{"id":914,"date":"2011-06-09T13:26:22","date_gmt":"2011-06-09T15:26:22","guid":{"rendered":"http:\/\/blogpratocheio.wordpress.com\/?p=914"},"modified":"2011-06-09T13:26:22","modified_gmt":"2011-06-09T15:26:22","slug":"sopa-caseira-uma-opcao-pratica-e-saudavel","status":"publish","type":"post","link":"https:\/\/pratocheio.org.br\/en\/sem-categoria\/sopa-caseira-uma-opcao-pratica-e-saudavel\/","title":{"rendered":"Homemade soup: a practical and healthy option"},"content":{"rendered":"<p>With the arrival of winter, the weather becomes conducive to the consumption of soups and broths. However, despite being practical and very simple to make, industrialized soups should be avoided, as they can contain up to three times more sodium than homemade soup.<\/p>\n<p>One way to make homemade soup more practical is to prepare a large quantity and freeze it in jars, with quantities to be consumed at once. This way you will always have a ready-made and healthy soup in your fridge.<\/p>\n<p>To make your homemade soup healthier, avoid using ready-made broths (meat, chicken and vegetables), cream and fatty meats, which can increase the amount of sodium and caloric value. Prefer to use natural herbs such as parsley, celery, chives, marjoram, coriander, etc. Leftover rice, beans and meat that you have in your refrigerator can also be used. This way your soup will be more nutritious and you will avoid waste.<\/p>\n<p>&nbsp;<\/p>\n<p>Here are two soup recipes for your winter:<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Creamy potato and broccoli soup<a href=\"http:\/\/blogpratocheio.wordpress.com\/2011\/06\/09\/sopa-caseira-uma-opcao-pratica-e-saudavel\/sopa1\/\" rel=\"attachment wp-att-915\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-915\" title=\"soup1\" src=\"http:\/\/blogpratocheio.files.wordpress.com\/2011\/06\/sopa1.jpg\" alt=\"\" width=\"325\" height=\"165\" \/><\/a><\/strong> <strong><\/strong><\/p>\n<p><strong>\u00a0<\/strong><span style=\"text-decoration:underline;\">Ingredients:<\/span><\/p>\n<ul>\n<li>600 g of potatoes<\/li>\n<li>2 liters of water<\/li>\n<li>Salt to taste<\/li>\n<li>1 teaspoon of olive oil<\/li>\n<li>2 crushed garlic cloves<\/li>\n<li>2 cups of broccoli<\/li>\n<li>1 tablespoon cornstarch<\/li>\n<li>1 glass of skimmed milk<\/li>\n<li>Nutmeg and black pepper to taste<\/li>\n<li>1 tablespoon chopped chives<\/li>\n<\/ul>\n<p><span style=\"text-decoration:underline;\">Method of preparation:<\/span><\/p>\n<p>Cook the potato with water and salt for 30 minutes. Blend in a blender. Place the olive oil and garlic in a pan and saut\u00e9 the chopped broccoli. Add the beaten potato. Dissolve the cornstarch in the milk and add it to the pan. Add salt, nutmeg and black pepper to taste, sprinkle the chives, turn off the heat and serve.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Green soup<a href=\"http:\/\/blogpratocheio.wordpress.com\/2011\/06\/09\/sopa-caseira-uma-opcao-pratica-e-saudavel\/sopa2\/\" rel=\"attachment wp-att-916\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-916\" title=\"soup2\" src=\"http:\/\/blogpratocheio.files.wordpress.com\/2011\/06\/sopa2.jpg\" alt=\"\" width=\"254\" height=\"188\" \/><\/a><\/strong> <strong><\/strong><\/p>\n<p><span style=\"text-decoration:underline;\">Ingredients<\/span><\/p>\n<ul>\n<li>2 cups of kale, cut into very thin strips with the stems<\/li>\n<li>1 cup stems (spinach, beetroot, watercress, carrot) cut into very thin strips<\/li>\n<li>2 medium potatoes<\/li>\n<li>1 tablespoon of oil<\/li>\n<li>1 clove of garlic<\/li>\n<li>\u00bd small onion<\/li>\n<li>5 cups (tea) of water<\/li>\n<li>Parsley and chives to taste<\/li>\n<li>1 level tablespoon of salt or to taste<\/li>\n<\/ul>\n<p><span style=\"text-decoration:underline;\">Method of preparation<\/span><\/p>\n<p>Wash the cabbage, stems and potatoes well. Let it drain.<\/p>\n<p>In a pan, saut\u00e9 the garlic and onion. Add the peeled potatoes, mix and then add the water. Cook the potatoes until very soft, or approximately 20 minutes.<\/p>\n<p>In a blender, blend the potatoes with the green scent, using the cooking water. Then return the mixture to the pan, add the cabbage, stems and salt and let it boil for approximately 5 minutes. Serve it hot.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>TIP!<\/strong><\/p>\n<p>To serve the soup, stale French bread can be used. It is important that the bread is hard. Bake until the skin is crispy. Cut the bread along the top and remove the crumb. Place the soup of your choice inside the bread.<\/p>\n<p>With the crumb removed from the bread it is possible to make croutons. Tear the crumb into small pieces, mix with olive oil, margarine or butter, oregano and rosemary. Place in the oven. Serve alongside the soup.<\/p>\n<p>&nbsp;<\/p>\n<p>Sources:<\/p>\n<p><a href=\"http:\/\/sentirbem.uol.com.br\/index.php?modulo=nutricao_dentro&amp;id=18\">http:\/\/sentirbem.uol.com.br\/index.php?modulo=nutricao_dentro&amp;id=18<\/a><\/p>\n<p><a href=\"http:\/\/www.proteste.org.br\/alimentacao\/prefira-a-sopa-caseira-s517611.htm\">http:\/\/www.proteste.org.br\/alimentacao\/prefira-a-sopa-caseira-s517611.htm<\/a><\/p>\n<p><a href=\"http:\/\/mdemulher.abril.com.br\/culinaria\/receitas\/sopa-cremosa-batata-brocolis-396449.shtml\">http:\/\/mdemulher.abril.com.br\/culinaria\/receitas\/sopa-cremosa-batata-brocolis-396449.shtml<\/a><\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Com a chegada do inverno, o clima fica prop\u00edcio ao consumo de sopas e caldos. Por\u00e9m apesar de serem pr\u00e1ticas e muito simples de serem feitas, as sopas industrializadas devem ser evitadas, j\u00e1 que podem conter at\u00e9 tr\u00eas vezes mais s\u00f3dio que uma sopa caseira. Uma maneira de tornar a sopa caseira mais pr\u00e1tica \u00e9&hellip;&nbsp;<a href=\"https:\/\/pratocheio.org.br\/en\/sem-categoria\/sopa-caseira-uma-opcao-pratica-e-saudavel\/\" rel=\"bookmark\">Read More \u00bb<span class=\"screen-reader-text\">Homemade soup: a practical and healthy option<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-914","post","type-post","status-publish","format-standard","hentry","category-sem-categoria"],"_links":{"self":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/comments?post=914"}],"version-history":[{"count":0,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/914\/revisions"}],"wp:attachment":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/media?parent=914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/categories?post=914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/tags?post=914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}