The recipe for a tasty vegetable soup is the basis of proper nutrition. A selection of the best recipes for tasty vegetable soup from different vegetables

The recipe for a tasty vegetable soup is the basis of proper nutrition. A selection of the best recipes for tasty vegetable soup from different vegetables

Vegetable soup is a godsend for adherents of a healthy diet, those who keep fast, and, of course, such soups are prepared for children from the first days of life.

This dish has a positive effect on the gastrointestinal tract.

In addition, vegetable soup is very useful, because we all know that vegetables contain many vitamins and minerals.

Recipe for a delicious vegetable soup - the basic principles of cooking

Vegetable soups are prepared on the basis of meat, fish or vegetable broth. The beauty of this dish is that you can add absolutely any vegetables to it. Vegetables do not happen much, so do not be afraid to experiment. The more vegetables will be in the soup, the more rich and tastier it will turn out.

In summer, vegetable soups are made from fresh vegetables. Today, in principle, fresh vegetables are on our shelves all year round. For the winter period, there are recipes for a delicious vegetable soup from frozen vegetables.

Especially popular are soups with meat or fish. For recipes of delicious vegetable soups with meat it is better to take chicken. So, the soup will be easy.

While preparing the broth, prepare the vegetables. They are cleaned, well washed and cut into small enough pieces so that they boil soft and give up their flavor.

First, hard vegetables, such as potatoes, carrots, cabbage, etc., are put into the broth. More tender vegetables are laid in the soup last.

To make the soup taste richer, use spices and cream.

Recipe 1. Delicious vegetable soup with salmon


salmon soup set - kg;

Bay leaf;

butter - 40 g;

black pepper peas;

three potatoes;

fresh parsley and dill;

two tomatoes;

two cloves of garlic;

two pinches of ground ginger;

young white cabbage - forks;

onion head;

table salt;

dry white wine - 150 ml.

Method of preparation

1. Wash the head and fish segments. Remove the eyes and gills from the head, remove the scales and wash again. Put the soup set in a saucepan and cover with filtered water. As soon as the broth begins to boil, remove the foam, salt, add pepper peas and pour in the wine. Cook on low heat for 15 minutes. 2. Strain the broth through a sieve. Cool the pieces of fish and separate the meat from the bones. Send the broth back to the pan and put on a moderate heat.

3. Young cabbage finely chop. Peel the potatoes and cut them into small pieces. Put the prepared vegetables in fish broth.

4. Peel the bulb and finely chop. Fry the onion in butter until lightly ruddy.

5. Wash the tomatoes, scald with boiling water and remove the thin skin. Put them in the bowl of a blender and smash to a state of mashed potatoes. Put it in a pan with onions, add garlic crushed through a garlic press here, season it with ground ginger, stir and fry everything together for three minutes.

6. Send vegetable dressing to soup. Add chopped greens and cook for ten minutes. At the end add laurel, red pepper and fish pieces. Turn off the heat and leave on the stove for another quarter of an hour, covered with a lid.

Recipe 2. Delicious vegetable soup with broccoli, smoked chicken and beans


smoked chicken - 250 g;

black pepper;

broccoli - 100 g;


green beans - 100 g;

Bay leaf;

potatoes - three tubers;

seasonings for chicken - 5 g;

three branches of parsley;

vegetable oil - 50 ml;



Method of preparation

1. Cut peeled potato tubers into cubes. Peel and chop the onion.

Peel carrots and finely rub.

2. Put a pot with a thick bottom on the fire and pour oil into it. Put onion in hot oil and fry it until transparent. Then add the grated carrots and continue to fry, stirring constantly, until light rosy.

3. To smoked chicken, remove the skin, separate the fillets from the bones, and cut it into strips.

4. Send smoked chicken fillet to the vegetables, mix and pour the purified water. As soon as it starts boiling, put the potatoes in the broth and boil the soup for ten minutes.

5. Broccoli disassemble into inflorescences, defrost green beans. Put the vegetables in a saucepan, add water and continue to cook the soup until the vegetables are soft. 6. In the finished soup, put chopped herbs, spices and bay leaf. Salt and boil for another two minutes.

Recipe 3. Vegetable soup with cheese balls


2.5 liters of broth;

80 ml of vegetable oil;

large bell pepper;

70 g butter;

large carrot;


onion head;

black pepper;

five potatoes;


100 g Dutch cheese;



100 g of flour.

Method of preparation

1. Grate the cheese on a fine grater. Add soft butter, flour, salt and egg to cheese. Knead the dough and put it in the fridge for half an hour, wrapping it with cling film.

2. Peeled carrots, coarsely grate. Free the Bulgarian pepper from the stem and the seeds and cut them into small strips. Peel the head of onion and finely crumble. Peel off the potatoes, wash them and chop them into small pieces.

3. Heat vegetable oil in a frying pan and fry onions in it, stirring constantly, until light reddening.

4. Now add grated carrots and continue to fry for three minutes. Add Bulgarian pepper and fry for another five minutes. Turn off the heat, season the roast with spices and black pepper. Stir.

5. Boil water or broth in a saucepan, add potatoes and vegetable roast to it. As soon as the soup begins to boil, reduce the heat and cook the vegetables for a quarter of an hour.

6. Remove the dough from the refrigerator, roll balls of it the size of hazelnuts. Dip them in a saucepan, stir and cook for ten minutes. Try salt and spices soup, if necessary, add some salt. Turn off the heat, add chopped fresh greens, and pour the soup into plates.

Recipe 4. Vegetable soup with spinach


300 g potatoes;

5 g of turmeric;

small carrot;

black pepper;

a piece of celery root;


large tomato;

100 ml of cream;

large bell pepper;

150 g of spinach.

Method of preparation

1. Clean and wash all vegetables. Chop celery and carrots with short straws. Bulgarian pepper strips. Fresh tomatoes cut into small pieces. Chop the potatoes into cubes. Rinse the spinach and cut into strips. 2. Put the celery and carrot into the heated vegetable oil and fry the vegetables until half cooked. Add the Bulgarian pepper, stir and fry over low heat for another five minutes.

3. Place a fresh tomato with vegetables, season with all the turmeric and simmer everything together, stirring for a few minutes.

4. Boil broth or water in a saucepan. Put the potatoes in it and cook from the moment of boiling, ten minutes. Add the vegetable frying to the soup and cook until the vegetables are fully cooked.

5. Pour the spinach. Pour in the cream and cook for three minutes. Remove pan from heat. Pour the finished soup into plates, grind with chopped greens and serve with croutons.

Recipe 5. Delicious vegetable soup “Paints of Spring”


50 grams of noodles;

celery stalk;

three multicolored bell peppers;

100 grams of canned corn;

two handfuls of basil;

150 grams of green peas;

500 ml vegetable broth;

four bunches of green onions;

100 g Parmesan;

200 ml of dry white wine;

80 ml of olive oil;

300 ml of cream;

1 clove of garlic;

200 g zucchini.

Method of preparation

1. Wash the zucchini, wipe with a towel and cut into small pieces at your discretion.

2. Cut the stalks from the peppers, scrub the seeds and cut them into cubes.

3. Peel and chop celery root in the same way as peppers.

4. Rinse green onions and finely chop.

5. Pour oil into a thick-walled pot, heat it over medium heat and put zucchini, onion, celery and canned corn in it. Pour in the wine and simmer it all together for about three minutes. Pour all the vegetable broth, add cream, stir and bring to a boil.

6. Now add the noodles and cook for five minutes. Pour the ready-made vegetable soup into plates and sprinkle with cubes of multicolored peppers, parmesan and chopped basil.

Recipe 6. Vegetable soup with meatballs and bulgur


50 g of bulgur;

fresh greens;

400 grams of minced meat;

200 g cauliflower;


100 g paprika;

vegetable oil - 50 ml; large carrot;


Method of preparation

1. Pour out the required amount of Bulgur. Wash it, fill with water and put to boil.

2. Pepper mince, salt, knead well and make small meatballs.

3. As soon as the water begins to boil, put the meatballs in it and stir. Boil until the meatballs pop up.

4. Disassemble the cauliflower into florets and add it to the soup.

5. Peel onions, peppers, and carrots and chop into cubes. Put the prepared vegetables in a frying pan with hot oil and fry until lightly ruddy.

6. Transfer the fried vegetables into the soup, mix and add the finely chopped greens. Pour the soup into plates and serve with sour cream.

Recipes for a Delicious Vegetable Soup - Tips and Tricks

  • To make the soup nourishing, add cereal or noodles to it.
  • Cook the vegetable soup so much that it can be eaten at a time, otherwise the vegetables will lose all the vitamins during warming up.
  • Add cream or sour cream to the soup to make it taste richer.
  • Besides vegetables, be sure to add fresh greens to the soup.
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