Recipes for easy soups and broths: for a light and tasty meal

Surely you’ve heard the classic phrase that “soup is not lunch or dinner”! But, with the recipes for soups and broths that the Cooking Guide has separated out, we’ll prove this thinking wrong. This is because, in addition to being hot, they can also be complete and nutritious meals🇧🇷

So if you’re on a busy week and don’t have much time to cook or if you want a quick and light lunch, these recipes for soups and broths it will make your life so much easier🇧🇷 After all, they are all easy to prepare and ready quickly, all in 45 minutes! Plus, they make good portions.

And the best part: these soup and broth recipes can be prepared for different occasions, from a simple family lunch to a more sophisticated dinner.

5 recipes for soups and broths to make at home and enjoy

There are several delicious flavors of soups and broths that you can try, such as a classic and delicious bean soup or a more different recipe with beets. Check out our suggestions!

Noodle Soup With Beef

Time: 40 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 3 tablespoons of oil
• 500 g of diced muscle
• 1 chopped onion
• 1 minced garlic clove
• 2 tablespoons of tomato paste
• 2 stalks of celery chopped
• 1.5 liters of water
• Salt and black pepper to taste
• 2 diced carrots
• 1 Italian zucchini, diced
• 2 diced mandioquinhas
• 1/2 pack of shell pasta (250g)
• Chopped parsley to taste

Method of preparation:

1. In a pressure cooker, over medium heat, heat the oil and fry the meat until golden brown.
2. Add the onion, garlic, extract and fry for 2 minutes or until wilted.
3. Pour celery, water, season with salt, pepper and cover the pan.
4. Cook for 20 minutes after starting the pressure.
5. Turn off the heat and let the pressure release naturally.
6. Open, remove the meat with a slotted spoon and shred with a fork.
7. Return skillet to medium heat, add zucchini, mandioquinhas, pasta, ground beef, and cook 10 minutes or until tender.
8. Turn off the heat, add the parsley and mix. Serve immediately.

Beetroot soup with kani kama

Time: 45 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 teaspoon of vegetable oil
• 5 pieces of kani kama, diced
• 1 chopped onion
• 1/2 stalk of leek
• 1 stalk of celery
• 1 bay leaf
• 4 cups water (or chicken broth)
• 1 chopped chilli
• salt to taste

Method of preparation:

1. In a pan, brown the chopped onion, leek and celery in the oil. Add the beetroot, water, bay leaf, red pepper and salt to taste.
2. Cook for 30 minutes and, after it has cooled down, blend everything in a blender, without the bay leaf.
3. Add the kani kama to the broth and serve piping hot.

4 cheese broth on Italian bread

Time: 30 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 liter of milk
• 4 tablespoons of wheat flour
• 1 cup (tea) catupiry
• 2 tablespoons of butter
• 1 chopped onion
• 2 round Italian loaves
• 1 cup Parmesan (grated)
• salt to taste
• 1 cup mozzarella (grated)
• Nutmeg, grated to taste
• 1/2 cup of grated provolone cheese
• Grated Parmesan and chopped chives for dusting
• 1 jar of cream

Method of preparation:

1. In the blender, beat the milk and flour until smooth and set aside.
2. In a skillet, over medium heat, melt the butter and saute the onion for 3 minutes.
3. Add the milk beaten with the flour and mix until it thickens.
4. Add the cheeses and mix until completely melted.
5. Incorporate the cream, season with salt and nutmeg.
6. Cut a lid off the buns and carefully remove some of the core.
7. Fill with the soup, sprinkle with parmesan, chives and serve immediately.

cornmeal broth with meat

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 1/2 cups (tea) water
• 4 tablespoons of butter
• 1 chopped onion
• 2 minced garlic cloves
• 1 tablespoon of tomato paste
• 500 g of cooked and minced beef
• 1/2 yellow pepper chopped
• 1/2 chopped red pepper
• 1 beef bouillon cube
• 2 diced tomatoes
• Salt, black pepper and chopped parsley to taste
• Grated Parmesan for dusting

Method of preparation:

1. Dissolve the cornmeal in 2 cups (tea) water and set aside.
2. In a skillet over medium heat, melt the butter and saute the onion and garlic for 3 minutes.
3. Add the extract, the meat, the peppers, the meat stock and saute for 5 minutes, stirring.
4. Add the tomato and sauté for 2 minutes.
5. Add the remaining water and, when it boils, add the dissolved cornmeal.
6. Season with salt, season with pepper and cook over low heat for 10 minutes, stirring until it thickens.
7. Transfer to soup plates, sprinkle with Parmesan, parsley and serve.

Bean soup

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 cups beans (cooked)
• 1 chopped tomato
• 1 cooked and chopped carrot
• 3 beef bouillon cubes
• 1 liter of water
• 3 minced garlic cloves
• 1 chopped onion
• 1/2 cup olive oil (tea)
• 1 stalk of celery chopped
• 2 chopped potatoes
• 1 cup smoked sausage (diced)
• 1 liter of boiling water
• 50 g of grated parmesan for dusting
• 1 cup (tea) of noodles suitable for soup

Method of preparation:

1. In blender, beat beans, tomatoes, carrots, bouillon cubes and water.
2. Sift this mixture and reserve.
3. In a skillet saute the garlic and onion in the olive oil for 5 minutes or until lightly browned.
4. Add to Reserved Blend.
5. Add the celery, potato, sausage and water.
6. Partially cover the pan and cook, stirring occasionally, for 20 minutes.
7. Add the pasta, mix well and cook for another 5 minutes, stirring occasionally, or until the pasta is al dente.
8. Turn off the heat and let it rest for 10 minutes.
9. Sprinkle with Parmesan and serve immediately.

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Source: Terra

Ben

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.