Lenten pea soup - 5 recipes

Marina Arushanyan • 01/29/2019

Lenten pea soup is prepared on the basis of vegetable broth with the addition of peas. There are many ingredients that you can add to this soup in addition to peas. These are carrots, onions and greens. There are options including potatoes or pasta. The freshest tomatoes will give the soup a pleasant sourness.

Pea soup is not picky about the selection of spices for it. Feel free to add any herbs, including dry dill or parsley. If you want to give the soup a reddish color, we recommend using sweet ground paprika. A mixture of crushed peppers will fill every spoonful of pea soup with aromatic aroma.

The benefits and harms of pea soup

When talking about lean pea soup, it is impossible not to mention its usefulness. This dish has several medicinal properties that have a positive effect on the body.

Lenten pea soup has the right to be considered a dietary dish (50 calories per 100 grams of ready-made soup). It will help you lose extra pounds without effort.
Pea soup quickly fills you up because it contains one special ingredient - peas. It contains a lot of vegetable protein and essential amino acids that nourish all the cells of the body.
Pea soup cleanses blood vessels and restores blood circulation (blood circulation throughout the body) . It is recommended for use by people suffering from coronary heart disease.

Despite its usefulness, pea soup can still have a negative effect on the body's systems.

Excessive consumption of pea soup can cause bloating and disruption of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed to process and extract nutrients from food) .
Do not put a lot of table salt in the soup. Frequent consumption of such food can become a prerequisite for various types of edema.

Traditional Lenten pea soup

The traditional soup recipe does not contain potatoes. After all, pea soup has been prepared in Rus' since the beginning of the 13th century, and in those days no one knew about the now famous potato. But the pea soup of those times contained a lot of herbs, spices and onions.

Manufacturing time: 1 hour 30 minutes.

Ingredients:

120 gr. pea cereal;
100 gr. onions;
80 gr. carrots;
1 bunch of dill;
3 cloves of garlic;
2 tablespoons vegetable oil;
salt, pepper - to taste.

Manufacturing:

Peel the onions and carrots.
Finely chop the onion with a knife, and grate the carrots.
Take a small frying pan and heat it on the stove. Pour in vegetable oil and fry the processed vegetables in it.
Peel the garlic and chop it in a garlic press. Add to the roast. Add salt and pepper here too.
Take the pan in which you are going to cook the soup, pour water into it and boil.
Wash the peas thoroughly and place them in a pan of bubbling water. Cook for about 40 minutes over medium heat.
After this time, add frying to the peas. Cook the soup for 7-8 minutes.
Finely chop the dill and add it to the prepared pea soup. Bon appetit!

Lenten pea soup in a slow cooker

Pea soup is easy to prepare in a slow cooker. This manufacturing method saves time and makes it possible to engage in some exciting hobby.

Production time - 1 hour.

Ingredients:

120 gr. onions;
50 gr. carrots;
2 tablespoons of tomato paste;
100 gr. pea cereal;
1 tablespoon of dry dill;
olive oil;
salt, pepper - to taste.

Manufacturing:

Remove the peels and skins from all vegetables and thoroughly wash them.
Cut the carrots into slices, and simply chop the onion with a knife.
Place these ingredients in a slow cooker, add a small amount of olive oil and lightly fry. Add dry dill.
Pour water into the slow cooker and add the washed peas.
Mix salt, pepper and tomato paste in a separate bowl. Dissolve this mixture in the soup.
Cook the soup for 40 minutes. Bon appetit!

Lenten pea soup with potatoes and paprika

Almost all pea soup lovers prefer to cook it with potatoes. This option seems tastier and more satisfying.

Pea soup with starchy vegetables is prohibited on the diabetic menu. But paprika, on the contrary, accelerates the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) in the vessels and helps the lymphatic system do its job more actively.

Manufacturing time: 1 hour 20 minutes.

Ingredients:

240 gr. potatoes;
115 gr. pea cereal;
130 gr. Luke;
2 pinches of cumin;
1 teaspoon ground sweet paprika;
1 tablespoon corn oil;
salt, pepper - to taste.

Manufacturing:

Peel the potatoes and cut into small cubes.
Chop the onion with a knife and fry in a frying pan with corn oil.
Boil water in a saucepan and add pea cereal. Cook it for about half an hour.
Then add potatoes and fried onions to the soup.
Combine paprika, cumin and other seasonings in a saucer. Add this fragrant mixture to your soup. Mix everything well and cook for about 20 minutes.
Serve the finished pea soup with wheat bread. Bon appetit!

Lenten pea soup with tomatoes

Tomatoes go well with most first courses, including pea soup. They add a pleasant acidity and impart a wonderful red color. By adding tomatoes to any dish, you can neutralize the harm of the salt you put in the soup. This is explained by the fact that tomatoes contain a lot of potassium, which is a natural sodium antagonist and is included in table salt.

Manufacturing time: 1 hour 30 minutes.

Ingredients:

140 gr. pea cereal;
1 medium onion;
1 small carrot;
3 tomatoes;
Bay leaf;
parsley;
3 tablespoons vegetable oil;
salt, pepper - to taste.

Manufacturing:

Soak the peas in cold water for 20 minutes.
Meanwhile, pour boiling water over the tomatoes, and then place these vegetables in cool water.
When the tomatoes have cooled, remove their skins. Place the pulp in a blender and turn slightly. Add spices to them and beat again.
Peel the onions and carrots and cut them with a knife.
Heat vegetable oil in a frying pan. Place onions and carrots here. Simmer covered for 5 minutes.
Add tomatoes and cook for another 10 minutes.
Fill a saucepan with water, bring to a boil and add the peas. Cook it for about half an hour, and then add the roast and bay leaf to it.
The soup takes approximately 25 minutes to prepare. Serve as a first course for lunch. Bon appetit!

Lenten pea soup with mushrooms

Peas and mushrooms are an unusual combination. “Extraordinary” in a good sense of the word! We strongly recommend trying the most delicious mushroom broth soup. In fact, you can use any mushrooms to make soup. White mushrooms and champignons are also good.

Manufacturing time: 1 hour 25 minutes.

Ingredients:

300 gr. all mushrooms;
130 gr. peas;
100 gr. carrots;
100 gr. tomato juice;
salt, pepper - to taste.

Manufacturing:

Remove the skins from the carrots and grate them.
Stew the carrots in a frying pan in tomato juice.
Take water into a saucepan and boil it. Add salt and pepper. Place the peas. Cook the peas for about 25 minutes.
Wash the mushrooms thoroughly under running water and cut into pieces.
Add mushrooms and carrots in tomato to the soup. Cook the soup for 15 minutes.

Lenten pea soup: 3 photo recipes

The recipe for lean pea soup will be needed by everyone who fasts or follows a healthy diet. We have collected a whole selection of meat-free recipes. To make it you need the most common ingredients and about an hour of time. The average calorie content of lean pea soup ranges from 50-60 kcal.

Lenten pea soup - photo recipe

To end up with a rich pea soup, you can do without meat, but not the set of seasonings suggested in the recipe. Otherwise, the dish will turn out to be very rustic in taste.

The photo recipe uses bell pepper, but it is not an essential ingredient.

Ingredients

Split peas: 250-350 g
Potatoes: 3 pcs.
Carrots: 1 pc.
Salt: to taste
Vegetable oil: for frying
Curry: 1/3 tsp.
Nutmeg: 1/3 tsp.
Hot pepper: 1/3 tsp.
Ginger: to taste

{Instructions} manufacturing

We collect the necessary products according to the list and start cooking.

It is permissible to fill the peas with water for 3-4 hours or overnight (that is, in the dark) . It will cook even faster.

Fill the peas with water and let them cook until soft. Depending on the variety, this will take 20-40 minutes.

The secret is that in order for the lean pea soup to be particularly rich, it is necessary not to skim off the foam, but rather to drown it in the broth.

At this time, we clean the vegetables and put them in cool water to prevent the darkening process.

We cut the potatoes into narrow strips or randomly.

We also chop the carrots thinly or three on a large grater.

Fry the cooked vegetables along with frozen bell peppers in oil until soft.

Transfer to a saucepan. Fill with hot water, add spices and spices.

We also send boiled peas there.

We give all the components the opportunity to boil thoroughly.

Serve the soup hot with homemade croutons. Why do we cut the bread into cubes and brown it in the oven? If desired, blend the mixture with a blender to obtain a puree soup.

Very tasty lean pea soup

This recipe makes a very tasty lean pea soup. At the same time, those around you will be convinced that it was cooked in meat broth. The fragrant, light, tasty soup will appeal even to those who cannot imagine their own diet without meat.

In order for the peas to cook very quickly, they must be soaked in water for 10-12 hours (overnight (that is, in the dark) .

Ingredients:

Peas – 200 g;
Onions – 4 pcs.;
Carrots – 1 pc.;
Potatoes – 5 pcs.;
Bay leaf – 3-4 pcs.;
Dark peppercorns – 2-3 pcs.;
Greens - to taste;
Salt – 2 tbsp. l.;
Vegetable oil – 100 ml;
Snow white bread.

Manufacturing method:

Peel 4 onions. Grate half the carrots on a large grater, and chop the other half into thin slices.
Fill a saucepan with water (about 2.5 liters) and put 1 whole onion, carrot slices, bay leaf and peppercorns into it. Place on the stove and cook the vegetables for 30 minutes. Meanwhile, pour vegetable oil into a heated frying pan and fry the grated carrots in it for 2-3 minutes.
Pour the chopped onion into the pan and fry the vegetables for another 3 minutes. In a dry frying pan, fry 2 tbsp. l. flour until browned. Flour will give the soup the desired richness.
Cut the potatoes into small cubes and add them to the pan with vegetable broth. Add salt and cook the potatoes over medium heat for about 15 minutes, and then add the peas. Cut the snow-white bread into cubes and place on a baking sheet lined with foil. Place in the oven for 5-7 minutes at 180 degrees.
Pour the fried flour into the soup and mix well. After that, we put the frying into the pan and continue to stir. Cook for another 5 minutes.
Lenten pea soup is ready. It must definitely be served with crackers.

How to cook Lenten soup with peas and mushrooms

To contrast the daily menu during Lent, you can cook Lenten soup with peas and mushrooms. It turns out very tasty and light, and you can eat it all day long. With all this, lean soup contains a minimum of calories and a maximum of usefulness - what could be better?

Ingredients:

Champignons – 300 g;
Peas - 1 tbsp.;
Water – 2 l;
Potatoes (optional) – 2 pcs.;
Leek (large) – 1 pc.;
Carrots – 1 pc.;
Bay leaf – 1 pc.;
Vegetable oil – 3 tbsp. l.;
Salt, dark ground pepper - to taste.

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Article creator – LadyElena

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Lenten pea soup: recipes and cooking details

Surely, almost everyone will like pea soup cooked with smoked meats. But there are situations when you need to give up meat. A recipe for lean pea soup will come to the rescue. Let's look at the most popular of them in our article.

Subtleties of manufacturing

Knowing the recipe for lean pea soup is only half the battle. It is necessary to take into account the subtleties of making this dish. So, what's the most important thing about this soup? Naturally, it's a gain. It comes out thanks to potatoes and peas. If you follow the technology, you can prepare a unique soup without meat.

Another subtlety is vegetable broth. It is recommended to cook it on the basis of celery, carrots, etc. Peas should be added a little later. Naturally, you shouldn’t forget about spices. They will make the vegetable broth the most fragrant and savory.

By resorting to these tricks, you can prepare an incredible lean pea soup. Any housewife can master the usual recipe for such a dish. So, let's start making.

Traditional Lenten Pea Soup Recipe

So, to prepare such a dish, you will need:

Peas (whole, dry) – 210 g.
Potatoes - approximately 3-4 tubers.
Bay leaf – 3.
Pepper, preferably aromatic – 4-5 peas.
Onion (not purple) – 2 pcs.
Garlic – about 2 cloves.
Flour (highest or first grade) – about 2 tbsp. l.
1 carrot.
Salt (table) – 1 tbsp. l.

Manufacturing stages

According to the recipe, you should start preparing lean pea soup by preparing the main ingredients. The whole process boils down to the following:

Peas need to be washed in running water and then soaked. So it should stand for at least 6 hours.
All vegetables should be peeled and peeled, and then thoroughly washed.
Pour 3 liters of water into the container. You should also put ½ carrots, whole onions, aromatic peppers and other spices here. The contents of the container must be brought to a boil. Cook for half an hour, reducing the heat to low.
Chop the potatoes into cubes and drain the water from the peas. These ingredients need to be added to the dish.
Bring the soup to a boil, skimming frequently, and then simmer for 20 minutes.
Chop the onion and coarsely grate the remaining carrots. Vegetables should be fried in a frying pan in oil or with the addition of water.
When the vegetables become soft, add tomato paste (optional) to the frying.
In a clean and, of course, dry frying pan, heat the wheat flour. This takes no more than 4 minutes. The flour should turn slightly yellow.
Add the dressing and flour evenly into the soup, as well as the garlic previously passed through a press.
Cook the pea soup for another 10 minutes, adding salt to it.

The finished dish should be removed from the stove. It’s better to give it a little brew. Quite 20 minutes. Before serving, you can sprinkle with previously chopped herbs.

You see, the recipe for lean pea soup is quite simple. The main thing is to maintain consistency.

How to make puree soup

For lovers of pureed dishes, we will tell you a step-by-step recipe for lean pea soup. To make it you need:

Water (cool) – 1.4-1.5 l.
1 carrot.
Onion – 1 head.
Peas - approximately 1 cup.
Celery – 1/8 root.
Parsley - ½ root.
Oil - approximately 2 tbsp. l.
Salt, coriander (ground), dill.

Manufacturing method

So, let's look at the recipe for lean pea soup:

To begin with, you should wash the peas in water and soak them overnight (that is, in the dark) or for 6-8 hours.
Parsley root and celery also need to be cut into strips, but not very thinly.
It is worth draining the water from the peas, and then pouring them into a saucepan where they will cook. You should also add celery and parsley here.
The ingredients must be filled with water and placed on the stove. Heat the contents of the pan until bubbles appear and cook until the peas are cooked, at low heat.
Peel the onions and carrots, wash, chop and sauté in oil until soft.
The finished roast should be added to the soup. Cook the ingredients for another 4-6 minutes. Then you should remove the dish from the stove.
When the soup has cooled slightly, you need to puree it with a blender, pour it back into the pan, add salt, wait until everything boils, and then remove from the stove.

Serve the finished puree soup with croutons, sprinkled with chopped dill and coriander.

For those who like it spicy

A step-by-step recipe for lean pea soup with special notes will be needed for those who love spicy foods. Not many products will be needed for production:

Water – 0.9 l.
Split peas – 2/3 cup.
Oil – 2 huge spoons.
Salt (table salt) – 1 tsp.
Ginger (grated and fresh) – 2 tsp.
Dry herbs (cilantro/parsley).
Ground dark pepper/cayenne pepper/pepper mixture, coriander seeds, turmeric, cumin (seeds) – 1/2 tsp each.

Step by step recipe

The process of making a special soup comes down to the following method:

It is recommended to wash the peas, add water, and leave for 5 hours.
Pour water into the container. After soaking, wash the peas and place them in the prepared pan. You should also add turmeric and ½ spoon of oil here.
The contents of the container should be brought to a boil. The ingredients must be simmered over low heat until the peas are completely cooked.
About 10 minutes before the first course is ready, you need to heat the frying pan and pour the coriander and cumin seeds into it. The ingredients should be fried. When they become dark, you should dump them into a mortar and grind them.
In the remaining vegetable oil, fry the previously crushed ginger. After 30 seconds, add pepper and crushed spice seeds. All ingredients should be mixed and then heated.
Add prepared spices and herbs to the soup.
Remove the container from the heat. You need to let the soup sit for a little while.

The pea soup comes out fragrant. Thanks to the spices, the dish acquires a unique spicy taste.

Recipe for lean pea soup in a slow cooker

If you don’t have time to stand at the stove, you can use modern technology. It won’t be particularly difficult to prepare lean pea soup in a slow cooker. Its recipe is as follows:

Peas (split) – 1.4-1.5 cups.
Potatoes – 4 tubers.
Carrots – 1 root vegetable.
Onion (not purple) – 2 heads.
Oil – 2 huge spoons.
Spices and, of course, salt.
Water – 1.9-2 l.
Toasted white bread - for serving.

How and what to create?

To cook pea soup in a slow cooker, you need:

Peas should be washed, soaked and left for about 5 hours. Vegetables should be peeled, washed and chopped.
Pour a little oil into the multicooker bowl, add chopped onion and grated carrots. It is recommended to fry vegetables. To do this, you need to select the “Frying” mode.
When the onions become transparent and begin to take on a golden color, turn off the multicooker and then add the chopped potatoes.
The peas should be drained and washed again. The component must be added to the soup and filled with water, preferably warm.
From the bowl you need to immediately add all the spices and salt. After this, you can close the device and select the appropriate mode. This soup is prepared within an hour using the “Stewing” program.

It is recommended to serve this dish with croutons made from wheat bread. To do this, heat a little olive oil or another plant-based oil in a frying pan. You should also add a few cloves of peeled garlic here. It will give the bread the appropriate smell and taste. After some time, the garlic should be removed. Place pieces of bread in heated fragrant oil and fry on both sides. When a golden crust appears, remove the croutons from the heat and place on a paper towel. This will remove excess fat.

At the end

Lenten pea soup is the perfect first course for those who are fasting. Almost everyone may think that it does not turn out very tasty. But this is far from the case. If you follow the recipes described above, you will get a fragrant soup that both adults and children will enjoy.

Lenten pea soup - savory, rich, without soaking

Now I will share the usual method for quickly cooking delicious lean pea soup without soaking. And finally, I can write this phrase: my grandmother shared this recipe with me. Since then, I have been constantly cooking peas using this method, because... he is very successful. So let's get started.

Ingredients for 1.5 liters of soup:

2 cups of peas (whole if possible);
1 large carrot;
2 potatoes (optional, optional);
2 tablespoons of vegetable oil;
1.5 teaspoons salt;
spices, herbs to taste (I use the Curry mixture - 1 teaspoon);
water - a total of about 1.3 liters (but we will not add it right away, read the summary below).

⇒ Maybe you will be interested:

Savory lean pea soup, how to cook:

I. Wash the peas thoroughly so that there is less foam during cooking. We use whole peas because they cook better than split peas.

Fill with water so that it covers the peas by a couple of cm, and immediately add salt. In a small amount of water, peas cook better due to the friction of the peas against each other. Plus salt further softens it.

II. Bring to a boil over medium heat. If you are not able to watch the soup, it is better not to cover it with a lid yet, because... When heated, the peas produce a lot of foam and the soup can run off. Remove the foam evenly.

III. Reduce heat and cover the pan with a lid. Cook, adding water little by little, as... it evaporates and the peas swell. But do not pour in too much, otherwise the process of boiling and softening the peas will slow down. In total, it will take about 40 minutes of cooking to bring the peas to softness.

As a result, the peas become soft and fall apart at the touch of a spoon. I just mix it without bringing it completely homogeneous, but you can additionally mash it with a grinder.

IV. Now add water until the pan is almost full or to the desired mixture, stir thoroughly. Cover with a lid and return to heat.

V. Prepare other ingredients. If using potatoes, peel them, cut them into cubes and add to the soup.

I usually don’t add potatoes to legume soups, because... They turn out nourishing and thick even without it. Therefore, I simply rub the carrots and lightly fry them in a small amount of vegetable oil with spices.

VI. Add the fry to the soup, stir and bring everything together to a boil (or cook until the potatoes are soft for about 7 minutes, if you added them).

That's all! Our rich lean pea soup is ready. Bon appetit!