Vegetable soup is an easy and healthy first course, the basis of which are products of plant origin. Usually it is boiled in water or meat broth with the addition of various herbs, spices and even cereals. In today's publication you will find some not too complicated recipes for such dinners.
With zucchini and cabbage
This interesting recipe will surely be in the personal collection of adherents of vegetarianism. To cook lean vegetable soup, you will need:
- 3 l of filtered water.
- 4 potatoes.
- Medium thin zucchini.
- 300 g of white cabbage.
- Medium-sized carrot.
- Ripe tomato.
- Fleshy bell peppers.
- Salt, dill and seasonings.
Potato sticks are sent to a pot filled with salted boiling water. After some time, slices of zucchini, shredded cabbage, grated carrots, slices of tomato and strips of sweet pepper are sent there. All this is sprinkled with spices and brought to full readiness. A minute before turning off the stove, chop the soup with chopped herbs. Before serving, it is not long insisted in a closed saucepan.
With lentils and bell peppers
This simple recipe for vegetable soup will surely appeal to those who like hearty first courses. To repeat it in your own kitchen, you will need:
- 2 l of filtered water.
- 400 g of red lentils.
- Medium-sized carrot.
- 6 potatoes.
- Medium onion.
- Ripe tomato.
- Fleshy bell peppers.
- Refined oil, salt, herbs and seasonings.
In a heated greased saucepan, onions and carrots are sautéed. After a couple of minutes, add to them strips of sweet pepper, sliced potatoes and washed lentils. All this is poured with hot water, salted, sprinkled with seasonings, supplemented with tomato slices and left to simmer over low heat. Before turning off the stove, the contents of the pan are chopped with chopped greens.
With eggplant and cream cheese
This fragrant and very delicious vegetable soup has a delicate creamy texture and relatively low calorie content. Therefore, even those who adhere to a strict diet will not be able to refuse it. To feed your family with a similar dinner, you will need:
- 3 eggplants.
- Ripe tomato.
- Small onion.
- 70 g of soft cream cheese.
- 1.5 cups of filtered water.
- 3 cloves of garlic.
- 180 ml cream.
- Salt, refined oil, Provencal herbs, black and red hot peppers.
Eggplant is peeled, cut into cubes and soaked for half an hour in salted water. Then they are dried and sent to the pan, in which there is already sautéed onions. After a few minutes, the browned vegetables are poured into one and a half glasses of water, salted, seasoned with spices and simmer for a short time over low heat. Then they are completely cooled, combined with peeled tomatoes, baked with garlic, and processed in a blender. The resulting puree is mixed with cream and soft cheese.
With zucchini and broccoli
This creamy dietary vegetable soup will surely appeal to devotees of a healthy diet. Despite the fairly simple composition, it turns out quite tasty and very useful. To treat your family to them, you will need:
- Medium thin zucchini.
- Inflorescence of broccoli.
- Small onion.
- 3 tbsp. l nonfat cream.
- Refined oil, water, salt, dried herbs and seasonings.
Broccoli and peeled zucchini are separately boiled in a small amount of liquid. Then 1.5 large tablespoons of cream and part of the onion are added to each vegetable. All this is whipped with a blender, poured into plates and crushed with dried herbs.
With champignons and celery
This light and low-calorie first course has a tangible mushroom aroma and will expand the usual menu. To prepare celery vegetable soup for your family, you will need:
- 400 g of raw champignons.
- A small onion.
- Medium carrot.
- Root celery.
- 2 medium-sized potatoes.
- Fleshy bell peppers.
- Water and salt.
Washed and chopped mushrooms spread in a pan filled with salted boiling water, and left to cook over low heat. After some time, they add grated carrots, a whole onion and root celery to them. After half an hour, strips of sweet pepper and sliced potatoes are loaded into a common dish. All this is boiled until fully cooked and insisted briefly under the lid.
With zucchini and cauliflower
This light chicken broth vegetable soup is equally suitable for both large and growing eaters. To serve it for a family dinner, you will need:
- 200 g of zucchini.
- 2 chicken fillets.
- 3 medium potatoes.
- 200 g of fresh cauliflower.
- A small onion.
- 2 tbsp. l tomato paste.
- Medium-sized carrot.
- Salt, seasonings and water.
To start the process of preparing vegetable soup on chicken stock you need to process the fillet. It is washed, poured with cool water and put on the included burner. In a saucepan with boiled liquid, add the peeled onion and continue to cook. After some time, the meat is divided into fibers and returned to the strained broth. All this is salted, supplemented with grated carrots and cabbage inflorescences and brought back to a boil. After a quarter of an hour, potato sticks and tomato paste are immersed in a common container. Shortly before the end of cooking, a zucchini cut into cubes is sent to the soup.
With pumpkin and celery
This thick and hearty dish has a pleasant, slightly sweet taste and a delicate creamy structure. Therefore, this vegetable soup with celery and pumpkin is ideal for a lean lunch. To prepare it, you will need:
- Medium-sized carrot.
- 2 stem celery.
- A small onion.
- 500 g of pumpkin pulp.
- 2 cloves of garlic.
- 2 tbsp. l tomato paste.
- Salt, water and seasonings.
You need to start the process of cooking vegetable soup with the processing of the main ingredients. Celery, garlic, carrots and onions are peeled, washed, chopped and stacked in a small saucepan. All this is poured with a small amount of filtered water, brought to a boil and stewed over low heat. Ten minutes later, slices of pumpkin are loaded into a common dish and boiled until soft. Shortly before turning off the fire, the soup is supplemented with salt, spices and tomato paste. After another ten minutes, the contents of the saucepan are beaten with a blender, brought back to a boil and insisted briefly under the lid.
With cauliflower and canned beans
This simple and satisfying dish is very popular among European housewives. It has a perfectly smooth, uniform texture and a very pleasant taste. To prepare vegetable soup with cauliflower, you will need:
- 2 l of filtered water.
- 650 g of cauliflower.
- 120 g of sweet pepper.
- 360 g canned red beans.
- 300 g ripe tomatoes.
- Salt, dried herbs and garlic.
You need to start cooking this delicious vegetable diet soup with cabbage. It is washed, divided into inflorescences, immersed in a pan with boiling, slightly salted water and boiled over moderate heat for ten minutes. At the end of this time, blanched tomatoes peeled, canned beans and bell pepper are sent to the broth. All this is brought to full readiness, seasoned with crushed garlic and dried herbs, processed with a blender and heated briefly on the stove.
With cauliflower and green peas
This light and tender first course is perfect for a children's menu. To feed your child a delicious, creamy vegetable soup with cauliflower, you will need:
- 60 g of frozen green peas.
- 110 g carrots.
- 210 g of cauliflower.
- 55 g of onions.
- 8 g of good butter.
- 1.5 cups of filtered water.
- Salt and dill.
In a pot filled with boiling water, load carrots and onions. Fifteen minutes later, cabbage inflorescences and frozen green peas are added to them. All this is slightly salted, boiled until tender and supplemented with chopped greens. The resulting soup is slightly cooled, treated with a blender and seasoned with butter.
With celery and cauliflower
This light vegetable soup has not only a pleasant taste, but also a very simple composition. To prepare it, you will need:
- 100 g of fresh cauliflower.
- Root celery.
- Large carrot.
- A small onion.
- Olive oil, salt, water and coconut cream.
The peeled onions and carrots are crushed with a sharp knife and sautéed in a greased pan. Then the vegetables are transferred to a small saucepan, poured with a small amount of water, salted, supplemented with celery and boiled until all ingredients are soft. After some time, the resulting soup is turned into mashed potatoes, diluted with coconut cream and briefly warmed over moderate heat. Then it is insisted under the lid and poured into deep plates. If desired, the dish can be decorated with sprigs of fresh herbs.