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Vegetable cream soup

Vegetable cream soup


Peel the vegetables, wash them and cut the potatoes and peppers into cubes, carrots, celery and parsley, cut them into thin slices, finely chop the onion. Put them in a pot, cover them with water, add a little salt and pepper, olive oil and let them boil. After boiling for 10 minutes, add the broccoli bunches. When the vegetables are soft, strain the soup and add 2-3 tablespoons of juice and mix well. Add a little soup until you get the desired consistency. Season with salt and pepper to taste.

For croutons, use 1-2 day old bread, which you cut into small pieces. Place the pieces of bread in a tray on baking paper, sprinkle them well with olive oil and season with salt, pepper and oregano. Vigorously mix the croutons so that they are all given through olive oil and spices and put them in the hot oven, over medium heat, for 15 minutes, mixing them well every 5 minutes.

Serve the cream soup with croutons, and if you prefer, you can add cream and parsley.



-1/2 carrots
-1/2 patrol
-1/4 of celery
-1/2 zucchini
-1/2 bell peppers
-50 gr butter
-bread

Wash the vegetables, clean them, cut them into rounds and boil them in hot water. After they have boiled, put them in a blender and add the butter, make a paste.
Cut the bread into cubes and put them in the oven in a tray where parchment paper (baking) has been placed until they harden, croutons are made.
Vegetable cream soup can be given from 6 months but without butter or very little butter.


Ingredients vegetable cream soup

  • 30 ml. oil
  • 1 onion
  • 1-2 garlic cloves
  • 1 & # 8211 2 potatoes
  • 1 & # 8211 2 carrots
  • 1/4 white celery
  • 1 gulie
  • 1 parsnip
  • other vegetables or vegetable scraps we have on hand: cauliflower. green bell peppers etc.
  • green vegetables: spinach leaves, leurd, broccoli.
  • red vegetables: beets, red bell peppers or kapia peppers
  • 1/2 teaspoon ground cumin, can be replaced with other spices to taste: nutmeg, coriander, paprika, turmeric
  • 15 gr. grated ginger (optional)
  • a few green leaves of your choice: basil, thyme, parsley, dill
  • 2 l. Clear water or vegetable soup

Preparation of ingredients for vegetable cream soup

  1. Peel, wash and cut into large pieces.
  2. Peel and finely chop the garlic cloves.
  3. Peel and coarsely chop the rest of the vegetables, which we will put each separately on a plate. I cleaned almost all the vegetables except the beetroot, which retains its color and texture better if it boils whole, in the shell. So, I boiled this vegetable separately, after washing it well, at the same time as the rest of the soup.
  4. The same can be done if you have green vegetables. They are blanched and then added to the soup. What it is and how to do the bleaching I showed here.

How to prepare vegetable cream soup & # 8211 cooking vegetables

  1. Heat the oil in a suitable large saucepan over medium heat.
  2. Fry the onion for about 3 minutes, stirring constantly until it softens and becomes glassy.
  3. Add garlic, cumin (if using), possibly dried greens such as thyme, basil. Leave to harden for another minute, stirring not to burn.
  4. Add the vegetables (except for the beets) together with enough vegetable / chicken / beef stock or water to cover them a little.
  5. Season with salt and pepper and bring to the boil, then reduce the heat and simmer for about 10 minutes.
  6. Add the spinach and continue cooking until the vegetables can be lightly crushed with the back of a wooden spoon, about 5 minutes.

Vegetable cream soup & preparation, bird

  1. Using a polish, remove the liquid from the pot, keeping it aside. Only the vegetables and enough liquid to cover them are kept in the pot. Thus, we will be able to control the texture of the soup, using the liquid kept aside to thin it according to preferences. It gives us thicker peace, so we don't add too much extra fluid.
  2. Pass the vegetables with a vertical blender, with the food blender. If you use a static blender, you may need to pass the vegetables in several slices, as it is not recommended to fill the blender jar to more than half its capacity.

Vegetable cream soup, completion of the preparation and serving suggestions

  1. After the vegetables have been perfectly homogenized with the liquid, obtaining a fine cream, season with salt and pepper to taste and mix well.
  2. If you want a multicolored or at least two-colored soup, as in this case, portion the soup into 2-3 pots and add boiled beets, peeled and sliced ​​in one of the portions. Mix until it acquires a velvety texture. In another portion you can add other vegetables or more spinach leaves / kale, etc.
  3. Transfer the mashed vegetables to a clean pot and place on low heat, you can also add preserved liquid to thin the soup to the desired consistency.
  4. It can be served immediately or stored in the refrigerator, in a container with a lid and reheated over medium heat, just enough to heat evenly, thinning it with a little more liquid if necessary.
  5. For serving, put in a bowl the cream vegetable soup of a color (more orange in our case) and on top we poured the pink soup, the reddish color coming from mixing the basic soup with boiled and peeled beets.

I served hot soup with garlic-flavored croutons. A real delight!


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 method and, also in my subjective opinion, the tastiest: 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.


Vegetable cream soup

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

  • 1 carrot
  • 1 parsley root
  • 1/2 parsnips
  • 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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Onion soup is the subject of a quarrel between several nations. We don't look at their mouths, especially since we are talking here about onion cream soup, derived from the French version of onion soup and enriched-sweetened with a Romanian rose from Cabernet Sauvignon and Merlot. But, let's not get to the wine before we start working, because maybe we stop there and remain uneaten. Half a kilogram of yellow onion is cleaned and cut into scales-fish. Mix well with cumin seeds, dried thyme, freshly ground pepper, sea salt. Put it in a pan in which before that came three tablespoons of oil and a nut of butter (butter burns harder if you put some oil next to it). Soak the onion well, over low heat, for ten minutes.

After that, pour over it a finger of balsamic vinegar (it can be plain vinegar, wine or apples) and after another three minutes pour into the pan / pan / pot (as can be any of these three) a glass of roses bent with water. Let it boil for 6-7 minutes then take it off the heat and pass it with the blender, angrily. In half a minute you have the cream soup. In the meantime, you will be toasting a slice of bread, which you cover with a bowl of soup. Over the bread, a handful of cheese that melts / browns nicely. After that, put the bowl in the hot oven for five minutes. It should be enough for the cheese to become white-cheesy-yellow copper and glossy. Ready soup.

Enjoy it with who you love and accompany it with the rose left in the bottle, they will play well together.


Onion soup is the subject of a quarrel between several nations. We don't look at their mouths, especially since we are talking here about onion cream soup, derived from the French version of onion soup and enriched-sweetened with a Romanian rose from Cabernet Sauvignon and Merlot. But, let's not get to the wine before we start working, because maybe we stop there and remain uneaten. Half a kilogram of yellow onion is cleaned and cut into scales. Mix well with cumin seeds, dried thyme, freshly ground pepper, sea salt. Put it in a pan in which before that came three tablespoons of oil and a nut of butter (butter burns harder if you put some oil next to it). Soak the onion well, over low heat, for ten minutes.

After that, pour over it a finger of balsamic vinegar (it can be plain vinegar, wine or apples) and after another three minutes pour into the pan / pan / pot (as can be any of these three) a glass of roses bent with water. Let it boil for 6-7 minutes then take it off the heat and pass it with the blender, angrily. In half a minute you have the cream soup. In the meantime, you will be toasting a slice of bread, which you cover with a bowl of soup. Over the bread, a handful of cheese that melts / browns nicely. After that, put the bowl in the hot oven for five minutes. It should be enough for the cheese to become white-cheesy-yellow copper and glossy. Ready soup.

Enjoy it with who you love and accompany it with the rose left in the bottle, they will play well together.


Ingredients vegetable cream soup

  • 30 ml. oil
  • 1 onion
  • 1-2 garlic cloves
  • 1 & # 8211 2 potatoes
  • 1 & # 8211 2 carrots
  • 1/4 white celery
  • 1 gulie
  • 1 parsnip
  • other vegetables or vegetable scraps we have on hand: cauliflower. green bell peppers etc.
  • green vegetables: spinach leaves, leurd, broccoli.
  • red vegetables: beets, red bell peppers or kapia peppers
  • 1/2 teaspoon ground cumin, can be replaced with other spices to taste: nutmeg, coriander, paprika, turmeric
  • 15 gr. grated ginger (optional)
  • a few green leaves of your choice: basil, thyme, parsley, dill
  • 2 l. Clear water or vegetable soup

Preparation of ingredients for vegetable cream soup

  1. Peel, wash and cut into large pieces.
  2. Peel and finely chop the garlic cloves.
  3. Peel and coarsely chop the rest of the vegetables, which we will put each separately on a plate. I cleaned almost all the vegetables except the beetroot, which keeps its color and texture better if it boils whole, in the shell. So, I boiled this vegetable separately, after washing it well, at the same time as the rest of the soup.
  4. The same can be done if you have green vegetables. They are blanched and then added to the soup. What it is and how to do the bleaching I showed here.

How to prepare vegetable cream soup & # 8211 cooking vegetables

  1. Heat the oil in a suitable large saucepan over medium heat.
  2. Fry the onion for about 3 minutes, stirring constantly until it softens and becomes glassy.
  3. Add garlic, cumin (if using), possibly dried greens such as thyme, basil. Leave to harden for another minute, stirring not to burn.
  4. Add the vegetables (except for the beets) together with enough vegetable / chicken / beef stock or water to cover them a little.
  5. Season with salt and pepper and bring to the boil, then reduce the heat and simmer for about 10 minutes.
  6. Add the spinach and continue cooking until the vegetables can be lightly crushed with the back of a wooden spoon, about 5 minutes.

Vegetable cream soup & preparation, bird

  1. Using a polish, remove the liquid from the pot, keeping it aside. Only the vegetables and enough liquid to cover them are kept in the pot. Thus, we will be able to control the texture of the soup, using the liquid kept aside to thin it according to preferences. It gives us thicker peace, so we don't add too much extra fluid.
  2. Pass the vegetables with a vertical blender, with the food blender. If you use a static blender, you may need to pass the vegetables in several slices, as it is not recommended to fill the blender jar to more than half its capacity.

Vegetable cream soup, completion of the preparation and serving suggestions

  1. After the vegetables have been perfectly homogenized with the liquid, obtaining a fine cream, season with salt and pepper to taste and mix well.
  2. If you want a multicolored or at least two-colored soup, as in this case, portion the soup into 2-3 pots and add boiled beets, peeled and sliced ​​in one of the portions. Mix until it acquires a velvety texture. In another portion you can add other vegetables or more spinach leaves / kale, etc.
  3. Transfer the mashed vegetables to a clean pot and place on low heat, you can also add preserved liquid to thin the soup to the desired consistency.
  4. It can be served immediately or stored in the refrigerator, in a container with a lid and reheated over medium heat, just enough to heat evenly, thinning it with a little more liquid if necessary.
  5. For serving, put in a bowl the cream vegetable soup of a color (more orange in our case) and on top we poured the pink soup, the reddish color coming from mixing the basic soup with boiled and peeled beets.

I served hot soup with garlic-flavored croutons. A real delight!


Vegetable cream soup

1. Over medium heat, melt the butter with the oil in a pan. Add the onion and cook for 2 minutes. Add the vegetables and leave for 6-10 minutes, until they start to soften. Add the vegetable broth and simmer. Reduce heat and simmer for 15-20 minutes, until vegetables are tender.

2. Season the soup, then pass it, using a blender, until it becomes a homogeneous paste. Add sour cream before serving.

You have to see it too.


Parsley cream soup with dumplings on.

Cream of parsley soup recipe with dumplings made from fish fillets, egg whites and sour cream

Bean cream soup

Bean cream soup prepared with milk, carrot and served with croutons on top

Pumpkin cream soup with milk

Pumpkin cream soup with milk and butter, served with bread croutons

Cumin cumin soup

Cumin soup prepared with vegetable soup, butter and wheat flour, served with croutons


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.