Learn to prepare broths, creams and healthy soups to obtain comfort and nutrition for the body
Brodes, creams and light soups help to satisfy hunger without making us heavy. It usually contains low calories and fats, but good quantities of fiber and water, which contribute to light and healthy digestion. They are even rich in vitamins and minerals essential for health. These are dishes that heat the body, but also satisfy the taste in a unique way. So take a look at some delicious recipes to prepare you at home!
Pea cream
Ingredients
- 1 1/2 cup of tea pea fresh
- 4 cups of homemade vegetable broth tea
- 3 cloves of peeled and chopped garlic
- 1/2 cup of peeled and chopped onion tea
- 1 bay leaf
- Thyme, salt, olive oil and ground black pepper to taste
- Waterfall
Methods of preparation
In a pressure cooker, heat the olive oil over medium heat and brown the garlic and onion until golden brown. Add the pea and brown a little longer. Season with salt and black pepper. Add the broth of leaves and vegetables and mix. Cover the pan and cook over low heat for 15 minutes after starting the pressure.
Turn off the heat and wait for the pressure of the pan to move away. Remove the lid and bay leaf and transfer to a blender. Beat until you receive a cream. Back in a pan and heat for 5 minutes over medium heat. Turn off the fire and sprinkle with thyme. Serve later.
Manioca and meat broth
Ingredients
- 400 g of cassava
- 150 g of ducks cut into stripes
- 1 peeled and chopped onion
- 1 tablespoon of peeled and chopped garlic
- 1 l of broth homemade
- Olive oil, salt, chopped parsley and ground black pepper to taste
Methods of preparation
In a pressure cooker, cook the cassava over medium heat with the broth until it is very soft. Then beat the cash with the broth in a blender to a homogeneous mixture. In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the strips of meat and brown until they lose the reddish color. Add the cassava broth and mix. Season with salt and black pepper. Cook for 10 minutes and turn off the heat. Serve with chopped parsley.
Spinach cream with ignore
Ingredients
- 2 Yams peeled and cut into cubes
- 1 cup of spinach leaves
- 1 clove of peeled and chopped garlic
- 1 tablespoon of olive oil
- 3 cups of water tea
- Salt and walnut moscow powder to taste
- Water to cook the ignore
Methods of preparation
In a pan, cook the ignore with water over medium heat until it is soft. Turn off the heat and transfer to a blender. Add the spinach leaves and water. Beat up to homogeneous consistency. Reserve. In a pan, heat the olive oil over medium heat. Add the garlic and brown. Add the reserved cream and heat. Turn off the heat and season with salt and nutmeg. Serve later.
Courgette cream
Ingredients
- 1 kg of zuchinis bite
- 2 peeled and bites
- 3 tablespoons of olive oil
- Fresh basil, sesame, ground black pepper and salt to taste
- Brown bread croûtons to be served
- Waterfall
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the onion until golden brown. Add the courgettes, salt and black pepper and brown for 10 minutes. Cover the courgettes with water and cook for 20 minutes. Then remove from the heat and transfer everything to the blender. Add the basil and beat up to the cream. Transfer the cream to the pan and heat for 5 minutes over medium heat. Serve the cream with sesame and wholemeal bread Croûts.
Vegetable cream
Ingredients
- 1 peeled and grated onion
- 1 clove of peeled and chopped garlic
- 1 tablespoon of olive oil
- 2 peeled and grated carrots
- 1/2 chopped zucchini
- 1 beet grated
- Leaves of 1 pack of crescence
- Cipollin salt and grass cut to taste
- Waterfall
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Then include carrots, courgettes, beets and crescen. Go up for 5 minutes and add the salt. Cover the ingredients with water and cook over low heat until the vegetables are soft. Turn off the heat and transfer to a blender. Beat until it forms a cream. Back in a pan and heat for 5 minutes over medium heat. Sprinkle with chives and then serve.
Mixed lentil soup
Ingredients
- 1 cup of tea lentil Mixed (green, red, brown, yellow)
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1 tablespoon of olive oil
- 1 teaspoon of cumin powder
- 1 bay leaf
- 1.5 l of water
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, heat the olive oil over medium heat. Add the onion and brown until it is transparent. Add the garlic and brown for a few more minutes. Add the lentil, the cumin and the bay leaf and mix. Cover with water and cook for 45 minutes, stirring occasionally, until the beans are very soft and the full -bay broth. Season with salt and black pepper. Remove the bay leaf and turn off the heat. Serve later.
Potato soup with celery
Ingredients
- 1 tablespoon of olive oil
- 3 peeled and chopped potatoes
- 3 chopped celery stems
- 1 The homemade vegetable broth
- 2 tomatoes peeled and chopped
- 1 peeled and chopped onion
- 1 chopped and seedless pepper
- 1 bay leaf
- Macinated black pepper, salt and basil as desired
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the onion, celery and pepper until golden brown. Add the potato, the tomato, the bay leaf and the vegetable broth. Cook the vegetables until they are soft. Turn off the heat and season with black pepper and salt. Serve with basil leaves.
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.
