Soups and appetizers
People suffering from food allergies usually avoid soups prepared with a large amount of ingredients. For example, a mixed vegetable soup made with stock cubes may contain from 35 do 40 different ingredients, including chemical additives and dyes. Homemade soup is much better. One or two vegetables are enough to prepare it, added to stewed onions, homemade broth, water and any spices you choose. If someone is intolerant to onions, maybe it will not hurt the onion or leek.
The soup can be served instead of sandwiches for lunch or dinner, as a first course for lunch or a tasty warming broth on a chilly day.
Recipes for appetizers and side dishes are intended to provide ideas for further variation, especially when preparing meals for the whole family or parties.
Potato soup (Potato Soup) – Portion for 2 people
1 medium-sized onion cut into thin slices
2 teaspoons of oil (tooth. possibilities)
1 i 1/2 medium-sized potato, peeled and sliced
450 ml of water
broth (tooth. possibilities)
1 flat teaspoon of tomato puree
1 a heaped teaspoon of finely chopped parsley
a pinch of salt and freshly ground black pepper
In a large pot, simmer the onion in oil 2-3 minutes, constantly stirring. Add chopped potatoes, just over half the water, broth and tomato puree. Boil it, then cook, covered on low heat, approx 15 minutes.
Add the rest of the water and blend. Pour the soup back into the pot and heat it up, add parsley and mix. Season to taste.
POSSIBILITIES
Oil: sunflower, saffron or other legal broth: domestic or allowed, to taste
CAUTION: This very filling soup is suitable for people, which must limit the consumption of starchy foods.