Thursday, February 2, 2023

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4 cold and light soups for hot days

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Find out how to prepare tasty and easy recipes for this time of year

Generally, soups are more consumed during the winter. However, it is possible to consume them even in the hottest periods of the year. For this, an alternative is cold and light options. In this way you can vary your daily diet and increase the consumption of liquids and vegetables, which are so important for your health in this period. Next, find out how to make delicious cold soups!




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cold carrot soup

ingredients

  • 6 carrots sliced
  • 400ml of orange juice
  • 8 tablespoons of low-fat yogurt
  • 1 tablespoon of mint
  • 4 teacups of water
  • salt to taste

Method of preparation

Put the carrots in a pan and cover them with water. Bring to medium heat and cook until soft. Remove from heat and wait for it to cool. Drain the carrots and keep the cooking water aside. Blend the cooked carrots and orange juice in a blender until smooth. Gradually add the cooking water until you get the desired consistency. Add the yogurt and beat again. Season with salt to taste and mix. distribute to soup into individual bowls and serve with mint.

cold onion soup

ingredients

  • 2 onions cut into slices
  • 2 tablespoons of olive oil
  • 1 liter of chicken broth
  • 200g of Yogurt Natural
  • 2 tablespoons of coriander
  • 1/2 teaspoon cumin
  • Salt and ground black pepper to taste

Method of preparation

In a frying pan, put the olive oil and heat over medium heat. Put in 1/3 of the onion and, when it’s golden, add the rest. Toss and season with salt and pepper to taste. In another pan heat the broth of chicken over medium heat and add to the pan with the sauteed onion. Add the cumin and mix. Remove from heat and leave to cool. When serving, add the yoghurt, coriander and mix. If you want, leave it in the fridge for 30 minutes before serving it.



Chilled beetroot and cucumber soup

Chilled beetroot and cucumber soup

ingredients

  • 2 cucumbers
  • 1 boiled and chopped beetroot
  • 400 g of natural yoghurt
  • 1 tbsp olive oil
  • Parsley, salt and ground black pepper to taste

Method of preparation

Peel the cucumbers, cut them in half lengthwise and, with a teaspoon, remove the seeds. hit the blender cucumbers, beets and oil until you get a creamy consistency and add salt. Put the mixture in a bowl, add the yogurt and beat with a hand whisk. Refrigerate for a few hours and serve with black pepper and parsley.

cold celery soup

ingredients

  • 5 stalks of celery cut into pieces
  • 1 onion cut into small pieces
  • 2 minced garlic cloves
  • 1 tablespoon of olive oil
  • 1/4 cup chickpea flour tea
  • 4 cups of skimmed milk tea
  • salt to taste

Method of preparation

In a frying pan, put the olive oil and heat over medium heat. Add the garlic, celery and onion and saute for 10 minutes. Add the chickpea flour and mix well. Gradually add the milk and, stirring constantly, cook until thickened. Season with salt to taste. Wait for it to cool down and hit the blender. Pass the soup through a sieve, put in a container and put in the fridge for a few hours before serving.

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Source: Terra

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