Find out how to prepare light and healthy options to warm you
Soups and broths are excellent options for meals during cold days. Light, tasty and versatile, they can be prepared with different combinations of vegetables, proteins and spices in a practical and quick way. In addition to heating the body, these recipes offer a balanced diet, rich in important health nutrients.
So take a look at 8 easy soups and broth recipes to frighten the cold!
Carrot broth
Ingredients
- 2 peeled and sliced carrots
- 2 potatoes peeled and sliced
- 2 tablespoons of olive oil
- 3 peeled and wrinkled garlic cloves
- 1 peeled and chopped onion
- 1 1/2 Cup of water
- Gets up to taste
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add the garlic, onion and brown. Add the carrots and potatoes and brown for 3 minutes. Then put the water and cook until the vegetables are soft. Turn off the heat, wait for the heat and transfer to a blender. Beat up to homogeneous consistency. Put the broth in the pan and bring over medium heat. Turn off the fire and season with salt. Serve later.
Potato soup
Ingredients
- 1/2 kg of peeled and grated potatoes
- 2 tablespoons of olive oil
- 2 peeled and chopped cloves of garlic
- 1 peeled and chopped onion
- 1 l of broth vegetables
- Salt and basil leaves to taste
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add the garlic, onion and brown. Add the potato and brown for 5 minutes, stirring occasionally. Add the vegetable broth and salt. Reduce the fire and cook for 25 minutes. Turn off the heat, put the basil and then serve.
Vegetable soup
Ingredients
- 1 pumpkin-Cabotiá peeled and cut into cubes
- 1 l of water
- 1 chopped and seedless tomatoes
- 1 chopped courgette
- 1 peeled and chopped chayote
- 1 peeled and chopped onion
- 1 clove of peeled and crushed garlic
- 1 peeled and chopped carrot
- Salt, ground black pepper and olive oil to taste
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the pumpkin-cabotiá and brown for 5 minutes. Add the tomatoes, courgettes, chayote and carrots and cover with water. Cook until the vegetables are soft. Season with salt and black pepper. Turn off the fire and serve then.
Onion soup
Ingredients
- 1 kg of onion peel and sliced
- 1 tablespoon of olive oil
- 1 l of vegetable broth
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add the onion and brown until caramelluca. Add the vegetable broth, cover the pan and cook until it is full. Season with salt and black pepper. Turn off the fire and serve then.
Tip: Serve accompanied by Italian toasted bread and sprinkled with grated Parmesan.
Yam broth with leeks
Ingredients
- 4 Yams peeled and chopped
- 1 stem of sliced leeks
- 1 clove of peeled and chopped garlic
- 1/2 peeled and chopped onion
- 1/2 lemon juice
- 1 tablespoon of olive oil
- Salt, ground black pepper and nutmeg nuts to taste
- 3 cups of water tea
- Chopped parsley to finish
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add onion, garlic and leeks and brown until tender. Add the ignore and water and season with salt, black pepper and nutmeg. Cook until the ignore is soft. Turn off the heat, wait hot and transfer the mixture to a blender. Beat up to homogeneous consistency. Put in a pan and bring over medium heat to heat. Add the lemon juice and mix to incorporate. Turn off the fire and finish with the parsley. Serve later.
Pea -Broth
Ingredients
- 450 g of fresh peas
- 1/2 peeled and chopped onion
- 2 tablespoons of olive oil
- 1 cup of vegetable broth tea
- 1 cup of water
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add the onion and brown. Add the vegetable broth and water and cook until it boils. Join peaReduce the heat and cook for 10 minutes. Turn off the heat, wait hot and transfer the mixture to a blender. Beat up to homogeneous consistency. Put in a pan and bring over medium heat to heat. Turn off the heat and season with salt and black pepper. Serve later.
Lentil soup
Ingredients
- 500 g of lentils
- 3 chopped and seed -free tomatoes
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 1 peeled and chopped carrot
- 1 chopped celery stem
- 1 l of vegetable broth
- 1 tablespoon of sunflower oil
- Rooms and black pepper ground to taste
Methods of preparation
In running water, wash the lentil, drain and set aside. In a pan, put the sunflower oil and bring over medium heat. Add onion, garlic and celery and brown until the onion becomes transparent. Add the tomatoes, the lentils, the carrots and the vegetable broth and cook until the lentil is tender. Turn off the heat and season with salt and black pepper. Serve later.
White bean broth
Ingredients
- 2 cups of tea White cooked
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 2 tablespoons of olive oil
- 4 cups of vegetable broth tea
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the white beans and brown for 3 minutes. Add the vegetable broth and cook up to a boil. Turn off the fire, wait for it to cool down and transfer the mixture to a blender. Beat up to homogeneous consistency. Put in a pan and bring over medium heat to heat. Turn off the heat and season with salt and black pepper. 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.
