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of Oana in theSupe,25 Oct 2016 | 2178 views
- 750 gr sweet potato
- 2 onions
- 50 gr butter
- 200 ml coconut milk
- salt and white pepper to taste
- 2 tablespoons fried bacon for decoration
Preparation time: less than 30 minutes
RECIPE PREPARATION Cream of sweet potato cream with coconut milk:
Put the butter in a saucepan and let it melt
Add diced onions and let it soften
Put the sweet potato cut into small cubes and add 2 liters of hot water, then let it boil until soft.
Drain the juice from the soup and blend with a hand blender, I use HB Breville :)
Gradually add the coconut milk and if you need more strained juice, until you get the desired consistency
Season with salt and white pepper to taste
Serve the cream soup with a little coconut milk on top and sprinkle the bacon pieces
- 2 carrots
- 2 potatoes
- 1 medium onion
- soy cream
- salt and pepper to taste
- parsley, for decoration
New potato cream with coconut milk
I don't know if the new Romanian potatoes have appeared (it's possible) I can't even think if the vegetables from our markets are from us or for nothing. Globalization has made me a little dizzy. Sure, not long enough that I don't want to cook anymore. This time I'm showing you a cream I made from new potatoes.
I used about a kilogram of potatoes, which I washed thoroughly, cut into 4 and boiled in three liters of water with a little salt.
Together with the potatoes I put five or six cloves of garlic. I put the hot pepper flakes behind them, they somehow got lost in this picture.
Because I had no milk or cream or butter around the house, I used coconut milk. Sure, it's not really cream, but it's the most similar thing I've ever been able to find.
After passing them all well with the vertical blender, I filled the soup with pumpkin oil, hot pepper flakes and a mixture of Arabic spices.
Cream of sweet potato, coconut and red curry soup
Sweet potato cream soup
These days, fasting recipes are in high demand and I have prepared a series of cream soups prepared for the Oster Classic Chrome blender.
The first recipe in this series is cream of sweet potato cream, coconut and red curry, a light soup with an explosion of flavors.
If you want to impress someone with a special flavor, prepare sweet potato cream soup, coconut and red curry.
Sweet potato cream soup
It often happens that I have a lot of vegetables in the fridge, which I didn't manage to use in a week. Because I don't like to throw away food, I prefer to combine it in various ways of recipes that I can cook quickly.
Perfect for autumn / winter evenings, when you feel the need for something warm and creamy, this soup is simple, healthy and comfortable.
1 large onion (or give smaller)
100 ml coconut milk (for cooking, not coconut drink)
Method of preparation
1. To start, wash the vegetables and cut them into cubes.
2. Put all the vegetables in a bowl, add salt, pepper, paprika, thyme, the 2 tablespoons of oil and mix until all the vegetables are combined with the spices.
3. Put everything in a baking tray and bake for 30-35 minutes at 200 degrees Celsius.
4. When the vegetables are ready, put everything in a saucepan and start by passing the vegetables until they turn into a creamy soup. If it is more convenient for you, you can use a vertical blender for this step.
At the end, add the butter, coconut milk and soup and mix until all the foods are combined. For those who want a healthier or fasting option, you can omit the butter in the recipe.
Also, according to preferences, instead of coconut milk you can add sour cream or vegetable soup in larger quantities.
The quickest version of the soup (in case I don't boil the vegetables, I use the water in which they boiled) I make it with a cube of vegetables that I boil in 500 ml of water). Even if I don't use all the soup for a specific recipe, I later put it in a bottle and keep it in the fridge for other recipes.
Season everything with salt and pepper to taste.
Serve with croutons. I made some homemade: I cut small slices of bread, put them with a little garlic and oil and put them in the oven for 15 minutes, until they got a copper color!
Sweet potato cream soup with sweet milk
Sweet potato cream soup with sweet milk from: potatoes, onions, sour cream, sweet milk, parsley, pepper, salt.
- 1 kg of potatoes
- 2-3 large onions
- 2-3 tablespoons sour cream (or butter)
- 0.7 I sweet milk
- 1 bunch parsley
- ground pepper
Method of preparation:
In about 2 liters of water, boil the diced potatoes and cut the onions in half. When they have boiled well, remove them from the juice and pass them with a fork (or mixer) or pass them through a thicker sieve.
The obtained paste is diluted with milk, cream, and with part of the water in which the vegetable was boiled. Bring everything to a boil, add salt and pepper and the cream can be served hot, with chopped green parsley, sprinkled in the bowl (plate) in which it is presented at the table.
Usually, the consistency of the soup (cream) is close to that of whipped milk.
Sweet potato cream soup
Nothing is more comforting than a serving of flavored creamy soup. Have you ever tried to make a sweet potato cream soup?
Sweet potatoes have a lower glycemic index than regular potatoes, therefore they are the perfect alternative for baked potatoes, purees, but also creamy soups. To get a consistent soup, you can add red lentils, which go great in combination with sweet potatoes, bringing extra protein.
Ingredients for sweet potato cream soup:
1/2 cup boiled red lentils
1 sweet potato, cleaned and cut into cubes
3 carrots, cleaned and cut
1 parsnip, cleaned and cut
1 onion cleaned and cut in four
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 small piece of grated ginger
1 teaspoon cold pressed coconut oil
1 tablespoon of milk or coconut cream for garnish
Method of preparation:
The oven is preheated to 165 degrees Celsius.
Place the vegetables in a tray lined with baking sheet, season and mix with coconut oil. Place in the oven for 20 minutes.
Put the cooked vegetables in a blender with water, ginger and boiled lentils. Mix until a creamy soup is obtained.
You can read the written recipe below, or go directly to the video recipe, here:
I was very happy to receive a basket with all kinds of delicious products from my friends at Sanovita . Among all the goodies received, there was a box of coconut cream. Of course I thought of a coconut cream, only good for fasting cakes.
So I put the box in the fridge and used it the next day. Yes, just like at natural whipped cream , it must be very cold, otherwise it does not beat well.
I opened the box with a spoon, I gathered the cream on top, being very careful not to take liquid. The liquid is used in syrup a cake or simply drunk with much appetite. It is very good and fragrant & # 128578
I put the cream in the bowl, added the powdered sugar and vanilla and put the mixer. In a few minutes I got a fluffy and extremely fine cream. The smell is so pleasant that I tell you that you can't help but taste 1 teaspoon & hellipsi one more & hellipsii & hellip ready to put in the cake: D
MMM, how fine it is! The combination of coconut and vanilla is simply insanely good! & # 128578
Way of ussage
Now let it cool for at least 30 minutes, then you can use it for cakes and fasting cakes, or serve it in cups, make ice cream & hellip.
A very good fasting counter is post black & ndash see recipe.
I invite you to try the recipe and I guarantee that you will not be disappointed at all, but very pleasantly surprised & # 128578
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo How to make natural vegetable cream from coconut cream
Cream soup of red lentils and sweet potatoes
It is a unique combination and I really hope you like it too. For this recipe I was inspired by Robert. I participated 2 years ago in a vegan cooking workshop, organized by him and then he prepared for all the participants a cream of carrot soup with peanut butter. I liked it so much that I said to give a twist to this recipe and add peanut butter in a cream soup. I even added apples, as I saw in Robert.
The recipe is actually a challenge from Vegis.ro, who proposed me to make a vegan / fasting recipe. This is my proposal: red lentil cream soup with sweet potatoes and peanut butter. Butter feels extremely interesting in this soup and even if it seems like a bolder idea, I recommend you try it too.
Let's get to work!
250 gr. Niavis red lentils
3-4 tablespoons filled with Niavis peanut butter
2 sweet potatoes peeled and diced
2 carrots cleaned and cut into slices
2 large apples
4 cloves of garlic
1 finely chopped onion
salt and pepper to taste
Put a tablespoon of olive oil in a pot and sauté the onion and garlic in turn, then add the sweet potatoes. Stir and let it simmer over low heat for 2-3 minutes, stirring occasionally.
Add the peeled and diced apples to the pot and mix. Put enough water in the pot to cover the ingredients, salt and pepper to taste, then let it boil for 5 minutes.
Put the red lentils, then add water to the pot with 5 fingers over the ingredients and simmer for 25 minutes. During boiling, the lentils absorb a lot of water, so if you still need water, add another 1-2 glasses.
After they have boiled, add the vegetables in a blender, plus the water in which they boiled, and blend everything until it becomes like a creamy soup. It may not fit all in the blender at once, so repeat the operation whenever needed.
As you blend, add more water if you need to help the blender mix.
Pour the cream soup from the blender into a pot, add 3-4 tablespoons full of peanut butter and bring to a boil over low heat.
Taste and see if you still need spices, but also if you want to add peanut butter, depending on how strong you want the aroma to feel.
Serve hot with freshly made homemade croutons (see my crouton recipe).
My recommendation: add cranberries, fresh parsley and chili flakes on top. Cranberries fit perfectly in this combination.