Roasted vegetable cream. Healthy

  1. Why make a roasted vegetable cream?
  2. Roasted vegetable cream

Why make a roasted vegetable cream?

Although now we have pumpkins all year round on the shelves of greengrocers, without a doubt it is in autumn and winter when we have the greatest variety and we will take advantage of them to make both sweet and savory recipes.

In addition to its nutritional contribution, pumpkin is a rich, aromatic vegetable with a mild flavor and, most importantly, very affordable and easy to preserve even for months without spoiling.

One of the ways I like the most to prepare the pumpkin is roasted in the oven and today, I filled a baking dish with vegetables to make a delicious Roasted vegetable cream that without a doubt has turned out with a very rich flavor and with that touch of "toast" that they gave to the vegetables the baking.

With a cream so healthy and so full of vitamins we have such a complete first course that just accompanying it with a fish or a steak we have a most nutritious and healthy meal.

Vegetables are a fixture in my weekly purchase at GIRLmy car overflows with green because they are basic when preparing my dishes, taking care of what we eat is reflected in our health.

Ideal for those of you who work outside because you can make it and it stays in the fridge for a few days, do you encourage them?

Roasted vegetable cream


8-10 servings

  • 750 ml vegetable/meat/chicken broth Of the purchased ones I recommend ANETO and if you want to make it at home, look HERE, HERE or HERE.
  • 1 750 g pumpkin GADIS fruit shop
  • 1 300 g zucchini GADIS fruit shop
  • two leeks GADIS fruit shop
  • 1 onion GADIS fruit shop
  • 1 tomatoes GADIS fruit shop
  • 6 carrots GADIS fruit shop
  • 3 lettuce heads GADIS fruit shop
  • 100 gram of cooked lentils
  • Salt
  • extra virgin olive oil APRIL
  • At your service
  • assorted seeds
  • plain greek yogurt danone
  • Put in a baking tray the pumpkin cut into pieces (with skin), the zucchini (I partially without skin) in pieces, the cleaned leeks, the onion peeled and cut in half, the tomato cut in half, and the carrots peeled and split or whole depending on size.

  • Sprinkle salt and drizzle with olive oil.

  • Bake at 200º with a fan (or heat below and above) for 50 minutes.

  • We check the tenderness point of the pumpkin and if it is tender everything else will be.

  • Remove the skin from the pumpkin (it comes out on its own and very easily) and add it together with the rest of the vegetables to a bowl.

  • We add the broth.

  • Add the lentils, salt and blend.

  • Add the lettuce hearts and shred.

  • We check the point of texture and if necessary because we like it more liquid, we add a little more broth or water.

  • We rectify salt.

  • We plate with a teaspoon of yogurt as it gives creaminess to the cream and some varied seeds that provide the 'crisp' point.

  • We water with a fine thread of olive oil ensuring the extra touch of flavor.

We keep this cream in the fridge up to 4 days in perfect conditions.
we can freezeperhaps the texture suffers a bit but we sacrifice that small point in exchange for the convenience and advantage of having a vegetable cream on hand in the freezer.

to enjoy this Roasted vegetable cream

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