Vegetable soup is an excellent option for vegetarians, fasting people and those who want to lose weight. The dish turns out to be incredibly rich and tasty and conquers all with its fragrance, saturating the body with energy and vitamins. We will tell you how to cook tasty and quick vegetable soup.
The recipe for lean vegetable soup
Ingredients:
- white cabbage - 1 kg;
- vegetable oil - 5 tbsp. spoons;
- garlic - 3 cloves;
- water filtered - 2.5 liters;
- potatoes - 5 pcs .;
- carrots - 3 pieces;
- bulb - 2 pieces;
- spice;
- green onion - bunch.
Preparation
How to cook vegetable soup? To begin with we take fork cabbage, we process it and cut into squares. After that, put it in a pan, pour water, add salt, bring to a boil and boil for half an hour, reducing the fire. Then we put the potatoes crushed with small sticks, strengthen the flame and cook for 10 minutes. This time, we clean the vegetables: onions and garlic shred, and grate the carrot. Passer on the oil first garlic, then onions and carrots. We put the ready fry in the soup, boil it for another 5 minutes, and then remove it from the plate. We fill the lean vegetable soup with herbs, let's brew and pour on the plates.
Vegetable soup with cauliflower
Ingredients:
- water - 800 ml;
- zucchini - 400 g;
- cauliflower - 400 g;
- potatoes - 200 g;
- celery - 3 stems;
- bulb - 1 piece;
- carrots - 1 piece;
- vegetable oil;
- spice.
Preparation
We peel potatoes, cut them into large quantities and throw them into boiling water. Stems of celery shredded in thin slices, and we divide cauliflower into inflorescences. Zucchini is cleaned, cut into circles and put all vegetables in a saucepan. Cover the dishes with a lid and cook for 25 minutes until soft. Bulb and carrots are cleaned, shredded and dipped in oil. Vegetable broth merge into a separate container, and the vegetables cool a little and, combining with the roast, we rub with a blender. After that, pour in the broth and dilute the soup to the desired density. Season the dish with spices, bring to a boil, turn off the stove and give the delicious vegetable soup 10 minutes.
Vegetable cream soup
Ingredients:
- vegetable broth - 300 ml;
- zucchini - 70 g;
- cream 10% - 40 ml;
- milk - 40 ml;
- rice - 20 g;
- butter - 10 g;
- flour;
- spice.
Preparation
Rice boil until ready in salted water. Zucchini is cleaned, cut into cubes and let in until soft with a little water, and then together with rice we blend the blender. On the cream butter, brown the flour, dilute it with milk and weigh the sauce until thick. Then lay out the rice and squash puree, mix, pour hot vegetable broth and cook, removing the foam. Before serving, fill the dish with cream.
Vegetable Soup in the Multivariate
Ingredients:
- meatballs - 4 pieces;
- cabbage color - 100 g;
- potatoes - 1 pc .;
- bulb - 1 piece;
- carrots - 1 piece;
- dill - to taste;
- filtered water - 500 ml.
Preparation
Vegetables are cleaned, cut into random pieces and put in a bowl multivarki. Then add the frozen meatballs and fill it with water. Add salt to taste, choose the "Quenching" mode and start the device for 1.5 hours. We serve the prepared soup hot, filling with butter or sour cream.
Vegetable soup with beans
Ingredients:
- white beans - 300 g;
- olive oil - 1 item;
- bulb - 1 piece;
- Bulgarian pepper - 2 pieces;
- carrots - 1 piece;
- celery - 2 pcs .;
- tomato paste - 2 tbsp. spoons;
- Dried mint - pinch;
- spice.
Preparation
White beans are washed, poured with water, add a glass of olive oil and boil until cooked. This time we clear all the vegetables and cut them into small cubes. When the beans are almost ready, add the vegetables to it and cook it all for about an hour. At the end, put a little tomato paste, throw a pinch of dried mint and add salt to taste.