4 soups and creams to surprise at lunchtime

If you love cooking and you put creativity and determination, then you are in the right place. Here you will learn how to prepare 4 delicious soups and creams to surprise your family at lunchtime.

The soups and creams they are the entrance dish for a perfect lunch . You can make all kinds of vegetables and even meats, it's a matter of taste. Also, they are very healthy and they satisfy us a little before taking lunch, making us eat less quantities.

So, why do not you give them a chance and surprise everyone with these exquisite recipes ? We assure you that they are very easy to prepare and most are made with basic ingredients.

4 soups and creams for lunches

1. Cream of broccoli

Broccoli is rich in vitamin C and fiber, has properties anticancer , and selenium. In addition, it helps strengthen the immune system and reduce the risk of heart disease.


  • 2 cups of broccoli (300 g)
  • 1 chopped onion
  • 1 chopped carrot
  • 2 cloves of garlic
  • 2 glasses of vegetable broth (400 ml)
  • 1 glass of cream of milk (200 ml)
  • 4 tablespoons of oil (60 ml)
  • 2 tablespoons of salt (30 g)
  • 1 tablespoon of pepper (15 g)


  1. To start, heat the oil in a large pot over medium heat and add the garlic cloves.
  2. Next, add the broccoli, onion and carrot.
  3. When the ingredients are browned, add the vegetable broth and let it cook until tender.
  4. Then, add the cream and stir well. Then, add salt and pepper and continue stirring.
  5. Finally, turn off the stove and allow the mixture to cool a little. Once warm, take to the blender to remove the lumps and get a creamier texture .
  6. Serve and enjoy your broccoli cream.

2. Pumpkin cream

Soups and creams for lunches

The pumpkin has multiple benefits for our health, it has a high content of vitamin A and fiber, it is diuretic and antipyretic. Additionally, it strengthens the immune system and protects the mucosa of the stomach. Ideal to make a recipe with her, do not you think?


  • 4 cups pumpkin (600 g)
  • 1 ½ glasses of water (300 ml)
  • 2 cloves of garlic
  • 2 tablespoons vegetable powder stock (30 g)
  • 1 tablespoon of salt (15 g)
  • ½ glass of cream of milk (100 ml)


  1. The first thing you should do is peel and cut the pumpkin in pictures.
  2. Then, put the water to boil in a pot over medium heat and add the pieces of pumpkin, vegetable powder stock and garlic cloves. Let cook for 30 minutes.
  3. Before removing from heat, add the cream and salt. And stir a little.
  4. Finally, blend the soup until it is smooth and the texture is creamy. Serve and enjoy.

3. Vegetable soup

Soups and creams for lunch

There are many combinations to make vegetable soups , but we will teach you how to prepare a delicious and quick preparation in case you are a little short of time.


  • 2 onions
  • 2 cloves of garlic
  • 1 red pepper
  • 1 green chili
  • 2 small celery
  • 2 tomatoes
  • 1 carrot
  • ⅓ cup of pumpkin (50 g)
  • 2 potatoes
  • 4 cups of water (1 liter)
  • 1 branch of leek
  • 2 tablespoons of salt (30 g)
  • 1 tablespoon of pepper (15 g)
  • 1 tablespoon of oregano (15 g)
  • 2 tablespoons of olive oil (30 ml)


  1. First, peel and cut all the vegetables and crush the garlic in a mortar.
  2. Then, boil the vegetables in a pot over medium heat to soften , and add the tablespoons of olive oil. This takes approximately 20 minutes.
  3. Then season with salt, pepper and oregano. Stir well and boil for 20 more minutes.
  4. Finally, if you feel that you need water, you can add a little more. Let it cool a little and serve.

4. Mushroom soup

The mushrooms They have antioxidant properties and are sources of vitamins A, B1, B2, C, D and E, in addition, they contain essential minerals such as magnesium, iodine, calcium, phosphorus and potassium. You can take advantage of this ingredient you can make soups and creams, the choice is yours.


  • 4 large mushrooms
  • 1 glass of water (200 ml)
  • 1 onion
  • 2 branches of leek
  • ½ glass of mushroom broth (100 ml)
  • ¼ glass of milk cream (50 ml)
  • 2 tablespoons of oil (30 ml)
  • 2 tablespoons of salt (30 g)


  1. To get started, cut the sliced ​​mushrooms and the leeks and onions in small pieces.
  2. Then, place them in a pan with the olive oil. Stir until they are well browned.
  3. In a separate pot, boil the mushroom broth with the other ingredients, and add the salt and the cream. Stir for at least 5 minutes.
  4. Finally, blend the soup, serve and enjoy.

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