Soups don’t have to be boring. They can be prepared with all vegetables and with ingredients that are ideal for the little ones of the house to eat. From the 365 Temptations program we tell you how to do them.
The cold has arrived and the soup is the ideal dish for any moment of the day:
They can be prepared with any seasonal vegetables, which during cooking retain all their nutrients and provide vitamins to keep defenses high.
This hot dish provides antioxidants, vitamins A, B and C, fiber for
intestinal health and warmth for the body in periods of low temperatures.
It can be paired with rice, noodles, or minced meat or chicken, and has multiple benefits:
They are very profitable, as with few vegetables you get more portions and they accept any additions, such as rice, pasta and pieces of meat or chicken
They are very versatile. You can mix any vegetables and they will always be delicious
Help supplement the recommended daily intake of vegetables.
They keep the body hydrated, which is essential in cold weather, when we drink less fluids.
Maintain intestinal health in winter, when the body requires less fresh fruit and vegetables
Recipes for adults and children
Cream of pumpkin and rice for the little ones
This soup is super easy. Boil the peeled pumpkin in a broth, with water just covering it. Then the milk is added and pureed in a blender or mini-pymer. Once ready to eat, you can add rice, sausage bits or chicken bits.
vegetable cream soup
1 onion 4 medium potatoes
1 large courgette
1 stock cube
boiling water c / n
Milk cream c / n (optional)
black pepper and salt
olive oil c / n
Wash and peel the potatoes, cut them into small pieces. put a sketch of
oil in a saucepan over medium heat, add the potatoes. Separately, chop all of the
vegetables and add to the pot. Cook over low heat, add the broth and water until the vegetables are covered. Cook until boiling. When the ingredients are tender, remove from the heat and go to the mixer. Season. When the preparation is well whipped, add a splash of cream. Mix and serve.
500 grams of tomatoes
1 clove of garlic ½ bell pepper
1 bay leaf
Fill a pot of water and boil the tomatoes for 1 minute, remove them and
put them in cold water. With this you will be able to remove the skin easily. Once the skin is removed, cut the cherry tomatoes into cubes. Chop the onion, pepper and garlic very small and fry them in a pan with olive oil. Cook them until the onion and garlic are golden. Add the chopped cherry tomatoes, bay leaf and a pinch of salt and pepper. Add 2 glasses of water or, if you prefer, you can use vegetable broth. Lower the heat to half and boil for 30 minutes. Stir occasionally. After this time you can leave it as it is or blend it.
Tomato, pumpkin and cheese soup
2 tablespoons of olive oil
2 minced garlic cloves
1 slice of grated pumpkin
2 cups of homemade salsa
2 cups of water
Put the oil in a saucepan and brown the garlic.
Add the pumpkin and cook with the sauce and water for 10 minutes e
fry for a couple of minutes. Add the tomato sauce and water. Add salt and cook for a few more minutes. Serve with the cheese and chopped fresh basil on top.
1 kilo of onions
90 grams of butter
1 tablespoon of oil
1 teaspoon of sugar
Salt and pepper
3 tablespoons of flour
12 cups of broth
1/2 glass of white wine
12 slices of sliced bread
Melt the butter in a large skillet over low heat and add the thinly sliced onions. Then add a tablespoon of oil and cover the pan for about 15 minutes.
Uncover, raise the heat and add the sugar, salt and pepper to taste.
Cook the onions for about 40 minutes, stirring often, until they are golden brown. Add the soup broth. After 40 minutes, sprinkle the flour with the wine. Cook another 30 minutes.
Toast the bread spread with garlic. Place in oven-safe cups and place the
the bread sprinkle the cheese with the butter and add the soup. Cook for 20 minutes until browned.