Lenten soups: nutriciologist named 5 simple recipes from vegetable ingredients

Lenten soups: nutriciologist named 5 simple recipes from vegetable ingredients

Collected options to help diversify your diet.

“With the onset of Lent, many people abandon their usual diet. Therefore, some hot dishes and not only disappear from the menu. Certain soups are also excluded, for example, based on meat broth. Nevertheless, there are alternatives to them, which are not inferior in taste and composition to the usual”.

What we’ll tell you about

• Can lean soups replace the usual ones?

• What soups can be cooked in Lent?

Can Lenten soups replace the usual ones?

At first glance, it seems that Lenten soup is a dish from a limited list of products, more like a vegetable broth. However, this is not the case at all. They can be both in a simple form, and in the form of cream soup, and also with the addition of hearty peas, beans or lentils. There are also not only vegetable options, but also dessert options. For example, a suitable substitute for sweet can be a fruit or berry soup.

The advantage of any kind of such a dish can be called the content of a large number of vitamins, minerals, fiber, which contributes to the qualitative work of the gastrointestinal tract (GI tract) and low calorie dish.

What soups can be cooked in Lent?

Fast Lenten borscht

Ingredients:

• carrots – 1 pc;
• beets – 600 g;
• leek – 2 pcs;
• onion – 1 head;
• celery stalk – 1 pc;
• garlic – 2 cloves;
• vegetable broth – 4 cups;
• olive oil – 2 tbsp;
• apple cider vinegar – 4 tbsp;
• chopped dill – 4 tbsp;
• salt, freshly ground black pepper, dill – to taste.

Preparation:

1. Wash, peel and finely chop all the vegetables.
2. In a saucepan, heat olive oil over medium heat.
3. Add leeks, onions, celery, carrots, minced garlic and beets.
4. Season with salt and pepper to taste.
5. Cook, stirring, for about 15-20 minutes until the vegetables are soft.
6. Pour in the stock, bring to a boil, reduce the heat and simmer, stirring, for another 10-15 minutes.
7. Add vinegar, dill, salt and pepper again.
8. Serve sprinkled with the remaining dill.

Lenten soup with mushrooms and beans

Ingredients:

• marinated mushrooms – 50 g;
• white beans – 70 g;
• celery stalks – 2 pcs;
• potatoes – 2 pcs;
• carrots – 1 pc;
• onion – 1 pc;
• herbs, salt, pepper – to taste.

Preparation:

1. Soak a large handful of white beans for 8-10 hours in cold water to prevent souring, slightly salt the water.
2. Then boil the beans until tender.
3. Prepare the vegetables: dice celery and carrots, onions – feathers, and potatoes – bars.
4. In a small amount of vegetable oil, fry the onion, celery and carrots until lightly golden.
5. In a pot of boiling water or vegetable broth send the cooked vegetables and potatoes, cook for about 10 minutes.
6. Add pre-boiled beans and some canned mushrooms.
7. Cook until the potatoes are soft, at the end salt the soup, add pepper and your favorite greens.

Lenten okroshka

Ingredients:

• bread kvass – 1 liter;
• potatoes – 2 pcs;
• beets – 1 pc;
• carrots – 1 pc;
• cucumbers – 2 pcs;
• green onions – 60 g;
• mustard – 1 tsp;
• salt – to taste.

Preparation:

1. Wash beets and boil until soft.
2. Separately boil carrots and potatoes.
3. Cut beets, carrots and cucumbers into small cubes.
4. Grate the potatoes on a grater.
5. Chop the green onions finely and mash them with a teaspoon of salt so that they give juice.
6. Combine the green onions with the potatoes and mustard, mix.
7. Put the resulting mass in a bowl and dilute it with kvass.
8. Add chopped vegetables.
9. When serving, decorate with green onions.

Pumpkin cream soup

Ingredients:

• pumpkin – 500 g;
• dry white mushrooms – 15 g;
• onion – 1 pc;
• olive oil – 45 ml;
• salt – to taste;
• pumpkin seeds – 1 tbsp.

Preparation:

1. Wash the mushrooms, soak them in 250 ml of water for 15 minutes.
2. Bring water with mushrooms to a boil, cook over low heat under a lid for 30 minutes.
3. Remove the mushrooms from the broth.
4. Dice the pumpkin and onion.
5. Heat a frying pan with olive oil and sauté the pumpkin and onion for five minutes.
6. Transfer the roasted vegetables to the pot with broth, stew for seven minutes.
7. Toast the pumpkin seeds in a dry pan.
8. Heat the remaining olive oil in a skillet, quickly sauté the mushrooms over high heat.
9. Send the contents of the pan into a blender, season with salt, beat to a purée.
10. Put the resulting mass from the blender into a plate, decorate with pumpkin seeds and mushrooms.

Cold fruit lean soup

Ingredients:

• strawberry – 300 g;
• peach – 100 g;
• pear – 100 g;
• cherry – 100 g;
• water – 100 ml;
• lemon juice – 10 ml;
• sweetener – to taste.

Preparation:

1. In the bowl of a blender put strawberries without green parts, pour water, add lemon juice and sweetener.
2. Whip everything to a puree and pour into a bowl.
3. Dice the pear and peach.
4. Remove the pips from the cherries by cutting each berry in half.
5. Add the fruit to the plate with the strawberry puree, mix everything.
6. Decorate with pre-frozen cubes of strawberry puree.