Soup of the cauliflower with shrimps.

 214 kcal.

PFC 14.5/10.5/14

For one portion use are 100 gr of cauliflower, 50 gr celery root, 40 gr of white part leek ,30 gr of cleaned raw shrimps, sea salt, pepper by taste, pinch of Italian herbs, 300 ml. of water.

Cut vegetables, put in pot, add water and on weak fire cook till ready. And on the cooking ending add garlic, coconut milk, salt, pepper, herbs, and cook 2 min. Ready soup shake in blender till one  mass. Cut shrimps as for along, in the middle, cook 2 min, add in soup.

Soup minestrone.

62 kcal.

PFC 4/0/11

For two portions take are 50 gr of cauliflower, 60 gr broccoli, 40 gr of Brussels cabbage, 40 gr stem of celery, 35 gr onion leek, 40 gr carrot, 40 gr sweet red pepper, cherry tomatoes 60 gr, 3 garlics, 700 ml. of water, 1/2 tea.sp. Italian herbs, salt sea, pepper by taste, 4 twigs of basil.

Onion, carrot cut. Water lead till boiling.add carrot with onion, cook 5 min.Broccoli, cauliflower separate on inflorescences, Brussels clean from top leafs, and stalk, cut on four parts. Celery, pepper cut. On tomatoes do a cruciform cut, add hot water, infuse half min, remove peel, cut on halves. All ready vegetables put in pot, cook ten min on weak fire, after add tomatoes, herbs, salt, pepper, cook still 3 min.

Garlic and basil  chop, add in soup. Turn off fire, close lid, and towel. Infuse ten min, serve as sprinkle with any green by taste.

Soup of pumpkin and orange.

210 kcal.

PFC 4/8.5/28

For two portions take are 450 gr cleaned pumpkin, onion 60 gr, 15 ml. of olive oil, 2 bay leafs, twig of rosemary, juice of orange on 100 ml, pinch for Italian herbs, sea salt, pepper by taste, leafs of mint, basil for decoration.

Clean pumpkin

, cut, cook till ready, adding bay leaf, twig of rosemary. Clean onion, cut, stew in olive oil, water on weak fire, and not over fry! Squeeze orange juice. Ready pumpkin and onion put in blender, add juice and broth, in which cooked pumpkin, and shake till one mass.