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Vegetable soup

Vegetable soup


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also made for my regime ... but with a few changes you don't even feel like it's a regime

  • a handful of spinach
  • an onion
  • 1 carrot
  • celery
  • parsnip
  • Beet
  • 1 potato
  • 2 rows of rice
  • a pinch of salt
  • sour cream (optional)
  • parsley
  • lemon juice

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Vegetable soup:

Wash the vegetables well, then cut them according to your preferences and put them to boil in cold water, apart from the spinach, because we will put it on it after the other vegetables have softened.

Along with the spinach, we will put the rice that we washed in some water and let it boil together.

At the end, add a little salt and finely chopped parsley.

Add lemon juice to taste.

For those who do not keep a diet, it can be served with sour cream and green onions or hot peppers.


Method of preparation

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnip, carrot

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice


Vegetable soup

This soup is one of my favorites because it has a lot of vegetables, it is light and it cooks quickly. Now the pope and Adrian, of course Luci asks where the meat is in it but we also make exceptions and cook without meat :).

  • 3 carrots
  • 1 parsley root
  • 1 parsnip
  • 1/4 celery
  • 2 potatoes
  • 150g frozen green beans
  • 1 small onion
  • 8-9 broccoli bouquets
  • 2 tablespoons rice
  • 2 tomatoes
  • 2 yolks
  • 300g sour cream 15% fat
  • a little oil, salt
  • green parsley

We clean the carrots, parsnips, parsley and celery, wash them and cut them into cubes.

Then heat them in a little oil, add 3 liters of water and let it boil. After 20 min. add the peeled, washed and diced potatoes, the washed rice, the green beans, the finely chopped and chopped onion, the sliced ​​tomatoes.

Let it simmer for another 15 minutes and add the broccoli. Leave for another 5 minutes and turn off the heat.

Mix the yolks with the cream, add little by little the hot soup and mix. Pour the whole composition into the pot and mix.

Season with salt and serve with green parsley on top.

You do not have to use all the vegetables, you can add cauliflower, pumpkin & # 8230 what vegetables you find in season.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Vegetable soup

Many times, I prefer one vegetable soup instead soups or al meat-based soups, when it comes to preparing a more satisfying main course. Even more meaty, of course :). Vegetable soup It is light, fragrant and very tasty and everyone in the house likes it, which is very important!

ingredients

  • 1 large onion
  • 3 carrots
  • 2 strands of parsley root
  • 1 small celery (the size of an egg)
  • 1 large bell pepper
  • 1 large white gully (250 grams)
  • 300 grams of cauliflower, cleaned, broken into small bunches
  • 250 grams of green beans
  • 2 medium potatoes, cleaned and cut into cubes
  • 2 medium-sized tomatoes, scalded, peeled and cut into cubes
  • 3 tablespoons oil

Optional (if you are not fasting):

  • 300 grams of sour cream with 30% fat content
  • 3 yolks
  • greens: parsley, larch, celery leaves, fresh dill
  • salt pepper
  • hot water
  • to taste, lemon juice or vinegar, when serving

For starters, I want to mention that the way I matched the vegetables corresponds to my preferences, but also to the stock in the pantry and refrigerator. What is mandatory for this soup is onions, peppers and roots, as well as scalded tomatoes that are added at the end. The vegetables are matched according to everyone's preferences, one of the ones listed by me may be missing and others may be added, such as: green peas, chopped cabbage, even zucchini, etc. I proceeded as follows: in order for the soup to have a beautiful face, with colored fat stars, I put chopped onion, pepper, carrots, parsley and celery in the oil, all clean and cut into cubes:

In the meantime, I cleaned the gulia, removing as much of the wood as possible, and cut it into cubes:

As soon as the roots and onions started to develop their aroma and leave liquid, I extinguished everything with 2 liters of hot water (in case the liquid drops too much, it is filled with hot water during the preparation), I added 1 teaspoon of salt and gulia & # 8211 given that it boils harder:

Until it started to boil, I cleaned and portioned the cauliflower:

When the gulia began to soften, I added to the juice that boiled the cauliflower and green beans:

And as soon as the cauliflower was almost ready, I added the diced potatoes and the scalded tomatoes, cleaned and cut into cubes. I let it boil until the potatoes were cooked:

I sprinkled the chopped greens and put the lid on, to blend the flavors for about 10 minutes. I beat the yolks with 2 tablespoons of cold water, then with creamy fat (if the cream used has a lower percentage of fat there is a danger of cutting). I added a soup polish to this mixture, I mixed well, then I added the mixture over the rest of the soup in the pot. I matched the taste of salt and pepper. When serving, I sprinkled some greenery.
According to everyone's taste, it can be soured with lemon juice or vinegar. My daughter and I were perfect as such, my husband put vinegar on it.


Ingredients for the pork soup recipe

  • 500 g pork (I used meat for goulash)
  • 3 medium carrots
  • 2 sprigs of green onion
  • 60 g green peas
  • 80 g celery
  • Half a pepper
  • 4 medium potatoes
  • 3 bay leaves
  • A tablespoon of salt
  • Pepper
  • 1 tablespoon sweet paprika
  • 5 tablespoons broth
  • 5 tablespoons oil
  • Thyme
  • Green parsley

How to prepare the recipe for pork and vegetable soup

To start, clean and slice the vegetables according to your preference.

Put onion, carrot, pepper and celery in a pot, then add the oil and a tablespoon of paprika.

Fry lightly until the vegetables begin to soften, then add the meat. Let them fry for another 5 minutes, then add water. I added 3.5 liters.

Add the bay leaves together with the thyme, broth and salt, then let it boil until the meat is almost cooked.

Add the potatoes and green peas, as the potatoes boil faster.

Boil until all vegetables and meat are cooked through.

At the end add pepper, salt and parsley, to taste.

It can also be served with sour cream. We serve it like this together with a hot pepper.

The participant asked us not to post the picture with her.

The recipe and photos belong to Dorina Sabau and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Dorina Sabau can be found here.

The average grade given by the jury for this recipe is 8.75. He receives 1 point ex officio because it is recipe no. 15 in the competition, so the final grade is 9.75.


Children's soup. Potato soup with cream

ingredients

1 bunch of fresh tarragon

1 bunch of freshly chopped parsley

Method of preparation

The vegetables are cleaned and washed very well. Bring to a boil with water, salt and a teaspoon of olive oil. Peel a squash, grate it and cut it into cubes. Boil separately with water and salt.

When the vegetables are cooked, take them out of the pot and let them drain. Discard the onion and pass the rest of the vegetables. The resulting puree is mixed with the juice in which they boiled, with the tomato juice and boiled potatoes. Season with salt and pepper. At the end, add the finely chopped parsley and tarragon. Bring to a boil and turn off the heat. The soup is served hot, with cream on top.


Vegetable soups

Don't avoid these vegetable soups healthy and full of vitamins! Cook vegetable soups for children or family from natural ingredients and offer them a balanced meal.

Food type -

  • Aperitifs (247)
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    After the occasion +

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    Peasant soup is part of the Roma & acircn tradition, part of the Roma & acircn identity. Because, let's face it, anything.

    Spring is the season when stevia borscht is welcome. You can serve it simply, without meat, and with that meat that is preferred.

    Cauliflower soup is a unique soup, but very tasty. It will definitely please the whole family.

    Tomato soup with rice will convince even the most capricious baby. It is ideal in summer because it cooks very quickly and can be served at.

    Vegetable soup with turkey breast can not be missing from your family's menu, as it is perfect to start lunch with.

    Beetroot soup is not only tasty, but also very rich in iron, magnesium, vitamins A and C, fiber, which come from beets and.

    Spinach soup contains many nutritional properties, conferred by both spinach, which plays an important role in the fight against anemia and.

    Vegetable soup with broccoli and beef is perfect for devitaminized children or people in convalescence.

    Red cabbage, unfairly avoided in the daily diet, is among the few vegetables that contain resveratrol - the most powerful.

    With a vegetable soup you can never fail. Healthy, tasty, easy and quick to prepare. it's impossible not to like it, especially.

    Yellow bean soup is easily digestible and very tasty, so your child will love it. Yellow bean soup can be served.


    Lentil soup is very good in diabetes

    This lentil soup not only has a small amount of fat, it is also rich in fiber and protein. Lentils are also a good source of vitamins and minerals such as folic acid, iron, phosphorus and potassium.

    ingredients

    • 2 teaspoons extra virgin olive oil
    • 2 cups chopped onion
    • 2 cups chopped carrots
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground pepper
    • 6 cups vegetable soup
    • 2 cups of water
    • 3 cups chopped cauliflower
    • 1 3/4 cups of lentils
    • a can of diced tomatoes
    • 2 tablespoons tomato paste
    • 4 cups freshly chopped spinach
    • 1/2 cup freshly chopped coriander
    • 2 tablespoons lemon juice

    Instructions

    1. Heat the oil in a soup pot over medium heat, add the onion and carrots, stirring occasionally until soft, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper and leave on the fire for 60 seconds.
    2. Add vegetable soup, water, cauliflower, lentils, tomatoes, tomato paste and bring to a boil. Reduce the heat and partially cover the pot, stirring occasionally until the lentils become soft, but not until they become porridge. 45-55 minutes should be enough. Add the spinach and cook for another 5 minutes.
    3. Just before serving, add coriander and lemon juice.

    Pumpkin cream soup

    This cream soup is delicious and will surely please the whole family. You must try this recipe, especially as the main ingredient, pumpkin is full of vitamin A.

    ingredients

    • 1 tablespoon butter
    • 1 cup chopped onion
    • 1 teaspoon curry powder
    • 1 teaspoon ground cinnamon
    • half a teaspoon of ground nutmeg
    • 1/4 teaspoon ground pepper
    • 1.3 Kg of pumpkin cut into pieces
    • 2 cups chicken soup
    • 2 cups of water
    • 4 teaspoons freshly grated ginger
    • 1 teaspoon salt
    • 1/4 teaspoon fresh pepper
    • 1/3 cane sour cream

    Ingredients for topping (optional)

    • crispy, shredded bacon
    • chopped green onions
    • parmesan race
    • plain yogurt

    Instructions

    1. Melt the butter in a soup pot over medium heat. Add onion and simmer until caramelized, 7-8 minutes. Add curry powder, cinnamon, nutmeg and pepper and cook for 1 minute. Add pumpkin, chicken soup, water, ginger, salt and pepper. Bring to a boil over low heat, then reduce the heat and simmer for another 20 minutes, until the pumpkin is soft.
    2. Take the pot off the heat and put the pumpkin mixture through a blender. Put it back on the fire for 20 minutes, adding more liquid to thin the soup, if necessary. Just before serving, add the seed.
    3. If you want, you can add chopped bacon, green onion, parmesan and yogurt on top. Serve with bread croutons and salad.

    Chicken soup with tortilla

    This soup with a special flavor contains vegetables such as bell peppers, green beans, yellow zucchini. Try serving this chicken soup with a salad to enjoy even more vegetables.

    ingredients

    • 700g chicken legs
    • 1 small onion, chopped
    • half a red pepper, chopped
    • 1 clove garlic, chopped
    • 2 cups chicken soup
    • 1 cup diced tomatoes
    • 1 cup tomato juice
    • 1 cup chopped hot peppers
    • 1 teaspoon chili powder
    • 1 teaspoon dried oregano
    • 3/4 teaspoon ground cumin
    • salt
    • freshly ground black pepper
    • 2 zucchini, cut into slices
    • 85g of green beans
    • 1 tablespoon lime juice
    • 2.5 tablespoons fresh coriander
    • tortilla chips, sour cream (for serving)

    Instructions

    1. Combine chicken, onion, bell pepper, garlic, chicken soup, diced tomatoes, tomato juice, peppers, chili powder, oregano and cumin in a slow cooker. Season with salt and pepper.
    2. Cover, and cook until chicken is ready. (if set to the & # 8220low & # 8221 function it is ready in 7-8 hours, and if set to the & # 8220high & # 8221 function it will be ready in 3-4 hours). Add the zucchini and green beans and leave the soup to cook, covered, for another 30 minutes. Remove the chicken, discard the bones and cut the meat then put the pieces of meat back in the slow cooker. Add lemon and coriander juice.
    3. Serve with sour cream and tortilla chips.
    Barley soup and kale

    Barley gives this soup a delicious taste. not only is it rich in fiber and protein, but it also helps you control your blood sugar levels. Barley is also cheap and has a very low glycemic index.

    ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion, chopped
    • 4 carrots, peeled and cut in half
    • 2 cloves garlic, chopped
    • 1 diced tomato
    • 2 cups boiled barley
    • 1 teaspoon ground cumin
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon sea salt
    • half a teaspoon of freshly ground black pepper
    • 1 kale with chopped leaves

    Instructions

    1. Put olive oil in a large pot and place on the stove over medium heat. Add onion and stir occasionally for about 3 minutes until translucent.
    2. Add the carrots and cook until soft, about 5 minutes. Add garlic, tomatoes, barley, cumin, turmeric, salt and pepper and mix until combined. Reduce the heat to medium.
    3. Add 4 cups of water, cover and cook for 10 minutes. Add kale and cook until light green for about 5 minutes.
    Broccoli, spinach and quinoa soup

    Quinoa is an excellent choice for people with diabetes. It has protein and fiber and helps you manage type 2 diabetes. To reduce your sodium intake, reduce the amount of salt by half.

    ingredients

    • 2 tablespoons olive oil
    • 1 finely chopped red onion
    • 1 teaspoon sea salt
    • half a teaspoon of black pepper
    • 1 cane quinoa
    • 2 teaspoons chopped garlic
    • 7 cups of vegetable soup
    • 5 cups chopped broccoli
    • 1 peeled and chopped potato
    • 170g spinach
    • 2 tablespoons tahini
    • half a teaspoon of freshly ground black pepper
    • 1/8 tablespoon red pepper
    • 1 cup cheddar cheese

    Instructions

    1. Heat the olive oil in a large saucepan. Add onion, salt and pepper and cook on the fire for 10-12 minutes, until soft. Add quinoa and garlic and stir for 1-2 minutes. Add broccoli vegetable soup and potatoes. Put on low heat for 35 minutes. Add spinach, tahini, salt and pepper. Leave on the fire until the spinach withers.
    2. Remove from the heat and leave to cool. When it has cooled enough, transfer it to a blender and puree. Return to the pan and simmer, add the cheese and simmer until it melts.

    Remember: soup can be a tasty, inexpensive way to eat well and keep blood sugar levels under control. Don't forget to focus on soups that contain starch-free vegetables such as carrots, green vase mushrooms. Soups that contain less than 30g of carbohydrates per serving are the best choices.


    Vegetable soup & # 8211 video recipe

    My dear ones, today I bring you a recipe for vegetable soup, lightly healthy and suitable for vegetarians. Vegetable soup it was the first recipe I cooked, one summer, in the country, with my grandparents when my grandmother got sick and stayed in bed for a few days. I remember that I did not have food cooked at home and my grandmother had a flu so strong that she could not get out of bed.

    I was about 11-12 years old and I thought like a soup Grandma would like it. So I went to the garden, got carrots, onions, bell peppers, some tomatoes and parsley. Grandma didn't have roots, but she did have potatoes, so I made soup with what I could find. I can't remember exactly how it turned out, but my grandmother was very impressed and even ate. Since then, I have done this many times vegetable soup and I eat it with pleasure anytime.

    As a vegetable, you can put anything, depending on what you like. You can put peas, green beans, broccoli, cauliflower, even mushrooms. If you prefer, you can omit the borscht for a sweet version of the soup and you can add noodles or beaten egg.


    Vegetable soup. The best peasant recipe

    Vegetable soup. The best peasant recipe. Ion Lumânare, from Hotarele, is proud of his wife and the dishes he cooks. When I crossed the threshold of her house, she & # 8211 & # 8211; s mother Lina, meaning & # 8211, was just opening the oven door where the bread was baked. Smaller loaves, he called them "feet." He put them together in a large, round, taller saucepan.

    But there, in the plain, they make especially soups and stews, with many vegetables. Not for nothing, but the solariums are full at this hour, and the seedlings are starting to be planted in the field from now on. How does Ion Lumânare's mother Lina make vegetable and vegetable soup? She cuts four onions and hardens them a little in oil. Heat aside and cut four tomatoes, put a carrot and a postârnac (mother Lina says, as in the area, «postârnac») put through a grater. Put the water over the hardened onion and let it boil a little.

    Vegetable soup. The best peasant recipe. We put the tomatoes, carrots and parsnips and when they have cooked well, I put a spoonful of rice. After everything is done, we put country borscht. To taste, the soup should not come out too sour. Add more salt. We beat an egg or two with flour and a little oil, until a thicker paste comes out, and we pass them through the funnel, or we put them with the fork, to come out like a fidelity. If they have all boiled, chop the parsley, fresh larch and put in the pot. We also beat an egg, to straighten the hot juice.


    Vegetable soup. The best peasant recipe

    Vegetable soup. The best peasant recipe. Ion Lumânare, from Hotarele, is proud of his wife and the dishes he cooks. When I crossed the threshold of her house, she & # 8211 & # 8211; s mother Lina, meaning & # 8211, was just opening the oven door where the bread was baked. Smaller loaves, he called them "feet." He put them together in a large, round, taller saucepan.

    But there, in the plain, soups and stews are made, especially with many vegetables. Not the other way around, but the solariums are full at this hour, and the seedlings are starting to be planted in the field from now on. How does Ion Lumânare's mother Lina make vegetable and vegetable soup? She cuts four onions and hardens them a little in oil. Heat aside and cut four tomatoes, put a carrot and a postârnac (mother Lina says, as in the area, «postârnac») put through a grater. Put the water over the hardened onion and let it boil a little.

    Vegetable soup. The best peasant recipe. We put the tomatoes, carrots and parsnips and when they have cooked well, I put a spoonful of rice. After everything is done, we put country borscht. To taste, the soup should not come out too sour. Add more salt. We beat an egg or two with flour and a little oil, until a thicker paste comes out, and we pass them through the funnel, or we put them with the fork, to come out like a fidelity. If they have all boiled, chop the parsley, fresh larch and put in the pot. We also beat an egg, to straighten the hot juice.



Comments:

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