We are searching data for your request:
In the pot in which we make the soup, put the oil, two tablespoons of water and add the onion in turn, then all the vegetables, simmer for 5 minutes, pour the water and let it boil.
When the vegetables have boiled, put everything in a blender and mix turning the soup into a cream. We still have to add the yogurt, then season with salt to taste and serve garnished with chopped parsley. Wonderful!
Concentrated vegetable soup stock recipe, background or vegetable broth. How to make natural soup from baked vegetables and roasted vegetables? Vegan or fasting vegetable soup, without preservatives. Vegan or fasting recipes. Vegetable recipes.
Most of the time we do clear soup of meat with vegetables and greens in which we later boil the noodles or fluffy semolina dumplings. This time I chose to make a vegetable soup (fasting or vegan) that I use as a natural base for vegetarian dishes: cream soups, purees, stews, pilafuri or risotto, sauces, etc. So I made a concentrated vegetable soup that can be kept in the fridge for 6-7 days (in closed bottles and jars) or frozen (in bags or trays for ice cubes) for 5-6 months. . I assure you that you will never buy cubes of concentrated soup again! It is a natural, healthy, nutrient-rich concentrated soup.
For several years I have published the recipe for concentrated beef soup (beef stock, fondue or bouillon) & # 8211 see here. To intensify the tastes and flavors, we browned the beef bones and vegetables in the oven. The final taste and flavor of the soup are 100 times better than one prepared only with vegetables cooked in water!
I did the same with a delicious duck consommé (clear soup) & # 8211 see here.
I applied the same technique to this concentrated soup and baked the vegetables in the oven. Something dream came out!
From the quantities below it results approx. 3 L of concentrated vegetable soup (vegetable stock, bouillon or vegetable stock). It will serve you in many dishes because, being concentrated, it is put in smaller quantities or diluted with water.
Unwrap the cauliflower pieces, wash it and boil it in water with a little salt to cover it. Boil over low heat until soft (15-20 minutes) Strain the cauliflower and strain, keeping the juice.
Melt the butter over medium heat. Add the almond flakes and brown, remove and set aside.
Peel an onion, chop it and cook it for 5 minutes in the remaining butter. Dissolve the flour in the water in which the cauliflower was boiled and pour it over the onion. Add the milk and nutmeg and simmer for a few minutes until it begins to thicken slightly.
Remove from the heat, add the mixed cauliflower and yogurt and mix well.
The features that draw me to Philips Multicooker are Steam cooking and frying
Cauliflower cream soup with yogurt is served hot with fried almonds and parsley sprinkled on top.
Try the best and simplest pie in the world! Very tasty, incredibly easy to prepare and perfect in any combination. You can make it with salty or sweet fillings and it is perfect Constantin Ещё for the feast of Constantine and Elena on Friday.
Watch the video recipe step by step here: https://jamila.ro/placinta-creata
Ingredients for one person:
-50g diced celery
-3 small radishes
-150g low fat yogurt
-1 knife tip of ground mustard seeds
-1 dill link.
Method of preparation:
Diced celery is boiled in water with lemon and salt, and the egg is boiled separately in water. Meanwhile, slice the radishes and cucumbers. From the juice in which the celery was boiled, take out 150 ml, add the yoghurt, the egg yolk, season with the mustard and pepper seeds, blend it and leave it in the fridge for 15 minutes.
After it has cooled, cut the egg whites into slices and when serving, put all the vegetables in a bowl with the egg and the juice obtained. Put dill on top.
Preparation time: 30 minutes, and 15 minutes is the cooling time.
It can be consumed from Stage 2.
-11.6 g protein
Next on the list will be this Vegetable cream soup.
Broccoli caper it will be opened in the bouquets, then washed under a stream of cold water, following the rest of the peeled vegetables, washed and portioned as desired.
It will boil in a pot suitable (approx. 1.5 l) 500 ml of water with a pinch of salt.
When the water boils, add it carrot portioned into suitable pieces (2-3 cm) or thick rounds and let it boil for approx 10-20 minutes.
In the middle of the carrot cooking time, add bouquets of broccoli, potatoes cut into cubes, bring to a boil until the vegetables are well softened.
For an even more pleasant taste, it will under onion cleaned and cut fish, in a teflon pan with 2 tablespoons olive oil (about 2-3 minutes, until it becomes translucent).
In the blender kitchen, will be added boiled vegetables, butter cube (to make the soup creamier), juice in which they boiled the vegetables (1 cup), mixing until a fine cream (possibly if it is too thick you can add a little heated milk).
Depending on the taste, the broccoli cream soup can be seasoned with pepper and lemon juice (for a more sour taste).
Broccoli cream soup, will be transferred to individual bowls decorated with crushed almonds (optional), with freshly chopped parsley or optionally with 1-2 tablespoons of yogurt or sour cream.
Optional: Next to it, next to the broccoli cream soup bowl, you can put it baked toasted bread croutons.
Peel a squash, grate it and cut it into cubes.
Separately, cook the onion in oil and water. When the onion is cooked, add the peeled and chopped tomatoes.
When everything is cooked, add a tablespoon of flour and quench with water from the soup. Add over the cooked zucchini. After 5 minutes, add the sour cream and yogurt and simmer for a few more minutes. Add salt and greens and serve with croutons.
It is a refreshing soup in summer.
We unwrap the cauliflower in small bunches, wash it with more water and leave it in a strainer,
All the vegetables are boiled in water to cover them. When they have boiled, remove them from the water with the help
Ideal in the cold season, cream soup is tasty, filling and easy to digest.
Ingredients and quantities:
3 tablespoons butter
3 tablespoons flour
4 1/2 cups chicken soup
2 cups with broccoli bouquets, finely chopped
3/4 cup carrots, cut into rounds
1/2 cup celery, finely chopped
1 small onion, finely chopped
1 clove of garlic, chopped
1/4 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
1 egg yolk
1 1/2 cup chopped Parmesan cheese
Method of preparation:
1. Melt the butter in a large bowl. Add the flour and cook for a few minutes, stirring constantly.
2. Take the pot off the heat and add the chicken soup, gradually. Bring the bowl back to the heat, stirring, and incorporate the broccoli, carrots, celery, onion, garlic, basil, salt and pepper, which had been mixed in another bowl beforehand.
3. Cover the bowl with the soup and let it simmer for 8 minutes. Then add the sour cream and beaten egg. If needed, you can add a few tablespoons of soup. Leave the pot on the fire, stirring until it thickens. When the soup is ready, sprinkle chopped Parmesan cheese on top.
1. Put the tomatoes in a blender with the onion and pass them.
2. Strain the mixture through a sieve to separate the peels and seeds from the pulp of the tomatoes.
3. Then add the yogurt, mixing well. Season the soup with salt and pepper and put it in the fridge for 30-40 minutes.
4. When serving, add basil, parsley, olive oil and lemon juice. Then season, to taste, with salt and pepper. Good appetite!