Lenten Soup: 7 Simple recipes - video recipes at home

Potato soup in bread

Three elementary ingredient, a few simple manipulations and velvety Potato Soup with extraordinary baked garlic flavor ready. Will submit it to the half crispy rye bread and spring onions prisyplem. And tasty, and beautiful!

Ingredients: 1 head of garlic

1 tbsp. Spoon + 1 h. spoon of olive oil

2-3 leeks

6-8 medium red potatoes

1 liter of vegetable broth or water

salt and pepper - to taste

4-5 Art. spoons frozen or canned corn (need not be added)

1-2 rye bread loaves (depending on the number of persons)

green onions - for decoration

How to prepare:

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1. oven heated to 200 ° C. Clear head of garlic on top of the husk. Cut off the tip of 2-3 mm. Coat 1 hour. L. olive oil, wrap in foil and place in oven for 35-40 minutes.
2. Garlic removed, the oven does not switch off. In a large saucepan 1 st heat. l. olive oil, add the chopped leek rings and fry for 3-4 minutes until soft.
3. Add the potatoes, cut into small cubes, and broth / water. Bring to a boil, reduce heat and simmer for 10-15 minutes until the potatoes are cooked.
4. Remove from heat, add the cloves baked garlic, salt, pepper and beat with a blender until smooth. Add corn and stir. A loaf of bread cut in half, remove the pulp.
5. Bake in the oven for 15-20 minutes, the crust should be lightly browned. Pour into the prepared soup bread bowls and garnish with green onions and serve immediately.

Tomato Soup with beans

This thick tomato soup is not only the bright appearance, but also taste. Nutritious, flavorful, with crispy garlic croutons and a tangy notes, soup reminiscent of sunny Provence and the approaching summer. Ingredients: 1 large onion

2 tbsp. spoon of olive oil

2 garlic cloves

1/4 h. Spoon of red pepper chili

3-4 tablespoons. tablespoons of tomato paste

1 tin (450 g) was chopped tomatoes in brine

2 h. Tablespoons of Provence herbs

1 tin (420 g) of white beans in its own juice

1 L of water

1, 5, Art. spoons of sugar

1, 5, Art. tablespoons white wine vinegar

salt and black pepper - to taste

Garlic croutons: 2-3 tbsp. tablespoons olive oil

2-3 cloves of garlic

French baguette half or whole ciabatta

salt - to taste

How to prepare:

1. In a large saucepan over medium-high heat warm oil. Add finely chopped onion, fry for 5 minutes. Add finely chopped garlic and chili, fry for 1-2 minutes until golden brown.
2. Add the tomato paste and fry, stirring, for 1 minute. Add chopped tomatoes and herbs of Provence. Drain beans and rinse well.
3. The pan with zazharki add water and bring to boil. Then add the beans and cook for 10-15 minutes. Add the sugar, vinegar, salt and black pepper.
4. Cover and leave for 10 minutes. To toast oven heated to 200 ° C. In a bowl, mix the olive oil and crushed garlic. Bread cut into medium cubes, add to the bowl and mix well.
5. Add salt to taste. Share on baking and cooking for a few minutes until golden brown. Serve the soup with garlic croutons.

Spicy vegetable soup with rice

This is another dull vegetable soup. Its secret lies in a combination of visual warming chili pepper with a light citric acidity. Rice will make the soup even more rich and nutritious.

Ingredients: 1 large onion

2 tbsp. tablespoons olive oil 2-3 cloves of garlic

2 medium carrots

2 celery stalk

2 hours. Spoons dry thyme

0, 5 h. Tablespoons dried chili

3 leeks

2, 5 l of vegetable broth

1 tin (450 g) of tomato in its own juice

2-3 tbsp. rice spoon

salt and pepper - to taste

1 tbsp. spoons of lemon juice

How to prepare:

1. In a large saucepan heat olive oil on medium-high heat. Finely chop the onion and fry for 5 minutes, add the finely chopped garlic and fry for 1 minute.
2. Add the carrots and celery, cut arbitrarily, thyme, chili pepper and chopped leek rings. Keep on low heat for 3-4 minutes, stirring constantly.
3. Pour in the broth, tomatoes with the liquid (if they are whole, cut) and washed rice. Bring to the boil and reduce heat to medium-low.
4. Cook for about 30 minutes. Add salt, pepper and lemon juice. Serve immediately.

Mushroom soup with sauerkraut

"Where is the soup, and there we seek" - was said in Russia. These thick, nourishing, with a marvelous aroma of porcini mushrooms and a rich sour taste of the soup will help to diversify your Lenten table. Become many times more delicious the next day.

Ingredients: 7-9 dry porcini mushrooms

0, 5 liters of warm water

1 tbsp. tablespoons vegetable oil

2 medium onions

500-700 g sauerkraut

2 liters of vegetable or mushroom broth

1 large potato

1 bay leaf

pepper - to taste

dill - to taste

4 cloves of garlic

salt - to taste

How to prepare:

1. Soak mushrooms in warm water for 30 minutes. Water drain and set aside. Mushrooms cut into small cubes. The heated vegetable oil pan.
2. Sauté finely chopped onion for 5 minutes. Add to the onions cabbage, reduce heat and simmer 15 minutes. In the broth add the mushroom water, mushrooms and potatoes, diced.
3. Cook 10-15 minutes. Add bay leaf, pepper, salt and cook for another 10 minutes. In a pot of soup put cabbage and onion, bring to the boil.
4. Add dill and finely chopped garlic. Remove from heat and cover. Ideally, prior to feeding the soup should sit for 12 hours.

Vegetable soup with noodles

noodle soup is familiar to us from childhood. In the classic version he prepares chicken broth with meat pieces. Today we introduce you to lean goals. He is likely to appeal to both children and adults. If desired, add cubes of fried tofu.

Ingredients: 1 medium onion

1 tbsp. spoon of olive oil

0, 5 h. Spoon dry thyme

3 medium carrots

2 celery stalk

2, 5 liter of vegetable broth

1 bay leaf

1 cup fine noodles

salt and pepper - to taste

fresh dill and parsley - to decorate

How to prepare:

1. In a large saucepan, heat the olive oil over medium heat. Fry onions for 5 minutes until golden brown. Add thyme and mix.
2. Cut carrots and celery in any form. Add to the onions and fry for 1-2 minutes. Pour broth and bring to a boil over medium high heat.
3. Put the soup in bay leaf, reduce the heat to medium. Pour the noodles and simmer for about 10 minutes until the state of al dente (depending on the variety).
4. Add salt and pepper to taste. Herbs and Sprinkle serve.

thick soup lentils

Fragrant roasted vegetables, thick lentil soup with zira and fresh coriander - a bright trio combined in one pan to become a delicious guest at your dinner table. Spicy notes of cumin create a festive mood east. Soup for the gourmet! Ingredients: 1 large eggplant

1 red bell pepper

1 green bell pepper

1 onion

4 cloves of garlic

2 tbsp. tablespoons olive oil

1 tin (450 g) of tomato in its own juice

200 g of red lentils

1 h. Spoon cumin

1 liter of vegetable broth

salt and pepper - to taste

0, 5 bundle of cilantro or parsley - to decorate

How to prepare:

1. Eggplant cut into small cubes, add salt and put on a paper towel. Leave for 30 minutes, then rinsed with cold water and dry.
2. oven heated to 220 ° C. Cut the peppers and onions into small cubes. Finely chop the garlic. Share pepper, onion, garlic, eggplant on greased with olive oil (1 tbsp. L.) Baking.
3. Top pour the remaining oil and stir. Bake vegetables for 20-30 minutes, until golden in color. The large pot folded tomatoes, washed lentils and cumin, previously comminuted in a mortar.
4. Add the broth and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes until cooked lentils.
5. Add roasted vegetables, salt, pepper and stir. Serve with chopped herbs.

Soljanka

Salsola or peasant woman - a classic dish of Russian cuisine. Today we will prepare a hodgepodge in the vegetable broth without meat. Sauerkraut, olives and capers create a rich sour-salty taste, and crushed garlic and cilantro give the bag of spicy note. The perfect complement to the soup will be very fresh rye bread.

Ingredients: 400 g sauerkraut

2-3 tbsp. tablespoons vegetable oil

1 large onion

2-3 tbsp. tablespoons of tomato paste

2 pickles

2 liter of vegetable broth

1-2 hours. Spoon capers

4-5 olives (preferably with lemon) 2-3 cloves of garlic

0, 5 of the beam cilantro

salt and pepper - to taste

How to prepare:

1. Pour sauerkraut with boiled water. After a few minutes drain the water, squeeze the cabbage thoroughly. In a large skillet heat the vegetable oil.
2. Add cabbage and simmer on medium heat for about 10 minutes, stirring constantly. It gives cabbage slightly redden. Add finely chopped onions and simmer another 5 minutes.
3. Enter the tomato paste and cucumber, cut into small cubes, warm up for 2-3 minutes until a strong pleasant aroma.
4. Pour in the broth, bring to a boil over medium-high heat. Boil for 10 minutes. Rinse the capers, olives, cut into rings. Add to the soup and cook for another 5 minutes.
5. Put in a hodgepodge crushed garlic and finely chopped coriander, salt and pepper to taste. Bring to a boil, remove from heat and cover.
6. Let stand at least 30 minutes.

See videoretsept - real French onion soup is excellent diversify Lenten menu, just toast with cheese must be replaced by the usual!