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Vegetable soup

Vegetable soup


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First, cut the onion, carrot and pepper and boil them. Leave them for 15-20 minutes, then add the oil and potatoes and continue to boil. When the potatoes are cooked, add the 2 cubes of Maggi, you can use vegetables, chicken or beef (I had chicken this time).

Before turning off the heat of the soup, add the finely chopped celery. You can replace celery with larch.

Good appetite!


Code & # 8211 is a good source of vitamin B12

The code is high in protein. Due to the fact that it has few calories and fat, it is ideal for dietary meals.

It is a good source of vitamin B12 and B6. 85 grams of cooked cod covers 30% of the recommended daily dose of vitamin B12 in adults.

Last but not least, the code provides important minerals such as phosphorus and selenium.

It is important to note that unlike other types of fish, the cod may have a low mercury content.


How do we stock vegetables

After a few hundred stocks made so far, you have above a clear list for a quality stock, balanced in taste and versatile, which can be used for any food. But it does not mean that if you do not have or forgot about garlic, the stock will not run out. On the contrary, you can approach the problem differently: if you have some rotten vegetables left in the fridge, with a little celery, two carrots and a kapia pepper, make half a liter of stock, which you can keep for a long time and it can save you. when you are in a hurry or do not have vegetables at hand. So, the list above is clear but the purpose of the vegetable stock is to help you, not to stress you out. So juggle the type and amount of vegetables depending on your expectations (what food and when to make it) or what you have in the fridge. Don't throw away the vegetables!

The technique is too simple to describe: put water to boil in a pot with a lid and start cleaning the vegetables. Cut them all into large slices and put them in the pot. Boil 30 & # 8211 40 minutes on low heat with lid. In vain you boil more, unlike meat, you do not get anything extra (taste, texture, etc.). Do not boil over high heat, the vegetables will erode and the juice will be cloudy.

Allow the vegetable stock to cool overnight. The morning will be super clear. Remove the vegetables, strain the stock and store without problems for a week in the refrigerator, on Monday in the freezer. If you want it very, very clear (I know it's more beautiful but I don't see the point), before storing it in bottles / bags / ice forms, strain it through coffee filters.

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Vegetable cream soup for immunity

When it comes to adopting a healthy diet, eating a wide variety of fruits and vegetables is essential. By eating a lot of vegetables, you will get the necessary amount of vitamins and minerals for the proper functioning of the body. To strengthen the immune system, it is important to choose vegetables with a high content of antioxidants.

Fortunately, these immunity cream vegetable soup recipes include ingredients high in antioxidants. Try them too!


Gypsy cuisine dishes are rich in ingredients full of flavor and color, which distinguishes them from other dishes.

For this recipe, first clean the vegetables and chop them into cubes. Put them to boil in a large pot with enough water to cover them well. Peel the octopus and chop it into small cubes, just like the vegetables. Add to the soup over high heat.

Add the shells and shrimp and let the soup boil until all the ingredients are penetrated and have left their full flavor in the soup, in an amalgam of flavors. Season the seafood soup with lots of vegetables with salt, pepper, paprika and lemon juice, then serve with care so that each portion contains each added ingredient.


Code soup with vegetables - recipe for fasting

On fasting days, when we have a fish release, it is welcome soup or a vegetable soup with fish.

Various types of fish can be used. If you want to significantly shorten the cooking time, opt for fish fillets, ready to be deboned.

Cod, carp, salmon, novacula, pike, sea bream are very suitable for soups.

The code below is used in the recipe. This fish has a white, lean meat and a mild aroma. That is why it can also be used for meatballs.


Vegetable cream soup for immunity

When it comes to adopting a healthy diet, eating a wide variety of fruits and vegetables is essential. By eating a lot of vegetables, you will get the necessary amount of vitamins and minerals for the proper functioning of the body. To strengthen the immune system, it is important to choose vegetables with a high content of antioxidants.

Fortunately, these immunity cream vegetable soup recipes include ingredients high in antioxidants. Try them too!


It's a basic recipe and all the chefs talk about stock of vegetables! How do you prepare concentrated vegetable soup and avoid commercial cubes?

With just a few vegetables and a little water you can prepare the basis for any tasty food. The stock or concentrated vegetable soup should not be missing from the fridge if you want to give a strong flavor to your dishes. We teach you how to prepare it according to a simple recipe.

Rarely do you find something to buy in a can, in the store, and than to use cubes with concentrated powder of soup, full of salt and preservatives, you better spend an hour and prepare the concentrate you need yourself. You can make it in larger quantities and you can keep it in the fridge or freezer.

It does not have a complicated recipe and can be made with any vegetables you have on hand in the pantry or refrigerator. Clean them, cover them with water and let them boil over low heat. Everything will be ready in an hour and you will have the base for soups, pilafs, stews and other recipes ready for a month. It is preferable not to add too many spices and salt because they can change the final taste of the dishes you prepare with the stock of vegetables.

Ingredient:

  • 1-2 onions
  • 2-3 carrots
  • 3-4 stalks of celery
  • 4-5 thyme threads
  • 1 bay leaf
  • 1 small bunch of parsley
  • 1 teaspoon peppercorns
  • Optional: green leek, fennel, tomatoes, mushrooms, parsnips

Equipment: a large, straining pot and a thick cloth or coffee filters for straining

Wash, clean and cut into pieces the vegetables you use. You can be all of the above or just some of them.

Put them in a large pot and add enough water to cover them with 1-2 centimeters. If you add less water your soup will be more concentrated, if you add too much it will have a more subtle flavor.

Put the pot on the fire over medium heat, let the water boil, then reduce the heat and cover with a lid. Let the vegetables simmer for 1 hour, stirring occasionally.

Take the pot off the heat, remove the large pieces of vegetables with a spatula and then strain the soup through a strainer.

Repeat the operation once more, straining the soup through a thick cloth or a coffee filter to obtain a liquid as clear as possible.

Allow the stock to cool then place it in the desired containers in the refrigerator or freezer. They can be bottles, ice packs or casseroles.

Extra advice! Boiled vegetables can be kept for a vegetable soup or cream soup. Put them in a bag in the freezer if you don't use them on the spot.

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3 recipes for the vegetable day from the Rina diet: combinations that drive away hunger

Vegetable recipes - fasting recipes & # 8211 Starchy soup

  • rice & # 8211 50-70 g
  • onion
  • a carrot
  • canned beans
  • 3 medium potatoes
  • spices to taste
  • the water

In boiling water, put the rice, diced potatoes, grated carrots and onions (hardened in vegetable oil). Boil the vegetables until soft.

10 minutes before turning off the heat, add the beans, spices and sprinkle with greens.

You can add half a tablespoon of cream to the plate when serving the soup.

Vegetable recipes - fasting recipes - Baked potatoes with tomato sauce

  • 4 red potatoes
  • 1 can of diced tomatoes (400ml)
  • 1 onion
  • 1 clove of garlic
  • 1 sprig of thyme
  • 1 bay leaf
  • Salt
  • Pepper
  • olive oil
  • parsley

Wash the potatoes well and peel them.

Cut them into 3-4 millimeter slices, but be careful not to cut the slices all the way so that they do not come off each other.

Put the potatoes cut in this way in an ovenproof dish, sprinkle salt, pepper on top, sprinkle with olive oil and bake for 40 minutes at 200 °.

Tomato sauce:

Meanwhile, chop the garlic and onion and brown them in a saucepan with a tablespoon of olive oil.

Once they melt and begin to brown, add the canned tomatoes. Stir, add spices, salt, pepper.

Boil the sauce over low heat for 20 to 30 minutes, stirring occasionally.

Remove the potato bowl from the oven and add the tomato sauce.

Leave everything in the oven for 10 minutes. The potatoes are ready as soon as they turn golden brown.

Serve hot, with chopped parsley on top.

Vegetable recipes - fasting recipes - Risotto with mushrooms

  • 250 g rice special for risotto, arborio type
  • 300 g mushrooms
  • vegetable / water soup
  • 1 onion
  • 100 ml white wine
  • 1 clove garlic
  • 3 tablespoons oil
  • 150 ml vegetable cream
  • 1 nut
  • 1 tablespoon olive oil
  • 3 strands of parsley
  • salt pepper

Prepare the mushrooms. Quickly pass them under a stream of water, wipe them and cut them into large pieces. Fry the chopped garlic clove in oil for 2 minutes. Add the mushrooms and sauté for about 3 minutes, adding the washed and chopped parsley at the end. Add 3 tablespoons of white wine and simmer for 2 minutes, until reduced. Add the sour cream and mix. Add salt and pepper to taste.

Boil a liter of water. In a saucepan, heat the olive oil and brown the chopped onion for 3 minutes. Add the rice and sauté it with the onion, stirring, for 2 minutes, until it becomes transparent.

Add the white wine (1/2 cup) and once it is absorbed by the rice, add a pinch of hot water and stir. Once the rice has absorbed the water, add another pinch of water, and so on, until all the hot water is done (about 20 minutes).


It's a basic recipe and all the chefs talk about stock of vegetables! How do you prepare concentrated vegetable soup and avoid commercial cubes?

With just a few vegetables and a little water you can prepare the basis for any tasty food. The stock or concentrated vegetable soup should not be missing from the fridge if you want to give a strong flavor to your dishes. We teach you how to prepare it according to a simple recipe.

Rarely do you find something to buy in a can, in the store, and than to use cubes with concentrated powder of soup, full of salt and preservatives, you better spend an hour and prepare the concentrate you need yourself. You can make it in larger quantities and you can keep it in the fridge or freezer.

It does not have a complicated recipe and can be made with any vegetables you have on hand in the pantry or refrigerator. Clean them, cover them with water and let them boil over low heat. Everything will be ready in an hour and you will have the base for soups, pilafs, stews and other recipes ready for a month. It is preferable not to add too many spices and salt because they can change the final taste of the dishes you prepare with the stock of vegetables.

Ingredient:

  • 1-2 onions
  • 2-3 carrots
  • 3-4 stalks of celery
  • 4-5 thyme threads
  • 1 bay leaf
  • 1 small bunch of parsley
  • 1 teaspoon peppercorns
  • Optional: green leek, fennel, tomatoes, mushrooms, parsnips

Equipment: a large, straining pot and a thick cloth or coffee filters for straining

Wash, clean and cut into pieces the vegetables you use. You can be all of the above or just some of them.

Put them in a large pot and add enough water to cover them with 1-2 centimeters. If you add less water your soup will be more concentrated, if you add too much it will have a more subtle flavor.

Put the pot on the fire over medium heat, let the water boil, then reduce the heat and cover with a lid. Let the vegetables simmer for 1 hour, stirring occasionally.

Take the pot off the heat, remove the large pieces of vegetables with a spatula and then strain the soup through a strainer.

Repeat the operation once more, straining the soup through a thick cloth or a coffee filter to obtain a liquid as clear as possible.

Allow the stock to cool then place it in the desired containers in the refrigerator or freezer. They can be bottles, ice packs or casseroles.

Extra advice! Boiled vegetables can be kept for a vegetable soup or cream soup. Put them in a bag in the freezer if you don't use them on the spot.

ON PRO TV PLUS PUTE & # 538I FOLLOW & # 258RI SHARE & IcircN PIECES:

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


It's a basic recipe and all the chefs talk about stock of vegetables! How do you prepare concentrated vegetable soup and avoid commercial cubes?

With just a few vegetables and a little water you can prepare the basis for any tasty food. The stock or concentrated vegetable soup should not be missing from the fridge if you want to give a strong flavor to your dishes. We teach you how to prepare it according to a simple recipe.

Rarely do you find something to buy in a can, in the store, and than to use cubes with concentrated powder of soup, full of salt and preservatives, you better spend an hour and prepare the concentrate you need yourself. You can make it in larger quantities and you can keep it in the fridge or freezer.

It does not have a complicated recipe and can be made with any vegetables you have on hand in the pantry or refrigerator. Clean them, cover them with water and let them boil over low heat. Everything will be ready in an hour and you will have the base for soups, pilafs, stews and other recipes ready for a month. It is preferable not to add too many spices and salt because they can change the final taste of the dishes you prepare with the stock of vegetables.

Ingredient:

  • 1-2 onions
  • 2-3 carrots
  • 3-4 stalks of celery
  • 4-5 thyme threads
  • 1 bay leaf
  • 1 small bunch of parsley
  • 1 teaspoon peppercorns
  • Optional: green leek, fennel, tomatoes, mushrooms, parsnips

Equipment: a large, straining pot and a thick cloth or coffee filters for straining

Wash, clean and cut into pieces the vegetables you use. You can be all of the above or just some of them.

Put them in a large pot and add enough water to cover them with 1-2 centimeters. If you add less water your soup will be more concentrated, if you add too much it will have a more subtle flavor.

Put the pot on the fire over medium heat, let the water boil, then reduce the heat and cover with a lid. Let the vegetables simmer for 1 hour, stirring occasionally.

Take the pot off the heat, remove the large pieces of vegetables with a spatula and then strain the soup through a strainer.

Repeat the operation once more, straining the soup through a thick cloth or a coffee filter to obtain a liquid as clear as possible.

Allow the stock to cool then place it in the desired containers in the refrigerator or freezer. They can be bottles, ice packs or casseroles.

Extra advice! Boiled vegetables can be kept for a vegetable soup or cream soup. Put them in a bag in the freezer if you don't use them on the spot.

ON PRO TV PLUS PUTE & # 538I FOLLOW & # 258RI SHARE & IcircN PIECES:

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.