Oil-free food for colds What should I cook for a cold?

Don’t know what to cook for a cold? In this article from Alamo, we prese the simplest oil-free food for colds.

Oil-free food for colds

What should I cook for a cold? Wier is the season when colds, flu, and germs are everywhere. Colds are often accompanied by cough, sore throat, anorexia, fever, etc., which makes it difficult for the patie to eat. This is where you should fight colds by consuming foods that are easy to swallow and at the same time nutritious. In this article from Alamo, we have collected some of the simplest and nutritious food without oil for colds that you can prepare in a short time.

Also read: How to prepare 3 soups for colds with chicken, noodles, vegetables and oatmeal

What should I cook for a cold?

Oil-free food for colds and coughs

ingredies:

• 1 medium onion
• 2 cloves of garlic
• 1 teaspoon of turmeric
• 1/2 teaspoon of ground pepper to enhance the effects of turmeric
• 100 grams of ginger
• 1 chili for more flavor which is optional
• 20 grams of optional cilaro for more flavor
• 1 tablespoon olive oil optional

Instructions for making soup for a cold:

• Heat a saucepan with 400ml of water over medium heat
• Chop the onion, garlic and bell pepper and add them to the pot
• Peel the ginger and chop it coarsely and add it to the pot (we will remove them at the end)
• Let it boil for about 20 minutes uil the onion is completely soft. Just as easily!
• Serve the soup hot.

Lemon pea leil soup

ingredies:

• Adequate amou of water
• 2 cups chopped onion
• 1 1/2 cups chopped celery
• 3 cloves of coarsely chopped garlic
• 3/4 teaspoon of sea salt
• Freshly ground black pepper to taste
• 1 teaspoon of mustard seeds
• 1 teaspoon cumin seeds
• 1 1/2 teaspoons paprika
• 1/2 teaspoon of dried oregano
• Dry thyme 1-1 1/2 teaspoons
• 1 cup dry red leils
• 3 1/2 cups cooked chickpeas
• 2 cups chopped zucchini or tomatoes (I used tomatoes)
• 3 cups of vegetable juice
• 2 glasses of water
• 2 dried bay leaves
• 1/4 cup fresh lemon juice

Recipe for cooking oil-free leil soup for colds

• In a large soup pot over medium heat, add water, onion, celery, garlic, salt, pepper, mustard, cumin, paprika, oregano, and thyme and stir to combine.
• Cover the pot and let it cook for 6 to 7 minutes, stirring occasionally.
• Wash the leils. Add leils and 21/2 cups chickpeas (1 cup remaining), zucchini or tomatoes, water, water, and bay leaves and stir to combine.
• Increase the heat to bring the mixture to a boil. After boiling, reduce the heat, cover and simmer for 20-25 minutes uil the leils are completely soft.
• Remove the bay leaves. Add 1⁄4 cup lemon juice, then puree the soup using a hand blender, retaining some of the texture. Stir in remaining 1 cup chickpeas.
• If desired, add sea salt, pepper and lemon juice and serve.

Also read: How to make grated carrot jam

Oil-free food for colds in 30 minutes

ingredies:

• 2 teaspoons of olive oil (optional)
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 cup thinly sliced ​​mushrooms
• 3/4 cup chopped bell pepper
• 1 cup of pumpkin (sliced ​​lengthwise and cut in half again and chopped)
• 4 cups of low-sodium vegetable juice
• 1 teaspoon ground turmeric
• 1 teaspoon of dried oregano
• 1 teaspoon of dry ginger
• 1/2 teaspoon whole fennel seeds
• 1/4 teaspoon freshly ground black pepper

Instructions for preparing oil-free soup:

In a medium to large saucepan over low to medium heat, add the olive oil, garlic, onion, carrot and celery. Fry for about 5 minutes uil soft.

• Add the additional vegetables—mushrooms, bell peppers, and zucchini—and all the spices, and coinue to sauté over medium heat uil softened, about 5 minutes more.
• When the vegetables are slightly soft, add the low-sodium vegetable stock and bring to a boil.
• Serve hot.

Oil-free carrot and leil soup for colds

ingredies:

• Red leils
• carrot
• celery
• fresh ginger
• vegetable juice
• coconut milk
• Chopped tomatoes
• Small white onion
• ground cumin
• Turmeric powder
• ground coriander
• red pepper
• olive oil (optional)
• Sea salt and black pepper

The recipe for preparing oil-free cold food:

• Add the coconut oil to a large pot over medium heat and sauté the onions uil transluce, 3 to 5 minutes. Add celery, garlic and ginger and fry for 2-3 minutes.
• Add the carrot (shredded carrot), cumin, turmeric, coriander, paprika, pepper and salt. Mix well and fry for 10 minutes. (if necessary, add coconut oil to the pot so that the carrots do not stick or burn)
• Add leils, chopped tomatoes and vegetable juice and mix well. Reduce the heat, cover the pot and simmer for 35-40 minutes uil most of the broth is absorbed by the leils. Stir from time to time
• Add coconut milk and mix well. Close the pot and boil for 5 minutes.
• Now the soup is finished. If you wa the soup thinner, use an immersion blender to blend the soup. You can also use a ladle to transfer the soup to a high-powered blender. Stir uil you reach your desired texture.
• Serve the soup and garnish with fresh cilaro. enjoy!

Also read: How to prepare rosemary spray for hair

7-minute oil-free soup for colds

ingredies:

• 3 cups of vegetable juice
• ½ cup mini vermicelli noodles
• ½ cup canned white beans ** drained and rinsed
• 1 cup fresh spinach, packed
• Any seasoning to taste – garlic, pepper, etc.

Instructions for cooking quick cold soup:

• In a medium saucepan, bring the broth to a boil over high heat.
• Add the noodles and cook for 5 minutes (or adjust the time according to the noodles you are using – just 2 minutes off the recommended cooking time.)
• Add the beans. Simmer for another 2 minutes or uil the noodles are tender.
• Remove the pot from the heat and stir in the spinach and close the pot uil the spinach wilts. Add any spices you like.
• Serve hot!

Oil-free soup for colds with chicken

Ingredies for making chicken soup:

• 1 chicken breast
• 2 medium onions chopped
• 1 chopped garlic
• 2 chopped carrots
• 2 stalks of chopped celery
• Salt and black pepper as needed
• 3 glasses of water
• 2 tablespoons of olive oil (optional)

How to prepare oil-free food for colds:

• Steam the onion and garlic together with the stalk of celery and carrot uil they become soft. (You can also fry these ingredies with a small amou of oil)
• Divide the chicken breast io smaller pieces and add to the ingredies you prepared in the previous step.
• Add water to the pot and bring to a boil.
• After cooking the soup ingredies, add salt and black pepper to the soup to taste.
• Reduce the flame and let it cook for another half hour.
• Serve the soup with fresh bread.

Also read: How to make homemade pickles with long shelf life

last word

We hope that this article from Alameda on the topic of oil-free food for colds and what to cook for colds will be useful for you.