Spicy soup with lentils and beans

This soup can cook not only with pumpkin but also with potatoes.

  • Servings: 8
  • Cooking time: 45 Minutes

Пикантный суп с чечевицей и фасольюIngredients

  • Lentils — 2 cups
  • Onion — 1 piece
  • Garlic — 2 cloves
  • Pumpkin (flesh) — 500 grams
  • Canned red beans — 400 grams
  • Pesto sauce — 100 grams
  • The chicken or vegetable broth — 1 liter
  • Chili pickled green 125 g
  • Spicy dried herbs — 1 teaspoon
  • Chili pepper ground — 1 teaspoon
  • Vegetable oil — to taste
  • Salt — to taste

For decoration:

  • Parmesan chips — 30 grams
  • Lime (sliced) to taste

Method of preparation

  1. Pumpkin cut into slices. Peel and slice onion and garlic. In a pan heat 2 tsp oil, fry for 3 minutes onion and garlic, sprinkle with dry herbs and spices, salt, fry for another 3 minutes, stirring occasionally.

  2. Put the vegetables in the pan. Add the broth, lentils, chopped pumpkin and cook for 10 minutes. Spoon the pesto sauce, sliced pickled chillies and canned beans, cook for another 5 minutes, until the lentils are tender.

  3. Serve the soup sprinkled with Parmesan cheese and garnish with slices of lime.

Pumpkin soup with apples

Classic French cuisine is available. A great soup for the whole family.

  • Servings: 6
  • Cooking time: 110 Minutes

Суп из тыквы с яблокамиIngredients

  • Pumpkin nutmeg — 2 pieces
  • Large onion — 3 pieces
  • Sweet apples — 500 gram
  • Goat cheese — 175 grams
  • Apple juice — 2 cups
  • Curry medium Hotness — 2 tablespoons
  • Bread (French baguette) — 1 piece
  • Butter — 2 tablespoons
  • Olive oil — 2 tablespoons
  • Salt — to taste
  • Pepper — to taste
  • Parsley — to taste

Method of preparation

  1. In a large skillet, heat the butter and olive oil. Put chopped onions, sprinkle with curry, fry for 15-20 minutes, stirring occasionally.

  2. Pumpkin cut in half, remove the seeds, peel, cut into small pieces. Apples peel and core, also finely chop.

  3. Put pumpkin and apples in a saucepan with the onion, pour in 2 cups of water, season with 2 tsp salt and 0.25 tsp pepper, bring to a boil. Reduce heat, cover and cook for a further 20-30 minutes until tender pumpkin.

  4. Portions put pumpkin and Apple mix in a blender, purée.

  5. Return the puree to the skillet. Pour 1-2 cups of Apple juice, again add salt, mix well. If the soup is too thick, dilute it with juice.

  6. Baguette cut into slices, fry in the toaster or under the grill, sprinkle with goat cheese.

  7. Serve the soup in portion pots or plates, sprinkle with parsley, garnish with a slice of bread with crumbled cheese.

    TIP: To make the soup bought the original flavor is Apple juice, add the cider. Of course, this soup is for adults only!

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Rules and tips how to do makeup persistent for the whole day © Getty Images

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Creamy soup with croutons

The fried pieces of bacon and thyme sprigs to enhance the flavor of the soup.

  • Servings: 8
  • Cooking time: 110 Minutes

Сливочный суп с крутонамиFor the soup:

  • Pumpkin variety Butternut medium — 1 piece
  • Onion — 0,5 pieces
  • Butter — 3 tablespoons
  • Sugar — 1 teaspoon
  • Fatty cream — 3 tablespoons
  • Thyme — 3 stems
  • Black pepper freshly ground — to taste
  • Salt — to taste

For serving:

  • Pumpkin small — 4 pieces
  • Sugar — 0,5 teaspoons
  • Salt — 0.5 teaspoons
  • Pumpkin seeds — to taste
  • Croutons — to taste
  • Paprika or chili pepper — to taste
  • Bacon toasted — to taste
  • Prosciutto or ham — to taste
  • Fried onions — to taste
  • Greens — to taste

Method of preparation

  1. Make bowls of pumpkin to feed soup. Preheat the oven to 200 degrees. Cut off the tops of the pumpkins to make the cover. Seeds and fibers remove with a spoon, capturing part of the pulp. Sprinkle inside of pumpkins with salt and sugar (0.5 tsp ). Put pumpkins with lids on a baking tray lined with baking paper, bake in the oven for 20-35 minutes until tender.

  2. Prepare the soup. Melt the butter in a saucepan over low heat. Add the onion and 1 tsp salt. Throw in a pot and thyme leaves, reduce heat and cook, stirring, until the onion has softened, about 5 minutes. Add the pumpkin cubes and sugar, cook until then, until the pumpkin Scaramella, about 3-4 minutes. Pour 5 cups of water and bring to a boil. Reduce heat and simmer without a lid until tender, 15-20 minutes.

  3. Blend the soup, add the cream, season to taste.

  4. Pour the soup into the bowls of the pumpkin, garnish with croutons, ham, grilled onions, seeds, herbs, paprika or chili, cover with lids and serve immediately.

Beetroot soup with beans

  • Servings: 4
  • Cooking time: 60 Minutes

Свекольник с фасольюIngredients

  • White beans — 1 Cup
  • Carrots — 1 piece
  • Potatoes — 1 piece
  • Beets — 1 piece
  • Onion — 1 piece
  • Fresh cilantro — 1 bunch
  • Dry Provencal herbs — 1 teaspoon
  • Unrefined vegetable oil — 5 tablespoons
  • Garlic (teeth) — 3 pieces
  • Salt — to taste
  • Ground black pepper — to taste
  • Lemon — 0,5 pieces

Method of preparation

  1. The beans soak for 4-6 hours (preferably overnight) in cold water. Then bring to the boil, drain the water, pour 1 liter of boiling water and simmer on low heat about 40 minutes.

  2. Vegetables clean. Onions and potatoes cut into cubes, carrots and beets grate on a coarse grater.

  3. Fry in a saucepan in oil at first onions, then carrots, stew until tender, put in a saucepan beets, cook for 5 minutes, add the potatoes and cook for a further 5 minutes.

  4. Put the vegetables into the pot with the beans, season to taste, add crushed garlic. Cook until tender, at the end of cooking add the lemon juice to taste. Serve with chopped coriander.

Soup-cappuccino of white beans

Creamy soup with mushrooms.

  • Servings: 6
  • Cooking time: 90 Minutes

Суп-капучино из белой фасолиIngredients

  • Dry white beans — 250 grams
  • Carrot small — 1 piece
  • Onion small — 1 piece
  • Chicken broth — 800 ml
  • Chilled butter — 100 grams
  • Mushrooms or forest mushrooms — 100 grams
  • Fat cream — 150 grams
  • Truffle oil or olive extra virgine — to taste

Method of preparation

  1. Pre-soak the beans in cold water overnight.

  2. Peel the onion and carrot, coarsely chop. Wash mushrooms, slice thinly.

  3. The water in which you soaked the beans, drain, add fresh to a higher layer of beans by 5 cm Put on the fire, add the onion and carrots, bring to boil, simmer 30-40 minutes until tender beans.

  4. Set aside 1 tbsp of beans for decoration. Continue cooking the beans for another 10-15 minutes.

  5. Drain the broth from the beans, leaving 0.5 cups, remove the onions and carrots. Chop the beans in a blender into a puree, adding a little broth.

  6. In a saucepan bring to boil chicken broth, let simmer 5 minutes. In a pan heat half the oil, fry the mushrooms for 5-7 minutes, season and remove from heat.