Learn how to prepare soups for colds

In winter and cold season, soups are a very nutritious, useful and delicious option for meals. There are different types of soups and they are rich in nutrients and vitamins that can strengthen the body’s immune system and thus protect the body from diseases such as colds. Among the soups that are useful for colds are turnip soup, chicken and mushroom soup, French onion soup, American pepper soup, Indian lentil soup, saffron and cheese soup, broccoli and cheese soup, muscle soup, etc. In the following, we will introduce some of the ways to prepare soups for colds. In this article from Khansalar, which is related to how to prepare various soups for colds, we will examine how to prepare various soups for colds, Istanbul soup for colds, American pepper soup, and turnip soup.

How to prepare soups for colds

One of the best Iranian(Persian) foods in Toronto when you have a cold are soups. Having vitamin C, vitamin D, vitamin A, sodium, potassium and fiber, soups increase the resistance of the body’s immune system and are useful for treating colds. In the following, we will introduce some of the ways to prepare soups for colds.

Istanbul soup for colds

One of the ways to prepare soup for a cold is the way to prepare Istanbul soup. The main ingredient of this soup is Istanbul potato (it is better if it has a sweet taste) or sweet potato. This soup contains high amounts of vitamin C and in this way strengthens the immune system and accelerates the recovery of colds.

The necessary ingredients for the preparation of Istanbul soup for a cold are:

• Four to six potatoes
• Three large carrots
• 1/2 cup chopped onion
• A quarter of a lean chicken breast
• Two glasses of milk
• Three tablespoons of white flour
• Two tablespoons of olive oil
• Cheddar cheese as desired
• Salt, pepper and spices as desired
• Aromatic herbs to decorate the soup

The way to prepare Istanbul soup for a cold is that first you have to wash the potatoes well and let them cook with the skin along with the water. Steam the chicken breast as well. Fry the onions in a pan on high heat with olive oil, and in another container, mix the flour with the milk and stir gently so that the flour particles do not become lumps in the milk. After the mixture of flour and milk is uniform, add cheddar cheese to it and mix. Add a little water to this mixture. Grate the raw carrot and shave the boiled chicken breast and add the grated carrot, salt, pepper and chicken to the ingredients. After the potatoes are half-cooked with the skin, add them to the other ingredients and put them on the heat until they boil and become thick. Your soup is ready and you can decorate it with aromatic herbs and serve.