10 simple vegetable soups that are not inferior to meat

1. Tomato soup with broccoli, cabbage and green beans

vegetable soups: tomato soup with broccoli, cabbage and green beans
itallstartedwithpaint.com

Ingredients

  • 2 tablespoons of vegetable oil;
  • 1 onion;
  • 2 cloves garlic;
  • ½ small head of cabbage;
  • 2 carrots;
  • 350 grams of frozen or fresh broccoli;
  • 150 g of frozen or fresh green beans;
  • salt – to taste;
  • 1 teaspoon paprika;
  • 800 g of tomato paste;
  • 900 ml of water;
  • 2 vegetable or chicken broth cubes.

Preparation

In a saucepan or saucepan, heat the oil and fry the chopped onions and garlic slightly over medium-high heat. Add chopped cabbage, chopped carrots, broccoli, beans, spices, tomato paste, water and broth cubes.

Stir and bring to a boil. Then cook for another 20-30 minutes until the vegetables soften.

2. Soup with zucchini, spinach, beans and white wine

vegetable soups: soup with zucchini, spinach, beans and white wine
delish.com

Ingredients

  • 1 tablespoon of olive oil;
  • 3 cloves garlic;
  • 1 onion;
  • 1 carrot;
  • salt – to taste;
  • ground black pepper – to taste;
  • 200 ml of dry white wine;
  • 900 ml of water;
  • 2 vegetable broth cubes;
  • 300 g of canned white beans;
  • ½ small zucchini;
  • 300 g of frozen or fresh peas;
  • 150 g of spinach;
  • 100 grams of grated parmesan.

Preparation

Heat the oil in a saucepan or pot over medium heat. Fry on it chopped garlic and onions for a couple of minutes, stirring occasionally. Put the cubes of carrots to vegetables, season with salt and pepper and cook for 2 more minutes.

Pour in the wine and water, add the bouillon cubes and bring to a boil. Reduce heat and cook for another 5 minutes. Drain the beans with liquid. Zucchini cut into thin slices and cut them in half. Put these ingredients in the soup and cook for about 5 minutes until the zucchini softens. Add peas, spinach and cheese and cook for another 3-5 minutes.

3. Thick vegetable soup with pearl barley, champignons and chickpeas

vegetable soups: soup with pearl barley, champignons and chickpeas

Ingredients

  • 1 tablespoon of olive oil;
  • 1 onion;
  • 2 carrots;
  • salt – to taste;
  • ground black pepper – to taste;
  • 1 stalk of celery;
  • 200 g of champignons;
  • 2 cloves garlic;
  • 2 liters of water;
  • 4 vegetable broth cubes;
  • 300 g of canned chickpeas;
  • 300 g of peeled tomatoes in their own juice;
  • 200 g of frozen green beans;
  • 100 g of frozen corn;
  • 1 teaspoon dried basil;
  • ½ teaspoon dried oregano;
  • 1 bay leaf;
  • 100 g of frozen peas;
  • ½ a bunch of parsley.

Preparation

Before preparing the soup, soak the pearl barley for the night.

Heat the oil in a saucepan or pot over medium heat. Lay the diced onions, carrots and celery, season with spices and fry about 5 minutes, stirring occasionally. Add a little fire and add mushrooms to vegetables, cut into thin plates. Fry until they are browned from all sides. Add chopped garlic and mix well.

Add water, broth cubes, chickpeas without liquid, coarsely chopped tomatoes, string beans, pearl barley, corn, spices and bay leaf. Bring the soup to a boil, reduce the heat and cook for 30-40 minutes, until the pearl bar is soft.

Take out the bay leaf, add peas and half chopped parsley and cook for another 3-5 minutes. Decorate the prepared soup with parsley.

4. Broccoli, potato and parmesan soup

vegetable soups: soup with broccoli, potatoes and parmesan
ingridhs / Depositphotos.com

Ingredients

  • 2 head of broccoli;
  • 2 tablespoons butter;
  • 1 onion;
  • 2 cloves garlic;
  • 5-7 potatoes;
  • 1 400 ml of water;
  • 3 vegetable or chicken broth cubes;
  • salt – to taste;
  • ground black pepper – to taste;
  • 50 grams of grated parmesan.

Preparation

Broccoli divide into inflorescences. Peel the stems and cut into small cubes. Warm the oil in a saucepan or pot. Put the finely chopped onion and fry, stirring occasionally, 5 minutes over medium heat.

Add chopped garlic, broccoli stems, potato cubes, water, bouillon cubes and spices. Bring to a boil, reduce heat and cook for about 10 minutes until the vegetables soften.

Pry the half of the soup in a blender and pour it back into the pan. Lay the broccoli inflorescences and cook for about 5 minutes. Add parmesan to the soup and mix.

5. Thick soup with Bulgarian pepper, tomatoes, chickpeas and rice

vegetable soups: soup with Bulgarian pepper, tomatoes, chickpeas and rice
chefdehome.com

Ingredients

  • 2 tablespoons of olive oil;
  • 1 onion;
  • 2 cloves garlic;
  • 2 Bulgarian peppers;
  • ½ teaspoon seasoning “Italian herbs”;
  • 1 teaspoon dried oregano;
  • ½ teaspoon paprika;
  • salt – to taste;
  • ground black pepper – to taste;
  • 2-3 tomatoes;
  • 300 g of canned chickpeas;
  • 2 tablespoons of tomato paste;
  • 1 200 ml of water;
  • 2 vegetable broth cubes;
  • 100 g of rice;
  • ¼ a bunch of parsley;
  • a little grated Parmesan – optional.

Preparation

Warm the oil in a saucepan or pot. Place the chopped onions and garlic and fry over moderate heat for about 5 minutes. Add the diced pepper and spices and cook 3-4 more minutes, stirring occasionally.

Peel the tomatoes and cut them into cubes. Add the tomatoes, chickpeas, tomatoes, water and broth cubes before draining excess liquid. Bring to a boil over medium heat, reduce and cook for another 20 minutes.

In a separate saucepan, boil the rice. Drain off the water and transfer it to the soup. Stir and cook another couple of minutes. Add chopped parsley leaves. Before serving, the soup can be sprinkled with Parmesan.

6. Tomato soup with pepper

vegetable soups: tomato soup with pepper
charlotteLake / Depositphotos.com

Ingredients

  • 100 ml of olive oil;
  • 1 onion;
  • 2 red chili peppers;
  • 8 red bell peppers;
  • 8 tomatoes;
  • 1 500 ml of water;
  • 3 vegetable broth cubes;
  • salt – to taste;
  • ground black pepper – to taste;
  • a few twigs of parsley.

Preparation

Heat the oil in a saucepan or pot over medium heat. Lay the onion cubes and finely chopped chili. Fry for about 5 minutes, stirring occasionally.

Add the peeled and diced Bulgarian pepper and cook for another 5 minutes. Then put the cubes of peeled tomatoes and cook, stirring occasionally until they soften.

Pour in water, add the broth cube and spices. Bring to a boil, reduce heat and simmer for another 15 minutes. Before serving, decorate the soup with parsley.

7. Simple soup with peas and rice

vegetable soups: soup with peas and rice
hellolittlehome.com

Ingredients

  • 1 tablespoon of olive oil;
  • 1 onion;
  • salt – to taste;
  • ¼ teaspoon paprika;
  • 3 cloves garlic;
  • 1 500 ml of water;
  • 3 vegetable broth cubes;
  • 100 g of brown rice;
  • 150 g of frozen peas.

Preparation

In a saucepan or pot, heat the oil over medium heat. Put the finely chopped onions, add salt and paprika and fry for 5 minutes, stirring occasionally. Add chopped garlic and mix well.

Pour in water, add broth cubes and rice and bring to a boil. Reduce heat and cook for another 35-40 minutes until the rice is soft. Lay out peas and cook for a few more minutes. If necessary season with spices.

8. Thick soup with carrots, corn, peas and green beans

vegetable soups: soup with carrots, corn, peas and beans
cookingclassy.com

Ingredients

  • 3 tablespoons of olive oil;
  • 1 onion;
  • 4 carrots;
  • 3 stalks of celery;
  • 4 cloves of garlic;
  • 1 200 ml of water;
  • 2 vegetable or chicken broth cubes;
  • 3 tomatoes;
  • 3-4 potatoes;
  • ¼ a bunch of parsley;
  • 2 bay leaves;
  • ½ teaspoon dried thyme;
  • salt – to taste;
  • ground black pepper – to taste;
  • 200 g of frozen or fresh green beans;
  • 200 g of frozen or fresh corn;
  • 150 g of frozen or fresh green peas.

Preparation

In a saucepan or pot, heat the oil over medium heat. Lay the diced onions, carrots and celery and fry for 4 minutes, stirring occasionally. Add the chopped garlic and mix.

Peel the tomatoes and cut into cubes. Pour in water, add broth cubes, tomatoes, sliced ​​potatoes, chopped parsley, bay leaves and spices. Bring to a boil and add the string beans.

Reduce heat and cook for another 20-30 minutes until the potatoes are ready. 5 minutes before the end of cooking, place corn and peas in a saucepan.

9. Soup with celery, spinach and chickpeas

vegetable soups: soup with celery, spinach and chickpeas
chefdehome.com

Ingredients

  • 2 tablespoons of olive oil;
  • 1 onion;
  • 1 tablespoon ground cumin;
  • 1 tablespoon ground coriander;
  • 1 teaspoon of dried thyme;
  • ½ teaspoon paprika;
  • salt – to taste;
  • ground black pepper – to taste;
  • 1 stalk of celery;
  • 1 potato;
  • 1 liter of water;
  • 2 vegetable broth cubes;
  • 300 g of canned chickpeas;
  • 100 g of spinach;
  • 100 g of sour cream.

Preparation

In a saucepan or pot, heat the oil and fry on it finely chopped onions for about 5 minutes. Add spices, stir and cook another minute. Lay the cubes of celery and potatoes and fry for 5 minutes, stirring occasionally.

Add water and broth cubes and bring to a boil. Drain the chickpea liquid, place in the soup, reduce heat and cook for about 10 minutes. Then add the spinach and cook a couple more minutes. Add the sour cream to the soup and mix well.

10. Pea soup with cauliflower

vegetable soups: pea soup with cauliflower
nblxer / Depositphotos.com

Ingredients

  • 200 g of dried peas;
  • 1 500 ml of water;
  • 2-3 potatoes;
  • 1 carrot;
  • 100 g of frozen or fresh cauliflower inflorescences;
  • 2 bay leaves;
  • ½ teaspoon turmeric;
  • salt – to taste;
  • ground black pepper – to taste;
  • 2 tablespoons butter;
  • 3 tablespoons of sour cream;
  • a few twigs of parsley.

Preparation

Pre-soak the peas for the night. Then pour it about half the water and cook until it becomes soft. Pour in the rest of the water and bring to a boil.

Add to the peas cubes of potatoes and carrots, cauliflower, bay leaves, spices and butter. Cook for 20-25 minutes until the vegetables soften. Add sour cream and chopped parsley to the soup and mix.

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