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Vegetable cream soup

Vegetable cream soup

We wash the vegetables, we cut the tomato and the pepper in 4, we clean the onion and we leave it whole, the sweet potato, the carrots and the parsley root we clean them and we cut them all in 4, we clean the zucchini and cut it into bigger cubes.

Put all the vegetables to boil in water to cover them, add a little salt and simmer under the lid.

When they are cooked, separate the vegetables from the water in which they boiled using a sieve, put them in a blender, add salt, pepper, dill and mix them until it becomes a creamy paste, then mix the cream obtained with the water in which they boiled. We do not have to add all the water, but depending on how we like it, more or less creamy.

Serve hot or cold and of course with many J croutons, and according to your preferences, with or without sour cream.

Good appetite!


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.


Leek and ginger cream soup

Leek cream soup is very tasty, has a unique taste and a high content of water, fiber and potassium, a mineral that combats water retention and excess salt in the body. Moreover, leeks are low in carbohydrates, being an excellent choice for dinner.

Ginger gives the recipe a special flavor. Due to its ability to speed up metabolism, this spice helps burn fat.

Add fresh ginger cream or powder to soups.


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 removed soup 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 :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Vegetable cream soup

By far the most successful recipe when it comes to vegetables. It can generally be served after 6 months in babies who started diversification at 4 months and from 7-8 months for those who started diversification later and are not yet used to meat. However, after 6 months, pediatricians say that it is advisable to introduce lean meat, such as chicken, in the baby's diet. But as I said before, the decision is made by each parent individually, depending on the advice of the doctor who follows the baby but also depending on the level of development of the little one.

The vegetable cream soup is ideal because it has a lot of vitamins, it introduces the meat gradually, giving the baby the opportunity to get used to the taste. At first, you can just boil the meat with the vegetables and then remove it before mixing. Then you can introduce, little by little, the chicken pieces. From the recipe I make, I usually get 3-4 servings of soup. Store very well in the refrigerator.

Ingredient:
& # 8211 1/4 celery
& # 8211 1/2 bell pepper
& # 8211 1/4 zucchini
& # 8211 1 potato
& # 8211 5-6 thin carrots
& # 8211 2 parsley threads
& # 8211 2 chicken legs, skinless, very well cleaned of fat
& # 8211 a pinch of salt
& # 8211 2 teaspoons extra virgin olive oil or butter

Boil the vegetables together with the meat, in 1.5 liters of water with a little salt. Froth the soup from time to time until it is clear. When the meat and vegetables are cooked, cut the meat off the bone and put it in a blender together with the vegetables, without throwing away the water in which they boiled.

Use the water from the chicken to thin the cream soup according to the baby's tastes. Enrich the soup with olive oil or butter and portion the soup into special baby containers.

For slightly older babies, you can also put a teaspoon of lean cream or yogurt, as well as other vegetables. Every few days I vary the soup, I also add sweet potatoes, parsnips, lean beef or fresh greens.


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 removed soup 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 :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cauliflower cream soup - fast and low in calories

What ingredients will you need:
- 1 kg of cauliflower
- 3 cloves of garlic
- 250 g of potatoes (1 large and 2 small potatoes)
- A big onion
- 2 cups of chicken soup
- 2 cups of milk
- a teaspoon of salt and a teaspoon of pepper
- a teaspoon of oil
- Thyme

How is it prepared:
One of the easiest to make cream soups is the one in which the star represents cauliflower, the final result being a delicious one with few calories.

Chop the garlic and onion, cut the potatoes into cubes, then cut the cauliflower into small pieces. Absolutely all the ingredients except salt, pepper and thyme are put in a large pot and put on the fire, over medium to high heat. Stir constantly, until the contents start to boil, and after the first boil, leave for another 15 minutes on the fire, over medium heat.

When the cauliflower begins to soften and can be crushed with a spoon, take the pot off the heat, and with the help of a hand blender pass the contents, until it becomes dense and creamy, also taking care not to burn yourself. Add salt and pepper, mix, and if cream soup it is too thick for your taste, you can add a little more milk or water to thin it, then let it boil for another 10-15 minutes.

serves cream soup of cauliflower in dark bowls (black, brown, gray) to give this main dish an elegant look. Also, season it with a little oil and a few sprigs of fresh, chopped thyme.


Boil a sweet potato, a celery, a parsnip, onion, carrot, cauliflower and 5 tablespoons of quinoa. After the vegetables are cooked, add a little saffron, salt, pepper and 2 tablespoons of grape oil. Mix the cooked vegetables with quinoa and some of the juice in which they cooked the vegetables, until you get a liquid cream.

Boil 400 g of broccoli with 2 whole onions, a quarter of celery and 5 tablespoons of quinoa flakes. Mix in the blender with some of the water in which they boiled (the consistency should be creamy, not too fluid). Add a tablespoon of grape seed oil to each portion and serve with grated goat cheese on top.


Vegetable cream soup

For me, cream soups have a pampering flavor, although they are absolutely commonplace and maybe even easier to make than a soup or a & # 8220normal & # 8221 soup. I don't know why, in our family we didn't really eat cream soups when I was little. I only had this gastronomic treat when I went with my parents to a resort and ate at a restaurant. Probably having a cream soup so rarely, I somehow associated it with the holidays, with the period when I was well and I was happy and without the care of school. This is what happens even now, I make cream soup especially on weekends, when we don't go to work and we are more relaxed. Another reason is that any cream soup is good fresh, just set aside from the heat. Reheated does not have the same flavor.

Today's soup was inspired by Craita, a gourmet poet whose blog I browsed leisurely this month as part of the Secret Challenge. As usual, we also have a host of the month, and this is now Stefania-diligent. At it you will find the parade of April, with many recipes, one tastier than the other, so don't forget to pay her a visit.


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.


VEGETABLE CREAM SOUP

This soup, which I make quite often, is absolutely delicious and very easy to cook. Vegetables can differ, depending on what I have in the fridge when I decide to do it. Here's what I used this time:

in addition you need:

  • 200 ml sour cream for cooking
  • olive oil
  • 2 l water (if you like thicker use 1.5 l water)
  • 50 grams of parmesan / cheese / mozzarella
  • spices: salt, pepper, nutmeg, basil, granulated garlic (to taste)

Carrots, celery and leeks are fried in a little olive oil.
Add water, and when everything starts to boil, add the potatoes and zucchini. Leave on the fire until all the vegetables are well cooked.
Turn off the heat, remove the vegetables and put them in a blender. Then mix them with the water in which they boiled and put them back on the fire. It's time to add liquid cream, then spices and parmesan (which will melt and give a special taste to the soup). Stir, leave on the heat for a while and you're done!
You can grate the cheese / mozzarella on the plate, it works great. I also put a lot of pepper!
Good appetite!