First Course (Light morning breakfasts) excludes delicious and nutritious second (Lunch) dishes. Recipes for the first soups and broths are probably known by every cook. But even if you are lucky and you cook the most delicious and fragrant soup in the world, you will not serve it every day. You will need a variety of light dishes from the available ingredients, the ability to improvise with the methods of cooking, laying and decorating dishes.
Therefore, we recommend that you bookmark this section, where the preparation of the first dishes with step-by-step photos is revealed in detail and fascinatingly. The basis for a light breakfast (First Course) is most often broths (for example, beef-chicken, fish, mushrooms), although milk or fermented milk products are sometimes used. But it is also worth paying attention to what the ingredients may be. Basically, the dishes use easily digestible ingredients that have undergone good heat treatment, preferably cooking or baked. The essence of the first breakfast is that you or your guest can not feel the thirst of hunger before lunch, so the best ingredients are those that are able to stay for at least 2 hours in the stomach (Carrots, potatoes, beets, zucchini, and other long-digested vegetables). Additionally, you can use various types of cereals, such as semolina, pearl barley, corn flakes, rice, and other cereals with various ingredients.
There are many products with which you can cleanse your body, lose weight. And celery is one of them. I offer you a vegetable soup with this wonderful vegetable in all respects. The dish is prepared very simply and quickly. You will eat a hearty and delicious celery soup, get rid of unnecessary kilograms and improve your health.
After a long winter, rich soups smoothly turn into light and healthy food. An excellent soup with a delicate velvety texture for you, dear girls who are watching their figure and preparing for summer.
In autumn, the most pleasant thing to cook for lunch is soup – light and at the same time satisfying. Do not fry vegetables and use pre-cooked chicken breast broth.
I love France, its chic, style and such a magical, elusive sophistication. The country, which combines tender vegetable soups and high-calorie baguettes, did not leave me indifferent. And the expectation of a real warm spring prompted me to cook this soup.
All the cheese soups I love! Very creamy, simple, but without meat, vegetable! The softness, the velvet of it! And the cabbage in it is colored! Onions, carrots, zucchini! You know, the first dishes have been sorted out!
The soup made in India is probably the simplest. It is made from legumes: peas, lentils or small beans. Vegetable soup is also very often prepared. Today I decided to combine both of these options and offer you a soup made from vegetables. And, of course, it will be very spicy, with a set of spices and therefore rich in taste and aroma.