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Meatless soup seven simple recipes

Traditionally, soups are always prevail on our dining table. During Lent, they are particularly relevant. We have prepared for you seven amazing meatless soups, among which you are sure to find something to your taste!

Potato soup in bread

Three simple ingredients, some simple manipulations and a velvety potato soup with an unusual flavor baked garlic ready. Will provide it in half crispy rye bread and chives prisyplem. And delicious and beautiful!

It is necessary:
1 head of garlic
1 Art. liter. + 1 tsp. olive oil
2-3 leeks
6-8 medium red potatoes
1 liter vegetable broth or water
salt and pepper - to taste
4-5 tbsp frozen or canned corn (you can not add)
1-2 loaf of rye bread (depending on the number of persons)
green onions - for decoration

How to cook:
1. Oven heated to 200 ° C.
2. Clear head of garlic on top of the husk. Cut the top on 2-3 mm. Lubricate 1 tsp olive oil, wrap in foil and place in oven for 35-40 minutes. Remove garlic, do not turn off the oven.
3. In a large saucepan, heat the tablespoon 1 olive oil, add chopped leek rings and fry for 3-4 minutes until soft.
4. Add potatoes, cut into small cubes and broth / water. Bring to a boil, reduce heat and simmer 10-15 minutes until cooked potatoes.
5. Remove from heat, add the garlic cloves baked, salt, pepper and beat with a blender until smooth.
6. Add corn and stir.
7. Loaf of bread cut in half, remove the pulp. Bake in the oven for 15-20 minutes, lightly browned crust should.
8. Pour into the prepared bread soup bowls and garnish with green onions and serve immediately.

Tomato soup with beans

This thick tomato soup is not only striking views, but also taste. Nutritious, fragrant, crunchy garlic croutons and tangy notes, soup recalls sunny Provence and the impending summer.

It is necessary:
1 large onion
2 tbsp olive oil
2 garlic cloves
1 / 4 tsp red chili peppers
3-4 tbsp tomato paste
1 Bank (450 g) chopped tomatoes in juice
2 tsp Provencal herbs
1 Bank (420 g) white kidney beans in brine
1 liters of water
1,5 tbsp sugar
1,5 tbsp white wine vinegar
salt and black pepper - to taste

Garlic croutons:
2-3 tbsp olive oil
2-3 garlic cloves
half French baguette or ciabatta whole
salt - to taste

How to cook:
1. In a large saucepan over medium-high heat, heat oil. Add finely chopped onion, spasserovat 5 within minutes. Add finely chopped garlic and chili, cook another 1-2 minutes until golden brown.
2. Add the tomato paste and fry, stirring, for 1 minutes.
3. Add chopped tomatoes and olive grass.
4. Drain the beans and rinse well.
5. In frying pan to pour the water and bring to a boil. Then pour the beans and cook 10-15 minutes.
6. Add the sugar, vinegar, salt and black pepper.
7. Cover and leave for 10 minutes.
8. To toast the oven heated to 200 ° C.
9. In a bowl, mix the olive oil and crushed garlic.
10. Bread cut into medium cubes, add to bowl and mix well. Salt to taste.
11. Lay on a baking sheet and cook for a few minutes until golden brown.
12. Serve the soup with garlic croutons.

Spicy vegetable soup with rice

This is not another boring vegetable soup. Its secret lies in the combination of the severity of the warming chili with a light citric acidity. Rice soup will make even more rich and nutritious.

It is necessary:
1 large onion
2 tbsp olive oil
2-3 garlic cloves
2 medium carrots
2 celery
2 tsp dried thyme
0,5 tsp dry chili
3 leeks
2,5 l vegetable broth
1 Bank (450 g) tomatoes in their own juice
2-3 tbsp rice
salt and pepper - to taste
1 tbsp lemon juice

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

Mushroom soup with sauerkraut

"Where soup, and there we seek" - there was talk in Russia. These thick, nourishing, with a marvelous aroma of white mushrooms and rich sour taste soup will help to diversify your lean table. At times become tastier the next day.

It is necessary:
7-9 dry porcini mushrooms
0,5 liters of warm water
1 tbsp vegetable oil
2 medium onions
500-700 g sauerkraut
2 liter vegetable or mushroom broth
1 large potatoes
1 bay leaf
pepper - to taste
dill - to taste
4 garlic cloves
salt - to taste

How to cook:
1. Soak the mushrooms in warm water for 30 minutes. Water drain and set aside. Mushrooms cut into small cubes.
2. In a skillet heat the vegetable oil. Fry the finely chopped onion for 5 minutes.
3. Add the cabbage to the onions, reduce heat and simmer 15 minutes.
4. In the broth add the mushroom water, mushrooms and potatoes, diced. Boil 10-15 minutes.
5. Add bay leaf, peppercorns, salt, cook for another minute 10.
6. In a pot of soup to put the cabbage and onions, bring to a boil. Add dill and finely chopped garlic. Remove from heat and cover.
7. Ideally before serving soup should brew for 12-hours.

Vegetable soup with noodles

Noodle soup familiar to us since childhood. In the classic version he prepares chicken broth with the addition of meat. Today we introduce you to lean one. It will appeal to children and adults. If desired, add the fried tofu cubes.

It is necessary:
1 medium onion
1 tbsp olive oil
0,5 tsp dried thyme
3 medium carrots
2 celery
2,5 liter of vegetable broth
1 bay leaf
1 shallow cup noodle
salt and pepper - to taste
fresh dill or parsley - for decoration

How to cook:
1. In a large saucepan, heat the olive oil over medium heat.
2. Saute the onions for 5 minutes until golden brown. Add thyme and stir.
3. Cut carrots and celery in any form. Add to the onions and fry for 1-2 minutes.
4. Pour in broth and bring to a boil over medium-high heat. Put the soup in a bay leaf, reduce heat to medium.
5. Pour the noodles and cook for about 10 minutes until al dente (depending on grade).
6. Add salt and pepper to taste.
7. Sprinkle with herbs and serve.

Thick soup with lentils

Fragrant roasted vegetables, thick lentil soup with zira and fresh coriander - a bright trio combined in one pan to become tasty guest at your dinner table. Spicy notes of cumin create a festive mood east. Soup for gourmets!

It is necessary:
1 large eggplant
1 red sweet pepper
1 green peppers
1 bulb
4 garlic cloves
2 tbsp olive oil
1 Bank (450 g) tomatoes in their own juice
200 g red lentils
1 tsp cumin
1 l vegetable broth
salt and pepper - to taste
0,5 beam cilantro or parsley - for decoration

How to cook:
1. Eggplant cut into small cubes, season with salt and place on paper towel. Leave on 30 minutes, then rinse with cold water and pat dry.
2. Oven heated to 220 ° C.
3. Cut peppers and onions into small cubes. Finely chop the garlic.
4. Share pepper, onion, garlic and eggplant on a greased with olive oil (1 tbsp) baking. Top pour the remaining butter and stir.
5. Bake vegetables 20-30 minutes, until golden in color.
6. In a large pot add up tomatoes, washed lentils and cumin, previously pounded in a mortar. Add broth and bring to a boil over medium-high heat.
7. Reduce heat, cover and cook 20-30 minutes until cooked lentils.
8. Add roasted vegetables, salt and pepper and stir.
9. Serve with chopped greens.


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

It is necessary:
400 g sauerkraut
2-3 tbsp vegetable oil
1 large onion
2-3 tbsp tomato paste
2 pickles
2 l vegetable broth
1-2 tsp Caper
4-5 olives (preferably with lemon)
2-3 garlic cloves
0,5 beam cilantro
salt and pepper - to taste

How to cook:
1. Pour boiling water sauerkraut. After a few minutes, the water drained cabbage thoroughly overcome.
2. In a large skillet heat the vegetable oil. Add cabbage and simmer over medium heat for about 10 minutes, stirring constantly. Writing cabbage slightly redden.
3. Add finely chopped onion and simmer another 5 minutes.
4. Enter the tomato paste and cucumber, cut into small cubes, warm yet 2-3 minutes before the emergence of a strong pleasant aroma.
5. Pour in the broth, bring to a boil over medium-high heat. Boil 10 minutes.
6. Rinse the capers, olives, cut into rings. Add to soup and cook for another minute 5.
7. Put into a hodgepodge crushed garlic and finely chopped cilantro, salt and pepper to taste. Bring to a boil, remove from heat and cover.
8. Let stand at least 30 minutes.

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