– 2 sweet onions
– 2 cloves of garlic
– 1 liter of vegetable broth
– 3 tablespoons of EVOO
– A bay leaf
– Cheese (to melt)
– Two slices of wholemeal bread
Let’s start by cutting the onions into thin strips and cooking them over low heat with a drizzle of oil. Add the garlic cloves cut into thin slices and brown well. Add the broth, bay leaf, season to taste and boil. Then let it cook over medium heat for about 15 minutes.
Toast the bread and, when ready to serve, add it to the soup along with the grated cheese that will melt with the heat.
express vegetable soup
– 2 carrots
– 1 spring onion
– 1 leek
– 1/4 of cabbage
– 1/2 courgette
– Extra virgin olive oil
– Black pepper
– 1 teaspoon of Vera spicy paprika
Cut the spring onion into squares and the leek in half and then into thin rings. Grate the carrots and zucchini with the coarser part of the grater.
Also cut the cabbage into very thin strips and then cut the strips into three or four pieces so that they are easy to eat later. In a saucepan or wok if you have one, put 3 or 4 tablespoons of oil and fry the leek and onion for a couple of minutes.
Then add the cabbage and carrot and then the zucchini. Now put the teaspoon of paprika, stir and add the broth or water, but make sure it is hot, just enough to cover the vegetables.
It is time to rectify the point of salt and black pepper and let it boil for about 10 minutes. Serve hot and enjoy your meal.
– 5 carrots
– 2 turnips
– 1/2 leek
– Asparagus stalks
– Spring onion stalks and spring garlic
– A stick of celery
– 2 garlic
– 1 bay leaf
– Turmeric, EVOO, pepper, salt and water
The first thing is to peel the carrots and turnips, chop them and brown them together with the leek, asparagus stalks and garlic. Then add the frozen vegetables, a spoonful of turmeric, salt, a sprinkle of pepper and cover with water (about 2.5 liters).
Leave to cook for 1 hour and a half. After the time has elapsed, we just make an effort.
a liter of broth
– A liter of water
– 150 rice noodles
– Eight shiitake mushrooms
– Half onion
– A handful of rehydrated seaweed
– A spoonful of miso
– Toasted sesame
Cold-pressed sesame oil (optional). Boil the onion and mushrooms, add the broth, water (I added water to contrast the broth, and to make it tasteless since miso is salty) and seaweed.
When it starts to boil, add the noodles and let them cook according to the instructions on the package. When they are cooked, turn off the heat and lower the temperature a little to add the miso paste which, being fermented, must be added at this point so that the bacteria do not die and do their work in the intestine.
You have to mix to make the miso melt. At this point I also added the sesame oil to keep it from heating up. Finally decorate with toasted sesame (mine is black) and chives. I put sesame on as a garnish, but it gives it an impressive flavor.
In a saucepan I put the water, the cooked rice, the potato, the carrot, the courgettes, the structured soybeans, a couple of cabbage leaves and an egg. Boil everything for 10 minutes with two slices of lemon, salt, turmeric, black pepper, ginger and cumin. And this is all!
– 500 grams of beef or lamb tripe, in this case of beef
– 1 medium onion
– 2 medium carrots
– 1 cup of whole cow’s milk
– 2 bay leaves
– Salt and pepper
In a pressure cooker, cook the tripe for 1 hour with two bay leaves. In the meantime, chop the onion very finely and grate the carrots.
When the corns are ready, let them cool for a while and cut them into cubes. We reserve them aside. We strain the broth and put it back in the pot. Add the chopped onion and grated carrots and cook in the broth until soft.
After this time, add the glass of milk, the cut tripe, salt and black pepper and mix well. Let it boil for about another 10 minutes. We turn off the fire but do not remove it so that it stays hot.
For the toppings:
Garlic and vinegar dressing. Simply chop the garlic and add the vinegar.
Sweet paprika and extra virgin olive oil. We put in a pan and let it heat up. Add the sweet paprika and let it dry for 1-2 minutes, making sure it does not burn.
The soup is served hot, add 2 teaspoons of paprika and 2 or 3 of garlic and vinegar. Add more black pepper and salt if necessary and the more courageous also add ground chilli.