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Creamy pumpkin soup with apple and celery

Creamy pumpkin soup with apple and celery

  • 1/2 dovelecel,
  • 1/2 Mar,
  • 1 small piece of celery root,
  • a little butter and
  • 1/2 egg yolk boiled.

Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Creamy zucchini soup with apple and celery:

I boiled 1/2 zucchini, 1/2 apple, 1 small piece of celery root, a little butter and 1/2 boiled egg yolk.
Boil the peeled vegetables together and cut them into small cubes, then take them out and pass them with the blender and add a little butter at the end, a teaspoon tip and the yolk boiled hard and passed through a strainer. That's it!


Pumpkin cream soup simple and tasty recipe

Pumpkin cream soup with croutons and pumpkin chips. A creamy soup with tender zucchini and leurda, tied with rice (instead of the eternal potato), very flavorful and velvety. Perfect for younger children (pay attention to seasoning!). It is very easy to prepare and very fast & # 8211 in 30 & # 8211 40 minutes can be eaten.

I really like pumpkins (especially zucchini and squash & # 8211 see more recipes here) and I prepare them quite often in summer, when I find them in the market and they have a low price. I prepare them when fried, when fill, when gratin. This time I wanted to make a fine soup and I succeeded perfectly! It is an improvised recipe by me, orienting me after I had at hand and logically judging the preparation stages and the applied techniques. I treated this soup as a fluid and mixed risotto & # 8211 is based on & # 8222sofritto & # 8221, the rice is also hardened and then I added the vegetables and quenched everything with liquid (much more than a risotto). You can find it here authentic risotto recipes.

Starting from the premise that zucchini is a watery vegetable and a bit bland, I knew I would have to give it life with more spicy flavors and vegetables (onion, garlic, leurda). Wanting to make cream soup, I knew I would have to use a thickener and I gave up potatoes in favor of rice. And I did well! A cup of rice tied me wonderfully 3 liters of soup! And how fine this soup is! It has a velvety texture and a fluid, silky consistency. You will definitely like it!

Although it looks spectacular, it does pumpkin cream soup it's a cheap one, available to anyone.

The final touch is given by the bread croutons with garlic (to be bought from Kaufland), the cepsoara and the transparent slices of garlic. pumpkin chips (recipe here).

Slicing pumpkin chips is easy with a manual slicer like this (can be purchased here).

Chopped leurda leaves can be used instead of cepsoara, they will give it a very pleasant taste. You can find it here more recipes with leurda.


Find out why it is good to eat pumpkins in summer and what are their health benefits

Zucchini are part of the Cucurbitaceae family and are easy to grow summer vegetables.

Pumpkins generally grow in areas with warm climates and in fertile and moist soils. Zucchini is a hanging plant, whose fire can reach 10 meters in height. The fruits are elongated (the zucchini is, from a botanical point of view, a fruit), and the large, yellow, trumpet-shaped flowers are also edible.

Zucchini can reach impressive sizes, but in the case of this vegetable, the size is not proportional to the quality. Small or medium-sized pumpkins are more fragrant. The bigger they are, the stronger the pumpkins, the fuller the seeds and they lose their flavor.

Zucchini differ in appearance depending on the variety, and the darker ones are generally richer in nutrients.

Zucchini are very versatile and can be used in a wide variety of recipes. They can be added to soups, salads, omelettes, as a garnish or they can be made "fake french fries", with an onion sauce as an appetizer. Do you want healthy, gluten-free spaghetti? With the help of a special device, you can make your own noodle pasta - with a texture and appearance very similar to real spaghetti.

The health benefits of zucchini

Zucchini has an impressive nutritional load. It is low in calories (only 17 calories per 100 grams) and high in fiber and does not contain cholesterol or unhealthy fats. It is also rich in flavonoids, such as zeaxanthin, carotene and lutein, which play a significant role in slowing down aging and preventing disease by neutralizing free radicals.

Most antioxidants are in the shell, so it is good not to clean them when consumed.

Zucchini is also a good source of potassium, a good nutrient for the heart, which relieves blood pressure and neutralizes the effects of excess sodium. Zucchini has even more potassium than banana.

Pumpkin is also rich in the complex of B vitamins, folate, B6, B1, B2, B3, and choline, as well as minerals such as zinc and magnesium, useful in regulating blood sugar - an advantage especially for diabetics. Zucchini also contains iron, manganese and phosphorus.

However, many pumpkins, especially imported ones, are genetically modified, so the best choice is to be organic.

Nutritional profile of zucchini per 100 g of raw zucchini:

Nutrients - Quantity per serving - Daily requirement *

Calories from fats - 2 gr

Dietary fiber - 1 gr - 4%

Vitamin A 4%, Vitamin C 28%, Iron 2%

* The daily requirement is based on a diet of 2000 calories. The daily requirement may vary from person to person, depending on caloric intake.

Studies on pumpkin

Many animal studies show that pumpkins have antioxidant, anti-inflammatory, antidiabetic and insulin-regulating properties. These are due to carbohydrates that come from cell wall polysaccharides, which contain pectins.

Healthy recipe with pumpkin: Creamy soup with pumpkin and cashews

Ingredient:

3 tablespoons coconut oil or raw butter

1 tablespoon chopped celery seeds (optional)

1½ cashew cup, fried (optional)

1 cup celery, finely sliced

Preparation:

  1. Melt the coconut oil or butter in a soup pot. Add celery seeds, zucchini, celery, bell pepper and salt. Stir, cover and simmer until the vegetables are soft, about 30 minutes.
  2. Grind the cashew nuts together with the vegetable juice in a blender.
  3. Mix the vegetables and cashew puree in a blender. It is homogenized.
  4. Place a large strainer on top of the soup pot. Strain the cashew mixture, stirring and pressing with a spoon. Strain the mixture well through a sieve. It depends on this step how creamy the soup will turn out.
  5. Throw away what's left in the strainer.
  6. Heat the soup and serve.

The ingredients are enough for 6 servings.

Summary

How not to love zucchini? Although it is a fruit from a botanical point of view, zucchini is considered a vegetable and one of the most versatile. It is easy to grow and requires a minimum of attention compared to the abundance of benefits it offers, being easy to incorporate into many recipes - it can even be turned into noodles!

Zucchini also has an impressive nutritional content - rich in potassium, B-complex vitamins, dietary fiber and antioxidants. It can also regulate blood sugar, being very helpful for diabetics.

Here is a simple way you can enjoy a zucchini: cut it long, sprinkle it with coconut oil and a little salt and put it on the grill. This method will highlight its natural sweetness.

Source used: http://foodfacts.mercola.com/zucchini.html

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Wash and clean the vegetables. Cut them so that they can all boil at once. For example, potatoes and carrots boil harder, so chop them smaller.

Put them in a saucepan, put the olive oil, cover with water, salt and cook the vegetables until soft.

Do not boil them excessively, it is enough to soften them so that they can be mashed. So, when they are ready, mash the vegetables with a vertical mixer until you get a creamy composition, neither too thick nor thin. If it is thick, add more water, add soup put it on the fire again and bring it to the boil. If it is too thin, boil it like this. Better to put less water and add after that than to boil the soup excessively and the vegetables to lose all the nutrients.

Eat hot soup with sour cream, decorated with parsley and definitely some croutons. Enjoy!

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Fine celery puree and creamy recipe step by step

Fine celery puree and creamy recipe step by step. A puree of celery root with a little potato, milk, butter and sour cream. How is celery puree made? What does aromatic and velvety celery puree match?

Americans call this celery puree & # 8222celeriac puree & # 8221 or & # 8222celery root puree & # 8221. This is to make a difference with celery (celery stalks). I am a big fan of vegetable purees and I often make them as a side dish in addition to grilled or fried meats or fried meats. Let's change a little more mashed potatoes and french fries, right?

Celery root has a strong specific aroma, very fresh. I've already used it in salad with remoulade sauce and boiled tongue (recipe here) or in yogurt and mayonnaise salad (recipe here). In the first recipe I scalded the celery for a few minutes to get rid of this intense aroma. In the second recipe I decided to grate it and immerse it for a few minutes in cold water with lemon juice. In this way the aroma is dispersed and the lemon juice prevents the oxidation (blackening) of the celery.

If you like celery, we also recommend the celery cream soup with simple cream recipe that you can find here.

I read several recipes for celery puree on the internet (in French, English and American) and I saw that they are very varied: some contain rice (as a binder, as I used to pumpkin cream soup), others potato, some are made with milk and cream, others only with milk and butter. So I decided to follow my instincts and make a celery puree to my taste. Basically, I applied the technique of cooking vegetables directly in milk, as I did with parsnip puree.

From the quantities below we obtained 3-4 servings of celery puree, in the conditions in which there is also a second garnish besides the meat.