Nothing can replace soup during fasting. Thanks to him, our daily menu is complete, balanced and rich in important nutrients. By combining different vegetables, fresh green spices, mushrooms, cereals and legumes, you can create dozens of different fillings and quite interesting first courses every day.
Products needed: 2 pieces potatoes, 1 piece. carrots, 1 onion, 100 g oatmeal, 3 tbsp. flour (toasted), 100 ml fresh milk, 1 pc. eggs, 125 g parsley, 300 g cheese, parsley (fresh), salt
Method of preparation: The vegetables are washed and cut into large pieces. They are covered with water and cooked on medium heat. When they are soft, add the oats and a little salt (it depends on the saltiness of the cheese). After cooking, add the parsley and mash everything. Mix fresh milk, egg and flour. The soup is adjusted with this mixture and returned to the heat. Add butter and grated cheese. Stir and remove from heat. If desired, sprinkle more cheese when serving.
Products needed: carrots – 1 piece, lentils – 300 g, garlic – 1 clove, fresh parsley – 5 branches, oil – 5 spoons, leek – 1 spoon, salt – 1 spoon, red pepper – 1 spoon, vinegar, salt, tomatoes – 1/ 2 teaspoons Earth
Method of preparation: Wash and boil the lentils in a large pot of salted water. Add the finely chopped leek and carrot. Red pepper, oil and let the lentil soup cook for 20 minutes. Add the ground tomato, then the salted and chopped garlic. Leave the lentil skins for a few more minutes. Serve the lentil skins sprinkled with parsley and vinegar.
Cream soup with cauliflower and leek
Products needed: cauliflower – 1 head, cream – 150 g soy, leek – 60 g, onion – 50 g, salt – to taste, olive oil – 50 g + for sprinkling, vegetable broth – 700 ml, white pepper – 1/2 teaspoon. parsley – sprigs for decoration and freshness
Method of preparation: In a small saucepan, stew the onion and leek for a few minutes with olive oil. Then add the chopped cauliflower florets and spices. Pour the broth and cook for about 20 minutes. Pour in the soy cream and vegetable soup puree. Serve with a drizzle of olive oil and a sprig of parsley. Vegan Cream of Cauliflower and Leek Soup is delicious.
Tomato soup with noodles
Products needed: tomatoes – 400 g peeled, garlic – 3 cloves, onion – 50 g, pepper puree – 50 g, noodles – 100 g without eggs, olive oil – 40 ml, vegetable broth – 900 ml, parsley – 2 branches, black pepper – 1 a little, cumin – 1/2 spoon, salt – 1 spoon, green onion
Method of preparation: Finely chop the onion and garlic and fry in a deep pan with olive oil. Add the noodles and fry for a few minutes. In a large pot, chop the tomatoes and add the parsley, pepper puree and spices. Grind all the products and cook for about 10 minutes. Pour in the broth and fried onions – let it simmer for another 5 minutes. Serve the tomato soup immediately. You can dilute it with more stock if you like. Serve with finely chopped green onions.
Dried mushroom soup
Products needed: mushrooms – 50 g dry of your choice, carrots – 1 piece, celery – 1 root, celery – 1 piece, onion – 2 heads, oil – 3 – 4 spoons, flour – 1 spoon, parsley – 1/2 bunch, vinegar – or lemon juice
Method of preparation:We wash the mushrooms with 2-3 water, the first being warm. Cut the washed mushrooms into small pieces and cover with cold water. Put them to cook on a slow fire. When they boil, add finely chopped carrots, parsley root, celery and onion, salt and cook until the products are ready. Heat the oil and fry the flour until golden, then dilute it with the mushroom stock. and combine Let the mushroom soup boil for another 10-15 minutes on a low heat, sprinkle with finely chopped parsley and remove from the heat. Season with lemon juice and serve the soup warm.