Monday's diet: soup of chards and potatoes

A cream of vegetables can be enjoyed warm or cold in the evening as excellent dinner accompanied by a vegetable and an egg or cheese.

Ingredients for 2 people:

• 1 bowl of chards or spinach (4 cubes if frozen)
• 3 large potatoes or 4 small
• 3 tablespoons grated Parmesan cheese
• 2 pieces of “crescenza” cheese (as 2 tablespoons)
• 1 teaspoon extra virgin olive oil (optional)
• salt q.b.

Time: 15/30 minutes
Difficulty: easy
Calories: about 230 per serving (with oil)

Clean the potatoes and cut into small cubes small, hand to hand pour them into a pot with cold water. Add the chard (or spinach). Cover the vegetables with water. Cook with the lid on for 15 minutes, as it starts to boil.
After the interval blend with the immersion blender and add the Parmesan cheese, a teaspoon of extra virgin olive oil (optional) and put in the plates.
At the center of each plate put a spoon of “crescenza” cheese and mix from the center.
Serve and enjoy your meal.
See the recipe in printable PDF

Monday's diet: light vegetable soup

Before the Christmas better to anticipate and take a few meal lightness. In this season I love the vegetable soup, such as what I propose today, I have prepared with vegetables I had at home. A light dinner, but tasty. Then I eat a broad bean purée.

Ingredients for two people:

• 1 courgette
• 2 carrots
• 1 piece of pumpkin
• the heart of cabbage or ¼
• a cup of spinach (I used 2 cubes of frozen ones)
• 2 tablespoons of chickpea flour or beans one
• 1 onion or 1 small leek
• salt

Time: 1 hour (½ hour with a pressure cooker)

Wash and clean all vegetables well.
Cut as little cubes and place them in a large pot.
Cover it with water, put a tablespoon of salt and bring to a boil.
Reduce heat and simmer for 30 minutes (15 min with pressure cooker), after which uncovered, blend with immersion blender. In a small bowl, dissolve the flour of chickpeas or beans in a little water, then pour it into the pan, careful not to form lumps. Stir and cook uncovered for 15 minutes or until it has reached the desired consistency.
Served by adding a little oil EVO raw.

See the recipe in printable  PDF

Tomatoes soup "light"

Ingredients for 2 people

• 5 tomatoes
• 5 basil leaves or a tablespoon of pesto
• 1 onion
• 1 clove of garlic
• 1 tablespoon oil EVO
• ½ liter of vegetable stock
• salt
• chilli

Time: 30 minutes

Wash the tomatoes and plunge into a pot of boiling water, remove and peel fast.
Squeeze to remove the seeds and cut into cubes.
Cook in a pan a tablespoon of extra virgin olive oil, sliced ​​onion end, a clove of garlic.
Add the tomatoes and after 2 minutes the broth.
Cook over medium heat for 20 minutes, add pepper (to taste) and basil.
Blend with immersion blender and cook for another 5 minutes.
Serve with a slice of toasted bread.

See the recipe in printable PDF