Vegetable soup: simple recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetable Soup is a light and he althy first course based on plant products. Usually it is boiled in water or meat broth with the addition of various herbs, spices and even cereals. In today's post 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 vegetarians. To cook lean vegetable soup, you will need:

• 3 liters of filtered water.
• 4 potatoes.
• Medium thin-skinned marrow.
• 300 g white cabbage.
• Small carrot.
• Ripe tomato.
• Meaty bell pepper.
• S alt, dill and seasonings.

Potato sticks are sent to a pot filled with s alted boiling water. After some time, pieces of zucchini, cabbage chopped into thin strips, grated carrots, tomato slices and strips of sweet pepper are also sent there. All this is sprinkled with spices and brought to full readiness. A minute before turning off the stove, the soup is crushed with chopped herbs. Just before serving, it is briefly infused in a closed saucepan.

With lentils and bell peppers

This simple vegetable soup recipe is sure to intrigue lovers of hearty first courses. To repeat it in your own kitchen, you will need:

• 2 liters of filtered water.
• 400g red lentils.
• Small carrot.
• 6 potatoes.
• Medium onion.
• Ripe tomato.
• Meaty bell pepper.
• Refined oil, s alt, herbs and spices.

In a heated greased saucepan, sauté onions and carrots. After a couple of minutes, strips of sweet pepper, slices of potatoes and washed lentils are added to them. All this is poured with hot water, s alted, sprinkled with spices, supplemented with tomato slices and left to boil over low heat. Before turning off the stove, the contents of the pan are crushed with chopped herbs.

With eggplant and cream cheese

This fragrant and very tasty vegetable soup has a delicate creamy texture and a relatively low calorie content. Therefore, even those who adhere to a strict diet will not be able to refuse it. To feed your loved ones with a similar meal, you will need:

• 3 eggplants.
• Ripe tomato.
• Small onion.
• 70 g soft cream cheese.
• 1, 5 cups filtered water.
• 3 garlic cloves.
• 180 ml cream.
• S alt, refined oil, Provence herbs, black and red hot pepper.

Eggplants are peeled, cut into cubes and soaked in s alted water for half an hour. Then they are dried and sent to a frying pan, which already has browned onions. A few minutes later, the browned vegetables are poured with one and a half glasses of water, s alted, seasoned with spices and simmered 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, he althy vegetable soup is sure to appeal to he althy eaters. Despite the rather simple composition, it turns out to be quite tasty and very useful. To treat them to your family, you will need:

• Medium thin-skinned marrow.
• Broccoli inflorescence.
• Small onion.
• 3 tbsp. l. low-fat cream.
• Refined oil, water, s alt, dried herbs and seasonings.

Broccoli and peeled zucchini are boiled separately in a small amount of liquid. Then, 1.5 large spoons of cream and a part of browned onions 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 noticeable mushroom flavor and will allow you to expand your usual menu. To cook vegetable soup with celery for your family, you will need:

• 400 g raw mushrooms.
• Small onion.
• Medium carrot.
• Celery root.
• 2 small potatoes.
• Meaty bell pepper.
• Water and s alt.

The washed and chopped mushrooms are placed in a saucepan filled with s alted boiling water and left to cook over low heat. After some time, grated carrots, a whole onion and celery root are added to them. Half an hour later, strips of sweet pepper and potato slices are loaded into a common bowl. All this is boiled until fully cooked and insisted for a short time under the lid.

With zucchini and cauliflower

This easy chicken broth vegetable soup is great for older and younger eaters alike. To serve it for a family dinner, you will need:

• 200g courgettes.
• 2 chicken fillets.
• 3 medium potatoes.
• 200g fresh cauliflower.
• Small onion.
• 2 tbsp. l. tomato paste.
• Small carrot.
• S alt, spices and water.

You need to start the process of cooking vegetable soup with chicken broth by processing the fillet. It is washed, poured with cool water and put on the included burner. Add a peeled onion to a pot with a boiled liquid and continue to cook. After some time, the meat is divided into fibers and returned to the strained broth. All this is s alted, supplemented with grated carrots and cabbage inflorescences and brought to a boil again. In a quarter of an hour in tot althe container is immersed in potato chips and tomato paste. Shortly before the end of cooking, diced zucchini is sent to the soup.

With pumpkin and celery

This dense and satisfying dish has a pleasant, slightly sweet taste and a delicate creamy texture. Therefore, this vegetable soup with celery and pumpkin is ideal for a lenten lunch. To prepare it you will need:

• Small carrot.
• 2 celery stalks.
• Small onion.
• 500 g pumpkin pulp.
• 2 garlic cloves.
• 2 tbsp. l. tomato paste.
• S alt, 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, cut and put in a small saucepan. All this is poured with a small amount of filtered water, brought to a boil and simmered over low heat. Ten minutes later, pumpkin slices are loaded into a common bowl and boiled until soft. Shortly before turning off the fire, the soup is supplemented with s alt, spices and tomato paste. After another ten minutes, the contents of the saucepan are whipped with a blender, brought to a boil again and infused for a short time under the lid.

With cauliflower and canned beans

This simple and hearty dish is very popular with European housewives. It has a perfectly smooth, uniform texture and a very pleasant taste. To prepare vegetable soup with cauliflower you will need:

• 2 liters of filtered water.
• 650g cauliflower.
• 120 g sweet pepper.
• 360g canned red beans.
• 300g ripe tomatoes.
• S alt, dried herbs and garlic.

You need to start cooking this delicious vegetable dietary soup with cabbage processing. It is washed, divided into inflorescences, immersed in a pot of boiling, lightly s alted water and boiled over moderate heat for ten minutes. At the end of the specified time, blanched tomatoes, peeled, canned beans and bell peppers are sent to the broth. All this is brought to full readiness, seasoned with crushed garlic and dried herbs, processed with a blender and warmed up for a short time 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 this delicious, creamy cauliflower vegetable soup, you will need:

• 60g frozen green peas.
• 110g carrots.
• 210 g cauliflower.
• 55 g onion.
• 8 g good butter.
• 1, 5 cups filtered water.
• S alt and dill.

Carrots and onions are loaded into a pot filled with boiling water. Fifteen minutes later, cabbage florets and frozen green peas are added to them. All this is slightly s alted, boiled until tender and supplemented with chopped herbs. The resulting soup is slightly cooled, processed with a blender and seasoned.butter.

With celery and cauliflower

This light vegetable soup has not only a pleasant taste, but also a very simple composition. For its preparation you will need:

• 100g fresh cauliflower.
• Celery root.
• Large carrot.
• Small onion.
• Olive oil, s alt, water and coconut cream.

Chop the peeled onions and carrots with a sharp knife and sauté in a greased frying pan. Then the vegetables are transferred to a small saucepan, poured with a small amount of water, s alted, supplemented with celery and boiled until all the ingredients are soft. After some time, the resulting soup is turned into a puree, diluted with coconut cream and warmed up for a short time 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.