When temperatures drop, it is essential to take care of your body with nutritious and comforting foods. Soups are an excellent choice for including healthy and diverse ingredients in a single meal. In addition to being practical, they also help keep the immune system strong by providing essential vitamins and minerals.

Below, check out 7 practical soup recipes for cold days!

1. Mushroom soup

Ingredients

• 400 g the mushroom fresh sliced ​​shitake
• 1 chopped onion
• 2 cloves of garlic, chopped
• 3 tablespoons of butter
• 2 tablespoons of wheat flour
• 1 l of vegetable broth
• 200 ml of cream
• Ground black pepper and salt to taste
• 1 teaspoon sweet paprika
• Parsley to decorate

Preparation mode

In a large pan, melt the butter over medium heat. Add the onion and garlic, sautéing for 3 minutes. Add the mushroom and cook for about 5-7 minutes, stirring occasionally, until it is soft and has released water. Sprinkle in the wheat flour and mix well, cooking for another 1-2 minutes.

Gradually add the vegetable broth, stirring constantly to avoid lumps. Increase the heat and bring the soup to a boil. Then reduce the heat and simmer for about 10-15 minutes, until the soup thickens a little. Remove the pan from the heat and add the cream, mixing well. Season with salt and black pepper.

Return the pan to low heat and heat gently, without letting it boil, so as not to curdle the cream. Add the sweet paprika and mix. Serve the soup hot, garnished with parsley and paprika.

Ingredients

• 1 cup of tea lentil seca
• 2 carrots cut into slices
• 1 chopped onion
• 2 cloves of garlic, chopped
• 3 tablespoons olive oil
• 1 l of vegetable broth
• 1 bay leaf
• 1 teaspoon cumin powder
• Salt and ground black pepper to taste
• Chopped parsley to decorate

Preparation mode

Heat the oil in a large pan over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Add the carrots, lentils, bay leaves and cumin powder, mixing well. Cook for 3 minutes.

Pour in the vegetable broth and increase the heat to high until the soup boils. Then reduce the heat to medium-low and simmer for about 25 minutes, or until the lentils and carrots are tender. Then season with salt and black pepper, remove the bay leaf before serving and garnish with chopped fresh parsley.

Ingredients

• 2 cups of cooked chickpeas
• 300 g desalted cod in medium pieces
• 3 cups of spinach, cut into pieces
• 1 seedless and chopped tomato
• 1 chopped onion
• 3 cloves of garlic, chopped
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon of turmeric
• 1 bay leaf
• 1.2 l of vegetable broth
• 2 eggs, boiled and cut into slices
• Ground black pepper and salt to taste

Preparation mode

In a large pan, heat the olive oil over medium heat and sauté the onion for about 3 minutes. Add the garlic and stir until it releases aroma. Add the tomatoes, paprika, turmeric and bay leaf. Cook until the tomato starts to break down.

Add the vegetable broth and cook for about 5 minutes to incorporate the flavors. Add the cooked chickpeas and cook over medium heat for approximately 10 minutes, until the broth is slightly thickened.

Add the cod pieces and cook for another 8 minutes, until the fish is tender and begins to fall apart slightly. Add the spinach and cook just until wilted. Season with salt and black pepper. Serve the soup very hot with a slice of boiled egg on top of each serving.

Ingredients

• 2 cups of green corn tea
• 200 g of breast chicken cooked and shredded
• 1 sweet potato, peeled and cut into cubes
• 1 chopped onion
• 2 cloves of garlic, chopped
• 3 tablespoons olive oil
• 1 l of chicken broth
• 1/2 cup of cream
• Salt and ground black pepper to taste
• Chopped chives to decorate

Preparation mode

In a large pan, heat the oil over medium-high heat. Add the onion and garlic and sauté for 3 minutes. Add the green corn, sweet potato and shredded chicken. Cook for about 5 minutes, stirring occasionally. Add the chicken broth and increase the heat until it starts to boil. Then reduce the heat to medium-low, cover the pan and cook for 20 minutes, or until the sweet potatoes are tender. Add the cream, season with salt and black pepper and heat for another 5 minutes, without letting it boil. Serve hot and garnished with chopped chives.

Ingredients

Meatballs

• 500 g of ground beef
• 1 tablespoon of oat in fine flakes
• 1 clove of minced garlic
• 1 teaspoon grated onion
• 1 teaspoon sweet paprika
• Salt and ground black pepper to taste

Sopa

• 3 potatoes cut into cubes
• 1 chopped onion
• 2 cloves of garlic, chopped
• 1 seedless and chopped tomato
• 1 tablespoon olive oil
• 1.3 l of legume broth
• 1 bay leaf
• 1 teaspoon of turmeric
• Salt and ground black pepper to taste

Preparation mode

Meatballs

In a bowl, mix the ground beef, oats, garlic, grated onion, paprika, salt and ground black pepper until smooth. Then, with your hands, shape small meatballs. Book.

Sopa

In a large pan, heat the oil over medium heat and sauté the onion until transparent. Add the garlic and tomatoes, stirring until a slightly thick broth forms. Add the potatoes, bay leaves and saffron. Pour in the vegetable broth and cook for about 15 minutes.

Carefully place the meatballs in the pan and cook over medium heat for approximately 20 minutes, until the meat is cooked through and the potatoes are tender. Season with salt and black pepper. Remove the bay leaf and serve the soup very hot.

Ingredients

• 1 kg of ripe tomatoes cut in half
• 1 onion cut into slices
• 3 unpeeled garlic cloves
• 3 tablespoons olive oil
• 1 l of vegetable broth
• 1 teaspoon of sugar
• Salt and ground black pepper to taste
• 1/2 cup fresh basil leaves

Preparation mode

In a large roasting pan, place the tomatoes, onion and garlic cloves. Drizzle with olive oil, season with salt and black pepper and mix well so that the vegetables are covered with the oil. Bake in a preheated oven at 200°C for around 30-35 minutes, or until the tomatoes are soft and slightly caramelized.

Remove the pan from the oven and let it cool slightly. Remove the skin from the garlic cloves. Transfer the roasted vegetables to a large pan. Add the broth legumes and sugar. Afterwards, heat over medium heat until it starts to boil, reduce the heat and let it cook for 10 minutes. Then, in a blender, blend only half of the soup and mix again. Add the fresh basil leaves and cook for another 2 minutes. Adjust salt and black pepper and serve hot.

Ingredients

• 1 cup of quinoa tea
• 1 zucchini cut into cubes
• 1 carrot cut into small cubes
• 1 seedless and chopped tomato
• 1 chopped onion
• 2 cloves of garlic, chopped
• 2 tablespoons olive oil
• 1.2 l of vegetable broth
• Salt and ground black pepper to taste
• Fresh basil to finish

Preparation mode

In a large pan, heat the oil over medium heat and sauté the onion and garlic. Add the tomato, carrot and zucchini. Cook for 5 minutes. Add the quinoa and vegetable broth. Cook for approximately 20 minutes, until the quinoa is soft. Season with salt and black pepper and finish with basil leaves. Serve immediately.