Taste the best recipes for soups with cream full of nutrients and vitamins! You will not regret

Delicious creamy soups that are characterized by a very mild and pleasant taste . They warm in winter and caress in summer.

The cream in the recipe will soften the soup and make it richer and at the same time tastier, which will be especially appreciated by children who otherwise don’t like vegetables very much!

Try one of the soups and let us know how you liked it!

Creamy pumpkin soup with cream

This pumpkin soup recipe is creamy and so healthy! This soup will look beautiful on your festive table, but also as a side dish for a light lunch.

What will we need

• 4 tablespoons of olive oil
• 4 kg of Hokkaido pumpkin
• 1 large yellow onion (sliced)
• 4 – 6 cloves of garlic (pressed)
• ½ teaspoon of sea salt
• ½ teaspoon ground cinnamon
• ½ teaspoon of ground nutmeg
• ⅛ teaspoon cloves
• ground black pepper
• 1 liter of vegetable broth
• ½ cup full fat coconut milk or heavy cream
• 2 tablespoons maple syrup or honey
• 80 g of green pumpkin seeds

Method

• Preheat the oven to 220 degrees and line a tray with baking paper.
• Carefully cut the pumpkin in half and scoop out the seeds.
• Cut the pumpkin into cubes and then rub them with 1 tablespoon of olive oil and spread it on a baking sheet.
• Place in the oven and bake for 35 minutes or until the flesh is easily pierced with a fork.
• Allow the pieces to cool for a few minutes.
• Heat the remaining 3 tablespoons of olive oil in a large saucepan over medium heat.
• Once the oil shimmers, add the onion, garlic and salt.
• Stir to combine.
• Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
• In the meantime, peel the skin off the pumpkin and throw it away.
• Add the pumpkin pulp, cinnamon, nutmeg, cloves, and some freshly ground black pepper to the pot with the onions.
• Mix and pour the broth.
• Bring the pot mixture to a boil, then reduce the heat and simmer for about 15 minutes to allow the flavors to meld.
• While the soup is cooking, toast the seeds over medium-low heat, stirring frequently, until they are fragrant, golden, and crackling.
• The seeds do not want to cool down.
• Once the pumpkin soup is ready, stir in the coconut milk and maple syrup.
• Remove the soup from the heat and let it cool slightly.
• Use an immersion blender to blend the soup.
• Taste and season if needed (you may want to add more coconut milk for extra creaminess/softer flavor, or maple syrup to make it a little sweeter).
• Pour the soup into individual bowls, sprinkle with seeds and serve.

Broccoli soup with cream

Green doesn’t have to mean poisonous, this recipe for delicious broccoli soup will convince you of that.

What will we need

• 5 tablespoons of butter
• 1 onion finely chopped
• 3 cups of chicken stock
• 1 broccoli
• 3 tablespoons plain flour
• 2 cups cooking cream
• salt
• pepper

Method

1. Fry the onion in two tablespoons of butter.
2. Add broccoli florets and cover with broth.
3. Cook until soft.
4. Blend until smooth.
5. Melt 3 tablespoons of butter and flour in a pan.
6. We salt. Let’s pepper.
7. Stir in the cream.
8. Pour the cream mixture into the soup and mix carefully.
9. We serve.

Spinach soup with sour cream

The fresh leaf spinach in this creamy soup recipe creates an interesting flavor combination that is highlighted by the bright green color.

What will we need

• 50 g of butter
• 1 medium onion (finely chopped)
• 2 cloves of garlic (finely chopped)
• 1 medium potato (peeled and diced)
• 450 ml of chicken or vegetable stock
• 600 ml of milk
• 450 g fresh spinach (roughly chopped)
• finely grated zest of ½ lemon
• freshly grated nutmeg
• 3 spoons of sour cream

Method

• Melt the butter in a large saucepan, add the onion and garlic and slowly fry for 5-6 minutes until softened
• Stir in the potatoes and cook until soft for 1 minute.
• Pour in the stock and cook for 8-10 minutes until the potatoes start to cook.
• Add the milk and bring to the boil, then stir in half the spinach and lemon zest.
• Cover with a lid and simmer for 15 minutes until the spinach is completely wilted.
• Then let it cool for about 5 minutes.
• Pour the soup into a food processor, add the remaining spinach (this will keep the soup bright green and fresh) and process until silky smooth.
• Taste and season with salt, pepper and nutmeg.
• If the soup is too thick, you can thin it with a little extra stock.
• Pour the soup into bowls and stir in the sour cream.

Zucchini soup with cream

A tasty soup with only a few ingredients.

What will we need

• ½ onion (finely chopped)
• 2 cloves of crushed garlic
• 2 zucchini
• 3 cups of chicken stock
• 3 spoons of sour cream
• parmesan
• salt
• pepper
• rapeseed oil

Method

1. Fry onion and garlic in rapeseed oil.
2. Add chopped zucchini and cover with broth.
3. Cook for approximately 10 minutes.
4. Blend until smooth.
5. We salt. Let’s pepper.
6. Pour into bowls and serve garnished with sour cream and parmesan.

Leek cream soup

Fresh soup inspired by France.

What will we need

• 1 tablespoon of butter
• 2 leeks
• 2 pressed garlic cloves
• 2 medium potatoes, diced
• 4 cups of vegetable broth
• 1 whipping cream
• 1 bay leaf
• fresh thyme
• fresh chives
• salt
• pepper

Method

1. Fry garlic, potatoes and leeks in butter.
2. Pour in the broth and add the bay leaf.
3. Cook until soft.
4. Remove the bay leaf.
5. Blend until smooth.
6. Salt and pepper.
7. Stir in the cream.
8. Serve sprinkled with fresh chives and thyme.

Mushroom soup with cream

If you don’t know what to do with this year’s harvest, cook a unique recipe for creamy mushroom soup.

What will we need

• 300 g of mushrooms
• ½ onion (finely chopped)
• 1 stalk of celery
• 2 pressed garlic cloves
• 4 cups of vegetable broth
• 1 cup cooking cream
• 1 handful of chives
• olive oil
• salt
• pepper

Method

1. Fry onion, garlic, celery stick and mushrooms in olive oil.
2. Pour in the broth and cook for approximately 15 minutes.
3. Blend until smooth.
4. We salt. Let’s pepper.
5. Stir in the cream.
6. Serve sprinkled with fresh chives.

Creamy carrot soup

Sweet carrot taste with a bit of spicy ginger.

What will we need

• 1 tablespoon of olive oil
• 1 onion finely chopped
• 1 pressed clove of garlic
• 3 cups chopped carrots
• 3 cups of vegetable broth
• 1 tablespoon fresh chopped ginger
• 1 cup whipping cream
• a pinch of cane sugar
• salt
• pepper

Method

1. Fry the onion in olive oil.
2. Add garlic, ginger and carrot.
3. Cover with broth.
4. Cook for approximately 15 minutes.
5. Blend until smooth.
6. Season with salt, pepper and sugar.
7. Stir in the cream.
8. We serve.

Why eat vegetable soups?

It helps in losing weight
Thanks to their low fat and calorie content, they not only ward off sudden hunger pangs, but also prevent overeating.

Supports digestion
The amount of healthy fiber in vegetables helps to optimize bowel movement, facilitates proper absorption of nutrients and improves digestion.

A rich source of fluids
Vegetable soups with a lot of water nourish the body’s cells and keep the skin fresh.

A large amount of antioxidants
These bioactive ingredients protect the body from oxidative damage caused by free radicals and thus prevent the body from various signs of aging such as wrinkles, fine lines, blemishes, dark circles, blemishes, etc.

Strengthens bones
The presence of vitamin D and calcium in vegetables prevents osteoporosis in adults and helps in the development and growth of bones in children.