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Not just pumpkin cream to warm up soups in the fall
Table of Contents
1. A good broth is the base of the soup
In meat broths it is best served with beef, whereas in vegetable brothes it can be obtained by adding fresh or dried mushrooms, soy sauce and yeast flakes. The flavor is also deepened by the addition of herbs such as lobster, cabbage, tomatoes or rosemary.2. Cream of potatoes
The ingredients are: piece of ginger (510 g), garlic tooth, tablespoon of olive oil, 500 g of potatoes, 600800 ml of broth (depending on the density of the soup preferred), 50 g of salty milk, salty: pepper, chili peppers, cinnamon, salt, peppers.3. African walnut soup with lentils
In addition to a large amount of fats, a vegetable protein is also provided. How to prepare: Cut the cabbage into cubes, cut the pepper into a small cube, slice the chili. After 10 minutes, add the lentils and cook it to be soft. In a separate dish, mix the peanut paste with a few tablespoons of soup to sweeten it.
