10 meatless soups that want to prepare all year round

You are waiting for fragrant nourishing soups with vegetables, mushrooms, peas, chickpeas, beans, lentils and more.

1. Meatless vegetable soup

Ingredients

• 3 celery petiole;
• 2 carrots;
• 1 large potato;
• 1 onion;
• 2 tomatoes;
• 3 garlic cloves;
• 1200 ml of water;
• salt - to taste;
• 1 teaspoon of dried oregano seasoning or "Italian herbs";
• ¼ teaspoon chili powder - optional;
• ground black pepper - to taste;
• ½ teaspoon of lemon juice;
• 1 tablespoon of vegetable oil.

preparation

Cut all the vegetables into large chunks. Garlic cloves can be left intact. Put the vegetables in a saucepan and cover with water. Add salt, oregano or "Italian herbs" and chili.

Cover and bring to boil. Then reduce heat and simmer for another 20-30 minutes until the potatoes are soft. A little cool soup.

Pyuriruyte it in a blender until smooth. Pour into pan and bring to the boil again. Add to the soup salt, black pepper, lemon juice, butter and mix well.

2. Thick spicy lentil meatless soup c

Ingredients

• 2 carrots;
• 1 onion;
• 3-4 cloves of garlic;
• 1 small piece of ginger;
• 200 g red lentils;
• 750 ml of water;
• 1 teaspoon curry;
• 1 teaspoon turmeric;
• a pinch of chili powder;
• ½ teaspoon ground coriander;
• salt - to taste;
• handful of cherry tomatoes + several supply;
• + ¼ coriander beam several supply branches.

preparation

Slice the carrots thin polukruzhochkami, onion - small pieces and peeled garlic and ginger - very small cubes.

Thoroughly rinse the lentils under running water. red lentils You do not need to be soaked. Put it in a pot, pour the water and bring to boil.

Add the carrot, onion, garlic and ginger. Again bring to the boil and cook for 10 minutes. Stir in curry, turmeric, chilli, coriander and salt, stir and cook for 5 more minutes.

At the end of lay cut in half the tomatoes and cook another minute. Remove the soup from the heat and add the chopped cilantro.

Before serving, garnish with tomatoes and cilantro leaves.

3. Thick meatless soup with corn and peas

Ingredients

• ½ onion;
• 1 small carrots;
• 1-2 garlic cloves;
• 1 celery;
• 2-3 potatoes;
• 2 tablespoons of vegetable oil;
• 1 tablespoon flour
• 300-400 ml of vegetable milk (coconut, rice, oatmeal and so on);
• salt - to taste;
• ground black pepper - to taste;
• 3-4 tablespoons of frozen peas;
• 250-300 g of canned corn.

preparation

Finely chop the onion, carrot, garlic, celery and potatoes. Heat the oil in a saucepan and place all the vegetables, except potatoes. Fry about 5 minutes.

Add the flour to the vegetables and stir. Pour milk and bring to boil. If the fluid, in your opinion, is not enough, add more milk.

Put the potatoes in the boiling milk and simmer for about 10 minutes. Then add salt, pepper, peas, corn soup and cook a few more minutes.

4. Lean pea soup with cabbage and dried mushrooms

Ingredients

• 200 g of crushed pea;
• 2 500-3 000 ml of water;
• 50 g of dried mushrooms;
• 1 onion;
• 1 carrot;
• 2 tablespoons of vegetable oil;
• 1 teaspoon paprika;
• 1 tablespoon soy sauce;
• 100 g of cabbage;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of dill.

preparation

Go through the peas, rinse and soak overnight. Then, drain again, rinse the peas and place it in the pan. Fill 2 500-3 000 ml of water, bring to the boil and cook for 30 minutes.

Meanwhile, soak the mushrooms for 30 minutes, drain and rinse. Finely chop the onion and grate the carrots on a coarse grater. Lightly fry the onions in the hot oil, add the carrots and paprika and cook for another 2-3 minutes.

Pour into pan with peas zazharku and fungi, pour soy sauce and bring to a boil. Add the shredded cabbage, salt and pepper and simmer the soup for about 30 minutes. At the end Stir in chopped dill.

5. Meatless soup with tofu and nori

Ingredients

• 1 onion;
• 1 carrot;
• 2 tablespoons of vegetable oil;
• 1-2 garlic cloves;
• 1500 ml of water;
• 4-5 potatoes;
• 2 dried bay leaves;
• salt - to taste;
• ground black pepper - to taste;
• ½ teaspoon of dried savory - optional;
• 3 nori sheet;
• 175 g of tofu;
• 2 tablespoons of soy sauce.

preparation

Slice the onions and carrots into small cubes. Fry them in a pan in hot oil until golden brown. Add the chopped garlic.

Pour vegetables hot water. Add the potatoes, cut into medium cubes, lavrushku, salt, pepper and savory. Simmer the soup until the potatoes are not softened.

Cut thin strips of nori and tofu - cubes of medium. Add them to the soup and cook for 3 more minutes. At the end, pour the soy sauce, stir and remove lavrushku.

6. Lean soup vegetables and chickpea

Ingredients

• 200 g of dried chick;
• 800 ml of water;
• 2-3 celery stalks;
• 3 small marinated or pickles;
• 4 tomatoes;
• 2-3 onions;
• 2-3 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley;
• pinch of ground paprika.

preparation

Wash the chickpeas and soak overnight. Drain, rinse again and place in a saucepan. Pour 800 ml of water to a boil and simmer until soft. Set aside a little chick for decoration.

Slice the celery, cucumbers and tomatoes peeled medium slices and onions - semirings. Fry onions in hot oil for 10-15 minutes.

Put the cucumbers to the onions and fry a little. Then add the celery and tomatoes and cook, stirring, until all the liquid has evaporated almost.

Zazharku Put in a pot of chickpeas, add salt and pepper and stir. Boil the soup for another 10 minutes and pyuriruyte blender.

Before serving, garnish with deferred chickpeas, parsley and paprika.

7. Meatless vegetable soup with beans

Ingredients

• 150-200 g of dry white beans;
• 1 liter water;
• 1-2 carrots;
• 1-2 celery petiole;
• 1 onion;
• 2 garlic cloves;
• 2 tomatoes;
• 2-3 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

preparation

Rinse beans and soak it overnight. Then pour off the liquid, to shift beans in a pan and add 700-800 mL of water. Boil the beans for about an hour.

Cut the carrots, celery and onion into small cubes. Crush the garlic. Pyuriruyte tomatoes blender.

Fry onions in hot oil for about 5 minutes. Stir in the garlic and keep on the heat for a couple of minutes. Put the carrots and celery, stir and cook for 7-8 minutes.

Add to vegetables beans with liquid, the remaining water, salt, pepper and tomato puree. Stir and bring to boil. Then cook the soup over low heat, covered, in about 30 minutes.

Before serving, sprinkle with chopped parsley.

8. Lean beet soup

Ingredients

• 2-3 beets;
• 2 carrots;
• seasoning "Provencal herbs" - to taste;
• a few tablespoons of vegetable oil;
• 200 g of red cabbage;
• 2 onions;
• 1 teaspoon ground cumin;
• 1 500-2 000 ml of water;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of coconut milk - optional;
• a few sprigs of dill.

preparation

Cut the peeled beets and carrots medium pieces. Add "Provencal herbs" and oil and mix. You can use other seasoning to your taste. Put the vegetables in the pan and bake at 180 ° C 30-40 minutes until soft.

Finely shred the cabbage and finely chop the onion. Fry onions in hot oil until golden brown. Add the cabbage and simmer in the heat until soft. Season with ground zira.

Put baked and sauteed vegetables in a pan and cover with hot water. Add the salt and pepper and bring to a boil. Pyuriruyte soup blender until uniform.

The soup can be poured coconut or other vegetable milk and beat again. This will give the dish a creamy consistency.

Before serving, sprinkle the soup with dill.

9. Thick meatless soup with lentils and pumpkin

Ingredients

• 1 onion;
• 1-2 garlic cloves;
• 1 small piece of ginger;
• 2-3 tablespoons of vegetable oil;
• 500 g of pumpkin pulp;
• ½ lemon;
• a few sprigs of thyme;
• ½ tablespoons curry dining room;
• 200 g red lentils;
• 1 liter water;
• salt - to taste;
• ground black pepper - to taste.

preparation

Finely chop the onion and garlic and rub on a small grater peeled ginger. Lightly fry the onions in the hot oil. Add the garlic and ginger and cook for another 5 minutes.

Cut the pumpkin into thin strips and place the vegetables. Stir and fry, stirring for about 10 minutes. Add the finely grated lemon zest, thyme leaves and curry and cook for a few more minutes.

Meanwhile, rinse the lentils, put in a saucepan and cover with water. Boil for 10-15 minutes. Add zazharku, salt, pepper and cook for another 10 minutes.

Before serving, season the soup with lemon juice.

10. Meatless soup with mushrooms and pearl barley

Ingredients

• 100 g of pearl barley;
• 1 onion;
• 1 carrot;
• 2-3 tablespoons of vegetable oil;
• 5-7 fresh mushroom;
• 2 tomatoes;
• 3-4 potatoes;
• 2 dried bay leaves;
• 2 teaspoons of dried parsley;
• a mixture of peppers - to taste;
• 1500 ml of water;
• salt - to taste.

preparation

Soak the barley overnight, rinse and place in a saucepan. Cover with water, bring to the boil and cook for 30 minutes. Residual water drain.

Finely chop the onion and grate on a coarse grater carrots. Fry vegetables in a pan on a hot oil for several minutes.

Put the mushrooms, cut into thin slices, and cook for 5 more minutes. Add the diced tomatoes and potatoes, as well as lavrushku, parsley and pepper mixture.

Pour hot water podsolite and boil for 15 minutes. Remove the soup from the heat, add the barley and leave under cover for 15-20 minutes. Remove the lavrushku.