Veggie cream soup

Time: 35 minutes


  • saucepan
  • blender or food processor


  • 1/2 onion
  • 2 pumpkin slices, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 zuchinni, peeled and chopped
  • 2 tbsp olive oil
  • A pinch of Himalayan salt
  • Sweet paprika and
  • parsley


  1. In a large saucepan, add oil over medium heat.
  2. Add onion and cook until tender without browning.
  3. Add pumpkin, sweet potato and carrot to the saucepan and cook for 5 minutes.
  4. Add zuchinni. Cook for few minutes.
  5. Cover the vegetables with water. Bring to a boil, reduce heat and cook for 30 minutes.
  6. Add salt. With the help of a blend de or food processor blend until soft and smooth.
  7. Serve with olive drops and ssprinkle with  parsley and sweety paprika.


Keep the vegetables cream soup in a glass container will conserve better the properties of vegetables and will not transmit food odors or flavors. You can keep it in the fridge during 48 hours or freeze it.


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