Cream of vegetable soup with the immersion blender: quick and healthy dinners
During winter, coming home at the end of the day and treating yourself to a warm dinner is the comfort you’ve been looking forward to all day. You come home to darkness, your hands still cold and your shoulders tense from daily stress. You fancy something tasty that will also detox your mind and body from the day gone by. You want to cook for your loved ones, but you don't have much time.
On these evenings, there’s nothing better than a delicious vegetable soup made with seasonal ingredients. Thanks to the immersion blender, it can be prepared in the blink of an eye and is good for the mind and spirit.
Then there’s colour. The orange of the pumpkin brings happiness, the red of the beetroot warms up your evening, and the green of the spinach detoxes you from the grey of the city. There are lots of combinations, each one tastier than the last.
You sit down, put your hands around the bowl and enjoy the aroma, as well as the satisfaction of having prepared something simple yet delicious for yourself and your loved ones.
The rhythm of the day slows down immediately.
The immersion blender: simply indispensable
The immersion blender is one of those essential kitchen tools. It can be stored in a drawer, ready for use. Simply immerse it directly in the pot and, in a few seconds, you'll achieve the desired consistency for soups, sauces, and vegetable pesto.
The Girmi MX01 model is available in red, yellow, green, and red and white, and will bring colour to your kitchen. It has an easy design, compact size and reduced weight. It is light enough to hold in your hand and can be easily hung close to the counter. With its bright colours, it will become part of your evening ritual and set the right mood
Ideas for your winter creamy vegetable soups
And now that we’ve talked about the only tool you really need for this reinvigorating dinner, we just need to think about the possible combinations for your soups.
The good thing is that you don’t need real recipes for a good creamy vegetable soup, because you just need to open the fridge and check the vegetables drawer. Based on the ingredients you have and your tastes, you can have fun in creating the perfect creamy soup for the evening. Now we’ll give you some ideas!
Green, creamy soup with chards, courgettes, Romanesco broccoli, goat's cheese and pumpkin seeds.
Ingredients
- Fresh chards
- 1 courgette
- 1 small potato
- 1 leek
- Roman broccolis
- Extra virgin olive oil
- Salt
- Fresh goat’s cheese
- Pumpkin seeds
Preparation
Brown the sliced leeks in a little oil, then add the potato, the courgette and chopped broccoli. Add the roughly chopped chard, cover with warm water and cook until the vegetables are soft. Use the immersion blender to blend the vegetables until smooth. Serve with a quenelle of goat's cheese and toasted pumpkin seeds.
Creamy roasted cauliflower and potato soup with crispy chickpeas
Ingredients
- 1 cauliflower
- 1 potato
- 1 leek
- Extra virgin olive oil
- Salt
- Nutmeg
- White pepper
- Chickpeas (already cooked)
Preparation
Cut the cauliflower into slices, season with oil and salt, then roast in the oven until browned. Cook the leek and potato in a casserole, then add the cauliflower and cover with warm water. Bring to the boil and blend until smooth to make a creamy soup. Season with nutmeg and white pepper. Toast the chickpeas in the oven with a drizzle of oil, then add them on top when serving.
Creamy beetroot, potato and celery soup with greek yoghurt and dill
Ingredients
- Beetroot (pre-cooked)
- 1 potato
- 1 stalk of celery
- 1 red onion
- Extra virgin olive oil
- Salt
- Greek yoghurt
- Fresh dill
Preparation
Sauté the onion with a little oil, add the potato and chopped celery, and cover with hot water. When soft, add the beetroot and finish the cooking. Blend with the immersion blender until smooth. Serve with a spoonful of Greek yoghurt and some chopped dill.
Creamy pumpkin, granny apple and ginger soup, with croutons and sour cream
Ingredients
- Pumpkin
- 1 small potato
- 1 granny smith apple
- 1 golden onion
- Fresh ginger
- Turmeric
- Extra virgin olive oil
- Salt
- Bread croutons
- Sour cream
Preparation:
Sauté the onion, then add the pumpkin, potato and diced apple. Cover with hot water and cook until smooth. Add a pinch each of grated ginger and turmeric, then blend again until smooth. Serve with browned croutons and sour cream.
Creamy fennel and potato soup with toasted almonds
Ingredients
- 2 fennels
- 1 potato
- 1 white onion
- Extra virgin olive oil
- Salt
- Almonds
Preparation:
Chop the fennels potato and onion into pieces. Sauté briefly in a little oil, then cover with hot water and cook until soft. Use an immersion blender to blend until smooth. Garnish with roughly chopped, toasted almonds.
Creamy cannellini beans and leek with confit cherry tomatoes or crispy bacon
Ingredients
- Cannellini beans (pre-cooked)
- 1 leek
- 1 small celery stalk
- Extra virgin olive oil
- Salt
- Fresh rosemary
- Confit cherry tomatoes or bacon
Preparation
Souté the sliced leek with a little oil, add celery and drained beans. Cover with hot water or light broth and let it season a few minutes. Add a rosemary sprig, then blend until you get a soft cream. Serve with confit cherry tomatoes for a vegeterian version, or with crispy bacon if you like meat.
Find your rhythm in the kitchen
Preparing a creamy vegetable soup in winter is a practical choice and a way to slow down when life is moving too fast. With an immersion blender, you can transform simple ingredients into a light winter dinner in just a few minutes. It's a small thing, but when you sit down around the table with a warm bowl in your hands, your home feels cosier and your day finally finds its rhythm again.