Chilean Vegetable Cream Soup — Easy Crema de Verduras

Versión en Español

Chilean vegetable cream soup is onion and garlic sautéed in olive oil with carrot, celery, and cilantro, then spinach and diced potatoes simmered in water just to cover for about 10 minutes and blended until creamy. It takes 20 minutes of preparation and 20 minutes of cooking, and serves 4.

A versatile soup for any season and a good way to use vegetables that are a little wilted but still good.

How to Make Vegetable Cream Soup?

The usual base is potatoes, carrots, and spinach, but you can use what you have, such as chard, onion, celery, lettuce, or broccoli. The potatoes give it body.

Nutritional Information

Each serving of vegetable cream soup contains approximately 230 kcal, 46 g of carbohydrates, 4 g of fat, 8 g of protein, 9 g of fiber, 6 g of sugars, 0 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Chilean Vegetable Cream Soup Recipe

Preparation: 20 minutes
Cooking: 20 minutes
Servings: 4

Ingredients

• 500 g (1.1 lb) of spinach
• 5 medium potatoes
• 4 carrots, chopped
• 3 celery stalks
• 2 liters (8 cups) of water
• 1 onion, in pieces
• 1 garlic clove
• 1 bunch of cilantro
• Olive oil
• Fine salt
• Black pepper

Instructions

1. In a large pot, heat a splash of oil over high heat, add the onion and chopped garlic, lower to medium, and sauté a few minutes until translucent. Add the carrot, celery, and cilantro and stir.

2. Add the spinach or chard and stir for a minute, then add the diced potatoes, season with salt and pepper, and pour in water just to cover. Bring to a boil, lower the heat, and cook for about 10 minutes until everything is tender. Transfer to a blender or use a stick blender.

3. Blend until creamy, adding a little boiled water if needed, taste, adjust the seasoning, and reheat. Serve hot or warm, topped with croutons, a splash of cream, a few drops of olive oil, or fresh cilantro.

Additional Tips

Soy sauce boost

A splash of soy sauce at the end of cooking or before blending enhances the vegetables without more salt.

Just cover

Add water only to cover the vegetables so the soup is not watery.

Use what you have

Chard, lettuce, broccoli, or squash all work.

Freeze portions

It freezes well in individual containers for busy days.

Frequently Asked Questions (FAQs)

1. Which vegetables can I use?

The usual base is potatoes, carrots, and spinach, but chard, onion, celery, lettuce, or broccoli also work. It is a good way to use vegetables that are a little wilted but still good.

2. How do I adjust the consistency?

Add water just to cover the vegetables so the soup is not watery. If it is too thick when blending, add boiled water little by little; the potatoes give it body.

3. How do I boost the flavor without more salt?

Add a splash of soy sauce at the end of cooking or before blending, then taste and adjust before reheating.

4. How do I serve it?

Hot or warm, freshly made, topped with croutons, a splash of cream, a few drops of olive oil, or chopped cilantro.

About Vegetables

Vegetables include leaves (spinach, lettuce), roots (carrots, beets), bulbs (onions, garlic), stalks (celery, asparagus), and flowers (broccoli, artichokes), eaten raw or cooked.

Did You Know?

Vegetables are a cornerstone of a healthy diet for their vitamins, minerals, and fiber.

Recommended

• Chilean Vegetable Soup Recipe
• Carrot Cream Soup Recipe
• Homemade Vegetable Broth Recipe
• Easy Homemade Croutons Recipe