Hot soups are the key to dripping on cold days. As temperatures drop, it’s crucial to rely on those so tasty food that they seem to embrace. With a delicious toast, she savors soup recipes that, in addition to being delicious, retain the nutritional benefits provided.
Whether accompanied by a tasty meat or exclusively with vegetables, take a look at the delicious soup recipes that the Cooking Guide has selected for your dinner today! Look that:
Soup recipes to enjoy on cold days
Pottage
Time: 50 min
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 chopped seedless tomato
- 3 tablespoons of oil
- 1 diced carrot
- 1 diced potato
- 2 cubes of vegetable broth
- 1.5 liters of boiling water
- 50 g of chopped green beans
- 1 cubed chayote
- 1 small courgette, cut into cubes
- Salt to taste
- 150 g of frozen broccoli
- 1 teaspoon of paprika
Method of preparation:
In a large skillet, heat the oil and sauté the onion until it wilts. Add the tomato and let it melt. Add the boiling water, the vegetable stock cubes, the green beans and cook for 10 minutes over medium heat. Add the carrot, cook for 5 minutes, add the potato and cook for another 10 minutes. Add the chayote and courgettes and cook for another 10 minutes. Add the broccoli and paprika, turn off the heat, let it rest for 10 minutes. Season with salt and serve immediately.
Pumpkin soup
Time: 40 min
Performance: 10 servings
Difficulty: easy
Ingredients:
- 250 g of pumpkin
- 100 g of butter
- 50 g of ginger
- 200 ml of water
- 200 ml of fresh cream
- 200 g of gorgonzola
- 1 medium onion
- 1 clove of garlic
- Salt and pepper to taste
Method of preparation:
Fry butter, onion, garlic, ginger. Add the pumpkin cut into large cubes with 200 ml of water. Let it boil until it dissolves. Blend everything in a blender or blend. Add the cream and filter. Bring to the boil again. Cut the cheese into cubes for serving.
Bean soup with sausage
Time: 40 min
Performance: 4 servings
Difficulty: easy
Ingredients:
- 4 cups cooked beans (with broth)
- 1 cup (tea) of water
- 1 cube of bacon broth
- 2 tablespoons of oil
- 500 g of thinly sliced ​​sausage
- 1 thinly sliced ​​onion
- 2 minced garlic cloves
- Salt, chopped parsley and pepper sauce to taste
- flush oil
Method of preparation:
In the blender, beat the beans with the water and bacon broth. Pass through a sieve and reserve. In a skillet over medium heat, heat the oil over medium heat and brown the sausage. Add the onion and garlic and saute until softened. Add the bean broth and cook for 5 minutes. Season with salt if necessary, parsley and sprinkle with olive oil. Serve immediately.
Palm heart cream
Time: 30 minutes
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 cups of canned hearts of palm, drained and chopped (600 g)
- 2 cups (tea) of milk
- 2 tablespoons of wheat flour
- 4 tablespoons of butter
- 1 chopped onion
- 2 minced garlic cloves
- 1 vegetable stock cube
- 1/2 cup (tea) of cream
- Salt and grated nutmeg to taste
- Fried bacon into cubes and chopped parsley for sprinkling
- Canned palm hearts, drained into slices and parsley sprigs for garnish
Method of preparation:
Blend half of the hearts of palm with the milk and flour in a blender and set aside. In a pan over medium heat, melt the butter and fry the onion and garlic for 3 minutes. Add the vegetable broth, the remaining chopped heart of palm and sauté for 3 minutes. Add the beaten palm heart and cook until thickened, stirring.
Mix the cream, season with salt, nutmeg and cook for 2 minutes. Transfer to a bowl and sprinkle with bacon and parsley. Serve garnished with hearts of palm and parsley.
Ginger and carrot soup
Time: 45 minutes
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 tablespoons of oil
- 1/2 cup onion (chopped)
- 4 tablespoons chopped fresh ginger, unpeeled
- 3 cups of chicken broth
- 4 cups carrots (sliced)
- 1 1/2 cups orange juice
- 1/2 cup (tea) of water
- Salt to taste
Method of preparation:
Heat the oil over medium heat, add the onion and ginger and fry for 5 minutes. Add the chicken stock and carrots. Cover and boil over low heat for 15 minutes. Blend the mixture in a blender and return the soup to the pot. Mix the orange juice and water. Cook over low heat for 5 minutes. If necessary, add salt. Serve hot.
Fitness vegetable soup
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 3 tablespoons of oil
- 500 g of diced muscle
- 1 chopped onion
- 2 chopped cassava
- 3 chopped potatoes
- 1 chopped carrot
- 1 chopped chayote
- 2 liters of boiling water
- 3 cubes of chicken broth
- Salt and chopped parsley to taste
- Toast to accompany
Method of preparation:
In a pressure cooker, over medium heat, heat the oil and fry the muscle until golden brown. Then add the chopped vegetables, water, chicken broth and salt to taste. Cook for 15 minutes after reaching pressure or until the vegetables are cooked through and the meat has softened. Then separate half of the vegetables and go to the blender. Combine with the rest of the vegetables and meat. Finally, remove from the heat, add the parsley and serve immediately.
Pea soup with ribs
Time: 1h (+ 4h of soaking)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 cups of dried peas
- 7 cups of water (tea)
- 2 bay leaves
- 4 tablespoons of olive oil
- 600 g of pork ribs, cut into pieces
- Salt and black pepper to taste
- 100 g of diced bacon
- 1 chopped onion
- 2 minced garlic cloves
- Fried bacon into cubes and chopped parsley for sprinkling
Method of preparation:
Put the peas in a bowl, cover with water and let them soak for 4 hours. Drain, put in a pressure cooker along with the water and bay leaf, cover and cook for 25 minutes, after the pressure starts. Switch off, let the pressure naturally release and open the pot. Allow to cool and blend half of the pea in the blender until it forms a cream. Add the pea without beating and set aside.
Bring a skillet over medium heat with the oil and seasoned ribs with salt and pepper until golden brown. Add the bacon, onion, garlic and sauté for 5 minutes. Add the peas kept aside, season with salt and cook for another 10 minutes. Transfer to a bowl, sprinkle with bacon, parsley and serve immediately.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
