Vegetable soup: 7 simple recipes

Traditionally, the soups always prevail on our dining table. During lent, they are particularly relevant. We have prepared for you seven amazing meatless soups, among which you will definitely find something to your taste!



The three simplest ingredients, a few simple manipulations and a velvety potato soup with an unusual flavor baked garlic ready. Serve it in crispy half rye bread and priciples green onions. And delicious, and beautiful!


  • 1 head of garlic
  • 1 tablespoon+1 teaspoon olive oil
  • 2-3 leeks
  • 6-8 medium red potatoes
  • 1 liter of vegetable broth or water
  • salt, pepper – to taste
  • 4-5 tablespoons of frozen or canned corn (you can not add)
  • 1-2 loaves of rye bread (depending on number of pax)
  • green onions – for decoration

How to cook:

1. The oven is heated to 200°C.

2. Clean the head of garlic from the top of the husk. Cut off the top 2-3 mm. Grease 1 tsp. of olive oil, wrap with foil and place in the oven for 35-40 minutes. The garlic is removed, the oven is not off.

3. In a large saucepan, heat 1 tbsp olive oil, add the sliced leeks and fry for 3-4 minutes until soft.

4. Add the potatoes, cut into small cubes, and broth/water. Bring to a boil, reduce heat and simmer for 10-15 minutes until the potatoes are done.

5. Remove from heat, add the cloves of baked garlic, salt, pepper and beat with a blender until smooth.

6. Add the corn and stir.

7. A loaf of bread cut in half, remove the pulp. Bake in the oven for 15-20 minutes, the crust should be lightly browned.

8. Pour the soup into prepared bread bowls, garnish with green onions and serve immediately.



This thick tomato soup is not only bright appearance, but also taste. Nutritious, fragrant, crunchy garlic croutons and tangy notes, soup is reminiscent of Sunny Provence and the impending summer.


  • 1 large onion
  • 2 tbsp. olive oil
  • 2 cloves of garlic
  • 1/4 tsp red chili peppers
  • 3-4 tbsp tomato paste
  • 1 Bank (450 g) chopped tomatoes in juice
  • 2 teaspoons Provence herbs
  • 1 can (420 g) white beans in its own juice
  • 1 liter of water
  • 1,5 tablespoons of sugar
  • Article 1.5. tablespoons of white wine vinegar
  • salt and black pepper – to taste
Garlic croutons:

2-3 tbsp olive oil

2-3 cloves of garlic

half of French baguette or a ciabatta

salt – to taste


How to cook:

1. In a large saucepan over medium-high heat, heat oil. Add finely chopped onion, fry for 5 minutes. Add finely chopped garlic and chilli, fry for another 1-2 minutes until Golden brown.

2. Add the tomato paste and fry, stirring, for 1 minute.

3. Add the chopped tomatoes and herbes de Provence.

4. Drain liquid from beans and rinse well.

5. In a saucepan with zazharku add water and bring to boil. Then add the beans and cook for 10-15 minutes.

6. Add sugar, vinegar, salt and black pepper.

7. Cover and leave for 10 minutes.

8. For toast oven heated to 200°C.

9. In a bowl, mix olive oil and crushed garlic.

10. The bread cut into medium cubes, add to bowl and mix well. Season with salt to taste.

11. Pour into pan and cook for several minutes until Golden brown.

12. Serve the soup with garlic croutons.



This is another boring vegetable soup. Its secret lies in the combination of warming spice of chili peppers with a light lemon acidity. The rice will make the soup even more rich and nutritious.


  • 1 large onion
  • 2 tbsp. olive oil
  • 2-3 cloves of garlic
  • 2 medium sized carrots
  • 2 stalks of celery
  • 2 teaspoons dry thyme
  • 0.5 teaspoon of dry chili pepper
  • 3 leeks
  • 2.5 l vegetable stock
  • 1 Bank (450 g) tomatoes in their own juice
  • 2-3 tbsp rice
  • salt, pepper — to taste
  • 1 tbsp lemon juice

How to cook:

1. In a large saucepan heat the olive oil on medium-high heat.

2. Finely chop the onion and fry for 5 minutes, add the finely chopped garlic and fry for 1 more minute.

3. Add the carrots and celery, randomly chopped, thyme, chili pepper and cut into rings leek. Keep on heat for 3-4 minutes, stirring constantly.

4. Pour in the broth, tomatoes with their liquid (if whole, chop) and washed rice.

5. Bring to boil and reduce heat to medium-low. Cook for about 30 minutes.

6. Add salt, pepper and lemon juice. Serve immediately.



"Where is the soup, and there we look for" – it was said in Russia. These thick, rich, with wonderful aroma of porcini mushrooms and a rich sour taste of the soup will help to diversify your Lenten table. Be much better the next day.


  • 7-9 dry porcini mushrooms
  • 0.5 liters of warm water
  • 1 tbsp vegetable oil
  • 2 medium onions
  • 500-700 g sauerkraut
  • 2 l vegetable or mushroom broth
  • 1 large potato
  • 1 Bay leaf
  • pepper – to taste
  • dill – to taste
  • 4 garlic cloves
  • salt – to taste

How to cook:

1. Soak the mushrooms in warm water for 30 minutes. Water, drain and set aside. Mushrooms cut into small cubes.

2. In frying pan heat vegetable oil. Fry finely chopped onions for about 5 minutes.

3. Add the cabbage to the onions, reduce the heat and simmer for 15 minutes.

4. In the broth add the mushroom water, mushrooms and potatoes, diced. Cook for 10-15 minutes.

5. Add Bay leaf, pepper, salt, cook for another 10 minutes.

6. In a pot of soup to put the cabbage and onion, bring to a boil. Add the dill and finely chopped garlic. Remove from heat and cover with lid.

7. Ideally before serving, the soup should brew for 12 hours.



Noodle soup is familiar to us from childhood. In the classic version it is prepared on chicken broth with pieces of meat. Today we will introduce you with the lean option. He will have to taste and children and adults. If you want you can add cubes of fried tofu.


  • 1 medium onion
  • 1 tbsp olive oil
  • 0.5 teaspoon of dry thyme
  • 3 medium carrots
  • 2 stalks of celery
  • 2.5 litres of vegetable stock
  • 1 Bay leaf
  • 1 Cup small noodles
  • salt, pepper – to taste
  • fresh dill or parsley – for decoration

How to cook:

1. In a large saucepan heat the olive oil over medium heat.

2. Saute the onions for 5 minutes until Golden brown. Add thyme and stir.

3. Chop the carrots and celery in any form. Add to the onions and fry for 1-2 minutes.

4. Pour in the stock and bring to a boil over medium-high heat. Put in the soup Bay leaf, reduce the heat to medium.

5. Add the noodles and cook for about 10 minutes until al dente (depending on variety).

6. Add salt and pepper to taste.

7. Sprinkle with herbs and serve.




Aromatic roasted vegetables, thick lentil stew with cumin and fresh coriander is a bright trio is combined in one pot to become delicious guest at your dinner table. Spicy notes of cumin East create a festive mood. Soup gourmet!


  • 1 large eggplant
  • 1 red sweet pepper
  • 1 green sweet pepper
  • 1 onion
  • 4 garlic cloves
  • 2 tbsp. olive oil
  • 1 Bank (450 g) tomatoes in their own juice
  • 200 g red lentils
  • 1 teaspoon cumin
  • 1 liter of vegetable broth
  • salt, pepper – to taste
  • 0.5 bunch fresh cilantro or parsley – for decoration

How to cook:

1. Eggplant cut into small cubes, add salt and put on a paper towel. Leave for 30 minutes, then rinse with cold water and dry.

2. The oven is heated to 220°C.

3. Chop the peppers and onions in small cubes. Finely chop the garlic.

4. Put the pepper, onion, garlic and eggplant on a greased with olive oil (1 tbsp) baking sheet. From top to pour the remaining butter and stir.

5. Bake the vegetables for 20-30 minutes, until Golden color.

6. In a large pot to fold tomatoes, washed lentils and cumin, previously pounded in a mortar. Add the broth and bring to a boil over medium-high heat.

7. Reduce heat, cover and cook for 20-30 minutes until the lentils are tender.

8. Add the baked vegetables, salt, pepper and mix well.

9. Serve with chopped greens.



Solyanka or soup — a classic dish of Russian cuisine. Today we will cook soup with vegetable broth without meat. Sauerkraut, olives and capers to create a rich sour-salty taste, and crushed garlic and cilantro give the soup a spicy touch. A great addition to the soup will be very fresh rye bread.


  • 400 g of sauerkraut
  • 2-3 tablespoons of vegetable oil
  • 1 large onion
  • 2-3 tbsp. tablespoons of tomato paste
  • 2 pickled cucumbers
  • 2 l vegetable stock
  • 1-2 teaspoons of capers
  • 4-5 olives (preferably with lemon)
  • 2-3 cloves of garlic
  • 0.5 bunch fresh cilantro
  • salt, pepper – to taste

How to cook:

1. Pour sauerkraut with boiling water. In a few minutes, drain the water, carefully squeeze the cabbage.

2. In a large frying pan, heat vegetable oil. Add the cabbage and simmer over medium heat for about 10 minutes, stirring constantly. Give the cabbage is slightly brown.

3. Add finely chopped onions and simmer for another 5 minutes.

4. Enter the tomato paste and cucumbers, cut into small cubes, and heat for another 2-3 minutes until the appearance of a strong pleasant aroma.

5. Pour in the stock, bring to a boil over medium-high heat. Cook for 10 minutes.

6. Rinse the capers, olives cut into rings. Add to the soup and cook for another 5 minutes.

7. Put in a bag of crushed garlic and finely chopped cilantro, salt and pepper to taste. Bring to a boil, remove from heat and cover with lid.

8. Let stand for at least 30 minutes.published


Cook with love ! Bon appetit!


P. S. And remember, only by changing their consumption — together we change the world! ©

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