Delicious soups to pass the cold

The soups They don’t have to be boring. could be setting up with all vegetables and with ideal ingredients to let the little ones eat at home. From 365 Temptations program of Mendoza to provide recipes on how to make them.

This hot dish provides antioxidants, vitamins A, B and C, fiber for gut health, and body heat in just a few 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

– Helps supplement the recommended daily intake of vegetables.

– They keep the body hydrated, something essential in cold periods, when we drink less fluids.

They maintain intestinal health in the winter, when the body asks for 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 nuggets or chicken nuggets.

vegetable cream soup


1 onion 4 medium potatoes

1 large courgette

3 celery

5 carrots

1 leek

2 garlic

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 drizzle of oil in a saucepan over medium heat, add the potatoes. Separately, chop all the vegetables and add them 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.

Tomato soup


500 grams of tomatoes


1 clove of pepper garlic

1 bay leaf



Olive oil


Fill a pot with 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 it can be left as it is or liquefied.

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






In a saucepan, put the oil and brown the garlic, add the pumpkin and cook with the sauce and water for 10 minutes and 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.

Onion soup


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

Olive oil

minced garlic

Grated cheese


Melt the butter in a large saucepan 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 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 ovenproof bowls, place the bread, sprinkle the cheese with butter and add the soup. Cook for 20 minutes until browned.