Vegetable soup

Vegetable soup can be made from seasonal or frozen ingredients. This is a great dish for lovers of light and healthy food. We have collected 10 delicious recipes for this soup.

Vegetable puree soup with cream

There are a lot of recipes for making soups. Soups containing cream have many fans; they have a rich consistency and a seductive creamy aroma. We suggest preparing a wonderful vegetable puree soup with cream.

1. 
   Vegetable soup is very easy to cook. Peel the potatoes and cut into cubes. Pour water into the pan, add salt to taste and add potatoes. Place the pan on the fire.
2. 
   Peel the onions and carrots. Finely chop the onion and grate the carrots.
3. 
   Fry chopped onions and carrots in vegetable oil until soft.
4. 
   When the potatoes are half cooked, add assorted frozen vegetables to the pan and cook for 5 minutes.
5. 
   After this, add the fried onions and carrots to the pan and stir.
6. 
   Remove the pan from the heat and puree the soup with a blender.
7. 
   Return the puree soup to the heat, pour in the cream, add spices to taste. Bring the soup to a boil and turn off the heat.
8. 
   Serve vegetable puree soup with fresh herbs and croutons.

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Bon appetit!

Vegetable soup with chicken broth

Sometimes, after cutting up a chicken carcass, parts of the back, wings or legs remain, which can be useful in preparing the broth. Using this broth you can cook a delicious vegetable soup from seasonal vegetables.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Onion – 1-2 pcs.
• Garlic – 3-4 teeth.
• Carrots – 1 pc.
• Vegetable oil - for frying.
• Potatoes – 2 pcs.
• Cauliflower – 100 gr.
• Bay leaf – 1-2 pcs.
• Allspice peas – 2-3 pcs.
• Chicken carcass – 0.5 pcs.
• Water – 2.5 l.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut the chicken into pieces, place it in a saucepan, cover with water and cook. After boiling, skim the foam from the surface of the broth, add peppercorns and continue cooking for 30 minutes.

2. Chop the onion and garlic very finely, fry the vegetables in vegetable oil until transparent.

3. Grate the carrots, add them quickly and continue to simmer the vegetables for another 3-5 minutes.

4. Separate the cauliflower into inflorescences. Cut the potatoes into small cubes, place them in a pan, when the meat is ready, cook for 10-15 minutes.

5. When the potatoes become soft, place the cabbage and fried onions and carrots in the pan. Add salt and pepper to the soup to taste, stir and continue cooking the soup until the cabbage is soft.

6.At the end, add chopped herbs, remove the pan from the heat, cover with a lid and let the soup brew for 15-20 minutes. Serve hot vegetable soup with chicken broth for lunch.

Bon appetit!

How to cook dietary vegetable soup?

Vegetable soups are undoubtedly tasty and healthy. They can be included in both regular and diet menus. Despite the fact that the dish contains only vegetables, it satisfies hunger well.

Cooking time: 45 min.

Cooking time: 45 min.

Servings: 6.

Ingredients:

• Broccoli – 0.5 pcs.
• Cauliflower – 0.5 pcs.
• Potatoes – 1-2 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Green peas – 50 gr.
• Green beans – 50 gr.
• Celery – 2 pcs.
• Tomatoes – 1 pc.
• Bell pepper – 0.5 pcs.
• Zucchini – 0.5 pcs.
• Greens - to taste.
• Vegetable oil - for frying.
• Garlic – 1-2 teeth.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Pour water into a saucepan, put on fire, and bring to a boil. Thaw frozen vegetables.

2. Green peas can also be used either canned or frozen.

3. Cut potatoes and zucchini into cubes.

4. Separate the cauliflower into inflorescences.

5. Also divide the broccoli into small florets.

6. Chop the onion very finely.

7. Grate the carrots on a coarse grater.

8. Place cauliflower, broccoli, potatoes and zucchini in a saucepan of boiling water.

9. Fry onions and celery in vegetable oil for 5 minutes.

10. Then add the carrots and continue to fry the vegetables for another 8 minutes. Then add the roast to the soup.

11. Next, fry the peppers and diced tomatoes in a frying pan. Add vegetables to the soup as well.

12.Lastly, add the peas and green beans to the pan, stir and cook the soup for another 15 minutes.

13. At the end, add chopped garlic, salt, ground pepper and herbs. Serve the soup hot.

Bon appetit!

Lenten vegetable soup without meat

Vegetable soup will be useful for children and adults. If previously vegetable soups were the basis of the menu only for vegetarians, today such a dish can be seen on the menu of various cafes and restaurants.

Cooking time: 25 min.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

• White cabbage – 0.5 pcs.
• Bell pepper – 2 pcs.
• Onions – 3 pcs.
• Celery – 5 pcs.
• Carrots – 1 pc.
• Tomatoes – 3 pcs.
• Parsley - 0.5 bunch.
• Chili - optional.
• Salt - to taste.

Cooking process:

1. Wash and dry the vegetables.

2. Cut the celery into thin pieces.

3. Cut the tomato into cubes.

4. Cut the onions into thin rings.

5. Peel the bell pepper from partitions and seeds, cut it into strips.

6. Grate the carrots on a coarse grater or cut into thin bars.

7. Chop the cabbage into strips.

8. Boil water in a saucepan and add chopped vegetables to it. Bring the soup to a boil over high heat.

9. After this, add chopped herbs and salt to taste. If you wish, you can add chopped hot pepper, cleared of seeds.

10. Then reduce the heat to low and simmer the vegetable soup for 20 minutes. The soup, although low in calories, is very filling.

Bon appetit!

A simple and delicious recipe for vegetable soup with zucchini

To diversify your lunch menu, instead of the usual meat broth, cook a light vegetable zucchini soup. This dish is suitable not only for vegans and vegetarians, but also for meat eaters, it is nutritious and gives a feeling of fullness without weighing down the stomach.

Cooking time: 40 min.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Zucchini – 1 pc.
• Tomatoes – 3 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Potatoes – 3 pcs.
• Water – 0.8 l.
• Olive oil – 3 tbsp. l.
• Dried paprika – 5 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Parsley - to taste.

Cooking process:

1. Wash and peel the vegetables. Finely chop the onion and carrots. Cut potatoes and zucchini into cubes.

2. In a frying pan in olive oil, fry the onions and carrots until soft. Place the roast in a pan and fill it with water. When the broth boils, add the potatoes. Cook the soup for 5 minutes, then add salt to taste.

3. Next, place the zucchini in the pan and continue cooking for another 7 minutes.

4. Scald the tomatoes with boiling water and remove the skin, cut the pulp into cubes, fry in a dry frying pan and add to the broth. Add ground pepper and paprika to taste.

5. Cook the soup for another 15 minutes, then add chopped herbs and serve.

Bon appetit!

How to make vegetable soup with cauliflower?

This is a very easy to prepare vitamin soup. Low in calories and easy on the stomach - ideal for those who are fasting, dieting or simply love low-fat foods.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Cauliflower – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 1 pc.
• Garlic – 2-3 teeth.
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Coriander - to taste.
• Bay leaf – 1 pc.
• Dried greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the vegetables. Separate the cauliflower into florets.

2. Cut carrots and potatoes into cubes.

3. Finely chop the tomatoes.

4.Finely chop the onion and fry in vegetable oil until soft. Peel the garlic cloves and chop very finely with a knife.

5. Pour water into the pan, add spices and bring to a boil. Next, add the potatoes and boil for 3-4 minutes. Then add cabbage, carrots and tomatoes.

6. After 5-7 minutes, add onion and garlic. Salt the soup and cover the pan with a lid. Leave the dish to sit for 4-5 minutes. Then serve the vegetable soup with cauliflower hot.

Bon appetit!

Step-by-step recipe for making vegetable soup with meatballs

You can prepare a huge number of dishes from vegetables; they will be filled with vitamins and bright colors. We offer you a wonderful recipe for vegetable soup with meatballs. This dish is suitable for a family lunch.

Cooking time: 60 min.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Chicken fillet – 250 gr.
• Broccoli – 150 gr.
• Sweet pepper – 100 gr.
• Salt - to taste.
• Parsley - to taste.
• Vegetable oil – 1 tbsp.
• Onion – 0.25 pcs.
• Pasta – 100 gr.
• Carrots – 100 gr.
• Chicken egg – 1 pc.
• Quail eggs – 4-5 pcs.
• Chicken broth – 1.5 l.

Cooking process:

1. Cut the fillet into cubes and place in a blender bowl. Chop the parsley and also place in the bowl.

2. Also add onions and half a bell pepper to the bowl, break one egg and pour in vegetable oil. Grind the ingredients until smooth. Salt the minced meat to taste.

3. Pour the broth into the pan and bring it to a boil. Form meatballs with wet hands and place them in boiling broth, cook for 5 minutes.

4. Cut the remaining bell pepper into cubes, carrots into slices. Separate broccoli into florets.

5.After 5 minutes from the start of cooking the meatballs, add the pasta, stir and cook the soup for another 5 minutes. Also add carrots and peppers to the broth. After 5 minutes, add the broccoli and continue cooking for another 3 minutes.

6. Hard-boil quail eggs. Pour the finished soup into bowls, garnish them with halves of boiled quail eggs and serve.

Bon appetit!

Vegetable soup with broccoli

Vegetable soup with broccoli is suitable for those who love healthy and tasty food. All ingredients for the soup can be found at any grocery store. The main thing is to choose fresh, good quality vegetables.

Cooking time: 55 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Zucchini – 0.5 pcs.
• Broccoli – 150 gr.
• Dry spices - to taste.
• Water – 1.5 l.
• Potatoes – 2-3 pcs.
• Carrot – 1 pc.
• Onion – 1 pc.
• Vegetable oil – 1 tbsp.
• Salt - to taste.

Cooking process:

1. Wash the vegetables. Disassemble the broccoli into florets, cut the zucchini into cubes.

2. Cut the potatoes into cubes.

3. Finely chop the onions and carrots and fry in vegetable oil until soft.

4. Pour water into the pan, add salt and add potatoes. Cook the potatoes for 10 minutes from the moment of boiling. Next, add the fried onions and carrots and continue cooking for another 10 minutes.

5. After this, add zucchini and broccoli to the broth, add spices to taste, stir and cook for 10-15 minutes.

6. The soup is ready, pour it into bowls and serve.

Bon appetit!

Italian vegetable soup minestrone

Treat your loved ones to a day of Italian cuisine. For lunch you can serve delicious vegetable minestrone soup. It can be prepared from almost any set of vegetables; the main feature is the spices and the original presentation.

Cooking time: 40 min.

Cooking time: 25 min.

Servings: 5.

Ingredients:

• Garlic – 5 teeth.
• Parsley – 1 bunch.
• Boiled white beans – 150 gr.
• Tomato sauce – 500 ml.
• Broth – 1 l.
• Green peas – 100 gr.
• Olive oil – 50 ml.
• Rosemary – 1 tsp.
• Bay leaf – 1 pc.
• Onions – 1 pc.
• Carrot – 1 pc.
• Leek – 1 pc.
• Celery – 3 pcs.
• Cheese – 30 gr.

Cooking process:

1. Chop the onions, leeks, celery and carrots. Pour olive oil into a thick-bottomed pan, heat it and add vegetables.

2. Also add garlic, bay leaf, rosemary and green peas. Simmer the vegetables over low heat for 15 minutes.

3. In a blender, combine boiled beans, broth and tomato sauce.

4. Then pour the resulting mass into the pan and cook for 15 minutes.

5. Sprinkle the finished soup with chopped herbs and grated cheese. Serve minestrone hot.

Bon appetit!

Vegetable soup with melted cheese

Vegetable soup is a dish for everyone; it is light and low-fat. You can cook this dish in various ways and choose the composition to suit your preferences. To make vegetable soup even more rich and satisfying, add processed cheese to it.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Broccoli – 0.5 pcs.
• Bay leaf – 1 pc.
• Pitted olives – 30-50 gr.
• Seasoning - to taste.
• Water – 1 l.
• Processed cheese – 200 gr.

Cooking process:

1. Wash and peel the vegetables. The cheese must have a natural composition, otherwise it simply will not melt in boiling water.

2. Cut carrots and potatoes into cubes.

3. Separate the broccoli into small florets.

4. Place the chopped vegetables in a saucepan, fill them with water and put on fire.

5. In a separate bowl, mash the processed cheese with a fork with a small amount of boiling water.

6.When the potatoes are ready, add the melted cheese mixture to the soup. Cook the soup over medium heat, stirring constantly until the cheese is completely dissolved.

7. At the end, add seasonings, bay leaf and salt to taste, stir.

8. Add olives to the soup.

9. Cover the pan with a lid and let the soup brew a little. Serve the vegetable soup hot with a slice of fresh bread.

Bon appetit!