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Fresh vegetable soup recipe. Cooking delicious vegetable soups

Old cookbooks declare to the whole world that the absence of soup in the daily diet is a sign of domestic trouble. Vegetable soups and broths work on at least two fronts: they supply the body with all kinds of nutrients and eliminate the deficiency of microelements and vitamins required by the body. But, despite all the listed advantages of the soup, this guest appears quite rarely on modern tables. There is a paradox - humanity is gradually abandoning such delicious dish, how vegetable soup. The reader can see for himself the ease of preparation and subsequent easy assimilation of amazing soups by following the recipes below (each of which is designed for 4 servings).

Vegetable soup with diet Brussels sprouts

For the soup you will need the following ingredients:

Potatoes (300 g);

Carrots (100 g);

Vegetable oil (50 g);

Sour cream (100 g);

parsley greens;

Cooking

We clean the potatoes, then cut them into strips and pour boiling water, put on fire. The next step is to peel the carrots and onions, chop, fry in vegetable oil. After the potatoes are cooked, add the pre-prepared potatoes to the broth. vegetable mix with Brussels sprouts. Boil this soup followed by five to seven minutes. The amount of salt is according to taste preferences. Serve with sour cream and herbs.

Vegetable soup with fish meatballs

You will need the following ingredients:

Parsley (roots, 100 g);

Flour (1 tablespoon);

Vegetable oil (50 g);

Fish fillet (500 g);

Egg (1 pc.);

Semolina (1 tablespoon);

Cooking

Chop carrots and parsley into thin strips. Cut half of the onion into rings, leave the other part for minced meat. Sprinkle chopped onions, carrots and parsley with flour, mix and lightly fry in oil (vegetable or butter) for 3 minutes. Then put all the available ingredients in a saucepan, pour boiling water, salt and, bringing to a boil again, season with meatballs and cook until tender. Minced meat is prepared from any fish fillet, passing it through a meat grinder and not forgetting to add onions there. After that, an egg is placed in the resulting mass, semolina and salt. Minced meatballs must be thoroughly mixed. When serving, add chopped dill to each serving of soup.

Vegetable soup with Beijing cabbage and red (yellow) sweet pepper

Ingredients:

Potatoes (300 g);

Chinese cabbage (400 g);

Onion (100 g);

Sweet pepper - yellow or red (200 g);

Vegetable oil or butter (50 g).

Cooking

Peel the potatoes, cut into strips, then pour boiling water, boil. onion and Bell pepper grind, fry in oil (vegetable or butter). Add chopped cabbage and vegetables to the prepared broth with potatoes, boil for 3 minutes, salt, season with fresh sour cream or cream.

Conclusion

Vegetable soup is not just root vegetables, herbs and spicy roots, but an indispensable source of nutrients that can compensate for the deficiency of vitamins and mineral salts. It is this quality that gives him the full right to daily presence on our table.

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

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

Carrot soup with ginger

Despite the fact that carrots are one of the most affordable and cheapest products, they are tasty and healthy puree soups of it do not often appear on our tables. And absolutely in vain. They are distinguished by a delicate texture, a pleasant sweetish taste and a peculiar vegetable aroma. In addition, it is a surprisingly plastic base: in carrot soup you can add rice, cheese or bread, potatoes or cream; enhance taste and smell nutmeg, garlic or ginger. And to useful material carrots were better digested, it is good to fill such soup-puree with oil.
  • Carrots - 0.5 kg.
  • Onion - 1 pc.
  • Low fat cream - 1 cup.
  • Butter - 1 tbsp. a spoon.
  • Ground ginger - 1 teaspoon.
  • Vegetable broth (or water) - 2 cups
  • Salt - to taste (0.5 tsp).
  • Ground pepper - to taste.
  • Greens - to taste.

Recipe:

  1. Peel the carrots and cut into small pieces, finely chop the onion.
  2. Heat oil (butter and vegetable) in a saucepan with a thick bottom, simmer the chopped onion until it becomes transparent and tender - about 4-5 minutes.
  3. Add carrots and ginger, mix and warm a little; pour in water (or broth) and cook over medium heat for 25–30 minutes (check with a fork if the carrots have become soft; if not enough, hold on fire for more).
  4. Beat the carrots in a blender until puree, pour into a saucepan, add cream, salt and pepper to taste. When serving, you can decorate with herbs.
Advice: if there is no cream, they can be replaced with milk, and add a little more butter.

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

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

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

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

For cooking you will need:

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

Recipe:

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

In a notebook:

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

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

For cooking you will need:

  • Red lentils - 250 gr.
  • Bulgarian sweet pepper - 2 pcs.
  • Carrots - 150 gr.
  • Onion - 150 gr.
  • Leek - 100 gr.
  • Celery (stalks) - 150 gr.
  • Garlic - 2 cloves.
  • Vegetable oil (or olive) for frying.
  • Spices - to taste (can be fresh, can be dry).
  • Salt, pepper - to taste.
  • Water - 2.5 liters.

Recipe:

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

For cooking you will need:

  • Broccoli - 300 gr.
  • Potatoes - 300 gr.
  • Carrots - 100 gr.
  • Green peas (frozen or canned) - 100 gr.
  • Leek - 100 gr.
  • Vegetable oil - 50 gr.
  • Ground black pepper - optional.
  • Salt - to taste.
  • Spices - to taste.


Recipe:
  1. peel and cut into cubes or sticks. Separate the cabbage into florets. Peel the carrots and cut into cubes or circles. Cut the leeks into slices.
  2. Place carrots and leek in hot oil and fry over low heat.
  3. Put the potatoes in boiling salted water and cook until tender (15-20 minutes).
  4. If a green pea canned, you can add it immediately, as soon as the water boils again after laying the potatoes. If frozen purchased, then it is put 5 minutes before the potatoes are ready, if your own, then a little earlier - 7-8 minutes.
  5. As soon as the potatoes are cooked, put the fried vegetables into the pan, bring to a boil, add spices.
  6. Close the lid, remove from heat and let it "walk" for 10-15 minutes.
  7. The original taste will give the soup pounded walnuts . If the addition of fried ingredients is not recommended for health reasons, carrots and onions can be boiled together with potatoes without sautéing.
Advice: it is very important to properly prepare the vegetable broth for vegetarian soup. It is boiled from potatoes, onions, carrots, cabbage, root, and other vegetables. sliced large pieces vegetables are poured with well-heated water and boiled under a lid over low heat for about half an hour. After turning off the fire, let it brew for 15-20 minutes, then the vegetables and herbs will give the broth their taste and aroma as much as possible.

Cold cream soup with rice and dried apricots

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

For cooking you will need:

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

Recipe:

  1. Rinse dried apricots, add water, add sugar and put on fire. When the dried apricots are ready, some will need to be rubbed through a sieve, and some will be left as a whole.
  2. Rinse rice first in cold, then in warm and hot water.
  3. Boil until cooked (do not overcook, so that it remains crumbly).
  4. Before serving, gently mix the rice with mashed dried apricots, add the chilled dried apricots broth and season with cream.
Advice: The sweetness of the soup can be different - depending on personal preferences. For those who have a sweet tooth, the amount of sugar can be increased, those who prefer food without sugar - just exclude it from the recipe, the soup will not lose its charm from this. If desired, sugar can be replaced with honey (added immediately before serving).

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

For cooking you will need:

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

Recipe:

  1. Rinse beans, pour cold water and leave for a day.
  2. Then rinse again, put in a saucepan, add 2 liters of water and cook until tender. Drain the beans in a colander. Bring the broth in which it was cooked with water to an initial volume of 2 liters and put on a small fire.
  3. Fry finely chopped carrots and onions in olive oil and add to the broth.
  4. When the boil resumes, add tomato paste and ¾ of boiled beans. Cook on low heat for 10-12 minutes.
  5. Drain the broth, beat the beans and vegetables with a blender in homogeneous mass and pour over the broth again.
  6. Put the rest of the beans in the soup, bring to a boil, add salt and spices to taste.
  7. You can serve with crackers, pouring them directly into the soup.
Advice A: If you choose to use canned cooked beans, the cooking time is much shorter. Literally up to 20, maximum - 25 minutes. This soup must be thick, otherwise it will have a "poor" taste.

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

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

For cooking you will need:

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

Recipe:

  1. Put the washed meat and chickpeas in a saucepan, pour water, bring to a boil, remove the foam.
  2. Reduce the heat, cover with a lid and leave at a low boil (in the “quenching” mode) for 2.5-3 hours.
  3. Then add salt, diced potatoes, fried onions and carrots and cook until tender.
  4. 2-3 minutes before the end of cooking, add spices.
  5. Chickpea soup is delicious with garlic, coriander, red pepper. When serving, pour a handful of peanuts into the soup, crumble greens into a plate.
Advice: dry chickpeas can be soaked in the evening big amount of salted water. You need a lot of water, because chickpeas greatly increase in volume when soaked. Pre-soaked, it cooks three times faster - usually in an hour it reaches readiness. Canned chickpea soups are also delicious. In addition, the cooking time is reduced to 20-25 minutes.

This original soup many people should like it - it smells of the sun, the south and the country summer. In season, you can chop directly from the cob, but now either canned or frozen will do. The soup is easy to prepare and takes only one hour to prepare.

For cooking you will need:

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

Recipe:

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

Vegetable soup with pickles

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

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

  • Poultry meat (and giblets) - 400 gr.
  • Potatoes - 180 gr.
  • Pickled cucumber - 1 pc (can be replaced with pickled).
  • Butter - 20 gr.
  • Vegetable oil - 2 tbsp. spoons.
  • Onion - 1 pc.
  • Leek - 10 gr.
  • Parsley root - 20 gr.
  • Celery root - 10 gr.
  • Garlic - 5 gr.
  • Spinach - 40 gr.
  • Sorrel - 30 gr.
  • Green salad - 30 gr.
  • Parsley greens - 20 gr.
  • Bay leaf, pepper - to taste.
  • Salt - to taste.
  • Sour cream - 20 gr.

Recipe:

  1. Boil the giblets and poultry over low heat until the meat begins to separate from the bones.
  2. Strain the broth, cut the meat into small pieces.
  3. Cut the potatoes into cubes (or sticks), put in the broth and cook until half cooked.
  4. Cut onion, leek, parsley and celery into strips and fry in oil.
  5. , and wash and chop the salad. Grind the garlic with salt. Salted (or pickled) cucumber, peeled and cut into cubes.
  6. Add all the cooked products to the pan to the half-cooked potatoes and cook the soup for another 15-20 minutes.
  7. Salt, add seasonings. Keep on fire for 1-2 minutes. If necessary, you can add cucumber pickle.
  8. When serving, add sour cream, pieces of meat and greens to the soup.
Advice: it turns out delicious if you whip the cream with egg yolk, pour boiling soup over them and sprinkle with chopped herbs.

Turnip Chowder with Leek and Garlic

Chowder is light soup based on water and vegetables. It's always Lenten dish, because the stew is not cooked on meat broths, does not provide for frying the components in oil and fat. Eat it immediately after cooking - hot. Leave the next day is not recommended.

For cooking you will need:

  • Turnip - 600 gr.
  • Leek - 3 pcs.
  • Garlic - 3 cloves.
  • Peppercorns - 5 pcs.
  • Parsley, dill - to taste.
  • Salt - to taste.

Recipe:

  1. In salted boiling water, put diced and round leek rings. Add peppercorns. Cook until the turnip is done.
  2. 3 minutes before removing from heat, add chopped garlic, 1-2 minutes - greens.
  3. The stew should remain transparent: if it is digested, the broth will become cloudy and the aroma will disappear. Cooking time - no more than 25-30 minutes.
    4. - for fun, just soup - for peace and quiet. And if an unmarried girl dreamed that she was cooking soup, then she should marry a wealthy man.

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

For anyone who is looking after their health, fasting or planning to lose weight, vegetable soups are a great option for a variety of diets. There are a huge number of recipes with photos on how to cook a delicious vegetarian, dietary, nutritious with meat, cream soup or Italian minestrone with pasta.

Benefits of vegetable soups

First courses with ingredients of vegetable origin are healthy food with a high content of fiber, which has a positive effect on human health. Soup on vegetable broth has a positive effect on metabolic processes, improves intestinal motility, is easily digestible, has a low calorie content. Cooking soups from fresh seasonal vegetables is very important. After heat treatment, the ingredients are much better absorbed than in raw form, therefore they are suitable for adults and children.

What are the benefits of 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:

  1. Carrots contain a lot of carotene, minerals, vitamins C, B, D, E.
  2. Cabbage is one of the main sources of beta-carotene, in addition, it contains a lot of potassium, calcium, iron, vitamin C, E.
  3. Potatoes contain magnesium, sodium, iron, potassium, vitamins C, B, folic acid.
  4. Onion and green onion contain valuable substances that contribute to the normalization of the thyroid gland, heart, 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 made from lentils, cabbage, broccoli, celery, potatoes and other ingredients. Vegan soups are boiled in vegetable broth, adding vegetable oil. You should not take bouillon cubes for them; it is better to use natural seasonings from herbs and inflorescences.

For weight loss

One of better ways lose weight is the inclusion in the diet of first courses of plant foods. This soup can quickly saturate the body, consuming a few calories. The dietary option is prepared without frying, animal fats, packaged seasonings, sugar. This method of losing weight is considered very effective, because the first dishes saturate the body well due to the fiber content and you don’t especially need to prepare for a diet. However, this option is not suitable for those who do not like broths and soups.

meatless vegetable soup recipes

Many housewives are used to cooking rich meat broth, which is seasoned with vegetables and turned into soup. However, the first course is not necessarily boiled with meat or contains a lot of sodium. Some recipes for delicious vegetable soups do without chicken or beef. The broth for such a dish is prepared from canned celery with onions, mushrooms or cabbage. Ready-made broth, if desired, can be frozen and stored for up to three weeks.

How to cook vegetable broth:

  1. Take celery root, carrots, onions and leeks, 100 g each.
  2. Everything is washed well, cut into pieces.
  3. The ingredients are placed in a saucepan, poured with water.
  4. Bring the broth to a boil over high heat.
  5. Cook for about 30 minutes, reducing the flame.
  6. The mixture is filtered.

from cabbage

This recipe is suitable for children and adults. Soup on vegetable broth with cabbage will help unload the body, because it has a low calorie content. In addition to dietary properties, it is worth noting that this dish will be useful for patients with gastritis or pancreatitis, patients after long-term treatment or surgery. As a basis, you can take celery broth or mushroom decoction.

Ingredients:

  • cabbage - 1 head;
  • tomato - 1 pc.;
  • sweet pepper - 2 pcs.;
  • carrots - 2 pcs.;
  • onion - 2 pcs.;
  • vegetable broth - 5 l.

Cooking method:

  1. Chop vegetables.
  2. Boil the broth.
  3. Add food to the pot.
  4. Boil vegetables until soft.
  5. Serve soup topped with white yogurt.

Vegetable cream soup

A very original and tasty first dish of a creamy consistency is obtained. Many housewives know how to cook vegetable soup using various ingredients. Serve with croutons, toasted pumpkin seeds, or cream to add richness and enhance the flavor. taste qualities. For weight loss, vegetable soup is better to cook lean, without animal products. The introduction of spices and seasonings is allowed, if it 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:

  1. Pumpkin and potatoes are peeled, cut into cubes.
  2. Separately, boil the vegetables until tender.
  3. Whipped with a blender boiled pumpkin and potatoes.
  4. Connect two bases together.
  5. Add lemon juice, olive oil.
  6. Bring the soup to a boil.

In a slow cooker

For those who track the calorie content of all meals, prepare baby food (it is introduced from 12 months old) or think through Lenten menu, it is recommended to cook delicious vegetable puree soup in a multicooker. Garlic, herbs, yogurt are suitable for dressing. If desired, the soup can be served with crackers or spices. You can cook the first course with the addition of meat, in which case it is laid along with other products.

Ingredients:

  • potatoes - 1 pc.;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • cauliflower - 6 small inflorescences.

Cooking method:

  1. Rinse all products, cut into pieces, place in a multicooker container.
  2. Add water to cover all ingredients.
  3. Turn on the "Cooking" or "Extinguishing" mode (while the cooking time should be about 25 minutes).
  4. Transfer the products to the pan, beat with a blender until a homogeneous puree is obtained.
  5. Pour into bowls, top with cream, yogurt or butter.

With zucchini

During the harvest season, you should definitely cook an original soup for the whole family in vegetable broth with the addition of various components. This is a great option for children's menu, suitable for nutrition during gastrointestinal disorders and weight loss, because zucchini is well absorbed and does not cause allergies. How to cook soup with zucchini and vegetables is described in the step-by-step recipe below with a 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:

  1. Peel the potatoes, cut into cubes, put to boil.
  2. Peel onion, cut, fry in a pan.
  3. Peel the pepper, chop, add to the onion, simmer for a few minutes.
  4. Wash, cut the tomato into slices, add to the frying.
  5. Stew foods until a homogeneous red mass is formed.
  6. Peel the zucchini, cut, add to the pan with potatoes, cook for 5 minutes.
  7. Add vegetable frying to the soup, bring everything to a boil, cook for 3 minutes.

Diet with broccoli

It is difficult to find a more sparing food than vegetable first dishes. As a rule, this low calorie food, which is rich in valuable vitamins, easy to digest, contains a lot of fiber. Broccoli is an ideal product for a diet menu. It contains amino acids, carbohydrates, proteins. In the process of preparing soup with broccoli, you can use different ingredients: asparagus, potatoes, beans, green peas, carrots. Below is the recipe diet soup on vegetable broth from the 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:

  1. Peel and put the onions, carrots and celery into the pan.
  2. Boil food in water, when it boils, reduce the heat.
  3. Cook the broth for 25 minutes.
  4. Divide the broccoli into florets, chop the stem.
  5. Peel potatoes, cut.
  6. Cut the vegetables from the broth into pieces.
  7. Put everything in a saucepan, pour in the strained vegetable broth.
  8. Boil everything together for about 8 minutes.

Without potatoes

Among all the vegetables in the garden, one of the most high-calorie is potatoes. To make the dish dietary and low-calorie, it is recommended to do without this root crop during the cooking process. Lean soup without potatoes can be cooked from cabbage, tomatoes or zucchini. Below is the recipe original first dishes that will suit all those who are losing weight and observing church post.

Ingredients:

  • tomatoes - 200 g;
  • Bulgarian pepper - 1 pc.;
  • rice - 50 g;
  • olive oil;
  • basil;
  • garlic.

Cooking method:

  1. Put the rice to boil in a saucepan, adding 1.5 liters of water.
  2. Peel the pepper, chop, add to the rice after 20 minutes.
  3. Wash the tomato, cut it, sprinkle with oil, send it to the oven for half an hour.
  4. Leave a part of the baked tomatoes, and beat the second part with a blender in a puree.
  5. Add the resulting mixture to the pot with rice, bring the soup to a boil.
  6. Serve with roasted tomato slices.

In meat broth

Many housewives traditionally prepare their homemade first courses with the addition of chicken, meatballs, and turkey. At the same time, vegetable soups in meat broth are not necessarily high-calorie and unhealthy foods. This dish can be pampered by adult family members and children, adding to it processed cheese, champignons, vermicelli or whipped egg. Beef or broth is very useful, especially after illness, operations, poisoning. On their basis, dietary and rich first courses are prepared.

In chicken broth

If you want your soup to combine all the benefits of vegetable ingredients and nutritious chicken broth, then be sure to try to embody in your kitchen this recipe. 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 it cooks very quickly with vegetables, 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:

  1. washed chicken breasts under running water, leave to dry.
  2. Put the meat in a saucepan with water, put on the stove, bring to a boil.
  3. Add the peeled onion to the pot.
  4. When the chicken is cooked, take it out of the broth, cool, cut into fibers.
  5. Onions are no longer used, the broth is filtered through a sieve.
  6. Wash, peel, grate carrots.
  7. cauliflower washed, finely shredded.
  8. The broth is put on fire, salted, spices are added, brought to a boil.
  9. Prepared vegetables are thrown into the boiling liquid.
  10. Wash, peel, cut potatoes.
  11. Add meat with potatoes, tomato paste to the pan.
  12. 15 minutes before the end, add peeled and diced zucchini.
  13. The finished soup is poured into bowls, served with herbs and sour cream.

with turkey

To get a first dish with a rich taste, you should use next recipe. Soup with turkey and vegetables is sure to please all households and guests. The dish turns out fragrant, tasty, appetizing, satisfying. This is a great option for baby food, because turkey is hypoallergenic and easily digestible meat. You can serve the soup with sour cream and herbs, but before that it is recommended to insist it for 15 minutes.

Ingredients:

  • turkey drumstick - 450 g;
  • leek - 1 stalk;
  • potatoes - 1 pc;
  • carrots - 1 pc.;
  • butter - 50 g;
  • canned corn - 100 g;
  • broccoli - 200 g;
  • canned beans - 100 g;
  • tomato paste - 2 tablespoons.

Cooking method:

  1. Bouillon is brewed. To do this, the turkey is placed in a saucepan, poured with water, put on the stove. Cook for about 1 hour, then add bay leaf, spices. After 15 minutes, the meat is pulled out of the pan, the broth is filtered.
  2. The turkey is cut into portions, placed in a saucepan with strained broth.
  3. Vegetables are washed, peeled, cut. Potatoes - in cubes, carrots in strips, leeks - in rings.
  4. The potatoes are placed in a bowl.
  5. Fry carrots and onions in a pan for 5 minutes.
  6. Add tomato paste to the frying, cook for another 2 minutes.
  7. Beans, corn, frying, broccoli are added to the pan.
  8. Boil for about 10 minutes.

Some mistakenly believe that only first courses with the addition of meat can be tasty. However, sometimes it is useful to unload the body by eating plant foods. Delicious lean soup on vegetable broth with cereals, it can turn out to be no less nutritious, refined and appetizing if cooked correctly. Experienced chefs recommend adding legumes and mushrooms to such dishes to boost them. nutritional value. In addition, do not forget about frying in vegetable oil. Oats, buckwheat, wheat will make vegetable broth soup more nutritious, healthier and more satisfying.

Video

Vegetable soups are an indispensable dish in simple and vegetarian cuisine, but, of course, meat soups you won't spoil it. How to cook vegetable soup? And what foods should be combined in vegetable soup? Let's try to figure it out. For example, consider some recipes for vegetable soups.

Soups from ordinary vegetables (cabbage, potatoes, onions, carrots, turnips and pumpkins) go well with beef broth, legume soups go well with bacon or smoked pork, and greens soups (nettle, sorrel, quinoa, fennel mint) are suitable thin poultry broths. For soups, vegetables are finely chopped. Very often they cook vegetable soups with a variety of cereals, pasta, dumplings or breadcrumbs. Season vegetable soups with sour cream, or olive oil. It is possible to give vegetable soup a pleasant taste tone by adding tomatoes, nuts or olives.

Sorrel vegetable soup recipe

Ingredients:

Sorrel - 250 gr.

Potatoes - 2-3 pcs.

Egg - 1 pc.

Water - 1 liter

Sour cream - 3 tbsp. spoons

Salt and pepper to taste

Dice the potatoes and boil them for about 5 minutes, then add the sorrel while continuing to cook. After boiling, egg yolk and sour cream are added. The soup is ready, Bon appetit.

Spanish vegetable soup with cabbage

Ingredients:

White cabbage - 500 gr.

Ham - 200 gr.

Onion - 2 pcs.

Tomatoes - 200 gr.

Garlic - 1 clove

Stale black bread - 4 slices

Vegetable oil - 2 tbsp. spoons

Salt and pepper to taste

Pass the onion and garlic in oil, adding the tomatoes to stew a little.

Then add finely chopped cabbage, a little water, salt and pepper. Add a lightly fried, pre-diced ham to the prepared vegetables. Soup goov, bon appetit.

Recipe with corn

Ingredients:

Corn cobs - 4 pcs.

Potatoes - 6 pcs.

Milk - 0.5 l.

Carrot - 1 pc.

Butter - 1 tbsp.

Sugar and salt to taste.

Fry carrots, previously cut into cubes. Boil and husk the corn kernels. Pour milk into the resulting broth, and then add potatoes and carrots, cook for about 15 minutes. At the end of cooking, put corn grains, sugar and salt and you can serve. The soup is ready, bon appetit.

Recipe for vegetable soup with tomatoes and garlic

Ingredients:

Broth - 0.5 l.

Tomatoes (green) - 250 gr.

Onion - 1 pc.

Carrot - 1 pc.

Parsley root - 10 gr.

Garlic - 3 cloves

Butter - 10 gr.

Rice - 50 gr.

Salt and sugar to taste.

Lightly fry the onion in butter. Sliced ​​cook until soft along with the onion over low heat. Add carrots, rice and parsley, then pour in vegetable or finely chopped garlic, salt and sugar, continuing to cook for 10-15 minutes. Then wipe the thick through a sieve and boil again. The soup is ready, bon appetit.

Chinese vegetable soup recipe

Ingredients:

Chicken broth - 0.5 l.

Fresh champignons - 100 gr.

Sweet red pepper - 1 pc.

Onion - 1 pc.

Leek - 1 stalk

Vegetable oil - 6 tbsp.

Ginger, soy sauce and salt to taste.

Boil the noodles. Clean and cut the mushrooms into strips. Simmer mushrooms and peppers in vegetable oil for about 5 minutes. Then you can pour in the broth, add the noodles, ginger and soy sauce. The soup is ready, bon appetit.

vegetable soup recipe fresh cucumbers

Ingredients:

Meat bones - 200 gr.

Fresh cucumbers - 0.5 kg.

Carrot - 1 pc.

Parsley root - 50 gr.

Flour - 20 gr.

Sour cream -200 gr.

Rye dumplings - 400 gr.

Greens and salt to taste.

Boil the broth from the bones. Peeled and diced fresh cucumbers put in a small amount of water, the water should be salted beforehand. Introduce cucumbers into the strained broth, and fill the soup with a passivation diluted in cold broth. At the time of serving, put dumplings in each plate, season with herbs and sour cream. The soup is ready, bon appetit.

Meat-free meals aren't just for vegetarians. Not always available required amount products. Delicious vegetable soup without meat can be prepared on the basis of a vegetable, and increase its usefulness. In this article, we will consider how to prepare such soups.

vegetable soups

To avoid overeating for dinner, you need to eat right during the day. Reception of soup makes it possible to control overeating. The science of cooking is not particularly difficult, since the process of boiling it does not take too long.

Vegetable soup has been valued since ancient times, as boiled vegetables are absorbed by the body much faster. The decoction can combine different flavors. It is prepared both in water and in broth. Most of these recipes are lean and suitable for evening use.

Soup is allowed to be served in the evening, as it is considered low-calorie and will not harm the figure. With such a dish, a healthy image is affordable for everyone.

The color of the dish can be transparent and cloudy. It is known that vegetable soup is most often ground and mashed soups are made. They are approved for use even by children. Nutritionists often say that vegetables contribute to the rapid digestion of food, so such soups are allowed for everyone, even if you have diabetes or problems with cardiovascular diseases.

The dish is prepared both seasonally and at any time of the year. A large number of vegetables gives different taste notes to each product. Now you can eat not only tasty, but also healthy. Any housewife should always have such a delicious recipe.

Delicious vegetable soups without meat recipes

In order for the soup to be tasty and healthy, the presence of meat is not necessary. Even a simple and tasty vegetable soup without meat can amaze with its flavor range. Let's talk about the most popular and low-calorie recipes.

  • potatoes - 3 pcs.;
  • onions - 1-2 pcs.;
  • medium carrot - 1 pc.;
  • greens and parsley root;
  • few;
  • small pasta or vermicelli;
  • seasonings.

The cooking process begins with frying the onion with the addition of the necessary seasonings. Bring to a golden hue and remove from the stove. Cutting carrots and parsley root into rings and adding them to the water is done after 10 minutes of boiling the potatoes.

The semi-doneness of the potatoes is the time when you need to pour the vermicelli. After bringing to a boil, add the pre-cooked frying and salt. Parsley leaves are added before serving, so it retains its taste.

Soup with milk

For cooking you will need products:

  • any kind of mushrooms - 500 g;
  • onion - 1 pc.;
  • milk;
  • slices of bread;
  • garlic cloves;
  • grated cheese - 100 g;
  • seasonings.

Cooking begins with the preparation of fried onions and mushrooms. Add milk and simmer on low heat for about 5 minutes in a saucepan. Add broth with seasonings with a minimum amount of salt.

Toasted bread rolls are rubbed with garlic. Before serving, one slice is laid out on the bottom of the plate, after which it is poured ready soup. The addition of cheese will add an Italian touch to a meatless soup.

Spanish soup

Ingredients needed for cooking:

  • Bulgarian sweet pepper - 1-2 pcs.;
  • tomatoes - 1 kg;
  • cucumbers - 2 pcs.;
  • slices of bread;
  • onion - 1 pc.;
  • celery;
  • parsley leaves;
  • basil.

Cooking begins with grinding food to a puree state. Dicing is typical for cucumbers and peppers. Chopped vegetables are added to a pot of boiled water and spices. The soup is ready to be served. Add a small amount at the end if desired. apple cider vinegar for a light acidity.

potato soup

For cooking you will need the following ingredients:

  • potatoes - 7 pcs.;
  • onions - 2 pcs.;
  • garlic - 4 cloves;
  • medium carrot - 1 pc.;
  • sunflower or olive oil;
  • seasonings.

A fairly quick and simple preparation begins with frying carrots and onions, after which paprika, water with 2 cloves of crushed garlic and peppercorns are added. After boiling, the necessary seasonings are added.

Boiled coarsely chopped potatoes are added to the soup pot. Boil for 15 minutes, then let it brew for about 10 minutes after turning off the heat. The dish is ready to serve.

Vegetable soup should contain a small amount of salt. Products should be thoroughly boiled and follow the variety of seasonings.

There are many recipes that show you step by step how to make a delicious vegetable soup without meat, but no dish will have necessary taste if you don't follow the recipe. These varieties of soups are designed for those who have little to no time for cooking and want to minimize it, moreover, getting a very healthy dish.

Conclusion

Soup without meat products can really be tasty, healthy and nutritious. Vegetables are known for being able to be digested quickly and do not break off as a fatty layer, as they contain a minimum amount of calories. The dish is suitable for connoisseurs of delicious food and those who take care of their appearance.