1 – Cauliflower Soup
Light soup with cauliflower, broccoli and butter is very delicious and fast to cook. It is rich in vitamins. The best choice for the family dinner.
Prep Time: 10 min. │Cooking Time: 35 min. │Servings: 4
Ingredients:
10 oz cauliflower
8 oz broccoli
4 potatoes
2 onions
4 chopped garlic cloves
4 oz unsalted butter
4 tbsp. white flour
2 carrots
2 tbsp. of soy sauce
sunflower oil
salt and pepper
Herbes de Provence
10 oz cauliflower
8 oz broccoli
4 potatoes
2 onions
4 chopped garlic cloves
4 oz unsalted butter
4 tbsp. white flour
2 carrots
2 tbsp. of soy sauce
sunflower oil
salt and pepper
Herbes de Provence
How to Cook:
1 – Melt the unsalted butter in a frying pan and fry the onions until golden brown and then add the flour and cook until light dark color.
2 – Cut the potatoes, cauliflower, broccoli, garlic and carrots into pieces.
3 – Add the vegetables and the butter-onions mixture to a pan and boil for 25 min.
4 – Add the salt, pepper, Herbes de Provence, soy sauce and fresh chopped parsley and serve!
1 – Melt the unsalted butter in a frying pan and fry the onions until golden brown and then add the flour and cook until light dark color.
2 – Cut the potatoes, cauliflower, broccoli, garlic and carrots into pieces.
3 – Add the vegetables and the butter-onions mixture to a pan and boil for 25 min.
4 – Add the salt, pepper, Herbes de Provence, soy sauce and fresh chopped parsley and serve!
Nutritional Information:
Calories: 216
Total fat: 9 oz
Total carbohydrates: 12 oz
Protein: 5 oz
Calories: 216
Total fat: 9 oz
Total carbohydrates: 12 oz
Protein: 5 oz
2 – Celery and Mushrooms Soup
This tasty autumn mushrooms soup with celery will help regain your strengths. It is perfect for starting a supper after a long day! You can add more herbs and aroma spices or even sprinkle with chili. Lime juice will add some liveliness. Serve it with the whole wheat bread and cream!
Prep Time: 10 min. │Cooking Time: 20 min. │Servings: 6
Ingredients:
10 oz white button mushrooms, chopped
5 oz champignons (mushrooms), chopped
1 red onion, chopped
3 celery stalks, chopped
4 cloves of garlic, chopped
5 cups of vegetable broth
4 tbsp. Olive oil
5 fresh basil leaves
lemon juice
salt and pepper
chopped parsley
10 oz white button mushrooms, chopped
5 oz champignons (mushrooms), chopped
1 red onion, chopped
3 celery stalks, chopped
4 cloves of garlic, chopped
5 cups of vegetable broth
4 tbsp. Olive oil
5 fresh basil leaves
lemon juice
salt and pepper
chopped parsley
How to Cook:
1 – Heat the oil in a large kitchen saucepan and add the onion, celery, garlic and fry
2 – the vegetables for about 10 minutes until soft and then pour the vegetable broth.
3 – Heat the Olive oil in a frying pan and fry the mushrooms for 15 minutes and spoon them into a saucepan with the vegetables.
4 – Add the basil and whip up the soup with a blender.
5 – Squeeze the lemon juice and add it to the soup.
6 – Add the salt and pepper and serve with the cream and wheat bread!
1 – Heat the oil in a large kitchen saucepan and add the onion, celery, garlic and fry
2 – the vegetables for about 10 minutes until soft and then pour the vegetable broth.
3 – Heat the Olive oil in a frying pan and fry the mushrooms for 15 minutes and spoon them into a saucepan with the vegetables.
4 – Add the basil and whip up the soup with a blender.
5 – Squeeze the lemon juice and add it to the soup.
6 – Add the salt and pepper and serve with the cream and wheat bread!
Nutritional Information:
Calories: 290
Total fat: 10 oz
Total carbohydrates: 15 oz
Proteins: 7 oz
Calories: 290
Total fat: 10 oz
Total carbohydrates: 15 oz
Proteins: 7 oz
3 – Coconut and Pumpkin Soup
Exotic coconut milk soup with pumpkin has a very tender and pleasant soft taste. To cook this warming Asian taste soup with coconut milk, you will need a sweet pumpkin and very little time.
Prep Time: 10 min. │Cooking Time: 30 min. │Servings: 4
Ingredients:
2 lb pumpkin
1 large onion
1 cup coconut milk
3 cups vegetable broth
2 cloves of garlic
2 tbsp. sesame seeds oil
salt and pepper
fresh greens
2 lb pumpkin
1 large onion
1 cup coconut milk
3 cups vegetable broth
2 cloves of garlic
2 tbsp. sesame seeds oil
salt and pepper
fresh greens
How to Cook:
1 – Peel the pumpkin, remove skin and seeds, and then cut into cubes and put into a pan.
2 – Pour the water or vegetable broth and boil for 20 minutes until the pumpkin is tender.
3 – Cut the ginger into small pieces and send into a pan.
4 – Chop the onions and garlic, fry them in oil, and then add into a pan with the pumpkin.
5 – Add the coconut milk and cook for 5 minutes and then remove from heat and pulse using a stick blender until the smooth consistency.
6 – Add the chopped greens, salt and pepper and serve!
1 – Peel the pumpkin, remove skin and seeds, and then cut into cubes and put into a pan.
2 – Pour the water or vegetable broth and boil for 20 minutes until the pumpkin is tender.
3 – Cut the ginger into small pieces and send into a pan.
4 – Chop the onions and garlic, fry them in oil, and then add into a pan with the pumpkin.
5 – Add the coconut milk and cook for 5 minutes and then remove from heat and pulse using a stick blender until the smooth consistency.
6 – Add the chopped greens, salt and pepper and serve!
Tip: Fans of hot chili could add a small piece of it.
Nutritional Information:
Calories: 120
Total fat: 10 oz
Total carbohydrates: 14 oz
Protein: 6 oz
Calories: 120
Total fat: 10 oz
Total carbohydrates: 14 oz
Protein: 6 oz
4 – Veggie Milk Soup
Each milk soup has its own character. Milk soup is made of fresh vegetables which create a stunning combination of flavors, tastes, and spices. This milk soup is rich in vitamins.
Prep Time: 10 min. │Cooking Time: 25 min. │Servings: 4
Ingredients:
4 cups milk
4 carrots
3 potatoes
3 oz unsalted butter
5 tbsp. white flour
salt
4 cups milk
4 carrots
3 potatoes
3 oz unsalted butter
5 tbsp. white flour
salt
How to Cook:
1 – Cut the carrots into rings and potatoes into cubes.
2 – Melt the unsalted butter in a saucepan and fry the carrots until light brown and add the flour and stir well.
3 – Pour the milk and continue stirring all the time for 5 minutes and then add the salt. If you want to get a thick soup, then add less milk and more flour.
4 – First bring the soup to a boil and then reduce the heat to medium and cook until
the potatoes and carrots are soft for around 20 minutes and serve warm.
1 – Cut the carrots into rings and potatoes into cubes.
2 – Melt the unsalted butter in a saucepan and fry the carrots until light brown and add the flour and stir well.
3 – Pour the milk and continue stirring all the time for 5 minutes and then add the salt. If you want to get a thick soup, then add less milk and more flour.
4 – First bring the soup to a boil and then reduce the heat to medium and cook until
the potatoes and carrots are soft for around 20 minutes and serve warm.
Nutritional Information:
Calories: 340
Total fat: 12 oz
Total carbohydrates: 17 oz
Protein: 10 oz
Calories: 340
Total fat: 12 oz
Total carbohydrates: 17 oz
Protein: 10 oz