Vegetable broth soup recipe

Recipes Vegetable broth soup

Vegetable soup with tortellini

Miso paste – 1 tablespoon

Carrots – 2 pieces

Tortellini – 200 g

Chicken broth – 500 ml

Sun-dried tomatoes – 100 g

Green beans – 150 g

Canned white beans – 1 can

Add tortellini, white and green beans, chopped carrots, finely chopped sun-dried tomatoes, and a tablespoon of miso paste to the broth. Cook for 8-10 minutes. Salt and pepper.

Cool vegetable soup with avocado

Broth – 300-400 ml

Olive oil – 1-2 tbsp. l.

Bell pepper – 1 pc.

Wash, peel and finely chop all vegetables and herbs (parsley, dill, cilantro, basil);

put it in a tureen or salad bowl.

Vegetable soup with bunny!

Bell pepper 1 piece

Bunny thigh and leg

Put potatoes in the broth, catch a bunny

5-7 minutes after potatoes add zucchini to the broth

Cheese and vegetable soup

Processed cheese – 150 g

Carrots – 2 pieces

Potatoes – 3 pieces

Cut potatoes and carrots into small pieces.

Place in a saucepan, add water (so that it slightly covers the vegetables) and simmer until soft.

Grind in a blender until pureed.

Vegetable soup with beans “Ribollita” from Christian restaurant

Canned beans – 160 g

Thyme - to taste

Rosemary - to taste

Vegetable broth – 800 ml

Onion – 50 g

Savoy cabbage – 250 g

Tomato paste – 20 g

Potatoes – 100 g

Finely chop the vegetables and fry them together in olive oil.

Add tomato paste, fry for a couple more minutes.

Children's vegetable soup with chicken broth

Carrots – 1 piece

Chicken broth – 1.5 l

Bay leaf - to taste

Broccoli – 2 heads

Potatoes – 1 piece

Wash the vegetables, remove skins and seeds.

Cut the vegetables into cubes.

Make chicken broth ahead of time.

Vegetable puree soup

Bay leaf – 1 piece

Greens - to taste

Potatoes – 3 pcs.

Onion – 1 pc.

Peel and boil potatoes, carrots, zucchini.

Drain the vegetable broth, but add about 100-150 ml.

Vegetable soup with meatballs

Dark pepper - to taste

Potatoes – 3 pcs.

Minced turkey – 400 g

Place a pan of salted water or any broth on the stove and bring the contents to a boil.

While the water is boiling, start making meatballs. To do this, salt and pepper the minced meat to taste and form meatballs from it.

When the water boils, place the meatballs in it and cook them for 15-20 minutes.

Vegetable soup with lentils, mushrooms and bacon

Greens – 1 bunch

Dried white mushrooms – 100 g

Carrots – 300 pieces

Lentils – 600 g

Celery root – 300 g

Onions – 2 heads

Garlic – 2 cloves

Ground dark pepper - to taste

Potatoes – 300 g

Soak mushrooms in cool water.

Boil vegetable broth with carrots, potatoes, onions and celery.

Cream vegetable soup

Butter – 50 g

Processed cheese – 160 g

Potatoes – 150 g

Snow-white onion – 1 pc.

Cut the zucchini, carrots, turnips, set to simmer for 20 minutes and add butter

Add potatoes and water (or broth), set to soup mode, after 10 minutes add milk.

Vegetable soup with melted cheese

5 processed cheeses, 80g each

for a 3 liter saucepan:

2 packages of frozen vegetable mixtures (composition at your discretion)

Instead of salt, I used vegetable and chicken broth cubes

Pour the vegetable mixture into boiling water when the vegetables are almost ready, add milk, grated cheese, bouillon cubes and herbs. After boiling, reduce the heat and turn off after 3 minutes.

Vegetable soup

Onion – 1 pc.

Potatoes – 2-3 pcs.

Bell pepper – 1 pc.

White cabbage – 100 g

Place the pan with the broth on the stove. We clean and cut the potatoes. We send it to the broth.

Three carrots on a grater, finely chop the onion and lightly simmer in a frying pan. Put it in the broth. Then wash the rice and throw it into the already bubbling broth.

We cut the peppers and cabbage and throw them into the soup along with the peas.

Frisky vegetable soup

Potatoes – 4-6 pcs.

Greenish peas – 0.5 cup.

Peel the potatoes and cut them in half or into quarters (depending on the size of the potatoes, I take small ones, as they somehow taste better). Cut it, throw it into the broth.

We cut the carrots into strips and also follow them with the potatoes.

Finely chop the onion.

Vegetable broth: the base of lean soups.

2–3 peppercorns

celery 1 barrel

Peel the onions and carrots, wash the celery. Coarsely chop all vegetables. Heat a dry frying pan and dry the vegetables in it for 3 minutes. Place the vegetables in a saucepan, pour in 1 liter of water, and bring to a boil. Throw in bay leaf, allspice and salt. Cook over low heat for 20 minutes. Remove broth from heat and strain through a fine sieve. Add salt.

Vegetable cream soup with quinoa and shrimp

shrimp – 200 g

quinoa grains – 1/2 cup

cream optional

potatoes – 1 pc.

celery – 100 g

Cut the vegetables into cubes and boil in salted water. Use a blender to blend the vegetables and broth.

Cook quinoa and shrimp separately. Add them to vegetables.

Vegetable puree soup for weight loss

Cauliflower – 200 Gr

Garlic – 1 clove

Zucchini – 100 G

Carrots – 1 piece

Olive oil – 1-2 tbsp. spoons

Salt, pepper - to taste

Separate the cabbage into florets, peel and cut the zucchini. Cook until done. Let stand covered for 15 minutes.

Fry carrots, garlic and onions in oil. Add water and simmer for 5 minutes.

Place all vegetables in a blender and chop.

Vegetable soup with leeks

Zucchini – 4 pieces

Butter – 45 g

Broccoli – 350 g

Sweet pepper – 150 g

Wheat flour – 35 g

Vegetable broth – 1 l

Leek – 350 g

Melt the butter, add the leeks, stir over medium heat for 5 minutes until the onions are soft.

Add flour and stir over heat for 1 minute. Remove from heat, pour in broth evenly, stir over high heat until the mixture begins to bubble and thicken.

Vegetable soup with meat broth

Greens - to taste

Spices - to taste

Onion – 1 piece

Olive oil – 1 tablespoon

Carrots – 1 piece

Potatoes – 2 pieces

Wash the meat well beforehand and cover with cool water.

Bring to a boil, add 2 pinches of salt and cook over low heat, skimming off the foam, for 30–40 minutes.

Grate the carrots and finely chop the onion. Fry the resulting mixture until golden brown in a frying pan with olive oil.

Vegetable soup with zucchini puree

Carrots – 1 piece

Vegetable oil – 2 tablespoons

Ground dark pepper - to taste

Leek – 1 piece

Potatoes – 3 pieces

Peel the zucchini, potatoes and carrots and cut into medium pieces.

Place the vegetables in a saucepan, add water (to cover the vegetables by 1 cm). Boil vegetables until tender. Add salt.

Summer vegetable soups: 7 easy recipes

Summer soups are made with new seasonal vegetables. They are light, low-calorie and healthy. And most importantly, they cook quickly, because you don’t need rich broth for this. We present to you the top summer soup recipes of this season!

In the footsteps of Columbus

Hearty and delicious, corn soup is a good choice for a summer lunch. The red-skinned Mayans greatly adored this cereal and considered it to be of divine origin. By the time Columbus arrived in America, the local inhabitants were growing every type of corn in the world. Well, at the moment, corn is cultivated in all countries, because in terms of its nutritional value it is second only to wheat.

We offer you an easy recipe for summer vegetable corn soup.

potatoes - 4 pcs.
bell pepper - 1 pc.
fresh corn - 3 cobs
green onions - 1 bunch
salt, pepper - to taste
vegetable oil - 1 tbsp. l.

Clean the corn and remove the kernels with a knife. Pour oil into a saucepan, lightly fry the corn, then pour boiling water over it and cook for 30 minutes. Wash and peel the potatoes and bell peppers. Cut them into cubes and add them to the pan. Bring the soup to a boil, add salt and pepper and cook until the vegetables are tender. To obtain a puree mixture, lightly mash the vegetables with a masher directly in the pan. Before serving, add finely chopped green onions to the soup. If desired, you can add smoked chicken breast. Bon appetit!

Tomato mood

It’s hard to believe, but for a long time tomatoes were considered inedible and even poisonous fruits, which is why they were grown in flower beds for decorative purposes. But people have been familiar with celery for a long time. Traces of this plant were even found in the tomb of Tutankhamun. Hippocrates more than once prescribed celery to his clients to calm their nerves, and in Old Rome this vegetable was considered an aphrodisiac. By the way, if you mix tomatoes with celery, you get a summer vegetable soup that is pleasant to eat in the heat.

tomatoes - 1 kg
petiole celery - 1 stem
olive oil – 60 ml
onion - 1 pc.
garlic - 1 clove
sugar - 0.5 tsp.
salt, pepper and parsley to taste

Pour enough olive oil into the saucepan, add diced ripe tomatoes, chopped celery, onions and garlic, also sugar and salt. Bring the mixture to a boil and simmer over low heat for about 20–25 minutes, adding water as needed.

Using a blender, puree the vegetables, add salt and pepper. If the mixture is very thick, dilute it with cool water. Serve with parsley leaves and tomatoes on the vine. This soup will decorate your summer menu and lift your spirits!

Greenish tenderness

Greenish pea seeds have been found in archaeological sites from the Stone Age. This means that this plant has long been understood by the population of the earth, which is not at all mind-blowing, because peas are a source of vegetable protein. In addition, it removes toxins from the body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) , is good for the heart and bones, and improves vision. The soups it makes are tender and very tasty!

fresh or frozen green peas - 700 g
onion - 1 pc.
garlic - 1 clove
vegetable oil - 50 ml
water - 500 ml
salt, pepper, dried thyme and mint - to taste

A light summer soup, the recipe for which is simple, can be prepared any day. Try it once and you will like it!

Orange summer

There are about 800 types of pumpkin in the world, of which only 200 are edible. Pumpkin fruits can be dark, spotted and even striped, like watermelons. But this is already lyrical, and we want to offer you a recipe with a photo of pumpkin soup with feta and cream for the summer.

pumpkin – 700 g
vegetable broth - 500 ml
onion - 1 pc.
cream - 150 ml
feta - 100 g
garlic - 3 cloves
salt and dried basil - to taste

Fry chopped onion in vegetable oil, add pumpkin cubes and simmer for 10 minutes. Add garlic to the vegetables, and after a minute pour the vegetable broth over it all and cook the soup until the pumpkin is soft.

Beat the pumpkin mass with a blender until the mixture is pureed, add salt, pour in the cream and, without ceasing to stir, bring the dish to a boil.

When serving, garnish the soup with feta cubes and dried basil. Snow-white and orange colors mix perfectly together and look very appetizing!

Summer abundance

“Broccoli” is translated from Italian as “the blossoming stem of cabbage,” and this sounds very poetic, although for a long time the vegetable was called Italian asparagus. The thing is that broccoli comes from Italy. Cabbage contains beta-carotene, which is called the beauty vitamin, since in the body it is converted into vitamin A (a low-molecular organic compound of relatively simple structure, necessary for all living things) A, which has a beneficial effect on the skin and hair. So, are you ready to memorize the recipe for a delicious summer soup?

vegetable broth or water - 1.5 liters
broccoli - 300 g
bell pepper - 1 pc.
carrots - 1 pc.
tomato - 1 pc.
onion - 1 pc.
salt and pepper to taste

Chop the bell pepper, onion and tomato, and later simmer them in a frying pan with a small amount of olive oil.

Place broccoli and carrots, cut into thin slices, into the bubbling broth. Bring them to a boil, then cook over low heat for another 10–15 minutes. Combine the broccoli with the steamed vegetables and cook for another 10 minutes. This soup takes time to brew and absorb the flavors.

Beauty soup

Almost all Hollywood stars love spinach. For example, Nicole Kidman often adds it to salad. Maybe that’s why it looks so great, because the greenish leaves of spinach contain a huge amount of antioxidants, vitamins and minerals. This product strengthens memory, improves the condition of skin and hair, calms nerves and relieves depression. Prepare a summer soup with vegetables with the addition of spinach - it perfectly relieves hunger and does not burden the stomach.

rice - 250 g
zucchini - 1 pc.
spinach - 1 bunch
onion - 1 pc.
garlic - 2 cloves
vegetable broth - 2 liters
cream - 2 tbsp. l.
butter - to taste
salt, pepper - to taste

Pour the rice into the broth and cook for 20 minutes. While it's cooking, cut the zucchini into cubes and chop the onion and garlic. Add the vegetables to the pan, then cut the spinach into thin ribbons and add to the soup as well. When the vegetables become soft, salt the soup, pour cream into it and add a piece of butter. The dish will turn out tender and very summery!

Italian "soup"

Among the recipes for summer soups, ordinary and immediately rich in different flavors, minestrone soup stands out. For Italians, this is not just soup, but “soup”! This is exactly how this word is translated. Minestrone contains a lot of ingredients. Before the discovery of America, there were no potatoes or tomatoes in it, but this did not affect its taste at all, because the combination of legumes and vegetables is always successful.

Here is another soup recipe for the summer with photos and detailed descriptions!

snow white beans – 200 g
potatoes - 2 pcs.
carrots - 2 pcs.
tomato - 3 pcs.
pumpkin – 200 g
onion - 1 pc.
butter - 1 tbsp. l.
fresh basil, salt and pepper - to taste

Soak the beans overnight (that is, after dark) . Let it cook. After 20 minutes, add diced potatoes, carrots and pumpkin. Cook the minestrone for another 30–40 minutes. At this time, work on the remaining vegetables. Chop the onion into cubes and fry it in butter until golden brown. Remove the skins from the tomatoes by placing them in boiling water for 30 seconds. When the beans become soft, add onions and tomatoes to the soup, let them simmer a little more, and then leave the minestrone to simmer under the lid for another 15 minutes. Serve this famous dish with toasted bread and basil leaves - let it be all Italian!

August will soon end, and we will remember summer soups with nostalgia. Have time to enjoy it in the summer, while vegetables are in abundance and there is room for culinary fantasies!

Vegetable broth soup: recipes

Text: Evgenia Bagma

Vegetable broth soup is prepared on the basis of vegetables and does not contain meat, chicken or fish, which makes it popular among vegetable eaters, fans of a healthy lifestyle and simply lovers of light and vitamin soups.

Rules for making soup with vegetable broth

To prepare soup with vegetable broth , you should first cook the vegetable broth. Various roots and vegetables are suitable for making vegetable broth, such as onions, carrots, small ears of corn, parsnips, celery, ginger, a handful of pearl barley or lentils. It is not recommended to add cabbage, eggplant, or greens with a strong taste or smell to the vegetable broth. An excess of roots can greatly sweeten the soup; garlic and ginger add enormous spiciness, characteristic of oriental soups. After making the broth, you should take out the roots and vegetables and throw them away, strain the broth, and then add the freshest vegetables and ingredients for vegetable broth soup. If you want to prepare a strong, rich soup with vegetable broth, then squeeze the juice from the baked vegetables, mix it with the broth, boil, and then strain.

Vegetable broth soup - recipes

Vegetable broth soup with melted cheese.

Ingredients: 2 carrots, 2 onions, 8 potatoes, 2 processed cheese, salt, dark ground pepper, parsley, vegetable oil.

Preparation: put one onion and one carrot completely into boiling water, cook for an hour, remove vegetables from the broth. Chop the second onion, sauté in vegetable oil, add grated carrots and fry until golden brown. Add diced potatoes to the bubbling broth, cook for 20 minutes, add melted cheese, stir until melted. Add sautéed onions and carrots, salt, pepper, stir, cover and cook for another 10 minutes over low heat. When serving, sprinkle with herbs.

Vegetable broth soup with broccoli.

Ingredients: 1 carrot, 2 onions, 300g white cabbage, 1 tomato, 1 bell pepper, 2 tbsp. olive oil, dill, parsley, salt, pepper, bay leaf.

Preparation: prepare vegetable broth from carrots and onions, remove the vegetables. Place shredded cabbage in boiling water. Grate the carrots, chop the onion and fry in olive oil, add chopped bell pepper and tomato, fry for another 5 minutes. Add vegetables to broth with cabbage and bring to a boil. Add broccoli disassembled into florets, salt, bay leaf, herbs, cook until tender for 5-10 minutes.

Serve sour cream and herbs with vegetable broth soup. Try not to overcook vegetables when making soup, this will preserve their value.

Vegetable broth soup - recipe

Light vegetable soups are vital at any time of the year, because they can warm you up in the cold and fill you up without overeating in the summer. We decided to devote this article specifically to this universal dish and tell you about recipes for soups with vegetable broth and vegetable soups with meat bases.

How to make soup with vegetable broth?

Ingredients:

onions – 1 pc.;
celery – 2 stalks;
carrots – 1 pc.;
potatoes – 4 pcs.;
cauliflower – 1 head;
ground cumin – 1 teaspoon;
dried mustard - 1 teaspoon;
salt, pepper - to taste;
water – 4 tbsp.;
vegetable broth – 2 tbsp;
bay leaf – 1 pc.;
reddish lentils – 2 tbsp.;
tomatoes in their juice – 500 g;
dill.

Manufacturing

Place onion, celery, carrot slices, peeled potato cubes, and cauliflower into the water. Season the vegetables with cumin, dry mustard, salt and pepper, and add a bay leaf. Cook the vegetables for 15-20 minutes, then add the lentils to the pan and cook the soup for another 30 minutes. After the beans become soft, put the chopped tomatoes in their juice into the pan and remove the dish from the heat. We remove the bay leaf from the soup and puree it until smooth, then dilute the puree with ready-made vegetable broth. Heat the soup in vegetable broth again for 5-7 minutes and serve.

Vegetable soup with chicken broth

Ingredients:

leek (snow-white part) – 2 pcs.;
potatoes – 1 pc.;
onions – 1 pc.;
celery – 2 stalks;
zucchini – 1 pc.;
green beans – 1 handful;
carrots – 2 pcs.;
olive oil – 6 tbsp. spoon;
chicken broth – 2 l;
tomatoes – 4-6 pcs.;
garlic – 4 cloves;
basil;
salt, pepper - to taste.

Manufacturing

Cut the leeks into thin rings, onions, celery, carrots and zucchini into cubes, cut the green beans in half. Pour oil into the pan and add vegetables. Pour a couple of tablespoons of water over the vegetables and simmer over low heat until the liquid has evaporated, avoiding browning. Pour chicken broth over the vegetables and cook the soup for 30 minutes over low heat.

While the soup is cooking, puree the tomatoes, garlic, a bunch of basil and the remaining butter using a blender. Add tomato puree to the soup, season it to taste and remove from the stove. The dish can be served either cool or hot.

By the way, vegetable soup can be cooked in any meat broth, for example, in broth from other poultry, beef or pork.