Lenten soup

Despite the absence of meat in such soups, they still turn out very tasty and aromatic. This dish would be a great lunch as it is light and healthy. The soup can be prepared with peas, lentils, pumpkin, mushrooms, etc. Therefore, we offer you 10 options for preparing it.

How to cook lean pea soup?

Sliced ​​potatoes and peas are boiled in boiling water. Next add chopped onions, grated carrots, salt, pepper and cook everything under the lid until tender. It turns out to be a very tasty and light soup for lunch.

1. 
   How to cook a simple and tasty Lenten soup? First, thoroughly rinse the split peas under running water, then transfer them to a separate container, fill them with cold water and let them stand for an hour. At this time, peel and wash the potatoes well, then cut them into small cubes.
2. 
   Pour water into a deep saucepan, put it on the fire and bring to a boil. Then add the split peas, bring to a boil again and add the chopped potatoes.
3. 
   Peel one carrot, wash it and grate it on a coarse grater. We also peel the onions and finely chop them with a knife. Place the prepared vegetables in a saucepan with the potatoes and peas, then add salt and ground black pepper to taste.
4. 
   Now cover the pan with a lid and continue to cook the soup over low heat until the peas look like puree.
5. 
   Pour the prepared lean pea soup into bowls and serve for lunch with greens. Bon appetit!

Lenten red lentil soup

Sliced ​​potatoes and fried onions and carrots are placed in boiling water. Literally after 5-7 minutes, red lentils and greens are added there. After a couple of minutes, the ready-made lean soup is poured into plates and served to the table as lunch.

Cooking time: 30 min.

Cooking time: 10 min.

Portions – 4.

Ingredients:

• Red lentils – 150 gr.
• Drinking water – 2 l.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Green onions – 0.5 bunch.
• Dill – 0.5 bunch.
• Parsley – 0.5 bunch.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. First, fill a pan of suitable size with water, put it on the fire and bring to a boil. At this time, peel the carrots and grate them on a coarse grater. Finely chop the onion. Heat a small amount of vegetable oil in a frying pan and fry the vegetables in it for a couple of minutes.

Step 2.Peel the potatoes, wash well under running water, cut into small cubes and place in boiling water along with fried onions and carrots.

Step 3. After 5-7 minutes, add the washed red lentils to the broth.

Step 4. Cook the soup for a couple more minutes and add chopped parsley, green onions and dill. Then add salt to taste, check the potatoes for doneness, then cook for another minute and turn off the heat.

Step 5. Pour the prepared lean soup with red lentils into bowls and serve as a light lunch. Bon appetit!

Delicious lean pumpkin soup

First, onions and carrots are fried, then they are poured with boiling water, pumpkin is added and everything is cooked for 20 minutes. Next, garlic, bay leaf, spices are added to the vegetables and everything is blended with a blender. The finished soup is poured into plates, decorated with herbs and seeds and served to the table.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions – 6.

Ingredients:

• Pumpkin – 500 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Garlic – 5 cloves.
• Pumpkin seeds – 3 tbsp.
• Bay leaf – 1 pc.
• Fresh greens - to taste.
• Olive oil – 3 tbsp.
• Salt – 2-3 tsp.
• Ground black pepper - to taste.
• Water – 1.5-2 l.

Cooking process:

Step 1. Peel the pumpkin, remove the seeds and set them aside. Peel the carrots and onions and cut them into medium-sized cubes.

Step 2. Heat the olive oil in a thick-bottomed saucepan, add the onions and carrots and fry them for 2-3 minutes, stirring occasionally.

Step 3. Cut the peeled pumpkin into large 1.5-2 cm cubes.

Step 4.Now pour the vegetables in a saucepan with 1-1.5 liters of boiling water, then add a bay leaf and let the onions and carrots simmer for a couple of minutes over medium heat. Next, add the pumpkin, cover the pan with a lid and cook everything for 20 minutes over low heat.

Step 5. At this time, peel the pumpkin seeds and fry them in a dry frying pan over medium heat for a couple of minutes until they are lightly browned.

Step 6. After the required time, mix the vegetables in the pan and cook for another 5 minutes. Then pour another half liter of boiling water into it, add salt and ground black pepper, then close the pan with a lid and cook over low heat for 10 minutes. After 5 minutes, add the garlic passed through the press and take out the bay leaf.

Step 7. Now turn off the heat and let the soup brew under the lid for 5 minutes.

Step 8. Grind our soup using an immersion blender until a homogeneous mass is formed. Then pour everything into plates and serve with fresh herbs and fried pumpkin seeds. Bon appetit!

A simple and delicious recipe for lean bean soup

Carrots, potatoes, onions are added to the broth of boiled mushrooms and everything is cooked for 20 minutes. Next, pumpkin, cooked beans, and mushrooms are added, the soup is cooked for another 20 minutes, poured into plates, sprinkled with herbs and served.

Cooking time: 10 hours 30 minutes

Cooking time: 30 min.

Portions – 5.

Ingredients:

• Dry beans – 200 gr.
• Dried porcini mushrooms – 80 gr.
• Drinking water – 2 l.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Large potatoes – 1 pc.
• Pumpkin pulp – 80 gr.
• Fresh greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting cooking, prepare the beans.Pour it into a suitable container, fill it with a liter of cold water, cover it with a towel and let it stand at room temperature for 8-12 hours.

Step 2. Wash the dried porcini mushrooms well under warm water, then transfer them to a saucepan in which we will cook the soup, fill them with cold drinking water and leave them at room temperature for 2 hours.

Step 3. Place the soaked beans in a colander and rinse under cold water. Next, transfer it to a small saucepan, add 1.5 liters of water, bring to a boil and cook for one hour over low heat, then drain the beans in a colander.

Step 4. Place the pan with porcini mushrooms on the fire, bring to a boil, skim off the foam and put in one onion cut in half. Cook for 1 hour over low heat.

Step 5. Strain the mushroom broth through a sieve lined with gauze and pour it into the pan. Wash the boiled mushrooms under cold water and chop finely.

Step 6. Add diced potatoes, carrots, onions to the hot mushroom broth and cook everything over medium heat for 20 minutes.

Step 7. Now add pumpkin, beans and mushrooms cut into small cubes to the soup. Salt and pepper to taste and cook for another 20 minutes.

Step 8. Pour the finished bean soup into bowls, garnish with fresh herbs, and serve. Bon appetit!

Step-by-step recipe for making lean mushroom soup

Onions with carrots and honey mushrooms are fried in a saucepan. Next, everything is cooked for 20 minutes, after which potatoes, washed bulgur, are added, and the soup is cooked until ready. Then it is infused for 10 minutes, poured into plates, sprinkled with herbs and served.

Cooking time: 1 hour 10 minutes

Cooking time: 20 minutes.

Portions – 6.

Ingredients:

• Potatoes – 1-2 pcs.
• Frozen honey mushrooms – 300 gr.
• Garlic – 2 cloves.
• Onions – 1 pc.
• Carrots – 1 pc.
• Bulgur – 5 tbsp.
• Ground cumin (jeera) – 1 tsp.
• Drinking water – 2 l.
• Fresh greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 1-2 tbsp.

Cooking process:

Step 1. First, prepare the vegetables. Peel the onions, carrots and potatoes, then cut them into small cubes. Finely chop the peeled onion with a knife.

Step 2. In the pan in which we will cook the soup, heat the vegetable oil and fry the chopped onions, carrots and garlic in it. Fry the vegetables until golden brown, sprinkle with cumin, mix and send the defrosted honey mushrooms to them. Add salt and ground black pepper to taste and fry everything together for 2-3 minutes, stirring occasionally.

Step 3. Now pour hot water over the vegetables and mushrooms, bring to a boil and cook everything over low heat under the lid for 20 minutes.

Step 4. Add the potatoes to the prepared mushroom broth, bring to a boil again, then reduce the heat and cook the soup until the potatoes are ready.

Step 5. Wash the bulgur well under running water, drain it in a colander to remove excess moisture and add it to the broth along with chopped herbs. If necessary, add more salt and ground black pepper, bring the soup to a boil, turn off the heat and let it brew under the lid for 10 minutes.

Step 6. Pour the prepared lean mushroom soup into bowls and serve as lunch. Bon appetit!

Quick and easy vegetable soup without meat

Rice, frying beets, onions, carrots and tomato paste are added to the pan with potatoes.The soup is brought to a boil, after which chopped herbs are added. The finished dish is poured into plates and served to the table. It turns out to be a delicious and aromatic lunch.

Cooking time: 40 min.

Cooking time: 10 min.

Portions – 6.

Ingredients:

• Potatoes – 3-4 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Rice – 2 tbsp.
• Beets – 1 pc.
• Tomato paste – 2-3 tbsp.
• Bay leaf – 2 pcs.
• Fresh greens - 1 bunch.
• Salt - to taste.
• Sunflower oil – 20 ml.
• Drinking water – 2.5 l.

Cooking process:

Step 1. Pour 2.5 liters of water into a pan of suitable size and bring it to a boil. At this time, peel and wash the potatoes, then cut them into cubes. Place in water and cook until tender.

Step 2. Next, prepare the frying. Peel the beets and carrots and grate them on a coarse grater. Cut the onion into small cubes. Heat the vegetable oil in a frying pan, add the prepared vegetables there, add tomato paste and salt to taste. Then mix well, add 100 ml of water or broth from the soup and sauté until tender, stirring constantly.

Step 3. Add two tablespoons of washed rice to the cooked potatoes. You should not add more so that the soup does not become like porridge.

Step 4. Now add fried onions, carrots and beets to the soup, add salt to taste and mix. Next, add the bay leaf and bring everything to a boil.

Step 5. Finely chop any fresh herbs and add to the soup.

Step 6. Turn off the heat, pour the lean vegetable soup into bowls and serve for lunch with black bread. Bon appetit!

Lenten soup with potatoes and champignons

Pearl barley is boiled in water, then potatoes are added to it, carrots and champignons are fried and everything is cooked until tender. The finished soup is poured into plates and served to the table. It turns out to be a very tasty and light lunch.

Cooking time: 1 hour.

Cooking time: 10 min.

Portions – 4.

Ingredients:

• Water – 1.5-2 l.
• Champignons – 500 gr.
• Pearl barley – 0.5 tbsp.
• Onions – 1 pc.
• Carrots – 0.5 pcs.
• Potatoes – 2 pcs.
• Vegetable oil - to taste.
• Salt - to taste.
• Greens - for serving.

Cooking process:

Step 1. First, rinse the pearl barley well, then pour it into a suitable pan, fill it with water, add a little salt and put it on the fire. Bring to a boil, then reduce the heat and cook for 40-60 minutes.

Step 2. At this time, prepare the frying. Peel the onions and carrots and cut them into small cubes. Heat vegetable oil in a frying pan and fry vegetables in it for a couple of minutes.

Step 3. Now add champignons cut into thin slices to the vegetables, mix and fry everything for one minute, then remove the pan from the heat.

Step 4. Peel the potatoes, rinse well under running water, cut into cubes and place in a pan with barley. Continue cooking the soup over low heat until done.

Step 5. Add fried onions, carrots and champignons to the boiling broth. Cook everything until the potatoes are ready.

Step 6. Pour the prepared lean soup with champignons and potatoes into plates, sprinkle with herbs and serve. Bon appetit!

How to cook delicious lean soup kharcho?

Potatoes and rice are boiled in a saucepan. Next, frying of onions, carrots, tomato paste, water, salt, pepper and dry adjika is sent there.Then greens and garlic are added to the soup, after which it is poured into plates and served at the table for lunch.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions – 6.

Ingredients:

• Potatoes – 500 gr.
• Rice – 0.5 tbsp.
• Fresh greens - 1 bunch.
• Garlic – 3 cloves.
• Carrots – 1 pc.
• Onions – 1 pc.
• Tomato paste – 3 tbsp.
• Vegetable oil – 3 tbsp.
• Adjika seasoning – 1 tbsp.
• Drinking water – 3 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Pour water into a suitable pan and put it on the fire to boil. At this time, peel the potatoes and cut them into medium cubes. Wash the rice thoroughly under running water. Next, put everything into boiling water.

Step 2. Peel the onion and chop finely. We also peel the carrots, wash them and grate them on a coarse grater. Heat vegetable oil in a frying pan and fry vegetables in it until soft.

Step 3. Now add tomato paste, a little water and mix. Then add salt and ground black pepper to taste and a tablespoon of dry adjika.

Step 4. Remove the finished frying from the heat and place it in a pan with rice and potatoes. Mix everything.

Step 5. Wash the greens well, chop them with a knife and add them to the soup after the potatoes and rice are cooked. Next add the chopped garlic, taste for salt and turn off the heat.

Step 6. Pour the finished lean soup kharcho into plates and serve as lunch. Bon appetit!

Lenten creamy cauliflower soup

Flour is fried in vegetable oil. Next, water is poured in, chopped onions and cauliflower are added and everything is cooked for 20 minutes under the lid.Then seasonings are added to the soup, it is pureed with a blender, poured into plates and served to the table.

Cooking time: 40 min.

Cooking time: 10 min.

Portions – 6.

Ingredients:

• Vegetable oil – 1 tbsp.
• Wheat flour – 2 tbsp.
• Cauliflower – 500-700 gr.
• Onions – 1-2 pcs.
• Drinking water – 1-1.5 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Ground paprika – 1 pinch.
• Ground allspice – 1 pinch.

Cooking process:

Step 1. Remove the leaves from the head of cabbage, remove the stalk, disassemble it into inflorescences, transfer to a colander and rinse them thoroughly under cold running water. Next, dry the inflorescences on a paper towel and cut them into 2-3 parts. Peel the onion and cut into small cubes.

Step 2. In a deep aluminum pan with a thick bottom, heat the vegetable oil, add two tablespoons of flour, which we sift before, and fry for two minutes, stirring constantly with a wooden spatula, until it turns golden brown.

Step 3. Next, pour the required amount of water into the pan and add chopped onions there.

Step 4. Next, add the chopped cauliflower, bring everything to a boil, then reduce the heat to medium, cover the pan with a lid and cook for 20 minutes until the vegetables are soft.

Step 5. A couple of minutes before it’s ready, add ground paprika, ground black pepper and salt to the soup. Next, turn off the heat, move the pan to a cutting board and grind the contents to a smooth puree using an immersion blender. If necessary, add more spices, then cover the pan with a lid and let the soup brew for 7-10 minutes.

Step 6.Pour the finished soup into bowls, sprinkle it with a pinch of ground allspice, pour in half a tablespoon of vegetable oil and serve. Bon appetit!

Step-by-step recipe for making Lenten noodle soup

Potatoes are boiled in a saucepan, after which fried onions, carrots and herbs are added. Then the soup is brought to a boil, removed from the heat, infused under the lid for 10-15 minutes, poured into plates and served. It turns out to be a tasty and healthy dish.

Cooking time: 40 min.

Cooking time: 10 min.

Portions – 5.

Ingredients:

• Potatoes – 4 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Vermicelli – 50 gr.
• Vegetable oil – 2 tbsp.
• Drinking water – 1.5-2 l.
• Salt - to taste.
• Spices - to taste.
• Fresh greens - to taste.

Cooking process:

Step 1. First, peel the potatoes, rinse them well under running water, cut them into medium-sized cubes, put them in a saucepan and fill them with cold water. We put everything on the fire, add salt, bring to a boil and cook until tender.

Step 2. At this time, prepare the frying. Peel the carrots and grate them on a coarse grater. Cut the onion into small cubes. Heat the vegetable oil in a frying pan and fry the vegetables over low heat until soft.

Step 3. Add any spices, fry onions and carrots to the pan with almost ready potatoes and continue cooking until done.

Step 4. At the end, add vermicelli to the soup, add chopped fresh herbs, bring to a boil, turn off the heat after a couple of minutes, then cover the pan with a lid and let the dish brew for 10-15 minutes until the vermicelli is cooked.

Step 5. Pour the prepared Lenten soup with noodles into plates and serve as lunch.Bon appetit!