Delicious soups to bear the cold

The soups They don’t have to be boring. may setting with all the vegetables and with that ideal ingredients for the little ones to eat in the house. From 365 Temptations program From Mendoza to assure recipes on how to make them.

At a few low temperatures, this hot dish provides antioxidants, vitamins A, B and C, fiber for gut health and warmth for the body.

It can be combined with rice, noodles or meat or chopped chicken and has many advantages:

– They are very profitable as you can get several servings with few vegetables and they accept any additions such as rice, pasta, pieces of meat or chicken

– They are very versatile. You can mix any vegetables and it will always be delicious

– Help fulfill the recommended daily intake of vegetables.

– They keep the body hydrated, which is essential during the cold season, when we drink less liquid.

They also maintain the health of the intestinal system in winter, when the body asks for less fresh fruits and vegetables

Recipes for adults and children

Pumpkin cream soup and rice for the little ones

This soup is very simple. Boil the peeled pumpkin in soup with barely enough water. Then milk is added and blended in a blender or mini-mixer. When ready to eat, you can add rice, sausage pieces or chicken pieces.

vegetable cream soup


1 onion 4 medium potatoes

1 large zucchini

3 celery

5 carrots

1 leek

2 garlic cloves

1 broth cube

boiling water c/n

Cream c / n (optional)

black pepper and salt

olive oil c/n


Wash and peel the potatoes, cut them into small cubes. Pour a drop of oil into a pan over medium heat, add the potatoes. Chop all the vegetables and put them in the pot. Cook over low heat, add the broth and water until it covers the vegetables. Cook until it boils. When the ingredients have softened, take them off the heat and pour them through a blender. Season. When the preparation is well whipped, add a drop of cream. Mix and serve.

Tomato soup


500 grams of tomatoes


1 clove of garlic bell pepper

1 bay leaf



Olive oil


Fill a pot with water and boil the tomatoes for 1 minute, take them out and put them in cold water. This allows you to easily remove the skin. After peeling, cut the tomatoes into cubes. Cut the onion, pepper and garlic into small pieces and fry them in olive oil in a pan. Cook them until the onion and garlic turn golden brown. Add the chopped tomatoes, the bay leaf and a pinch of salt and pepper. Add 2 glasses of water or vegetable broth if you like. Reduce the heat by half and let it simmer for 30 minutes. Stir occasionally. After this time, you can leave it as it is or liquefy it.

Tomato, pumpkin and cheese soup


2 tablespoons of olive oil

2 cloves of minced garlic

1 slice of grated pumpkin

2 cups homemade sauce

2 cups of water






Put the oil in a saucepan, fry the garlic, add the pumpkin and cook with the sauce and water for 10 minutes, then fry for a few minutes. Add the tomato sauce and water. Season and cook for a few more minutes. Serve topped with cheese and chopped fresh basil.

Onion soup


1 kilo of onion

90 grams of butter

1 tablespoon of oil

1 teaspoon of sugar

Salt pepper

3 tablespoons of flour

12 cups of broth

1/2 cup white wine

12 slices of sliced ​​bread

Olive oil

minced garlic

Grated cheese


Melt the butter in a large pan over low heat and add the thinly sliced ​​onion. Then add a tablespoon of oil and cover the pan for about 15 minutes.

Cover, increase the heat and add sugar, salt and pepper to taste.

Cook the onion for about 40 minutes, stirring often, until golden brown. Add the broth. After 40 minutes, sprinkle the flour together with the wine. Cook for another 30 minutes.

Toast the bread spread with garlic. Put it in cups suitable for baking, put the bread on it, sprinkle the cheese with butter and add the soup. Bake for 20 minutes until gratin.

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