Vegetarian soups are prepared during fasting, during a diet, or simply as a variety. We have collected 20 simple and quick recipes for you to help you make your daily food more varied and delicious!
1. Cheese soup with broccoli
The processed cheese gives the soup a wonderful creamy flavor.
You will need: 1.5 liters of water, 1 processed cheese, 200 g of broccoli, 3 potatoes, 1 carrot, onion, 30 ml of vegetable oil, salt, pepper, 3 allspice peas, 1 bay leaf.
Preparation: Cut potatoes into cubes and boil with spices for 10 minutes. Fry chopped onions and carrots until golden brown. Send the stir-fry to the soup along with the chopped broccoli. After 8 minutes add finely grated cheese, salt and pepper. Heat the soup, but don't boil it.
2. Tomato soup with rice
Be sure to make sure that the vegetables are not overcooked!
You will need: 2.2 liters of water, half a glass of rice, 250 g of potatoes, medium carrots, 1 bell pepper, 1 onion, 3 tbsp. tomato paste, 0.5 tsp. sugar, 1 tsp. salt, ground pepper, 3 sprigs of parsley, 2 cloves of garlic, 60 ml of vegetable oil.
Preparation:Put cold water on the fire, add washed rice and diced potatoes. During this time, fry the onions with carrots and bell peppers in oil. Add tomato paste, half a cup of water, sugar, salt and garlic to them. Stew for 5 minutes and pour into a saucepan. Boil the soup for another 7 minutes. Add chopped greens at the end.
3. Vegetarian noodle soup
Use noodles or small pasta.
You will need: 3 liters of water, 1 carrot, 1 onion, 300 g of potatoes, 2 cloves of garlic, 1 bay leaf, 3 tbsp. vegetable oil, 150 g of vermicelli, salt and pepper to taste.
Preparation: Pour diced potatoes into boiling salted water. After 10 minutes, add bay leaves and onions, garlic and carrots fried in oil. After 5 minutes, add vermicelli and spices. Cook for 7 minutes. When serving, garnish the soup with finely chopped herbs.
4. Bean soup
Vegetarian bean soup is very satisfying and delicious.
You will need: 2.5 l of water, 300 g of beans, 1 carrot, onion, 250 g of potatoes, 3 sprigs of parsley, salt, pepper, 1 bay leaf, 150 ml of tomato juice, 60 ml of vegetable oil.
Preparation: Soak the beans for 6-8 hours, then boil them in salted water. In a separate saucepan, boil the diced potatoes. Fry chopped onions and carrots in oil, add juice and spices. Pour the roast into a saucepan, add the beans and boil the soup for another 10 minutes. Then add the chopped parsley and turn it off.
5. Vegetarian beet soup
You can serve this soup hot or cold.
You will need: 250 g beets, 1 carrot, large onion, 200 g potatoes, 3 tbsp. vegetable oil, a slice of lemon, 3 cloves of garlic, 3 black peppercorns, 2 bay leaves, salt and ground pepper, 2.5 liters of water, a bunch of herbs.
Preparation: Cut the beets into quarters, boil until tender and place on a plate. Pour chopped potatoes into the beet broth. Fry chopped onions with carrots in vegetable oil and send to a saucepan. Grate beets, mix with garlic and send to broth. Boil the soup for 10 minutes, add salt, spices, squeeze out the lemon juice. Remove from heat after 2 minutes. Garnish with herbs.
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6. Vegetarian kharcho
Spicy lean soup, which will definitely appeal to lovers of spicy cuisine.
You will need: 2.5 liters of water, 200 g of potatoes, 150 g of rice, 1 onion, 2 large tomatoes, 1 bell pepper, 1 carrot, 50 g of walnuts, 0.5 tsp. coriander beans, 3 cloves of garlic, 1 hot pepper, 1 tsp. salt, 60 ml of vegetable oil, a bunch of greens.
Preparation: Finely chop the onion, tomatoes, hot and sweet peppers, grated carrots. Fry everything in oil, add the nuts chopped in a blender and then covered for 5 minutes.
Pour diced potatoes and washed rice into boiling water.After 7 minutes add frying, coriander, garlic and chopped herbs. Boil kharcho for another 5 minutes.
7. Onion soup
Fragrant French soup with a crispy baguette.
You will need: 2 liters of water, half a white baguette, 1 kg of white onion, 5 cloves of garlic, 70 ml of olive oil, 1 tbsp. brown sugar, ground nutmeg, salt, black pepper.
Preparation: Cut the onion into half rings and mix with sugar, nutmeg and pepper. Fry it in oil until golden brown and bake in the oven for 50 minutes at 160 degrees.
Return the pot to the fire, add water, salt and cook for 20 minutes. Cut the baguette into slices and fry with garlic. When serving, put two pieces of baguette in a plate.
8. Vegetarian pea soup
To shorten the cooking time, pre-soak the peas for a couple of hours.
You will need: 2.5 liters of water, 250 g of split peas, 1 carrot, onion, 3 tablespoons of vegetable oil, a couple of sprigs of dill, salt, 0.5 tsp. coriander beans, 1 bay leaf.
Preparation: Boil the peas with bay leaves until tender. Fry chopped onions and carrots in oil. Add frying and spices to the pan. Turn off the heat after 7 minutes. Grind the finished soup with an immersion blender and garnish with herbs.
9. Vegetarian pickle
It is especially popular during the hot season!
You will need: 3 liters of water, 200 g of pearl barley, 200 g of potatoes, 1 carrot, 1 onion, 2 pickled cucumbers, 3 tbsp. tomato paste, 3 tbsp. brine, 50 g of vegetable oil, 20 g of salt.
Preparation: Soak the pearl barley for 3-4 hours and boil in salted water. Fry chopped onions and carrots until golden brown, add tomato paste, a little water and spices. Pour the frying into a saucepan with barley, add the potato cubes and boil for 10 minutes. Then add the sliced cucumbers and pickle. Protomi covered for 5 minutes.
10. Tomato soup with lentils
Red lentils cook faster, but you can use any other lentils if you like.
You will need: 2.5 liters of water, 150 g of red lentils, 1 bell pepper, 3 potatoes, 1 medium carrot, onion, 3 tbsp. vegetable oil, 300 ml of tomato juice, a couple of sprigs of herbs, 2 cloves of garlic, salt, ground black pepper.
Preparation: Soak the lentils for an hour, and then boil until tender. Fry chopped onions, carrots and peppers in vegetable oil. Add tomato juice, spices and stew to the pan for 7 minutes. Pour the roast into a saucepan and boil for another 10 minutes. Chop the herbs and garlic and add them to the soup. Turn off the fire in a minute.
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11. Cold cucumber soup
An easy vegetarian soup for those on a diet.
You will need: 200 g of yogurt, 200 g of kefir, 600 g of fresh cucumbers, half a bunch of dill, 3 stalks of green onions, a slice of lemon, a clove of garlic, salt and ground pepper to taste.
Preparation: Grind peeled cucumbers, garlic, dill and onions in a blender. Add salt, pepper and lemon juice. Pour the mixture with kefir, yogurt and leave in the refrigerator for 2-3 hours.
12. Vegetarian mushroom soup
Instead of champignons, you can use porcini mushrooms.
You will need: 2.5 l of water, 300 g of champignons, 1 carrot, 250 g of potatoes, medium onion, 70 ml of vegetable oil, 1 tsp. salt, ground pepper.
Preparation: Chop the vegetables. Add salt and potatoes to boiling water, cook for 10 minutes. Fry carrots, onions and mushrooms in a frying pan. Pour the stir-fry into the soup and boil for another 7 minutes. Salt and pepper before turning off.
13. Millet soup with mushrooms
You can add white bread croutons to the soup.
You will need: 2 liters of water, 150 g of millet, 300 g of mushrooms, 1 onion, 200 g of potatoes, 1 carrot, 1 tsp. salt, ground black pepper.
Preparation: Chop vegetables, rinse millet. Fry onions and carrots, add mushrooms and stew for 8 minutes. Pour the frying into a saucepan, add millet, spices and pour boiling water over everything. Boil the soup for 20 minutes, add potatoes, salt and cook for another 10 minutes.
14. Soup with spinach and cream
If you wish, you can grind the finished soup with an immersion blender.
You need: 100 ml cream, 2 medium tomatoes, 200 g potatoes, a bunch of spinach, 1 carrot, 1 onion, 3 tbsp.vegetable oil, salt and pepper to taste, 1.5 liters of water.
Preparation: Chop vegetables. Salt boiling water and add potatoes. Fry onions, carrots and tomatoes in vegetable oil with spices. Pour the roast into a saucepan. After 7 minutes, add the spinach and cream. Bring to a boil, turn off and leave covered for 10 minutes.
15. Vegetable Vegetarian Soup
A simple recipe for lean soup without frying.
You will need: 200 g green peas, 1 carrot, 3 potatoes, 150 g asparagus, 1 bell pepper, salt, 2 liters of water.
Preparation: Peel and cut vegetables. Pour boiling water over the potatoes, salt and boil for 10 minutes. Add carrots, salt and bell peppers. After 5 minutes, add the asparagus and peas to the saucepan. Boil the soup for 3 minutes, turn it off and cover.
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16. Vegetarian soup with bulgur and curry
You can replace curry with black pepper.
You will need: 2 liters of water, 200 g of potatoes, 100 g of bulgur, 1 onion, 1 carrot, medium tomato, 50 ml of vegetable oil, 0.5 tsp. curry, 1 tsp coarse salt, 3 sprigs of parsley.
Preparation: Chop vegetables, rinse bulgur. Boil potatoes and cereals in boiling water. Brown the onions and carrots in butter, add the tomato, salt and curry. Put the roast in a saucepan and boil for 7 minutes. Add chopped herbs to a bowl of soup.
17. Pumpkin soup
This vegetarian soup is convenient to prepare in a wide cauldron with a thick bottom.
You will need: 2 liters of water, 250 g of pumpkin, 200 ml of sour cream, 100 g of canned corn, 3 potatoes, 1.5 tsp. flour, 3 tbsp. vegetable oil, 15 g of salt, nutmeg, black pepper, herbs.
Preparation: Fry the diced potatoes and pumpkin until golden brown. Then sprinkle them with spices, flour and mix. After a minute, pour in boiling water and boil for 10 minutes. Add corn, sour cream and salt to a saucepan. After 5 minutes, add chopped greens, turn off and cover with a lid.
18. Creamy asparagus soup
Delightful combination of creamy taste and asparagus aroma.
You will need: 1.5 l water, 700 g asparagus, 150 ml cream, 200 g potatoes, 50 g butter, 2 cloves of garlic, 1 small onion, salt and ground black pepper to taste.
Preparation: Fry chopped onion and garlic in butter. Pour the frying into a saucepan of boiling water, add the potatoes, cut into cubes, and cook for 15 minutes. Grind the soup with an immersion blender, add cream, spices and heat until boiling.
19. Vegetarian Zucchini Soup
Preparing this fragrant summer meal is quick and easy!
You will need: 2 liters of water, 500 g of young zucchini, 3 potatoes, 1 carrot, a small onion, 50 ml of vegetable oil, 1 tsp. lemon juice, half a bunch of dill, salt, black pepper.
Preparation: Cut the potatoes into cubes and the courgette into slices. Add salt and prepared vegetables to boiling water, boil them for 10 minutes. Fry chopped onions with carrots in oil and pour into a saucepan. Cook the soup over low heat for another 8 minutes. Add lemon juice, salt, herbs, spices and turn off.
20. Vegetarian Creamy Tomato Soup
Choose fleshy tomatoes with thin skin.
You will need: 500 g tomatoes, 100 ml olive oil, 1 onion, parsley, basil, pepper mix, 2 cloves of garlic, salt to taste, 1 liter of water.
Preparation: Peel the tomatoes and cut into cubes. Heat oil in a deep cauldron, fry chopped onions and garlic. After 3 minutes, add the tomatoes and boiling water. Tomi soup on low heat for 15 minutes. At the end, season with spices, grind the finished soup with a blender and bring to a boil again.