Vegetarian pea soup recipe with cheese. Vegetarian pea soup

I want to suggest great option vegetarian or lean - as you like - pea soup. Peas are an excellent source of protein, carbohydrates and microelements; their soup turns out rich, thick, satisfying and very tasty.

As additional ingredients can be used various vegetables and spices to your own taste. There are variations of pea soup with the addition of potatoes, but I like it pea soup Without it, I think that potatoes and peas are mutually exclusive ingredients, and there is no point in adding them to each other. However, if you like it, then I don’t see anything wrong with it. For spices, I advise you to use bay leaves and suneli hops or Svan salt, but, again, the choice of seasonings is a matter of your personal taste.

To prepare vegetarian pea soup, prepare the ingredients according to the list. I used green split peas, which does not require additional soaking.

First, pour in the peas. cold water and cook over low heat for about forty minutes from the start of boiling, periodically removing the foam with a slotted spoon.

While the peas are cooking, grate the carrots and dice the onion. Fry the vegetables in vegetable oil, adding spices to taste. I used Svan salt.

After 40 minutes, the peas should be completely cooked and absorb almost all the water. Transfer it to the pan in which you will cook the soup (you can use the same one in which you cooked the peas), pour in water, add vegetables and bay leaves. Salt and pepper to taste.

Bring to a boil and cook for another 10 minutes.

Vegetarian pea soup is ready! Serve it hot.

Peas - available source vegetable protein. How to cook vegetarian pea soup, what ingredients should be used when preparing this dish?

Vegetarian pea soup

To prepare the dish, take 2 tbsp. dry split peas, 2 carrots, 2 tbsp. vegetable oil. Don't lose sight of seasonings, herbs, salt. Rinse the peas well and soak in cold water overnight. Then drain the water, pour in new liquid (3 tbsp.). Boil the peas. Separately, boil the carrot pieces in a small amount of salted water. Wipe the pea mixture. Use a blender to puree the carrots. Combine carrots and peas, dilute with carrot broth. Boil, adding oil, seasonings, salt. Serve the dish sprinkled with chopped herbs.

Pea soup in a slow cooker

This vegetarian split pea soup recipe can be used to make dietary dish in a slow cooker. You will need vegetables (onions, carrots, potatoes - 1 pc./1 pc./3 pcs.). Also use peas (1-1.5 tbsp.), spices, salt, vegetable oil.

Wash the sorted peas several times with cold water. Peel the vegetables and wash them. Chop the onion. Place it in heated oil and fry until translucent (Baking, Frying). Grate the carrots and add to the onions. Peel the potatoes, cut into cubes, add to the vegetables. Add washed peas, pour hot water. Season, salt, add bay leaf. Cook for 2 hours (Stew).

Pea soup with smoked meats

Is it possible to prepare a vegetarian soup with the addition of smoked meats? It turns out that a spicy smoked note can be given not only meat products (smoked ribs, sausages, etc.). Smoked seasonings help create the desired taste. To prepare this soup you will need peas (1 tbsp.), 2 tbsp. diced sweet potato and 2 tbsp. vegetable oil. Use as smoked meats smoked paprika(1 tsp), chopped smoked chili peppers in adobo sauce (1 tsp). Also take a couple of onions, celery sprigs, garlic (4 cloves) and tomatoes canned in own juice(400 g).

Wash the peas and soak for several hours. Heat oil in a frying pan and fry smoked meats (paprika, chili). Add the rest of the vegetables (chopped onion and celery, diced sweet potato). Close the lid and simmer over low heat for 10 minutes. Then add crushed garlic and turn off. Pour new water (6 tbsp) over the peas and cook for 60 minutes. Add mashed tomatoes to the dish and cook for 30 minutes. Add stewed vegetables, boil, add salt.

Pea soup with smoked cheese

This recipe also allows you to exclude meat from the recipe, but still get smoked taste. To prepare the soup you will need regular set products: 1 tbsp. peas, 3 potatoes, 1 pc. onions and carrots. To add a smoked taste, use 100 g of smoked cheese. You will also need seasonings (coriander, turmeric, bay leaf) and salt. Use vegetable oil to fry vegetables.

Prepare the peas (wash, soak and let stand for several hours). Fill it with new water and let it cook. When it is almost cooked, add potatoes and bay. Fry the onions and carrots for vegetable oil by adding seasonings to the vegetables. At the end add the chopped smoked cheese. Transfer the roast to the soup, boil and add salt.

Vegetarian pea soup can be prepared according to different recipes. Each product creates its own flavor profile.

It is no secret that vegetarianism comes from India, where it is part of religious precepts. Therefore, not all of them culinary tricks"will be acceptable to us, the Slavs. Today we will tell you how to prepare real Indian vegetarian pea soup, the recipe of which will be available to us in terms of ingredients, but will remain as aromatic and healthy as the Indians.

Is one of the main dishes Indian cuisine, usually made from beans, which can be successfully replaced with peas. With this replacement, the soup does not lose its protein content, so its nutritional value is guaranteed. Spices also play an important role in this recipe; they are not just an addition, but a full component of the dish.

Ingredients:

• 200 gr. dried peas;
• 2 l. water;
• 3 tsp salt;
• 6-8 tbsp. l. ghee (clarified butter);
• 1 coconut (or 200 ml coconut milk);
• 1 small carrot;
• 2 tomatoes;
• spices: 3 tsp. turmeric seasoning, 1 tsp. ground coriander, 0.5 tsp. ground black pepper, 1 tsp. ground ginger, 1 tsp. cumin (jeera), 0.5 tsp. asafoetida (or dry garlic), 1 tsp. cardamom, 0.5 tsp. nutmeg, 3-4 bay leaves.

Preparation:

Before cooking, peas must be soaked in water. After this, sort and rinse. Boil water for the soup, add peas, cook for 40 minutes, stirring. The recipe involves using ghee; to do this, you need to heat the butter in an iron bowl and remove the resulting foam. Pour clear oil into a frying pan and fry the spices in it. First cumin, then add ginger, dried garlic (or asafoetida), coriander, then all the other spices except bay leaf. Stir constantly, no matter what gets burned. In general, the process of roasting spices takes no more than 2 minutes. Then put the diced tomatoes and carrots, crushed into puree, into the frying pan and bring the mixture to a sauce. Pour the resulting sauce into a saucepan with boiling peas, add coconut milk, bay leaf, and salt. Keep the soup on the fire until the peas are tender enough to be crushed with your finger. Puree the soup with a blender until pureed, let it brew. If desired, decorate portions with herbs.

Vegetarian pea soup with vegetables

Lightweight, but at the same time nutritious soup, diversify your daily diet and add a vitamin boost to your body. The recipe is simple and quick to prepare.

Ingredients:

• 200 gr. dry peas;
• 2 l. water;
• 300 gr. vegetables (carrots, broccoli, asparagus, onions);
• 3 tsp salt;
• 2-3 tbsp. butter;
• 3 -4 ripe tomatoes;
• 2 tsp coriander;
• 1 tsp turmeric seasoning;
• 2 tsp caraway;
• 0.25 tsp ground red pepper.

Preparation:

First, soak the peas as usual, then sort them and rinse them. Fill a pan with water, add peas, coriander, turmeric and put on fire to cook. Cook for 40 minutes until pureed. Next, you should put in the vegetables, having previously peeled them and cut them into cubes (by the way, this can also be frozen vegetable mixture) and boil for about 10 minutes. Also, heat the butter in a small frying pan and fry the cumin and red ground pepper, no longer than 1 minute, stirring all the time. Next, add the pureed tomatoes to the pan and fry for another 4-5 minutes. Add the resulting dressing to the soup and add salt. Remove the pan from the stove and let it brew for a while. Before serving, decorate the soup in a plate with herbs.

Vegetarian pea soup

Delicate, light, but at the same time protein-rich soup with a homogeneous consistency. A healthy, tasty and simple recipe for your menu at the same time.

Ingredients:

• 200 gr. canned peas;
• 2 l. water;
• 1-2 medium carrots;
• 2-3 medium potatoes;
• 200 gr. high fat cream;
• 3 tsp salt;
• 0.5 tsp ground black pepper;
• 50 gr. butter.

Preparation:

Add peeled and chopped potatoes, boil for 10 minutes. You also need to heat the butter in a frying pan and fry the grated carrots in it. Simmer a little, covering with a lid. Place the finished carrots in the soup, add peas there and boil a little. Salt, add black pepper, remove from heat. Puree the soup in a blender, pour it back into the pan and pour in the cream. Bring the puree soup to a boil and turn off. Serve at the table with croutons and chopped herbs.
Also in your recipes you can replace the usual one table salt, to black Indian. In fact, it is volcanic rock salt, which according to Ayurveda is very useful. It improves the functioning of the digestive tract, and its unusual taste will add zest to your recipes. It is less popular here, so it is difficult to buy. But if you find it, be sure to try it.

The dish can even be called vegan pea soup, but this is only if you use ghee instead sunflower oil. I really love pea soup and just pea porridge, so the first recipe in the First Courses section will be this soup. The recipe, as always, is simple and detailed. Don't be lazy to treat yourself to something delicious.

Quantity– 4 servings.

Cooking time– 50-60 min.

Here's what we'll need:

• 1.5 stack. peas;
• 5 pcs. potatoes;
• 1 small carrot;
• 1 piece sweet pepper;
• 1.5-3 tbsp. ghee or sunflower oil;
• salt and spices (1/4 tsp ground ginger, 1/3 tsp nutmeg; 1/3 tsp curry, 1/3 tsp ground black pepper).

According to the idea, the peas needed to be soaked for at least a couple of hours before preparing the soup. But a couple of hours ago I didn’t know that I would be making soup, so I cooked the peas for 50-60 minutes.

Pour water (1 liter) over the peas and cook until tender, add salt. You can add 1/4 of the sweet pepper for taste.

While it is cooking, you can safely prepare all the other ingredients.

Peel and cut the potatoes into strips (or cubes):

Boil it in a minimum amount of water, not forgetting to add salt.

We will also prepare the frying. Melt ghee in a frying pan and add chopped pepper (3/4 of it, 1/4 of it for peas) and grated carrots:

When the vegetables have simmered for 7-10 minutes (until soft), add spices, a little salt and stir.

If it starts to burn, you can add a little water.

Then turn off the heat and add the potatoes, mix gently.

The next step can be done in a blender, but I don't have one. That's why…

When the peas are cooked, take a pan and place a colander on it. Pour all the peas into a colander (along with water).

The water will drain into the pan, and you need to grind the peas with a spoon. You can remove the pepper so it doesn’t interfere.

Then mix the puree and water in which the peas were cooked and put on fire.

When it boils, add another liter of water and salt to taste.

Wait until it boils again, add the frying. When the soup boils again, you can turn it off.

When serving, you can sprinkle with herbs.

There are two ladles in the plates. There are 4 of these plates in total.

Bon appetit!

On the path... When I switched to vegetarianism, I thought that I would have to give up soups and borscht for good. But, as it turned out, not everything is so bad. On the contrary, soups with spices are much more tastier than soups in meat broth.

What kind of soups do you like?

Vegetarian split pea soup is creamy, easy, and quick to make as a basic first course. These soups can be prepared with various types peas, served as in the usual form, and in the form of puree soup or cream soup, is suitable for a dietary food system, as well as for vegetarians. This delicacy contains many proteins and vitamins and is suitable for the daily menu.

The basis of this dish is peas, which can be supplemented with corn, beans and other legumes. Various vegetables add variety to the taste of the soup. Cream or milk, as well as cheese, will complement the soup well.

It is worth remembering that lacto-vegetarians should not choose recipes with ingredients such as dairy products.

Vegetarian pea soup can be served either hot or cold, if it is pureed green pea soup. You can complement the dish with greens and a variety of herbs. Also, a variety of crackers will complement the dish well.

How to Make Vegetarian Pea Soup - 15 Varieties

Basic and very hearty dish, on the basis of which you can prepare many delicious and varied first courses from peas.

Ingredients:

• Dried peas - 1 cup
• Water - 2 l
• Curry - 1 tbsp.
• Potatoes - 350 g
• Seasoning - 2 tbsp.
• Parsley - 1 tbsp.
• Carrots - 150 g
• Salt - ¾ tbsp.

Preparation:

Soak the peas overnight, then change the water and boil.

Cook split peas for at least forty minutes.

Peel the potatoes and cut into cubes. Send to peas.

Peel the carrots and add to the soup.

Add necessary seasonings.

Cook the dish until the potatoes are ready - this will take about 15 minutes.

Sprinkle the finished vegetarian soup with herbs and, if desired, add flax oil.

Tender and light soup Perfectly satiates you on a hot summer day.

Ingredients:

• Olive oil- 7 tbsp.
• Green peas- 200 g
• Garlic - 4 cloves
• Leek - ½ stalk
• Water - 2 l

Preparation:

Boil the peas in salted water along with your favorite herbs.

Sauté leeks with garlic in butter.

Puree the cooked peas, gradually adding liquid until desired texture is achieved.

Add leeks and decorate the dish as desired.

Vegetarian puree soup "Tender"

Creamy, flavorful and very delicious soup for a light lunch.

Ingredients:

• Cinnamon
• Peas - 200 g
• Pine nuts
• Carrots - 2 pcs.
• Turmeric
• Cream - 150 ml.
• Dill

Preparation:

Fry the spices in ghee. Add chopped carrots and washed peas to the fried spices.

It is best to soak the peas overnight.

Pour water over the peas and carrots, add salt and cook until the peas are soft.

Puree ready dish with cream and bring to taste.

Season ready soup chopped dill and pine nuts.

An interesting version of apple vegetarian soup for real gourmets!

Ingredients:

• Onions - 2 pcs.
• Apple - 1 pc.
• Butter - 3 tbsp.
• Greens - 1 bunch
• Curry - 1 tsp.
• Cream - 3 tbsp.
• Vegetable broth- 500 ml.
• Wheat flour- 1 tbsp.
• Green peas - 200 g
• Ground white pepper

Preparation:

Bring the broth to a boil. Pour chopped peas and apples into it.

Saute the onion in oil along with curry, pepper and flour. Pour the roast into the finished soup.

Puree the dish with the cream. Return to heat and bring to taste.

Serve with crackers or herbs.

Delicious, filling and basic soup for every day.

Ingredients:

• Onion - 1 pc.
• Peas - 1 cup
• Carrots - 1 pc.
• Water - 2.5 l
• Potatoes - 3 pcs.
• Butter - 2 tbsp.
• Spices
• Vegetable oil- 2 tbsp.

Preparation:

Soak the peas, rinse thoroughly, and then boil for an hour and a half.

Chop the potatoes and add them to the peas.

Dice the onion and grate the carrots.

Sauté vegetables and add to soup. Bring the dish to the desired taste and serve with crackers and herbs.

A very satisfying and richly flavored dish for any occasion.

Ingredients:

• Yellow peas - 300 g
• Ground black pepper
• Onion - 2 pcs.
• Tomatoes - 3 pcs.
• Bay leaf- 1 pc.
• Carrots - 1 pc.
• Parsley - 1 stem
• Olive oil - 3 tbsp.
• Spinach - 400 g
• Garlic - 2 cloves

Preparation:

Sauté onions with garlic and spinach.

Boil pre-soaked peas. It will take no more than an hour.

Grate the carrots and add to the peas.

Chop the greens.

Blanch the tomatoes and completely remove the skin. Add to peas.

Puree the finished soup. Then you should add the frying and return the dish to the fire.

Serve with sesame seeds

Tender and very vitamin dish for a summer meal.

Ingredients:

• Green peas - 1 can
• Oil for frying
• Potatoes - 2 pcs.
• Dried basil
• Carrots - 1 pc.
• Green
• Pepper
• Onion - 1 pc.
• Bay leaf

Preparation:

Cut the carrots into thin strips.

Chop the onion.

Sauté onions and carrots in oil.

Cut the potatoes into strips and place in boiling water. Add bay leaf and pepper.

Add the frying mixture to the half-cooked potatoes.

Add peas and dried basil.

Cook until the potatoes are completely soft and taste good.

Add salt to the pea soup at the end.

Then - serve.

"Bissara"

A delicious Moroccan dish for hot summer evenings.

Ingredients:

• Olive oil - 4 tbsp.
• Peas - 500 g
• Ginger
• Vegetable broth - 1 l
• Adjika - 1 tsp.
• Onion - 1 pc.
• Ground allspice
• Butter - 30 g

Preparation:

Boil peas in vegetable broth until full readiness.

Sauté chopped onion and ginger in two types of oil. Add spices and adjika.

Pour the finished roast into the soup. Puree the dish.

Bring to taste, boil again and serve with crackers.

Dutch pea soup

Rich in taste and very tender soup to your table!

Ingredients:

• Peas - 1 cup
• Green
• Bay leaf - 2 pcs.
• Garlic - 5 cloves
• Onion - 1 pc.
• Turmeric
• Water - 2 l
• Tomatoes - 2 pcs.
• Black pepper
• Crackers
• Carrots - 1 pc.

Preparation:

Blanch the tomatoes.

To do this, douse the vegetable with water, making a cross-shaped cut. Leave for a couple of minutes and then remove the skin.

Send the peas to boil.

Chop the onion and sauté.

Add grated carrots to the onion. Fry for a few more minutes.

Cut the peeled tomatoes into small cubes and add to fried vegetables. Add chopped garlic and simmer until thick.

Add frying to the boiled peas.

Puree the finished soup, bring to taste and boil.

Serve with chopped herbs and croutons.

Great option tender cream soup. For lacto-vegetarians the best option would be replacing animal milk with coconut or hazelnut milk.

Ingredients:

• Peas - 350 g
• Onion - 1 pc.
• Bay leaf - 1 pc.
• Parsley - 1 stem
• Garlic - 1 clove
• Milk - 300 ml.
• Butter - 40 g

Preparation:

Boil the peas together with the bay until tender.

Fry on butter chopped garlic and onion.

Puree the finished dish with milk, after draining the liquid from the peas. Add the fry and puree again.

Serve with parsley or mint.

Great option winter soup in a hurry.

Ingredients:

• Onion - 1 pc.
• Peas - 450 g
• White bread- 200 g
• Water - 800 ml.
• Potatoes - 2 pcs.
• Butter - 1 tbsp.
• Black pepper

Preparation:

Drizzle oil over diced bread and place the croutons in the oven.

Fry the onion until golden brown, add the potatoes.

Add peas, pour in water.

Add spices and simmer the dish until the vegetables are completely cooked.

Puree the finished soup and serve with croutons.

An interesting version of pea soup with corn and aromatic spices.

Ingredients:

• Bell pepper - 2 pcs.
• Olive oil - 1 tbsp.
• Frozen corn kernels - 200 g
• Onion - 1 pc.
• Cayenne pepper- 1 tsp.
• Fresh thyme - 1 stalk
• Vegetable broth - 1 l
• Garlic - 2 cloves
• Yellow peas - 200 g
• Coconut milk- 400 ml.
• Chili pepper - 1 pc.
• Corn cobs - 1 pc.
• Butternut pumpkin - 200 g
• Potatoes - 200 g

Preparation:

Boil the broth and add the soaked peas. Cook until half cooked, then add chopped pumpkin and potatoes.

Sauté vegetables in oil along with spices. Add to soup.

Add corn and corn cobs.

Cook until vegetables and peas are soft. Serve with greens.

Tasty and very light dish for the summer menu.

Ingredients:

• Green peas
• Sour cream 10%
• Pepper

Preparation:

Bring the peas to readiness along with a bunch of mint.

Drain the water and puree the peas, gradually adding some of the water until the desired consistency is achieved.

Bring the puree soup to taste and boil.

Season the dish with sour cream.

Delicious and delicious dish for a pleasant evening.

Ingredients:

• Butter
• Peas - 1 cup
• Garlic - 2 cloves
• Fresh champignons- 250 g
• Parsley
• Processed cheese- 200 g
• Carrots - 1 pc.
• Onion - 1 pc.

Preparation:

Boil the peas until fully cooked.

Sauté the onion along with grated carrots, chopped mushrooms and garlic.

Add frying to the soup and add processed cheese.

Dissolve the cheese and puree the dish.

Bring the soup back to a boil and taste.

Serve with fried mushroom slices.

A very hearty and savory soup for a festive occasion.

Ingredients:

• Barberry - ½ tsp.
• Peas - 1 cup
• Paprika - 1 tsp.
• Water - 750 ml.
• Onion - 1 pc.
• Khmeli-suneli - ½ tsp.
• Lemon zest - ½ tsp.
• Parsley - bunch
• Tomato - 1 pc.
• Coriander - ½ tsp.
• Garlic - 6 teeth.
• Nutmeg- ½ tsp.
• Black pepper
• Bay leaf - 3 pcs.
• Carrots - 2 pcs.
• Lemon - ½ pc.
• Dill - bunch
• Basil - 3 branches

Preparation:

Prepare frying of onions, carrots, garlic. Boil the soaked peas along with a bay leaf.

Add to peas tomato pulp without skin and spice.

Add roasted peas to the mixture.

After a quarter of an hour, add lemon juice and zest.

Season with herbs and serve.