The soups can be made with all the vegetables and ingredients that are ideal for everyone in the family to eat. And they are the ideal dish in the middle of the polar wave that arrived at the beginning of winter. This hot dish provides antioxidants, vitamins A, B and C, fiber for gut health, and warmth for the body.
It can be paired with rice, noodles, or minced meat or chicken, and has multiple benefits:
– They are very profitable since with few vegetables you get more portions and 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.
– Keep the body hydrated, something fundamental in the cold season, when we drink less liquids.
– Maintain intestinal health in winter, time when the body requires less fresh fruits and vegetables.
Here are some ideas dare to take out the spoons:
Pumpkin cream and rice soup, ideal for the little ones of the house
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 zucchini
– 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.
– 500 grams of tomatoes
– 1 clove of garlic
– ½ bell pepper
– 1 bay leaf
– Olive oil
Fill a pot of water and boil the tomatoes for 1 minute, drain 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 sauté 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 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.
– 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 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 ovenproof bowls, place the bread, sprinkle the cheese with butter and add the soup. Cook for 20 minutes until browned.
Source: Mendoza Post