7 minutes.

It is very important that the resulting vegetable soup for weight loss steeps for at least an hour before serving.

Easy zucchini dish

Ingredients: white onion, medium carrot, small young zucchini, 3-4 medium potatoes, 5 large spoons of round rice, a bunch of dill, fine salt.

Pre-washed rice is poured into boiling water.
Potatoes and zucchini are washed, peeled, and cut into small cubes.
Onions and carrots are cut randomly. You can even grate both vegetables.
6-7 minutes after the water boils again, the potatoes are immersed in it. After another 8-9 - other vegetables and salt.
The treat is prepared until all the ingredients are softened.

Vegetable soup without meat is served hot with chopped herbs.

From broccoli

Ingredients: 1 liter of purified water or chicken broth, 1 pc. vegetables: potatoes, bell peppers of any color, onions and carrots, 3 tbsp. l. frozen green peas, 320 g broccoli, 1 tbsp. l. vegetable and butter, salt, pepper mixture.

The perfect combination of ingredients makes this soup delicious and aromatic.

The broth is cooked in advance. Small pieces of potatoes are sent into it.
When the vegetable has softened slightly, add broccoli florets and green peas to the pan. There is no need to defrost the latter first.
Using a mixture of two types of oils, fry the chopped remaining vegetables and also transfer them to the pan.

All that remains is to add salt and pepper to the soup and cook it over low heat for another 15-17 minutes.

Vegetable cauliflower soup

Ingredients: 2 yellow bell peppers, fresh garlic to taste, a head of cauliflower, an onion, a bunch of cilantro, parsley, dill and basil, 2 carrots, 3-4 potatoes, salt.

The potatoes are peeled, cut into cubes and sent to boil along with the cauliflower inflorescences.
The remaining vegetables are chopped into cubes. Garlic is passed through a press. Together, these ingredients are lightly fried, and then transferred to the almost finished potatoes.
The soup is salted and cooked for 8-9 minutes.

The finished dish is generously sprinkled with chopped herbs and left to steep for half an hour.

With potatoes and cabbage

Ingredients: 230 g cabbage, 160 g potatoes, half a carrot, a small onion, salt, a little olive oil.

Vegetable soup is prepared all over the world at any time of the year.

In a thick-bottomed saucepan, onion cubes and coarsely grated carrots are fried in olive oil.
When the vegetables are completely ready, you can add a liter of filtered water to them.
As soon as the liquid boils, potato blocks and finely shredded cabbage are added to it.

The soup is salted and cooked for another 15-17 minutes.

Dietary vegetable soup in a slow cooker

Ingredients: ¼ fork fresh cabbage, 2-3 potatoes, fresh garlic, onion, carrots, Bay leaf, salt, a bag of frozen vegetables.

In the “Frying” program of the “smart” device, vegetables (finely chopped carrots and onions) are sautéed. It is best to cook them in olive oil.. To reduce the calorie content of a dish, you can avoid frying foods.
Lastly, small pieces of garlic are added to the frying.
An assortment of frozen vegetables is placed on top. For example, from peas, sweet peppers and green beans. The device switches to baking mode for 5-6 minutes.
All that remains is to add finely shredded cabbage, potato slices, add salt and bay leaf to the “smart” pan.

The treat is prepared in the “Soup” program with the lid on until it ends.

Vegetable puree soup

Product composition: 160 g each of potatoes and carrots, 90 g white cabbage, small onion, 870 ml chicken broth, 35 g flour and butter each, 170 ml milk, salt.

Very tasty and healthy vegetable puree soup.

The cabbage is chopped and boiled in broth until soft. Immediately after this, pieces of potato are placed in the container.
Slices of onions and carrots are sautéed in half the butter and added to the other ingredients.
The flour is fried in the remaining oil until creamy and the milk is poured into it. The sauce should thicken slightly, after which it should be poured over the already cooked vegetables. The mass is salted to taste.

In a large saucepan, all peeled and finely chopped vegetables (except tomatoes), garlic, green beans and celery are fried in hot oil. They cook for 12-15 minutes under the lid.
The broth is poured into the container, mashed tomatoes without skin, canned legumes and pasta are added. The treat is salted and simmered until all the vegetables are ready.
Half of the grounds from the pan are pureed in a separate bowl and returned back. Pasta and spices are added.

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 peeled tomatoes 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 leaves. 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, after draining excess liquid, tomato paste, water and bouillon cubes to the vegetables. 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 the diced 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 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 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 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 soup without meat is a real find for those who seek to diversify the menu. There are so many recipes that you can cook vegetable soup every day for a week and never repeat it. What a week, it may take more than one month to try each recipe.

Another undeniable advantage of this dish is that it can be cooked all year round. This is especially true now, when the availability of vegetables is not limited to a certain season. If you still adhere to seasonality, then there will not be any special problems with choosing the right recipe.

You can prepare vegetable soup not only from fresh or frozen vegetables (which makes the task incredibly easier in winter), but also canned and pickled vegetables are ideal for these purposes. And in order to emphasize or shade the taste, various cheeses, cereals and seasonings from all kinds of herbs are added to the soup.

Vegetable soups are wonderful in their own way. classic version, but do not forget about such a variety as cream soup. This type of soup is well suited not only for small children, but also for demanding adults.

How to cook vegetable soup without meat - 15 varieties

Vegetable soup without meat - classic recipe

Main secret classic recipe Vegetable soup is an abundance of various vegetables. This soup is prepared very simply and quickly, which is a definite plus for many.

Ingredients:

Water - 2.5 liters,
Potatoes - 3 pcs. medium size,
Onion - 1 pc.,
Carrots - 1 pc.,
Tomato - 1 pc.,
Cauliflower - 200 g.,
Green pea- 70,
Greens - 1 bunch,
Salt - to taste
Butter- taste.

Preparation:

Boil chopped potatoes, carrots and onions in a saucepan of boiling water. Add salt. Reduce the gas so that the boil is not strong, and leave the vegetables to cook for 15 minutes.

Next we send the cauliflower, disassembled into inflorescences, tomatoes and peas cut into cubes. Cook for another 10 minutes.

We remember that the skin of a tomato is not appetizing, so before cutting the tomato, do not forget to strip it. It’s easier to do this after a contrast shower (first pour boiling water over it, then cold water).

Don't forget about fragrant greens. Chop it into small pieces and put it in a saucepan. Turn off the fire.

Vegetable soup - puree without meat with cheese and croutons

This easy-to-prepare puree soup will not leave anyone indifferent. Especially those who are used to watching not only their figure, but also their budget. A minimum of ingredients and such an amazing result.

Ingredients:

Water - 600 ml,
Potatoes - 5 - 6 pcs.,
Carrots - 3 pcs. medium size,
Onions - 2 pcs.,
Processed cheese - 50 g.,
Salt - to taste
Paprika - to taste
Dill - a small bunch,
Loaf - 3 slices.

Preparation:

Let's start the cooking process by frying the onions. This can be done directly in the pan (the main thing is that it has a thick enough bottom). Next we will send cubes of potatoes and carrots. Let's continue cooking for a couple more minutes. Don't forget to stir.

Then fill the pan with the required amount of water, hide it under the lid and leave it alone for 15-20 minutes.

In the meantime, let's work on the crunchy texture in the soup - make croutons. A loaf cut into small cubes and dried in the oven is suitable for these purposes.

Celery, spinach, zucchini - themselves contain many vitamins and useful substances, and if you combine them in one dish, it will be just a vitamin bomb. A lot of benefits for the body in just one bowl of soup.

Ingredients:

Stem celery - 120 g.
Zucchini - 120 g.,
Spinach - 1 bunch (20 g),
Large potatoes - 1 pc.,
Carrots - 1 pc.,
Onions - 1 pc.,
Bay leaf - 2 pcs.,
Salt and pepper - to taste,
Greens - for serving,
Vegetable oil - optional.

Preparation:

Place the chopped potatoes, carrots and onions into the pan. It is not necessary to engage in curly cutting; we simply give them the shape of a small cube. Fill the pan with warm water. We send the bay leaf there and cook after boiling for about 10 minutes (reduce the heat to medium).

We continue the process of preparing the soup by chopping the zucchini, celery and spinach. And put them in the pan with the rest of the vegetables until fully cooked. Don't forget about salt and pepper.

Best served with any chopped greens.

If desired, you can add a tablespoon of olive oil to the finished soup before serving. This will give the soup additional piquancy and benefit.

Most The best way To diversify your diet, try soup with eggplant and chickpeas. Easy to prepare and unique in taste, the soup will surprise anyone.

Ingredients:

Canned chickpeas - 1 can (400 g),
Tomatoes in their own juice - 1 can (380 g),
Onions - 1 pc.,
Garlic - 2 cloves,
Eggplants - 1-2 pcs.,
Cinnamon - 1 tsp,
Ground paprika - 1 tbsp,
Salt, pepper - to taste.

Preparation:

Let's start with the most fragrant: fry the onions and garlic. We do this directly in the pan on not large quantities vegetable oil (don't forget that the bottom of the pan should be thick).

When the frying process is complete, add eggplant cubes, tomatoes in their own juice, spices (cinnamon and paprika) and water. Cook all this for 5-10 minutes.

Eggplant pulp tends to be bitter, so first of all we need to get rid of it. To do this, pre-soak the eggplants in water with salt and then rinse thoroughly.

Next, add the chickpeas (without liquid) to the pan. We wait for signs of boiling, add salt to taste and cook for a couple more minutes. At this point, the cooking process is almost complete, all that remains is to let the soup rest under the lid and you can serve.

Hearty and very healthy, it will be an excellent alternative to meat soups. And for pasta lovers, this is just a godsend.

Ingredients:

Petiole celery - 2 pcs.,
Canned beans - 1 can,
Leek - 1 pc.,
Carrots - 1 pc.,
Tomato paste - 1 tbsp,
Bay leaf - 1 pc.,
Cherry - 10-15 pcs.,
Olive oil - 2 tbsp.,
Provençal herbs - to taste,
Pasta - to taste
Salt, pepper - to taste.

Preparation:

First of all, fry the grated carrots and chopped onions and celery in a saucepan with a thick bottom. We do this in olive oil until the vegetables are soft.

Add tomato paste, beans (without liquid) and bay leaf to the pan. Fill everything with water and cook over low heat. Quarter the cherry tomatoes and place them in the pan. We wait until the soup boils and cook for 5 minutes.

Next stage: adjust the thickness of the soup using pasta (the more, the thicker).

When the pasta is almost ready, add salt, pepper and remove from heat. At this stage we also add Provençal herbs. Let it brew for a while and you can serve it on the table.

Vegetable soup with sorrel or " green borscht", will perfectly satisfy hunger in the summer and will become a worthy rival to okroshka (it can also be served cold).

Ingredients:

Potatoes - 3 pcs. medium size,
Carrots - 1 pc.,
Onion- 1 PC.,
Sorrel - 250 g.,
Dill - 150 g.,
Parsley - 150 g.,
Green onions - 100 g.,
Salt, pepper - to taste,
Sunflower oil - 2 tbsp. l.,
Vinegar 6% - to taste,
Garlic - to taste
Eggs - 1 pc. for 1-2 servings.

Preparation:

We start everything as usual: boil water, add chopped potatoes, add some salt and cook. We fry onions and carrots (up to golden color) and put it in a saucepan. We wait until the potatoes are ready, and only then add finely chopped sorrel and herbs. Boil, check for salt and acid (if there is little acid, add vinegar).

Let it brew under the lid and you can serve. If the soup was planned to be served cold, then it should be prepared several hours before serving.

Serve this soup with a finely chopped egg. If desired, you can also add finely chopped fresh cucumber, this will add additional freshness.

A bright and very appetizing soup with pumpkin and lentils will not only satisfy your hunger, but is also guaranteed to lift your spirits. There is nothing to say about the benefits: lentils are a storehouse of all kinds of vitamins and minerals, and in a duet with pumpkin it’s just a godsend.

Ingredients:

Pumpkin - 250 g.,
Lentils - 120 g.,
Carrots - 1 pc.,
Onions - 1 pc.,
Tomato - 1 pc.,
Vegetable oil - 2 tbsp.,
Greens - to taste
Salt, spices - to taste.

Preparation:

Sauté the onion until transparent (directly in the pan). Add carrots to it. Cook over low heat for about 5 minutes. Then add the prepared pumpkin for another 5-7 minutes.

Place the washed lentils in the pan with the vegetables and then fill everything with water to the desired thickness. Bring to a boil and cook until the lentils are ready. Then add the peeled and grated tomato with garlic, salt and pepper.

Turn off the heat and cover with a lid and let it brew for a couple of minutes.

It is best to use red lentils in this recipe as they cook the fastest and are easier to puree, which adds a special texture to the soup.

The aromas that fill the house when cooking mushroom soup it’s difficult to describe in two words... Yes, there’s no point in it, it’s better to try once than to read it a hundred times.

Ingredients:

Frozen mushrooms - 400 g.,
Potatoes - 4 pcs.,
Onion - 1 pc.,
Carrots - 1 pc.,
Oil - olive - 4 tbsp.,
Parsley root - 1 pc.,
Salt - to taste
Pepper - to taste
Greens - 0.5 bunch,
Water - 1.8 l.,
Butter - 1 tsp.

Preparation:

Defrost the mushrooms. If the mushrooms are purchased, wash them thoroughly.

If the mushrooms are not very large, then you can leave them whole. It is better to cut large mushrooms into several parts, this will make it easier to cook and eat later.

Boil water. Add chopped potatoes and parsley root. We fry onions and carrots in olive oil. Heat the butter in a separate frying pan and add the mushrooms there. Simmer for 3-5 minutes.

When the potatoes are almost cooked, add mushrooms, onions and carrots to the pan. Salt and pepper to taste. Continue cooking until done.

Add finely chopped herbs to the finished soup. Let it sit for a couple of minutes and you can serve.

Most often, when looking for beets in the first course, a recipe for borscht appears, but, nevertheless, there is a very tasty and self-sufficient soup that is worth making.

Ingredients:

Potatoes - 5-6 pcs. small size,
Beets - 2-3 pcs. medium size,
Carrots - 1 pc.,
Beans in their own juice - 1 can,
Eggs - 5 pcs.,
Salt, herbs - to taste.

Preparation:

Add chopped potatoes and grated carrots and beets to boiling water. Don't forget to add salt. After boiling, cook for about 15 - 20 minutes over medium heat.

Wash the beans thoroughly. And add it to the pan along with the herbs. Cook for a couple of minutes and turn off. Let it brew for 10 minutes and serve.

Eggs can be replaced with Adyghe cheese (100 - 150 g). It should be added to the soup at the same stage as the eggs, after cutting them into small pieces.

Cauliflower is very rich in protein content and, not to mention other beneficial properties, so it would be a big crime to exclude it from your diet.

Ingredients:

Cauliflower - 400 g.,
Red lentils - 120 g.,
Carrots - 1 pc.,
Bell pepper - 1 pc.,
Tomato - 1 pc.,
Vegetable oil - 3 tbsp.,
Black peppercorns - 2-3 pcs.,
Bay leaf - 1 pc.,
Salt - to taste
Water - 1.6 l.,
Greenery.

Preparation:

First, soak the cauliflower florets in salted water for 5 minutes. After this time, rinse thoroughly.

Add cauliflower and tomato. Wait until the water boils again. Reduce heat, add salt and pepper, add bay leaf and cook for another 5-10 minutes.

Turn off the heat, cover with a lid and let sit for a while. Serve hot, sprinkled with fresh herbs.

Hearty and unusual soup. The most difficult thing when preparing it is to make the dough for the dumplings correctly so that they turn out tender. However, with a little effort, everything will definitely work out.

Ingredients:

Potatoes - 2 pcs.,
Carrots - 1 pc.,
Onion - 1 pc.,
Flour - 1 glass,
Egg - 1 pc.,
Butter - 25 g.,
Salt - to taste
Vegetable oil - 30 ml.,
Water - 1.7 l.

Preparation:

Add potatoes and carrots to boiling water. Fry the onion until golden brown and add it to the pan.

In a separate saucepan, boil 1 glass of water, add salt and butter. Stir until everything is dissolved, then add all the flour in one go and mix thoroughly. The dough should brew and come together into a ball, then reduce the heat to low and brew for another half a minute. Turn off the heat and let cool slightly. Add the egg into the slightly cooled mixture and mix thoroughly. The dumpling dough is ready.

Scoop the dough with a teaspoon and drop it into the boiling soup. We wait until all the dumplings float to the surface and turn off the heat. Let it brew for 5 minutes and serve.

An ingredient unfairly forgotten by everyone is nettle. It’s hard to imagine, but such an “evil” plant contains a sea of useful elements for our body.

Ingredients:

Potatoes - 2-3 pcs.,
White cabbage - 150 g.,
Chinese garlic leaves - 8-10 pcs.,
Nettle - 100 g.,
Onions - 1 pc.,
Carrots - 1 pc.,
Vegetable oil - 2 tbsp.,
Salt, pepper - to taste.

Preparation:

Fry onions and carrots in a saucepan. We do this one by one so that the onions have time to acquire a golden hue, and then add the carrots. Next comes the potatoes.

Fry the vegetables for 2-3 minutes, then add the cabbage shredded into small pieces. At the same stage, add a little more than 1 liter of water, salt and pepper (to taste). Reduce heat and cook for 5-10 minutes.

After the specified time has passed, add Chinese garlic to the pan. It must be thoroughly washed to remove sand and dust and cut into small strips. Cook for another 2-3 minutes.

Let's prepare the nettles: wash and scald with boiling water. Only the leaves will go into the soup, so separate them from the stem and chop them. Add the nettles to the pan along with the finely chopped tomato (without skin) and immediately turn off the heat. Let it rest for about 10 minutes and that’s it, enjoy the benefits and taste.

Red cabbage is a rare guest in our kitchen, as it is a capricious and peculiar “lady”. But if you find the right approach to her, she will become a star and shine in such a way that it will be difficult to forget her.

Ingredients:

Red cabbage - 1 kg,
Red onion - 1 pc.,
Green apple - 1 pc.,
Vegetable oil - 2 tbsp.,
Sugar - 2 tbsp.,
Wine vinegar (red) - 70 ml,
Vegetable broth - 800 ml,
Cinnamon (stick) - 1 pc.,
Star anise (star) - 1 pc.,
White bread (lean) - 4 slices,
Greens (parsley/basil) - to taste,
Salt - to taste
Black pepper (ground) - to taste.

Preparation:

Prepare the broth in advance. Place it on low heat to keep it hot.

Prepare the soup in a deep frying pan. Let's start with the croutons: dry the sliced bread cubes (without butter) and set aside to cool. In the same frying pan (saucepan), heat a small amount of oil and fry the apple and onion (until soft).

Add the shredded cabbage to the sauteed mixture and simmer under the lid for about 5 minutes. Then caramelize the vegetables with the apple: without the lid, add sugar and increase the heat. Stir.

Next stage: stewing. We will simmer by adding broth to the pan, vinegar, cinnamon stick and star anise. Bring to a boil and, reducing the heat to low, leave to simmer under the lid for 40 minutes. Check the readiness by the degree of softness of the cabbage. Then remove the spices and puree. Don't forget to add salt and pepper.

Serve with croutons and serve while still hot.

An ideal soup for winter. Nourishing, rich and very tasty.

Ingredients:

Potatoes - 4 pcs.,
Pickled cucumbers - 3 pcs.,
Onions - 1 pc.,
Carrots - 1 pc.,
Garlic - 2 cloves,
Rice - 0.5-1 cup,
Sunflower oil - for frying,
Bay leaf - 1-2 pcs.,
Cucumber brine - 0.5-1 glass,
Pepper, salt - to taste,
Tomato paste - 1-1.5 tbsp.

Preparation:

First of all, boil the potatoes in a saucepan with water for a short time (10 minutes), then add the washed rice to it. Cook until the rice is soft (be careful not to overcook it). We fry: onions, carrots and garlic. A little later, add chopped pickles to the pan. Continue frying for another 5 minutes and add tomato paste. Then we transfer everything into the pan; pour in the brine; taste for salt. If we are satisfied with everything, remove from heat and let rest for half an hour. Serve on the table.

Delicate in its consistency and very piquant in its taste - this soup is for real food lovers.

Ingredients:

Leeks - 2 stalks,
Potatoes - 500 g.,
Garlic - 3-4 cloves,
Butter - 30 g.,
Olive oil - 1 tbsp,
Vegetable broth/water - 1 l.,
Bay leaf - 2 pcs.,
Cream 10-20% - 80 ml.,
Salt, pepper - to taste.

Preparation:

Fry the chopped garlic in a mixture of butter and olive oil (30 - 60 seconds). We do this in a saucepan with a thick bottom and make sure that the garlic does not burn. Add chopped leeks to it (it must be thoroughly washed first).

Simmer in this way for about 5 minutes, until the onion becomes soft and begins to release its juice. Add hot water or broth, chopped potatoes, bay leaves, salt and cook over moderate heat for 20 minutes.

Then grind it with a blender (don’t forget to remove the bay leaf) and pour in the cream. Boil for a couple more minutes and you are ready to serve. Serve at your discretion with croutons/cheese/greens.

Vegetable soups occupy the most important place on dining table everyone.

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 dietary nutrition, 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;
We wash the sweet pepper, cut it 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 tender, 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 stand 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, fill the lentils with 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 tomato pieces 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 and add vegetable oil and warm 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 pour in 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.

Celery root – 1 piece;

Potatoes – 1-2 pieces (at your discretion, you don’t have to add them);

Sweet pepper – 1 piece;

A bunch of parsley;

Green onion – 4-5 feathers;

A little salt.

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.