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Minestrone Soup Soup Recipe for Soups

One of the most delicious and nutritious soups is the well-known minestrone soup. Ideal for a light lunch during winter, minestrone will not disappoint anyone.

Minestrone soup

Ingredients (Serves 4 people)

7 cups of water

1 can diced and peeled tomatoes

2 large potatoes, peeled and chopped

2 peeled and chopped carrots

2 small chopped onions

1 tablespoon of garlic powder

2 tablespoons of fresh thyme

1 tablespoon of fresh oregano

2 cups of cooked pasta

2 tablespoons of olive oil

1 cup of fresh spinach

2 tablespoons of salt

1 tablespoon of white pepper

2 teaspoons of Parmesan cheese

Preparation

Put the olive oil in a large saucepan. Add the potatoes, the tomatoes, the onions, the carrots, the oregano and the garlic powder. Slowly, add the water. Using medium-high heat, bring to boil. After the first 15 minutes, reduce heat to low and cook slowly for another 30 minutes, adding and stirring half of the salt.  Add the  spinach, half of the Parmesan cheese and the pasta and cook some more, for about 5 minutes.Towards the end, add oregano and the thyme as well as the rest of the salt.

Last but not least, add the rest of the Parmesan cheese.  If there is any olive oil left sprinkle with the Parmesan cheese a bit to give a more intense taste.

Notes

Black pepper can give more intense taste than white pepper, but, if it is used, the quantity should be less. Specifically, that means that half a tablespoon of black pepper should be used. Basmati rice can be used instead of pasta, in the same quantity. It is very important to use only olive oil for minestrone, as any other type of oil will not give the same results.



Carrot Soup Soup Recipe for Soup

If you are looking for a healthy, nutritious and delicious meal that is easy to make and does not cost much, carrot soup can come to your rescue! What is even better is that you can enjoy it both during winter and during summer.

Carrot soup

Ingredients (Serves 4)

4 medium sliced carrots

1 large potato, peeled and sliced

1 large sliced onion

1 clove of minced garlic (or two tablespoons of garlic powder)

1 tablespoons of ginger powder

1 glass of coconut milk

1 L vegetable broth

1 glass of dry wine

2 tablespoons of extra virgin olive oil

2 tablespoons of salt

1 tablespoon of black pepper

Preparation

In a pan, heat the olive oil and fry the onions in medium heat for 3 minutes. Add the carrots and the garlic and fry for 5 minutes until the carrots are caramelized. Add the ginger powder, the coconut milk and the potatoes. Stir well and cook for 3 more minutes minutes;once you bring to a boil, immediately reduce heat and add the salt and the pepper. The potatoes should be cooked until they are soft, but not too soft , for about 20 minutes.

Notes

If the soup is served to children, it would be best not to use the ginger powder, or the black pepper as they may not be liked much by them. If the soup is served to babies, then potatoes should be completely mashed and the dry wine should not be used either. It can be replaced by the juice of a lemon. For more intense taste, you can use chicken instead of vegetable broth and you can use paprika instead of black pepper, but in half the quantity, meaning half a tablespoon of paprika (if you use sweet paprika, you can use the same quantity).



Soups Stews

Similar to Spanish paella. Spicey, but can be adjusted based on your preference. Use mild sausage or sweet italian sausage instead of hot sausage. You can also omit the red hot peppers.

1 whole chicken
2 bell peppers
2 onions
4 cloves of garlic
4 dry red hot peppers, crushed
1 tbsp olive oil or butter
1 tbsp parsley flakes
1 tbsp oregano
1/2 tsp ground sage
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp celery seed
1/4 tsp ground corriander
1/2 lb shelled shrimp (optional)
1 lb hot link sausage, cooked (optional)
2 cups uncooked long grain rice
Salt to taste

Boil chicken until done, remove bones and cut into bite-sized pieces, set aside. Reserve broth. Chop bell peppers and onions. Mince garlic.

In heavy skillet saute peppers, onions, garlic and red peppers until onions are softened. In a large pot place rice, pepper mixture and all seasonings. Measure out 4 cups of chicken broth and/or water, add to rice. Add chicken pieces. Stir to mix. Bring to boil.

Lower heat to simmer and cover. Cook for 15-20 minutes, or until rice is done. Stir in shrimp just before serving to allow heat to cook shrimp quickly.

Serves 6 – 8.



Potato and Garlic Soup Soup Garlic Potato Ingredients Preparation

While most people love potatoes, not everyone loves garlic, at least not in its raw form. When these two important ingredients are combined beautifully in a soup though, the result can satisfy just about everyone. 

Potato and garlic soup

Ingredients (Serves 4 people)

2 tablespoons of unsalted butter

1 medium, chopped leek (only the white parts)

2 medium minced gloves of garlic

2 heads of garlic, rinsed

6 cups of chicken broth

1 bay leaf

2 tablespoons of chopped thyme leaves

2 tablespoons of salt

1 1/2 pounds peeled and cut russet potatoes

1 cup of cream

For Garlic Chips

3 tablespoons of virgin olive oil

3 small sliced cloves of garlic

Preparation

Melt the butter in a  large pot. Add the leek and cook in medium heat for 7 minutes. Add the garlic and cook for a minute, until garlic starts to smell. Add the heads of garlic, the chicken broth, bay leaves, thyme leaves, and half the salt. Cover the most part of the pot and increase to high heat for about 10 minutes. When boil starts, reduce heat immediately to medium. Continue simmering for 25 minutes, until garlic becomes soft. Slowly, add the potatoes. Continue simmering for 15 minutes.

To make the garlic chips, heat the olive oil and the cloves of garlic in another small pot, in medium heat. In two minutes, the garlic should be golden brown, which means it is ready. Spray the garlic with the rest of the salt and put it in a dry paper towel for 3 minutes. Gently, remove papery skin from garlic heads. 

Add the garlic paste, the thyme and the cream in the soup. Cook for about 4 minutes, in low heat. If you do not want the soup to be too creamy, try mashing the potatoes.




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