Find out how to prepare irresistible recipes to warm body and soul during the winter
Vegan broths and creams are great choices to consume during cold days, providing comfort and nourishment. Filled with natural, plant-based ingredients, these delicious options are bursting with flavor and texture, creating a warming source of pleasure for the palate. Next, find out how to prepare some recipes for broths and creams without ingredients of animal origin!
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Pea cream
ingredients
- 3 sweet potatoes peeled and chopped
- 1 cup frozen fresh peas
- 1 tablespoon of olive oil
- 10 mint leaves
- 1/2 teaspoon salt
- Ground black pepper to taste
- Waterfall
Method of preparation
Put the yam in a pan, cover it with water and bring to medium heat. Cook until soft. Then add the peas and cook until they too are soft. In blender, combine yam, peas, 1/2 cup cooking water, mint, black pepper, olive oil and salt. Beat until you get a smooth cream. Return the cream to the pan and heat over medium heat. Serve immediately.
Bean Soup With Spinach
ingredients
- 250 g of white beans
- 1 cup of tea leaves spinach
- 2 chopped tomatoes
- 2 tablespoons of olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 2 bay leaves
- Salt and ground black pepper to taste
- Waterfall
Method of preparation
Soak the beans in a bowl of water for 12 hours. Then drain and wash them under running water. In a pressure cooker, cover the beans with water and add the bay leaves and tomatoes. Cook for about 25 minutes after starting the pressure. Next, puree the beans and broth in a blender until smooth. In a frying pan, heat the oil over medium heat and sauté the garlic and onion. Put the bean broth back into the pan, add the sautéed garlic and onion and mix. Season with salt and pepper and simmer for 5 minutes over medium heat. Turn off the heat, add the spinach leaves and cover the pan with the lid. Serve immediately.
mushrooms cream
ingredients
- 4 sweet potatoes
- 1/2 carrot
- 1 1/2 chopped onion
- 1/2 chopped leek
- 1 minced garlic clove
- 70 g chopped portobello mushrooms
- 70 g of chopped shitake mushrooms
- 500ml of water
- Olive oil, salt and ground black pepper to taste
Method of preparation
In a frying pan, heat the oil over medium heat and sauté the onion and garlic. Add the water, yam, carrot, leek, salt and black pepper. Cook until carrot and yam are soft and set aside. In another pan, heat the oil over medium heat, brown the mushrooms and season with salt. In a blender, put the sautéed mushrooms and cooked vegetables and blend until you get a smooth cream. Heat the cream in a pan and serve immediately afterwards.
Tip: garnish the cream with sauteed portobello mushrooms.
Cream of Broccoli
ingredients
- 2 bunches of Japanese broccoli florets
- 4 tablespoons of oatmeal
- 100g of Brazilian nut
- 1 liter of water
- 1 chopped onion
- 3 minced garlic cloves
- 4 tablespoons of olive oil
- salt to taste
Method of preparation
In a non-stick pan, saute the garlic and onion over medium heat. Add the broccoli florets, 700 ml of water and salt. Cook until soft and set aside along with the water. In the blender, whisk 300ml of water with the brazil nuts until it forms a latte, strain and set aside. In a frying pan, heat the oil over medium heat and toast the oatmeal a little. Gradually add the Brazil nut milk, mixing well to avoid lumps. Add a pinch of salt and keep stirring until it thickens. In the blender, put the creamed oats, the broccoli florets and the cooking water. Beat until a homogeneous cream is formed. Return the cream to the pan and heat over medium heat. Serve immediately.
Potato broth with leek
ingredients
- 3 stalks of Leek sliced
- 2 tablespoons of olive oil
- 700 ml of homemade vegetable broth
- 750 g of potatoes, peeled and cut into pieces
- Salt and ground black pepper to taste
Method of preparation
In the pressure cooker, heat the oil over medium heat and saute the leek until soft. Add the vegetable stock and potato, cover the pan and cook for 7 minutes after starting the pressure. After the pressure cooker has released, mash the remaining potato chunks. Season with salt, season with black pepper to taste and boil for a few more minutes, with the pot uncovered, until it acquires the desired consistency. Serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
