5 hot soups to recuperate

With the arrival of cold weather after a good workout, you want something hot, tasty and warming. Therefore, we have prepared for you a few recipes simple, useful and very delicious soups that do not require special culinary skills.

1. Cream soup with cauliflower and carrots

Ingredients

• 1 head cauliflower;
• 4 carrots;
• 1 onion;
• 2 garlic cloves;
• 3 tablespoons olive oil;
• ½ teaspoon curry spoon;
• ¼ teaspoon ground ginger;
• 4 cup vegetable broth;
• 4 cups of water;
• salt and pepper to taste.

preparation

Cauliflower, cut into florets. Clean and cut small pieces of carrots and onions.

Then you need to bake the vegetables. For this purpose, preheat oven to 200 degrees. In a separate bowl, combine the vegetables, salt, pepper and oil them. Then place them on a baking sheet and bake until done.

Vegetables desirable to separate as the cooking time will be different. Therefore, a separate place on three sheets of paper for baking cauliflower, onions and carrots.

Heat in a pan fry and olive oil on it chopped garlic (1-2 minutes). Then add the prepared vegetables and sauté them over medium heat for no more than three minutes. Pour the curry and ginger, cover with water and vegetable broth and simmer for 30 minutes.

The finished soup to taste, add salt and black pepper. Then chop his blender, arrange on plates and serve with crunchy croutons.

2. Cream soup with zucchini and chicken

Ingredients

• 1 kg of chicken breasts;
• 2 tablespoons olive oil;
• 1 onion;
• 2 squash or zucchini;
• 860 mL chicken broth;
• 2 teaspoons of dried basil;
• 1 teaspoon salt.

preparation

Cut the chicken breasts into small pieces and send in the heated pan. Cook 7-10 minutes, then transfer to a plate. In the same pan, add a little olive oil and sauté the diced onion until then, until it becomes transparent and soft.

Pour back the sliced ​​zucchini, basil and salt, pour the broth, bring to a boil and simmer for about 15 minutes until the vegetables are tender. Do not forget to constantly stir the soup.

Then pour off from the pot two cup soup, and the remaining weight to crush blender puree. After that, return the two cups with whole vegetables back into the pan, add the chicken pieces and to again bring to a boil.

Ready soup served with crackers or dried bread and slices cheese.

3. Tomato soup with beef, rice and pepper

Ingredients

• 3 cups cooked rice;
• ½ kg of lean ground beef;
• ½ cup green pepper;
• ½ cup red pepper;
• 1 onion;
• 3 garlic cloves;
• 420 g of tomatoes in brine;
• 1¾ cups of tomato sauce;
• 2 cups chicken broth;
• ½ teaspoon of dried marjoram;
• salt and pepper to taste.

preparation

Heat the olive oil in a pan and return to ground beef. Fry it on high heat until almost crisp, then add to it chopped onion, crushed garlic and chopped peppers. Cook for about five minutes on medium heat.

Then add slices of tomatoes, tomato sauce, broth, marjoram, salt and pepper to taste, cover and simmer for 30 minutes.

Put rice in a dish when filing in the ratio 1½ cups of soup to ½ cup of rice.

4. Creamy mushroom soup

Ingredients

• 2 tablespoons butter;
• ¼ onion;
• 240 g of fresh mushrooms;
• 1 clove of garlic;
• 3 tablespoons flour
• 2 cups vegetable or chicken broth;
• Milk 1 cup 2% fat (or ½ cup 33% fat cream);
• salt and black pepper to taste.

preparation

Heat in a pan the butter and place to get sliced ​​mushrooms and onions. Sauté them for as long as they will not give up the liquid and begin to get brown. Then add the chopped garlic and cook until fragrant (about one minute).

Pour the flour into the pan and stir vigorously to prevent clumping. It should absorb the butter and liquid. Cook the mixture for 1-2 minutes, until the flour does not become brown. This will avoid the unpleasant taste of the flour.

Further carefully pour broth, mix well until homogenous and safely add milk, salt and pepper. Bring to a boil, cover and leave the soup over low heat for another 5-6 minutes, until it thickens to the desired consistency.

5. Cream-soup with pumpkin

Ingredients

• 1 onion;
• 2 tablespoons olive oil;
• 820 g cooked pumpkin;
• 4 cups chicken broth;
• ½ cup heavy cream;
• ½ teaspoon ground ginger;
• ¼ teaspoon ground cinnamon;
• ¼ teaspoon ground allspice;
• ½ teaspoon ground nutmeg;
• ¾ teaspoon salt.

preparation

Preheat a frying pan olive oil and lay there diced onions. Sauté for about three minutes.

Then add to the onion puree of pumpkin, chicken broth, spices, cream and salt and cook for three minutes (it should start to boil). Soup served with croutons and pumpkin seeds.

There are two easy ways to cook pumpkin: Cook or bake in the oven. If you want to cook a pumpkin, then fill it with water, bring to a boil, add a little salt to taste and cook until tender.

If you decide to bake it (turns out much tastier), then preheat the oven to 200 degrees, brush slices with olive oil, sprinkle with salt and cook until soft and golden.