I assure you, prepare tomato soup- puree Lenten is quite simple and quick. A minimum of ingredients are used for its preparation. So, if you decide to go on a diet or arrange fasting days, then this tomato soup recipe is just for you. Be sure to try to cook it. Tomato puree soup is very healthy, try to include it in your diet occasionally.

INGREDIENTS

Medium tomato - 10 pieces;
Onion - 1 root vegetable;
Garlic - 1 clove;
Sweet red pepper - 1 piece;
Olive oil - 3 tbsp. spoons;
Salt and pepper - to your taste.
Water (you can also vegetable broth) - of necessity.

COOKING

So, let's get started! Let's start with the tomatoes, wash, wipe, cut into 4 parts and place on a baking sheet.
Then we peel the onion, cut it into pieces and place it on the tomato.
Next, wash the pepper, wipe it with a towel, remove the seeds and stem, cut it and add it to a baking sheet.
Now we pepper the vegetables, add salt, pour some oil on them, put them in the oven at 210*C and bake for about half an hour, somewhere in the middle of cooking we mix the vegetables.
Next, remove the vegetables from the oven, cool slightly, then grind in a blender (adding water, or vegetable broth) until the required consistency of the dish is formed. That's all, serve to the table in portioned plates.

Bon appetit!

Watch the video below for another recipe for making tomato puree soup.

Feel the difference between regular vegetable lean soup and lean puree soup! These are not boring vegetables floating in pieces in a plate, but lush, whipped and bright soup in the form of a mousse that can be beautifully decorated with curls fragrant oil, pieces of parmesan or dor blue, bacon chips or even toasted nuts. Crackers or grissini also look much more organic with it. It will be all the same vegetables and cereals, just in this case form decides everything!

The best soup is lean.

Puree soups are especially relevant during Lent or when you decide to give yourself food detox therapy. After all in such soups there is neither excess fat, much less meat. They are cooked in water and you decide how much salt and spices to add to it each time depending on your mood. This great way diversify Lenten menu, without denying yourself hot and warming food, following the necessary restrictions.

You can use any vegetables you have in the house. Lenten cooking technology vegetable puree soup will always be the same: boil the vegetables, blend with an immersion blender, season, decide on serving and serve in large cozy bowls or beautiful plates. But in order for all this variety of tastes to always please you, you need to master a few simple techniques and secrets.

Components of taste

You can prepare such a first course from almost any vegetables and leafy crops that you can get at a nearby market, store or in your garden. But if you want to get in ready dish cream base, do not forget to add potatoes or legumes to the soup. They are the ones who respond to that very airy form that we all value so much.

There is no need to salt vegetables when cooking. Salt is added directly during the beating process. But there is no need to skimp on spices! It is best, of course, to use a mixture of dried herbs and vegetables without any additives. They are harvested during the harvest season, when vegetables and herbs have the maximum amount of taste and aroma.

The color of the soup depends on the color of the original vegetables. The brighter the color you want, the brighter the vegetables should be! And don’t forget about the color wheel and color overlay, as strange as it sounds, but in this case it is very important!

Don’t add garlic when cooking, but don’t skimp on the onions, the soup will be tastier! Don’t avoid the aromatic roots of celery, parsley and parsnips; they will give not only volume, but also such an amazing aroma that you won’t be able to pull it away from the plate by your ears.

Don't add too much water when cooking, it should only slightly cover the vegetables. If necessary, you can add boiling water, but it would be a shame to reduce the rich vegetable broth from the soup.

Recipes

Which lean soups- are purees the most popular? Pumpkin will be in first place. They love it for its brightness, airiness, and beautiful sunny color. It is served with pumpkin oil and seeds for an amazing lunch!

In second place will be mushroom. Mushrooms, at least champignons, can be bought all year round. And during the season you can go to the forest at least every day! Lean cream of mushroom soup will be inferior to its version with cream, but with small secrets and it can be made into a culinary masterpiece.

Separately, it is worth dwelling on pea and lentil. It is from legumes that the most hearty first dishes. They also have the smoothest texture!

Once you get the hang of it, you’ll want to make both the tomato and carrot versions. But even if you only have potatoes and onions in the house, don't worry, you'll have a great lunch!

Basic recipe - basis for experimentation

As a basic recipe, we suggest preparing vegetable pumpkin cream soup with cauliflower.

Recipe Information

Type of dish: first
Cooking method: boiling
Servings:6
1 hour

Ingredients:

potatoes - 200 g
cauliflower - 200 g
salt to taste
water - 1-1.3 l

for serving:

dried bread,
parmesan (exclude during Lent),
nuts,
aromatic vegetable oil.

Cooking method

Prepare vegetables. Clean, rinse, dry from moisture.

Cut the vegetables into small pieces and place in a saucepan. Add water. Season with spices, cover and cook over low heat until tender. Depending on whether these are young vegetables in the summer or those that have been stored for a couple of months after harvest, the process will take from 20 to 40 minutes.

Check the readiness of the vegetables with a knife or crush them in a ladle with a spoon. They should be soft. Add salt to the vegetables before blending.

Beat the contents of the pan with an immersion blender until smooth. Season again with salt. The soup should have a smooth, creamy texture. Some people beat the soup in a mixer. You can experiment too, the structure of the soup will be slightly different. The main thing is that it will not affect the taste.

Pour the hot soup into bowls or large soup plates. Add a little vegetable oil, olive, pumpkin, truffle flavored or basil. Spicy lovers can add a few drops of Tabasco sauce or butter hot pepper. Serve the soup with a generous slice of bread or croutons. white bread.

Broccoli plus

If you make this soup using broccoli, don't add the bright orange vegetables! Then the dish will retain its beautiful malachite hue, but will not lose its taste. The proposed basic recipe is suitable for preparation, but it is better to replace the pumpkin in it with zucchini, and instead of carrots, add extra parsley or parsnip root.

Leave some broccoli before blending, chop it into pieces, mix with crushed croutons or fried ground nuts and decorate the soup with them. It will be even tastier and this serving looks impressive.

Dotted!

We are used to cooking pea soup with smoked meats. A certain stereotype from the Soviet past. But pureed pea soup can be a revelation. You can prepare it from green sweet peas in season or from frozen peas in winter. The result is a very beautiful and silky soup of bright green color.

You can watch how to make French creamy green pea soup in this video:

But dried bright orange peas in first courses are more familiar to us. It can also be used to make an excellent first Lenten dish!

1 volume of peas must be filled with 2 volumes hot water 10-12 hours before cooking, so that it swells well. It is best to use peas in halves rather than whole ones. It rises faster, cooks faster, and produces a smoother texture when whipped.

Ingredients:

peas (cereals) - 1 tbsp., hot water - 2 tbsp.
basic set of vegetables (onion, celery stalk, parsnip or parsley root, carrots) - 100 g each
potatoes - 200 g
spices and dry vegetables/herbs - 1 tbsp.
salt to taste
vegetable oil - 1 tbsp.
vegetable broth or water - 0.7 l

Cooking method

Heat the oil in a thick-bottomed saucepan or cast iron.
Peel the vegetables, rinse, and dry to remove excess moisture. Cut the onion into cubes, grate the carrots and celery/parsnips on a fine grater, cut the celery into thin plastics. Fry the onion until lightly browned, add the carrots and other ingredients, cover and simmer over low heat for about 5 minutes.
Add the soaked peas along with the soaking water, spices and half the amount of water or vegetable broth. Cover with a lid and simmer over low heat for about 30 minutes. Add the rest of the broth, add salt to taste and cook for another 5-7 minutes.
Remove the pan from the heat and puree the contents with an immersion blender until smooth and silky. Season with salt and stir. Serve Lenten pureed pea soup hot, seasoned green onions and roasted nuts with paprika. You can add a little sour cream.

Sister Lentil

If you can cook something tasty and hearty soup-pea puree, then the lentil version will be no less interesting. It has a more delicate taste, and incomparably more benefits! And you can prepare this soup in exactly the same way.

Another question is what different varieties lentils are traditionally used for different dishes, not everyone is suitable for soup. For example, you should not use black lentils - beluga. Firstly, it will color the soup an unappetizing dark brown color, and secondly, it is a salad type and does not boil well.

And here from gray or orange lentils Cooking first courses and side dishes is a pleasure. Support the orange one with bright pumpkin and carrots, and the gray one, for example, with cubes of bright green frozen spinach, then the soup will be a beautiful green color.

Serve with butter, dried flakes, lightly hot pepper or paprika, onion chips, it will be both beautiful and very tasty!

Mushroom taste

The luxurious and thick creamed mushroom soup is especially popular starting in mid-summer. First the chanterelles come, and behind them are the white ones with boletus and aspen mushrooms! When there are a lot of them, all the flavors can be combined in one plate. And what different mushrooms The more in the basket, the richer the taste of the soup!

The technology for preparing this soup is slightly different. Cooking mushrooms is unforgivable frivolity! It is much better when they are stewed with onions and butter. And it’s best to season it with potato broth and mashed potatoes. And the texture of the soup will be amazing, and it will hold its shape well and satisfy you for a long time!

Ingredients:

mushrooms (mix forest or champignons) - 500 g
onions - 200 g
potatoes - 100 g
salt and black pepper to taste
vegetable oil - 2 tbsp.
water - 300 - 4500 ml.

Cooking method

Thoroughly clean the mushrooms from debris and defects, rinse them under running water if necessary, and dry them to remove excess moisture.
Cut the mushrooms into small cubes.
Place a wide-bottomed frying pan over medium heat and add mushrooms. Evaporate excess liquid, stirring occasionally.
Peel the onions and potatoes. Cut the potatoes into small pieces, place in a saucepan with a handle, add water, salt to taste, cover with a lid and cook over low heat.
Cut the onion into small cubes. When the water from the mushrooms has evaporated, add the onion, oil, and stir. Cover with a lid and simmer over low heat for about 30 minutes (champignons about 20). Stir occasionally.
When all the ingredients are ready, transfer the mushrooms to the potatoes, add pepper, season with salt and puree in a blender until smooth.
Serve in bowls with white truffle butter or sour cream. It's good to serve savory croutons.

For this soup, it is best to use starchy potato varieties, then the texture of the soup will be velvety. If you are against potatoes in this soup, try replacing them with wheat cereal. For this recipe you will need 3 tbsp. Further preparation of the soup will be the same, just replace the potatoes with washed cereals.

The most orange

It is an indisputable fact that the most cheerful of all whipped soups is carrot soup. Bright, sweet, very appetizing! Carrots play the lead role in it, but the base color is best supported by bright orange butternut squash. The recipe, again, is basic, but the proportions of vegetables should be slightly different.

Ingredients:

carrots - 300 g
basic set of vegetables (onion, celery stalk, parsnip or parsley root) - 100 g each
potatoes - 200 g
pumpkin (preferably nutmeg, with bright pulp) - 200 g
spices and dry vegetables/herbs - 1 tbsp.
salt to taste
water - 1-1.3 l.

How to cook

Preparation is the same as in basic recipe: Prepared vegetables are filled with water and simmered under the lid until tender, and then pureed with a blender.
A few tips for this soup would be helpful to highlight its vibrant color and flavor.
Carrot soup-The puree is great served with mustard or unrefined rapeseed oil, as well as with toast brushed with soft mustard.

It will be very tasty to serve a plate with basil and blue cheese. And, no matter how strange it may seem, pumpkin and carrot flavors will sparkle with new colors if you season them with cinnamon! Try it various options and rate each of them.

Zucchini is the healthiest

Lowest calorie option lean soup-puree - from zucchini. As nutritionists like to joke, you will spend many more calories on cooking and eating than there are in the dish itself! And it is true.

It will be most delicious in the summer, when young zucchini or zucchini, as well as their yellow-fruited counterparts, are ripe. While they are young, juicy and with small soft seeds, they can be used whole, even with the skin. This will add benefits in the form of coarse fiber, which we lack!

Ingredients:

basic set of vegetables (young onions with green feathers, young carrots, potatoes) - 100 g each
leaf spinach - 200 g
young zucchini, various - 300 g
salt and pepper to taste
water - 0.2 l.

Cooking method

The main difference between this soup is that it doesn't require a lot of water. In the young and fresh vegetables there are a lot of juices, and they are much healthier and better.
Wash, peel, cut all vegetables into small cubes and place in a saucepan.
Add water and simmer covered for 15 minutes.
Check for readiness. Add some salt.
Cook for a few more minutes if necessary. Remove from heat.
Beat the contents of the pan using a blender.
Pour into bowls and serve with olive oil aromatic oil and basil.

Potato soup, solid

Most hearty option! And the simplest.

In principle, lean potato puree soup can be prepared from potatoes boiled in water. Yes, it's that simple. If suddenly in the process of boiling mashed potatoes you change your mind, then it will turn out great potato soup! The whole point here is not in the soup itself, but in the additives and presentation.

Interesting? Then read the recipe.

Ingredients:

potatoes - 400 g
salt to taste
water - 400 ml
sunflower unrefined oil- 4 tbsp.
green onions with white part - 1 bunch
parsley - 1 bunch
garlic - 1 small clove (optional).

How to cook

Peel and rinse potatoes. Cut the tubers into small pieces, add water, add salt and cook over low heat until the potatoes begin to boil.
While the potatoes are cooking, prepare the dressing. Chop the onion and parsley very finely, leaving a little for serving. Pass the garlic through a garlic press.
Mix the herbs, garlic and a pinch of salt, and only then add the oil. Stir and let it brew.
Remove from heat. Temporarily drain the water into another container, mash the potatoes well with a mashed potato masher, add the drained water, season with salt and stir.
Add half of the butter mixture with herbs, stir lightly.
Serve the soup in cups, pour green oil on top and garnish with sprigs of herbs. Serve white bread croutons to the table.

Attention!

Do not blend potato soup, you will get a paste, not soup!

As you can see, soup is not only the first courses familiar to us and familiar from childhood, but also many light and interesting ideas waiting for us in our kitchens!

Delicious experiments and discoveries!

From beets with garlic croutons, from beans, from tomatoes and lentils, dried mushrooms and from carrots - every day you can cook a new soup, nutritious, tasty and lean...

Cream of beet soup with garlic croutons

1 large beet, 1 carrot, 1 tomato, 1 clove of garlic, 1 onion (preferably shallots), several sprigs of dill, 1 dessert spoon of brown sugar, 1 tbsp. l. lemon juice, salt to taste, 2 + 2 tbsp. l. olive oil, 2-3 slices of white bread, a pinch of paprika and chopped dried garlic.

Peel and chop the vegetables as desired. Heat 2 tbsp in a saucepan. l. olive oil and add prepared vegetables. Fry over high heat, stirring frequently, until the moisture has evaporated. Reduce heat, pour in 1 liter of hot water, add salt, sugar and lemon juice and cover with a lid. Cook for 15 minutes. Puree the soup with a blender, add boiling water if necessary, pour into bowls and sprinkle with finely chopped dill. Serve the croutons separately.

To prepare the croutons, cut the bread into small cubes. Heat olive oil in a deep frying pan and put bread cubes in it, sprinkle with paprika and chopped dried garlic. Fry until golden crust, constantly stirring vigorously, so that all pieces of bread are evenly coated with oil and seasonings.

5 potatoes, 1 can (400 g) canned in own juice red beans, 2 carrots, 1 onion, half a celery tuber, 2 cloves of garlic, half a bunch of cilantro and parsley, 2 tbsp. l. tomato paste, 1 glass of tomato juice, savory, pepper and salt to taste.

Note: Having a jar on hand canned beans, you can prepare a delicious and satisfying soup in a matter of minutes. And if time allows, then pour the beans in the morning cold water, remove the beans that float to the surface and leave for 3-4 hours. During this time, the beans will swell. Drain the water, fill the pan with fresh water and place on low heat. The beans will cook faster if you do not immediately salt them, but add them to the pan dessert spoon Sahara. Salt bean soup Needed shortly before the end of cooking.

Lenten soup-kharcho

4 medium onions, 4 tomatoes, 3/4 cup rice, 3-4 sprigs of mint and cilantro, 3 cloves of garlic, 4-5 tbsp. l. sunflower oil, salt and black pepper to taste.

Finely chop the onion, put it in a saucepan and simmer in vegetable oil until transparent. Add the tomatoes cut into small cubes and continue to simmer for another 5 minutes. Add rice, stir, pour in boiling water, add salt and cook over medium heat for 12 minutes. Pass the garlic through a press, chop the cilantro mint leaves and season the soup. Bring to a boil, pour into plates and sprinkle with coarsely ground black pepper.

1/4 cup yellow lentils, 1 onion, 1 carrot, 100 g celery root, 2 cups tomato puree (can be substituted) tomato juice or liquid from tomatoes canned in their own juice), 2 glasses of water, 1 Bay leaf, olive oil, salt and pepper to taste.

Pour water over the lentils, add salt and cook covered for 30 minutes, skimming off the foam if necessary. Heat olive oil in a deep frying pan and simmer diced onion and finely chopped carrots in it. After 5-7 minutes, add the diced celery and cook until it turns translucent. Add vegetables to the soup, pour in tomato puree, season with pepper and, if necessary, add salt. Cook the soup over low heat in a saucepan with the lid ajar for 25 minutes until the soup thickens, then pour into bowls and sprinkle with cilantro leaves.

Lentil soup with olives

250 g green lentils, 1 large carrot, 3-4 potatoes, head onions, 2 cloves of garlic, 1 jar of black olives, vegetable oil, salt.

Pour 2.5 liters of cold water over the lentils and place on high heat. After boiling, reduce heat, skim off foam and simmer covered for 15-20 minutes. Meanwhile, sauté thinly sliced carrots and chopped small cubes onion until golden brown and add to soup. Place the olives along with the brine, diced potatoes into the pan and cook until tender for about 20-25 minutes, add salt and serve with black bread.

200 g peas, 5 potatoes, 1 onion, 1 carrot, 1 tomato, 2-3 tbsp. l. vegetable oil, salt.

Sort the peas, wash and soak for 2-3 hours in cold water. Drain the water, fill the pan with fresh water and place over high heat. Bring to a boil, reduce heat to low and carefully skim off the foam. When the peas begin to boil, add salt, add diced potatoes and chopped carrots, tomatoes and onions fried in vegetable oil into the soup. Cook for about 20 minutes until the vegetables are done.

Carrot soup with green sauce

4 carrots, 1 potato, 1 parsnip root, 1 onion, 4 cups water or vegetable broth, 2 bunches of dill, 2 tbsp. l. pine nuts, vegetable oil (2 tbsp. sunflower and 2 tbsp. olive oil), 1 tbsp. l. lemon juice, salt and pepper to taste.

Peel carrots, potatoes, parsnips and onions and cut into strips. Heat sunflower oil in a saucepan and fry the vegetables, stirring constantly. Cook for 6 minutes, then add water or vegetable broth and bring to a boil over high heat. Reduce heat and cook covered for 10 minutes. Strain the soup through a colander, chop the vegetables in a blender and return the puree to the broth. Add salt, season with black pepper and boil. Grind dill and pine nuts in a blender. Add olive oil and lemon juice, add salt and mix thoroughly. The sauce should be thick and smooth. Pour the soup into bowls and put 1-2 tsp in each. sauce.

Minestrone - Italian vegetable soup

1.5-2 liters of water or vegetable broth, 100 g of green beans (frozen can be used), 200 g of broccoli and cauliflower inflorescences, 1 onion, 1 carrot, 2 tbsp. l. small pasta, 2 tomatoes, several sprigs of green basil, salt to taste, 2 tbsp. l. olive oil.

Cut the onion into small cubes and simmer for olive oil until soft. Bring salted water or vegetable broth to a boil in a saucepan. Cut the bean pods into small pieces, disassemble the broccoli and cauliflower into small inflorescences, cut the carrots into thin circles. Place vegetables in a saucepan and bring to a boil. Add onion and cook for 10 minutes, then add to soup pasta. It is best to use thin vermicelli or a special paste for minestrone - orzo. Orzo pasta is shaped like elongated grains of rice and cooks for about 7 minutes. Add diced and peeled tomatoes to the pan. Cook for 5-7 minutes, then pour into plates, adding finely chopped basil leaves to each plate.

Dried mushroom noodle soup

100 g dried mushrooms, 1.5 liters of water, 1 onion, 1 carrot, leek, parsley root or celery, salt, black pepper

Make broth from pre-soaked mushrooms and roots. Remove the mushrooms and cut into thin strips. Boil the noodles, pour in the broth, add the mushrooms. You can add a spoonful of vegetable oil.

***

Lenten recipes- Orthodox fasts and holidays
Life without oil (Lent recipes)- Victoria Sverdlova
Lenten recipes: breakfasts
Lenten recipes: salads and snacks- Boring Garden
Recipes for Lenten dishes: Lenten soups
Recipes for Lenten dishes: main courses- Nina Borisova, Maxim Syrnikov
Lenten recipes: baked goods and desserts- Nina Borisova
Lenten recipes: drinks during fasting- Maxim Syrnikov, Nina Borisova
Monastic Lenten recipes- Alexey Reutovsky
The history of Russian cuisine: in Russia we are doomed to eat porridge- Maxim Syrnikov
Special dishes of Lent: crosses, larks, ladders, grouse- Maxim Syrnikov
Kolivo: Athonite recipe- Boring Garden
Fruit table- Pravoslavie.Ru
Recipes for the Nativity Fast: lentil soup, bread salad, green soup, squid stew, eggplant, avocado appetizer, solyanka with squid and cuba, couscous, kozinaki, toast with apples, etc. - Ekaterina Savostyanova
Recipes for the New Year- Ekaterina Savostyanova
Maslenitsa: 10 best recipes- Orthodoxy and peace
How I made the ancient Roman sauce garum(with photographs and comments) - culinary reconstruction - Maxim Stepanenko

***

Recipes for Lenten dishes:

1/3 cup pearl barley, 4-5 potatoes, 1 carrot, 1 onion, 5-6 black peppercorns, 1 bay leaf, 2 large pickled cucumbers, half a glass cucumber pickle, salt, vegetable oil.

Soak a third of a glass of pearl barley in cold water for 1-2 hours and cook over low heat. Skim off any foam that forms several times. When the cereal becomes soft, add the diced potatoes, bay leaf and black peppercorns. Finely chop or grate coarse grater carrots, chop the onion and simmer in vegetable oil. Add the sauteed sauce to the soup, add the pickled cucumbers cut into slices or cubes. At the end of cooking, pour half a glass of cucumber pickle into the soup. Sometimes rice is used instead of pearl barley.

Note: please note: we put pickled cucumbers in the soup after potatoes, otherwise due to the rather complex biochemical processes The potatoes will harden and will not boil. This will affect the taste of the soup in the most deplorable way!

Turnip cabbage soup

Two small turnips, fresh or pickled, one carrot, parsley root, 1 onion, two cloves of garlic, two tablespoons of vegetable oil, black peppercorns, a pinch of cumin.

Cut carrots, turnips and parsley into thin strips. Place in a pot, along with finely chopped onion and butter. Water with turnip brine or water.

Vegetables should be slightly more than half the volume of the pot, liquid should reach up to a third. Stir and place covered in the oven for a couple of hours. Temperature - 120-150 C. Vegetables are ready when they acquire a characteristic brownish color.

The liquid should have boiled away by then. Add boiling water to the top, add pepper and lightly crushed cumin. Simmer for about an hour and a half at 80-100 C. When ready, add chopped garlic, herbs and let it brew.

Sour cabbage soup in a pot

1 kg sauerkraut, 2 carrots, 2 onions, 4 tbsp. l. tomato paste, 4 tbsp. l. flour, 3-4 tbsp. l. vegetable oil, 3 liters of water, salt to taste, 2 bay leaves, 10 black peppercorns, a bunch of dill.

Finely chop the sauerkraut and place it in a deep frying pan. Add bay leaf and tomato paste and simmer over low heat. Finely chop the onion and carrots and sauté in vegetable oil. Add flour, stir and fry for a few more seconds. Boil in water in a saucepan, salt and add prepared vegetables. Bring to a boil and pour over portioned pots. Place the pots in the oven for 1-1.5 hours, then serve, sprinkled with chopped dill.

Lenten mushroom cabbage soup

Three glasses of water, a handful dried mushrooms, two handfuls of sauerkraut, two onions, two cloves of garlic, two tablespoons of vegetable oil.

Place the cabbage in a cast iron pot (the cast iron pot can be replaced with a closed one ceramic dishes, a duckling, finally - a stewpan or a frying pan, or even a simple saucepan, if they can be put in the oven (not enamel, no wooden or plastic parts)), pour in oil, add two or three tablespoons of water.

Place the cast iron in the oven, first at a temperature of about 200 C, which after a few minutes we reduce to 110-130 C. And keep it in the oven, covered, for at least three hours until a light brown color appears. If the cabbage dries out during simmering, add water or brine with a spoon.

Half an hour to an hour before the end of stewing, add finely chopped onion and garlic to the cabbage. While the cabbage is simmering, cook the broth from pre-soaked mushrooms. We take out the fully boiled mushrooms, cut them into strips and return them back to the broth, adding the finished cabbage there too. Cook everything together for another half hour.

Mushroom soup

Mushrooms, 1 onion, 3-4 potatoes, 1 carrot, 1 tomato, salt to taste.

A handful of mushrooms, chop and place in boiling water. Add salt and add a whole onion, diced potatoes and thinly sliced carrots. Grate the peeled tomato and add to the soup. Cook for 25 minutes.

Maxim Syrnikov, Nina Borisova

Like any passionate fan of vegetables, in whose pocket the wind blows most of the time, this winter I suffer and come up with 12475967800 recipes with meager provisions of the most boring time of the year (maybe I should write a book like that?). In a word, I can make several dozen different dishes using only the vegetable assortment of your nearest supermarket, this tomato soup is just one of these several dozen. It's lean, easy (to both digest and cook), cheap, and reminiscent of summer. What else do you need for a dish that is consumed while waiting for the weather to warm up?

You can use both fresh and frozen vegetables for this recipe. For example, I replaced a fresh one cauliflower much cheaper frozen.

Having prepared all the vegetables (in the sense of washing, peeling and defrosting, if necessary), cut them into small pieces so that they cook faster. Mix vegetables with olive oil, salt, pepper, wine vinegar, dried basil and bay leaves. Place the garlic cloves directly in the shell on top.

Distribute the vegetables on a baking sheet and place in an oven preheated to 190 degrees for half an hour. Don't forget to stir periodically.

Now, our task is to connect all available vegetable flavors thanks to joint cooking with tomatoes. Select bay leaves from the vegetable mixture, squeeze out the contents of the garlic shells and fill everything with water to cover. In my case, in a one and a half liter saucepan there was water exactly up to the mark.

Place the vegetables on low heat, cover with a lid and cook for another 20 minutes.

During this time you can just have time to prepare garlic croutons. To do this, cubed bread should be mixed with olive oil, chopped parsley and chopped garlic (the number of cloves is at your discretion), season with salt and pepper, mix and put in the oven for 18-20 minutes at 180 degrees. Stir the contents of the pan a couple of times during cooking.

Since we are preparing a puree soup, we puree the finished vegetables, and, if necessary, also rub them through a sieve. Salt, sugar, pepper to taste. I also added Tabasco and Worcester to the standard set. Since our tomato soup does not consist only of tomatoes, its color is hardly red. You can correct the situation with tomato puree or paste.

Pour the lean tomato soup into bowls, sprinkle with croutons and serve.

Tomato puree soup with garlic croutons

Ingredients:

tomatoes in their own juice - 400 g;
tomato paste - 2 tbsp. spoons;
onions (large) - 1 pc.;
carrots (large) - 1 pc.;
cauliflower - 200 g;
Bell pepper- 1 PC.;
leek - 1 pc.;
garlic - 1 head;
a bunch of parsley;
dried basil - 1 teaspoon;
olive oil;
wine vinegar - 1 tbsp. spoon;
bread;
salt, pepper, sugar.

Preparation

1. Finely chop both types of onions, bell peppers and carrots. Combine vegetables with small cabbage inflorescences, season with salt, pepper, pour over a mixture of a couple of tablespoons of olive oil and a spoon of wine vinegar.

2. Distribute vegetable mixture on a baking sheet, place garlic cloves and bay leaves on top, and then place the baking sheet in an oven preheated to 200 degrees for half an hour. Don't forget to stir periodically.

3. Place the baked vegetables in a saucepan along with the tomatoes, add water to cover, and place on low heat for another 20 minutes, after removing all the bay leaves and squeezing the baked garlic out of the shell.

4. Cut the bread into cubes, pour in 3-4 tablespoons of oil, combine with chopped garlic and parsley, season with salt and pepper. Distribute the bread pieces on a baking sheet and bake at 180 degrees for 18-20 minutes. Stir occasionally.

5. Puree the soup, add tomato paste, as well as sugar, salt and pepper to taste. Serve with crackers.

From beets with garlic croutons, beans, tomatoes and lentils, dried mushrooms and carrots - every day you can cook a new soup that is nutritious, tasty and lean.

CREAM OF BEET SOUP WITH GARLIC CROUTONS
1 large beet, 1 carrot, 1 tomato, 1 clove of garlic, 1 onion (preferably shallots), several sprigs of dill, 1 dessert spoon of brown sugar, 1 tbsp. l. lemon juice, salt to taste, 2 + 2 tbsp. l. olive oil, 2-3 slices of white bread, a pinch of paprika and chopped dried garlic.
Peel and chop the vegetables as desired. Heat 2 tbsp in a saucepan. l. olive oil and add prepared vegetables. Fry over high heat, stirring frequently, until the moisture has evaporated. Reduce heat, pour in 1 liter of hot water, add salt, sugar and lemon juice and cover with a lid. Cook for 15 minutes. Puree the soup with a blender, add boiling water if necessary, pour into bowls and sprinkle with finely chopped dill. Serve the croutons separately.
To prepare the croutons, cut the bread into small cubes. Heat olive oil in a deep frying pan and put bread cubes in it, sprinkle with paprika and chopped dried garlic. Fry until golden brown, constantly stirring vigorously, so that all pieces of bread are evenly coated with oil and seasonings.

RED BEAN SOUP
5 potatoes, 1 can (400 g) red beans canned in their own juice, 2 carrots, 1 onion, half a celery tuber, 2 cloves of garlic, half a bunch of cilantro and parsley, 2 tbsp. l. tomato paste, 1 glass of tomato juice, savory, pepper and salt to taste.

Place potatoes cut into quarters into a pan of boiling water, add a can of red beans canned in their own juice, carrots, celery and onions cut into strips, add chopped herbs and cook for 15-20 minutes under the lid. At the end of cooking, add salt, crushed garlic, ground red pepper and savory, tomato paste and tomato juice. Boil for another 5 minutes and serve, sprinkled generously with herbs.
Note:
With a can of canned beans on hand, you can prepare a delicious and filling soup in minutes. And if time allows, then in the morning, fill the beans with cold water, remove the beans that float to the surface, and leave for 3-4 hours. During this time, the beans will swell. Drain the water, fill the pan with fresh water and place on low heat. The beans will cook faster if you do not immediately salt them and add a dessert spoon of sugar to the pan. Bean soup should be salted shortly before the end of cooking.

LENT SOUP-KHARCHO
4 medium onions, 4 tomatoes, 3/4 cup rice, 3-4 sprigs of mint and cilantro, 3 cloves of garlic, 4-5 tbsp. l. sunflower oil, salt and black pepper to taste.

TOMATO SOUP WITH LENTILS
1/4 cup yellow lentils, 1 onion, 1 carrot, 100 g celery root, 2 cups tomato puree (can be replaced with tomato juice or liquid from tomatoes canned in their own juice), 2 cups water, 1 bay leaf, olive oil, salt and pepper to taste.

Pour water over the lentils, add salt and cook covered for 30 minutes, skimming off the foam if necessary. Heat olive oil in a deep frying pan and simmer diced onion and finely chopped carrots in it. After 5-7 minutes, add the diced celery and cook until it turns translucent. Place vegetables in soup and pour tomato puree, season with pepper and, if necessary, add salt. Cook the soup over low heat in a saucepan with the lid ajar for 25 minutes until the soup thickens, then pour into bowls and sprinkle with cilantro leaves.

LENTIL SOUP WITH OLIVES
250 g of green lentils, 1 large carrot, 3-4 potatoes, onion, 2 cloves of garlic, 1 jar of black olives, vegetable oil, salt.
Pour 2.5 liters of cold water over the lentils and place on high heat. After boiling, reduce heat, skim off foam and simmer covered for 15-20 minutes. Meanwhile, sauté thinly sliced carrots and finely diced onions in vegetable oil until golden brown and add to the soup. Place the olives along with the brine, diced potatoes into the pan and cook until tender for about 20-25 minutes, add salt and serve with black bread.

PEA SOUP
200 g peas, 5 potatoes, 1 onion, 1 carrot, 1 tomato, 2-3 tbsp. l. vegetable oil, salt.
Sort the peas, wash and soak for 2-3 hours in cold water. Drain the water, fill the pan with fresh water and place over high heat. Bring to a boil, reduce heat to low and carefully skim off the foam. When the peas begin to boil, add salt, add diced potatoes and chopped carrots, tomatoes and onions fried in vegetable oil into the soup. Cook for about 20 minutes until the vegetables are done.

CARROT SOUP WITH GREEN SAUCE
4 carrots, 1 potato, 1 parsnip root, 1 onion, 4 cups water or vegetable broth, 2 bunches of dill, 2 tbsp. l. pine nuts, vegetable oil (2 tbsp. sunflower and 2 tbsp. olive oil), 1 tbsp. l. lemon juice, salt and pepper to taste.
Peel carrots, potatoes, parsnips and onions and cut into strips. Heat sunflower oil in a saucepan and fry the vegetables, stirring constantly. Cook for 6 minutes, then add water or vegetable broth and bring to a boil over high heat. Reduce heat and cook covered for 10 minutes. Strain the soup through a colander, chop the vegetables in a blender and return the puree to the broth. Add salt, season with black pepper and boil. Grind dill and pine nuts in a blender. Add olive oil and lemon juice, add salt and mix thoroughly. The sauce should be thick and smooth. Pour the soup into bowls and put 1-2 tsp in each. sauce.

MINESTRONE - ITALIAN VEGETABLE SOUP
1.5-2 liters of water or vegetable broth, 100 g of green beans (frozen can be used), 200 g of broccoli and cauliflower inflorescences, 1 onion, 1 carrot, 2 tbsp. l. small pasta, 2 tomatoes, several sprigs of green basil, salt to taste, 2 tbsp. l. olive oil.
Cut the onion into small cubes and simmer in olive oil until soft. Bring salted water or vegetable broth to a boil in a saucepan. Cut the bean pods into small pieces, disassemble the broccoli and cauliflower into small inflorescences, cut the carrots into thin circles. Place vegetables in a saucepan and bring to a boil. Add the onion and cook for 10 minutes, then add the pasta to the soup. It is best to use thin vermicelli or a special paste for minestrone - orzo. Orzo pasta is shaped like elongated grains of rice and cooks for about 7 minutes. Add diced and peeled tomatoes to the pan. Cook for 5-7 minutes, then pour into plates, adding finely chopped basil leaves to each plate.

DRIED MUSHROOMS NOODLE SOUP
100 g dried mushrooms, 1.5 liters of water, 1 onion, 1 carrot, leek, parsley root or celery, salt, black pepper

Make broth from pre-soaked mushrooms and roots. Remove the mushrooms and cut into thin strips. Boil the noodles, pour in the broth, add the mushrooms. You can add a spoonful of vegetable oil.

RASSOLNIK
1/3 cup pearl barley, 4-5 potatoes, 1 carrot, 1 onion, 5-6 black peppercorns, 1 bay leaf, 2 large pickled cucumbers, half a cup of cucumber brine, salt, vegetable oil.
Soak a third of a glass of pearl barley in cold water for 1-2 hours and cook over low heat. Skim off any foam that forms several times. When the cereal becomes soft, add the diced potatoes, bay leaf and black peppercorns. Finely chop or grate the carrots, chop the onion and simmer in vegetable oil. Add the sauteed sauce to the soup, add the pickled cucumbers cut into slices or cubes. At the end of cooking, pour half a glass of cucumber pickle into the soup. Sometimes rice is used instead of pearl barley.
Note:
Please note: we put pickled cucumbers in the soup after the potatoes, otherwise, due to rather complex biochemical processes, the potatoes will harden and will not boil. This will affect the taste of the soup in the most deplorable way!

burdock cabbage soup
Two small turnips, fresh or pickled, one carrot, parsley root, 1 onion, two cloves of garlic, two tablespoons of vegetable oil, black peppercorns, a pinch of cumin.

Cut carrots, turnips and parsley into thin strips. Place in a pot, along with finely chopped onion and butter. Water with turnip brine or water.
Vegetables should be slightly more than half the volume of the pot, liquid should reach up to a third. Stir and place covered in the oven for a couple of hours. Temperature - 120-150 C. Vegetables are ready when they acquire a characteristic brownish color.
The liquid should have boiled away by then. Add boiling water to the top, add pepper and lightly crushed cumin. Simmer for about an hour and a half at 80-100 C. When ready, add chopped garlic, herbs and let it brew.

SOUR cabbage soup in a pot
1 kg of sauerkraut, 2 carrots, 2 onions, 4 tbsp. l. tomato paste, 4 tbsp. l. flour, 3-4 tbsp. l. vegetable oil, 3 liters of water, salt to taste, 2 bay leaves, 10 black peppercorns, a bunch of dill.
Finely chop the sauerkraut and place it in a deep frying pan. Add bay leaf and tomato paste and simmer over low heat. Finely chop the onion and carrots and sauté in vegetable oil. Add flour, stir and fry for a few more seconds. Boil water in a saucepan, add salt and add the prepared vegetables. Bring to a boil and pour into portioned pots. Place the pots in the oven for 1-1.5 hours, then serve, sprinkled with chopped dill.

LENTEN MUSHROOM SHIPPING SHIPPING
Three glasses of water, a handful of dried mushrooms, two handfuls of sauerkraut, two onions, two cloves of garlic, two tablespoons of vegetable oil

We place the cabbage in a cast iron pot (the cast iron pot can be replaced with a sealable ceramic dish, a duck pot, and finally a saucepan or frying pan, or even a simple saucepan if they can be placed in the oven (not enameled, there are no wooden or plastic parts)), pour in oil, add two - three tablespoons of water.
Place the cast iron in the oven, first at a temperature of about 200 C, which after a few minutes we reduce to 110-130 C. And keep it in the oven, covered, for at least three hours until a light brown color appears. If the cabbage dries out during simmering, add water or brine with a spoon.
Half an hour to an hour before the end of stewing, add finely chopped onion and garlic to the cabbage.
While the cabbage is simmering, cook the broth from pre-soaked mushrooms.
We take out the fully boiled mushrooms, cut them into strips and return them back to the broth, adding the finished cabbage there too.
Cook everything together for another half hour.

MUSHROOM SOUP
Mushrooms, 1 onion, 3-4 potatoes, 1 carrot, 1 tomato, salt to taste.
A handful of mushrooms, chop and place in boiling water. Add salt and add a whole onion, diced potatoes and thinly sliced carrots. Grate the peeled tomato and add to the soup. Cook for 25 minutes.