Todos sabemos que a sopa é fundamental numa alimentação equilibrada. Aqui em casa nunca falta, ao almoço e ao jantar, todos os dias. E não é nenhum sacrifício, antes pelo contrário, todos adoramos!
Mas isto significa que faço sopa dia sim, dia não. Para não cair na monotonia há que variar nos legumes e assim fazer sopas diferentes.
Ontem fiz sopa de grão de bico e espinafres e resolvi partilhar a receita convosco.
Ingredientes:
- 2 l de água
- 1 colher mal cheia de sopa de sal
- 1 colher mal cheia de sopa de sal
- 1 lata de grão cozido (420g)
- 1 cebola grande
- 1 dente de alho
- 3 batatas
- 1 chuchu
- 3 cenouras
- 3 batatas
- 1 chuchu
- 3 cenouras
- 100g de folhas de espinafres frescas
- 50g de massa cotovelos
- 2 colheres de sopa de azeite
Preparação:
Colocar uma panela ao lume com água e sal. Acrescentar todos os legumes (descascados, lavados e cortados aos pedaços). Juntar meia lata de grão ( reservar metade da lata para adicionar inteiros na
sopa). Levar a cozer em lume brando por 30 minutos.
Num tachinho pequeno cozer a massa cotovelos.
Quando os legumes estiverem cozidos juntar o azeite e passar a sopa com a varinha mágica até ficar em creme.
Levar novamente ao lume, juntar a
massa e o grão (que se reservou) até levantar fervura. Bom apetite!
We all know that soup is essential in a balanced diet. Here at home we eat it at lunch and dinner every day. And it's no sacrifice, on the contrary, we all love it!
But that means I make soup every other day. To avoid falling into monotony I try to vary the vegetables and so make different soups.
Yesterday I made chickpea and spinach soup and I decided to share the recipe with you.
Ingredients:
- 2 l water
- 1 spoonful full of salt
- 1 can of cooked chickpea (420g)
- 1 large onion
- 1 clove garlic
- 3 potatoes
- 1 chayote
- 3 carrots
- 100g fresh spinach leaves
- 50g pasta
- 2 tablespoons olive oil
Preparation:
Put a pan on the fire with water and salt. Add all the vegetables (peeled, washed and cut to pieces). Add half a can of chickpea (put aside half of the can to add whole in the soup). Bring to a simmer for 30 minutes.
On a small pan cook the pasta.
When the vegetables are cooked add the olive oil and pass the hand blender until creamy.
Bring to the heat again, add the pasta and the chickpea (which you put aside) until boiling. Enjoy your food!
We all know that soup is essential in a balanced diet. Here at home we eat it at lunch and dinner every day. And it's no sacrifice, on the contrary, we all love it!
But that means I make soup every other day. To avoid falling into monotony I try to vary the vegetables and so make different soups.
Yesterday I made chickpea and spinach soup and I decided to share the recipe with you.
Ingredients:
- 2 l water
- 1 spoonful full of salt
- 1 can of cooked chickpea (420g)
- 1 large onion
- 1 clove garlic
- 3 potatoes
- 1 chayote
- 3 carrots
- 100g fresh spinach leaves
- 50g pasta
- 2 tablespoons olive oil
Preparation:
Put a pan on the fire with water and salt. Add all the vegetables (peeled, washed and cut to pieces). Add half a can of chickpea (put aside half of the can to add whole in the soup). Bring to a simmer for 30 minutes.
On a small pan cook the pasta.
When the vegetables are cooked add the olive oil and pass the hand blender until creamy.
Bring to the heat again, add the pasta and the chickpea (which you put aside) until boiling. Enjoy your food!
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