HomeLIFESTYLE3 potato-free soup recipes to keep fit

3 potato-free soup recipes to keep fit

Lighter and more suitable for hot days: soups without potatoes also help to make a less caloric meal.

Whether you are in the process of losing weight, or just want to eat a little healthier, soup is always an excellent ally. Even better when it comes to recipes from potato-free soupswhich allow you to consume a meal full of vitamins and nutrients needed by our body, without overdoing the calories🇧🇷

But if you think that soup without potatoes is no fun at all, we have three suggestions that will change your mind. different, with equally satiating ingredients and that result in a complete meal with a lot of flavor.

Take note!

Chickpea Soup

Kitchen:Portuguese

Type:Prohibited

Setup time:00:24

Ingredients

  • 1 c. olive oil soup
  • 3 minced garlic cloves
  • 3 medium carrots cut into cubes
  • 2 and 1/2 cups of water
  • 2 c. powdered curry tea
  • 200 ml of coconut milk
  • 2 cups cooked chickpeas
  • A handful of chopped parsley
  • salt to taste

preparation method

  • In a medium pan, brown the garlic in the oil, without letting it toast.
  • Add the diced carrots, sauté a little and mix in the water.
  • Cook the carrots for about 15 minutes or until they are soft.
  • Add curry, coconut milk, chickpeas and parsley.
  • Cook until the leaves have wilted.
  • Hit with salt

Broccoli and Cauliflower Soup

Broccoli and Cauliflower Soup

Kitchen:Portuguese

Type:Prohibited

Setup time:00:40

Ingredients

  • 3 tea cups of broccoli
  • 3 cups of cauliflower florets
  • 1 onion
  • 4 crushed garlic cloves
  • 1 c. coconut oil tea
  • Salt and pepper

preparation method

  • Put the coconut oil in a pan and let it heat up.
  • Add the garlic and onion and fry a little.
  • Add the broccoli, cauliflower, salt and pepper.
  • Cover with water and leave to cook over medium heat.
  • Once it’s soft, remove a part of the broccoli and reserve.
  • Grind the rest of the soup and add more water if necessary.
  • Hit with salt
  • Finely chop the reserved broccoli and place on top.

Mushroom cream

Kitchen:typical portuguese

Type:Prohibited

Setup time:00:35

Ingredients

  • 250gr fresh mushrooms
  • 1 onion
  • 2 garlic cloves
  • 1 and 1/2 c. olive oil soup
  • 1 cup of vegetable cream
  • Grated nutmeg, salt and pepper to taste
  • Fresh parsley leaves to taste

preparation method

  • Clean the mushrooms well with a damp cloth – washing them in water will absorb a lot of water and lose some flavor.
  • Thinly slice the mushrooms.
  • Peel and chop the onion and garlic.
  • Place a medium pan with olive oil over medium heat.
  • When it starts to foam, add the mushrooms and let them brown for about 10 minutes, stirring occasionally.
  • Reserve some of the mushrooms, to put on top at the end.
  • Add the chopped onion and garlic, season with a pinch of salt and sauté for about 2 minutes until wilted.
  • Add water (if you have any vegetable or meat broth left over from other dishes, so much the better).
  • Season with salt, pepper and nutmeg to taste.
  • Once it boils, lower the heat and let it cook for another 5 minutes.
  • Grind the soup.
  • Put the soup back on the heat, add the vegetable cream and cook over medium heat until it boils.
  • Serve next with the reserved mushroom slices and parsley.

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