Lenten pea soup. How to make lean pea soup for lunch

Of course, the favorite of pea soups is the version with smoked meats. But lean pea soup no less tasty and satisfying. And once you are convinced of this, you can prepare any recipe proposed in this article.
Recipe contents:

Pea soup is one of the popular soups in our country. This soup has a pleasant taste and aroma, so it has fans of all ages. The most popular ingredients are added to pea soup in various countries. different ingredients: smoked pork, bacon, sausage, smoked sausages, ham, wine, cheese, sour cream, rack of pork ribs, celery stalks, leeks, tomatoes, etc. But the basic ingredients are peas, carrots and onions.

The main thing in pea soup is the fat that is formed thanks to peas and potatoes. It is he who makes the soup tasty without the use of meat and smoked meats. Also important in the Lenten version vegetable broth, cooked with carrots, celery and other aromatic roots.

How to cook lean pea soup - subtleties and secrets

Pea soup is a truly international dish, loved in many countries. Pleasant taste, availability and nutritional value have made the dish more popular. All recipes are extremely varied, but they are conventionally divided into meat and lean. Both varieties are tasty, but proper preparation. And in order for the Lenten soup to be not only tasty, but also rich, you should take into account some subtleties and secrets.

Pea soup can be made from dry crushed or whole peas.
Peas should be soaked for 5-6 hours in cold water. The soaking process will shorten the cooking time of the legumes, give the dish a nutty aroma, relieve the body from flatulence and the stomach from bloating.
After soaking, the peas are washed thoroughly.
It is cooked in fresh water over low heat.
If the peas were soaked, then they will cook for 1 hour, if not - 1.5-2 hours.
Vegetables are added to the pan with peas when they begin to boil. This will happen approximately 40 minutes after boiling.
To make the soup thick and the peas boiled, add 0.5 tsp to the pan. soda or finely chopped potatoes.
The finished soup should stand for 10-15 minutes with the lid closed so that it thickens.
There is no need to top up while the soup is cooking. cold water, only boiling water is added.
When serving pea soup, you can add croutons or croutons to each serving. Added greens and garlic, pounded in a mortar, will also be delicious.
Soup made from fresh or canned peas will be no less tasty.
All kinds of spices and herbs will add piquancy to the dish. Chili peppers, ginger, thyme, allspice, basil, turmeric, coriander, go well with peas. nutmeg, black pepper, cinnamon, dill, tarragon, curry, fenugreek.

Lenten pea soup - classic recipe

Fasting requires giving up many foods, but you can eat your favorite foods, but only slightly modify them. From regular recipe In pea soup, we exclude smoked meat, and the taste of the dish will not be affected at all!

Calorie content per 100 g - 52 kcal.
Number of servings - 4
Cooking time - 1 hour 20 minutes

Ingredients:

Dry peas - 200 g
Potatoes - 7 pieces
Carrots - 1 pc.
Onion - 1 head
Vegetable oil - 3 tbsp.
Salt - 1 pinch
Black pepper - to taste

Step-by-step preparation:

Soak the peas in 1 liter of water for 8 hours. Afterwards, rinse it well, pour it into a saucepan, pour in fresh water, pour in vegetable oil and add salt. Place the pan on the stove, turn on the heat and bring to a boil.
Peel the onion and carrots, cut into cubes or grate. In a frying pan vegetable oil fry the vegetables for 5-7 minutes until golden. Place the roast in a saucepan and add enough water to fit the potatoes.
Peel the potatoes, wash them, cut them into cubes and add them to the pan.
Simmer the soup over low heat until the potatoes and peas are cooked. They should be soft.

Lenten pea soup - step by step recipe

To make the lean soup tasty, you need to get the broth. This can be achieved not only through legumes and potatoes, but also small quantity fried flour.

Ingredients:

Dry peas - 200 g
Potatoes - 4 pcs.
Bay leaf - 3 pcs.
Onions - 2 pcs.
Carrots - 1 pc.
Wheat flour - 2 tbsp.
Allspice - 5 pcs.
Salt - 1 tbsp.
Garlic - 2 cloves

Step-by-step preparation:

Rinse the peas, cover with water and leave to soak overnight.
Pour water into a 3-liter saucepan, put 1 peeled onion, half a carrot cut into rings, Bay leaf and allspice. Boil and cook for half an hour over low heat.
Peel the potatoes and cut into small cubes.
Add potatoes and peas to the broth, discarding the water in which they were soaked. Boil, skim off the foam and cook for 15-20 minutes.
Finely chop the onion and half the carrots and sauté in vegetable oil in a frying pan for 5 minutes until golden brown.
In another clean and dry frying pan, fry the flour for 3-4 minutes until it darkens slightly.
Add flour to the broth, stirring constantly and frying.
Peel the garlic and squeeze through a press.
Cook the soup for 5-10 minutes, adding salt.
Remove the pan from the heat, close the lid and leave for a few minutes.

Lenten pea soup in a slow cooker is aromatic, thick, rich and delicious food. The peas cook perfectly, which has an excellent effect on the taste. ready-made dish.

Ingredients:

Split peas - 1.5 tbsp.
Potatoes - 4 pcs.
Onion - 2 pcs.
Carrots - 1 pc.
Salt - to taste
Bay leaf - 3 pcs.
Water - 2 l

Step-by-step preparation:

Peel the carrots and onions, chop finely and fry. To do this, turn on the “Fry” mode in the multicooker and heat the bowl. Pour in vegetable oil and add chopped vegetables. Stir-fry until transparent.
Cut the potatoes into small pieces and add to the slow cooker when the frying is ready.
Next add the washed split peas.
Fill the food with warm drinking water, season with salt and spices.
Close the multicooker with a lid and set the “Stew” mode for 1 hour.

Creamy pea soup - amazing hearty lunch, especially in the company of crackers and herbs. But lovers can add some Mediterranean herbs, cumin or dried dill.

Ingredients:

Peas - 1 tbsp.
Potatoes - 2 pcs.
Carrots - 1 pc.
Onions - 2 pcs.
Bay leaf - 2 pcs.
Spices - to taste
Vegetable oil - for frying
Salt - to taste
Bread - slices

Step-by-step preparation:

Wash the peas, place them in a container, add 2 liters of drinking water and leave for 6 hours.
Peel the onion and finely chop.
Peel the carrots and grate them.
Peel the potatoes and cut into cubes with sides of 1.5 cm.
Cut the bread into 1.5 cm cubes and place on a clean and dry baking sheet. Dry it for 10 minutes in the oven until golden brown at 160°C.
Fry the onions and carrots in a frying pan in vegetable oil until golden brown for 10-15 minutes.
Wash the peas, add 1 liter of water and cook for 2 hours until soft.
After 1.5 hours of cooking, add potatoes, roasted vegetables and spices to the peas.
Add water. Adjust the amount yourself depending on the desired thickness of the soup.
Add salt and let the first dish brew for 15 minutes.

Calories: Not specified
Cooking time: Not indicated

Lenten pea soup: step by step recipe with photo

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 of the finished 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.

Do you like 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.

Pea soup recipe

A simple step-by-step recipe for making delicious lean pea soup without meat, with photo and video description. Also a tip on how to quickly cook peas for soup.

1 hour

61 kcal

5/5 (2)

Last time a large number of people switch to a vegetarian diet or try to adhere to fasts. Such a diet requires special balance and filling with substances beneficial to the body. One of the nutritious and delicious products is peas.

It contains a fairly wide range of vitamins and minerals. In addition, peas are very beneficial for the heart and blood vessels. It helps cleanse them and the entire body from slagging. Peas also belong to low-calorie foods and is included in many diets.

I want to present you with a fairly simple recipe for making pea soup without meat. It tastes just as good meat options. Yes, it doesn't have that wonderful smoked flavor. But without them it becomes even more useful.

I’ll give you some advice right away for those who don’t know how to quickly cook peas for soup. Peas should be taken in halves or split, and also soaked overnight in water. Soaked and swollen peas will not need to be cooked for an hour and a half. 30 minutes will be enough for this.

List of required ingredients

Kitchenware: grater, cutting board, frying pan, saucepan.

Step-by-step preparation

Peel the onions and peel the carrots.
Cut half the carrots into slices or cubes and place in a saucepan. We also send one whole onion, peppercorns and bay leaves there.
Fill with water (about 1.5-2 liters) and cook the vegetable broth over low heat for 30 minutes. After this, the onion must be removed. She has already given all her aroma and nutrients to the broth, and will only continue to disturb us.
While the broth is cooking, we have time to fry and prepare the potatoes.
Chop the remaining onion small cubes. Grate the other half of the carrot on the coarse side of a grater.
Heat the frying pan. Pour vegetable oil and add carrots and onions. Stir and fry until beautifully golden brown.
Using a vegetable peeler, remove the skins from the potatoes. Cut the potatoes into medium cubes.
Add salt to the cooked vegetable broth to your taste and add potatoes. We wash the swollen peas and also place them in the pan. Stir and cook for about 30-35 minutes until the peas and potatoes are ready.
During this time, sift and pour the flour into a dry frying pan. Place on the fire and fry for two to three minutes until slightly darkened, stirring all the time. Flour will add density to the soup and make it richer.
Pea soup is usually served with croutons. So let's cut it into slices. white bread medium cubes. Place them on a dry baking sheet and send them to dry and fry in a preheated oven.
When all the ingredients are cooked, pour the flour into the pan and stir well. Cook for about five minutes.
Finally it was time to add the frying. After this, cook our pea soup for five minutes.
While it is cooking, finely chop the greens and transfer the croutons into a beautiful bowl. And also for those who wish, we put sour cream and black on the table ground pepper for spicy lovers.
All. Our lean but very tasty pea soup is ready. We can set the table, pour soup into bowls and invite relatives. Enjoy your meal!

Lenten pea soup video recipe

To learn how to quickly and easily cook delicious lean pea soup without meat, watch the video recipe.

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 the pea soup will have a very bad smell and bitter taste.
While we cook the peas, you need to prepare all the other ingredients lean soup. Peel the onion and chop it into 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 this, add the vegetable frying to the lean soup 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 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.

How to quickly and easily prepare lean pea soup - step-by-step recipes

2017-09-23 Mila Kochetkova

Grade
recipe

765

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

1 gr.

Carbohydrates

16 gr.

146 kcal.

Classic Lenten Pea Soup

There is no doubt that the most delicious pea soup is the one made with smoked meats. But simple lean pea soup will be no less tasty and aromatic if prepared correctly.

Of the products you will need

Dry peas (can be whole or split) - 255 gr.;
Potatoes - 4 tubers;
Carrots - 1 pc. medium size;
Onions - 2 heads;
Wheat flour good quality- 25 gr.;
Fresh garlic - 3 cloves;
Sunflower oil - 50 ml;
Bay leaf - 2 pcs.;
A little allspice and black peppercorns;
Large salt- 1 dessert spoon;
Fresh herbs - to taste.

How to properly prepare lean pea soup?

Rinse the peas in running water, which must first be sorted. Once the water is clear, fill it with water and leave to soak for a couple of hours.

Pour in large saucepan water, add a washed but not peeled onion and a third of fresh carrots, add spices and put on fire. Boil for about 20 minutes from the moment the water boils.

Add the washed peas to the pan with the spicy broth, bring to a boil and skim off the foam. Cook until done, or rather until the peas become soft.

Cut the potato tubers into strips or cubes, add them to the pan and continue cooking until the root vegetables are soft. Chop the remaining onion, garlic and carrots and fry until golden crust in vegetable oil. Add the fry to the barely simmering, bubbling broth.

In a dry frying pan, heat a little flour until it has a characteristic aroma and brown color, and stir it into the bowl with the broth so that there are no lumps, add it to the soup.

Salt and season the pea soup well with spices, add chopped fresh herbs, and simmer over heat for 3 minutes. Turn off the soup and let it brew.

Helpful cooking tips! If you add a little to the vegetable frying bell pepper, then it will acquire a piquant, noble taste.

Making lean pea soup in a slow cooker

Most modern housewives have a multicooker in their arsenal, and it is this that can make cooking easier; cooking lean pea soups in it is a pleasure.

What products will be needed?

Dry peas - 300 gr.;
Potato tubers - 2 pcs.;
Fresh carrots are a medium root vegetable;
Celery root - 100 gr.;
A couple of cloves of garlic;
Onion - 1 pc.;
Butter - 50 gr.;
Salt and spices - to taste.

It will take 1.5 hours to prepare.

Quantity - for 8 persons.

How to cook:

In order for the pea kernels to cook much faster in the miracle helper, they need to be washed and soaked in a large volume of water overnight.

Cut the onion and carrots, celery root into thin strips. Peel the potatoes and chop into cubes.

Turn on the frying mode in the multicooker and sauté the vegetables in oil. Potatoes should also be fried a little. Pour in a couple of liters of water, add peas and, changing the mode to cooking soup or stewing, cook for one cycle.

As soon as all the vegetables and peas become soft, add salt and spices to the soup, and switch the multicooker to simmering or heating mode. After 15 minutes, you can pamper your family with lean pea soup.

Decorate the finished soup with parsley and be sure to serve it with white bread croutons. For added spice, they can be cooked with garlic or chili pepper.

Proteins per 100 g. - 5.80 g;
Fats per 100 gr. - 1.35 g;
Carbohydrates per 100 g. - 23.70 g;
Calorie content per 100 g. - 130 Kcal.

Lenten pea soup with added mushrooms

Lenten soups are prepared with various vegetables, and many of us love mushrooms and add them to our favorite dishes. Below you can see simple recipe pea soup with mushrooms.

List of products needed for cooking

300 grams of dry peas;
200 grams of potatoes;
400 grams of any mushrooms (oyster mushrooms and champignons are also suitable);
100 grams of onions and carrots;
50 grams butter;
200 grams of white bread;
20 grams of Provencal herbs (dry);
Salt and black pepper;
Bay leaf and spices.

It will take 1 hour to prepare.

Quantity - for 5 persons.

Correct cooking order:

Rinse and soak the peas first. Minimum for 3 hours, maximum - all night. Place peas and coarsely chopped potatoes into a saucepan and cook until tender.

Heat two frying pans with oil, fry mushrooms in one, chopped carrots and onions in the other. Leave the mushrooms aside, remembering to season them with spices and salt when cooking, and add the onions and carrots to the bubbling soup.

While the soup is cooking, fry the sliced bread in a dry frying pan, season the croutons Provencal herbs, salt, pepper.

As soon as the vegetables become soft, pour the broth from the pan, grind everything with a blender and, if necessary, rub through a sieve. Bring the soup to the desired consistency using broth.

Pour into plates, add crackers and fried mushrooms, garnish with fresh herbs.

Helpful advice! To make the crackers even more delicious, after the spices and seasonings have been added and the heat on the stove is turned off, you can add vegetable oil or butter to them. And remember that lean pea soups should have enough salt.

Proteins per 100 g. - 6.40 g;
Fats per 100 gr. - 1.30 g;
Carbohydrates per 100 g. - 24 gr.;
Calorie content per 100 g. - 128.90 Kcal.

Recipe for lean pea soup with tomatoes and peppers

Green peas - 200 gr.;
Dry peas - 250 gr.;
Fresh tomatoes - 300 gr.;
Ginger root - 2 cm;
Fresh garlic - 3 cloves;
Carrot - 1 pc.;
Onions - 1 pc.;
Spices and seasonings - to taste;
A little table salt;
Vegetable oil - 50 ml.

It will take 1.20 minutes to cook.

Quantity - for 4 persons.

Step-by-step preparation of the dish

Let the prepared peas cook. Grind the root vegetables, saute, and add to the broth with peas to simmer.

Fry chopped tomatoes with grated ginger and add them to the pan shortly before the dish is ready to preserve the aroma and color.

Once everything is ready, add the remaining green peas, spices and seasonings.

Let the soup simmer for about 5 minutes, and you can pour it into plates, adding fresh herbs.

Helpful advice! Before serving, you can grind the soup with a blender, leaving a few green peas to decorate the dish, then you will not need to add greens to the soup for decoration.

Proteins per 100 g. - 5.25 g;
Fats per 100 gr. - 2.08 g;
Carbohydrates per 100 g. - 27.80 g;
Calorie content per 100 g. - 116.30 Kcal.

Lenten pea soup made from split peas with potatoes

Classic pea soup is prepared with smoked meats. Lenten option This dish is no less nutritious and flavorful. Thick soup it is made from potatoes and peas, and the spices will make it incredibly tasty.

Ingredients

210 g split dry peas;
10 g table salt;
3 potato tubers;
1 carrot;
3 bay leaves;
50 g flour;
5 peas of allspice;
2 cloves of garlic;
2 onions.

Step-by-step recipe for lean pea soup

We sort the peas, removing debris, rinse them in the evening, fill them with filtered water and leave them overnight.

Peel all vegetables and wash them thoroughly. Pour three liters of purified water into the pan. We put half a carrot, a pea of allspice, a whole onion and spices into it. Bring to a boil and cook the vegetable broth over low heat for about an hour.

Grind the potatoes into bars. Drain the water from the peas and wash them again. Place potatoes and beans in boiling water. Stir and bring to a boil, periodically removing the foam. Cook for 20 minutes. Finely chop the onion and coarsely chop the remaining carrots. Sauté vegetables for vegetable oil until light golden brown.

In a clean, dry frying pan, fry the flour until slightly yellowish. Place the fried vegetables in the soup. We also send the flour here, continuously stirring vigorously so that it does not form lumps. Peel the garlic and pass it through a press into the pan. Cook the soup for another ten minutes.

If you don't have time to soak the peas, add a little baking soda to the water. This way the peas will boil much faster. Serve lean pea soup with croutons or croutons.

Quick recipe for lean pea soup with canned peas

The soup can be prepared not only from dry peas, but also from fresh or canned ones. Green peas make this dish easy and quick to prepare. This option will appeal to those who love thin soups.

Ingredients

400 g canned green peas;
freshly ground pepper;
400 g potatoes;
6 g salt;
1 onion;
a bunch of fresh herbs;
two carrots;
30 ml plant. oils;
50 g tomato paste.

How to quickly make lean pea soup

Peel the potatoes, chop them into medium pieces and wash. Place in a saucepan and add two liters of filtered water. Place on moderate heat, add salt and cook covered for a quarter of an hour.

Peel and finely chop onion. Peel, wash and coarsely grate the carrots. Heat a spoonful of vegetable oil in a frying pan and fry the onion in it until golden brown. Separately, saute the carrots until soft. Combine carrots and onions, add tomato paste, stir and simmer for a couple of minutes.

Add the roasted vegetables to the pan with the potatoes and green pea along with the liquid. Cook the soup for another five minutes. Rinse and chop the greens. Pepper the dish and add herbs.

Instead of canned peas you can use fresh or frozen legumes. Replace tomato paste during season fresh tomatoes, peeling them from thin skin and chopping them into small slices.

Lenten pea soup-puree

The soup prepared according to this recipe turns out tender, aromatic and very tasty. This dish can be prepared not only during Lent; it will be appropriate in the diet of vegetarians. Children will especially like the soup.

Ingredients

one and a half liters of filtered water;
salt;
one carrot;
ground coriander;
onion head;
fresh dill;
a glass of split dried peas;
20 ml vegetable oil;
a piece of celery root;
half a parsley root.

How to cook

We sort out the peas and wash them thoroughly. Place it in a cup and fill it with clean water. Leave the peas for several hours, or better yet overnight.

Peel the parsley and celery root. Wash and cut into not too thin strips. Drain the water from the peas and transfer them to the pan in which the soup will be prepared. We also put chopped parsley and celery root here. Fill everything with purified water and put it on the stove. Bring to a boil and cook over low heat, stirring occasionally, for a quarter of an hour.

We clean and wash the carrots and onions. Finely chop the vegetables and sauté in vegetable oil, stirring regularly, until soft. Place the roast into the soup and cook, stirring, for about six minutes. Remove from the stove. When the soup has cooled slightly, puree it with a blender. Salt, heat for a couple of minutes, and remove from the stove.

When serving, add ground coriander and a pinch of chopped dill to each plate. Serve the soup with croutons or garlic croutons. If you don't have a blender, you can puree the vegetables using a masher.

Lenten pea soup in a slow cooker

Modern technology allows the housewife to free herself from the need to constantly stand at the stove. It is enough to load all the products into the device and wait for the dish to be ready.

Ingredients

one and a half stack. split peas;
two liters of purified water;
four potato tubers;
spices;
one carrot root;
salt;
two heads of onions;
20 ml lean oil.

Step by step recipe

We thoroughly wash the peas, put them in a bowl, fill them with purified water and leave for five hours. We clean and wash the vegetables. Finely chop the onions and carrots. Cut the potatoes a little larger.

Pour vegetable oil into the multicooker pan. Turn on the device in the “frying” mode. Add chopped onions and carrots. Fry the vegetables, stirring constantly with a wooden spatula. As soon as the vegetables acquire a golden hue, turn off the device and add the potatoes.

Drain the water from the peas and wash them again. Place the beans in a saucepan and add warm boiled water. Season everything with salt and spices. Close the lid tightly and switch the device to the “quenching” mode. Cook the soup for an hour.

Prepare your own croutons for serving. To do this, heat vegetable oil with garlic, remove it and fry diced bread until crispy. Place the finished croutons on a paper towel to remove excess oil.

Spicy Lenten Pea Soup

Fresh ginger, spices and a mixture of peppers will add piquancy to the dish. Spicy lovers will especially enjoy the soup. This recipe does not use potatoes, so the dish is less calorie.

Ingredients

900 ml purified water;
a pinch of ground black pepper, cumin and coriander seeds, cayenne pepper, turmeric, a mixture of peppers;
two thirds of a glass of split dry peas;
dried parsley and cilantro;
20 ml lean oil;
10 g fresh ginger;
5 g table salt.

How to cook

We sort through the peas, removing all debris. Place the beans in a cup, fill with water and leave for several hours.

Pour into a suitable saucepan required quantity drinking water. Drain the water from the peas and rinse them again. Place it in a saucepan with water. Pour in a little vegetable oil and add turmeric. Bring the contents to a boil, remove the foam and cook over low heat until the peas are ready.

Approximately ten minutes before the soup is ready, place a dry frying pan on the fire. As soon as it warms up, add cumin and coriander seeds to it. Fry the spices until they darken. Pour the seeds into a mortar and grind.

Peel the ginger and finely grate it. Fry the ginger in hot vegetable oil for 30 seconds. Add crushed spice seeds and a mixture of peppers. Stir and heat for a couple of minutes. Add spices and chopped fresh herbs to the soup, stir and remove the pan from the stove.

Cook the soup over low heat, avoiding intense boiling. Be sure to skim off the foam. Cook the soup, stirring constantly so that the peas do not stick to the bottom and burn.