Vegetable soups are widely represented in almost all cuisines of the world. You can cook them from any vegetables, both fresh and frozen. Keep 8 of the most delicious step by step recipes!
1. Vegetable soup with zucchini
A light and delicate soup that the whole family will surely enjoy!
You will need: 500 g of tomatoes, 300 g of potatoes, 1 zucchini, 1 onion and 1 carrot, 700 ml of water, 1 bunch of dill, salt, ground black pepper, red hot pepper, sweet paprika.
Preparation:
1. Wash the tomatoes, make cross-shaped cuts, immerse them in boiling water for a couple of seconds, and then in cold water, remove the skin and cut into cubes.
2. In a saucepan, boil the specified volume of water, pour in diced potatoes, cook for a few minutes until half cooked, a little salt.
3. Cut the young zucchini into thin slices, if the vegetable is overripe, then peel it from the skin and seeds, use only tender pulp for the soup. Pour into a pot with potatoes.
4. Prepare a fry from onions and carrots, put them in soup, add chopped tomatoes, stir.
5. Season vegetable soup with spices, add chopped herbs. Remember to keep trying so you don't overdo it with salt or spices.
2. Cauliflower soup
Cauliflower in vegetable soups looks like white spring flowers. And the taste is simply amazing!
You will need: 2.5 liters of water, 1 small forks of cauliflower, 3 potatoes, 1 onion and 1 carrot each, 1 can of canned corn, fresh herbs.
Preparation:
1. Put the potatoes to boil in a saucepan of water. At this time, cook a fry from onions and carrots, you do not need to brown the vegetables too much, it is enough to bring them to a state of transparency.
2. In a saucepan with almost ready-made potatoes, transfer the frying, add cauliflower disassembled into inflorescences and pour in the contents of a can of canned corn, along with brine.
3. Season the soup with salt and your favorite spices, add finely chopped greens, pour into plates, add a spoonful of sour cream to each.
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3. Soup with rice and vegetables
A tasty and dietary first course that is full of food and aroma.
You will need: 2.5 liters of water, 3 potatoes, 0.5 zucchini, 0.3 eggplant, 1 small onion and carrots, 1 pod of sweet bell pepper, 5 cherry tomatoes, 3 tbsp. l. rice groats, 1 large clove of garlic, vegetable oil, salt, spices and herbs.
Preparation:
1. First, pour the rice into boiling water, cook for ten minutes over very low heat, then add the carrot and onion roast.
2. Alternately, letting the broth boil for 5-7 minutes, add potatoes, sliced into strips, then zucchini, eggplant cubes, diced peppers and peeled tomatoes to a saucepan with rice grits.
3. At the very end of the soup, salt and season to taste, add chopped fresh garlic and herbs.
4. Vegetable soup with egg dressing
Delicious soup with buckwheat, vegetables and unusual egg dressing.
You will need: 2 liters of water, 3-4 potatoes, 1 carrot, 2 small onions, 3 tbsp. l. buckwheat, 250 g broccoli, 0.5 zucchini, 2 eggs, 1 bay leaf, salt and pepper.
Preparation:
1. Put potatoes and zucchini, cut into small inflorescences, cut half carrots and one onion into a saucepan, add water and cook. After 10 minutes, add buckwheat.
2. Prepare a fry from the remaining carrots and onions, transfer it to the soup, when the vegetables are boiled after boiling for 15 minutes. Add spices.
3. Beat eggs with a fork or whisk in a cup, pour in a thin stream into a saucepan with vegetables and buckwheat, stirring constantly.
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5. Tomato soup with vegetables
A thick and hearty vegetable soup made from the most common vegetables, it is easy and quick to prepare.
You will need: 500 ml of broth or water, 3 zucchini, 4 ripe tomatoes, 1 yellow or green bell pepper, 1 onion, 2 bunches of green onions, 2 tbsp. l. tomato paste, 2 cloves of garlic, 1 tsp. sugar, 0.5 tsp. sea salt, a pinch of ground black pepper, 1 bunch of cilantro.
Preparation:
1. Fry onion with garlic in vegetable oil until translucent, add diced tomatoes and bell peppers, tomato paste.
2. Pour vegetables fried with tomato paste with 0.7 cups of water, carcasses at a minimum boil for 25 minutes, add sugar for a richer and more pleasant taste. Remove from heat and puree the stewed vegetables with the hand blender.
3. In a saucepan in vegetable oil, fry finely chopped white parts of green onions, pour in diced squash pulp. When the zucchini pieces are browned, pour in the vegetable puree and pour in the remaining water, season to taste with spices. When serving, sprinkle a handful of chopped green onions over the soup in bowls.
6. Vegetable soup "Ah, summer!"
At any time of the year, it is very useful to eat a plate of light soup for lunch, and frozen vegetables are perfect for making it.
You will need: 2.5 liters of water, 400 g of potatoes, 1 young zucchini, 100 g of green peas, 350 g of tomatoes, 1 onion and 1 carrot, 250 g of cabbage, 2-3 tbsp. l. butter, green onions and spices.
Preparation:
1. Spread onion and carrots in butter, add diced tomatoes, sprinkle with spices, covered carcasses for 12 minutes.
2. Put the potatoes and zucchini, cut into cubes or cubes, into boiling water, then add the cabbage and green peas, chopped with checkers, cook until tender.
3. Transfer the tomato fry to the vegetables, season to taste with salt and spices. Serve sprinkled with chopped green onions.
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7. Vegetable soup "Diet"
Delicious, hearty, but at the same time safe for the figure dietary soup with broccoli and tomatoes.
You will need: 1.5 liters of water, 450 g of broccoli, 3 potatoes, 3 tomatoes, 1 onion and 1 carrot each, a quarter of a bell pepper pod, sour cream, a handful of chopped herbs, butter and spices.
Preparation:
1. In a saucepan in which you will cook soup, put butter, fry chopped onion on it until transparent, then add diced potatoes and carrots. Fill with water, cook after boiling for 8-12 minutes.
2. Add broccoli cabbage, cut into strips, bell pepper to the soup, when the dish is almost ready, pour in the grated tomatoes, season to taste. Serve with sour cream and herbs.
8. Soup with vegetables and celery
An excellent substitute for boring thick soups with potatoes. This dish will become one of your favorites!
You will need: 1.5 cups of any broth, 2 carrots, 1 zucchini, 1 can of tomatoes in their own juice, 1 celery stalk, 1 red onion, 2 tbsp. l. butter, 0.5 tsp. sugar, a pinch of thyme, spicy lemon salt, a bunch of herbs.
Preparation:
1. In a saucepan, melt the butter, fry the finely diced carrots, onions and zucchini pulp, add the chopped celery stalk. Carcasses vegetables in juice, which of them stands out, over low heat until soft.
2. Add grated tomatoes, add thyme, boil and cover with water. Boil covered for 15-17 minutes.
3. Season the soup with lemon salt and sugar, serve hot, be sure to sprinkle with fresh herbs.