Sopa de calabaza…o de cualquier verdura/ Zucchini soup…or any vegetable

SONY DSC

Hoy fue lunes de recalentados por todo lo que sobró de la fiesta de mi enano y de hacer algunas cosas que ya no tengo a la mano. Sólo hice sopa porque teníamos mole, cochinta, tinga, carne con nopales, frijoles y arroz.

Esta es mi receta  básica para sopa de verdura. No lleva lácteos ni espesantes para lograr la consistencia de “crema” de verdura ya que la pura verdura es suficiente para que quede espesa. Y la verdura puede ser casi la que quieras o la que tengas en tu refri. Yo sigo exactamente esta receta para sopa de calabaza, zanahoria, elote, brócoli, chícharo, coliflor o combinadas.

Es una sopa perfecta para días en los que no tienes mucho tiempo, pero te aseguras que le des verdura a tu familia y de una forma súper rica
Un abrazo,

Maca

 

Sopa de calabaza…o de cualquier verdura

SONY DSC

INGREDIENTES
4 porciones

2 calabazas grandes en cubos grandes

3 cucharadas de cebolla en rodajas

3 cucharadas de poro en rodajas

2 cucharadas de ghee o aceite de coco

1 ½ a 2 tazas de caldo de pollo orgánico o verdura

Sal y pimienta al gusto

 

INSTRUCCIONES

  1. En una cacerola agrega el ghee o aceite de coco y fríe la cebolla por 3 minutos
  2. Agrega el poro y calabaza y cocina por 10 minutos
  3. Agrega taza y media del caldo de pollo o verdura y deja cocinar hasta que la calabaza esté suave
  4. Licúa y ajusta la cantidad de caldo para lograr la consistencia deseada
  5. Sazona
  6. Sirve

_________________________________________________________________

Zucchini soup…or any veggie

 

Today was leftovers Monday, since we had a heap of food left from munchkin 2’s party. I just made soup because I had mole, cochinta, tinga, and beef with nopales, refried beans and rice.

This is my basic veggies soup which has no dairy or thickeners to achieve a “cream of soup” consistency. You can use almost any veggie you have in your fridge or that you like. I follow this exact same recipe to make zucchini, carrot, corn, broccoli, peas, coliflour or mixed soup.

It is perfect for days when you don’t have a lot of time, but you make sure your family eats vegetables in a really tasty way.
Hugs,

Maca

 

Zucchini soup…or any vegetable

 

INGREDIENTS
4 servings

2 large zucchinis cubed

3 tablespoons diced onion

3 tablespoon dices leek

2 tablespoons ghee or coconut oil

1 ½ to 2 cups organic chicken or vegetable stock

Salt and pepper to taste

 

INSTRUCTIONS

  1. In a sauce pan sauté onion in ghee or coconut oil for 3 minutes
  2. Add leek and zucchini and cook for 10 minutes
  3. Add 1 ½ cup stock and let cook until zucchini is soft
  4. Blend and adjust consistency with stock
  5. Season
  6. serve

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