2 Delicious low calorie and vegetarian recipes for Artichoke and Haricot Soup

To run to enjoy the following low-calorie and vegetarian recipes, and the day!

Artichoke soup

1 pound for artichokes, potatoes, 1 Spanish onion, 1 oz butter, 1 liter of milk, salt and pepper to taste.

Peel, wash and dice the artichokes, potatoes and onions. Cook until soft, are in 1 liter of water with the butter and spices. When the vegetables are tender, rub through a sieve.

Return liquid to saucepan, add theThe milk and boil the soup again. Add water if soup is too thick. Serve with Allinson plain rusks, or small cubes of bread fried crisp in butter or vegetable butter.

Bean Soup

1 pound of beans ½ pounds onions1 pounds turnips2 carrots2 celery sticks, 1 teaspoon mixed herbs pepper ½ oz parsley1 ounces of water butter2 liter, and salt to taste

Cut the vegetables to cook and put in water with the beans (which would penetrate throughOvernight in cold water), add the butter, herbs and spices.

Cook, stirring carefully to every 3-1/2 to 4 hours, from time to time. When the beans are quite soft, rub the soup through a sieve, add more water if necessary, send to the pan, add the parsley chopped up, cook and serve.

Barley Soup

8 ounces pearl barley2 onions4 potatoes ½ teaspoon thyme1 dessert parsley3 tablespoons chopped-1 / 2 liters of water ½ liter milk1 ouncesButter

Pick and wash the barley, chop the onions, cut the potatoes. Boil the whole gently for 4 hours Season to taste with water, butter, thyme, pepper and salt. When the barley is quite soft, milk and parsley, boil the broth and serve.

My Links : health juice Vegetable Juices Chop Onion