Vegetable cream with spinach

Vegetable cream with spinach – a healthy and comforting delight

When it comes to dishes that combine refined taste with nutritional benefits, vegetable cream with spinach is a true favorite. This simple and quick recipe, full of flavors and colors, is perfect for a light meal or as an appetizer in a special dinner. The vegetable cream not only satisfies the taste buds but is also an excellent way to integrate more vegetables into our diet, being high in vitamins and minerals.

Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Number of servings: 4-6

Necessary ingredients:

- 600 g potatoes
- 450 g carrots
- 1 onion
- 1 clove of garlic
- 170 g fresh spinach (or frozen)
- 1 chicken cube (Knorr or another brand)
- 80 ml olive oil
- Salt, to taste
- 1.5 l water

Preparing the vegetable cream with spinach

Step 1: Preparing the vegetables
Start by peeling the potatoes and carrots. Cut the potatoes into large cubes and the carrots into rounds. This will help with even and quick cooking. Finely chop the onion, and crush or finely chop the garlic clove.

Step 2: Cooking the vegetables
In a large pot, add the water (1.5 l) and put in the prepared vegetables: potatoes, carrots, onion, and garlic. Add the chicken cube and sprinkle salt to taste. Place the pot over medium heat and let it boil for 30 minutes, or until the vegetables become soft. Don’t forget to stir occasionally to avoid sticking.

Step 3: Blending the vegetables
Once the vegetables are cooked, use an immersion blender to blend them until you achieve a smooth cream. If you don’t have an immersion blender, you can transfer the vegetables to a regular blender, but be careful not to burn yourself with the steam!

Step 4: Adding the spinach
Once the vegetables are blended, add the fresh (or frozen) spinach and olive oil. Mix well to combine the ingredients. If you wish, you can also add a bit of rice for a thicker texture. Let the cream simmer for 15 minutes on low heat to allow the flavors to meld.

Step 5: Serving
After the cream has simmered, it is ready to serve! You can add an extra drizzle of olive oil and some croutons for added texture. This is an excellent choice for both a light dinner and a hearty lunch.

Nutritional benefits
Vegetable cream with spinach is an excellent source of vitamins and minerals. Spinach, for example, is rich in iron, calcium, and antioxidants, which help strengthen the immune system. Potatoes and carrots provide complex carbohydrates, essential for daily energy, while olive oil brings healthy fats for the heart.

Calories per serving: approximately 180 kcal

Practical tips:

- You can vary the recipe by using other vegetables, such as celery or zucchini, to achieve different flavors.
- If you prefer a less liquid cream, add less water at the start.
- For a more intense flavor, you can add spices like black pepper, nutmeg, or even chili flakes for a touch of heat.
- The cream can be stored in the refrigerator for 2-3 days, and its flavor intensifies as it sits.
- We recommend serving it alongside a slice of toasted artisanal bread or with a fresh green salad.

Frequently asked questions:

1. Can I replace the chicken cube with something else?
Yes, you can use vegetable cubes to keep the recipe vegetarian or omit the cube altogether for a vegan version.

2. Can I use frozen spinach?
Absolutely! Frozen spinach is an excellent alternative. Make sure to thaw and drain it well before adding it to the soup.

3. How can I make the vegetable cream creamier?
For an even creamier texture, you can add sour cream or coconut milk at the end, before serving.

4. What other recipes can I try with this type of cream?
Vegetable cream with spinach pairs perfectly with bread croutons, fresh salads, or can be used as a base for other soups with pasta or grains.

This vegetable cream with spinach recipe is not only easy to prepare but also full of flavors and nutrients that will nourish your body and soul. Try it and enjoy every spoonful!

 Ingredients: 600g potatoes 450g carrots 1 onion 1 clove of garlic 170g spinach 1 chicken cube (Knorr or another brand) 80 ml olive oil salt 1.5 l water