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Italian Acquacotta soup

Italian Acquacotta soup

Today we’ll see a yummy and healthy version of the Tuscan recipe acquacotta soup, prepared with onion, chicory, a vegetable with powerful digestive properties and able to protect the liver, tomatoes, rich in lycopene that is made more available by the combination with onion and extra virgin olive oil, as we have seen in the last post dedicated to food combinations. Finally, the extra note is given by sweet potatoes, source of vitamin A and lycopene and characterized by a low glycemic index. Enjoy this special soup!

Ingredients for 2 persons

3 medium-sized sweet potatoes
200 grams of crushed tomatoes
500 grams of chicory
1 onion
1 stick of celery
Chili pepper
Sea salt
Black pepper
2 slices of whole grain bread
Lesser calamint and sage
Extra virgin olive oil
Peel the sweet potatoes and cut them coarsely into pieces, cut the chicory into pieces and cut into thin slices the onion and the celery. In a pot heat a tablespoon of extra virgin olive oil and two tablespoons of water, sauté the onion and then add the celery and the potatoes. Cook for a couple of minutes and stir often. Pour cold water in order to cover all the ingredients and bring to the boil. Add the crushed tomatoes, the chicory, the chili pepper cut into slices, the aromatic herbs, a pinch of salt and pepper. Cook for 20 minutes, then serve the soup with a little extra virgin olive oil and the toasted bread.
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