How to make a rich vegetable cream soup

Julieta Correa (@correa.mjulieta) has a degree in nutrition. He lives and practices in the city of Andacollo. His experimental space is the kitchen. Here, he recreates techniques and combines ingredients from the region with new discoveries from his ongoing study. Julieta promotes life through real food. It promotes seasonal dishes, with products from the area and minimal processes. Share this recipe for Cream of Vegetable Soup today.

– seasonal vegetables (cauliflower, green onions, radishes, radishes, beets, cabbage, Brussels sprouts, carrots, pumpkins, pumpkins) or home vegetables
– spices and salt to taste
– water (c/n)


Cook the vegetables covered over low heat. When they are soft, take the pot off the heat to season and blend. Heat for 5 minutes, then serve.

Optionally, it can be flavored with turmeric, black pepper, 1 tablespoon of ghee and oregano. At the end of cooking, if you want, you can add 2 homemade eggs. When it is cooked, turn off the burner, let it stand for 5 minutes and serve with cabbage and sauerkraut with fenugreek when it has cooled down a bit.

Always put real food in it, local, seasonal and with little processing, they provide your plate with nutrients and your health! Vegetables, fruits, legumes, seeds, agro-ecological cereals for the circular economy, mote, quinoa, buckwheat, roasted or activated seeds or nuts, olive or coconut oil (unheated), basil, mint, ginger, turmeric, pepper, sage, oregano, fermented foods. The possibilities are endless!

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