30 recipes for soups and stews for warming up those chilly days -

You want to make a broth, and you don’t know what recipe to prepare for it? We kept a list of 30 recipes for you to enjoy. Click to learn more!

– With the arrival of cold temperatures, we are already starting to come up with a series of recipes for warm-up and leaving this time with a little more cozy , don’t you? In light of this, we’ve broken up a list of 30 soups and stews for you to enjoy in the winter.

This list has it all! Since the recipe stew of shrimp, fish, and even the simplest ones , like chicken. All of them are very practical, and that you can make for the whole family.

So, let’s look at the revenue? Have a nice reading!

Table of Contents

30 recipes for soups and stews for warming up those chilly days

1 – Caldo de mocotó

The stock mocotó is a traditional dish from the brazilian , especially popular in the north-east. With a taste that is strong and distinctive, it can be a great option to keep up on the coldest days.

Ingredients:

1 kg de mocotó (the foot of an ox), sliced in rounds
2 lemons (to clear your mocotó)
3 liters of water
2 tbsp oil
1 large onion, chopped
4 cloves of garlic, finely chopped
2 tomatoes, peeled and seeded, finely chopped
1 green bell pepper, chopped
2 bay leaves
1/2 cup parsley, chopped
Salt to taste
Black pepper, to taste
Pepper-the smell, or red pepper, to taste (optional)
1 tablespoon of paprika
1 carrot, chopped (optional)
1 sweet potato, chopped (optional)
1. cassava, chopped (optional)

Directions:

Remove the slices from the mocotó with water and a squeeze of lemon, to make the smell stronger. Let it soak in water with lemon for about 30 minutes, and rinse well.
Place mocotó in a pressure cooker with enough water to cover and simmer for about 40 minutes after the pick up of pressure. This will help in the softening of the bones, and to extract the collagen. If you have to cook for longer time mocotó is soft to bite into.
In another large pot, heat the oil over medium heat, sauté the onions and garlic until they are golden brown. Add the tomatoes, bell pepper, and sauté over medium heat for a few minutes until it is well cooked. Add mocotó, cooked with the bones, depending on whether you like or don’t like), and stir well.
Then, add the paprika, bay leaves, salt, pepper, and chili (if using). Place the carrots, sweet potatoes, and manioc (if using), and cover with water. Allow it to cook until all the vegetables are tender. Adjust salt and pepper if needed.
In the end, when the juice is calculated, and the vegetables in soups, stews, turn off the heat and add the parsley, chopped.

2 – onion Soup

The onion is an item, as well as versatile in the kitchen . Believe or not, this type of onion soup will keep you amazed. A very delicious and nourishing, perfect for cold days.

Ingredients:

2 tablespoons butter
1 litre beef stock
1/2 cup dry white wine (optional)
Salt and pepper to taste
French bread slices
Cheese, gruyere or parmesan cheese, grated

Directions:

Peel and slice the onions into thin slices. Then, in a separate pan, melt the butter and add the onions , cook over low heat until the caramelizarem (about 25-30 minutes).
Then, add in the white wine (if using) and cook until it has almost evaporated. Add the broth, season with salt and pepper and let it cook for another 20 minutes .
In the end, brown bread, to serve as the follow-up. Finish the dish with the cheese.

3 – granulated sugar

For those who love both, and want you a choice of soup, but standard, this recipe may be perfect. The best thing is that it is very simple to do.

Ingredients:

500 g of green peas, dry
1 gallon of water
1 medium onion, chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
1 medium carrot, chopped
1 potato, medium, chopped
1 bay leaf
Salt and pepper to taste
Parsley, chopped, to decorate

Directions:

Add the peas and let them soak in the water for at least 2 hours . Then, in a large saute pan, heat the olive oil and sauté the onions and garlic until they are golden brown.
Add the carrots, the potatoes, the peas, drained bay leaf, and water. Bring to boil over medium-high heat for about 30 to 40 minutes, or until the peas are, well, soft.
In the end, remove the bay leaf, season with salt and pepper, to taste . If you want to beat the soup in a blender to get a texture more smooth.

4 – mash of corn,

A tablespoon of corn, this is a dish that’s simple, delicious , and it can be even more tasty in the cold days. See below.

Ingredients:

300 g / l of corn
2 tbsp corn oil
½ Onion
Milk
Corn starch
Onion
Garlic
Margarine

Directions:

In a blender, blend the corn with the milk and corn starch for the corn and set aside. In a saute pan, over medium heat, sauté the onion and garlic in the margarine.
Add the cream of corn, shake the pan with the onions and garlic. Cook over a low heat until you get the consistency you want.
In the end, to serve piping hot.

5 – Chopped, green mining

The broth of green mining is a great option to warm up on cold days . In this recipe, the traditional of the brazilian state of minas gerais takes ingredients, such as dried meat, potatoes, kale, collard greens, and chili sauce, which together make a tasty broth, and comforting.

Ingredients:

500 g de carne dessalgada, diced
1 bay leaf
1 tablespoon olive oil
1 tablespoon lard
2 cloves of garlic, finely chopped
Potatoes
Collard greens
Chilli sauce

Directions:

In a saute pan, over medium heat, sauté the meat, dry it with a bay leaf, olive oil, lard, pork, and garlic. Add just enough water to cover the meat and cook until it is soft. Then, you add in the potatoes, cut it into cubes and cook it up to you to contain the softness .
Place the cabbage leaves, cut in thin strips, and then let it cook for a few minutes. Season with salt and pepper, to taste.
Ready to go. Now you just have to serve hot. If you prefer, add chili sauce.

6 – a stew of squash with shrimp

The combination of the squash with shrimp are the perfect … out in the cold, so it can be a great way to enjoy a low temperature.

Ingredients:

1 pumpkin-medium
1 cup of fresh shrimp
2 cloves of garlic
1 tablespoon olive oil
Salt and pepper to taste
2 cups water

Directions:

Place the chunks of squash in a pot and add 2 cups of water . Bring to a medium high heat until the squash is tender.
Then wash, rinse, and pat dry the shrimp.
After that, place the shrimp in a pan with 1 tablespoon of the olive oil and cook until it turns white.
Done, stir in the squash, shrimp, and add the garlic, salt, and pepper.
In the end, stir well and bring to a medium high heat for about 5 minutes , or until the soup is warm and smooth. Now you just have to serve!

7 – the Juice of Cassava to open

For the lovers of the manioc (cassava), this broth, it can be surprisingly easy, and delicious to enjoy with your family in the warmer weather. Check it out with us.

Ingredients:

500 g de mandioca
300 g of chorizo sausage or smoked pork sausage
1 medium onion, chopped
2 cloves of garlic, finely chopped
1 tomato, chopped
1 bell pepper, finely chopped (optional)
1 quart of broth (it can be made with cubes of juice concentrate)
Salt and pepper to taste.
Cheiro-verde picado a gosto
Olive oil, for sautéing

Directions:

First, peel and cut the root vegetables into small pieces . Put them in a pot with water and cook until smooth. Set aside.
Then, cut out the fish, and, in a separate pan with a little oil, and fry until golden brown.
In the same pan in which fried the fish, make the most of the fat and add the onions and garlic. Sauté over medium heat until the onions are translucent. Stir in the tomato paste and red pepper (if using), and stir-fry for a few minutes.
Place the root vegetables-cooked in the pan with the spices fried. Add the beef broth and let it cook for a few minutes . If necessary, add more water to adjust the consistency of the soup.
In a blender, blend the soup in the pot until you get a creamy texture.
Return the sausage to the pan and stir to combine. Let it cook for a few more minutes for the flavors to incorporate. In the end, it’s only the end with the parsley.

8 – the Juice of cassava to the ribs

This change, which many people even know it as “the cow is standing,” can I help you, a lot delicious, to take advantage of the cold . Come check out the recipe!

Ingredients:

1 lb prime rib, beef
1 kg of cassava
2 cloves of garlic, finely chopped
1 onion, chopped
2 tomatoes, finely chopped
1 bell pepper, finely chopped
Salt and pepper to taste.
Parsley to taste.
There is enough water for cooking
Olive oil or olive oil for stir-frying

Directions:

In a pressure cooker, heat the oil over medium heat, sauté the onion and garlic until dourarem . Add the steak and sear on all sides until it is golden brown. Add the tomatoes, paprika, and salt and pepper to taste. Cover with water and cook it in the pressure for about 40 minutes, or until steak is tender.
While prime rib cooking, peel the root vegetables and cut them into pieces. In a large saute pan, cook the root vegetables in water with a pinch of salt until smooth. Drain in a colander and set aside.
Remove the ribs from the pressure cooker, shred the meat and set it aside. In a blender, grind the cassava cooked with just enough water to form a thick cream.
In the end, in a saucepan, stir in the cream and tapioca, with steak, shredded and put on a medium heat, and adjust the salt and pepper. Cook for a few more minutes, until the broth thickens and to gain the desired consistency.

9 – Chicago bean

A simple and fast way to be prepared for the chicago bean goes well at any time of the year. Check out the recipe for this deliciousness.

Ingredients:

2 cups of cooked beans
1 onion, chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
Salt and pepper to taste
Cheiro-verde picado a gosto
The broth of the meat or vegetables (optional)
Water

Directions:

Over medium heat, sauté the onion and garlic in olive oil until dourarem. Over medium heat, sauté the onion and garlic in olive oil until dourarem.
Add the cooked beans, and a little bit of water, enough to cover the ingredients. Let it simmer for a long time.
Beat the mixture in a blender until you obtain a smooth paste by tomorrow . Go ahead and try to mix into the pan, adjust the consistency with more water if necessary.
Season with salt, pepper, and parsley. If you want to add a little bit of the broth from the meat or the vegetables to enhance the flavor.

10 – in the Soup of carrots, cooked

It sounds strange, but this is a variation of the soup, carrot roast you will be surprised . And best of all, it’s the perfect time to enjoy the winter with your partner, or your family.

Ingredients:

500 g carrots, peeled and cut into slices
1 medium onion, cut into wedges
2 cloves of garlic, finely chopped
2 tablespoons of olive oil.
Salt and pepper to taste
4 cups of vegetable broth
1/2 teaspoon ground cumin
1/2 tsp paprika, smoked sausage
1/4 cup sour cream (optional)
Parsley, chopped, to decorate

Directions:

In a baking pan, place the carrots, onion, and garlic. Drizzle with the olive oil and season with salt and pepper. The ideal time is to bake it for 30 minutes.
Transfer the roasted vegetables to a large bowl. Add the vegetable broth, cumin, and paprika. Bring to a boil and simmer for a further 10 minutes.
Tap, then, in time for it to be blended. After that you just need to bring the heat again and serve hot.

11 – white new

So that you do not want to give up a little, and the juice of the tour may be in a different way , but it’s equally delicious and effective way to take advantage of that winter. Follow the recipe in the people.

Ingredients:

15 ml oil
To 10 ml of freshly squeezed lemon juice
3 piranha whole cleaned
2 cloves of garlic
1 red bell pepper
1 red pepper, finger-out-of-girl
Salt-and-pepper, black, ground, to taste

Directions:

The first step is to season it the piranhas, with the juice of of a lime.
Cut up the onion, garlic, red bell pepper, and hot peppers. Heat a frying pan with oil and fry all the ingredients . Join the piranhas, then cook it with water, and simmer for about two hours. The preparation can also be made in a pressure cooker, lowering the cooking time down to 40 minutes.
So that’s the meat of the tour is done, turn off the heat, remove the spine, and central to the fish, and take all of the ingredients to the blender . Blend until smooth.
Ready to go! Serve the soup hot with toast and dripping in sauce.

12 – potato Soup with chicken

Potatoes and chicken, and separated from, there are such a delight. It is potato chips, and chicken baked… um… we are sure that you will love. Imagine a hearty soup to enjoy on the cold weather with these ingredients? It will be perfect!

Ingredients:

2 chicken breasts
4 medium potatoes
1 medium onion
2 cloves of garlic
1 litre of chicken stock
Salt and pepper to taste
Olive oil-olive oil
Parsley, chopped, to decorate

Directions:

In a saute pan, over medium heat, sauté the onion and garlic in olive oil until dourarem . Then, add the boneless chicken breasts-cut into cubes and cook it until it dourarem.
Add the potatoes, peeled and cut into cubes, mix well.
Add the chicken stock, season with salt and pepper to taste and allow to cook until the potatoes are tender.
Remove from the heat and puree in a blender until you obtain a smooth paste mixed.
Return the cream to the pan, heat it up again, and serve garnished with the parsley , minced.

13 – Brazilian shrimp

For those who like a broth, the most elaborate design, the shrimp can also be a great topping to give it a more sophisticated feel to this dish.

Ingredients:

500g prawns
1 onion, chopped
2 cloves of garlic, finely chopped
2 tomatoes, finely chopped
1 tablespoon olive oil
1 tablespoon butter
1 litre of vegetable stock
1 cup of coconut milk
Salt and pepper to taste
Cilantro, chopped, to decorate

Directions:

First you will need to cook the onion and garlic in olive oil and butter.
Add the shrimp and let it brown.
Then, add the tomatoes and stir-fry for a few minutes .
Then, add in the vegetable stock and bring to a boil for about 15 minutes.
Beat the mixture in a blender until you obtain a smooth paste.
Replace the heavy cream into a saucepan, add the coconut milk and season with salt and pepper.
Bring to a boil for a few more minutes, and serve very hot. Garnish with the chopped cilantro.

14 – Brazilian and white beans with parsley

This broth, it is a simple and light-weight, but it’s equally delicious the shrimp broth. It may be more convenient and quick to prepare, but we leave here as a positive.

Ingredients:

2 cups white beans, cooked
1 onion, chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil.
4 cups of vegetable broth
Salt to taste
Black pepper, to taste
Parsley, chopped, to decorate

Directions:

The first step is to cook the onion and garlic in olive oil until dourarem. Next, add the beans, steamed, and stir to combine.
Add the vegetable stock and bring to a boil for a few minutes.
Beat the mixture in a blender until you obtain a creamy consistency , and then return the mixture to the pan and heat it.
Season with salt and pepper, to taste.
Finally, serve hot and sprinkle with chopped parsley, chopped on top of it.

15 – vegetable Soup

The other option is a lightweight, convenient, and delicious. This side dish is perfect for a day run in and is perfect to enjoy with your family.

Ingredients:

Vegetables, different, carrots, potatoes, squash, tomatoes, etc.).
Onions and garlic
Vegetable broth
Water
Salt and pepper to taste
Olive oil-olive oil

Directions:

Over medium heat, sauté the garlic and onion in olive oil. After that, add all the chopped vegetables and stir-fry for a few minutes.
Add the vegetable broth and water to cover the vegetables.
Cook until the vegetables are tender.
Season with salt and pepper, to taste.
Puree the soup in a blender or with a mixer until you get a creamy consistency.
Ready to go! Serve warm.

Page 16 – bread carrot

The juice of a carrot is a delicious recipe and easy to prepare , especially for the winter or even as a side dish to the input light.

Ingredients:

500 g carrot peeled and cut into chunks
1 onion, chopped
2 cloves of garlic, finely chopped
1 tablespoon of olive oil.
1 litre of vegetable stock
Salt and pepper to taste
Parsley, chopped, to decorate

Directions:

In a saute pan, over medium heat, sauté the onion and garlic in olive oil until dourarem.
Add the carrot and stir-fry for a few minutes.
Then, pour in the vegetable stock in a saucepan and bring to a boil. Reduce heat to low and cook, covered, for about 20 minutes, or until the carrot is tender.
The Use of a mixer or blender to grind the soup until you have a creamy consistency.
Season with salt and pepper, to taste.
Serve hot, garnished with chopped parsley to serve.

17 – Chopped leek

In addition to being very practical, this juice and leeks is a delicious and combines it with the cold weather, and a few croutons. Check it out with us!

Ingredients:

2 apples-porós great
2 tablespoons of olive oil.
1 large onion
2 cloves of garlic
1 litre of vegetable stock
Salt and pepper to taste

Directions:

In a large saute pan, heat the olive oil and sauté the chopped onion and garlic until they were browned .
Add the sliced leeks and sauté over medium heat for a few minutes until they were tender.
Pour in the vegetable stock in a saucepan and bring to a boil.
Reduce heat to low and let it simmer for about 20 minutes .
Season with salt and pepper, to taste.
After cooked, blend the soup in a blender until you get a consistency that is a winner!
Serve it warm, being able to decorate it with sour cream or chives, if desired.

18 – white dir

The dir, which is also known as quirerinha, it brings out a creamy one-dish , while the sausage and seasonings give it a touch of smoked more than special. Here’s the recipe.

Ingredients:

1 cup dir
2 litres of water
1 onion, chopped
2 cloves of garlic, finely chopped
2 tablespoons oil
2 sausage sausage sliced
2 bay leaves
Salt and pepper to taste
Parsley, chopped, to the end

Directions:

In a pressure cooker over medium heat, sauté the onion and garlic in the oil until dourarem.
Add sausage sliced and stir-fry for a few minutes.
Then, add the dir, and the water, and add the bay leaves, and salt and pepper to taste.
Put the lid on the pan and cook, covered, for about 30 minutes after you take the pressure.
After this time has elapsed, switch off the flame and let the pressure out of course.
Open the cooker and check the cooking point in the dir. If needed, you can adjust the salt and pepper.
Serve the bouillon very hot , sprinkled with parsley finely chopped.

19 – Hot green

Perfect for a home-cooked meal on chilly days . The combination of potatoes, cabbage and sausage, smoked sausage, results in a soup that’s rich and delicious, you earned all of you.

Ingredients:

4 potatoes, an English medium,
1 left in stock, chicken, or beef
1 tablespoon olive oil
5 cups (tea) of water
1/2 bunch of kale, collard greens, and butter
1 chorizo sausage, smoked sausage-learn how to make a cake for the sausage)
salt and pepper to taste.

Directions:

Here are the directions.

20: Soup in a pumpkin shell by ginger

A combination of quirky, but with a light flavor, and perfect for enjoying the cold weather. Here’s how to do it.

Ingredients:

1 kg pumpkin, unpeeled, cut into cubes
1 medium onion, chopped
2 cloves of garlic, finely chopped
1 piece of ginger (about 2 inches), peeled and finely chopped
1 litre of vegetable stock
2 tablespoons of olive oil.
Salt and pepper to taste.
Parsley or green onions, for decorating (optional)

Directions:

In a large saute pan, heat the olive oil and sauté the onion until it becomes transparent.
Add the garlic, ginger , refogando for a further 2 minutes.
Then, add the diced pumpkin or squash to the pan and sauté over medium heat for a few minutes.
Then, pour in the vegetable stock, season with salt and pepper, to taste.
Allow to cook over medium-high heat until the squash to be tender, about 20 to 25 minutes.
Use a blender or with a mixer, hand held on to beat the clam, until you obtain a creamy texture.
In the end, you can adjust the seasoning, if necessary.

21. with chicken Broth

The chicken broth is another great choice for the cold days, because it’s a hot dish, very nutritious and a very comforting one.

Ingredients:

1 kg of chicken (it may be the whole, in pieces, or just the frame)
2 litres of water
1 large onion, cut into large chunks
2 carrots, cut in thick slices
2 stalks of celery (celery) cut into pieces
1 leek cut into large chunks (optional)
4 cloves garlic, minced
2 bay leaves
1 bunch of thyme (or 1 teaspoon dried thyme)
1 bunch of parsley
10 grains of black pepper whole
Salt to taste

Directions:

In a large bowl, place chicken and cover with 2 quarts of water . Heat on high until it starts to boil.
Lower the heat to medium and let it simmer for about 10 minutes, removing the foam forming on the surface with a slotted spoon.
Add the onion, carrots, parsley, scallions (if using), garlic, bay leaves, thyme, parsley, and a grain of black pepper to the pan.
Reduce heat to low, cover the pan and leave to cook slowly for 1 to 2 hours to complete.
During this time, stir in a few moments , and then continue by removing any foam and fat that rise to the surface.
After cooking, remove the chicken and vegetables to the pan. Then, strain the juice in a sieve, or a towel that has been cleaned to remove all of the solids and the liquid. Taste the soup and adjust the salt if necessary . After that you just need to serve!

22 – Caldo de kenga

The form of the kenga is one of those recipes-delicious, which is very popular in the north-east of brazil. With a textured, thick and creamy, perfect for cool days or to meet family and friends at a dinner welcoming.

Ingredients:

1 chicken breast
2 tablespoons oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 tomato, chopped
1 bell pepper, finely chopped
1 carrot, grated
1 potato, grated
1 can of corn, and green
1 lata de creme de leite
2 tablespoons of cream cheese
1 gallon of water
Salt and pepper to taste
Parsley, chopped, to decorate

Directions:

Cook the chicken breast in salted water until they become soft. Shred into small pieces and set it aside. In a separate pan, heat the oil over medium heat, sauté the onion and the garlic until it’s golden brown.
Add the tomatoes, red pepper, carrots, and potatoes. Cook for a few minutes . Add in the shredded chicken, and the corn is green. Stir to combine.
Add the water and simmer until the vegetables are tender. Then, stir in the heavy cream and cheese . Adjust the salt and pepper.
Cook for a few more minutes, until the mixture thickens.
Garnish with parsley and serve hot.

23 – white yam

This type of juice is very nutritious. This is because the taro root has properties that strengthen your immune system. Here is the recipe for you.

Ingredients:

6 yams medium
1 onion, chopped
2 cloves of garlic, finely chopped
1 litre of vegetable stock
2 tablespoons of olive oil
Salt to taste
Black pepper, to taste
Parsley, chopped, to decorate

Directions:

In a separate pan, heat the olive oil and sauté the onion and garlic until dourarem.
Add the pieces of yam to the pan and sauté over medium heat for a few minutes. Add the vegetable broth and let it cook until the yams are soft to bite into.
Use a mixer or a blender to beat the stock to get the consistency of a creamy dressing.
Season with salt and pepper, to taste.
Finally, serve hot and sprinkle with chopped the parsley.

24 – white Cabbage, cauliflower and broccoli

In addition to being an excellent source of vitamins and minerals, and it is light and can be served either as a starter or main course along with a loaf of bread, fresh.

Ingredients:

1 head of cauliflower
1 bunch of broccoli
1 medium onion, chopped
2 cloves of garlic, finely chopped
1 litre of vegetable stock
2 tablespoons of olive oil
Salt and pepper to taste
Parsley, chopped, to decorate (optional)

Directions:

In a large saute pan, heat the olive oil and sauté the onions and garlic until they are golden brown. Add the cauliflower and the broccoli cut into bite-size pieces.
Add the vegetable stock, cover the pan and let it cook until all the vegetables are soft (about 15-20 minutes).
Once cooked, add the vegetables and broth in a blender until you obtain a smooth paste mixed.
Return the cream to the pan, adjust for salt and pepper, and heat it up again if you need to.
Finally, garnish with the parsley.

25 – white Cassava, meat, dry

The juice of the cassava with the dried beef, is a delicious main dish typical of brazilian cuisine . It combines the creaminess of cassava, with a remarkable flavour of the dried beef and is perfect for cold days.

Ingredients:

500 g de carne seca
1 kg of manioc (cassava)
1 large onion, chopped
3 cloves of garlic, finely chopped
2 tablespoons oil
Salt and pepper to taste
Cheiro-verde picado a gosto
There is enough water for cooking

Directions:

Dessalgue is the dried meat, leaving it to soak in water for 24 hours , changing the water several times. Cook it in the pressure for about 20 minutes, or shred into small pieces and set it aside.
Peel and cut cassava into pieces, boil in water until tender. Puree in a blender with the water and the baking it into a smooth paste mixed.
In a large saute pan, heat the oil over medium heat, sauté the onion and garlic until dourarem. Add in the shredded dried beef and sauté over medium heat for a few minutes .
Add the cream of the cassava in the pan with the dried beef, mixing well. Adjust the salt and pepper and bring to a boil until slightly thickened, stirring occasionally.

26 – Caldo verde soup with a carrot

Caldo verde soup with carrot, is a variation of the delicious, traditional caldo verde soup Portuguese. The carrot gives it a creamy texture and a flavor that’s smooth and sweet the juice , it goes perfectly with a red cabbage, and sausage.

Ingredients:

500 g carrot (batata-baroa) peeled and cut into chunks
200g kale, collard greens, butter, sliced
1 chorizo sausage, sliced in rounds
1 onion, chopped
2 cloves of garlic, finely chopped
1 litre of vegetable stock
Olive oil-olive oil
Salt and pepper to taste

Directions:

The first step is to cook the onion and garlic in olive oil until dourarem.
Add the carrot, and the juice from the vegetables, and cook until the carrot is tender.
Tap the carrot, boiled with the soup in a blender until you obtain a smooth cream.
Return the cream to the pan, add the kale, collard greens, sliced, and cook for a further 5 minutes.
Cook the sausage the sausage in a skillet until golden and add to the soup.
Season with salt and pepper, to taste.
Serve it warm, cover it with a drizzle of olive oil .

27 – chicken

This recipe for the family that can allow you to save on the days of the cold temperatures . Let’s see how to prepare this delicious?

Ingredients:

1 boneless chicken breast without skin
1 carrot, chopped
1 onion, chopped
2 cloves of garlic, finely chopped
1 cup of rice
1.5 litres of water
2 potatoes, chopped
1 stalk celery, chopped (optional)
Salt to taste
Black pepper, to taste
Parsley, chopped, to the end

Directions:

Cook the chicken breast in salted water until tender. Remove the chicken and shred it.
The water in the cooking process, add the onions, garlic, carrots, potatoes and celery . Cook until the vegetables become soft.
Add the rice and let it cook until it is well cooked.
Add the shredded chicken back to the pan, season with salt and pepper , to taste.
Finish with chopped parsley to serve, and serve hot.

28 – white corn

The juice of the corn is a recipe for simple but delicious, they highlight the soft and sweet taste of the corn . The simplicity of this dish, you can make a difference in the days on the run. Here’s the recipe!

Ingredients:

6 ears of corn, and green
1 litre of água1 onion, chopped
2 cloves of garlic, finely chopped
2 tablespoons oil
Salt and pepper to taste.
Cheiro-verde picado a gosto

Directions:

Remove the corn from the cobs, and puree in a blender with water until you have a smooth paste. Pass the cream through a sieve to separate out the solids.
In a separate pan, heat the oil over medium heat, sauté the onion and garlic until dourarem. Then, add the cream and the corn is sifted in and cook over medium-high heat , stirring constantly, until the mixture thickens.
Season with salt and pepper, to taste.
Finish with parsley, chopped just before serving.

29 – Chopped, green chayote

Here’s an alternative with delicious, convenient, and lightweight . It is even perfect for days on the run. Check them out below:

Ingredients:

2 chuchus, medium, peeled and finely chopped
1 the average potato, peeled and chopped
1 medium onion, chopped
2 cloves of garlic, finely chopped
1 chorizo sausage into rounds
1 bunch of kale, collard greens, butter, sliced thinly
1 litre of vegetable stock
Olive oil-olive oil
Salt and pepper to taste

Directions:

In a separate pan, heat the olive oil and sauté the onion and garlic until dourarem. Then, add the chayote, potatoes, and vegetable broth. Cook until the vegetables become soft.
Whisk everything in a blender until you obtain a smooth paste mixed.
Return the cream to the pan, add the chorizo and cook for a few more minutes . Place the shredded cabbage, sliced, and cook for a further 5 minutes.
Season with salt and pepper, to taste.
Serve hot with a drizzle of olive oil.

30 – white pumpkin with chicken

In the end, there is a further option of chicken stock with one touch of sweet from the squash. Light and perfect to enjoy with your family.

Ingredients:

500g pumpkin, diced
300 g of chicken breast strips
1 onion, chopped
2 cloves of garlic, finely chopped
1 litre of chicken stock
Salt and pepper to taste
Oil for stir-frying
Parsley, chopped, to decorate

Directions:

In a large saute pan, heat the olive oil and sauté the onions and garlic until they are golden brown. Add the cubed squash and the chicken stock. Cook until the squash is tender .
Remove the pumpkin is cooked and puree in a blender until you obtain a smooth paste mixed. Return the cream to the pan.
Make the shredded chicken to the cream and the pumpkin . Season with salt and pepper, to taste.
In the end, let it cook for a few minutes, in order to determine the taste and finish with the parsley.

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Source: the Recipes, the Globe, and the Receiteria, Flavor, on the table, the Ground, Famiglia Venturelli

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