And you know that of all the lean souppea soup, which is probably the most delicious. No, of course, fresh lean borscht is out of competition, and fish soup is also a soup without meat, but pea ... Pea soup without meat is just a dream of vegetarians, it's a godsend for economical housewives and an excellent recipe for a lean table. Therefore, we are learning this simple cooking art - cooking a tasty and hearty soup, in which you do not need to put meat. By the way, lean pea soup is prepared with various vegetables, with mushrooms, with tomato and with cheese. We offer you some recipes for this soup.
Pea soup with vegetables
This recipe will be appreciated by lovers of cauliflower. However, it is impossible to call such a dish "soup for an amateur": it is quite a 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, pour peas on it for the night. And the next day we will wash the peas, lay them in a saucepan and fill them with cold water so that it covers about three centimeters. By the way, in a small amount of water peas are brewed faster. And then we'll cook the peas until it softens. If during the preparation of peas the water boils out quickly, we boldly add it: it is not a meat broth, and the water will not spoil it. While the peas are brewed, prepare the vegetables: mine and clean the root crops, and we disassemble the cabbage on the inflorescences and stand in the salted water for about fifteen minutes. The latter must be done only with fresh cauliflower, in which various spider beetles can live. Frozen cabbage put in soup, without even defreezing. In a saucepan with cooked peas, we add water to one and a half or two liters and wait for the soup to boil. Then add there diced potatoes and carrots, whole cauliflower inflorescences and butter. At the same time, you can put a portion of spices (bay leaf, black pepper, kukurma). And then you should cook the soup until the vegetables are ready. At the very end of the cooking, put salt, greens and remaining spices in 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;
- Bulb onions;
- Smoked cheese;
- Bay leaf;
- Black pepper;
- Celery dried.
Preparation: First we boil peas (about a glass) as for ordinary soup. Mine and clean one medium carrot and a couple of potatoes. Carrots cut into half rings, and potatoes with small cubes, onions finely shred. We fill vegetables with soup and cook it practically until ready. At the very end, we put a little smoked cheese (preferably a cheese-pigtail), celery and pepper. By the way, this recipe is good not only for the lack of meat, but for the fact that soup is prepared without salt: salty cheese will give it the right taste.
Pea soup with garlic
Such a recipe will delight both admirers of thick soups, purees, and connoisseurs of dishes cooked with garlic. For him we 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: Rinse the peas well, pour it with water (about three glasses) and leave for six to eight hours. At the end of this time, we drain the water from the pea, wash it again and cook it, pour boiling water (water should only cover the peas only slightly). And immediately add to the pan vegetable oil, peppercorns and bay leaf. We leave the peas to cook, and we prepare the refueling ourselves. To refuel my soup and clean the carrot, shinkem bow. Onion together with finely chopped (or grated on a grater) fry in vegetable oil, and cut the potatoes into small pieces. We put the soup in the soup and continue to cook it for another twenty minutes. After this, add the sliced potatoes to the pan, add water (boiling water), which has already boiled out, and, continuously stirring the soup, gently fall asleep in it semolina. We wait when the potatoes are cooked, and season the soup with chopped garlic and salt. Served with croutons or black bread.
Pea soup with tomato
This recipe for pea soup is a variety of lean table, as well as replenish your piggy bank 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 well as for the previous soups, peas are first soaked in cold water for several hours (preferably - overnight). Then peas are washed and cooked until it becomes soft. While the peas are being cooked, the potatoes and carrots are thoroughly washed, peeled and crushed: carrots on a grater, and cut potatoes with cubes or cubes, and the onion is finely shredded. We make onions and carrots on vegetable oil (it is possible with the addition of creamy), and potatoes are filled with cold water so that it does not turn black. In the frying put the tomato paste, a little water and leave it under the closed lid for about five minutes. When the peas are cooked in the soup, add the potatoes to the pot, cook the soup until the potatoes are ready and season with the frying. Simultaneously with the roast we put the spices (salt, garlic, pepper, bay leaves, etc.). We give the soup to pour for another ten minutes (but no more) and remove it from the fire. Served with croutons and fresh herbs. Soup of peas always turns delicious, even if it does not put meat. So choose a recipe, cook pea soup and have fun. By the way, pleasure can be obtained not only from the food itself, but also from its preparation. Therefore, cook with pleasure, and a pleasant appetite for you!