Mediterranean Savor: Broths and Soups

We introduce a photo collection by category, according to the way of making the dish: broths and soups. The recipes head towards the pages of the color that stands out, where also appear other recipes with the same color but different ingredients. Or else, towards the page that represents all the colors: COLORSCODEX.en / COLORS

Pages

  • Recipes by category or ingredient
  • Photographic guide by colors
  • About the author, Susana deOliveira
  • COLORS page

Couscous soup

https://colorscodex-en-orange.blogspot.pt/2017/03/mediterranean-savor-couscous-soup.html
recipe
Publicado por Susana deOliveira
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Etiquetas: celery, chickpeas, couscous, durum wheat semolina, flower petals, onion, vegetable stock

Golden noodle soup

https://colorscodex-en-orange.blogspot.pt/2017/03/mediterranean-savorgolden-noodle-soup.html
recipe


Publicado por Susana deOliveira
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Etiquetas: durum wheat semolina, extra virgin olive oil, garlic, garlic stir-fry with paprika, organic brown durum wheat semolina pasta (short), vegetable stock

Purple noodle soup

https://colorscodex-en-orange.blogspot.pt/2017/02/mediterranean-savor-noodle-soup-with.html
recipe

Publicado por Susana deOliveira
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Etiquetas: durum wheat semolina, organic brown durum wheat semolina pasta (short), vegetable stock
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Mediterranean Savor

Mediterranean cuisine is rich in colors, aromas and flavors and a great variety of recipes, in which are mixed all kinds of vegetables, both of the region and the other places in the world. It can be considered like a big library of recipes of plant foods.

Ingredients

balsamic vinegar of Modena celery chickpeas couscous dried chili pepper durum wheat semolina extra virgin olive oil flower petals garlic garlic stir-fry with paprika kale onion organic brown durum wheat semolina pasta (short) potatoes red cabbage turnip greens vegetable stock white beans white cabbage whole-grain bread

Bulbs, rhizomes, roots and tubers:

They are a Nutrient Store and, furthermore, are base ingredients for many recipes.

Beetroot, Carrot, Celeriac (knob celery), Florence fennel, Garlic, Ginger, Leek, Onion, Parsnip, Potato, Radish, Sweet potato, Turmeric, Turnip,

"Caldo verde", a very typical recipe in Portuguese cuisine

Traditions

The broths are typical of Galician cuisine, a region of the north-west of Spain, and northern Portugal one.

And, both in Spanish cuisine and Portuguese one it is a tradition to accompany the meals by bread. Without bread it is as if the dish wasn´t complete.

Recipes by category or ingredient:

  • Broths and Soups
  • Pulses
  • Quinoa with Mediterranean Savor
  • Rice
  • Stews
  • Vegetable cream soups

Vegan cuisine with Mediterranean style

Mediterranean cuisine, transmitted from generation to generation, is characterized by the wise combination of the products from very faraway lands with the own ones of the region, enriching with the interaction of other cultures through the centuries.

Colorscodex is a photographic guide about dishes made only with vegetables and the style of the recipes, by the way of mixing the plant foods, has a marked MEDITERRANEAN SAVOR.

spanish page

  • Sabor Mediterráneo: Caldos y Sopas

Main blog,

  • COLORSCODEX.en

Photographic archive

  • broths and soups

Archive
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