Light veggie soups are the best option for everyday use if we want to hold our stomach in perfect condition for the long run.
1 – Tomatoes Cream Soup
This delicious recipe of warming tomatoes soup with cream will be a remarkable addition to your daily menu. I’m sure you’ll definitely add it to your favorite recipes!
Prep Time: 15 min. │Cooking Time: 25 min. │Servings: 6
Ingredients:
3 lbs of red tomatoes
2 oz unsalted butter
4 tbsp. white flour
1 cup cream
1 tbsp. lime juice
10 fresh basil leaves
5 tbsp. Olive oil
4 tbsp. chopped coriander
1 tbsp. brown sugar
1 tsp. red pepper
salt and pepper
2 oz unsalted butter
4 tbsp. white flour
1 cup cream
1 tbsp. lime juice
10 fresh basil leaves
5 tbsp. Olive oil
4 tbsp. chopped coriander
1 tbsp. brown sugar
1 tsp. red pepper
salt and pepper
How to Cook:
1 – Heat the Olive oil in a frying pan and fry the ground coriander for 5 minutes.
2 – Whip up the tomatoes with a blender until they have a smooth and creamy consistency.
3 -bPlace the smashed tomatoes in a large saucepan with water and boil over medium heat for 20 minutes.
4 – Add the chopped coriander, brown sugar, salt, pepper and red pepper.
5 – Melt the unsalted butter in a frying pan and fry with the flour until light dark color.
6 – Pour the cream and stir over until thickened.
7 – Blend the basil with the salt in a food processor until they have a smooth and creamy consistency.
8 – Combine the cream sauce and basil with the tomatoes and add the lime juice and the soup is ready!
1 – Heat the Olive oil in a frying pan and fry the ground coriander for 5 minutes.
2 – Whip up the tomatoes with a blender until they have a smooth and creamy consistency.
3 -bPlace the smashed tomatoes in a large saucepan with water and boil over medium heat for 20 minutes.
4 – Add the chopped coriander, brown sugar, salt, pepper and red pepper.
5 – Melt the unsalted butter in a frying pan and fry with the flour until light dark color.
6 – Pour the cream and stir over until thickened.
7 – Blend the basil with the salt in a food processor until they have a smooth and creamy consistency.
8 – Combine the cream sauce and basil with the tomatoes and add the lime juice and the soup is ready!
Nutritional Information:
Calories: 350
Total fat: 15 oz
Total carbohydrates: 23
Protein: 10
Calories: 350
Total fat: 15 oz
Total carbohydrates: 23
Protein: 10
2 – Spring Spinach Soup
There’s more than one reason why many people love creamy soups. Each creamy soup is made of fresh vegetables which create a stunning combination of flavors, spices, and smells. This cheerful, spinach soup is rich in vitamins and microelements.
Prep Time: 10 min. │Cooking Time: 45 min. │Servings: 6
Ingredients:
15 oz fresh spinach
2 medium onions
4 cloves of garlic
2 potatoes
4 oz unsalted butter
5 tbsp. white flour
2 tbsp. Olive olive
3 cups milk
0.5 inches piece of ginger
1 tsp. powdered chili
salt and pepper
15 oz fresh spinach
2 medium onions
4 cloves of garlic
2 potatoes
4 oz unsalted butter
5 tbsp. white flour
2 tbsp. Olive olive
3 cups milk
0.5 inches piece of ginger
1 tsp. powdered chili
salt and pepper
How to Cook:
1 – Chop the spinach and garlic and then fry them in the Olive oil in a frying pan over medium heat until clear (5-10 minutes).
2 – Pulse the mixture with some water using a food processor or blender until pureed.
3 – In a large saucepan, fry the onions until golden brown and add the flour and stir well.
4 – Pour the milk and continue stirring all the time for 5 minutes and then add the spices (ginger, chili, salt and pepper).
5 – Cut the potatoes into cubes, add to a saucepan with the onions and fill with water or broth. If you want to get a thick soup, add less water.
6 – First bring the soup to a boil and then reduce the heat to medium and cook until the potatoes are soft for around 20 minutes.
7 – Pour in the spinach mixture and cook for 10 minutes and then serve warm!
1 – Chop the spinach and garlic and then fry them in the Olive oil in a frying pan over medium heat until clear (5-10 minutes).
2 – Pulse the mixture with some water using a food processor or blender until pureed.
3 – In a large saucepan, fry the onions until golden brown and add the flour and stir well.
4 – Pour the milk and continue stirring all the time for 5 minutes and then add the spices (ginger, chili, salt and pepper).
5 – Cut the potatoes into cubes, add to a saucepan with the onions and fill with water or broth. If you want to get a thick soup, add less water.
6 – First bring the soup to a boil and then reduce the heat to medium and cook until the potatoes are soft for around 20 minutes.
7 – Pour in the spinach mixture and cook for 10 minutes and then serve warm!
Nutritional Information:
Calories: 340
Total fat: 9 oz
Total carbohydrates: 15 oz
Protein: 7 oz
Calories: 340
Total fat: 9 oz
Total carbohydrates: 15 oz
Protein: 7 oz
3 – Cabbage and Onions Soup
Simple to cook soup with simple ingredients. It is tasty and fast to prepare as well.
Prep Time: 10 min. │Cooking Time: 40 min. │Servings: 4
Ingredients:
1 cabbage
5 onions
3 potatoes
4 garlic cloves, chopped
2 carrots
5 tbsp. pumpkin seeds oil
5 tbsp. white flour
lemon juice
Herbes de Provence
chopped parsley
salt and pepper
1 cabbage
5 onions
3 potatoes
4 garlic cloves, chopped
2 carrots
5 tbsp. pumpkin seeds oil
5 tbsp. white flour
lemon juice
Herbes de Provence
chopped parsley
salt and pepper
How to Cook:
1 – Peel and cut the potatoes into cubes and then boil them for 10 min.
2 – Chop the onions and the cabbage, heat the oil in a large kitchen saucepan and fry the cabbage for 5 minutes, and then add the onions and spoon the white flour and fry for about 10 minutes until golden brown stirring all the time.
3 – Peel and then cut the carrots into rings.
4 – Add the water or vegetable broth, carrots, garlic, and potatoes to a pan with the cabbage and boil for 15 min.
1 – Peel and cut the potatoes into cubes and then boil them for 10 min.
2 – Chop the onions and the cabbage, heat the oil in a large kitchen saucepan and fry the cabbage for 5 minutes, and then add the onions and spoon the white flour and fry for about 10 minutes until golden brown stirring all the time.
3 – Peel and then cut the carrots into rings.
4 – Add the water or vegetable broth, carrots, garlic, and potatoes to a pan with the cabbage and boil for 15 min.
5 – Squeeze the lemon juice and add salt, ground pepper, red pepper, and Herbes de Provence.
6 – Sprinkle with the fresh chopped parsley and you are free to serve.
Tip: You can serve it with the cream.
6 – Sprinkle with the fresh chopped parsley and you are free to serve.
Tip: You can serve it with the cream.
Nutritional Information:
Calories: 255
Total fat: 8 oz
Total carbohydrates: 10 oz
Protein: 5 oz
Calories: 255
Total fat: 8 oz
Total carbohydrates: 10 oz
Protein: 5 oz