Traditional recipes

Hot green soup

Hot green soup


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Another typical Portuguese soup recipe, creamy and good. The cabbage used is called Portuguese cabbage and has a different taste of cabbage in the head.

  • 4 Portuguese cabbage leaves
  • 4 potatoes
  • half zucchini
  • 1/2 onion
  • olive oil
  • 1 piece smoked sausage
  • salt pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Hot green soup:

- In a pot, put the onion, cut into large cubes, 2 cloves of garlic, the potatoes and the doclecel, cleaned and cut into cubes. Pour enough water to cover (the water should be hot). Season with salt and bring to a boil. We add a whole sausage to the pot.

- Meanwhile, wash the cabbage leaves and cut them finely, noodles.

- When the vegetables are well cooked, pass them with the robot, so that they become a whiter cream soup. I like salt. The whole sausage is removed before making the cream soup and set aside.

- Put the soup on the fire again and add the chopped cabbage noodles. After about 10 minutes (when the cabbage is cooked add the sausage cut into thin slices) and turn off.


10 Light Fish Soup Recipes

someone who follows a diet to lose weight or is a fan of a balanced diet, who are accustomed to consuming fish. This is because it is the most suitable animal for consumption, because it is a lean meat, low fat meat and extremely healthy for the heart and overall health.

Fish can bring many health benefits and weight loss because it has prepared the right way, without versions of french fries or empanadas, which increases the amount of calories. People tend to eat grilled or steamed fish, which is also delicious, but if you want to vary the menu, know that fish can also be incorporated into stews and soup.

Fish soup is an already widespread recipe in many places and is traditional in Portugal. That way to prepare this soup and incorporate the benefits of fish into your life? You can add vegetables to make fish soup light and more nutritious. The inclusion of spices and fresh herbs, preferably to make the dish even tastier.

Follow some of the light fish soup recipes listed below, and indulge in a cold day without guilt.

1. Light fish soup recipe with vegetables

Ingredient:

  • 1/2 kg of skinless fish (preferences)
  • 1 onion in thin strips
  • 1 cup red cabbage in thin strips
  • 1 cup green cabbage in thin strips
  • 1 cup of cabbage in thin strips
  • 1 cup of broccoli in small pieces
  • 1 cup of watercress in small pieces
  • 1 carrot, coarse ras
  • 1/2 green bell pepper in thin strips
  • cg-no-moto to taste
  • soy sauce to taste
  • salt knife tip
  • homemade tofu in pieces
  • enough water.

method of preparation:

Take the fish and onion to cook. When the fish is opening, put all the other ingredients except tofu. When all the vegetables are soft, set aside 1/2 liter of soup and puree in a blender. Return the soup to the pan and let it cook. Add the tofu cut into pieces. Season with cg-no-moto, salt and soy sauce. Serve.

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2. The recipe for fish soup from your fashionable light

Ingredient:

  • 250g whiting
  • 70g shimeji mushrooms
  • 1/2 carrot
  • 1/3 of a yellow pepper
  • 150g of cabbage
  • 80g of broccoli
  • 1 tablespoon grated ginger
  • 1 liter of vegetable soup
  • 2 tablespoons chopped green onions
  • 1 teaspoon cayenne pepper
  • salt to taste
  • 100ml of coconut milk.

method of preparation:

Cut the fish into 2 cm cubes. Cut the cleaned carrot into thin slices. Resgue the cabbage into medium pieces, cut the pepper into 2.5 cm cubes. Remove the broccoli stalks. Separate shimeji into smaller branches. In a large pot, place the vegetables and arrange 1 liter of vegetable soup. Bring to a boil. When it boils, add the fish and let it cook for 5 minutes. We incorporate coconut, milk and other ingredients such as salt and pepper. Bring to the boil until soft and properly cooked. Finish with chives and serve.

3. Red light fish soup recipe

Ingredient:

  • 4 slices of fish
  • 4 medium onions
  • 8 cloves of garlic
  • 3 tomatoes
  • 1 bell pepper, small
  • 1 bouquet of fresh coriander
  • 5 tablespoons olive oil
  • vinegar
  • pepper to taste
  • salt to taste.

method of preparation:

Cook the fish in water seasoned with salt, vinegar and pepper. Add coriander. When cooked, remove the fish and get rid of skin and bones and break into pieces. Reserve the cooking broth. Make a stir-fry of onion and garlic with olive oil. Add tomatoes, peppers and spices. Incorporate stock of fish and simmer over high heat until you get more consistency. When ready, incorporate the fish meat and serve.

4. Light fish soup recipe with potatoes

Ingredient:

  • 350 grams of tilapia
  • salt to taste
  • 250 g potatoes, cut into pieces
  • 180 g onions cut into pieces
  • 250 g ripe tomatoes, cut into pieces
  • 100 g red pepper
  • 20 g coriander
  • 1 seafood soup
  • 50 g of olive oil
  • water to cover.

method of preparation:

Place the tilapia on a plate and season to taste. Add the potatoes, onions, tomatoes, bell peppers, coriander to a saucepan with water and let it cook. Add the shells. When cooked, put the seasoned boneless fish and simmer until soft and cooked. Serve with chopped coriander on top.

5. Light fish leek soup recipe,

Ingredient:

  • 2 fish fillets
  • salt to taste
  • juice of 1 lemon
  • 1 carrot, small cubes
  • 2 stalks of chopped leeks
  • 1 onion, chopped
  • 1 teaspoon ginger
  • 1 bunch of rosemary
  • 2 bay leaves
  • 2 leek stalks, chopped
  • 1 teaspoon cornstarch
  • 4 cups of boiling water tea.

method of preparation:

Wash the fillets and dry. Cut in half, season with salt and lemon. Put in a pot carrots, leeks, onions, ginger, rosemary, bay leaves, onions and water. Light from the fire and bring to a boil. Take pieces of fish in a steamer. Boil over the pot where the vegetables and cook for 10 minutes. After this time, turn the meat and cook for another 10 minutes. Remove the tray from the heat. Strain the baking broth, and go back to the fire. Incorporate pieces of fish and dissolve the cornstarch with a little water and mix in the soup to thicken. Serve.

6. Light cassava fish soup recipe

Ingredient:

  • 300 grams of fish
  • 4 medium onions
  • 8 cloves of garlic
  • 1 cassava, cut into cubes
  • 1 bouquet of fresh coriander
  • 5 tablespoons olive oil
  • vinegar
  • pepper to taste
  • salt to taste.

method of preparation:

Cook the fish in water seasoned with salt, vinegar and pepper. Add coriander. When cooked, remove the fish and get rid of skin and bones and break into pieces. Reserve the cooking broth. Cook cassava until soft. Make a stir-fry of onion and garlic with olive oil. Add cassava and spices. Incorporate stock of fish and simmer over high heat until you get more consistency. When ready, incorporate the fish meat and serve.

7. Light fish soup recipe with shrimp

Ingredient:

  • 600 g hake fillets
  • 6 small shrimp
  • 1 onion, chopped
  • 2 cloves of garlic, grind
  • 1 carrot, ras
  • 1 tomato, finely chopped
  • 5 tablespoons olive oil
  • salt to taste.

method of preparation:

Defrost fish moving in the water. Put the fish in a saucepan with water to cover and salt. Bring to a boil. Stop and leave covered. Cut the garlic into slices, carrot peel and grate. Cut the onion into rings. Drain fish and water reserves. Clean the fish, taking skin and pimples. Brown the light in olive oil, add the garlic, onion and let it cook. Add the carrot and leave for more than 5 minutes. Then place the tomatoes and let them cook for a few minutes. Add 2 liters of water and let it cook. At the end, when the soup has already reduced, put the cleaned shrimp without head and without shell, and leave for 5 minutes. Adjust spices, and serve.

8. Light pumpkin fish soup recipe

Ingredient:

  • 500 grams of sea perch
  • 1 onion, chopped
  • 4 cloves of garlic
  • 1 diced fruit juice
  • 1 bouquet of fresh coriander
  • 5 tablespoons olive oil
  • vinegar
  • pepper to taste
  • salt to taste.

method of preparation:

Cook the fish in water seasoned with salt, vinegar and pepper. When cooked, remove the fish and get rid of skin and bones and break into pieces. Reserve the cooking broth. Make a stir-fry of onion and garlic with olive oil. Add pumpkin. Incorporate stock of fish and let it simmer until you get more consistency and the pumpkin is fragile. When ready, incorporate the fish meat and serve.

9. Light spinach and green bean fish soup recipe

Ingredient:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove of garlic
  • 1 tomato, chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons chopped green onions
  • 1 bay leaf
  • 1 bunch of spinach
  • 1 carrot, chopped
  • 200g green beans, chopped
  • 1 cup boiled fish tea (without skin and without thorns)
  • salt to taste
  • black pepper to taste.

method of preparation:

heat half the olive oil and saute half the onion, half the garlic, tomatoes, half the parsley and chives. Add bay leaves, vegetables, 5 cups of water and cook. Discard the bay leaf, leave to cool, mash in a blender and set aside. Cook the fish in the rest of the oil with the other half of the spices and remove it from the flavor. Add pepper. Stir the soup, season with salt, simmer for a few minutes and serve.

10. Light chayote fish soup recipe

Ingredient:

  • 4 slices of hake
  • 4 medium onions
  • 4 cloves of garlic
  • 3 ripe tomatoes
  • 2 potatoes
  • 1 chayote
  • coriander to taste
  • olive oil to taste
  • salt to taste
  • pepper to taste.

method of preparation:

Cook the fish in salted water. Meanwhile, wash and chop the vegetables. In a large pot with olive oil, cook the onion and let it brown. Then add the garlic and tomatoes and sauté. Remove the fish, strain and take cooking broth to vegetable pots, while incorporating the rest of the ingredients (potatoes, carrots). Cover and simmer until tender. Include fish separately, add coriander and other spices and serve.


Green heat

Green heat is a simple soup, but summarizes all the best of Portuguese peasant gastronomy. Generally, everyone uses the same recipe to prepare this soup. In fact, it is so simple that even a novice in cooking can learn it. At the beginning, fry the onion together with the garlic in a little olive oil.

Then add the potatoes and water to the pot and simmer. To preserve the rustic character of the soup, the potatoes are left as they are, cut into larger pieces, but can also be mashed. If you want a more elegant soup, you can turn this mixture into a velvety puree with a blender. The green color of the soup is given by the green leaves of vegetables, most often kale, although collard or plain cabbage can also be used.

a hot green authentic, the leaves must be finely chopped. Thin slices of chorizo ​​sausages are often added, which also gives it a hint of umami, the fifth delicious taste.

Whether served as a first course or as the only dish, caldo verde goes perfectly with a healthy piece of broa, the Portuguese cornbread. So, soft potatoes, thick greens and hot green smoked sausage bring together a lot of energy for a soup who wants to be so modest.


Green broth soup

Caldo verde soup from: olive oil, onion, garlic, sausages, potatoes, cabbage leaves, salt, pepper.

Ingredient: />

  • a quarter cup of olive oil
  • a large chopped Spanish onion
  • two very finely chopped garlic cloves
  • 280 g sliced ​​chorizo ​​sausages
  • 6 medium-sized peeled potatoes and cut into cubes
  • 8 cups of cold water
  • 450 g julienned cabbage leaves
  • salt
  • pepper

Method of preparation:

Heat the olive oil over medium heat in a large pot. Add the onion and leave on the fire until it becomes glassy. Add the garlic and half of the chorizo ​​and cook for another two minutes.

Put the potatoes, cover everything with water, bring to a boil, reduce the flame and let it boil until the potatoes are ready, about 15 minutes. When soup It is cooled, mixed in a blender and then put back in the pot.

Add the vegetables, bring the new diini to a boil and leave for another two minutes. Season with salt and pepper, pour into bowls and garnish with chorizo.


The most famous dish in Portuguese cuisine is considered bacalhau , dry and salted cod, cooked & icircn different ways. There is a belief that the Portuguese have so many possibilities to prepare Bacalhau every day of the year, ie 365. Among them predominate recipes with broccoli, corn, onions, bell peppers, cauliflower or peas.

The Portuguese prefer fresh vegetable salads to cooked vegetables cooked, cooked or cooked, and combined with meat, fish or seafood. In Portuguese cuisine, vegetables are sought after in the first place to satisfy hunger. Very often they are the basis of the meal, but they are not foreign to them as a garnish for meat or fish. Vegetables make the diet more nutritious and have more nutritional value. We cannot fail to mention here the so-called movement feijoada . It relies heavily on beans, meat and other vegetables. Speaking of vegetables in Portuguese cuisine, we can't overlook the tomatoes. They play an essential role here, and in the kitchens of many countries the Portuguese style is recognized by a tomato.


Recipes that might interest you

A delicious and filling sauce

An interesting and tasty appetizer.

In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

  • 150 g cabbage
  • 60 g dried sausages with garlic or chorizo ​​flavor (smoked sausages)
  • 1 large potato
  • 0.75 l of water
  • 1 teaspoon salt
  • 1 tablespoon oil
  • Red pepper

The cabbage is washed in cold water. Then separate the leaves from the spine and chop finely. The cabbage thus chopped is left for half an hour.

The sausages are pushed with a fork in several places and boiled in water over high heat. When the water boils, reduce the heat and simmer for 15 minutes. Then drain the water and cut the sausages into small slices.

Peel a squash, grate it and boil in salted water for 15 minutes. Remove the potatoes from the water and prepare them for the puree. Then put the puree back in the water in which you boiled the potatoes.


Chickpea mangold soup

Preheat the oven to 160 ° C. Drain the chickpeas from the juice, then put 100g from the oven on a baking sheet with two tablespoons of oil, salt and pepper and simmer until golden brown and crispy.

Saute onions, diced vegetables, add the remaining chickpeas, 4 cloves of garlic and then gradually the rest of the ingredients except mango and hot pepper, salt and pepper and simmer for 25 minutes and finally mix.

Separately cut the chopped mangold stalks, add the remaining garlic, hot pepper, and then the mangold leaves, salt and pepper and simmer for 2 minutes. Then remove from the heat and add the peel and juice of a lemon.

Put the mixed soup in 4 bowls and then add the mangold, crispy chickpeas and serve with 1/4 lemon, a drizzle of olive oil and optionally a little chilli.


Portuguese diet: simplicity, good wine and fado

Portuguese cuisine has Moorish, Mediterranean and continental influences. You will find the most delicious seafood and fish dishes from all over Europe here. Portugal can also boast one of the finest pastries in the world. The Portuguese are not bad about protein either, their pork and beef dishes are delicious.

The Portuguese seem dependent on a few ingredients that they use in abundance in their gastronomy: olive oil, hot peppers, cinnamon, pepper and saffron. Each meal has either all the ingredients or most of them. And each kind is accompanied by the right wine, because Portugal is one of the important producers in Europe, it has been making wine for about 4000 years.

Let's go back to fish and seafood. The national way is based bacalhau, code ie. The dry and salty code is not missing from the weekly menu. The Portuguese have included it in the menu since the 16th century, there is even a folklore dedicated to it. It is said that there are 365 different recipes for each day of the year, or that there are actually thousands of recipes. Before cooking, the Portuguese soak it in water or milk for at least 24 hours. Then prepare it with butter, cream, carrots, potatoes, cabbage and egg or with onions and olives. It is said that the best bacalhau can be found in Lisbon at the restaurants D’Bacalhau, Laurentina, Zapata, O Poleiro. Bacalhau is seriously competing with sardines, which sizzle on the grills everywhere in their season, from May to October. And the food called Seafood cataplan, ie stewed seafood, was brought by the Moors in the eighth century, and today is the traditional food of Algrave. It is made from many kinds of fish, seafood, onions, red bell peppers and hot peppers.

Caldo is Portuguese soup, which can be made of fish, with corn (like a soft bird), tomatoes, chicken, pork, beef. But hot green from Minho, crushed potato soup, onion, kale, olive oil, a kind of sausage (preferably chouriço, salpicão or tora) or even pork chop, is the most appreciated is served hot with broa, bread with corn.

Long ago it was just the stew of the rich, but the poor found an economical way to prepare cooked the Portuguese, keeping the same delicious taste. Over time, it has become increasingly clear that this stew can be prepared in as many ways as there are families in Portugal. Basically, it is a vegetable stew whose flavor is given by the varieties of meat (pork, beef and chicken cooked in the same dish).

We come to cheeses that go great with raw Portuguese wines the best known variety is creamy sheep cheese Serra cheese, but the cheeses from Alentejo or the Azores are no worse. Amarelo da Beira Baixa, a mixture of goat's and sheep's cheese with herbs, was once considered the best in the world. The cheeses are served as appetizers or at the end of the meal, with red wine or port, often with jam or fruit.

Pastel de Belém - the tart whose recipe is a state secret

Portuguese sweets… well, they are divine. I'll tell you how Pastel of Bethlehem, one of the finest Portuguese desserts, for which locals and tourists stand in line for tens of minutes.

The cake has many, many layers of very thin puff pastry (like butterfly wings), called too leafy, and a very fine cream, whose recipe is secret, but which the Portuguese housewives have come to imitate nicely.

The recipe was invented by the nuns of Mosteiro dos Jerónimos to offer to the faithful (inside the monastery are the tombs of the monarchs, but also that of Vasco da Gama). At the beginning of the 19th century, the nuns sold the recipe to a confectionery in Lisbon, but it remained a secret, only three people know.

The popular recipe is made from:

1 packet of puff pastry

You need muffin tins.

When the dough is completely thawed, spread a sheet as thin as possible and cut the rounds with a glass the size of muffin tins. Put each sheet in a mold and when you are done with all the shapes, put them in the fridge for 10 minutes. Preheat the oven to 180 degrees and bake the molds for about 10-12 minutes.

While they are baking, mix in a bowl the starch with half the amount of cream, then add 50 g of sugar and the rest of the cream and mix until the sugar crystals are completely dissolved. Beat the remaining sugar separately with the yolks, vanilla and cinnamon.

Lightly homogenize the two mixtures and fill the tarts removed from the oven. Put them back in the oven until they catch a golden crust. Before removing them from the molds, leave them to cool and powder them with a little cinnamon.


Portuguese wines

Holidays have the flavor of Bacchus' liqueur in Portugal! Whether white, red or pink, wine is a traditional drink, just like in Romania. The preparation of this drink dates back centuries, the Portuguese being major exporters of wine worldwide. Northern Duoro vineyards produce an aromatic wine, Porto wine is suitable for dessert, and Madeira wine must be tasted (the originality is to heat it to 50 degrees Celsius for several months).

Tasteful vacation. 8 dishes not missing in Portuguese cuisine. Photo source: saveurs.be


Create your own soup tradition

So, many of the soup recipes I listed above & # 238 and aim to have the key nutrients for birth after birth.

As Swick says, “During periods of illness or stress [some key amino acids] can be easily depleted, so it's best to get them out of your food. Consuming bone broth consuming healing soups and stews is a great way to build your resistance to stress-related illnesses. ”

If the above recipes didn't appeal to you, you can also make collagen-rich bone broths and hearty vegetable soups.

Here are the basics for mixing your own healthy soup.

Collagen-rich bone broths

You can get the same healing benefits when you cook with premade bone broth or do it yourself.

For a clear, light-tasting broth, use a base of chicken, beef or fish bones as a base. Pork or lamb can also be used, although they can provide a richer, richer flavor.

Bone broths can help with:

  • maintaining strong post-pregnancy shine due to collagen intake
  • strengthen the body with amino acids, especially if you sleep little or suffer from chronic stress after birth

If you make your own soups, Swick suggests "looking for wild or organic meat and bones, grown with pasture, free range, antibiotics and no hormones whenever you can."

Here's one feeding option: Yang Nourishing Cuisine Recipe for Ox Healing Soup. Inspired by traditional Chinese medicine, this healthy soup is packed with ginger, mushrooms, goji berries and root vegetables.

Another quick recipe option for busy parents is the "birth broth" of chickens and eggs by Jessica Austin, a second birth. Using store-bought chicken broth, this soup wraps protein and collagen in a bowl. Drinking this once a day can help your body repair tissues and support joints in the postpartum period.

Nutrient-rich vegetable soups

"Like meat, with any vegetables you add to soups and stews, you will reap the benefits of the nutritional properties of vegetables, as well as any loss of nutrients you will have with steaming or boiling methods," he says. Swick.

Vegetable broth is also known to be especially useful for new mothers recovering from a C-section because it promotes healthy digestion, which in turn allows the body to focus on healing.

To get started, Swick recommends:

  • Root vegetables such as carrots, pasta & onions for a healthy source of starchy carbohydrates, vitamins A and C, dietary fiber and minerals such as potassium, calcium, iron, magnesium and zinc
  • pumpkin rich in beta-carotene and antioxidants such as butternut squash and acorns
  • green with dark leaves such as kale, chalk, breeder and cabbage for a healthy dose of folate, vitamins C and K, iron, magnesium and calcium

"All these vegetables can help support healthy eyesight, fight inflammation and supply the body with an abundance of mineral cofactors."

& # 206Try this recipe for vegetable broth, either as a base for vegetable soup or to sip like tea.

If cooking soup batches is too time consuming, High recommends a simpler route. "Discuss with your doctor the option to continue the prenatal vitamin for 1 day at 2 months postpartum."

Emilia Benton is a freelance writer and publisher based in Houston, Texas. She is also a new marathon runner, a baker and a frequent traveler.


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