Lenten soups - recipes with photos. Lenten vegetable soup Vegetable soup in post recipe
Lean vegetable soup it turns out very tender, fragrant and dietary. Now many people adhere healthy eating and the recipe for lean vegetable soup will surely interest many.
Almost all vegetables for soup, except for carrots, onions and potatoes, I used frozen ones. I have home-frozen bell peppers and tomatoes, and purchased cauliflower, broccoli and green peas.
I don’t really like mashed soups, but if you wish, nothing prevents you from chopping the finished soup with a blender and you will get an excellent dietary soup that is suitable even for small children.
For the preparation of any soups, and especially vegetable ones, it is very good to use juice, which is usually poured from a can of canned peas or corn. I freeze it in disposable plastic containers and then use it as needed.
vegetable soup recipe
The ingredients are designed for a 4.5 liter pot and the soup is quite thick. In fact, you can change the amount of vegetables to your taste. I love sour soups, so I add a lot of tomatoes.- onion - 2 medium heads;
- carrot - 1 piece;
- sweet pepper - 1-2 pieces;
- tomatoes - 3-4 medium fruits;
- potatoes - 2-3 medium tubers;
- cauliflower and broccoli - 200 grams each;
- frozen green peas - 100-150 grams;
- garlic - 3-4 cloves;
- salt, pepper, spices - to your taste;
- vegetable oil for frying.
lean soup
So let's start cooking. All soups, with rare exceptions, I cook in one container, i.e. I do the frying immediately in a saucepan, not in a frying pan.
- We clean and cut the onion. AT vegetable soups I don't chop the onion very finely. We put the onion in a saucepan in preheated vegetable oil and simmer for just a couple of minutes over medium heat.
- At this time, we clean and grate the carrots on a coarse grater and add it to the onion to stew. No need to fry, just let the vegetables in.
- Bulgarian pepper, I have it frozen and chopped. If you have a whole pepper, then you need to remove the seeds and cut it into strips or cubes. Add pepper to the pot.
- Next comes the tomatoes. It is advisable to remove the skin from them, cut into cubes and also send to the pan. After adding tomatoes. cover the pot with a lid so that the juice from the vegetables does not evaporate.
- When the tomatoes give juice, add the peeled and chopped potatoes, pour boiling water and cook the soup until the potatoes are ready.
- Add broccoli and cauliflower, making sure the cabbage doesn't overcook.
- Add frozen green peas, spices, garlic, salt and remove from heat and let the soup brew. The peas are very tender and they will come.
Lean vegetable soup ready! It is good to add your favorite finely chopped greens to the soup.
You will need:
1 medium head of cauliflower
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
4 cups chicken or vegetable broth
50 g grated parmesan
salt and ground pepper
You will need:
Olive oil - 2 tbsp. l.
Onion - 1 head.
Celery greens - 2 pcs.
Garlic - 1 clove
Chicken broth - 850 ml
White asparagus - 225 g
Fodder beans - 225 g
Green beans - 225 g
Cream - 100 ml
Grated parmesan cheese - 50 g
Pesto - 4 tbsp. l.
You will need:
1 medium onion, chopped
1 celery stalk, chopped
1 garlic clove, crushed
1 teaspoon vegetable oil
500 g carrots, cut into 2 cm pieces
2 cm piece of ginger root, peeled and cut into thin slices
1/4 teaspoon red pepper flakes
3 cups (cups) chicken broth
1.5 st. spoons soy sauce
1.5 st. spoons of peanut butter
1 teaspoon sugar
1 teaspoon sesame oil
1 cup (glass) of milk
To Serve: Mix 1/4 cup sour cream with 2 tbsp. spoons of cream
Only 20 kcal per 100 g
To prepare this diet soup, we need:
1 liter natural good tomato juice,
3-4 celery stalks,
1 st. l green tabasco sauce or red pepper to taste,
2 tsp soy sauce
juice and zest of 1-2 lemons.
The complexity of our soup is 2 out of five.
Servings are four to six.
Average cooking time is one hour.
You need the following products:
The main thing is 1 kg of carrots
second - 2 onions
third - 2 cloves of garlic
fourth - 1 ginger root
fifth - 3 tablespoons of olive oil
sixth - 1 pinch of cinnamon
You can cook:
1. Peel the carrots and cut into small circles.
2. Grind onion and garlic in a blender.
3. Pour a little olive oil into the pan, in which lightly sauté the onion, garlic and carrots.
4. Pour all the ingredients with water and cook until tender.
5. When carrots are soft, add chopped ginger, salt and pepper.
6. Send carrots, onions, garlic and ginger to a blender and grind until creamy.
7. Pour the cream soup into a tureen and add a pinch of cinnamon.
Cauliflower soup - tasty and healthy
Cauliflower soup has a special cabbage aroma, and cauliflower is a real storehouse of nutrients. From fresh cauliflower or frozen almost all year round you can cook cauliflower soup. The cauliflower soup recipe is similar to other vegetable soup recipes. The recipe for cauliflower soup is based on vegetable or meat broth. A light vegetable soup with cauliflower is ideal for those who are watching their calorie intake. Cauliflower and other vegetables
Cauliflower soup - quick, healthy and tasty dish.
Lean Soup Recipes
Lean kharcho soup includes rice, potatoes, onions, garlic, nuts, and tomatoes. Kharcho is richly decorated with greenery. It just smells like sour tomatoes and spicy garlic. Lick your fingers!
Lean cabbage soup in a slow cooker is very easy to cook. The peculiarity of the slow cooker is that the vegetables in it do not boil soft, remain dense and filled with taste. We will cook cabbage soup from fresh vegetables.
Lenten borsch with sprat is prepared very quickly and simply. For him, you need to cut all the vegetables, fry, throw them into the pan, add the sprat in the tomato and cook until tender. Lick your fingers!
You can cook a lean pickle with barley in less than an hour. Rassolnik turns out to be rich, satisfying, with sourness. Barley will need to be pre-soaked for half an hour. And then - simply.
Lenten borsch with mushrooms is a fragrant and bright first course that will please homemade with an abundance of vegetables and various tastes. This includes not only beets and mushrooms, but also cabbage, beans, bell peppers, etc.
Shchi is a national Russian dish, tasty and loved by everyone. Lean cabbage soup with mushrooms is good for a fasting day. They will restore strength, fill the body with vitamin C, which is in abundance in cabbage.
Lean borsch in a slow cooker is cooked from vegetables for two hours. It turns out a very tasty thick borscht, filled with the aromas of vegetables. In the slow cooker, they are remarkably revealed and retain their shape.
Lenten cabbage soup is a great hot soup for those who are fasting or just want to have a fasting day. Shchi is prepared simply and from available ingredients, but it turns out - just delicious.
And in the post, and in this heat bean soup will go to hell. Beans will make the dish hearty, the absence of meat will allow you to stay alert, and lemon juice and greens will pleasantly refresh you. Ready?
Mushrooms are an indispensable product during fasting. There are many recipes for meatless champignon dishes, and I want to offer you one more - a delicious and nutritious soup. Read the recipe!
A recipe for cooking cabbage soup in vegetable broth with large, sauerkraut, potatoes, tomato paste, carrots, parsley root, garlic and herbs.
Recipe for Russian cabbage soup with dried mushrooms, sauerkraut, oil-fried onions, potatoes and tomato paste. Shchi with mushrooms is lean, so they can be eaten during fasting.
The recipe for Russian cabbage soup from turnips, rutabaga, sauerkraut and cabbage brine based on kvass.
In fasting and for unloading, we eat lean okroshka with mushrooms with our family. Mushrooms go into it any that you have at home or that you buy. A simple option - with champignons, royal - with white.
Lean okroshka, as a rule, is eaten in fasting. But it is highly recommended to do fasting days even without fasting. Such a lean okroshka is suitable for those who are on a diet, and those who do not eat meat.
Easy, but very satisfying lean broccoli soup is prepared very quickly. An excellent option for fasting and following a strict vegetable diet.
Everyone knows that gazpacho is a tomato soup that has a red color. However, gazpacho is not only red, but also green :) I tell you how to cook green gazpacho.
Broccoli soup recipe. The soup is very quick to make and tastes amazing. And thanks to such a vegetable as broccoli, this dish becomes very nutritious and healthy.
Probably the most favorite of all soups is borscht. Rich, tasty, which becomes even tastier the next day. What is not added to this soup besides cabbage and beets.
Lean pickle is a very easy to prepare and hearty homemade soup. No frills - lean pickle is prepared only from simple and affordable ingredients. Just what you need for Lent.
Lean borscht with beans is a very satisfying and rich, but absolutely lean borscht. In our family, they love it so much that they cook it not only during fasting, but all year round. I share the recipe.
Pea cream soup with olives - a dish of vegetarian cuisine. This soup is very tasty, healthy and satisfying. Try it, you will definitely like it!
Borscht "Lenten"
Recipe for lean soup. Traditional Russian cuisine.
Recipe for making tyurei from kvass, dried black bread grated with garlic, onions and green onions.
Mung bean soup with spices - very tasty soup in indian style. Mash is a legume rich in protein and various useful trace elements.
Recipe for preparing borscht for the winter. This is an excellent dressing for second courses and soups. Winter borscht saves time when preparing soups, just take it out of the refrigerator, add water and heat it up.
Fasulada is a traditional thick Greek soup made from vegetables and beans. Fasulada is a very hearty and thick dish, so it can be served as a soup, as well as a main second course.
Bean borscht is a borscht specially designed for those who are on a diet, prefer lean or vegetarian food. However, the taste of such borscht is absolutely not inferior to the classic!
Red bean soup is a very tasty dish. The beautiful and bright color of the soup whets the appetite. In addition, it contains a lot of vitamins and fiber, which gives the body useful material. You will definitely like it!
Spanish cold soup recipe.
Everyone associates German cuisine with beer and sausages. But German cuisine is very diverse. Salads, pastries, soups and more. Each dish has its own traditions and tastes.
Recipe for soup made from peas, potatoes, carrots, onions, tomato sauce and spices. Lean pea soup is no less tasty than meat soup.
Barley soup was often prepared by our grandmothers. For some reason, they forgot about it today. I think it's undeserved.
Cooking Tyuri dish based on kvass.
If you decide to fast, this is not a reason to give up your favorite dishes, such as borscht. Lenten borscht will appeal not only to those who fast, but also to vegetarians.
Potato Vermicelli Soup is a very simple, light and hearty soup. Alternatively, this soup can be made with mushroom broth.
Recipe for soup made from beans, celery, tomatoes, bell peppers and carrots.
Delicious Italian soup.
Step 1: prepare the potatoes.
Using a vegetable cutter, peel the potatoes. Then thoroughly wash the tubers under running warm water to remove the remnants of earth and other dirt. Next, lay the vegetables on a cutting board and, using a knife, finely chop into cubes with a thickness of about 1 centimeter. Shredded potatoes are transferred to a small bowl and completely filled with ordinary cold water so that the components do not interact with air. Otherwise, they will darken, and we will end up with an ugly soup.Step 2: prepare the onion.
Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. We spread the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.
Step 3: prepare the bell pepper.
bell pepper Rinse well under running warm water and lay out on a cutting board. Using a knife, we clean the vegetable from the tail, and then from the seeds. Next, cut the component lengthwise into two halves and chop each into cubes. Transfer finely chopped peppers to a plate.
Step 4: prepare the rice.
Pour the rice into a sieve and rinse thoroughly under running warm water until it becomes transparent. Then we set the container with the component aside so that excess liquid is drained from it.
Step 5: Prepare the tomatoes.
Rinse the tomatoes well under running warm water and then lay them on a cutting board. Using a knife, make a shallow cruciform incision on the skin.
Now move the vegetables to a medium bowl and cover completely. hot water. Let blanch for 5 minutes.
Then carefully drain the liquid, and return the tomatoes to a flat surface. With the help of improvised equipment, remove the peel, and finely chop the vegetables themselves into cubes. Pour the crushed ingredients into a free plate.
Step 6: Prepare the parsley.
Rinse parsley well under running warm water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens and then pour it into a clean plate.
Step 7: Prepare Vegetable Lean Soup.
Pour the vegetable or vegetable into a saucepan or cauldron with a thick bottom. olive oil and put on medium heat. When the contents of the container warm up well, put the chopped onion here. Stirring constantly with a wooden spatula, fry it for 2-3 minutes.
Next, add finely chopped parsley and tomatoes to the container. We continue to fry vegetables for about 2 minutes.
Now pour the chopped bell pepper here and, having thoroughly mixed everything, fry the components 1 more minute.
Then pour it into a hot bowl. clean water or vegetable broth and wait for the contents of the container to boil. Immediately after this, pour the washed rice and potato cubes here. Using a tablespoon, mix everything well, fasten the burner, cover the container with a lid and cook the soup for 13–15 minutes. After this time, pour ground paprika here, as well as salt and ground black pepper to taste. Once again, mix everything thoroughly with improvised equipment, turn off the burner, and let the soup brew another 10-15 minutes under the lid.
Step 8: Serve vegetable lean soup.
When the soup is infused, mix it again with a ladle and pour it into deep plates. We serve the dish to the dinner table along with slices of bread. If desired, the soup can be sprinkled with finely chopped fresh parsley or dill, as you like. Help yourself!
Bon appetit everyone!
In addition to the spices indicated in the recipe, you can add some more to your taste. For example, bay leaf, allspice peas, a mixture of dried bell peppers and more;
If you don’t have a thick-bottomed pot at hand, don’t be discouraged, because all vegetables can be fried in an ordinary pan, and then pour everything into a special container for cooking soup;
Instead of rice, you can add wheat, buckwheat, corn grits, as well as ordinary arnautka to the soup;
In winter, when there is a small selection of vegetables on the grocery market, frozen mixes can be used. Typically, these ingredients are sold in supermarkets in the freezing section.
Recipes for vegetable soup are so diverse that your head is spinning: will it be delicious? Will a picky child and a meat-loving husband eat? Will the products be wasted?
In fact, to cook a delicious lean soup, you do not need to know any special, magical recipe. It is enough to get acquainted with some secrets of cooking such dishes. And then the vegetable soup will always come out fabulously delicious! No one will even remember that it was cooked without meat.
Secrets of cooking a delicious vegetable first course.
Lean soup is good not only for fasting. After all, this is an incredibly healthy dish, rich in vitamins. And delicious, if you follow the following secrets when cooking:
- The more varied the set of vegetables, the better. After all, lean soup is prepared without meat, which usually gives the dish a particularly pleasant taste. The absence of this component can be "masked" by a large number of different ingredients.
- If you study the recipes for such soups, you will find a common feature in them. A lot of vegetables are added to the first course. And now we are not talking about diversity, but about quantity. The ideal proportion of water and vegetables is the ratio of 2/3. Two-thirds of vegetables for the entire volume of water.
- Vegetable soup will turn out tastier if the ingredients are finely chopped. It would seem, what role can the size of the pieces of vegetables play? And in fact, it has a direct relationship with rich taste. The finer the vegetables are cut, the richer the broth will be.
- If you want to cook a particularly hearty lean soup, add beans, cereals or pasta to it.
- Without greens, such a dish will have a less bright taste than when it is added. Let there be a lot of greenery - and also as varied as possible.
Here is such a general recipe for cooking a really tasty vegetable dish.
What broth do you use for soup?
Any lean recipe implies the exclusion of meat. What is the broth made from? Vegetable soup can be prepared using one of the following three options:
- Just on the water, taking a large number of a wide variety of vegetables. The most fragrant of them must be sautéed in vegetable oil in order to maximize the aroma. When cooked, they will give their juices to the water, and you get a broth with a rich taste.
- On a decoction of beans. This option is great if you are using a soup recipe with beans, lentils, peas, etc. First, boil the beans, and then cook the soup on the resulting “broth”. This option is also suitable if you will not add beans or lentils to the first dish, but cook them for another dish or as a side dish.
- In vegetable broth.
Vegetable broth can be made in the thousands different ways. Therefore, we will not give you any specific recipe, but will tell you about the principles of preparing such a decoction.
- To prepare the broth, they take vegetables (avoiding any kind of cabbage, as it "clogs" the aroma of all other ingredients), aromatic herbs and roots. The most commonly used carrots, onions, celery, parsnips, parsley, thyme, rosemary, cilantro. You can add tomatoes if you want a sour broth. All vegetables, herbs and roots are allowed to be taken not only fresh, but also dried and dried. For example, sun-dried tomatoes give an interesting taste to the broth.
- Vegetables are put in cold water! Indeed, in a hot liquid, taste and aroma pass from the ingredients much weaker.
- For a richer taste, a little dry or fresh mushrooms are sometimes added to the vegetable broth. For some, this serves as a kind of compensation for the lack of meat.
- To make the broth even more fragrant, vegetables can be sautéed in olive oil before cooking or slightly dried in the oven.
- Whatever the recipe, it is recommended to salt the broth at the very beginning of cooking, still cold. This will allow you to get the most saturated broth. "In the presence" of salt, vegetables are especially active in transferring their taste and aroma to the liquid.
- It is recommended to cook the broth for no more than half an hour from the moment of boiling. Ready broth must be filtered.
Here, in fact, are all the secrets. And the first dish cooked on such a broth comes out amazingly fragrant!
Lenten soup: an interesting and unusual recipe
This first dish has an unusual, but very pleasant taste. They can surprise both home and guests. This dish can be served even in the heat - thanks to mint, it is superbly refreshing.
Cooking time: 30-40 minutes.
The recipe is for 4 servings.
Compound:
- 1 liter of vegetable broth;
- 100 g of rice (preferably steamed);
- 1 not too large zucchini (you can zucchini);
- half a lemon;
- 400 g celery (petioled);
- 2 stalks of leek (white part + no more than 5 cm of green part);
- 2 cloves of garlic;
- 2 tbsp. l. olive or any other vegetable oil;
- a small bunch of fresh mint (can be replaced with dried mint or fresh/dry tarragon)
- salt, white ground pepper.
Mastering the recipe:
- Boil rice until half cooked (7-10 minutes) in salted water. Salt the liquid.
- We cut the celery stalks (do not touch the leaves yet) into slices about one centimeter long, the leek into rings or half rings. For 5 minutes, we will sauté the leek in olive oil. Then we combine it with celery, pour cold (this is important!) Broth, let it boil, reduce the heat and cook for 20-30 minutes.
- Washed zucchini, without peeling, cut into thin halves or quarters of circles. Finely chop the garlic and celery leaves. Put all of the above ingredients into the soup. Let the broth boil, add rice, salt, pepper, juice of half a lemon and from now on we will cook for 5 minutes.
- We separate the leaves from the mint (the stems are not useful), chop them. Let's put it in the soup. Cook for another 5 minutes, then immediately pour the first dish into plates and serve.
Vegetable soup with chicken broth is an easy and proven way to surprise your loved ones. It could be a soup unloading days whether during fasting, for a variety of diet and just for a good mood. In short, vegetable soup is a versatile dish.
You can cook such a soup with absolutely any vegetables and cereals. Moreover, the more varied the vegetable set is, the tastier the soup will be. It should also be noted that such a soup is very useful. Since the soup is cooked without meat very quickly, the vegetables do not have time to boil.
However, one small nuance should be taken into account. In order for the soup not to be cloudy and too greasy, drain the broth after 20 minutes of cooking. After that, fill the meat with water again, put on medium heat. The soup will be rich, but without foam and excess fat.
How to cook vegetable soup with chicken broth - 15 varieties
When chicken broth remains after boiling chicken, you want to make something tasty and quick. As you know, chicken broth itself is very fatty, which means that you do not need to add meat ingredients.
Ingredients:
- Chicken broth - 2l
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Homemade noodles - 100 g
- Onion - 1 pc.
Cooking:
First of all, let's prepare the noodles. To do this, we need to mix 1 egg with the required amount of flour.
Knead the dough and pass it through the noodle cutter. We clean and cut vegetables. Cut potatoes and onions into cubes, carrots into rounds.
We send vegetables to the boiling broth and cook under the lid for 15 minutes.
Please note that vegetables should be added to the boiling broth, this is the only way the soup will turn out to be rich.
Now you can add the noodles. Cook for 5 more minutes.
Soup can be served with breadcrumbs and herbs.
Enjoy your meal.
This soup is sure to please the whole household, and then use the chicken for salad.
Ingredients:
- Chicken leg-1 pc.
- Bell pepper- 0.5 pcs.
- Sweet pepper - 0.5 pcs.
- Celery root - 0.25 pcs.
- Broccoli - 100 g
- Cauliflower- 100 g
- Potatoes - 3 pcs.
Cooking:
Cut the chicken leg into two parts along the joint. We send the chicken to the pan and pour water. Cook the chicken for about 40 minutes.
Attention, chicken broth that is cooked on the bones will be greasy.
Peel the celery root and potatoes and cut into cubes. Send to boiling broth.
In a frying pan, heat the oil and fry the grated carrots on a coarse grater, chopped pepper and onion into cubes. Saute vegetables for 15 minutes.
We send the roast to the pan. We separate the cauliflower and broccoli florets and send them to the pan.
Finely chop the greens and add it three minutes before removing from heat.
Enjoy your meal.
Such a simple and at the same time very satisfying soup can be cooked at least every day. After all, it is different every time, but the taste is constant in it.
Ingredients:
- Potatoes - 3 pcs.
- Carrot - 1 pc.
- Cauliflower - 300 g
- Onion - 1 pc.
- Broccoli - 200 g
- Rye bread - 2 slices
- Chicken broth - 2 l
Cooking:
First of all, you need to boil the broth. In the meantime, we clean and wash all the vegetables.
Cut the potatoes into cubes, carrots and onions into arbitrary small pieces.
We will disassemble the cauliflower and broccoli into small inflorescences. As soon as the broth boils, we send the vegetables to the pan, cover with a lid and cook for 15-20 minutes.
While the soup is cooking, prepare the croutons. We cut the bread into cubes, mix with spices and butter, put it on a baking sheet and send it to the oven.
We fry the bread for 15 minutes at a temperature of 200 degrees.
Serve soup with croutons and herbs.
Enjoy your meal.
Vegetable soup with chicken broth with carrots
Simple recipe, great for those then switched over to healthy diet for those who are on a diet.
Ingredients:
- Chicken meat - 400 g
- Carrots - 2 pcs.
- Bow -3 pcs.
- Bay leaf - 3 pcs.
- peppercorns
Cooking:
We send the chicken meat to the water. Cook for 20 minutes, then drain the broth, pour boiling water over the chicken and cook for another 20 minutes.
The first chicken broth turns out to be very fatty and cloudy, while the second one turns out to be no less rich and more dietary.
My carrots and onions and cut into large cubes, sent to the broth. We send bay leaves, pepper and herbs to the soup.
After 10 minutes, remove the soup from the heat and let it brew under a closed lid.
Enjoy your meal.
Puree soups have always been distinguished by their satiety and rich taste, and if they are also cooked in chicken broth, then it is unlikely that you will need to add a meat ingredient to the soup.
Ingredients:
- Chicken broth - 1.5 l
- Potatoes - 4 pcs.
- Bow -2 pcs.
- Pumpkin -200 g
Cooking:
We clean the vegetables and cut into cubes.
The pumpkin will be easier to peel if you pre-dark it in the microwave for 15 minutes.
Boil the broth and send all our vegetables there. Cook until fully cooked. Then we beat the soup with a blender. To make the soup not too thick, you can add cream.
Enjoy your meal.
This light and delicious soup will please the whole family. It can be served for dinner because it is very light and for lunch as a first course.
Ingredients:
- Onion - 1 pc.
- Sweet pepper - 1 pc.
- Carrot - 1 pc.
- Potatoes - 4 pcs.
- Tomatoes - 3 pcs.
- Chicken wings - 0.7 kg
- Cabbage - 300 g
Cooking:
We send the wings to the pan and fill them with water. Turn on the soup program and cook until boiling.
Then add bay leaves, peppercorns, unpeeled onion and garlic to the soup. We cook 20 minutes. We get the wings and bow.
Dice cut peppers, potatoes, carrots, cabbage. Cut tomatoes into small pieces.
We send the vegetables to the soup and cook on the "Cooking" program for 30 minutes.
Often you want to eat something light, but satisfying, and something that is prepared quickly and simply. Here is a great option for a delicious and satisfying lunch.
Ingredients:
- Chicken broth - 1.5 l
- Potatoes - 2 pcs.
- Bulgarian pepper - 1 pc.
- Carrot - 1 pc.
- Mushrooms - 200 g
Cooking:
The broth must be boiled. Peel vegetables. We cut the potatoes into cubes and immediately send them to the broth.
Cut the mushrooms into slices, three carrots on a coarse grater. Fry mushrooms and carrots in a small amount of oil.
After frying, we send the vegetables to the soup. We clean the bell pepper from seeds and remove the stalk. Saute pepper with garlic for 3 minutes.
After the time has passed, send the pepper to the soup. Cook for another 10 minutes.
Enjoy your meal.
This soup is suitable for fasting days, because it is very light and easy to prepare.
Ingredients:
- Chicken - 0.5 kg
- Potatoes - 4 pcs.
- Onion -1 pc.
- Carrot - 1 pc.
- Celery - 1 pc.
- Parsley - 1 bunch
Cooking:
Wash and clean all the vegetables, cut into medium pieces. We put the vegetables in a bowl on the multicooker. We turn on the "Baking" program and fry for 15 minutes.
Then we spread the vegetables, except for potatoes and celery, from the pan. Now we put the chicken, herbs and spices in the bowl and fill it with water.
We set the program "Extinguishing" for one hour. After half an hour, add the vegetables back.
Enjoy your meal.
Fatty chicken soup with vegetables with donuts is the best option for a lunch break.
Ingredients:
- Potatoes - 3 pcs.
- Carrot - 1 pc.
- Bow -2 pcs.
- Rice - 90 g
- tomato paste- 40 g
- Beets - 1 pc.
- Yeast - 10 g
- Eggs - 2 pcs.
- Flour - 150 g
Cooking:
Put the chicken broth on the stove until it boils. In the meantime, clean all the vegetables. Potato cut into cubes. Three carrots and beets on a grater.
Cut the onion into feathers and fry in oil. Then add carrots and beets to the onion. Simmer for 5 minutes, salt and add tomato paste.
We send the roast to the soup. Rice should be added to the soup already boiled. Let the soup cook. Let's start making donuts.
Dissolve yeast in milk and sugar. We leave for 15 minutes. Now mix the dough with flour and salt. We knead the dough.
From the dough forms buns, and coat with garlic butter. We send it to the oven for 15 minutes. Serve soup with donuts.
Enjoy your meal.
An excellent spring puree soup that will surprise everyone with its piquancy.
Ingredients:
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Bow -2 pcs.
- Chicken broth - 2 l
- Pepper -1 pc.
- Peas - 50 g
- Corn -50 g
Cooking:
Cut potatoes and carrots into small pieces and send to a boiling broth. We send the bay leaf to the pan.
Onion cut into large half rings. Saute the onion in a pan with a little olive oil. Onion cut until transparent.
Bulgarian pepper cut into small cubes. When the broth with vegetables boils, we send the fried onions into it, reduce the heat and wait for the vegetables to be fully cooked.
Beat the soup with a blender until smooth. We send the puree soup back to the fire. Add frozen corn and peas, pepper to it.
Mix everything well and add spices. We are waiting for the soup to begin to boil and remove from heat.
The recipe for such a soup will certainly come in handy during fasting or fasting days. Moreover, this soup is pleasant to cook, because it does not take much time.
Ingredients:
- Potatoes - 3 pcs.
- Leek - 1 pc.
- Carrot - 1 pc.
- Chili pepper - 0.5 pcs.
- Canned beans - 1 can
- Corn - 1 bank
- Peas - 1 bank
- Chicken broth - 2.5 l
Cooking:
We put the chicken broth on the fire, wait until it boils. We cut the potatoes and carrots into cubes, send them to the broth.
Cut the leek in a semicircle and send it to fry in a small amount of butter. After complete cooking, the onion will be sent to the pan.
Let's open canned vegetables, salt the juice and send it to the pan. Add chili pepper to taste. Cook the soup for 20-30 minutes.
Enjoy your meal.
Lenten soup, brightened with chicken broth for those who want to quickly and tasty feed their family.
Ingredients:
- Potatoes - 3 pcs.
- Chicken broth - 2 l
- Can of tomatoes in own juice -1 can
- Parsley
- Turnip - 1 pc. (small)
- Carrot - 1 pc.
- Celery - 3 pcs.
- Sves (barley, pea with lentils) - 1 package.
Cooking:
Pour the cereal mixture with water in the evening, and in the morning remove all excess liquid.
Pour the olive oil with garlic into the pan, heat it and add all the vegetables. Stew 5, pour vegetables with tomatoes in their own juice.
Mix well and add cereal mixture. Simmer for another 10 minutes and pour the soup with chicken broth. Now add 2 cups of water.
Bring to a boil, then lower the heat and let it simmer for 40 minutes.
Mexican soups are very fond of us. First, they are very nutritious and satisfying. Secondly, they are very easy to prepare.
Ingredients:
- Canned beans -1 can
- Canned corn - 1 can
- Tomatoes in own juice - 1 can
- Lentils - 70 g
- Carrot - 1 pc.
- Chicken broth - 2 l
- Bulgarian pepper - 1 pc.
Cooking:
Let the chicken broth simmer until it boils. Then we send canned beans, corn and rice. We cook 20 minutes.
Beat the tomatoes in their own juice with a blender and pour into the soup. Peel the bell pepper and cut into cubes. Fry it in a little oil.
Peppers are sent to the soup.
Cook for another 20 minutes.
Enjoy your meal.
It happens when you really want pea soup. But no fatty meats. Just this recipe should be taken into service.
Ingredients:
- Peas - 150 g
- Chicken broth - 2 l
- Potatoes - 3 pcs.
- Onion -1 pc.
- Carrot -1 pc.
Cooking:
We put the chicken broth on the fire and wait for it to boil. Then we send peas. We clean the vegetables and cut into small cubes. Then we send it to the pan. We cook 30 minutes.
In order for the peas to cook quickly, leave them overnight in water, they will be nourished and cooked in a matter of minutes.
Enjoy your meal.
Such a soup will save you on January 1st. Warm, oily, but at the same time light stew - this is something you can only dream of in the morning after the holiday.
Ingredients:
- Chicken broth - 2 l
- Potatoes - 3 pcs.
- Carrot - 1 pc.
- Bow -2 pcs.
- Yachka - 90 g
Cooking:
Bring chicken broth to a boil. We clean the vegetables and cut into large pieces. We send vegetables to the pan.
After 20 minutes, we send a cell to the pan. Cook for 10 minutes and leave to infuse.
Enjoy your meal.