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Delicious cream soup ideas for a healthy lifestyle

Healthy Cream Soup

Healthy and tasty cream soup is the perfect antidote to a difficult day. These recipes are not only delicious but also very healthy and are only good if you are on a diet or trying to follow a healthier menu.

A Tip: The water remaining after boiling the vegetables can be stored in the refrigerator for up to three days.

Potato cream soup


  • 4 medium potatoes
  • 1 onion
  • 1 carrot
  • 1 pickle 
  • a few parsley leaves
  • sare 
  • olive oil
  • fried almond flakes

Method of preparation:

Bring the vegetables to a boil over medium heat, along with a few parsley leaves and salt. Let them boil for half an hour. Remove the vegetables and let them cool.

In a blender mix potatoes, half carrot and half onion, gradually adding the water in which the vegetables are boiled and a tablespoon of olive oil.

In the end, add the fried almond flakes and a little salt and serve the cream soup.

Pumpkin cream soup


  • 500 g potatoes
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 1 celery
  • 2 small pumpkin
  • 1 tablespoon olive oil
  • sare
  • pepper

Method of preparation:

Clean, wash and chop vegetables. Boil for half an hour potatoes, chopped onion, carrot, parsley root, and celery. Remove the potatoes and let them cool in the blender.

In the soup that is still boiling, put the pumpkins cut into four. If they have large pips or the inside is yellow, remove the core first. Let the vegetables boil for another 15 minutes. When they are boiled, remove the pumpkin, half the onion, half the carrot and put them in the blender over the potatoes.

Strain the soup and let it cool. When it is cold, add it over the blender vegetables, cover them in half, add a tablespoon of olive oil, salt and pepper to taste and mix. If necessary, add a little vegetable soup and mix.

Mixed vegetable cream soup


  • 500 g baked pumpkin (half pumpkin small)
  • 1 large sweet potato
  • 2 medium carrots
  • 2 cloves of garlic 
  • 1 small onion (optional) 
  • rosemary twig
  • olive oil
  • 1 l water / vegetable soup
  • sare
  • piper
  • mix of crude seeds

Method of preparation:

Clean, wash and chop all vegetables. In a bowl put the pumpkin and sweet potato cut into pieces, pour the olive oil, salt, pepper and mix well. Put the potato and pumpkin in a yen or baking tray, pour a cup of water and leave them in the oven for one hour covered with an aluminum foil or lid. Within 15 minutes of removing the tray from the oven, remove the lid or foil. Check the vegetables from time to time; I’m ready when they get in.

Boil the carrots and onion and keep the juice, which you can use later for soup, if you have no other.

At Crock I can put a tablespoon of water, olive oil, all the ingredients cut and season with salt and pepper. Set the High mode and leave the vegetables to the preparation for 3 hours.

In a blender put all the vegetables, except the garlic, onion and rosemary branch, together with 2 tablespoons of olive oil and gradually add the vegetable soup or the juice in which the carrots are boiled.

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