Learn to prepare tasty, healthy and ideal dishes for the station
Soups and detoxification creams are excellent allies to keep fit during the fall while combining nourishing and light ingredients that help heat the body without overloading calories. Generally prepared with vegetables, vegetables, herbs and natural spices, these dishes promote satiety, favor the correct functioning of the intestine and contribute to the elimination of toxins.
So take a look at 8 soups and detoxification creams to be suitable in autumn!
Cucumber soup, potatoes and carrots
Ingredients
- 1 peeled and chopped onion
- 3 peeled and wrinkled garlic cloves
- 2 carrots peeled and sliced
- 2 peeled and cubed potatoes
- 2 peeled and diced cucumbers
- 1 The homemade vegetable broth
- Olive oil, salt and grinded black pepper to taste
- Dill to finish
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the potatoes, carrots, cucumbers and lumber for 5 minutes. Add the vegetable broth and season with salt and black pepper. Cook until the vegetables are soft. Turn off the fire and then serve with dill.
Spinach soup with chicken
Ingredients
- 1 peeled and chopped onion
- 1 clove of peeled and crushed garlic
- 2 chicken fillets cubes
- 2 peeled chuchus and cubes
- 3 cubcies with cubes
- 1 pack of spinach
- Olive oil, salt and grinded black pepper to taste
- Cooking water
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Arrange the chicken fillets and cook for 5 minutes. Add the chayote, spinach and courgettes, cover with water and season with salt and black pepper. Cook until the vegetables are soft. Turn off the fire and serve then.
Pumpkin cream with ginger
Ingredients
- 1 peeled and chopped onion
- 1 pumpkin Cabotia peeled and cut into cubes
- 1 tablespoon of ginger dust
- 200 ml of water
- Salt, olive oil and oregano to taste
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add the onion and brown. Add the pumpkin and brown for 5 minutes. Add ginger, salt and water and cook until the pumpkin is tender. Turn off the heat, wait hot, transfer the mixture to a blender and beat until smooth. Arrange the soup in the pan again and bring over medium heat to heat. Finally, put the oregano, mix well and turn off the fire. Serve later.
Carrot cream
Ingredients
- 1 peeled and chopped onion
- 1 clove of peeled and crushed garlic
- 3 peeled and sliced ​​carrots
- 750 ml of broth vegetables homemade
- Salt, olive oil, Calabresa pepper, smoked paprika and grated ginger
- Chopped chives to finish
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the carrot and brown for 5 minutes. Season with salt, calabres, paprika and ginger and mix well. Add the vegetable broth and cook until the carrot becomes soft. Turn off the heat, wait for it to cool, transfer the mixture to the blender and beat until smooth. Arrange the soup again in the pan and cook for 8 minutes. Then serve with chives.
Cauliflower
Ingredients
- 1 cauliflower cooked
- 1 peeled and chopped onion
- 1 clove of peeled and crushed garlic
- 1 The homemade vegetable broth
- 1 bay leaf
- Salt, olive oil and ground black pepper to taste
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the cauliflower and brown for 5 minutes. Add the vegetable broth, salt, black pepper and blonde sheets and cook until the cauliflower is tender. Turn off the heat, wait for it to cool, remove the bay leaf and transfer the soup to a blender. Beat up to homogeneous consistency. Arrange the soup in the pan again and bring over medium heat to heat. Serve later.
Beet
Ingredients
- 2 peeled and wrinkled garlic cloves
- 1 peeled and chopped onion
- 1 peeled and sliced ​​carrot
- 470 ml of homemade vegetable broth
- 15 ml of coconut oil
- 1 tablespoon of chia seeds
- 245 g of peeled and chopped beets
- 1 tablespoon of sunflower seeds
- 1 tablespoon of pumpkin seeds
- Rooms and black pepper ground to taste
- Cooking water
Methods of preparation
In a pan, put the beetroot, cover with water and bring over medium heat to cook until it is soft. Drain the water and set aside. In another pan, put the coconut oil and bring over medium heat. Add the garlic, onion and brown. Add the carrot and brown for 7 minutes. Turn off the fire, wait for it to cool down and transfer the mixture to a blender. Add the reserved beetroot, the vegetable broth and the seeds and beat until smooth. Arrange again in the pan and take over medium heat to heat. Season with salt and black pepper and then serve.
Tomato soup with lentils and spinach
Ingredients
- 4 tomatoes chopped
- 1/2 chopped carrots
- 1/2 chopped onion
- 1 chopped garlic tooth
- 1 tablespoon of olive oil
- 1 teaspoon of dry basil
- 1 cup of homemade vegetable broth
- 1/2 cup of cooked lentil tea
- 1 cup of chopped spinach leaves
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the onion, garlic and carrot to lightly brown. Place the tomatoes, basil and vegetable broth. Cook for 10-15 minutes until the vegetables soften well. Transfer the mixture to the blender and beat until smooth. Return to the pan. Add the lentil and spinach. Cook for another 3 minutes just to dry the spinach and incorporate well. Season with salt and black pepper. Serve later.
Cabbage cream with zucchini and ginger
Ingredients
- 1 chopped courgette
- 1 cup of tea cabbage bite
- 1/2 chopped onion
- 1 chopped garlic tooth
- 1 teaspoon of grated ginger
- 1 tablespoon of olive oil
- 1 1/2 cup of homemade vegetable broth
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the onion and garlic until it slightly brown. Put the courgettes, cabbage and ginger. Go up for 2-3 minutes. Add the vegetable broth and cook over medium heat until the courgettes are tender. Transfer everything to the blender and beat until smooth. It reports the cream in a pan and share with salt and black pepper. Bring to a boil for another 2 minutes. Serve later.
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.
