Buckwheat soup without meat

Buckwheat soup without meat is a common and suitable dish for those who fast, watch their figure and simply eat right. Using common ingredients, you can vary your diet and be completely satisfied with one serving. You can add mushrooms to this soup, thereby changing the meat and making the soup more satisfying. The first dish will appeal to both adults and children. In addition, no matter what novice housewife can easily prepare it. You can serve this regular soup with croutons or other baked goods, thereby increasing and improving the nutritional value and taste.

Buckwheat 110 g;
Water 2 l;
Potatoes 500 g;
Carrots 150 g;
Onions 140 g;
Vegetable oil 1-2 tbsp;
Salt – 1 tsp;
Ground dark pepper;
Bay leaf 2 pcs.;
Greenery.

Manufacturing

Wash and peel the potatoes. Pour cool water into a saucepan, it is better to use purified filtered water. Bring it to a boil, lightly salt it. You can cut the potatoes into medium wedges or cubes. After the water boils, throw it into the soup and simmer until half cooked for 10-15 minutes.

Prepare buckwheat. Wash it in a bowl 2-3 times using running water. Add to the cooked potatoes and continue cooking for 10 minutes. You can use both unroasted and fried buckwheat. The outcome of the dish will not change.

While the buckwheat and potatoes are cooking, we make the frying. To do this, wash and peel the onions and carrots. You can cut the onion into classic small cubes or strips. You can cut the carrots into any shape you like or grate them. Add butter or vegetable oil to a hot frying pan and let it heat up slightly. After a few seconds, add the cooked vegetables. Fry over medium heat for 3-5 minutes until golden brown.

Add the finished mixture, fried in a frying pan, to the soup. Stir well with a spoon and leave to cook for 5-7 minutes after boiling.

Add the necessary seasonings - pepper, salt, bay leaf and others, at your discretion. Stir the contents of the pan and let the soup come to a boil. Try to taste, maybe you will not have enough spices.

Remove from heat and add washed chopped herbs. You can use dill, parsley or even celery greens. By the way, fragrant herbs can be used both fresh and frozen.

Stir with a spoon or other device. Our delicious meatless buckwheat soup is ready! Have a nice lunch.

Buckwheat soup without meat

Option 1. Traditional recipe for buckwheat soup without meat

Buckwheat soup without meat is simple, tasty and satisfying. Cook the dish in vegetable broth. Place the freshest vegetables completely in a pan of water and cook until tender. Then it is filtered and used to make first courses.

Ingredients

half stack buckwheat;
spring water;
three potatoes;
50 ml concentrated vegetable broth;
onion;
small sweet pepper;
carrot;
75 g dried shallots;
garlic - two slices.

Step-by-step recipe for buckwheat soup without meat

Peel the potatoes. Wash it and cut it into bars. Place in a saucepan. Wash the buckwheat groats, stirring, under running water. Send to potatoes. Pour in rich vegetable broth and spring water.

Place the dishes with the contents on the stove and turn on the heat to low. Peel the vegetables from husks and skins. Remove the pepper from the stalk and core with seeds. Chop sweet peppers, garlic, onions and carrots into strips.

Sauté vegetables in hot oil until light golden brown. Place the roast into a pan with bubbling contents. Cook for another two minutes. Season with pepper and salt to taste. Remove from the stove, add finely chopped herbs to the soup, cover with a lid and let it brew.

Be sure to sort the buckwheat groats to remove debris and warped grains. Then the buckwheat must be thoroughly washed. The soup will be tastier if you heat the grains in a hot frying pan.

Option 2. Frisky recipe for buckwheat soup without meat in a slow cooker

The soup in the slow cooker comes out rich and fragrant. The device allows the hostess to go about her business while the dish is being prepared. In addition, you can add ingredients in the morning, run the “delayed start” program and enjoy hot soup at lunch.

Ingredients

stack buckwheat;
25 g dried parsley;
onions and carrots - one root vegetable each;
20 ml lean oil;
two potatoes;
one and a half liters of spring water;
two bay leaves.

How to quickly cook buckwheat soup without meat

Remove the skins from the onions and carrots. Wash the vegetables and chop finely.

Start the device in “baking” mode. Pour vegetable oil into the pan, heat it well and add carrots and onions. Fry, stirring often, for 10 minutes.

Option 3. Buckwheat soup without meat with vegetables

Buckwheat soup with vegetables turns out to be very tasty, incredibly healthy and low in calories, which is important for those who watch their weight and are obliged to adhere to a diet (Diet is a set of rules for human consumption of food) .

Ingredients

2 liters 500 ml of clean water;
20 g parsley;
400 g potatoes;
reddish ground pepper;
30 ml sunflower oils;
three bay leaves;
80 g carrots;
130 g buckwheat;
130 g onions;
60 g sweet pepper;
90 g tomatoes.

How to cook

Place buckwheat in a sieve and wash under running water, stirring with a spoon. Place the buckwheat in a saucepan, add clean water and place on the stove. Bring to a boil, reduce heat to low. Cook for seven minutes.

Peel the onion. Remove the skins from the potatoes and carrots. Finely chop the onions. Grind carrots. Cut the potatoes into cups.

Place the potatoes in the broth with buckwheat and cook for 10 minutes. Sauté onions and carrots in vegetable oil until soft. Transfer the roast into the soup. Remove the core and stem from the sweet pepper. Clean out the seeds. Wash the tomatoes, cut out the places where the stalk attaches. Chop the vegetables and add them to the pan. After 10 minutes, remove from heat, cover with a lid and leave for 15 minutes. Serve the soup, adding finely chopped herbs.

You can add any vegetables of your choice. This soup can be served during fasting. The dish will also appeal to vegetarians.

Option 4. Buckwheat soup without meat with mushrooms

The soup according to this recipe comes out thick and indescribably fragrant. The dish is suitable for fasting or fasting days. Thanks to the mushrooms, the soup will be hearty and tasty.

Ingredients

60 g buckwheat;
vegetable oil;
four potatoes;
two liters of filtered water;
onion;
100 g champignons;
carrot - one root vegetable.

Step by step recipe

Rinse the peeled potatoes under running water and cut into pieces. Place the vegetable in the pan.

Place buckwheat in a sieve and keep under running water. Stir until the buckwheat is pure. Send to potatoes. Pour boiling water over everything and place on the stove. Cook for 5 minutes.

Rinse the peeled onions and finely chop them. Peel the carrots, rinse and chop using a food processor or grater. Peel the mushrooms, rinse and cut into thin slices. Sauté vegetables and mushrooms in vegetable oil until lightly browned. Transfer the roast into the bubbling soup and cook for another 5 minutes. Season with spices and salt. Remove from heat and let sit for 15 minutes.

Serve the soup with garlic croutons or croutons. Mushrooms can be any: champignons, wild mushrooms or oyster mushrooms. You can use fresh, dried, pickled or frozen.

Option 5. Creamy buckwheat soup without meat

Vegetable soup with buckwheat is a hearty, healthy and very tasty dish. Processed cheese will add a pleasant creamy taste to it. Nutmeg will further reveal the smell.

Ingredients

70 g buckwheat;
50 g frozen green peas;
100 g broccoli;
a pinch of lemon dark pepper and nutmeg;
carrot;
20 ml vegetable oil;
onion;
liter of broth;
third part of zucchini;
clove of garlic;
150 g processed cheese.

How to cook

Rinse the third part of the young zucchini and grate it on a grater with large sections. Peel the carrots and chop in the same way as the zucchini. Remove the skin from the onion and chop it.

Place the cooked vegetables in a saucepan with a thick bottom. Pour in the oil. Fry lightly, stirring occasionally. Clean your teeth and finely chop them.

Place the zucchini and garlic into the pan. Continue frying. Break the broccoli into small pieces. Place the cabbage and green peas in a saucepan. Heat the buckwheat in a hot, dry frying pan. Add cereal to vegetables. Season everything with spices. Place the processed cheese from the box here.

Fill the contents with broth. Stir until the cheese melts. Place over medium heat, cover with a lid and cook from the moment of boiling for 15 minutes.

Green peas and broccoli can be either fresh or frozen. You can cook the soup in clean water or meat broth. If you are using processed cheese in bricks, grate it before adding it to the soup.

Buckwheat soup without meat: recipe with photos step by step

A must-have buckwheat soup for adults and children. I would like to share my recipe for buckwheat soup without meat for the whole family.

Buckwheat soup without meat

Buckwheat soup without meat is a common first course, which will especially appeal to those who love lean and light soups. Despite the fact that there is no meat in the dish, it turns out very tasty. This soup is perfect for children and old people. Try it!

Ingredients:

Potatoes - 2-3 pieces
Water – 2.5 Liters
Buckwheat – 1 glass
Champignons – 500 G
Onion – 1 piece
Soy sauce - 1-3 tbsp. spoons
Herbs, spices - To taste

Number of servings: 3-4

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Lean buckwheat soup without meat - with vegetables

Buckwheat is just a cool product. One can sing her praises endlessly. And it’s no coincidence. After all, with the role of the cereal given to us, you can prepare various healthy dishes. And not just the ones we are all used to, for example, savory buckwheat porridge with or without meat. After all, there are many recipes for first courses in which buckwheat plays the first violin.

For example, buckwheat soup with chicken or other meat. Would you like meat? Please. There are other options for first courses. What will especially please lovers of savory and healthy food is that using this product you can prepare an equally rich and tasty buckwheat soup without meat with vegetables.

How to cook it? Firstly, quickly. Secondly, it’s simple. Thirdly, simple! At this point, make sure of this. This is detailed information on how to prepare delicious buckwheat soup step by step with photos!

BY THE WAY: This recipe for buckwheat soup with vegetables is vital not only for those who keep their figure in order. It is perfect for those who fast for religious reasons, for children, pregnant women and the elderly.

Making the most delicious buckwheat soup without meat - a recipe for a lean dish

Here you will see a lot of ingredients. Should we take everything in this order and specifically in this set? No. If your vegetable set does not contain something from the recipe, you can add what suits you or what you like. And absolutely, here you can experiment and experiment. So, let's begin!

Ingredients

Buckwheat – 1 glass (per 1.5-2 liters of water)
Onion – 70 g
Carrots – 1 pc.
Broccoli – 70 g
Cauliflower – 70 g
Brussels sprouts – 70 g
Stem celery – 70 g
Eggplant – 70 g
Bell pepper – 70 g
Greens to taste
Salt and spices - optional
Vegetable oil - optional

Making buckwheat soup without meat

Buckwheat is the main ingredient. Therefore, it is better to choose its variety carefully. And it’s better to take one that doesn’t boil instantly. Before you wash the cereal from dust and debris, you need to sort it out.

Step 1. Sort out the buckwheat

Then you can choose one of the two. Or put the buckwheat on the fire first and then add the ingredients evenly later. Or put everything together. I preferred the 2nd option - it all quickly converges together, soaking one with the rest. So, pour water into the pan and let it boil. Let's start with the onion. Because it will give off a stunning smell. If you are cooking with oil, you can lightly fry the chopped onion in vegetable oil. Or just put it like that.

We are preparing a special buckwheat soup with tomato juice - my favorite recipe

This version of lean buckwheat soup is distinguished by the presence in it not only of vegetables, but also of tomato. This ingredient makes the soup more attractive, tastier and even healthier.

Ingredients

Buckwheat - half a glass
Water – 1.5 l
Potatoes – 2-3 pcs.
Carrots – 1 pc.
Onions – 1-2 pcs.
Bell pepper – 0.5 pcs.
Tomato juice - half a glass
Bay leaf – 2 leaves
Salt and pepper - to taste
Greens – 20 g
Sunflower oil – 1-2 tbsp.

Manufacturing

Pour the sorted and washed cereal into a saucepan and put it on the fire.

While the water is boiling, we need to have time to prepare other ingredients. Usually we peel the potatoes and carrots. After washing them, cut them into strips.

Send the potatoes to the buckwheat and peel the onions. Cut into cubes and place together with the carrots in hot oil.

Chop the pepper into strips and add it to the onions and carrots. Boil tomato juice and place it in a frying pan.

Usually potatoes and cereals are cooked for 15-20 minutes. About 5 minutes before it’s ready, we’ll send the tomato juice here with everything we put in it. Season the soup with salt and pepper to taste and add chopped herbs and bay leaves. After the soup boils, you can turn it off.

How to make tasty buckwheat soup without meat with garlic

This is almost an ordinary soup that we are all accustomed to. After all, even buckwheat soup with meat is usually prepared using this method. But there is no meat here. But there is garlic. And it adds a luxurious note to the taste of the soup.

Ingredients:

Buckwheat – half a glass
Potatoes – 2-3 pcs.
Carrots – 1 pc.
Garlic – 2-3 cloves
Bay leaf – 1 leaf
Salt and pepper - to taste
Dill
Vegetable oil

Making a step-by-step recipe for lean buckwheat soup without meat with garlic

There is no meat, but our long-lasting ingredients are potatoes, carrots and cereals. Why put a bay leaf and, if available, dried dill in cool water.

Potatoes, peeled and washed, are cut into your favorite format. And put it in a saucepan.

Fry the grated carrots in a small amount of oil. And when she’s tired, we’ll send her to the potatoes.

We will also add the cereal, washed in several waters, to the soup. Let it all cook until done.

What's left? That's right, garlic. Grind it and put it in a saucepan 2 minutes before it’s ready, along with salt and ground pepper.

Before turning off, chopped dill also goes into the soup.

The soup, which sits under the lid for about 15 minutes without heat, can be poured!