Julianne soup
Julianne soup
It is one of the simplest and most delicious soups. While the water is heating, the vegetables are cleaned and finely chopped (two carrots, a stick of celery, a potato, an onion and two cabbage leaves). Boil for 10 minutes, add two tablespoons of couscous, season with a little oil and soy sauce, and cook for five more minutes. Easy, no, ultra-easy.
Chickpea cream
Chickpea cream
Apart from the classic creams of leeks, zucchini and pumpkin, you can also make one with legumes such as chickpeas that we like so much at Clara. In addition to being very nutritious thanks to this rich legume, it is also very satiating due to the enormous contribution of fiber that all its vegetables represent.
See recipe.
Pumpkin curry cream
Pumpkin curry cream
If you're looking for light creams, you can't miss this Zero Fat Curried Pumpkin Cream. In addition to being a vegetarian recipe, it is also 100% vegan, since it does not contain any ingredient of animal origin, not even milk or cheese.
See recipe.
Green bean soup with prawns
Green bean soup with prawns
It is a variation of the classic sautéed beans with prawns but with the "camouflaged" vegetables, so that it goes more unnoticed and among those who do not go crazy about vegetables. You can take it both hot and cold. And the prawns give it a party touch. Fancy it, right?
See recipe.
Saffron monkfish soup
Saffron monkfish soup
Monkfish soup with saffron is a dish as simple as it is sophisticated that is exquisite as a party dish, and very practical to incorporate fish into your diet. We have opted for a cream of leeks and potatoes with cream for the base, which is quite caloric. But you can also make a light version with the trick to subtract calories that we tell you.
See recipe.
vegetables cream
vegetables cream
Our vegetable cream is a super inexpensive dish suitable for vegetarians and vegans - since it does not contain any ingredient of animal origin - that can be eaten both hot and cold and therefore fits in at any time of the year. And if you have a little left over, you can make some cubes of cream to enrich other dishes.
See recipe.
Ultralight Fish Soup
Ultralight Fish Soup
The ultra-light fish soup is not only a delicious fish recipe that fits in parties and celebrations, but it is also suitable when you are on a diet since it only has 205 calories and, therefore, it is a 100% guilt-free dish .
See recipe.
Super light vichyssoise
Super light vichyssoise
If you are a fan of this leek cream of French origin, you will fall in love with our super light vichyssoise, a recipe with 125 calories less than the traditional one and all the flavor.
See recipe.
Carrot cream
Carrot cream
An alternative to the typical pumpkin or leek cream that can be taken both hot and cold and very healthy and balanced thanks to the fat burning power of ginger, the ingredient with which we have given it a more exotic and sophisticated touch.
See recipe.
Vegetable soup with noodles
Vegetable soup with noodles
To make this soup, you just have to add a quarter of cabbage, a handful of peas, and some cooked red beans to the basic vegetable broth below. And when there are a few minutes to finish cooking, also add a handful of noodles.
Winter is synonymous with cold … and soups! There is nothing as comforting when the temperature drops as a very warm soup or cream. They are a treasure trove of nutrients and, in most cases, without too many calories.
We have proposed ten, but there are infinite ones. So you can make your own versions, here is the formula to make a vegetable broth, which is usually the base of any soup.
Ingredients
- 1 potato
- 1 turnip
- 1 leek
- 1 tomato
- 1 stalk of celery
- 1 onion
- 1 zucchini
- ½ red pepper
- 2 carrots
- Laurel, oil and salt
How to make a vegetable broth step by step
- Prepare the vegetables. Clean and wash the celery and bell pepper. Scrape and wash the carrots and turnip. Cut everything in fine julienne. Peel and chop the tomato. Peel the potato, wash it and cut it into slices and then into thin sticks. Wash and dry the zucchini, trim it and cut it the same. Clean the leek, wash it and dry it. Peel the onion. Cut both vegetables into thin julienne strips.
- Sauté and sauté. Heat 3 tablespoons of oil in a large saucepan, add the onion and leek and sauté for 6-7 minutes, until they begin to change color and are soft. Add the rest of the vegetables and cook them for a few minutes.
- Boil over low heat. Once all the vegetables are sautéed and sautéed, add 2 liters of water, add 1 washed bay leaf and season. Cover and cook over a low heat for about 30-40 min, foaming occasionally to remove all impurities.
Endless options
- Once cooked, you can remove all the vegetables and use the broth to make a noodle, rice or semolina soup, for example, or also to enrich rice dishes and other stews that require liquid.
- You can also freeze it in a tupper or in cubes, in the same way that we do it in our step by step to make cream of vegetables and cubes. This way it will hold you longer and give you a lot of play.
- Our version is a vegetarian recipe and 100% vegan, since it does not contain any ingredient of animal origin. But if you like meat, you just have to add a little chicken, bacon, or a ham bone, for example.
