Saving at home – Chickpea and mushroom soup

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Here we are with a classic recipe of Italian cuisine.

Here you will see the original version, which is with fresh mushrooms and dried chickpeas

But if you replace them with precooked chickpeas and dried mushrooms (50 g instead of 200 g), you will be able to prepare this delicious recipe in no time.

You just have to soak the dried mushrooms (for about twenty minutes) and add the precooked chickpeas at the end of cooking.

This soup will certainly be appreciated in these cold winter days.

Let’s start:

CHICKPEA AND MUSHROOM SOUP

Ingredients for 4 people: 1 Carrot – 1 Onion – 1 stalk of Celery – 1 glass of broth – 2 tablespoons olive oil – 500 g Chickpeas – 3 Tomatoes – 200 g Mushrooms (50 g if you use dried ones) – 2 cloves of Garlic – 2 leaves of Sage – salt and pepper

Preparation:

First, put the chickpeas in a bowl with warm water and a pinch of baking soda, leaving them soaked for about 10 hours. Then drain and place them in a pot with plenty of cold and salted water and, once boiling, lower the heat for about 3 hours (this procedure has to be done only with dries chickpeas).

Meanwhile clean the mushrooms by cutting with a knife the earthy end and clean them by passing both the stems and the heads with a damp cloth; then cut them into slices. Wash and clean the tomatoes, then cut them into cubes.

Clean the carrot by cutting its end and wash it well under running water to remove any dirt residue. Clean also the celery by cutting the hardest end, the thicker leaves and eliminating the filaments of the stem helping you with a knife.

Chop coarsely, with a knife or with the mixer, the carrot and celery together with the onion and peeled garlic. Then in a pan heat the olive oil and fry for a few minutes the vegetables with the sage leaves.

Add the mushrooms and let it flavor for 5 minutes. Half an hour before the end of the cooking of chickpeas, add the mixture and season with salt, (If you use chickpeas in a box, drain and add them at the end of cooking).

Finish with the broth. Cook for about ten minutes over medium heat.

When cooked, sprinkle with plenty of ground pepper and serve.

Enjoy your meal!

original recipe:

Saving at home – Miso soup

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today we see how to prepare a dish of the Japanese cuisine that I adore: the miso soup.

Don’t be afraid of the names of the ingredients; you can now find them in almost every supermarket in the ethnic food section.

A healthy recipe suitable for the coming cold winter days.

Let’s start:

MISO SOUP

Ingredients for 4 people: 600 ml dashi – 4 tablespoons miso – 100 g tofu – 4 g wakame seaweed – some pieces of katsobushi (dried fermented fish)

Preparation:

Start by preparing the dashi: soak the kombu seaweed in pieces in a saucepan with water.

After 30 minutes move on the fire and cook for about 15 minutes, without reaching boiling.
Then lift the seaweed.

Add the katsuobushi in the same water, bring to a boil and turn off the flame.

Leave immerged for 10 minutes.

Now cut the tofu into small pieces and arrange it in the bowls where you will serve the soup.

Add the wakame algae to each one.

When the broth reaches boiling, pour it into the bowls.

Serve the miso soup very hot.

Enjoy your meal!

original recipe:

Saving at home – Basil cold soup

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The summer, alas, is over and this is the best time to still enjoy our fresh basil leaves.

This velvety basil cream is an enveloping cream, characterized by a beautiful bright green color together with the light flavor of low-fat yoghurt.

You can taste it alone, with a handful of golden bread croutons, or use it as a sauce for pasta and risotto.

Let’s start:

BASIL COLD SOUP

Ingredients for 4 people: 150 g basil – 250 g low-fat yoghurt – 50 g grated Parmesan – 50 g shelled walnuts – bread – extra virgin olive oil – salt and pepper

Preparation:

First, carefully wash the basil leaves under running water, then dry them with a cloth.

Transfer the basil in the blender glass, add the grated Parmesan cheese, the shelled walnuts and a couple of tablespoons of extra virgin olive oil, then salt and pepper.

Turn on the blender until you have obtained a smooth and homogeneous sauce, which you will pour into a bowl.

Mix it with low-fat yoghurt and then divide the basil soup into four bowls, serving it as an appetizer, accompanied with bread croutons.

Enjoy your meal!

original recipe:

Saving at home – Carrot and lentil soup

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

For those who love vegan cuisine, today we will see how to prepare the carrot and lentil soup that everyone will like anyway because it is really delicious.

Either hot and cold, it’s perfect in any season.

Few ingredients are needed for a healthy and nutritious dish, but also rich in flavor.

A tip, not to leave out the orange peel that will make the difference, making this velvety really unique!

Let’s start:

CARROT AND LENTIL SOUP

Ingredients for 4 people: 240 grams of cooked lentils – 500 grams of carrots – 1 organic orange (grated peel) – 1 onion – 500 ml of vegetable broth – salt – pepper – extra virgin olive oil – a little parsley to decorate

Preparation:

Rinse the carrots and cut into slices, clean the spring onion and chop finely, drain the lentils of their liquid in which they are packaged, (follow the directions on the bag if you want to cook it yourself).

Let the onion dry in a saucepan together with the orange peel, which will release all its aromas.

Add lentils and carrots, let them flavor briefly, then cover with broth and cook for 15-20 minutes over medium heat.

Blend with an immersion blender to obtain a smooth cream, then season with salt and pepper. At last, add some parsley to decorate.

The carrot and lentil soup is ready!

Enjoy your meal!

original recipe: