Bean soups are often recommended if you need to stabilize the digestive system, gain or lose weight, and regulate metabolism.
Usually they try to cook such soups without meat and meat broths.
Nevertheless, even in the "lean" version, pea soups can be cooked very tasty.
Do not stop reading the list of products, cooking this dish is much easier than it seems at first glance, and there are much more benefits than it seems from the description.
If the child refuses to eat pea dishes, then in most cases he can be seduced by a soup with smoked sausage.
Meatless pea soup - general cooking principles
• Pea soup without meat is not only useful, but also very tasty. And to prepare such a soup does not require much trouble. All we need is dishes and necessary products.
• From the dishes you need any enameled pan of suitable volume (volume) in which the soup and the pan will actually be cooked. It is cooked in it, and for certain types of pea soup, some components are fried, for example, mushrooms or sausage. A pan is best taken with a fairly thick bottom or non-stick.
• In addition, a blender may be required to mash the finished dish.
• Pea soup without meat is prepared using purified drinking water or a vegetable broth prepared in advance. It should be noted that water quality plays an important role in the preparation of dishes.
• Beans can be taken either whole, or chopped or crushed, this will only affect the cooking time and will not affect the taste.
• To speed up the cooking process, dried peas are soaked and only then put in a hot broth or pour initially cold water and set to cook.
• To enhance the taste and nutrition, in pea soup cooked without meat, you can add mushrooms (champignons), ripe tomatoes, vegetables, cream, sausage and even cream cheese.
• Season the dish with the spices indicated in the recipe, or choose according to your taste.
Mushroom pea soup without meat
Ingredients:
• 200 grams of peeled peas;
• potato - 2 small tubers;
• one carrot;
• head of salad onions;
• 300 grams of champignons, fresh;
• 75 ml of vegetable oil;
• one leaf of lavrushka;
• table salt, boiling out.
Cooking method:
1. Sorted peas, rinse well under a tap and soak in a large volume of cool water for 9-12 hours. The volume of liquid should be about three times more than the beans. In warm times, the water should be changed several times so that the peas are not soured.
2. Rinse well the soaked peas in several waters and, pouring two liters of filtered water, set to boil. To a boil, peas can stick to the bottom of the pan, so you need to stir it periodically, trying to get a spoon to the bottom of the pan.
3. From the boiling pea broth, carefully remove all the foam with a slotted spoon and put the peeled onion in it. Reduce heat, and periodically stirring, cook peas for half an hour, not allowing the broth to boil intensively.
4. Add the potatoes, sliced in 1.5 cm cubes, and bring to a boil over a “quick” fire. After that, reduce the heat again and continue cooking.
5. On a coarse grater, rub the carrots and dip them into the pan, ten minutes after the potatoes.
6. Water-washed champignons cut into small plates along the fungi. In a thick-walled pan, heat one and a half tables. tablespoons of oil and dip the mushrooms in it and soak on medium heat until light brown.
7. Remove the onion from the soup, salt the soup itself and put the fried mushrooms. Continue cooking, focusing on the softness of the potatoes.
Meatless pea tomato soup with prunes and apples
Ingredients:
• a glass of peas, best crushed;
• four ripe tomatoes;
• two small sour apples;
• two onions;
• 100 gr. prunes (seedless);
• 50 ml of olive or frozen sunflower oil;
• cinnamon to taste.
Cooking method:
1. Pour crushed, washed peas with cold drinking water and leave it for forty minutes, drain the water, and rinse the beans well again.
2. Place a two-liter pan full of cold water in a third on high heat. When the water heats well, but still does not boil, put the washed peas in it, mix, bring to a boil. Next, reduce the heating to almost a minimum so that the water does not boil intensively, and cook until completely boiled.
3. In a small amount of vegetable oil (a tablespoon), spasser the onion, chopped in small pieces, until golden brown and temporarily set aside.
4. Cut the prunes into thin strips, apples with the peel, but without the core - in centimeter cubes. In a tomato, cut the stem and chop, as well as apples, cubes.
5. Transfer the chopped apples, tomatoes and prunes to the soup cooked on the stove. Add the fried onions. Bring the soup to a boil quickly and cook on a minimum heat for another 10 minutes.
6. Salt, taking the sample, add cinnamon and remove the pan from the heat.
Meatless pea soup with potatoes and cauliflower inflorescences
Ingredients:
• a glass of chopped peas;
• medium carrot;
• two potato tubers;
• 200 gr. cauliflower;
• butter 60 grams;
• black, crushed by hand, pepper, turmeric.
Cooking method:
1. Pre-soaked and thoroughly washed peas, put on a fire to cook until soft. Pour water into a pot with peas so that it covers it only by 3.5 cm.
2. To prevent peas from sticking at the beginning of cooking to the bottom of the pan, quickly boil, trying to stir it as often as possible, reduce heat and continue cooking until cooked.
3. Make sure that there is always enough water in the pan. If during the cooking of peas, it will boil, do not be afraid to add boiled water.
4. When the peas are enough boiled, pour one and a half liters of hot boiled water to it and wait until everything boils again.
5. In a boiling pea broth, put medium-sized cubes of carrots and potatoes, divided into small inflorescences of cauliflower. Before laying cabbage, soak it in slightly salted water for a quarter of an hour.
6. Report the slightly thawed butter, turmeric - literally on the edge of a knife, black, freshly cooked pepper.
7. Cook the pea soup on low heat until the vegetables are ready. Salt should not be done before the vegetables are half cooked.
Lean meatless pea soup
Ingredients:
• 600 grams of peas;
• a large head of onion;
• a bunch of dill with parsley;
• ground coriander;
• three small cloves of garlic;
• to taste - pepper, adjika.
Cooking method:
1. Pour the washed peas with filtered water in a ratio of one to three. It will take about 1.8 liters. water, you can a little more, up to two liters.
2. Place a pot of peas in a high heat and let it boil. In a boiling broth, dip the onion, chopped into small slices (you can also use a whole onion), lower the heat and continue cooking until the beans are boiled in mashed potatoes.
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 in the future.
4. If necessary, add boiled, only hot, water.
5. When the peas turn into mashed potatoes, add chopped (crushed, or chopped) garlic, spices and adjika to your liking. Salt, season with chopped greens and simmer on low heat (the very minimum heat) for no more than a minute.
Creamy pea cream soup without meat
Ingredients:
• green peas - 300 grams (can be frozen);
• 22% natural cream - 200 ml;
• 90 grams (3 tbsp. L.) White flour;
• lard - 20 grams;
• table salt, curry.
Cooking method:
1. Put green peas in boiling water and boil it after repeated boiling of the liquid over low heat until cooked. Ice cream peas before laying, do not need to thaw.
2. Melt the lard in a pan and fry the flour on it until tender cream color.
3. Add cream to flour, mix thoroughly and warm well, no more than two minutes. When mixing flour with cream, try not to get lumpy. If this still happened, grind the mixture through a sieve.
4. Enter the cooked creamy mixture into a decoction of cooked peas, salt the soup and add curry to your taste.
5. Beat the contents of the pan with a mashed blender and warm a little.
Creamy pea soup without meat with green peas
Ingredients:
• 1 cup peas (crushed);
• green peas - 200 grams;
• potato - 4 pcs.;
• two small carrots;
• middle onion;
• clove of garlic;
• 15% cream - 150 ml;
• 100 grams processed cheese;
• 50 ml of light soy sauce;
• paprika, hops-suneli, curry, pepper - everything to taste;
• table salt;
• a teaspoon of creamy 72% butter.
Cooking method:
1. Rinse the crushed peas, transfer to a pot for cooking soup and, pouring two liters of liquid (vegetable broth, filtered water), put on a big fire to boil.
2. When the liquid in the pan begins to boil, remove all the foam and continue to cook already at low heat.
3. In a separate container, boil frozen green peas until soft.
4. Carrot (1 pc.) Cut 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 fully boil, put carrots and potatoes to it.
5. Pour two tables into a small skillet. tablespoons of oil (you can mix lean with cream) and, warming well, brown and dry the onion in it. Add the second, finely grated carrot to the onion, and, stirring constantly, fry for another four minutes.
6. When the potatoes and carrots soften, transfer the vegetable frying to the soup. Enter smaller grated cream cheese and well-warmed cream. If you pour cream cold, they can curl.
7. Add soy sauce, put all the spices, butter and salt to your liking.
8. Mix the soup with a blender into a smoothie. Put the boiled green peas in it, add the dill and boil.
9. Remove from heat and let pea soup stand for ten minutes.
Meatless lean pea soup with sausage
Ingredients:
• chopped peas - one and a half glasses;
• two ripe tomatoes;
• two onion heads;
• carrots - 2 pcs.;
• sweet pepper - 2 pcs.;
• 350 grams of smoked sausage, "Cervelat";
• to taste spices, pepper (black).
Cooking method:
1. From a single carrot, onion and tomato, cook a vegetable broth. Take 1.8 liters for the indicated amount of vegetables. drinking purified water. The cooking time of the broth is 20-30 minutes.
2. When the broth is ready, remove the vegetables, put the peas soaked in advance and cook on low heat until the beans are boiled.
3. In vegetable oil, lightly fry chopped onion (one head) finely, then add finely grated carrots and smoked sausage, chopped into strips. After three minutes, add the sweet pepper chopped with a thin straw into the roasting and simmer, cover, 10 minutes.
4. Do not forget to mix the roast during the stew, otherwise it will burn.
5. Transfer the cooked peas to the cooked peas, add spices and mix well. Before adding salt, take a sample, as the sausage will give its salt to the soup.
6. Turn off the heat and let the dish stand for a quarter of an hour.
Meatless Pea Soup - Tips and Tricks
• The cooking time of dried peas depends not only on its type. In order for peas to boil faster, it is advisable to soak it in advance in cold water. This is best done in the evening.
• It happens that it seems that the peas were also soaked well and correctly picked up, but no matter how much you cook, it still does not soften. Poor water, this is the cause of this problem. Water for both soaking and boiling, you need to take only filtered, and preferably purchased bottled.
• Many experienced housewives cook pea soup without meat in sparkling table water. Peas are boiled almost instantly.
• Be sure to fry the mushrooms and sausage added to the pea soup. The taste of the dish will be more intense.
• At the end of cooking or when serving, put chopped dill in a dish. This is not only useful, dill will help the intestines to easily absorb soup and there will be no problems that many of us are careful about pea soup.
