Cream Of Vegetable Soup With Mushrooms, Leek And Ginger
What could be better than preparing a delicious cream soup to incorporate more vegetables into your diet? Light, simple and cheap, this is a very nutritious recipe that also tastes delicious!
A vegetable cream soup with mushrooms, leek and ginger is healthy, inexpensive and full of valuable nutrients. It is suitable for both summer and winter and is ideal for adding more vegetables to your diet.
It’s also a vegan dish that everyone can enjoy. But most importantly, the vegetable cream soup with mushrooms, leek and ginger tastes really delicious.
Cream of vegetable soup with mushrooms, leek and ginger
In this recipe we find mushrooms that are high in antioxidants, beta-glucans, vitamins and potassium. I hr taste can be really good with the combination of leeks, which it is known to reduce the costs associated with rheumatism.
To round off this mixture and make it even healthier, ginger rounds off our recipe. These three ingredients are low in calories, so the vegetable cream soup with mushrooms, leek and ginger is a delicious, low-calorie and at the same time nutrient-rich dish.
ginger
Ginger is a root that is rich in ascorbic acid, zinc, calcium, vitamins A and D. It’s also high in antioxidants and can potentially help prevent certain types of cancer.
However, we also need to keep in mind that it should be avoided in certain situations:
- Pregnant women shouldn’t consume ginger.
- Those who have hemophilia or who are bleeding profusely should also avoid it.
- People with heart or liver problems should limit its use.
- It is also not recommended if you have a fever.
1. Recipe for vegetable cream soup with mushrooms, leek and ginger
For this first version of the vegetable cream soup with mushrooms, leek and ginger we need:
ingredients
- 650 g mushrooms
- 3 leeks
- 1/2 onion
- 1 piece of fresh ginger
- 1 liter of vegetable stock
- olive oil
- salt and pepper
preparation
- First we thoroughly clean the mushrooms and cut them into pieces.
- Then we do the same with the leek and cut it into rings.
- After that we chop the onion and ginger.
- Now it’s time to heat a saucepan and add the onion and ginger.
- After a minute, add the leek.
- Now we sear everything on a high flame for a few minutes before adding the mushrooms.
- We can also add a little white wine until the alcohol evaporates.
- Then we add the vegetable broth, salt and pepper and let the soup simmer for about 15 minutes. Make sure that the mushrooms are cooked until they are soft.
- Finally we let the soup cool down a little before we puree it until we get a delicious vegetable cream without lumps.
2. Recipe for vegetable cream soup with mushrooms, leek and ginger
There is an alternative that includes not only the aforementioned ingredients, but also zucchini and potatoes. On the one hand the potato gives the cream more consistency, on the other hand the zucchini is also very healthy and tasty.
ingredients
- 2 leeks
- 15 mushrooms
- 3 potatoes
- 2 cloves of garlic
- 1 zucchini
- a piece of fresh ginger
- oregano
- salt
- basil
- pepper
- olive oil
preparation
- First we wash and cut all the vegetables into small pieces.
- Then we fry the garlic and ginger in a saucepan with olive oil.
- Then we fry the potatoes for 3-5 minutes.
- Now add the rest of the vegetables, which we fry until they turn a little golden brown.
- Then we cover the vegetables with water and add oregano, basil, salt and pepper.
- We let the soup simmer for about 35 minutes.
- After the vegetables are soft-boiled, we puree the soup until we get a lump-free cream.
These cream soup recipes are natural, nutritious, and contain only vegetables. Served with croutons, it is a delicious meal for all eaters in the house in all seasons. In this way, even the youngest learn to eat more vegetables.
A healthy diet contains lots of fruits and vegetables. That is why this cream soup is simply ideal, light and nutritious. Plus, it’s really easy and inexpensive to prepare.
Now you have no more excuses, just try them out!
