They warm and hydrate your body, are simple to prepare, provide very valuable nutrients and are not very caloric. What more could you ask of them?
Pot recipes create deep and subtle flavors from the simplest and most natural ingredients. Let yourself be seduced by them when you feel intemperate, you feel like pampering or simply want to purify and remineralize your body.
Discover or rediscover these 6 recipes especially suitable for the cold months and play with the ingredients you have on hand to improvise variations.
Bon appétit!
1. ONION SOUP WITH OATMEAL
Preparation:
- Two onions are finely chopped and simmered in about 50 g of oil, until caramelized.
- Add a liter of boiling water and 100 g of oat flakes and beat with the rods.
- It is seasoned with oregano, sea salt and nutmeg.
With depurative properties, it is suitable for detoxifying diets or convalescence.
It provides B vitamins, especially B1, which strengthens the nervous system.
2. BREAD AND BOLD SOUP
Preparation:
- Chop and sauté an onion.
- When transparent, add 500 g of clean and chopped bold.
- It is seasoned with savory or thyme and salt and 1.5 liters of water are added.
- While heating, chop 25 g of almonds and add along with a few thin slices of toast.
- Everything is cooked 10 minutes.
This soup is rooted in the ancestral aromas of the forest.
3. CAULIFLOWER SOUP
Preparation:
- Peel six garlic and sauté until golden brown.
- Two grated ripe tomatoes are added to them.
- When the sofrito is made, pour two and a half liters of water, the sprigs of a cauliflower, two diced potatoes, a little cumin and sea salt.
- Let everything cook for half an hour and, at the end, season with chopped parsley.
This tasty recipe is satiating and light. Cumin, in addition to giving an aromatic touch, facilitates the digestion of cauliflower and helps prevent gas.
4. SUNSCREEN
Preparation:
- Clean and peel 300 g of sweet potato, 200 g of pumpkin, 150 g of carrot and 150 g of leek.
- Chop, cook 25 minutes in half a liter of water and crush until a fine cream is obtained.
- Add 100 ml of vegetable cream, ginger powder and sea salt
- It is decorated with watercress leaves and wheat germ in flakes.
The orange color of the cream reflects its richness in the antioxidant beta-carotene, to which are added vitamins C and E from watercress and wheat germ.
5. LIGHT BEAN AND NOODLE SOUP
Preparation:
- In a pot with two liters of water, heat 200 g of beans (soaked from the previous night) along with half a head of garlic, a bay leaf, a little olive oil and a sprig of fennel.
- Boil for an hour over low heat.
- Add 150 g of Swiss chard and two chopped onions, 50 g of noodles and salt, and cook for 15 more minutes.
The combination of beans with noodles provides optimal quality proteins.
6. JULIANA
Preparation:
- While water is heated, the vegetables are cleaned and finely chopped: two carrots, a branch of celery, a potato, an onion and two cabbage leaves.
- Boil for 10 minutes.
- Add two tablespoons of couscous, season with a little oil and soy sauce and cook everything five minutes more.
This practical recipe, rich in potassium, is very cleansing and provides the sulfur antioxidants of cabbage.
