3 Stock Recipes For Winter

When the coldest months of the year arrive, it is essential for us to enjoy hot meals, which in addition to filling us up, comfort us and help us to warm up. Therefore, below we present 3 recipes for broths for winter.

It should be noted that these recipes can be a good option both as a starter at lunch and as the only dish at dinner, as you prefer. On the other hand, keep in mind that recipes that include several ingredients rich in water can help you easily eliminate retained fluids and that therefore, it would be best to take them during the day, so that they do not interrupt the night’s rest.

Previous recommendations

• Do not forget to season your creams or broths for the winter with virgin olive oil and a touch of salt. Remember not to over salt and follow the recommendations of the World Health Organization. 
• The famous cubes also contain a large amount of salt, so you must use them in their proper measure.
• Spices and aromatic herbs can be your great allies when it comes to spicing up your recipes.

• Don’t be afraid to try different combinations! Remember that it is important that you maintain a varied diet to enjoy the contributions of different foods.
• If you are going to accompany it with some bread, try to maintain moderation so that you do not consume a large amount of extra carbohydrates.
• If a recipe calls for chicken or meat, but you are vegetarian or vegan, remember that you can always make the substitutions with other foods and still obtain a delicious result.
• A sprig of fresh parsley or a pinch of seeds can be the perfect decoration for creams.

1. Winter artichoke broth

Ingredients

• 3 artichokes
• 1/2 clove of garlic
• Onion (to taste)

• 2 medium potatoes
• 1 medium piece of leek
• Salt (the amount needed)
• 2 tablespoons of white wine (20 nl)
• Extra virgin olive oil (to taste)

Preparation

• First, you have to clean the artichokes well so that you can then put the leaves to cook in a pot with boiling water.
• Put the artichokes to cook in the pot with salted water for 10-20 minutes. 
• The potatoes are peeled and washed. Then they are cooked in a pot with water.
• In addition, the onion, leek and garlic are washed and minced, and sautéed in a pan with a touch of olive oil. The idea is that the onions are golden brown and that no ingredient is burned or passed.
• Once the artichokes and potatoes are ready, break up with the help of a fork and place in the processor.
• Sauté the ingredients in the pan a little in wine and when they are ready, they are incorporated into the processor with the potatoes and artichokes.
• Everything is processed until homogenized and it is tested how the salt and oil remained. If necessary, it is corrected.

Note : The broths for the winter usually have turnips or potatoes, choose the one you like best, but both provide similar (consistency) results.

2. Celery, oats, and ginger

Ingredients

• 3 celery
• 2 potatoes or turnips
• 1 teaspoon of ground ginger (5 g)
• 2 tablespoons of oatmeal (20 g)
• 1/2 cup chicken / vegetable broth (125 ml)
• Optional (1 zucchini)

Preparation

• The potatoes are washed and peeled and cooked in a pot of water.
• Apart, the celery is washed and cut into slices and the zucchini.
• When the potatoes have begun to soften, add the celery and zucchini.
• Once all the ingredients have been cooked well, turn off the heat and with the help of the processor, everything is integrated.
• Add a teaspoon of fresh ground ginger and oatmeal and process again to integrate well and serve.

Note : It is advisable to have a good amount of fresh celery on hand to prepare this type of broth for the winter. The zucchini, in addition to creaminess, helps to soften and integrates well the flavors of the rest of the ingredients. Keep in mind that the more zucchini and oats we add, the thicker it will be.

3. Cabbage, turnip and turmeric

Ingredients

• 1/2 white cabbage
• 1 small turnip
• 1 pinch of salt
• 2 baby carrots
• Turmeric (to taste)
• Freshly ground black pepper
• Croutons (to taste)

Preparation

• In a pot with boiling water, cook the cabbage, carrots and turnip (previously washed, peeled and cut).
• When the water comes to a boil, add the turmeric and lower the heat a little.
• At the end, it is left to rest for a while and with the help of the processor everything is integrated.

• When serving, add the croutons and a touch of freshly ground black pepper.

When it comes to enjoying these stock recipes for the winter, we can consider some side dishes, such as bread picks, a boiled egg or a steamed piece of chicken. Enjoy your meal!