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Soups and coolers

Coolers is best eaten in the warm seasons (summer, autumn). People who have trouble emptying can eat them all year round. They are very healthy because they contain all the vitamins and minerals (which are not destroyed by heating) and structured water and oxygen.

Soup raspberry (or strawberry)
A glass of sour milk, add 3 tablespoons of water and 3 tablespoons of crushed raspberries or strawberries. You can add a tablespoon of honey.

Tomato soup with cream
Whip 2 tomatoes, add 1 / 2 packages cream (18% or 30%). Pour the mixture of 3 tablespoons of oatmeal. Let stand for about 1 / 2 hours. Add chopped green parsley.

Soup with watercress
3-4 tablespoons watercress, 2 onions and 3 cloves garlic, finely chopped, 1 tablespoon butter, 1 / 2 liter of vegetable broth, 1 bottle of kefir or yogurt, 1 teaspoon potato flour, salt and pepper to taste herb. Stewed in butter with garlic, onions, pour over vegetable brew and simmer 3-5 minutes. Make kefir (yogurt) with potato flour and 2 tablespoons watercress. Bring to a boil.Remove from heat, add the rest of cress and seasoning, pour the plates, sprinkle with chopped watercress and serve with croutons of bread rolls.

Soup with dried fruit
In the 2 glasses of water and soak for the night a handful of dried fruit (prunes, raisins, apples, pears). Let stand for 8-10 hours. When the fruits are tender, add 2 tablespoons of oatmeal and 1 / 2 tablespoons of honey. Allow to stand still for 3-5 hours. The finished soup can be eaten for breakfast or lunch.
Soups and coolers

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