{"id":6237,"date":"2026-09-30T07:00:00","date_gmt":"2026-09-30T07:00:00","guid":{"rendered":"https:\/\/inflammascan.app\/receta-de-sopa-de-calabacin-y-albahaca\/"},"modified":"2026-10-04T09:10:15","modified_gmt":"2026-10-04T09:10:15","slug":"receta-de-sopa-de-calabacin-y-albahaca","status":"publish","type":"post","link":"https:\/\/inflammascan.app\/es\/receta-de-sopa-de-calabacin-y-albahaca\/","title":{"rendered":"Receta de sopa de calabac\u00edn y albahaca"},"content":{"rendered":"\n\n\n\n\n
Tiempo de preparaci\u00f3n<\/th>\nTiempo de cocci\u00f3n<\/th>\nTiempo total<\/th>\nRaciones<\/th>\n<\/tr>\n<\/thead>\n
10 minutos<\/td>\n20 minutos<\/td>\n30 minutos<\/td>\n4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00bfQu\u00e9 es la sopa de calabac\u00edn y albahaca?<\/h2>\n

Triturar una verdura directamente en su propio caldo es una de las formas m\u00e1s antiguas de espesar una sopa sin harina ni nata, y funciona porque la verdura se desintegra lo suficiente como para aportar textura por s\u00ed sola. En esta versi\u00f3n se utiliza el calabac\u00edn para eso y se a\u00f1ade albahaca fresca a la olla una vez retirada del fuego, para que las hojas mantengan su color y aroma en lugar de perderlo. El resultado es un plato compuesto casi en su totalidad por alimentos que calman la inflamaci\u00f3n. <\/p>\n

\u00bfQu\u00e9 hace que esta receta sea antiinflamatoria?<\/h2>\n

El calabac\u00edn aporta carotenoides, como la lute\u00edna y la zeaxantina, adem\u00e1s de una buena dosis de potasio, y su alto contenido en agua es lo que hace que quede con una textura sedosa sin necesidad de a\u00f1adir ni una gota de nata. La albahaca, que se a\u00f1ade fuera del fuego, contiene \u00e1cido rosmar\u00ednico y eugenol, compuestos que pierden sus propiedades cuanto m\u00e1s tiempo se calientan a fuego directo. <\/p>\n

La cebolla y el ajo aportan compuestos organosulfurados y quercetina, y un caldo de huesos casero aporta glicina y gelatina, en lugar de los aditivos y las mezclas de especias no especificadas que se encuentran en la mayor\u00eda de los caldos envasados.<\/p>\n

Todos los ingredientes cumplen con la fase de eliminaci\u00f3n de la dieta AIP. No lleva cereales, legumbres, solan\u00e1ceas, l\u00e1cteos, huevos, frutos secos, semillas ni especias a base de semillas, y la cremosidad de la sopa viene exclusivamente del calabac\u00edn triturado, en lugar de nata o leche de coco, siempre y cuando el caldo de huesos sea casero y no comprado, ya que los caldos comerciales suelen contener aditivos o mezclas de especias no indicadas en la etiqueta. <\/p>\n

Ingredientes<\/h2>\n
    \n
  • 2 cucharadas de aceite de oliva<\/li>\n
  • 1 cebolla amarilla mediana, cortada en dados<\/li>\n
  • 3 dientes de ajo, picados<\/li>\n
  • 4 calabacines medianos, troceados (unas 2 libras)<\/li>\n
  • 3 tazas de caldo de huesos de pollo casero<\/li>\n
  • 1 taza de hojas de albahaca fresca, bien apretadas<\/li>\n
  • 3\/4 de cucharadita de sal marina<\/li>\n
  • 1 cucharada de zumo de lim\u00f3n<\/li>\n<\/ul>\n

    C\u00f3mo llegar<\/h2>\n

    Paso 1<\/h3>\n

    Calienta el aceite de oliva en una olla grande a fuego medio y a\u00f1ade la cebolla. Coc\u00ednala durante 4 o 5 minutos, removiendo de vez en cuando, hasta que est\u00e9 blanda y transparente, sin que se dore. <\/p>\n

    Paso 2<\/h3>\n

    A\u00f1ade el ajo y reh\u00f3galo durante 30 segundos, removiendo, hasta que desprenda aroma. El ajo se quema r\u00e1pido en aceite caliente, y el ajo quemado se vuelve amargo enseguida. <\/p>\n

    Paso 3<\/h3>\n

    A\u00f1ade el calabac\u00edn troceado y coc\u00ednalo durante 3 o 4 minutos, removiendo, antes de a\u00f1adir cualquier l\u00edquido, para que coja el sabor de la grasa antes de que entre en contacto con el caldo.<\/p>\n

    Paso 4<\/h3>\n

    Echa el caldo de huesos, deja que hierva a fuego lento y cocina entre 10 y 12 minutos, hasta que el calabac\u00edn est\u00e9 completamente tierno.<\/p>\n

    Paso 5<\/h3>\n

    Retira la olla del fuego y a\u00f1ade la albahaca y la sal, removiendo para que el calor residual ablande las hojas. La albahaca hervida se oscurece y se vuelve amarga, mientras que la que se ablanda fuera del fuego conserva su color y su aroma, y esa es la diferencia entre una sopa verde y una gris. <\/p>\n

    Paso 6<\/h3>\n

    Trit\u00faralo hasta que quede sedoso, con una batidora de mano o una batidora de vaso, en tandas, dejando la tapa entreabierta para que salga el vapor. El calabac\u00edn se tritura hasta conseguir una textura que la gente pensar\u00eda que lleva nata, porque su pulpa es casi toda agua contenida en paredes celulares blandas, y en este plato no hay ning\u00fan producto l\u00e1cteo. <\/p>\n

    Paso 7<\/h3>\n

    A\u00f1ade el zumo de lim\u00f3n al final y pru\u00e9balo para ver si le falta sal. Si lo a\u00f1ades antes, el calor le quita el brillo. <\/p>\n

    Informaci\u00f3n nutricional (por raci\u00f3n)<\/h2>\n\n\n\n\n\n\n
    Calor\u00edas<\/td>\n130<\/td>\n<\/tr>\n
    Grasa<\/td>\n8g<\/td>\n<\/tr>\n
    Hidratos de carbono<\/td>\n11 g<\/td>\n<\/tr>\n
    Prote\u00edna<\/td>\n5g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    InflammaScore<\/h2>\n

    1<\/span> \u00a1Bien! Potencial de inflamaci\u00f3n muy bajo <\/p>\n

    PREGUNTAS Y RESPUESTAS<\/h2>\n

    P1: \u00bfEsta receta es apta para la fase de eliminaci\u00f3n de la dieta AIP?<\/strong>
    R1: S\u00ed. El aceite de oliva, la cebolla, el ajo, el calabac\u00edn, el caldo de huesos casero, la albahaca, la sal marina y el zumo de lim\u00f3n est\u00e1n permitidos durante la dieta de eliminaci\u00f3n. La cremosidad viene totalmente del calabac\u00edn batido, en lugar de la nata o cualquier otro producto l\u00e1cteo, y el caldo tiene que ser casero, ya que los caldos comerciales suelen contener aditivos o mezclas de especias que no aparecen en la etiqueta. <\/p>\n

    Pregunta 2: \u00bfPor qu\u00e9 mi sopa ha quedado de un color gris verdoso y sin brillo?<\/strong>
    R2: Casi siempre se debe a que la albahaca se ha hervido en la olla o a que la sopa se ha dejado sin tapar mientras a\u00fan estaba caliente. Escaldar la albahaca una vez que la olla se haya retirado del fuego y triturarla enseguida, ya que el color se va perdiendo cuanto m\u00e1s tiempo se mantiene caliente. <\/p>\n

    Pregunta 3: \u00bfPuedo comerme esta sopa fr\u00eda?<\/strong>
    R3: S\u00ed, queda muy bien fr\u00edo, m\u00e1s parecido a un gazpacho ligero. El fr\u00edo aten\u00faa el sabor, as\u00ed que a\u00f1ade un poco m\u00e1s de zumo de lim\u00f3n y comprueba de nuevo la sal antes de servirlo. <\/p>\n

    Pregunta 4: \u00bfC\u00f3mo puedo hacer que esta sopa sea m\u00e1s saciante?<\/strong>
    A4: A\u00f1ade pollo cocido desmenuzado despu\u00e9s de batirlo para darle prote\u00ednas, o incorpora una cucharada de leche de coco para darle m\u00e1s cuerpo. Cualquiera de las dos opciones convierte este plato de entrante en algo m\u00e1s parecido a una comida completa. <\/p>\n

    P5: \u00bfSe puede congelar bien esta sopa?<\/strong>
    R5: S\u00ed, se conserva unos 3 meses si lo divides en raciones antes. La textura se mantiene intacta, ya que no lleva l\u00e1cteos que se separen al descongelarlo, aunque el aroma de la albahaca se va perdiendo, as\u00ed que si le echas unas hojitas frescas al plato cuando lo recalientes, vuelve a salir todo el sabor. <\/p>\n

    \"Sopa<\/p>\n","protected":false},"excerpt":{"rendered":"

    Calabac\u00edn triturado en su propio caldo hasta que queda cremoso, con albahaca a\u00f1adida fuera del fuego para que la sopa mantenga su color verde brillante. Toda esa cremosidad sin ni un poco de nata en la olla. <\/p>\n","protected":false},"author":1,"featured_media":6468,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"page_builder":"","footnotes":""},"categories":[21],"tags":[111],"ingredient":[],"class_list":["post-6237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sopas-guisos-y-caldos","tag-receta-aip"],"yoast_head":"\nReceta de sopa de calabac\u00edn y albahaca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/inflammascan.app\/es\/receta-de-sopa-de-calabacin-y-albahaca\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de sopa de calabac\u00edn y albahaca\" \/>\n<meta property=\"og:description\" content=\"Calabac\u00edn triturado en su propio caldo hasta que queda cremoso, con albahaca a\u00f1adida fuera del fuego para que la sopa mantenga su color verde brillante. 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