See healthy and practical dishes to heat the body without weighing food
With the approach of winter, nothing better than enjoying the milder climate to bet on hot dishes which, in addition to being tasty, are light and nutrients. Soups and broths are excellent options for cold days as they heat the body and can be rich in nutrients derived from vegetables and vegetables.
For Luiza Amaral, Liv Up nutritionist, Brazilian food food of healthy food, this type of meal is versatile, practical and easily adaptable to more restrictive diets. “The secret is to choose ingredients that offer body benefits, such as vegetables rich in fiber, lean meats and natural spices with anti -inflammatory properties such as ginger,” he explains.
The soups and broths help in satiety, are ideal for dinner and still help keep the body hydrated during cold periods, when fluid ingestion tends to fall. “The vegetables and vegetables are rich in water, in addition to the same soup broth, therefore the consumption of this type of meal improves hydration on the colder days,” says Luiza Amaral.
With this in mind, Liv Up nutritionist lists 5 recipes of broth, creams and soups Low carboidal which combine taste, nutrition and practicality. Check!
Cream Low carboidal ginger pumpkin
Ingredients
- 2 cups of cooked pumpkin tea
- 1/2 chopped onion
- 1 chopped garlic tooth
- 1 teaspoon of ginger fresh grated
- 1 tablespoon of olive oil
- 1 cup of vegetable broth tea
- Chopped chives, salt and ground black pepper to taste
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the onion, garlic and ginger. Add the pumpkin and broth and cook for 5 minutes. Transfer the mixture to the blender and beat until smooth. It reports the cream in a pan, season with salt and black pepper and finish with chopped chives. Serve later.
Green broth Low carboidal
Ingredients
- 1 zuchinis grated or bite
- 1 chopped garlic tooth
- 1/2 chopped onion
- 1 tablespoon of olive oil
- 2 cups of broth or vegetable water
- 1 cup of thin sliced cable member
- 100 g of boiled and grated chicken (optional)
- Salted and smoked paprika to taste
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the garlic and onion until golden brown. Add the courgettes and brown for a few more minutes. Add the vegetable broth (or water) and cook until the courgettes are tender. Beat the mixture with a mixer or blender until smooth. It brings the cream back to the pan, add the chopped cabbage and chicken and cook for another 5 minutes. Season with paprika salt and smoked. Serve later.
Soup Low carboidal pumpkin
Ingredients
- 2 cups of tea pumpkin-Cabotiá Cotta
- 1 chopped garlic tooth
- 1/2 chopped onion
- 1 tablespoon of olive oil
- 1 boiled and grated boiled meat cup (agreement or muscle)
- 1 cup of tea for meat broth
- Chopped green smell, salt and ground black pepper to taste
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the garlic and onion until golden brown. Add the grated meat and pink. Add the pumpkin of puree, mix well and add the broth. Cook for 10 minutes, stirring occasionally. Season with salt and black pepper and ended with green smell. Serve later.
Soup Low carboidal vegetables
Ingredients
- 1 chopped courgette
- 1 Chayote chopped
- 1 chopped carrot
- 1/2 chopped onion
- 1 chopped garlic tooth
- 1 cup of cauliflower or broccoli
- 1 l of vegetable broth
- Olive oil, salt, ground black pepper and herbs to taste
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the garlic and onion until golden brown. Add the chopped vegetables and brown for a few minutes. Add the broth and cook until the vegetables are soft. If you prefer a more creamy consistency, beat part of the soup in a blender and then mix the rest. Otherwise, serve with all the pieces. Season with salt, black pepper and herbs of your choice. Serve later.
Cream Low carboidal Cabbage fleet with chicken
Ingredients
- 2 cups of tea cauliflower
- 1 cup of boiled and grated chicken
- 1/2 chopped onion
- 1 chopped garlic tooth
- 1 tablespoon of butter
- 1 cup of chicken broth tea
- Salt, ground black pepper and nutmeg to taste
Methods of preparation
In a pan, heat the butter over medium heat and brown the garlic and onion until golden brown. Add the cauliflower and broth and cook until the cauliflower is tender. Transfer the mixture to the blender and beat until smooth. Bring the cream to the pan, add the grated chicken and heat well. Season with salt, black pepper and nutmeg. Serve later.
By Juliana Oliveira
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
