Transform cold nights into hotels with these easy and irresistible dishes
When temperatures fall, nothing is more comfortable than hot and tasty soup. In addition to heating the body, this dish is nourishing, cheap and easy to prepare. With combinations ranging from traditional to creative, soups offer infinite possibilities for ingredients and spices, allowing the menu to vary without sacrificing taste. Above all, they are a practical and welcoming option to share with the family for dinner.
Here are some irresistible recipes!
Cabbage soup with pumpkin, carrot and tomato
Ingredients
- 2 tablespoons of olive oil
- 1 chopped onion
- 2 wedges of chopped garlic
- 2 carrots often sliced
- 300 g of peeled pumpkin and cut into medium cubes
- 2 cups of cabbage tea cut into large pieces
- 2 chopped ripe tomatoes
- 1 small red chilli chili chubby chubby
- 1,5 L homemade vegetable broth
- 1 bay leaf
- 1 teaspoon of dry thyme
- Rooms and black pepper ground to taste
- Chopted fresh parsley to decorate
Methods of preparation
In a large pan, heat the olive oil over medium heat. Add the onion and brown to translugate, about 3 minutes. Add the garlic and brown for another 1 minute. Add the carrot, pumpkin, cabbage, tomato and peppers.
Mix well to involve all the vegetables in the stew. Pour the vegetable broth, add the bay leaf and thyme. Season with salt and black pepper. Bring to a boil, reduce the medium-low heat and cook for about 25-30 minutes or until the vegetables are soft.
Spinach soup with potatoes
Ingredients
- 2 potatoes peeled and cut into cubes
- 2 cups of chopped spinach leaves
- 1 peeled and chopped onion
- 1 l of vegetable broth
- Olive oil, salt and grinded black pepper to taste
Methods of preparation
In a pan, heat the olive oil over medium heat. Add the onion and brown. Add the potatoes and cover the vegetable broth. Cook until the potatoes are soft. Add the spinach leaves and cook for another 5 minutes. Season with salt and black pepper. Serve later.
Manioca soup with meat
Ingredients
- 500 g of manioc peeled and cut
- 300 g of beef cut into small cubes (duckling, muscle or other of your choice)
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 2 tablespoons of olive oil
- 1 seed -free and chopped tomatoes
- Salt, ground black pepper and chopped green smell to taste
- 2 l of water
Methods of preparation
In a pan, heat the olive oil over medium heat. Add onion and garlic and brown. Add the meat and brown, stirring occasionally. Add the tomato and cook for 5 minutes. Put the cassava and cover with water. Season with salt and black pepper. Cook until the cassava is soft. Turn off the heat and knead the tuber with the help of a mixer or a fork. Sprinkle with green smell and serve then.
Dry pea soup with carrot and smoked ham
Ingredients
- 2 cups of dry pea tea
- 1 peeled and chopped carrot
- 200 g of smoked ham Piece
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 2 tablespoons of olive oil
- Rooms and black pepper ground to taste
- 2 l of water
Methods of preparation
Wash the dry pea in running water and set aside. In a pan, heat the olive oil over medium heat. Add onion and garlic and brown. Add the carrot and smoked ham and brown for 5 minutes, stirring occasionally. Add the dry pea and cover with water. Season with salt and black pepper. Also cook the pea and the carrots are tender. If the soup is too thick, put a little more than water until you reach the desired consistency. Serve later.
Soup soup
Ingredients
- 2 tablespoons of olive oil
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1 peeled and chopped carrot
- 1 chopped stem
- 1 peeled and chopped potatoes
- 1 zuchinis peeled and bite
- 1 cup of pods cut into pieces
- 1 cup of sliced cabbage
- 400 g of chopped naked tomatoes
- 1.5 l of hot vegetable broth
- 1 cup of noodles for tingling
- Rooms and black pepper ground to taste
- Basil leaves to finish
Methods of preparation
In a pan, heat the olive oil over medium heat. Add onion and garlic and brown. Add the carrot, celery and potato and brown for 5 minutes. Add the courgettes, pod and cabbage and compound. Put the naked tomatoes, mixing to incorporate the flavors, then pour the vegetable broth. Season with salt and black pepper. Cook until the vegetables begin to soften. Finally, put the sounds and cook noodles until al dentemixing from time to time to be not followed by the bottom. Turn off the heat and finish with the basil leaves. 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.
