Lenten soups in Lent

Observing the post, it is especially important to make your menu balanced and fill it with dishes containing the maximum necessary elements and vitamins. We recommend recipes for delicious and indisputably useful lean soups that can be cooked in Lent.

Pumpkin cream soup - lean recipe

Ingredients:

Preparation

To make soup, we need a fresh peeled pumpkin, which must be cut into random slices. We also grind the washed stalks of celery, peeled onion, garlic teeth and carrots. Now, in warmed vegetable refined oil in a frying pan, fry the onion and carrots, and then shift the frying pan into a saucepan. Add the celery and pumpkin, fill it with vegetable broth or simply water, so that it simply covers the contents, we put tomato puree, mix it and after boiling we cook the contents of the vessel to the softness of all the vegetable components.

At the next stage we punch the vegetables with a blender, add salt to taste, throw a pinch of ground black and cayenne pepper, and also nutmeg. We give again to boil, turn off the fire and let it stand for 20 minutes under the lid.

How to cook lean lentil soup?

Ingredients:

Preparation

The soup soup of lentils cooks very quickly and simply. For this, washed red lentils are poured with cold purified water and put on a plate for medium heat. At the same time, we pass a small chopped onions and grated carrots on a large grater on vegetable oil in a frying pan and add to the pan to the lentil.

After boiling, we reduce the heat and let the dish boil until the lentil beans are ready. Then add salt to salt, ground red paprika and black pepper, lay the peeled and very finely chopped garlic teeth, turn off the fire and give the food a little insisting. When serving, let us serve a lean soup with fresh herbs of parsley or mint.

Mushroom soup puree from champignons

Ingredients:

Preparation

Champignons are washed thoroughly, arbitrarily cut and boiled in a small amount of water for ten minutes. After that, we take out the mushrooms in a colander and let them drain over the pot with broth.

Passeruem on vegetable oil onions with carrots, pour in the flour after that and lay mushrooms and fry for a few more minutes, adding in the end the peeled and crushed garlic cloves. We spread the contents of the frying pan into the broth and heat it to a boil. Then the fire is switched off, we rub the mass with a blender, we savor it with salt, pepper and lean mayonnaise, mix and we can serve.

Lenten tomato soup

Ingredients:

Preparation

Peeled and sliced ​​bulb on the pan in a frying pan in vegetable oil, along with the sprigs of basil and parsley. After a couple of minutes, add chopped garlic denticles, lecho and peeled tomatoes in their own juice along with the liquid. Strain the contents of the frying pan for fifteen minutes under the lid, and then turn it into a puree with a blender. We shift the mass after that into a saucepan, bring to the desired density by adding vegetable broth, season it with salt and pepper to taste and heat it to a boil. We serve tomato soup with croutons and fresh herbs.