In The Post You Can: 11 Dishes To Diversify Your Diet (Part 2)

6. Light vegetable soup with peas

Ever need:

• 3 potatoes,
• 1 onion,
• 1 carrot,
• 300 g white cabbage,
• 1 bell pepper,
• 150-200 g of canned peas,
• salt, ground black pepper to taste,
• 1 Bay leaf.

For decoration:

• parsley greens.

Preparation:

1. In a saucepan, bring 2-2.5 liters of water to a boil. Peel the potatoes, cut into small cubes and put them in a pan, bring to a boil, reduce the heat.
2. Onions and carrots, peel. Cut the onion into small pieces and grate the carrots on a coarse grater. Put the vegetables in a saucepan.
3. The flesh of bell pepper is cut into small slices, cabbage-thin straws. Remove the peas from the jar and put them on a sieve, let the liquid drain.
4. After 10 minutes of putting potatoes in the soup, add bell peppers, cabbage, peas and Bay leaves. Season with salt and pepper. Boil for another 5 minutes and turn off the heat.
5. Plates with soup to decorate with parsley leaves. For sharpness, you can add 2 garlic cloves passed through the press or 0.5 tablespoons of lemon juice to the dish.

7. mashed Soup with turnips

Ever need:

• 2 carrots,
• 1 turnip,
• 1 onion,
• 1 leek stalk,
• 200 g white cabbage,
• 2 l vegetable broth,
• 130 g canned green peas,
• 1 tbsp flour,
• greenery for decoration,
• ground black pepper,
• salt to taste.

Preparation:

1. Wash the carrots and turnips thoroughly, dry them, then peel and cut them into small cubes. Peel the onion and chop it fine. Peel the leeks, cut them into circles and rinse them under cold running water.
2. In a saucepan, bring the broth to a boil, add a little salt, put the prepared vegetables and cook on a low heat under the lid for 15 minutes. Then add the onions, leeks, cabbage, canned green peas and cook all together until the vegetables are ready. Strain the broth, RUB the vegetables through a fine sieve, or chop them in a blender.
3. Pour the flour into the pan and lightly brown. Pour in the remaining broth in a thin stream and cook, stirring, for 5-10 minutes. Add the flour mixture to the puree and bring the soup back to the boil.
4. Pour on plates, garnish with herbs and serve immediately.

8. Mushroom stew with rice

Ever need:

• 250 g frozen mushrooms,
• 3 potato tubers,
• 100 g of rice,
• 2 tablespoons canned green peas,
• 2 tablespoons canned corn,
• 1 tbsp tomato paste,
• herbs, ground black pepper,
• salt,
• vegetable oil.

Preparation:

1. Defrost the mushrooms, rinse and dry them. Cut into thin slices and fry in vegetable oil.
2. Dilute the tomato paste in 300 ml of water, pour into the pan with the mushrooms, add salt and simmer for 15 minutes.
3. Wash, peel and dice the potatoes. Add to the mushrooms and simmer for another 5 minutes. Sort the rice, wash it and put it in a pan with potatoes and mushrooms. Season with salt and pepper, stir and simmer for 20 minutes. Then add the green peas and corn and leave to simmer on the stove for another 5 minutes.
4. Wash the greens, dry them and chop them fine. Put the stew on a plate and sprinkle with chopped herbs.

9. Pea mousse

Ever need:

• 300 g of peas,
• 4 potatoes,
• 2 carrots,
• 2 celery stalks,
• 30 g of roasted pumpkin seeds,
• 200 g of white bread,
• salt and pepper to taste,
• 1 teaspoon rosemary,
• 1 teaspoon thyme,
• 1 garlic clove,
• 2 tablespoons of olive oil.

Preparation:

1. Wash the peas and put them in the bowl of a slow cooker. Pour hot water at the rate of 1:2. On the “Quenching” cook for 2.5 hours.
2. Wash the vegetables. Cook the potatoes and carrots in salted water, then peel them. Remove the skin from the celery. Cut the vegetables into cubes. Chop the peas and vegetables in a blender. Add salt and pepper to taste and mix.
3. Cut the bread into cubes. Peel and chop the garlic. Combine bread, spices, spices and oil. Stir and bake on a baking sheet in the oven for 40 minutes at + 150°C. Garnish with crackers and seeds.

10. Corn pie with nuts

Ever need:

For the test:

• 1 orange,
• 1 lemon,
• 150 g almonds,
• 250 g of corn groats,
• 150 g of sugar,
• 1 sachet of vanilla sugar,
• 1 bag of pudding,
• 1 teaspoon baking powder,
• 2 tablespoons raisins,
• vegetable oil for baking.

For decoration:

• thick jam,
• 0.5 orange.

Preparation:

1. Soak the corn grits in water for 1 hour. Wash the orange and lemon, put them in a saucepan and cover with water. Cook over medium heat: lemon-10 minutes, orange-30 minutes.
2. Cool the orange and lemon, cut into several parts, and remove the seeds. The pulp and skin should be crushed in a blender.
3. Nuts (part to set aside for decoration) chop with a knife, add sugar, vanilla sugar, baking powder. Stir.
4. With the swollen corn groats, drain the water. Mix the grits with the nut mass, raisins and pudding mix. Mix the dough well.
5. The bottom of the form is lined with parchment paper, grease with vegetable oil. Pour out the dough. Bake the pie for 50-60 minutes in the oven at + 180°C.
6. Ready to cool the cake, top with jam. Garnish with a 0.5 orange flower, nuts and zest.

11. Lean muffins with cranberries

Ever need:

• 1-1.5 cups of wheat flour,
• 1 teaspoon baking powder,
• 250-300 ml of Apple or apricot puree,
• 3-4 tablespoons of vegetable oil,
• 2 tablespoons frozen or fresh cranberries,
• 150 g brown sugar,
• 1 teaspoon lemon zest,
• 0.5 teaspoons of cinnamon,
• a pinch of salt.

Preparation:

1. If the cranberries are frozen, defrost, then rinse and dry well on a paper towel. Wash the fresh cranberries well under running water and put them in a colander.
2. Sift the flour 2 times into a large, wide bowl. Sift the baking powder as well. Combine the flour, salt, baking powder, sugar and cinnamon, and mix well.
3. Preheat the oven to + 180°C. Add Apple or apricot puree, 2 tablespoons of vegetable oil and lemon zest to the flour mixture. Mix and add the cranberries.
4. Cupcake molds are well smeared with vegetable oil. Spread the dough into molds and bake for 40-50 minutes.
5. At the end of baking, pierce the muffins with a wooden stick or toothpick, if it remains dry, remove the muffins from the oven and serve.