Traditional recipes

Vegetable cream soup

Vegetable cream soup

A goodness full of vitamins, perfect for the little ones, but also for the big ones.

  • 1 red onion
  • 1 large carrot
  • 1-2 stalks of celery (or a slice of root)
  • 1 zucchini
  • green peas
  • fat beans beans
  • bean pods
  • 2-3 beautiful and ripe tomatoes
  • 1 potato marisor
  • 1/2 bell pepper
  • olive oil
  • salt pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Vegetable cream soup:

We clean all the vegetables, wash them and cut them into cubes.

In a pot we put olive oil and we put onion, carrot, celery and pepper to harden, and when they have softened we put the rest of the vegetables and cover with 3 fingers with water.

Let it boil over the right heat until all the vegetables are cooked, then set aside and pass everything with the vertical mixer.

We match the cream of salt and pepper soup and serve it as we like. (We served it with sour cream and a drizzle of raw extra virgin olive oil ... mmmm a treat)


Cut the carrot into pieces, and cut the potatoes and celery into cubes. Cut the onion and leek in half and boil them in the soup together with all the other vegetables.

After they have boiled well, they are taken out and passed (they are passed through a thick sieve), except for the onion, which is thrown away.

The resulting puree is put back in the soup and simmer for a few more minutes. Mix the sour cream with the egg yolk and a little hot soup, then gradually pour in the cream.

Mix well, add butter and match the taste with salt. According to everyone's wishes, you can add pepper and ground nutmeg, before serving, add freshly chopped parsley and bread croutons.


Cut the carrot into pieces, and cut the potatoes and celery into cubes. Cut the onion and leek in half and boil them in the soup together with all the other vegetables.

After they have boiled well, they are taken out and passed (they are passed through a thick sieve), except for the onion, which is thrown away.

The resulting puree is put back in the soup and simmer for a few more minutes. Mix the sour cream with the egg yolk and a little hot soup, then gradually pour in the cream.

Mix well, add butter and match the taste with salt. According to everyone's wishes, you can add pepper and ground nutmeg, before serving, add freshly chopped parsley and bread croutons.


Cut the carrot into pieces, and cut the potatoes and celery into cubes. Cut the onion and leek in half and boil them in the soup together with all the other vegetables.

After they have boiled well, they are taken out and passed (they are passed through a thick sieve), except for the onion, which is thrown away.

The resulting puree is put back in the soup and simmer for a few more minutes. Mix the sour cream with the egg yolk and a little hot soup, then gradually pour in the cream.

Mix well, add butter and match the taste with salt. According to everyone's wishes, you can add pepper and ground nutmeg, before serving, add freshly chopped parsley and bread croutons.


Vegetable cream soup

Good, light and full of vitamins. Necessarily served with croutons :).

  • 1 carrot
  • 1 parsley root
  • 1/2 parsnip
  • 1/4 celery
  • 1/2 zucchini
  • a few bunches of cauliflower and broccoli
  • 50g butter
  • 2 tablespoons sour cream
  • a little olive oil
  • salt pepper

Heat the butter in a saucepan and add the washed, cleaned and chopped vegetables. Broccoli is set aside.

Stir for 2-3 minutes and then top with vegetable soup, just enough to cover the vegetables.

When they are cooked, add broccoli and leave for another 4-5 minutes.

Then remove a little of the soup in which they boiled and mix by adding sour cream and a little of the soup removed so as to obtain a creamy consistency.

Season with salt and pepper and serve with croutons and a little olive oil.

If you do not have chicken soup you can use water.

It would be helpful to freeze some of the soup when you make a larger portion. I freeze the soup left over from the baby and use it for cream soups or rice.

And the picture from the date of publication of the recipe :)

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Vegetable cream soup for immunity

When it comes to adopting a healthy diet, eating a wide variety of fruits and vegetables is essential. By eating a lot of vegetables, you will get the necessary amount of vitamins and minerals for the proper functioning of the body. To strengthen the immune system, it is important to choose vegetables with a high content of antioxidants.

Fortunately, these immunity cream vegetable soup recipes include ingredients high in antioxidants. Try them too!


Vegetable cream soup (fasting)

Vegetable cream soup, simple, fasting recipe with natural ingredients, a dish full of flavors and simple flavor of vegetables, greens and spices. How to prepare a tasty, fasting vegetable cream soup.

Who doesn't like a creamy vegetable soup, fragrant and hot, when it's cold outside? In fact, there is no season in which this preparation is not suitable, easy to digest and particularly nutritious.

Versatile and very strong, classic cream soup was initially based on the combination sos Bechamel and vegetables. In the modern version, cream soups are based on vegetables and velouté sauce, which is, after all, also a meal with flour. In it, however, the milk is replaced with a concentrated soup of your choice & # 8211 chicken, beef or vegetables. The difference between the two bases seems insignificant but the taste is totally different. Soups cooked with velouté sauce are more consistent and varied, because the taste is decisively influenced by the background (concentrated soup) chosen for cooking.

But there is a third way to make a cream soup. In my opinion, this is the simplest, most natural and, in my subjective opinion, the tastiest method: the bird. We are talking here about a method of obtaining creamy vegetable soups, without cream or other thickening element, with a pure and unaltered taste of vegetables. The texture can vary depending on the taste but also on the equipment we have at hand. The finest soups are obtained with a blender (especially with the vertical one, by hand). In the absence of a device, the bird can also be made manually, with the help of a fine sieve.

The really fun part of this recipe is the wide opportunity to juggle spices and colors. By separating the vegetables according to color, passing them separately and adding them one after the other, we can create in the plate a purplish of cheerful and appetizing colors.


Method of preparation

Put in a pot 3 l of water, 1 teaspoon of salt and the knorr cube and put it to boil. We clean the vegetables and wash them well. I peeled the bell pepper. Cut the potatoes in half, and cut the rest of the vegetables into suitable pieces. We add them to the pot when the water boils. Let them cook for about 40 minutes. I check them with a fork. Meanwhile, prepare the croutons. We cut the slices of bread into cubes, after we have removed the crust. Heat a frying pan that I greased with a little oil. Put the croutons in the pan, and then sprinkle salt, pepper and garlic powder over them. We turn them with a fork.

Remove the vegetables from the water in which they boiled. Put half of the vegetables in the blender. Mix them well until they turn into a paste. Add 2 cups of water in which they boiled and mix. Add the second part of the vegetables and mix them until they turn into a paste. Add one or two cups of water. To taste, add salt and pepper. Delicious!

Vegetable cream soup

All the vegetables are boiled in water to cover them. When they have boiled, remove them from the water with the help

Creamy vegetable soup with spicy croutons

Peel the vegetables, wash them, cut them into large pieces and boil them in 2.5 liters of cold water with


Method of preparation

Put in a pot 3 l of water, 1 teaspoon of salt and the knorr cube and put it to boil. We clean the vegetables and wash them well. I peeled the bell pepper. Cut the potatoes in half, and cut the rest of the vegetables into suitable pieces. We add them to the pot when the water boils. Let them cook for about 40 minutes. I check them with a fork. Meanwhile, prepare the croutons. We cut the slices of bread into cubes, after we have removed the crust. Heat a frying pan that I greased with a little oil. Put the croutons in the pan, and then sprinkle salt, pepper and garlic powder over them. We turn them with a fork.

Remove the vegetables from the water in which they boiled. Put half of the vegetables in the blender. Mix them well until they turn into a paste. Add 2 cups of water in which they boiled and mix. Add the second part of the vegetables and mix them until they turn into a paste. Add one or two cups of water. To taste, add salt and pepper. Delicious!

Vegetable cream soup

All the vegetables are boiled in water to cover them. When they have boiled, remove them from the water with the help

Creamy vegetable soup with spicy croutons

Peel the vegetables, wash them, cut them into large pieces and boil them in 2.5 liters of cold water with


Cream of green vegetable cream

It is a miracle soup proposed by Jason Vale, also known as & quotjuice master & quot. Celery reduces acidity in the body, relieving the symptoms of arthritis and gastric diseases. This soup is a diuretic, helps you fight water retention and balances your blood pH level. And the other ingredients - broccoli, garlic, green beans, asparagus, spinach - do nothing but feed every cell in your body.

Heat the olive oil in a large pan and cook the onion, garlic and celery until golden. Add the zucchini and broccoli and cook for another 5 minutes.

Add the stock of vegetables and boil everything. Let them boil for 5 minutes, then add the green beans, peas, asparagus and spinach. Let them boil for another 5 minutes.

Season well with freshly ground black pepper.

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Simple vegetable cream soupFasting recipe & # 8211 is a fine, creamy, mashed vegetable soup. It is healthy, tasty, nutritious, a recipe that is easy and quick to make.

It is 100% better if you make it than anyone else, because in the final preparation you will find only the ingredients you like, because you will use my recipe as a source of inspiration and you will adapt it to your tastes.

It is ideal for any diet, for the menu of children of any age, a preparation in which the flavor of vegetables does not need other ingredients to be highlighted.

Simple vegetable cream soup served with flavored croutons is perfect on a fasting day or on days when you want a light menu.

The good part about this simple vegetable cream soup recipe & # 8211 post & # 8211 is that you don't necessarily need fixed ingredients.

You can use your favorite vegetables, but the greater their variety, the more delicious the end result will be.

You will not need sour cream or other products that replace sour cream. Simple mashed vegetables are enough for a very good taste.

I like that it's just as good the next day. You can make a larger amount and freeze it, so that on days when you don't have time to cook you know you have a backup.

You can make the consistency exactly as you like: thicker, suitable or more liquid.

We like that simple vegetable cream soup to have the right consistency, neither too thick as a puree, nor too liquid.

If you want to be inspired and prepare other fasting soup recipes then click here and you will find my collection. You can find all the fasting recipes if click here.

The recipe I propose today is cheap, can be made by any beginner in the kitchen and is suitable for any season.

I used dried thyme, but in summer you can put fresh thyme or you can use other greens (basil, marjoram, oregano) or mixtures of dried herbs (oregano, herbs from Provence).

In addition, if you like strong spices, try smoked paprika or curry powder.

Here is the list of ingredients and how to prepare it simple vegetable cream soup (fasting).

INGREDIENT:

1 teaspoon warped salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon dried thyme

For serving

I leave for the beginning the preparation method in the video version:

Here are the written explanations for simple vegetable cream soup & # 8211 fasting recipe:

For starters, I prepared my ingredients by hand, then I cleaned, washed and chopped the vegetables into medium pieces, so that they would cook faster.

I cut the white part of the leek into thicker slices. I cut the onion into juliennes. Celery slice in medium cubes. Carrots slices, then celery stalk into medium slices.

I cut the zucchini into rounds. Parsley root in slices.

I also cut the pepper, then the potatoes.

I heated the oil directly in the pot in which you will prepare the soup. I hardened the onion and leek for about 1 minute.

I added the carrot, then the celery, parsnip and pepper and I cooked for another 3 minutes on low to medium heat.

I poured 2 liters of hot water. I seasoned with salt, pepper and thyme. I also put a clove of garlic.

I let it boil for about 10 minutes. I added the slices of pumpkin and potatoes and left it on the fire for another 15 minutes.

During this time I prepared the croutons. I removed the bread crust and cut the slices into cubes.

I put them in the baking tray, I sprinkled them with a little olive oil, I sprinkled salt and thyme, I mixed them to homogenize, then I put them in the preheated oven at 200 ° C for 10 minutes.

When the vegetables were cooked I turned off the heat. I took out of the pot about 400-500 ml of juice, which I will freeze and use in other dishes.

I mashed the vegetables with the remaining juice.

Vegetable cream soup is thick, but not as thick as a puree.

It is a simple, cheap, easy to prepare and very tasty recipe. You can also add a little green parsley for decoration or taste.

I hope you will try it too, because you only need vegetables.

I also invite you to the group I cook with friends - Tasty recipes.