See how to prepare delicious and healthy dishes for the winter
On cold days, practical recipes are the best options for those who don’t want to spend much time in the kitchen. A good alternative to this are broths and creams that, in addition to heating the body, help those who do not want to get out of the diet. In addition, they are simple to prepare and full of flavor.
Below, take a look at 7 recipes of broth and read creams for cold days!
Pumpkin broth
Ingredients
- 1 kg of peeled and sliced pumpkin
- 2 tablespoons of pumpkin seed
- 2 tablespoons of white sesame
- 2 tablespoons of flax seeds
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 1 tablespoon of olive oil
- 1 l of vegetable broth homemade
- 1 peeled carrot and cut into thin slices
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, put the pumpkin-cabotiá, cover the vegetable broth and bring over medium heat to cook until the vegetables are soft. Turn off the heat, wait for the heat and transfer to a blender. Add half of the onion, half of the garlic and a little salt and black pepper. Bang until smooth and set aside.
In another pan, place the olive oil and bring over medium heat. Add the rest of onion, garlic and brown. Add the carrot and brown for 5 minutes. Add the reserved broth and season the salt and black pepper. Cook until the carrot becomes soft. Sprinkle with pumpkin seeds, sesame and flax seeds. Serve later.
Bean broth
Ingredients
- 1 cup of carioca bean tea
- 1 pepper without green seeds and cut the slices
- 1 seedless chilli and sliced chili
- 1 semi -free yellow pepper and cut the slices
- 4 peeled and wrinkled garlic cloves
- 1 peeled and chopped onion
- 2 tablespoons of soup Chubby chubby
- 2 tablespoons of olive oil
- Rooms and black pepper ground to taste
- Waterfall
Methods of preparation
In a container, place the built -in beans, cover with water and immerse for 12 hours. Then drain the water, wash the cereals in running water and arrange in a pressure cooker. Cover with water and bring over medium heat to cook for 20 minutes after collecting the pressure. Turn off the heat, wait for the pressure to come out and open the pan. Transfer the carioca beans to a blender, add half onion and garlic and beat until smooth. Season with salt and set aside.
In a pan, place the olive oil and bring over medium heat. Add the rest of onion, garlic and brown. Add the peppers, the black pepper and the salt and brown for 4 minutes. Pour the beans beaten on the mixture and mix to incorporate. Heat for 10 minutes. Finish the saving with chives and then serve.
Vegetable broth
Ingredients
- 1 peeled and sliced carrot
- 2 peeled and cubed potatoes
- 2 leaves of cabbage cut into thin stripes
- 1/2 cup of chopped mustard leaves
- 2 pieces of ginger
- 1/2 peeled and chopped onion
- 2 tablespoons of olive oil
- 1 teaspoon of pimento
- Gets up to taste
- Cooking water
- Spray the parsley
Methods of preparation
In a pan, place carrot, ignore, mustard leaves and ginger. Cover with water and bring over medium heat to cook until the vegetables are soft. Turn off the heat, wait for the heat and transfer to a blender. Netherlands with salt and beats until smooth. Reserve.
In another pan, place the olive oil and bring over medium heat. Add the onion and brown. Add the cabbage and brown for 5 minutes. Season with salt and pimer. Then pour the beaten ingredients in the pan and mix to incorporate. Heat for 10 minutes. Finish the splashes with the parsley and then serve.
Cauliflower
Ingredients
- 2 peeled and wrinkled garlic cloves
- 1 onion peeled and bite
- 1 cauliflower cut into pieces
- 2 l of water
- Salt, thyme 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 2 minutes. Cover with water, cover the pan and cook for 25 minutes. Turn off the heat, wait for the heat and transfer to a blender. Beat up to the homogeneous consistency and pour the cream into a sieve. Arrange again in the pan and take over medium heat to heat. Turn off the heat and season with salt, black pepper and thyme. Serve later.
Tip: Serve decorated with toasted cauliflower.
Zuchinis
Ingredients
- 6 zuchinis sliced
- 1 peeled and chopped onion
- 1 l of water
- 1 tablespoon of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add the onion and brown. Add the courgettes and brown for 3 minutes. Cover with water, cover the pan and cook for 25 minutes. Turn off the heat, wait for the heat and transfer to a blender. Beat up to homogeneous consistency. Arrange the broth again in the pan and bring over medium heat. Turn off the heat and season with salt and black pepper. Serve later.
Cremous asparagus broth
Ingredients
- 1 pack of asparagus
- 1 chopped onion
- 2 wedges of chopped garlic
- 3 cups of tea vegetable broth homemade
- 1 peeled and chopped potatoes
- Olive oil, salt and grinded black pepper to taste
Methods of preparation
Wash the asparagus well and cut the hard ends. Separate some ends to decorate. Cut the rest of the stems into small pieces. In a pan, heat the olive oil over medium heat and brown the onion until it is transparent. Add the garlic and let it brown slightly. Add the asparagus and the potato. Go up for a few minutes and then add the vegetable broth.
Cook over medium heat until the potatoes and asparagus are soft. Care be careful, transfer everything to a blender and beat until smooth. Return to the pan. Season with salt and black pepper. Heat for a few more minutes over low heat, without boiling too much. Reserve. In a pan, heat the olive oil over medium heat and brown the reserved asparagus. Then serve with the broth.
Spinach cream with tofu
Ingredients
- 1 pack of chopped spinach
- 200 g of still cut into cubes
- 1 chopped onion
- 2 wedges of chopped garlic
- 1 tablespoon of olive oil
- 2 cups of tea vegetable broth homemade
- Salt, ground black pepper and grated walnut to taste
Methods of preparation
Over medium heat, heat the olive oil in a pan and brown the onion until it is transparent. Then add the garlic and let it brown lightly. Add the spinach and cook for a few minutes until it is wrapped. Add the tofu and the vegetable broth. Bring to a boil for about 5 minutes. Transfer everything to a blender and beat until smooth. It reports the cream in a pan and season with salt, black pepper and nutmeg. Heats for another 2-3 minutes, stirring constantly. 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.
