4 recipes of healthy and original vegetable creams for dinner

Vegetable creams are dishes as simple as they are versatile. And, of course, they are very healthy for dinner! We present 4 original and healthy recipes.

A good vegetable cream is a delicious and very digestive way to provide the body with all kinds of vitamins and minerals at any time of the year. Plus, they’re a delicious choice for dinner.

We discover three recipes easy to prepare and full of flavor that will become indispensable in your daily menus and that you can take at lunch or dinner: a tasty artichoke cream flavored with basil, a soft cream of carrot, onion and parsnip; And finally, zucchini cream with rice noodles to give it a crunchy touch.

4 RECIPES OF HEALTHY CREAMS FOR DINNER:

ZUCCHINI CREAM WITH RICE NOODLES

Ingredients (for 4 people):

• 3 medium zucchinis
• 2 leeks
• 1 small onion
• 3 tablespoons olive oil
• salt, pepper and nutmeg
• a handful of rice noodles

Preparation (15′ + 30′ cooking):

1. Peel the onion and cut it into thin slices. Peel the leeks, wash them to remove the remains of soil and cut them into thin slices. Wash unpeeled zucchini and cut them into thin slices.
2. Start by sautéing the onion in a little oil over low heat. When it softens, add the leeks and when they also soften add the zucchini and remove everything. Cover the vegetable with water, salt and pepper and add a pinch of nutmeg with the highest heat until it boils. When the boil starts, cover it and lower the heat so that they cook gently.
3. Once the vegetables are cooked, crush them to obtain a light cream by adding a couple of tablespoons of oil.
4. You can decorate the cream with rice noodles placed in the form of a nest or with some chopped fresh herbs.

Nutritional information:

• Calories: 72
• Carbohydrates: 10 g
• Protein: 4 g
• Fat: 2 g
• Cholesterol: 0 mg

ARTICHOKE CREAM WITH BASIL

Ingredients (for 4 people):

• 1 l vegetable broth or water
• 600 g artichokes
• 200 g potatoes
• 1 large onion
• 1 tablespoon virgin olive oil
• 1 lemon (its juice)
• 1 bunch fresh basil
• sea salt

Preparation (12′ + 25′ cooking):

1. Remove the hardest outer leaves and tips of the artichokes. Cut them into quarters and leave them in water and lemon juice.
2. Peel and cut the onion into slices. Heat the oil in a pan and sauté the onion for a few minutes until soft.
3. Put the broth on the fire in a pot, add the artichokes, onion and potatoes peeled and grated thickly. Bring to a boil and let cook over medium heat for about 20 minutes or until the artichokes are soft.
4. Eat the soup and pass it through the blender. When it is well crushed, add the basil and beat again until it is well chopped but visible.
5. Put back on medium heat for a few minutes and serve hot.

Nutritional information:

• Calories 146
• Protein 5 g
• Carbohydrates 22 g
• Fat 4 g
• Cholesterol 0 mg

CARROT, ONION AND PARSNIP CREAM

Ingredients (for 4 people):

• 200 g parsnips
• 2 onions golden grain
• 400 g carrots
• 1 pear tomato
• 1 liter of vegetable broth
• 1 bay leaf
• 3 tablespoons olive oil
• Pepper and salt

To decorate:

• 6 shallots
• 3 tablespoons olive oil
• 3 tablespoons maple syrup or sugar

Preparation (15′ + 30′ cooking):

1. Peel and cut the ends of parsnips and carrots, and chop them. Also chop the tomato, peel the onions and cut them into quarters.
2. Put everything in a pot, cover with the broth and add a bay leaf. Bring to a boil and let it cook over low heat for about half an hour. Pepper.
3. Meanwhile, peel and laminate the shallots. Fry them in oil over low heat until very soft, add the maple syrup and caramelize. Salt them.
4. Crush the cream until it is very thin and serve with the caramelized shallots on top. Water with a splash of olive oil.

Nutritional information:

• Calories: 277
• Carbohydrates: 37 g
• Protein: 3 g
• Fat: 13 g
• Cholesterol: 0 mg

PEA AND SPROUT CREAM

Ingredients:

• 400g fresh peas
• 1 onion
• 1 leek
• 1 potato
• Black pepper
• Extra virgin olive oil
• 50g tender shoots

Preparation:

1. Remove the outside of the onion and chop it.
2. Wash the leek and cut it into julienne. Peel the potato and cut it into cubes. Sauté the onion and leek in a pot. Add the chopped potato and sauté a couple more minutes.
3. Top with a liter of water and add the peas.
4. Salt and pepper and cook for 15 minutes. Grind until you get a fine cream.
5. Silver and decorate with tender shoots on top.