Peas are a member of the legume family, rich in vegetable protein and complex carbohydrates. It is suitable for preparing absolutely any dishes. The cooking recipes are quite simple, although they do take time, since peas take a long time to cook.
Lenten pea soup with croutons
Ingredients
- peas – 150 gr.;
- carrots (preferably “punisher”) – 50 g;
- white onion – 50 gr.;
- potatoes – 100 gr.;
- water – 1-1.5 liters;
- spices ( Bay leaf, peppercorns, allspice) - to taste;
- “Extra” table salt - to taste;
- vegetable oil (refined) - for frying;
- loaf or baguette - for croutons.
Preparation
- Peas need to be cooked in the evening - pour big amount water and leave overnight to soak the grains. This way they will boil faster and be softer.
- In the morning, drain the water in which the peas have stood all night and rinse them to clean water. Then pour it into a saucepan and pour in cold, clean water. As soon as it boils, reduce the heat and cook, stirring occasionally. Be careful not to let the peas sink to the bottom and burn. Then pea soup will have a very bad smell and bitter taste.
- While we cook the peas, you need to prepare all the other ingredients of the lean soup. Peel the onion and chop it small cubes. Heat a frying pan, pour oil (preferably odorless) and sauté the onion until golden brown.
- While the onions are frying, peel the carrots and grate them on a fine grater. The onion is ready - add the carrots and cook until done, stirring occasionally so that the vegetables do not burn.
- Peel the potatoes and cut them into small cubes and add water to prevent them from darkening.
- Cut the loaf into cubes or strips and place on a dry baking sheet. Place in the oven and dry until golden brown crust. This will take about a quarter of an hour. After this, you can sprinkle the resulting croutons a little with spices.
- As soon as you see that the peas have become soft and are almost boiled, you can add vegetables.
- First of all, throw in the potatoes and wait for them to boil. Collect the foam that forms when the potatoes boil.
- After that, enter in lean soup fry vegetables and continue cooking without turning up the heat. You need to cook until the potatoes are ready.
- As soon as the lean pea soup boils with vegetables, add salt and spices to taste.
- The amount of water can be adjusted to make the soup as thick as you want. The recipe provides for this.
- Ready pea soup can be seasoned with finely chopped herbs and croutons directly in the plates. Or you can serve the greens and croutons separately so that everyone can add them to their own taste.
This is a recipe for lean soup, when the peas remain practically whole. There is no need to intentionally grind it.
Ingredients
- split green peas – 500 gr.;
- fresh ripe tomato – 100 gr.;
- carrots (red varieties) – 50 gr.;
- onion (certainly white) – 50 gr.;
- garlic – 20 gr.;
- refined vegetable oil – 60 g;
- grated ginger root – 10 g;
- ground turmeric – 5 g;
- chopped greens - to taste.
Preparation
- Peas need to be cooked the night before. Soak in enough liquid overnight. Before preparing the soup, drain the water, wash the peas, pour clean water into the pan and start cooking.
- As soon as the peas boil, remove the foam and turn the heat to low. Cook for two hours until fully cooked. You need to stir the peas regularly to prevent them from burning. This is especially important when it begins to boil and sink to the bottom.
- While cooking the peas, prepare the vegetables for adding to the lean pea soup. The recipe calls for sautéing all vegetables in vegetable oil.
- Remove the skins from the onion and chop it into very small cubes. Pour vegetable oil into a hot frying pan and add onions. Sauté over low heat, stirring occasionally to prevent burning.
- Peel the carrots and chop them on a fine grater. Add to the onion and continue to simmer.
- Pour boiling water over the tomato, after cutting the peel. Then place it in cold water and remove the peel. Cut into small cubes and add to the vegetables in the frying pan.
- Peel the garlic and chop it very finely or grate it on a special grater. Add to the pan along with turmeric and ginger. Continue sautéing over low heat until the carrots become soft, stirring constantly.
- Add the roast to the peas and continue cooking (5 minutes). Then remove from heat and let cool slightly. Grind with a blender until pureed. Return to the stove and let it almost boil. It was at this moment pureed pea soup add salt to taste.
- Unrefined vegetable oil (which smells) is best used for making salads, not for frying. When heated, such oil can give off a not very pleasant odor and impart some bitterness to the products.
- To prepare delicious lean pea soup, you need to use carrots of those varieties that have a rich red color. These carrots are sweeter and will give the soup a piquant, sweetish flavor. Also, when fried, it cramels very well and has a wonderful color.
- Make sure that the fried vegetables do not burn. The soup will have an unpleasant bitter taste.
Note for diabetics. If you soak peeled potatoes, draining them a couple of times, they will glycemic index decrease significantly.
- It is better to cut bread with a knife and a nail file. This way you can cut even very fresh bread without deforming it.
- The simplest recipe - if you want to make croutons flavored with vegetable oil, then it is better to sprinkle the bread before the toasting process in the oven. This will make the croutons tastier.
Lenten pea soup can be prepared using classic recipe without adding oriental spices. If you want to give it some piquancy, use cumin, thyme and saffron. From greens - cilantro, mint. They are most suitable for lean pea soup.
Calories: Not specified
Cooking time: Not indicated
Lenten pea soup: step-by-step recipe with photos
The main thing in preparing lean pea soup is to make it rich, tasty and satisfying. See the step-by-step recipe with photos, thanks to which you will get exactly this dish. This can be achieved different ways: Boil the potatoes for a long time until they are almost softened; put in soup more vegetables; thicken the soup with flour or mash the boiled peas. The last option is the most acceptable - boiled peas are very easy to mash, it not only gives the soup the desired thickness, but also significantly improves the taste ready-made dish. You can cook lean pea soup in water or vegetable broth. Dry peas must first be soaked in water and left overnight or at least for 4-5 hours.
Ingredients for this Lenten Pea Soup recipe:
- dry peas – 1 cup;
- water or vegetable broth– 2.5 liters;
- potatoes – 3-4 tubers;
- carrots – 1 piece (large);
- onions – 2-3 pcs;
- salt, black pepper - to taste;
- bay leaf – 1-2 pcs;
- vegetable oil – 2-3 tbsp. l;
- green onions - for serving.
Recipe with photos step by step:
Dry peas (whole or halved) are washed several times under cold water. When the water becomes clear and the foam goes away, fill the peas with clean water (for 1 cup of peas, 3 cups of water), leave overnight or for 4-5 hours. Then drain the water and transfer the peas to the pan. Pour in 2 cups of cold water, put it on the stove and wait until the peas start to boil. Remove the foam, turn the heat to low and cook the peas until soft (about 40-45 minutes). We don’t salt the water! 
When the peas are almost ready, we begin to peel and cut the vegetables. Cut the potatoes into cubes or strips. 
Cut large carrots into small cubes. 
Cut the onions for lean pea soup into 4 parts and chop finely. Or cut into cubes - whichever is more convenient for you. 
Mash the peas directly in the pan with a masher until you get an almost homogeneous puree. Add the rest of the water, add salt and let it boil again.
Love thick soups? Try it. 
Place a frying pan with vegetable oil on the fire. First, add the onion to the oil and simmer until transparent. Then add the carrot cubes and simmer for a few more minutes. We do not fry the vegetables, but only bring them to softness. 
Add chopped potatoes to the boiling peas. Cook until the potatoes become soft. 
Add carrots and onions to lean pea soup. Continue cooking for another 10-15 minutes, the vegetables need to be well boiled. Add salt and pepper to taste. Before turning off the soup, put a bay leaf in the pan, cook for 1-2 minutes and remove from heat. Let the soup brew under the lid for 10 minutes. 
Serve lean pea soup hot, with rye or whole grain bread and green onions. Bon appetit! 
Advice. If the soup is being prepared during a strict fast, when even vegetable oil is prohibited, add vegetables to the soup without frying, raw.
Exists a large number of variety of recipes soups This dish can be found in all national cuisines. Recipes alone will only overcome experienced chefs, others will be possible even for beginners. Anyone can make pea soup. It's tasty, satisfying and healthy at the same time.
Peas are a plant that was consumed by the ancient Greeks and Romans, the French and Spanish, the Chinese and Indians. These beans were used to make many of the most different dishes. In some countries, peas were the food of the poor, in others they were served on the table of kings.
This plant has been known in Rus' for a long time. It was here that it received nationwide love. Pea soup is a dish that every resident of our country has eaten at least once.
Step by step recipe lean pea soup
Prepare Lenten soup according to the following plan:
Wash the peas thoroughly and leave to soak, first adding water;
Pour water into the container in which the soup will be prepared. Place a pre-peeled onion, half a carrot, bay leaf and pepper there. After boiling, keep on fire for half an hour;
Wash, peel and cut the potatoes;
Place the soaked peas along with the potatoes in a container of water. Wait until the water boils and remove the foam. After this, keep on fire for at least a quarter of an hour;
Chop the remaining onion and grate the carrots;
Fry vegetables in vegetable oil;
In another frying pan, fry the flour. It should darken a little. After this, it should be added to the soup in small portions;
Add roast and garlic to the soup, add salt and leave for a few minutes.
How to cook pea soup without meat in a slow cooker
Modern housewives have in their arsenal many tools that make housekeeping easier. One of them is a multicooker. This device significantly reduces cooking time. Therefore, it is not surprising that many women cook pilaf, soups, vegetable stew and the porridge is in it.
To prepare this dish, the hostess will need:
- Dry peas – 250 grams;
- Carrots – 100 grams;
- Onions – 100 grams;
- Bell pepper – 100 grams;
- Potatoes – 750 grams;
- Garlic – 2 cloves;
- Vegetable oil – 1 tbsp. l.;
- Salt;
- Pepper.
Cooking time: 60 minutes.
100 grams of a dish prepared according to this recipe will contain 5.8 grams. proteins, 1.3 g. fat, 23.7 gr. carbohydrates. The calorie content of the dish is 129.5.
The preparation of the dish should proceed according to the following plan:
- In order for the peas to be ready for further cooking, they must be left in water overnight;
- Peel and cut carrots and onions;
- Delete from bell pepper seeds and cut the vegetable into small pieces;
- Place all vegetables in a slow cooker, pour a little vegetable oil and keep it in the kitchen appliance in the “Frying” mode;
- Peel and cut the potatoes. Place it in the multicooker bowl along with salt, pepper and garlic;
- Add peas, pour 3 liters of clean water and cook for one hour, selecting the “Stew” mode.
Vegan pea soup with mushrooms
Many chefs from all over the world love mushrooms. They are served separately or added to other dishes. Below is a recipe for pureed pea soup with the addition of this unique product.
List of products that the housewife will need:
- Dry peas – 300 grams;
- Potatoes – 450 grams;
- Carrots – 100 grams;
- Onions – 100 grams;
- Mushrooms - 400 grams fresh or half a liter jar of canned ones (in in this case Canned champignons were used);
- Butter – 50 grams;
- Croutons – 100 grams;
- Bay leaf;
- Salt;
- Pepper.
Cooking time: 1 hour (+3 hours for soaking peas).
100 grams of ready-made creamy soup with mushrooms will contain 6.4 grams. proteins, 1.3 g. fat, 22.7 gr. carbohydrates. Calorie content – 127.9.
The housewife's procedure for preparing this dish is:
- Before starting cooking, you need to soak the peas in water. The minimum soaking time is 3 hours, the maximum is 8;
- Place a container of water on the fire and wait until it heats up;
- Wash and peel the vegetables. Cut potatoes into small cubes;
- After the water boils, add peas, potatoes and bay leaves. Cook for 45 minutes;
- Rinse the mushrooms and place in a clean pan. Keep on fire for 10 minutes. This is necessary for the vinegar to boil down. Then rinse them with cold water, cut them and fry them in butter until a golden crust forms;
- Then you need to fry the carrots and onions separately. Place the roast into the boiling soup and keep on fire for 2-3 minutes;
- Remove the pot of soup from the heat. Pour the broth into a clean bowl. Beat the remaining mass with a blender until pureed;
- Add to puree fried champignons and broth. Place on fire for 10 minutes;
- Wheat crackers should be added to the finished dish.
Peas are a frequent guest on Russian tables. Many different dishes that are healthy are made from it. One of them is lean pea soup. This dish will undoubtedly appeal to adults and children.
Bon appetit!
Nutritious beans always help out during fasting, replacing meat and dairy products. Pea soup is also very popular at other times of the year because it is incredibly tasty and aromatic. Our recipes will help you prepare this dish during Lent.
General cooking principles
Peas, even split peas, require pre-soaking. Then it will cook much faster. This only applies to dry peas, because fresh ones cook in just a few minutes, so there is no point in soaking them.
For the soup, standard root vegetables are taken: onions, carrots, potatoes. They are added towards the end of cooking the peas. You can season this soup with sour cream, and some serve it with mustard.
Lenten pea soup
Cooking time
calorie content per 100 grams
Hearty and simple pea soup, complemented by crispy homemade croutons.
How to cook:
Tip: to make the crackers more flavorful, you can pour oil on them and sprinkle them herbs before putting them in the oven.
Lenten pea soup in a slow cooker
A similar recipe to the previous one, but it simmers longer and therefore its consistency is more uniform.
How much time - 1 hour 20 minutes.
What is the calorie content - 200 calories.
How to cook:
- Finely chop the onion without peeling. Grind the carrots in the same way, first peeling them.
- Pour some oil into the multicooker bowl. Select the “Frying” mode. Transfer the vegetables to the oil and fry them lightly.
- Cut the peeled potatoes into small cubes. Add when the vegetables become translucent.
- Wash the peas and add them on top of the potatoes.
- Fill warm water, season, mix. Select the “Stew” program and leave to cook for an hour, covered.
- Serve with croutons.
Tip: many people like the taste of those same garlic croutons from the cafeteria. To do this, you need to buy black bread, cut it and fry it, and then immediately rub it with garlic cloves. Let cool slightly and serve with soup. The perfect combination!
Lenten pea soup-puree
Cream soups are becoming more and more popular. They can be decorated with all sorts of additions, making them even more appetizing.
What time is it – 2 hours.
What is the calorie content - 28 calories.
How to cook:
- Soak peas in cold water for five hours.
- Peel the celery and parsley and cut them into thin strips.
- Let the peas cook together with the roots for an hour and a half over low heat.
- Peel the carrots and onions too. Finely chop the onion and coarsely grate the carrots. Fry both products in a frying pan with added oil.
- Five minutes before cooking, add carrots and onions to the soup. Cook for five minutes.
- Let cool slightly and puree everything with an immersion blender. Return to the pan, season, and bring to a boil.
- Serve with finely chopped dill on top.
Tip: the more carrots, the brighter the soup will be. Turmeric or a little baked pumpkin can also give it a beautiful color.
Vegan recipe with mushrooms
Another interesting option puree soup, exclusively vegan. Great dish for the post.
How long is it - 1 hour.
What is the calorie content - 127 calories.
How to cook:
- Pre-soak the peas for at least three hours in cold water.
- Boil water in a saucepan.
- Wash and peel the vegetables. Cut the potatoes into medium-sized cubes.
- When the water boils, add peas and potatoes and season. Cook for forty-five minutes.
- Cut the mushrooms (it is better to take champignons) into slices and fry them in oil until golden.
- Separately, fry finely chopped onions and carrots. Transfer the roast to the soup and cook for about three minutes.
- Remove the pan from the heat and drain all the liquid. Grind all the ingredients into a puree and combine again with the broth.
- Add mushrooms and cook for another ten minutes.
- Serve with croutons.
Tip: You can use cumin as a spice. It gives a wonderful aroma. It can be sprinkled onto a plate when serving.
Recipe with tomato sauce and croutons
The rich pea-tomato taste of this soup will wonderfully complement home menu simple first dishes.
How much time - 1 hour 45 minutes.
What is the calorie content - 194 calories.
How to cook:
- Soak the peas for several hours in cool water.
- Then put it on the fire for about two hours.
- Cut the peeled potatoes into small cubes. It needs to be added half an hour before the beans are ready.
- Peel the carrots and grate them using a medium-mesh grater.
- Cut the peeled onion into thin half rings.
- Place both of these products in a frying pan with oil and fry for seven minutes.
- Then stir in the seasonings and tomato paste. Cook for another two minutes.
- Cut the bread into sticks. Place them in a separate frying pan and fry in oil until crispy. Add spices at your discretion.
- Place the vegetables in the soup and cook for another ten minutes. Switch off.
- Serve with croutons on a separate plate.
Tip: Tomato sauce or paste can be replaced with tomatoes in own juice. This will make it a little sweeter and the taste won’t be as strong.
How to cook green peas with mint
A very simple restaurant-quality dish. Bright, green, truly summery!
How much time - 25 minutes.
What is the calorie content - 57 calories.
How to cook:
- Pour some olive oil into a small saucepan.
- Finely chop the celery, green onions and onion. Place them in oil and fry for five minutes until soft.
- Then pour in the broth and let it boil.
- Add here fresh peas and cook for ten minutes.
- Pour the entire mixture into a blender, add mint and seasonings. Grind everything into a homogeneous mass.
- Pour into bowls. Garnish with mint. If desired, you can top it with yogurt.
Tip: this soup can also be served cold; it is not necessary to heat it.
You can add meat to all the recipes given outside of fasting. It is enough to prepare the meat broth, into which you later need to transfer separately cooked peas. All other products are added to the broth immediately.
The soup should be seasoned last resort. Otherwise, spices and salt may slow down the cooking process of legumes. You will have to add salt before serving, as peas have a sweetish taste. For spices, a mixture of peppers, garlic and dried herbs are perfect.
How delicious, hearty and warming this pea soup is! Even if cooking takes a little time, all processes remain extremely simple. This is an excellent recharge for the body at any time of the year. Bon appetit!
Russian culture requires the presence of a hot first course on the table. Rich pea soup is often prepared in a strong broth with the addition of aromatic smoked meats and meat, but if desired, you can make a lean vegetarian version of this soup. The main thing is to follow the recipe.
How to Select and Prepare Peas for Cooking
Real lean pea soup can only be cooked using dry green peas, and not the kind that is sold canned in jars. Soft peas can be added later, if desired, to give the dish delicate taste. Dry peas are sold in different formats: split, whole or halved. The choice depends on what kind of soup you want: for a thick cream soup, crushed is suitable, but for a classic vegetable soup it is better to take a whole one or in halves.
Peas must be soaked in cold water (best left overnight), and then rinsed thoroughly and drained. During this time, everything unnecessary will come out of it. Cooking time depends on size. As a rule, this is indicated on the package, but if you want a soft, creamy soup, you can boil the peas longer. Some housewives recommend adding a pinch baking soda at the beginning of cooking.
How to make pea soup without meat
If you decide to cook vegetable dish without adding meat broth, there are two ways: leave the peas and potatoes whole or puree them and make a creamy soup. The second option requires less control over the dish (it’s okay if the vegetables overcook and soften), but you will need a blender. Try the most popular recipes and decide what suits your taste best.
A simple recipe without soaking peas
Housewives who are in a hurry can learn how to cook pea soup without first soaking the kernels. This will not change the taste of the dish, but the benefits will be less. You will need:
- peas - 1 cup;
- bulb;
- carrot;
- potatoes – 3-4 pcs.;
- bay leaf, salt.
If desired, you can add a bouillon cube, such as a vegetable one, to vegetarian pea soup. It will make a taste Lenten dish more bright. However, if you are a supporter of only natural food, limit yourself to your favorite seasonings. You need to prepare it like this:
- Rinse the peas thoroughly with cold water. Discard spoiled kernels.
- Place in a saucepan, add three glasses of water. Bring to a boil, cook for 40 minutes.
- Cut the potatoes into cubes and place in a saucepan.
- Chop carrots and onions (you can use a grater) and fry. Add to soup.
- Let it boil again. Leave on low heat for 15 minutes.
How to cook with tomato sauce and croutons
Thick pea cream soup can be prepared with any additives; tomato is universal. To give the lean soup the desired consistency, you will need a blender. Use following ingredients:
- crushed peas - 1 cup;
- tomato paste – 2 tbsp. spoons;
- bulb;
- carrot;
- potatoes – 2-3 pcs.;
- White bread– 2-3 pieces.
You can experiment with the spices you add to your Lenten Pea Soup. It goes well with curry, you can try marjoram or barbecue seasonings. Do this:
- Soak the peas in advance, then rinse. Change the water and put it on fire.
- When the broth boils, add the diced potatoes and carrots. Cook for 20-30 minutes.
- Chop the onion, fry in a frying pan, add tomato paste and a little water.
- When the vegetables are cooked, carefully pour the water into a separate bowl, and grind the remaining grounds with a blender. If you don't have it at your disposal modern technology, you can rub through a sieve or use a masher to mashed potatoes.
- Dilute the puree with broth to the consistency of full-fat kefir.
- Slice white loaf into small cubes and prepare crackers. There are two options: you can dry it in the oven, or you can fry it in a frying pan with oil.
- Pour the soup into serving cups. Add two spoons of tomato and onion sauce. Serve with croutons.
Vegetarian recipe with peas and lentils
If you are going to soak peas, you can vary the recipe. Add beans, lentils or pearl barley in a ratio of approximately 1:1 allows you to create especially nutritious dish. For a classic Lenten dish you will need:
- whole peas – 0.5 cups;
- lentils – 0.5 cups;
- potatoes – 3 pcs.;
- carrot;
- bulb;
- herbs (parsley, cilantro, basil).
Like peas, dry lentils need to be soaked beforehand. It's best to leave it overnight. You need to prepare it like this:
- Rinse the kernels thoroughly and add three glasses of water. Put it on fire.
- Let it boil, reduce heat, leave covered for 30 minutes.
- Chop the potatoes and add to the pan.
- Chop carrots and onions and fry in oil. Can add fresh tomato or pepper. After 15 minutes, lower the sauté into the broth.
- Let the soup boil again, keep on fire for 5 minutes. Pour into plates.
How to cook lean pea soup in a slow cooker
If you have a modern multicooker or pressure cooker, for example, Redmond, Polaris, Philips or Panasonic, cook lean rich soup it will be much easier. The question of how to cook pea soup in a slow cooker can only arise for inexperienced housewives. You will need:
- crushed peas - 1 cup;
- potatoes – 3-4 pcs.;
- carrot;
- bulb;
- seasonings (salt, pepper, curry);
- sour cream – 50 g.
The prep work for making this lean soup won't take too much time. Do this:
- Soak the peas overnight, then drain and rinse.
- Chop the onion. Cut potatoes and carrots into small cubes.
- Place all the vegetables and peas in a slow cooker, add a little oil and leave on baking mode until they swell. Add salt and spices.
- Pour water over the prepared vegetables and leave on simmer mode for an hour and a half.
- Drop in ready soup blender and puree it. Serve with sour cream.
How to deliciously cook pea soup with mushrooms and herbs
The original lean pea soup will be obtained if you follow step-by-step recommendations on basic preparation of ingredients. In the future, you will be able to use your imagination. A delicious lean soup is made with the addition of mushrooms. You will need:
- whole peas – 1 cup;
- champignons – 700 g;
- potatoes – 3 pcs.;
- bulb;
- carrot;
- parsley dill.
Making pea soup is very simple and quick. Do this:
- Soak the peas in advance, then rinse and cook the broth.
- Cut the mushrooms into slices and fry until the liquid comes out. Then add finely chopped onion to the pan.
- Cut the potatoes and carrots into cubes and place in a saucepan. After 15 minutes, add the onions and mushrooms.
- Bring to a boil, then leave covered for five minutes. Before serving, add greens (as in the photo).
Calorie content of the dish
Even a child will like a rich lean soup made from crushed green peas, but ladies on a diet often avoid this dish, believing that the calorie content is too high. However energy value this healthy dish is only 120 kcal per plate. The fact is that the classic recipe includes smoked meat, which just adds calories. You can eat the vegetarian option and not worry about your figure.
Video recipe: how to cook soup with peas and potatoes
