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Delicious vegetable soup recipes. How to cook delicious vegetable soup without meat

Delicious vegetable soup recipes. How to cook delicious vegetable soup without meat

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

For anyone who is looking after their health, fasting or planning to lose weight, vegetable soups are a great option for a variety of diets. There are a huge number of recipes with photos on how to cook a delicious vegetarian, dietary, nutritious with meat, cream soup or Italian minestrone with pasta.

Benefits of vegetable soups

First courses with ingredients plant origin- This is a healthy food with a high content of fiber, which has a positive effect on human health. Soup on vegetable broth has a positive effect on metabolic processes, improves intestinal motility, is easily digestible, has a low calorie content. Cooking soups from fresh seasonal vegetables is very important. After heat treatment, the ingredients are much better absorbed than in raw form, therefore 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, folic acid.
Onions and green onions contain valuable substances that contribute to the normalization of the thyroid gland, heart, 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 made from lentils, cabbage, broccoli, celery, potatoes and other ingredients. Vegan soups are boiled in vegetable broth, adding vegetable oil. You should not take bouillon cubes for them; it is better to use natural seasonings from herbs and inflorescences.

For weight loss

One of the best ways to lose weight is to include plant foods in your diet. This soup can quickly saturate the body, consuming a few calories. The dietary option is prepared without frying, animal fats, packaged seasonings, sugar. This method of losing weight is considered very effective, because the first dishes saturate the body well due to the fiber content and it is not particularly necessary to prepare for a diet. However, this option is not suitable for those who do not like broths and soups.

meatless vegetable soup recipes

Many housewives are used to cooking rich meat broth, which is seasoned with vegetables and turned into soup. However, the first course is not necessarily boiled with meat or contains a lot of sodium. Some recipes for delicious vegetable soups do without chicken or beef. The broth for such a dish is prepared from canned celery with onions, mushrooms or cabbage. Ready-made broth, if desired, can be frozen and stored for up to three weeks.

How to cook vegetable broth:

Take celery root, carrots, onion and leek 100 g.
Everything is washed well, cut into pieces.
The ingredients are placed in a saucepan, poured with water.
On the strong fire bring the broth to a boil.
Boil for about 30 minutes, reducing the flame.
The mixture is filtered.

from cabbage

This recipe is suitable for children and adults. Soup in vegetable broth with cabbage will help unload the body, because it has a low calorie content. Except dietary properties it is worth noting that this dish will be useful for patients with gastritis or pancreatitis, patients after long-term treatment or surgery. As a basis, you can take celery broth or mushroom broth.

Ingredients:

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

Cooking method:

Chop vegetables.
Boil the broth.
Add food to the pot.
Boil vegetables until soft.
Serve soup topped with white yogurt.

Vegetable cream soup

A very original and tasty first dish of a creamy consistency is obtained. Many housewives know how to cook vegetable soup using various ingredients. You can serve the dish with crackers, toasted pumpkin seeds or cream to add richness and improve taste. For weight loss, vegetable soup is better to cook lean, without animal products. The introduction of spices and seasonings is allowed, if it is not 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:

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

In a slow cooker

For those who track the calorie content of all meals, prepare baby food (it is introduced from 12 months old) or think over a lenten menu, it is recommended to prepare a delicious vegetable puree soup in a multicooker. Garlic, herbs, yogurt are suitable for dressing. If desired, the soup can be served with crackers or spices. You can cook the first course with the addition of meat, in which case it is laid along with other products.

Ingredients:

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

Cooking method:

Rinse all products, cut into pieces, place in a multicooker container.
Add water to cover all ingredients.
Turn on the "Cooking" or "Extinguishing" mode (while the cooking time should be about 25 minutes).
Transfer the products to the pan, beat with a blender until a homogeneous puree is obtained.
Pour into bowls, top with cream, yogurt or butter.

With zucchini

In the harvest season, you should definitely cook an original soup for the whole family in vegetable broth with the addition of various components. This is a great option for children's menu, suitable for nutrition during gastrointestinal disorders and weight loss, because zucchini is well absorbed and does not cause allergies. How to cook soup with zucchini and vegetables is described in the following. step by step recipe with photo.

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 into cubes, put to boil.
Peel onion, cut, fry in a pan.
Peel the pepper, chop, add to the onion, simmer for a few minutes.
Wash, cut the tomato into slices, add to the frying.
Stew foods until a homogeneous red mass is formed.
Peel the zucchini, cut, add to the pan with potatoes, cook for 5 minutes.
Add vegetable frying to the soup, bring everything to a boil, cook for 3 minutes.

Diet with broccoli

It is difficult to find a more sparing food than vegetable first courses. As a rule, this is a low-calorie food that is rich in valuable vitamins, easy to digest, and contains a lot of fiber. Broccoli is an ideal product for a diet menu. It contains amino acids, carbohydrates, proteins. In the process of making soup with broccoli, you can use different ingredients: asparagus, potatoes, beans, green pea, carrot. Below is a recipe for a diet soup with vegetable broth 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 put the onions, carrots and celery into the pan.
Boil food in water, when it boils, reduce the heat.
Cook the broth for 25 minutes.
Divide the broccoli into florets, chop the stem.
Peel potatoes, cut.
Cut the vegetables from the broth into pieces.
Put everything in a saucepan, pour in the strained vegetable broth.
Boil everything together for about 8 minutes.

Without potatoes

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

Ingredients:

tomatoes - 200 g;
Bulgarian pepper - 1 pc.;
rice - 50 g;
olive oil;
basil;
garlic.

Cooking method:

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

In meat broth

Many housewives traditionally prepare their homemade first courses with the addition of chicken, meatballs, and turkey. At the same time, vegetable soups in meat broth are not necessarily high-calorie and unhealthy foods. This dish can be pampered by adult family members and children, adding to it processed cheese, champignons, vermicelli or whipped egg. Beef or broth is very useful, especially after illness, operations, poisoning. On their basis, dietary and rich first courses are prepared.

In 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 it cooks very quickly with vegetables, 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:

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

with turkey

To get the first dish with a rich taste, you should use the following recipe. Soup with turkey and vegetables is sure to please all households and guests. The dish turns out fragrant, tasty, appetizing, satisfying. This is a great option for baby food, because turkey is hypoallergenic and easily digestible meat. You can serve the soup with sour cream and herbs, but before that it is recommended to insist it for 15 minutes.

Ingredients:

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

Cooking method:

Bouillon is brewed. To do this, the turkey is placed in a saucepan, poured with water, put on the stove. Cook for about 1 hour, then add bay leaf, spices. After 15 minutes, the meat is pulled out of the pan, the broth is filtered.
The turkey is cut into portions, placed in a saucepan with strained broth.
Vegetables are washed, peeled, cut. Potatoes - in cubes, carrots in strips, leeks - in rings.
The potatoes are placed in a bowl.
Fry carrots and onions in a pan for 5 minutes.
Add tomato paste to the frying, cook for another 2 minutes.
Beans, corn, frying, broccoli are added to the pan.
Boil for about 10 minutes.

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

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Vegetable soup: recipes with photos

According to scientists, the first dish eaten for lunch helps not to overeat at dinner.

Vegetable tasty soup copes with this task in the best possible way. Everyone loves vegetable soup. The recipe for vegetable soup can be chosen based on your own culinary preferences, or even the presence of at least some vegetables in the refrigerator. At the same time, questions in the comments and on the forum a la how to cook vegetable soup, how to cook vegetable soup or how to cook vegetable soup, tell us that not all culinary specialists have yet comprehended this simple science. Any of our hundreds of recipes will tell you how to cook a delicious vegetable soup, the recipe with a photo will even show you.

Vegetable soup is a recipe rooted in the depths of human history. A person has long understood that boiled vegetables are more convenient to eat, they are easier to digest and assimilate by the body. And most importantly - a decoction or soup of vegetables creates a special composition, a combination of flavors. The preparation of vegetable soup is very diverse, vegetables can be boiled in water, broth or even separately. They can be passer. Perhaps the main rule of how vegetable soups are prepared is that their recipes contain vegetables. And everything else is a tradition or a chef's fantasy. Recipes for vegetable soups are both lean and meat. The most popular meats include vegetable soup with chicken or vegetable soup with chicken broth, vegetable soup with meatballs, vegetable soup with meat - pork or beef. Vegetable soup in broth can be made transparent or cloudy, it’s whoever loves it. However, you can cook a delicious soup in vegetable broth.

Since boiled vegetables can be easily mashed, they are often used to make creamy vegetable soup or vegetable soup. The recipes for these soups, in principle, are not much different. The recipe for vegetable puree soup can be dietary or refers to meat soups. Light vegetable soup is ideal for those who are on a diet. Nutritionists often recommend eating vegetable soup for weight loss, because it takes even more energy to digest it than it carries. The recipe for vegetable soup for weight loss, as a rule, does not contain high-calorie vegetables. Vegetable soup for weight loss is a very popular recipe. In addition, vegetable diet soup is well suited for fasting days. Therefore, the recipe for dietary vegetable soup should be in the arsenal of any housewife.

In addition to the traditional set of vegetables, vegetable soups can be varied, for example, by preparing vegetable soup with zucchini, or vegetable soup with sweet peppers. Often a recipe for vegetable soup contains some seasonal vegetables. This is, for example, a soup with vegetables and green peas, or vegetable soup with string beans. The most useful, of course, is a soup made from fresh vegetables. But you can also make soup from vegetables harvested in various ways.

Properly prepared vegetable soup is not only healthy and low-calorie, but also tasty. And besides, such a dish will allow you to fully eat during a medical or any other diet. But you can cook it just as a light dinner that does not burden the stomach.

Ingredients: 730 ml vegetable broth, strong fresh cucumber, small potato, large carrot, half a tomato, 40 g parsley root, 30 g lettuce, olive oil, 30 g low-fat sour cream, lemon juice.

Vegetable soup is one of the most familiar soups for us.

Pour a little boiling water with lemon juice into a small container. Slices of cucumbers without skin are immersed in the liquid for a couple of minutes.
A frying pan with a silicone brush is lubricated with olive oil. On it, carrot straws and chopped parsley root are stewed. 3-4 minutes after the start of cooking, the contents of the pan are poured with vegetable broth.
The remaining components are finely cut. Tomatoes must first be rid of the skin.
Shredded potatoes, along with the contents of the pan, are sent to boil in a small saucepan. When it becomes soft, other ingredients are added to the container. Including cucumbers from boiling water.
The soup is cooked for another 12-15 minutes.

This dish is part of table number 5, and therefore, without fear, it can be included in the diet of people with liver or gall problems. It can be served with low-fat sour cream.

In chicken broth

Ingredients: 1 liter of chicken broth, 20 g of parsley root, half a large carrot, 90 g of green peas and cauliflower, 3 potatoes, salt.

All vegetables are peeled, washed, finely chopped. The parsley root is chopped with a sharp knife. Cabbage is divided into small inflorescences. Peas remain whole.
The broth is brought to a boil and added. The first pieces of potatoes are poured into it.
After 7-8 minutes, you can add other vegetables.
Soup in chicken broth is cooked for another 10-12 minutes.

This is a great lunch option for the youngest members of the family.

Low calorie vegetable soup for weight loss

Ingredients: 420 g of young white cabbage, 3 carrots, a large pod of bell pepper, 270 g of frozen green beans, 3 tomatoes, salt.

Vegetable soup is a great solution for those who are on a diet or just watching their figure.

The declared products, except for tomatoes, are finely cut.
Next, the ingredients are lowered into boiling water (2 l) with a small amount of salt and cooked for 15-17 minutes.
In almost ready meal mashed peeled tomatoes are laid out and the soup is cooked for another 6-7 minutes.

It is very important that the resulting vegetable soup for weight loss is infused for at least an hour before serving.

Light zucchini dish

Ingredients: white onion, medium carrot, small young zucchini, 3-4 medium potatoes, 5 large spoons of round rice, a bunch of dill, fine salt.

Pre-washed rice is poured into boiling water.
Potatoes and zucchini are washed, peeled, cut into small cubes.
Onions and carrots are cut randomly. You can even grate both vegetables on a grater.
6-7 minutes after the water boils again, potatoes are immersed in it. After another 8-9 - other vegetables and salt.
A treat is being prepared until all the ingredients are softened.

Vegetable soup without meat is served hot with chopped herbs.

from broccoli

Ingredients: 1 liter of purified water or chicken broth, 1 pc. vegetables: potatoes, bell peppers of any color, onions and carrots, 3 tbsp. l. frozen green peas, 320 g broccoli, 1 tbsp. l. vegetable and butter, salt, a mixture of peppers.

The perfect combination of ingredients makes this soup delicious and flavorful.

The broth is cooked in advance. Small pieces of potatoes are sent to it.
When the vegetable is slightly softened, broccoli florets and green peas are poured into the pan. You don't need to defrost first.
On a mixture of two types of oils, a roast is prepared from the chopped remaining vegetables and is also transferred to the pan.

It remains to salt, pepper the soup and cook it over low heat for another 15-17 minutes.

Vegetable cauliflower soup

Ingredients: 2 yellow bell peppers, fresh garlic to taste, a head of cauliflower, an onion, a bunch of cilantro, parsley, dill and basil, 2 carrots, 3-4 potatoes, salt.

The potatoes are peeled, cut into cubes and sent to boil along with cauliflower inflorescences.
The remaining vegetables are cut into cubes. Garlic is passed through a press. Together, these ingredients are lightly fried, after which they are transferred to the almost ready potatoes.
The soup is salted and boiled for 8-9 minutes.

The finished dish is generously sprinkled with chopped herbs and left to infuse for half an hour.

With potatoes and cabbage

Ingredients: 230 g cabbage, 160 g potatoes, half a carrot, a small onion, salt, a little olive oil.

Vegetable soup is prepared all over the world at any time of the year.

Onion cubes and coarsely grated carrots are fried in olive oil in a saucepan with a thick bottom.
When the vegetables are fully cooked, you can pour a liter of filtered water into them.
As soon as the liquid boils, potato bars and finely chopped cabbage are added to it.

The soup is salted and cooked for another 15-17 minutes.

Diet vegetable soup in a slow cooker

Ingredients: ¼ fork of fresh cabbage, 2-3 potatoes, fresh garlic, onion, carrot, bay leaf, salt, a bag of frozen vegetables.

In the "Frying" program of the "smart" device, vegetables (finely chopped carrots and onions) are sautéed. It is best to cook them in olive oil.. To reduce the calorie content of the dish, you can refuse to fry foods.
Lastly, small pieces of garlic are added to the frying.
Assorted frozen vegetables are laid out on top. For example, from peas, sweet peppers and green beans. For 5-6 minutes, the device switches to baking mode.
It remains to fill in finely chopped cabbage, potato bars, add salt and bay leaf to the “smart” pan.

The treat is cooked in the Soup program under the lid until it ends.

vegetable puree soup

Ingredients: 160 g each of potatoes and carrots, 90 g of white cabbage, small onion, 870 ml of chicken broth, 35 g of flour and butter, 170 ml of milk, salt.

Very tasty and healthy vegetable puree soup.

Cabbage is chopped and boiled in broth until soft. Immediately after it, pieces of potatoes are also placed in the container.
Onion and carrot slices are sautéed in half the butter and transferred to the other ingredients.
The flour is fried in the remaining oil to a creamy shade and milk is poured into it. The sauce should thicken slightly, after which it should be poured over the already cooked vegetables. The mass is salted to taste.

In a large saucepan, all peeled and finely chopped vegetables (except tomatoes), garlic, green beans and celery are fried in hot oil. They are prepared for 12-15 minutes under the lid.
The broth is poured into the container, mashed peeled tomatoes, canned beans and pasta are added. The treat is salted and languishing until all the vegetables are ready.
Half of the grounds from the pan are pureed in a separate bowl and returned back. Pasta and spices are added.

Soup recipes without meat can be conditionally divided into several categories: - With mushrooms. Forest ones are ideal: white, honey agaric, butter, mushrooms. Shop-bought oyster mushrooms, champignons will also fit - the latter are sold fresh all year round, and wild ones in the off-season can only be found in dried form. Memo to the hostess: a portion of dried mushrooms should be taken about two to three times less than raw ones and pre-soaked in water for several hours. Raw mushrooms are thrown into a pot and boiled together with potatoes or fried together with onions and carrots in a pan. - Vegetable.

The five most commonly used ingredients in recipes are:

All the gifts of the garden are used: potatoes, onions, carrots, zucchini, cabbage, celery, tomatoes, bell pepper, pumpkin, broccoli ... The cooking method is different: gradual stewing of vegetables in a saucepan - like a minestrone, boiling in boiling water and final puree - for cream soup, frying in sunflower oil, sour cream or cream and flavoring with sausages for taste. - With fish. Fish soup and ear - different dishes. Any varieties with large bones are suitable to thoroughly clean and boil only the pulp: cod, pike perch, sterlet, pike, catfish, trout ... Canned fish can be used with the same success.

itallstartedwithpaint.com

Ingredients

2 tablespoons of vegetable oil;
1 onion;
2 cloves of garlic;
½ small head of cabbage;
2 carrots;
350 g frozen or fresh broccoli florets;
150 g frozen or fresh green beans;
salt - to taste;
1 teaspoon paprika;
800 g of tomato paste;
900 ml of water;
2 vegetable or chicken bouillon cubes

Cooking

Heat the oil in a saucepan or saucepan and fry the chopped onion and garlic a little over medium heat. Add chopped cabbage, sliced carrots, broccoli, beans, tomato paste, water and bouillon cubes.

Stir and bring to a boil. Then cook for another 20-30 minutes until the vegetables soften.

delish.com

Ingredients

3 cloves of garlic;
1 onion;
1 carrot;
salt - to taste;
200 ml dry white wine;
900 ml of water;
2 vegetable bouillon cubes;
300 g canned white beans;
½ small zucchini;
300 g frozen or fresh peas;
150 g spinach;
100 g of grated parmesan.

Cooking

Heat oil in a saucepan or saucepan over medium heat. Fry chopped garlic and onion on it for a couple of minutes, stirring occasionally. Add the carrot cubes to the vegetables, season with salt and pepper and cook for another 2 minutes.

Pour in wine and water, add bouillon cubes and bring to a boil. Lower the heat and cook for another 5 minutes. Drain liquid from beans. cut into thin circles and cut them in half. Put these ingredients into the soup and cook for about 5 minutes until the zucchini softens. Add peas, spinach and cheese and cook for 3-5 more minutes.

Ingredients

1 tablespoon of olive oil;
1 onion;
2 carrots;
salt - to taste;
ground black pepper - to taste;
1 celery stalk;
200 g of champignons;
2 cloves of garlic;
2 liters of water;
4 vegetable bouillon cubes;
300 g canned chickpeas;
300 g of peeled tomatoes in their own juice;
200 g frozen green beans;
100 g frozen corn;
1 teaspoon dried basil;
½ teaspoon dried oregano;
1 bay leaf;
100 g frozen peas;
½ bunch of parsley.

Cooking

Soak barley overnight before making soup.

Heat oil in a saucepan or saucepan over medium heat. Add diced carrots and celery, season with spices and sauté for about 5 minutes, stirring occasionally. Increase the heat a little and add the mushrooms, cut into thin slices, to the vegetables. Fry until they are browned on all sides. Add minced garlic and mix well.

Add water, bouillon cubes, drained chickpeas, coarsely chopped tomatoes, green beans, pearl barley, corn, spices and bay leaf. Bring the soup to a boil, lower the heat and simmer for 30-40 minutes until the barley is soft.

Remove the bay leaf, add the peas and half of the chopped parsley and cook for another 3-5 minutes. Garnish the finished soup with parsley.

www.ingridhs.depositphotos.com

Ingredients

2 heads of broccoli;
1 onion;
2 cloves of garlic;
5–7 potatoes;
1,400 ml of water;
3 vegetable or chicken bouillon cubes;
salt - to taste;
ground black pepper - to taste;
50 g of grated parmesan.

Cooking

Divide broccoli into florets. Clean the stems and cut into small cubes. Heat oil in a saucepan or saucepan. Add finely chopped onion and sauté, stirring occasionally, for 5 minutes over medium heat.

Add minced garlic, broccoli stalks, cubes, water, bouillon cubes and spices. Bring to a boil, lower the heat and simmer for about 10 minutes until the vegetables soften.

Puree half of the soup in a blender and pour back into the pot. Add broccoli florets and cook for about 5 more minutes. Add parmesan to soup and stir.

chefdehome.com

Ingredients

1 onion;
2 cloves of garlic;
2 bell peppers;
½ teaspoon Italian herbs seasoning;
1 teaspoon dried oregano;
½ teaspoon paprika;
salt - to taste;
ground black pepper - to taste;
2-3 tomatoes;
300 g canned chickpeas;
2 tablespoons of tomato paste;
1,200 ml of water;
2 vegetable bouillon cubes;
100 g of rice;
¼ bunch of parsley;
a little grated parmesan - optional.

Cooking

Heat oil in a saucepan or saucepan. Add chopped onion and garlic and sauté over moderate heat for about 5 minutes. Add the diced peppers and spices and cook for another 3-4 minutes, stirring occasionally.

Peel the tomatoes and cut them into cubes. Add tomatoes, chickpeas to vegetables, after draining excess liquid, tomato paste, water and bouillon cubes. Bring to a boil over medium heat, reduce and simmer for another 20 minutes.

In a separate saucepan. Drain the water from it and put it in the soup. Stir and cook for a couple more minutes. Add chopped parsley leaves. Sprinkle the soup with parmesan before serving.

charlottelake/depositphotos.com

Ingredients

100 ml of olive oil;
1 onion;
2 red chili peppers;
8 red bell peppers;
8 tomatoes;
1 500 ml of water;
3 vegetable bouillon cubes;
salt - to taste;
ground black pepper - to taste;
a few sprigs of parsley.

Cooking

Heat oil in a saucepan or saucepan over medium heat. Put onion cubes and finely chopped chili. Fry for about 5 minutes, stirring occasionally.

Add the diced bell pepper and cook for another 5 minutes. Then add the peeled tomato cubes and cook, stirring occasionally, until softened.

Pour in water, add bouillon cube and spices. Bring to a boil, reduce heat and simmer for another 15 minutes. Garnish the soup with parsley before serving.

hellolittlehome.com

Ingredients

1 tablespoon of olive oil;
1 onion;
salt - to taste;
¼ teaspoon paprika;
3 cloves of garlic;
1 500 ml of water;
3 vegetable bouillon cubes;
100 g brown rice;
150 g frozen peas.

Cooking

Heat oil in a saucepan or saucepan over medium heat. Put finely chopped onion, add salt and paprika and fry for 5 minutes, stirring occasionally. Add crushed and mix well.

Pour in water, add bouillon cubes and rice and bring to a boil. Reduce the heat and simmer for another 35-40 minutes until the rice is soft. Put in the peas and cook for a few more minutes. Season with spices if necessary.

cookingclassy.com

Ingredients

3 tablespoons of olive oil;
1 onion;
4 carrots;
3 stalks of celery;
4 cloves of garlic;
1,200 ml of water;
2 vegetable or chicken bouillon cubes;
3 tomatoes;
3-4 potatoes;
¼ bunch of parsley;
2 bay leaves;
½ teaspoon dried thyme;
salt - to taste;
ground black pepper - to taste;
200 g frozen or fresh green beans;
200 g frozen or fresh corn;
150 g frozen or fresh green peas

Cooking

Heat oil in a saucepan or saucepan over medium heat. Add the diced onions, carrots and celery and sauté for 4 minutes, stirring occasionally. Add minced garlic and stir.

Peel the tomatoes and cut into cubes. Pour in water, add bouillon cubes, tomatoes, chopped potatoes, chopped parsley, bay leaves and spices. Bring to a boil and add green beans.

Reduce the heat and simmer for another 20-30 minutes until the potatoes are cooked. 5 minutes before the end of cooking, put the corn and peas into the pan.

chefdehome.com

Ingredients

2 tablespoons of olive oil;
1 onion;
1 tablespoon ground cumin;
1 tablespoon ground coriander;
1 teaspoon dried thyme;
½ teaspoon paprika;
salt - to taste;
ground black pepper - to taste;
1 celery stalk;
1 potato;
1 liter of water;
2 vegetable bouillon cubes;
300 g canned chickpeas;
100 g spinach;
100 g sour cream.

Cooking

Heat the oil in a saucepan or saucepan and fry the finely chopped onion in it for about 5 minutes. Add spices, stir and cook for another minute. Add the celery and potato cubes and sauté for 5 minutes, stirring occasionally.

Add water and bouillon cubes and bring to a boil. Drain the liquid from the chickpeas, put in the soup, reduce the heat and cook for about 10 minutes. Then add and cook for a couple more minutes. Add sour cream to soup and mix well.

Ingredients

200 g dry peas;
1 500 ml of water;
2-3 potatoes;
1 carrot;
100 g frozen or fresh cauliflower florets;
2 bay leaves;
½ teaspoon turmeric;
salt - to taste;
ground black pepper - to taste;
2 tablespoons of butter;
3 tablespoons of sour cream;
a few sprigs of parsley.

Cooking

Soak the peas overnight. Then fill it with about half of the water and until it becomes soft. Pour in the rest of the water and bring to a boil.

Add cubes of potatoes and carrots to peas, cauliflower, bay leaves, spices and oil. Simmer for 20-25 minutes until vegetables soften. Add sour cream and chopped parsley to the soup and stir.