When I was much younger, probably like most kids to this day, I didn't really like eating soup. And it was on the menu every day, thanks to my still hardworking mother. I had a special way to check how much was poured into my plate, i.e. that it was not accidentally (or intentionally) more than one ladleful.
My attitude towards soup has changed over the years and now it's a completely different movie. I try to convey all its benefits to my children, who also resist soup. And I'm not giving up. I also have such "cases" among patients. I don't want to be unfair to dishes in other aggregate states, but soup really occupies a special place.
Vegetables that have been thematically processed for a relatively short time and thus retain most of the vitamins and minerals, spices that are not only perfumes, but also contain many useful ingredients make the soup a treasure trove of health.
The modern life of modern mothers and other housewives often limits the time for food preparation. That is why we can hear the explanation that there is no time to prepare soup.
I myself often simmer in a similar "sauce" and then prepare my two-component soups. They are easy to prepare and due to the small number of ingredients you need to use, you don't need much time. If you are tired, if you are cold, if you need to support your or someone else's body due to a health problem - there is soup to fix your day.
Balance recipes
Tomato soup with corn
Pour 0,5 l of tomatoes from a tetrapak into 1 l of water, add about 200 g of frozen sweet corn; when it boils, add a little salt, add basil, oregano, garlic as desired; at the end of the preparation, add 2 tablespoons of olive oil.
Pea and potato soup
Boil 200g of peas, 2 potatoes cut into small cubes in about 1,5l of water, add spices: salt, pepper, marjoram and 1 teaspoon of turmeric. Olive oil at the end, of course.
Carrot and rice soup
Chop 3 medium-sized carrots into rings and boil them together with half a cup of whole grain rice in about 1,5 liters of water, add salt, pepper, marjoram, parsley leaves, olive oil and 1 teaspoon of turmeric.
Broccoli and Cauliflower Soup
Boil the vegetables for a short time and then grind them as desired with a stick mixer; spices: salt, pepper, parsley and celery leaves, olive oil, a few mint leaves. When serving, add a teaspoon of sour cream or yogurt to the plate.
Spinach or Swiss chard soup
This one has a bit more ingredients, but the transit time is great:
Sauté the onion in a little oil, add grated carrots and celery (optional); after a few minutes, water is poured and when it boils, finely chopped spinach or swiss chard and some wholemeal pasta or sweet corn are added; cook for up to 5 minutes, spices as desired.
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Bonus video:
