Lenten recipes: Lenten soups. Lean onion soup

The time of Great Lent has passed, but is this really a reason to deny yourself tasty and healthy vegetable dishes without meat? We present to your attention a selection of lean soups. The recipes with photos that you will find in this article will allow you to pamper your family with real pickles with delicious taste! And for a day or two, give the stomach a break from animal protein.

You will need:

large juicy carrot;

red bell pepper;

potatoes - 2-3 small tubers;

head onion;

100 g wheat flour;

60 ml of olive oil (sunflower oil is allowed, but the aroma will not be the same);

salt and pepper to taste.

Place a pot of water on the stove. Overcook their onions and carrots (finely chop the onion, grate the carrots and lightly fry everything in oil). As soon as the water boils, we send vegetables there in the following order: diced potatoes, after 5 minutes bell pepper chopped into thin strips, after another 5 - roasted onions and carrots.

While you have time between vegetables, knead the dough with flour and a quarter cup of water. If desired, you can replace part of the water with milk, and do not forget to slightly salt it! Scooping up the dough with a tablespoon, dip the still liquid dumplings into the boiling soup. They will cook quickly, but leave the dish to stand for small fire another 8-12 minutes, so that the dough is properly saturated with taste and smell. You can salt the soup a little more if the salt in the dumplings themselves seems not enough for you.

This hearty lean soup great post will become a real support for the body: it will strengthen your strength, fill your stomach, and supply you with vitamins. And it looks very appetizing and quickly disappears from the plate. Just try!

Lean soup with cabbage

You will need:

a quarter of a small head of cabbage;

a couple of potatoes;

medium carrot;

onion head;

100 g of quick-frozen peas (let's say canned, but put it in the soup a little later);

dill, parsley, other herbs;

salt pepper;

vegetable oil.

Put a pan with 1.5-2 liters of water on the fire. Peel the onion, but do not cut it: today you will need whole head. Finely chop the cabbage; cut potatoes into cubes; pass the carrots through a medium grater. In hot, but not yet boiling water, send first the onion head, and then the carrots, potatoes and green pea. By the way, you can easily replace it with corn, it is better to choose canned. A little later, as soon as it boils, add cabbage and half the greens. Check the readiness of the soup by vegetables - as soon as they are all soft enough, the pan can be removed from the stove. Salt, remove the onion, and you can serve your soup on the table. Additionally, add a tablespoon of vegetable oil and fresh chopped herbs to each plate.

If you have no idea how to cook lean soup without overcooking, breaking your gastronomic habits is not necessary. Just chop the onion with carrots, fry a little and put all the vegetables in the pan at the same time, immediately after boiling. Well, if you are still afraid that lean dishes will turn out to be too light and you want to supplement them with something denser, you can find a way out here. Get ready! It will not only provide you useful protein, but also reliable protection from feeling hungry.

Lean cauliflower soup

Prepare in advance:

cauliflower- 400 g;

250 g lentils;

2 large tomatoes;

a small carrot;

a strong onion of medium size;

olive or sunflower oil;

greens to taste;

salt pepper.

If you do not take a separate frying pan for overcooking, but lightly sauté onions and carrots in a few tablespoons of vegetable oil at the bottom of the soup pot, its taste will be more saturated. In addition, you will greatly facilitate your cooking and cleaning! Bring the vegetables to a pleasant golden color, fill them with 1.5-2 liters of water, pour in the washed lentils and put on fire. Rinse the cauliflower thoroughly and add to the soup, dividing into inflorescences. Scald with boiling water, peel and cut the tomatoes into large chunks. Throw them in a saucepan, slightly salt, pepper and leave on fire until cooked. After letting the soup cool down, flavor it with fresh herbs. And if you want to turn your dish into a puree soup, lean and thick, just use a blender. If you have cooked the lentils well, this will not be a problem. And your family will be delighted with this soup!

Lenten barley soup

Prepare for soup:

100 g pearl barley;

a handful of pickled mushrooms (choose the type to taste);

2 medium sized potato tubers;

carrot;

head of onion;

a few feathers of green onions;

vegetable oil;

salt, pepper, herbs.

How to cook lean soup so that it turns out to be hearty, fragrant and pleases you with a new taste? Just add mushrooms to it!

Rinse the cereal, put it in a colander and steam it, placing it on water bath for half an hour. Fill a saucepan with 1.5 liters of water, pour mushrooms cut into arbitrary pieces into it (thin slices in the soup will look especially beautiful) and put on fire. Feel free to throw out the marinade! Add to water and it. Then add barley, salt, pepper. If you have other favorite spices, you can add those as well. After letting the soup simmer for 15-20 minutes, add the diced potatoes, and then the chopped and lightly fried onions and carrots. After 15 minutes, put out the fire, cover the pan with a lid and let the soup with barley and mushrooms stand for a while on the cooling stove. Before serving, add to the plate green onion by tearing it with his hands. In general, they differ in indescribable taste and aroma!

Lean potato soup with rice and tomato paste

Stock up:

2 large potatoes;

carrot;

bulb;

100 g of rice;

2 tbsp. l. tomato paste;

olive oil;

pepper, cinnamon, coriander, bay leaf and salt.

You can add your favorite spices to make a really tasty lean soup. Its recipe is very simple, but with a little secret.

Peel all vegetables, wash rice. Cut the potatoes and onions into small cubes, grate the carrots. In a soup pot, lightly sauté the carrots and onions olive oil. And here begins the very trick that will allow you to make the soup lean, but very rich. Add potatoes, rice, spices and tomato paste without adding water. Salt and hold on fire for 5 minutes. Don't stop stirring so the dressing doesn't burn! Boil 2 liters of water separately and pour over the prepared soup base. As soon as the water boils again, reduce the heat and cook the dish until the rice is boiled. Serve with fresh herbs, croutons and fresh tomato slices.

Lean onion soup

You will need:

half a kilo of leek;

the same amount of potatoes;

100 g carrots;

sunflower oil;

salt pepper.

Perhaps this is one of the simplest meatless dishes. The soup will be ready in less than half an hour!

Cut the white part of the leek and simmer in sunflower oil along with grated carrots. Drop diced potatoes into boiling salted water. Add carrots and onions to it. Wait until the soup boils, pepper, let cool, and you can eat. Call the blender to help and grind the contents of the pan properly if you want to get a creamy soup. Lenten dish, in your opinion, lacks taste? Diversify its taste with a clove of garlic and herbs, the soup will only benefit from this.

Lenten soups are cooked on Wednesdays and Fridays throughout the year and every day during Lent. Based on church rules, there are four types lean first dishes - cold, without oil, with vegetable oil and with fish. Vegetable oil is not allowed from Monday to Friday. And fish can only be eaten twice during fasting: on the day when the church celebrates the Annunciation of the Most Holy Theotokos and on Palm Sunday. What remains? What products are made from lean soups? These are cereals, legumes, vegetables, mushrooms, herbs and spices.

The order of adding the ingredients matters. First, vegetable broth is boiled (roots: celery, parsley, potatoes, onions and carrots (if frying is not provided), mushrooms (fresh soaked or pre-stewed in water). 10-15 minutes before the end of cooking, quickly boiled vegetables are put in the soup - cabbage , then bell peppers, tomatoes, etc., pickles and sauerkraut - after the potatoes have already been cooked.At the very end, the soup is salted, peppered, seasoned, fresh herbs are chopped into it.

thicken vegetable soup optional, but you can use any cereal - rice, buckwheat, semolina, oatmeal, millet, as well as vermicelli, noodles, lean dumplings.

How to cook soups during Lent

To prepare tasty soup in conditions of fasting restrictions, you need to know a few rules. Some of them relate to the methods of preparation of dishes, others - to use and storage.

Change your approach to frying. Many housewives are accustomed to making soups from onions, carrots and fragrant seasonings. But when butter and even vegetable oil cannot be used, frying is replaced by stewing: before putting onions, carrots and seasonings in soup, they are stewed in a small amount water. Of course, the taste of the products is more ascetic, but stewing allows you to save more useful substances. In addition, if you use a special pan with a non-stick coating, soup frying is easy to cook without oil.

Let the soup stand. In order to vegetarian soup the taste was not inferior to meat, it must be insisted. Lenten soup is not served immediately, but after 20-30 minutes of languishing without fire under a closed lid. It is even better to stand the pan by wrapping it in a thick towel.

Don't overcook. Unlike ordinary cuisine, during fasting you should not cook first courses for several days. The taste of lean soups loses significantly when stored for two, and even more so three days, so the first one is cooked for only one dinner.

Use natural dyes. Minimalistic soups can and should be beautiful. Bright vegetables, even frozen, plus fresh herbs— it's already beautiful. To keep the color boiled vegetables, often use a small amount of vinegar - it makes the color of the soup brighter. Natural dyes are added to soups: turmeric colors in a pleasant yellow, ground paprika- in red.

Flavor the soup. Experienced housewives know that lean soups can be made very tasty through the use of various additives.

• Greenery. Dill, parsley, cilantro, leaf celery, basil, oregano (oregano), thyme (thyme), rosemary and green onion. Perfect option- fresh greens, but in winter it is not always available, therefore, in lean cooking use dried herbs, as well as canned, frozen or pickled greens.
• Spices. Peppercorns, hot chili pepper, dried paprika, cardamom, Bay leaf, horseradish root, fennel seeds, dried rosemary and other spices. Thanks to them, soups get varying degrees pungency and astringency. Spices have a whole bunch useful properties. They allow you to keep finished product, enhance the secretion of digestive juices and improve appetite.
• exotic spices. When preparing for fasting, you should pay attention to the seasonings that are used in traditional cuisines other countries. With them you will get soups with Georgian, French, Italian and other accents.

For lean kharcho, hops-suneli, ucho-suneli and Svan salt are good. Experiment with ginger root, cumin, curry, garam masala, sumac, chaman, tamarind paste, and marjoram, popular in the East. In Europe, a mixture of black and white is often used. ground pepper- the French call it "mignonette", and the British - "short pepper" - and this perfect solution for lean onion soup.

In Italy, gremolata is a versatile condiment made from fresh parsley, garlic and chopped lemon zest. Gremolata is very easy to make! First you need to remove the zest from the lemon with an ordinary fine grater. For seasoning, mix the finished zest, freshly squeezed lemon juice, finely chopped parsley and crushed garlic.

• Garlic. A great flavor for first courses is fresh and dried garlic. Garlic makes lean soups vibrant and healthy. Only you need to add it not during the cooking process, but to the soup that is already ready, just removed from the fire. Only in this case, all useful substances can be preserved in garlic.

Lean Soup Recipes

Borscht without meat

Borscht is considered the king of first courses. But is borscht a “king” without meat and sour cream? We find out empirically: we cook fragrant and hearty borscht for a family of eight.

Ingredients:

• 1/2 cabbage
• 2-3 medium sized beets
• 5 potatoes
• 2 carrots
• one bulb
• garlic
• 2 tbsp. l. tomato paste
• 30 ml vegetable oil
• 1 tsp honey
• Bay leaf
• peppercorns
• parsley, dill and green onions

Cooking

1. Boil 2 liters of water, salt it and add two cloves of unpeeled garlic, two potatoes cut in half and a bay leaf. Shredded cabbage should be put in already boiling water, so each new portion is added when the soup is boiling. Then pour the remaining potatoes into the pan, cut into strips.
2. While the borscht is cooking, stew the grated carrots, chopped onion and tomato paste in the water. Put the grated beets in the same place and simmer under the lid for another ten minutes.
3. The beetroot stays red acidic environment. Usually, a paste is enough to maintain a bright color. But if the beets still turn yellow when heated, add sauerkraut, brine, diluted vinegar or lemon juice to it - whatever is at hand.
4. When to put the borscht dressing in the pot? Those who like crunchier tasting cabbage add stewed beets as soon as it's ready. In this case, cabbage and potatoes are cooked in an acidic environment and therefore remain slightly firm. Those who like soft borscht should add the dressing after the cabbage and potatoes are completely boiled.
5. IN ready borscht add honey and herbs. It remains only to close hot soup lid and let it sit well.

Red bouillabaisse

During fasting, fish can be eaten on special days, so you should learn how to cook lean fish soup. Moreover, such a dish is prepared very quickly, literally on hastily. "Red ear" is usually called dishes from red fish - salmon, salmon, sockeye salmon, chum salmon or trout. Lean red bouillabaisse gets its own saturated color thanks to tomatoes.

Ingredients:

• 1 can of sprats in tomato or any other small fish in tomato sauce
• 1 fresh tomato
• 3-4 medium sized potatoes
• green onion
• peppercorns

Put the potatoes cut into strips, finely chopped onion and 3-4 peppercorns in a saucepan with heating water. Dip the tomato in boiling water, remove it, carefully remove the skin and cut into cubes. When the potatoes are soft, put a tomato on it and canned fish. Boil for another 3-5 minutes, pour the chopped green onions into the pan and remove the bouillabaisse from the heat.

The soup is low-calorie - only 95 kcal per serving. To make boules more satisfying, you can add to it during cooking White rice. A rich taste fish soup add different spices.

Pea soup without meat and butter

Peas are rich in protein, so dishes from it are very useful, especially when there is a restriction on meat and fish. Before cooking, peas should be soaked for 8-10 hours. Soup will not lead to excess flatulence if eaten with fresh parsley.

Ingredients:

• 2 tbsp. peas
• 4 medium potatoes
• two small carrots
• garlic
• peppercorns
• greenery

Wash under running water and sort out the peas. Fill it with 4 liters of water and let it swell overnight. Drain the water from under the peas before cooking. Pour a new portion of water into the pan, put a couple of cloves of garlic in the husk, salt and three peas of pepper.

Boil the peas over low heat for about an hour until they are soft. Half an hour after the start of cooking, put potatoes cut into strips in the soup, and after another 5 minutes - grated carrots. In ready pea soup add greens and crushed garlic and let it brew.

Mushroom soup with hercules

Mushrooms, like beans, replace meat during fasting. Mushroom soups quickly saturate and have low calorie so recover from mushroom diet it is forbidden! But the benefits of such soups are obvious, they contain a lot of B vitamins, vitamin PP, iodine, potassium, phosphorus, zinc, calcium, manganese, copper and other trace elements necessary for our body.

Ingredients:

• 0.4 kg fresh or frozen mushrooms (0.1 kg dried can be used)
• 70-100 g of hercules
• carrot
• one bulb
• garlic
• greenery
• peppercorns

If used dried mushrooms they need to be soaked first. Frozen or fresh mushrooms pour two liters of water and put on the stove. Put the onion in the husk, a whole carrot and 2-3 peppercorns to the mushrooms.

5 minutes after boiling, remove the onions and carrots and pour hercules into the pan. While the soup is cooking (10-15 minutes), cool the onions and carrots, peel them, chop them in a blender and put them in boiling water. When the soup is cooked, add salt, crushed garlic and garnish with chopped herbs.

asian noodles

On Saturdays and Sundays, when it is allowed to eat butter, it is worth boiling unusual soup according to a recipe common in Southeast Asia. Its composition includes coconut milk. Despite the name, this is not milk product. Coconut milk is made from a mixture of the juice and pulp of a fresh coconut, so it can be used during fasting.

Ingredients:

• 0.2 kg noodles
• olive oil
• two carrots
• two onions
• chilli
• ginger root
• 50 ml canned coconut milk
• greenery

Sauté the grated ginger root, julienned carrots, chili peppers and onions with oil until soft. Boil the noodles in 1 liter of water and put salt and frying into the soup a couple of minutes before they are ready. Pour coconut milk into the finished dish and sprinkle it with finely chopped herbs.

Vintage sour mushroom soup

An old Russian recipe, prepared earlier without tomatoes, in the oven. The longer these soups are cooked, the tastier they are. They used to be called "daily" cabbage soup, because they languished in the oven for a whole day, after which they were taken out into the cold for the night. A strict lean recipe, if you do not use oil (it was not added).

Ingredients

• 200 g sauerkraut
• 20 g dried porcini mushrooms
• 20 g dry roots (parsley, celery)
• 1 medium onion
• 20 g carrots
• 20 g tomato puree or 2 tbsp. l. tomato paste
• 100 g flour
• 20 g butter
• bay leaf, herbs, salt and pepper

Cooking

1. Shchi will be cooked in mushroom broth. Boil dry mushrooms and roots, then chop the mushrooms taken out of the broth.
2. Simmer over low heat for 1.5 hours squeezed shredded sauerkraut with a glass of water and tomato puree. The cabbage should be very soft. Finely chop the roots and fry with onions. Fry the flour too. 10 minutes before the end of the stew, add the roots with onions to it, and 5 minutes before the end of the stew, add flour.
3. Put the cabbage in a saucepan, add chopped mushrooms, broth and cook for 40-50 minutes until tender. Salt is not necessary.
   Before serving, a clove of garlic mashed with salt is added to a plate of cabbage soup.

Note. You can thicken cabbage soup with potatoes or cereals. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet groats until half cooked. Place potatoes and cereals in boiling mushroom broth twenty minutes earlier than stewed cabbage.

Lentil soup with dried apricots

A non-standard combination in the soup of lentils and dried apricots quite justifies itself interesting sweet and sour taste. Beautiful in color, red soup is especially good with dried brown bread toasts.

Ingredients:

• a glass of lentils
• 3 l vegetable broth
• one bulb
• garlic
• three tomatoes
• half a cup of washed dried apricots
• 50 ml freshly squeezed lemon juice
• spices - dried thyme and ground cumin
• ground black pepper

Simmer finely chopped garlic, onion and pieces of dried apricots in a saucepan for 7-10 minutes. Put the washed lentils on top, pour everything with broth and cook over low heat for half an hour until the lentils are almost soft.

Add chopped tomatoes, seasonings, salt and pepper to the pan and cook for another 7-8 minutes. Pour lemon juice into the finished dish. Grind half of the soup in a blender, mix with the rest and warm slightly before serving.

Roasted Garlic and Potato Soup

Exclusively interesting soup, winter, warming, fragrant. Strict lean version soup does not involve the use of olive oil.

Ingredients:

• 2 heads of garlic
• 4 things. potatoes
• 200 g white bread
• 3 art. l. olive oil
• 1 carrot
• 3 celery stalks
• 1 onion
• 1 leek
• 2 garlic cloves for broth
• 2 bay leaves
• 10 g dill
• 10 g parsley
• 10 peas of allspice
• ground black pepper, salt, spices
• 2.5 liters of water

Cooking

1. Start by making vegetable broth. You will need carrots, celery stalks, a couple of cloves of garlic, an onion cut in half but not peeled, a green part of a leek. Put all the listed vegetables in a saucepan, fill it with water, salt and season with allspice and bay leaf. Cook the broth over medium heat, after boiling - 30 minutes. At the end, throw in a bunch of parsley and dill and turn off the heat, cover the pan with a lid, let it brew for 5 minutes. Then strain the broth through cheesecloth and discard the vegetables.
2. While the broth is cooking, roast the garlic and potatoes. You don't need to peel the potatoes. Wrap each head of garlic in foil, you can sprinkle with olive oil before that. Bake at 180 degrees for half an hour. Ready vegetables remove, peel the potatoes, mash the garlic.
3. Bread cut into cubes and fry in a pan in a small amount of oil.
4. Heat a tablespoon of oil in a saucepan and fry the rings of the white part of the leek. Add potatoes and garlic puree to the onion. Pour in the broth, boil, lay out the fried bread, pepper, lightly salt, season with your favorite seasonings, for example, French or Italian. Puree the contents of the pot with an immersion blender.
5. Pour the hot soup into bowls, you can with croutons and spices (optional).

Lean pickle

In fasting, you should definitely learn how to cook pickle without meat. The soup is illuminating and nourishing, budget-friendly and easy to make.

Ingredients for 2.5 l:

• 1 liter prepared vegetable broth
• 400 ml cucumber pickle
• 4 medium sized pickled cucumbers
• half a glass of barley
• 3 potatoes
• 1 carrot
• parsley and celery roots
• 3 leaves of lavrushka

Note. The saturation of the sour-salty taste of pickle depends on the amount of cucumbers and pickle.

Cooking

1. Soak pearl barley for a couple of hours, then drain the water, pour in fresh water (4 cups) and cook. This will take about 20 minutes. muddy water, which was formed during the cooking of barley, drain.
2. Boil the broth in a saucepan, put the diced potatoes in it, cook in the boiling broth for 10 minutes. Then add the grated carrots and pickles and cook for another 5 minutes. Pour the brine into the pan, put the barley and bay leaf. Boil everything together for another 10 minutes. Before turning off, you need to adjust the soup for salt. If it turned out too salty, dilute with boiling water.

   Put the lentils there, add water and bring it to a boil. Then reduce the heat and put all the spices. Boil the soup with the lid closed. After 10 minutes, put the tomato paste, salt and pepper the soup. Fakes is boiled until the lentils are completely soft, not forgetting to stir. If it turned out to be very thick, the soup can be diluted with boiled water.

   The finished fake is served by adding a little wine vinegar. It perfectly sets off the taste of lentils and gives the dish an unusual aroma!

   The benefits of lean soups

   Lean soups do not contain harmful fats. Their calorie content is low - only 80-150 kcal. Such food is suitable for those who monitor weight and strive not to overeat. At the same time, lean soups are quite satisfying, especially legumes, cereals and mushrooms.

   Most lean soups are made from vegetables. And this means that the body receives required amount beneficial vitamins, minerals and fiber. Besides, vegetable dishes significantly improve digestion.

From beets with garlic croutons, from beans, from tomatoes and lentils, dried mushrooms and from carrots - every day you can cook new soup, nutritious, tasty and lean...

Beet cream soup with garlic croutons

1 large beetroot, 1 carrot, 1 tomato, 1 garlic clove, 1 onion ( better bow shallots), a few sprigs of dill, 1 dessert spoon of brown sugar, 1 tbsp. l. lemon juice, salt to taste, 2 + 2 tbsp. l. olive oil, 2-3 slices of white bread, a pinch of paprika and chopped dried garlic.

Peel the vegetables and chop as desired. Heat up 2 tbsp. l. olive oil and put prepared vegetables. fry on big fire stirring frequently until the moisture evaporates. Reduce heat, pour in 1 liter of hot water, add salt, sugar and lemon juice and cover. Cook 15 minutes. Punch the soup with a blender, add boiling water if necessary, pour into bowls and sprinkle with finely chopped dill. Serve the croutons separately.

To prepare the toast, cut the bread into small cubes. Heat olive oil in a deep frying pan and put bread cubes in it, sprinkle with paprika and chopped dried garlic. fry until golden brown, constantly stirring intensively, so that all pieces of bread are evenly coated with oil and seasonings.

5 potatoes, 1 can (400 g) canned own juice red beans, 2 carrots, 1 onion, half a celery tuber, 2 cloves of garlic, half a bunch of cilantro and parsley, 2 tbsp. l. tomato paste, 1 glass of tomato juice, savory, pepper and salt to taste.

Put quartered potatoes in a pot of boiling water, add a jar of red beans canned in their own juice, chopped carrots, celery and onions, put chopped greens and cook for 15-20 minutes under the lid. At the end of cooking, salt, add crushed garlic, ground red pepper and savory, tomato paste and tomato juice. Boil for another 5 minutes and serve, sprinkled generously with herbs.

Note: having a jar on hand canned beans, you can cook delicious and hearty soup within minutes. And if time allows then pour the beans in the morning cold water, remove the beans that have floated to the surface and leave for 3-4 hours. During this time, the beans will swell. Drain the water, fill the pot with fresh water and put on a small fire. Beans will cook faster if you do not immediately salt them, but add them to the pan dessert spoon Sahara. Salt bean soup need shortly before the end of cooking.

Lenten kharcho soup

4 medium onions, 4 tomatoes, 3/4 cup rice, 3-4 sprigs of mint and cilantro, 3 garlic cloves, 4-5 tbsp. l. sunflower oil, salt and black pepper to taste.

Finely chop the onion, put in a saucepan and simmer in vegetable oil until transparent. Add diced tomatoes and continue to simmer for another 5 minutes. Add rice, mix, pour in boiling water, salt and cook at medium heat for 12 minutes. Pass the garlic through a press, chop the cilantro mint leaves and season the soup. Bring to a boil, pour into bowls and sprinkle with coarsely ground black pepper.

1/4 cup yellow lentils, 1 onion, 1 carrot, 100 g celery root, 2 cups tomato puree (can be replaced tomato juice or liquid from canned tomatoes), 2 cups water, 1 bay leaf, olive oil, salt and pepper to taste.

Pour lentils with water, salt and cook under the lid for 30 minutes, removing the foam if necessary. Heat the olive oil in a deep frying pan and sauté the diced onion and finely chopped carrots in it. After 5-7 minutes add diced celery and cook until translucent. Put vegetables in the soup, pour in the tomato puree, season with pepper and, if necessary, add salt. Cook the soup over low heat in a saucepan with the lid ajar for 25 minutes until the soup thickens, then pour into bowls and sprinkle with cilantro leaves.

Lentil soup with olives

250 g green lentils, 1 large carrot, 3-4 potatoes, onion, 2 garlic cloves, 1 jar of black olives, vegetable oil, salt.

Lentils pour 2.5 liters of cold water and put on high heat. After boiling, reduce the heat, remove the foam and cook under the lid for 15-20 minutes. In the meantime, saute thinly sliced ​​carrots and diced onions in vegetable oil until golden brown and add to the soup. Put the olives together with the brine, diced potatoes in a saucepan and cook until cooked for about 20-25 minutes, salt and serve with black bread.

200 g peas, 5 potatoes, 1 onion, 1 carrot, 1 tomato, 2-3 tbsp. l. vegetable oil, salt.

Sort the peas, wash and soak for 2-3 hours in cold water. Drain the water, fill the pot with fresh water and put on high heat. Bring to a boil, reduce heat to low and carefully skim off any foam. When the peas begin to boil, salt, put diced potatoes and chopped carrots, tomatoes and onions fried in vegetable oil in the soup. Simmer for about 20 minutes until vegetables are tender.

Carrot soup with green sauce

4 carrots, 1 potato, 1 parsnip root, 1 onion, 4 cups water or vegetable stock, 2 bunches dill, 2 tbsp. l. pine nuts, vegetable oil (2 tbsp sunflower and 2 tbsp olive oil), 1 tbsp. l. lemon juice, salt and pepper to taste.

Peel carrots, potatoes, parsnips and onions and cut into strips. Heat the sunflower oil in a saucepan and fry the vegetables, stirring constantly. Cook for 6 minutes, then add water or vegetable broth and bring to a boil over high heat. Reduce heat and cook covered for 10 minutes. Strain the soup through a colander, chop the vegetables in a blender and return the puree to the broth. Salt, season with black pepper and boil. dill and pine nuts grind in a blender. Add olive oil and lemon juice, salt and mix thoroughly. You should have a thick and smooth sauce. Pour the soup into bowls and put 1-2 tsp in each. sauce.

Minestrone - Italian vegetable soup

1.5-2 liters of water or vegetable broth, 100 g of green beans (you can use frozen), 200 g of broccoli and cauliflower inflorescences, 1 onion, 1 carrot, 2 tbsp. l. small pasta, 2 tomatoes, a few sprigs of green basil, salt to taste, 2 tbsp. l. olive oil.

Cut the onion into small cubes and sauté in olive oil until soft. Bring salted water or vegetable broth to a boil in a saucepan. Cut the bean pods into small pieces, disassemble the broccoli and cauliflower into small inflorescences, cut the carrots into thin circles. Place vegetables in a saucepan and bring to a boil. Add the onion and cook for 10 minutes, then add to the soup pasta. It is best to use thin vermicelli or a special minestrone pasta - orzo. Orzo pasta is shaped like elongated rice grains and takes about 7 minutes to cook. Add diced and peeled tomatoes to the pot. Cook for 5-7 minutes, then pour into plates, putting finely chopped basil leaves in each.

Dried mushroom noodle soup

100 g dried mushrooms, 1.5 liters of water, 1 onion, 1 carrot, leek, parsley root or celery, salt, black pepper

From pre-soaked mushrooms and roots, cook the broth. Remove mushrooms, cut into thin strips. Boil the noodles, pour the broth, put the mushrooms. You can add a spoon vegetable oil.

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• Lenten Recipes - Orthodox posts and holidays
• Life without oil (Lent recipes)- Victoria Sverdlova
• Lenten Recipes: Breakfasts
• Lenten Recipes: Salads and Appetizers- Boring Garden
• Lenten Recipes: Lenten Soups
• Lenten Recipes: Main Courses- Nina Borisova, Maxim Syrnikov
• Lenten Recipes: Pastries and Desserts- Nina Borisova
• Fasting recipes: drinks in fasting- Maxim Syrnikov, Nina Borisova
• Monastic Lenten Recipes- Alexey Reutovsky
• The history of Russian cuisine: we in Russia are doomed to eat porridge- Maxim Syrnikov
• Special dishes of Great Lent: crosses, larks, ladders, black grouse- Maxim Syrnikov
• Kolivo: Athonite recipe- Boring Garden
• fruit table- Pravoslavie.Ru
• Advent Recipes: lentil stew, bread salad, green soup, squid stew, eggplant, avocado appetizer, squid-cube hodgepodge, couscous, gozinaki, apple toast, etc. - Ekaterina Savostyanova
• Recipes for the New Year- Ekaterina Savostyanova
• Maslenitsa: 10 best recipes- Orthodoxy and the world
• How I Made Ancient Roman Garum Sauce(with photos and comments) - culinary reconstruction - Maxim Stepanenko

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Lenten Recipes:

1/3 cup pearl barley, 4-5 potatoes, 1 carrot, 1 onion, 5-6 black peppercorns, 1 bay leaf, 2 large pickled cucumbers, half a glass of cucumber pickle, salt, vegetable oil.

Soak in cold water for 1-2 hours a third of a glass of pearl barley and put to cook over low heat. Remove the resulting foam several times. When the cereal becomes soft, add the diced potatoes, put the bay leaf and black peppercorns. Finely chop or grate coarse grater carrots, chop the onion and simmer in vegetable oil. Add passerovka to the soup, put pickled cucumbers cut into circles or cubes. At the end of cooking, pour half a glass of cucumber pickle into the soup. Sometimes rice is used instead of pearl barley.

Note: please note: we put pickles in the soup after potatoes, otherwise, due to rather complex biochemical processes, the potatoes will harden and not boil. This will affect the taste of the soup in the most deplorable way!

Shchi burdock

Two small turnips, fresh or pickled, one carrot, parsley root, 1 onion, two cloves of garlic, two tablespoons of vegetable oil, black peppercorns, a pinch of cumin.

Cut carrots, turnips and parsley into thin strips. We lay in a pot, there - finely chopped onion and oil. Pour with turnip brine or water.

Vegetables should be a little more than half the volume of the pot, liquid - up to a third. Stir and put covered in the oven for a couple of hours. Temperature - 120-150 C. Vegetables are ready when they acquire a characteristic brownish color.

The liquid should have boiled away by then. Pour boiling water to the top, add pepper and lightly crushed cumin. We simmer for about an hour and a half at 80-100 C. When ready, add chopped garlic, herbs and let it brew.

Sour cabbage soup in a pot

1 kg sauerkraut, 2 carrots, 2 onions, 4 tbsp. l. tomato paste, 4 tbsp. l. flour, 3-4 tbsp. l. vegetable oil, 3 liters of water, salt to taste, 2 bay leaves, 10 black peppercorns, a bunch of dill.

Finely chop the sauerkraut and put it in a deep frying pan. Add bay leaf and tomato paste and simmer over low heat. Finely chop the onion and carrot and sauté in vegetable oil. Add flour, stir and fry for a few more seconds. Boil in pot of water, salt and put the prepared vegetables. Bring to a boil and pour over portion pots. Put the pots in the oven for 1-1.5 hours, then serve, sprinkled with chopped dill.

Shchi lean mushroom

Three glasses of water, a handful dried mushrooms, two handfuls of sauerkraut, two onions, two cloves of garlic, two tablespoons of vegetable oil.

We put the cabbage in a cast iron (cast iron can be replaced with a closing ceramic dishes, ducklings, finally - a saucepan or a frying pan, or even a simple saucepan, if they can be put in the oven (not enamelled, there are no wooden and plastic parts)), pour oil, add two or three tablespoons of water.

We place the cast iron in the oven, first at a temperature of about 200 C, which after a few minutes we reduce to 110-130 C. And keep it in the oven under the lid for at least three hours until a light brown color appears. If the cabbage dries up during languor, add water or brine with a spoon.

Half an hour to an hour before the end of the stew, add finely chopped onion and garlic to the cabbage. While the cabbage is languishing, we cook the broth from pre-soaked mushrooms. We take out the fully boiled mushrooms, cut them into strips and return them back to the broth, laying there and cooked cabbage. Cook everything together for another half an hour.

Mushroom soup

Mushrooms, 1 onion, 3-4 potatoes, 1 carrot, 1 tomato, salt to taste.

A handful of mushrooms, cut into pieces and put into boiling water. Salt and dip in the same whole onion, diced potatoes and thinly sliced ​​carrots. Grate the peeled tomato and add to the soup. Cook for 25 minutes.

Maxim Syrnikov, Nina Borisova

I assure you, preparing lean tomato puree soup is quite simple and fast. Ingredients for its preparation are used at a minimum. So if you decide to go on a diet or arrange fasting days then the recipe for this tomato soup just for you. Try to cook it. Tomato puree soup is very healthy, try to occasionally include it in your diet.

INGREDIENTS

• Medium tomato - 10 pieces;
• Onion turnip - 1 root crop;
• Garlic - 1 clove;
• Sweet red pepper - 1 piece;
• Olive oil - 3 tbsp. spoons;
• Salt and pepper - to your taste.
• Vodichka (you can also vegetable broth) - if necessary.

COOKING

1. And so, let's get started! Let's start with the tomatoes, wash, wipe, cut into 4 parts and transfer to a baking sheet.
2. Then we clean the onion from the husk, cut into pieces and spread to the tomato.
3. Next, wash the pepper, wipe with a towel, remove the seeds and stalk, cut and add to the baking sheet.
4. And now we pepper the vegetables, salt, pour over the oil, put in the oven at 210 * C and bake for about half an hour, mix the vegetables somewhere in the middle of cooking.
5. Next, remove the vegetables from the oven, cool a little, then grind in a blender (adding some water, you can also vegetable broth) until the desired consistency of the dish is formed. That's all, serve to the table in portioned plates.

Bon appetit!

Watch the video below for another recipe for making tomato puree soup.

Feel the difference between regular vegetable lean soup and lean puree soup! These are not boring vegetables floating in pieces in a plate, but fluffy whipped and bright soup in the form of a mousse that can be beautifully garnished with swirls of fragrant butter, pieces of parmesan or dor blue, bacon chips or even toasted nuts. Crackers or grissini also look much more organic with it. It will be all the same vegetables and cereals, just in this case form is everything!

The best lean soup.

Puree soups are especially relevant in fasting or when you decide to give yourself a detox therapy in food. After all these soups do not excess fat let alone meat. They are cooked on water and how much salt and spices to add to it, you decide each time depending on your mood. This is a great way to diversify. Lenten menu, without denying yourself hot and warming food, following the necessary restrictions.

Vegetables can be used any that are in the house. Lenten cooking technology vegetable puree soup will always be the same: boil vegetables, beat with a submersible blender, season, decide on the serving and serve from large cozy bowls or beautiful plates. But in order for all this variety of tastes to always please you, you need to master a few simple tricks and secrets.

Components of taste

You can make such a first course with almost any vegetables and leafy crops that you can get at a nearby market, in a store or in your garden. But if you want to get in ready dish cream base, do not forget to put potatoes or legumes in the soup. They are the ones who answer the same air form which we all appreciate so much.

When cooking, vegetables do not need to be salted. Salt is added directly in the whipping process. But spices do not need to be spared! It is best, of course, to use a mixture dried herbs and vegetables without any additives. They are harvested during the harvest season, when vegetables and herbs maximum amount taste and aroma.

The color of the soup depends on the color of the original vegetables. The brighter the color you want, the brighter the vegetables should be! And don't forget about the color wheel and color overlay, as strange as it sounds, but in this case it's very relevant!

Do not put garlic when cooking, but do not skimp on onions, the soup will be tastier! Do not avoid fragrant roots of celery, parsley and parsnips, they will give not only volume, but also such amazing aroma that you can’t drag it from the plate by the ears.

Do not add too much water when cooking, it should only slightly cover the vegetables. If necessary, you can add boiling water, but it's a shame to reduce the rich vegetable broth from the soup.

Recipes

What are the most popular lean soups? In the first place will be pumpkin. It is loved for its brightness, airiness, beautiful sunny color. It is served with pumpkin seed oil and seeds for an amazing lunch!

In second place will be mushroom. Mushrooms, at least champignons, you can buy all year round. And in the season you can go to the forest at least every day! Lean mushroom puree soup will be inferior to its variant with cream, but with little secrets and it can be made into a culinary masterpiece.

Separately, it is worth stopping at pea and lentil. It is from legumes that the most hearty firsts dishes. They also have the smoothest texture!

Once you get the taste, you will want to cook both tomato and carrot variant. But even if the house only has potatoes and onions, don't worry, you will have a great dinner!

Basic recipe - the basis for experiments

As a basic recipe, we suggest cooking a vegetable pumpkin puree soup with cauliflower.

Recipe Information

• Type of dish: first
• Cooking method: boiling
• Servings:6
• 1 hour

Ingredients:

• potatoes - 200 g
• cauliflower - 200 g
• salt to taste
• water - 1-1.3 l

for serving:

• dried bread,
• parmesan (we exclude in the post),
• nuts,
• fragrant vegetable oil.

Cooking method

Prepare vegetables. Clean, rinse, pat dry.


Cut vegetables into small pieces and place in a bowl. Add water. Season with spices, cover and cook until tender over low heat. Depending on whether these are young vegetables in the summer or those that have been stored for a couple of months after harvest, the process will take from 20 to 40 minutes.


Check the readiness of vegetables with a knife or crush in a ladle with a spoon. They must be soft. Salt vegetables before whipping.


Blend the contents of the saucepan with an immersion blender until smooth. Season again with salt. The soup should have a smooth, creamy texture. Some whip the soup in a mixer. You can experiment too, the structure of the soup will be slightly different. The main thing is that it will not affect the taste.


Pour hot soup into bowls or large soup bowls. Add a little vegetable oil, olive, pumpkin, truffle flavored or basil. Spicy lovers can add a few drops of Tabasco sauce or oil with hot pepper. Serve the soup with a generous slice of bread or white bread croutons.

Broccoli plus

If you're making this soup with broccoli, don't add the bright orange vegetables! Then the dish will retain a beautiful malachite shade, but will not lose its taste. The proposed basic recipe is suitable for cooking, but it is better to replace the pumpkin in it with zucchini, and instead of carrots, add an extra parsley or parsnip root.

Leave a little broccoli before whipping, chop it into pieces, mix with crushed crackers or roasted ground nuts and decorate the soup with them. It will be even tastier and this presentation looks impressive.

Dotted!

We used to cook pea soup with smoked meats. Some stereotype from the Soviet past. But pea soup can be a revelation. It can be prepared in season from green sweet peas or from frozen in winter. It turns out a very beautiful and silky soup of bright green color.

To learn how to make French Pea Cream Soup, see this video:

But dried bright orange peas in first courses are more familiar to us. It can also be prepared excellent first fast food!

1 volume of peas must be poured with 2 volumes of hot water 10-12 hours before cooking, so that it swells well. It is best to use pea halves rather than whole. It swells faster, boils faster and gives a smoother texture when whipped.

Ingredients:

• peas (groats) - 1 tbsp., hot water- 2 tbsp.
• a basic set of vegetables (onion, celery stalk, parsnip or parsley root, carrots) - 100 g each
• potatoes - 200 g
• spices and dry vegetables / herbs - 1 tbsp.
• salt to taste
• vegetable oil - 1 tbsp.
• vegetable broth or water - 0.7 l

Cooking method

1. Heat oil in a heavy bottomed saucepan or cast iron skillet.
2. Peel vegetables, rinse, dry from excess moisture. Cut the onion into cubes, grate the carrots and celery/parsnips fine grater, cut the celery into thin plastics. Fry the onion until lightly browned, add the carrots and the rest of the ingredients, cover and simmer over low heat for about 5 minutes.
3. Add the soaked peas along with the soaking water, spices and half the water or vegetable broth. Cover and simmer over low heat for about 30 minutes. Add the rest of the broth, salt to taste and cook for another 5-7 minutes.
4. Remove the saucepan from the heat and purée the contents with an immersion blender until smooth and silky. Season with salt, stir. Serve lean pea puree soup hot, seasoned green onion and roasted nuts with paprika. You can add some sour cream.

Lentil Sister

If you can cook delicious and hearty puree soup from peas, then the lentil version will be no less interesting. She has a more delicate taste, and the benefits are incomparably greater! And you can cook such a soup in the same way.

Another question is what different varieties lentils are traditionally used for different dishes, not everyone is suitable for soup. For example, you should not use black lentils - beluga. Firstly, it will color the soup in an unappetizing dark brown color, and secondly, it is a salad look, and it does not boil well.

And here from gray or orange lentils cooking first courses and side dishes is a pleasure. Support orange with bright pumpkin and carrots, and gray, for example, with cubes of bright green frozen spinach, then the soup will be a beautiful green color.

Serve with butter, dried flakes loosely hot pepper or paprika, onion chips, it will be both beautiful and very tasty!

Mushroom flavor

Luxurious and thick mushroom whipped soup is especially popular, starting in mid-summer. First, the chanterelles go, and behind them are already white ones with boletus and boletus! When there are a lot of them, then all tastes can be combined in one plate. And than different mushrooms the more in the basket, the richer the taste of the soup!

The technology for making this soup is slightly different. Cooking mushrooms is unforgivable frivolity! Much better when they are stewed with onions and butter. And the best way to manage potato broth with mashed potatoes. And the texture of the soup will be amazing, and it will keep its shape well, and saturate for a long time!

Ingredients:

• mushrooms (mix forest or champignons) - 500 g
• onion - 200 g
• potatoes - 100 g
• salt and black pepper to taste
• vegetable oil - 2 tbsp.
• water - 300 - 4500 ml.

Cooking method

1. Thoroughly clean the mushrooms from debris and defects, if necessary, rinse under running water, dry from excess moisture.
   Cut mushrooms into small cubes.
2. Place a wide bottomed pan on medium fire and add mushrooms. Drain off excess liquid, stirring occasionally.
3. Peel onions and potatoes. Cut the potatoes into small pieces, transfer to a saucepan with a handle, add water, salt to taste, cover and cook over low heat.
4. Onion cut into small cubes. When the water from the mushrooms is evaporated, add the onion, oil, mix. Cover with a lid and simmer over low heat for about 30 minutes (champignons about 20). Stir occasionally.
5. When all the ingredients are ready, transfer the mushrooms to the potatoes, add pepper, season with salt and beat with a blender until smooth.
6. Serve in bowls with white truffle oil or sour cream. Good for savory croutons.

For this soup, it is best to use varieties starchy potatoes, then the structure of the soup will be velvety. If you are against potatoes in such a soup, try replacing it with wheat grits. For this recipe, it will need 3 tbsp. Further preparation soup will be the same, just replace the potatoes with washed cereals.

Most orange

An indisputable fact, the most cheerful of all whipped soups is carrot. Bright, sweet, very appetizing! Carrot plays the solo part in it, but the base color is best supported by bright orange. butternut squash. The recipe, again, is basic, but the proportions of vegetables should be slightly different.

Ingredients:

• carrots - 300 g
• a basic set of vegetables (onion, celery stalk, parsnip or parsley root) - 100 g each
• potatoes - 200 g
• pumpkin (preferably nutmeg, with bright pulp) - 200 g
• spices and dry vegetables / herbs - 1 tbsp.
• salt to taste
• water - 1-1.3 liters.

How to cook

1. Preparation is the same as basic recipe: prepared vegetables are poured with water and languish under the lid until tender, and then pierced with a blender.
2. It will be useful to have a few tips for this soup that will emphasize it. bright color and taste.
3. carrot soup- Puree is excellent served with mustard or rapeseed unrefined oil, as well as with toast smeared with soft mustard.

It will be very tasty to serve a plate with basil and blue cheese. And, no matter how strange it seemed, pumpkin and carrot flavors sparkle with new colors if they are seasoned with cinnamon! Try various options and rate each one.

Zucchini - the healthiest

The lowest calorie option lean soup-puree - from zucchini. As nutritionists like to joke, you will spend far more calories on cooking and eating than you eat in the dish itself! And it is true.

It will be most delicious in summer, when young zucchini or zucchini, as well as their yellow-fruited counterparts, have ripened. While they are young, juicy and with small soft seeds, they can be used whole, even with the skin. This will add value in the form coarse fiber which we miss!

Ingredients:

• a basic set of vegetables (young onions with green feathers, young carrots, potatoes) - 100 g each
• leaf spinach - 200 g
• young zucchini, different - 300 g
• salt and pepper to taste
• water - 0.2 l.

Cooking method

1. The main difference of this soup is that it doesn't need much water. In young and fresh vegetables a lot of juices, and they are much healthier and better.
2. Wash all the vegetables, peel, cut into small cubes and put in a saucepan.
3. Add water and simmer covered for 15 minutes.
4. Check for readiness. Salt.
5. Cook for a few more minutes if necessary. Remove from fire.
6. Whip the contents of the pan with a blender.
7. Pour into bowls, serve with olive oil. fragrant oil and basil.

Potato soup, solid

Most hearty option! And the easiest.

Basically, potato lean puree soup can be prepared from potatoes boiled in water. Yes, it's that simple. If suddenly, in the process of cooking mashed potatoes, you change your mind, then an excellent recipe will come out of this. potato soup! The whole point here is not in the soup itself, but in the additives and serving.

Interesting? Then read the recipe.

Ingredients:

• potatoes - 400 g
• salt to taste
• water - 400 ml
• sunflower unrefined oil- 4 tablespoons
• green onion with white part - 1 bunch
• parsley - 1 bunch
• garlic - 1 small clove (optional)

How to cook

1. Peel potatoes, wash. Cut tubers into small pieces, pour water, add salt and cook over low heat until the potatoes begin to boil.
2. While the potatoes are cooking, prepare the dressing. Chop the onion and parsley very finely, reserving a little for serving. Pass the garlic through a garlic press.
3. Mix greens, garlic and a pinch of salt, and only then add oil. Mix and let stand.
4. Remove from fire. Drain the water for a while into another container, mash the potatoes well with a masher, add the drained water, add salt and stir.
5. Add half of the oil mixture with herbs, stir lightly.
6. Serve soup in cups, pour over green oil and garnished with sprigs of greenery. Serve white bread toast.

Attention!

Do not beat potato soup with a blender, get a paste, not soup!

As you can see, soup is not only the first courses familiar to us and familiar from childhood, but there are many more light and interesting ideas waiting for us in our kitchens!

Delicious experiments and discoveries!