Gluten Free Recipes Vegetables

Creamy vegetable soup
5 (1)

Today we are going to prepare a healthy meal with few ingredients, I am going to show you how to make creamy vegetable soup.

Vegetable soup is an ideal meal to keep our body warm and well nourished. Although many ingredients can be added, in this opportunity we are going to cook a vegetable soup with basic things that we can all have at home most of the time.

Nutritional benefits of a good vegetable soup

Creamy vegetable soups offer a lot of nutritional benefits. These soups are high in vitamins and minerals, including vitamin A, calcium, magnesium, iron and zinc. In addition, these soups contain large amounts of fiber, which helps promote healthy digestion.

The soup also provides a good amount of protein, which helps maintain energy levels. These soups are also a source of complex carbohydrates, which helps keep blood sugar levels stable.

Finally, creamy vegetable soups also contain antioxidants, which help protect the body from free radical damage. Therefore, a creamy vegetable soup offers many nutritional benefits.

In addition to the nutritional benefits, one of the best parts of making a creamy vegetable soup is that you can use any combination of vegetables you want. This means you can use your favorite vegetables to create a unique and healthy soup.

You can mix and match different types of vegetables to add a variety of flavors and textures to your soup. You can also experiment with different types of seasonings, herbs and spices to add more flavor to your soup. Feel free to get creative and make a creamy vegetable soup that is unique and healthy!


  • 2 green squash
  • 1 potato
  • 2 carrots
  • 1/2 pumpkin squash

How to make creamy vegetable soup

  1. We are going to peel and cut all the vegetables in similar sizes.
  2. In a pot with boiling water add a little bit of coarse salt and add all the freshly cut vegetables. Note that the sizes are more or less similar, this is important because it will achieve that the cooking times are similar.
  3. Cover the pot and let it cook for about half an hour, or until the vegetables are well cooked. It depends on the size in which you have cut them.
  4. For my taste there was too much liquid left in the pot, so I removed 3 ladles in a separate bowl.
  5. Now with a mini blender we are going to mix all the ingredients. It should be a vegetable soup with a creamy consistency. If you want it to be a little more liquid, add a little of the liquid youremoved in the previous step and blend again.
  6. Serve in a bowl and add grated cheese. Serve with toast and enjoy.

You can vary this recipe to obtain different variations of this vegetable soup. For example, we can vary the color of the soup by adding or removing ingredients, thus obtaining orange, green, red, etc. vegetable soups.

Orange soup: with pumpkin and/or carrots.

Red soup: incorporate beet

Green soup: can be prepared with broccoli, spinach, chard, greens, leeks, etc.

White soup: with potatoes and cream

If you liked this recipe, I invite you to share it with your friends on social networks so everyone can see what will be your next dish 🙂

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