Aromatic, thick, rich pea soup many people love it. It is believed that the most delicious version of it is prepared on smoked ribs. But you can cook no less delicious pea soup without meat, and even without frying. You will see this simple lean version Nothing compares to soup with smoked meats! The main thing is to properly prepare and cook the peas correctly so that they boil soft and do not spoil the dish.

This soup contains a lot of vegetables and a natural "flavor enhancer" - the miracle spice turmeric. And in order for the soup to turn out to be completely boring, you can serve fragrant croutons from bread dried with garlic butter to it. Such a dish will warm and cheer up even on the most gloomy and cold day. Be sure to cook!

Ingredients (for 2 liters of soup)

• 1 cup peas
• 2 large potatoes
• 1 medium onion
• 1 medium carrot
• half sweet pepper
• 30-40 grams of celery root
• 2 bay leaves
• 0.5 tsp turmeric
• salt, pepper - to taste
• 1 stale baguette or ciabatta
• 2 cloves of garlic
• 2-3 tbsp. tablespoons of vegetable oil
• a little green parsley

How to cook pea soup without meat

Peas must first be soaked in warm boiled water for a couple of hours. Thanks to this manipulation, the cooking time of the soup will be halved.

The peas will double in size during soaking.

Then drain the liquid in which the cereal was soaked. Put the peas in a saucepan, fill with clean cold water and set to boil. In no case do not salt the water, in this case the peas may not boil soft.

30-35 minutes after boiling, the peas should begin to boil soft. Sometimes it happens that it takes more time - it all depends on the cereal.

Peel and cut potatoes into small cubes.

Send the potatoes to the pan with the peas, and also add Bay leaf. Boil 5-6 minutes.

Then clean and cut the vegetables. Chop the onion small cube, carrots and celery - straws, Bell pepper- squares about 1 cm in size.

Send the vegetables to the pot with the pea soup.

Now you can add pepper and turmeric to the soup.

Boil the soup until the potatoes are soft. At the very end of cooking the soup, salt it.

How to cook crackers for pea soup

While the soup is cooking, prepare flavored croutons with garlic butter. To do this, cut a stale baguette or ciabatta into cubes 1-1.5 cm in size.

Peel the garlic cloves, cut each into 2-3 parts and add a pinch of salt to them.

Mash the garlic in a mortar or directly on a cutting board with a knife, and then add to the resulting paste vegetable oil.

Mix the mass until smooth.

Spread the sliced ​​​​bread on a baking sheet, sprinkle it with garlic oil and send it to the oven for 10 minutes at a temperature of 180 degrees. During this time, the crackers will dry out and brown a little.

Pour the finished pea soup into bowls, add a handful of fragrant crackers and a little chopped greens on top.

It is difficult to find a more dietary and at the same time nutritious soup.

Pea soup without meat

So, let's figure out what trace elements are contained in peas:

1. Vitamins A, B, C
2. Squirrels
3. Carbohydrates
4. Fructose
5. Glucose

The vitamin complex is important for eliminating depression, insomnia, bad mood and nervous tension.

Metabolic processes and the work of the organs of the cardiovascular system are also normalized.

Proteins, fats and carbohydrates play a more important role, since without their presence in the body, human life is generally impossible.

Fructose and glucose make it possible to eat peas for patients with diabetes mellitus with insulin dependence.

Among other things, this leguminous plant contains a fair amount of magnesium, phosphorus, zinc and potassium.

Pea soup puree

The latter is not a small part of it, so peas can give odds in the competition in nutritional value and usefulness to many other vegetables and grains.

The calorie content of pea soup largely depends on the ingredients contained in it.

Naturally, the most dietary option is vegetarian dish, boiled in water.

Here it is energy value we can name in concrete numbers - 39.6 kcal per 100 grams of product.

Oriental pea soup

Such indicators make pea soup an excellent dish for weight loss, which effectively satisfies hunger, delivers mass to the body. useful substances and at the same time does not harm the cause of correcting the figure.

By the way, a large amount of potassium in this legume helps a lot in the fight against diseases such as ischemia and hypertension.

Most of the dishes, especially the first ones, which are prepared from peas, are very easy to learn.

To the stove - vegetarian recipes for pea soups with photos

Classic lean pea soup

Let's start with the simplest and most classic.

So, you will need:

1. Half a cup of peas
2. Potato (3 pieces)
3. Onion (1 large onion or 2 small ones)
4. Pure cold water (1 large glass)
5. Vegetable oil
6. Bunch of fresh aromatic parsley
7. Salt and pepper

Step by step recipe:

1. Soak the peas in cool, clean water the night before and leave overnight. So it will swell a little and the cooking process will go easier.
2. Take a pot of water and put the peas to boil. At this time, heat the pan, pour a little vegetable oil and fry the onion until golden brown.
3. Peel potatoes, wash and cut into cubes.
4. Add the fried onions and potatoes to the water with the peas, reduce the heat a little and leave to cook until the potatoes are ready.
5. Add salt and pepper to taste, turn off the heat and garnish the soup with finely chopped parsley. Bon Appetit!

This simple but very tasty soup can be improved a bit with homemade noodles.

To prepare it you will need:

1. Half cup wheat flour
2. Vegetable oil (3 teaspoons)
3. Cold clear water

Step by step preparation:

1. Mix flour, vegetable oil and add a teaspoon of water. Stir.
2. Salt the resulting mixture and leave for an hour so that the dough rises a little.
3. Roll out the dough, dry a little and cut into strips. Send the resulting noodles to the oven and dry until cooked.
4. Add noodles to pea soup along with potatoes and onions.

Vegetarian pea soup with vegetables

This recipe will be slightly more varied in terms of ingredients.

Very nutritious, tasty and at the same time quite a dietary first course.

List of ingredients:

1. One cup of plain split peas
2. Potatoes (2-3 pieces)
3. Pure water
4. Carrot (1 piece)
5. Low-fat sour cream (100-150 grams)
6. Cauliflower (100 grams)
7. Butter (20-30 grams)
8. Turmeric, bay leaf and ground black pepper
9. fresh greens

1. Rinse the peas and soak as in the previous recipe. Leave overnight.
2. Before cooking, drain the water, rinse the peas again and add a little new, fresh water - so that it completely covers the peas, but at the same time protrudes a maximum of 3 cm.
3. Boil peas until softened. If necessary, add water.
4. Peel potatoes and carrots. Cut into small cubes. Shred the cabbage too.
5. Pour some water into the pot with chickpeas and bring to a boil. Enter vegetables, bay leaf, turmeric and a small piece of butter.
6. Cook vegetables until soft.
7. Salt, enter the rest of the spices and sour cream.
8. After about 2-3 minutes, turn off the heat, sprinkle the soup with finely chopped herbs. The dish is ready!

Tip: if you want to make this soup even leaner, butter may not be added.

Pea soup puree with croutons

Rich and very tasty dish without animal fats. Lovers of delicious and healthy food will love it.

Ingredients:

1. Dry whole peas (250-300 grams)
2. Carrot
3. Potato (4 medium tubers)
4. Onion (2 pieces)
5. Allspice
6. Flour (about half a cup)
7. Garlic (2 cloves)
8. Croutons or crackers
9. Salt and spices to taste

Cooking steps:

1. Soak the peas in clean water and leave for 10 hours.
2. Then we wash it and let the excess moisture go away.
3. Take a pot of water and boil it.
4. Add a whole onion (previously peeled and washed), carrots cut into small cubes (but not all), allspice and bay leaf. We leave all this stuff to “make friends” for 15 minutes.
5. Cut potatoes into cubes.
6. Fry flour until golden brown.
7. Add potatoes, peas and flour to the pan and leave for another 15 minutes.
8. You should have one more onion and some carrots left - we make frying out of this. Rub the carrots through a fine grater, and chop the onion.
9. Fry all this in a small amount of vegetable oil.
10. Add the roast to the soup and leave to cook for 20-25 minutes
11. Turn off the heat, squeeze the garlic into the dish, salt and pepper. Let it infuse for another half an hour.
12. Decorate with croutons and serve. Bon Appetit!

Tip: it is best to use crackers or croutons from the usual white bread. To do this, simply cut it into cubes and dry it in the oven.

Vegetarian chickpea soup - a simple recipe for every day

Chickpeas are a worthy alternative to the usual peas, originally from sunny Turkey.

His beneficial features very similar to their relative, however, a large amount of fiber predominates in chickpeas.

For this reason, it is easily digested, has a beneficial effect on the functioning of the cardiovascular system, and can even regulate blood sugar levels.

Naturally, we could not ignore such a wonderful product and therefore we are sharing a recipe for making excellent chickpea soup.

Soup with chickpeas and lemon

So let's take a look at the ingredients first:

1. Chickpeas (300 grams)
2. Olive oil (100 ml)
3. Onion (1 large onion)
4. Wheat flour (2 tablespoons)
5. Lemon
6. Parsley
7. Salt and black pepper - optional

Cooking in the following sequence:

1. Soak chickpeas in clean water and leave for 12 hours.
2. Drain the water and wash the chickpeas a few more times, then pour it into a sieve and leave to dry.
3. Fry on olive oil onion.
4. Add chickpeas to it and fry everything together for 3-4 minutes.
5. When you feel a pleasant aroma (it is somewhat reminiscent of nutty), remove the pan from the heat.
6. Transfer the onion and chickpeas to a saucepan, cover with water and bring to a boil. Let it cook for an hour and a half.
7. Squeeze lemon juice into a small bowl and mix with flour.
8. Finely chop the parsley.
9. Now the most interesting thing: we take out part of the cooked chickpeas from the pan and turn it into a puree. Entering back with lemon juice, salt, pepper and sprinkle with parsley.
10. Turn off the fire and let it brew a little. The dish is ready!

Tip: Use half a whole lemon to mix with flour - so you don't overdo it and give the taste the right shades.

Calories: Not specified
Cooking time: Not specified

Peas are an excellent source of vegetable protein, which is absorbed by the body better and faster, unlike animal protein. Thanks to this fact, pea dishes are great for meat-free diets and fasting. This soup, among other things, is very tasty and colorful, and children like it. The only negative is pea soup without meat, the recipe for which is very simple, it takes at least two hours to cook, but the result is worth it. And if someone from your family is not satisfied with this option for preparing the first course, you can offer it, which is also easy to cook according to our recipe.



- 1 glass of peas;
- 1300 ml of water;
- 2 large carrots;
- Bay leaf;
- a pinch of ground pepper;
- 1.5 tsp salt;
- 2 cloves of garlic;
- any greens for dressing;
- 30 g butter.

Recipe with photo step by step:

A glass of dry peas is thoroughly washed in plenty of water, and then transferred to a bowl and poured with water. We leave the peas in this form for several hours, but best of all at night. After a while, you will notice that the peas are swollen. Now we send it to the pan and pour 1300 ml of clean water. You can also use any broth instead of water or by replacing only part of it. If you adhere to the indicated proportions, then the pea soup will turn out to be of ideal density.

We put the pan on the fire, adding bay leaf. Cook peas on low heat for 2 hours.

Approximately 1 hour after the peas were put to boil, carrots should be added to it. We clean it and cut into circles. Now peas and carrots are boiled in a saucepan.

Two hours have passed. We take out the bay leaf from the soup. This is very important point, should not be ignored. All soup ingredients requiring heat treatment ready and ready to move on to the next step. Add salt, pepper and chopped garlic to the pea soup.

Using a submerged blender, we interrupt the peas with carrots in the soup. We do this very carefully, the soup should be absolutely homogeneous.

Return the pot of pea soup to the stove and bring it to a boil. It remains to add a piece of butter for a more noble taste and silky texture, and season the pea soup with fresh herbs, preferably parsley. Hot pea soup served with

Pea soup with crackers is an incredibly tasty dish from childhood. Even cooked without meat, it is always so satisfying. Its taste is unique. Especially to him there are also croutons - crispy and very appropriate for a plate of such soup. My mother knew how to cook it in a way that I still cannot learn. Although I also know how to cook delicious pea soup.

What else I like about this first course is the presence of a large number the protein we all need. And if you cook it without any smoked or fatty additives, you can generally lose weight! Although it is customary to cook pea soup in winter, it is appropriate at any time of the year if you want to feed your family heartily and tasty.

The only thing that may not please those who now decide to cook this healthy yummy with me is the cooking time. After all, peas are hard in themselves, and without soaking overnight it will be difficult to cope with this quality. . Although there are some types of peas that boil very quickly. So, to business!

Products

• Peas - 1 cup
• Carrot - 1 pc.
• Bulb - 1 pc.
• Celery - 70 gr.
• Potatoes - 2 pcs.
• Garlic - 2-3 cloves
• Butter and vegetable oil - for frying
• Flour - 1 tbsp. l.
• Pepper and spices - to taste

How to cook a delicious pea soup correctly - step by step instructions

Soak the peas from evening to night in cold water. And in the morning just start cooking it. By the way, peas may seem like something simple. Yes, at one time they fed cattle. And they ate mostly ordinary people. Peas began to walk around the planet a long time ago, so in China it ended up in the 1st century. BC e.! Like lentils, it was an important part of the diet of many peoples in the Middle East, North Africa and Europe. Many families love it and now cook it. So, the morning has come and we need to rinse the peas well, draining the water in which it softened. We will send it to the stove, pouring a liter or two of water. Turn on the gas, bring to a boil, reduce the heat, cover everything with a lid and take care of other ingredients. Wash potatoes, peel and cut into small pieces.

Cut potatoes into small cubes

Without frying, pea soup will not be very tasty. Therefore, let's prepare it. There are two ways. In one variation, onions, carrots and celery are stewed with a little butter added. In the second, everything is more complicated. Cut the washed and peeled vegetables into slices, heat on strong fire frying pan and add vegetable oil. When it's hot, add the onions, carrots and celery. Speaking of celery. He, complementing the first dish with his extraordinary taste(and we took the root), will also bring benefits. Especially for those who are losing weight. Although our frying clearly says that only those who can afford it at least once a month or two, or whose figure and health are not affected by this cooking method, will dare to cook this soup. So, fry on medium heat.

Let's make a frying of onions, carrots and celery

While the peas are being cooked, we will prepare something that will completely decorate the taste of the soup. To do this, finely chop the garlic. Heat the second frying pan and put the butter. When it melts, add a tablespoon of flour here. Let's save it so that it becomes golden in color. And at the very end, add garlic and your favorite spices. Let it all fry a little more so that the garlic turns golden. By the way, if the peas are half cooked, you can safely put potatoes in the pan, let them languish there while we do the rest. Well, this is how our gas station should look like!

Fry garlic and flour in butter

Are the peas and potatoes ready? Then turn on the soup for a second, let it brew, it will swell a little. And for the third time we will put the pan on the stove (everything can be done in parallel). While it is heating, cut the bread into small pieces. Put the butter again, when it is well heated, send slices of bread there. These will be a kind of toast that will replace us with lean croutons. Although, if there is no desire to eat so much fried food, you can bake these slices in the oven, only preferably in advance. Well, if you dare to fry the bread, then you can crush them with delicious spices.

Fry croutons or bake croutons in the oven

Here is the final touch. Bring the soup to a boil, put the dressing in it. You just need to do it quickly, not forgetting to thoroughly mix the soup and frying so that there are no lumps. At the same moment, put a bay leaf here, you can, if desired, pepper and salt.

At the last moment, combine the soup and garlic with flour, bay leaf and spices to taste

Boil the soup for another three minutes, but with the lid closed and on a small fire. Can be turned off. By the aromas, do you already feel that it turned out delicious? And when you start eating, you will understand that this soup will find a permanent residence in your menu. But before pouring the soup, let it still brew. And only then pour greens and croutons into a plate. Bon Appetit!

Pea soup with croutons is ready. Bon Appetit!

How to make soup with peas even tastier - some useful tips

• Pea soup is not salty - here the garlic will do its job.
• This first course is served hot.
• You can put a spoonful of sour cream in a plate.
• If you do not fry everything, you get a soup for weight loss.
• If you cook peas without overnight infusion, you will have to cook the soup for at least two hours.
• These peas make an excellent puree soup, as tasty as mushroom puree soup. All you have to do is grind everything in a blender.

By the way

• Unripe, green, peas became popular in the 17th and 18th centuries. In England and France. At the same time, the British brought out new varieties of peas, "garden", "English".
• In the 16th century, peas began to be served at the table of the French king, and not just the commoner, seasoning the dish with fried lard.
• In the Russian Federation, a lot of peas were grown in the Yaroslavl province. We have many expressions associated with him - “pea jester”, “king of peas”, “stuffed pea”, punished on peas, etc.
• German soldiers constantly ate pea sausage, because the country cultivated peas and prepared many other dishes.
• It turns out, according to the survey, this culture is the seventh favorite vegetable of the British.
• Peas, rich in protein, are shelling and sugar varieties.
• This excellent producer fertilizer is able to easily destroy the vessel.
• In a word, a lot more interesting things can be told about this culture, but soup is waiting for us!

Meatless pea soup is one of the most hearty, rich and budget-friendly soups you can think of. Bright, rich taste, a simple set of products plus an elementary cooking process make it perhaps the most desired soup, both for the hostess and for the eaters. And with the onset of cold weather, pea soup is simply irreplaceable!

And the absence of meat in this recipe does not make it less tasty or satisfying. Just the opposite! Seasonings and spices will help magical transformation of the soup from unpretentious to fabulously fragrant and simply awesomely tasty. They more than make up for the lack of meat. Otherwise, the cooking process is probably familiar to you, and is unlikely to cause any questions and difficulties. Hearty, aromatic and very, very tasty!

Ingredients

• split peas - 200 g;
• carrots - 1 medium;
• onion - 1 medium;
• tomato (optional) - 1 small;
• potatoes - 3-4 small tubers;
• salt - to taste;
• ground turmeric and paprika, dried herbs - a pinch each;
• other spices and spices - to taste and if desired;
• vegetable oil - 30 ml;
• bay leaf - 1-2 pcs.;
• water - to the desired thickness of the soup.

Cooking

First of all, let's prepare the peas for the soup. We wash it, then fill it with cool water so that the water level is at least a couple of centimeters higher. We leave the bowl with soaked peas for at least 3-4 hours, if possible, leave it overnight.

As soon as the peas swell from the water and increase in size, we thoroughly wash them under running water, throwing them into a colander.

Meanwhile, put water on the soup. Pour it into a saucepan, add salt, bring to a boil and add the washed peas to it.

When cooking, be sure to remove the resulting foam.

We leave the peas to cook with a half-closed lid on medium or slightly more than average (but not at the very maximum) heating of the stove for about 15-20 minutes. If you want the peas to boil harder, cook them for 10 minutes longer. The soup in this case will acquire a more puree-like, creamy consistency.

During this time, we begin to prepare vegetables for soup. Peel potatoes, carrots, onions. I just wash the tomato, there is no need to remove the skin from it.

Potatoes will go to the soup, the rest of the vegetables - for dressing for overcooking. Cut the potatoes into cubes, the size is at your discretion.

Cut the onion and tomato into small cubes. Grind carrots using a grater with a large section. In principle, if there is no tomato, you can replace it with 1 tbsp. l. thick tomato paste. Or completely exclude the tomato component from frying, limiting yourself to only a standard set - onions and carrots. In this case, the soup broth will turn out lighter.

When the peas boil off the allotted time, add potatoes to the soup. Close the lid again and cook the soup until the potatoes are ready.

Now frying. It can be done in parallel with cooking potatoes. Pour vegetable oil into the pan, let it warm up and pour spices and seasonings directly into the oil. I definitely recommend adding ground paprika and turmeric - they go well with peas and add spice to the soup. Other spices and spices - to your taste. We warm up the spices for a minute or two, it is not necessary longer, otherwise they will burn.

Then we throw vegetables prepared for overcooking to them. Close the lid and fry the vegetables until soft, stirring the frying occasionally so that nothing burns.

When the potatoes are ready, we load the overcooked into the pea soup. We also throw a bay leaf there (one - if large, two - if the leaves are small). If the soup is too thick, you can dilute it with boiling water to the desired thickness.

Bring the soup to a boil again and remove from the stove. Ready!

Serving such meatless pea soup is insanely delicious with garlic croutons. This excellent dish in post.

Cooking tips:

• It will be very tasty pea puree soup. To do this, simply grind the soup with a blender at the end of cooking.
• Pea soup can be topped with grated cheese, Parmesan is perfect.
• Use fresh parsley or dill.
• If you cook pea soup without meat and beat it with a blender, then vegetables such as pumpkin, zucchini, broccoli, cauliflower will help diversify the taste.