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Meatless meals during advent: recipes for delicious soups - Recipes, tips, and all things kitchen for any level of chef
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27 November, 2017

Meatless meals during advent: recipes for delicious soups

Posted in : Soups on by : root

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Today to REPLACE YOUR WEBSITE will tell you which is delicious, flavorful and healthy meatless meals in the Christmas post can be prepared from the foods.

Despite the fact that the food is not the most important thing during fasting, proper diet is also not be discounted during this period.

Meatless dishes in the Christmas post.

Lemon-bean vegetable soup.

Ingredients:

  • 400 g beans,
  • 3 onions,
  • 3 carrots,
  • 0.5 cabbage,
  • 5 celery stalks,
  • 1 stalk of leek,
  • half a lemon,
  • 1 Cup vegetable oil
  • 3 sprigs of mint,
  • ground black pepper,to taste
  • salt to taste,
  • 2 liters of water.

Lemon-vegetable bean soup preparation:

  • The beans climb, remove spoiled grain, wash and pour water for 6-8 hours.
  • Thoroughly rinse beans, pour fresh water and boil 15-20 minutes.
  • When the beans become soft, drain it from the water.
  • Wash and peel the vegetables.
  • Onions finely cut.
  • Leeks, celery and carrots cut pieces.
  • Slice the cabbage.
  • Boil onions, celery and carrots for 15-20 minutes.
  • Then add cabbage, leeks and boiled beans and boil, stirring, another 5-7 minutes.
  • At the end of cooking, put the mint, salt, pepper and add vegetable oil. If desired, bean soup you can cook without vegetable oil.
  • Before serving separately in each plate put a thin slice of lemon.
  • Soup-puree of root vegetables.

    Ingredients:

    • 400 g potatoes,
    • 200 g carrots,
    • 200 g turnip,
    • 100 g root celery,
    • 1 stalk of leek,
    • 4 sprigs of parsley,
    • 2 tbsp. olive oil first pressed
    • 2 Bay leaves,
    • ground black pepper,to taste
    • salt to taste,
    • 1.5 l of water.

    Soup-puree of root vegetables – cooking

  • All the vegetables wash, peel and cut large cubes.
  • Put wax in a saucepan, pour water, add Bay leaf, salt and pepper and bring to boil.
  • Boiling vegetable soup put in a preheated 150°C oven and leave for 1-1,5 hours to the vegetables melted.
  • Ready vegetable soup, bring the blender to puree state.
  • When serving, add olive oil first pressing, and decorate with parsley leaves.
  • Give vegetable soup a puree of root vegetables with rye bread or crackers.
  • Bon appetit!

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