Lenten vegetable soup

Description of the dish.

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Now I was preparing lean vegetable soup and would like to share with you the recipe for this delicious, light and savory dish.

Due to the absence of a meat component, this liquid dish can be served both hot and cold, which is why it will perfectly warm you up in the winter and refresh you in the summer. Being a low-calorie and dietary product, this culinary product carries within itself enormous biological and energy value. At the same time, depending on the ingredients included in the lean vegetable soup, you can change both its taste and the effect on certain functions and systems of the human body. But still, the main beneficial characteristics of this first dish remain constant.

Positive effect on the gastrointestinal tract and metabolic processes.
Easy digestion and absorption of its constituent substances.
Cleansing the body of toxins and waste.
Saturation of cells with vitamins and mineral substances.
Promotes weight loss, because with a low calorie content, the fiber contained in vegetables swells in the stomach and leaves you feeling full forever.

You can prepare lean vegetable soup from all plant ingredients; naturally, it is better to use the freshest seasonal products, but in winter you can also resort to frozen and even dried vegetables (pre-soaked in water). You need to put all the ingredients of the first course in boiling water, so they will retain more vitamins and other necessary substances. I advise you to give preference to a culinary product with chopped rather than pureed vegetables, since chewing food promotes the longest contact with saliva, which prepares it for breakdown in the stomach and promotes the best absorption by the human body.

Making lean vegetable soup will not take you much time and consists of simple and understandable steps. All you need to do is chop and cook all the vegetables in more water. But even this process has its own subtleties - the ingredients must be added to the pan in a certain order, depending on the time of preparation.

Therefore, below I have given you an exact step-by-step summary of the preparation of this delicious culinary dish...

Nutritional value of the dish per 100 grams.

Production time: 25 min.

Number of servings: 13 servings (250 g each).

Ingredients of the dish.

Water - 2 l.
Zucchini - 100 g.
Broccoli - 100 g.
Cauliflower - 200 g.
Green peas - 50 g.
Sweet pepper - 100 g.
Green beans - 100 g.
Tomatoes - 100 g.
Carrots - 100 g.
Potatoes - 300 g.
Onions - 100 g.
Salt - 8 g (1 tsp).
Spices - 4 g (1 tsp).
Greens - optional.
Sunflower oil (for frying) - 20 ml (2 tbsp).

Recipe of dish.

I took all the vegetables that I found in my own refrigerator and added green beans and peas to them. Half of them were fresh - potatoes, carrots, sweet peppers, tomatoes, onions and onions, the others were frozen (no need to defrost anything in advance).

We wash the freshest vegetables and herbs under the tap. Peel carrots, potatoes and onions. Remove the seeds and stem from the sweet pepper.

My zucchini is frozen, young, with small seeds and already peeled. If you use the freshest product, you need to remove the skin and large seeds.

We separate the cabbage into inflorescences (I recommend soaking the freshest ones in salt water for 5-10 minutes to remove small insects).

Place a saucepan with 2 liters of water on high heat. Bring the liquid to a boil.

Cut the potatoes into medium cubes.

Chop the onions.

Fry the vegetable in a hot frying pan with sunflower oil for 3 minutes until soft. Make sure it doesn't burn.

Grate the carrots on a small grater.

Add the orange product to the onions, fry, stirring occasionally, for 3 minutes.

Meanwhile, the water has boiled, add chopped potatoes to it. Cook for 5 minutes.

Cut the tomato into medium cubes.

Add the crushed tomato to the frying, reduce the heat to medium.

We immediately begin cutting out the sweet pepper - into strips or cubes.

Add it to the pan and continue to fry the vegetables until soft, about 5-10 minutes.

Add cauliflower to the bubbling potato broth. We wait until the liquid boils again.

Cut the zucchini into medium cubes.

Add it to the pan. Again we wait for the water to boil.

Then add green peas, green beans and broccoli to the soup. Cook for 1-2 minutes.

Lastly, put the previously prepared frying into the pan.

Add salt (1 tbsp) and spices (1/2 tsp) to the soup. Cover it with a lid and simmer over low heat until the potatoes are soft (about 5 minutes).

We place the prepared lean vegetable soup on plates, sprinkle with finely chopped herbs and invite the family to the table.

I’m sure everyone will be happy to try this tasty, fragrant, colorful dish, which can not only satisfy hunger, but also lift your spirits with its rosy appearance.

Lenten soups - recipes with photos

Lenten soups are a nutritional base not only for those who fast. Almost all housewives often resort to lenten first courses: some to vary the diet, others to lightly relieve the body.

So as not to think about how to deliciously feed your family and yourself, the current selection is dedicated to lenten soup recipes, which means no meat, only vegetables and legumes!

Regular vegetable soup during Lent

Most likely, this is one of the most banal recipes, an ordinary lean vegetable soup, BUT it is prepared quickly and simply. The recipe below contains a specific list of vegetables, but you can use any vegetables you have in the refrigerator. To make it you will need:

1.5 liters of vegetable broth or plain water;
4 celery stalks, cut into slices;
2 cloves of garlic;
2 small carrots, cut into circles;
2 potatoes - peeled and cut into cubes;
1 tbsp. olive oil

1. Take a medium soup pan, put it on fire, pour a little oil. Onions, celery and carrots should be lightly fried until soft.

2. Later add chopped garlic and cook for a few more minutes.

3. Then add the diced potatoes and broth/water.

4. Bring to a boil and cook for 20-25 minutes. Add spices and salt to your taste.

5. Before serving, sprinkle with fresh herbs.

Lenten borscht

7 cups of water;
4 medium-sized potatoes, chopped;
2 cups shredded cabbage;
2-3 bay leaves;
1 tablespoon sea salt;
1 large onion, chopped;
2 medium carrots, chopped;
1 small pepper, chopped (you can use reddish, greenish or yellowish);
1 small beet;
a glass of tomato paste;
seasonings and herbs to your taste;
2-3 tablespoons of chopped green onions;
2-3 tablespoons chopped dill;

Lenten creamy broccoli soup

The word "broccoli" comes from the Italian Broccolo, which means "blooming tops of cabbage." Broccoli contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B1, B2, B3 and C, dietary fiber and several essential substances with powerful anti-cancer properties. So broccoli soup will be a great dish for Lent.

Usually cream soup is prepared with cream, but since dairy products are excluded during fasting, a substitute for milk in the soup will be... potatoes, and specifically potatoes. The potatoes will make the soup a creamy, silky mixture.

To make it you will need:

400 grams of broccoli (fresh or frozen - depending on how you can get it);
1 onion, peeled and finely chopped;
2 cloves of garlic;
1 medium potato, peeled and diced;
1 liter of vegetable broth (if available) or water;
olive oil;
lemon juice (optional)

1. Take the pan in which we will make the soup, put it on medium heat, pour 2 tbsp. olive oil. Fry the onion and garlic until soft (3-4 minutes).

2. Then add water, diced potatoes and bring to a boil. Reduce heat and simmer over low heat for 15 minutes.

3. Divide the broccoli into florets and add to the pan with the potatoes, cook until the vegetables are ready. Season with salt.

4. When the vegetables are ready, remove the pan from the heat and use an immersion blender to blend the soup until smooth. If the soup seems very thick to you, you can add a little boiled water to the required mixture.

5. When serving, sprinkle with lemon juice and add a couple of drops of olive oil.

Lenten bean soup

To make 6-8 servings of soup you will need:

6 glasses of water;
2 bell peppers (you can take reddish and yellowish);
2 small onions (peeled and chopped);
2 carrots, diced
2 celery stalks, chopped;
2 cups beans (you can use any kind, white or black)
salt, pepper and spices to your taste

1. Pour water into a saucepan and put it on fire. Add onions, peppers, carrots and celery there. Bring to a boil.

2. When the water boils, reduce the heat and cook for 15 minutes.

3. Add beans, season with salt and your favorite seasonings. Cook the soup until the beans are ready.

Advice! In order for the soup to cook faster, it is best to soak the beans in advance for several hours, or even overnight (that is, in the dark) .

4. Scoop 2-3 cups of soup from the soup into a separate bowl or blender glass. Puree this part of the soup with a blender until smooth and pour back into the soup.

5. Now the soup can be served! Bean soup is ready for Lent!

Lenten Minestrone soup with beans and pasta

To prepare 6 servings, you will need:

1 onion (cut into cubes);
2 carrots (peeled and cut into cubes);
1 celery stalk (chopped);
a jar of tomato paste;
100 gr. green bean pods;
1 small zucchini;
1 can of canned white beans;
1 cup all pasta (spirals, feathers, any);
1 liter of water;
salt, spices to your taste

1. Pour oil into a huge saucepan and put it on fire. Fry the onion, carrots and celery overnight for 5 minutes.

2. Add all the ingredients to the pan, not counting the pasta. Bring to a boil and cook for 15 minutes.

3. Then add the pasta and cook until the pasta is ready.

The usual recipe for the most delicious lean vegetable soup

Recipes for vegetable soup are so varied that your head is spinning: will it be tasty? Will a picky child and a meat-loving spouse eat? Won't the food be wasted?

In fact, to cook a delicious Lenten soup, you don’t need to know some special, magical recipe. It’s enough to get acquainted with some of the secrets of making similar dishes. Then the vegetable soup will always come out fabulously tasty! No one will even remember that it is made without meat.

Secrets of making a delicious vegetable first course.
Lenten soup is good not only during Lent. After all, this is an indescribably healthy dish, rich in vitamins. And tasty, if you follow the following secrets during production:

The more varied the set of vegetables, the better. After all, lean soup is prepared without meat, which usually gives the dish a particularly pleasant taste. The absence of this component can be “disguised” by a huge number of different ingredients.
If you study recipes for similar soups, you will find something in common. A lot of vegetables are added to the first dish. And at the moment we are not talking about diversity, but about quantity. The ideal proportion of water and vegetables is considered to be 2/3. Two thirds of vegetables for the entire water size.
Vegetable soup will be most delicious if the ingredients are finely chopped. One would wonder what role the size of vegetable pieces can play? And in fact, this has a direct connection with rich taste. The finer the vegetables are chopped, the richer the broth will be.
If you want to cook a particularly hearty lean soup, add beans, cereals or pasta to it.
Without greens, such a dish will have a less catchy taste than with its addition. Let there be a lot of greenery - and also as varied as possible.

Here is the general recipe for making a truly delicious vegetable dish.

What broth should you use to cook the soup?

Any lean recipe involves excluding meat. What should you use to make the broth? Vegetable soup can be prepared using one of the 3 options below:

Just on the water, taking a huge amount of a wide variety of vegetables. The more fragrant ones need to be sautéed in vegetable oil to really release the smell. When cooked, they will give up their juices to the water, and you will get a broth with a rich taste.
On a decoction of legumes. This option works great if you are using a soup recipe with beans, lentils, peas, etc. First, boil the legumes, and then prepare the soup using the purchased “broth”. This option is also suitable if you will not add beans or lentils to the first dish, but cook them for another dish or as a side dish.
With vegetable broth.

Lenten soup: a fascinating and unusual recipe

This first dish has an unusual but very pleasant taste. They can amaze both home and guests. This dish can be served even in hot weather - thanks to mint, it is incredibly refreshing.

Production time: 30–40 minutes.

The recipe is for 4 servings.

Compound:

1 liter of vegetable broth;

100 g rice (preferably steamed);

1 not very large zucchini (you can use zucchini);

half a lemon;

400 g celery (stem);

2 leek stems (the snow-white part + no more than 5 cm of the greenish part);

2 cloves of garlic;

2 tbsp. l. olive or any other vegetable oil;

a small bunch of fresh mint (can be replaced with dried mint or fresh/dry tarragon);

salt, white ground pepper.

Let's master the recipe:

Boil the rice until half cooked (7-10 minutes) in salted water. Let's drain the liquid.
Cut the celery trunks (don't touch the leaves yet) into slices approximately one centimeter long, and the leeks into rings or half rings. We will sauté the leek in olive oil for 5 minutes. Then we combine it with celery, pour in cool (this is important!) broth, let it boil, reduce the heat and cook for 20–30 minutes.
Without peeling the washed zucchini, cut into thin halves or quarters of circles. Finely chop the garlic and celery leaves. Add all the ingredients listed above to the soup. Let the broth boil, add rice, salt, pepper, juice of half a lemon and from now on cook for 5 minutes.
Separate the mint leaves (no stems are needed) and chop them. Let's add it to the soup. Cook for another 5 minutes, then immediately pour the first dish into plates and serve.

This extraordinary dish can be prepared simply with water. But with vegetable broth it will turn out tastier and more aromatic. When serving, the dish can be decorated with chopped herbs (any kind) and thin slices of lemon. Delight your loved ones with an extraordinary soup!

Lenten soups

Lenten cabbage soup from sauerkraut

Lenten cabbage soup

Lenten pickle

Lenten sorrel soup

Lenten pumpkin soup

Lenten pea soup

Lenten borscht

Find in this section

Lenten soups

Lenten soup recipes are sought out not only by those who observe fasting, but also by connoisseurs of tasty and healthy food! In principle, there is room for lean first courses in any person’s diet, without reference to gastronomic habits. These are very easy, easy to make and usually cheap food options. The taste of the lean soup will amuse you with its richness, and the aftertaste will not burden you, but will only give you a feeling of fullness and comfort.

There is a section on our website where you can choose recipes for lean soups for your daily and special occasion menus. We select only the best step-by-step instructions for making lean first courses.

Lenten soup recipes: fast and tasty

What is Lenten Soup? This is the first dish, the recipe of which does not involve the use of products of animal origin. Only ingredients of plant nature, combined and creating a unique composition of taste. There are a huge number of recipes for lean first courses. In fact, any cuisine in the world has at least 1-2 such recipes. These can be recipes for Lenten soups for any day or ceremonial cooking options. There are traditional Lenten dishes. But if you want, it’s not difficult to find a unique recipe for Lenten soup for any day or for a holiday. Let's look at some of the wisdom and secrets of making plant-based soups.

Ordinary Lenten soups for any day

What is the main thing in any soup? Bouillon! This is the base of almost any watery dish. And if we are talking about a lean version, then the broth will be, say, vegetable. Although it is completely possible not to cook a special base. During the process of preparing vegetables, the water will already be saturated with juices. But here almost everything depends on the recipe for lean soup. For any day you can choose various manufacturing options. Some options may be more ordinary, while others can be made more complex. The main thing is that it is a delicious lean soup! In cooking, there are a huge number of recipes for simple soups for any day. For example, you can take a couple of potatoes, carrots, a little pumpkin pulp and boil these ingredients together. When the vegetables reach softness, they can be mashed using a blender. You can add a drop of olive oil to the finished lean soup-puree and sprinkle with chopped herbs. Simple and delicious! There are quite a lot of such recipes. For example, you can cook a regular lean soup, which is suitable for any day, from broccoli, cauliflower, potatoes, carrots, sweet potatoes, and Jerusalem artichoke inflorescences. You can use almost any vegetable to make a simple soup. They should be boiled in water or vegetable broth. It could be an ordinary soup with pieces of vegetables. If you mash the prepared vegetables with a blender, you will get a wonderful and very tasty puree soup or a creamy first course.

Complex, hearty soups for Lent

There are also the most complex recipes for lean soups. These are no longer light soups, but hearty, solid first courses, based on plant ingredients. For example, there are quite a lot of recipes for making lean borscht. This beloved Lenten dish satisfies, provides vitamins and does not in any way harm the usual gastronomic comfort. There is a worldview that Lenten borscht is much tastier than the regular version of the dish. The fact is that the taste of such borscht is subtler and richer, it is not interrupted by fats. Beans and mushrooms are often added to lean borscht. And even without these components you will get a fairly pleasant-tasting dish.

It is also necessary to note such hearty lean first courses as pea, bean, and lentil soups. These are legume-based soups. They make you feel full, charge you with energy, and delight you with taste. You can cook soup from one type of legume or even combine them. A rather special soup comes from peas, lentils and vegetables. Almost everyone will like red bean soup with the addition of red lentils.

Cool Lenten Soups

Who said that the lightness of a Lenten first course is especially appreciated only in the cool season? By the way, this light vegetable soup will be hot in the summer. This could absolutely be the hot first course. But the best choice during this period, of course, is cool lean soup! This could be vegetable okroshka made with kvass with the addition of coconut milk. You can treat yourself to gazpacho made from green or ripe burgundy tomatoes. And there are so many recipes for lean beet soup, cold soup, or whatever they call it, a tasty cool soup based on beet root vegetables, tops and greens. Green sorrel borscht is not bad in a cool version. There is a recipe for making this dish on a lean basis. And this is the only option that can be consumed cold. Cool coconut milk soup with walnut kernels and mushrooms can also be served hot or cold. There are many recipes for delicious, cool, lean soups. You just have to choose the option that you and your household will like.

Lenten soups with cereals

The traditional {filling} of almost all soups is cereals. By adding rice, buckwheat, millet, and pearl barley to the broth, you can simply add calories to it and get a very colorful-tasting dish. Such soups can be cooked in vegetable broth. And, usually, they are not bad as the first hot dish even on the busiest day. In almost all soups that contain cereal as a filling, vegetable dressing is added. The ingredients for this dressing are fried in sunflower, olive or corn oil. If there is a lean soup with cereal without dressing, then at the end of cooking you can drop a small drop of vegetable oil directly into the pan. In this version, the dish will be the most rich, satisfying and fragrant.

Fruit sweet soups

What kinds of dishes do not exist in modern cuisine! There are even sweet fruit soups. These are dishes made faster not to fill you up, but to get a refreshing, light effect. These soups are not bad on a hot summer day. Typically, fruit soups are prepared with an aqua and/or juice base. These are cool dessert dishes. There are soups made from fruit with pieces, and there are also puree soups. To create a special and catchy composition, berries, dried fruits, nuts, puffed rice and corn are added to this soup. Decorations for dessert Lenten fruit soups are herbs, citrus fruits, and berries.

Secrets of making delicious Lenten soup

Almost all chefs, amateur cooks and housewives use tricks in preparing various dishes. And lean soups are no exception. To make a truly tasty soup from plant-based products, you can and should use a few tricks.

Vegetable broth should not be cooked for a very long time; 30-40 minutes is completely sufficient.
The prepared vegetable broth should be strained. This way the soup will turn out clear and appetizing in appearance.
If you decide to add a drop of vegetable oil to the base, you should not take a lot of it. 1-2 drops is piquant, 5-7 drops is very!
It is better to add greens to the soup before serving. This way it won’t have time to lose its appearance and will retain its smell. Greens boiled in soup do not look presentable, and their taste disappears.
You can combine the pieces and the puree mass. But then the first must be less than the second. Dominance of chunks over puree doesn't look good.
There is only one single-ingredient soup that is completely good and does not require any additions - this is a soup made from ripe juicy tomatoes. This soup is made in the form of puree. It's actually just ground tomatoes, but it sure is delicious!

Recipe for making regular lean broth

By tradition, we offer an example recipe at the end of the article. But here there will be a recipe not for a complete dish, but for the base for its preparation. As mentioned earlier, lean soups are usually cooked without broth, i.e. on water or vegetable broth. Let's look at an example of a savory vegetable broth.

To make the base for the first Lenten soup you will need:

celery root - 1 medium size;
carrots - 1/3 of a medium root vegetable;
turnip onion - 1 medium;
water - 1.5–2 liters.

Peel, rinse, and place vegetables in a pan for cooking. Pour water and put on medium heat for 40 minutes. There is no need to stir the broth during cooking. You can skim off a light foam if it appears. After the allotted time for cooking has passed, it is worth turning off the heat and straining the broth through a special sieve or gauze cloth (medical system of cells and intercellular substance, united by a common origin, structure and functions) . The base for making lean soup is ready. Without waiting for it to cool down, you can start preparing a delicious lean first course.

To make sweet fruit soup you will also need broth. For example, you can try this option.

For the broth for the first soup you will need:

ripe apricots - 3-4 pieces;
apple - ½ medium size;
honey - 2 teaspoons;
water - 0.5 liters.

Wash the fruit, remove the pit and core, and place in a pan for cooking. Pour in as much water as is needed for making fruit soup. Turn the heat to medium and bring the base to a boil. Remove fruits from the broth (you can strain them). Once the base has cooled to 38-40 degrees, you can add honey. This fruit broth is suitable for making a spicy dessert soup or for an exotic soup with vegetables and spices.