The 3 easiest soups that will keep you warm until Spring comes

As temperatures forcibly reach double digits our only wish is to spend the weeks remaining until Spring under a heavy blanket on the couch with Netflix and books. The next best thing you can do while it is so cold outside is to try nutritious, tasty and, most importantly, easy soup recipes, without much effort, lots of utensils and a lot of time.

Our favorite soup recipes for this time of year are simple but full of benefits — with protein, fiber and anti-inflammatory properties.

Soup with zucchini and dill

Materials:

• 2 tablespoons butter
• 1 medium onion
• 2 zucchini
• water
• salt and pepper
• 1½ cup of milk
• 1 cup sour cream
• Dill
• 2 tablespoons flour

Implementation:

In a medium saucepan, melt the butter and sauté the onions and as soon as they become transparent, add the zucchini, salt and pepper and sauté for 10 minutes. Add water to cover the vegetables and cook for another 10 minutes. Then add the milk and cream. If you want the soup thinner you can add water or milk.

Corn soup

Materials:

• 500gr. sautéed chicken
• 1 medium onion
• Or a cup of celery
• 750ml water
• 2 cups corn
• 1 parsley
• salt and pepper
• 2 cups flour
• 1 tablespoon salt
• 2 large eggs

Implementation:

Put the chicken, onions and celery in a saucepan with the water. Let them boil for about an hour. Remove the chicken from the broth and chop the chicken. At a moderate temperature then put the broth with the corn and cook for 5 minutes. At the same time, mix the corn flour with the eggs and gradually add it to the soup. Cook for another 5 minutes.

Cauliflower soup

Materials:

• 200g cauliflower cut into bouquets
• 1 chopped garlic clove
• 1 small potato
• 1/2 chopped onion
• 100ml milk
• 300 ml broth
• 3 tablespoons sour cream
• a spoonful of butter
• 1 tablespoon olive oil
• Salt and pepper

Execution:

Heat the oil and butter in a pan over medium heat. Add the onion and garlic and sauté for 2-3 minutes. Then add the potatoes, cauliflower and broth and bring to a boil. Add the milk and cook for another 15 minutes. Pass the soup through the blender and sprinkle with salt and pepper. Put it back in the pan and heat it. Sprinkle with a little olive oil.

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