Vegetarian pea soup recipe. Pea soup with vegetables (dal)

Desperate Housewife

Few people like peas, but it’s like the joke about cats - they just don’t know how to cook them :) I want to offer you a recipe for a very tasty pea soup that everyone will like!

Ingredients for making vegetarian pea soup:

2 cups crushed peas;
5 glasses of water;
1 medium carrot;
1 onion;
dill, parsley;
Khmeli-suneli;
3 tablespoons of soda;
salt.

How to cook vegetarian pea soup:

We sort out the peas, rinse them well and fill them with water (it should be filled with 2 fingers of water), add soda and mix well. So the peas should stand for several hours (I set it for about 3 hours).

When time passes, touch the peas; they should already be half soft, which means they can be cooked.

Peas have an unfair reputation for causing bloating. If you keep it in water with soda, then all the substances that cause flatulence and bloating will come out of it. And the peas themselves become a healthy and tasty product. In addition, it becomes softer, boils very well and cooks very quickly..

Before cooking, be sure to drain the water and rinse the peas well. Pour 5 glasses of water, add peas and put on fire. As soon as it boils, turn it down. Let the peas cook for about 20 minutes, in the meantime we grate the carrots and cut the onions.

When our peas have boiled and become thick. Throw in carrots and onions and stir.

After 5-10 minutes, add salt, seasoning and herbs. Cook for 5 minutes and turn off.

If you want a creamy soup, use a blender fitted with a wavy attachment to blend the soup.
It is good to serve the soup with homemade croutons or small pies with onions and eggs.

After cooking you will receive 4 servings
Cooking time: 40 minutes

If you are a meat eater, then at the end of cooking about 10 minutes, add smoked meats. For example, boiled pork and smoked sausage. To do this, cut them into cubes and throw them into the broth. It turns out to be a very aromatic and rich soup. Or cook chicken. When the chicken is ready, remove it and simmer the pea soup in the broth. Before serving, add chicken fillet to the plates. You can also fry mushrooms with onions and carrots. And put it in the soup. Then the soup will seem greasy and very rich. If you like fatty foods, you can finely chop the lard and fry it. There will be soup with cracklings;)

Additional Information

Cooking time: 40 minutes
Difficulty: for beginners
Equipment: Stove
Type of dish: Regular - for every day, Vegetarian
Holiday: No

Vegetarian pea soup differs from the classic one, of course, in the absence of animal products in it. The recipe for this soup, like most vegetarian soups, is easy and simple. We all know that it is impossible to overestimate the importance of the first course in the daily diet.

Calculation of products - for 5-6 servings; cooking time - about 1 hour.

Vegetable oil - 1-2 tablespoons (you can use any oil - sunflower, corn, olive or ghee);

peas - 2 cups;

carrots - 2 medium-sized pieces;

potatoes - 3-4 medium-sized pieces;

onion – 1 piece, large;

garlic - a couple of cloves;

bell pepper - 1 piece;

ground black pepper - half a teaspoon;

paprika - half a teaspoon;

fresh or dried dill - to taste;

salt - to taste.

Beforehand, peas (and every housewife knows this, or has at least heard about it) need to be soaked in cold water for about 2 to 4 hours. Then it will boil faster and the soup will have a pleasant soft consistency. If you didn’t have time or the idea to resort to this recipe came suddenly, don’t worry. Just add water and let it cook longer over low heat.
Peel the potatoes and cut them into cubes or strips;
Peel and grate the carrots;
Peel the onion and cut into cubes;
Either finely chop the garlic or crush it with a garlic press;
We clean the pepper from the entrails and cut it into cubes.

Cooking soup of the day for vegetarians:

Having previously boiled the peas to such an extent that they become slightly soft, add chopped potatoes to them. Meanwhile, heat the frying pan, add oil and send to it:

first of all - onion, and when it becomes transparent, but not yet golden, add garlic and carrots to it;
When the onion becomes transparent, but not yet golden, add garlic and carrots to it;
After the carrots are slightly simmered, add bell pepper to it, and dilute the vegetable company with spices: black pepper will add spiciness; paprika - pinkish tint; dill is an unusually cozy aroma.
In addition to the spices we have already mentioned, spice fans can add curry or turmeric. Curry will enhance the bouquet of aromas and add an oriental flavor, and turmeric will make the soup even more joyfully yellow. Ginger lovers, of course, can add it to this first dish, which will not harm the recipe in any way. In moderate quantities it will definitely not be superfluous, and no one will argue that it is extremely useful.

When the spicy-vegetable mixture is almost ready (and this will happen after about twenty minutes of cooking over low heat), add it to the peas and potatoes. Now the soup should be salted.

Little treats for soup

It would be good to add fresh herbs, pre-chopped, to the finished soup. In general, any one will do, depending on the housewife’s preferences. Garlic croutons are also absolutely irreplaceable and unforgettable with this soup. They are extremely easy to prepare, and this is not even a recipe component, but friendly advice. Cut bread (black, white, Borodinsky, any), quite stale, into portions, take a clove of garlic and rub each piece on all sides. Then we cut the bread pieces into smaller pieces, as you like best: cubes, sticks, straws. Place on a baking sheet, sprinkle with salt and pepper, shake to mix, and place in the oven for 10-15 minutes.

If you want to surprise your family a little with the novelty of the recipe, then the finished soup can be turned into puree soup using a food processor, mixer or ordinary sieve.

And now our delicious vegetarian lunch is ready! Serve with herbs and croutons, which can be added directly to the soup, or served separately.

In contact with

Pea soup is one of the most favorite dishes of most people. It has a magnificent, delicate taste and pleasant aroma. In winter it will warm you up, calm your nerves, and in summer it will help replenish the lack of fluid in the body. Today, there are probably no people left who have not tried this amazing dish at least once. At the same time, there are a huge number of recipes by which you can easily cook a rich, rich soup.

Vegetarian pea soup is one of the animal-free variations that vegans/vegetarians are sure to appreciate. If you haven't cooked it before, try making it using our recipes. Excellent taste guaranteed.

Benefits of Vegan Pea Soup

The soup is distinguished not only by its excellent taste, but also by its rich composition, which has a positive effect on the human body:

There is practically no fat in the composition, which allows you to eat the dish without fear of gaining weight.
Helps cope with sleep disorders and depression.
Well-cooked soup normalizes metabolism and blood vessel function.
A hot dish has a positive effect on the nervous system. If you have problems with your nerves, you should brew yourself a “liquid” one.
Increasing immunity and body defenses. With regular consumption of this dish, the risk of malignant tumors is significantly reduced.
The condition of the skin, hair and nails improves - an excellent cosmetic effect.
The functioning of the digestive system improves.

Unlike other dishes, this one does not lose its nutritional value even without the addition of meat components. We offer several interesting pea soups that will definitely suit your taste.

Olive oil – 2 tablespoons (you can use any other vegetable oil for the recipe).
Peas - 2 cups.
Carrots – 2 pieces.
Potatoes – 3-4 pieces.
Onion – 1 piece.
Garlic – 2 cloves.
Sweet pepper – 1 piece.
Black pepper - 1/2 teaspoon.
Paprika – ½ teaspoon.
Dill, salt - to taste.

Soak the legumes for at least 2 hours in cold water.

Note. Aged peas cook several times faster, resulting in a soup with a more pleasant, delicate consistency.

Finely chop the onion, grate the carrots on a coarse grater, and cut the potatoes into small cubes.
Pass the garlic through a press. If desired, you can simply chop finely with a knife.
Peel the pepper from veins, grains and cut into cubes.
Boil the peas until semi-soft. Then add chopped potatoes into the soup.
Fry vegetables in a hot frying pan. We throw them in the following sequence: onions, garlic, carrots, bell peppers. Pepper, add paprika (you can use smoked for a more piquant taste) and dill.
Simmer until the vegetable ingredients are soft. This takes approximately 20 minutes.
Place the prepared vegetable mass into the pan with the peas and potatoes. Mix well, add salt to taste.
The soup is ready. Serve to the table.

Onion – 2 pieces.
Apple – 1 piece.
Vegetable oil – 3 tablespoons.
Greens (dill, parsley) – 1 bunch.
Curry – 1 teaspoon.
Soy cream - 3 tablespoons.
Vegetable-based broth - 500 milliliters.
Flour – 1 tablespoon.
Frozen or fresh green peas – 200 grams.
Pepper, salt - to taste.

Boil the vegetable broth. Add green peas and finely chopped apple to it. Mix everything thoroughly and continue cooking.
Fry finely chopped onion in a frying pan. Add wheat flour, curry and ground black pepper.
Pour the finished fry into the soup. Cook until all ingredients are fully cooked over low heat.
Pour the cream into the soup and blend with an immersion blender until smooth.
Serve with crackers and finely chopped herbs. You can also prepare some light soup for the soup.

Vegetable oil – 1 tablespoon.
Onion – 1 piece.
Green peas – 200 grams.
Water – 200 milliliters.
Salt/sugar – spices.
Pepper, mint - to taste.

Heat oil in a thick-walled saucepan. Fry the chopped onion on it until transparent.
Add green peas, stir, and continue frying for a couple more minutes.
Pour water, salt, add sugar for balance (if required). Cook the soup for 15-20 minutes.
Grind the finished dish with a blender. Add mint leaves, pepper to taste, and process again until smooth.

Note. If you don’t have a blender, you can “pour” the soup through a sieve. But in this case, you will need to cook the peas 20 minutes longer to make them even softer.

Bon appetit.

Classmates

I would like to offer an excellent option for 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, you can use various vegetables and spices according to your own taste. There are options for pea soup with the addition of potatoes, but I like 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 do not require additional soaking.

To begin, pour cold water over the peas and cook over low heat for about forty minutes from the start of the boil, periodically skimming off 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.

Is there a vegetarian in the family? This is always a big challenge for the housewife. Especially when it comes to soups. Yes, in the cuisines of different nations there are many recipes for first courses that do not involve meat. For example, Spanish gazpacho, Bulgarian tarator or Japanese miso. And cabbage soup or borscht can be made vegetarian. But legume soups? For peas, it is customary to boil oxtails. Or cut and fry delicious smoked meats with onions... This is exactly how they recommend preparing chickpea soup recipes.

A vegetarian lifestyle requires giving up the above-mentioned goodies. Well, let's think about how to cook an appetizing and satisfying soup from just vegetables. To increase the nutritional value of the dish, you can add cereals, legumes, and crackers to it. Such dishes should be seasoned with sour cream or butter. In this case, after boiling the vegetables, you can grind them and return them to the vegetarian broth. Then you will get a puree soup.

Vegetables require different cooking times. Therefore, if you are going to cook vegetarian soups, the recipes advise you to strictly adhere to the order of adding the ingredients. First, the harder vegetables are cooked - potatoes, root vegetables of parsley, celery and carrots, and then the more tender ones - cabbage, bell peppers. And at the very end of cooking, add greens.

So in this recipe, we first fill the diced potatoes (5-6 tubers) with two to three liters of water. After boiling, cook for twenty minutes. Season with salt and spices. Three carrots (large), finely chop the onion. Cut two tomatoes into slices. Shred cabbage (150-200 grams).

First fry the onion in sunflower oil, then add carrots to it, and when they are browned, tomatoes and cabbage. Sprinkle with a spoon of paprika and simmer under the lid for 10 minutes. Peel the bell pepper from the stalk with seeds, cut into cubes, and place in a saucepan with the potatoes. We cut 100 grams of fresh spinach and also leave it to cook. Add the stewed vegetables and cook for another 10 minutes, covered.

Borscht with beans

Legumes take the longest to cook, so if you're adding them to vegetarian soups, recipes recommend soaking them overnight.

So, fill a glass of dry beans with water. Please note that it will swell and absorb all the liquid. Therefore, we will not spare water. The next morning, salt the remaining liquid and rinse the beans. Let's throw it into three liters of cold water and put the pan on the fire. Peel medium-sized beets and cut into large strips. Let's wait until the beans become more or less soft. Add beets and 300 grams of peeled mushrooms. After a quarter of an hour, add three potato tubers, cut into cubes, into the pan.

Now we’ll do the frying: sauté the onion and carrots in vegetable oil. When the vegetables become golden, add a spoonful of flour. Stir until lumps disappear. Add a spoonful of tomato paste. Simmer covered for five minutes.

When both the potatoes and beans are completely cooked, add the roast, bell pepper, and 300 grams of cabbage to the soup. Season with bay leaf, salt, pepper, and a teaspoon of sugar. Let it simmer for another 10 minutes and turn off the heat. Serve borscht with sour cream.

Summer soup

The abundance of vegetables will make this dish very healthy. Cauliflower is often added to vegetarian soups. Recipes advise to disassemble it into large clumps. But in this version of the summer soup we will not do this. Place the washed small head of cabbage in two liters of cold salted water and cook for a quarter of an hour until the cabbage becomes completely soft. We take it out of the broth and mash it with a masher to make a puree.

We make frying from onions, carrots, tomatoes and paprika, as in the recipe for vegetarian cabbage soup. Cut a medium zucchini squash and three bell peppers into cubes and add them to the soup along with the roast. Season with three cloves of garlic passed through a press and sprigs of rosemary and thyme. Cook for another quarter of an hour.

Mushroom solyanka

To make vegetarian soups more rich and satisfying, recipes often advise adding mushrooms to them. If your forest products are dried, soak them for 2-3 hours, but do not drain the water. The aromatic liquid can be added to the soup. For hodgepodge, in addition to 100 g of dried (or 300 g of fresh), you will also need 250 grams of salted mushrooms.

Shred a small piece of cabbage and simmer in vegetable oil with two onions and a spoonful of tomato paste. Bring two and a half liters of water to a boil, add salt, add fresh (or dry) mushrooms, as well as chopped parsley and carrots into the pan. After a quarter of an hour, you can add stewed vegetables and 200 g of sauerkraut.

When the broth boils again, it’s time to add salted mushrooms and two pickled cucumbers cut into cubes. Add spices and cook for another 10 minutes. At the very end, sprinkle the dish with parsley. Pour the soup into bowls, sprinkle it with lemon juice and add a spoonful of sour cream.

Pea soup: vegetarian recipe

“Cut the loin or smoked meat into cubes, add two to three liters of water and cook for about an hour... Rinse two glasses of split peas and throw into the broth...” This is how recipes for a dish called “Pea Soup” usually begin. The vegetarian recipe skips the first step - preparing the meat broth. Simply pour the specified amount of peas with water and cook after boiling for about 50 minutes over low heat, stirring occasionally.

Cut 2-3 potatoes into cubes for the soup. Then we add the already familiar frying of onions and carrots. Squeeze three cloves of garlic. Salt the soup and add seasonings to taste. Cook covered for about twenty minutes. Turn off the heat and sprinkle with finely chopped herbs. Serve with croutons or crackers.

Pea soup for lacto-vegetarians

Wash a glass of split peas and soak for three hours. After this, add cold water and bring to a boil. Drain the liquid. You need to take enough water for the soup so that its level is two fingers thick above the peas. Cook after boiling for half an hour.

This recipe for vegetarian vegetable soup requires an original frying: pour corn oil into a frying pan, add a spoonful of turmeric and fry for 30 seconds. When there is a strong aroma, add two grated carrots. Stir, reduce heat to low. Simmer until the carrots soften. Transfer the roast into the soup, cook for a few minutes, then add salt and season with black pepper. Cool and blend with a blender until pureed. Add a glass of 20% cream, bring to a boil and turn off the heat. Before serving, sprinkle with grated cheese and parsley. Don't forget to offer croutons.

Georgian lentil soup: vegetarian recipe

It should be remembered that for this type of legume, the cooking time depends on the color. Red lentils cook faster than black lentils. Fill four hundred grams of this “bean” with water for several hours. Then cook, periodically removing the “noise”.

Place three potatoes, cut into half rings, into the soup. Chop the onion and saute it in olive oil, adding two skinned and finely chopped tomatoes at the end. With this frying, the dish should be cooked for another quarter of an hour. Check the readiness of the soup by checking the lentils and potatoes. At the end of cooking, add salt and season with hot red and black pepper.

Chickpea and broccoli soup

This variety of legumes is also called Turkish peas. Chickpeas are similar to shelled raw hazelnuts. Like Vegetarian Bean Soup, the recipe calls for soaking a cup of chickpeas first to help them cook faster. Then we wash the chickpeas, add a liter of water and cook for about an hour until soft.

We cut two potatoes into cubes, and a carrot and two peppers into strips. In a heated frying pan with vegetable oil, pour half a teaspoon of cumin, and after a few seconds - turmeric. When the spices begin to exude aroma, add carrots, bell peppers and crushed garlic cloves. Saute until soft and throw the roast into the soup. Add 100 g of broccoli (you can cut the heads in half or into quarters). Add the bay leaf and cook for another ten minutes.

Potato soup

Cut four tubers into slices and cook in one and a half liters of water until half cooked. In another bowl, simmer finely chopped carrots, parsley root, onion and three tomatoes with the addition of butter. Add the vegetables to the potatoes and cook until the latter are fully cooked.

When serving, sprinkle the dish with finely chopped fresh dill and add a spoonful of sour cream. If there are people in the family who eat meat, transform potato soup to suit their needs. The vegetarian recipe can be modified as follows: put a piece of boiled chicken on the plates of each family member. Vegetarians are advised to sprinkle the dish with grated cheese.

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Vegetarian pea soup

Onion – 200 g

Refined vegetable oil – 60 ml

Water for boiling peas – 2 l

Water for soup – 1.2 l

Salt, spices - to taste

Cooking process

I would like to offer an excellent option for vegetarian or lean - as you like - pea soup. Peas are an excellent source of protein, carbohydrates and microelements; the soup they make is rich, thick, satisfying and very tasty.

As additional ingredients, you can use various vegetables and spices according to your own taste. There are versions of pea soup with the addition of potatoes, but I like 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 do not require additional soaking.

To begin, pour cold water over the peas and cook over low heat for about forty minutes from the start of the boil, periodically skimming off 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.

Bring to a boil and cook for another 10 minutes.

Vegetarian pea soup is ready! Serve it hot.

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www.iamcook.ru

Proper vegetarian homemade pea soup

Calculation of products - for 5-6 servings; cooking time - about 1 hour.

Vegetable oil - 1-2 tablespoons (you can use any oil - sunflower, corn, olive or ghee);
peas - 2 cups;
carrots - 2 medium-sized pieces;
potatoes - 3-4 medium-sized pieces;
onion – 1 piece, large;
garlic - a couple of cloves;
bell pepper - 1 piece;
ground black pepper - half a teaspoon;
paprika - half a teaspoon;
fresh or dried dill - to taste;
salt - to taste.

Beforehand, peas (and every housewife knows this, or has at least heard about it) need to be soaked in cold water for about 2 to 4 hours. Then it will boil faster and the soup will have a pleasant soft consistency. If you didn’t have time or the idea to resort to this recipe came suddenly, don’t worry. Just add water and let it cook longer over low heat.
Peel the potatoes and cut them into cubes or strips;
Peel and grate the carrots;
Peel the onion and cut into cubes;
Either finely chop the garlic or crush it with a garlic press;
We clean the pepper from the entrails and cut it into cubes.

Cooking soup of the day for vegetarians:

Having previously boiled the peas to such an extent that they become slightly soft, add chopped potatoes to them. Meanwhile, heat the frying pan, add oil and send to it:

first of all - onion, and when it becomes transparent, but not yet golden, add garlic and carrots to it;
When the onion becomes transparent, but not yet golden, add garlic and carrots to it;
After the carrots are slightly simmered, add bell pepper to it, and dilute the vegetable company with spices: black pepper will add spiciness; paprika - pinkish tint; dill is an unusually cozy aroma.
In addition to the spices we have already mentioned, spice fans can add curry or turmeric. Curry will enhance the bouquet of aromas and add an oriental flavor, and turmeric will make the soup even more joyfully yellow. Ginger lovers, of course, can add it to this first dish, which will not harm the recipe in any way. In moderate quantities it will definitely not be superfluous, and no one will argue that it is extremely useful.

When the spicy-vegetable mixture is almost ready (and this will happen after about twenty minutes of cooking over low heat), add it to the peas and potatoes. Now the soup should be salted.

Little treats for soup

If you want to surprise your family a little with the novelty of the recipe, then the finished soup can be turned into puree soup using a food processor, mixer or ordinary sieve.

And now our delicious vegetarian lunch is ready! Serve with herbs and croutons, which can be added directly to the soup, or served separately.

edimsup.ru

Vegetarian pea soup

The dish can even be called vegan pea soup, but this is only if you use sunflower oil instead of ghee. 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.

Here's what we'll need:

1.5 stack. peas;
5 pieces. potatoes;
1 small carrot;
1 PC. 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 the ghee in a frying pan and add the chopped pepper (3/4 of it, and 1/4 of the 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.

Enjoy your meal!

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 tastier than soups with meat broth.

What kind of soups do you like?

Pictures for Vegetarian Pea Soup

vegetarian-kuhnya.com

Vegetarian pea soup

I am sharing with you the secret of preparing my delicious vegetarian pea soup . If you cook it according to technology, then it is cooked in meat broth, with smoked meats and greaves. Horror! Why do you need all these components? After all, peas already contain enough proteins, fats and carbohydrates for our body. And everything else only creates unnecessary problems for the organs, slagging the body, making it heavy and unhealthy. There should always be balance in everything!

Now I will describe in detail the preparation procedure and list absolutely all the components that are included in my signature vegetarian pea soup, which my whole family is delighted with. The soup is in no way inferior in taste and nutritional quality to meat broth. On the contrary, it surpasses it many times over. If you still want to add smoked meats, buy vegetarian meat, sausage or frankfurters (there are some) and add a little of them to the soup at the end of cooking, cutting them into small cubes. To be honest, I have only tried these delicious vegetarian products, but have not yet added them to soups and dishes. Be the first!

I myself really love the taste of this soup, and I love preparing it even more. Despite its long description, it cooks very quickly!

Vegetarian pea soup

Water – 3 liters
Peas– 1.5 – 2 glasses
Potatoes (medium) – 2 pcs.
Carrots (medium) – 1 pc.
Onion – turnip – 1 pc.
Medium tomatoes (can be replaced with tomato paste) – 2 pcs.
Bell pepper (optional) – 2 pcs.
Salt - about 1 tbsp. spoons
Bay leaf
Spices (turmeric, dry adjika, various dried herbs, mustard seeds, ground sweet paprika, nutmeg). You can add what you like. I always use this set of spices when preparing my pea soup.
Vegetable oil – for sautéing vegetables

My cooking method:

1. Wash the peas thoroughly and place them in cold water.

2. Bring to a boil and cook for a long time, until it is softened, about 40 - 50 minutes, like this:

3. While the peas are cooking, cut the vegetables and onions into thin slices

4. First, sauté the onions, carrots and bell peppers, if you have them in the recipe

5. Add all the spices and sauté the vegetables along with them

6. Add tomatoes (I ran out of fresh ones, so I took the ones I froze in the summer) or tomato paste, sauté a little more

7. Cut potatoes into slices

8. After our peas have boiled, add potatoes to the boiling pea broth

9. Bring to a boil and add vegetables sauteed with spices

10. Cook for 10 – 15 minutes on low heat

11. 5 minutes before the end of cooking the soup, add salt and bay leaf

12. Turn off and let the soup brew for 30 minutes in a warm place under a blanket, for example

Vegetarian pea soup is ready!

Serve it hot with chopped herbs (I have them frozen).

Note: The main secret of any tasty and aesthetically designed soup is that all its components are chopped equally, as you have already noticed during the preparation of the soup.

Friends, do you like vegetarian soups? Do you prepare them?

Good luck with your cooking! I look forward to your comments.

Join my VKontakte and Facebook groups, I’ll be glad to see you!