asparagus cream
Contents:
- About 200 grams of green asparagus
- a small potato
- half a leek
- water and salt
detailing:
Water is brought to a boil in a saucepan with a pinch of salt. While the water heats, the vegetables are peeled and chopped. Once the water boils, all the vegetables are added and simmered until tender. After cooking, excess water is drained, and the vegetables are crushed together. Salt is added to taste as the puree reaches the desired consistency.
vegetable and chicken soup
Contents:
- half a chopped chicken
- two carrots
- a leek
- a potato
- About 100 grams of green beans
- water and salt
detailing:
The broth gains depth by browning the chicken first. When the chicken shows a golden exterior, it is removed and set aside. Water is brought to a boil in a pot. The vegetables are peeled and cut, then added to the pot along with the chicken. The lid is closed and the mixture simmers for 20 to 30 minutes over medium heat. This broth pairs well with rice, noodles, or quinoa, which can be added after the vegetables and chicken are cooked through.
chickpeas with vegetables
Contents:
- A jar of chickpeas
- red and green pepper
- onion
- carrots
- crushed tomatoes
- oil and salt to taste
detailing:
The vegetables are peeled and sliced, then sautéed in oil over medium heat until they take on a light golden color. Once softened, the chickpeas and crushed tomatoes are added and seasoned with salt. The mixture simmers for a few minutes over medium-low heat, creating a hearty, wholesome dish suitable for a comforting meal. This recipe, like the others, aims to help restore balance after festive indulgences, offering nutrition without sacrificing flavor. For more on quick, healthy post-holiday meals, see later notes from trusted nutrition sources. [citation: nutrition guidance, general post-holiday eating research].