Recently, I was worried about finding a light dinner and some heat to allow me to rest well but also provide the nutrients needed me that my badly kept daily food intake was avoiding me. In particular, I have chosen as a main component 3 products: Pumpkin for their antioxidant properties, fiber and vitamin C. Broccoli for its contribution of minerals and the mushroom for its contribution to the immune system.

In the following formulas I have found the right spot for what I was looking for. Recipes are so simple, common processes including the series prepared every Sunday for the rest of the week and store each serving into cups so that the sequence to follow for the dinner is to remove the bowl from the refrigerator and heat in the microwave.

Ingredients for Cream of Pumpkin (for 4 servings)

4 tablespoons olive oil
Media onion
1 clove garlic, minced
40 ml broth
Salt
0.5 k pumpkin cut into medium blocks (the size of a walnut)
A pinch of tarragon, oregano, parsley, basil, pepper and nutmeg

Preparation of Cream of Pumpkin

First, lightly fry the onion and garlic for five minutes, then add the pumpkin and salt and let it fry for 5 minutes after which he joined the chicken broth to a boil being set over medium heat for 10 minutes, 1 minute from the end incorporating the spice mixture. Allowed to cool and triturated with an appliance. Add the resulting cream cups. Serve with toasted bread into cubes.

Ingredients for Cream of Broccoli (for 4 servings)

4 tablespoons olive oil
Media onion
1 clove garlic, minced
30 ml broth
Salt
0.5 k of broccoli cut into medium slices
A pinch of tarragon, oregano, parsley, basil, pepper and nutmeg

Preparation of Cream of Broccoli

First, lightly fry the onion and garlic for five minutes, then add the broccoli and salt and let it fry another 3 minutes after which he joined the chicken stock bringing the whole to boil over medium heat for 7 minutes, 1 minute from the end incorporating the spice mixture. Allowed to cool and triturated with an appliance. Add the resulting cream cups. Serve with toasted bread into cubes.

Ingredients for Cream of Mushroom and Asparagus (for 4 servings)

4 tablespoons olive oil
Media onion
1 leek clean (without the green part)
1 clove garlic, minced
40 ml broth
Salt
250 gr. clean and chopped mushroom
1 bunch chopped green asparagus
A pinch of tarragon, oregano, parsley, basil, pepper and nuts Mushroom and Asparagus moscadaPreparación of

Preparation of Cream of Mushroom and Asparagus

First, sauté onion and garlic for five minutes, then add the chopped leek, asparagus cut, the mushroom and salt and allowed to sear another 5 minutes after which the broth incorporates carrying the set to a boil over medium heat for 8 minutes, 1 minute from the end joins the mix of spices. Allowed to cool and triturated with an appliance. Add the resulting cream cups. Serve with toasted bread into cubes.