Make delicious pea soup without meat. Pea soup without meat - delicious meatless or vegetarian recipes for a hearty dish

Classic soups, the taste of which we remember from childhood, can be prepared in a completely different interpretation. Let us recall, for example, ordinary pea soup, unencumbered by special taste qualities and an ordinary “canteen” appearance. Today we will tell you how to use it to prepare a delicious meatless pea soup with potatoes and savory additives that improve not only the entire lunch tasting, but also a delight to the eye. Ginger and spinach are what will help make pureed pea soup interesting and new, and also more healthy and warming!

Ingredients:

water – 2 l;
dry yellow/green peas – 1-1.5 cups;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 2 pcs.;
fresh ginger – 2 cm;
dried ginger – 1 tsp;
garlic – 3 cloves;
salt - to taste.

Cooking time: 1.5 hours.
Servings: 6

How to cook pea soup without meat with potatoes and spicy additives

1. Soak the washed split peas in water overnight or for at least 2-3 hours. The color of the peas is not of fundamental importance, although lovers of pea soups claim that soups made from green peas are much tastier, and such peas cook faster than their yellow “colleague”. In addition, we will emphasize the color of green peas with spinach, so that we end up with a puree soup with a greenish tint. If your room is warm enough, it is better to put the soaked peas in the refrigerator so that they do not have time to ferment overnight. The next morning, drain the water and rinse again with new water.

2. Place the peas in a saucepan and fill with water, preferably hot, but not boiling water. We do not add salt at this stage and let it boil until the peas soften. This may take up to 1 hour, so you can start frying.

3. Fry onions and carrots, as for traditional pea soups.

4. Now we add what, according to many chefs, significantly improves the taste of pea soup - ginger and garlic. We pass the garlic through a crush, and grate the ginger on a fine grater. We add them to the hot vegetables, stir them in with a spatula, enjoying the aromas, and immediately remove the frying from the heat. There is no need to fry garlic and ginger until they lose their magical properties.

5. This is exactly the state you need to boil the peas to. It does not hold its shape at all, falls apart and is already somewhat reminiscent of puree. These peas are easy to grind with a blender, and the soup will turn out without a single lump.

6. Add potato cubes to the soup, add hot liquid, since during the cooking of the peas, there is less liquid in the pan. Boil the potatoes until they are completely cooked, until they are cooked. We do not recommend taking a lot of potatoes for the soup so that they do not interrupt the taste of the peas; 1 large or 2 small tubers will be enough.

7. Prepare the spinach for storing - squeeze out the ice cream and cut it into smaller segments. Fresh spinach can be simply chopped.

8. Add the spinach to the soup immediately after the potatoes are ready.

9. Immediately remove the pan from the heat and add the ginger-garlic fried vegetables to it.

10. Now all the ingredients of the soup need to be crushed with an immersion blender.

11. At this point, everything is already well boiled, so achieving a smooth structure is not so difficult. Here you can also decide on the thickness of the soup. If it is too thick, you can add hot water or vegetable broth.

12. It’s time to salt the soup, season with ground ginger for a more pronounced ginger taste, bring the puree soup to a slightly noticeable boil and quickly remove from the heat. Be sure to let it sit for 10-15 minutes.

Meatless pea soup with potatoes and spicy additives is ready! Not only traditional croutons are very tasty with it, but also fried sesame seeds, as well as spices - paprika and turmeric.

Bon appetit!

The first step is to prepare the peas.

You can find peas that are sold whole or in halves. To quickly prepare soup, we need the second option. In this case, simply double the amount of peas you use regularly.

Pour the peas into any bowl and pour boiling water over them. Cover the top with a plate or lid and leave for literally 10-15 minutes.

Due to the fact that we do not have whole peas, it will swell and become soft very quickly.

While the peas are cooking, move on to the next ingredients. Peel the potatoes and cut them into small pieces. Of course, to make it look more beautiful in soup, you can cut it into cubes, but this immediately costs time. So I just hold the potato with one hand and use a knife to cut off small pieces with the other.

Then I immediately add peas to the pan, but without water, drain it. I fill it all with water from the filter - 1.5 l - and put it on gas.

Grate the carrots on a large grater and cut the onion into pieces. Add literally 1 tbsp to the frying pan. l. unrefined oil and fry (4 minutes) until golden brown. Immediately add to soup

We move on to one of the main ingredients - meat. In stores you can find small packaged sticks of smoked meat. For pea soup, I really like pork with fat.

Firstly, it is very cheap, and secondly, smoked lard gives an incredibly tasty fat. And even if you don’t put spices in the soup, it will turn out very tasty. As a last resort, you can crumble a piece of carbonate.

I also cut the pork into small pieces and add it to the soup after boiling. At the same time I add herbs, salt and spices. I cook for another 5 minutes and turn off the gas.

Quick pea soup is ready, and mind you, without soaking the peas. Write down the recipe and prepare delicious pea soup in 30 minutes.

We leave it to steep for a few more minutes, but if you are hungry, you can serve it right away.

I suggest trying a lean recipe for pea soup without meat. Despite the simplicity of preparation, many avoid preparing this dish because they do not know how to cook pea soup so that the peas are softened. After all, cereals should be soft and chew well, but this is not always possible to achieve.

Lean pea soup recipe

Ingredients

1 cup of peas (pot size 300 ml)
4 medium sized potatoes
1 carrot
1 onion
1 tbsp. vegetable oil
bay leaf
clove of garlic
2-3 sprigs of parsley
Ground black pepper
1.8 liters vegetable broth or water.

How to cook peas so that they are softened

There are no secrets to cooking cereals, there are only rules that must be followed if you want the peas in the soup to boil well:

When purchasing, pay attention to what kind of cereal you are buying. Dried peas can be whole, shelled, or split. Whole dry peas can be boiled only with preliminary soaking of the cereal. Split peas cook without any problems and soaking in 40 minutes.
It is recommended to soak whole grains for at least 4 hours. To speed up the process of boiling such peas, it is recommended to add 0.5 tsp to the water when soaking. soda Before cooking, do not forget to drain the soda water and rinse the peas.
It is recommended to rinse any cereal, both dry and soaked, in 2-3 waters before cooking. Wash the peas until the water running off is relatively clear.
In order for the peas in the soup to be thoroughly boiled, they must be cooked for at least 30 minutes before adding the remaining ingredients.
When using, you don’t have to wait for the peas to boil into porridge; you can help them turn into puree using a blender. But even in this case, the peas should be soft and easy to chew.

How to cook pea soup

Pour water into the pan and bring the liquid to a boil. Place pre-washed peas in boiling water. If you are using whole beans, be sure to soak them. Boil the peas for 30-40 minutes over low heat.

Once the peas have softened a little, add the diced potatoes to the pan. If the water has boiled away, add the required amount of boiling water.

Grate the washed and peeled carrots on a coarse grater, cut the onion into checkers. Fry the vegetables in oil for a few minutes.

Transfer them to a pot of pea soup. Add salt, ground black pepper and cook until the potatoes are ready.

Let's taste the pea soup, is there enough salt? If necessary, add more salt. Chop the garlic clove and parsley leaves. In this recipe, many spices are added to lean pea soup at the end of cooking. Place bay leaf, garlic and chopped parsley into the pan. Cover the dish with a lid and remove it from the heat.

There are a lot of recipes for making pea soups. Most often they are prepared with smoked meats or rich meat broths. But there are also simplified options - soups prepared without meat, the so-called lean ones. They are prepared very easily, from a minimal food set. Thanks to the peas, the soup turns out nourishing and rich. Therefore, if for some reason you are going to prepare a lean first course, use the classic recipe for pea soup without meat (that is, this one).

Prepare the required set of ingredients.

Rinse the peas well with cold water and soak for 1 hour. Then drain the water, place the peas in a saucepan of suitable size and fill with clean water. Place on the fire and bring to a boil. A lot of foam forms on the surface, remove it with a slotted spoon or spoon. Simmer the peas over low heat until soft, about 50 minutes, the time will depend on the variety and quality of the product.

While the peas are cooking, peel and wash the vegetables. Cut the onion into cubes, grate the carrots.

Cut the potatoes into cubes or medium-sized cubes.

Fry the onions and carrots in vegetable oil until golden brown, stirring occasionally.

Add the potatoes to the pan with the peas and cook until tender, about 10-15 minutes. Salt and pepper to taste.

Add fried vegetables.

After 5 minutes, add the bay leaf and finely chopped dill to the pan. Boil for 1-2 minutes and remove the pan from the heat.

A very tasty classic pea soup without meat is ready. Pour it into serving bowls and serve hot.

Bon appetit!

Pea soup without meat - general principles of preparation

Pea soup without meat is not only healthy, but also very tasty. And it doesn’t take much effort to prepare such a soup. All we need are dishes and necessary products.

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

In addition, you may need a blender to puree the finished dish.

Pea soup without meat is prepared using purified drinking water or vegetable broth prepared in advance. It is worth noting that the quality of water plays an important role in cooking.

The beans can be taken whole, 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 added to a hot broth or initially filled with cold water and left to cook.

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

Season the dish with the spices specified in the recipe, or select according to your taste.

Mushroom pea soup without meat

Ingredients:

200 grams of split peas;

Potatoes – 2 small tubers;

One carrot;

Head of lettuce onion;

300 grams of champignons, fresh;

75 ml vegetable oil;

One laurel leaf;

Table salt, evaporated.

Cooking method:

1. Selected peas, rinse them well under the tap and soak in a large volume of cool water for 9–12 hours. The volume of liquid should be approximately three times that of beans. In warm weather, the water should be changed several times to prevent the peas from turning sour.

2. Rinse the soaked peas well in several waters and add two liters of filtered water and bring to a boil. Before boiling, the peas may stick to the bottom of the pan, so you need to stir them periodically, trying to reach the bottom of the pan with a spoon.

3. Carefully remove all the foam from the boiling pea broth with a slotted spoon and place the peeled onion into it. Reduce the heat and, stirring occasionally, cook the peas for half an hour, without letting the broth boil intensely.

4. Add potatoes, cut into one and a half centimeter cubes, and bring to a boil over high heat. After this, reduce the heat again and continue cooking.

5. Using a coarse grater, grate the carrots and place them in the pan, ten minutes after the potatoes.

6. Cut the champignons washed with water into small slices along the mushrooms. In a thick-walled frying pan, heat one and a half tablespoons. spoons of oil and place the champignons in it and cook on medium heat until lightly browned.

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

Tomato pea soup without meat with prunes and apples

Ingredients:

A glass of peas, preferably crushed;

Four ripe tomatoes;

Two small sour apples;

Two onions;

100 gr. prunes (pitted);

50 ml 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 two-liter saucepan filled one-third full with cold water over high heat. When the water is well heated, but not yet boiling, put the washed peas in it, stir, and bring to a boil. Next, reduce the heat to almost a minimum so that the water does not boil intensely, and cook until completely softened.

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

4. Cut the prunes into thin strips, and cut the apples with the peel, but without the core, into centimeter cubes. Cut out the stem of the tomato and chop it into cubes, just like apples.

5. Place the chopped apples, tomatoes and prunes into the soup being prepared on the stove. Add fried onions. Bring the soup quickly to a boil and then simmer on low heat for another 10 minutes.

6. Salt, taking a sample, add cinnamon and remove the pan from the heat.

Meatless pea soup with potatoes and cauliflower florets

Ingredients:

A glass of split peas;

Medium carrot;

Two potato tubers;

200 gr. juicy cauliflower;

Butter 60 grams;

Hand-crushed black pepper, turmeric.

Cooking method:

1. Place pre-soaked and thoroughly washed peas on the fire to cook until softened. Pour water into the pan with peas so that it covers it by only 3.5 cm.

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

3. Make sure there is always enough water in the pan. If the peas boil over while cooking, don’t 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, place medium-sized carrot cubes with potatoes, cauliflower divided into small inflorescences. Before adding 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 prepared pepper.

7. Cook the pea soup over low heat until the vegetables are cooked. Salt should not be added until 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 washed peas with filtered water in a ratio of one to three. You will need approximately 1.8 liters. water, maybe a little more, up to two liters.

2. Place the pan with the peas over high heat and let it boil. Place the onion, chopped into small slices (you can also use a whole onion), into the boiling broth, lower the heat and continue cooking until the beans are pureed.

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

4. If necessary, add boiled, hot water only.

5. When the peas turn into puree, add chopped (pressed or chopped) garlic, spices and adjika to your taste. Add salt, season with chopped herbs and simmer over low heat (lowest heat) for no more than a minute.

Creamy pea soup without meat

Ingredients:

Green peas – 300 grams (can be frozen);

22% natural cream – 200 ml;

90 grams (3 tbsp) white flour;

Lard – 20 grams;

Table salt, curry.

Cooking method:

1. Place green peas in boiling water and cook them after boiling the liquid again over low heat until tender. Frozen peas do not need to be thawed before adding.

2. Melt the lard in a frying pan and fry the flour on it until it becomes soft and creamy.

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

4. Add the prepared creamy mixture to the broth of the cooked peas, salt the soup and add curry to your taste.

5. Whip the contents of the pan with a blender into puree and warm it up a little.

Creamy pea soup without meat with green peas

Ingredients:

1 cup peas (crushed);

Green peas – 200 grams;

Potatoes – 4 pcs.;

Two small carrots;

Medium bulb;

Garlic clove;

15% cream – 150 ml;

One hundred gram processed cheese;

50 ml light soy sauce;

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

Fine table salt;

A teaspoon of 72% butter.

Cooking method:

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

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

3. In a separate container, boil frozen green peas 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, add carrots and potatoes to them.

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

6. When the potatoes and carrots have softened, transfer the fried vegetables to the soup. Add finely grated processed cheese and well-heated cream. If you pour the cream in cold, it may curdle.

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

8. Puree the soup with a blender into a homogeneous puree. Place boiled green peas in it, add dill and boil.

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

Lean pea soup without meat with sausage

Ingredients:

Split peas - one and a half cups;

Two ripe tomatoes;

Two onions;

Carrots – 2 pcs.;

Sweet pepper – 2 pcs.;

350 grams of smoked sausage, “Servelat”;

Spices, pepper (black) to taste.

Cooking method:

1. Make a vegetable broth from one carrot, onion and tomatoes. For the specified amount of vegetables, take 1.8 liters. drinking purified water. The preparation time for the decoction is 20–30 minutes.

2. When the broth is ready, remove the vegetables, add the pre-soaked peas and simmer over low heat until the beans are cooked through.

3. Lightly fry finely chopped onion (one head) in vegetable oil, then add finely grated carrots and smoked sausage cut into strips. After three minutes, add finely chopped bell pepper to the fryer and simmer, covered, for 10 minutes.

4. During stewing, do not forget to stir the frying, otherwise it will burn.

5. Add the roasted vegetables to the boiled peas, add spices and stir well. Test before adding salt, as the sausage will release its salt into the soup.

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

Pea soup without meat - tricks and useful tips

The cooking time for dried peas depends not only on its type. To make the peas 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 have been well soaked and chosen correctly, but no matter how much you cook, they still do not soften. Poor quality water is the cause of this problem. Water for both soaking and cooking should be taken only filtered, or preferably purchased bottled.

Many experienced housewives cook pea soup without meat using carbonated table water. The peas cook almost instantly.

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

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