Many people love this fragrant, thick, rich pea soup. It is believed that its most delicious version is cooked on smoked ribs. But you can cook equally delicious pea soup without meat, and even without frying. You will see, this simple, lean version is in no way inferior to smoked soup! The main thing is to properly prepare and properly cook the peas so that they boil and do not spoil the dish.

This soup contains a lot of vegetables and a natural "flavor enhancer" - the wonderful spice turmeric. And in order to make the soup completely boring, you can serve fragrant croutons from bread dried with garlic oil to it. Such a dish will warm and cheer you up even on the gloomiest and coldest day. Be sure to cook!

Ingredients (for 2 liters of soup)

• 1 cup peas
• 2 large potatoes
• 1 medium onion
• 1 medium carrot
• half sweet pepper
• 30-40 grams of celery root
• 2 bay leaves
• 0.5 tsp turmeric
• salt, pepper - to taste
• 1 stale baguette or ciabatta
• 2 cloves of garlic
• 2-3 st. tablespoons of vegetable oil
• some parsley

How to make meatless pea soup

Peas must first be soaked in warm boiled water for a couple of hours. Thanks to this manipulation, the cooking time for the soup will be halved.

During soaking, the peas will increase two to two and a half times.

Then drain the liquid in which the cereal was soaked. Put the peas in a saucepan, cover with clean cold water and set to boil. In no case do not salt the water, in this case the peas may not boil.

In 30-35 minutes after boiling, the peas should begin to boil. Sometimes it happens that it takes more time - it all depends on the cereal.

Peel and cut the potatoes into small cubes.

Send the potatoes to the pot along with the peas, and also add the bay leaf there. Cook for 5-6 minutes.

Then, peel and chop the vegetables. Chop the onion into small cubes, carrots and celery into strips, sweet peppers into squares about 1 cm in size.

Send vegetables to a pot of pea soup.

Now you can add pepper and turmeric to the soup.

Cook the soup until the potatoes are tender. At the very end of cooking, add salt to the soup.

How to make croutons for pea soup

While the soup is boiling, prepare flavored croutons with garlic oil. To do this, cut the stale baguette or ciabatta into 1-1.5 cm cubes.

Peel the cloves of garlic, cut each into 2-3 pieces and add a pinch of salt to them.

Grind the garlic in a mortar or directly on a cutting board with a knife, and then add vegetable oil to the resulting paste.

Stir the mixture until smooth.

Spread the sliced \u200b\u200bbread on a baking sheet, sprinkle it with garlic oil and put it in the oven for 10 minutes at 180 degrees. During this time, the crackers will dry out and brown a little.

Pour the finished pea soup into bowls, add a handful of flavored crackers and a little chopped greens on top.

Pea soup without meat is a budget option for a hearty meal. Despite the lack of meat and vegetable fat, the soup gives a feeling of fullness and perfectly satisfies hunger, while remaining a completely dietary dish.

However, this food is not only tasty but also healthy! It is known that pea soup dilates blood vessels and normalizes blood circulation, as well as makes hair stronger.

The whole peas in the soup will be tough without soaking. Pay attention to the peas you are going to cook. If they are halved, then you do not need to soak them.

How to Make Meatless Pea Soup - 15 Varieties

This pea soup will remind you of your grandmother who cooked it from the same products, but with only one secret ingredient - love.

Ingredients:

• A glass of peas
• Water - 3 liters.
• Medium potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Olive oil - 2 tablespoons l.
• Garlic - 2 teeth
• Croutons - to taste
• Dill
• Bay leaf

If you like boiled peas, then leave them to cook a little longer than indicated in the recipe

Preparation:

Soak whole peas overnight, rinse thoroughly.

Add peas to boiling water and leave to cook under a closed lid for about forty minutes, until the peas are completely softened.

Finely chop the onion, grate the carrots. We throw in a hot frying pan with heated oil, fry until golden brown.

Cut the potatoes into strips, each piece is half a centimeter in thickness.

Throw potatoes, onions and carrots into a saucepan with peas, cook until the potatoes are cooked. Add spices to taste.

At this time, we take ready-made croutons and rub them with garlic cloves.

Serve in a bowl with garlic bread on top.

Ideal pea soup for those who don't eat meat.

Ingredients:

• Peas - 1 glass
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Greens
• Tomato - 1 pc.
• Sunflower oil
• Spices to taste

Remember that you need to salt the soup only at the end of cooking.

Preparation:

We wash the peas, leave them to sour in the water.

Finely chop vegetables and herbs, fry over low heat with sunflower oil until soft.

Bring the peas to a boil, cook for about ten minutes, then add the sliced \u200b\u200bpotatoes.

We throw the contents of the pan into the pan, cook until the peas and potatoes are softened. Then add the chopped tomato, cook the soup for another ten minutes.

Serve sprinkled with onions, bread and butter.

Custom soup with fresh green peas, pineapple, celery and meringues. A great way to make something festive and unusual out of a standard dish!

Ingredients:

• Green peas - 2 kg.
• Butter - 100 gr.
• Pineapple - 200 gr.
• Wine vinegar - 100 ml.
• Egg powder - 15 gr.
• Celery - 1 pc.
• Sugar
• Onion

Preparation:

Peel the pineapple, cut into small cubes. Pour into a frying pan, pour a glass of water, wine vinegar, add 50 gr. Sahara. Bring to a boil, cool.

We melt the butter in a saucepan, in which we will cook the soup, pour chopped onion and celery into it, bring them to the most delicate consistency. Pour in two liters of water, bring to a boil, add peas, boil again. Next, boil for another five minutes, cool.

Beat the soup in a blender until smooth.

Beat sugar in warm water, add egg powder and a drop of wine vinegar. Beat until a thick foam, form meringues, burn them with a gas burner.

A recipe for vegetarians who love unusual dishes. Cinnamon and pine nuts add sophistication to the soup, and cream - tenderness.

Ingredients:

• Dried peas - 200 gr.
• Carrots - 2 pcs.
• Heavy cream - 150 ml.
• Turmeric
• Cinnamon
• Pine nuts
• Greens

Preparation:

Melt the butter in a saucepan. We throw in the spices to open up.

Carrots, cut into slices, are added to the pan, fried. We also throw the washed peas into a saucepan, fill everything with water and cook for half an hour.

Beat and puree with a blender until smooth.

Warm cream is poured in, finely chopped greens, nuts are added. Everything is actively mixed.

The soup is ready!

Pleasant refined taste of pea soup, perfectly complemented by tender sour cream.

It is necessary to cool the soup during cooking so that the dried peas are completely boiled.

Ingredients:

• Green peas - 500 gr.
• Dried peas - 500 gr.
• Carrots - 4 pcs.
• Bulb onions - 4 pcs.
• Sour cream - 200 gr.

Preparation:

Finely chop the onion and carrots, fry well in a deep saucepan, leave to simmer.

Pour in water, boil. Put to cool.

We fall asleep dried peas, cook for an hour.

Season with sour cream, sprinkle with mint.

According to legend, a girl invented the soup the day before her marriage. It is believed to be the best way to win the heart of a Turkish man.

Ingredients:

• Lentils - 1 tbsp
• Beans - 1 tbsp.
• Wheat groats - 50 gr.
• Tomatoes - 2 pcs.
• Oriental spices

Preparation:

Lentils, cereals and beans are not cooked before cooking, but until they are completely boiled.

The tomatoes are peeled and crushed to a uniform consistency.

The coriander, cumin, basil and zeru are also ground as hard as possible.

Everything mixes up.

At the exit, you should get the most delicate soup, you can interrupt with a blender if desired.

Try exactly the same dish as it is served in Tunisia and the Arab countries.

Ingredients:

• Peas - 1 tbsp.
• Potatoes - 1 pc.
• Carrots - 2 pcs.
• Bulgarian pepper - 1 pc.
• Tomato - 2 pcs.
• Onions - 1 pc.
• Turmeric, cumin, coriander

Preparation:

Cook the presoaked peas for 40 minutes. When almost ready, add the chopped potatoes.

Chop the vegetables, rub the carrots. Fry with spices.

Add frying to the soup.

A way to make something more interesting from a standard stupa is through spices.

Ingredients:

• Peas - 1 tbsp.
• Potatoes - 2 pcs.
• Carrots - 4 pcs.
• Tomato paste
• Carnation
• Mustard seeds
• Black pepper

Preparation:

Leave peas in water overnight, cook for about two hours.

Throw the chopped potatoes into a saucepan, bring to a boil.

In a dry hot frying pan, quickly fry all the spices. Next, add butter, chopped onion and tomato paste.

Throw finely grated carrots into the pan, continue to cook.

In the meantime, pour a ladle of liquid from the soup into a frying pan, evaporate until thick.

Putting it all together.

Mind-blowing smell of oriental spices and rich taste. An improved version of oriental pea soup.

Idaho peas do not need to be soaked, their consistency allows them to cook without unnecessary movements

Ingredients:

• Idaho peas - 160 gr.
• Potatoes - 3 pcs.
• Tomato - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomato paste - 2 tbsp l.
• Ginger, turmeric, chili, coriander

Preparation:

Cook the peas for about an hour.

Cut the potatoes into cubes, the tomato and pepper into small pieces. Fry in a pan with spices. Add tomato paste.

We throw everything into the pan, cook until cooked.

Serve with croutons.

Really delicious soup that is good for fasting.

Ingredients:

• Dried peas - 350 gr.
• Potatoes - 2 pcs.
• Onions - 2 small or 1 large
• Carrot
• Greens
• Garlic
• Purple basil
• Condari

Preparation:

We interrupt the onion in a blender, quickly grate the carrots on a coarse grater.

We put the peas to boil almost until fully cooked, throw in the potatoes cut into medium cubes.

Fry carrots and onions over high heat until golden brown.

Throw the finished fried mixture into a saucepan.

Thoroughly chop the spices and garlic, add to the finished dish. Then let it brew with the lid closed.

Delicate pea soup with an omelet-like flavor. Twice as satisfying!

Ingredients:

• Half a glass of peas
• Carrot
• Potatoes - 2 pcs.
• Raw eggs
• Canned tomatoes

Preparation:

Cook the pre-soaked peas until they swell.

At this time, cut the vegetables into small cubes and fry in a pan.

We make a kind of paste from the tomatoes, put a spoonful of flour in them, add to the pan until a homogeneous consistency is formed.

Beat eggs thoroughly, carefully pour into a saucepan.

Serve not hot, in a wide plate.

A unique cream soup with oriental notes, with the addition of spinach and pistachios.

Ingredients:

• Dry peas - 8 tablespoons
• Pistachios
• Tahina
• Spinach
• Lemon juice
• Paprika
• Almond milk

Preparation:

Fill the peas with water

Cut the onion into small pieces, fry until soft.

Throw the pistachios into a saucepan with water, bring to a boil. At this time, add peas and cook until tender.

The spinach needs to be boiled.

Add everything except tahini and lemon juice immediately to the pan. The above is at the very end.

We carefully interrupt the soup with a blender.

Can be served with rye croutons.

One of the simplest but most delicious dishes. A must for mushroom lovers!

Ingredients:

• Peas - 1 tbsp.
• Mushrooms - 200 gr.
• Mustard seeds

Preparation:

Soak the peas, set them to boil until they boil down to a mushy consistency.

Fry the mushrooms with onions and mustard seeds, throw them into the prepared soup. You can interrupt with a blender.

Spices to taste.

A combined version of two familiar soups. Creamy, full-bodied flavor. Twice as tasty!

Ingredients:

• Chickpeas - 1 tbsp.
• Cream cheese - 140 gr.
• Potatoes - 3 pcs.
• Carrot
• Greens

Preparation:

We begin to cook the soaked chickpeas over low heat for about fifteen minutes.

At this time, cut potatoes and carrots into small slices. Throw everything in the soup.

Grate the cheese on a medium grater, pour into a saucepan.

When all the ingredients have softened, the soup can be considered ready.

An absolutely dietary meal that gives you a feeling of fullness for the whole day. The heart and stomach of a man will be yours!

Ingredients:

• Peas - 180 gr.
• Onions - 4 pcs.
• Carrots - 1 pc.
• Potatoes - 4 pcs.
• Laurel leaf

Preparation:

Chop the carrots into small circles.

Put a whole onion, bay leaf and chopped carrots into cold water.

Fry the remaining onions and carrots in a pan.

Chop the potatoes into finger-sized cubes and send them to the pan along with the peas.

At the end, add frying. You can make croutons for a more sophisticated taste, and add a spoonful of sour cream.

Pea soup without meat, the recipe for which, and more than one, we will consider later in our article, can be no worse than its classic counterpart, cooked according to all the canons of the genre, on aromatic smoked ribs. Of course, as they say, you can't fool your stomach with grass, nevertheless, but who said that peas would float alone in hot water in such a dish? Not at all. There are many recipes for making lean (and not so) pea soups, they contain a wide variety of ingredients, in addition, perhaps some cook them without meat, not because they are fasting or are convinced vegetarians, but simply because of the lack of it. Well, it doesn't matter. You can cook it with sausage - it will also turn out to be a good dish, by and large. Or with mushrooms. However, why lead unnecessary conversations? Better to get to practice. So let's start cooking. So, meatless pea soup. The first recipe.

The easiest option

If we decided to give up meat, this does not mean at all that we will make our dish simply on water. Not at all. We will cook our pea soup in broth. Only on vegetable. And for its preparation, in boiling water, put two carrots, one onion, a juicy tomato, herbs, garlic, and your favorite spices, cut into large pieces. And in another saucepan, boil the peas at this time. By the way, to make the process go faster, many housewives soak it beforehand. Some for the night, and some for at least a couple of hours. So, it will be ready in thirty minutes, as for the peas, here you will have to watch it yourself. The main thing is that when you see that it is almost ready, you need to combine it with the broth, after removing the vegetables from the latter, and add three or four finely chopped potatoes. 15 minutes before readiness, you need to introduce frying into the soup (grated carrots + chopped onions, fried in oil). And when the time comes to turn off the heat under the pan, add a few very finely chopped cloves of garlic to our simple pea soup and cover the dishes with a lid. Let it brew. And you can serve it with croutons, somewhere in half an hour. This is how the most common pea recipe is cooked, which, as you can see, is incredibly simple.

Now let's complicate the composition of the dish.

Cooking soup with vegetables

To do this, you will need to arm yourself with a glass of peas, two potatoes, one carrot, an onion, several tablespoons of sour cream, butter (50 grams will be required, no more), cauliflower (300 grams will be enough). Plus, prepare spices, your favorite herbs.

As we already mentioned, before preparing the pea soup, so that the main ingredient is boiled faster, you must first soak it. Which is what we did. And now it remains only to drain the water from it, rinse it, and then put it to boil. Preparing vegetables. We cut carrots, onions, potatoes, disassemble the cabbage into (after all, we have a cauliflower) inflorescences. When we see that the peas are almost ready, we add all our vegetable platter and oil to it. Plus spices. Cook until tender. Before serving, fill with sour cream.

Peas and cheese are a great combination

The ingredients for this soup are almost the same as in the previous version, only we exclude sour cream and cauliflower, but add dried celery and a hundred grams of cheese, and be sure to smoked. The most popular nowadays pigtail cheese is best suited for these purposes. We also cook in the same way. And at the very end we add spices, celery and "pigtail". Attention: salt during cooking is not recommended, because the cheese itself will give the required taste to the soup. And if it seems to someone that there is not enough salt, you can add the required amount of "white death" directly to your own plate.

Pea puree soup

Recipes for making mashed soups from a wide variety of ingredients are extremely popular today. The hero of our review, peas, was no exception. By the way, by and large, all soups from it are prepared in almost the same way, as you might have noticed. The only difference is in the components. The same can be said about such a dish as pea puree soup. The recipes for its preparation do not shine with a special variety, but the main difference from the usual pea soup is that at the end of cooking, all the ingredients are ground with a blender. However, if you take a potato of the appropriate variety, which falls apart in the blink of an eye, and even boil the peas to a state of porridge, then no newfangled devices will be needed. It is quite possible to get by with a spoon, turning it into a ready-made soup into this most coveted puree.

So, perhaps, we will not focus on the ingredients and the actual cooking process, but simply give advice. If you want a puree soup - choose any recipe you like, cook the pea soup, and then either send it to the food processor or stir it with a blender.

We'd better move on to a more interesting question.

Pea soup with sausage

The sausage, of course, is not meat, nevertheless it is not cauliflower. So those who have skimmed the previous recipes with almost disgust can revive. The dish promises to be tasty and, of course, no longer dietary. But those who have already rushed frantically to count calories can also relax. Let them, of course, have to taste the "unhealthy" sausage, but peas, which have long been considered a valuable source of much-needed vegetable protein, will also get into their stomachs. So, as they say, with one blow we kill two birds with one stone - and we will please ourselves, beloved, and benefit.

Ingredients

To prepare such a soup, you will need:

• One and a half glasses of dry peas.
• Three hundred grams of smoked (required!) Sausage.
• Two sweet peppers red (color - more for contrast with peas, most likely).
• Seasonings (choose yourself).

How to cook

We will cook the peas in the same way as in the previous cases.

You can't think of anything new here. As for the rest of the ingredients, they should be fried in the following sequence: first, chopped onions, then grated carrots are added to it, then the chopped main product - sausage, and then pepper. All this assortment must be extinguished over a very low (and certainly covered) heat for ten minutes. Well, then add to the peas, season with spices. Salting is again not recommended, the sausage, as in the case of cheese, contains this ingredient in sufficient quantities.

By the way, instead of smoked sausages, you can take boiled sausages. It will work out pretty well too. Or, for example, the same sausages. What is more important if the soup is prepared with the expectation that children will eat it. Choose only high-quality sausages. You should not add to the dish what is left after the holiday. But the rest of the field of activity for experiments is quite extensive. Finally, we want to offer another rather interesting option.

Peas with mushrooms

As you may have noticed, it is still a very democratic dish - meatless pea soup. The recipe for its preparation allows you to interchange components as the hostess likes. So we suggest adding mushrooms to it. They may well replace meat, and due to their introduction, the dish will not only acquire a truly amazing taste, but also support an organism that is exhausted, say, by fasting.

As for the mushrooms, you can take any, even the same mushrooms. But it is best to use dried ones. And preferably white. Firstly, they will give an amazing aroma, and secondly, their taste is already very good.

As for cooking, everything is similar to the process that was described in the simplest version of pea soup. The only thing you should pay attention to is that if you took dry mushrooms, then they also need to be soaked. Then rinse, cut and cook not separately, but necessarily together with the peas. If your mushrooms are simple, then you need to first cook them, and then fry them with vegetables. That's all the wisdom.

And finally

Naturally, many would like to know how pea soup will affect the state of their figure. By and large, there is no special need to count calories in it. The nutritional value of any dish, as you know, depends entirely on the incoming ingredients. Our soup is no exception. And as for its simplest version, you can safely absorb such a meal, on the scales. One serving of this soup will only have 87 kcal. Unless, of course, your first course plates are not very deep. However, with such a low calorie content, you can eat a couple of servings. There will definitely be no harm. Not a figure, not an organism. So cook and eat your meals with pleasure. Even if they are dietary.

Enjoy your meal!

Meatless pea soup can be eaten as a lean meal. Therefore, such a dish can be prepared even by those hostesses who watch their figure, but are very fond of soup with peas. Despite the fact that we will not use a meat product in cooking, the food will turn out to be very tasty, satisfying and appetizing!

Ingredients

Step-by-step recipe for cooking Pea soup without meat with photo

So let's get down to business:

Pour water into a saucepan, put on fire, let it boil.

Wash the peas, put them in a boiling liquid, add baking soda to the tip of a teaspoon so that the peas boil faster.

Peel potatoes and cut into pieces.

Peel the carrots and grate them with fine holes.

Peel and chop the onion.

Send the potato pieces to the container with the peas.

Put a frying pan on fire, put a piece of butter, sauté the onions and carrots.

Transfer the fried vegetables to a bowl with peas and potatoes.

Add bay leaf, seasoning, salt and pepper the dish, cook for another 15 minutes. That's all, delicious and dietary pea soup without meat is ready!

Video recipe Pea soup without meat

Pea soup in a slow cooker without meat

So, in order to cook soup according to this recipe, you will need:

Ingredients:
peas - 1 glass;
carrots - 1 piece;
bow - 1 head;
parsley root - 1 piece;
celery - a slice;
parsnip;
potatoes - 2 pieces;
parsley;
salt, black pepper - to your liking;
sweet paprika - 1 teaspoon;
bitter red pepper - on the tip of a knife.

Now let's get to work:

1. Prepare the peas in advance, wash and soak for a few hours.
2. Then drain the peas and place them in a multicooker bowl.
3. Peel the potatoes, cut into pieces and also send to the bowl.
4. Turn on the soup program and set the timer to one hour.
5. Then add chopped onion, carrots, all the spices, chopped parsley, salt, set the timer for another 20 minutes, leave the program the same. That's all, delicious, aromatic pea soup is served with croutons and sour cream!

Usually, they try to cook such soups without meat and meat broths.

Nevertheless, even in the "lean" version, pea soups can be made very tasty.

Do not stop reading the list of products, cooking this dish is much easier than it seems at first glance, and the benefits are much more than it seems from the description.

If a child refuses to eat pea dishes, then in most cases he can be tempted with soup with smoked sausage.

Pea soup without meat - general cooking principles

Pea soup without meat is not only healthy, but also very tasty. And it doesn't take a lot of hassle to make such a soup. All we need is dishes and necessary products.

From the dishes, you need any enameled pan of a suitable volume (displacement) in which the soup and frying pan will actually be cooked. Frying is prepared in it, and for certain types of pea soup, some components are fried, for example, mushrooms or sausage. It is best to take a pan with a sufficiently thick bottom or non-stick.

In addition, you may need a blender to mash the finished meal.

Meatless pea soup is prepared in purified drinking water or vegetable broth prepared in advance. It should be noted that the quality of water plays an important role in cooking.

The beans can be taken either whole or chopped or crushed, this will only affect the cooking time and will not affect the taste in any way.

To speed up the cooking process, dried peas are soaked and only then placed in a hot broth or poured initially with cold water and set to cook.

To enhance the taste and nutritional value, mushrooms (champignons), ripe tomatoes, vegetables, cream, sausage and even processed cheese can be added to pea soup cooked without meat.

Season the dish with the spices indicated in the recipe, or select it to your liking.

Mushroom pea soup without meat

Ingredients:

200 grams of split peas;

Potatoes - 2 small tubers;

One carrot;

Head of salad onions;

300 grams of champignons, fresh;

75 ml of vegetable oil;

One leaf of lavrushka;

Evaporated table salt.

Cooking method:

1. Sorted peas, rinse well under the tap and soak in a large volume of cool water for 9-12 hours. The liquid should be about three times that of beans by volume. In warm weather, the water should be changed several times so that the peas do not sour.

2. Rinse the soaked peas well in several waters and, pouring in two liters of filtered water, bring to a boil. Peas can stick to the bottom of the pot before boiling, so you need to stir it periodically, trying to reach the bottom of the pot with a spoon.

3. Gently remove all foam from the boiling pea broth with a slotted spoon and put the onion, peeled from the husk, into it. Reduce the heat, and stirring occasionally, cook the peas for half an hour, not letting the broth boil intensively.

4. Add potatoes, cut into 1/2-inch cubes, and bring to a boil over high heat. Then reduce the heat again and continue cooking.

5. On a coarse grater, grate the carrots and put them in the pot, ten minutes after the potatoes.

6. Cut the mushrooms washed with water into small slices along the mushrooms. Heat a table and a half in a thick-walled skillet. tablespoons of oil and dip the mushrooms in it and keep on medium heat until light brown.

7. Remove the onion from the soup, add salt to the soup and add the fried mushrooms. Continue cooking, focusing on the tenderness of the potatoes.

Meatless tomato pea soup with prunes and apples

Ingredients:

A glass of peas, best crushed;

Four ripe tomatoes;

Two small sour apples;

Two onions;

100 g prunes (pitted);

50 ml of olive or frozen sunflower oil;

Cinnamon to taste.

Cooking method:

1. Pour crushed, washed peas with cold drinking water and leave in it for forty minutes, drain the water, and rinse the beans well again.

2. Place a 2-liter saucepan, one-third full of cold water, over high heat. When the water warms up well, but does not boil yet, put the washed peas in it, stir, bring to a boil. Next, reduce the heat to almost a minimum so that the water does not boil intensely, and cook until completely boiled.

3. In a small amount of vegetable oil (a tablespoon), save the onion, chopped in small pieces, until golden brown and set aside for a while.

4. Cut the prunes into thin strips, apples together with the peel, but without the core - into centimeter cubes. Cut the stalk of the tomato and chop it, as well as the apples, into cubes.

5. Transfer the crushed apples, tomatoes and prunes to the soup to be cooked on the stove. Add the sautéed onions. Bring the soup quickly to a boil and then cook on minimal heat for another 10 minutes.

6. Season with salt while sampling, add cinnamon and remove from heat.

Meatless pea soup with potatoes and cauliflower inflorescences

Ingredients:

A glass of split peas;

Medium carrot;

Two potato tubers;

200 gr. cauliflower;

Butter 60 grams;

Black, hand-crushed, pepper, turmeric.

Cooking method:

1. Pre-soaked and thoroughly washed peas, put on the fire and boil until softened. Pour water into a pot of peas so that it covers only 3.5 cm.

2. To prevent the peas from sticking to the bottom of the pot at the beginning of cooking, boil quickly, stirring as often as possible, reduce heat and continue cooking until tender.

3. Make sure there is always enough water in the pot. If it boils away during the boiling process, do not be afraid to add boiled water.

4. When the peas are sufficiently boiled, pour in one and a half liters of hot boiled water and wait until everything boils again.

5. In a boiling pea broth, put medium-sized cubes of carrots with potatoes, divided into small inflorescences of cauliflower. Before laying the cabbage, soak it in slightly salted water for a quarter of an hour.

6. Add slightly thawed butter, turmeric - literally on the edge of a knife, black, freshly cooked pepper.

7. Boil pea soup on low heat until vegetables are tender. Salt should not be done before the vegetables are half-cooked.

Lean pea soup without meat

Ingredients:

600 grams of peas;

Large head of white onion;

A bunch of dill with parsley;

Ground coriander;

Three small cloves of garlic;

To taste - pepper, adjika.

Cooking method:

1. Pour the washed peas with filtered water in a ratio of one to three. It will take about 1.8 liters. water, a little more, up to two liters.

2. Place a pot of peas over high heat and simmer. Dip the onion, chopped in small slices, into the boiling broth (you can also use a whole onion), lower the heat and continue cooking until the beans are mashed.

3. During the cooking process, stir the contents of the pan constantly, making sure that the peas not only do not stick to the bottom at the very beginning, but also do not burn in the future.

4. If necessary, top up with boiled, only hot, water.

5. When the peas turn into mashed potatoes, add chopped (crushed or chopped) garlic, spices and adjika to your liking. Season with salt, season with chopped herbs and simmer over low heat (very low heat) for no more than a minute.

Creamy Pea Soup Meatless

Ingredients:

Green peas - 300 grams (can be frozen);

22% natural cream - 200 ml;

90 grams (3 tablespoons) white flour;

Lard - 20 grams;

Table salt, curry.

Cooking method:

1. Put green peas in boiling water and boil it after boiling the liquid over low heat until tender. Frozen peas before laying, no need to thaw.

2. Melt the lard in a frying pan and fry the flour in it until tender creamy color.

3. Add cream to the flour, stir thoroughly and heat well, no more than two minutes. When mixing the flour with the cream, be careful not to clump together. If this does happen, grind the mixture through a sieve.

4. Add the prepared cream mixture to the broth to the boiled peas, salt the soup and add curry to your liking.

5. Whisk the contents of the pan with a blender in mashed potatoes and heat slightly.

Creamy Meatless Pea Soup with Green Peas

Ingredients:

1 cup peas (crushed)

Green peas - 200 grams;

Potatoes - 4 pcs.;

Two small carrots;

Medium onion;

A clove of garlic;

15% cream - 150 ml;

One hundred gram processed cheese;

50 ml light soy sauce;

Paprika, hop-suneli, curry, pepper - everything to taste;

Fine table salt;

A teaspoon of butter 72% butter.

Cooking method:

1. Rinse the crushed peas, transfer to a saucepan for cooking soup and, pouring two liters of liquid (vegetable broth, filtered water) over a high heat, bring to a boil.

2. When the liquid in the saucepan starts to boil, remove all foam and continue cooking on low heat.

3. Boil frozen green peas in a separate container until soft.

4. Cut carrots (1 pc.) Into rings or half rings, potatoes - into cubes of any size. As soon as the peas begin to soften, but do not have time to completely boil, put carrots with potatoes to it.

5. Pour two tables into a small skillet. tablespoons of butter (you can mix lean with butter) and, warming up well, brown and dry the onions in it. Add the second finely grated carrot to the onion, and, stirring constantly, fry for another four minutes.

6. When the potatoes and carrots are tender, transfer the vegetable fry to the soup. Add grated processed cheese and well-warmed cream. If the cream is poured cold, it can curdle.

7. Add soy sauce, add all the spices, butter and salt to your liking.

8. Mix the soup with a blender into a smooth puree. Put boiled green peas in it, add dill greens and boil.

9. Remove from heat and let the pea soup sit for ten minutes.

Lean meatless pea soup with sausage

Ingredients:

Split peas - one and a half glasses;

Two ripe tomatoes;

Two onion heads;

Carrots - 2 pcs.;

Sweet peppers - 2 pcs.;

350 grams of smoked sausage, "Cervelat";

Spices to taste, pepper (black).

Cooking method:

1. Cook vegetable broth from one carrot, onion and tomato. Take 1.8 liters for the indicated amount of vegetables. drinking purified water. The decoction time is 20-30 minutes.

2. When the broth is ready, take out the vegetables, put in the pre-soaked peas and cook over low heat until the beans are tender.

3. In vegetable oil, lightly fry the finely chopped onion (one head), then add finely grated carrots and chopped smoked sausage to it. After three minutes, add sweet peppers, chopped into thin strips, into the roast and simmer, covered with a lid, for 10 minutes.

4. When stewing, remember to stir the roast, otherwise it will burn.

5. Transfer the vegetable roast to the boiled peas, add spices and stir well. Take a sample before adding salt, as the sausage will give its salt to the soup.

6. Turn off the heat and let the dish stand for a quarter of an hour.

Meatless Pea Soup - Tricks and Tips

The cooking time for dried peas depends not only on their type. In order for the peas to boil faster, it is advisable to soak them in cold water in advance. It is optimal to do this in the evening.

It happens that the peas seem to be soaked well and picked up correctly, but no matter how much you cook, it still does not soften. Poor quality water is the reason for this problem. Water for both soaking and cooking should be taken only filtered, and preferably purchased bottled.

Many experienced housewives cook meatless pea soup in sparkling table water. Peas boil almost instantly.

Be sure to fry the mushrooms and sausage added to the pea soup. The taste of the dish will be richer.

At the end of cooking or when serving, place chopped dill in a dish. This is not only useful, dill will help the intestines to digest the soup easily and there will be no problems for which many of us are wary of pea soup.