5 easy healthy winter recipes

During the winter, do not lose your good eating habits and choose good seasonal foods to stock up on vitamins and fiber.Here we’ll give you 5 easy healthy winter recipes.

5 easy healthy winter recipes

1. Cream of carrots and green apples

INGREDIENTS700g of carrots1 onion3 Granny-smith green apples1 small piece of fresh ginger4 tablespoons St Hubert Omega 350 cl of chicken broth15cl of liquid cream1 pinch of nutmegsaltpepper

PREPARATIONPeel and grate all vegetables and ginger.Remember to keep intact the ½ apple that you cut into slices for decoration.Melt St Hubert Omega 3 in a hot frying pan and brown the vegetables / ginger a few minutes.Wet broth, salt, pepper.Cook for 10 minutes, then mix.Finally add cream and nutmeg.Mix again.Serve hot with reserved apples.

2. Pumpkin soup with Morbier

INGREDIENTS100 g Morbier in small cubes800 g of pumpkin1 onion1 C. tablespoon of olive oilsalt and pepper

PREPARATIONWash the pumpkin and cut in half; then remove the pips and cut into cubes.Peel and slice the onion. In a Dutch oven, melt the onion for a few minutes in the olive oil and add the pumpkin.Cover with water and salt.Cook for about 20 minutes until the meat is tender.Mix in the blender and adjust the seasoning.In each bowl pour soup and add Morbier cubes, which will melt gently.

3. Leek lasagna with herbs

INGREDIENTSFor lasagna: 300g of Pasta (packaged or fresh)For garnish: 200g ground beef1 kg of leek (cleaned and cut into medium slices)1 bunch of parsley2 cloves of garlic (crushed)1 onion2 tablespoon olive oil1 small glass of water (100ml)a cube of defatted poultry broth1 ball of mozzarella6 tablespoons grated Parmesan cheesesalt pepperbéchamel sauce

PREPARATIONHeat the olive oil in a frying pan, sauté the white leeks, garlic, onion – stir regularly.

As soon as the onions are translucent, add the meat and sauté for 10 minutes while stirring. Add the broth cube (crumbled), pour the glass of water, the bunch of parsley (chopped), salt & pepper – mix again.

Simmer for about fifteen minutes. When the preparation is well reduced, adjust to salt & pepper to taste – turn off the heat.

Preheat the oven to 200 °.

Prepare a bechamel (butter + flour + milk + salt & pepper) – reserve.

The assembly of the lasagna: oil the lasagna dish, line the bottom with strips of pasta. Spread out the meat mixture, add the bechamel and grated parmesan cheese.

Repeat: dough + meat + bechamel + parmesan – until all ingredients are gone.

On the last layer, add the sliced ​​mozzarella and sprinkle with parmesan cheese. Bake at 200 ° (convection heat) for about 1/2 hour: the lasagna must be golden and “bubble”.Serve immediately with a green salad.

4. Onion and cumin soup

Ingredients for 4 people

5 onions1 cube of organic vegetable broth2 tbsp. to s. olive oil1 C. to c. of cumin seedssalt

The preparation

Bring 75 cl of water to a boil in a saucepan. Dissolve the bouillon cube.Peel the onions and slice them finely. In a casserole, cook with olive oil over medium heat for 10 minutes.Add the cumin seeds and the hot broth. Salt if necessary. Continue cooking for 20 minutes.

5. Mung bean sprout salad with broccoli

Ingredients for 4 people

1 broccoli300 g of mung bean sprouts

For the sauce

2 lemons2 tbsp. to s. olive oil1 C. to c. sesame oil1 C. to c. soy sauce

The preparation

Wash the broccoli and detach the bouquets. Cook them 10 minutes steaming. Let cool.Prepare the sauce. Grate finely the zest of a lemon and reserve it. Squeeze both lemons. In a bowl, mix the lemon juice with the oils and soy sauce.In a large salad bowl, place the broccoli florets and the mung bean sprouts. Pour the sauce and mix. Sprinkle with lemon peel and serve immediately.

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