Vegetarian soup PRODUCTS REQUIRED: fresh White cabbage- 600 g carrots - 4 pcs. large potatoes - 4 pcs. each celery and parsley root - 1200 gluk - 2 pcs. vegetable oil - 1 tbsp. spoon salt spices METHOD OF COOKING: Finely chop the onion, fry

Potato is the most popular vegetable in our cuisine, it can be found in different dishes– casseroles, soups, you can also serve potatoes in different form for garnish. Vegetarian mashed potato soup is also very tasty, which is quite simple to cook. A blender is usually used in the preparation of mashed soups, but if you do not have one, then you can simply grind the potatoes and other ingredients through a sieve.

Quantity- 1.7 liters of soup.

Time for preparing- 40 minutes.

Ingredients for mashed potato soup:

• 800 g potatoes;
• 800 ml of water;
• 100 ml sour cream (100 ml cream or 200 ml milk);
• bread for crackers;
• salt to taste;
• 1/2 tsp ground black pepper;
• 1/3 tsp asafoetida (if any);
• 1/2 tsp ground dried herbs (I use rosemary).

Peel potatoes, cut into cubes and place in boiling water.

Cut the bread into pieces, put on a baking sheet and put in the oven at 180 ° C. Keep it there until the croutons are a beautiful golden color (it will take about 25-30 minutes).

Boil potatoes until tender, then puree with a blender or rub through a sieve. Pour the mass into a saucepan and put on fire. More water can be added if desired potato soup-mashed potatoes seems too thick for you. When the soup boils, add salt, spices, herbs and sour cream.

• 15min 20min Soups Vegetarian borsch and the concept of delicious are compatible things. If someone is in doubt, try to cook borscht according to our proven recipe. Potatoes 4 pcs. Carrot 1 pc. Beetroot 1 pc. cabbage to taste Butter 20 g. Cheese 200 g. Tomato paste 1 tbsp. l. Salt, spices to taste How to cook vegetarian borscht. Follow the video recipe and you'll be fine
• 15min 25min Soups we are pleased to present you step by step recipe cooking "Onion-potato cream soup with croutons". It's really worth a try. Leek 1 pc. Vegetable broth 4 stack. White wine vinegar 1 tbsp Salt to taste Bread to taste Champignons 1 stack. Potatoes 500 g Olive oil 2 tbsp Pepper to taste Pesto sauce 1/4 cup Finely chop the onion and mushrooms, peel the potatoes and cut into squares. Saute the onion and mushrooms in the oil in a saucepan (about 5 minutes). Pour in the broth and add the potatoes and bring to a boil. Reduce the heat and simmer for about 20 minutes until the potatoes are tender (uncovered). While the potatoes are cooking, cut thin pieces of bread into a trefoil shape (or into small squares). Spread the pesto in a thin layer and place in the preheated oven to roast a little (until brown around the edges). Grind the soup in a blender until smooth creamy consistency, add vinegar, salt and pepper. Serve the soup with crackers. Enjoy your meal!
• 5min 50min Soups We present you a step-by-step recipe for cooking "Vegetarian mung bean soup". This is a must try. Mash 100 g Celery (stalk) 3 pcs. Chives onion 1 bunch. Leek 1 stalk Carrot 1 pc. Sweet potato 70 g Olive oil 2 tbsp. l.. Ginger 20 g Ground paprika 1 tsp Ground black pepper 1 tsp. Ground fenugreek 1 tsp Curry 1 tsp Garlic 2 tooth Greens to taste Boil vegetable broth. Put the celery stalks, a small piece of ginger root and chives into a 2-liter saucepan, pour clean water and bring to a boil, then lower the temperature and cook for 10-15 minutes. Cover with a lid and let it brew for 15 minutes, strain. Boil the mung bean until tender and put it on a sieve. Prepare a dressing for the soup: chop the sweet potato, carrot and leek into thin strips, if not too lazy - cut out decor with cookie cutters, chop the garlic, sauté everything in olive oil until soft. Fill the vegetable broth with browned vegetables, add mung beans, season with ground paprika, fenugreek, black pepper and curry, bring to a boil to warm the beans; remove from the stove, serve with fresh herbs.
• 20min 60min Soups Lentils are not only very nutritious, but also healthy. From it you can make snacks, main and first courses, meatballs or salads. Turns out very tasty lentil soup. To prepare a vegetarian lentil soup, you need to rinse the lentils well and get rid of the husks. This is the most annoying and time-consuming moment. The rest of the soup is prepared in the same way as the others. vegetable soups. Green lentils 250 g Onion 1 pc. Carrot 1-2 pcs. Celery 1 pc. Garlic 1 tooth Turmeric 0.5 tbsp Vegetable oil 2 tbsp. Salt to taste Pepper to taste Lemon 0.5 pcs. Water 1.5 l. Prepare all the necessary ingredients. Wash and peel the vegetables: grate the carrots on a coarse grater, cut the celery and onion into small cubes, finely chop the garlic. Pour vegetable oil into the bottom of the pan. Put on medium fire, add the vegetables that saute for about 8 minutes. While the vegetables are fried, boil the kettle and rinse the lentils well. Add lentils to vegetables, mix, salt and pepper, add turmeric. Then pour one and a half liters of water into the pan. Reduce the heat and simmer the soup for 25 minutes with the lid closed. If you want a thinner soup, add a little boiled water. Sprinkle the finished vegetarian lentil soup with lemon juice before serving. Enjoy your meal!
• 20min 540min Soups If you want to learn how to make potato soup with beans, then just read this recipe. It will be especially relevant during Lent or in those families where they adhere to vegetarianism. Potatoes 5 pcs. Beans 200 g. Onion 2 pcs. Garlic 2 tooth Sunflower oil 2 tbsp. Turmeric 1 tsp Chili pepper 1/3 tsp Coriander 1/2 tsp Curry 1/2 tsp Vegetable broth 1 l. Celery petiole 1 pc. Sort the white beans, put them in a saucepan. Pour clean drinking water and leave to swell for eight hours. If you have such an opportunity, it is better to change the water every two to three hours. Pour the swollen beans with water or vegetable broth, boil it over medium heat for forty minutes until completely cooked. While boiling white beans, you need to deal with potatoes. Remove the skin from it and cut into small cubes. Then put in a colander and rinse with plenty of running cold water. This way you get rid of unnecessary starch. Peel the onion, celery and garlic. Cut everything into small pieces, the onion can be chopped into thin half rings. Then pour vegetable oil into the pan, heat it up and sauté the vegetables in the pan for five minutes. Add curry, turmeric, chili and coriander to them. Fry vegetables with spices for a few more minutes. Wash the potato slices in water and dry thoroughly. To do this, lay them out on a spread out towel. Then throw the potatoes into the pan with the rest of the vegetables. Fry for three minutes. To the boiled beans, throw the prepared vegetables from the pan. Simmer another fifteen minutes until the potatoes are soft. Then use an immersion blender to puree all the ingredients.
• 20min 60min Soups I cooked vegetarian option, so I didn’t use either meat or broth, but if you like first courses more satisfying, you can use meat or chicken bouillon. Also, for satiety, you can add cream or melted cheese to the soup. I wish you good luck with your cooking! Cauliflower 200 g Broccoli 200 g. Potatoes 160 g. Carrots 1 pc. Water 1.5 l. Spices to taste 1. Wash all vegetables, clean, cut into small pieces. We divide the cabbage into small inflorescences. We put everything in a slow cooker and fill it with water or broth. Spices - to taste. 2. In the "Soup" mode, cook for an hour. Then pour the soup into another container so as not to scratch the multicooker bowl, and beat with a blender. 3. It is necessary to bring all the vegetables to a tender, uniform consistency. This is how this soup is made. 4. Before serving, you can boil the soup again so that it is hot. Decorate plates with fresh herbs and serve. Enjoy your meal!
• 20min 50min Soups From the recipe you will learn how to cook potato soup on meat broth. There is nothing complicated in its preparation, and even a novice hostess can handle it. It is imperative to remove the noise that constantly collects on the surface - especially from meat. And also in time to catch and discard the boiled onion. If you follow these simple rules, then the soup will be not only tasty, but also transparent. Potatoes 600 g Onion 1 pc. Chicken 500 g Green peas 200 g. Greens 10 g Salt to taste Celery root 30 g. Water 200 ml. 1. Before preparing potato soup with meat broth, wash the meat and put it in cold water. After the first boil, remove the foam. Every time the foam rises, skim it off. Then put a whole, peeled onion. Lower the fire to medium. 2. Peel and dice the celery root. Transfer it to a saucepan and cook over low heat for 20-25 minutes. Constantly remove the generated noise. 3. Cut the peeled and washed potatoes into cubes. Put the potato cubes into the broth. After boiling, remove the foam again. Take out the onion. 4. When the potatoes are cooked, add green pea. It can be fresh or frozen according to your choice. Salt the soup. Put down a laurel leaf. 5. After a few minutes have passed, put the washed and chopped greens in the soup. Sweat the greens for a few minutes and remove the soup from the heat. Pour into bowls and serve to your family members. Enjoy your meal.
• 20min 60min Soups If you are wondering how to cook vegetarian sorrel soup just read this recipe carefully. This soup will decorate any table. It can be prepared for lunch or even for a holiday. Everyone will love it without exception! Vegetable oil 3 tbsp. Onion 1 pc. Lean mayonnaise 150 g. Potatoes 2 pcs. Sorrel 1 Bunch Salt, pepper to taste Clean the onion from the husk. Then finely chop it with a sharp knife. Heat vegetable oil (preferably extra-virgin olive oil) in a heavy-bottomed frying pan or saucepan and add the onion to the pan. Sauté until golden brown, then add water and bring to a boil. Peel and chop potatoes. The smaller the tubers are cut, the faster the soup will cook. Put the potatoes in a saucepan, cook until fully prepared. Rinse the sorrel and chop. It is better to soak the leaves in water for a few hours so that they can get rid of the sand, which is quite difficult to wash out. Throw the sorrel into the saucepan with the rest of the ingredients, then wait until the soup boils. Reduce heat and simmer for a few minutes. Take the soup off the stove. Then puree the soup with an immersion blender, season with salt and pepper. Add mayonnaise or sour cream to taste. Stir. Serve with croutons and a drip of vegetable oil. This soup will also be delicious with boiled hard-boiled eggs.
• 20min 360min Soups Vegetarians and those who are fasting should include legumes in their diet. An excellent source of protein is one of the legumes - chickpeas. From this peas you can cook a lot delicious meals. I offer you a recipe that will tell you how to cook vegetarian chickpea soup. The process is simple and very easy. Chickpeas 0.5 stack. Onion 1/2 pc. Carrot 1 pc. Bulgarian pepper 1 pc. Potatoes 1-2 pcs. Vegetable oil 1 tbsp. Tomato paste 1 tsp Dill greens 20 g. Salt 1 tsp Soak the chickpeas for at least 4 hours in cold water. Then we wash the chickpeas, put them in a saucepan and pour about a liter of water. And cook for at least an hour or according to the instructions on the package. Peel the carrots and grate on a coarse grater. Cut the peeled onion into small cubes. Fry onions and carrots in vegetable oil. Remove seeds from bell pepper and cut into cubes. Add to vegetables and fry everything together for 3 minutes. Then add tomato paste, mix and fry for just a minute. We send the fried vegetables with tomato to the pan with chickpeas and add the diced potatoes. Salt and cook until the potatoes are cooked. Dill greens can be added to soup pots or bowls when serving.
• 20min 600min Soups Read carefully how to cook a vegetarian borscht with beans. Lack of protein due to lack of meat should be replaced with legumes. They fit very well into the composition of this dish. It turned out just as satisfying as in classic recipe. Just make sure you soak the beans first. Beans 0.5 stack. Potatoes 5 pcs. Carrot 1 pc. Beets 2 pcs. Onion 1 pc. Bulgarian pepper 1 pc. Tomato 2 pcs. White cabbage 0.5 pcs. Delicious salt 2.5 tbsp. Black ground pepper to taste Vegetable oil 2 tbsp. Soak the beans overnight. In the morning, put it in a slow cooker and cook for about an hour in the "Extinguishing" mode until soft. Bring 3 liters of water to a boil. Peel and cut the potatoes and shred the cabbage. Add them to boiling water. Rinse onions, carrots, beets, tomatoes and peppers. Peel and chop the necessary vegetables in a chopper. Stew chopped vegetables with oil for 10 minutes. Add beans, spices, salt to the soup. Then roast. Boil the soup for 10 minutes and try. Enjoy your meal!

Vegetarian potato soup is suitable for those who do not eat meat and animal products. It will also be relevant during Lent. The dish turns out very tasty!

If you're wondering how to make vegan potato soup, check out this recipe. AT lean soups mushrooms take the place of meat. It should be noted that many dishes with mushrooms are much tastier than meat dishes.

Servings: 6

Easy vegan potato soup recipe home cooking step by step with photo. Easy to cook at home in 2 hours. Contains only 130 kilocalories. Author's recipe for home cooking.

• Preparation time: 18 minutes
• Time for preparing: 2 h
• Amount of calories: 130 kilocalories
• Servings: 6 servings
• Reason: For lunch

• Complexity: simple recipe
• National cuisine: home kitchen
• Dish type: Soups

Ingredients for six servings

• Dried mushrooms - 100 grams
• Potatoes - 2-4 Pieces
• Carrots - 2 Pieces
• Parsley - 50 Grams (root)
• Onion - 1-2 Pieces
• Tomato - 2 Pieces
• Vegetable oil - 50 grams
• Broth - 1.5 liters (mushroom)
• Salt, herbs - to taste

Step by step cooking

1. Wash mushrooms and soak in water for several hours. Drain the liquid, boil the mushrooms in salted water until tender. This will take you about forty minutes. Pour vegetable oil into a frying pan, fry chopped onions on it.
2. Peel the carrots and fresh parsley root and grate on a coarse grater. Can be cut into thin strips with a sharp knife or a special shredder. Add vegetables to onions, fry them for five minutes.
3. Wash and peel potatoes. Cut into small squares and rinse in a colander under running water to get rid of unwanted starch. Let excess liquid drain, add potatoes to the pan. Simmer with the lid closed for ten minutes.
4. While the vegetables are stewing, cut the boiled mushrooms into small plates.
5. When the potatoes are almost ready, about five minutes before the end, put the prepared vegetables into the broth. Be sure to try the soup for salt, it may be undersalted. Cover the pot with a lid and cook the dish for five minutes.
6. At the very end, add tomatoes. To do this, wash them first and cut into slices. If you want, you can remove the skin from them by pouring boiling water over the vegetables beforehand. Boil the soup and turn it off, let it brew.