Soup should be on your menu every day from now on. We tell you why and tasty basic recipes.
Frosty, foggy, dark and uncomfortable - that has something good, namely soups. :)
We love soups. For the past month, soup has been on the table every day when we have lunch together.
What is the argument for eating soup every day?
- You take extra liquid
- Soups strengthen your immune system
- She makes you full
- Soups warm from the inside
- They are healthy, full of minerals, carbohydrates and fiber
- And the most important argument: Goodbye cold fingers
Soups are easy to prepare at home and can then be transported in a tightly sealed box. Whichever soup you choose, the rule is: use fresh and seasonal foods that have not been stored for ages.
Ideally, you'll stop by the nearest market and buy the ingredients for your soup there. But what ends up in your soup pot is up to your palate.
On cold days, rather thicker cream soups come to the table. Potato or pumpkin soups are classics every year. But also zucchini or mixed vegetables often end up in the soup pot.
Cook your own soup
Cooking a soup is not witchcraft. You can then also be sure that you know what goes into the pot. Because many ready-made soups contain sugar, flavorings, hydrogenated fats, artificial colors, glutamate and many other things that no one really wants to eat.
What you need, however, is a little time. The good thing is that it lasts longer: soups and broths can be prepared in large quantities.
Anything you can't eat, just put in large jars with screw tops and then put them in the fridge. They will last for a week. You can also just use instant soup that you have made yourself.
Make instant vegetable broth yourself
By the way, you can also freeze soups. Just put it in a box that is suitable for freezing. A frozen soup will keep for 8 weeks.
Clear soups, on the other hand, are in season all year round. The advantage is that the broth itself has hardly any calories. It is only with ingredients such as pancake strips that the soup becomes a calorie bomb.
This is what you need for a really tasty vegetable broth
For 1 liter you need:
- 1 liter water
- 1 parsley root
- 2 pieces of celery
- 2-3 leaves of Maggi herb
- Chives
- 1 leek
- 2 carrots
- 1 medium onion
- Salt and pepper
Clean everything. Briefly sauté the vegetables with oil. Pour water and add the remaining ingredients. Cook for 1 hour and season with salt at the end.
Recipe: sweet potato pumpkin soup vegan
Basic recipe for a tasty chicken broth
For 1 liter you need:
- 1 liter water
- 3-4 chicken parts
- 2 carrots
- 1 piece of celery bulb
- 1 onion
- 3-4 stalks parsley
- 1 bay leaf
- A little celery green
- 2 pieces of Maggi herb
Put the chicken parts with all the ingredients into cold water and bring to boil. After 1 hour, take the chicken parts out of the water and remove the skin and bones.
Strain the broth and add the chopped chicken back into the soup. Done :)
Semolina and whole-grain pasta are very suitable as ingredients for chicken broth and vegetable broth.
Recipe: Cucumber soup with salmon
Salmon soup with vegetables
For 2 servings you need:
- 2 salmon fillets
- 1 tablespoon lemon juice
- 1 onion
- 1 yellow and red bell bell pepper
- Zucchini
- Carrots
- Herbs
- Vegetable broth
- Coconut oil*
- Salt and pepper
Sprinkle pollock fillet with lemon juice. Dice onion, zucchini, carrots and bell bell pepper. Cut onion into Coconut oil* Sauté until translucent, add the peppers, carrots, zucchinis and herbs. Pour in the soup. Simmer for 10 minutes. Season the pollack fillet with salt and pepper. Fry in the pan and serve together. Enjoy your meal!
Simple vegetable soup with quinoa
You'll need this for 2 servings:
- 3 medium floury potatoes
- 2 carrots
- 2 tablespoons peas
- 1/2 kohlrabi
- 1/2 celery bulb
- Celery greens, parsley, Maggi herb, chives
- Salt and pepper
- 3 tablespoons quinoa
Peel the vegetables (except zucchini and broccoli, of course), dice them and put them in the pot. Add the herbs, salt the soup a little and then let it boil for a quarter of an hour. Now add the quinoa and cook for another quarter to half an hour.
You can season them best with salt and a little pepper.
But you can let your imagination run wild when it comes to vegetables. If you like cabbage sprouts or have a hankering for green beans - then add them to the soup. Almost everything is allowed :)
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