Do you know that of all the Lenten soups(which are meatless) pea soup is probably the most delicious. No, of course, fresh Lenten borscht is beyond competition, and fish soup is also a soup without meat, but pea... Pea soup without meat is simply a dream for vegetarians, it is a godsend for thrifty housewives and an excellent recipe for the Lenten table. Therefore, we learn this simple culinary art - making a tasty and hearty soup in which you do not need to put meat. By the way, Lenten pea soup is prepared with various vegetables, with mushrooms, with tomatoes and with cheese. We offer you some recipes for such soup.
Pea soup with vegetables
This recipe will be appreciated by lovers of cauliflower. However, you can’t call this dish “an amateur’s soup”: it’s a very democratic recipe. Ingredients:
- Peas crushed - 1 glass;
- Cauliflower - 200 g;
- Potatoes - 2 pieces;
- Carrots - 1 piece;
- Sour cream - 2-3 tablespoons;
- Butter - 50 g;
- Salt, greens and spices - to your taste.
Preparation:To make the soup quick, soak the peas overnight. The next day, rinse the peas, put them in a saucepan and pour in cold water so that it covers them by about three centimeters. By the way, peas cook faster in a small amount of water. Then cook the peas until they soften. If the water boils away quickly during the cooking process, feel free to add more: this is not a meat broth, and water will not spoil it. While the peas are cooking, prepare the vegetables: wash and clean the root vegetables, and separate the cabbage into florets and keep them in salted water for about fifteen minutes. The latter should only be done with fresh cauliflower, which may be inhabited by various bugs and spiders. Put frozen cabbage into the soup without even defrosting it. Add water to the pot with boiled peas to make one and a half to two liters and wait for the soup to boil. Then add diced potatoes and carrots, whole cauliflower florets and butter. At the same time, you can add some of the spices (bay leaf, black pepper, turmeric). Then cook the soup until the vegetables are ready. At the very end of cooking, add salt, herbs and the remaining spices to the soup. Serve with sour cream.
Pea soup with cheese and celery
Another recipe for pea soup, in which the meat "spirit" is perfectly compensated by smoked cheese. For this soup we will need the following ingredients:
- Peas dry;
- Carrot;
- Potato;
- Bulb onions;
- Smoked cheese;
- Bay leaf;
- Black pepper;
- Celery dried.
Preparation:First, boil the peas (about a glass) as for a regular soup. Wash and peel one medium carrot and a couple of potatoes. Cut the carrots into half rings, and the potatoes into strips, finely chop the onion. Season the soup with vegetables and cook it until almost done. At the very end, add some smoked cheese (best of all, braided cheese), celery and pepper. By the way, this recipe is good not only because there is no meat, but also because the soup is prepared without salt: the salty cheese will give it the desired taste.
Pea soup with garlic
This recipe will please both fans of thick cream soups and connoisseurs of dishes cooked with garlic. For it we will need the following ingredients:
- Peeled peas (dry) - 1 glass;
- Carrot medium size - 2 pieces;
- Onion - 1 head;
- Potatoes - 3 pieces;
- Garlic - 2-3 wedges;
- Vegetable oil - a quarter of a glass;
- Semolina-1 teaspoon;
- Bay leaf - 3-4 leaves;
- Black pepper peas - 4-5 pieces;
- Salt - the taste.
Preparation:Wash the peas well, fill them with water (about three glasses) and leave for six to eight hours. After this time, drain the water from the peas, wash them again and put them to boil, pouring boiling water (the water should only slightly cover the peas). And immediately add vegetable oil, peppercorns and bay leaf to the pan. Leave the peas to cook, and prepare the dressing. To dress the soup, wash and peel the carrots, chop the onion. Fry the onion together with finely chopped (or grated) carrots in vegetable oil, and cut the potatoes into strips. Put the fried mixture into the soup and continue to cook for another twenty minutes. After that, add the chopped potatoes to the pan, add water (boiling water), which has already boiled away, and, continuously stirring the soup, carefully pour in the semolina. Wait until the potatoes are cooked, and season the soup with chopped garlic and salt. Serve with croutons or black bread.
Pea soup with tomato
This recipe for pea soup will add variety to your Lenten table and will also add to your collection of culinary recipes. Ingredients:
- Peas yellow chipped - half a glass;
- Onion - 1 head;
- Potatoes - 2-3 pieces;
- Tomato paste - 1 tablespoon;
- Spices - to your taste.
Preparation:As with the previous soups, first soak the peas in cold water for several hours (preferably overnight). Then rinse the peas and cook until soft. While the peas are cooking, wash the potatoes and carrots thoroughly, peel and chop: grate the carrots, cut the potatoes into strips or cubes, and finely chop the onion. Fry the onions and carrots in vegetable oil (you can add butter), and pour cold water over the potatoes to prevent them from turning black. Add tomato paste and a little water to the frying and leave it to simmer under a closed lid for about five minutes. When the peas in the soup are cooked, add the potatoes to the pan, cook the soup until the potatoes are ready and season with the frying. Add spices (salt, garlic, pepper, bay leaf, etc.) while frying. Let the soup simmer for another ten minutes (but no more) and remove from heat. Serve with croutons and fresh herbs. Pea soup is always delicious, even if you don't add meat. So choose a recipe, cook pea soup and enjoy. By the way, you can enjoy not only the food itself, but also its preparation. So cook with pleasure, and bon appetit!
