soups

Vegetable soup calories

growing vegetable soup

 

Vegetable broth or broths are an excellent base for a good soup. Surprisingly, a bowl of good vegetable soup can maintain strength in case of illness, and also serves as a source of vitamins and a good mood.

Vegetable soup in the composition of the soup is highly dependent on the time of year. When winter, you can make winter soup from available winter or frozen vegetables.

Soup from seasonal vegetables is good in that the ingredients can vary depending on the time of year and the availability of vegetables on sale. The main vegetables: carrots, onions, potatoes – always eat. Green vegetables: Brussels sprouts, peas, green beans – if not fresh, then there is always fresh frozen on sale. Parsley and dill, which are an integral part of any decent soup, are sold fresh year-round.

Transparent vegetable soup according to this recipe may well be considered dietary, in it, at least spices and vegetables are added to the soup raw, not previously fried, like in filling soups. By the same principle, we prepare mushroom soup.

 

  Ten vegetable soup Panera

Tomato soup with broccoli, cabbage, and green beans

 

Ingredients

2 tablespoons of vegetable oil;

1 onion;

2 cloves of garlic;

½ a small head of cabbage;

2 carrots;

350 g of frozen or fresh broccoli inflorescences;

150 g of frozen or fresh green beans;

salt to taste;

1 teaspoon of paprika;

800 g of tomato paste;

900 ml of water;

2 vegetable or chicken stock cubes.

Cooking

In a saucepan or saucepan, heat oil and fry chopped onions and garlic a little over medium heat. Add chopped cabbage, sliced ​​carrots, broccoli, beans, spices, tomato paste, water, and bouillon cubes.

Stir and bring to a boil. Then cook another 20-30 minutes until the vegetables are softened.

 

Soup with zucchini, spinach, beans, and white wine

 

Ingredients

1 tablespoon of olive oil;

3 cloves of garlic;

1 onion;

1 carrot;

salt to taste;

ground black pepper – to taste;

200 ml of dry white wine;

900 ml of water;

2 vegetable bouillon cubes;

300 g canned white beans;

½ small zucchini;

300 g of frozen or fresh peas;

150 g spinach;

100 g grated parmesan.

Cooking

Heat oil in a saucepan or saucepan over medium heat. Fry chopped garlic and onions on it for a couple of minutes, stirring occasionally. Add the carrot cubes to the vegetables, season with salt and pepper, and cook for another 2 minutes.

Pour in wine and water, add the broth cubes and bring to a boil. Reduce heat and simmer another 5 minutes. Drain the beans. Cut zucchini into thin slices and cut them in half. Put these ingredients in the soup and cook for about 5 minutes until the zucchini softens. Add the peas, spinach, and cheese and cook for another 3-5 minutes.

 

Thick vegetable soup with barley, mushrooms, and chickpeas

 

Ingredients

1 tablespoon of olive oil;

1 onion;

2 carrots;

salt to taste;

ground black pepper – to taste;

1 stalk of celery;

200 g of champignons;

2 cloves of garlic;

2 l of water;

4 vegetable bouillon cubes;

300 g canned chickpeas;

300 g of peeled tomatoes in their juice;

200 g of frozen green beans;

100 g of frozen corn;

1 teaspoon dried basil;

½ teaspoon dried oregano;

1 bay leaf;

100 g of frozen peas;

½ bunch parsley.

Cooking

Soak barley overnight before making soup.

Heat oil in a saucepan or saucepan over medium heat. Put onion, carrot, and celery diced, season with spices and fry for about 5 minutes, stirring occasionally. Add a little heat and add thinly sliced ​​mushrooms to the vegetables. Fry until they are browned on all sides. Add chopped garlic and mix well.

Add water, bouillon cubes, chickpeas without liquid, coarsely chopped tomatoes, green beans, barley, corn, spices, and bay leaf. Bring the soup to a boil, reduce heat, and cook for 30–40 minutes until the barley is soft.

Take out the bay leaf, add the peas and half the chopped parsley, and cook for another 3-5 minutes. Garnish the finished soup with parsley.

 

Soup with broccoli, potatoes, and parmesan

 

Ingredients

2 heads of broccoli;

2 tablespoons butter;

1 onion;

2 cloves of garlic;

5-7 potatoes;

1,400 ml of water;

3 vegetable or chicken stock cubes;

salt to taste;

ground black pepper – to taste;

50 g of grated parmesan.

Cooking

Divide broccoli into inflorescences. Peel the stems and cut into small cubes. Heat oil in a pan or saucepan. Put finely chopped onions and fry, stirring occasionally, for 5 minutes over medium heat.

Add chopped garlic, broccoli stems, potato cubes, water, stock cubes, and spices. Bring to a boil, reduce heat and simmer for about 10 minutes, until vegetables are softened.

Puree half the soup in a blender and pour back into the pan. Layout the broccoli inflorescences and cook for about 5 minutes. Add parmesan to the soup and mix.

 

Thick soup with bell peppers, tomatoes, chickpeas, and rice

 

Ingredients

2 tablespoons of olive oil;

1 onion;

2 cloves of garlic;

2 bell peppers;

½ teaspoon Italian herbs seasoning;

1 teaspoon dried oregano;

½ teaspoon paprika;

salt to taste;

ground black pepper – to taste;

2-3 tomatoes;

300 g canned chickpeas;

2 tablespoons of tomato paste;

1 200 ml of water;

2 vegetable bouillon cubes;

100 g of rice;

¼ parsley bunch;

a little grated parmesan – optional.

Cooking

Heat oil in a pan or saucepan. Add chopped onions and garlic and fry over moderate heat for about 5 minutes. Add diced pepper and spices and cook for another 3-4 minutes, stirring occasionally.

Peel the tomatoes and cut them into cubes. Add tomatoes, chickpeas to the vegetables, after draining the excess liquid, tomato paste, water, and broth cubes. Bring to a boil over medium heat, reduce and cook for another 20 minutes.

In a separate pan, boil rice. Drain and transfer to the soup. Stir and cook a couple more minutes. Add chopped parsley leaves. Before serving, you can sprinkle the soup with parmesan.

 

Tomato soup with pepper

 

Ingredients

100 ml of olive oil;

1 onion;

2 red chili peppers;

8 red bell peppers;

8 tomatoes;

1,500 ml of water;

3 vegetable bouillon cubes;

salt to taste;

ground black pepper – to taste;

a few twigs of parsley.

Cooking

Heat oil in a saucepan or saucepan over medium heat. Pour onion cubes and finely chopped chili. Fry for about 5 minutes, stirring occasionally.

Add peeled and diced bell pepper and cook for another 5 minutes. Then put the cubes of peeled tomatoes and cook, stirring occasionally, until they soften.

Pour in water, add the bouillon cube, and spices. Bring to a boil, reduce heat, and simmer another 15 minutes. Garnish the soup with parsley before serving.

 

A simple soup with peas and rice

 

Ingredients

1 tablespoon of olive oil;

1 onion;

salt to taste;

¼ teaspoon paprika;

3 cloves of garlic;

1,500 ml of water;

3 vegetable bouillon cubes;

100 g of brown rice;

150 g of frozen peas.

In a pan or saucepan, heat the oil over medium heat. Put onion, chopped onion, add salt and paprika and fry for 5 minutes, stirring occasionally. Add chopped garlic and mix well.Cooking

Pour in water, add bouillon cubes and rice and bring to a boil. Reduce heat and simmer another 35–40 minutes until rice is tender. Layout the peas and cook for a few more minutes. Season with spices if necessary.

 

Thick soup with carrots, corn, peas and green beans

 

Ingredients

3 tablespoons of olive oil;

1 onion;

4 carrots;

3 stalks of celery;

4 cloves of garlic;

1 200 ml of water;

2 vegetable or chicken stock cubes;

3 tomatoes;

3-4 potatoes;

¼ parsley bunch;

2 bay leaves;

½ teaspoon dried thyme;

salt to taste;

ground black pepper – to taste;

200 g of frozen or fresh green beans;

200 g of frozen or fresh corn;

150 g of frozen or fresh green peas.

 

Cooking

In a pan or saucepan, heat the oil over medium heat. Pour diced onions, carrots and celery and fry for 4 minutes, stirring occasionally. Add chopped garlic and mix.

Peel the tomatoes and cut into cubes. Pour in water, add bouillon cubes, tomatoes, chopped potatoes, chopped parsley, bay leaves, and spices. Bring to a boil and add green beans.

Reduce the heat and cook another 20-30 minutes until the potatoes are ready. 5 minutes before the end of cooking, put corn and peas in a pan.

 

Soup with celery, spinach, and chickpeas

Ingredients

2 tablespoons of olive oil;

1 onion;

1 tablespoon ground cumin;

1 tablespoon of ground coriander;

1 teaspoon dried thyme;

½ teaspoon paprika;

salt to taste;

ground black pepper – to taste;

1 stalk of celery;

1 potato;

1 liter of water;

2 vegetable bouillon cubes;

300 g canned chickpeas;

100 g spinach;

100 g sour cream.

 

Cooking

In a saucepan or stewpan, heat the oil and fry finely chopped onions on it for about 5 minutes. Add spices, mix, and cook for another minute. Pour celery and potato cubes and fry for 5 minutes, stirring occasionally.

Add water and stock cubes and bring to a boil. Drain the liquid from the chickpeas, put in the soup, reduce the heat and cook for about 10 minutes. Then add the spinach and cook a couple more minutes. Add sour cream to the soup and mix well.

 

Pea soup with cauliflower

Ingredients

200 g of dried peas;

1,500 ml of water;

2-3 potatoes;

1 carrot;

100 g of frozen or fresh cauliflower inflorescences;

2 bay leaves;

½ teaspoon turmeric;

salt to taste;

ground black pepper – to taste;

2 tablespoons butter;

3 tablespoons of sour cream;

a few twigs of parsley.

 

Cooking

Soak the peas overnight. Then fill it with about half the water and cook until it becomes soft. Pour in the remaining water and bring to a boil.

Add to the peas cubes of potatoes and carrots, cauliflower, bay leaves, spices, and butter. Cook for 20–25 minutes until the vegetables are softened. Add sour cream and chopped parsley to the soup and mix.

 

Calories in homemade vegetable soup

The calorie content of vegetable soup is very dependent on its composition, is approximately 43 kcal per 100 grams of the product.

calories in vegetable soup

Chicken vegetable soup calories

The calories in the chicken soup are approximately 71 kcal per 100 grams of the product.

how many calories in homemade vegetable soup

Calories in vegetable beef soup

The calories in the beef soup are approximately 68 kcal per 100 grams of the product.

carbs in vegetable soup

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