Hearty vegetarian soup. Vegetarian vegetable soup recipes

Being a vegetarian does not mean limiting yourself. A wide variety of dishes exist for vegetarian cuisine. Healthy and tasty, simple and complex, sweet, salty, savory - the variety of options and tastes will prevent your diet from becoming stingy and monotonous. We will consider a variety of recipes for delicious vegetarian soups below.

Vegetarian soups

Vegetarians are not vegans and their diet does not include only meat. Dairy products, eggs, cheeses are acceptable for some vegetarians. Like any other, vegetarian soups can be prepared in a slow cooker.

Vegetable soup with rice

Ingredients:

• Rice - half a glass;
• Carrot - 1
• Tomato - 2
• Potatoes - 2
• Onion - 1
• A bunch of parsley;
• Seasoning salt.

Let's start cooking:

Step 1. Pour rice and diced potatoes into boiling water, washed 3 times in advance.
Step 2. Fry the vegetables. Fry chopped onion in a frying pan. Add grated carrots, fry for 10 minutes. Cut the tomatoes into cubes and place them in a frying pan with the fried vegetables. Simmer for about 15 minutes.
Step 3. Add the fried vegetables to cook with the rice. Add salt to taste. When the potatoes are ready, soft and easy to break, the soup is almost done. All that remains is to finely chop the parsley, put it in our soup, and remove the saucepan from the stove. Ready.

Despite the usual ingredients and simple preparation, the soup is very tasty. It can also be prepared in a slow cooker. First you will need to fry it. Pour boiling water over the finished frying and add rice and potatoes. Greens can be added either at the end or already in the bowl of soup. This soup is perfect for children from an early age.

Lentil soup with cauliflower

Ingredients:

• Lentils - a glass;
• Onion - 1
• Potato tubers - 2
• Carrot - 1
• Cauliflower - small head;
• Tomato - 1
• Parsley and dill or spinach.

Let's start cooking:

Step 1. Wash the lentils and cook along with the potatoes, already cut into cubes.
Step 2. Grate the carrots and onions. Fry in a frying pan.
Step 3. Divide the cauliflower into pieces or chop it, place it in a saucepan with boiling lentils. Cook for 10 minutes.
Step 4. Send the frying to the lentils. Add salt to your taste. Add the diced tomatoes to the pan as well. Cook until the potato cubes are cooked through.
Step 5. Place chopped greens into the prepared soup and remove from the stove.

This soup can also be prepared in a slow cooker, using the same principle.

Soup "Spas"

Ingredients:

• Wheat - half a glass;
• Kefir - 1 liter;
• Sour cream - 0.5 kg;
• Onion - 1
• Dried basil leaves;
• Celery greens.

Let's start cooking:

Step 1. Wheat grits need to be boiled.
Step 2. Mix kefir with sour cream in a saucepan. Add 1 liter of water, mix well.
Step 3. Pour boiled wheat into a container with kefir and sour cream. Place on low heat. The soup needs to be stirred until it begins to boil.
Step 4. Chop the onion into small cubes and fry until it turns golden. Add the prepared onion to the boiling mixture. Cook for another 10 minutes.
Step 5. In the prepared soup you need to put finely chopped celery and grated dried basil.

It turns out to be a white, specific soup, for everyone. You can taste it with breadcrumbs.

Ingredients:

• Green beans - 0.5 kg;
• 2 - potato tuber;
• Bell pepper - 1
• Fresh tomato paste, or ready-made - 2 tablespoons;
• Onion - 1
• Parsley;
• Cilantro;
• Basil;
• Salt;
• Ground black pepper.

Let's start cooking:

Step 1. Chop the onion and bell pepper into rings and fry. Add tomato paste.
Step 2. Boil the beans. It cooks for a long time, about 40 minutes.
Step 3. Peel the potatoes and cut into cubes. Place in a saucepan with half-cooked beans.
Step 4. Add frying to the beans and potatoes. Add salt and pepper.
Step 5. When the potatoes begin to break easily, they are ready, chop the greens and add them to the soup. Remove from stove. All is ready.

Vegetarian puree soups

Ingredients:

• Dried peas - 1 cup;
• Tomato - 1
• Onion - 1
• Green pepper - 1
• Salt;
• Ground black pepper.

Let's start preparing the puree soup:
Step 1. Boil the peas until they become soft and easily crushable.
Step 2. Cut the bell pepper into strips. Chop the onion and send it there with the pepper. When everything is well fried, add chopped tomato.
Step 3. Place the peas along with the fried vegetables in a blender bowl. Add salt and pepper and beat until the consistency becomes creamy.

The most delicate puree soup is ready.

Ingredients:

• Pumpkin - 0.5 kg;
• Bell pepper - 1
• Onion - 1
• Garlic - 1 clove;
• Rosemary leaves - 1 sprig;
• Cream - 50 ml;
• Olive oil - 2 tablespoons;
• Salt pepper.

Let's start preparing a gentle puree soup:

Step 1. Pour olive oil into a frying pan. Place the garlic and rosemary in a frying pan with oil and heat in it for 5 minutes. Then take it out of there and throw it away.
Step 2. Chop all the vegetables into cubes and fry in this frying pan, then cover with a lid and simmer until fully cooked.
Step 3. Beat the finished mixture and pour into another container. Add salt, pepper, cream. Wait until it starts to boil and remove from heat.

The soup is ready.

Vegetarian Cream of Broccoli Soup

What you will need:

• Broccoli cabbage - 0.5 kg;
• Cream - 0.3 liters;
• Onion - 1;
• Garlic - 1 clove;
• Salt;
• Pepper.

Let's get down to business:

Step 1. Chop the onion and fry with a grated clove of garlic.
Step 2. Cook broccoli. Drain the water.
Step 3. Place the roasted cabbage in a blender bowl and beat until it reaches a creamy consistency. Add salt, pepper and cream.

The puree soup is ready. When serving, you can add cubes of blue or hard cheese.

Savory vegetarian soups

Spicy red soup "Gazpacho" with chili pepper

To prepare you need:

• Tomatoes - 0.5 kg;
• Red bell pepper - 2;
• Onion, red - 1;
• Chili pepper - 1, small;
• Garlic - 1 clove;
• Cucumber - 1;
• Olive oil - 50 ml;
• Salt;
• Ground black pepper;
• Basil sprig.

Let's start with the simplest cooking:

Step 1. Pour boiling water over the tomatoes and remove the skins. Remove seeds.
Step 2. Place onion, garlic clove, bell pepper, chili pepper and peeled tomatoes in a blender bowl and beat thoroughly. Pour olive oil there. Place in the refrigerator.

Cold soup ready for the hot season. When serving, garnish with basil, diced cucumber, pepper and/or croutons.

Summer stew soup

We will need:

• Eggplants - 3-4;
• Tomato - 3;
• Potato tubers - 2;
• Green pepper, sweet - 1;
• Red pepper, sweet - 1;
• Onion - 1;
• Salt;
• Ground black pepper;
• Any greens, a lot.

Cooking:

Step 1. Pour oil into a large, thick-bottomed container and fry the chopped onions and bell peppers in it. When they are slightly fried, add chopped tomato.
Step 2. Peel the eggplant and potatoes, cut into pieces. Place in a pan with frying. Add 1.5 cups of water.
Step 3. Add salt and pepper to your liking.
Step 4. When the potatoes are cooked, the soup is ready. Put a lot of different chopped herbs into the soup and remove from the stove.

Mushroom soup with pearl barley

We will need:

• Pearl barley - 0.5 kg;
• Porcini mushrooms - 0.5 kg;
• Carrot - 1;
• Potatoes - 1;
• Onion - 1;
• Dill;
• Salt;
• Ground black pepper.

Let's start cooking:

Step 1. First of all, you should boil the pearl barley.
Step 2. Peel the potatoes and place them in a boiling pan with already cooked pearl barley.
Step 2. Peel and chop the onion and carrots. Fry until golden brown.
Step 3. Cut the pre-cooked porcini mushrooms into cubes. Place in a saucepan with pearl barley. Send the frying there.
Step 4. Season the soup with salt and pepper. Add finely chopped dill to the soup. The soup is ready.

This soup can easily be prepared in a slow cooker: first you need to cook the pearl barley in a slow cooker. Then fry it in it, pour the barley with broth, potatoes and mushrooms. At the end add greens.

Having studied some of the most interesting and delicious recipes, we can safely say that vegetarian food is varied and interesting. The most fragrant and healthy foods included in soup recipes. Such mouth-watering food will appeal not only to vegetarians. Another advantage is that many soups can be prepared not only on the stove, but also in a slow cooker. Despite the fact that they are quite simple to prepare, they are satisfying, and at the same time do not burden or fill the stomach.
Any of these delicious soups served for dinner will make your evening warm and cozy!

Thick, hot, aromatic and tasty vegetarian soups - recipes with step by step photos! Classic homemade dishes you'll want to eat every day for lunch.

During the cold season, few people can refuse a plate of rich red borscht with beans, bright creamy pumpkin soup or seasonal vegetables, hearty mushroom hodgepodge and nutritious pickle soup.

And in the summer, vegetarian first courses are well refreshed and filled with vitamins: okroshka, beetroot soup, gazpacho or fruit purees.

The most delicious recipes

Particularly popular pea soup, as well as lentils, beans and chickpeas. Legumes create a feeling of fullness for a long time and perfectly saturate with the necessary vegetable protein.

Cream soups are also in demand. Its delicate, creamy consistency combined with crispy, spicy croutons or croutons is a particular delight for connoisseurs of vegetarian cuisine.

Vegan recipes occupy an important part in this category. The hot dish is prepared from seasonal vegetables, root vegetables, mushrooms, legumes, with the addition of coconut or other lean cream if desired.

Recipes for first courses are varied not only in ingredients, but also in cooking methods. Your favorite saucepan, a thick-walled cast iron casserole, a slow cooker and ceramic baking pots will help.

Vegetarian soups are no less tasty than first courses cooked in meat broths. Moreover, soups are healthier for vegetarians since they do not contain harmful fats. Just like meat, vegetarian vegetable soups can be pureed or prepared as a cream soup of the desired consistency. We bring to your attention recipes for vegetarian soups with photos and step-by-step descriptions.

Delicious vegetarian cabbage soups

Peasant soup with cereals.

To make this vegetarian soup recipe you will need:

• 300 g fresh cabbage,
• 4 potato tubers,
• 1/2 cup pearl barley (rice, barley, wheat or millet, Hercules oatmeal),
• 1 turnip,
• 1 carrot,
• 1 parsley root,
• 1 head of onion,
• 4 tbsp. spoons of tomato puree or 2 fresh tomatoes,
• 40 g vegetable oil,
• 1.5 liters of water,
• spices, salt - to taste.

Rinse pearl barley (barley, oatmeal, wheat) well, first with warm and then with hot water, then pour into boiling water at the rate of 1 glass of water per 1 tbsp. spoon of cereal and cook until half cooked.

Place prepared cereals, chopped cabbage and potatoes into boiling water and cook until tender. 10-15 minutes before the end of cooking, add sautéed vegetables and tomatoes or tomato puree.

Place rice and millet in the soup along with vegetables, after rinsing them in water, and cereals“Hercules” - 15-20 minutes before the end of cooking the soup. Serve delicious vegetarian soup with sour cream.

Peasant soup.

This soup is one of the most popular among vegetarians. To prepare it, take:

• 300 g fresh cabbage,
• 4-5 potato tubers,
• 1 carrot,
• 1 parsley root,
• 2 heads of onions,
• 2 fresh tomatoes or 2 tbsp. spoons of tomato puree,
• 1.5 liters of water,
• spices, salt - to taste.

Cut the cabbage into 2-2.5 cm pieces, potatoes into cubes, and other vegetables into slices. Place chopped cabbage in boiling water, bring to a boil, add sautéed vegetables and potatoes and cook for 20-25 minutes. 5-10 minutes before the end of cooking, add tomatoes cut into slices into the soup. You can make soup without tomato puree and tomatoes. Serve vegetarian cabbage soup with sour cream and herbs.

Vegetable soup with beans.

• 300 g cauliflower or white cabbage or 400 g zucchini or pumpkin,
• 4 potato tubers,
• 1 carrot,
• 1 parsley root,
• 2 heads of onions,
• 1/3 cup beans,
• 2 tbsp. spoons of creamy margarine or butter,
• 1.5 liters of water,
• spices, salt - to taste.

Divide the cauliflower into small florets and cut into pieces, cut white cabbage into checkers, zucchini, pumpkin, potatoes into cubes, carrots, parsley root, onion into small cubes. Sauté carrots and onions, simmer zucchini and pumpkin in a small amount of water.

Cook the beans until tender.

Place white cabbage in boiling water, bring to a boil, add potatoes, sautéed vegetables and cook the soup until done. 5 - 10 minutes before the end of cooking, add boiled beans, salt, and spices. Cauliflower is added to the soup after the potatoes.

When preparing soup with zucchini or pumpkin, they are simmered and added to the soup at the same time as the beans.

Summer vegetable soup.

• 40 g cabbage,
• 80 g potatoes,
• 20 g carrots,
• 20 g turnips,
• 10 g parsley,
• 10 g onions,
• 10 g leeks,
• 15 g green peas,
• 15 g beans (pods),
• 40 g tomatoes,
• 10 g butter or margarine, 1/2 cup chopped dill, salt to taste.

Carrots, parsley, leeks and onion chop into strips and saute for vegetable oil. Chop white cabbage and bean pods; If they are large, cut the pea pods diagonally into 2-3 pieces. Cut potatoes into cubes or slices, tomatoes into slices. Place cabbage in boiling broth or water and bring to a boil. Add the remaining vegetables taking into account the cooking time. Cook the soup for 25-30 minutes. 5-10 minutes before the end of cooking, add chopped tomatoes and salt. Add milk (200 ml) to soup cooked in water or serve it with sour cream and herbs.

Savoy cabbage soup.

• 300 g savoy cabbage,
• 2 carrots,
• 2 turnips,
• 1 parsley root,
• 1 celery root,
• 2 - 3 heads of small onions,
• 1 leek,
• 1.5 liters of water,
• 3 tbsp. spoons of sour cream, spices, salt - to taste.

Cut carrots, turnips, parsley, celery into slices, keep turnips in boiling water for 2-3 minutes, leave small onions in whole heads, cut leeks into pieces 3-4 cm long, cut savoy cabbage into slices or checkers and place on 2 - 3 minutes in boiling water.

Place the prepared vegetables in the form of bouquets in a bowl with a thick bottom, level and pour boiling water so that the vegetables are just covered with water. Then add salt and spices (bay leaf, peppercorns, cloves) and bring to a boil. Add sour cream before serving.

Recipes for potato and sorrel vegetarian soups

Grated potato soup.

• 12 potato tubers,
• 4 eggs,
• 2 tbsp. spoons of butter,
• 2 tbsp. spoons of dill and parsley,
• 1.5 liters of water,
• spices, salt - to taste.

Grate the potatoes on a coarse grater, mix with eggs and put in boiling salted water, add some butter, spices and cook until tender.

When serving, add butter and finely chopped parsley and dill to the vegetarian potato soup.

Potato soup.

• 9 potato tubers,
• 1 turnip,
• 1 carrot,
• 1 parsley root,
• 2 heads of onions,
• 1 tbsp. spoon of tomato puree,
• 1.5 liters of water,
• spices, salt - to taste.

Cut the roots into slices or cubes, chop the onion and sauté everything together. Cut the potatoes into slices, cubes or cubes. Place potatoes in boiling water, bring to a boil, then add sautéed vegetables and fresh tomatoes (or tomato puree) and cook until tender. 5-10 minutes before the end of cooking, add spices and salt to the soup.

This soup is also good with mushrooms. Cut the boiled mushrooms into slices or strips, lightly fry and add to the soup along with sautéed vegetables.

Potato soup with sorrel.

• 250 g sorrel,
• 3 potato tubers,
• 1 carrot,
• 1 parsley root,
• 2 heads of onions,
• 2 tbsp. tablespoons table margarine,
• 1.5 liters of water,
• spices, salt - to taste.

Cut the potatoes and roots into cubes, chop the onion into strips, cut the sorrel leaves into 2-3 parts. Place potatoes in boiling water, bring to a boil, then add sautéed vegetables, spices and cook until tender. 5-6 minutes before the end of cooking, add sorrel leaves. Serve vegetarian sorrel soup with sour cream.

Potato soup with tomatoes.

• 1 head of onion,
• 1-2 cloves of garlic,
• 500 g ripe fleshy tomatoes,
• 2 tbsp. spoons of vegetable oil,
• 500 g potatoes,
• 2 liters of water,
• you can add 2 cubes of vegetable broth,
• 1 tbsp. a spoonful of chopped parsley,
• pepper, salt - to taste.

This vegetarian potato soup recipe is one of the simplest. Onions and garlic need to be peeled and finely chopped. Peel the tomatoes, place them in boiling water for a few minutes, cut the pulp into pieces.

Heat vegetable oil in a saucepan and fry the onion and garlic in it until transparent. Add tomatoes, salt and pepper. Simmer in a saucepan with the lid closed for 5-7 minutes.

Peel the potatoes, cut into cubes, mix with tomatoes, add boiling water and cook over low heat, covered, for 20-30 minutes. Sprinkle this simple vegetarian soup with parsley before serving.

Simple and delicious soups for vegetarians

Vegetable soup with dumplings.

• 30 g carrots,
• 20 g turnips,
• 15 g parsnips,
• 20 g leeks,
• 20 g canned or fresh frozen peas,
• 30 g tomatoes,
• 10 g butter,
• 1 tbsp. spoon of greens.

For the dumplings:

• 100 g potatoes,
• 50 g butter,
• 15 g flour,
• 1/3 egg
• pepper, salt, nutmeg- taste.

Cut carrots, turnips, parsnips into 2-3 mm cubes, 20-25 mm long, cut leeks in approximately the same way as roots, and sauté everything with butter.

Place the roots in boiling water and cook for 20 minutes. 5 minutes before the end of cooking, add the tomatoes, cut into circles, and green pea.

For dumplings, beat boiled potatoes (as for mashed potatoes) with a mixer; Melt the butter in a saucepan and heat the mashed potatoes, then add the egg and flour, stir and add salt. For taste, you can add pepper to the dumplings and ground nutmeg on the tip of a knife. Cut the dumplings using spoons: when forming with a tablespoon, the dumplings are large, the dessert dumplings are medium-sized, and the tea dumplings are small. The dumplings can also be cut on a board sprinkled with flour. To do this, make long loaves of dough up to 2-3 cm thick, flatten them slightly on top with a spatula or knife, and then cut into dumplings and cook in salted water.

5 minutes before the end of cooking the soup, add the dumplings, and when they float, serve the soup. Add to vegetarian vegetable soup greens and serve sour cream separately.

Bean soup (chorba).

• For 0.5 kg of beans, take 4-5 onions,
• 2 - 3 garlic feathers,
• 4 tbsp. spoons of butter,
• 1 tbsp. spoon of flour,
• 1 small bunch of parsley,
• 2 eggs,
• 1 glass of milk,
• a little mint or dill, ground red pepper and salt - to taste.

Sort out the young beans, place them in salted boiling water and cook until they become soft. Chop and fry the onion and garlic in salted oil. Combine everything together, add flour and ground red pepper, diluted with water. Cook for about 10 minutes, and before removing from heat, add finely chopped parsley and, if desired, mint or dill. Serve with eggs and sour milk.

Mexican corn soup.

• Peel of 1 lemon,
• 60 g corn grits,
• 80 g raisins,
• 1 liter of water,
• 125 ml milk,
• 1 tbsp. l. buckwheat honey,
• 1 pinch of salt,
• 1 tsp. lemon juice.

Boil water with lemon peel, add corn grits and simmer over low heat for about 20 minutes, then remove the peel. Add raisins, milk, honey, salt and lemon juice, mix everything thoroughly. Serve the soup hot with fresh rolls or white bread.

Eggplant and lentil soup.

• 200 g lentils,
• 3 eggplants,
• 3 tomatoes
• 1 onion,
• a bunch of parsley, salt, pepper - to taste.

Before preparing this vegetarian soup, you need to boil the lentils until soft. At this time, lightly fry the onion in a saucepan, add the diced eggplants and simmer until half cooked. Drain the lentil water, add the stewed eggplants and add fresh water. Salt and pepper. After 10 minutes, add peeled and finely chopped tomatoes and parsley. Boil for 5 minutes and remove from heat.

Sweet vegetarian soups

Fruit soup.

• 500-750 g of fruit, according to desire and season,
• zest of 1 lemon,
• sugar - to taste,
• 40 g starch, juice of 1 lemon.

Wash the fruit, remove seeds and peel. Pour 1.5 liters of water. Add lemon zest. Boil the fruit until soft, rub through a sieve if desired. Again add water up to one and a half liters, sugar.

Dissolve starch in cold water, carefully add to boiling soup, and boil. Add lemon juice. Serve the sweet vegetarian fruit soup cold.

Cold cherry soup.

To prepare this soup recipe for vegetarians you will need:

• 300 g cherries,
• 30 g starch,
• 500 ml cherry juice,
• 125 g sugar,
• a piece of cinnamon stick,
• 1 pinch of ginger,
• zest of 1 lemon,
• 250 g cottage cheese (20% fat content),
• 1-2 tbsp. spoons of lemon juice,
• 1-2 teaspoons of powdered sugar.

Wash the cherries and remove the pits. Dilute starch in 100 ml of cold water. Boil 400 ml water, cherry juice, sugar, cinnamon stick, ginger and spiralized lemon peel. Add cherries and cook for about 5 minutes. Remove cinnamon and lemon peel. Pour in the diluted starch and bring to a boil while stirring. Cool the finished soup and pour into bowls. Beat the cottage cheese until creamy, add lemon juice and powdered sugar. Fill a syringe with a star nozzle with the curd cream and squeeze out “roses” onto the cherry soup.

Cold milk-yogurt soup.

• 5 tbsp. spoons of sugar,
• 20 g starch,
• 2 yolks,
• 1/4l milk,
• 4 jars of yoghurt (150 g each),
• 1 tbsp. spoon of honey
• 150g seasonal fruit (peeled and diced)
• 2 small biscuits
• 20 g butter.

Mix sugar with starch, two yolks and 1 tbsp. spoon of milk. Boil the rest of the milk. Carefully add the sugar-starch mixture, bring to a boil and set aside to cool. Add yogurt, honey and fruit. Mix. Pour the soup into deep bowls. Break the biscuits and fry in oil. Sprinkle them over the surface of the soup.

Vegetarianism: recipes for vegetable vegetarian puree soups

Bean soup.

• 3 cups beans
• 2 heads of onions,
• 1 celery root,
• 4 things. carrots,
• 1/2 parsley root,
• 6 tbsp. spoons of wheat flour,
• 2 tbsp. spoons of sunflower oil,
• 4-5 sprigs of parsley,
• 1.5 liters of water,
• salt - to taste.

Boil the prepared beans. Boil and grate diced onions, roots (celery and parsley), carrots. Sift the flour, sauté with sunflower oil, dilute with broth and combine with pureed vegetables, add salt and boil for 4-5 minutes.

When serving the vegetarian puree soup, sprinkle with finely chopped parsley. Croutons are served with the soup.

Cold yogurt cream soup with avocado.

• 3 ripe avocados,
• 1 lemon,
• 2 onions,
• 1 clove of garlic,
• 500 g yogurt,
• 500 ml vegetable broth,
• salt, white pepper - to taste,
• 1 tomato
• 2 tbsp. spoons of finely chopped chives.

Cut the avocado in half and remove the seeds. Cut half of one avocado into thin slices, sprinkle with lemon juice and set aside. Scrape the remaining avocado pulp from the skin and puree it with a fork or mixer. Drizzle with the rest of the lemon juice. Peel the onion and garlic and chop very finely. Mix with avocado puree. Beat yogurt with broth until creamy and add avocado puree to it. Season with salt and pepper. Place the soup in a cold place. Cut the tomato into cubes. Pour the cold soup into soup cups, top with tomato cubes, avocado slices and garnish with chives.

Puree potato soup.

According to the recipe for this vegetarian puree soup you need to take:

• 7 potato tubers,
• 3 tbsp. spoons of wheat flour,
• 2 tbsp. tablespoons butter, dill and parsley,
• 4 tbsp. spoons of sour cream,
• 1.5 liters of water or vegetable broth,
• salt - to taste.

Boil the prepared potatoes in salted water, rub together with the broth and flour and bring to a boil.

Season the finished soup with sour cream.

Serve the soup with butter, sprinkled with herbs.

Potato and vegetable puree soup.

• 7 potato tubers,
• 1 carrot,
• 1 parsley root,
• 2 heads of onions,
• 3 tbsp. spoons of wheat flour,
• 2 tbsp. spoons of butter,
• 1.5 glasses of milk,
• 1 egg
• 1.5 liters of water.

Cut the prepared potatoes and cook in salted water until half cooked. Then add chopped parsley root, carrots and onions sautéed with flour and cook until tender. Grate vegetables and roots in a blender or mixer, dilute with broth and bring to a boil. Season the finished soup with hot milk.

Soup-puree of various vegetables with cheese.

• 2 potato tubers,
• 3 carrots,
• 200 g fresh white cabbage,
• 3 tbsp. spoons of wheat flour,
• 2 tbsp. spoons of butter,
• 100 g cheese,
• 1.5 liters of water, salt to taste.

Boil prepared potatoes, carrots and fresh white cabbage until tender and puree together with flour using a mixer. Dissolve the cheese in hot water, pour into the resulting puree and, stirring continuously, bring to a boil. When serving, add butter to the soup.

Pumpkin or zucchini and cauliflower soup.

• 800 g pumpkin or zucchini,
• 400 g cauliflower,
• 4 tbsp. spoons of wheat flour,
• 2 tbsp. spoons of butter,
• 6 tbsp. spoons of sour cream,
• 1.5 liters of vegetable broth, parsley or dill, salt to taste.

Cut the peeled and seeded pumpkin (or zucchini) into small pieces and simmer. cauliflower Boil in a small amount of water. Prepared vegetables rub together with the broth, mix with flour sauté, add salt and bring to a boil. Season the finished soup with sour cream, add butter, sprinkle with herbs. You can serve croutons.

Vegetarian soups, recipes preparations of which there are thousands are the basis. They are tasty, satiate for a long time and leave a pleasant lightness in the stomach.

“There is much more art in a first-rate soup than in a second-rate painting,” psychologist Abraham Maslow once noted.

And one cannot but agree with him - a person is characterized by what he says, how he looks, and what he eats.

The bad habit of filling the stomach with fast food negatively affects our well-being and our behavior - the body without proper nutrition refuses to multitask, and at the same time we feel tired and overwhelmed.

I decided to fight stereotypes about healthy, tasteless food and prepared 20+ cool vegetarian soups (recipes with photos look for ready-made dishes in the article).

On Life Reactor we separately talked about the intricacies of cooking and soups, and also revealed the secrets of first courses.

And for good reason - a real cook is defined by the rule of three “Cs” - the ability to prepare soup, sauce and salad.

Let's start with the first one. All the recipes below are collected from different cuisines of the world. The ingredients are for 4 servings or a 1.5 liter pan.

Vegetarian soups - recipes with photos, 5+ simple and tasty options for a proper lunch

Afghan soup

I picked up this stew recipe from a friend from Afghanistan. By the way, there, as in many Asian countries, it is customary to eat without cutlery, scooping even the first meal with flatbread (it looks, of course, specific).

Ideally, the basis of preparation is chicken bouillon, but in a vegetarian variation we replace it with lentils - the legume broth turns out to be very “meaty”.

Afghan soup

You will need:

1. 200 g lentils
2. 2 pcs. potatoes
3. 1 leek
4. 2 pcs. bell pepper

Soak the lentils in water for 10 minutes, during which time finely chop all the vegetables.

Cook the beans until half cooked, add the remaining ingredients and a couple of tablespoons of olive oil.

Leeks add enough heat that the spices can be used as a universal soup seasoning. And don't forget about fresh herbs before serving.

Lentil soup with tomatoes

Let's continue the topic of lentils, which are necessary for a vegetarian due to their high protein content.

According to the Torah, Jacob traded his brother's birthright for a bowl of lentil soup.

It is impossible to imagine Israeli cuisine without it even today. My version of lentil soup is quick, easy, and made with vegetable broth.

Lentil soup with tomatoes

You will need:

1. 200 g lentils
2. 2 pcs. potatoes
3. 1 bell pepper
4. 1 carrot
5. 1 onion
6. A third of celery root
7. 1 tomato
8. 2 tbsp. l. tomato paste
9. 4-5 cloves of garlic

Soak the lentils in water. While it swells, fry the onion and garlic cloves cut into half rings in olive oil.

When the onion begins to turn golden, add the diced bell pepper, celery and carrots.

Fry for another two to three minutes, combine with blanched tomatoes and tomato paste. After a minute we turn it off.

Cook the lentils until half cooked, then pour the chopped potatoes and fry into the pan.

As spices, add a mixture of peppers and herbs to taste. I also like the combination with ground nutmeg.

Classic onion soup

Well, who among us didn’t catch fried onions from soup as a child? And here is a complete dish made from one onion...

The simple food of French peasants (like ratatouille, the recipe for which I described in detail) will perfectly warm and satiate you in the cool season.

In order for the soup to turn out as appetizing as it looks in the photo, and for the onions not to be bitter or porridge-like, it is important to carefully follow all the cooking rules.

Onion soup

You will need:

1. 8 medium sized onions
2. 3 tbsp. l. butter
3. 3 tbsp. l. flour
4. 1.2 liters of water
5. Croutons from white bread with garlic
6. 200 g grated Parmesan cheese (can be replaced with any hard cheese)

Finely chop the onion and fry in butter until golden brown.

Slowly add flour, continuing to stir, fry for another two minutes. Pour boiling water, add bay leaf, allspice and ground black pepper, and salt.

Cook the soup over low heat for half an hour, remembering to stir. Then take out the bay leaf.

Pour the finished dish into plates, place croutons on top and sprinkle with cheese in a thick layer.

Place the plate in the microwave to melt the cheese. Or use a not very hot oven.

Cheese soup with rice and basil

In the next recipe, we continue to prove the theorem “You can’t spoil soup with cheese” and prepare a quick and tasty rice soup, which even can be prepared.

Cheese soup with rice and basil

You will need:

1. 100 g rice
2. 3 medium sized potatoes
3. Half a celery root
4. Half a bunch of basil
5. 1 onion
6. 1 carrot
7. 1-2 processed cheese (to make the soup fattier and richer, use 2)

Place rice and all diced vegetables except onions into boiling water.

Cook until half cooked, add the onion fried until golden brown, cook for another five minutes, then add finely chopped basil and diced cheese.

Cook, stirring constantly, until the cheese melts.

Vegetarian pickle

How can we do without the good old classics?

Vegetarian pickle

For the pickle you will need:

1. Half a glass of pearl barley
2. 1 onion
3. 1 carrot
4. 1 tbsp. l. tomato paste
5. 2-3 small pickled cucumbers
6. 100 ml brine
7. A small piece of celery root
8. Spices to taste (I use a mixture of peppers and paprika)

The longest-lasting ingredient on our list is pearl barley. Wash it thoroughly and cook until almost done.

During this time, fry the carrots and onions, and at the end add chopped pickles and tomato paste. Fry for another two minutes, add the brine and simmer for a minute.

Add chopped potatoes, celery, roast and spices to the pan with the cereal and cook over low heat until tender. Serve with sour cream.

Tip: as you noticed, I add celery to almost all soups: it not only has pleasant taste qualities, but also contains a lot of selenium, a powerful natural antioxidant and work stimulant.

Vegetarian green borscht

Spring has brought with it a lot of greenery, which means it’s time to prepare delicious and healthy borscht with sourness.

Vegetarian green borscht

You will need:

1. A bunch of sorrel and spinach each
2. 2 potatoes
3. 3 tbsp. l. rice
4. 1 onion
5. 1 carrot
6. 1 bell pepper
7. 2 grated tomatoes or 2 tbsp. l. tomato paste

We prepare according to the principle of a regular soup: first, cook rice and potatoes, add fried onions, carrots, peppers, tomato paste or grated tomatoes.

Five minutes before cooking, add the sorrel and spinach mixture. I tear them finely with my hands.

Serve with sour cream. In summer, this soup goes great cold.

Vegetarian puree soups - recipes for the most delicious and simple first courses in a blender

Vegetarian soups in a blender they turn out nutritious and rich, recipes their preparations are based on the same principle, and the most delicious recipes , as a rule, earn their fame thanks to the addition of cream.

Cream of mushroom soup

Let's start with champignon cream soup.

Firstly, it contains a lot, which is extremely important for vegetarians; and, secondly, it is so tasty and satisfying that you most likely will no longer need the second one.

Cream of mushroom soup

1. 500 g champignons
2. 1 onion
3. 200 ml cream (if you are actively losing weight, replace the cream with a couple of boiled potatoes)
4. 1 liter of water
5. Butter for frying
6. Salt, pepper - to taste

Fry the onion, chopped into half rings, in a frying pan until transparent, add chopped mushrooms, salt and pepper.

Fry until the juice from the champignons has evaporated by half.

Grind the onions and mushrooms until smooth in a blender, then put them in a saucepan and dilute with a liter of boiling water to form a soup.

When the mixture boils, add 200 ml of cream of any fat content and cook, stirring, for about five minutes.

Ground nutmeg goes well with soup as a spice.

Tip: if you want a more piquant taste, you can add dried mushrooms, which are sold in any supermarket, but it is better to first pour boiling water over them for 2-3 hours, then rinse them thoroughly.

Broccoli (or pumpkin) soup

As I already said, soups whipped in a blender are prepared approximately the same.

Therefore, there is no point in describing recipes separately - it all depends on which vegetable you like best.

Broccoli soup

You will need:

1. 2 florets of broccoli or half a kilo of pumpkin
2. 1 onion
3. 3-4 cloves of garlic
4. 2 medium sized potatoes
5. 200 ml cream
6. Butter for frying
7. Half a bunch of basil

Pumpkin soup

Divide the broccoli into florets (if you are preparing pumpkin soup, cut them into cubes), send them to boil in slightly salted water - it should cover the cabbage by two fingers.

We also send two finely chopped potato tubers there.

When the vegetables are cooked, add the onions and garlic fried in butter into the pan and blend with a blender until pureed.

At the very end, add the basil, separated from the hard green part, and beat again.

Put the soup back on the fire, bring to a boil and pour in the cream in a thin stream. When the mixture boils, remove from heat.

Serve with garlic croutons. Pumpkin version is good to sprinkle with pumpkin seeds.

The next two soups on our list will be tomato.

Because summer is ahead, which means it’s time to experiment with tomatoes, which are always in abundance even in the harshest weather.

Hot tomato puree soup

There are a lot of options for preparing this soup on the Internet, and which one is classic is no longer clear, so you can experiment endlessly: it all depends on the set of products in the refrigerator and the desire to cook something tasty.

I took the recipe for the classic French ratatouille sauce as a basis and modernized it a little.

The end result is incredibly nutritious and tasty. soup not only with simple recipe preparation, but also with amazing compatibility when dieting - there is practically no fat in it, and tomatoes themselves promote weight loss.

Hot tomato soup- puree

You will need:

1. 1 kg tomato
2. 2 bell peppers
3. 2 onions
4. Half a head of garlic
5. Olive oil for frying
6. A third of a bunch of basil
7. 1 tbsp. l. flour
8. 2 tbsp. l. tomato paste

Finely chop the onion and garlic and fry until golden brown.

Add diced bell pepper, tomato paste, blanched tomatoes and simmer until the latter become soft.

Add chopped basil, salt and pepper to taste and blend everything with a blender.

Pour a liter of boiling water until it becomes liquid sour cream, gradually add a spoonful of flour and mix thoroughly so that no lumps form.

When the soup boils, remove from heat and let it brew for a while.

Tip: You can fry vegetables in the pan in which you are going to cook the soup. In this case, it is important that the dishes are dry, otherwise the water will start to “shoot” in reaction with the oil.

Cold tomato gazpacho soup

This is also a salad tossed in a blender - ideal (only 140 kcal per serving) for the hot summer season.

Lovers of experimentation diversify this dish of Spanish cuisine with fresh strawberries, but I vote for the proven classic version.

Gazpacho

We take:

1. Half a kilo of tomato
2. 400 g cucumbers
3. 1 large onion
4. 2 sweet peppers
5. 2 tbsp. l. tomato paste and olive oil
6. Half a liter of tomato juice
7. 20 g fresh or a pinch of ground tarragon
8. 30 ml wine vinegar
9. Juice of half a lemon
10. Ground pepper and salt to taste

This soup can be served with garlic croutons.

Vegetarian soups - the most delicious recipes for diet 5

It is worth mentioning separately vegetarian soups and recipes for their preparation on a diet 5.

Table number 5 is well known to those who have had to deal with various. Among them are cholecystitis, hepatitis, cirrhosis and cholelithiasis.

And alas, there is no way to do this without strict dietary restrictions. The main task with such a diet is to create a complete diet and force the liver to work properly.

With diet No. 5, it is important to create the right menu

To do this, you should exclude active fats, cholesterol, oxalic acid, and very cold and hot foods from your diet.

Food should only be consumed when cooked, slightly warm, ideally pureed.

Great soups:

1. Dairy with pasta
2. Dietary buckwheat/rice in vegetable broth
3. Vegetarian borscht and cabbage soup
4. Beetroot
5. Fruit soups

The following are strictly prohibited:

1. Green borscht
2. Mushroom soups
3. Okroshka

Traditional beetroot soup

An easy to make, versatile summer soup.

1. 2 boiled beets
2. Half a liter of kefir
3. A third of a lemon
4. Parsley and dill to taste
5. 1 tbsp. l. Sahara

Beetroot

Cut one beet into cubes, grate the second and squeeze out the juice, mix with sliced ​​lemon and chopped herbs. Pour kefir over the soup and place in the refrigerator for a couple of hours.

An ideal addition to such a dish would be boiled potatoes or.

Zucchini soup

You will need:

1. 1 zucchini
2. 2 pcs. medium sized potatoes
3. 1 carrot
4. 1 onion
5. 2 tbsp. l. tomato paste
6. 3 tbsp. l. rice
7. Salt and herbs to taste

Zucchini soup

In a one and a half liter saucepan, cook the rice until half cooked, add the chopped zucchini and potatoes.

Sauté onions and carrots in a frying pan in butter with the addition of tomato paste. Place in the pan 5 minutes before it’s ready. Salt the soup and add herbs.

There are a lot of variations of this first course - some vegetables can be easily replaced by others/

It is important to remember that with diet 5 mushrooms, corn, eggplants, green onions, spinach and rhubarb, but celery, broccoli and green beans are great.

Don't be afraid to experiment with flavors, but first make sure that the vegetables you intend to turn into soup are allowed.

Celery soup

In any case, it is definitely allowed.

You need:

1. 1 celery root
2. 1 potato
3. 1 onion
4. 100 ml cream
5. Salt and pepper to taste

Celery soup

Stew the onion in butter until tender, add diced potatoes and celery, add three glasses of water and cook until fully cooked.

Beat with a blender until fluffy, add salt and pepper to taste.

Place the soup on the fire and, stirring constantly, pour in the cream in a thin stream. Bring to a boil, then remove from the stove.

Also suitable for diet No. 5 are pumpkin puree soup, broccoli puree soup, Afghani (replace lentils with rice or pasta) and rice soups, the recipes for which I gave above.

Milk soup with cauliflower

You will need:

1. 3 glasses of milk
2. Half a head of cauliflower
3. 2 medium sized potatoes
4. Butter for frying
5. Sugar, salt and herbs to taste

Milk soup with cauliflower

Boil the cabbage until half cooked in salted water, drain in a colander. Reserve some of the vegetable broth.

Bring the milk to a boil on the stove, add the diced potatoes.

When it is cooked, add the cauliflower cut into florets, add salt and sprinkle with finely chopped herbs.

If the consistency of the dish turns out to be very thick, you can dilute it a little with vegetable broth. When serving, add a piece to each plate.

Tip: this soup easily turns into puree - just beat it with a blender.

Potato and noodle soup

1. 2 medium sized potatoes
2. 1 carrot
3. 1 onion
4. 100 g of any vermicelli
5. Butter, salt, pepper and herbs to taste

Vermicelli soup

Such a light and nutritious soup - classic dish, allowed at various diseases liver.

It is prepared simply and quickly: bring the chopped potatoes to a boil in 1.5 liters of salted water, add bay leaves, salt and a few peas of allspice.

Next we add vermicelli and onions and carrots fried in butter. Cook the soup until fully cooked.

Pour into plates and sprinkle with herbs to taste.

Vegetarian soups from the proposed menu will diversify your diet, and simple recipes preparations will not force you to spend hours in the kitchen.

Even more delicious recipes Watch the first courses in this video:

Text: Polina Soshka

Vegetarian soups are quick and easy to prepare—you don't have to spend hours preparing the broth. But this does not mean that they are less filling or tasty!

How to make vegetarian soup?

Vegetarian soup can be prepared with either water or vegetable broth. To do this, boil the vegetables in boiling water along with the spices, then remove them and discard them, and strain the broth if necessary. It is believed that vegetarian soup prepared with this broth will be more rich and flavorful.

The main benefit of vegetarian soup is in the vegetables, so it is very important not to overcook them. For better taste or richness, vegetables can be pre-stewed, sautéed in vegetable oil, or even steamed. In addition to vegetables, various cereals are used to prepare vegetarian soups - buckwheat, rice, millet, pasta, legumes, mushrooms, canned food (capers, green peas, corn, beans, pickles and tomatoes, etc.). Legumes are pre-soaked in warm water for several hours for their subsequent quick cooking. For vegetarian soups, you can also use special vegetarian products - soy meat, meatballs, vegetarian sausage, etc.

Vegetarian soups - recipes

Vegetarian cabbage soup.

Ingredients: 1 onion, 1 carrot, 150g white cabbage, 2 tomatoes, 1 tsp. ground paprika, 3 tbsp. vegetable oil, ½ tsp. caraway seeds, 2.5 liters of water, 100 g spinach, 1 sweet bell pepper, allspice, salt.

Preparation: peel potatoes, carrots, onions, cut potatoes into cubes, throw into boiling water, add salt and pepper, close the lid. Grate the carrots, chop the onions, finely chop the tomatoes, chop the cabbage. Fry the onion in vegetable oil, add carrots, cabbage, tomatoes, sprinkle with paprika, cumin, stir, simmer over medium heat for 5 minutes. Peel the bell pepper, cut into small cubes, add along with the spinach to the potatoes, add vegetable stew, close the lid, cook for 5 minutes over medium heat.

Vegetarian borscht.

Ingredients: 3 potatoes, 1 cup beans, 100g dried mushrooms, 1 carrot, 1 beet, 1 onion, 300g cabbage, 1 tbsp. tomato paste, 1 tbsp. flour, 1 bell pepper, vegetable oil, salt, 1 tsp. sugar, pepper, 3 liters of water, 1 bay leaf, herbs.

Preparation: soak the beans in warm water for 2 hours, also soak the dried mushrooms for several hours, then boil them in the same water, cut into strips. Dilute the water from the mushrooms with 3 liters of water, add the mushrooms, then the peeled and cut into strips beets. After 15 minutes, add the peeled and diced potatoes and cook for 20 minutes. Sauté carrots and diced onions in vegetable oil, add flour, stir, add chopped tomatoes or tomato paste. Add the frying to the pan, put the bell pepper cut into strips, shredded cabbage, boiled beans, salt and pepper, add sugar. Cover with a lid, simmer over low heat for 5-7 minutes, add finely chopped herbs. Serve with sour cream.

Vegetarian vegetable soup.

Ingredients: 200g Brussels sprouts, 3 sweet bell peppers, 1 carrot, 1 zucchini, 5 tomatoes, 2 onions, 2 cloves of garlic, 1 sprig of rosemary, 1 sprig of thyme, 2-3 tsp. ground paprika, olive oil, salt, ground black pepper, 2 liters of bottled water.

Preparation: cut the stalks of the Brussels sprouts with a sharp knife, cut the heads of cabbage crosswise from the bottom, place in cold salted water, and after 15 minutes drain in a colander. Cut the onion and carrots into cubes, fry in vegetable oil until golden brown for 10 minutes, add paprika, stir, remove from heat after 30 seconds. Cut the zucchini into cubes, remove the seeds and cut the bell peppers into cubes, chop the garlic and herbs. Make cross-shaped cuts on the tomatoes with a sharp knife, place in boiling water for 30 seconds, pour over cold water, remove the skin, cut the tomatoes, remove the seeds, chop the pulp. Place all ingredients in a saucepan, add boiling water, cook until tender. 10 minutes before the end of cooking, season the soup with salt, pepper and garlic with herbs.

Solyanka vegetarian.

Ingredients: 2.5 liters of water, 250 g of mushrooms, 250 g of pickled mushrooms, 200 g of white cabbage, 200 g of sauerkraut, 1 carrot, 2 onions, 2 pickled cucumbers, 1 tbsp. tomato paste, vegetable oil, parsley root, parsley, half a lemon, half a glass of sour cream, salt, black peppercorns.

Preparation: finely chop fresh cabbage, simmer together with finely chopped tomatoes, chopped onions and sauerkraut in vegetable oil. Bring water to a boil, add salt and place in water fresh mushrooms, carrots and parsley root, cut into strips. After 10 minutes, add stewed vegetables, chopped salted mushrooms, peeled and diced pickles, spices, cook for another 15 minutes. Season with sour cream and lemon juice.

If you stick vegetarian diet If dairy products are allowed, vegetarian soup can be served with sour cream or topped with cream. You can also season the vegetable soup with a boiled egg if you use them.