Whether you are craving or not, it is important not to eat two hours before bedtime. This affects the quality of sleep and leads to the accumulation of unwanted kilos. If breakfast is recommended to eat as much as possible in order to have energy in the early part of the day, for dinner, nutritionists believe we have to choose foods that digest as easily as possible so we do not have intestinal transit problems with the stomach.

We recommend 3 recipes for a light and healthy dinner:

Brocolli soup with croutons

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Broccoli soup is extremely healthy, tasty and easy to prepare.

Do not forget that broccoli is the richest vegetable and has important health benefits.

Broccoli is an important food in the fight against cancer, helping to destroy large amounts of estrogen that can cause breast cancer in women.


– a minced onion;

– one pound of broccoli;

– 1 carrot chopped;

– 1 potato;

– 2 tablespoons olive oil;

– 2-3 cloves of garlic crushed;

– salt and pepper to taste;

– a cup of sour cream.

Method of preparation:

– Cut the pieces of broccoli as small as possible;

– Put the oil on fire, add the garlic and let it ride for about 30 seconds, then put onion and carrot. Cover them and leave them for about 5-6 minutes.

Add the pieces of broccoli, salt and pepper to taste. Let them wander for a few minutes, then add 2 cups of water plus the chopped potatoes as small as possible.

– Let it boil for about 10 minutes, then mix the whole mix with the blender to smooth.

– Add the sour cream and mix thoroughly.

– Serve with croutons.

Equally good is cauliflower soup.


Cauliflower Soup is a light and very savory recipe.


– 500 g cauliflower;

– 1 large garlic;

– 2 tablespoons olive oil;

– 2 teaspoons of butter;

– 100 g of celery;

– 1 onion;

– 1 carrot;

– salt;

– pepper;

– 50 ml dry white wine;

– 100 ml of water;

– 200 ml vegetable soup;

– fresh parsley;

– croutons of bread.

Method of preparation:

The cauliflower is washed and cut into smaller bouquets that are sprinkled with a little olive oil, a little salt and pepper. Place it in a tray on baking paper and put it in an aluminum-coated oven. Bake for about 15-20 minutes or until it becomes soft and slightly golden.

Cut the top of the garlic.

Pack it in baking paper or aluminum foil and bake for about 25-30 minutes.

When ready, the core of the garlic must be soft.

Meanwhile, in a pot melt the butter and add the onion, celery and carrot, finely chopped. Cook on medium heat for about 10 minutes. Season with salt, pepper, then add the wine and water and leave to boil until the carrot is soaked.

Finally put the pot and cauliflower along with the core of the baked garlic. We let everything boil and take off the fire. We use a blender to get a fine cream of all the cooked vegetables.

Add the hot soup of vegetables or chicken to get the desired consistency and flavor to taste if it is needed.

Serve warm with fresh parsley or croissants of bread above.

100 g of soup – the cauliflower contains: 45 calories, 2.4 g protein, 1.7 g lipids and 5.3 g carbohydrates.

One of the healthiest recipes you can prepare in autumn is cauliflower and celery cream soup, a perfect recipe for an easy dinner.

Cauliflower and celery soup cream is rich in vitamin C, vitamin K, magnesium, phosphorus, fiber, folic acid, potassium, manganese, and protein.

Because it is low in calories, it is very suitable for any weight loss. Also, due to the high content of antioxidants, it helps to detoxify the entire body and, in particular, the liver.

How is it prepared?


– a root of celery;

– an onion;

– 2 carrots;

– 2 cloves of garlic;

– a bowl of cauliflower buns;

– 2 tablespoons oil;

– 2 tablespoons of sour cream;

– salt and pepper to taste;

– parsley for the ornament.

Method of preparation:

Put the oil in the pot, add the chopped onion and garlic, and leave a little to soften without churning. Add water, celery root, cleaned and cut pieces, carrots, cauliflower, salt and pepper. When the vegetables soak, stop the fire and give them the blender.

Serve the soup with a little sour cream, croutons and greens.


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