3 soup recipes perfect for the cold that will make you travel

3 soup recipes perfect for the cold that will make you travel

FOOD – Winter is fast approaching, and the fatigue that comes with it. It is so easy to do, here are some recipes for hearty soups that you can drink with your family or watching television. Be careful not to drop the blanket!

Michelle Simes, former Health magazine host, is back with a book collection. In the kitchen with Dr. Hood, Sunny Editions to discover or rediscover different ways of cooking. In collaboration with Carole Garnier and other chefs, we have shared three recipes from good soups Complete soups for the whole family.

Arm yourself with a hand blender and take the opportunity to try these 3 soup recipes that are perfect for the whole family.

Vegetable chicken soup with coconut milk and curry

This soup cheered up both adults and children.

Recipe: Annabel Shahmes. Photo: Emily Franco for Solar Editions.

This soup is uplifting to both adults and children.

1 liter chicken broth | 2 large potatoes | 2 chicken breasts
200 g short pasta | 300 ml of coconut milk | ½ red pepper | 1 white leek
2 carrots | 1 stalk of celery | 2 shallots | 2 cloves of garlic | 10 g of curry powder
1 bouquet garni (thyme, bay leaf, rosemary) | Olive oil | Salt pepper

✖ Peel the potatoes and cut them into pieces. Rinse the leek white and celery. Remove the roots in the end of the leeks and chop finely. Celery cut into slices. Peel, then dice the carrots. Pepper wash, remove seeds and cut into cubes. Peel the shallots, then finely chop. Peel garlic cloves, remove the germ and crush them. Chicken fillet cut into cubes. Book them with 1/3 carrot and sweet pepper.

✖ Saute the leeks, shallots, garlic and curry in a saucepan with 1 drop of olive oil. Add the potatoes, carrots, peppers, celery and bouquet garni. Add salt and pepper. Moisten with chicken broth. Cook 45 minutes over medium heat for nearly closed lid.

✖ Remove the bouquet garni. Preparation of the mixture. Add the coconut milk, pasta and chicken breast, carrots and peppers. Cook for 10 minutes over medium heat and cover.

✖ If the soup seems too thin, do not hesitate to reduce it for a few more minutes on medium heat and uncovered. Conversely, if it seems too thick, add some water.

Thanks to a thick consistency, this soup is rich in complex carbohydrates will be perfect after a day of walking, biking … Always choose organic or Label Rouge chicken, on the one hand, for animal welfare reasons, and secondly, to ensure that the birds did not receive antibiotics excessively.

Asian broth with silken tofu and mushrooms

This concoction contains tofu, a protein good ally for vegetarians.

Recipe/Photo: Céline de Cérou for Solar Editions

This broth contains tofu, a good protein ally for vegetarians.

400 grams of tofu | 6 Parisian mushrooms | 100 g rice noodles | 2 carrots | 1 leek | 3 cloves of garlic | 1 stalk celery with leaves | 10 cm of fresh ginger | 2 onions | 50 ml of soy sauce | 1 tbsp Coriander seeds of coffee | ½ h. L. Coffee peppercorns

✖ Peel the ginger and carrots, leek clean and cut into large chunks. Peel the garlic cloves. Cut the celery into pieces. In a large pot, pour 1.5 liters of water. Add soy sauce, ginger pieces, carrots, leek, celery, garlic, pepper and coriander seeds. Simmer, covered, on medium heat for 2 hours.

✖ Peel and finely chop the mushrooms. Finely chop the green onion. Cut the tofu into small cubes. Book.

✖ Strain the broth, then bring to a boil and cook rice vermicelli with mushrooms for 15 minutes.

Divide the broth, vermicelli and mushrooms among 4 bowls and add tofu cubes and chopped green onions. Serve immediately.

Digest, devoid of cholesterol and calories light, tofu provides good protein content (15g per 100g) and very little fat (4 g). Find it in health food stores. Are you afraid to try a small face? There are versions with curry flavor, herbs, smoked meat … Try it!

Soup as a Dal

Reconsider this dish originally from South Asia in the soup!

Recipe: Celine Mennete Photo: Valerie Gedes for Solar Editions

Reconsider this dish originally from South Asia in the soup!

150 g of coral lentils | 2 carrots | 1 onion | 2 garlic cloves | 2 cm fresh ginger

2 tbsp spoons of coconut oil (or olive oil) | 1 tbsp cumin seeds

1 tbsp tablespoons curry powder + some for maintenance | 1 tbsp Coffee turmeric powder (optional) | 100 g of tomato pulp (canned)

Some branches of coriander | 3 naana | Salt pepper

✖ lentils Wash in cold water. Peel and slice the carrots into slices. Peel and cut the onion. Clean, degrease and chop the garlic. Peel and cut into small pieces of ginger.

✖ In a saucepan heat the oil and add the onion, garlic, ginger and cumin seeds. Sauté until onion is translucent. Add curry and turmeric and stir. Pour 1.5 liters of water, carrots, tomato pulp and lentils. Bring to the boil and cook for 40 minutes under the lid and simmer.

✖ Using a blender or immersion blender mix soup, if necessary, adding a little water to the desired consistency. Taste and adjust the seasoning.

✖ Serve soup topped with a few cilantro leaves, topped with curry, and topped with naans.

Thanks to the Association of lentils / naans, this soup of Indian origin provides all the essential amino acids. For heartier versions, you can add a poached egg. Full menu with ramekin of raw vegetables to snack on (carrots, cauliflower, cucumbers, flowers, etc.) and fruit salad.

Full soups for the whole family, is available in bookstores.
Full soups for the whole family, is available in bookstores.

Look also at HuffPost: 5 Easy-to-Make Christmas Recipes Unearthed on Tik Tok

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