Soups with a vegetarian motive are in no way inferior to meat dishes. Lean soups do not provoke fatigue. Food is digested easily, saturating the body with vitamins and amino acids. The question of cooking vegetarian soups can be approached creatively, discovering new tastes.

In the ayurvedic kitchen, vegetarian spices are used to enhance the flavor. In Asian traditions, the spice of Shambala (fenugreek) gives the flavor of Indian curry dishes. Green fennel grass seeds refresh vegetarian soups and improve digestion. About vegetarian spices and their useful properties, read the article on the link. Hot soup without meat can be cooked in broth from vegetable or mushroom broth. Vegetable broth is perfect as a base when cooking dishes from cereals. Cream soups can be cooked for breakfast, awakening the stomach with a fast-digesting consistency. Cold soups such as “Gazpacho”, “Dovga” or “Okroshka” cool the heat in hot weather and quench your thirst for taste.