Tomato soup with mozarella.

 199 KCAL.

PFC 7.5/11/19

For one portion use are 380 gr of tomatoes, 150 gr zucchini, 100 gr of sweet red pepper, 30 gr of celery stems, 2 garlics, onion 50 gr, 5 twigs of cilantro, 5 twigs of basil, 3 twigs of thyme, sea salt, red pepper by taste.

Pinch for Italian herbs, 250 ml. of water, 15 ml. of olive oil, 30 gr of cheese mozzarella.

Garlic, onion chop, fry slightly on weak fire in olive oil and thyme. On tomatoes  to do a cruciform cut, scald a hot water, water for 3 min, clean from peel, and cut. Celery, zucchini, pepper red clean, rub. Ready vegetables, add  in pan to garlic and onion. Thyme twigs remove, and they are not need after. Add water and stew 5 min.  Chop green, add to the vegetables to the cooking ending. Ready vegetables shake in blender ,add salt, pepper, herbs by taste, and put in plates. Mozzarella cheese cut on cubes, and add in soup, serve right away.

Borsh vegetarian with a red kidney beans.

112 kcal. 

PFC 5/3/15.5

For two portions use 50 gr of fresh beet, 20 gr of carrot, 30 gr zucchini, 40 gr of red sweet Peper, 40 gr of white cabbage, 25 gr of onion, 3 tbl.sp. lemon juice, 50 gr tomatoes, 20 gr of red kidney beans, 2 garlics, 5 ml. of olive oil, sea salt, red, black pepper by taste, 2 bay leafs, pinch for dry garlic , bunch for fresh petroselinum, dill, 600 ml. of water.

Kidney beans wet in water for 6 hours, cook after till ready. Olive oil warm on weak fire on pan, add garlic dry. Chop onion, and add in pot, on tomatoes doing same cut, like before dish, scald, clean,and rub. Add chopped tomatoes in pan to onion, stew for 3 min, add water if need. Shred beet and onion. In boiling water add stewed  onion with tomatoes, beet, carrot, boil 5 min. Add shredding cabbage, and shedding sweet pepper. Cook ten min, after add bay leaf, and cuted on cubes zucchini. And all cook 5 min. Add shredding garlic, ready red kidney peas, sea salt, red, black pepper by taste, juice of lemon.

And 3 min still keep on fire. After turn off fire and infuse 30 min.

Mushroom cream-soup.

168 kcal.

PFC 6.5/9/14

Mushrooms are best sources for fibers and hard carbohydrates, but not a protein, how are you though. Groups B  rich, and minerals.

For two portions use are 200 gr of root celery, 2 garlics, 100 gr onion leek, 100 gr of champignons, 100 gr oyster  mushroom, 600 ml. of water, 15 ml. of olive oil, pinch for seed hemp, 2 champignons  for decorations, salt, pepper by taste.

Leek chop on half rings, chop garlic, fry in oil olive, and for 2 min on weak fire.Add  hot water, celery on cubes chopped, cook ten min. Add chopped mushrooms, salt, pepper by taste, and cook 15 min. Ready soup shake in blender. Serve with decorate are cut and fried on dried pan champignons,  seeds of hemp and green.

Thai vegetable soup.

309 kcal.

PFC 5/25/16

For one portion take are root ginger chopped 20 gr, 40 gr of leek, 80 gr of broccoli, 60 gr of pumpkin, 30 gr of mini corn, 2 pieces for lemon grass, 30 gr of carrot, 150 ml. coconut milk, 300 ml. water, one tbl.sp. paste tomato, one tbl.sp. fish sauce, one tbl.sp.  chopped onion green and cilantro ,  pepper chilli by taste, 10 ml. for olive oil.

Carrot shred, chop leek on rings halves, cubes on cut pumpkin. Fry paste tom yum in oil with chopped ginger on weak fire for 2 min. Add hot water, add leek, carrot, and slightly beaten lemongrass. Cook ten min. Add milk, mix, add pumpkin, fish sauce, salt by taste, cook 3 min.

Broccoli selects on inflorescences, add in soup. Cook still 3 min, remove a lemongrass. Serve to sprinkle with green onion, cilantro, and chopped chilli pepper.

Fish soup with green peas.

248 kcal.

PFC 28/5.5/20

For one portion use 100 gr fresh or frozen green peas, 30 gr of leek, 40 gr of celery stem, 100 gr of red or white fish, one tea.sp. dried oregano, one tea.sp. dried basil, pinch for  fresh grinded red pepper, salt by taste, garlic , 2 twigs for chopped green/am  using

 Cilantro and petroselinum/, 350 ml. of water . In water put peas, chopped celery and leek. Lead till boiling and cook 3 min. Clean fish from skin and bones , cut arbitrarily  and add to the boiling vegetables with spices and chopped garlic ,salt.

Cook 3 min is on the weak fire till a fish ready. Serve  with a chopped green .