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rich in knowledge and flavors

To look at typical Portuguese cuisine is to better understand traditional customs and habits. The village soup says a lot about us.

THE village soup it brings together ingredients that we easily associate with self-cultivation, such as vegetables, so common in a country where agriculture is a considerable subsistence activity, especially in the interior.

But it is also a very rich recipe, as if designed to give strength and energy in cases of hard and hard work, such as agriculture.

Soup is, in fact, a dish that is very rooted in national cuisine and there are good reasons why it should be:

– It is an excellent source of nutrients, essentially vitamins and minerals;

– It is an easily digestible dish;

– Represents a good source of hydration🇧🇷

– Regular consumption of soup may help lower cholesterol levels;

– If consumed at the beginning of the meal, soup promotes the gradual release of insulin, which helps to quench the appetite more easily;

– It is an economical dish;

– It is simple to make and can be made in large quantities, for later meals.

village soup

Kitchen:typical portuguese

Type:lunch or dinner

Setup time:01:20

Ingredients

  • 250gr white beans
  • 2 c. olive oil soup
  • 100gr bacon
  • 1 onion
  • 1 savoy cabbage
  • 1 bunch
  • 2 carrots
  • 2 leeks

preparation method

  • Soak the beans overnight.
  • On the day of preparation: drain and place in a pan covered with cold water.
  • Bake with olive oil and very finely chopped onion.
  • Halfway through cooking, add the bacon and season with salt.
  • Meanwhile, wash the vegetables and cut into quarters.
  • When the beans are cooked, purée half of them, reserving the other half to be added to the pan with the vegetables.
  • Bring to a boil and, when it boils, add the vegetables.
  • Adjust the seasoning and cook for about 35 minutes.

Village soup in the Thermomix

bimby village soup

Kitchen:typical portuguese

Type:lunch or dinner

Setup time:00:40

Ingredients

  • 200gr savoy cabbage cut in julienne
  • 1 leek cut into pieces
  • 1 onion
  • 70gr bacon in strips
  • 40gr olive oil
  • 300gr carrot cut into quarters
  • 1 turnip cut into pieces
  • 1 beef bouillon cube
  • 700gr water
  • 1 can red beans

preparation method

  • In the varoma, place the savoy cabbage cut into julienne strips and set aside.
  • Place sliced ​​leeks and onion in mixing bowl and chop 3 sec/speed 5.
  • Add bacon, oil and sauté 7 min/100°C/speed 1.
  • Add the carrot and turnip cut into pieces, the broth, the water and half the drained beans.
  • Place the varoma and program 25 min/Varoma/speed 1. Remove and reserve.
  • Blend soup 1 min/speed 7.
  • Add the cabbage and the remaining beans.

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