Thick pea soup without meat. Pea soup without meat

Peas are an excellent source of vegetable protein, which is absorbed by the body better and faster, unlike animal protein. Thanks to this fact, pea dishes are excellent for meat-free diets and fasting. This soup, among other things, is very tasty and colorful, and children like it too. The only negative is pea soup without meat, the recipe for which is very simple, it takes at least two hours to prepare, but the result is worth it. And if someone in your family is not satisfied with this option for preparing the first course, you can offer pea soup with smoked ribs, which is also easy to prepare according to our recipe.

– 1 glass of peas;

– 2 large carrots;

– a pinch of ground pepper;

– 2 cloves of garlic;

– any greens for dressing;

– 30 g butter.

Wash a glass of dry peas thoroughly in plenty of water, and then transfer it to a bowl and fill it with water. Leave the peas in this form for several hours, but best of all overnight. After a while, you will notice that the peas have swelled. Now we put it in a saucepan and fill it with 1300 ml of clean water. You can also use any broth instead of water or replacing only part of it. If you adhere to the specified proportions, the pea soup will turn out to be of ideal thickness.

Place the pan on the fire, adding the bay leaf. Cook the peas over low heat for 2 hours.

About 1 hour after you put the peas to cook, you should add the carrots to it. We clean it and cut it into slices. Now peas and carrots are boiled in a saucepan.

Two hours are up. Remove the bay leaf from the soup. This is a very important point and should not be ignored. All soup ingredients that require heat treatment are ready and you can move on to the next stage. Add salt, pepper and chopped garlic to the pea soup.

Using a submerged blender, blend the peas and carrots in the soup. We do this very carefully, the soup must be absolutely homogeneous.

Return the pot of pea soup to the stove and bring it to a boil. All that remains is to add a piece of butter for a more noble taste and silky consistency, and also season the pea soup with fresh herbs, preferably parsley. Serve hot pea soup with crackers or croutons sprinkled with grated cheese.

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Simple pea soup without meat

The very first thing you need to start with is preparing the food and utensils.

What you need to prepare:

  • Yellow split peas - 300 g;
  • Onions - 1 head;
  • Carrots - 1 root vegetable;
  • Potatoes - medium tubers;
  • Tomato paste - 0.5 tbsp;
  • Khmeli-Suneli seasoning - to taste;
  • Salt - to taste;
  • Bay leaf - 2 pcs.;
  • Sunflower oil for frying.

How to make pea soup without meat

Wash the peas, place them in a saucepan and cover with cold water. Cook for about half an hour.

While the main ingredient is cooking, you can start frying the soup. Cut the peeled onion into cubes.

Grate clean carrots.

Fry the vegetables over medium heat for 5 minutes, then sprinkle with Khmeli-Suneli.

Add tomato paste and simmer in the pan for another 5 minutes.

The soup dressing is ready.

Now you can return to boiling peas. It is necessary to drain the liquid from the pan.

Add 1.5 liters of clean cool water and wait until it boils. Add potatoes, cut into cubes.

When the potatoes are almost ready, add the frying.

All that remains is to salt the pea soup to taste and throw in the bay leaf. Cook over medium heat under a half-open lid for another 10 minutes, after which you can turn it off and let it brew for another 20-30 minutes.

Serve delicious lean pea soup in portioned bowls, adding mayonnaise, sour cream, herbs or separately boiled meat if desired.

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How to cook pea soup without meat

I suggest trying a lean recipe for pea soup without meat. Despite the simplicity of preparation, many avoid preparing this dish because they do not know how to cook pea soup so that the peas are softened. After all, cereals should be soft and chew well, but this is not always possible to achieve.

Lean pea soup recipe

Ingredients

  • 1 cup of peas (pot size 300 ml)
  • 4 medium sized potatoes
  • 1 carrot
  • 1 onion
  • 1 tbsp. vegetable oil
  • bay leaf
  • clove of garlic
  • 2-3 sprigs of parsley
  • Ground black pepper
  • 1.8 liters vegetable broth or water.

How to cook peas so that they are softened

There are no secrets to cooking cereals, there are only rules that must be followed if you want the peas in the soup to boil well:

  1. When purchasing, pay attention to what kind of cereal you are buying. Dried peas can be whole, shelled, or split. Whole dry peas can be boiled only with preliminary soaking of the cereal. Split peas cook without any problems and soaking in 40 minutes.
  2. It is recommended to soak whole grains for at least 4 hours. To speed up the process of boiling such peas, it is recommended to add 0.5 tsp to the water when soaking. soda Before cooking, do not forget to drain the soda water and rinse the peas.
  3. It is recommended to rinse any cereal, both dry and soaked, in 2-3 waters before cooking. Wash the peas until the water running off is relatively clear.
  4. In order for the peas in the soup to be thoroughly boiled, they must be cooked for at least 30 minutes before adding the remaining ingredients.
  5. When using a recipe for pureed pea soup, you do not need to wait for the peas to boil into porridge; you can help them turn into puree using a blender. But even in this case, the peas should be soft and easy to chew.

How to cook pea soup

Pour water or vegetable broth into the pan and bring the liquid to a boil. Place pre-washed peas in boiling water. If you use whole beans, be sure to soak them. Boil the peas for 30-40 minutes over low heat.

Once the peas have softened a little, add the diced potatoes to the pan. If the water has boiled away, add the required amount of boiling water.

Grate the washed and peeled carrots on a coarse grater, cut the onion into checkers. Fry the vegetables in oil for a few minutes.

Transfer them to a saucepan with pea soup. Add salt, ground black pepper and cook until the potatoes are ready.

Let's taste the pea soup, is there enough salt? If necessary, add more salt. Chop the garlic clove and parsley leaves. In this recipe, many spices are added to lean pea soup at the end of cooking. Place bay leaf, garlic and chopped parsley into the pan. Cover the dish with a lid and remove it from the heat.

The soup should be allowed to stand for 10-15 minutes so that the spices impart their taste and aroma to the broth. This technique will help us get a very tasty pea soup without meat.

Before pouring the soup into bowls, stir it several times with a ladle - peas tend to settle to the bottom of the dish. Remember this feature when heating the soup - if you do not stir it during the process, there is a chance that the boiled peas that have settled to the bottom will begin to burn.

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Preparing lean pea soup

On this page you will find the following recipes:

Peas are very common in Russian cuisine and are also popular only in the Middle East. Since the Middle Ages, peas have been a very important product in the diet of our distant ancestors; pea soup and porridge, noodles and jelly were prepared from it, they were eaten raw and various pies were baked. The nutritional qualities and benefits of peas have always been appreciated, hence the wide variety of pea dishes. Pea soup without meat has become popular recently, as more and more people began to fast and monitor their diet.

Historical reference. It is known from history that peas came to us from Ancient Egypt. It was originally known as a wild plant. Nowadays, the overall popularity of peas is not so high, but is actively welcomed by adherents of a healthy diet. Since proper nutrition and a healthy lifestyle are now at the peak of popularity.

Peas contain a lot of nutrients, natural substances - vitamins and carbohydrates, proteins and starches, minerals and fiber. And if peas contain valuable protein, this is its property and should be used in dishes where meat can be excluded, i.e. can be replaced perfectly.

It should also be noted that eating peas increases performance and adds energy; it is directly indicated for those who work in heavy physical work.

Peas are deservedly considered a record holder for their content:

With such a magical set, it doesn’t take much effort to understand all the benefits of peas for the health of any person.

Pea dishes are necessary in the diet of children and adolescents, since vitamins and microelements are especially important during the period of growth and development.

Recipe No. 1 Pea soup without meat

The most important thing for pea soup is the richness of the pea and potato broth; thanks to it, the prepared soup will be tasty even without the presence of meat. There is one more important subtlety - this is vegetable broth, it is boiled with various vegetables, and various spices are added. They love it for its overall benefits and low calorie content of only about 60-65 kcal.

  1. 300g whole peas;
  2. A few peas of allspice;
  3. Several (5-6) potatoes;
  4. 4-5 bay leaves;
  5. One small onion;
  6. 1/2 parsley root;
  7. 1/2 celery root;
  8. Large clove of garlic;
  9. 1 medium carrot;
  10. 2 tablespoons of wheat flour;
  11. 1 tablespoon salt.
  • In the evening, soak the peas in cold water.

    Recipe No. 2 for pea soup without meat

    The cooking time for different peas lasts from a few minutes (green varieties) to an hour and a half (round, dried varieties). There are also different times for soaking - there are those who like to eat whole peas, while the other half likes exclusively boiled puree.

    • Peas 500 grams;
    • One fresh tomato;
    • One onion;
    • One not small carrot;
    • 3 medium cloves of garlic;
    • Vegetable oil 3-4 tablespoons;
    • One tablespoon of fresh ginger;
    • 1 teaspoon turmeric;
    • Various fresh herbs;
    • Salt and pepper to taste.
    • If the peas are whole, fill them with cold water in the evening.

      Recipe No. 3 Dietary pea soup with mozzarella

      The recipe for meatless pea soup with mozzarella is a wonderful option for a dietary dish; it takes just 30 minutes to prepare quickly and is ready for an easy dinner for the whole family.

      • Frozen green peas 500 grams;
      • One onion;
      • One liter of ready-made vegetable broth;
      • Vegetable oil 1 tablespoon;
      • Low-fat sour cream 50 ml;
      • Salt, pepper to taste;
      • Several mint leaves for decoration;
      • One small clove of garlic;
      • Mozzarella cheese about 50 grams.
      • The onion is finely chopped and fried in a frying pan in oil.

      Recipe No. 4 Exotic pea soup with salmon


      This pea soup recipe is unusual because of the addition of salmon. Original - will be appreciated by lovers of fish dishes.

      • Vegetable broth 500 ml;
      • Smoked salmon 100 grams;
      • One medium onion;
      • Cream 200 ml;
      • Green peas 300 grams;
      • Vegetable oil 2 tbsp;
      • Lemon juice ½ teaspoon;
      • Greenery;
      • Salt pepper;
      • Curry - to taste.
      • Finely chop the onion, fry in oil in a frying pan until a beautiful golden color.

      • There is no need to salt the peas before cooking; without salt they will boil faster. Salt the soup at the very end of cooking, 3-4 minutes before the soup is fully cooked.

      edabez.ru

      Delicious pea soup without meat

      Peas are remarkable because they go well with both meat and vegetables. Therefore, you can easily prepare an excellent vegetable soup from it, but without meat - a dietary option.

      INGREDIENTS

      • Peas 1 Cup
      • Potatoes 3 pieces
      • Onion 1 piece
      • Carrot 1 piece
      • Butter 2 tbsp. spoons
      • Vegetable oil 2 tbsp. spoons
      • Salt, spices To taste
      • Water 2.5 Liters

Many people love fragrant, thick, rich pea soup. It is believed that the most delicious version is prepared with smoked ribs. But you can cook no less tasty pea soup without meat, and even without frying. You'll see, this simple, lean version is in no way inferior to soup with smoked meats! The main thing is to prepare and cook the peas correctly so that they boil over and do not spoil the dish.

This soup contains a lot of vegetables and a natural “flavor enhancer” - the miracle spice turmeric. And to make the soup not boring at all, you can serve it with aromatic croutons made from bread toasted with garlic butter. This dish will warm you up and lift your spirits even on the gloomiest and coldest day. Be sure to prepare!

Ingredients (for 2 liters of soup)

  • 1 cup peas
  • 2 large potatoes
  • 1 medium onion
  • 1 medium carrot
  • half a sweet pepper
  • 30-40 grams of celery root
  • 2 bay leaves
  • 0.5 tsp turmeric
  • salt, pepper - to taste
  • 1 stale baguette or ciabatta
  • 2 cloves of garlic
  • 2-3 tbsp. spoons of vegetable oil
  • a little parsley

How to make pea soup without meat

Peas must first be soaked in warm boiled water for a couple of hours. Thanks to this manipulation, the cooking time for the soup will be halved.

During soaking, the peas will increase in size from two to two and a half times.

Then drain the liquid in which the cereal was soaked. Place the peas in a saucepan, cover with clean cold water and boil. Do not add salt to the water in any case, otherwise the peas may not be cooked.

30-35 minutes after boiling, the peas should begin to boil. Sometimes it happens that this takes more time - it all depends on the grain.

Peel and cut the potatoes into small cubes.

Place the potatoes in the pan with the peas and also add the bay leaf. Cook for 5-6 minutes.

Then peel and chop the vegetables. Chop the onion into small cubes, carrots and celery into strips, bell peppers into squares approximately 1 cm in size.

Add vegetables to the pot of pea soup.

Now you can add pepper and turmeric to the soup.

Cook the soup until the potatoes are soft. At the very end of cooking the soup, add salt.

How to prepare croutons for pea soup

While the soup is cooking, prepare fragrant croutons with garlic butter. To do this, cut the stale baguette or ciabatta into cubes 1-1.5 cm in size.

Peel the garlic cloves, cut each into 2-3 parts and add a pinch of salt to them.

Grind the garlic in a mortar or directly on a cutting board with a knife, and then add vegetable oil to the resulting paste.

Stir the mixture until smooth.

Place the sliced ​​bread on a baking sheet, sprinkle it with garlic oil and place in the oven for 10 minutes at 180 degrees. During this time, the crackers will dry out and brown a little.

Pour the finished pea soup into bowls, add a handful of aromatic croutons and some chopped herbs on top.

Meatless pea soup is one of the most satisfying, rich and budget-friendly soups you can think of. Its bright, rich taste, simple set of ingredients, plus a simple cooking process make it perhaps the most desirable soup for both housewives and eaters. And with the onset of cold weather, pea soup is simply irreplaceable!

And the absence of meat in this recipe does not make it any less tasty or satisfying. Just the opposite! Seasonings and spices will help magically transform a soup from a simple one into a fabulously aromatic and simply amazingly tasty one. They more than compensate for the lack of meat. The rest of the cooking process is probably familiar to you, and is unlikely to raise any questions or difficulties. Nourishing, aromatic and very, very tasty!

Taste Info Hot soups / Pea soup / Vegetable soup

Ingredients

  • split peas – 200 g;
  • carrots – 1 medium;
  • onion – 1 medium;
  • tomato (optional) – 1 small;
  • potatoes - 3-4 small tubers;
  • salt - to taste;
  • ground turmeric and paprika, dried herbs - a pinch;
  • other spices and herbs - to taste and if desired;
  • vegetable oil – 30 ml;
  • bay leaf – 1-2 pcs.;
  • water to the desired thickness of the soup.


How to make pea soup without meat

First of all, prepare the peas for the soup. We rinse it, then fill it with cool water so that the water level is at least a couple of centimeters higher. Leave the bowl with the soaked peas for at least 3-4 hours, if possible, leave it overnight.

As soon as the peas have swollen and increased in size from the water, rinse them thoroughly under running water, draining them in a colander.

Meanwhile, put water on the soup. Pour it into a saucepan, add some salt, bring to a boil and add the washed peas.

When cooking, be sure to skim off any foam that forms.

Let the peas cook with the lid half-closed on medium or slightly higher than medium (but not at the highest) heat on the stove for about 15-20 minutes. If you want the peas to boil more, cook them 10 minutes longer. In this case, the soup will acquire a more puree-like, creamy consistency.

During this time, we begin to prepare vegetables for soup. Peel potatoes, carrots, onions. Just wash the tomato; there is no need to remove the skin.

The potatoes will go into the soup, the rest of the vegetables will be used as a dressing for re-cooking. Cut the potatoes into cubes, the size is at your discretion.

Cut the onion and tomato into small cubes. Grind the carrots using a coarse grater. In principle, if there is no tomato, you can replace it with 1 tbsp. l. thick tomato paste. Or completely exclude the tomato component from the frying, limiting yourself to only the standard set - onions and carrots. In this case, the soup broth will be lighter.

When the peas have boiled for the allotted time, add potatoes to the soup. Cover the lid again and cook the soup until the potatoes are ready.

Now frying. It can be done in parallel with boiling potatoes. Pour vegetable oil into the frying pan, let it warm up and pour spices and seasonings directly into the oil. I definitely recommend adding ground paprika and turmeric - they go well with peas and add piquancy to the soup. The rest of the herbs and spices are up to your taste. Warm up the spices for a minute or two, no longer is needed, otherwise they will burn.

Then we throw in the vegetables prepared for overcooking. Close the lid and fry the vegetables until soft, stirring occasionally so that nothing burns.

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When the potatoes are ready, add the overcooked pea soup. We also throw a bay leaf there (one if it’s large, two if the leaves are small). If the soup is too thick, you can dilute it with boiling water to the desired thickness.

Bring the soup to a boil one more time and remove from the stove. Ready!

Serving this meatless pea soup is incredibly delicious with garlic croutons. This is a great dish for Lent.

Cooking tips:

  • Puree pea soup will be very tasty. To do this, simply grind the soup with a blender at the end of cooking.
  • You can top the pea soup with grated cheese; Parmesan cheese is perfect.
  • Use fresh parsley or dill.
  • If you prepare pea soup without meat and beat it with a blender, then vegetables such as pumpkin, zucchini, broccoli, and cauliflower will help diversify the taste.

To prepare pea soup without meat, the recipe can be found on the Internet and in specialized literature on dietary nutrition. Cooking this dish correctly is not as difficult as it seems. The main thing is to choose good quality peas and cook them correctly for cooking, and everything else will work out by itself. Such food will certainly appeal to those who observe strict Orthodox fasts or abstain from meat for other reasons.

About the benefits of pea soup

Pea soup is one of the favorite dishes of Russian cuisine. It has been very popular since Soviet times. This first dish is included in the menu of canteens at enterprises, schools and kindergartens. This soup is prepared in cafes, restaurants and other catering establishments. It is especially useful to eat this dish in winter, in cold weather, because a hearty hot soup will not let you freeze and will help you quickly get enough.

However, the product prepared according to the classic recipe is quite high in calories and is not suitable for those on a strict diet. Because of this, many housewives do not like to cook pea soup, and it is completely in vain. It is enough just to remove the meat from the composition, and the dish will turn out light, delicate in taste and quick to prepare.

Girls who are losing weight can eat this pea soup at least every day, it will not add calories.

People still have a common stereotype that any dishes made from legumes cause flatulence and indigestion, which is why pea soup is often called “musical.” But this is only true if this dish is cooked with meat, since the combination of meat and legumes can actually lead to increased gas formation. You can eat a lean hot pea dish without any worries. The vegetables will be perfectly digested, and there will be no discomfort in the intestines. This applies not only to adults, but also to children.

Professional nutritionists believe that the lean version of the first legume is in no way inferior in nutritional value and taste to the classic meat version, because:

  • When the soup does not include meat, the subtle aroma of peas begins to be felt much brighter;
  • Vegetable puree soup turns out softer and more tender than meat soup; children and elderly people will eat it with pleasure;
  • Vegetable proteins, which the finished dish is rich in, unlike proteins of animal origin, do not cause rotting and fermentation processes in the body. On the contrary, vegetable protein and coarse fiber, which are contained in the ingredients of lean soup, help to effectively cleanse the body of waste and toxins;
  • A hearty hot soup will help you feel full all day and not resort to unhealthy snacks. If you cook the first one with smoked meats, the bright aroma of the meat sharply aggravates the appetite, and the person eats more than he really needs,

How to prepare a Lenten version of this dish

Some people don't like first courses made from peas because they create a feeling of heaviness in the stomach. Indeed, the combination of legumes with meat or smoked meats puts a certain strain on the stump and pancreas.

But, in order not to give up your favorite dish, you can prepare its dietary version. It will turn out no less tasty and will be much easier to digest. Meatless pea puree soup can be prepared either from purchased peas or from dried peas from your own garden plot.

To prepare lean soup you need:

  • Soak dry peas for about two and a half hours so that they swell and increase in size;
  • Peel and finely chop the onion;
  • Wash, peel, and grate carrots on a medium-sized grater;
  • Fry these ingredients in vegetable oil until nice golden brown, you can add a little garlic. Tomato paste is not suitable for pea soup;
  • Wash the peas, place them in boiling broth;
  • Add salt, two medium-sized bay leaves, two to three black peppercorns;
  • Bring to a boil, reduce heat to low, and cook peas until tender for about forty-five minutes. The foam that forms during cooking must be removed. To do this, you should use a special spoon with holes so that the fat is not removed along with the foam;
  • Remove the bay leaf, add the fry with the remaining oil, cook for eight to ten minutes;
  • If a lot of water has boiled away during cooking, liquid can be added;
  • Add dried herbs (dill or parsley), remove the pan from the heat, close the lid tightly and leave to steep for about ten minutes. After this, the dish can be poured into plates.

You can use fresh herbs instead of dried herbs. You can season the soup with sour cream or lean mayonnaise, but it will turn out delicious without additional dressing. The average cooking time is approximately one hour; peas should be soaked in advance.

How to cook soup with meat

To make lean pea soup in a slow cooker or in a regular saucepan, the housewife does not have to spend a lot of time cooking the meat broth, and this is undoubtedly a big plus. Despite the simplicity and benefits of the Lenten recipe, many housewives still prefer the classic recipe for the first course of peas with meat and smoked meats. You can also use boiled sausage or sausages cut into slices for cooking.

Of course, it is best to prepare such food from pork purchased at the farmer's market, but in this case the broth will take quite a long time to cook. If the soup is intended for baby food, natural meat should be preferred. If the housewife wants to cook the first dish quickly and without hassle, you can get by with semi-finished meat products.

In order to make a meat version of the first course, you need:

  • Soak the peas using the same technology as for preparing lean soup;
  • Prepare frying of onions and grated carrots in the same way. The ingredients should be stirred constantly while frying. If the hostess did not pay attention, and dark brown burnt pieces of onions and carrots appeared, they must be carefully removed with a spoon, otherwise the soup will turn out bitter;
  • Boil peas and meat until tender;
  • Add peeled, washed and diced potatoes along with fried vegetables;
  • When the potatoes become soft, you can add salt, add any seasonings, fresh or dried herbs. Cilantro or purple basil work best in any meat soup, including pea soups. However, if the housewife plans to treat soup not only to her household, but also to her pet (cat or dog), she should refrain from spices, since pets cannot stand their smell.

It is best to choose pork belly or loin purchased from farmers at the agricultural market for the first course. High-quality meat should have a soft pink color. It is recommended to trim off the lard before preparing the meat broth, otherwise the soup will turn out too fatty; then you can pickle it at home or prepare delicious cracklings.

If the dish is intended for baby food, it is best to do the following: when the meat is cooked, remove it from the pan, separate it from the bones and cut it into small pieces. Before serving, these pieces are placed in bowls with soup or placed in a pan. In this case, it will be convenient for children to eat, and they will not be able to choke on small bones. Also, with this method of serving, you won’t have to spit at the table and stack bones near the plate.

Features of design and presentation

Children often refuse to eat tasty and nutritious vegetable soup because it looks unappetizing. In order to solve this problem, it is enough just to decorate the finished dish in an original way. Also, sometimes children don’t like the puree-like consistency of the finished dish; in this case, you just need to add a little water. And the soup will become more liquid, similar to the usual version of vegetable soup.

While the soup is cooking, the housewife can prepare croutons from black or white bread for an appetizer. To do this you need:

After this, delicious croutons are served with the soup. They can be added to the first course immediately before serving or simply placed on a flat saucer next to the soup plate. Sometimes croutons are served in a large glass vase or plastic bowl, garnished with a branch of greenery.

How to choose quality peas

The first dish, prepared according to the simplest recipe, will turn out very tasty and nutritious if you choose good peas. When purchasing, you need to pay attention not only to how much packaged peas cost, but also to their appearance. If the packaging gives off an unpleasant odor, you will definitely not be able to cook a delicious soup. Most likely, the peas were stored in unsuitable conditions (for example, in conditions of high humidity0, and fungus appeared in them. The presence of gray spots on the surface of the peas also indicates mold.

Also, when choosing products for preparing lean pea soup according to any recipe, you need to consider:

  • Product expiration date;
  • Its color. Quality peas are yellow or tan in color, without a dark or gray coating;
  • Manufacturer. It is better to choose domestically produced products;
  • Appearance of peas. They should all be approximately the same size and shape.

Many housewives are afraid to cook pea soup because they consider this process very difficult. In fact, this is not true at all. The first pea dish is one of the easiest to prepare. You can choose any option, both lean and classic. Any soup will turn out tasty, nutritious and appetizing. You can eat this dish several times a week, for lunch. Pea soup is not recommended for dinner.

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Pea soup without meat - general principles of preparation

Pea soup without meat is not only healthy, but also very tasty. And it doesn’t take much effort to prepare such a soup. All we need are dishes and necessary products.

From the dishes you need any enamel pan of suitable volume (liter capacity) in which the soup and frying pan will actually be cooked. Frying is done in it, and for certain types of pea soup, some ingredients are fried, for example, mushrooms or sausage. It is best to take a frying pan with a fairly thick bottom or a non-stick one.

In addition, you may need a blender to puree the finished dish.

Pea soup without meat is prepared using purified drinking water or vegetable broth prepared in advance. It is worth noting that the quality of water plays an important role in cooking.

The beans can be taken whole, chopped or crushed; this will only affect the cooking time and will not affect the taste in any way.

To speed up the cooking process, dried peas are soaked and only then added to a hot broth or initially filled with cold water and left to cook.

To enhance the taste and nutritional value, you can add mushrooms (champignons), ripe tomatoes, vegetables, cream, sausage and even processed cheese to pea soup cooked without meat.

Season the dish with the spices specified in the recipe, or select according to your taste.

Mushroom pea soup without meat

Ingredients:

200 grams of split peas;

Potatoes – 2 small tubers;

One carrot;

Head of lettuce onion;

300 grams of champignons, fresh;

75 ml vegetable oil;

One laurel leaf;

Table salt, evaporated.

Cooking method:

1. Selected peas, rinse them well under the tap and soak in a large volume of cool water for 9–12 hours. The volume of liquid should be approximately three times that of beans. In warm weather, the water should be changed several times to prevent the peas from turning sour.

2. Rinse the soaked peas well in several waters and add two liters of filtered water and bring to a boil. Before boiling, the peas may stick to the bottom of the pan, so you need to stir them periodically, trying to reach the bottom of the pan with a spoon.

3. Carefully remove all the foam from the boiling pea broth with a slotted spoon and place the peeled onion into it. Reduce the heat and, stirring occasionally, cook the peas for half an hour, without letting the broth boil intensely.

4. Add potatoes, cut into one and a half centimeter cubes, and bring to a boil over high heat. After this, reduce the heat again and continue cooking.

5. Using a coarse grater, grate the carrots and place them in the pan, ten minutes after the potatoes.

6. Cut the champignons washed with water into small slices along the mushrooms. In a thick-walled frying pan, heat one and a half tablespoons. spoons of oil and place the champignons in it and cook on medium heat until lightly browned.

7. Remove the onion from the soup, salt the soup itself and add the fried mushrooms. Continue cooking, focusing on the softness of the potatoes.

Tomato pea soup without meat with prunes and apples

Ingredients:

A glass of peas, preferably crushed;

Four ripe tomatoes;

Two small sour apples;

Two onions;

100 gr. prunes (pitted);

50 ml olive or frozen sunflower oil;

Cinnamon to taste.

Cooking method:

1. Pour crushed, washed peas with cold drinking water and leave in it for forty minutes, drain the water, and rinse the beans well again.

2. Place a two-liter saucepan filled one-third full with cold water over high heat. When the water is well heated, but not yet boiling, put the washed peas in it, stir, and bring to a boil. Next, reduce the heat to almost a minimum so that the water does not boil intensely, and cook until completely softened.

3. In a small amount of vegetable oil (a tablespoon), sauté the onion, chopped into small pieces, until golden brown and set aside for a while.

4. Cut the prunes into thin strips, and cut the apples with the peel, but without the core, into centimeter cubes. Cut out the stem of the tomato and chop it into cubes, just like apples.

5. Place the chopped apples, tomatoes and prunes into the soup being prepared on the stove. Add fried onions. Bring the soup quickly to a boil and then simmer on low heat for another 10 minutes.

6. Salt, taking a sample, add cinnamon and remove the pan from the heat.

Meatless pea soup with potatoes and cauliflower florets

Ingredients:

A glass of split peas;

Medium carrot;

Two potato tubers;

200 gr. juicy cauliflower;

Butter 60 grams;

Hand-crushed black pepper, turmeric.

Cooking method:

1. Place pre-soaked and thoroughly washed peas on the fire to cook until softened. Pour water into the pan with peas so that it covers it by only 3.5 cm.

2. To prevent the peas from sticking to the bottom of the pan at the beginning of cooking, boil quickly, trying to stir them as often as possible, reduce the heat and continue cooking until tender.

3. Make sure there is always enough water in the pan. If the peas boil over while cooking, don’t be afraid to add boiled water.

4. When the peas are sufficiently boiled, pour in one and a half liters of hot boiled water and wait until everything boils again.

5. In a boiling pea broth, place medium-sized carrot cubes with potatoes, cauliflower divided into small inflorescences. Before adding cabbage, soak it in slightly salted water for a quarter of an hour.

6. Add slightly thawed butter, turmeric - literally on the edge of a knife, black, freshly prepared pepper.

7. Cook the pea soup over low heat until the vegetables are cooked. Salt should not be added until the vegetables are half cooked.

Lean pea soup without meat

Ingredients:

600 grams of peas;

Large head of white onion;

A bunch of dill with parsley;

Ground coriander;

Three small cloves of garlic;

To taste – pepper, adjika.

Cooking method:

1. Pour washed peas with filtered water in a ratio of one to three. You will need approximately 1.8 liters. water, maybe a little more, up to two liters.

2. Place the pan with the peas over high heat and let it boil. Place the onion, chopped into small slices (you can also use a whole onion), into the boiling broth, lower the heat and continue cooking until the beans are pureed.

3. During the cooking process, constantly stir the contents of the pan, making sure that the peas not only do not stick to the bottom at the very beginning, but also do not burn later.

4. If necessary, add boiled, hot water only.

5. When the peas turn into puree, add chopped (pressed or chopped) garlic, spices and adjika to your taste. Add salt, season with chopped herbs and simmer over low heat (lowest heat) for no more than a minute.

Creamy pea soup without meat

Ingredients:

Green peas – 300 grams (can be frozen);

22% natural cream – 200 ml;

90 grams (3 tbsp) white flour;

Lard – 20 grams;

Table salt, curry.

Cooking method:

1. Place green peas in boiling water and cook them after boiling the liquid again over low heat until tender. Frozen peas do not need to be thawed before adding.

2. Melt the lard in a frying pan and fry the flour on it until it becomes soft and creamy.

3. Add cream to the flour, stir thoroughly and heat well, no more than two minutes. When mixing flour with cream, try not to let it clump together. If this does happen, grind the mixture through a sieve.

4. Add the prepared creamy mixture to the broth of the cooked peas, salt the soup and add curry to your taste.

5. Whip the contents of the pan with a blender into puree and warm it up a little.

Creamy pea soup without meat with green peas

Ingredients:

1 cup peas (crushed);

Green peas – 200 grams;

Potatoes – 4 pcs.;

Two small carrots;

Medium bulb;

Garlic clove;

15% cream – 150 ml;

One hundred gram processed cheese;

50 ml light soy sauce;

Paprika, khmeli-suneli, curry, pepper - everything to taste;

Fine table salt;

A teaspoon of 72% butter.

Cooking method:

1. Wash the crushed peas, place them in a saucepan for cooking soup and add two liters of liquid (vegetable broth, filtered water), and bring to a boil over high heat.

2. When the liquid in the pan begins to boil, remove all the foam and continue cooking on low heat.

3. In a separate container, boil frozen green peas until soft.

4. Cut carrots (1 pc.) into rings or half rings, potatoes into cubes of any size. As soon as the peas begin to soften, but do not have time to completely boil, add carrots and potatoes to them.

5. Pour two tablespoons into a small frying pan. tablespoons of butter (you can mix lean with butter) and, after heating well, brown and dry the onion in it. Add a second, finely grated carrot to the onion and, stirring constantly, fry for another four minutes.

6. When the potatoes and carrots have softened, transfer the fried vegetables to the soup. Add finely grated processed cheese and well-heated cream. If you pour the cream in cold, it may curdle.

7. Add soy sauce, add all the spices, butter and salt to your taste.

8. Puree the soup with a blender into a homogeneous puree. Place boiled green peas in it, add dill and boil.

9. Remove from heat and let pea soup sit for ten minutes.

Lean pea soup without meat with sausage

Ingredients:

Split peas - one and a half cups;

Two ripe tomatoes;

Two onions;

Carrots – 2 pcs.;

Sweet pepper – 2 pcs.;

350 grams of smoked sausage, “Servelat”;

To taste spices, pepper (black).

Cooking method:

1. Make a vegetable broth from one carrot, onion and tomatoes. For the specified amount of vegetables, take 1.8 liters. drinking purified water. The preparation time for the decoction is 20–30 minutes.

2. When the broth is ready, remove the vegetables, add the pre-soaked peas and simmer over low heat until the beans are cooked through.

3. Lightly fry finely chopped onion (one head) in vegetable oil, then add finely grated carrots and smoked sausage cut into strips. After three minutes, add finely chopped bell pepper to the fryer and simmer, covered, for 10 minutes.

4. During stewing, do not forget to stir the frying, otherwise it will burn.

5. Add the roasted vegetables to the boiled peas, add spices and stir well. Test before adding salt, as the sausage will release its salt into the soup.

6. Turn off the heat and let the dish stand for a quarter of an hour.

Pea soup without meat - tricks and useful tips

The cooking time for dried peas depends not only on its type. To make the peas boil faster, it is advisable to soak them in cold water in advance. It is optimal to do this in the evening.

It happens that the peas seem to have been well soaked and chosen correctly, but no matter how much you cook, they still do not soften. Poor quality water is the cause of this problem. Water for both soaking and cooking should be taken only filtered, or preferably purchased bottled.

Many experienced housewives cook pea soup without meat using carbonated table water. The peas cook almost instantly.

Be sure to fry mushrooms and sausage added to pea soup. The taste of the dish will be more intense.

At the end of cooking or when serving, add chopped dill to the dish. This is not only useful, dill will help the intestines easily digest the soup and there will be no problems for which many of us are wary of pea soup.



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