Vegetable soups without meat: recipes for making a dietary dish

When considering recipes for vegetable soups without meat, you should pay very close attention to herbs and spices. They will create the taste, smell and unforgettable aftertaste of the dish.

What spices should you choose?

Vegetables are neutral; they are not capable of making a splash in cooking without the help of others. And aromatic additives will help them express themselves. If you need to prepare a light, savory dish according to a recipe, you should use the following seasonings:

Bay leaf . Even in ancient Greece, they appreciated the composition of essential oils in spices that are part of the leaves of the plant and used it extensively in cooking. This spice is not allowed to be abused. The freshest leaf is fragrant and slowly releases its oils. As it boils, the smell intensifies and fills the vegetable with flavor.
Pepper . For this light vegetable soup recipe, you can use black, white, pink, or the consistency of peppers. The seeds of the same plant, but at different degrees of maturity, produce different tones and colors. For the spiciest soup, use dark pepper. Snow-white imparts tenderness to the dish, which is important for a dietary dish. The seasoning is quite popular and will always improve the taste, but you should use moderation.
Cardamom . If this seasoning is to taste and according to the recipe, the vegetable soup is served with cheese sauce or sour cream, then it will be very appropriate. Cardamom's self-sufficiency makes it a staple in meat-free dishes. The pleasant deep taste will allow you to enjoy the vegetable broth and feel the richness.
Nutmeg . It gives the first an unobtrusive taste that goes well with cabbage, potatoes and carrots. Heat treatment of the spice increases the special notes and makes the smell more persistent.
Hot reddish pepper . This seasoning will be appropriate when adding tomato products to soups. Pleasant, moderate heat will highlight the light taste of vegetables.

Spices and herbs for vegetable soup

When using peas, lentils, and beans for a recipe, you must also take care of special seasonings. Legume grains will go well with spices such as:

Coriander . Ground grains added in small quantities will make the dish fragrant and savory. If you use coriander, then you don’t need to add other spices, it will drown out any of it.
Zira . The pleasant note of oriental seasoning should appear even in small quantities. A light undertone, a hint and a trail of aftertaste to the vegetable soup is guaranteed.
Paprika . Dried and crushed sweet peppers add flavor and color to the dish.
Carnation . This spice is added to the first in this case, if the recipe specifies tomatoes or tomato sauce.
Turmeric . This spice will not make the vegetable soup the most delicious, but it will give it an amber color.
and fennel seeds . It is no secret that legumes have carminative properties. That is why it is appropriate to add crushed dill or fennel seeds to the first meal with chickpeas and beans.

Whatever the recipe for the dish, it can do without meat, but herbs must be included. Fragrant herbs and spices will improve not only the taste, but also the appearance of the finished product. Vegetables will be readily accepted for themselves:

dill, parsley, basil;
oregano, mint;
rosemary, cilantro.

If the herbs are dry, then they should go into the pan together with cool water. Fresh greens do not need to be heat treated. It is better to add chopped fragrant herbs directly in a portioned plate. This rule also applies to puree soup.

Recipes for vegetable soups without meat

When considering basic recipes for first courses, you can use those given below.

1st with young cabbage

This vegetable soup is especially delicious early in the spring. Young cabbage has its own smell and tenderness. The manufacturing recipe should be approached with awareness of the technological process, since the young vegetable can quickly boil over. To prepare you will need:

young cabbage – 150 g, potatoes – 250–300 g;
green onions – 50 g, onions – 1 pc.;
laurel leaf – 1 pc., carrot – 1 pc.;
aromatic dark pepper – 3–4 pcs.;
nutmeg – 1 g, fresh or dried parsley;
butter or vegetable oil – 25–30 g;
salt - to taste, sour cream - 1 tbsp if desired. spoon.

The production method for this recipe is as follows:

Heat 1 liter of water to a boil. We send there peeled and diced potatoes, grated carrots and chopped onions.
Add spices. If the parsley is dry, then add it together with the main vegetables. Cut fresh, young cabbage into thin strips.
5 minutes before the end of cooking, add cabbage, butter or vegetable oil, fresh parsley and chopped green onions. We taste a sufficient amount of salt, seasonings and spices.

Dish with potatoes and mushrooms

The freshest mushrooms are best for this vegetable soup recipe. If the forest mushrooms are dried, then it is better to soak them in advance for 1–2 hours. For production you will need:

potatoes – 300 g, champignon mushrooms – 150 g;
onions and carrots 1 pc.;
bay leaf – 1 pc., dark peppercorns – 2–3 pcs.;
vegetable oil for frying carrots and onions – 25–30 g;
a bunch of dill or dried, salt - to taste.

Step-by-step annotations of the manufacturing recipe:

Pour 1–1.2 liters of water into the pan. We put it on heat. Peel the potatoes and cut them into similar squares.
Add spices and seasonings together to boiling water. Add salt. Peel the carrots and grate them.
Cut the onion into small half rings. Pour vegetable oil into a hot frying pan and add vegetables for frying.
Mushrooms should be thoroughly washed and cut into squares the size of potato tenderloins. We send them into the bubbling soup 5 minutes before the end of production.
Add sautéed onions and carrots. We taste for the amount of herbs, salt and spices.

Broccoli soup without meat

A thick, rich and fragrant dish will be good for lunch, and can also serve as a delicious base for dinner. For the recipe you will need:

broccoli – 100 g, potatoes – 100 g;
onions – 120–150 g, carrots – 30–40 g;
paprika – 3–4 g, turmeric 1–2 g, bay leaf – 1 pc.;
vegetable oil (butter) or cream – 25 g;
parsley or dill - 2-3 g, salt to taste.

Preparing the first one is very simple:

To make it, add salt to boiling water. Add peeled and randomly chopped vegetables. The water should cover the tenderloin by 1–2 cm.
Add spices, spices and vegetable oil. Bring to a boil, cook until vegetables are ready. Remove the bay leaf and drain the vegetable broth.
Grind the vegetables with a blender. Add the broth evenly to the desired mixture. Add butter or cream.

The amount of seasonings and spices can be varied depending on the recipe to suit your own taste.

1st with beets and tomato

In order to prepare vegetable soup, you can use both the freshest tomatoes and industrially produced tomato sauce. People call it beetroot. For production we will need:

potatoes – 4–5 pcs., carrots – 1 pc.;
onions – 1 pc., beets – 1 pc.;
tomato sauce – 2 tbsp. l. or 3-4 tomatoes;
dark pepper and aromatic pepper – 2–3 peas each;
cloves – 1–2 inflorescences, bay leaf – 1 pc.;
rosemary – 1–2 g, hot reddish pepper – 1 g;
garlic – 2–3 cloves, vegetable oil – 35-40 g;
parsley and basil 10 g each;
salt and sugar - to taste.

7 ordinary but tasty soups without potatoes that will help you lose weight and not harm your health

Potatoes are a versatile root vegetable that is used to make both first and second courses. But if you want to take a little rest from it or the goal is to lose excess weight, then you can prepare several soups without skipping this vegetable.

Rice soup with beef

beef – 400 g;
rice - 8 tablespoons;
bay leaves – 3 pieces;
carrots – 2 pieces;
sunflower oil – 5 tablespoons;
onions – 2 pieces;
table salt – 50 g.

Trim excess fat from the meat and remove the veins, wash it properly and cut into pieces ranging in size from 3 to 5 cm.
Place the meat in a saucepan and add hot water for the fastest cooking possible. Add salt and cook over low heat for about 40 minutes.
Carefully wash the uncooked rice and set it aside.
Peel the carrots, wash them and rub them through a grater with the smallest holes.
Peel, rinse and chop the onions.
Heat the oil in a frying pan and put the carrots and onions in it, do not saute them, stirring.
When the meat has cooked for the required time, add rice.
Add the sauteed vegetables to the broth, stir and continue cooking for another half hour.
When the soup is ready, place bay leaves in the pan, cover with a lid and leave for 10 minutes.

Soup with sorrel and egg

fresh sorrel – 450 g;
eggs – 7 pieces;
bay leaves - 2 pieces;
large carrots - 1 piece;
onion – 1 head;
oil – 3 tablespoons;
salt – a couple of pinches;
spices - to taste.

Peel the carrots and grate them.
Peel the onion heads, rinse under cool water and chop into small cubes.
Pour oil into the bottom of the frying pan and place it on the fire.
When the oil starts to bubble, add the onions and carrots and simmer until just soft.
Carefully wash the sorrel leaves and chop them.
Fill the pan with water and place it over high heat.
After boiling, add stewed vegetables, sorrel, bay leaves, spices and salt.
Cook for 10 minutes and add the beaten egg mixture.
Stir and turn off the heat.

The dish is ready to serve.

Tomato soup

tomato juice – 2 l;
carrots - 1 root vegetable;
parsley – 1 bunch;
bell pepper – 2 pieces;
bay leaves – 3 pieces;
ground cinnamon – 1 teaspoon;
salt – 1 teaspoon.

How to make soup:

Pour tomato juice into a saucepan, add salt and put on fire.
After boiling, place the peeled and thinly sliced carrots into it.
Add bell pepper crushed into half rings.
Add mustard and add bay leaves to the bubbling juice.
Cook everything together for another 20 minutes and at the end add a little, stir and remove from the stove.
Pour into plates and serve, sprinkled with herbs.

Light chicken soup

chicken fillet – 600 g;
vermicelli – 0.5 cups;
carrots – 2 pieces;
dried dill – 1 tablespoon;
onion – 1 piece;
salt – 1 dessert spoon;
water – 4 l.

Pour water over the chicken fillet and place on fire.
After boiling, boil for 5 minutes, drain the water and wash the meat.
Place it again in a clean container, pour in 4 liters of water and let it cook.
When the water boils, place the peeled onion in it.
After half an hour, add the carrots, cut into half rings, and cook for another quarter of an hour.
Remove the onion from the broth and add vermicelli.
Cook for another 10 minutes, and then add dill, stir, turn off the heat and let it brew for another 20 minutes.

Afterwards it can be served for lunch.

Buckwheat soup

meat broth - 2 l;
buckwheat – 150 g;
seasoning for soup - 1 dessert spoon;
bell pepper – 200 g;
dill – 1/2 bunch;
salt to taste.

Pour well-washed buckwheat into the bubbling meat broth and cook for a quarter of an hour.
During this period of time, wash, peel and cut the bell peppers into cubes.
Rinse the fresh dill and chop it finely.
When the buckwheat has cooked for the required time, add pepper to the pan and cook for another 10 minutes.
Add spices, herbs and, if necessary, salt into the broth.
Let it boil for about 5 minutes and remove from the stove.
Serve in portions with sour cream.

Meatball soup

minced pork – 700 g;
carrots – 200 g;
garlic – 4 cloves;
rice – 150 g;
onion – 200 g;
eggs – 2 pieces;
parsley – 1 bunch;
ground pepper – 1/3 teaspoon;
butter – 50 g;
salt – 1 teaspoon.

Place minced meat, thoroughly washed raw rice, eggs, ground pepper, salt and very finely chopped garlic into a deep bowl.
Knead the minced meat into a homogeneous mixture and form into small meatballs.
Fill a saucepan with 4 liters of water, place the meatballs in it and let it cook.
Grate the carrots and chop the onion into cubes.
Melt a piece of butter in a frying pan and fry the onion until soft.
After 3 minutes, add carrots and simmer for another 5 minutes.
After the water boils, you need to carefully stir the meatballs.
From the frying pan, place the vegetable sauté into the bubbling broth and cook for half an hour.
Pepper, salt and add chopped parsley to the dish.
Remove from heat and let sit for a little while before serving.

Broccoli soup

chicken breast – 300 g;
carrots - 1 root vegetable;
heavy cream – 200 ml;
broccoli – 400 g;
onion - 1 piece.

Pour 2 liters of water into the pan, lower the chicken breast and cook for almost an hour.
Chop the peeled and washed carrots and onions, and also divide the cabbage into inflorescences.
Remove the finished meat from the pan and place all the cooked vegetables in it.
Cook for another 20 minutes, add salt and turn off the heat.
Cut the slightly cooled meat into pieces and return to the pan.
Puree the soup with an immersion blender, pour in the cream and beat again.

The dish is ready.

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7 most delicious soups without meat

Tuesday, March 22, 2016 07:06 + to quote book

Lenten cuisine can and must be savory, satisfying and varied, even despite the lack of meat. Try soups for fasting people using these recipes and see for yourself.

Delicious chanterelles

Mushroom soups are the best candidate for soups without meat and fish, because they contain no less protein. Soak 300 g of chanterelles in water for 30 minutes. Meanwhile, cut 2 potatoes into slices, an onion into half rings, and carrots into cubes. Pour the mushrooms into 2 liters of water and cook for 30 minutes. Then add potatoes to them and cook for another 7 minutes. Immediately fry the carrots and onions in olive oil. When they are browned, transfer them to the soup and cook for 10 minutes. Salt and pepper it to taste, add bay leaf and ½ tsp. mustard.

The smell of the soup will be great, and even meat eaters will not be able to resist it.

Tomato pleasure

Vegetable eaters eat tomatoes with pleasure. So they are completely suitable for making soup without meat, especially in combination with barley. Fill a glass of cereal with 3 glasses of water, add 1 tsp. salt and cook until softened. Add 200 g of white cabbage and potatoes to the pearl barley. Meanwhile, in a frying pan, fry a mixture of 2 carrots, 2 stalks of celery, sweet pepper and zucchini. Place the crushed tomato here and pour in 2 cups of tomato juice. Simmer the mixture for 3 minutes and place it in a saucepan with soup. Add salt to taste and cook until done.

You can serve this soup with a slice of lemon or orange.

Optimistic duo

Broccoli and chickpeas are a combination made especially for soups. Soak 250 g of chickpeas for 12 hours, then pour a liter of water into a saucepan and cook for an hour. When it softens, add 3 diced potatoes and 200 g of broccoli florets. Heat a frying pan with vegetable oil, put ½ tsp in it. turmeric and cumin, sauté carrots with 1 onion until golden brown. Add the roast to the pan with the vegetables and cook the soup for another 5 minutes. At the end, add salt and spices to taste, sprinkle with chopped herbs and cover with a lid.

This soup will perfectly satiate and lift the spirits of the whole family.

Vegetable salute

Gourmets can be pleased with one of the versions of minestrone - a unique vegetarian soup. In a saucepan, fry 2 cloves of chopped garlic. Add diced carrots, 2 potatoes, zucchini, onion and celery stick. Brown the vegetables and fill them with 1½ liters of water or vegetable broth. Cook them for 15 minutes, then add 200 g of snow-white canellini beans and continue cooking for another 5 minutes. Remove the minestrone from the heat, add 50 g of reddish pesto, 4 cherry tomatoes, cut into quarters, salt and spices to taste. Let the soup sit for 10 minutes with the lid closed.

Even vegetable eaters who have tasted the taste will appreciate it.

pumpkin sun

Autumn itself gives us a hint about which vegetable soups to prepare without meat. After all, pumpkin can be used as the main ingredient. Place 2 potatoes and 300 g of diced pumpkin into a heated pan with vegetable oil. When they soften, sprinkle them with 1 tbsp. l. flour, fry for 2 minutes and pour in 1½ liters of vegetable broth. Cook the vegetables for 10 minutes, pour 150 g of canned corn and ½ cup of white beans into the pan. Add salt to taste and simmer the soup for another 5 minutes. Add a glass of sour cream and beat with a blender until pureed, bring to a boil again and remove from the stove.

Warming up with this soup in the cold is doubly delicious.

Beetroot tenderness

Beetroot soup can completely replenish the collection of soup recipes for vegetable eaters. Boil 2 large beets and roughly cut into cubes. Literally chop 2 raw potatoes, an onion and carrots in the same way, finely chop 300 g of cabbage. Season the vegetable mixture with salt and pepper, add a liter of boiling water and cook until tender. Drain the broth, add beets to the vegetables and pour lemon juice over them. This way we will maintain a catchy rich color. Using a blender, puree the vegetables and dilute it with broth to a suitable thickness. If you are unsuccessfully trying to get your kids used to beetroot soup, this soup will make the task easier. Just don't forget to serve it with crispy croutons.

Apple surprise

Do you want to treat your loved ones to something extraordinary? Make apple soup. Fry 2 onions in a saucepan until golden brown. Add 8 coarsely chopped apples, 1 tsp. curry and salt to taste. Choose the variety of apples at your discretion, but snow-white filling is best suited here. Pour a liter of vegetable broth into the pan and cook the soup for 30 minutes from the moment it boils. Then cool it, add the juice and zest of half a lemon, and puree with a blender. Place the soup in the refrigerator for 2 hours. When serving, you can sprinkle the soup with spices to suit your taste.

Even those who do not fast will enjoy these Lenten soups. The main thing is to use your imagination! Does your family cook something similar? Share exciting recipes with your diary readers.

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10 most delicious vegetarian soup recipes

In the Russian tradition of cooking thick, rich soups, it is believed that this is the only way to feed a hungry family. On the other hand, soups without meat, made from vegetables alone, turn out to be no less satisfying, while remaining light at the same time. They warm, improve the functioning of the gastrointestinal tract and at the same time remain light and tasty.

We have collected for you 10 of the most common and delicious vegetarian soup recipes. They are suitable not only for those who have decided to give up meat, but for anyone.

10. Pea with pickles

Pea soup is usually cooked in meat broth with the addition of smoked meats, but this lean version will amaze you.

Let's prepare: peas - 1.5 tbsp., cucumbers - 3 pcs., potatoes - 2 pcs., carrots - 1 pc., onions - 1 paste, tomato paste - 1 tbsp.

Soak the peas. Let's salt this water and fill the pan with fresh water. Boil for 20 minutes, removing foam. While we prepare the potatoes: peel and cut them. Add to the peas and cook for another 15 minutes. Peel and chop the onions and cucumbers, and three carrots.

Place the onion in a hot frying pan, simmer it a little, add carrots and cucumbers. Simmer for 1 minute, add the pasta and leave the vegetables for another minute. Put the roast into the soup, then two bay leaves and 5-7 peppercorns, cook for another 7-10 minutes.

9. Tomato with beans

Traditional tomato soup with beans , thick and satisfying. And, most importantly, it is easy to manufacture.

Ingredients: tomatoes – 400 g (new or canned), red beans – 1 can, garlic – 2-3 cloves, olive oil, salt.

If the tomatoes are fresh, pour boiling water over them, immediately put them in ice water and remove the skin. Pour olive oil into a pan and add chopped garlic. Add the tomatoes (the freshest ones will need to simmer longer).

Next, add the tomatoes and juice and mix. Add salt and pepper, bring to a boil and cook for another 7-8 minutes. The finished dish can be sprinkled with your favorite herbs.

8. Tomato with eggplant

Tomato soup with eggplant is an easy-to-make dish with a catchy summer flavor.

We take the products: eggplants – 1-2 pcs., potatoes – 3-4 pcs., onions – 1 pc., carrots – 1 pc., bell pepper – 1 pc., tomato paste – 2-3 tbsp.

First, let's remove the bitterness from the eggplants. To do this, clean them, cut them, salt them and fill them with cold water. While they are soaking, peel and cut the potatoes, add water, salt, and let them cook.

We send the onions to sauté. Add eggplants and fry with the lid closed. Three peeled carrots or cut into smaller pieces. We send to the onion. Wash, peel, cut the peppers, add to the rest of the vegetables. Simmer covered until the carrots become soft.

Add tomato paste and mix well. When the potatoes are cooked, add them to the pan, taste and add salt if necessary. Cook for another 5 minutes. Can be served with greens.

7. Lean rice

Try making rice soup without meat broth . An abundance of vegetables will make it rich and appetizing.

Let's take: potatoes - 3 pcs., rice - 1/3 tbsp., tomato - 1 pc., carrots - 1 pc., bell pepper - ½ pc., onion - 1 pc., garlic - 2 cloves, tomato paste - ½ l.

Prepare the rice in advance by filling it with 1.5 tbsp. water. Pour boiling water over the tomato, remove the skin and chop. Peel and chop the onion, garlic, paprika, and three carrots. We put everything on the frying pan. When the vegetables are soft, add tomato paste and keep for another 1-2 minutes. Peel the potatoes, cut them into cubes, put them in water and wait until they boil.

Lay out the roast and rice. Salt. We wait until the rice is cooked. 5-10 minutes before turning off, throw pepper and bay leaf into the pan.

6. Spicy with cauliflower

This soup has a pleasant rich aroma of spicy spices . And to make it even more satisfying, add chickpeas.

To make it, take: cauliflower – 150 g, chickpeas – 100 g, potatoes – 2 pcs, tomato – 2 pcs, carrots – 1 pc, onion – 1 pc, garlic – 2 cloves, fresh ginger – 1 tbsp, curry – 1 tsp, coriander – ½ tsp, cumin – a pinch, dark pepper – on the tip of a spoon.

Chickpeas must be prepared in advance by soaking them overnight (that is, in the dark) . Before starting production, salt the water, pour in clean water and cook for 30-40 minutes until the chickpeas become soft. Peel and chop the onions and carrots. Fry in a frying pan.

After pouring boiling water over the tomatoes, remove the skin, cut into pieces and fry. Add grated ginger and dry spices, as well as garlic. Let's simmer a little more in the frying pan. Peel, cut and cook the potatoes until almost done.

Now we are assembling our soup: add roasted cauliflower and cauliflower florets to the potatoes, after 5 minutes - chickpeas. Add salt and cook for another 5 minutes after boiling. If the cabbage has become soft, our spicy soup is ready.

5. Potato with sauerkraut

Try making this soup using vegetable broth instead of meat broth. And although the taste will change a little, it will not lose in any way in satiety or smell.

To make it, take: potatoes - 5 pcs., sauerkraut - 300 g, carrots - 2 pcs., onions - 2 pcs., canned tomatoes - 2 medium ones, celery - 1 stem, white cabbage - 2-3 leaves.

First, prepare the vegetable broth. To do this, pour olive oil directly into the pan, chop one onion, one carrot and celery, peeled tomatoes, fresh cabbage, salt, pepper, bay leaf. Fill with water and cook for 15-20 minutes.

Sauté the remaining onions and carrots in a frying pan. Peel, cut the potatoes, combine with frying. Pour in the prepared vegetable broth, strained through a sieve. Keep on the fire until the potatoes are ready.

Essential advice: at this step, you can mash the vegetables so that the soup comes out as tender as possible.

Take sauerkraut, squeeze out the liquid, add it to the soup. When bubbles appear, try, if necessary, add salt and your favorite spices. Fragrant potato soup with sauerkraut is ready.

4. Carrot soup

Light carrot puree soup is suitable for contrasting nutrition or when you need somewhere to put excess carrots.

Let's take: carrots - 700 g, onions - 1 piece, garlic - 3 cloves, fennel root - 1 piece, cream 20% - 200 g, salt, olive oil.

First, boil the carrots, peeled and chopped. While it is cooking, coarsely chop the onion, fennel and garlic and sauté in olive oil. Add everything to the boiled carrots, keep on the stove for a few more minutes, add salt and puree with a blender. Lastly, add the cream and mix.

3. Mushroom with buckwheat

Mushrooms and buckwheat are a uniquely successful combination, including as a fragrant soup.

We will need: mushrooms - 2-3 handfuls, buckwheat - 2/3 tbsp, potatoes - 2-3 pcs, carrots - 1 pc, onion - 1 pc, salt, bay leaf and pepper, oil for frying.

We wash the mushrooms and set them to cook in a saucepan. When bubbles appear, throw in the peeled and chopped potatoes, followed by 2/3 cup of washed buckwheat. Bring to a boil and reduce heat.

Let's start frying. To do this, peel, chop the onions and carrots and fry them in oil. When the potatoes are ready, pour the fry into the pan, add salt, throw in the bay leaf and peppercorns. Sprinkle with herbs before eating.

2. Vegetable with broccoli

If your family isn't a fan of broccoli, try making this soup that's creamy and delicious.

Ingredients: broccoli – 300 g, potatoes – 1 pc, carrots – 1 pc, onion – 1 pc, bell pepper – 1 pc, green peas – 3 tbsp, salt, pepper, oil for frying.

Chop the peeled onions, carrots and peppers. Peel the potatoes and separate the broccoli. Sauté the onions and carrots, add water and cook for 5 minutes. Add the potatoes to the vegetables. When it’s ready, throw in the broccoli, salt and pepper. After 5-7 minutes, add the peas and cook for another 2 minutes. The broccoli soup is ready.

1. Vegetable with lentils

Vegetable soup with lentils cooks quickly and comes out thick and satisfying.

Ingredients: lentils – 2/3 tbsp., onions – 1 pc., carrots – 1 pc., garlic – 2 cloves, tomatoes – 3 pcs., celery root.

Peeled vegetables: carrots, onions, garlic, celery root, sauté until soft. Combine with washed lentils, add water and salt. Cook until the lentils become soft. Add the diced tomatoes and let sit for another 5 minutes, then let sit for another 10.