 |
| Sopa |
Vegetable soup prepared in a jiffy
Pureed soups and cream soups are delicious appetizers or as a small main meal is ideal. One of the simplest versions is the vegetable soup. It can be as good as all vegetables - especially tomatoes, carrots, leeks, broccoli, cabbage, Brussels sprouts and potatoes - use. First, you heat some butter in a large pot, fry a chopped onion until it is translucent, giving into the vegetables and cook while stirring the whole thing in about five minutes. Then pour broth to the soup and let simmer until the ingredients are cooked through. Then let the whole cool slightly, puree with an immersion blender to a creamy soup and season. In general, the vegetable cream is creamy enough and must not be bound. A little cream fraiche or cream round out the flavor, however.
Frozen vegetables helps save time
If that is too time-consuming chopping of vegetables can also access to frozen foods. Frozen beans, peas, carrots, broccoli and Brussels sprouts have in comparison to fresh vegetables, no significant loss of vitamins. Also against the use of canned tomatoes is nothing. You are already peeled, tasty, and have besides a high content of lycopene. This secondary plant compound belongs to a group of antioxidants and has many health-promoting functions.
Soups from remnants of magic quickly
At noon a few noodles or rice cooked too much, yesterday a few side dishes and vegetables in the refrigerator for a half cup of cream - in almost every household left over food. Instead of throwing the leftovers in the garbage can, it is quite straightforward conjure delicious soups. The creativity knows no bounds. Even fish from the previous day can be cut into large cubes are excellent to use as a deposit. As a soup base you can run a strong broth, you add the desired ingredients. Then durchpürieren the soup quickly and season with spices or fresh herbs.
To cook soup stock
By boiling in stock can also save a lot of time. Since just about every soup freezes well, nothing speaks against a larger amount of servings and prepare them in the freezer or keep the freezer. After brief thawing and warming you have to on other days a delicious soup dish hand. Sprinkle a few fresh herbs about, refine the soup with a little butter or spice it up with toasted pine nuts, smoked salmon or spicy croutons. And you can begin the delightful spoons.
The perfect duo: quick and easy
All that are attentive to their waistlines and calorie savings you want, you should use for the soup preparation is less fat. Grease traps are classic cream, butter and flour roux. Instead of binding the soup in the traditional way, you can simply puree vegetable soups, thus achieving a completely fat-free bond. Those who do not want a soup can, instead of cream or creme fraiche to use a low-fat cream cheese or milk. A home-cooked soup can be degreased with a paper towel or one skims the fat from the cooled soup.
