7 soups and creams fit to start the week

7 soups and creams fit to start the week


Discover simple and tasty recipes that will make your meals even more nutritious

In addition to being tasty, soups and spreads are great for those looking for a healthy diet. This is because they are low in calories and contain essential elements for the correct functioning of the body. Plus, they can be prepared with a variety of nutritious ingredients, making them a versatile and well-rounded option for balanced meals.

Next, check out seven recipes for soups and custards suited to start the week!

Courgette cream




ingredients

  • 1 kg of courgettes cut into cubes
  • 1 liter of skimmed milk
  • 1 tablespoon olive oil
  • Salt, onion, garlic and chives chopped to taste

Preparation method

In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the milk, courgettes and salt and cook for 15 minutes. Turn off the heat and let it cool. Then we transfer everything into the blender and blend until we obtain a cream. Return to the pan and heat. Serve with sprinkled chives.

Green cream

ingredients

  • 1 cucumber chopped
  • 1 onion chopped
  • 1 tablespoon olive oil
  • 2 1/2 cups homemade vegetable broth
  • 1 sprig of fresh mint, chopped
  • 1 lemon juice
  • 1/2 cup of low-fat natural yogurt
  • Salt and ground black pepper to taste
  • Mint leaves for garnish

Preparation method

In a pan, heat the oil over medium heat and sauté the onion until soft. Add the cucumber, vegetable broth, lemon juice and mint. Bring to the boil and cook, covered, for 20 minutes. Then wait for it to cool. Transfer everything into the blender, add the yogurt and blend until you obtain a cream. Return to the pan and season with salt and black pepper. Heat and then serve, garnished with mint leaves.

Vegetable Soup With Chicken

ingredients

  • 1/2 chopped cabbage
  • 2 chopped tomatoes
  • 4 skinless chicken breasts, chopped
  • 4 dessert spoons of chopped leek
  • 8 sprigs of cauliflower
  • 2 carrots chopped
  • 1 onion chopped
  • 1 stalk of celery chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 400 ml of water
  • 1 teaspoon of salt

Preparation method

Place all the ingredients, except the parsley and chives, in a pan, cover with water and add salt. Place over medium heat and cook until all ingredients are soft. Drizzle with olive oil, add parsley and chives and serve immediately.

Pottage

ingredients

  • 1 onion chopped
  • 1 crushed garlic clove
  • 1 tablespoon olive oil
  • 1 grated carrot
  • 1 grated turnip
  • 1/2 chopped red cabbage
  • 200 g of chopped green beans
  • 2 chopped tomatoes
  • 2 cabbage leaves cut into thin strips
  • 1 liter of homemade meat broth

Preparation method

In a pan, heat the olive oil over medium heat and sauté the onion and garlic until golden brown. Add the meat broth, carrots, purple cabbage, green beans and turnip. Cook 20 minutes. Then add the tomatoes and cabbage and cook for another 10 minutes. Serve immediately.

Spinach Cream



Spinach Cream

ingredients

  • 4 cups homemade vegetable broth
  • 1 bunch of spinach
  • 1 tablespoon wholemeal flour
  • 1 cup of skimmed milk
  • Grated nutmeg to taste

Preparation method

In a pan over medium heat, cook the spinach in the vegetable broth until tender. Remove from the heat, transfer the broth with the spinach in the blender and blend until smooth. Return to the pan and add the wheat flour dissolved in the milk and stir over medium heat until it thickens. Add the nutmeg and cook over low heat for 5 minutes. Serve immediately.

Broccoli soup with sweet potatoes

ingredients

  • 1 broccoli floret, chopped
  • 1 sweet potato, peeled and cut into cubes
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 500 ml of homemade vegetable broth
  • Salt and ground black pepper to taste

Preparation method

In a medium skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft. Add the broccoli florets and the sweet potato and sauté for a few minutes, mixing well. Pour in the vegetable broth, season with salt and black pepper. Cook over low heat for about 20 minutes or until vegetables they are soft. Serve immediately.

Pumpkin cream with coconut milk

ingredients

  • 500 g pumpkin, peeled and cut into cubes
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 400ml homemade coconut milk
  • 400 ml of homemade vegetable broth
  • Salt and ground black pepper to taste
  • Chopped parsley to decorate

Preparation method

In a medium skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft. Add the pumpkin and brown it for a few more minutes, mixing well. Pour in the coconut milk and vegetable broth, season with salt and black pepper. Cook over low heat for about 20 minutes. Remove from the heat and leave to cool slightly. Transfer to the blender and blend until you obtain a smooth, velvety cream. Return the soup to the pan and heat over low heat, stirring constantly to prevent burning. Serve garnished with chopped parsley.

Source: Terra

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