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The chicken breast is boiled together with the white onion left whole.
Cut the green onion into slices, the bell pepper into cubes and the carrot into thin slices, put them to harden in olive oil, adding the washed and drained rice.
After cooking them for a few minutes, add them to the soup pot, remove the white onion and discard.
Bring to a simmer, add the diced potatoes, and when the vegetables are almost cooked, add the drained peas and the zucchini, cut into thick slices.
Remove the chicken pipette and cut into strips or cubes.
Add the diced tomatoes, leave for about 10 minutes, add the spices, and at the end we put freshly chopped parsley.
Wash the leaves. Peel the potatoes and onions.
Boil them in salted water. When they have softened enough, drain the water and make a puree.
Boil the water in which you add salt and pepper. Beat the egg, add 1 tablespoon of oil, semolina and cornstarch until you get a suitable hard mixture.
Take with a spoonful of the mixture and form dumplings that you boil in water. turn the dumplings after 5 minutes and continue to boil them.
Turn off the heat after 10 minutes and cover the pot. Remove the dumplings from the water and put them in the green cream.
The cream is obtained from the puree of leaves and vegetables in which added cream, oil and possibly a little water in which the greens were boiled.
Other recommended recipes:
White Soup (Chalet Soup)
White soup is a very old recipe. If you try it once it will enter the spring menu, because it is fabulous! It is a soup made with milk and greens. It is prepared almost in the Swiss Alps and in the Carpathians. And in one place and another the shepherds do it in the spring. The recipe has been adapted and has become an emblem of Switzerland. We have lost it or we do not know how to value the naturalness of simple, clean and old dishes. We bring it back to attention! Here you can find it under the name of sheets of milk in the Penteleu area, and "chalet soup" in the Pays d & # 8217en Haut in Switzerland.
You need all the edible greens that grow in the spring. fresh, lively and full of juice: wild spinach, bear garlic or leurd, dandelion, nettles, as well as those grown in the garden: lettuce, green onions, larch, parsley. In addition, a dried onion, a carrot, a parsnip and a potato are added.
A healthy hand from all spring grass herbs (nettles, spinach, leurda, dandelion leaves, buttercup, wolfberry)
A great bunch of parsley
A great connection of larch
A clove of garlic
A carrot and a parsnip
Half a celery root,
Two bunches of green onions
A dried onion
Three tablespoons of oil
A litre of milk
A tablespoon of sour cream or whipped milk.
→ Put the old onion in oil. Put the chopped garlic clove and chopped green onions and the grated carrot. Cover and simmer for a few minutes
→ Put grated celery, parsnips and diced potatoes. He suffocated for a few minutes. Extinguish everything with a small cup of water. Let it simmer.
→ Bring milk to a boil.
→ Put all the hardened vegetables in the milk, when it is about to boil, with all the juice left. Cover and simmer for 5-10 minutes.
→ Put all the herbs (well washed and drained), whole, all at once!
→ Cover and simmer for five minutes, after which it starts to boil again.
→ Pass with the blender (to prevent malicious comments, regarding the fact that the shepherds did not have a blender 100 years ago, complete with the fact that they passed the soup through a sieve and passed it with a spoon, which you can do too!)
→ Put the skim milk or sour cream and a little fresh parsley.
→ Serve hot soup with polenta! Necessarily cold and green onions
The Swiss really want the white soup to have seven kinds of greens in this food & # 8211 magic figure. Romanians, who knows, may have had such customs, but they lost them.
Green spring soup
Spring is a mood that passes through the plate. If you agree with me, all you have to do is make green spring soup. The recipe is simple, and for those who have sensitivities due to taste, as happens with pregnant women, it is a very good method by which you can benefit from all the benefits of spring greens without problems in terms of taste.
To make spring soup you need two tablespoons of oil, a nut of butter, about four bundles of green onions, two cloves of garlic, a large potato, a suitable celery root, two carrots, 500 grams of berries. peas (fresh if you have them, or frozen), three bunches of loboda and three bunches of stevia, plus greens: parsley and mint. Mint necessarily, because it is the charm of this soup.
Put the carrot, potato and celery, chopped into large pieces, in two liters of boiling water. Cover and simmer. When the carrot is almost cooked (boil for about 20 minutes), add the peas and continue to cook for another 5-10 minutes.
Chop the green onion and garlic. Cook everything in oil, after you have added the walnuts. Add chopped loboda and finely chopped stevia. Add salt and pepper and mix. Put the greens - parsley and mint, finely chopped. Continue to cook for another two minutes. When the vegetables are well cooked, turn the seasoned onion with the sauce. Cover and boil for a few more minutes, after it starts to boil. With a vertical blender, turn everything into cream.
Add, if you want milk or water if you want to thin the soup. You can grate a little Parmesan cheese on top. The soup goes very well straight with yogurt. Garnish the soup with green onions and enjoy.
If spring tastes good, then it tastes like spring green soup!
The ingredients result in 6-8 servings. One serving has 200 calories, 15 grams of protein, 20 grams of carbohydrates, 9 grams of fat. It brings a substantial dose of folic acid and is rich in vitamin C.
Spring Soup - Recipes
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Delicious spring recipes
You need 3 eggs, 200 g peas, 200 g sliced leeks, a red pepper, an onion, 100 g grated cheese, olive oil, salt and pepper. Finely chop the onion and pepper, then fry in a pan with olive oil. Add the well drained peas, leeks and mix. Beat eggs well, season with salt and pepper and add to the pan. Put in the preheated oven for 15 minutes then remove and add the grated cheese. Leave it in the oven for another 5 minutes until it melts slightly on top.
Hot vegetable and shrimp salad
A light spring food that gives you energy. You need 500 g cleaned and peeled shrimp, 1 tablespoon lemon juice, salt, 3 tablespoons parmesan, 1 chopped lettuce, 2 tablespoons squeezed and chopped capers, 5 chopped radishes, 2 cloves garlic, 2 anchovy fillets (squeezed oil), 2 tablespoons olive oil, pepper, margarine. Heat the oil and margarine in a pan over medium heat, then add the anchovy fillets, mixing well for 3 minutes until it becomes a paste. Add the garlic and capers, stirring constantly. Add the radishes and leave them on the fire for a few more minutes, then add the shrimp and leave everything for 4 minutes. Add the salad pieces, leave the pan for another minute, then remove from the heat and add the Parmesan cheese, lemon juice, salt and pepper.
Photo: vegetable soup , Shutterstock
Vegetable soup with ravioli
You need 1 pack of ravioli with cheese, 1 teaspoon dried basil, 350 ml hot water, 450 ml concentrated vegetable soup, 150 g chopped bell pepper, 900 ml tomato juice, 2 cloves chopped garlic, 150 g chopped onion, 1 tablespoon olive oil, 2 medium cubes cut into cubes. Heat the oil in a pot, cook the bell pepper, onion and garlic. Add the tomato juice, concentrated soup, hot water and basil and let it boil until it boils. Then add ravioli and let it boil, depending on the time written on the package. Put the diced zucchini and leave on medium heat until they are slightly softened. At the end, season with salt and pepper to taste.
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Horseradish with horseradish
You say spring and nettles automatically appear, a spring delight. Easy spring recipe.
Pleurotus mushroom soup with cashew milk
MENU WITH DIET LOVES - it's the most delicious recipe, you don't even feel like you're not eating meat, I highly recommend it
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GoostoMix is a platform that presents and recommends a series of useful appliances in the kitchen of the modern man, active and with an interest in health and nutrition. We offer tips for a balanced diet, easy-to-follow recipes and information on ingredients that can be used to bring taste and nutrients to the daily menu.
Radish cream soup
- 500 g of sliced radishes
- 100 g of red onion
- 2 medium potatoes, cut into cubes
- 500 ml of skim milk
- 2 tablespoons extra virgin olive oil
- 100 ml of skim cream
- 1 tablespoon fresh, chopped parsley
- Salt and pepper to taste
- 1 tablespoon green onions (for decoration)
Preparation: heat the oil in a large pot, over medium heat, add three quarters of the amount of radishes and red onions and leave them on the fire, stirring frequently, until the onions turn brown and the radishes become translucent (about 5 minutes) . Then put the diced potatoes, milk, salt and pepper. When it starts to boil, turn down the heat, cover and leave for another 5 minutes (until the potatoes are soft), stirring from time to time. Pour the mixture into a blender and mix until you get a cream. Serve cream soup with a tablespoon of sour cream and garnish with radishes, green onions and parsley.
200 calories / serving 10 g fat, 6 g protein, 22 g carbohydrates, 3 g fiber
Spring salad recipes
Spring vegetables and greens are abundant in the markets during this period, so you can take full advantage of them to prepare a tasty and filling salad, which will successfully replace a hearty meal. Lean or Fat gives you salad recipes with vegetables, greens or seasonal fruits, which you can prepare and enjoy with your loved ones!
Watercress and apple salad (Jamie Oliver style)
A watercress connection (found at farmers)
2 red apples, grated
1 beet cut into thin slices
1 small lemon
Extra virgin olive oil
Preparation: Squeeze the lemon in a large bowl, add three times more olive oil, then salt and mix well. After the sauce is well blended, add the vegetables, cut into thin slices or grated.
Salad with strawberries and almonds
A bunch of fresh spinach
A handful of fresh strawberries, cut into slices
A tablespoon of honey
A teaspoon of apple cider vinegar
Preparation: Finely chop the strawberries, spinach and chop the almonds, then put them in the salad bowl. Separately, mix the honey and vinegar until smooth and pour this sauce over the salad.
Cauliflower and broccoli salad
The brownish cauliflower
5-6 pieces of broccoli, cut
3 sprigs of green onion
3 slices of lean ham (from Prague)
5 teaspoons of raw sunflower seeds
A tablespoon of apple cider vinegar
A teaspoon of honey
A clove of garlic or a bunch of green garlic
Preparation: Cook the cauliflower and broccoli. When they are ready, mix them with the sliced ham and the rest of the ingredients.
Lettuce with poppy seed sauce
The green salad
A cup of honey or sweetener (saccharin)
2 tablespoons mustard
10 tablespoons olive oil
3 tablespoons poppy seeds
2 tablespoons salt
3 sprigs of green onion
Preparation: In a blender or bowl (and you will mix with the mixer), mix the sweetener, mustard, salt, poppy seeds, vinegar and finely chopped green onions. Mix until you get a homogeneous sauce and mix it with lettuce, cucumber and chopped tomatoes.