Vegetarian soup with buckwheat. Recipe: Vegetarian Buckwheat Soup Vegetarian Buckwheat Soup

suitable for vegans
contains onion
contains garlic

Not tired of the daily holiday feasts yet? Then we go to you! And I already want a simple, to say the least - dietary - buckwheat soup.

We all know how super-healthy buckwheat is - it contains essential amino acids, iron, and various vitamins. Light and tasty buckwheat soup with green beans is the best for unloading!

For dietary buckwheat soup, we need:

Vegetable Broth Ingredients for Buckwheat Soup:

• 1 small carrot;
• 1 small onion;
• 1 bay leaf;
• a generous handful of dry roots (celery, parsnips, parsley);
• a little fresh (frozen) dill and parsley;
• 1.5 l. water;
• a little bit of cumin and cumin (optional);
• a few dried juniper berries (optional)
• clove of garlic (optional)

Main ingredients of buckwheat soup:

• 0.5 cups of buckwheat (for thick soup);
• 1 small carrot;
• 1 small onion;
• 2 tbsp rast. oils;
• 5 handfuls of green beans;
• a pinch of dried paprika (pieces);
• 2 tsp salt;
• a little ground chili pepper (optional)

Carrots and onion for vegetable broth cut into large pieces and throw into the pan. Spices, herbs and roots are laid there.

Pour water into a saucepan and put it on the stove. Let the buckwheat soup broth simmer over low heat for about an hour.

While our broth is gurgling, we wash the buckwheat.

Cut the carrots for dressing into strips, and the onion into small cubes.

First, fry the onion in vegetable oil, and as soon as the onion is slightly golden, add carrots to it. We fry them together for three minutes.

It's time to take the pot of broth off the heat and strain it through a couple of layers of cheesecloth. It turns out here is such a transparent vegetable broth. And nothing more :).

Add salt to the broth, bring to a boil and, finally, throw our dressing and buckwheat into it. We give our dietary soup to cook for three minutes.

Add green beans with paprika pieces and leave the buckwheat soup to cook for a few more minutes until the beans turn from bright green to “just” green.

Turn off the heat, add a drop of ground chili and let the soup stand under the lid for a few minutes. And then we invite everyone to dinner. Enjoy your meal!

Vegetarian soup with cereals is tasty, energetically valuable and incredibly healthy dish for your dining table. Making a simple vegetable vegetable soup does not take the time of cooking meat broth. A huge assortment of vegetables (buckwheat, rice, pearl barley, semolina, etc.) provide a springboard for your fantasies to fly and make your own recipe. And various spices will give the dish sophistication and delicate aroma. Such a soup can be prepared both in ordinary water and in vegetable broth. And lacto-vegetarians can diversify their soup by adding sour cream or cream to it.

Buckwheat is a valuable source of iron

The benefits of buckwheat have long been known to everyone. Buckwheat perfectly restores strength after illness, is indispensable in the diet of babies and the elderly. This cereal is a complete source of protein, fiber and essential amino acids. Buckwheat is a rich source of iron. In terms of taste, it surprisingly combines with most products. Before heat treatment, this cereal does not require special preparations. It just needs to be thoroughly rinsed and sorted out. Both whole grains and chopped are put in the soup. It is important to remember that the cut tends to boil faster, so it should be put into the soup later than the kernels.

Barley - fiber reserve

Pearl barley is inexpensive and quite satisfying, and, with skillful preparation, it turns out delicious. Vegetarian barley soup is one of the best ways to use pearl barley. Even those who do not like barley porridge note that barley soup is very tasty. The whole secret lies in its appetizing smell. The fact is that barley soups are very fragrant. The most famous among them is, of course, pickle. The name of the dish speaks for itself: pickle - from the word pickle, respectively, the taste of the soup is sour-salty. To prepare a vegetarian pickle, various vegetables are used: potatoes, turnips, parsnips, parsley root to taste, Jerusalem artichoke and, of course, fried onions and carrots. Many housewives add olives or olives (canned or pickled), as well as lemon slices, to the pickle. This gives its own, unique taste to the pickle, saturating it with aroma.

Rice is a good absorbent

It is very light and diet dish. Doctors often prescribe it to patients as a rehabilitation therapy in the postoperative period, as well as to people who have had severe forms of the flu or colds, infectious diseases. Rice perfectly preserves everything beneficial features even with heat treatment, which is why rice soup is so healthy and complete in composition. The finished dish, cooked correctly, contains a number of vitamins (B, PP, E) and trace elements (phosphorus, manganese, potassium, selenium, iron, calcium, zinc). All these substances provide a person with a regular influx of energy. As ingredients for vegetarian rice soup potatoes, onions, carrots, green leafy vegetables, as well as legumes - lentils, peas, beans can be used. You can vary on the topic, for example, cook lean kharche. Lacto-vegetarians can dress the dish with cream or cheese, which will give it an even more delicate taste.

Millet - a pantry of minerals

Previously, millet was called "golden groats" because it has a very good nutritional value. Now millet soups are gradually returning to the menu, occupying the once lost position in the list of healthy foods. This dish is a pantry of minerals, essential vitamins, fats, carbohydrates and proteins. Vegetable fats promote the absorption of vitamins such as carotene, vitamin D, B, PP. Millet soup is a varied and tasty meal that takes only 20 minutes to prepare. The main ingredients will be millet, potatoes, carrots, onions and vegetable oil. Also, the finished dish can be sprinkled with fresh herbs. It is better to use the dish immediately, as the millet can swell and turn into porridge.

Good afternoon!
I bring to your attention a recipe for a delicious dietary, at the same time, very satisfying vegetarian soup made from buckwheat and garlic arrows. The soup can be eaten hot or cold. He's good in every way. And in terms of nutritional qualities, it surpasses everything at times meat soups, thanks to the useful spices that make up its composition and, of course, buckwheat. I don't recommend overcooking the soup. Its preparation time is reduced to a minimum, only then can we make it useful, and not overcooked.
And if you are on a diet, then it is completely ideal for you!

Pour washed buckwheat into boiling water, bring to a boil and simmer for 5-7 minutes.

Cut the potatoes into slices and put them into the broth with buckwheat.

As soon as the broth boils, add the chopped garlic cloves, bring to a boil and cook for 5 minutes.

Chop carrots and onions

and lightly simmer in hot ghee (ghee) butter) along with the spices indicated in the recipe (you can add others, your favorites), 3 minutes. Then put into boiling broth and cook for another 3-4 minutes.

Finely chop the greens of dill or parsley (both herbs are possible) and start in the soup. As soon as it boils, immediately remove the soup from the heat.