Today I leave you some great winter recipes for this season 🙂 The second one is one of my favorites!
Tomato Soup
Ingredients
- 50 g of butter
- 1 onion
- 2 kg of ripe tomatoes
- 1 tbsp. tomato extract
- 1 tsp. of sugar
- 4 tbsp. of flour
- 1⁄2 liter of milk
- 1 1/2 liter of vegetable broth
- 1 cup of croutons
- Leek sprouts to decorate
- Salt and pepper
Instructions
- Brown the chopped onion in butter. Add the peeled tomatoes. Cook them for 5 minutes. Add the tomato extract, sugar and flour. Add the milk and broth, salt, pepper and stir well. Cook over low heat for 10 minutes, stirring continuously.
- Strain the mixture well and serve it very hot. Decorate it with the croutons and sprouts.
Pork stew
Ingredients
- 1 kg of pork
- 1 onion
- 4 carrots
- 1 red bell pepper
- 3 tbsp. of oil
- 200 g tomato puree
- 3 ladles of meat broth
- 1 sprig of aromatic herbs
- 1 can of peas
- Salt and pepper
Instructions
- Brown the pork in a frying pan with a splash of oil. Add the onion, chopped bell pepper and carrots cut into wheels.
- Add the tomato puree and broth until the pork is covered by about ¾. Also add salt and pepper.
- Add the sprig of herbs and cook over low heat for 2 hours with the saucepan covered.
- When there are only 10 minutes left, add the peas and remove the lid from the saucepan.
Vegetable stew
Ingredients
- 1 onion
- 2 small eggplants
- 1 zucchini
- 2 potatoes
- 1 red chili
- 1 green chili -Zest of 1 lemon
- 1 yellow chili
- 1 tsp. fresh thyme
- Olive oil c/n
- Broth c/n
- Salt and pepper
Instructions
- Cut the onion into slices and the rest of the vegetables into medium slices.
- Sauté the onion and chili peppers in a pot with olive oil.
- Add the rest of the vegetables, cover them with broth and cook over high heat until it boils.
- Once it boils, lower the heat and cook until all the vegetables are tender.
- Take it off the heat, season with salt, pepper, thyme and lemon zest.
- Serve it with toast and slices of cheese.
