Herbs and spices: 4 healthy and delicious soup recipes

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Wenn Sie vorhaben, Suppe zum Abendessen zuzubereiten, vergessen Sie Hühnernudeln und gehen Sie in Bezug auf Textur, Geschmack und Ernährung noch einen Schritt weiter – hier sind 4 köstliche Suppenrezepte mit natürlichen Kräutern und Gewürzen, die Sie probieren müssen: Cremige Kräuter-Zucchini-Suppe Was du brauchst: 10 Tassen Zucchinistücke 2 Kartoffeln, geschält und gehackt 1 Zwiebel, gehackt 1 Tasse Milch 1 Tasse Hühnerbrühe 4 EL. Margarine 1 Esslöffel. gehacktes frisches Basilikum 1 Esslöffel. gehackter frischer Estragon 1 Esslöffel. gehackte frische Petersilie 1 Esslöffel. getrocknet pikante Die Margarine in einem mittelgroßen Topf bei mittlerer Hitze schmelzen. Schalten Sie die Hitze hoch und fügen …
If you plan to prepare soup for dinner, forget chicken noodles and go one step further in terms of texture, taste and nutrition-here are 4 delicious soup recipes with natural herbs and spices that you have to try: creamy herbal zucchini soup what you need: 10 cups of zucchinist pieces 2 potatoes, peeled and chopped 1 onion, chopped 1 cup of milk 1 tap. Cup of chicken broth 4 tablespoons. Margarine 1 tablespoon. Chopped fresh basil 1 tablespoon. Chopped fresh tarragon 1 tablespoon. Chopped fresh parsley 1 tablespoon. Dried the margarine melt the margarine in a medium -sized saucepan over medium heat. Turn up the heat and add ... (Symbolbild/natur.wiki)

If you plan to prepare soup for dinner, forget chicken noodles and go one step further in terms of texture, taste and nutrition - here are 4 delicious soup recipes with natural herbs and spices that you have to try:

creamy herbal zucchini soup

what you need:

  • 10 cups of zucchinist pieces

  • 2 potatoes, peeled and chopped

  • 1 onion, chopped

  • 1 cup of milk

  • 1 cup of chicken broth

  • 4 el. Margarine

  • 1 tablespoon. chopped fresh basil

  • 1 tablespoon. chopped fresh tarragon

  • 1 tablespoon. chopped fresh parsley

  • 1 tablespoon. dried piquant

Melt the margarine in a medium -sized pot over medium heat. Turn up the heat and add zucchini, potatoes and onions. Cover and let it boil for 2 minutes, occasionally shaking the pan so that the vegetables do not stick to the floor. Reduce the heat to medium level and add chicken broth. Cook for 15-20 minutes until the potatoes are soft. Stir in the milk, basil, tarragon, parsley and bean herb. Warm up and serve immediately.

herbs and spices oat soup

what you need:

  • 5 large tomatoes, sliced ​​

  • 1 cup of oats

  • 1/3 cup of chopped onion

  • 1 clove of garlic, chopped

  • 1/2 BUND fresh coriander

  • 3 el. Olive oil

  • 3 tl. Chicken broth granulate

  • 1/2 tl. Salt-

  • 3 cups of water, divided

Heat the olive oil in a large, deep pan over medium to high heat. Add the oat and cook it with occasional stirring until it is roasted. Take off the stove and set aside. Mix tomatoes, onions, garlic, coriander and 1 cup of water in a mixer. Puree until everything is smooth. Pour the tomato mixture over the pan with roasted oats and add the remaining water. Bring to a boil, then stir in the bouillon granulate and salt. Cover and simmer for 15-20 minutes. Serve immediately.

basil and tomato soup

what you need:

  • 3 1/2 cups crushed tomatoes

  • 20 fresh basil leaves, cut into thin strips

  • 1 3/4 cups of chicken broth

  • 1 1/2 cups of tomatoes-juice cocktail

  • 1 cup of cream

  • 1/4 cup of butter

mix shredded tomatoes, chicken broth and vegetable juice in a large saucepan. Cook and bring to a boil, about 30 minutes. Pour the mixture into a blender and add basil leaves. Puree until everything is smooth. Put the mixture back to the pan and add cream and butter. Cook over medium heat until the butter has melted. Serve immediately.

Mint pound soup

what you need:

  • 10 peaches, sliced ​​

  • 2 cups half and half cream

  • 1 cup of peach schnapps

  • 1 cup of dry white wine

  • 1/2 cup of sugar

  • 1 teaspoon. chopped fresh mint leaves

  • 1/2 tl. Cinnamon

  • 1/4 tl. ground nutmeg

Mix cream, peach schnapps, sugar, white wine, mint leaves, cinnamon and nutmeg. Mix until everything is mixed well and the sugar has dissolved. Put peach slices in the bowl and put the mixture in a medium -sized pot. Cover and cook for 15-20 minutes with occasional stirring until the peaches are soft. Take off the stove and put the mixture in a mixer. Puree until everything is smooth. Let cool for a few minutes and then keep in the refrigerator. Serve chilled.

Try these healthy herbal and spice soup recipes for a more appetizing dinner.