Red cabbage soup

The red cabbage is cleaned of the first leaves, then cut into strips, which in turn are cut into pieces. Onions are cleaned, washed and finely chopped. Carrot is cleaned, washed and cut as desired - cubes or slices. Cut the red pepper in half, remove the stalk and seeds, then chop finely. Put all the vegetables in a saucepan and cover with water - the water should exceed 2-3 cm the vegetables. Bring to the boil for 15 minutes after the water starts to boil. Add the tomato juice and let it boil for a few more minutes. Season with salt. Turn off the heat and add the finely chopped dill.

Serve as a hot or cold preference - in both ways it is delicious - with sour cream.


8 Soup Recipes for Sunflower Cabbage Soup (Low Calories)

Its shape is very interesting, and its presence is practically guaranteed in diets. Many people make salads and cauliflower combinations with other vegetables and greens, but have they ventured to make a delicious and the best, low-calorie soup?

Below you will be able to find out the functionalities that a sunflower flower soup can offer to your health, in addition to counting some recipe options. Examine your diet and consider cauliflower as an ally to lose weight, you will stay healthy and with the body you want.

The benefits of cauliflower

Cauliflower is one of the many cruciferous vegetables of those who want to lose weight. Consumption of cauliflower is not limited to salads and light cauliflower soup, but you can also add to snacks, by chewing you will get a feeling of satiety.

It is fat-free, rich in vitamin C and is a perfect choice for a low carb meal.

Behind citrus, cauliflower can be recognized as the next source of vitamin C, an antioxidant that can improve cell health and even fight cancer and infections. By introducing recipes for light cauliflower soup into your diet plan, you will still recognize it as a remarkable source of fiber, folic acid and potassium. Cauliflower can still benefit your heart health and strengthen your immune system, important benefits for anyone on a diet to lose weight.

Recipe 1: Quick cauliflower soup

ingredient:

  • 4 tablespoons onions (cut into cubes)
  • 2 tablespoons olive oil
  • 1 clove of garlic (perforated or processed)
  • 3 cups (cauliflower) cauliflower
  • 2 tablespoons leeks
  • Salt and red pepper to taste.

Preparation method:

  • Mix onion, olive oil and garlic
  • Add cauliflower and leeks
  • Add water to cover the entire contents
  • Leave the kitchens on average for 10-12 minutes
  • Transfer the contents and process in a blender
  • Add 200 ml of water
  • Season according to personal taste
  • When serving, put a piece of olive oil.

Calories: 75 calories

Recipe 2: Cauliflower soup

ingredient:

  • 2 teaspoons canola oil or olive oil
  • 1 medium onion (can be purple / chopped or processed)
  • 2 cloves of garlic (perforated or processed)
  • 1 leek (cut into thin slices)
  • 2 celery stalks (thin slices)
  • 1 teaspoon dried thyme
  • 1 bouquet of medium cauliflower (cut into small flowers)
  • 1 medium potato (cut into small cubes)
  • 2 light meat or chicken broths (contains less sodium content)
  • ¼ cup of parsley (chopped)
  • Salt and black pepper to taste.

Preparation method:

  • Heat the oil in a large saucepan
  • Saute with onion, leek, garlic and celery
  • Let it cook for 5 to 7 minutes
  • Arrange thyme and mix
  • Add cauliflower, potatoes and light beef broth already dissolved in water
  • Wait for it to boil and stir
  • Then check the amount of water, cover the pan and cook for 30 minutes
  • Remove from heat and allow to cool
  • Keep some solid pieces of cauliflower and process the rest in a blender
  • Add salt and black pepper
  • Arrange the cauliflower when serving.

Calories: 102 calories per serving

Recipe 3: Simple flakes of cabbage soup

ingredient:

  • 1 bunch of cauliflower
  • Medium potatoes (cut into cubes)
  • ½ medium carrot (cut into slices)
  • 1 liter and 1/2 water
  • 1 light chicken broth
  • Salt and basil to taste.

Preparation method:

  • Process the cauliflower in a blender with a glass of water
  • Arrange the cauliflower in a pan, along with the carrots and potatoes
  • Add remaining water and cook
  • Stir and wait for it to boil
  • Add the chicken light
  • Wait to prepare all the vegetables
  • Turn off the heat and serve hot or cold.

Calories: 45 calories per serving

Recipe 4: Cauliflower soup with broccoli

ingredient:

  • 400 grams of broccoli
  • 400 grams of cauliflower
  • 1 cup potatoes (cut into cubes)
  • 600 ml of water
  • 2 tablespoons onion (chopped or processed)
  • ½ frog light
  • ½ teaspoon black pepper
  • 600 ml of skim milk
  • Apple nuts to taste.

Preparation method:

  • Sanitize the food, cut it into small pieces, set aside
  • Bring the cauliflower, broccoli and potatoes to the pan and keep them low.
  • Add water with the dissolved light broth and cook for 30 minutes
  • Then remove from the pan and transfer to the blender
  • Process them until a homogeneous broth is obtained
  • Return the contents to the pan and add the desired spice
  • If necessary, add more water
  • Wait for it to boil and serve then.

Calories: 89 calories per serving

Recipe 5: Cauliflower soup with maple

ingredient:

  • 1 pile of medium cauliflower (cooked)
  • 500 ml of skim milk
  • 1 medium onion (sliced)
  • 1 tablespoon coconut oil
  • 1 cup artichoke (cooked and chopped)
  • 1 tablespoon chopped (chopped).

Preparation method:

  • Cook the cauliflower and transfer it to the mixer together with the broth
  • Start processing and add salt, pepper, salt and skim milk
  • Process another 2 minutes, meanwhile onion onion with coconut oil in a pan
  • Place the soup in a bowl and place the golden onion, cloves and chives on the soup.
  • Decorate as desired and serve.

Calories: 111 calories per serving

Recipe 6: Cauliflower soup lamp has risen

ingredient:

  • 1 bunch of cauliflower
  • 2 tablespoons canola oil
  • 1 large onion (chopped)
  • 1 clove and garlic (perforated or processed)
  • 1 tablespoon light cream cheese
  • 1 pinch of salt and black pepper
  • Apple nuts to taste.

Preparation method:

  • Brush with canola oil, onion and garlic
  • Add the cabbage with the cut branches
  • Add salt and pepper to taste
  • Add enough water to cover the contents
  • Cook until cauliflower is tender
  • After cooking, transfer the contents to the blender and grow with the melted cheese
  • If you are unhappy with the consistency of the broth, add more water
  • Taste the spices, add them to taste
  • Arrange the nutmeg on top
  • If desired, you can arrange it in a refractory and take it in the oven, then au gratin with white cheese and oregano
  • Serve hot.

Calories: 96 calories per serving

Recipe 7: Cauliflower cream soup

ingredient:

  • 400 grams of cauliflower
  • 400 grams of broccoli
  • 2 medium potatoes (grated or diced)
  • 300 ml of water
  • 1 medium onion (chopped)
  • ½ frog light
  • Piper of the kingdom to taste
  • 600 ml of milk
  • Nutmeg to taste
  • 2 bay leaves
  • 2 small pieces of cinnamon and rosemary.

Preparation method:

  • Sanitize the food, cut it into small pieces
  • Put potatoes, cauliflower and broccoli in a pan, cook for 30 minutes
  • Transfer them from the pan to the blender and add the light broth already dissolved in the water
  • The process until the homogeneous stock is obtained
  • Return the contents to the pan and add the desired spices
  • Fill with water and bring to a boil
  • Serve hot.

Calories: 95 calories per serving

Recipe 8: Delicious cabbage soup flower

ingredient:

  • 1 packet of garlic
  • 1 bunch of cauliflower
  • 1 liter and 1/2 water
  • 2 chicken worlds
  • 100 grams of light ricotta (strain)
  • 150 grams of curd
  • Salt (if necessary)
  • Pepper to taste
  • Mint leaves.

Preparation method:

  • Put 2 glasses of water and a tablespoon of chicken in a pan
  • Dissolve and bring to the heat
  • Add chopped cabbage and fill with water
  • Cook until dry
  • After cooking, transfer it to the blender and process it next to the garlic
  • Add all the spices to your personal taste
  • Put the soup back in the pan and cook until it boils and thickens
  • Serve hot, along with the light cheese and grated ricotta over the broth.

Calories: 78 calories per serving.

Being a seed rich in nutrients, chinoa slims, if consumed in the recommended portions and helps to supplement the daily needs of nutrients. Although it does not contain few calories, it promotes satiety, which helps you control your total calorie intake. The key to success in weight loss will always be to burn more calories than you eat. Therefore, if you take

Originally from Italy, buffalo mozzarella is a cheese made from buffalo milk and used in the preparation of various recipes, such as salads, soups, omelets, pizza and pasta. With a creamy texture, a bright white color, soft consistency and moist pips, the food is even more nutritious than cheeses made from cow's milk. This is due


Duck legs with red cabbage and carrots

The duck meat is greasy, and cooking it with craftsmanship can lead to extremely tasty results. Here we fry the thighs in the pan over high heat, and then we put them in the oven together with the hot fat drained from them. But we do not put them in the oven until we sprinkle everything with a white wine, but not the cheapest. Serve the thighs on a bed of red cabbage pan-fried with grated carrot. We try? Come on, the holidays are coming!


Smoked sausages with red cabbage, mushrooms and broccoli

You don't even know how easy it is to make a dish with smoked sausages with cabbage, mushrooms and broccoli. In 25 minutes you pan-fried the mushrooms with red cabbage and broccoli, and then you put them in and took them out of the oven as you would say "smoked sausages".


How to cook cabbage soup? Almost every Russian housewife has her own original recipe for this dish, because cabbage soup is one of the most widespread Russian national dishes. No wonder the old Russian proverb says that cabbage soup never gets boring. According to modern researchers, the word "cabbage soup" comes from the old Russian "m & # 226ncati" (collective name for any thick liquid food). After some time, the cabbage brought from Byzantium entered the recipe of Russian food and, as a result, only cabbage stews began to be called this word.

The main feature of this dish is its sour taste. It is usually made from sour cabbage, but can also be made with fresh cabbage. In this case, you will need ingredients such as sorrel, nettle or cabbage pickle. Cabbage soup made only from vegetables is called empty. It is worth remembering the "daily" cabbage soup, which & # 238and acquires the unique taste only the next day. But the variant that uses sorrel and nettle is known as "green". Below we will consider a traditional recipe for Russian cabbage soup, made from fresh cabbage.

  • 500 g fresh cabbage
  • 700 g of beef or pork
  • 1 carrot
  • 2 tablespoons. l) tomato paste
  • 2 onions
  • 1 clove of garlic
  • vegetable oil
  • salt, spices (parsley root, pepper, etc.) and herbs.
  1. & # 206before cooking the cabbage soup, fill the pan with cold water, place the meat there and cook the meat broth for an hour, remembering to remove the foam with a slotted spoon. In some cases, the broth can be cooked the day before. After the broth is boiled, strain it, salt it and put it back on the fire.
  2. While the broth is cooking, you can prepare vegetables: finely chop the cabbage, chop the onion, grate the carrots. Then fry the onion together with the carrots, adding a finely chopped clove of garlic at the end. & # 206before removing the vegetables from the heat, add the tomato paste to them. The latter can be replaced with a fresh tomato, but must be placed with garlic.
  3. Remove the meat from the broth and cut it into cubes. Then cut the potatoes and put them in broth. When the contents of the pan are boiling, add the cabbage to it and cook for another 10 minutes. Then add the fried vegetables with tomatoes and minced boiled meat to the cabbage soup. Season everything with spices and herbs. After that, cook the cabbage soup for another 5 minutes. Serve in the traditional way - with sour cream, herbs and, of course, rye bread.

Some tips on how to cook cabbage soup

Cabbage soup can be cooked in either meat, mushrooms or fish broth. You can also use decoctions of vegetables and cereals.

& # 206before cooking the sauerkraut soup, squeeze the last of the brine.

When preparing the cabbage soup, the sauerkraut should be put in cold water and the fresh cabbage should be put only in boiling water.

If the cabbage is too sour, then part of it should be replaced with a fresh one. At the same time, we must not forget that sauerkraut should be put at the beginning of cooking cabbage soup and fresh cabbage - after the meat is cooked and the potatoes are boiled.

Cabbage soup, which is made from fresh cabbage, can be cooked without potatoes, but then a dressing in the form of fried flour will be a necessary ingredient.


Super cabbage salad with BEET and APPLE super colorful and healthy recipe

Intense colored vegetables are very rich in antioxidants and beneficial substances for our body. Besides the fact that it has a very attractive appearance and a crunchy texture, this salad of red cabbage, beets and apples is extremely healthy.

Red Cabbage, Beet and Apple Salad

Red cabbage and beet salad - recipe

In this salad, vegetables and fruits are used raw, including beets, which is much healthier that way. The recipe can be enriched with a little raw, grated carrot, which will add an even more interesting color and flavor to the salad.

• ½ red cabbage
• 1 medium beet
• 2 apples
• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• lemon juice
• salt, green parsley, to taste
• optional: a few pomegranate seeds or 1 orange

Remove the stalk and seeds from the washed apples (not peeled), and grate them on a grater, or slice them finely. Wash the red cabbage well (remove the top leaves, which are usually withered), and cut finely, as for a salad. Peel the beets, wash and grate them, or cut them like cabbage, into thin strips.

Put the strands of apples, cabbage and beets in a large bowl of salad. Separately, prepare the dressing, or the sauce that you will pour over the vegetables. Mix the oil with the vinegar, freshly squeezed lemon juice, salt and possibly a little pepper. Pour this sauce over the ingredients in the bowl, and mix gently with two forks. Sprinkle finely chopped parsley and possibly pomegranate berries on top if you use.

Let the red cabbage, beet and apple salad rest for a few minutes (at least a quarter of an hour) before serving, so that the flavors blend well. Taste again, and adjust with salt or lemon juice. You will see that this salad has a sweet-sour, balanced and tasty taste.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Cabbage soup with beets and potatoes

& Icirc & # 539i must:
1/2 sfecl & # 259 ro & # 537ie
1/2 varz & # 259 alb & # 259
3-4 potatoes
2 onions
2 carrots
1 red pepper
1 leg & # 259tur & # 259 leu & # 537tean
salt
200 ml oil
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and squeeze the juice. Chop the onion, and cut the pepper into small pieces, then put them together in a little oil, in a 5 l pot. When the onion has softened, add the onion. Carrots the carrots through the grater, then the cabbage and the red beets.
Add the water to the boil and boil everything. Then add the potatoes, peel and cut into cubes.
When the soup is ready, match the taste of the salt and add the lion. If the water drops, do not add cold water, but cold water, to complete the water drop.
It is a recipe that I inherit from my grandmother and that I always prepare in the summer. Sper s & # 259 v & # 259 plac & # 259 & # 537i vou & # 259!

Preparation: 20 minutes Boiling: 45 minutes
Re & # 539et & # 259 de Tudori & # 539a Mihai, Bucure & # 537ti


Beetroot cream soup (from 1 year)

In this cream of beetroot soup we have a beautiful combination of colors, but also an interesting, subtle combination of tastes: sweet (beets), hot (horseradish) and sour (apple).

In this beetroot cream soup we have a beautiful combination of colors. But also an interesting, subtle combination of tastes: sweet (beet), hot (horseradish) and sour (apple).

Ingredients

  • 5 beets, medium size
  • 3 tomatoes
  • 1 onion
  • 1 clove garlic
  • 2 tablespoons horseradish, grated (optional, for children older than 4 years)
  • 2 tablespoons apple cider vinegar (or lemon) - optional
  • 600 ml basic soup soup, (as here - https://diversificare.ro/retete/peste-3-ani/2011/10/supa-crema-de-conopida-in-2-variante-peste-3-ani /)
  • a few celery leaves, or parsley
  • Ingredients for avocado cream: 1 avocado
  • 1/2 cup yogurt
  • 1 apple, sour green (Granny Smith)

Steps needed to prepare

  1. Boil the beets or bake them in the oven (preferably). You can do this while another machine is baking in the oven to save energy. They can be stored in the refrigerator, in the shell, for a few days.
  2. Saute onions and garlic for 1-2 minutes (or sauté them for a few minutes in water).
  3. Add the horseradish, beets (4 of them) and quartered tomatoes.
  4. Mix and then pour the vinegar (lemon juice & acircie) and the basic soup.
  5. Let everything boil for 10-15 minutes. & Icircn this time we make avocado cream.
  6. Avocado cream: Grind the avocado with a fork and mix to form a paste.
  7. We incorporate the yogurt and the apple cut into small cubes. Add a little salt, pepper and mix.
  8. After 10-15 minutes of cooking, turn off the heat.
  9. We mix everything, directly in the pot, with a vertical mixer. This is the fastest option. If you don't have one, a regular blender or mixer will do the job as well.
  10. The result will be a cream & icircn soup to which we add salt, pepper and the remaining diced beets.

Serve with a few finely chopped celery or parsley leaves and avocado cream.


Lentil meatballs

Today I'm going to show you how I make lentil meatballs. A dish that you can serve as you want, when you want. You can eat them cold, along with other entrees: put them on a salad leaf and sprinkle them with a mustard sauce. You can also eat them hot, with low white cabbage, caramelized red cabbage or with a leek dish. Or season them more (smoked paprika or cumin), shape them bigger, cook them in the oven or in the pan and you will get tasty meatballs for burgers. Or find the combination you like!

In addition to being very tasty, lentils also have many properties that I wrote about here. Also in this article you will find cooking instructions.

Let's see together what are the steps to get delicious lentil meatballs.

What we need:

  • 300 gr green lentils
  • an onion
  • a carrot
  • two cloves of garlic
  • 300 gr mushrooms (optional)
  • 5- 6 tablespoons breadcrumbs
  • salt, pepper to taste
  • a teaspoon of thyme
  • 50 gr walnut.

How is it prepared:

Boil the lentils. Meanwhile, cut the onion into small pieces and fry it in a little olive oil. Add the grated carrot and mushrooms.

We cook the vegetables for a few minutes.

When the lentils are cooked, drain them and add the composition of vegetables, nuts and spices.

Stir and put the breadcrumbs.

Form the meatballs and put them in the pan. Put the tray in the preheated oven at 180 gr C, for about 10 minutes.

Remove the meatballs from the oven and leave them to cool a bit. These are soft after baking, but we do not have to worry, because they will harden with cooling.

If you prefer, you can fry the meatballs in the pan with a little olive oil, instead of cooking them in the oven 9 they are delicious anyway you would prepare them).

Chocolate cookies

Raw pumpkin soup

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Raw pumpkin soup

Maybe you haven't thought until now that pumpkin pie can be used in its raw state. Well, use it with confidence in cold soups or smoothies. Its aroma is even stronger, and its texture gives a special consistency and creaminess to the preparation. I'm not talking about color anymore - absolutely gorgeous and inviting.

In addition, all the nutrients that pumpkin contains and that we have written about here, in a raw and unaltered state, will nourish our body more intensely and deeply.

So, because there is not much time until the end of his season, I advise you to take full advantage of this vegetable.

What we need:

  • 200 gr pumpkin
  • a sprig of green onion
  • 25 gr sunflower seeds
  • 25 gr pumpkin seeds
  • 100 ml carrot juice or a small carrot
  • half a teaspoon of cumin
  • salt, pepper (to taste)
  • two tablespoons of cold pressed oil
  • 150 ml of water
  • a teaspoon of balsamic vinegar (optional)
  • lemon juice (to taste)
  • agave syrup (to taste).

How is it prepared:

We clean the pumpkin and cut it into cubes.

We use a fruit and vegetable juicer (I prefer slowjuicers with snails) to make carrot juice. We can use instead of carrot juice and whole carrot, cut into small pieces, but the texture of the soup will be a little coarser than the carrot pulp.

In the cup of a blender add the pumpkin, carrot juice or chopped carrot, pumpkin seeds and sunflower and the rest of the spices.

Add water and blend on high speed until a fine cream soup is formed.

We taste the soup and season it to taste with salt, pepper and lemon juice.

For decoration we use a part of the remaining pumpkin, from which we make croutons, which we sprinkle with lemon.

Lentil meatballs

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