2 healthy soups for cold winter season

The winter is already here and there is not much time for big cooking between work and preparations for the Christmas holidays. Therefore, healthy vegetable soup is an ideal solution not only as a quick lunch but also as a light dinner. These soups are full of nutrients, vitamins, taste great and take no more than 30 minutes. In addition, one is suitable for vegans and the other for vegetarians, so they will also help lighten your diet. So, do you want to try them too?

Broccoli & Pea cream soup

Ingredients:

• 1 medium-sized broccoli

• 1 cup of pea (you can use also frozen)

• 1 cup of coconut milk

• 2 cup of boiled water

• Salt and pepper to taste

Optionnal for serving:

• I use for serving a little bit of gratted chees

Preparation time: 20 minutes
Portion: for 4 people
Designation: Vegetarian, gluten-free 
Sustainable as a first dish for babies

Directions

1. To preserve all the necessary nutrients, I recommend steaming peas and broccoli. Just puit in a strainer over boiling water and cover with a lid and cook for 15 minutes.

2. In addition, this cooking tip also preserves the beautiful green color. Then change the water and combine the cooked vegetables with 2 cups of boiling water and blend with a hand blender.

3. Then add a cup of coconut milk, salt and pepper to taste and bring to a boil.

4. Serve sprinkled with cheese with larger pieces of peas or broccoli. Enjoy!

Nutritional point

Broccoli

Broccoli is a cruciferous vegetable and is very close to, for example, brussels sprouts or cauliflower.

Broccoli is considered as a superfood and is a great source of vitamin C , iron and calcium. By gently steaming, we preserve the most of these substances.

Pumpkin soup with turmeric and ginger

Ingredients:

• 1 little pumpkin

• teaspoon of turmeric

• teaspoon of ginger

• 2 cup of water

• Ghi

Optionnal:

• For a creamy consistency I add a little cream or coconut milk for vegan version

• For serving add linseed or pumpkin oil, chopped herbs and sprinkle with black sesame

Preparation time: 30 minutes
Portion: for 4 people
Designation: Vegan, gluten-free

Directions

1. Lightly fry the pumpkin cut into pieces on ghi.

2. Add the ginger and turmeric and let the flavors combine.

3. Then cover with water and cook until the pumpkin softens for approx. 30 min.

4. Once the pumpkin is cooked, blend it and add a little cream or coconut milk to taste.

5. Finely chop the herbs. I used persley (but they can also be frozen). Add a little bit of high quality oil to taste and sprinkle with black sesame seeds. Enjoy!

My tip

Why add quality oil such as flaxseed or pumpkin oil to soup and food in general? In addition to being a an excellent source of quality fats like Omega-3 polyunsaturated fatty acids (PUFAs), they also allow our body to absorb fat-soluble vitamins - vitamins A, E, D, K. So don't hesitate and add them to your food and get the maximum amount of necessary nutrients and vitamins.