Vegetarian soup - general cooking principles
Vegetarian soups are popular not only among those who prefer to eat only vegetables and fruits, but also among people on a diet and simply leading a healthy lifestyle. Preparing the first dish in vegetable broth or broth or on water with the addition of spices and bouillon cubes. A vegetarian soup can include a wide variety of vegetables that can be interestingly combined and combined with each other. So, besides the usual potatoes, cabbage, carrots and onions, tomatoes, peppers, zucchini, eggplants, various greens and legumes (beans, peas, etc.) are added to the soup. Veggie soup often includes mushrooms, pasta, and soy cheese. Vegetarian soups are hot and cold, green or have a puree texture.
Vegetarian soup - preparing food and dishes
To make soup, you need to pre-cook vegetable broth or dilute a couple of bouillon cubes in boiling water. You can simply restrict the usual spices and herbs. All vegetables and herbs should be thoroughly washed, peeled and cut. Stalks and seeds are removed from peppers and tomatoes. You can pre-shredded chopped vegetables, and you can immediately put them in the soup.
From the dishes you will need a pan, a frying pan, a colander, knives, vegetable peelers and vegetable cutters, a blender, a cutting board, etc. Veggie soup is served in deep plates or bowl.
Vegetarian soup recipes:
Recipe 1: Veggie Soup
This vegetarian soup turns out very golden, bright and fragrant. This includes several vegetables, seasonings and a lot of greens. The dish is great for everyday meals, and even better to cook it in the summer, as from the country vegetables soup turns out even tastier.
Ingredients Required:
- Potatoes - 4-5 small tubers;
- 1 large bell pepper;
- 2-3 ripe tomatoes;
- Big onion head;
- 2 medium carrots;
- 2 bouillon mushroom cubes;
- Green parsley, dill, cilantro;
- Salt and black pepper - to taste.
Cooking method:
All vegetables and herbs thoroughly washed. Pour water into the pot and set on fire. Clean the potatoes, cut them into small pieces (1.5-2 cm) and throw them into the water. Add some salt. Clean the carrots and onions, rub the carrots on a coarse grater, and chop the onions (can be crushed in a blender). Heat the vegetable oil in the pan and first lay out the onion, fry a little until golden brown, then lay out the carrots to it. Fry the vegetables for about 3-4 minutes on a gentle fire. Meanwhile, we cut the pepper in half, remove the seeds from the stem, and cut into thin strips about 5-6 mm wide.
We spread the pepper to the onions with carrots and pass it all together. Tomatoes cut into small cubes. Lushe pre-remove their skins, so that later she did not swim in the soup. To do this, make small cuts and immerse the tomatoes for one minute in boiling water. After that, the skin is easily removed. We spread the tomatoes to the vegetables and stew all together under a closed lid for about three minutes. By this time, the potatoes should be half ready. We put the dressing in the soup, mix and cook over low heat under the lid closed. While you can chop the greens. We throw 2 bouillon cubes and greens in the soup. Add some salt and pepper soup and cook until potatoes are ready. Greens must boil for 1-2 minutes.
Recipe 2: Vegetarian soup with dumplings
This vegetarian soup is much more satisfying than the first, although the composition of the products is almost the same. They make the soup more nutritious and nutritious dumplings - small lumps of dough, which are served in boiling ready broth. Many vegetarians eat eggs, so in this recipe, dumplings are cooked with an egg. You can cook them without eggs - on water, flour and margarine, but the dumplings in this case will be worse to keep shape.
Ingredients Required:
- Potatoes - 3-4 pieces;
- Orange bell pepper;
- Cherry tomatoes - 6-7 pieces;
- Violet bow - 1 pc .;
- 1 large carrot;
- Parsley dill;
- Salt, black pepper;
- Flour - by the eye;
- 1 egg;
- Spices.
Cooking method:
All vegetables and herbs thoroughly washed. Peel potatoes and cut into small cubes. Fill the potatoes with enough water and set to boil. Clean the carrots and grate them on a coarse grater, chop onions finely. Fry in vegetable oil, first onion, then add carrots to it. Pepper cut in half, remove the stem and seeds, cut the pepper into small cubes. We spread the pepper to the onions with carrots in 3-4 minutes. Cherry tomatoes cut into small cubes or slices. Spread tomatoes to vegetables a few minutes after the pepper. You can add a spoon of tomato paste to the roast for flavor. As soon as the potatoes are almost cooked, we put the roast in the pan. Finely chop the greens with a knife and lay out in 5 minutes. Soup salt and pepper to taste. Spread a teaspoon of dumpling, dropping it each time in a glass of cold water. Cook the soup for another 4-5 minutes and remove the pan from the heat. How to cook dumplings: pour a small pile of flour in a deep bowl, make a well. In the cup, shake the egg with a little water and any dry herbs. Pour the mixture into the flour and knead the dough. The dough should turn out like thick sour cream. Remove the dough for half an hour in the fridge, after which the dumplings from it can be spread in the soup.
Recipe 3: Vegetarian Spinach Soup
Very light, refreshing and dietary vegetarian soup. The dish is prepared on vegetable broth from potatoes and spinach, seasoned with spices and garlic soup.
Ingredients Required:
- Pre-cooked vegetable broth - 500 g (or water with bouillon cubes);
- Potatoes - 2 pieces;
- Garlic clove;
- Onions - 1 piece;
- Packing frozen spinach;
- Olive oil;
- Lemon juice;
- Salt and black pepper - to taste.
Cooking method:
Garlic and onion finely chopped. Pour into a saucepan in which the soup will cook, 30 ml of water and olive oil. A little stew in this mixture of garlic and onions. Clean the potatoes, cut them in small pieces and put them into the pan in a few minutes. Pour half of the vegetable broth or broth from the cubes. Once the potatoes are cooked, lay out the spinach and pour in the remaining half of the broth. Cook the soup until the ingredients are ready, then fry all with a blender, season with salt, pepper and lemon juice. Pour vegetarian soup into deep bowls and serve. This dish can be served with low-fat sour cream, hot croutons or pine nuts.
Recipe 4: Veggie Cauliflower Soup
Such a healthy first course is very easy and quick to prepare, and it turns out to be incredibly tasty, satisfying and tender. Vegan soup with cauliflower also includes potatoes, rice, carrots, onions and green peas.
Ingredients Required:
- Potato - half a kilo;
- Cauliflower - half a kilo;
- 1 onion and carrots;
- Half a cup of rice;
- Bank of canned green peas;
- 3 liters of water;
- Vegetable oil;
- Parsley;
- Salt and black pepper - to taste.
Cooking method:
All vegetables wash and clean. Rice boiling water and how to wash. Dice potatoes and onions. Grate carrots on a coarse grater. we sort the cauliflower into separate inflorescences. Boil water in a large saucepan and place the potatoes, carrots and onions in it. Cook the vegetables for about 15 minutes. Then lay out the rice and cauliflower. With peas poured water and also add to the soup. Then season the soup with salt, pepper and any spices that you like. Pour some vegetable oil. Cook vegetarian soup to readiness of all vegetables. Serve with fresh chopped greens.
Recipe 5: Veggie soup with Brussels sprouts
This vegetarian soup is just full of vitamins, because it includes not only Brussels sprouts, but also peppers, leeks, carrots, beans, greens and garlic.
Ingredients Required:
- 100 g of white dry beans;
- Potatoes - 1 tuber;
- Brussels sprouts - 150 g;
- 1 carrot and leek;
- Half bell pepper;
- Fennel;
- Olive oil - 30 ml;
- Garlic clove;
- A bunch of greens;
- Salt;
- Water.
Cooking method:
Boil the beans, presoaked for the night, in salted water for 40 minutes. Broth leave - it is also useful. Clean the carrots and rub the grater, cut onions with rings. Fry vegetables in olive oil. Bulgarian pepper cut into strips, chop fennel and spread them to carrots with onions. Peel the potatoes and cut them into small cubes. With Brussels sprouts, remove the top leaves and cut each fork into 4 pieces. Greens finely shred. Pour the beans with broth into the saucepan, add water, bring to a boil and put the potatoes with cabbage. After 10 minutes, lay out the greens. Boil the soup for another 5 minutes, add chopped garlic, turn off the pan with a lid and leave the soup to infuse.
Vegetarian soup - secrets and tips from the best chefs
- For cooking, you need to select only the freshest and ripe vegetables, because this is the basis of a vegetarian soup;
- the more greens in the soup, the better;
- it is desirable to cut all the vegetables of the same size, there some components will not interrupt the taste of others;
- the taste and aroma of vegetarian soup depends largely on the sequence of putting the ingredients and the duration of their heat treatment.
