Seven creams vegetables of all colors and flavors

Whatever the season it is, there is nothing I like more for dinner than a good cream, because I can prepare well in advance that allows me to vary the ingredients to obtain delicious results. If you want to renew your repertoire of options, do not miss these seven creams vegetables of all colors and flavors.

Also, if you have kids and it is hard to eat vegetables, sure you get succeed with any of these proposals. You can also prepare some croutons with cubes of fried bread to accompany your creams.

Seven creams vegetables of all colors and flavors

1. Cream of zucchini with caramelized onions and sour apple

Ingredients: 2 potatoes, 2 zucchini, 1 onion, 1 apple, water and salt.

Ingredients for decoration: Sesame seeds, cilantro and a sprig of apple and ginger pearls

Preparation: We started with the onion in brunoise and let chop fry over low heat until caramelized. While it caramelizes onions, peel, and chop zucchini, later doing the same operation with potato and apple, to prevent rust. When the onions are starting to brown, we incorporate first courgettes, letting it shogun for about 2 or three minutes to continue the potato. After about five minutes, add enough to cover (about 400 ml) water and the chopped apple, putting everything to cook for about 15 minutes, until the potato is almost cooked. At that time, we incorporate the apple and let cook another five minutes, comminuting until creamy intense flavor. If you have Thermomix, you can make the whole process on the machine.

2. Greek chickpea soup

Ingredients: 30 g of olive oil extra virgin 1 peeled and chopped onion quartered 1 jar of cooked chickpeas (rinsed and drained, 250 g), 2 sprigs fresh parsley, 1 teaspoon dried oregano, 1 teaspoon salt, 2 pinches of freshly ground black pepper, 600 ml of water, 20 g of lemon juice and 100 g of croutons to serve.

Production in the Thermomix: We put in the glass the oil and onion; chop 3 sec / vel 5 surfeit 7 min / Varoma / vel 1. We add the chickpeas, parsley, oregano, salt, pepper and water and schedule 15 min / 100 / vel 1. Add the lemon juice and grind 30sec / vel 10. Serve hot with croutons.

Elaboration by the traditional method: Chop the onion and fry in a pan. When browned, add the chickpeas, parsley, oregano, salt, pepper and water and let it boil until everything together, about 20 minutes. Add the lemon juice and grind in a blender. Serve hot with croutons.

3. Cream of mussels with apple and coriander

Ingredients for 6 people: 1.5 kg of mussels, ½ liter of water, 300 ml of water to cook the mussels, 150 g leek, 50 g of olive oil, 3 cloves garlic, 1 peeled an apple, some leave fresh cilantro, 150 g of crushed natural tomato, salt, and pepper.

Preparation: We start cleaning and washing the mussels. Cook them steamed in a pot until shells, remove from heat to open and remove the shells. In a saucepan put to heat, the oil and fry sliced leek, garlic, apple cubes and sauté everything for a few minutes until soft. Add the tomato and cilantro and cook everything for fifteen minutes. Add water and broth to cook the mussels. Add the mussels, reserving some for garnish, season and after a grind in the blender, passing by the Chinese to smooth.

4. Cream of green asparagus and parmesan cheese

Ingredients for 4 people: 250 g of green asparagus, 1/2 teaspoon baking soda, 100 g onion, 30 g butter, 100 g of milk, 50 g of grated Parmesan cheese, salt and pepper. To decorate: crispy fried onions, broccoli, alfalfa sprouts, Shinji white and other vegetables.

Preparation: We started washing the asparagus well under cold running water. Withdraw their tips, cutting about 3 cm from the ends, and reserve. We removed the opposing party and discard. We removed the skin of the lower half of each asparagus with a vegetable peeler. We cut the stems into pieces of about 2 cm. In a small saucepan, boil water with half teaspoon of baking soda. Boil the asparagus tips for 4 minutes or until al dente. Immediately after, the water retreated (not will throw) and introduce them into a bowl of ice water to cut the boil. Drain them, we dry them and set aside. Peel and chop the onion. Heat the butter in a pan and sauté chopped onion in it for five minutes. We add the asparagus and sauté for five minutes. Add milk and 100 ml of water to boil the asparagus tips (or, alternatively, vegetable broth). Salt and pepper and boil gently for 20 minutes. Moved the glass mixture to a blender or food processor , add the grated Parmesan cheese and grind to a smooth cream without threads or traces of asparagus or onions. We leave to warm before serving in small glasses, decorated with crispy fried onions and various vegetables steamed or as we like.

5. Cream of tomato, carrot, and ginger

Ingredients for 4 people: 1 kg of ripe tomatoes, 6 carrots, 4 tablespoons blueberry jam, salt, pepper, ginger and mint leaves

Preparation: Wash and chop tomatoes into quarters. You do not even need to peel them remove seeds because then the cream will crush well and pass through a fine sieve. In a wok or large frying pan a well, put 3 tablespoons of oil and fry the tomatoes begin to simmer. While the tomatoes begin to release their water, peel and chop the carrots, which add to the pan to be cooked in tomato water. Let simmer, stirring occasionally for about 35 minutes until carrots are tender and almost no liquid in the wok. Add the ginger and tried to rectify salt. Once our taste, we grind in a blender or food processor and passed through a sieve to remove the skins or pieces of nuggets that may remain in our cream. We serve cream of tomato, carrot and ginger putting at the center of each dish soup a tablespoon of blueberry jam and decorate with a sprig of mint.

6. Curried cauliflower cream

Ingredients for 6 people: 100 g leek sliced (white part), 30 g of butter, 20 g of olive oil, 150 g peeled and chopped potatoes, 500 g of posies clean cauliflower, 800 g of broth vegetables, 200 g of cooking cream, 1 teaspoon salt, 1 pinch of ground pepper, 1 heaping teaspoon of curry powder and chopped fresh chives for garnish.

Prepared Thermomix: put in the glass leek, butter, and oil and chop 3 sec / vel surfeit 5. After 5 minutes / Varoma / vel 1 adds the potatoes and cauliflower and sauté 2 min / Varoma / vel 1. Add the broth and program 25 min / 100° / vel 1. Incorporate the cream, salt, pepper, and curry and grind 1 min / vel 10. We distributed between 6 bowls and serve sprinkled with chives.

Processing without Thermomix: In a saucepan put deep heat the oil and butter and fry the leek when transparent add the potatoes and cauliflower, stir and let them do a few minutes. Then we add the broth and bring to boil. When vegetables are cooked, add the cream, salt, pepper, and curry and grind everything with a hand blender. We distributed between 6 bowls and serve sprinkled with chives.

7. Cream aniseed-flavored roasted pumpkin, carrot, and potato

Ingredients for 4 people: 500 gr of pumpkin, 2 potatoes, 4 carrots, 1 piece of fennel, star anise, 400 ml of vegetable broth, 20 ml of cream, crispy fried onions, cooked chicken breast.

Preparation: We started preparing the pumpkin, which we roasted with its skin tucking in one or more foil packets. In each package, we introduce a star anise bring a subtle but very interesting to the pumpkin flavor. We left in the oven at 190 for 30 minutes. We peel the pumpkin once roasted and chop into small pieces. We do the same with the fennel, carrots, and potatoes, which we can do with the help of a food processor. Once crushed the ingredients, we add the broth and let it simmer for about 25 minutes. Once you have cooked, we grind the cream with a mixer and passed through a Chinese to leave her with a perfect texture. If you use one Thermomix or a similar robot, you can prepare the cream on speed 3 or 4 for 30 minutes at temperature 90 and then crush with or turbo speed function 10 that is well creamy. After the cream, add the cream, give a final boil and serve hot with croutons or a few stumbles use, as these flakes of fried onions and a piece of cooked chicken breast cut into small pieces.