How to make vegetable cream and cubes step by step

An all-rounder from the kitchen

An SUV from the kitchen

Vegetable cream is a super easy dish suitable for vegetarian and vegan diets that fits in any time of the year. And if you also prepare more than necessary, you can take advantage of the leftover cream to make cubes and enrich your dishes. To make it, you need: 6 carrots, 1 pumpkin, 4 leeks, 2 onions, 2 celery sticks, 1 chard leaf, olive oil and salt.

Peel, wash and cut

On the one hand, peel the pumpkin, remove the seeds and internal filaments, wash it and chop it (to avoid leaving your skin on it, keep in mind our tips to peel the pumpkin easily). On the other hand, scrape the carrots, wash them and cut them into 3 pieces. And finally, clean the leeks, celery and chard leaf, and chop them up too.

Cook the vegetables

Put them all in a large pot and pour water so that it covers them up to about 4 fingers above. Put the pot on the heat and let it boil for about 45 minutes or so, until the vegetables are soft, especially the carrot. During cooking, make sure they do not run out of water and, if necessary, add a little more.

Drain and reserve the broth

Once cooked, drain the vegetables well and reserve the broth for another preparation. You can also freeze it in cubes, and save it for other stews, for example.

Make the vegetable cream

Place the drained vegetables in the blender glass or in a large bowl, add a pinch of salt and a drizzle of oil, and blend until you obtain a homogeneous puree. If you like it finer, then pass it through Chinese.

Plate and serve

To decorate it, you can sprinkle nuts, seeds, or spices on top. Or as in our case, put a couple of toasted bread spread with guacamole and a thread of olive oil.

Make the cubes

With the leftover cream, fill an ice bucket. Don't fill the gaps to the brim. Leave a small margin because, when frozen, it increases in volume. To prevent it from rusting or absorbing odors, cover the ice bucket with plastic wrap before putting it to freeze. And once frozen, you can take the cubes out of the ice bucket and put them loose in a freezer bag and pick them up when you need them.

And more ideas …

In our recipes of vegetables and legumes.

The vegetable cream is an economical and super dish suitable for vegetarians and vegans -since carries no ingredient of animal- origin, which can be eaten both hot and cold and, therefore, fits in any season of the year.

And if you also prepare more than necessary, you can take advantage of the leftover cream to enrich and give more flavor to many dishes. How? Making your own cubes as we tell you in step by step. It is a super easy and ideal trick to take advantage of food leftovers and also to save time when cooking.

To enrich broths and stir-fries. They go great with rice dishes and also make an 'instant' soup: dissolve 3-4 cubes of vegetable cream in boiling water, add noodles, cook and that's it.
To give more flavor to sauces and creams. Bring them to a boil so that the ingredients bind and integrate better in the sauce or cream to which you add them.

When you are going to use them, keep in mind that they do not need prior defrosting and that they provide some salt, so be careful when seasoning.

Ingredients to make the vegetable cream

6 carrots
1 pumpkin
4 leeks
2 onions
2 sticks of celery
1 chard leaf
Olive oil and salt

Step by step reminder

Peel, wash and cut. On the one hand, peel the pumpkin, remove the seeds and internal filaments, wash and chop it. On the other, scrape the carrots, wash them and cut them into 3 pieces. And finally, clean the leeks, celery, and chard leaf, and chop them up as well.
Cook the vegetables. Put them all in a large pot and pour water so that it covers them up to about 4 fingers above. Put the pot on the heat and let it boil for about 45 minutes or so, until the vegetables are soft, especially the carrot. During cooking, make sure they do not run out of water and, if necessary, add a little more.
Drain and reserve the broth. Once cooked, drain the vegetables well and reserve the broth for another preparation. You can also freeze it in cubes, and save it for other stews, for example.
Make the vegetable cream. Place the drained vegetables in the blender glass or in a large bowl, add a pinch of salt and a drizzle of oil, and blend them until you obtain a homogeneous puree. If you like it finer, then pass it through Chinese.
Plate and serve. To decorate it, you can sprinkle nuts, seeds, or spices on top. Or as in our case, put a couple of toast bread spread with guacamole and a thread of olive oil.
Make the cubes. With the leftover cream, fill an ice bucket. To prevent the ice cubes from oxidizing or absorbing odors, cover the ice cube tray with plastic wrap before putting it to freeze. And once frozen, you can take the cubes out of the ice bucket and put them loose in a freezer bag and pick them up as you need them.