Happy Monday guys! I know that today I am a little late with the recipe, but here I bring it. This week is one of the simplest but at the same time most requested recipes:vegetable creams. I don’t usually upload vegetable creams because they are so easy that I find it strange to share the recipe.

I prepare creams quite often, and as I have said several times: creams are perfect for taking advantage of vegetables that are beginning to oxidize in the fridge. The step-by-step recipe almost it is always the same: cook the ingredients (previously sautéed or not) and grind them.


2 large potatoes
2 leeks
2 garlic cloves
1 ginger cube
15 mushrooms
1 courgette
2 onions
5 cups of hot water
Extra Virgin Olive Oil
Black pepper

Step by step

  1. The first step will be to peel and cut all the vegetables into preferably small pieces, except the ginger, which we leave in a cube and the two garlic cloves, which we cut in half.
  2. Put a long stream of olive oil in a large pot to grease the base. Heat over medium heat and add the two garlic cloves and the ginger cube. Lightly sauté it.
  3. Then add the potatoes and sauté for 5 minutes, until they begin to turn golden.
  4. Then add the onion, leeks, mushrooms and zucchini . The time it takes to brown will vary depending on the size of the vegetables.
    Sauté the ingredients for the cream until lightly browned.

    Fry the ingredients for the cream until lightly browned.

  5. After lightly sautéing all the vegetables, add the 5 cups of hot water (or until the vegetables are generously covered), a pinch of salt, oregano, black pepper and basil.
  6. < li>Let cook over medium heat for about 35 minutes, but remember that it depends on the size of the vegetables. It is best to periodically check the texture of the potatoes and mushrooms, whichever takes the longest to become tender.

  7. When all the vegetables are well cooked, turn off the heat and blend with the hand blender until obtain a smooth, light and lump-free cream.
    When the vegetables in the cream are slightly golden, add the water and cook.

    When the vegetables in the cream are slightly golden, we add water and cook.

  8.  To accompany it, I prepared some croutons. For that I only cut bread into cubes and toasted them with very hot olive oil in a pan, browning them on all 4 sides. And ready! Serve the vegetable cream hot with a pinch of oregano on top.
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