Vegetarian pea soup - the best first course recipes. Vegetarian pea soup Vegan pea soup recipe

• Peas (green) - 400 gr.
• Cauliflower - 500 gr.
• Vegetable oil - 3 tbsp. (rapeseed is possible)
• Mustard (seeds) - 1 tsp.
• Garlic - 2 cloves (can be replaced with dried)
• Celery - 110 gr.
• Ginger root - 2 tsp.
• Turmeric - 1 tsp.
• Coriander (ground) - 1 tsp.
• Fresh tomato (dried) - 1 pc. (2 tsp)
• Lemon or lime juice - 1 tbsp.

Dishes whose main ingredient is peas are staples in the diet of vegetarians and athletes. This is due to the fact that peas are a source of protein containing amino acids necessary for the proper functioning of the body.

It is recommended to use peas when following a diet. It contains many useful substances and vitamins and few calories. Peas fill the body with energy, improve the functioning of the nervous system and help the heart function.

Pea soups can be prepared not only with meat broths, but also with vegetable ones. A very tasty combination of flavors is obtained if you prepare the broth using smoked ribs or poultry meat.

Step-by-step preparation of the dish

To prepare vegetarian pea soup, you can take not only fresh vegetables and peas, but also frozen ones.

1. 2 hours before preparing the dish, rinse the peas well and soak them in water. The longer it sits in water, the faster it cooks in the broth. If time allows, you can leave the peas overnight.
2. Peel the ginger and cut into small cubes, if you want, grate on a coarse grater.
3. Pour oil into a pan and add the prepared ginger along with turmeric, mustard seeds and garlic. To do this, it is better to use dishes with a thick bottom, then the spices will heat evenly and will not burn.
4. Now you need to let all the ingredients heat up over low heat, remembering to stir constantly.
5. During this time, wash the celery and cut into half rings.
6. When the mustard seeds begin to crack, pour water (about 2 liters) into the pan and add the already swollen peas and celery.
7. Add ground coriander, stir and cover with a lid. Let the soup simmer for about 20 minutes while we get to the cabbage.
8. Wash the cauliflower well, trim off the black spots and divide into inflorescences.
9. After 20 minutes, add the cabbage to the pan and cook until the legumes are ready.
10. If you decide to decorate the taste of the soup with tomatoes, then add them 5 minutes before the dish is ready.

The delicious soup is almost ready. All that remains is to add a few drops of lemon or lime juice and close the lid and let it brew.

To serve, garnish with herbs and a slice of lemon.

Let's experiment

This pea soup recipe can be varied by adding lentils. It also needs to be pre-soaked and thrown into the broth along with the peas.

If desired, regular pea soup can be turned into puree soup. To do this, just grind the ready-made peas in blenders and you are guaranteed a new, more delicate taste of the dish.

If you have such a kitchen assistant as a multicooker, the prepared pea soup will not only be tasty and healthy, but will also not require much of your time.

Another big advantage of cooking with a multicooker is that you don’t need to use a large amount of oil, even if you want to fry something.

It was also noticed that broths prepared in this miracle machine turn out much tastier and richer than in a regular saucepan, and the porridges are more crumbly.

Soup for those who prefer meat

Now let's prepare pea soup for meat lovers.

• Meat on the bone - 300-400 gr. (smoked sausages can also be used)
• Peas - 1.2 cups.
• Potatoes 3-4 pcs.
• Onions, carrots - 1 pc.
• Salt, spices - to taste

Cooking steps:

1. We prepare all products immediately. Cut the meat into portions. Cut the potatoes into strips, rinse the peas and do not soak them first (the beauty of a multicooker). Chop carrots and onions for frying.
2. Set the “Fry” mode and fry the onions and carrots in a minimum amount of oil. If the dish is prepared with ham or sausages, then fry them first, and then the vegetables.
3. Turn off the “Fry” mode, add meat, potatoes and peas. Fill with the required amount of water, add spices and seasonings. Be sure to add bay leaf.
4. Turn on the “Soup” mode and set the timer for 2 hours.

Now you can go about your business. A tasty and rich soup will be ready at the appointed time. All that remains is to mix it and garnish with herbs before serving.

Freeze peas and other vegetables in the summer. This way you can delight yourself with delicious and, most importantly, healthy vegetable dishes all year round and significantly save your family budget.

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

Pea soup without meat

So, let’s figure out what microelements 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 the functioning of the cardiovascular system are also normalized.

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 and insulin dependence.

Among other things, this legume contains a fair amount of magnesium, phosphorus, zinc and potassium.

Pea soup

There is not a small part of the latter in it, so peas can give a head start in the competition in terms of nutritional value and usefulness of many other vegetables and grain crops.

The calorie content of pea soup largely depends on the ingredients it contains.

Naturally, the most dietary option is a vegetarian dish cooked in water.

We can give its energy value in specific figures - 39.6 kcal per 100 grams of product.

Oriental pea soup

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 does not harm the cause of correcting the figure.

By the way, a large amount of potassium in this legume plant is very helpful in the fight against diseases such as ischemia and hypertension.

Most 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 Lenten Pea Soup

Let's start with the simplest and most classic.

So, you will need:

1. Half a cup of peas
2. Potatoes (3 pieces)
3. Onion (1 large onion or 2 small)
4. Clean cold water (1 large glass)
5. Vegetable oil
6. A bunch of fresh aromatic parsley
7. Salt and pepper

Step by step recipe:

1. Pour cool, clean water over the peas in the evening and leave overnight. This will make it swell a little and make the cooking process easier.
2. Fill a saucepan with water and set the peas to cook. At this time, heat the frying pan, pour in a little vegetable oil and fry the onion until golden brown.
3. Peel the potatoes, wash and cut into cubes.
4. Add the fried onions and potatoes to the water with the peas, reduce the heat slightly and leave to simmer 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 but delicious soup can be slightly improved with homemade noodles.

To prepare it you will need:

1. Half a cup of wheat flour
2. Vegetable oil (3 teaspoons)
3. Cold clean water

Step-by-step preparation:

1. Mix flour, vegetable oil and add a teaspoon of water. Stir.
2. Add salt to the resulting mixture and leave for an hour so that the dough rises a little.
3. Roll out the dough, dry it a little and cut into strips. Place the resulting noodles in the oven and dry until done.
4. Add noodles to pea soup along with potatoes and onions.

Vegetarian pea soup with vegetables

This recipe will be a little more varied in terms of ingredients.

A very nutritious, tasty and at the same time quite dietary first course.

List of ingredients:

1. One cup plain split peas
2. Potatoes (2–3 pieces)
3. Pure water
4. Carrots (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 herbs

1. Wash the peas and soak as in the previous recipe. Leave it 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. Cook the peas until softened. If necessary, add water.
4. Peel the potatoes and carrots. Cut into small cubes. Also chop the cabbage.
5. Add some water to the container with peas and bring to a boil. Add vegetables, bay leaf, turmeric and a small piece of butter.
6. Cook until vegetables are soft.
7. Add salt, add the rest of the spices and sour cream.
8. After about 2-3 minutes, turn off the heat and sprinkle the soup with finely chopped herbs. The dish is ready!

Tip: if you want to make this soup even leaner, you don’t have to add butter.

Pea soup with croutons

A rich and very tasty dish without animal fats. Lovers of tasty and healthy food will love it.

Ingredients:

1. Dry whole peas (250–300 grams)
2. Carrot
3. Potatoes (4 medium sized tubers)
4. Onions (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 rinse it and let the excess moisture go away.
3. Take a pan of water and boil it.
4. Add a whole onion (pre-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 the potatoes into cubes.
6. Fry the 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 - make a fry from this. Rub the carrots through a fine grater and chop the onion.
9. Fry it all in a small amount of vegetable oil.
10. Add the roast to the soup and leave to simmer for 20–25 minutes
11. Turn off the heat, squeeze the garlic into the dish, add salt and pepper. Let it sit for another half hour.
12. Decorate with croutons and serve. Bon appetit!

Tip: It is best to use crackers or croutons from regular 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.

Its beneficial properties are very similar to its relative, however, chickpeas contain a large amount of fiber.

For this reason, it is easily digestible, has beneficial effects on the cardiovascular system and can even regulate blood sugar levels.

Naturally, we couldn’t ignore such a wonderful product and therefore we are sharing a recipe for making excellent chickpea soup.

Chickpea and lemon soup

So, first let's look at the ingredients:

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

Prepare in the following sequence:

1. Soak the chickpeas in clean water and leave for 12 hours.
2. Drain the water and rinse the chickpeas several more times, then pour them into a sieve and leave to dry.
3. Fry the onion in olive oil.
4. Add chickpeas to it and fry everything together for 3-4 minutes.
5. When you notice a pleasant aroma (it is somewhat reminiscent of nuts), remove the pan from the heat.
6. Place the onions and chickpeas in a saucepan, add water and bring to a boil. Let it cook for an hour and a half.
7. Squeeze lemon juice into a small container and mix with flour.
8. Finely chop the parsley.
9. Now the fun part: take some of the boiled chickpeas out of the pan and turn it into puree. Add back together with lemon juice, salt, pepper and sprinkle with parsley.
10. Turn off the heat and let it brew a little. The dish is ready!

Tip: use half a whole lemon to mix with flour - this way you won’t overdo it and will give the taste the desired shades.

I would like to offer an excellent option for vegetarian or lean - as you like - pea soup. Peas are an excellent source of protein, carbohydrates and microelements; their soup turns out rich, thick, satisfying and very tasty.

As additional ingredients, you can use various vegetables and spices according to your own taste. There are options for 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. For 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 vegetarian pea soup, prepare the ingredients according to the list. I used green split peas, which do not require additional soaking.

To begin, pour cold water over the peas and cook over low heat for about forty minutes from the start of the boil, periodically skimming off the foam with a slotted spoon.

While the peas are cooking, grate the carrots and dice the onion. Fry the vegetables in 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 pan in which you will cook the soup (you can use the same one in which you cooked the peas), pour in water, add vegetables and bay leaves. Salt and pepper to taste.

Bring to a boil and cook for another 10 minutes.

Vegetarian pea soup is ready! Serve it hot.

Today I will share with you a wonderful recipe for making delicious pea soup with vegetables. This dish is popular not only in our country. For example, the equivalent of Russian pea soup in India is dal. This is the name of the peas themselves and the first dishes made from them. Moreover, in India they use a wide variety of types of peas, each of which has its own name - toor dal, moong dal, urad dal and others. They all differ in appearance and taste. In our country, it is more common to unite all pea cereals with one name - peas, although in stores on the shelves we can also see a wide variety of types of this product.

Due to the fact that our family adheres to a vegetarian diet, we will cook pea soup without meat, with vegetables. This dal turns out tasty, thick, rich. Pre-fry the vegetables for the dish. This gives a special flavor to the taste of the puree soup.

To make it easier for you to navigate the recipe for making pea soup (dal), below are step-by-step instructions with photos. I am sure that after trying this dish once, you will definitely add it to your culinary repertoire. Pea soup with vegetables is an excellent choice for a first course for lunch.

Ingredients:

- peas 400 g

— drinking water 3 l

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It is no secret that vegetarianism comes from India, where it is part of religious precepts. Therefore, not all of their “culinary tricks” will be acceptable to us Slavs. Today we will tell you how to prepare real Indian vegetarian pea soup, the recipe of which will be available to us in terms of ingredients, but will remain as aromatic and healthy as the Indians.

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

Ingredients:

• 200 gr. dried peas;
• 2 l. water;
• 3 tsp salt;
• 6-8 tbsp. l. ghee (clarified butter);
• 1 coconut (or 200 ml coconut milk);
• 1 small carrot;
• 2 tomatoes;
• spices: 3 tsp. turmeric seasoning, 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.

Preparation:

Before cooking, peas must be soaked in water. After this, sort and rinse. Boil water for the soup, add peas, cook for 40 minutes, stirring. The recipe involves using ghee; to do this, you need to heat the butter in an iron bowl and remove the resulting foam. Pour clear oil into a frying pan and fry the spices in it. First cumin, then add ginger, dried garlic (or asafoetida), coriander, then all the other spices except bay leaf. Stir constantly, no matter what gets burned. In general, the process of roasting spices takes no more than 2 minutes. Then put the diced tomatoes and carrots, crushed into puree, into the frying pan and bring the mixture to a sauce. Pour the resulting sauce into a saucepan with boiling peas, add coconut milk, bay leaf, and salt. Keep the soup on the fire until the peas are tender enough to be crushed with your finger. Puree the soup with a blender until pureed, let it brew. If desired, decorate portions with herbs.

Vegetarian pea soup with vegetables

A light but nutritious soup that will diversify your daily diet and add a vitamin boost 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 turmeric seasoning;
• 2 tsp caraway;
• 0.25 tsp ground red pepper.

Preparation:

First, soak the peas as usual, then sort them and rinse them. Fill a pan with water, add peas, coriander, turmeric and put on fire to cook. Cook for 40 minutes until pureed. Next, you should put the vegetables, having previously peeled them and cut them into cubes (by the way, this can be a frozen vegetable mixture) and boil for about 10 minutes. Also, heat the butter in a small frying pan and fry the cumin and ground red pepper in it, no longer than 1 minute. , stirring all the time. Next, add the pureed tomatoes to the pan and fry for another 4-5 minutes. Add the resulting dressing to the soup and add salt. Remove the pan from the stove and let it brew for a while. Before serving, decorate the soup in a plate with herbs.

Vegetarian pea soup

Delicate, light, but at the same time protein-rich soup with a homogeneous consistency. A 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.

Preparation:

Add peeled and chopped potatoes, boil for about 10 minutes. You also need to heat the butter in a frying pan and fry the grated carrots in it. Simmer slightly, covering with a lid. Place the finished carrots in the soup, add peas there and boil a little. Salt, add black pepper, remove from heat. Puree the soup in a blender, pour it back into the pan and pour in the cream. Bring the puree soup to a boil and turn off. Serve at the table with croutons and chopped herbs.
Also in your recipes you can replace the usual table salt with Indian black salt. In fact, it is volcanic rock salt, which according to Ayurveda is very useful. It improves the functioning of the digestive tract, and with its unusual taste it will add zest to your recipes. It is less popular here, so it is difficult to buy. But if you find it, be sure to try it.