Postal soup is a dish that can be cooked not only on days when animals eat food. If you follow the caloric content of culinary compositions and try to reduce it in every possible way, this variant of hot will become one of the best ways not to damage the waist and keep it slim.
How to cook lean soup?
Picking soup soups for every day, everyone will have the opportunity to enjoy the widest assortment of all kinds of variations, bribing with both a useful composition and excellent taste qualities, which, with a skilful approach, are in no way inferior to those of the classic first dishes.
- The taste of hot will be more intense if onions, carrots, and if desired, and other ingredients pre-fry in vegetable oil.
- As a liquid base, use water or pre-cooked vegetable broth.
- During boiling, the contents of the pan should not be allowed to boil violently, it should be on fire below average.
- Postal soup will be more appetizing and aromatic if served with fresh herbs.
Lean pea soup - recipe
Surprisingly delicious lean soup will come from peas. Legumes always give the broth a special flavor, which even without the presence of meat components satisfies the boldest inquiries of consumers. The taste of the food will be brighter if you add a little fried in a dry frying pan to the pan during cooking.
Ingredients:
- peas - 250 g;
- water - 2.5 liters;
- potatoes - 0.5 kg;
- onion - 2 pieces;
- carrots - 1 piece;
- laurel - 2-3 pieces;
- sweet pepper - 3-5 peas;
- garlic - 2 teeth;
- flour - 60 g;
- salt, pepper, greens, oil.
Preparation
- In a saucepan lay one onion, ½ carrot, laurel, sweet pepper, boil for 30 minutes, filter.
- Peas are soaked for the night, washed, pawned in broth, cooked for 20 minutes.
- Add the potatoes, continue cooking for 10 minutes.
- Pass separately flour 3 minutes and onions and carrots 7-10 minutes, add to the pan, stirring.
- Season the lean pea soup to taste, add the garlic, warm for 5 minutes, let it brew.
Lentil soup - lean recipe
A fragrant and hearty soup of lentils, the lean version of which will be described later, is prepared elementary and will take a minimum of time. A special fragrance for the hot will give stalk celery and garlic, and chili will provide a spicy sharpness, the degree of which can be adjusted by the amount of vegetable in the dish.
Ingredients:
- red lentils - 250 g;
- broth - 1-1,5 l;
- onion - 1 piece;
- stalks of celery - 2 pcs .;
- tomatoes canned - 350-400 g;
- garlic - 1-2 teeth;
- chili - 0,5-1 pcs .;
- salt, pepper, spices, greens, oil.
Preparation
- On vegetable oil fry for a couple of minutes onion.
- Add garlic, celery and chili, fry for a little more.
- Spread the fry in a pan with lentils boiling in broth, add the tomatoes and cook until the ingredients are ready.
- Season the lean soup to taste, let it brew.
Bean soup - lean recipe
An excellent alternative to dishes with meat will be lean bean soup. Beans are soaked in water at least 12 hours before the expected hot cooking, after which they are thoroughly washed. Particularly fragrant dishes will become if you add a few broths of cloves and a couple of pinch of Provence herbs to the broth during cooking.
Ingredients:
- beans - 2 cups;
- potatoes - 3 pcs .;
- onions and carrots - 2 pcs .;
- garlic - 3 teeth;
- cloves - 3 pcs .;
- Provencal herbs - 2 pinch;
- salt, pepper, spices, greens, oil.
Preparation
- Swollen beans are poured with water and boiled until soft.
- Add the potato slices, salted vegetables, seasonings, spices and cook for 20 minutes in the quietest heat.
- Finished lean bean soup is served with greens.
Vegetable vegetable soup - recipe
Especially light and low-calorie is a lean vegetable soup. The dish can be made in any composition, replacing some vegetable components with others or adding new ones, being guided by your own taste. For saturation, it is preferable to first boil broth from roots and onions, and then use the resulting liquid base to cook the soup.
Ingredients:
- potatoes - 3 pcs .;
- cauliflower and broccoli - 100 g;
- onions and carrots - 2 pcs .;
- garlic - 2-3 teeth;
- green peas or canned corn - 1 handful each;
- beans asparagus - 1 handful;
- Italian herbs - 2 pinch;
- salt, pepper, spices, greens, oil.
Preparation
- Potatoes are put in a saucepan with broth, boiled for 10 minutes.
- Add cabbage, peas, beans, salted onions with carrots and garlic, season the food to taste.
- Cook lean vegetable soup for another 10 minutes, served with greens.
Lenten soup with mushrooms
An invariable favorite among the fasting first courses is soup with mushrooms . Especially tasty hot will be with white dried mushrooms, which are soaked for an hour, and then boiled in the same water with the addition of additional ingredients. If there are not any, other fresh, frozen or dried representatives of the mushroom kingdom will do as well.
Ingredients:
- mushrooms, dried or fresh - 100 or 500 g;
- potatoes - 4 pcs .;
- carrots - 2 pieces;
- onion - 1-2 pieces;
- flour - 50 g;
- salt, pepper, spices, greens, oil.
Preparation
- Prepare the mushrooms, chop and fry a little in oil.
- Lay the mushroom mass together with the chopped potatoes in a saucepan, boil until the softness of the vegetable slices.
- Add in the lean mushroom soup, a dressing of onions and carrots, season the food to taste, warm up a couple of minutes and serve.
Lenten soup from sorrel
The porcelain oxalic soup is light, spicy, with a pleasant unobtrusive sourness. To fulfill the recipe, you can use both fresh and frozen or salted sorrel. To get a hotter potesnee, you can add to the composition of rice cereal or any other to choose from.
Ingredients:
- sorrel - 200 g;
- potatoes - 6 pcs .;
- carrots and onions - 1 pc .;
- salt, pepper, spices, greens, oil.
Preparation
- In a vegetable broth lay the potatoes and cook until soft.
- Add the roast of onions and carrots, season with hot to taste, throw washed and sliced sorrel, boil a minute.
Lenten soup with dumplings
The soup soup, the recipe of which will be described below, is prepared with the addition of dumplings. Products are made out of a liquid dough on the water, which is collected with a moistened teaspoon and dipped in boiling broth 7-8 minutes before the end of cooking. A special taste and bright appearance of the hot will give the red bell pepper.
Ingredients:
- Bulgarian red pepper - 1-2 pcs .;
- potatoes - 4 pcs .;
- carrots and onions - 1 pc .;
- flour - 2/3 cup;
- water 100 ml;
- salt, pepper, greens, oil.
Preparation
- Potatoes are boiled in water or broth for 10 minutes.
- Add the roast from onions and carrots, lay pepper straws, season the dish.
- In salted water, pour in flour and get the texture of the dough as a pancake.
- Make dumplings, put them in soup and cook hot for another 7 minutes.
Potato soup
Next, you will learn how to cook lean soup from potatoes . In this case, the base of the dish is crushed with a blender and served as a puree, which, thanks to celery and garlic, becomes piquant, and the carrot gives it a pleasant sweet note. If desired, hot can be seasoned with a pinch of Italian or Provencal herbs and served with greens and croutons.
Ingredients:
- potatoes - 300 g;
- carrots and onions - 1 pc .;
- cauliflower celery - 2 pcs .;
- garlic - 2 teeth;
- vegetable broth - 700 ml;
- salt, pepper, dried herbs, greens, vegetable oil.
Preparation
- In the oil fry onions with garlic for 5 minutes.
- Lay potatoes, celery and carrots, fry the vegetables for another 5 minutes.
- Pour in boiling broth, prepare the contents for 40 minutes.
- Season the dish, blend the blender.
- The soup of mashed potatoes is heated for a minute, stirring, and served.
Grilled soup soup
Fans of Georgian cuisine disagreeingly claim the impossibility of cooking kharcho without an impressive portion of meat and rich broth. However, after trying the lean rice soup prepared according to this recipe, they radically change their opinion and gratefully enjoy the magnificent eastern taste of the food.
Ingredients:
- rice - 1 glass;
- onion - 2 pieces;
- garlic - 3 teeth;
- tomatoes - 500 g;
- tomato paste - 30 g;
- Tkemali sauce - 70 g;
- laurel - 2 pieces;
- hops-suneli - 2.5 tbsp. spoons;
- coriander - 1 bunch;
- adzhika or hot pepper - to taste;
- salt, pepper, nuts, butter.
Preparation
- Fry onion in oil, add the washed rice, pour all boiling water and cook until the softness of grains.
- They put ground tomatoes without skin, paste, tkemali, garlic, coriander, adzhika, hops-suneli, salt, pepper ground with salt.
- Add a handful of chopped walnuts and after 2 minutes remove the container from the plate.