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Vegetable cream soup

Vegetable cream soup


Vegetables are cleaned and washed, cut into cubes or larger pieces

Put enough vegetables and water in a pot to cover, and bring to a boil.

After they have boiled, let them cool a little, then mix them and season with spices to taste and a little oil.


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(5 points / total votes: 22)

mary 5 years ago - 28 March 2012 11:40

Re: Vegetable cream soup

Laura 5 years ago - 28 March 2012 22:36

Re: Vegetable cream soup

I don't fast, but I would do it because we like vegetable soups, and that has a lot of flavors.

Laurentiu Aurel Mirica 5 years ago - March 29, 2012 12:44 PM

Re: Vegetable cream soup

Ioana, I know that tomatoes or broth are added after the potatoes are cooked. If I put the tomatoes with them, they don't stay strong? It's a great recipe, but as I said. I'm at rest.

Ioana 5 years ago - March 30, 2012 09:32

Re: Vegetable cream soup

the potatoes boiled super well, I had no problems like that. I've never heard of such a thing before.

Diana Zodilahodis 5 years ago - 20 April 2012 16:13

Re: Vegetable cream soup

This soup is wonderful, I also added a zucchini and used green celery (celery) which gives it a special flavor.

Ioana 5 years ago - April 20, 2012 16:52

Re: Vegetable cream soup

You're right, celery celery (respectively celery seeds) are the "secret" of this soup.

Roxana 5 years ago - 26 May 2012 23:40

Re: Vegetable cream soup

Excellent! Thank you, Ioana. I used 2 stalks of celery and the soup tastes great

andreea 4 years ago - 14 January 2013 19:45

Re: Vegetable cream soup

I added 2 cloves of crushed garlic for extra flavor. a delicious soup came out!

Catalina 4 years ago - January 25, 2013 3:38 PM

Re: Vegetable cream soup

When I make cream vegetable soups, I also prepare baked croutons, seasoned to taste

simo 4 years ago - 26 January 2013 22:59

Re: Vegetable cream soup

Why when I put the potatoes in the blender a sticky puree comes out. I tried it in combination with vegetables and the same thing happened. A gummy basket came out. Is there a secret?

Ioana 4 years ago - January 27, 2013 10:38

Re: Vegetable cream soup

yes, mashed potatoes are not made in a blender, robot or mixer. it is made only with a hand tool or a press like this: [link]

simo 4 years ago - 27 January 2013 12:45

Re: Vegetable cream soup

Yes, I know this. The problem arises when there are several vegetables, including the potato. To be clear. put in the blender together with the meat. a thing came out that stretched and he threw it out after the second teaspoon. Thank you very much

Ioana 4 years ago - January 27, 2013 13:00

Re: Vegetable cream soup

no, it doesn't happen with cream soups, they usually contain too little potato compared to the rest of the vegetables or they contain enough liquid so that they don't come out sticky. try to put more liquid when you pass the vegetables. I don't realize how the meat affects the whole texture and what other vegetables did you put next to the potato?

simo 4 years ago - 27 January 2013 14:35

Re: Vegetable cream soup

I don't think the meat has anything to do with it. I put carrots, parsnips, zucchini. Maybe they were hot. Or maybe I didn't put enough liquid. Or maybe the potatoes were to blame. Anyway, I changed the potato assortment and made it with sweet potato that has a different texture. Thanks for the answer and for the site. Very good recipes. I made a lot of them and they all turned out super good.

Delia 4 years ago - January 29, 2013 12:29 PM

Re: Vegetable cream soup

I just prepared this soup and a tasty, fragrant and nutritious food came out! An excellent recipe in terms of cooking time and costs. The only regret is that I didn't do more :-)
Ps. I sprinkled the croutons with the aromatic oil and they had a great and independent passage


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 large 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.


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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Vegetable cream soup

Ideal in the cold season, cream soup is tasty, filling and easy to digest.

Ingredients and quantities:

3 tablespoons butter
3 tablespoons flour
4 1/2 cups chicken soup
2 cups with broccoli bouquets, finely chopped
3/4 cup carrots, cut into rounds
1/2 cup celery, finely chopped
1 small onion, finely chopped
1 clove of garlic, chopped
1/4 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
1 egg yolk
1 1/2 cup chopped Parmesan cheese

Method of preparation:

1. Melt the butter in a large bowl. Add the flour and cook for a few minutes, stirring constantly.
2. Take the pot off the heat and add the chicken soup, gradually. Bring the bowl back to the heat, stirring, and incorporate the broccoli, carrots, celery, onion, garlic, basil, salt and pepper, which had been previously mixed into another bowl.
3. Cover the bowl with the soup and let it simmer for 8 minutes. Then add the sour cream and beaten egg. If needed, you can add a few tablespoons of soup. Leave the pot on the fire, stirring until it thickens. When the soup is ready, sprinkle chopped Parmesan cheese on top.


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. Cut the bread slices into cubes, after removing 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, cut into large pieces and boil in 2.5 liters of cold water with


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 a 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 will probably 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-color soup, as in this case, divide 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 needed.
  5. For serving, put in a bowl the vegetable cream soup of one 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!


Ingredients for vegetable cream soup recipe

  • - 1 zucchini
  • - 4 potatoes
  • - 1 onion
  • - 1 small celery
  • - 2-3 bunches of cauliflower
  • - 1 leek
  • - 1 parsnip
  • - 1 patrol
  • - 2-3 carrots
  • - 2 tomatoes
  • - a donut
  • - 2 bell peppers
  • - 1 sweet potato
  • - a clove of garlic
  • - 1 eggplant (optional 1 white eggplant)
  • - 2-3 tablespoons of oil
  • - salt, pepper and other spices to taste - thyme, rosemary, turmeric (each to taste)

How to prepare the recipe for cooked vegetable cream soup?

1. Peel the zucchini, celery, potatoes, onions, carrots, parsnips, parsley, sweet potatoes and eggplant and peel. Garlic, leeks, cauliflower, tomatoes, donuts and bell peppers are just washed.

2. Cut into large pieces, either cubes or slices, as you wish.

3. Place in a tray on a baking sheet. Sprinkle with oil and spices and mix them by hand to get over all the oil and spices.

4. Place in the preheated oven at 200 degrees for 50 minutes-an hour.

5. Remove and allow to cool.

6. Transfer to a pot, making sure to peel the garlic before transferring. (picture 6)

7. Put a liter and a half of water or until the vegetables are covered and boil until they boil.

8. After boiling, leave to cool. If you think there is a lot of liquid left, drain into a separate bowl. Put in a blender until you get a cream. If you want the soup to be more liquid, you can gradually add the liquid you drained earlier. (picture 7)

9. Optionally, you can add greasy cream or butter if you want the consistency to be more creamy. Recommends that the cream be at least 20% fat.

10. Season with salt to taste.

Presentation and service

We serve them with homemade croutons, and for those who are & bdquocarnivori & rdquo you can add bacon pulled a little in the pan.

The recipe for croutons is extremely simple and is usually made by my 7-year-old son alone (of course, supervised & ndash the picture with him is just for example)

200-300 g of diced bread

parsley (I put a link to parsley, but I think you like everyone's taste)

The oil, the parsley and the cleaned garlic are crushed in a mincer and then mixed with the bread.

Place in the preheated oven at 200 degrees for 15 minutes or until golden brown.

The recipe and the pictures belong to Daniela Martin and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Cream soup of ripe vegetables with pumpkin and cauliflower


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 will probably 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-color soup, as in this case, divide 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 needed.
  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!


Cream soup of cooked vegetables

Cream soup of cooked vegetables recipes: how to cook ripe vegetable cream soup and the tastiest recipes for vegetable cream soup, vegetable soup, meatless vegetable soup, mushroom cream soup, beet cream soup, fasting broccoli cream soup, cream soup, mushroom cream soup, fasting broccoli cream soup .

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Carrots, Blueberry, Water 1 kg peeled tomatoes and cleaned of seeds and stalks 1 onion 2 carrots 2 bay leaves salt pepper 1 l vegetable soup 75 g cream cheese 2 tablespoons grated Parmesan cheese 150 g ravioli or tortellini pasta

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Cream soup, Soups, Vegetable soups 750 g white onion (water) 50 g butter 500 ml milk 100 ml sweet cream 300 ml water salt nutmeg

Hungarian mushroom soup

Mushroom Cream Soup, Vegetable Soups, Soups 450 g mushrooms (champignon) 1 onion a cube of butter 3 tablespoons flour 1 tablespoon paprika 750 ml water or vegetable soup 3 tablespoons soy sauce 250 ml milk 125 g cream 1 tablespoon juice of lemon dill and green parsley salt pepper

Cream cheese soup

Soups, Soups and broths, Cream soup 50 g butter 2 onions 2 tablespoons flour 700 ml chicken soup 600 ml milk 400 g cheddar 2 cloves garlic pepper salt

Baked pepper cream soup

Cream soup, Vegetable soups, Soups 8-10 baked peppers, cleaned 1 onion 1 carrot 1/2 celery 2 peeled tomatoes 1 potato salt pepper 1 clove garlic 1/2 teaspoon paprika 1 teaspoon thyme 1 teaspoon oregano 3-4 tbsp fresh parsley oil (optional)

Cream of mushroom soup with vegetables and garlic

Fasting recipes, Meals 400 gr brown mushrooms a carrot 2 onions a piece celery 2 potatoes 1 l vegetable soup (or water) 50 gr butter (margarine if you prepare it fasting) 2 lg olive oil bread croutons salt pepper a powder of garlic

Cream of gogonele soup

Vegetarian recipes, Vegetable soups for four servings: 1 kg gogonele, 2 large cloves of garlic, 1 tablespoon sugar, 1 l vegetable soup, 200 g sheep's cheese, 200 g sour cream, about 20 basil leaves, about 10 inflorescences basil, 7 tablespoons olive oil, salt and pepper.

Baked pepper cream soup

Soups and soups, Vegetable soups This soup is very tasty and can be served both hot and cold. we need: - 750 gr. baked and cleaned kapia peppers (I took it out of the freezer and let it thaw -1/2 teaspoon sesame paste - vegetables for soup (carrot.

Cream of carrot soup with pumpkin in slow cooker

Potato, Carrots, Celery 7 carrots 1 large zucchini 1 onion 1 slice celery 1 red potato 1 l vegetable soup salt pepper 100 ml sour cream

Fasting garlic cream soup

Soups and broths, Vegetable soups an average onion 18 cloves garlic 2 tablespoons extra virgin olive oil 750 ml vegetable soup 25o ml vegetable cooking cream 2 tablespoons flour juice from half a lemon salt pepper a link fresh herbs (thyme, rosemary ,bay)

Strawberry soup

Soups and broths, Vegetable soups 400 g ripe strawberries, 4 tablespoons sugar, 125 ml white wine, 2 tablespoons whipped cream, 5 strawberries cut in half, lemongrass


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.

Incalzeste uleiul de masline intr-o tigaie mare si gateste ceapa, usturoiul si telina pana prind o culoare aurie. Adauga dovlecelul si broccoli si mai gateste timp de 5 minute.

Adauga stockul de legume si pune totul la fiert. Lasa-le sa fiarba timp de 5 minute, dupa care adauga fasolea verde, mazarea, sparanghelul si spanacul. Mai lasa-le la fiert inca 5 minute.

Asezoneaza bine cu piper negru proaspat macinat.

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