5 essential cream soups in winter and how to prepare them

Cream soups are easy to prepare, look great on the plate and pleasantly warm lunch or dinner on cold winter days. Here are some of the best recipes you can approach in the cold season, with easy-to-find ingredients and beneficial effects for the body.


If during the summer we usually focus on light dishes, with low caloric content, less spicy and that can be eaten cold, in winter gastronomic preferences change a little. So we offer you some simple recipes for cream soups that you can confidently include in the family menu in the cold season.


Cream of carrot and ginger soup

You will easily realize from the list of ingredients that it is a recipe that will materialize in a sweet-spicy taste, with fresh accents and a fine and pleasant texture. You do not need to do a lot of shopping, because you can get this dish from 2 carrots, 2 potatoes (for consistency), a medium onion and a segment of 2-3 cm from a ginger root.

In terms of spices you need: salt, pepper, cinnamon, turmeric. To harden the onion and ginger, prepare a little olive oil, and to balance the carrot jam, a little lemon juice. To give a little contrast when serving, we recommend using parsley, basil or coriander, according to your preferences. You can also add yogurt or sour cream.

Put a little oil in a large enough pot, then add the finely chopped onion and the ginger given by the grater and cook for 5-7 minutes. Cut the carrots and potatoes into small pieces and add them to the bowl, along with enough water to cover the ingredients. Put the lid on and cook for about 15 minutes or until the vegetables are soft enough to be lightly mashed. Use the mixer to get the fine texture of cream soup, then add the spices and lemon juice to taste, plus a little more olive oil if needed.


5 essential cream soups in winter and how to prepare them

Garlic cream soup

Garlic is one of the vegetables you need in the winter to keep your immune system at its highest levels. You can eat it raw, in juices or salads, or cooked, in sauces or soups. Use this simple recipe to get an unexpectedly tasty and useful dish.

You need: garlic (3-4 heads), onion (one large or two smaller), celery root (one piece, for taste), potato (one, white, for consistency), water (750ml) and salt. For serving, we recommend adding sweet cream, which gives it a special flavor, and croutons or toast, which complete the fine texture of the soup. To give the vegetables a better taste, add 100g of butter to the shopping list for quality.

Start by chopping the onion and frying it in butter, in a large pot. Then add the celery and potato, still cut into small pieces, and sauté them with the onion, over low heat, to give the flavors time to combine. Put enough water to cover them and let them boil, meanwhile grating the garlic or crushing it with the help of the device specially designed for it. Crush is the one that potentiates the antibiotic effect of garlic, which you will protect by adding this ingredient to the soup, only in the last 5 minutes, to avoid excessive cooking.

Pass everything with a vertical mixer or a food processor, add sour cream, salt to taste and, if you really want it to come out perfectly, pass the final product through a sieve.


Cream soup of ripe roots

Roots are among the most accessible ingredients in the cold season, because they are easy to store and more resistant than greens. Go to the supermarket or the market and buy carrots (4 pieces of medium size), leeks (1 thread), parsnip root (2 pieces), celery root (one medium), white or yellow onions. To give the flavor you need sweet or spicy paprika, salt and pepper, nutmeg and parsley.

Cut the roots into small cubes and place them in a baking tray until soft enough to blend. In a pan, put a little oil and add finely chopped onion and leek. Cook them until soft, then add the ready-made roots, enough water to cover everything and the spices, according to taste. Bring everything to the boil once more, adjusting the amount of water so that you get the desired consistency. Finally, after turning off the heat, add the finely chopped green parsley.


Green anti-cold soup

It is a recipe that combines from a fire garlic, onion and leek, which helps you fight the viruses so common in the winter months. It also includes peas, lettuce, peppers and spinach, rich in vitamins and minerals, parsley – one of the best sources of vitamin C, plus salt, pepper and oil.

The soup is as simple to prepare as the short list of ingredients. The lettuce and spinach leaves are washed and drained. Onions, leeks and garlic are washed, finely chopped and boiled. When they are almost ready, add the spinach and salad, then put them all in the blender or mixer. Top with salt and pepper to taste, a little oil for a creamier texture and finely chopped parsley (thermally processed parsley loses vitamins).


5 essential cream soups in winter and how to prepare them

Pumpkin cream soup and sweet potatoes

Among the flavors that announce that Christmas is approaching is the unmistakable pumpkin pie. Tasty, easy to approach and giving the recipes an appetizing orange, this ingredient is the basis of many cream soup recipes, and the combination with sweet potatoes is one of the most delicious. For this preparation you need 250g of pumpkin, 250 sweet potatoes, an onion and paprika, hot.

Cut the potatoes and pumpkin into small cubes and onions in four and put them all to boil in a pot with water and a little salt. When they are soft enough, take them out of the water in a sieve and then put them in a bowl that allows you to pass them with the mixer. Gradually add the water in which they boiled, until you get the perfect consistency. Serve with a little hot pepper sprinkled on top, pumpkin seeds and sour cream to taste.



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