Vegetable creams: ideas for all tastes

Vegetable creams are one of the most appreciated spoon dishes because their composition is usually healthy and balanced, they are very satisfying, and as they can be eaten both hot and cold, they fit in at any time of year.

vegetables cream

There are endless vegetable creams, but we love this one because it mixes several of the most used vegetables to make cream (pumpkin, leek, carrot, onion …) together with a vegetable broth. As we have not put any milk or cheese, it is very light. And, in addition to being vegetarian, it fits as a vegan recipe, since it does not contain any ingredient of animal origin. See recipe step by step.

Cream of zucchini

Zucchini cream is one of the stars of vegetable creams. We make it with potato and, if you taste it, we have no doubt that you will repeat. We tell you all the tricks to do it and a lot of ideas to get the most out of it. See recipe step by step.

Light zucchini cream

Now, if you are looking for easy but also light creams or soups, you have to try this light zucchini cream. By substituting skimmed milk for the cream and a low-calorie cheese, and dispensing with the croutons or other caloric bits, we managed to reduce almost 300 calories! See recipe step by step.

Pumpkin cream

Ready to enjoy the beauty? Here is the recipe for the classic pumpkin cream with its pumpkin, its potato, its onion, a little cheese and a touch of nutmeg. It is one of the spoon dishes that always goes well and almost everyone likes it. See recipe step by step.

Zero Fat Curried Pumpkin Cream

We also have a light version of the pumpkin cream. By dispensing with the cream or milk cream and cheese that is usually put in most creams, we managed to reduce 120 calories nothing more and nothing less. And with a touch of curry we give it an original and sophisticated twist. See recipe step by step.

Leek cream

To make this leek cream, clean and wash 2 leeks and 1 spring onion. Chop them up and sack them. Add 3 diced potatoes and sauté for 2 more minutes. Add 1.5 liters of vegetable broth, salt and pepper and cook everything together for about 30 minutes. Remove from heat, blend until you get a cream; and pass it through the Chinese if you want it to be finer. You can serve it both hot and cold accompanied by a drizzle of oil, chopped chives, nuts …

Super light vichyssoise

If you are a fan of this leek cream of French origin, you will fall in love with our super light vichyssoise, a vegetarian recipe with 125 calories less than the traditional one and all the flavor. The trick is to substitute some ingredients for less caloric versions: apple instead of potato, skim milk … See step-by-step recipe.

Carrot cream

Another option is to opt for an alternative to the typical pumpkin or leek cream like this one with carrots, which can be taken both hot and cold. Thanks to the power of ginger, which is one of the fat burning spices, it is very healthy and balanced and helps burn fat. See recipe step by step.

Tender bean soup with prawns

It is a variation of the classic sautéed beans with prawns but with the "camouflaged" vegetables, so that it goes more unnoticed and among those who do not go crazy about vegetables. See recipe step by step.

Chickpea cream

Apart from the classic vegetable creams, it can also be made with legumes like this one with chickpeas that we like so much at CLARA. It is another way of incorporating the two or three servings of legumes per week recommended, in this case in the form of cream and with a touch of aromatic cinnamon that feels great. See recipe step by step.

Spinach cream with quail eggs

To make it, sauté a leek and a carrot. Then add 500g of fresh spinach and a potato cut into small cubes. When the spinach has reduced, add the vegetable broth to cover. Cook for about 20 minutes (until the potato is cooked) and mash. To accompany and make the dish more complete, you can add boiled egg (in this case they are quail), toasted almonds and sautéed fresh spinach leaves to decorate. Discover more recipes with spinach.

Potato cream

Sauté 1 chopped leek and 1 onion. Add 4 diced skinless potatoes. Add vegetable stock until all the vegetables are covered. Bring to a boil and cook for 30 minutes. If it is consumed a lot, add a little broth. Go through the blender until you get a smooth cream. Adjust salt if necessary. And decorate with vegetable chips and a thread of olive oil flavored with chopped parsley.

Pea cream with poached egg

You need a quarter of a leek, a small potato, three handfuls of frozen peas, and an egg. Sauté the leek and the potato in a saucepan for about 5 minutes. Add the peas, add water until they are covered, cook 15 more minutes and mash. To complete, add ham shavings and hard-boiled egg. It is one of the healthy dinners that are easy to make and delicious!

Vegetable creams: the best recipes

Pumpkin cream. We make it with pumpkin, potato, onion and a touch of nutmeg.
Leek cream. You need leek, onion, potato and you can combine it with yogurt instead of cream.
Cream of zucchini. Bring zucchini, potato, onion and a good vegetable broth.
Carrot cream. We prepare it with carrot, onion and potato, and we give it an exotic touch with ginger and coconut milk.
Green bean cream. Its base is green beans along with onion and potato.
Spinach cream. You make a carrot and leek sauce, add spinach, cover with water and mash.
Pea cream. Its basic ingredients are peas, potato and leek.
Chickpea cream. As a base, cooked chickpeas, pumpkin and carrots. And to flavor, cinnamon.

How to make a good vegetable cream

The base of vegetable creams are vegetables. To make them look good, try to use quality, seasonal vegetables.
To differentiate it from a puree, the other essential element is a liquid: water, broth, milk … If you opt for water, make it mineral, but keep in mind that it is richer with vegetable broth.
To give it a creamy consistency, traditionally, cream or cheese was added, but today other much less heavy 'thickeners' are used such as apple, pumpkin, carrot, potato … which in addition to giving body flavor (and sweetness in some cases).
As a side, they used to put croutons made of toast or grated cheese, but now healthier decorations are brought in: nuts, seeds, sprouts, aromatic herbs …