Recipes: 3 rich vegetable dishes per spoon, which are pleasantly warming

Recipes for 3 rich vegetable dishes per spoon, which are pleasantly warming and suitable especially in winter.

1. Thick sweet potato soup

Ingredients (for 4 people):

• 3 large spoons of olive oil
• 1 red onion
• 2 cloves of garlic
• 1 tablespoon grated ginger
• 3 large carrots
• 2 regular fries
• 1 sweet potato
• 500 ml of vegetable soup base
• 250 ml of coconut milk
• 1 teaspoon of salt

Preparation:
Peel and chop the onion and garlic. Peel, wash and cut the carrots into small pieces. Peel the potatoes, wash them and cut them into small pieces. Heat the olive oil in a large soup pot and add the onion and garlic. Then gradually add ginger, carrots and potatoes and stir persistently for a few more minutes. Stir the soup base into the pot and bring the contents to a boil. When the soup boils, reduce the temperature, add coconut milk and salt to taste. Let the soup simmer for a while longer. When the potatoes are completely cooked, put the bowl aside and blend the soup with a stick blender. The soup is served with toasted bread, but it will also go well with Indian pita bread.

2. Spicy bean minestra

Ingredients (for 4 people):

• 3 large spoons of olive oil
• 1 red onion
• 250g of boiled red beans
• 250g of cooked brown beans
• 3 cloves of garlic
• 2 bay leaves
• 3 sprigs of parsley
• 1 stalk of celery
• salt
• pepper
• chili
• ground red pepper
• 250g of small snails
• 2 tablespoons of tomato puree
• 500 – 750ml of water

Preparation:
Peel and finely chop the onion and garlic. Wash and chop the parsley. Cut the beans in half and blend the first half with a hand blender. Wash the greens and cut them into rings. Fry the onion in olive oil and then add bean puree, chopped garlic and celery. Mix, cover with water and season with bay leaves, salt and pepper. Let the soup slowly boil over a moderate temperature. When boiling, add the pasta and beans to the soup. Season with ground paprika, chili and two tablespoons of tomato puree. Remove the bay leaves and serve with a piece of fragrant homemade bread.

3. Colorful lečina soup

Ingredients (for 4 people):

• 3 large spoons of olive oil
• 80g of green lentils
• 80g of red lentils
• 80g of black lentils
• 1 large onion
• 2 cloves of garlic
• 1 teaspoon of turmeric
• salt
• pepper
• 750 ml of vegetable soup base
• 250ml of water

Preparation:
Lentils are pre-cleaned, soaked and cooked. Peel and chop the onion and garlic. Heat the olive oil in a soup pot and add the onion and garlic. Generously season with turmeric and mix well. Add cooked lentils, soup base and water to the bowl. If desired, season with salt and pepper and let it boil. Stir a few times during cooking. After about half an hour, set aside the soup and serve it with toasted bread that is rubbed with garlic.