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How to prepare and cook Vegan soup recipes
The Borscht is a traditional beet soup from Eastern Europe. Lately it has been revisited in the modern cuisine where classic cooked meat broth along with beets is replaced by lighter, but no less tasty, variations. The version that I propose highlights the taste of beetroot along with Asian products. A fusion of flavours and deep aromas that come together in a perfect combination. This soup can be enjoyed both hot and cold.
A thick, creamy and comforting vegetable soup that will warm you up during the cold winter days. The addition of the bechamel sauce and the cheese makes it even more creamy.
This pumpkin soup is a delicious and creamy. Flavored with ginger and coconut, warms up all gloomy days.
This recipe for light zucchini soup is easy and quick to prepare. Delicate, tasty, perfect for summer with fresh seasonal zucchini.
When I prepared this recipe to my baby (10 months old) it was like an epiphany for him. He liked this simple pumpkin soup so much that I can safely say that for two years he has eaten it at least 1 time for a week. This recipe can not be simpler. In fact there are only two ingredients, 3 counting the water :) From this dose you should prepare about 15 cups (240 ml each) that you can freeze and use as needed. Also if you take notice that most unpeeled pumpkins can remain fresh at room temperature for about six months. So if you can set aside a couple of these delicious vegetables, you can serve this soup to your child for almost a whole year.
Union of various spices with the predominant turmeric taste clashes with the sweetness of the pumpkin in this flavorful dish of vivid colors and flavors.