Preparation time: 20 minutes
Cooking time: 20 minutes
difficulty: low
VEGETABLE AND ALMOND CREAM SOUP RECIPE
A concentrate of vitamins and healthy fats. A deliciously flavorful dish, especially enjoyable during the winter months. Here's the recipe. cream of vegetables with almonds, pumpkin and carrots.
Ingredients
- 500 g of pumpkin
- 200 g of carrots
- 80 g of shelled almonds
- Half onion
- 200 ml of lactose-free milk
- A pinch of saffron
- 6 tablespoons extra virgin olive oil
- Salt and pepper
Preparation
- Bake in 300 ml of water, peel and cut the onion, carrots and pumpkin into small pieces.
- Put Soak the almonds in water for about 20 minutes.
- When The carrots, onion, and pumpkin will be soft; blend them with the soaked almonds, then add the milk, oil, and saffron. Season with salt and pepper only after you've obtained a smooth, velvety cream.
- Served with extra virgin olive oil and almond flakes.
VELVETY SOUPS: THREE RECIPES YOU CAN'T MISS
- Artichoke Cream Soup: A Precious Recipe for a Truly Special Dish That Recycles the Outer Leaves and Peels
- Cream of fennel and prawns
- Creamy celeriac soup, an ancient recipe for a magnesium and folic acid boost. With a touch of hazelnuts.
- Creamy carrot soup, the unmissable recipe with ginger and juniper berries. A delicious dish: serve hot or at most lukewarm.
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Cream of vegetables with almonds
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