Warm broth vegetarian recipes

What a thrill! Discover delicious vegetarian recipes for warm broths, perfect for this winter weather

In the cold, we always look for those delicious dishes that can warm us up a little. And what’s better, right now, than fantastic, vegetarian recipes for hot broths, right? So, check out some of these vegetarian hot broth recipes below and try them out to withstand the cold as winter doesn’t pass:

Vegetarian broccoli broth with 4 cheeses

Time: 30 minutes

Performance: 5 servings

Difficulty: easy

ingredients:

• 4 tablespoons of olive oil
• 2 minced garlic cloves
• 1 bunch of ninja broccoli in bunches
• 3 cups of milk (tea)
• Salt and nutmeg to taste
• 1 cup (s) of cream cheese
• 1 cup of grated mozzarella
• 1 cup (s) of grated Parmesan cheese
• 1 cup gorgonzola (chopped)
• 2 tablespoons of chopped chives

Method of preparation:

Heat the oil in a pan and fry the garlic and broccoli for 3 minutes. Add the milk, season with salt and nutmeg and cook until boiling. Add the ricotta, mozzarella, parmesan, gorgonzola and chives and cook until the cheeses melt. Transfer to a bowl and serve immediately.

Vegetarian potato and cheese broth

Time: 1 hour

Performance: 6 servings

Difficulty: easy

ingredients:

• 2 tablespoons of oil
• 1 chopped onion
• 1 crushed clove of garlic
• 4 diced potatoes
• 1 vegetable stock cube
• 4 cups (tea) of water
• 1 box of sour cream (200 g)
• 50 g of grated Parmesan cheese
• 1 and 1/2 cup (tea) cup (tea) grated standard Minas cheese
• Chopped green chilli to taste for garnish

Method of preparation:

Heat the oil over medium heat, fry the onion, garlic, potato and vegetable broth. Pour in the water and boil for 20 minutes over low heat or until the potato is tender. Let it cool slightly, put it in a blender, put it back in the pan, mix the cream, Parmesan and Minas. Serve in bowls decorated with a scent of greenery.

Vegetarian ginger corn broth

Time: 1 hour

Performance: 5 servings

Difficulty: easy

ingredients:

• 6 ears of corn
• Salt and grated nutmeg to taste
• 3 cups of milk (tea)
• 1 tablespoon of cornstarch
• 2 tablespoons of butter
• 1 tablespoon of grated ginger
• 1 jar of cream cheese (200 g)
• 1/2 cup chopped parsley (green)

Method of preparation:

Put the corn in a pressure cooker, cover with water and salt, cover and cook for 30 minutes, after the pressure has started. Switch off, let the pressure naturally release and open the pot. Remove the kernels from the cobs with a knife, pour them into a blender and beat with the milk and cornstarch until creamy. Reserve. Heat the butter in a skillet over medium heat and sauté the ginger for 2 minutes. Add the curd, green smell, beaten corn, salt, nutmeg and cook until it thickens slightly. Transfer to individual bowls and serve decorated as desired.

Vegetarian beetroot broth

Time: 1 hour

Performance: 4 servings

Difficulty: easy

ingredients:

• 2 tablespoons of oil
• 1 diced onion
• 2 crushed cloves of garlic
• 1 vegetable stock cube
• 500 g of diced beetroot
• 1 liter of water
• Salt, pepper and chopped parsley

Method of preparation:

In a pan, heat the oil over medium heat and brown the garlic and onion for 4 minutes. Add the vegetable stock, beetroot and water and cook until soft. Let it cool and go to the blender. Put the beaten broth back into the pan, heat, season with salt and pepper. Transfer to the cumbucas, spray the green smell and serve.

Vegetarian cornmeal broth with cabbage and cheese

Time: 30 minutes

Performance: 5 servings

Difficulty: easy

ingredients:

• 3 tablespoons of oil
• 1 chopped onion
• 1 bunch of sliced ​​head cabbage
• 1 cup (tea) of cornmeal
• 6 cups of water (tea)
• 1/2 cup chopped parsley (green)
• Salt and black pepper to taste
• 2 eggs, boiled and chopped
• 2 cups diced mozzarella
• Chopped green chilli for sprinkling

Method of preparation:

Heat a pan with the oil and fry the onion and cabbage for 3 minutes. Add the cornmeal dissolved in the water, season with parsley, salt and pepper and cook for 10 minutes, stirring constantly until it thickens. Add the chopped eggs, mozzarella, stir and turn off the heat. Transfer to a bowl, sprinkle with chopped parsley and serve.

Source: Guide to cooking

Source: Terra

Benjamin

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.