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Preparing vegetable soup. Vegetable soup

According to scientists, the first dish eaten for lunch helps you avoid overeating at dinner.

Delicious vegetable soup copes with this task perfectly. 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 is a recipe rooted in the depths of 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 pepper. Often, a vegetable soup recipe contains some seasonal vegetables. This is, for example, soup with vegetables and green peas, or vegetable soup with green beans. The healthiest, of course, is soup made from fresh vegetables. But you can also make soup from vegetables prepared in various ways.

Vegetable soups are an indispensable dish in simple and vegetarian cuisine, but, of course, meat soups cannot be spoiled. How to prepare 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 made from ordinary vegetables (cabbage, potatoes, onions, carrots, turnips and pumpkin) go well with beef broth, soups made from legumes go well with bacon or smoked pork, and soups made from greens (nettle, sorrel, quinoa, fennel mint) go well with thin poultry broths. For soups, vegetables are chopped finely. Very often, vegetable soups are cooked with a variety of cereals, pasta, dumplings or breadcrumbs. Season vegetable soups with sour cream or olive oil. It is possible to add a pleasant flavor to vegetable soup by adding tomatoes, nuts or olives.

Vegetable sorrel 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 cook for about 5 minutes, then add the sorrel, continuing to cook. After boiling, add egg yolk and sour cream. The soup is ready, enjoy your meal.

Vegetable soup with cabbage in Spanish

Ingredients:

White cabbage - 500 gr.

Ham - 200 gr.

Onions - 2 pcs.

Tomatoes - 200 gr.

Garlic - 1 clove

Stale black bread - 4 pieces

Vegetable oil - 2 tbsp. spoons

Salt and pepper to taste

Saute onion and garlic in oil, adding tomatoes and simmer a little.

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

Recipe with corn

Ingredients:

Corn cobs - 4 pcs.

Potatoes - 6 pcs.

Milk - 0.5 l.

Carrots - 1 pc.

Butter - 1 tbsp.

Sugar and salt to taste.

Fry the carrots, pre-cut into cubes. Boil and dry the corn kernels. Pour milk into the resulting broth, then add potatoes and carrots, cook for about 15 minutes. At the end of cooking, add corn kernels, sugar and salt and serve. The soup is ready, enjoy your meal.

Recipe for vegetable soup with tomatoes and garlic

Ingredients:

Broth - 0.5 l.

Tomatoes (green) - 250 gr.

Onions - 1 pc.

Carrots - 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. Cook the slices until soft along with the onion over low heat. Add carrots, rice and parsley, then add vegetable or finely chopped garlic, salt and sugar, continuing to cook for 10-15 minutes. Then rub the grounds through a sieve and boil again. The soup is ready, enjoy your meal.

Chinese vegetable soup recipe

Ingredients:

Chicken broth - 0.5 l.

Fresh champignons - 100 gr.

Sweet red pepper - 1 pc.

Onions - 1 pc.

Leek - 1 stalk

Vegetable oil - 6 tbsp.

Ginger, soy sauce and salt to taste.

Cook the noodles. Peel and cut the champignons into strips. Simmer mushrooms and peppers in vegetable oil for about 5 minutes. Then you can pour in the broth, add noodles, ginger and soy sauce. The soup is ready, enjoy your meal.

Fresh cucumber vegetable soup recipe

Ingredients:

Meat bones - 200 gr.

Fresh cucumbers - 0.5 kg.

Carrots - 1 pc.

Parsley root - 50 gr.

Flour - 20 gr.

Sour cream -200 gr.

Rye dumplings - 400 gr.

Greens and salt to taste.

Make broth from the bones. Simmer peeled and diced fresh cucumbers in a small amount of water; first add salt to the water. Add cucumbers to the strained broth, and season the soup with sauté diluted in cold broth. At the moment of serving, place dumplings in each plate, season with herbs and sour cream. The soup is ready, enjoy your meal.

According to scientists, the first dish eaten for lunch helps you avoid overeating at dinner.

Ecology of nutrition: Lenten vegetable soups have generally gained extraordinary popularity in recent years. And today, during the period of Lent, they are in the center of attention. We decided to present several original

Lenten vegetable soups have generally gained extraordinary popularity in recent years. And today, during the period of Lent, they are in the center of attention. We decided to present a few original ones. They are very different, and 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 accessible and cheapest products, simple and healthy puree soups made from them do not appear on our tables very often. And completely in vain. They are distinguished by their delicate consistency, pleasant sweetish taste and peculiar vegetable aroma.

In addition, carrots are a surprisingly flexible base: you can add rice, cheese or bread, potatoes or cream to carrot soup; color the taste and smell with nutmeg, coriander, garlic or ginger. And so that the beneficial substances of carrots are better absorbed, it is good to season this puree soup with oil.

You will need:

Carrots - 0.5 kg

Onion - 1 piece

Low-fat cream - 1 cup

Butter - 1 tbsp. spoon

Ground ginger - 1 teaspoon

Vegetable broth (or water) - 2 cups

Salt - to taste (0.5 teaspoon)

Ground pepper - to taste

Greenery

How to cook

Peel the carrots and cut into small pieces, finely chop the onion. Heat the oil in a heavy-bottomed saucepan and simmer the chopped onion until it becomes translucent and tender - about 4-5 minutes.

Add carrots and ginger, stir and heat slightly; pour in water (or broth) and cook over medium heat for 25-30 minutes (check with a fork to see if the carrots have become soft; if not enough, keep on the heat for more).

Blend the carrots in a blender until pureed, pour into a saucepan, add cream, salt and pepper to taste. When serving, you can decorate with herbs.

Tip: if you don’t have cream, you can replace it with milk and add a little more butter.

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

Creamy pumpkin soup with cream

If you still have a couple of orange fragrant pumpkins lying around 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 satisfying puree soup. Moreover, the set of products for it is so simple and accessible 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 with vegetable broth. And another small but very significant nuance: the next day this soup becomes even tastier!

You will need:

Pumpkin - 1 kg

Onion - 1 piece

Garlic - 1-2 cloves

Cream - 100 ml

Vegetable oil (olive) - 2 tbsp. spoons

Salt - to taste

Sugar - 1/3 teaspoon

Water - 1.2 l

For serving - greens, red pepper, croutons, pumpkin seeds

How to cook

Peel the pumpkin and remove seeds, cut into small pieces. Peel and chop the onion, finely chop the garlic or pass through a garlic press.

Fry the onion in a saucepan over low heat until translucent (thyme lovers can add 1-2 sprigs of seasoning at this point, this will give the soup a special flavor). Add garlic and fry a little more (for a minute). Place the chopped pumpkin in a saucepan, mix with onion and garlic, add a pinch of sugar and fry for 5-7 minutes, stirring as necessary. Then add water, bring to a boil and cook for 20 minutes.

Using an immersion blender, grind the softened pumpkin until pureed (you can also use a potato masher). Pour in the cream, season to taste with salt and pepper. To stir thoroughly. When serving, garnish as desired: with herbs, pumpkin seeds, bright pieces of hot pepper, add pieces of fried bacon or just croutons.

In your notebook:

It is noteworthy that pumpkin soups are popular all over the world. True, they prepare it differently everywhere. We, too, can diversify this wonderful, healthy dish using “out-of-the-way” tips. So, the British add apples and leeks to pumpkin soup, the Uzbeks make soup with milk, the Australians flavor it with a lot of spices, and the Italians prepare soup with cheese, rice and even... with wine! So, having several pumpkins from your garden in your house, you can significantly diversify our winter-autumn table))

Lentil soup with vegetables

Lentils are a surprisingly 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 contains virtually no fat. Therefore, a huge number of dishes are prepared from lentils: soups, salads and side dishes, cutlets, meatballs and meatballs, bread and sweets.

First lentil dishes are prepared easily and quickly, and turn out rich, tasty and satisfying. For soups, it is best to use red lentils: they cook very quickly. And if suddenly you “missed” and overcooked it, you can, after mixing well, safely serve the dish as a puree soup, it will be no less tasty and healthy!

You will need:

Red lentils - 250 g

Bulgarian sweet pepper - 2 pcs.

Carrots - 150 g

Onion - 150 g

Leek - bunch

Celery (stems) - 150 g

Garlic - 2 cloves

Vegetable (or olive) oil for frying

Spices - to taste (can be fresh, can be dry)

Salt, pepper - to taste

Water - 2.5 l

How to cook

Rinse the lentils, add water and put on fire. As soon as the broth boils, reduce the heat and simmer for about 10 minutes.

Chop onions, leeks and celery stalks; Cut the carrots and bell peppers into strips or into desired shapes, and chop the garlic in a garlic press. Simmer the vegetables a little in vegetable oil, add to the broth with lentils and cook until tender for 10-12 minutes.

At the very end, add salt and spices (parsley, basil, etc.). Turn off the heat and let the soup simmer for 10-15 minutes. Pour into plates, garnish with herbs. Serve red lentil soup with fresh bread. You can add a spoonful of sour cream to it.

In your notebook:

Some people prefer to eat lentil soup warm rather than hot, claiming that it tastes better this way.

If desired, you can “punch” the soup with a blender and serve it as a puree soup.

Slightly undercooked red lentils will decorate almost any cold salad.

Fans of soups with meat can replace the water with meat broth when preparing.

The calorie content of raw lentils is 106 Kcal, boiled - 111 Kcal, and fried - 101 Kcal.

Vegetarian soup

You will need:

Broccoli - 300 g

Potatoes - 300 g

Carrots - 100 g

Green peas (frozen or canned) - 100 g

Leek - 100 g

Vegetable oil - 50 g

Ground black pepper - optional

Salt - to taste

Spices - to taste

How to cook

Peel the potatoes and cut into cubes or cubes. Separate the cabbage into inflorescences. Peel the carrots and cut into cubes or slices. Cut the leek into slices.

Place carrots and leeks in heated oil and sauté over low heat. Place potatoes in boiling salted water and cook until tender (15-20 minutes). If the peas are canned, you can add them as soon as the water boils again after adding the potatoes. If the green peas are frozen, store-bought, then add them 5 minutes before the potatoes are ready; if your own, then add them a little earlier - 7-8 minutes.

As soon as the potatoes are cooked, add broccoli and fried vegetables to the pan, bring to a boil, add spices. Cover with a lid, remove from heat and let simmer for 10-15 minutes. Grinded walnuts will give the soup an original taste. If for health reasons it is not recommended to add fried ingredients, carrots and onions can be boiled together with potatoes without sautéing.

Tip: It is very important to properly prepare the vegetable broth for vegetarian soup. It is cooked from potatoes, onions, carrots, cabbage, celery root, parsley and other vegetables. Vegetables cut into large pieces are poured with well-heated water and boiled under a lid over low heat for about half an hour. After turning off the heat, the broth is allowed to brew for another 15-20 minutes, then the vegetables and herbs will give the broth their maximum taste and aroma.

Cold creamy soup with rice and dried apricots

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

You will need:

Dried apricots - 150 g

Rice - 45 g

Sugar 30 g

Cream 50 ml

How to cook

Rinse the dried apricots, add water, add sugar and put on fire. When the dried apricots are ready, part of it will need to be rubbed through a sieve, and part left in its entirety.

Rinse the rice first in cold, then in warm and hot water and boil (do not overcook so that it remains crumbly). Before serving, carefully mix the rice with grated dried apricots, add the cooled dried apricot broth and season with cream.

Tip: the sweetness of the soup can vary depending on the taste. For those with a sweet tooth, you can add more sugar; for those who prefer food without sugar, simply ignore it; the soup will not lose its charm. If desired, sugar can be replaced with honey. Then honey is added just before serving.

Tomato soup with beans

Wonderful Lenten recipe. This soup will appeal not only to vegetarians and fasting people. Nourishing and piquant, it will definitely be appreciated by the male half.

You will need:

Beans - 1 cup

Carrots - 1 pc.

Tomato paste - 150 g (can be replaced with grated tomato pulp)

Onions - 1 pc.

Olive oil - for frying (3-4 tablespoons)

Spices (garlic, chili pepper, thyme, parsley) - to taste

Salt - to taste

How to cook

Rinse the beans, cover with cold water and leave for a day. After this, 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 the original volume of 2 liters and put on low heat.

Fry finely chopped carrots and onions in olive oil until tender and add to the broth. When boiling resumes, add tomato paste and ¾ of the boiled beans and cook over low heat for 10-12 minutes.

Drain the broth, beat the beans and vegetables with a blender into a homogeneous mass and add the broth again. Place the remaining beans in the soup, bring to a boil, add salt and spices to taste. You can serve the soup with crackers, pouring them directly into the soup.

Tip: If you decide to use canned beans, the cooking time for the soup is much shorter. Literally up to 20, maximum 25 minutes. This soup must be thick, otherwise it will have a “poor” taste.

Chickpea soup with peanuts and herbs

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

Chickpea soup is delicious both with meat broth and without adding meat. And thanks to the properties of chickpeas, the dish will be even tastier on the second day!

You will need:

Beef on the bone - 500 gr

Chickpeas (dry) - 1 cup

Potatoes - 4-5 pcs.

Carrots - 1-2 pcs.

Onions - 1-2 pcs.

Salt - to taste

Herbs, spices - to taste

How to cook

Place the washed meat and chickpeas into the pan at the same time, add water, bring to a boil, skim off the foam. Reduce heat, cover with a lid and leave at a low simmer (in “simmering” mode) for 2.5-3 hours. After about 2.5 hours, add salt, diced potatoes, fried onions and carrots and cook until tender. Add spices 2-3 minutes before the end of cooking.

Chickpea soup is delicious with garlic, coriander, red pepper. When serving, pour a handful of peanuts into the soup and crumble the greens into a plate.

Tip: dry chickpeas can be soaked in plenty of salted water in the evening. You need a lot of water, because chickpeas greatly increase in volume when soaked. Pre-soaked, it cooks three times faster - as a rule, it reaches readiness in an hour. Canned chickpea soups are also very tasty. In addition, the cooking time is generally reduced to 20-25 minutes.

Corn soup with pumpkin and pepper

This original soup should appeal to many - it smells of sun, south and country summer. During the season, corn can be chopped straight from the cob, but now either canned or frozen will do. The soup is very easy to prepare, and the cooking time will take only one hour.

You will need:

Pumpkin (already peeled) – 200-250 g

Ripe tomato – 1 large

Sweet bell pepper - 2 pcs.

Milk corn – 4 medium cobs (frozen or canned will do – 1 jar)

Garlic – 2 cloves

Leek – 1 medium stalk

Red hot chili pepper – 1 small pod

Vegetable oil – 2 tbsp. spoons

Butter – for frying (1-1.5 tablespoons)

Bay leaf – 2 pcs

Salt - to taste

water – 1 l

How to cook

Bake the bell pepper in the oven (or on the grill) until charred, remove the skin and remove the core and seeds. Cut into strips. Cut the pumpkin into cubes. Peel the tomato and also cut into small cubes. Leeks and garlic and finely chop. Cut corn kernels from the cob (canned - open). Cut the chili pepper into rings.

In a thick-bottomed saucepan, fry the chopped onion in butter, add the tomato cubes and garlic and fry for 3-4 minutes. Add chopped pumpkin to the mixture, pour in 0.5 liters of broth (or water), stir, add bay leaf and salt. Cook over low heat for 20-25 minutes.

Boil the corn in the remaining 0.5 liters of broth for 5 minutes. Take it out and fry in butter along with the chili rings for 2-3 minutes (add the broth to the pan with the vegetables). Add the fried corn and bell pepper to the pan and simmer for 3 minutes. The soup is ready. When serving, you can decorate it with herbs.

Tip: if you want to make a puree soup, add the bell pepper and blend the vegetables before adding the corn. Then add the fried chili corn and simmer for 2-3 minutes.

Vegetable soup with pickles

Pickles are not only a traditional snack with crunch, but also an excellent ingredient for a first course. It is impossible to imagine a pickle without them; they will add an original taste to beet cold soup, spicy rybnik or mushroom kalya. Today we will introduce you to one of these original recipes.

You will need:

Based on 1 liter of water

Poultry (and giblets) - 400 g

Potatoes - 180 g

Pickled cucumber - 1 pc (can be replaced with pickled cucumber)

Butter - 20 g

Vegetable oil - 2 tbsp. spoons

Onion - 1 piece

Leek - 10 g

Parsley root - 20 g

Celery root - 10 g

Garlic - 5 g

Spinach - 40 g

Sorrel - 30 g

Green salad - 30 g

Parsley greens - 20 g

Bay leaf, pepper - to taste

Salt - to taste

Sour cream - 20 g

How to cook

Cook poultry meat and giblets over low heat until the meat begins to separate from the bones. Strain the broth, cut the meat into small pieces. Cut the potatoes into cubes (or wedges), put them in the broth and cook until half cooked.

Cut the onions, leeks, parsley and celery into strips and fry in oil. Wash and chop the sorrel, spinach and lettuce. Grind the garlic with salt. Peel the salted (or pickled) cucumber and cut into cubes. Add all the cooked ingredients to the pan with the half-cooked potatoes and cook the soup for another 15-20 minutes. Salt and add seasonings. Keep on fire for 1-2 minutes. If necessary, you can add cucumber brine. When serving, add sour cream, pieces of meat and herbs to the soup.

Tip: it turns out delicious if you whip cream with egg yolk, pour boiling soup over it and sprinkle with chopped herbs.

Turnip chowder with leeks and garlic

Chowder is a light soup made from water and vegetables. This is always a lean dish, because, unlike soup, stew is not prepared in meat broth and does not involve frying the components in oil and fat. This stew is eaten hot immediately after cooking. It is not recommended to leave it the next day.

You will need:

Leeks - 3 feathers

Garlic - 3 cloves

Peppercorns - 5 pcs

Parsley dill

Salt - to taste

How to cook

Place diced turnips and leek rings into salted boiling water. Add peppercorns. Cook until the turnips are done. 3 minutes before removing from heat, add chopped garlic, 1-2 minutes - greens. The stew should remain transparent; if you overcook it, the broth will become cloudy and the flavor will disappear. Cooking time - no more than 25-30 minutes. This stew is best served with black bread.

Tip: turnip stew is useful not only as a first course - it is also an excellent remedy for treating viral and colds. Therefore, “God himself ordered” to register turnips in his apartment for permanent residence

And finally - the original peasant turnip soup in a “non-peasant” presentation from Sergei Malakhovsky. published

What dish do you associate with healthy eating? I have vegetable soup. This is where the cooking possibilities are endless! You can get creative with color and taste! Satisfy all preferences!

They will appeal to both adults and children. Soups can be made with meat broth or lean; they are suitable both for lovers of vegetarian cuisine and for those observing Christian fasting. They can be liquid and transparent or thick, creamy (), light and dietary or spicy, rich and nutritious.

There are a huge number of options for preparing vegetable soups. You can use both fresh and frozen products. The more different vegetables are combined in one dish, the richer it is in taste, aroma and beneficial properties. Potatoes, onions, peppers, zucchini, carrots, different types of cabbage, peas, corn, greens - and this is not a complete list of ingredients that are used to create such soups - bright and satisfying.

Today I want to introduce you to 8 vegetable soup recipes. Simplicity of execution, availability of products and unexpected new solutions are the attractive aspects of this dish. Use ready-made ideas, and also come up with something of your own! The choice is always yours! Cook with pleasure! And be healthy!

A very simple recipe for dietary zucchini soup. Familiar products and an easy cooking method that even a novice housewife can handle. The recipe will be useful for creating a quick, but tasty and healthy lunch!

Potatoes – 2-3 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Sweet pepper – 1 pc.
Tomato – 1 pc.
Zucchini – 1 pc.
Parsley – 1 bunch
Salt - to taste
Black pepper - to taste
Vegetable oil – 20 ml.

1. Wash all the vegetables. Peel potatoes, onions, carrots, and zucchini. Remove the core and seeds from the sweet pepper.

2. Cut the potatoes into cubes and cook in a saucepan in salted water.

3. Chop the onion into half rings, cut the carrots and pepper into strips.

4. Fry onions and carrots in a frying pan in vegetable oil for 2-3 minutes.

5. After the onion is fried, add sweet pepper to it and continue to simmer the vegetables.

6. Cut the zucchini into small pieces.

7. After the potatoes have boiled for 15 minutes, add the zucchini to it.

8. After 5 minutes, add the fried vegetables from the pan.

9. Pepper the soup, add salt and chopped parsley.

10. As soon as the water boils, cook for another 3 minutes. Let the soup brew and serve.

How to make vegetable soup

Literally 20 minutes of free time - and an easy first course with zucchini and broccoli is ready! Zucchini cooks very quickly, so it is better to cut them into not very small pieces. We will make the frying from carrots and green onions. When serving, add fresh herbs. An excellent recipe to please yourself and your loved ones with a light vitamin soup at any time of the year!

To prepare we will need:

Potatoes – 300 gr.
Carrots – 100 gr.
Zucchini – 150-200 gr.
Broccoli – 350 gr.
Green onions – 100 gr.
Vegetable oil – 30 ml.
Salt - to taste
Black pepper - to taste

1. While the water is boiling in the pan, cut the potatoes into small cubes. Boil it in salted water for 10 minutes.

2. Separate broccoli into large inflorescences.

3. Finely chop the green onions, chop the carrots into small pieces and place them in a frying pan with vegetable oil to brown slightly.

This process will take 3 minutes.

4. While the potatoes are boiling and the frying is being prepared, chop the zucchini into large pieces (if you chop it finely, it will boil quickly).

5. After 10 minutes, throw the remaining vegetables into the pan with the potatoes: first the broccoli, then the zucchini, and then the frying.

Add salt and pepper to the soup and stir.

6. When the water boils, reduce the heat and cook under a closed lid for another 10 minutes.

Bon appetit!

Delicious vegetable soup with cauliflower

The recipe is simple but very tasty vegetable soup. Almost at the very end of cooking, add a spoonful of butter for richness and a pleasant creamy taste. Celery stalks add a fresh flavor to our easy dish.

To prepare we will need:

Carrots – 2 pcs.
Onion – 1 pc.
Potatoes – 2 pcs.
Greens (parsley or dill)
Garlic – 1 clove
Broccoli – 200 gr.
Cauliflower – 200 gr.
Celery stalk – 2-3 pcs.
Corn - 2-3 tbsp. spoons
Butter – 20 gr.
Seasonings: oregano, basil, herbes de Provence

Below you can watch a detailed video recipe for making soup:

Bon appetit!

Broccoli and green pea soup recipe

This soup is already more nutritious and rich than the previous ones. Potatoes, broccoli and green peas are cooked in aromatic beef (or chicken) broth with spices and celery stalks. The finished dish is served with chopped boiled eggs and herbs. It turns out to be a beautiful and tasty dish!

To prepare we will need:

Meat broth – 1 l.
Beef – 600 gr.
Potatoes – 6 pcs.
Broccoli – 1 pc.
Green frozen peas – 200 gr.
Carrots – 1 pc.
Onion – 1 pc.
Eggs – 5 pcs.
Parsley – 1 bunch
Celery stalk – 1 pc.
Black peppercorns – 20 gr.
Salt - to taste

1. Prepare meat broth from any type of meat in advance. For flavor, add bay leaf, black peppercorns and a stalk of celery to the broth for a fresh, spicy smell.

2. Remove meat and celery from the finished broth.

3. Peel the potatoes, cut them into cubes and send them to cook in a saucepan in the broth.

4. Finely chop the onion and grate the carrots. Fry vegetables in a frying pan in vegetable oil.

5. You can cut the meat from the broth into small pieces and add it to the soup.

6. Divide the broccoli into large florets, cut them in half and send them to cook with the potatoes.

7. 3 minutes after the broccoli, add the roast and peas to the pan, cook the soup for another 8-10 minutes.

8. Chop the hard-boiled eggs into random pieces.

Add finely chopped herbs and eggs to the bowl of soup.

Bon appetit!

Simple and delicious broccoli soup

When talking about vegetable soups, it is impossible not to mention pureed soup. To help mothers, there is a very easy recipe for a healthy broccoli dish that even small children will love. A tender and tasty soup with a beautiful green color that cooks very quickly! More creamy soup recipes.

To prepare we will need:

Potatoes – 1 pc.
Broccoli – 200 gr.
Carrots – 1 pc.
Onion – 1 pc.
Salt - a pinch
Olive oil – 1 teaspoon

1. Peel the potatoes, carrots and onions and cut them into cubes. We separate the cabbage into small inflorescences.

2. Place the prepared vegetables into boiling water. Cook for 20-25 minutes over medium heat.

3. Blend the prepared vegetables with a blender until smooth.

4. Add olive oil and salt, mix. Our soup is ready!

Recipe for vegetable soup with chicken broth

Quite an interesting recipe for vegetable soup with corn, tomatoes and celery root. Vegetables are first stewed in oil, and then meat broth or purified water is added. A bright, aromatic, tasty dish - like summer in a saucepan! Once you cook it once, you will definitely want to repeat it again!

To prepare we will need:

Potatoes – 3 pcs.
Carrots – 2 pcs.
Bell pepper – 1 pc.
Tomato – 1 pc.
Celery stalks – 2 pcs.
Chicken broth (purified water) – 400 ml.
Dill – 1 bunch
Parsley – 1 bunch
Turmeric – 15 gr.
Ground black pepper – 20 gr.
Corn (can be frozen) – 150 gr.
Bay leaf – 3 pcs.
Vegetable oil – 10 ml.
Butter – 10 gr.

1. Cut the vegetables.

Remove the skin from the tomato: to do this, you need to make a small cross-shaped cut on the tomato and pour boiling water over it for 20-30 seconds.

Cut potatoes, onions, tomatoes into cubes. Remove the seeds from the bell pepper and cut it into strips. Chop the carrots into arbitrary pieces. Finely chop the greens and celery stalk.

2. Pour vegetable oil into a thick-bottomed pan, add a small piece of butter and begin to fry the onions and carrots.

3. Next, lay out the celery stalk and corn, let them simmer a little.

4. After a couple of minutes, bell pepper and tomato. Mix the vegetables well and continue to simmer under the lid closed for 5 minutes.

5. When the vegetables become softer, add potatoes to them, pour in the broth and cook for 20 minutes over low heat.

6. Salt, season, add bay leaf, if desired, you can add garlic.

Cook the soup for another 5 minutes.

After the pan is removed from the heat, let the soup simmer, covered, for about 15 minutes. Serve with herbs.

Dietary vegetable soup without potatoes

This soup cooks even faster, since it does not contain potatoes. But there are more than enough other vegetables: cauliflower and broccoli, peppers, carrots, green peas, green beans. Leeks will add a special piquancy. The combination of so many healthy ingredients with herbs and spices makes the taste of this dietary lean dish simply unique!

To prepare we will need:

Carrots – 2 pcs.
Leek – 1 stalk
Cauliflower – 1 pc.
Bell pepper – 1 pc.
Frozen pepper mixture – 150 gr.
Broccoli – 150 gr.
Green peas – 100 gr.
Green beans – 100 gr.
Salt – 1 teaspoon
Pepper - to taste
Bay leaf – 1 pc.
Parsley – 30 gr.
Vegetable oil - for frying

1. Separate cauliflower and broccoli into small florets. Cook them in boiling salted water for 3 minutes.

2. Cut the leek stalk into rings and fry in vegetable oil until tender.

3. Peel the carrots, cut them into thin half rings and pour them into the pan with the cabbage. We also send all the sweet peppers, green beans, and green peas there. Turn the heat to medium, cover with a lid and wait for it to boil.

4. Transfer the leeks to the pan. Salt, pepper, add bay leaf.

5. Cook over low heat for another 10 minutes. Serve the finished soup with finely chopped herbs.

Below you can watch a detailed video recipe for making vegetable soup.

Bon appetit!

Unusual vegetable soup with cabbage

The products used in this amazing recipe are what we are more used to seeing in vegetable salads. It contains cabbage, peppers, tomatoes and cucumbers. The cooking method is also not entirely familiar. All components of the soup are laid out in layers, stewed in oil, then filled with water and finished cooking. If desired, you can easily change the recipe, subtracting or adding components to your taste. Become the creator of your own masterpiece!

To prepare we will need:

Potatoes – 2 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Cabbage – 1/8 head
Cucumber – 1 pc.
Tomato – 3 pcs.
Bell pepper – 1 pc.
Vegetable oil – 3 tbsp. spoons
Butter – 15 gr.
Greens - for decoration
Boiled water – 200 ml.

1. Wash vegetables. We remove the peel from the tomato, to do this we make a cross-shaped cut on the tomato and pour boiling water over it for 20-30 seconds. The skin will come off easily.

2. Cut all the vegetables in any way you like.

3. Pour vegetable oil into the bottom of the pan. Add a piece of butter. Layer the ingredients: first carrots, then potatoes, onions, cabbage, cucumber, tomato and bell pepper.

After this, cover the pan with a lid.

4. Let the vegetables simmer on low heat for 30 minutes, stirring occasionally.

5. After 30 minutes, add boiling water, add salt and cook for another minute.

We serve soup seasoned with herbs and sour cream.

Bon appetit!

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