Soup full of Vegetable Recipes without fat
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ingredients
3 pcs potatoes type C pcs broccoli 3 cloves garlic 1 pcs carrots pcs green peas pcs white quinoa flakes pcs salt
step
Cook without fat. I often get asked by moms what they can give their kids to eat if they can’t have fat. Thus the extra fat in food preparation. Exactly for them I have prepared such a soup and of course it tastes good for consumers without restrictions. Moreover, it is vegan. And very fast. The addition of quinoa flakes also gave it a more nutritious nutritional value. I try to cook varied, you may know my motto “experience the flavors in color”. That’s why soups, which are almost a daily staple and a good hiding place for all kinds of Vegetable Recipes (mixed), tend to be a different color every day. Sometimes the colour is hard to describe because, for example, such lentil soup doesn’t have a very appealing colour, but the kids love it. With the colours, there is the possibility of alternating different ingredients. Our Linda doesn’t eat peas if she sees them. Nor does she eat mushy peas. So I try to hide it in blended soups. I always tell her what’s in which soup, though. She doesn’t mind blended if it’s paired with the flavors of broccoli, potato, carrots…today’s soup got an extra nutty note through the flakes of organic white quinoa. She really liked it. Linda always likes it when I take pictures of my recipes and today she brought me her acrylic painting. It was colorful and green, tuned spring-like like soup. I hope you are also developing your children’s talents and encouraging their vitality through home cooking.
1.
Wash the peanuts and cut them into smaller pieces, put them to boil in water. Type C is for purees and porridges, so they cook faster and have a milder taste. When they are soft, add the grated carrots, broccoli and peas with the quinoa.
2.
Cook for about 10-15 minutes. Remove from heat and blend, or blend only part of it and blend together. I used a combined version for myself and for the kids to blend into a smooth porridge. I topped with dried mustard sprouts on top.