Traditional recipes

Vegetable cream soup

Vegetable cream soup

A few days ago I made a delicious cream vegetable soup. It is very tasty and I really like that it is also very healthy and full. I served it with croutons. I was inspired by the internet but also by Timea. It is the most delicious cream soup I have prepared so far.

  • 5 medium potatoes
  • 5 carrots
  • 3 onions
  • 2 bell peppers
  • salt and pepper to taste
  • 1 cube of vegetable knorr
  • 3 l of water
  • For croutons:
  • sliced ​​toast
  • oil
  • garlic powder
  • pepper, salt

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Cream vegetable soup:

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!


Essential tips for a perfect cream soup

In principle, the preparation of a cream soup does not take long and does not involve much effort on your part. All you have to do is walk to the market for vegetables and some greens, have salt and pepper, the key ingredients for any dish, and have a good mixer or blender. Here are some other tips for a delicious cream soup:

● Choose only fresh vegetables and greens, to fully enjoy their nutritional properties.

● When preparing the cream, use a stock of vegetables (clear, concentrated soup, water in which the vegetables to be mashed and mixed were boiled).

● Add croutons or seeds, for extra flavor and consistency.

● To have a fine and creamy texture, add a tablespoon or two of butter.

● Don't forget the spices! For a rich flavor, in addition to salt and pepper, you can also use basil, thyme, rosemary or other aromatic herbs.


Essential tips for a perfect cream soup

In principle, the preparation of a cream soup does not take long and does not involve much effort on your part. All you have to do is walk to the market for vegetables and some greens, have salt and pepper, the key ingredients for any dish, and have a good mixer or blender. Here are some other tips for a delicious cream soup:

● Choose only fresh vegetables and greens, to fully enjoy their nutritional properties.

● When preparing the cream, use a stock of vegetables (clear, concentrated soup, water in which the vegetables to be mashed and mixed were boiled).

● Add croutons or seeds, for extra flavor and consistency.

● To have a fine and creamy texture, add a tablespoon or two of butter.

● Don't forget the spices! For a rich flavor, in addition to salt and pepper, you can also use basil, thyme, rosemary or other aromatic herbs.


The best cream soup recipes

Cream soup of tomatoes, mushrooms, pumpkin, carrots or… cucumbers? We have prepared some delicious recipes below, which you can make quickly. Choose your favorite, according to your tastes, and get to work!

Tomato cream soup

A very popular and tasty recipe, tomato cream is good to enjoy regardless of the season.

● 250 milliliters of tomato juice

● 150 milliliters of cream

Method of preparation:

Peel all the vegetables and boil them in a bowl of water until the amount of liquid is reduced by half. Separately, boil the tomatoes, peel them carefully (you can also opt for canned tomatoes, ready to be peeled) and put them in a blender, along with the other ingredients. Another option is to pass them all in a separate bowl with one vertical mixer (the fastest solution is the ProMix Viva Collection vertical mixer, with 800 W power, SpeedTouch for speed adjustment and on-the-go soup container, to take your soup in a package at any time).

Pea cream soup

A delicious recipe, which you can prepare in any season, pea cream soup is ready in no time.

● 500 grams of frozen peas

● 150 milliliters of cream

● 2-3 tablespoons of olive oil

Method of preparation:

Peel a squash, grate it and boil it (potato in particular boils harder than peas). Saute the onion and garlic a little beforehand, in a pan in which you have previously put a few drops of olive oil. After the vegetables have boiled, add the peas, onions and garlic, letting the mixture boil until the peas are ready. Then strain the vegetables, but keep the water in which they boiled.

Use a vertical mixer or a blender to strain all the vegetables, along with the butter and cream, and gradually add a little of the water in which they were boiled, to thin the composition. It depends on how you like the cream soup: more liquid or thicker. At the end, add salt and pepper to taste and serve simple pea cream or croutons.


CREAM SOUP RECIPES

CREAM SOUP RECIPES & # 8211 a collection of healthy, delicious and tasty prepared soup recipes. Cream soup is a fast, hot food with many health benefits.

You can turn a lot of ingredients into cream soup, and it can be eaten for lunch, but also for dinner. because cream soup recipes to be successful, tasty and healthy use fresh ingredients with low fat content. You hear on TV or you probably read in magazines that you have to eat at least 5 kinds of vegetables and fruits a day. Well, with cream soup you can achieve your goals easily.

Many of the vegetables used are high in fiber. It can be used in cream soup and lean meat (chicken or fish). It depends on the tastes or indications of the nutritionist.

For periods of fasting, replace sour cream with organic rice cream or soy cream (a cream with a neutral taste). You can find it in stores or you can buy it online.

there it is my collection of cream soup recipes, with ingredients for all tastes:


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 for another 15 minutes on the fire.

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.


Essential tips for a perfect cream soup

In principle, the preparation of a cream soup does not take long and does not involve much effort on your part. All you have to do is walk to the market for vegetables and some greens, have salt and pepper, the key ingredients for any dish, and have a good mixer or blender. Here are some other tips for a delicious cream soup:

● Choose only fresh vegetables and greens, to fully enjoy their nutritional properties.

● When preparing the cream, use a stock of vegetables (clear, concentrated soup, water in which the vegetables to be mashed and mixed were boiled).

● Add croutons or seeds, for extra flavor and consistency.

● To have a fine and creamy texture, add a tablespoon or two of butter.

● Don't forget the spices! For a rich flavor, in addition to salt and pepper, you can also use basil, thyme, rosemary or other aromatic herbs.


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 hot 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.


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 hot 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.


VEGETABLE CREAM SOUP & # 8211 POST RECIPE

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 hot 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 for another 15 minutes on the fire.

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.


VEGETABLE CREAM SOUP & # 8211 POST RECIPE

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.