Vegetable soups are widely represented in almost all cuisines of the world. They can be made from any vegetables, both fresh and frozen. Here are 8 of the most delicious step-by-step recipes!
1. Vegetable Soup with Zucchini
A light and delicate soup that the whole family will surely love!
You will need: 500 g tomatoes, 300 g potatoes, 1 zucchini, 1 onion and 1 carrot, 700 ml water, 1 bunch of dill greens, salt, ground black pepper, red hot pepper, sweet paprika.
Preparation:
1. Wash the tomatoes, make cross-shaped incisions, immerse them in boiling water for a few seconds, then in cold water, peel and dice them.
2. In a pot, boil the specified amount of water, add the diced potatoes, cook for a few minutes until half-done, and salt lightly.
3. Slice young zucchini thinly. If the vegetable is overripe, peel it and remove the seeds, using only the tender flesh for the soup. Transfer to the pot with the potatoes.
4. Prepare a sauté from the onion and carrot, add it to the soup, then add the diced tomatoes and stir.
5. Season the vegetable soup with spices, add chopped herbs. Remember to taste constantly to avoid over-salting or over-spicing.
2. Cauliflower Soup
Cauliflower in vegetable soups looks like white spring flowers. And the taste is simply amazing!
You will need: 2.5 liters of water, 1 small head of cauliflower, 3 potatoes, 1 onion and 1 carrot, 1 can of canned corn, fresh herbs.
Preparation:
1. Put the potatoes to boil in a pot with water. Meanwhile, prepare a sauté from the onion and carrot; there's no need to brown the vegetables heavily, just cook them until translucent.
2. To the pot with almost cooked potatoes, add the sauté, then add the cauliflower florets and pour in the contents of the canned corn, including the brine.
3. Season the soup with salt and your favorite spices, add finely chopped herbs, ladle into bowls, and add a spoonful of sour cream to each.
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3. Soup with Rice and Vegetables
A delicious and diet-friendly first course, known for its heartiness and aroma.
You will need: 2.5 liters of water, 3 potatoes, 0.5 zucchini, 0.3 eggplant, 1 small onion and 1 carrot, 1 bell pepper, 5 cherry tomatoes, 3 tbsp rice, 1 large garlic clove, vegetable oil, salt, spices, and herbs.
Preparation:
1. First, add the rice to boiling water, cook for ten minutes over very low heat, then add the sautéed carrots and onions.
2. Alternately, allowing the broth to boil for 5-7 minutes between additions, add the julienned potatoes to the pot with the rice, then the zucchini, diced eggplant, and diced bell pepper and peeled tomatoes.
3. At the very end, salt and season the soup to taste, add minced fresh garlic and herbs.
4. Vegetable Soup with Egg Dressing
A delightful soup with buckwheat, vegetables, and an unusual egg dressing.
You will need: 2 liters of water, 3-4 potatoes, 1 carrot, 2 small onions, 3 tbsp buckwheat, 250 g broccoli, 0.5 zucchini, 2 eggs, 1 bay leaf, salt, and pepper.
Preparation:
1. Place the diced potatoes and zucchini, broccoli florets, and diced half carrot and one onion into a pot, cover with water, and bring to a boil. After 10 minutes, add the buckwheat.
2. Prepare a sauté from the remaining carrot and onion, add it to the soup when the vegetables have cooked for about 15 minutes after boiling. Add spices.
3. Whisk the eggs with a fork or whisk in a cup, then pour in a thin stream into the pot with vegetables and buckwheat, stirring constantly.
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5. Tomato Soup with Vegetables
A thick and hearty vegetable soup made from common vegetables, quick and easy to prepare.
You will need: 500 ml broth or water, 3 zucchini, 4 ripe tomatoes, 1 yellow or green bell pepper, 1 onion, 2 bunches of green onions, 2 tbsp tomato paste, 2 garlic cloves, 1 tsp sugar, 0.5 tsp sea salt, a pinch of ground black pepper, 1 bunch of cilantro.
Preparation:
1. Sauté the onion and garlic in vegetable oil until translucent, add diced tomatoes and bell pepper, and tomato paste.
2. Pour 0.7 cups of water over the sautéed vegetables with tomato paste, simmer at minimal heat for 25 minutes, add sugar for a richer and more pleasant taste. Remove from heat and puree the stewed vegetables with an immersion blender.
3. In a pot, sauté finely chopped white parts of green onions in vegetable oil, add diced zucchini flesh. When the zucchini pieces are browned, pour in the vegetable puree and the remaining water, season to taste. When serving, sprinkle the soup in bowls with a handful of chopped green onion feathers.
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6. Vegetable Soup "Ah, Summer!"
At any time of year, it's very beneficial to have a bowl of light soup for lunch, and frozen vegetables are perfect for its preparation.
You will need: 2.5 liters of water, 400 g potatoes, 1 young zucchini, 100 g green peas, 350 g tomatoes, 1 onion and 1 carrot, 250 g cabbage, 2-3 tbsp butter, green onions, and spices.
Preparation:
1. Sauté the onion and carrot in butter, add diced tomatoes, sprinkle with spices, and simmer covered for 12 minutes.
2. Add diced or julienned potatoes and zucchini to boiling water, then add diced cabbage and green peas, cook until tender.
3. Transfer the tomato sauté to the vegetables, season with salt and spices to taste. Serve, sprinkled with chopped green onions.
7. "Dietary" Vegetable Soup
A delicious, hearty, yet figure-friendly diet soup with broccoli and tomatoes.
You will need: 1.5 liters of water, 450 g broccoli, 3 potatoes, 3 tomatoes, 1 onion and 1 carrot, a quarter of a bell pepper, sour cream, a handful of chopped herbs, butter, and spices.
Preparation:
1. In the pot where you will cook the soup, melt the butter, sauté the chopped onion until translucent, then add diced potatoes and carrots. Cover with water, cook for 8-12 minutes after boiling.
2. Add broccoli florets and julienned bell pepper to the soup. When the dish is almost ready, pour in grated tomatoes, season to taste. Serve with sour cream and herbs.
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8. Soup with Vegetables and Celery
An excellent alternative to thick potato soups you might be tired of. This dish will become one of your favorites!
You will need: 1.5 cups of any broth, 2 carrots, 1 zucchini, 1 can of tomatoes in their own juice, 1 celery stalk, 1 red onion, 2 tbsp butter, 0.5 tsp sugar, a pinch of thyme, spicy lemon salt, a bunch of herbs.
Preparation:
1. In a saucepan, melt the butter, sauté finely diced carrots, onion, and zucchini flesh, add chopped celery stalk. Simmer the vegetables in their own juices over minimal heat until soft.
2. Add grated tomatoes, sprinkle with thyme, bring to a boil, and add water. Cook covered for 15-17 minutes.
3. Season the soup with lemon salt and sugar, serve hot, making sure to sprinkle with fresh herbs.