How to cook vegetarian pea soup. Pea soup with vegetables (dal)

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

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 organ function are also normalized. of cardio-vascular system.

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.

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 a vegetarian dish cooked in water.

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

Such indicators make pea soup an excellent dish for weight loss, which effectively satisfies hunger, delivers a lot of useful substances to the body and at the same time does not harm the work 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 yet delicious soup can be enhanced 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, you can omit the butter.

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 ordinary 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, but chickpeas are dominated by a large amount of fiber.

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.

Is there a vegetarian in the family? This is always a big challenge for the hostess. Especially when it comes to soups. Yes, in the cuisines of different nations there are many recipes for first courses that do not involve meat. For example, Spanish gazpacho, Bulgarian tarator or Japanese miso. Yes, and cabbage soup or borscht can be made vegetarian. But bean soups? For peas, it is customary to boil oxtails. Or cut and fry appetizing smoked meats with an onion ... This is how recipes are advised to cook chickpea soup.

Vegetarian lifestyle requires you to give up the above goodies. Well, let's think about how to cook an appetizing and hearty soup from vegetables alone. To increase the nutritional value of the dish, you can add cereals, legumes, crackers to it. Such dishes should be filled with sour cream or butter. In this case, after boiling the vegetables, you can grind and return to the vegetarian broth. Then you get a puree soup.

cabbage soup

Vegetables require different cooking times. Therefore, if you are going to cook vegetarian soups, recipes advise you to strictly adhere to the order of adding ingredients. First, harder vegetables are boiled - potatoes, parsley root vegetables, celery and carrots, and then more tender ones - cabbage, bell pepper. And at the very end of cooking, greens are added.

So in this recipe, we first pour diced potatoes (5-6 tubers) with two to three liters of water. After boiling, cook for twenty minutes. Season with salt and spices. Three carrots (large), finely chop the onion. Cut two tomatoes into slices. Shred cabbage (150-200 grams).

Fry onions in sunflower oil first, then add carrots to it, and when it is browned, tomatoes and cabbage. Sprinkle with a spoonful of paprika and set to stew under the lid for 10 minutes. Peel the bell pepper from the stalk with seeds, cut into cubes, send to the saucepan with the potatoes. We cut 100 grams of fresh spinach and also stop cooking. Adding vegetable stew and cook for another 10 minutes covered.

Borscht with beans

Legumes take the longest to cook, so if you're going to add them to veggie soups, recipes recommend soaking them overnight.

So, fill a glass of dry beans with water. Keep in mind that it will swell and absorb all the liquid. Therefore, we will not spare water. In the morning, drain the remaining liquid, rinse the beans. Let's throw it into three liters of cold water, put the pan on the fire. Peel the beets of medium size and cut into large strips. Let's wait until the beans become more or less soft. Add beets and 300 grams of peeled mushrooms. After a quarter of an hour, add three potato tubers, cut into cubes, into the pan.

Now let's make a frying: we pass the onion and carrots in vegetable oil. When the vegetables turn golden, add a spoonful of flour. Mix until lumps disappear. Adding a spoon tomato paste. Simmer covered for five minutes.

When both the potatoes and the beans are already fully cooked, add the roast, bell pepper, 300 grams of cabbage to the soup. Season with bay leaf, salt, pepper, a teaspoon of sugar. Let it simmer for another 10 minutes and turn off the heat. Serve

summer soup

The abundance of vegetables will make this dish very healthy. cauliflower often added to vegetarian soups. Recipes advise to disassemble it into large kocheski. But in the considered version of the summer soup, we will not do this. We put a washed small head of cabbage in two liters of cold salted water and cook for a quarter of an hour until the cabbage is completely soft. We take it out of the broth and knead it with a masher for mashed potatoes.

We make a frying of onions, carrots, tomatoes and paprika, as in the recipe. Medium zucchini and three bell peppers cut into cubes, add to the soup along with the frying. Season with three cloves of garlic and sprigs of rosemary and thyme passed through a press. Cook for another quarter of an hour.

Mushroom hodgepodge

To make vegetarian soups more rich and satisfying, recipes often advise adding mushrooms to them. If your forest gifts are dried, soak them for 2-3 hours, but do not drain the water. Aromatic liquid can be added to soup. For hodgepodge, in addition to 100 g dried (or 300 g fresh), you will also need 250 grams of salted mushrooms.

We chop a small fork of cabbage and stew in vegetable oil with two onions and a spoonful of tomato paste. Bring two and a half liters of water to a boil, salt, throw fresh (or dry) mushrooms into the pan, as well as chopped parsley and carrots. After a quarter of an hour, you can add stewed vegetables and 200 g of sauerkraut.

When the broth boils again, it's time to lay the salted mushrooms and two diced pickled cucumbers. Add spices and cook for another 10 minutes. At the very end, sprinkle the dish with parsley. Pouring the soup into bowls, sprinkle it with lemon juice and add a spoonful of sour cream.

Pea Soup: Vegetarian Recipe

“Cut the loin or smoked meat into cubes, pour two or three liters of water and boil for about an hour ... Rinse two glasses of peeled peas and throw into the broth ...” ... This is how recipes for a dish called “Pea Soup” usually begin. Vegetarian recipe skips the first step - cooking meat broth. Just fill the indicated amount of peas with water and cook after boiling for about 50 minutes over low heat, stirring occasionally.

Cut into soup cubes 2-3 potatoes. Then we add the already familiar frying of onions and carrots. Squeeze three cloves of garlic. Salt the soup, add seasonings to taste. Cook covered for about twenty minutes more. Turn off the fire, sprinkle with finely chopped herbs. Serve with croutons or crackers.

Pea soup for lacto vegetarians

We wash a glass of split peas and soak for three hours. After that we fill cold water and bring to a boil. Drain the liquid. Water for soup should be taken in such an amount that its level is above the peas by the thickness of two fingers. Cook after boiling for half an hour.

Frying this recipe for a vegetarian vegetable soup involves the original: pour corn oil into a pan, pour a spoonful of turmeric and fry for 30 seconds. When a strong aroma goes, add two grated carrots. Stir, reduce heat to low. Simmer until carrots soften. We shift the frying into the soup, cook for a few minutes, then salt, season with black pepper. Cool and beat with a blender until puree. Dilute a glass of 20% cream, bring to a boil and turn off the heat. Sprinkle with grated cheese and parsley before serving. Don't forget to offer croutons.

Georgian Vegetarian Recipe

It should be remembered that in this type of legume, the cooking time depends on the color. Red lentils cook faster than black lentils. Four hundred grams of this "bean" is poured with water for several hours. Then we cook, periodically removing the "noise".

We put three potatoes into the soup, cut into half rings. We chop the onion and sauté it in olive oil, adding two skinned and finely chopped tomatoes at the end. With this frying, the dish should be cooked for another quarter of an hour. We check the readiness of the soup by lentils and potatoes. At the end of cooking, salt, season with hot red and black pepper.

Chickpea soup with broccoli

This variety of legumes is also called Turkish peas. Chickpeas are similar to peeled raw hazelnuts. As with Vegetarian Bean Soup, the recipe calls for soaking a glass of chickpeas first so they cook faster. Then we wash the chickpeas, pour a liter of water and cook for about an hour until soft.

We cut two potatoes into cubes, and carrots and two peppers into strips. Pour half a teaspoon of cumin into a preheated pan with vegetable oil, and after a few seconds - turmeric. When the spices begin to exude aroma, add carrots, bell peppers and crushed garlic cloves to them. Saute until soft and throw the roast into the soup. Add 100 g of broccoli (you can cut the heads of cabbage in half or into quarters). Put the bay leaf and cook for another ten minutes.

Potato soup

We cut four tubers into slices and cook in one and a half liters of water until half cooked. In another bowl, add finely chopped carrots, parsley root, onion and three tomatoes with the addition of butter. We throw vegetables to the potatoes and cook until the latter is fully cooked.

When serving, sprinkle the dish with finely chopped fresh dill and put a spoonful of sour cream. If there are people in the family who eat meat, transform potato soup to suit their needs. A vegetarian recipe can be modified as follows: put a piece of boiled chicken on the plates of such family members. A vegetarian is recommended to sprinkle the dish with grated cheese.

Few people love peas, but it's like in a joke about cats - they just don't know how to cook it :) I want to offer you a recipe for a very tasty pea soup that everyone will like!

Ingredients for Vegetarian Pea Soup:

• 2 cups crushed peas;
• 5 glasses of water;
• 1 medium carrot;
• 1 onion;
• dill, parsley;
• Khmeli-suneli;
• 3 tablespoons of soda;
• salt.

How to cook vegetarian pea soup:

We sort the peas, rinse well and fill with water (should be filled with water for 2 fingers), add soda and mix well. So the peas should stand for several hours (I put somewhere for 3 hours).

When time will pass, touch the peas, it should already be half soft, so you can cook.

For peas as a product that causes bloating, notoriety was fixed unfairly. If you hold it in water with soda, then all the substances that cause flatulence and bloating will come out of it. And the peas themselves become a useful and tasty product. In addition, it becomes softer, boils very well and cooks very quickly..

Before cooking, be sure to drain the water and rinse the peas well. Pour 5 glasses of water, put the peas and put on fire. As it boils - reduce. Let the peas boil for 20 minutes, meanwhile we three carrots and cut onions.

When our peas boiled and became thick. We throw carrots and onions, we interfere.

After 5-10 minutes, salt, add seasoning, herbs. Cook for 5 minutes and turn off.

If you want a creamy soup, then mix the soup with a blender with a nozzle with wavy edges.
Homemade croutons or small pies with onion and egg are good for soup.

• After cooking you will get 4 servings
• Cooking time: 40 minutes

If you are a meat eater, then at the end of cooking for 10 minutes, add smoked meats. For example, boiled pork and smoked sausage. To do this, cut them into cubes and throw them into the broth. It turns out a very aromatic and rich soup. Or cook chicken. When the chicken is ready, take it out and boil the pea soup in the broth. Before serving, add chicken fillet to the plates. You can also fry the mushrooms with onions and carrots. And put in soup. Then the soup will seem greasy and very rich. If you like fat, you can finely chop the bacon and fry it. There will be soup with cracklings;)

Additional Information

• Cooking time: 40 minutes
• Difficulty: for beginners
• Equipment: Stove
• Dish type: Regular - for every day, Vegetarian
• Festive: No

It is no secret that vegetarianism comes from India, where it is part of the religious prescriptions. Therefore, not all of their "culinary tricks" will be acceptable to us Slavs. Today we will tell you how to cook a real Indian vegetarian pea soup, the recipe of which will be available to us by the ingredients, but will remain as fragrant and healthy as the Indians.

It is one of the main dishes of Indian cuisine, usually made from beans, which can be successfully replaced with peas. From this replacement, the soup does not lose its saturation with proteins, so its nutritional value is guaranteed. Spices also play an important role in this recipe; they are not just an addition, but a full-fledged component of the dish.

Ingredients:

• 200 gr. dried peas;
• 2 l. water;
• 3 tsp salt;
• 6-8 art. l. ghee butter (clarified butter);
• 1 coconut (or 200 ml coconut milk);
• 1 small carrot;
• 2 tomatoes;
• spices: 3 tsp seasoning turmeric, 1 tsp ground coriander, 0.5 tsp ground black pepper, 1 tsp ground ginger, 1 tsp cumin (jeera), 0.5 tsp asafoetida (or dry garlic), 1 tsp cardamom, 0.5 tsp nutmeg, 3-4 bay leaves.

Cooking:

Peas must be soaked in water before cooking. After that, sort and rinse. Water for the soup should be boiled, and pour in the peas, cook for 40 minutes, stirring. The recipe involves the use of ghee oil, for this you need to heat the butter in an iron bowl, and remove the resulting foam. Pour the clear oil into a frying pan and fry the spices on it. First cumin, then add ginger, dried garlic (or asafoetida), coriander, then all other spices except bay leaf. Stir constantly, no matter what burns. In general, the process of roasting spices takes no more than 2 minutes. Then put diced tomatoes and carrots in mashed potatoes in a frying pan, bring the mixture to the state of the sauce. Pour the resulting sauce into a saucepan with boiled peas, and add coconut milk, bay leaf, salt. Keep the soup on fire until the peas are boiled so that they can be crushed with your finger. Beat the soup with a blender until puree, let it brew. If desired, decorate portions with herbs.

Vegetarian pea soup with vegetables

Light, but at the same time nutritious soup, diversifies your daily diet and brings a vitamin charge to your body. The recipe is simple and quick to prepare.

Ingredients:

• 200 gr. dry peas;
• 2 l. water;
• 300 gr. vegetables (carrots, broccoli, asparagus, onions);
• 3 tsp salt;
• 2-3 tbsp butter;
• 3-4 ripe tomatoes;
• 2 tsp coriander;
• 1 tsp spices turmeric;
• 2 tsp cumin;
• 0.25 tsp red ground pepper.

Cooking:

First, as usual, soak the peas, then sort and rinse them. Take water into a saucepan, throw peas, coriander, turmeric into it and put it on fire for cooking. Cook for 40 minutes until pureed. Next, put the vegetables, after peeling them, and cutting them into cubes (by the way, this can also be a frozen vegetable mixture) and boil for 10 minutes. Also, heat the butter in a small frying pan and fry cumin and red ground pepper on it, no longer than 1 min. , stirring all the time. Next, add chopped tomatoes in mashed potatoes to the pan, and fry for another 4-5 minutes. Send the resulting dressing to the soup, salt. Remove the pan from the stove, let it brew a little. Before serving, decorate the soup in a bowl with herbs.

Vegetarian Pea Soup

A tender, light yet protein-rich soup with a smooth texture. Healthy, tasty and simple recipe for your menu at the same time.

Ingredients:

• 200 gr. canned peas;
• 2 l. water;
• 1-2 medium carrots;
• 2-3 medium potatoes;
• 200 gr. high fat cream;
• 3 tsp salt;
• 0.5 tsp ground black pepper;
• 50 gr. butter.

Cooking:

Pour the peeled and chopped potatoes, boil for 10 minutes. It is also necessary to heat the butter in a frying pan, fry the grated carrots on it. Simmer slightly with a lid. Send the finished carrots to the soup, add peas there, boil a little. Salt, add black pepper, remove from heat. Puree the soup in a blender, pour it back into the saucepan and pour in the cream. Bring soup to a boil and turn off. Serve with croutons and chopped greens.
Also in your recipes, you can replace the usual table salt with Indian black salt. In fact, this is volcanic rock salt, which according to Ayurveda is very useful. It improves the functioning of the digestive tract, and with its unusual taste will add zest to your recipes. We have it less popular, so it's hard to buy. But if you find it, be sure to try it.

I want to offer an excellent option for vegetarian or lean - as you like - pea soup. Peas are an excellent source of protein, carbohydrates and trace elements, the soup from it turns out to be rich, thick, satisfying and very tasty.

As additional ingredients, you can use various vegetables and spices to your own taste. There are variants of pea soup with the addition of potatoes, but I like pea soup without it, I think that potatoes and peas are mutually exclusive ingredients, and there is no point in adding them to each other. However, if you like it, then I don't see anything wrong with it. As spices, I advise you to use bay leaves and "suneli hops" or Svan salt, but, again, the choice of seasonings is a matter of your personal taste.

To prepare the veggie pea soup, prepare the ingredients according to the list. I used green split peas that do not require additional soaking.

To begin with, fill the peas with cold water and simmer for about forty minutes from the beginning of the boil, periodically removing the foam with a slotted spoon.

While the peas are cooking, grate the carrots, dice the onion. Roast vegetables for vegetable oil adding spices to taste. I used Svan salt.

After 40 minutes, the peas should be completely cooked and absorb almost all the water. Transfer it to the pot in which you will cook the soup (you can use the same one where the peas were cooked), pour in water, add vegetables and bay leaf. Salt, pepper to taste.

Bring to a boil and cook for another 10 minutes.

Vegetarian pea soup is ready! Serve it hot.