Find out how to prepare the options with healthy ingredients for the last meal of the day
When the night arrives, nothing better than a meal that warms, nuts and at the same time it is light to the body. The soups play this role with perfectly: they combine practicality, taste and balance in a single dish. In addition to helping digestion during the night, they are versatile, allowing you to vary the ingredients according to the station or what is available in the refrigerator.
Here are 3 recipes of light and nutriety soups for dinner!
White bean soup with vegetables
Ingredients
- 2 cups of tea White cooked
- 1 sliced carrot
- 2 chopped stems
- 1 chopped onion
- 2 chopped tomatoes
- 2 wedges of chopped garlic
- 2 tablespoons of olive oil
- 1 bay leaf
- 1 The homemade vegetable broth
- Rooms and black pepper ground to taste
- Chopped parsley to finish
Methods of preparation
In a large pan, heat the olive oil over medium heat and brown the onion until it transluces. Add garlic, carrots and celery, jumping for a few minutes until they begin to soften. Add the tomato and cook until it forms a rustic sauce. Add the boiled white beans, the bay leaf and cover with the vegetable broth. Season with salt and black pepper. Cook for about 20 minutes until the vegetables are soft and flavors are incorporated. Remove the bay leaf, finish with the parsley and then serve.
Broccoli soup with cauliflower
Ingredients
- 1 broccoli cut into the flowers
- 1 cauliflower Floral
- 1 chopped onion
- 2 wedges of chopped garlic
- 1 tablespoon of olive oil
- 1,2 L homemade vegetable broth
- Rooms and black pepper ground to taste
Methods of preparation
In a large pan, heat the olive oil over medium heat and brown the onion until it is slightly golden. Add the garlic, mixing for a few minutes. Add the broccoli and cauliflower flowers. Add the vegetable broth and season with salt and black pepper. Cook for about 10 minutes, until the vegetables are soft but without crumbling. Serve later.
Chicken soup with Manoc
Ingredients
- 2 Mandaquinhas cubes
- 1 diced chicken breast
- 1 sliced carrot
- 1 chopped onion
- 2 wedges of chopped garlic
- 1 tablespoon of olive oil
- 1 bay leaf
- 1.2 L Board of homemade chicken broth
- Rooms and black pepper ground to taste
- Chopped green smell to finish
Methods of preparation
Heat the olive oil in a large pan over medium heat and brown the onion to lightly brown. Add the garlic and carrot, jumping for a few minutes. Add the chicken and brown until golden brown. Add the manoc, the bay leaf and cover the chicken broth. Season with salt and black pepper. Cook for about 20 minutes until the vegetables are soft. Discard the bay leaf, finish with green smell and serve.
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.
