Lenten puree soup

Option 1. Lenten vegetable puree soup

The puree soup should be thick, satisfying and tasty. The same can be applied to lean dishes, only in this case it is due to the use of starchy vegetables, legumes or flour.

Ingredients

three large potatoes;
the freshest greens;
liter of drinking water;
salt;
one carrot;
5 g reddish ground pepper;
250 g zucchini;
30 ml vegetable oil;
large onion;
crackers.

Step-by-step recipe for lean vegetable puree soup

Place a pot of drinking water over low heat until it boils and prepare the vegetables. Peel them and wash them. Chop the potatoes into medium pieces. Cut the onion into slices. Chop the carrots into bars or circles. Peel the freshest zucchini, cut lengthwise into four parts and chop into not very thin slices.

Heat vegetable oil in a frying pan. First add the onion and fry until soft over medium heat. Add the carrots and continue to fry until the vegetable absorbs the oil and becomes soft. Place the zucchini. Raise the heat to evaporate the juice released by the zucchini. Cook, stirring, for another 5 minutes. Now add the potatoes, season with spices and stir. Simmer over low heat for three minutes, stirring so that the potatoes do not stick to the pan.

Place the roasted vegetables in a pot of bubbling water. Raise the heat and bring to a boil. Add salt, cover with a lid and cook for 20 minutes, avoiding intense boiling. Using a slotted spoon, place the vegetables in a blender container, pour in a little broth and grind everything until pureed. Transfer to a saucepan and stir. Serve with croutons.

If you don't have a blender, you can chop the vegetables using a masher. It is better to create crackers yourself by cutting the bread into cubes and drying it in a frying pan or in the oven.

Option 2. Frisky recipe for Lenten puree soup from baked champignons

Mushrooms are an excellent substitute for meat during fasting. Soups made from this product are constantly being praised as being nutritious and fragrant. Greens and garlic will add piquancy to the dish.

Ingredients:

550 g new champignons;
olive oil – 50 ml;
half a liter of vegetable broth;
pepper mixture;
three cloves of young garlic;
fresh thyme;
15 g parsley;
snow white bread.

How to quickly prepare lean puree soup from baked champignons

Turn on the oven at 190 degrees. Wash the champignons, remove the thin skin from the caps. Cut any mushroom into four parts. If the mushrooms are small, you can throw them in whole.

Cover a baking sheet with a sheet of foil. Place mushrooms on it, season with salt and ground pepper. Pour vegetable oil over them. Stir and place on the middle rack of the oven.

Peel the garlic cloves. After 20 minutes, remove the pan from the oven. Place the peeled garlic on top and place in the oven for another 10 minutes.

Cut the snow-white bread into slices, place on a baking sheet and place in the oven. Fry in grill mode until golden brown.

Transfer the mushrooms from the baking sheet into a blender container, pour in a little vegetable broth, add half the parsley and thyme leaves. Blend everything at medium speed until pureed. Dilute to desired mixture with vegetable broth.

If you don't have an oven, you can fry the mushrooms in a frying pan until lightly browned. When serving, sprinkle the soup with chopped parsley. You can rub the croutons for the soup with garlic before baking.

Option 3. Lenten lentil puree soup

To make lean soup puree, only products of plant origin are used. Lenten soup made from vegetables and lentils is filling and healthy. Lemons will add freshness and light, pleasant sourness.

Ingredients:

stack reddish lentils;
olive oil – 45 ml;
potato tuber;
parsley;
two stalks of petiole celery;
pepper and salt;
two carrots;
Cayenne pepper;
onion;
ground cumin – 3 g;
eight cloves of garlic;
half a lemon;
liter of vegetable broth;
two bay leaves.

How to cook

Pour olive oil into a large, thick-walled saucepan and place over moderate heat. Peel the onion and finely chop it. Place in hot oil and cook for 5 minutes, stirring constantly. Cut the celery into small pieces. Peel the carrots and potatoes. Grind into thin slices. Remove the husks from the garlic and finely chop. Add all the vegetables and half the garlic to the onions and continue cooking, stirring frequently, for a couple more minutes.

Wash the lentils and place them in a saucepan with vegetables. Pour the broth over everything, stir and bring to a boil. Cover the pan and cook the soup for half an hour, until the lentils and potatoes are tender.

Place the bay leaf in the pan, add the remaining garlic and half the lemon. Cook for another 10 minutes. Then remove the lemon and bay leaf. Squeeze the juice from the 2nd half of the lemon and add it to the soup. Puree everything with an immersion blender, season with salt, cayenne and black pepper. Stir.

Before serving, drizzle the soup with olive oil. Use only reddish lentils for making. It cooks quickly and has a rich taste.

Option 4. Lenten puree soup with beans and green peas

Prepare bean soup with vegetable broth. Legumes will make it thick and satisfying, and in combination with garlic, green onions and celery you get a tasty, healthy, fragrant lean dish

Ingredients:

425 g canned beans;
ground pepper and salt;
stack green peas;
Bay leaf;
potato;
15 ml olive oil;
stem of petiole celery;
5 stacks vegetable broth;
a bunch of green onions;
garlic - clove.

Step by step recipe

Finely chop the celery stalk and green onion. Peel the potato tuber and cut into random pieces. We remove the garlic clove from the husk and finely chop it. Heat olive oil in a large saucepan over medium heat. Place chopped onion, garlic and celery in it. Cook, stirring, for three minutes. Add potatoes and fry, stirring, for a minute.

Pour broth over vegetables. We spread the beans from the can and green peas. Add bay leaf, salt and season everything with pepper. Stir and bring to a boil. Reduce heat to low, cover the pan with a lid and cook for 20 minutes until the potatoes are soft.

Take out the bay leaf. Grind the contents of the pan with an immersion blender until pureed. Grind the soup through an iron sieve. Return to the pan and heat through. When serving, garnish with fresh mint leaves.

Cook the soup until all the vegetables are soft. You can chop the vegetables in a food processor or using a masher.

Option 5. Lenten puree soup with broccoli and cauliflower

Lenten puree soup is suitable not only for those who are fasting, but also for vegetarians, and also for people who are watching their weight. Your loved ones will love this tender, healthy and light dish.

Ingredients:

350 g cauliflower;
zucchini;
250 g broccoli;
onion;
50 g spinach;
5 g ground dark pepper;
25 ml olive oil;
10 g ground paprika;
10 g kitchen salt.

How to cook

Separate cauliflower and broccoli into small florets. We clean the zucchini and finely chop it. Wash the spinach well and chop it. We clean the onion and finely chop it.

Place onion, cauliflower and zucchini in a saucepan. Fill with water so that it barely covers the vegetables. Place on medium heat and cook for 10 minutes. Add spinach and broccoli. Salt and cook for the same amount of time.

Transfer the boiled vegetables to a blender container and grind until pureed. Dilute to a suitable mixture with vegetable broth, add olive oil, season with pepper and paprika. Stir and heat over low heat.

Prepare puree soup only in a thick-walled saucepan or cauldron. Enameled dishes are not suitable for this; the dish in them will burn.

Lenten dishes: 8 vitamin puree soups

During Lent, pureed soups made from various vegetables are popular: leeks, carrots, pumpkin, peas, and mushrooms. They are all rich in vitamins and taste very pleasant. Usually, they are served with croutons fried in a frying pan. If you strictly observe fasting, then simply drying the bread will be enough. If you allow indulgences, then fry it in vegetable oil with the addition of spices.

1. Cream soup with leeks

Useful:

300 g greenish lentils,
4 onions,
2 leeks,
3 potato tubers,
1 bay leaf,
2 tbsp. spoons of vegetable oil,
20 g mint greens,
salt, ground white pepper to taste.

Manufacturing:

Wash the lentils well, add 1 liter of hot water, add a bay leaf and cook for 1 hour. Peel and chop the onions. Cut the leek into slices, potatoes into cubes.
Heat the vegetable oil in a saucepan, add the onion and leek and fry, stirring, for 5 minutes. Add the potatoes, cover the saucepan with a lid and keep on low heat for another 7 minutes. Add salt and pepper, add 400 ml of hot water and cook covered over low heat for 15 minutes.
Rub the soup through a sieve or grind in a blender. Remove the bay leaf from the lentils and add them to the resulting puree.
Wash the mint, dry and finely chop. Pour the finished cream soup into bowls, put chopped mint in each and serve.

2. Carrot soup

Useful:

1 onion,
3 large carrots,
1 parsley root,
2 large potato tubers,
50 ml vegetable oil,
500 ml vegetable broth,
20 g each of parsley and dill,
salt, ground dark pepper to taste.

Manufacturing:

Chop the onion, grate the carrots and parsley root on a large grater. Peel the potatoes and cut into small cubes.
Sauté vegetables in vegetable oil for 10 minutes. Pour in 500 ml of vegetable broth, season to taste and cook for 15 minutes.
Puree the soup using a blender. Sort out the parsley and dill and chop finely. Sprinkle the soup with herbs before serving.

3. Pumpkin cream soup with carrots and nuts

Pumpkin cream soup with carrots and nuts. Photo: K. Vinogradov/BurdaMedia

Useful:

300 g pumpkin pulp,
2 carrots,
1.5 liters of vegetable broth,
2 tbsp. spoons of vegetable oil,
50 g peeled hazelnuts,
1 pinch of nutmeg,
basil sprigs for decoration,
salt, ground white pepper.

Manufacturing:

Cut the pumpkin into slices. Wash the carrots, peel and cut into cubes. Heat vegetable oil in a thick-walled saucepan and lightly brown the vegetables.
Pour in the broth and cook for 10 minutes. Then grind in a blender, add nutmeg, salt and pepper.
Brown the nuts in a frying pan without oil and chop. Add nuts to each bowl of soup, garnish with mint leaves and serve.

4. Pea soup

Useful:

1 onion,
1 clove of garlic,
1 tbsp. spoon of vegetable oil,
600 g green peas,
1 teaspoon grated ginger,
600 ml vegetable broth,
salt, ground dark pepper.

Manufacturing:

Peel the onion and garlic, cut into cubes and sauté in vegetable oil. Add green peas, ginger and broth. Cook for 15 minutes.
Then remove from the heat, use a slotted spoon to set aside a few peas, puree the rest of the soup, and add the peas again.
Season with salt and pepper and pour into bowls or soup cups. Garnish with fresh parsley.

5. Cream of mushroom soup

Useful:

2 onions,
2 tbsp. spoons of vegetable oil,
250 g chanterelles,
250 g boletus or boletus,
600 ml vegetable broth,
2 cloves of garlic,
sprig of parsley and thyme,
salt, pepper to taste,
wheat croutons for serving.

Manufacturing:

Peel the onion and garlic, chop finely. Wash the thyme sprig and remove the leaves. Heat vegetable oil in a saucepan and fry onion, garlic and thyme leaves.
Wash the mushrooms, peel, cut and add to the vegetable frying. Fry until half cooked.
Pour broth into the pan with mushrooms and bring to a boil. Grind the soup with a blender. Wash the parsley, dry and finely chop. Serve with crackers, sprinkled with chopped parsley.

6. Cream of champignon soup

Champignon cream soup. Photo: Dmitry Korolko/BurdaMedia

Useful:

1 onion,
1 carrot,
1 celery root,
0.5 leek stalks,
400 g champignons,
600 ml vegetable broth,
50 g each of parsley and dill,
2 tbsp. spoons of vegetable oil,
juice of 0.5 lemon,
salt, ground dark pepper to taste.

Manufacturing:

Peel the onion and chop finely. Wash the carrots and celery root, peel and cut into narrow strips. Peel the leeks, cut into small circles and wash with water.
Heat vegetable oil in a deep frying pan, add chopped onions, carrots, celery, leeks and fry, stirring, for 5 minutes.
Wash the mushrooms, peel and cut into cubes. Add them to the vegetables and fry everything together for another 10 minutes over low heat.
Wash and dry the dill and parsley. Set aside a few parsley leaves and finely chop the rest of the greens.
Bring the broth to a boil, add mushrooms and vegetables, herbs and cook for 15 minutes.
Rub the soup through a sieve, add salt, pepper and lemon juice. Garnish the dish with parsley.

8. Pumpkin cream soup

Pumpkin cream soup. Photo: K. Vinogradov/BurdaMedia

Useful:

1 onion,
1 carrot,
500 g pumpkin pulp,
2 tbsp. spoons of vegetable oil,
1 liter of vegetable broth,
pumpkin seeds for decoration,
salt to taste.

Manufacturing:

Peel the onion and chop finely. Peel the carrots, wash and grate on a large grater. Cut the pumpkin pulp into cubes.
Heat the oil in a saucepan, add the onion and carrots, fry, stirring, for 5 minutes. Add the pumpkin, add a little salt, pour in 100 ml of water and simmer over low heat for 10 minutes.
Heat the vegetable broth, pour it into the pan with the vegetables and puree with a blender. Add salt to taste. Brown the seeds in a frying pan without fat and garnish each serving of soup with them.

Lenten puree soup: 5 tested recipes with photos

We promised you delicious weight loss, and besides, Great Lent is currently underway. So it's time to post Lenten recipes. Let's start with the first courses: now we have selected the best recipes for lean soups and would like to tell you how to prepare them correctly.

Lenten puree soup is the best option for a dietary first course for those who are used to eating without particularly restricting themselves. First of all, these soups are thick, which means they are very filling. Basically, this statement applies to soups containing legumes: peas, beans, lentils. It should be kept in mind that such soups, although healthy (legumes are a good source of vegetable protein), are contraindicated for people with digestive problems. Even a small portion of pea soup can provoke an attack of flatulence, and bean soup is quite difficult to digest. So maybe it makes sense for some of us to limit ourselves to lean vegetable soups. By the way, you can add mushrooms to them. Excellent mixed with mushrooms and bean soup.

Well, let's get to the recipes now. In this selection for us, they are all very ordinary!

Lenten carrot soup puree

For this soup you will need 1 kg of carrots, 200 g of pumpkin pulp clean from seeds and skin, 1 large onion, 2-3 tablespoons of olive oil, a little salt and spices (ground dark pepper, paprika powder). Cook it in a pilaf cauldron. Wash the pumpkin and carrots. Peel the carrots and cut into cubes, literally also chop the pumpkin and peeled onion. Heat the oil in a cauldron, add chopped onion, lightly brown, then add diced carrots and pumpkin pulp. Cook over low heat, stirring constantly. After 15 minutes, add approximately 1 liter of boiling water, cook covered for 25-30 minutes, then remove from heat and use an immersion blender to puree the contents of the cauldron. Add salt to taste, add a few spices, put on the heat again, bring to a boil, but do not boil. You can also add a pinch of ground ginger to the carrot puree soup.

Lenten pea soup-puree

The soup is prepared like this. Wash 1 cup of regular split peas and boil it in 2 liters of water. The peas should be very boiled. While it is cooking, you need to prepare the frying. In a frying pan or saucepan with a thick bottom, fry 1 finely chopped onion and 1 grated carrot in 3 tablespoons of vegetable oil. Fry until lightly golden. Add the roast to the pan with the soup, bring to a boil, remove from heat and puree with an immersion blender. Add salt and dark ground pepper to taste. This soup is best eaten fresh and hot. You can sprinkle with fresh chopped herbs.

Bean soup with mushrooms

Wash 1 cup of reddish beans in running water, soak for several hours, then wash again and cook in a liter of water until half cooked. Add another liter of water, 3 peeled and diced potatoes, a couple of pinches of salt and dark pepper. Cook over low heat until the potatoes are done. At the same time, prepare the frying: peel a large carrot and 2 small onions, chop the onion and grate the carrots, fry in a frying pan in 3 tablespoons of vegetable oil. At the very end of frying, add 200 g of new mushrooms, diced. Stir, fry for another 5-7 minutes, then add the fry to the soup and let simmer for 10 minutes. Add salt and pepper to taste, remove from heat, puree with an immersion blender. When serving, sprinkle with dried herbs. The soup is very filling!

Lean broccoli soup

Wash half a kilo of broccoli, divide into florets, lightly sauté in vegetable oil in a deep frying pan. Take at least 3-4 tablespoons of oil. After 5 minutes, add 300 g of diced celery root and 2 medium-sized onions, literally chopped. Sauté for another 5-7 minutes over low heat, then place in a saucepan, add a liter of water and cook until the celery and broccoli are soft. Season with salt and pepper and use an immersion blender to puree. Bring to a boil again, remove from heat and serve hot. You can sprinkle with the freshest herbs, previously washed and chopped.

Lenten pumpkin soup

This soup is prepared with garlic and pumpkin oil and comes out spicy and fragrant. Wash half a kilo of pumpkin pulp, cleared of skin and seeds, wrap in foil and bake in the oven until soft. While baking, peel a large onion and 4-5 cloves of garlic, chop finely and place in a saucepan with a thick bottom. Warm the chopped garlic and onion in 3 tablespoons of pumpkin oil, then add the diced baked pumpkin, pour in a liter of hot water and bring to a boil. Cook for 10-15 minutes over low heat, add salt and pepper, and add a couple of pinches of ground ginger. Remove from heat, puree in a blender, serve hot, maybe with croutons or pumpkin seeds.

This is the selection. Choose a lean puree soup to suit your own taste and enjoy its delicate taste.

Lenten puree soup

Lenten puree soup can be prepared from anything, but the current recipe consists of cauliflower, potatoes, water and, naturally, fragrant spices, which give this dish an almost impeccable flavor. This magic is done very simply and just as easily eaten, especially in the company of greens, salty vegetables and unleavened flour products, so cook and be healthy in soul and body!

Ingredients for making Lenten puree soup

Cauliflower 500 gr
Potatoes 2–3 pieces (medium)
Onion 1 piece (large)
Garlic 3-4 cloves
Purified water 2 liters
Vegetable oil 1 tablespoon
Salt to taste
Ground white pepper to taste
Ground dark pepper to taste
Nutmeg to taste
Seasoning “Vegetable mix for soups” (dry) to taste (ingredients: carrots, onions, parsley, celery, white cabbage, savoy cabbage, leeks, parsnips, paprika, tomatoes, sugar, garlic extract, salt)

Products won't fit? Choose a similar recipe from the rest!

Inventory:

A deep bowl, a kitchen knife, a cutting board, a deep saucepan with a lid (capacity 4 liters), paper kitchen towels, a slotted spoon, a wooden kitchen spatula, a stove, a ladle, a deep portion plate.

Making Lenten Cream Soup:

Step 1: prepare the ingredients.

Step 2: prepare lean puree soup.

Step 3: Serve the lean puree soup.

Tips for the recipe:

– quite often water is replaced with vegetable broth;

– if desired, you can sauté carrots shredded on a medium or large grater together with onions;

– from time to time, a few frozen or new broccoli florets, slices of zucchini, eggplant, pumpkin, cubes of sweet peppers or slices of fresh tomatoes are added to the set of vegetables. You can eat everything right away, of course, such a soup will have the most intense vegetable taste, with not so prominent notes of potatoes and white cabbage, but it will also be pleasant to savor;

– some housewives, when reheating the soup, add a little fresh finely chopped herbs, dill, parsley, cilantro or basil, although the dried version of these plants is also suitable.