3 delicious low calorie and vegetarian recipe breads, kale and carrot soup

Bread soup

• Alpine wholemeal bread old crust Lb lb.
• 4 comments
• 2 radish
• 1 celery
• 1 ounce butter
• O oz. Chopped parsley
• 8 pints of water
• P pint of milk

Soak the crust in water for 2 hours and then put it in a fire. Cut into small pieces of vegetables; add them to the bread, add butter, pepper and salt to taste.

Let everyone gently simmer for 1 hour, then wipe the soup with soup, put it back in the pan, add milk and parsley, if it tastes good, add a little ground nutmeg; boil the soup and eat immediately.

Cabbage soup

• 1 properly sized cage
• a large Spanish onion
• 1-1 / 2 ounces. Butter
• The taste of pepper and salt
• Sal saltpoonful of nutmeg
• 1-1 / 2 pint of milk
• 2 tablespoons Allinson fine wheat flour

After preparing and washing the cage, chop it very fine, chop the onion, put it
Put the two on the pan, use 1 quart of water, butter and seasonings for everyone to cook for 1 hour, or longer, the vegetables are not too tender. When the vegetables are tender, add the milk and thick, then gently simmer for 10 minutes; serve small squares of baked or fried bread, or Allinson plain bread.

Carrot soup

• 4 carrots of the right size
• 1 celery
• 1 onion
• 3 oz Allinson Whole Wheat Bread without Shell
• 1 ounce of butter, pepper and salt
• 1 mace

Wash the carrots, scrape them and cut into hazelnuts. Prepare and chop the onions and celery. Place the vegetables on the fire with 3 pints of water and add nutmeg and seasonings.

Let everyone cook very soft, this could be 1-1 / 2 hours. If the carrots are old, they will take longer to cook.

When the vegetables are soft, wipe with a sieve, put the soup back in the pan, add the butter, bring to a boil, and add the toast noodles.

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