Seasonal vegetable soup with Greek yogurt

The seasonal vegetable cream with Greek yogurt is ideal to eat at any time of the year. Although salty creams originated in France, they have spread worldwide. In general, the addition of dairy products, typical of these preparations, resizes their texture, so that a variety of hot and cold dishes are prepared, which are served as an appetizer or a light dinner. However, vegetable smoothies are also considered “cream” regardless of whether they contain dairy. They are popular with vegans, vegetarians and people avoiding excessive fat intake.

This seasonal vegetable cream with Greek yogurt It is very cheap and easy to make.. For best results, it is recommended to use fresh vegetables. You can make a good batch of this soup and keep it in the fridge to save time and get enough nutrition for the week. In addition, it is worth using preferred vegetables and low-fat dairy products. It is a good choice for vegan and vegetarian diets, using yogurts made from nuts, seeds or grains. Although it would be enough to grind the ingredients to get nutritious food.

Vegetables are an inexhaustible source of minerals and vitamins. For this reason, it should be eaten regularly with meat and fruit. Carrots, leeks and potatoes are rich in nutrients such as vitamin A, the intake of which strengthens muscles and bones. They also contain calcium, iron and folic acid, which nourish brain function, and fiber, which prevents gastrointestinal diseases. Therefore, nutritionists recommend that you include a portion of vegetables in your daily intake. Read below how to make the recipe!

Ingredients:

  • 2 potatoes
  • 2 turnips
  • 2 carrots
  • 1 leek
  • 100 grams of pumpkin
  • 1 liter of vegetable soup
  • 1 Greek yogurt
  • curry powder
  • Salt pepper
  • How to make cream of seasonal vegetables with Greek yogurt:

    1. Peel the potatoes, turnips, carrots, pumpkin and leeks and cut them into medium cubes.
    2. Heat the broth in a deep pot.
    3. Add the chopped vegetables to the hot broth, season with salt and pepper.
    4. Cook the vegetables in a covered pot until soft.
    5. Pass the cooked vegetables through the blender with some of the broth to make the cream and return to the pot.
    6. Add the yogurt to the vegetable cream and mix until it is homogeneous.
    7. Correct the salt point of the stock.
    8. Remove from heat and sprinkle with curry powder.
    9. Serve hot.

    This preparation is enough for six meals of a nutritious soup. Lunch can be served as an appetizer or as a light dinner at any time. Offer it to your family with croutons, croutons or toast… Let’s cook!

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