Vegetarian soups. Vegetarian potato soup with oatmeal Vegetarian potato soup diet 1
Vegetarian soup recipes call for using vegetable or mushroom broths as the base for the soup. Mushroom broth made from dried mushrooms is very suitable for vegetarian potato soup.
How to make broth from dry mushrooms?
- Wash the mushrooms thoroughly and soak them in water for at least a couple of hours. Then cook in the same water, adding more water if necessary.
- Add the onion cut in half and cook over low heat for one and a half to two hours.
- Strain the finished broth. Finely chop the mushrooms and add to the broth. Usually take 2-2.5 liters of water per 50 g of dried mushrooms.
Potato soup with mushroom broth
- Cook mushroom broth. Root vegetables: parsley, parsnips, celery (according to your own taste and availability), peel, cut into slices, fry in vegetable oil. In total, you need to take so many roots that they make up one fourth of the number of potatoes. Place the roots in boiling mushroom broth and add diced potatoes.
- Add the chopped half of a large onion. Add chopped mushrooms that were boiled in the broth, if this was not done immediately. Add salt, pepper and cook until the potatoes are ready.
- 5 minutes before it’s ready, add a bay leaf to the broth. Once the soup is ready, remove the bay leaf. When serving, sprinkle the soup with fresh dill and parsley.
Potato soup with fresh mushrooms
- Beautiful porcini mushrooms create a joyful mood even on cloudy autumn days. But we collect in order to eat. The soup with fresh boletus is good.
- Peel the mushrooms and rinse. Cut off the legs, chop and fry in vegetable oil. Separately fry the parsley root and onion. Cut the mushroom caps into slices, pour boiling water over them, and drain in a colander or sieve. Then put it in a saucepan, add water and cook for 35-40 minutes.
- Peel the potatoes. Wash, dry lightly and cut into cubes. Add potatoes, fried mushroom stems with parsley root and onions to the pan where the mushroom caps were cooked. Salt, pepper, add a mixture of dried herbs, to your taste.
- When serving, the soup can be seasoned with sour cream and sprinkled with green onions and dill.
- For 500 g of mushrooms you will need 800 g of potatoes, and 200 g of parsley root and onion.
Eat for your health!
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In a difficult situation for the housewife, when there’s nothing in the refrigerator, whether she’s a vegetarian or not, vegetarian potato soup will come to the rescue. Its recipe is extremely simple. But this does not mean at all that the taste is uncomplicated or, worse, ordinary. It is not at all necessary to have extensive knowledge of cooking for the prepared soup to please your household. The main condition for the success of any dish is to cook it with love!
All the recipes presented are very economical, but can easily withstand competition in terms of the degree of usefulness of the dish. Potatoes firmly occupy a position on our tables, and it seems that they are not going to give them up in the near future. A whole complex of vitamins from your favorite vegetable is preserved even after cooking.
Another distinctive feature is the cooking time - you don’t have to stand at the stove for a long time. In about half an hour, the whole family is already feasting on a friendly table. And so that the first one does not turn out to be too trivial, we offer you a selection of the best recipes.
Only 3 ingredients are needed for a rich and satisfying first. The result is quite impressive - the family is well-fed, the housewife is not tired.
Result: 8 servings. Cooking time – 1 hour.
Ingredients:
potatoes – 1 kg;
carrots – 3 pcs.;
milk – 0.4 l;
salt.
Preparation:
1. Boil the peeled potatoes until tender. Pour the broth into a separate container and mash the potatoes (with a masher or blender).
2. Grate the carrots into the resulting puree. For this purpose, select the smallest grater.
3. Add the broth + milk back to the pan.
4. Stir the resulting mixture thoroughly and bring to a boil. At the end of cooking, salt the dish.
The hearty and unusual soup is ready - you can delight your household. If desired, you can add green peas and cabbage. Eat with black bread and butter. Children especially like this dish, and adults are delighted with it.
Pumpkin soup with onions and potatoes
It’s not for nothing that there is a saying “everything ingenious is simple.” And the wonderful combination of potatoes and pumpkin is proof of this. The enormous benefits of the vitamin bouquet are able to compete with modern vitamin supplements.
Result:
8 servings. Cooking time – 0.5 hours.
Ingredients:
potatoes – 4 pcs;
butternut squash - quarter;
vegetable broth – 1.4 l;
bulb;
garlic clove;
olive oil;
salt, nutmeg - to taste.
Preparation:
1. First, take care of the onion and garlic - chop and fry in olive oil. When the onion becomes translucent and the garlic begins to release an intense aroma, it’s time to complete sautéing.
2. Next you can add potatoes and pumpkin, which are pre-cut into cubes. Add the broth here and simmer over low heat for 20 minutes. Vegetables should float in the liquid; the dish cannot be too thick. If the fluid level is low, add more.
3. After 20 minutes, the vegetables are ready and it’s time to blend them with a blender. You should get a soft fluffy mass.
This pumpkin dish with the addition of nutmeg to the plate will fully reveal its taste. You can decorate it with evaporated balsamic vinegar, and fresh herbs are never too much!
Out of habit, we often add beets only to borscht. But other first courses also benefit from its presence. Beetroot vegetable soup with lots of greens will turn out extraordinary!
Result: 6 servings. Cooking time – 1 hour.
Ingredients:
potatoes – 5 pcs.;
baked beets – 3 pcs.;
vegetable broth – 1.5-2 l;
bulb;
greenery;
garlic clove;
red hot pepper;
salt.
Preparation:
1. Cut the potatoes and baked beets into equal wedges or cubes.
2. Stew the chopped onion in the broth, then add the beets. Simmer for about 5 minutes.
3. Bring the vegetable broth to a boil in a separate container, and then add to the stewed vegetables.
4. Place potatoes in boiling broth and cook for 15 minutes.
5. Finally, after adding the garlic and hot pepper, cook for another 5 minutes.
This soup is delicious hot, but if you let it brew, the taste will become richer and the aroma will be brighter.
Tomato puree soup
Tomato lovers, this soup is for you! The bewitching aroma of your favorite delicacy, the rich bloody color, and finally, the long-awaited sweet and sour taste of the tomato.
Result: 6 servings. Cooking time – 0.5 hours.
Ingredients:
potatoes – 1 kg;
milk – 1 cup;
cream – 2 cups;
sour cream – 100 g;
vegetable oil;
greens (basil, coriander);
tomato puree;
salt.
Preparation:
1. Boil peeled potatoes in salted water. You can make puree from it in several ways: puree, use a mixer or blender.
2. Pour the resulting puree with cream and milk. If you don’t have cream on hand at the right time, replace it with 3 glasses of milk.
3. Add 200g of tomato puree and sour cream to the resulting mass. Mix everything and heat gently (do not boil!)
4. Add a lot of chopped herbs - the soup is ready!
Want an even more refined taste? Replace store-bought tomato puree with homemade tomato puree. Stew the tomatoes in oil and rub through a sieve. The dish will turn out completely different - truly tomato!
Cauliflower soup
Vegetable soup with cauliflower will be an excellent occasion for a festive lunch. A storehouse of vegetables in one plate will provide vitamins and fill a tired body with strength.
Result: 4 servings. Cooking time – 0.5 hours.
Ingredients:
potatoes – 0.5 kg;
cream – 1 cup;
cauliflower – 300 g;
bulb;
vegetable oil;
chopped greens;
water – 1.5 l;
salt.
Preparation:
1. Boil the potatoes and rub together with the broth through a sieve. Or blend with a blender so that no large parts remain.
2. Add all other chopped ingredients to the puree (don't forget to finely chop the cauliflower).
3. Bring to a boil – that’s it! The soup is ready to serve!
This cauliflower recipe breaks records for speed of preparation. They also require a minimum of attention and labor.
Wherever zucchini grows (or is sold) you can make this wonderful vegetable soup. Although traditionally the recipe is considered the heritage of Ukrainian cuisine.
Choose young zucchini with thin skin.
Result: 10 servings. Cooking time – 0.5 hours.
Ingredients:
potatoes – 0.5 kg;
zucchini – 1 pc.;
tomatoes – 3-4 pcs.;
vegetable broth – 3 l;
bulb;
carrot;
vegetable oil;
chopped greens;
salt.
Preparation:
1. While cooking the broth, you need to start preparing vegetables - peeling, cutting into cubes. It is permissible not to peel a young zucchini; the delicate peel will not spoil the taste, but, on the contrary, will saturate it with useful substances.
2. To make it easier to remove the skin from the tomatoes, cut the top crosswise and dip them in boiling water for a few minutes. Remove, peel and chop.
3. Sauté onions and carrots for 7-10 minutes.
4. Consistently add vegetables to the prepared broth. First, potatoes for 5 minutes, then zucchini for another 10 minutes, tomatoes, onions, carrots for another 5 minutes.
5. Sprinkle with herbs.
Zucchini in the soup turns soft golden brown. The recipe can be improved and you can also add cauliflower to the zucchini. Experiment!
Add sour cream to the plates if desired. The taste will become completely different - soft, thick.
Add crackers and a piece of butter.
Catalan bean soup
Do you want something unusual? Here is a recipe for Catalan soup. In addition to beans, it contains cilantro and cream.
Result: 10 servings. Cooking time – 1.5 hours.
Ingredients:
potatoes – 6 pcs;
beans – 1 kg;
vegetable broth – 3 l;
bulb;
cilantro;
olive oil;
cream;
chopped greens;
pepper;
salt.
Preparation:
1. Use a thick-walled pan for cooking.
2. Fry the onion in olive oil (5 minutes).
3. Add potatoes, boiled beans, broth. Continue cooking for another 5 minutes.
4. After this time, add cilantro. Cook for 10 minutes.
5. Blend the resulting dish with a blender until pureed and place back into the pan.
6. Add cream, salt, pepper, bring to a boil.
Sprinkle with fresh cilantro before serving. If desired, you can add additional portions of beans and cream to each serving.
Are you convinced that you can really make amazing dishes from potatoes? Use the recipes as a basis for your culinary imagination. Prepare your own combined recipe - there are many options for vegetable soups. Add mushrooms, leeks, pumpkin, zucchini, various spices.
Surprise your loved ones with your skills easily and joyfully!
suitable for vegans
contains onions
This recipe is my first post as carefree slob full-time freelancer. This means that the blog should now (well, simply must) bring not only benefit to readers and joy to the creator, but also income. On this occasion, I designate today’s potato soup as “Financial Luck Soup.”
Let everyone who prepares it be lucky to find money, big or small - find a hundred rubles on the road, get a good client, win a million in the lottery, make a profitable deal - so be it! Now, cook the soup...
For vegetarian potato soup we will need:
- 4 medium potatoes;
- 1.5 liters of water or vegetable broth;
- 3 handfuls of oatmeal;
- 1 onion;
- 1 carrot;
- 1 tbsp. tomato paste;
- a handful of fresh chopped herbs;
- vegetable oil for frying;
- salt, pepper to taste.
First, let's create a foundation. Peel the potatoes, cut them randomly and boil them in water or vegetable broth until tender. 
Secondly, let's deal with consistency. Without removing the potatoes from the water in which they were boiled, use a blender to turn them into a very liquid puree and bring to a boil.
Now add oatmeal and continue cooking for 3-5 minutes. The color of our potato soup suspiciously resembles oatmeal, but that’s just for now. 
Thirdly, let's work on taste and color. Fry finely chopped onion and grated carrots in vegetable oil.
Towards the end of this action, add tomato paste and fry a little more. 
Finally, let's make it beautiful. Season our soup with frying, salt, pepper, and decorate with herbs. And we have a quiet lunch.
And if it happens that by the evening we do not become any richer, it doesn’t matter - we will always have time to get rich. Bon appetit! 
P.S. Do you love soups as much as I do? Then look
Potatoes are the most popular vegetable in our cuisine; they can be found in various dishes - casseroles, soups, and you can also serve potatoes in different forms as a side dish. Vegetarian pureed potato soup is also very tasty, which is quite simple to cook. A blender is usually used to make pureed soups, but if you don’t have one, you can simply grind the potatoes and other ingredients through a sieve.
Quantity– 1.7 liters of soup.
Cooking time- 40 minutes.
Ingredients of mashed potato soup:
- 800 g potatoes;
- 800 ml water;
- 100 ml sour cream (100 ml cream or 200 ml milk);
- bread for croutons;
- salt to taste;
- 1/2 tsp. ground black pepper;
- 1/3 tsp. asafoetida (if any);
- 1/2 tsp. ground dried herbs (I used rosemary).
Peel the potatoes, cut into cubes and place in boiling water.
Cut the bread into pieces, place on a baking sheet and place in the oven at 180°C. Keep it there until the crackers become a beautiful golden color (this will take about 25-30 minutes).
Boil the potatoes until tender, then puree them in a blender or rub them through a sieve. Pour the mixture into a saucepan and put on fire. If desired, you can add more water if the mashed potato soup seems too thick to you. When the soup boils, add salt, spices, herbs and sour cream.
