Lean vegetable soup - for vegetarians and fasting. Recipes cooking lean vegetable soup

Porridge with salads - morning and evening food, but dinner is healthy and tasty traditional.

First of all, it includes soups.

Soup - inexpensive, tasty and healthy food.

Lean Vegetable Soup - General Cooking Principles

The main ingredients are water and vegetables.

For lean soup, use potatoes, cabbage, bell pepper, carrots, mushrooms, tomato, zucchini, turnips, turnips.

Potatoes are cut into strips and boiled in salted water. Vegetables are fried in vegetable oil and added to the broth.

Depending on the recipe, you can add canned peas to the soup, and cereals such as rice, pearl barley or vermicelli.

Served with crackers, bread and fresh herbs.

Sweet Vegetable Soup “Sweet”

Ingredients:

• Three carrots;

• Four table. l rice;

• half a liter of water;

• Flour (two tables. L.);

• One red pepper;

• Vegetable oil;

• Greenery.

Cooking Method:

Carrots are peeled and chopped into strips. The rice is sorted and washed. Vegetables put in boiling water, add salt. Cook for six minutes. Paste the flour in vegetable oil and add to the soup. Sprinkle the first dish with fresh, finely chopped greens and peeled, finely chopped peppers.

Vitamin Vegetable Lean Soup

Ingredients:

• A pound of sorrel;

• Flour (one table. L.);

• Vegetable oil);

• Dill sprig;

• One red pepper;

• Rice and potatoes in small quantities.

Cooking Method:

Sorrel is washed and finely chopped. Salt and stew in vegetable oil, add one tablespoon of flour. Then add the right amount of cold water and boil for ten minutes. Serve cold, sprinkled with pepper and dill. If desired, add rice and potatoes to the soup.

Lean Vegetable Soup “Squash”

Ingredients:

• Two zucchini;

• Salt, seasoning;

• Flour (three tables. L.);

• Dill.

Cooking Method:

Peel off the squash, cut into circles and boil in salted water. Take out the zucchini from the water and pass them through a meat grinder. Paste the flour in sunflower oil and add broth in which zucchini was cooked. Squash puree is added to the broth, sprinkled with seasoning and greens.

Lean Vegetable Soup “Without Moving Out of the Garden”

Ingredients:

• A pound of sorrel;

• A few feathers of garlic;

• Vegetable oil (three tables. L.);

• Flour - two tables.;

• Rice, parsley;

• Salt.

Cooking Method:

Sort, wash and finely chop sorrel with garlic, stew them in vegetable oil. Add two tablespoons of flour and boiling salted water (until you get a thick soup). Put the right amount of washed rice and cook until done. Soup is served with greens, fresh bread and vegetable salad.

Home-Made Lean Vegetable Soup

Ingredients:

• Carrot - 4;

• Potatoes (half a kilo);

• Green onions;

• Vegetable oil;

• Crackers, salt.

Cooking Method:

Grate carrots, cut potatoes into slices, chop onions finely. Stew all the vegetables in the already heated sunflower oil. All the ingredients are put in boiling salted water and left to cook. Bread is cut into pieces, fried on both sides and added to the plates with the soup just before serving to the table.

Lean Vegetable Soup “Teschin Generosity”

Ingredients:

• Potatoes - 5;

• Carrot (3 pieces);

• Onion - one;

• Little turnip or rutabaga;

• One hundred grams of cabbage;

• Red pepper (one);

• Sunflower oil;

• Lavrushka.

Cooking Method:

Cut carrot slices, turnips (turnips can be), shred the onion. Vegetables put in a saucepan, pour water, add salt. Bring the soup to a boil, add slices of potatoes, chopped cabbage, lavrushka. Peeled and chopped peppers are added to the finished soup. They offer to the soup a salad of vegetables with sunflower oil.

Lean Vegetable Soup “Meadow”

Ingredients:

• Potatoes (one hundred grams);

• One hundred grams of young clover leaves;

• Carrot (sixty grams);

• Sorrel (one hundred grams);

• Salt;

• Sunflower oil.

Cooking Method:

In boiling water put finely chopped potatoes and cook until half cooked. Add chopped greens. Pass carrots and add to soup. Served with fresh tasty bread, sprinkle soup with spices.

Lean Vegetable Soup “Mushrooms”

Ingredients:

• Dried mushrooms - fifty grams;

• Onion - one;

• Carrot - two;

• Three potatoes;

• Sunflower oil; • One third of a glass of pearl barley;

• One red tomato;

• Bread, salt;

• Fresh greens.

Cooking Method:

Mushrooms are soaked for three hours, boiled in the same water and filtered. Add to the broth grits, salt and begin to cook. Cut mushrooms, chop carrots, cut onions and fry everything in oil. At the end of frying add crushed red tomato. After that, potato slices and passaged mushrooms are added to the boiled grits. Cook for another ten minutes. Served with fresh herbs and toasted crackers.

Healthy Vegetable Soup “Wholesome”

Ingredients:

• One hundred grams of dried mushrooms;

• Five pickled cucumbers;

• Flour;

• Sunflower oil;

• One parsley root;

• Dill sprigs;

• Six potatoes;

• Onion - 1;

• 0.5 cups of pearl barley;

• Salt, bread.

Cooking Method:

Boil the broth from mushrooms and chopped skin of pickled cucumbers. Ready mushrooms are chopped and fried in vegetable oil with finely chopped onion. The roasting is added to the broth. Add flour, passaged in butter, chopped parsley and cucumber pulp, pearl barley. Cook on low heat with the lid closed. Served with dill and toasted bread.

Lean Vegetable Soup “Wholesome Pickle”

Ingredients:

• Ten pickled cucumbers;

• Two fresh cucumbers;

• carrot;

• One parsley root;

• Flour - one table. l .;

• Sunflower oil (one table. L.);

• Fresh greens.

Cooking Method:

Cucumbers are peeled, cut into slices and put in a saucepan. Add shredded carrots and parsley. Fill vegetables with water and boil over low heat. Half an hour before readiness, they fill up with flour mixed with vegetable oil. You can pour to taste cucumber pickle. Served with greens and toasted white bread. Finely chopped fresh cucumbers and put in the soup.

Greenpeace Lean Vegetable Soup

Ingredients:

• Two beets;

• Four potatoes;

• carrot;

• Onion - 1;

• One hundred grams of green onions;

• Spinach - 200 grams;

• Sorrel (two hundred grams);

• One and a half liters of mushroom broth;

• Sugar - one tea. l .;

• Salt, laurel;

• Pepper, greens.

Cooking Method:

Carrots are passaged in sunflower oil, green onions (sliced two centimeters) are added to the pan. Beets are boiled whole and potatoes - sliced. In the pre-cooked mushroom broth put cooked and cut into pieces beets, potato wedges, lavrushka, pepper, salt. Cook for twenty minutes. Spinach and sorrel leaves are cut into three pieces. Five minutes before the end of cooking, put sorrel and spinach, pour in beet broth, add sugar. Season the soup with greens.

Gin Lean Vegetable Soup

Ingredients:

• A pound of lentils;

• One and a half liters of water;

• Sunflower oil (three tables. L.);

• Salt - one tea. l .;

• Fifty grams of finely chopped spinach;

• One red pepper;

• Fresh greens;

• Spices, black loaves.

Cooking Method:

Lentil washed. Heat the vegetable oil in a saucepan and fry the finely chopped onion in it. now add lentils, salt, pour water and boil. Fifteen minutes before the end of cooking put spinach. Add spices. Filled with greens, peeled and finely chopped pepper. Top put fried pieces of bread.

Green Vegetable Lean Soup

Ingredients:

• Five potatoes;

• One can of green peas;

• Carrot - one;

• Onion;

• Salt, fresh greens;

• Bread.

Cooking Method:

Peeled, chopped potatoes are dipped into boiling salted water, and carrots are dipped in small triangles. Put the whole onion and cook for ten minutes. Take out the onion, green peas are added with the liquid. Served with fresh herbs and fried bread.