Vegetable cream soup recipe step by step

The northern hemisphere has already received autumn and that change of season is reflected in lunches and dinners. So, vegetable creams are ideal for this time of year , especially to eat at night because they are healthy and light. In addition, they combine perfectly with legumes. Here are some ideas to prepare at home, I'm sure you'll love them. Take note of them!

Cream soup of pumpkin, leeks and carrots

Clean, peel and chop 200g of carrots, 300g of pumpkin, 100g of turnip, 50g of onion and 2 leeks. Heat 40ml of olive oil in a pot over a high heat and add the onion. Sauté for a few minutes and then incorporate the carrots, turnip and leeks. Let it sauté for a few more minutes and add the pumpkin. Mix and season with salt. Add 500ml of vegetable broth and cook over low heat for 30 minutes. When this period of time elapses, separate from the heat and pass through the blender. It serves the pumpkin, leek and carrot cream with a few pieces of bread and a sprig of rosemary or parsley.

Lentil cream with vegetables

Place water in a pot with a pinch of salt, a clove of peeled garlic and 40ml of olive oil. Add a piece of the white part of the leek, 50g of onion and 20g of carrots (these last two vegetables should be peeled and whole), along with a tomato and 250g of lentils. Let simmer for 60 minutes and then drain the lentils and vegetables (reserve the broth) and pass through the blender. Place the puree again in the fire with a little of the hot broth and add 100ml of cream. Re-crush to make a lentil cream and serve warm.