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Turnip cream soup

Turnip cream soup


Turnip or Jerusalem artichoke is also known as Jerusalem artichoke. It can be eaten raw, baked or boiled. The root resembles ginger, the taste is similar to that of gulia.

  • 600 gr napi
  • 2 medium onions
  • 1 carrot
  • 2 parsley root
  • 4 cloves garlic
  • 2 tablespoons oil
  • salt, pepper, thyme
  • for the garnish: roasted walnuts

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Turnip cream soup:

Peel the turnips, wash them and cut them into smaller cubes. Peel a squash, grate it and slice it.

Heat oil in a saucepan, add chopped onion and sauté for a few minutes. Add the turnip cubes and the carrot and parsley slices and pour 1 liter of water into the pan. Sprinkle with salt, pepper and thyme, add the crushed garlic and simmer for 20-30 minutes.

With a blender, mix the soup, taste and add more salt if necessary.

Serve with roasted walnuts.

Tips sites

1

we can also serve with croutons, grated cheese


They will be cleaned first turnips peel, then are washed and cut into appropriately large cubes.

Because turnips oxidize very quickly, they will be added to a bowl of cold water prepared in advance, as they are cleaned.

In a saucepan with a volume of 3 l, put butter and oil to heat, then it is added onion cut scales together with caster sugar caramelized approx 1 minute.

Over onion caramelized will be added pieces of turnips drained, red bell pepper cut into thick strips, stirring constantly (until slightly golden).

Warm water (2 l) will be added to the pan and let it boil over low heat for approx 20 minutes (as long as the turnips become soft and the liquid will drop by half).

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Chocolate fruit bouquet

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Box of 4 chocolate hearts

Turnip soup obtained will be added in the blender to the mix, until a fine cream.

It will be seasoned with salt pepper to taste along with cooking liquid cream (this is put gradually, just how thick or thin we want turnip cream soup).

Sturnip cream with caramelized onions will be served in individual bowls, decorated with chives and fresh patrol finely chopped.

For a more consistent meal, turnip cream soup can be served with toasted bread croutons.


NAUT CREAM SOUP

On a rainy and cool autumn day, nothing is more suitable than a chickpea cream soup , delicious and nutritious. It is also very easy to prepare and if you have the chickpeas ready to boil,chickpea cream soup it is ready in maximum 30-40 minutes.

The ingredients are available to anyone, recipe it is very simple, so if you like chickpeas, do not hesitate to try it.

  • 240 g chickpeas (one box)
  • 1 medium onion
  • 1 large potato
  • 1 carrot
  • 1/2 celery root
  • 2 tablespoons olive oil
  • salt to taste

Method of preparation chickpea cream soup

Clean, wash and cut the vegetables into suitable slices and cubes. Put them in a saucepan with enough water to cover them, add the olive oil and salt.

Do not overdo it with water and salt, we will be able to match the consistency and taste towards the end.

Boil the vegetables until the fork enters them slightly, then add the chickpeas drained from the preservative liquid. Boil two more and pass the soup with a vertical mixer or put it in a blender and mix until you get a fine cream.

If it seems too thick, you can add a little warm water until you get the desired consistency. Add salt and pepper if you like and the soup is ready.

Eat hot soup with a few drops of olive or sesame oil on top, decorate with parsley and freshly ground pepper. Some herb croutons go perfectly with this soup. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Cream soup with broccoli and pistachios for diabetics

Cream soup with broccoli and pistachios for diabetics is certainly unique, but also delicious. You have no way of knowing until you taste it, so we invite you to try our new cream broccoli and pistachio soup prepared especially for diabetics.

Recipes for diabetics will present below the necessary ingredients, how to prepare and the nutritional values ​​for the cream soup recipe with broccoli and pistachios for diabetics.

Preparation time: five minutes.

Cooking time: ten minutes.

Total time: 15 minutes.

Servings: three.

Ingredients for the broccoli cream and pistachio cream soup recipe for diabetics:

  • 300 grams of green broccoli
  • 600 ml water
  • a small onion, finely chopped
  • 30 grams of peeled pistachios
  • a teaspoon of olive oil
  • a well-crushed garlic clove
  • liquid cream for decoration
  • salt and pepper to taste.

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For a personalized nutritional plan, access the link below:

For FREE tutorials on diabetes and nutrition access the channel YouTube: Dr. Daniela Petrache.

For articles related to diabetes and lifestyle, access the partner blog: Diabetes, nutrition and metabolic diseases.


Ingredients for the lentil cream soup recipe

  • 1 onion
  • 1 carrot
  • 1 potato
  • 1 can of lentils 400g (without water 240g)
  • a thick slice of celery
  • 200 ml Greek yogurt
  • salt, pepper to taste
  • olive oil to taste
  • croutons or toast
  • parsley

1. Wash the turnips in plenty of water and clean them carefully. Cut into slices.

2. Wash the other vegetables, clean and cut into pieces.

3. Put them all to boil in salted water and vegetable powder.

4. Boil until the vegetables are well softened.

5. Pass everything with a vertical mixer, until it turns into a fine cream.

6. Season with salt and pepper, add the olive oil and mix well.

7. Pour hot into bowls and serve immediately with grated cheese and croutons.


If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Chimen soup

Cumin soup, also called "poor man's glutton", is another one of the fondest memories of my childhood. It's a very simple soup, with ingredients that can't be cheaper and more accessible to anyone, but its rich and aromatic taste is reminiscent of Hungarian goulash. Grandma used to make me cumin soup during Lent, but not only then, because we liked it and we asked for it quite often. Apart from the surprisingly good taste, cumin soup still has some qualities, not to be neglected: it is prepared in less than half an hour and is very useful after a period of excess food, when we are bothered by the feeling of bloating.

Preparation time: 00:05 hours
Cooking time: 00:20 hours
Total Time: 00:25 hours
Number of servings: 4
Degree of difficulty: Easy

Chimen Soup Ingredient:

  • 1 large onion (or 2 small ones)
  • 1 carrot maricel (or 2 smaller ones)
  • celery (root or celery) about 1 egg (or 1-2 stems)
  • 1 clove of garlic
  • 2 tablespoons oil
  • 1 tablespoon flour
  • 1 teaspoon smoked sweet paprika
  • 1 tablespoon grated cumin seeds
  • 4 tablespoons concentrated tomato broth
  • 2 bay leaves
  • green parsley
  • salt and pepper
  • croutons from bread cubes, flavored (or not) to taste
  • optional: 1 red pepper baked, cleaned of seeds and skin and mashed a little dry chilli, crushed, if you like more spicy

Cumin Soup Preparation:

1. Because I noticed a great ferocity around the subject & # 8222chimen & # 8221 vs. & # 8222chimion & # 8221, because I deal with the kitchen, not the botany and because I read enough written comments with a tone of superiority that one would be the other and vice versa (too little they agreed which one and which one is different), I will show you what I used, according to the label on the package. Chimen, so :). I crushed half of the total amount of seeds in a mortar.

2. For croutons, I preferred (as always) to make them from homemade bread, which I cut into cubes, sprinkled with a drop of olive oil, sprinkled with salt and pepper , with thyme and parsley and I put it in the hot oven at 200 degrees for no more than 4-5 minutes, because it immediately takes on color.

3. For the soup itself: cut the vegetables into small cubes. I used red onions by chance, white onions work just as well.

4. Heat the oil in a saucepan and add the chopped onion and crushed garlic. Cook over medium heat until onion softens and becomes transparent.

5. Add the rest of the chopped vegetables and whole cumin seeds. Bake for another 2-3 minutes, stirring frequently.

6. Add flour and paprika and mix vigorously for 1 minute, until all vegetables are covered with a layer of flour. (Those who think that something will happen to the rantas, to wonder if the bechamel sauce has ever caused them anything. If not, this rantas will not cause them either: P).

7. Add 1.2 liters of hot water, stirring constantly.

8. My innovation to the inherited recipe, which, in my humble opinion, has a wonderful effect on the taste of the final dish, is to add 1 baked red pepper, made into a fine paste (passed through a sieve or in a blender). It gives the soup a great taste and sweetness.

9. Add the bay leaf, salt and pepper and cook the soup until the vegetables are soft (about 15 minutes). If you want a more spicy soup, you can now add a pinch of chopped chilli.

10. At the end, add the chopped green broth and parsley to taste and adjust the taste of salt and pepper. Serve hot soup with croutons.

Because the cumin soup recipe is a family heirloom, I organized a tailor-made & # 8221 staging: I used an old napron that was originally one of those famous Banat walls, embroidered by Danica, Vukomir's grandmother :) . These walls were decorated with familiar images, observed the cook who works hard in her kitchen another time. :)


Root cream soup

If you're out of ideas or food, don't run to the store yet. You better take a look in the fridge and see if you have some totally unpretentious roots at hand.

With celery, carrots and potatoes you will be able to create a good and creamy cream soup, which you will fall in love with. And which - I assure you - you will not eat only now, in the middle of the pandemic season, but anytime. It's so good. Especially since it's ready to say "I'm hungry!"

ROOT CREAM SOUP:

Ingredients for about 4 people:

* 1/2 celery (root)

* 1 tablespoon olive oil

* cream (one teaspoon for each plate)

1. Clean and wash the vegetables

2.Cut the onion and garlic into thin slices, and the other diced vegetables (the smaller they are, the faster they will boil)

3. Put a pot on the fire and melt a cube of butter in the olive oil, then sauté a little onion and garlic, followed by the other vegetables.

4. Add the milk over the vegetables and enough hot water to cover the vegetables with two fingers. Put the cube of soup and let everything boil

5.After the vegetables have boiled, turn everything into a cream using a vertical blender, add the rest of the butter and then season with salt and pepper. If the soup is too thick, add a little warm water until it has the consistency you are looking for and let it boil.

6. Serve the soup with a teaspoon of cream on each plate and with toast in olive oil


Video: Karottensuppe. Möhrensuppe mit Ingwer u0026 Kokosmilch - Schnelles u0026 einfaches Rezept