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7 recipes meatless soups: mushroom soup with lentils, potato and other

From today, the beginning of Lent. It is a time to reflect on their lives, to reflect, to be alone with yourself and your thoughts, purify and limit yourself to something. At least in the food and the TV. Or quit. In general, work on yourself. In addition to purification of thought and soul, and we are cleansing the body limitations in food. Ideas lean menu from time to time, we will prompt you.

Recall, however, that today - Clean Monday. This means that the best thing today and does otkzatsya eating, unless you're completely healthy person and do not go on a journey. If you strict fast is beyond, here are ideas for recipes.

Potato soup in bread

Three simple ingredients, a few simple manipulations and a velvety potato soup with an unusual aroma of baked garlic is ready. Will submit it to the half crispy rye bread and spring onions prisyplem. And tasty, and beautiful!

It is necessary:

1 head of garlic
1 1 tsp tbsp + 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 (can not be added)
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 off the tip on 2-3 mm. Lubricate 1 tsp olive oil, wrap in foil and place in oven for 35-40 minutes. Garlic is removed, the oven does not switch off.
3. In a large saucepan heat the tablespoon 1 olive oil, add the chopped leek rings and fry for 3-4 minutes until soft.
4. Add the potatoes, cut into small cubes, and broth / water. Bring to a boil, reduce heat and simmer 10-15 minutes until the potatoes are cooked.
5. Remove from heat, add the garlic cloves baked, salt, pepper and beat with a blender until smooth.
6. Add corn and stir.
7. A loaf of bread cut in half, remove the pulp. Bake in the oven for 15-20 minutes, the crust should be lightly browned.
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, flavorful, with crispy garlic croutons and a tangy notes, soup reminiscent of sunny Provence and the approaching 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 warm oil. Add finely chopped onion, fry for a minute 5. Add finely chopped garlic and chili, fry 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 a saucepan with zazharki pour water and bring to a boil. Then add 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 yet another dull vegetable soup. Its secret lies in the combination of the severity of the warming chili pepper with a light citric acidity. Rice will make soup 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 the carrots and celery, cut arbitrarily, thyme, chili pepper and chopped leek rings. Keep on 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 is the soup, and there we look," - was said in Russia. These thick, hearty, with a marvelous aroma of porcini mushrooms and rich sour taste of the soup will help to diversify your Lenten table. Get in many times more delicious 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. Cook 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 and parsley - to decorate

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 green coriander - a bright trio combined in one pan to become a delicious guest at your dinner table. Spicy notes of cumin create a festive mood east. Soup for true 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 bundle of cilantro or parsley - to decorate

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 peasant woman - a classic dish of Russian cuisine. Today we will prepare hodgepodge on vegetable broth without meat. Sauerkraut, olives and capers create rich sour-salty taste, and crushed garlic and cilantro give the bag of spicy note. 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 a 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.