Ideal for winter, for before dinner, to take away the cold, to lose weight or for getting your kids to eat vegetables. While one may think that soup is something completely simple, there are hundreds of recipes to prepare it and enjoy it as our grandmothers did it.
1 cup and a half of chicken broth
320 grams of tomato with vegetable juice
230 ml of water
1 large potato, peeled and chopped
2 carrots, peeled and sliced
400 grams of tomatoes canned juice
2 sticks of celery chopped
100 grams of beans
150 grams of sweet corn
Granulated chicken stock
Salt and pepper to taste
In a large saucepan place the broth with tomato juice, water, potatoes, carrots, celery, tomatoes, corn and green beans. Season with salt and pepper and then add the chicken broth. It leaves until it boils and then cooking for 30 minutes over low heat. It is ready when the vegetables are tender.
1 tomato
3 cloves of garlic
1 teaspoon sweet paprika
3 tablespoons extra virgin olive oil
1 large onion
2 carrots
50 grams of celery
50 grams of Leek
50 grams of turnip
1/ White cabbage
Salt and pepper to taste
2 tablespoons of chopped parsley
1 sprig of coriander
Nutmeg
Well wash all the vegetables and peel them as needed. You can also add other vegetables in this soup, such as squash, beans, cauliflower, beans, fennel or kale. Provided that they are in season, although it is also a dish for winter you can consume in not-so-hot summer. Cut all the vegetables (except tomatoes) into strips, well fine, so they take less to prepare. All sliced thin and elongated, should simply be like each other.
Wash and chop the parsley. Peel and tools well thin garlic. The tomato cut into cubes. In a large pot heat the oil and introduces the garlic. Skip until browned, stirring with a wooden spoon. Sprinkle with paprika. Then add all of the vegetables (less tomato and parsley). It sauté for 2 to 3 minutes, incorporates water, cooked for 30 minutes, season and place nutmeg. Cook until all the vegetables are tender.
2 tablespoons oil
2 chayotes peeled and sliced
1 medium onion, chopped
3 carrots, peeled and sliced
3 small garlic cloves peeled
3 Zucchini strips
Half a kilo of ripe tomatoes
5 leaves of Swiss chard or spinach, chopped
Salt and pepper
2 sliced tender corn
1 sprig of mint
5 cups water
3 potatoes, peeled and sliced
3 giblets or chicken pieces (if you want an option vegetarian skip this ingredient)
Heat oil to a simmer in a large pot. Sauté onions and garlic until golden brown. Blend the tomatoes with water and pour into the pan. Kitchen for a few minutes until you change some color. Season. Add Mint, vegetables and finally the giblets of chicken. Leave to boil for a few minutes and poured water from time to time. Cover to make it cook for 20 minutes. It may require more salt, don't hesitate to try its taste.
2 chopped onions
3 cloves garlic, chopped fine
1 chili, seeded and chopped
300 grams of spinach
3 tablespoons butter
1 bunch of chopped watercress
1 litre of broth, can be chicken or vegetables (homemade or purchased)
1 tablespoon salt
4 cups of water
Pepper to taste
3 large carrots, peeled and chopped
Extra virgin olive oil
3 chopped grilled onions
Red wine or balsamic vinegar
It Sauté with butter, onion and garlic until browned, in medium heat. This will take you five minutes. Add the stock you've chosen, cups of water, carrots, cambray onions, chili, spinach and watercress. Let Cook until it boils and climbs the fire. Kitchen for half an hour, which is what will take the carrots to be tender. Removed from the fire and let it cool for about 30 minutes approximately. Blend until a puree or cream. Returns the content to the pot and warm over low heat for 15 minutes before serving with a drizzle of olive oil and vinegar.
Try the tasty,easy and best recipe. Your comments will highly appreciated.
Vegetable soup: recipe 1
To make this soup of vegetables, you need the following ingredients:1 cup and a half of chicken broth
320 grams of tomato with vegetable juice
230 ml of water
1 large potato, peeled and chopped
2 carrots, peeled and sliced
400 grams of tomatoes canned juice
2 sticks of celery chopped
100 grams of beans
150 grams of sweet corn
Granulated chicken stock
Salt and pepper to taste
In a large saucepan place the broth with tomato juice, water, potatoes, carrots, celery, tomatoes, corn and green beans. Season with salt and pepper and then add the chicken broth. It leaves until it boils and then cooking for 30 minutes over low heat. It is ready when the vegetables are tender.
Vegetable soup: recipe 2
This vegetable Julienne soup is a recipe that probably haven't tried it small because your grandmother prepared it. You need these ingredients:1 tomato
3 cloves of garlic
1 teaspoon sweet paprika
3 tablespoons extra virgin olive oil
1 large onion
2 carrots
50 grams of celery
50 grams of Leek
50 grams of turnip
1/ White cabbage
Salt and pepper to taste
2 tablespoons of chopped parsley
1 sprig of coriander
Nutmeg
Well wash all the vegetables and peel them as needed. You can also add other vegetables in this soup, such as squash, beans, cauliflower, beans, fennel or kale. Provided that they are in season, although it is also a dish for winter you can consume in not-so-hot summer. Cut all the vegetables (except tomatoes) into strips, well fine, so they take less to prepare. All sliced thin and elongated, should simply be like each other.
Wash and chop the parsley. Peel and tools well thin garlic. The tomato cut into cubes. In a large pot heat the oil and introduces the garlic. Skip until browned, stirring with a wooden spoon. Sprinkle with paprika. Then add all of the vegetables (less tomato and parsley). It sauté for 2 to 3 minutes, incorporates water, cooked for 30 minutes, season and place nutmeg. Cook until all the vegetables are tender.
Vegetable soup: recipe 3
This recipe is really delicious and is enriched with the giblets from the chicken, while vegetables give a large amount of nutrients. Ingredients (6 servings) are:2 tablespoons oil
2 chayotes peeled and sliced
1 medium onion, chopped
3 carrots, peeled and sliced
3 small garlic cloves peeled
3 Zucchini strips
Half a kilo of ripe tomatoes
5 leaves of Swiss chard or spinach, chopped
Salt and pepper
2 sliced tender corn
1 sprig of mint
5 cups water
3 potatoes, peeled and sliced
3 giblets or chicken pieces (if you want an option vegetarian skip this ingredient)
Heat oil to a simmer in a large pot. Sauté onions and garlic until golden brown. Blend the tomatoes with water and pour into the pan. Kitchen for a few minutes until you change some color. Season. Add Mint, vegetables and finally the giblets of chicken. Leave to boil for a few minutes and poured water from time to time. Cover to make it cook for 20 minutes. It may require more salt, don't hesitate to try its taste.
Vegetable soup: recipe 4
This recipe is vegetable soup to the French, very tasty that you can enjoy as a starter or if you're doing diet, as a main dish. You'll need for 6 servings:2 chopped onions
3 cloves garlic, chopped fine
1 chili, seeded and chopped
300 grams of spinach
3 tablespoons butter
1 bunch of chopped watercress
1 litre of broth, can be chicken or vegetables (homemade or purchased)
1 tablespoon salt
4 cups of water
Pepper to taste
3 large carrots, peeled and chopped
Extra virgin olive oil
3 chopped grilled onions
Red wine or balsamic vinegar
It Sauté with butter, onion and garlic until browned, in medium heat. This will take you five minutes. Add the stock you've chosen, cups of water, carrots, cambray onions, chili, spinach and watercress. Let Cook until it boils and climbs the fire. Kitchen for half an hour, which is what will take the carrots to be tender. Removed from the fire and let it cool for about 30 minutes approximately. Blend until a puree or cream. Returns the content to the pot and warm over low heat for 15 minutes before serving with a drizzle of olive oil and vinegar.
Try the tasty,easy and best recipe. Your comments will highly appreciated.
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