Vegetable soup quickly. Vegetable soup, vegetable soup recipe

The basis of dietary vegetable soups are vegetable juices or purees, which are seasoned with sprouted grains, nuts, pieces of vegetables, and finely chopped herbs.

Before preparing vegetable diet soup, you need to stock up on the necessary ingredients. The taste and consistency of dishes prepared according to vegetable diet soup recipes can be improved by adding fermented milk products. They will give the food thickness and a pleasant shine.

All recipes for a diet based on vegetable soups, as a rule, have one thing in common: in addition to ease of preparation and undoubted benefits, they are deliciously tasty and full of flavor. Diet soup with vegetable broth can be served as an appetizer, as a main dish, or as a light dish.

On this page you can find recipes for vegetable soups - puree of turnips, kohlrabi, tomatoes and other products. You will also learn how to prepare vegetable diet pickle soup, spicy pumpkin soup, low-calorie pickle soup and other diet recipes based on vegetable soups.

How to prepare vegetable broth for diet soup

Ingredients:

300 g of mixed vegetables (carrots, parsley, a piece of celery, half a leek), 1.5 liters of water, parsley, pepper, salt.

Cooking method:

Wash, peel, rinse the roots, add cold water and cook until the amount of liquid is reduced to approximately 1 liter. Season to taste with salt and pepper. Strain the vegetable broth, pour into cups, sprinkle with chopped parsley and dill.

Dietary vegetable soup made from roots

Cooking method:

1. Pour 4 cups of salted boiling water into a saucepan and add the peeled, washed and finely chopped roots for the soup and cook for 15 minutes. Then add the chopped potatoes and cook for another 20 minutes. Strain the broth, sprinkle with finely chopped parsley and cover with a lid.

2. Place the strained vegetables into deep plates and pour hot broth over them. Add a few drops of lemon juice to each serving of vegetable dietary root soup.

Recipe for vegetable soup with cucumbers

The recipe for dietary vegetable soup with cucumbers has an unusual taste. The ingredients you will need are 1 carrot, 1 turnip, 1 onion, 2 fresh cucumbers, 4 potatoes, 1/3 cup green peas, 40 g spinach, 1.5 liters of water, spices, salt to taste.

Cooking method:

1. Cut carrots, turnips and onions into slices and lightly sauté. Wash fresh cucumbers, cut small ones into circles, pre-cut large ones lengthwise, cut potatoes into slices. Place potatoes in boiling broth, bring to a boil and add sautéed roots.

2. 5-6 minutes before the end of cooking, add cucumbers, spinach leaves, and green peas to the soup. Serve vegetable soup with cucumbers, sprinkled with herbs.

Diet recipe for Italian vegetable soup

Ingredients:

1 small carrot, 1 young leek, 1 celery stalk, 50 g green cabbage, 3 3/4 cups vegetable broth, 1 bay leaf, 1 cup cooked beans, 1/5 cup curly vermicelli, salt and ground black pepper , finely chopped spinach.

Cooking method:

1. Cut carrots, leeks and celery into thin strips. Finely chop the cabbage.

2. Bring the broth and bay leaf to a boil. Add carrots, leeks and celery. Cover and simmer over low heat for 6 minutes.

3. Add cabbage, boiled beans and curly vermicelli. Mix everything and cook, uncovered, over low heat for another 45 minutes until the vegetables and vermicelli are soft.

4. Remove the bay leaf, salt and pepper the soup to taste. Pour the Italian vegetable soup into bowls and garnish with finely chopped spinach.

Diet based on sorrel and beet tops soup

Ingredients:

280 g sorrel, 280 g beet tops, 100 g onion, 80 g sour cream, 1.6 l water, salt.

Cooking method:

Chop well-washed young beet leaves and sorrel greens with a knife, add hot salted water and cook for 10 minutes. Add chopped dill and onion to the prepared sorrel and beet tops soup.

How to make spicy pumpkin soup

Ingredients:

500g pumpkin, 500ml water, 1 tbsp. spoon of olive oil, 1 tbsp. spoon of wheat flour, 1 tbsp. a spoonful of vinegar, 1 bunch of dill, salt, sugar.

Cooking method:

1. Cut the pumpkin into pieces and simmer in lightly salted water, then rub through a sieve.

2. Stir in oil and bring to a boil. Add vinegar, sugar and chopped dill to the spicy pumpkin soup.

Recipe for vegetable pickle with seaweed

Ingredients:

200-250 g seaweed, 4-5 potatoes, 2 pickled cucumbers, 1 onion, 2-3 parsley roots, 2 tbsp. spoons of unrefined vegetable oil, 500 ml of water, herbs and spices.

Cooking method:

1. Peel potatoes, onions and roots and chop into small pieces. Place the seaweed in boiling water and cook. After cooling, cut into thin strips and combine in a frying pan with onions and roots. Peel the cucumbers and prepare a decoction from it. Simmer the chopped cucumbers in it.

2. Bring to a boil again. Dip the potatoes into it first, and after 5-7 minutes - vegetables and roots. 5-7 minutes before readiness, you can optionally add spices and cucumber pickle to the soup.

3. Pour the finished pickle into a tureen or immediately pour into portioned plates. Sprinkle the pickle with seaweed with herbs or serve it separately in a small salad bowl.

Vegetable diet turnip soup

Ingredients:

4 turnips, 1 tbsp. spoon of wheat flour, 1 tbsp. spoon of corn oil, meat broth.

Cooking method:

1. Wash the turnips, bring the unpeeled turnips to a boil in water, wash again, cut off the green top.

2. To prepare vegetable diet soup-puree, peel the turnips, cut into pieces, add water (to barely cover the turnips), and cook. Rub the hot root vegetable through a sieve, add the toasted flour, stir well, and boil.

3. Dilute dietary turnip soup to taste with meat broth and boil again.

Cauliflower Basil Soup Recipe

Ingredients:

250 g Brussels sprouts, 250 g cauliflower, 250 g onions, 300 g celery root, 250 g parsley root, 1 carrot, 200 g leek, 1/2 cup tomato juice, red and black pepper, basil, tarragon, salt taste.

Cooking method:

Wash the vegetables, cut them, add water and cook until tender. Then make a puree from them, add tomato juice and spices and cook for 10 minutes. Serve cauliflower soup with basil hot, sprinkled with herbs.

Recipe for vegetable dietary kohlrabi puree soup

To prepare this recipe for vegetable dietary puree soup you will need 200 g of kohlrabi, 1 carrot, 1 potato, 1 parsley root, 1 tbsp. a spoonful of unrefined vegetable oil, 1 tbsp. a spoonful of wheat flour, 2-3 black and red currants.

Cooking method:

1. Peel the potatoes, cut into small cubes, pour into boiling water. Finely grate kohlrabi and roots and boil in potato soup.

2. Add wheat flour, previously sauteed in oil, to the resulting puree.

3. Stir everything thoroughly. When the dietary kohlrabi puree soup thickens, remove the pan from the heat, add the berries, stir again and serve.

Dietary recipe for creamy tomato and apple soup

Ingredients:

4 tomatoes, 1 liter of broth, 1 carrot, 1 onion, 23 apples, 1 tbsp. spoon of wheat flour, 1 tbsp. spoon of corn oil, 1 tbsp. a spoonful of crushed hot pepper, salt to taste.

Cooking method:

1. Cut the carrots and onions into slices and lightly fry in oil. Add wheat flour mixed with hot pepper and continue frying for another 2 minutes.

2. Then transfer to a saucepan, pour in hot meat broth, bring to a boil, add sliced tomatoes and fresh apples, peeled and seeded, and cook for 30 minutes.

3. Rub the mixture through a sieve, bring to a boil again and add salt. Pour the tomato and apple puree soup into bowls and serve.

Vegetable puree soup with zucchini and sauce

Ingredients:

1 zucchini, 1 potato, 1 carrot, 125 g canned green peas.

For the sauce: 250 ml skim milk, 1 tbsp. spoon of olive oil, 1 egg, 1 tbsp. a spoonful of wheat flour, 3 cups of vegetable broth, salt to taste.

Cooking method:

1. Boil potatoes, carrots and zucchini separately in a small amount of water. Boil canned peas and drain.

2. Grate the prepared vegetables, combine with the sauce, and bring to a boil. Season with egg-milk mixture and salt.

3. To prepare the sauce, bring half of the vegetable broth to a boil. In the remaining mixture, dilute the flour, previously dried in the oven.

4. Pour the resulting mixture in a thin stream into the boiling broth with continuous stirring and cook for 10 minutes. Serve the puree soup with zucchini and sauce hot, sprinkled with herbs.

Diet based on vegetarian soup with zucchini

Ingredients:

1 small zucchini, 4 carrots, 4 parsley, 1 liter of water, 1 glass of low-fat sour cream, 4 potatoes, 1 glass of canned green peas, 2 tomatoes, 2 tbsp. spoons of chopped spinach, herbs, salt to taste.

Cooking method:

1. Finely chop the carrots and parsley root and simmer in sour cream. Pour boiling water, add chopped cabbage, zucchini and potatoes, cook for 15 minutes.

2. Before the end of cooking, add canned peas washed with boiled water, sliced tomatoes and spinach, and add salt.

3. You can add chopped herbs to bowls of vegetarian zucchini soup.

How to make cold vegetable soup from snot

Ingredients:

400 g of honey, 240 g of fresh cucumbers, 160 g of green onions, 40 g of dill, 1.2 l of kvass, 400 ml of curdled milk, salt.

Cooking method:

1. Boil the mushrooms until half cooked in salted water, grind in a meat grinder, cool the broth.

2. Place chopped cucumbers (or borage) into the chilled broth, add onions, herb puree, dill, yogurt, and kvass.

3. Pour the soup into plates and serve.

To ensure that vegetables retain the vitamins they contain as much as possible during the preparation of hot soups, it is recommended:

Peel and cut vegetables immediately before cooking;
Dip vegetables immediately into boiling water;
make sure that the soup does not boil too vigorously;
Do not reheat the cold vegetable soup made from snot many times.

Recipe for cold tomato juice soup with cheese

Ingredients:

1/2 liter of tomato juice, 1 tbsp. a spoonful of vegetable oil, 100 g of feta cheese, parsley.

Cooking method:

Add grated cheese, finely chopped parsley, vegetable oil to the cooled tomato juice and mix well. This cold soup of tomato juice with feta cheese is perfect for consumption on hot summer days.

Dietary cold parsley root soup

Ingredients:

5 parsley roots, 3 celery roots, 2 onions, 1 tbsp. spoon of vegetable oil, 2 tbsp. spoons of finely chopped green onions, 2 tbsp. tablespoons chopped parsley, 1/2 cup water, salt, vinegar, sugar to taste.

Cooking method:

1. Fry finely chopped onion in vegetable oil, add parsley roots, cut into circles, and celery cut into slices.

2. Then mix everything well, add boiling water, add salt, vinegar, sugar and bring until cooked.

3. Cool the cold parsley root soup, add finely chopped green onions and parsley.

Diet on vegetable soup from yogurt in Bulgarian

Ingredients:

750 ml curdled milk, 1 fresh cucumber, 4-5 cloves of garlic, 2 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of crushed walnuts, 2 tbsp. spoons of dill or parsley, salt.

Cooking method:

1. Peel a fresh cucumber (approximately 300 g) and chop finely. Add salt and let sit for 5-10 minutes. Pour in the yogurt, add crushed garlic. Stir the curdled milk well, gradually pouring in 1 glass of cold water.

2. Then add chopped cucumber, vegetable oil, crushed walnuts, finely chopped dill or parsley and salt to taste.

3. Lightly stir Bulgarian yogurt soup and serve.

Diet recipe for Greek yogurt soup

For anyone who monitors their health, fasts or plans to lose weight, vegetable soups will be an excellent option for diversifying their diet. There are a huge number of recipes with photos on how to cook delicious vegetarian, dietary, nutritious with meat, cream soup or Italian minestrone with pasta.

The benefits of vegetable soups

First courses with ingredients of plant origin are healthy foods high in fiber, which have a positive effect on human health. Vegetable broth soup has a positive effect on metabolic processes, improves intestinal motility, is easily digestible, and is low in calories. Making soups from fresh seasonal vegetables is very important. After heat treatment, the ingredients are absorbed much better than in their raw form, so they are suitable for adults and children.

What are the benefits of vegetable soup? Including it in the diet helps cleanse the body of toxins, saturate it with vitamins, and reduce weight. This is explained by the properties of individual products:

Carrots contain a lot of carotene, minerals, vitamins C, B, D, E.
Cabbage is one of the main sources of beta-carotene; in addition, it contains a lot of potassium, calcium, iron, vitamin C, E.
Potatoes contain magnesium, sodium, iron, potassium, vitamins C, B, and folic acid.
Onions and green onions contain valuable substances that help normalize the functioning of the thyroid gland, heart, and blood vessels.

Vegetarian soups

Currently, many people have decided to give up food of animal origin and prefer vegetarianism. There are a huge number of delicious first courses that are prepared from lentils, cabbage, broccoli, celery, potatoes and other ingredients. Vegan soups are cooked in vegetable broth, adding vegetable oil. You shouldn’t use broth cubes for them; it’s better to use natural seasonings from herbs and inflorescences.

For weight loss

One of the best ways to lose weight is to include plant-based foods in your diet. With this soup you can quickly saturate your body while consuming few calories. The dietary version is prepared without frying, animal fats, packaged seasonings, or sugar. This method of losing weight is considered very effective, because first courses saturate the body well due to their fiber content and there is no special need to prepare for a diet. However, this option is not suitable for those who do not like broths and soups.

Recipes for vegetable soups without meat

Many housewives are accustomed to preparing rich meat broth, which, seasoned with vegetables, is turned into soup. However, the first course does not have to be cooked with meat or contain a lot of sodium. Some recipes for delicious vegetable soups do not include chicken or beef. The broth for this dish is prepared from canned celery with onions, mushrooms or cabbage. If desired, the finished broth can be frozen and stored for up to three weeks.

How to make vegetable broth:

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

From cabbage

This cooking recipe is suitable for feeding children and adults. Vegetable broth soup with cabbage will help relieve the body, because it is low in calories. In addition to its dietary properties, it is worth noting that this dish will be useful for patients with gastritis or pancreatitis, patients after long-term treatment or operations. You can use celery broth or mushroom broth as a basis.

Ingredients:

cabbage – 1 head;
tomato – 1 pc.;
sweet pepper – 2 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
vegetable broth – 5 l.

Cooking method:

Chop the vegetables.
Boil the broth.
Add ingredients to the pan.
Boil vegetables until soft.
Serve the soup with white yoghurt.

Vegetable cream soup

The first dish with a creamy consistency is very original and tasty. Many housewives know how to prepare vegetable puree soup using various ingredients. You can serve the dish with croutons, toasted pumpkin seeds or cream to add richness and improve taste. For weight loss, it is better to prepare vegetable soup lean, without animal products. It is allowed to introduce spices and seasonings, unless it is a children's soup.

Ingredients:

pumpkin – 650 g;
olive oil – 50 g;
potatoes – 3 pcs.;
water – 0.9 l;
lemon juice – 30 ml.

Cooking method:

Peel the pumpkin and potatoes and cut into cubes.
Separately, boil the vegetables until tender.
Beat the boiled pumpkin and potatoes in a blender.
Connect two bases together.
Add lemon juice and olive oil.
Bring the soup to a boil.

In a slow cooker

For those who track the calorie content of all dishes, prepare baby food (it is introduced from 12 months) or think through a Lenten menu, it is recommended to prepare a delicious vegetable puree soup in a slow cooker. Garlic, herbs, and yogurt are suitable for dressing. If desired, you can serve the soup with croutons or spices. You can prepare the first course with the addition of meat, in which case it is placed together with other products.

Ingredients:

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

Cooking method:

Wash all products, cut into pieces, place in a multi-cooker container.
Add water to cover all ingredients.
Turn on the “Cooking” or “Stewing” mode (the cooking time should be about 25 minutes).
Place the ingredients in a saucepan and blend with a blender until smooth.
Pour into plates, top with cream, yogurt or butter.

With zucchini

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

Ingredients:

potatoes – 4 pcs.;
small zucchini – 1 pc.;
onion – 1 pc.;
sweet pepper – 1 pc.;
tomato – 1 pc.;
green onion – 4 feathers;
sunflower oil.

Cooking method:

Peel the potatoes, cut them into cubes, and let them cook.
Peel the onion, chop and fry in a frying pan.
Peel the pepper, chop it, add it to the onion, simmer for a few minutes.
Wash, cut the tomato into pieces, add to the roast.
Simmer the food until a homogeneous red mass is formed.
Peel the zucchini, cut it, add it to the pan with the potatoes, and cook for 5 minutes.
Add roasted vegetables to the soup, bring everything to a boil, cook for 3 minutes.

Diet with broccoli

It is difficult to find a more gentle food than vegetable first courses. As a rule, this is a low-calorie food that is rich in valuable vitamins, easily digestible, and contains a lot of fiber. Broccoli is an ideal product for a diet menu. It contains amino acids, carbohydrates, and proteins. When preparing broccoli soup, you can use different ingredients: asparagus, potatoes, beans, green peas, carrots. Below is a recipe for dietary vegetable broth soup with a photo.

Ingredients:

broccoli – 360 g;
celery – 170 g;
leek – 35 g;
garlic;
potatoes – 350 g;
carrots – 180 g;
onions – 1 pc.;
vegetable broth - 1.6 l.

Cooking method:

Peel and place the onions, carrots and celery in the pan.
Boil the food in water; when it boils, reduce the heat.
Cook the broth for 25 minutes.
Divide the broccoli into florets and chop the stem.
Peel the potatoes and cut them.
Cut the vegetables from the broth into pieces.
Place everything in a saucepan, pour in the strained vegetable broth.
Cook everything together for about 8 minutes.

No potatoes

Among all the vegetables in the garden, one of the most high-calorie vegetables is potatoes. To make the dish dietary and low-calorie, it is recommended to do without this root vegetable during the cooking process. Lenten soup without potatoes can be made from cabbage, tomatoes or zucchini. Below is a recipe for an original first course that is suitable for anyone losing weight and observing church fasting.

Ingredients:

tomatoes – 200 g;
bell pepper – 1 pc.;
rice – 50 g;
olive oil;
basil;
garlic.

Cooking method:

Put the rice to cook in a saucepan, adding 1.5 liters of water.
Peel the pepper, chop it, add to the rice after 20 minutes.
Wash the tomato, cut it, sprinkle it with oil, put it in the oven for half an hour.
Leave some of the baked tomatoes, and puree the second part with a blender.
Add the mixture to the pan with the rice and bring the soup to a boil.
Serve with slices of baked tomatoes.

With meat broth

Many housewives traditionally prepare first courses for their family with the addition of chicken, meatballs, and turkey. At the same time, vegetable soups with meat broth are not necessarily high-calorie and unhealthy food. You can pamper adult family members and children with this dish by adding processed cheese, champignons, noodles or a beaten chicken egg. Beef broth or broth is very useful, especially after illness, surgery, or poisoning. Dietary and rich first courses are prepared on their basis.

With chicken broth

If you want your soup to combine all the benefits of vegetable ingredients and nutritious chicken broth, then be sure to try this recipe in your kitchen. This first dish can be prepared for the whole family every day, because it turns out to be light, dietary, nutritious and healthy. Chicken soup with vegetables cooks very quickly; even novice housewives can handle the recipe.

Ingredients:

zucchini – 200 g;
chicken breast – 2 pcs.;
cauliflower – 200 g;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
tomato paste – 2 tablespoons.

Cooking method:

Rinse the chicken breasts under running water and leave to dry.
Place the meat in a pan of water, place it on the stove, and bring to a boil.
Add peeled onions to the pan.
When the chicken is cooked, remove it from the broth, cool, and cut into fibers.
Onions are no longer used, the broth is filtered through a sieve.
They wash, peel, and grate the carrots.
Wash the cauliflower and finely chop it.
The broth is put on fire, salted, spices are added, and brought to a boil.
Prepared vegetables are thrown into the boiling liquid.
Wash, peel, and cut potatoes.
Add meat with potatoes and tomato paste to the pan.
15 minutes before the end, add peeled and diced zucchini.
The finished soup is poured into bowls and served with herbs and sour cream.

With turkey

To get a first course with a rich taste, you should use the following recipe. Soup with turkey and vegetables will definitely please all household members and guests. The dish turns out aromatic, tasty, appetizing, satisfying. This is an excellent option for baby food, because turkey is a hypoallergenic and easily digestible meat. You can serve the soup with sour cream and herbs, but before doing this it is recommended to let it steep for 15 minutes.

Ingredients:

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

Cooking method:

Boil the broth. To do this, place the turkey in a pan, fill it with water, and place it on the stove. Cook for about 1 hour, after which add bay leaf and spices. After 15 minutes, remove the meat from the pan and strain the broth.
The turkey is cut into portions and placed in a pan with strained broth.
Vegetables are washed, peeled and cut. Potatoes - in cubes, carrots in strips, leeks - in rings.
Potatoes are placed in a pan.
Fry carrots and onions in a frying pan for 5 minutes.
Add tomato paste to the frying and cook for another 2 minutes.
Add beans, corn, roast, and broccoli to the pan.
Cook for about 10 minutes.

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

Video

Vegetable soup, vegetable soup recipe. Vegetable soups are prepared with meat, mushroom, chicken broths or without any broth at all. Milk, sour cream, and cream can be added to vegetable soups; this is done in order to give the dish greater nutritional value, especially if it is cooked without broth.
Vegetable soup without broth is a valuable dietary dish with low calorie content.

Such soups are included in dietary treatment tables or prepared for unloading.

It is better not to store vegetable soups in the refrigerator, but to consume them immediately after preparation. Because the vitamins in such soup are quickly destroyed.

Classic onion soup.

Onion soup came to us from French national cuisine. Classic onion soup is an inexpensive and tasty dish, a little unusual for us. To prepare it you need: chicken or beef broth, one and a half liters; 700 grams of onions, several cloves of garlic, two tablespoons of vegetable oil and one tablespoon of butter, 300 ml of dry white wine, one teaspoon of sugar, salt, pepper. For croutons you need: six slices of white bread, and 200g of Swiss hard cheese.

Peel the onion and cut into half rings. To prepare vegetable soup, you need to take a shallow pan with a thick bottom. Heat the butter in it and add vegetable oil, add the onion and fry, add a little sugar and continue to fry, stirring constantly. Fry for about twenty minutes, the onion should turn light brown. Onions fried in this way will make the soup golden in color. If you want the soup to be dark brown, add onion skins. It must be removed before serving.
Peel and crush the garlic, add to the pan with the onions, stir and continue to fry for one minute. Then pour in the meat broth, stir, add white wine. Add salt and pepper. Continue cooking over low heat for about an hour.
Before the end of cooking, prepare the croutons. Slice white bread, put a slice of cheese on each piece of bread and bake in the oven. The croutons will take on a golden color.

Place croutons into portioned plates and pour hot vegetable soup.

Corn soup.

Corn soup is a representative of Mexican national cuisine. The soup is prepared with chicken broth. Place the washed chicken fillet in a pan of water and bring to a boil over high heat. Remove the foam, reduce the heat and cook until tender. During the cooking process, add the peeled onion, cut into two equal halves, into the broth. The finished meat must be removed from the broth and cut into portions. Strain the broth because the onions may boil over.

Peel the second onion and finely chop it. Wash the chili pepper, remove the seeds and cut into small pieces. Pour two tablespoons of vegetable oil into a hot frying pan and fry the onions and peppers. Then add the contents of one can of canned corn, and add the liquid from the can too. Simmer for seven minutes, reducing the heat slightly.

After the mixture has simmered, you need to divide it into two parts. Place about a third of the total mass in another bowl, and process the rest in a blender.

Pour the puree obtained in a blender into a saucepan, add milk and cook until boiling. Pour in the strained broth, add onions and corn, chopped fillet and a tablespoon of butter. Add salt to taste.

Finely chop the dill and add it to the soup, poured into bowls. To make this spicy Mexican corn soup you will need the following ingredients:

Ingredients:

two chicken fillets;
half a chili pepper;
250g canned corn;
two heads of onions;
500ml milk;
three tablespoons of vegetable oil;
one bunch of dill;
salt.

Tomato soup with tortillas.

Tomato soup with tortillas is another Mexican guest in our kitchen. To prepare tomato soup you will need the following products:
500g tomatoes canned in their own juice;
200g canned corn;
200g canned green beans;
two tortillas;

one chili pepper;
one teaspoon of dried oregano;
one teaspoon of cumin seeds;
three tablespoons of corn oil;
four cloves of garlic;
six black peppercorns, salt.

Recipe:

Rub the canned tomatoes using a sieve, pour into a saucepan and cook with constant stirring for ten minutes.

Wash the pepper, cut in half, remove seeds and finely chop. Peel and chop the garlic. Pour corn oil into a frying pan, heat it, add chili peppers and garlic, add peppercorns and fry for two minutes. Then cool and process in a blender, add the previously cooked tomato mass, oregano and cumin.

Fry the tortillas in a frying pan, where the garlic and pepper were fried, pressing them with a spatula. You need to fry for two minutes on each side. After cooling, you need to break them with your hands into pieces of arbitrary shape.

Add corn oil to the pan with the previously obtained mixture of tomatoes, garlic and spices and cook for another five minutes. Peel the potatoes and cut into cubes. Place potatoes in a saucepan with soup and add one liter of water. Cook for ten minutes. Then add beans and corn. In five minutes the soup is ready.

Hot vegetable soup is served to the table, pieces of tartilla are served on a separate plate.

Ministerone.

Ministerone is an Italian vegetable soup with herbs. It can be prepared with chicken.
Vegetable soup recipe:
three tomatoes;
1.4 liters of vegetable broth;
two potato tubers;
100g cabbage;
70g white beans;
one carrot;

50g green peas;
celery root;
one zucchini;
one head of onion;

two tablespoons of curly noodles;
one clove of garlic;
a couple of sprigs of basil; several sprigs of parsley;

pepper and salt.

The beans need to be prepared in advance - soaked in water for several hours. Then cook, this will take about one hour. After the beans are cooked, remove them and strain the water. Cut all vegetables into small cubes, chop the herbs and garlic.

Pour olive oil into a pan, heat and fry the onion and garlic for five minutes. Then add the zucchini, carrots and celery root and fry for another five minutes. Add beans, tomatoes, tomato paste and pour in the broth. Cook all this for one hour.

Then add potatoes, noodles, and peas to the soup. After ten minutes, add cabbage, basil, parsley, salt and pepper. Cook the soup for another five minutes and remove from heat. For a richer flavor, you can grate Parmesan and sprinkle over the soup.

Indian soup with green peas.

Indian green pea soup is a low-calorie, vegetarian dish. It’s easy to prepare in any season, but in the summer heat, a light soup is especially relevant.
For cooking you will need the following products:
900g vegetable broth;
100g of green peas, if you don’t have fresh ones, you can take frozen ones;
one head of onion;

two cloves of garlic;
chilli;
one teaspoon of turmeric;
one teaspoon of coriander powder, cumin;
four tablespoons of sour cream;
some green cilantro;
pepper and salt.

Peel the onion and garlic and chop finely. Peel the potatoes and cut into small cubes.
Heat oil in a frying pan, fry onion and garlic for one minute, add potatoes. Fry for five minutes, stirring. Then add the spices and stir, fry for one minute.

Wash the red chili pepper and chop it finely, after removing the seeds. Place the chili in the frying pan with the potatoes, add the broth and cook for twenty minutes. Then add green peas and cook for five minutes.
The soup is ready. In a bowl of soup you need to put sour cream and coriander sprigs. Toasted pieces of bread are served separately.

Vegetable soup with nuts.

Vegetable soup with nuts is an African dish. The following products are required:

250g green beans;
one eggplant;
three tomatoes;
200g processed cheese;
500ml vegetable broth;
one onion;

one chili pepper;
two tablespoons of vegetable oil;
50g peanuts;
one tablespoon of grated ginger root;
two tablespoons of tomato paste;
several sprigs of celery;
1/4 teaspoon nutmeg;
two teaspoons of dry coriander;
pepper, salt.

Peel and finely chop the onion. Wash the chili peppers, remove seeds and cut them. Fry garlic, onion, ginger root in vegetable oil.

After four minutes, add tomato paste, nutmeg and coriander and continue frying for another two minutes.
Wash the eggplants and tomatoes and cut into small pieces, chop the green beans and put the vegetables in a frying pan and simmer for ten minutes.

After this, add chicken broth and melted cheese, stir. In ten minutes the soup is ready, you just need to add salt and pepper.

After the soup is poured into bowls, sprinkle with chopped peanuts and green celery.

Dietary vegetable soup.

To prepare vegetable soup you need the following ingredients:

50g cauliflower;
50g carrots;
50g green beans;
50g green peas;
50g corn;
one onion;
half a bell pepper;
one tomato;
one potato tuber;
one tablespoon of tomato paste;
a little green parsley and cilantro;
pepper and salt;
two tablespoons of vegetable oil.

Before cooking the soup, prepare the vegetables. Wash, peel the potatoes and cut into small cubes. Cut the green beans into three parts, divide the cauliflower into inflorescences, cut the pepper into thin strips.
Pour water into the pan, add vegetables and cook. Fry finely chopped onion in vegetable oil. When the vegetables are ready, add the fried onions and bring the soup to readiness. Sprinkle dietary vegetable soup with herbs.

Grandma's soup.

Let's prepare the vegetables. Wash the carrots, parsley and celery roots, peel and cut into thin strips. Cut the peeled potatoes into cubes, divide the cauliflower into small florets. Heat vegetable oil in a frying pan and fry finely chopped onion.

Pour water into the pan and after it boils, add the roots. Then add all the vegetables, a little salt and pepper to the soup. When the vegetables boil, you need to add the fried onions. After the vegetables are completely cooked, pour in the beaten egg and mix vigorously, add herbs to taste.

To prepare grandma's soup you need the following ingredients:

three potatoes;
one root each of parsley and celery;
300g cauliflower;
two carrots;
50g green peas;
two tablespoons of vegetable oil;
two liters of water;
pepper and salt;
one egg.

Tomato soup with basil and pasta. Italian Cuisine.

To prepare tomato soup you need:
one can of canned tomatoes;
one can of canned white beans;

onion:
one tablespoon of olive oil;
200g curly pasta;
500ml vegetable broth;
one bunch of basil;
pepper and salt.

Finely chop the onion and garlic and fry in vegetable oil. Remove the beans from the jar, drain the liquid, they will not be used. Place the beans in the pan, add chopped tomatoes and vegetable broth. After boiling, reduce heat and simmer for fifteen minutes. Stir regularly.

Boil the pasta in a separate bowl and transfer it to the tomato soup.

Wash the basil, dry it, cut the leaves. Leave a few leaves for decoration. Add chopped basil to the soup, add salt and pepper.

Cabbage soup. Spanish food recipe.

The following products are required:

500g white cabbage;
150g ham;
200g tomatoes;
two onions;
one clove of garlic;
two tablespoons of vegetable oil;
pepper and salt;
four slices of stale black bread.

Peel the onion and garlic and fry in vegetable oil. Cut the tomatoes into cubes and add to the onion, simmer for five minutes. Finely chop the cabbage.

Place stewed tomatoes, onions and garlic, chopped cabbage into boiling water. Add salt and pepper to taste and cook until the cabbage is soft.

Cut the ham into small pieces, fry and add to the soup.
Place the bread in the oven for ten minutes, wait until it browns.
Place a piece of bread on each plate and pour in the soup.

Scottish onion soup.

Scottish onion soup is hearty, delicious and very nutritious. In the old days, for poor Scottish farmers, it completely replaced lunch. Prunes play a special role. It will kill the smell of the bird if it is not of very high quality and will drown out the bitterness of the leek. The following products are required:
1 kg chicken;
bulb onions;
seven leeks;
sprig of thyme;
five sprigs of parsley;
twelve pieces of prunes;
Bay leaf;
carnation;
black peppercorns;
salt.

First you need to prepare the chicken. Wash and dry. Peel the onions, stick ten cloves into them and place them in the belly of the chicken. Cut the leek into pieces 6mm long. Place half the onion on the bottom of the pan, place the chicken on top and pour in enough cold water to completely cover the bird. Place the pan on the fire and bring to a boil.

Remove the foam and reduce the heat. All greens need to be washed and three sprigs of parsley should be put aside. Cut the rest into soup. The chicken should be simmered over low heat for two hours. You need to add water as it boils, the chicken should be in water all the time. Before the end of cooking, add bay leaf. Fat from the surface of the broth must be removed.
Remove the finished chicken, cool, remove the herbs and peppers from the broth. Cut the chicken into portions and put back into the broth. Add pitted prunes and cook for five minutes.
Pour one liter of water into another pan and boil the remaining leeks for no longer than three minutes. The onion must retain its color.

Before serving, add leeks to the soup, heat through and let sit for ten minutes. Place the vegetable soup in bowls, each containing three prunes, sprinkle with chopped herbs.

Vegetable soup with meatballs. Dutch cuisine.

Vegetable soup recipe:

100g cauliflower;
100g carrots;
100g green beans;
100g Brussels sprouts;
100g leek;
50g bell pepper;
50g champignons;
30g vermicelli.
To prepare the meatballs:
150g beef;
one piece of white bread;
a little salt, pepper, nutmeg.

Place the meat in a saucepan with water and prepare beef broth, remove the foam before boiling, add cloves. Remove the meat from the broth and chop finely. Strain the broth.

Wash, peel and finely chop the vegetables. Bring the broth to a boil and add vegetables. Cook for ten minutes.
The next step is to prepare the meatballs. Wash the meat, pass through a meat grinder, add nutmeg, salt and pepper. Soak the bread in water, squeeze and add to the meat. Knead the resulting minced meat and form small meatballs. Boil them in boiling water for ten minutes.

Put vermicelli into the soup, after five minutes add meatballs and pieces of meat. Add salt and pepper.

German onion soup.

To prepare vegetable soup you will need the following products:

250g onions;
100g processed cheese;
1.25 liters of meat broth;
one tablespoon of butter;
four tablespoons of flour;
garlic clove;
pepper, salt.

The onion is peeled and cut into thin rings. Melt butter and fry onions. Sprinkle with flour and continue to fry, stirring constantly. Pour the onion into the pan, put the melted cheese, stir with the hot broth until the cheese is completely dissolved.

Add the spices specified in the recipe and cook the soup until the onions are ready.

Potato soup with cumin. German cuisine.

To prepare vegetable potato soup you will need:
500g potatoes;
one carrot;
one onion;
celery root;
1.25 liters of broth;
40g lard;
0.5 teaspoon of cumin;
three sprigs of celery and parsley;
one tablespoon of flour; salt.

Potatoes, carrots, onions, celery root are washed and peeled. Potatoes are cut into two parts. Place vegetables in a pan with boiling broth and add cumin. Cook over low heat until the potatoes are completely cooked. After which the potatoes are mashed.

The lard is cut into small pieces, placed in a hot frying pan and fried together with flour. Lard is added to the soup and stirred. Throw in finely chopped greens.

Green soup. Turkish cuisine.

To prepare vegetable soup you need the following ingredients:

200g meat bones;
500g lamb;
200g each of green beans, celery, spinach;
150g mushrooms;
300g zucchini;
two carrots;
onion;
one potato;
three liters of water;
0.5 teaspoon of cumin;
0.5 teaspoon ground black pepper;
salt.

First you need to make the bone broth. Rinse the bones under running water and cook. Salt the broth, cool and strain.

Wash and peel all vegetables thoroughly. Cut into small cubes. Cut the meat into cubes.
Bring the strained broth to a boil and add meat, onions, celery, mushrooms, cumin. Reduce heat and simmer for thirty minutes.

Then add spinach, carrots, potatoes, green beans and cook for 45 minutes. Add zucchini and pepper. The soup should be simmered over low heat until all the vegetables are cooked.
Divide the green soup into bowls; you can add lemon juice or lemon slices.

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!

There is always a place for aromatic vegetable soup at the dinner table. It stimulates appetite, ensures normal digestion and metabolism. Adherents of dietary or vegetarian diets and believers during Lent cannot do without it. Vegetable soups have been prepared since time immemorial in different countries of the world. Today there are about 200 varieties of it, and maybe more, because every housewife often has her own cooking secrets.

Vegetable soups are cooked in broth - meat, mushroom, vegetable or water. The main ingredients are cabbage, potatoes, onions and carrots. Sometimes legumes or cereals are added to the composition. During the vegetable season, fresh tomatoes and herbs, leeks, asparagus, zucchini, and bell peppers can be added. The more vegetables included in the soup, the richer and tastier it turns out. A big advantage over other soups is that when cooked, it retains all the beneficial vitamins and substances. In winter, you can use frozen vegetables. When preparing vegetable soup, you should not overdo it with spices - they can drown out the aroma of natural vegetables. The soup is served with croutons, bread or pies with various fillings.

Vegetable soup - food preparation

The taste of the soup depends on the quality of the vegetables. Therefore, if, for example, carrots or potatoes have been spoiled, it is necessary to carefully cut out this part, without leaving rotten or spoiled particles, then rinse well. For vegetable soup, the ingredients are usually chopped finely so that they have time to boil, impart flavor to the liquid and thicken it. When adding vegetables, it is important to follow the sequence so that it does not turn out that the potatoes are already boiled and the cabbage is still raw. Cauliflower and potatoes have the same cooking time (15 minutes), white cabbage takes 10 minutes longer.

Vegetable soup - the best recipes

Recipe 1: Vegetable soup “Winter Rhapsody”

It is generally accepted that vegetable soups are a light meal, more suitable for hot summers, but this soup will convince everyone otherwise. It's thick and filling, just right for a cold winter evening. It’s not for nothing that it is a close relative of the Italian ribollita. The soup is quite simple to prepare, but rich in taste, and even with interesting ingredients. Instead of traditional beans, they use cowpeas - Black Eye beans (sold in stores). There is no need to soak it, it boils quickly anyway. If you can’t find thyme and basil, or you don’t like their taste and aroma, cook without them or replace them with other herbs.

Ingredients: cowpea - 350g (Black Eye beans), celery: 1 stalk and ½ root, one carrot and onion, 300g pumpkin, 50g hard cheese, Chinese cabbage - ½ head, a couple of bay leaves, salt, vegetable broth - 1 liter, 4 tbsp. vegetable oil (preferably olive), a couple of sprigs of basil and thyme.

Cooking method

Boil the beans, drain the water, but do not throw it away. Finely chop the celery stalk, onion and carrots and fry in a saucepan for about five minutes.

Cut the peeled pumpkin and celery root into cubes, add to the carrots and onions and fry everything together. Then add boiling broth and 0.5 liters of water in which the beans were cooked (decoction).

When the celery and pumpkin become soft, add the beans and chopped cabbage into large strips. If the soup seems too thick, you can dilute it with bean broth and add salt. Cook until cabbage is done. The soup in a bowl is sprinkled with chopped basil and grated cheese.

Recipe 2: Vegetable soup with cauliflower

Sometimes, from heavy winter food rich in carbohydrates and fats, the stomach wants to rest. You can't think of anything better than vegetable soup. It is both light and healthy, because there are so many different vegetables with vitamins and microelements. By the way, don’t forget that you can experiment with soups, for example, put broccoli or cabbage instead of cauliflower, and take green peas instead of corn.

Ingredients: 2.5 liters of water, a small head of cauliflower, 4 medium-sized potatoes, 2 onions, 1 carrot, 1 can of canned corn (250g), to taste: herbs, salt, pepper and spices, vegetable oil, sour cream.

Cooking method

Boil water, add potatoes cut into cubes, after 10 minutes add cauliflower, disassembled into inflorescences.

It's time to start roasting vegetables. Finely chop the onion and fry in oil together with finely grated carrots.

Once the cabbage and potatoes become soft, add fried corn and canned corn along with some water from a jar into the soup. Salt, pepper, add spices and let simmer for five minutes. Then turn off the heat and let it brew for 15 minutes. Vegetable soup is best served with herbs and sour cream.

Recipe 3: Vegetable “Onion Soup”

The recipe for onion soup is taken from French cuisine. This easy-to-prepare and inexpensive dish will appeal to many. Don’t be afraid that the soup will have the taste of boiled onions, so unloved since childhood. The taste of this soup is completely different. In addition, it is an excellent aphrodisiac - without the pungent smell of garlic and onions, but maintaining all their beneficial properties. During the cooking process, the onion almost completely dissolves in the soup. If you are confused by some floating pieces of fried onion, grind them in a blender. Onions fried with sugar give the soup a light golden color. If you prefer a darker color, add onion skins to the soup and remove them from the pan at the end of cooking. The croutons can be made ahead of time or while preparing the soup.

Ingredients: 800g onions, 1.25l broth (chicken, meat or vegetable), butter and vegetable oil for frying, 0.3l dry white wine, 2 garlic cloves, 1 tsp. granulated sugar, pepper and salt to taste. For croutons: hard cheese – 200 g and a white loaf.

Cooking method

Chop the onion into half rings and place along with the sugar in a pan with heated oil. Fry for about 20 minutes until the onion turns light brown. It needs to be stirred constantly to prevent it from burning.

Add chopped garlic to the onion and fry for about a minute. Then pour in the broth and white wine, add salt and pepper and cook for about an hour on low heat. While the soup is simmering, preheat the oven. Cut white bread, baguette or loaf into slices, cover with a piece of cheese on top and dry in the oven until the bread acquires a golden hue. Now you can serve - the crouton with cheese is placed on the bottom of the plate and poured with hot soup.

Vegetable soups cannot be stored for a long time; over time, they quickly lose vitamins - the most valuable thing they contain. Therefore, it is advisable to prepare them in small portions immediately before consumption.

To make vegetable soup more nutritious and have a rich taste, cream or sour cream is added to it.