10 easy vegetable soup, which is not inferior to meat

1. Tomato soup with broccoli, cabbage and green beans

Ingredients

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

preparation

In a skillet or saucepan, heat the oil and fry a little chopped onion and garlic over medium heat. Add chopped cabbage, cut into slices carrots, broccoli, beans, spice, Tomato paste, water and bouillon cubes.

Stir and bring to boil. Then simmer another 20-30 minutes, until the vegetables soften.

2. Soup with zucchini, spinach, beans and white wine

Ingredients

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

preparation

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

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

3. Thick vegetable soup with barley, mushrooms and chickpeas

Ingredients

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

preparation

Before cooking, soak the barley soup at night.

Heat the oil in a saucepan or skillet over medium heat. Put the diced bow, Carrot and celery, season spices and fry for about 5 minutes, stirring occasionally. Add a little fire and add to the vegetables mushrooms, cut into thin slices. Roast until they are lightly browned on all sides. Add the chopped garlic and mix well.

Add water, stock cubes chickpeas without liquid, coarsely diced tomatoes, green beans, barley, maize, spices and bay leaf. Bring the soup to a boil, reduce heat and simmer for 30-40 minutes or until barley is tender.

Remove the bay leaf, add the peas and half the chopped parsley and cook for 3-5 more minutes. Decorate the ready soup with parsley.

4. Soup with broccoli, potatoes and parmesan

Ingredients

• 2 of head broccoli;
• 2 tablespoons butter;
• 1 onion;
• 2 garlic cloves;
• 5-7 potatoes;
• 1400 ml of water;
• 3 vegetable or chicken bouillon cubes;
• salt - to taste;
• ground black pepper - to taste;
• 50 g of grated Parmesan cheese.

preparation

Broccoli, divide into florets. Peel the stalks and cut into small cubes. The pan or saucepan heat the oil. Put finely chopped onion and fry, stirring occasionally, 5 minutes on medium heat.

Add the crushed garlic, broccoli stalks, diced potatoWater, bouillon cubes and spices. Bring to a boil, reduce heat and simmer for about 10 minutes, until vegetables soften.

Pyuriruyte half soup in a blender and pour back into the pan. Put the broccoli florets and cook for about 5 more minutes. Add the Parmesan and stir the soup.

5. Thick soup with sweet pepper, tomatoes, chickpeas and rice

Ingredients

• 2 tablespoons olive oil;
• 1 onion;
• 2 garlic cloves;
• 2 peppers;
• ½ teaspoon seasoning "Italian herbs";
• 1 teaspoon of dried oregano;
• ½ teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tomatoes;
• 300 g of canned chickpea;
• 2 tablespoons tomato paste;
• 1200 ml of water;
• 2 vegetable bouillon cubes;
• 100 g of rice;
• ¼ parsley;
• a little grated Parmesan cheese - optional.

preparation

The pan or saucepan heat the oil. Put the chopped onion and garlic and cook 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 to vegetables tomatoes, chickpeas, pre draining excess liquid, tomato paste, water and bouillon cubes. Bring to a boil over medium heat, reduce heat and simmer for 20 more minutes.

In a separate pan boil rice. Drain the water from it and transfer to a soup. Stir and cook for another couple of minutes. Add the chopped parsley leaves. Before serving, sprinkle with parmesan soup can.

6. Tomato soup with peppers

Ingredients

• 100 ml of olive oil;
• 1 onion;
• 2 red chillies;
• 8 red bell peppers;
• 8 tomatoes;
• 1500 ml of water;
• 3 vegetable bouillon cubes;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

preparation

Heat the oil in a saucepan or skillet over medium heat. Put cubes of onion and chopped chilli. Fry about 5 minutes, stirring occasionally.

Add purified and diced bell pepper and cook for 5 more minutes. Then put the cubes peeled tomatoes and cook, stirring occasionally, until they soften.

Pour water, add bouillon cube and spices. Bring to a boil, reduce heat and simmer for 15 more minutes. Before serving, garnish the soup with parsley.

7. Simple soup with peas and rice

Ingredients

• 1 tablespoon olive oil;
• 1 onion;
• salt - to taste;
• ¼ teaspoon paprika;
• 3 garlic cloves;
• 1500 ml of water;
• 3 vegetable bouillon cubes;
• 100 g of brown rice;
• 150 g of frozen peas.

preparation

In a saucepan or skillet, heat the oil over medium heat. Put chopped onion, paprika and add salt and cook 5 minutes, stirring occasionally. Add chopped garlic and mix well.

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

8. Thick soup with carrots, corn, peas and green beans

Ingredients

• 3 tablespoons olive oil;
• 1 onion;
• 4 carrots;
• 3 celery;
• 4 garlic cloves;
• 1200 ml of water;
• 2 or vegetable chicken bouillon cubes;
• 3 tomatoes;
• 3-4 potatoes;
• ¼ parsley;
• 2 bay leaves;
• ½ teaspoon of dried thyme;
• salt - to taste;
• ground black pepper - to taste;
• 200 g of frozen or fresh green beans;
• 200 g of frozen or fresh corn;
• 150 g of frozen or fresh peas.

preparation

In a saucepan or skillet, heat the oil over medium heat. Put diced onions, carrots and celery and sear 4 minutes, stirring occasionally. Add the chopped garlic and stir.

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

Reduce heat and simmer for another 20-30 minutes until cooked potatoes. 5 minutes before end of cooking in a pot Put corn and peas.

9. Soup celery, spinach and chickpea

Ingredients

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

preparation

The pan or saucepan, heat oil and cook for him chopped onions about 5 minutes. Add spices, stir and cook for another minute. Put celery and potato cubes and cook 5 minutes, stirring occasionally.

Add water and bouillon cubes and bring to boil. Drain the liquid from the chickpeas, put into the soup, reduce heat and simmer for about 10 minutes. then add spinach and cook a few more minutes. Add the cream to the soup and stir well.

10. Pea soup with cauliflower

Ingredients

• 200 g of dried peas;
• 1500 ml of water;
• 2-3 potatoes;
• 1 carrot;
• 100 g of frozen or fresh cauliflower inflorescences;
• 2 bay leaves;
• ½ teaspoon turmeric;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons butter;
• 3 tablespoons of cream;
• a few sprigs of parsley.

preparation

Pre-soak the peas overnight. Then fill it approximately half the water and cookUntil it becomes soft. Pour the remaining water and bring to boil.

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

see also

• How to cook minestrone from the fact that there exists a home →
• 11 delicious soups, mashed potatoes with mushrooms, pumpkin, broccoli, and not only →
• 10 cream soup with a delicate creamy taste →
• How to cook pea soup: 5 interesting recipes →