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Vegetable cream soup with a lens

19. September 2012

Vegetable cream soup with a lens

A very delicious and healthy soup that happened by accident when I cooked "what the house gave" or rather "what the garden gave" and I wanted to add legumes.

Carrot soup with orange

30. August 2012

Carrot soup with orange

If you like creamy soups, try this version with Roman cumin and orange juice. It is very easy and has an exotic sparkle thanks to Roman cumin, which is nowadays available.

Aubergine soup with parmesan

27. June 2012

Aubergine soup with parmesan

Excellent combination of aubergines, parmesan and tomatoes on summer evenings ... The way to prepare aubergines in the oven, you will be useful for other treatments. It is a basic preparation for various cold spreads and dips.

Tomato soup

11. April 2012

Tomato soup

I am looking forward to the summer when the gardens are full of scented tomatoes and especially to those flesh that have a tasteful flesh and perfectly suited for these soups. Everyone can cook tomato soup and everyone is doing it for her, but there are some scrubs that I like to share with you because they can make the soup special. Such as tomato sprigs, which add a more distinctive aroma.

Miso soup

9. April 2012

Miso soup

It is an alleged Japanese longevity recipe. He eats it daily as an appetizer, when the soup is squeezed directly from the bowl and the ingredients are poured by the chopsticks. If you've already loved her, maybe you'll be pleased to find it very easy to prepare her at home, unless you decide to cook her own homemade broth, which is quite a maturity. Otherwise it is a matter of vapor with high durability and about 5 minutes. Mainly you get protein, mineral and vitamin boost! This is very good if you are not very well and you are weakened. Below the recipe you will find a more detailed description of the ingredients and their positive effects.

Boršč

4. March 2012

Boršč

At home, we all love him. I cook always full, the biggest pot I own, and eat it with great taste for three days, I mostly leave the ingredients of pork. In a few recipes, I saw even smoked, but it is not quite common, and it is especially useless because the borscht is simply full of taste and perfect as it is.