In the winter months, there is nothing better than having a nice hot bowl of vegetable cream. Vegetable creams will not only help warm the body, but will also They are a highly nutritious as well as healthy dish. In addition, they are a wonderful way to consume a wide variety of vegetables, offering nutrients of all kinds that are key to increasing defenses and avoiding conditions such as flu or colds.
In the next article we are going to talk to you about the best vegetable creams to take during the cold winter months.
What vegetable creams are recommended during pregnancy
During pregnancy, it is key to follow a balanced and nutritious diet that provides the nutrients that the mother and baby need for optimal development. Vegetable creams are a great option during pregnancy, since they are rich in nutrients such as vitamins, minerals, fiber and antioxidants essential for health. Next, we recommend a series of vegetable creams that can be taken during pregnancy:
Carrot and ginger cream
- 500 g carrots, peeled and cut
- One onion and two cloves of garlic, chopped
- A piece of grated ginger
- 4 glasses vegetable broth
- Half a glass of coconut milk
- Two tablespoons of coconut oil
- Salt and pepper
In a pot, heat the coconut oil. Add the onion, garlic and ginger, and cook until golden. Add the carrots and sauté for a few minutes. Pour the vegetable broth into the pot and bring to a boil. Reduce heat and simmer until the carrots are tender. Use a blender and blend until smooth. Return everything to the pot and add the coconut milk, stirring until well incorporated. Season with salt and pepper to taste and serve.
Pumpkin and coconut cream
- 500 g pumpkin, cut into pieces
- One onion and two cloves of garlic, chopped
- 400 ml coconut milk
- 4 glasses of vegetable broth
- A tablespoon of coconut oil
- One teaspoon curry powder
- Salt and pepper
In a pot, heat the coconut oil over medium heat. Add the onion and garlic, and cook until golden. Add the pumpkin and sauté for a couple of minutes. Add the vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender. Use a blender to obtain a smooth cream. Put everything back in the pot along with curry and coconut milk. Stir and add salt and pepper. Serve hot.
Spinach and almond cream
- 500 gr of fresh spinach
- One onion and two cloves of garlic, chopped
- Half a cup of raw almonds
- 4 glasses of vegetable broth
- Two tablespoons of extra virgin olive oil
- Salt and pepper
In a pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until golden. Add the spinach and almonds, and sauté for a few minutes. Pour the vegetable broth into the pot and bring to a boil. Reduce heat and simmer for about 10 minutes. Use a blender to blend the soup until smooth. Add the soup to the pot and season with salt and pepper to taste. Serve hot.
Cream of broccoli and cheese
- One broccoli cut into pieces
- One onion and two cloves of garlic, chopped
- 4 glasses of vegetable broth
- Half a glass of milk
- A handful of grated cheese
- Two tablespoons of butter
- Salt and pepper to taste
In a pot, melt the butter over medium heat. Add the onion and garlic, and cook until tender. Add the broccoli and sauté for a few minutes. Pour the vegetable broth into the pot and bring to a boil. Reduce heat and simmer until broccoli is tender. Add the milk and grated cheese, stirring until cheese is completely melted. Use a blender to blend the soup until smooth and creamy. Return the cream to the pot and season with salt and pepper to taste. Serve hot.
Zucchini and leek cream
- Two zucchini cut into slices
- Two leeks cut into slices
- One onion and two cloves of garlic, chopped
- 4 glasses of vegetable broth
- Half a glass of coconut milk
- Two tablespoons of coconut oil
- Salt and pepper
In a pot, heat the coconut oil over medium heat. Add the onion and garlic, and cook until golden. Add the zucchini and leeks, and sauté for a few minutes. Pour the vegetable broth into the pot and bring to a boil. Reduce heat and simmer for about 20 minutes. Use a blender to blend the cream until smooth. Add the cream to the pot and add the coconut milk, stirring until well incorporated. Season with salt and pepper to taste and serve hot.
Vegetable creams for the whole family
Cream of zucchini
Zucchini cream is a simple recipe perfect to have during the winter months. Zucchini is one of the healthiest vegetables there is and has the fewest calories. It is composed mainly of water and is a wonderful source of potassium, phosphorus, magnesium and calcium.
Pumpkin and carrot cream
It is a fairly complete cream in terms of nutrients and is perfect to take in the cold months. Pumpkin is one of the main foods of autumn and winter. Carrots are rich in beta-carotene and in numerous nutrients. The result is a cream that is quite rich in flavor and quite healthy.
Cream of mushroom soup
Mushrooms have a delicious and wonderful flavor, so a cream made with them It is comforting as well as tasty. You can add a little white wine to get an extra flavor and get a magnificent cream that helps you cope with the low temperatures of winter.
Broccoli and apple cream
Broccoli and apple cream It is a healthy and delicious option that combines the nutrients of both vegetables and fruits. This delicious cream will provide a wide variety of vitamins, minerals, antioxidants and fiber. It is a fairly complete cream in every sense, perfect for taking in winter.
Carrot cream
Carrots are rich in beta-carotene and a cream made from this vegetable is nutritious as well as comforting. You can add a little cumin for extra flavor and some toasted pumpkin seeds on top.