Homemade vegetable creams to make in a few minutes
Índice
- Cream of zucchini
- Carrot cream
- Spinach cream
- Leek and potato cream (Vichyssoise)
- Cream of broccoli
- Pea cream
Homemade vegetable creams are essential recipes for the winter months, which can also accompany us during the rest of the year in their cold versions. Next, we are going to know some recipes for homemade vegetable creams step by step, so that you can enjoy the ones you like the most.
Cream of zucchini
Ingredients
2 large zucchini.
1 medium potato.
1 onion.
2 cloves of garlic.
1 liter of vegetable broth.
Extra virgin olive oil.
Salt and pepper to taste.
Liquid cream or cream cheese (optional, to give creaminess).
Elaboration
Peel and chop the onion and garlic.
Wash and cut the zucchini and potato into medium pieces.
In a large saucepan, heat a little olive oil and sauté the onion and garlic until translucent.
Add the zucchini and potato and sauté for a few more minutes.
Pour in the vegetable broth and bring to a boil. Then reduce the heat and simmer until the vegetables are tender.
Use a hand mixer, or a blender, to puree everything until you obtain a smooth cream. If you wish, you can add liquid cream or cream cheese to give it more creaminess.
Season with salt and pepper to taste.
Serve hot and, if you prefer, with a drizzle of olive oil on top.
Carrot cream
Ingredients
6 large carrots.
1 onion.
2 cloves of garlic.
1 liter of vegetable broth.
Extra virgin olive oil.
Salt and pepper to taste.
1 teaspoon grated fresh ginger (optional).
Elaboration
Peel and chop the onion, carrots and garlic.
In a large saucepan, heat the olive oil and sauté the onion and garlic.
Add the carrots and ginger if you are using it. Sauté for a few minutes.
Add the vegetable broth and bring to a boil. Reduce heat and cook until carrots are tender.
Blend everything until you obtain a smooth cream.
Season with salt and pepper to taste.
Serve hot.
Spinach cream
Ingredients
400 grams of fresh spinach.
1 onion.
2 cloves of garlic.
1 potato.
1 liter of vegetable broth.
Extra virgin olive oil.
Salt, pepper and nutmeg to taste.
Cream cheese (optional).
Elaboration
Wash the spinach and drain it.
Peel and chop the onion, potato and garlic.
In a saucepan, heat the oil and sauté the onion and garlic until transparent.
Add the potato and spinach and sauté for a few minutes.
Add the vegetable broth, bring to a boil and simmer until the potato is tender.
Blend everything until you obtain a smooth cream. If you wish, add cream cheese for more creaminess.
Season with salt, pepper and nutmeg to taste.
Serve hot.
Leek and potato cream (Vichyssoise)
Ingredients
3 leeks (white part only)
2 medium potatoes.
50 grams of butter.
1 liter of chicken or vegetable broth.
200 ml of liquid cream.
Salt and pepper to taste.
Elaboration
Wash, chop and clean the leeks.
Peel and cut the potatoes into small cubes.
In a saucepan, melt the butter and sauté the leeks until they are transparent.
Add the potatoes and sauté a little more.
Pour in the broth and cook until the potatoes are tender.
Blend everything until you obtain a smooth cream.
Add the cream and mix well. Season with salt and pepper to taste.
You can serve it hot or cold, depending on your preference.
Cream of broccoli
Ingredients
1 large broccoli.
1 onion.
2 cloves of garlic.
1 liter of vegetable broth.
Extra virgin olive oil.
Salt and pepper to taste.
Grated cream cheese or cheddar (optional).
Elaboration
Wash and cut the broccoli into florets.
Peel and chop the onion and garlic.
In a saucepan, heat the oil and sauté the onion and garlic.
Add the broccoli and sauté for a few minutes.
Pour in the broth and cook until the broccoli is tender.
Blend everything until you obtain a smooth cream.
If desired, add cream cheese or grated cheddar and mix until melted into the cream.
Season with salt and pepper to taste.
Serve hot, sprinkled with a little grated cheese on top if you like.
Pea cream
Ingredients
500 grams of fresh or frozen peas.
1 onion.
2 cloves of garlic.
1 liter of vegetable broth.
Extra virgin olive oil.
Salt, pepper and fresh mint to taste.
Elaboration
Peel and chop the onion and garlic.
In a saucepan, heat the oil and sauté the onion and garlic.
Add the peas and sauté for a few minutes.
Pour in the broth and cook until the peas are tender.
Blend everything until you obtain a smooth cream.
Add some fresh mint leaves and blend a little more.
Season with salt and pepper to taste.
Serve hot, decorated with some fresh mint leaves.
These are some of the most typical homemade vegetable creams. If you are looking for ready-made vegetable creams, in our Spanish food catalog you will find a wide variety.