Meatless pea soup is one of the most satisfying, rich and budget-friendly soups you can think of. Its bright, rich taste, simple set of ingredients, plus a simple cooking process make it perhaps the most desirable soup for both housewives and eaters. And with the onset of cold weather, pea soup is simply irreplaceable!

And the absence of meat in this recipe does not make it any less tasty or satisfying. Just the opposite! Seasonings and spices will help magically transform a soup from a simple one into a fabulously aromatic and simply amazingly tasty one. They more than compensate for the lack of meat. The rest of the cooking process is probably familiar to you, and is unlikely to raise any questions or difficulties. Nourishing, aromatic and very, very tasty!

Taste Info Hot soups / Pea soup / Vegetable soup

Ingredients

• split peas – 200 g;
• carrots – 1 medium;
• onion – 1 medium;
• tomato (optional) – 1 small;
• potatoes - 3-4 small tubers;
• salt - to taste;
• ground turmeric and paprika, dried herbs - a pinch;
• other spices and herbs - to taste and if desired;
• vegetable oil – 30 ml;
• bay leaf – 1-2 pcs.;
• water to the desired thickness of the soup.

How to make pea soup without meat

First of all, prepare the peas for the soup. We rinse it, then fill it with cool water so that the water level is at least a couple of centimeters higher. Leave the bowl with the soaked peas for at least 3-4 hours, if possible, leave it overnight.

As soon as the peas have swollen and increased in size from the water, rinse them thoroughly under running water, draining them in a colander.

Meanwhile, put water on the soup. Pour it into a saucepan, add some salt, bring to a boil and add the washed peas.

When cooking, be sure to skim off any foam that forms.

Let the peas cook with the lid half-closed on medium or slightly higher than medium (but not at the highest) heat on the stove for about 15-20 minutes. If you want the peas to boil more, cook them 10 minutes longer. In this case, the soup will acquire a more puree-like, creamy consistency.

During this time, we begin to prepare vegetables for soup. Peel potatoes, carrots, onions. Just wash the tomato; there is no need to remove the skin.

The potatoes will go into the soup, the rest of the vegetables will be used as a dressing for re-cooking. Cut the potatoes into cubes, the size is at your discretion.

Cut the onion and tomato into small cubes. Grind the carrots using a coarse grater. In principle, if there is no tomato, you can replace it with 1 tbsp. l. thick tomato paste. Or completely exclude the tomato component from the frying, limiting yourself to only the standard set - onions and carrots. In this case, the soup broth will be lighter.

When the peas have boiled for the allotted time, add potatoes to the soup. Cover the lid again and cook the soup until the potatoes are ready.

Now frying. It can be done in parallel with boiling potatoes. Pour vegetable oil into the frying pan, let it warm up and pour spices and seasonings directly into the oil. I definitely recommend adding ground paprika and turmeric - they go well with peas and add piquancy to the soup. The rest of the herbs and spices are up to your taste. Warm up the spices for a minute or two, no longer is needed, otherwise they will burn.

Then we throw in the vegetables prepared for overcooking. Close the lid and fry the vegetables until soft, stirring occasionally so that nothing burns.

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When the potatoes are ready, add the overcooked pea soup. We also throw a bay leaf there (one if it’s large, two if the leaves are small). If the soup is too thick, you can dilute it with boiling water to the desired thickness.

Bring the soup to a boil one more time and remove from the stove. Ready!

Serving this meatless pea soup is incredibly delicious with garlic croutons. This is a great dish for Lent.

Cooking tips:

• Puree pea soup will be very tasty. To do this, simply grind the soup with a blender at the end of cooking.
• You can top the pea soup with grated cheese; Parmesan cheese is perfect.
• Use fresh parsley or dill.
• If you prepare pea soup without meat and beat it with a blender, then vegetables such as pumpkin, zucchini, broccoli, and cauliflower will help diversify the taste.

Pea soup without meat, the recipe for which, and more than one, we will consider later in our article, can be no worse than its classic counterpart, cooked according to all the canons of the genre, with aromatic smoked ribs. Of course, as they say, you can’t fool your stomach with grass, however, who said that in such a dish peas would float alone in hot water? Not at all. There are many recipes for making lean (and not so lean) pea soups; they contain a wide variety of ingredients; in addition, perhaps some people prepare them without meat, not because they fast or are convinced vegetarians, but simply due to the lack of it. Well, no problem. You can cook it with sausage - it will also be a good dish, by and large. Or with mushrooms. However, why carry on unnecessary conversations? It's better to move on to practice. So let's start cooking. So, pea soup without meat. The first recipe.

The simplest option

If we decide to give up meat, this does not mean that we will simply make our dish with water. Not at all. We will cook our pea soup using broth. Only on vegetable. And to prepare it, put two carrots, one onion, a juicy tomato, herbs, garlic, and your favorite spices, cut into large pieces, into boiling water. And in another saucepan at this time we cook the peas. By the way, to make the process go faster, many housewives pre-soak it. Some for the whole night, and some for at least a couple of hours. So, it will be ready in about thirty minutes; as for the peas, you will have to watch them yourself. The main thing is that when you see that it is almost ready, you need to combine it with the broth, having previously removed the vegetables from the latter, and add three or four finely chopped potatoes. About 15 minutes before it’s ready, you need to add the frying agent to the soup (grated carrots + chopped onions, fried in oil). And when the time comes to turn off the heat under the pan, you need to add a few very finely chopped garlic cloves to our simple pea soup and cover the dish with a lid. Let it brew. You can serve it with croutons in about half an hour. This is how the most common pea recipe is cooked, which, as you can see, is incredibly simple.

Now let’s complicate the composition of the dish a little.

Cooking soup with vegetables

To do this, you will need to arm yourself with a glass of peas, two potatoes, one carrot, an onion, several tablespoons of sour cream, butter (you will need 50 grams, no more), cauliflower (300 grams will be enough). Plus prepare spices and favorite herbs.

As we already mentioned, before preparing pea soup, in order for the main ingredient to boil faster, you need to first soak it. That's what we did. Now all that remains is to drain the water from it, rinse it, and then put it to cook. Preparing the vegetables. We cut the carrots, onions, potatoes, and separate the cabbage into inflorescences (after all, we have colored ones). When we see that the peas are almost ready, we add all our assorted vegetables and butter to them. Plus spices. Cook until done. Before serving, add sour cream.

Peas and cheese are a great combination

The ingredients for this soup are almost the same as in the previous version, only we exclude sour cream and cauliflower, but add dried celery and a hundred grams of cheese, always smoked. The currently popular braided cheese is best suited for these purposes. We also cook in exactly the same way. And at the very end, add spices, celery and “pigtail”. Attention: it is not recommended to add salt during the cooking process, because the cheese itself will give the required taste to the soup. And if someone thinks that there is not enough salt, you can add the required amount of “white death” directly to your own plate.

Pea soup

Recipes for making pureed soups from a variety of ingredients are extremely popular today. The hero of our review, peas, was no exception. By the way, by and large, all soups from it are prepared almost the same way, as you may have already noticed. The only difference is in the components. The same can be said about a dish like pureed pea soup. The recipes for its preparation are not particularly varied, but the main difference from ordinary pea soup is that at the end of preparation, all the ingredients are ground in a blender. However, if you take potatoes of the appropriate variety, which fall apart in the blink of an eye, and even cook the peas until they become porridge, then no newfangled devices will be needed. You can easily get by with a spoon, using it to turn the already prepared soup into this most coveted puree.

So, perhaps, we will not focus on the ingredients and the cooking process itself, but will simply give advice. If you want a puree soup, choose any recipe you like, cook the pea soup, and then either put it in a food processor or stir it with a blender.

We’d better move on to a more interesting question.

Pea soup with sausage

Sausage, of course, is not meat, however, it is not cauliflower either. So those who scanned the previous recipes almost in disgust can perk up. The dish promises to be tasty and, of course, no longer dietary. But those who have already rushed to frantically count calories can also relax. Even though, of course, they will have to taste the “unhealthy” sausage, but along with it, peas will also enter their stomachs, which have long been considered a valuable source of much-needed vegetable protein. So, as they say, we kill two birds with one stone - we will please ourselves, our beloved, and benefit.

Ingredients

To prepare this soup you will need:

• One and a half cups of dry peas.
• Three hundred grams of smoked (required!) sausage.
• Two sweet red peppers (the color is more for contrast with the peas, most likely).
• Seasonings (choose your own).

How to cook

We will cook the peas in the same way as in previous cases.

You can't come up with anything new here. As for the remaining ingredients, they should be fried in the following order: first chopped onion, then grated carrots are added to it, then chopped main product - sausage, and then pepper. All this assortment must be simmered over very low heat (and certainly covered) for about ten minutes. Well, then add to the peas, season with spices. Salt is again not recommended; sausage, as in the case of cheese, contains this ingredient in sufficient quantities.

By the way, instead of smoked sausage, you can use boiled sausage. It will work out well too. Or, for example, the same sausages. What is more important is if the soup is prepared with the expectation that children will eat it. Only choose quality sausages. You should not add to the dish what is left after the holiday. Well, otherwise the field of activity for experimentation is quite extensive. Finally, we want to offer another rather interesting option.

Peas with mushrooms

As you may have noticed, it is still a very democratic dish - pea soup without meat. The recipe for its preparation allows you to interchange the ingredients as the hostess likes. So we suggest adding mushrooms to it. They can easily replace meat, and thanks to their introduction, the dish will not only acquire a truly amazing taste, but will also support the body, exhausted, say, by fasting.

As for mushrooms, you can take any, even the same champignons. But it's best to use dried ones. And preferably white. Firstly, they give an amazing aroma, and secondly, their taste is very good.

As for the preparation, everything is similar to the process that was described in the simplest version of pea soup. The only thing you should pay attention to is that if you took dry mushrooms, then they also need to be soaked. Then wash, cut and cook not separately, but always together with the peas. If you have simple mushrooms, then you need to first cook them and then fry them along with the vegetables. That's all the wisdom.

And finally

Naturally, many would like to know how pea soup will affect their figure. By and large, there is no particular need to count calories in it. The nutritional value of any dish, as you know, depends entirely on the ingredients. Our soup is no exception. And as for its simplest version, you can eat such food calmly, on a scale. One serving of this soup will contain only 87 kcal. Unless, of course, your entree plates are very deep. However, with such a low calorie content, you can eat a couple of servings. There will definitely be no harm. Neither figure, nor body. So cook and eat your dishes with pleasure. Even if they are dietary.

Bon appetit!

I suggest trying a lean recipe for pea soup without meat. Despite the simplicity of preparation, many avoid preparing this dish because they do not know how to cook pea soup so that the peas are softened. After all, cereals should be soft and chew well, but this is not always possible to achieve.

Lean pea soup recipe

Ingredients

• 1 cup of peas (pot size 300 ml)
• 4 medium sized potatoes
• 1 carrot
• 1 onion
• 1 tbsp. vegetable oil
• bay leaf
• clove of garlic
• 2-3 sprigs of parsley
• Ground black pepper
• 1.8 liters vegetable broth or water.

How to cook peas so that they are softened

There are no secrets to cooking cereals, there are only rules that must be followed if you want the peas in the soup to boil well:

1. When purchasing, pay attention to what kind of cereal you are buying. Dried peas can be whole, shelled, or split. Whole dry peas can be boiled only with preliminary soaking of the cereal. Split peas cook without any problems and soaking in 40 minutes.
2. It is recommended to soak whole grains for at least 4 hours. To speed up the process of boiling such peas, it is recommended to add 0.5 tsp to the water when soaking. soda Before cooking, do not forget to drain the soda water and rinse the peas.
3. It is recommended to rinse any cereal, both dry and soaked, in 2-3 waters before cooking. Wash the peas until the water running off is relatively clear.
4. In order for the peas in the soup to be thoroughly boiled, they must be cooked for at least 30 minutes before adding the remaining ingredients.
5. When using, you don’t have to wait for the peas to boil into porridge; you can help them turn into puree using a blender. But even in this case, the peas should be soft and easy to chew.

How to cook pea soup

Pour water into the pan and bring the liquid to a boil. Place pre-washed peas in boiling water. If you use whole beans, be sure to soak them. Boil the peas for 30-40 minutes over low heat.

Once the peas have softened a little, add the diced potatoes to the pan. If the water has boiled away, add the required amount of boiling water.

Grate the washed and peeled carrots on a coarse grater, cut the onion into checkers. Fry the vegetables in oil for a few minutes.

Transfer them to a saucepan with pea soup. Add salt, ground black pepper and cook until the potatoes are ready.

Let's taste the pea soup, is there enough salt? If necessary, add more salt. Chop the garlic clove and parsley leaves. In this recipe, many spices are added to lean pea soup at the end of cooking. Place bay leaf, garlic and chopped parsley into the pan. Cover the dish with a lid and remove it from the heat.

Pea soup is one of many people's favorite first dishes. And it doesn’t matter at all what recipe it is prepared according to, with or without meat, with smoked meats or regular chicken. To get a rich and appetizing soup you need to know just a few secrets of its preparation.

The first concerns the main ingredient, that is, the peas themselves. On sale you can find cereals in the form of whole peas, their halves or completely crushed. The cooking time of the dish depends on this choice, but it is enough to soak the peas for a couple of hours, or better yet overnight, and this problem is solved. By the way, cooking time also depends on personal preference. Some people like it when the peas float in the soup, others like it when they completely turn into puree.

The second secret concerns the richness of the broth itself. Many recipes suggest skimming the foam that appears after boiling. You shouldn’t do this; it’s better to carefully drown it in the broth. After all, it is the foam that gives the dish the desired thickness.

And the last secret states that you need to salt and season pea soup at the very last moment - about 5-10 minutes before the end of cooking. The fact is that while peas, meat or smoked meats are cooked, the liquid boils away, but salt and other seasonings remain and become highly concentrated. And if you add salt to the soup at the very beginning, you can end up with a simply inedible dish.

How to cook pea soup with smoked meats - the most delicious recipe

Hearty pea soup, filled with smoked aromas, will be a worthy proposal for a delicious dinner. To prepare it take:

• 300 g split peas;
• about 1 kg of smoked pork knuckle or any other smoked meats;
• 3 liters of cold water;
• 2–3 large potatoes;
• onion;
• one carrot;
• salt;
• garlic clove;
• some fresh or dried herbs

Preparation:

1. Rinse the peas and add water to cover the grains by one or two fingers, leave for a while.
2. Place the shanks in a large saucepan and cover with cold water. Bring to a boil and simmer gently for about an hour.
3. Remove the shank, separate the meat fibers from the bones, cut them into smaller pieces, and return the meat to the pan.
4. Drain the slightly swollen peas and place them in a saucepan with boiling broth. Continue cooking for another 30-60 minutes depending on the initial condition of the cereal and the desired result.
5. At this time, peel the potatoes, onions and carrots. Cut potatoes into arbitrary cubes, vegetables into thin strips.
6. Place the prepared vegetables in the boiling soup, add salt and season it to taste, and cook at a gentle simmer for another 20–30 minutes.
7. A couple of minutes before the end, add finely chopped herbs and a clove of garlic. Serve with crackers or toast.

How to cook pea soup in a slow cooker - step-by-step recipe with photos

To get an hour and a half of free time and at the same time prepare delicious pea soup, use the following recipe for preparing it in a slow cooker. Take:

• 3–4 pieces of potatoes;
• about ½ tbsp. dry, preferably crushed peas;
• a little oil for frying vegetables;
• 300–400 g of any smoked meats (meat, sausage);
• 1.5 liters of cold water;
• one piece each of onion and carrot;
• tastes like salt, spices, herbs.

Preparation:

1. Cut any selected smoked meats into arbitrary slices.

2. Peel the onions and carrots, chop into thin strips.

3. Pour vegetable oil into the multicooker bowl, set the program to “Frying” mode and fry the prepared products for 15–20 minutes.

4. For soup prepared in a slow cooker, it is best to choose split peas. Its small pieces do not require pre-soaking. You just need to rinse the cereal well.

5. Peel the potatoes, wash and cut into cubes.

6. Turn off the multicooker, add peas, potatoes and water (1.5 l) to the bowl.

7. Switch the program to the “Soup” or “Stew” mode.

8. In an hour and a half, the dish will be ready. You just need to add a little greenery to it.

How to make pea soup with ribs

Smoked ribs themselves go well with beer, but they can be used to make an excellent first course. For this you will need:

• about 0.5 kg smoked ribs;
• 300 g smoked brisket;
• a glass with a heap of split peas;
• 0.7 kg potatoes;
• a pair of small onions;
• large carrots;
• salt, pepper and other spices taste;
• 3–4 bay leaves;
• a little oil for frying.

Preparation:

1. Cover the peas with water and set aside.
2. Place the ribs in a spacious pan, pour in about 3 liters of water, boil, skim off the foam and cook on low gas for about 40–60 minutes.
3. Remove the ribs, cool slightly and remove the meat from them. Cut into pieces and return to the pan. Drain excess water from the peas and add them to the meat.
4. After 30–40 minutes, add the potatoes cut into slices or cubes and bay leaves.
5. At this time, cut the onions and carrots into arbitrary strips, and the brisket into cubes. Heat a frying pan, quickly fry the brisket (without fat) and transfer it to the boiling soup.
6. Add a little oil to the fat remaining in the pan and simmer the vegetables until golden brown. Place them in the pan as well.
7. Continue cooking until the potatoes are completely cooked. Once it is ready, turn off the stove and let the soup rest for 15-20 minutes. Don't forget to remove the bay leaf from the dish later.

How to cook pea soup with meat

A great pea soup can also be made with regular meat. And although it does not have a spicy aroma, it breaks all records in terms of its nutritional and energy value. Prepare a set of products:

• 500–700 g of meat with a small bone;
• 200 g peas;
• 3–4 liters of water;
• 4–5 pcs. medium-sized potatoes;
• 1 PC. carrots;
• a couple of small onions;
• 2–3 tbsp. vegetable oil;
• salt and pepper to taste.

Preparation:

1. Pour water into a saucepan and bring it to a vigorous boil.
2. Wash the meat with the bone and place it in boiling liquid; as soon as it boils again, collect the foam that has formed on the surface. Turn down the heat and cook for about half an hour.
3. Set aside the same time for briefly soaking the peas. After 20–25 minutes, drain the water, rinse the peas thoroughly and add to the meat.
4. After another 20–30 minutes, peel the potatoes, cut the tubers into cubes and place in a saucepan.
5. While the soup is boiling, prepare the frying. Peel the carrots and onions, chop and grate. Heat the oil in a frying pan and fry the vegetables in it for 7–10 minutes.
6. Add spices and salt to taste, let the food cook for another 10–15 minutes.
7. Turn off the heat and let the soup sit for 5-10 minutes, then call everyone to the table.

How to make pea and chicken soup

If you don’t have smoked meat on hand, it doesn’t matter. You can make equally delicious pea soup with regular chicken. It is only important to know a few secrets. Take:

• 1.5 tbsp. split peas;
• about 300 g of chicken meat with bones;
• 3–4 medium sized potatoes;
• one piece of carrot and onion;
• 0.5 tsp turmeric;
• salt, black pepper, bay leaf and other seasonings to taste.

Preparation:

1. Rinse the peas with running water and soak for an hour and a half.
2. Chicken meat cooks very quickly, so you can cook it together with peas. To do this, place a portion of chicken and slightly swollen peas into a saucepan (don't forget to drain the water from them). As soon as the broth boils, turn on the gas and leave to cook for an hour.
3. Peel the potatoes and cut them as you like: into slices or cubes. Chop the peeled onion into half rings and grate the carrots.
4. Fry the onion and carrot in a small amount of vegetable oil until golden brown. Follow the potatoes into the bubbling soup.
5. Add spices, salt, turmeric, bay leaves and cook until the potatoes and peas are fully cooked. Best served with fresh herbs and croutons.

How to make pea soup with pork

When it’s cold outside, it’s so nice to warm up with a plate of rich pea soup and pork ribs will help with this. Take:

• about 0.5 kg pork ribs;
• 1 tbsp. dried peas;
• 3 large potato tubers;
• a couple of small carrots;
• a large splinter;
• tastes like salt;
• for frying vegetables approximately 1 tbsp. vegetable oil.

Preparation:

1. Rinse the peas in running water and pour in until it covers the cereal. Leave for an hour or two to swell.
2. Rinse the pork ribs and cut into individual bones. Place in a saucepan and add a couple of liters of cold water. Place over high heat and once boiling turn down to low. Cook at light bubbling for about one and a half hours.
3. Drain any water that is not absorbed from the soaked peas and transfer them to the simmering ribs. Cook for another 30 minutes.
4. Grate the peeled carrots on a coarse grater, cut the onion into thin strips. Fry in hot oil until golden brown.
5. Cut the potatoes, pre-peeled and washed, into cubes and add them to the soup along with the roast.
6. Remove the ribs, separate the meat fibers and return them to the pan. Salt the soup to taste and add seasonings if desired.
7. After another 10-15 minutes, turn off the heat.

Lean pea soup - meat-free recipe

During fasting, on a diet and in other circumstances, you can prepare pea soup without any meat at all. And to make it just as appetizing and rich, use the following recipe. Take:

• 0.3 kg round peas;
• one small carrot;
• 4–5 potatoes;
• a couple of medium onions;
• two garlic cloves;
• ½ tbsp. flour;
• salt;
• a few peas of allspice;
• a couple of bay leaves.

Preparation:

1. Cover the peas with water and leave for 10–12 hours. After this, wash it well, put it in a saucepan and fill it with water (3 l). Add peppercorns and bay leaf.
2. Bring to a boil, reduce gas and simmer for 20–30 minutes.
3. Cut the potato tubers into suitable pieces and throw them into the pan.
4. At this time, heat the frying pan, pour flour into it and lightly fry, stirring constantly. Once it turns golden, add the broth little by little and stir constantly to break up any lumps. Spoon the resulting mass, reminiscent of thick sour cream, into the soup and move it around.
5. Chop the carrots and onions as you wish and saute in vegetable oil, then transfer to the soup, add salt and add chopped garlic.
6. Cook it for another 15–20 minutes. Serve with herbs, sour cream and toast.

Pea soup from a briquette - how to prepare it correctly

If there is absolutely no time, then pea soup can be cooked from a briquette. The main thing is to do it right. For this you will need:

• 1 briquette of soup;
• 4–5 medium potatoes;
• carrot and torch;
• a pair of bay leaves;
• just a little salt;
• 100 g of any smoked sausage.

Preparation:

1. Pour the amount of water indicated on the package into the pan. Turn on the gas and boil it.
2. Peel the potato tubers, cut them as desired and place them in the pan.
3. Chop the onion and carrots and fry in vegetable oil. Cut the sausage into strips and throw it into the pan with the vegetables, simmer for a few minutes on low gas.
4. Mash the briquette almost into crumbs, pour it into the pan, stirring well. Add the frying with sausage there.
5. Let it simmer for 10-15 minutes. Now taste it, add a little salt if necessary. All store-bought briquettes necessarily contain salt, so it is very important not to oversalt the dish.
6. After another 5-10 minutes the soup is ready.

Recipe for pureed pea soup

And finally, an original recipe for pureed pea soup, which delights with its creamy taste and delicate consistency. Take:

• 1 tbsp. dried peas;
• 3–4 potatoes;
• one onion and one carrot each;
• one clove of garlic;
• 200 ml cream (15%);
• a small piece (25–50 g) of butter;
• salt;
• a pinch of red paprika and black pepper.

Preparation:

1. Soak the peas overnight.
2. Place it in a saucepan, add 2 liters of water, after boiling, reduce the heat and cook for about half an hour.
3. Peel, wash and chop all vegetables, including potatoes and garlic. Add to soup and cook until fully cooked.
4. Remove from heat and add warm cream and butter. Beat with a blender or mixer.
5. Place over medium heat, bring to a boil and remove immediately. Add a portion of dry or fresh herbs and serve.

Pea soup without meat is a budget option for a hearty meal. Despite the absence of meat and vegetable fat, the soup gives a feeling of fullness and perfectly satisfies hunger, while remaining a completely dietary dish.

However, this food is not only tasty, but also healthy! It is known that pea soup dilates blood vessels and normalizes blood circulation, and also makes hair stronger.

Without soaking, whole peas will be tough in the soup. Pay attention to the peas you are going to cook. If they are in halves, then there is no need to soak them

How to make pea soup without meat - 15 varieties

This pea soup will remind you of how your grandmother made it with the same ingredients, but with one secret ingredient: love.

Ingredients:

• Glass of peas
• Water - 3 l.
• Medium size potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Olive oil - 2 tbsp. l.
• Garlic - 2 cloves
• Croutons - to taste
• Dill
• Bay leaf

If you like boiled peas, then leave them to cook a little longer than indicated in the recipe

Preparation:

Soak whole peas overnight and rinse thoroughly.

Add peas to boiling water and leave to cook under a closed lid for about forty minutes, until the peas are completely softened.

Finely chop the onion and grate the carrots. Place in a hot frying pan with heated oil and fry until golden brown.

Cut the potatoes into strips, each piece half a centimeter thick.

Throw the potatoes, onions and carrots into the pan with the peas and cook until the potatoes are ready. Add spices to taste.

At this time, take the prepared croutons and rub them with garlic cloves.

Serve in a bowl with garlic bread on top.

The perfect pea soup for those who don't eat meat.

Ingredients:

• Peas - 1 cup
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Greenery
• Tomato - 1 pc.
• Sunflower oil
• Spices to taste

Remember that you need to add salt to the soup only at the end of cooking.

Preparation:

Wash the peas and leave them to liquefy in the water.

Finely chop the vegetables and herbs, fry over low heat with sunflower oil until they become soft.

Bring the peas to a boil, cook for about ten minutes, then add the sliced ​​potatoes.

Throw the contents of the frying pan into the pan and cook until the peas and potatoes soften. Next, add the chopped tomato and cook the soup for another ten minutes.

Serve sprinkled with onions, bread and butter.

A custom soup with fresh green peas, pineapples, celery and meringues. A great way to turn a standard dish into something festive and unusual!

Ingredients:

• Green peas - 2 kg.
• Butter - 100 gr.
• Pineapple - 200 gr.
• Wine vinegar - 100 ml.
• Egg powder - 15 gr.
• Celery - 1 pc.
• Sugar
• Onion

Preparation:

Peel the pineapple and cut into small cubes. Pour into a frying pan, add a glass of water, wine vinegar, add 50 g. Sahara. Bring to a boil, cool.

Melt the butter in a saucepan in which we will cook the soup, add chopped onion and celery into it, bring them to a tender consistency. Pour in two liters of water, bring to a boil, add the peas, and boil again. Next, boil for another five minutes and cool.

Blend the soup in a blender until smooth.

Beat sugar in warm water, add egg powder and a drop of wine vinegar. Beat until thick foam forms, form meringues, and burn them with a gas burner.

Recipe for vegetarians who love unusual dishes. Cinnamon and pine nuts add sophistication to the soup, and cream adds tenderness.

Ingredients:

• Dried peas - 200 gr.
• Carrots - 2 pcs.
• Heavy cream - 150 ml.
• Turmeric
• Cinnamon
• Pine nuts
• Greenery

Preparation:

Melt butter in a saucepan. Throw in the spices to open them up.

Carrots, cut into slices, are added to the pan and fried. We also throw the washed peas into the pan, fill everything with water and cook for half an hour.

Beat and puree with a blender until smooth.

Warm cream is poured in, finely chopped herbs and nuts are added. Everything is actively mixed.

The soup is ready!

Pleasant, refined taste of pea soup, perfectly complemented by delicate sour cream.

It is necessary to cool the soup during cooking so that the dried peas are completely cooked.

Ingredients:

• Green peas - 500 gr.
• Dried peas - 500 gr.
• Carrots - 4 pcs.
• Onions - 4 pcs.
• Sour cream - 200 gr.

Preparation:

Finely chop the onion and carrots, fry well in a deep saucepan, and leave to simmer.

Pour in water and boil. Leave to cool.

Add dried peas and cook for an hour.

Season with sour cream and sprinkle with mint.

According to legend, the soup was invented by a girl the day before her marriage. It is believed that this is the best way to win the heart of a Turkish man.

Ingredients:

• Lentils - 1 tbsp.
• Beans - 1 tbsp.
• Wheat cereal - 50 gr.
• Tomatoes - 2 pcs.
• Eastern spices

Preparation:

Lentils, cereals and beans are not cooked until cooked, but until they are completely cooked.

The tomatoes are peeled and crushed until smooth.

Coriander, cumin, basil and zeru are also crushed as much as possible.

Everything gets mixed up.

The result should be a very tender soup; you can puree it with a blender if you wish.

Try exactly the same dish as it is served in Tunisia and Arab countries.

Ingredients:

• Peas - 1 tbsp.
• Potatoes - 1 pc.
• Carrots - 2 pcs.
• Bell pepper - 1 pc.
• Tomato - 2 pcs.
• Onion - 1 pc.
• Turmeric, cumin, coriander

Preparation:

Cook pre-soaked peas for 40 minutes. When almost ready, add chopped potatoes.

We chop the vegetables and grate the carrots. Fry with spices.

Add the roast to the soup.

A way to turn a standard mortar into something more interesting using spices.

Ingredients:

• Peas - 1 tbsp.
• Potatoes - 2 pcs.
• Carrots - 4 pcs.
• Tomato paste
• Carnation
• Mustard seeds
• Black pepper

Preparation:

Leave the peas in water overnight and cook for about two hours.

Throw the chopped potatoes into the pan and bring to a boil.

Quickly fry all the spices in a dry, hot frying pan. Next, add oil, chopped onion and tomato paste.

Throw finely grated carrots into the pan and continue cooking.

Meanwhile, pour a ladle of liquid from the soup into the frying pan and evaporate until thick.

Let's put it all together.

The breathtaking smell of oriental spices and rich taste. An improved version of oriental pea soup.

Idaho peas do not need to be soaked; their consistency allows them to cook without unnecessary movements.

Ingredients:

• Idaho peas - 160 gr.
• Potatoes - 3 pcs.
• Tomato - 1 pc.
• Bell pepper - 1 pc.
• Tomato paste - 2 tbsp. l.
• Ginger, turmeric, chili pepper, coriander

Preparation:

Cook the peas for about an hour.

Cut the potatoes into cubes, tomatoes and peppers into small pieces. Fry in a frying pan with spices. Add tomato paste.

Throw everything into the pan and cook until cooked.

Serve with croutons.

A really tasty soup that is suitable for fasting.

Ingredients:

• Dried peas - 350 gr.
• Potatoes - 2 pcs.
• Onion - 2 small or 1 large
• Carrot
• Greenery
• Garlic
• Purple basil
• Kondari

Preparation:

We chop the onion in a blender, quickly grate the carrots on a coarse grater.

Let the peas cook until they are almost done, then add the potatoes cut into medium cubes.

Fry the carrots and onions over high heat until golden.

Throw the prepared fried mixture into the pan.

Grind the spices and garlic thoroughly and add to the finished dish. Then let it brew with the lid closed.

A delicate pea soup with a flavor reminiscent of an omelette. Twice as satisfying!

Ingredients:

• Half a glass of peas
• Carrot
• Potatoes - 2 pcs.
• Raw eggs
• Canned tomatoes

Preparation:

Cook the pre-soaked peas until they swell.

At this time, cut the vegetables into small cubes and fry in a frying pan.

We make a kind of paste from the tomatoes, put a spoonful of flour in them, add to the frying pan until a homogeneous consistency is formed.

Beat the eggs thoroughly and carefully pour them into the pan.

Serve not hot, in a wide plate.

A unique cream soup with oriental notes, with the addition of spinach and pistachios.

Ingredients:

• Dry peas - 8 tbsp.
• Pistachios
• Tahina
• Spinach
• Lemon juice
• Paprika
• Almond milk

Preparation:

Fill the peas with water

Cut the onion into small pieces and fry until soft.

Place the pistachios in a pan of water and bring to a boil. At this time, add the peas and cook until tender.

The spinach needs to be boiled.

Add everything except tahini and lemon juice immediately to the pan. Listed at the very end.

Using a blender, thoroughly blend the soup.

Can be served with rye crackers.

One of the simplest but most delicious dishes. A must for mushroom lovers!

Ingredients:

• Peas - 1 tbsp.
• Mushrooms - 200 gr.
• Mustard seeds

Preparation:

Soak the peas and let them cook until they reach a porridge-like consistency.

Fry the mushrooms with onions and mustard seeds and add them to the finished soup. You can beat it with a blender.

Spices to taste.

A combined version of two familiar soups. Creamy, rich taste. Doubly delicious!

Ingredients:

• Chickpeas - 1 tbsp.
• Cream cheese - 140 gr.
• Potatoes - 3 pcs.
• Carrot
• Greenery

Preparation:

We begin to cook the soaked chickpeas over low heat for about fifteen minutes.

At this time, cut the potatoes and carrots into small pieces. Throw everything into the soup.

The cheese must be grated on a medium grater and poured into the pan.

When all the ingredients have softened, the soup can be considered ready.

An absolutely dietary dish that gives you a feeling of fullness for the whole day. The man's heart and stomach will be yours!

Ingredients:

• Peas - 180 gr.
• Onion - 4 pcs.
• Carrots - 1 pc.
• Potatoes - 4 pcs.
• Bay leaf

Preparation:

Chop the carrots into small circles.

Throw a whole onion, bay leaf and chopped carrots into cold water.

Fry the remaining onions and carrots in a frying pan.

Chop the potatoes into finger-sized cubes and add them to the pan along with the peas.

At the end, add the frying. You can make croutons for a more refined taste, and add a spoonful of sour cream.