Traditional recipes

Fasting cream soup

Fasting cream soup

Three basic ingredients. Easy to make, healthy and for those who fast it is wonderful.

  • 2 potatoes
  • a carrot
  • half the inflorescences of a broccoli
  • salt and aromatic herbs (to taste)
  • 2 tablespoons olive oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Fasting cream soup:

Peel the potatoes and cut them into small pieces. Do the same with the carrot. They are boiled in a pan in which I put a liter of salt water. When the water boils, put the potatoes with the carrot. Leave to boil over low heat, covered with a lid. Fill with a little water if deemed necessary. At the end, when they have boiled, add the washed and drained broccoli bouquets. Let it boil for about 5 minutes, add the olive oil and herbs.

When their cooking is complete, leave to cool. Because I thought the vegetable soup was enough, I passed them in the pan in which they boiled. The result was a very good cream soup. Serve with toast.

Ingredients for 3 servings:

- 2 tablespoons extra virgin olive oil

- 3 medium-sized sweet potatoes (about one kilogram)

- a teaspoon of salt

- a teaspoonful of ground black pepper

Method of preparation:

The potatoes must be cleaned and cut into cubes, as we do for the classic potatoes we boil. Because sweet potatoes sometimes have a slightly sticky whitish sap, we recommend that you wash the potatoes thoroughly, both before peeling them and after cutting them. Then boil them for about 10 minutes. Sweet potatoes boil faster than classic potatoes, and you can easily check them by pricking them with a fork. Because we will care for the soup, they must be left to boil until they become very soft.

While the potatoes are boiling, heat a pan, in which you add the olive oil. Saute finely chopped onion and chopped garlic until soft and golden. Add salt and pepper and mix well, then remove the pan from the heat.

Drain the potatoes, but be careful to keep about a cup of the water in which they boiled. Keep the potatoes in the pot and add the onion and garlic mixture over them. Strain everything with a mixer and mix until the puree is even. Put the pot on the fire again and stir continuously for 2-3 minutes, while gradually adding the water in which the potatoes were boiled. Depending on how thick or liquid you want the soup to be, add more or less water.

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Cauliflower cream soup & # 8211 fasting recipe

Although we are not familiar with cream soups, the little ones adapt easily. At least mine people like cream soups more than those with whole vegetables, from which I choose only the ones I like. In addition, they are even healthier, without rancid and without fries.

For cauliflower cream soup you need:

  • a larger cauliflower
  • an onion
  • a large potato or two smaller ones
  • a fatty red pepper
  • 3 peeled tomatoes (I put about 6 cherry tomatoes, because of those I had). They do not appear in the picture with ingredients because I thought of putting them when I put the soup on the fire
  • olive oil or whatever you like (I put walnut oil)
  • a sprig of parsley (greens)
  • vegetate
  • salt and pepper

Put about 2 liters of salted water to boil, in which you add diced potatoes, onions and chopped red peppers. After 10 minutes, put the cauliflower, washed and unwrapped in smaller bunches. Add the parsley and vegeta.

After another 10 minutes, add the peeled tomatoes. Let it cook for another 15, 20 minutes, then squeeze the vegetables, keeping the juice in a bowl. If you want, you can remove the onion. I took it out because my family doesn't like the taste of boiled onions.

In the food processor, or if not, with the blender, pass the vegetables until they become a paste. Gradually add the juice in which they boiled, until it becomes a creamy soup. Add more pepper and salt (if needed, and at the end add about 3 tablespoons of oil,

Cauliflower cream soup (post)

It is a consistent soup, although it contains only three main ingredients! If you like cauliflower, you will appreciate it and cook it that way, but be careful. season this soup skillfully, otherwise it may taste quite bland! Source of inspiration: here.


Cauliflower- 1 (mica)
Garlic - 6 puppies
Inactive yeast flakes - 1/2 cup (found at health food stores)

Method of preparation:

1-Cauliflower, cleaned and unwrapped in bouquets, put in boiled water, at the right heat, for 9-10 minutes.
2-Bake the garlic in the oven box wrapped in aluminum foil or baking paper.
3-Boiled cauliflower, baked garlic and yeast flakes are mixed with a vertical blender (or other type of robot), adding water depending on the desired consistency.
4-Suitable for salt, pepper, paprika, etc.

It can be served with seeds, bread croutons, olive oil, etc. I chose the pieces of slightly fried and salted cauliflower and pumpkin seeds.

Lentil cream soup (fasting) - incredibly tasty!

Lentil and vegetable soup is a simple, cheap and delicious dish that can be included in the fasting menu. The cream soup is prepared quite quickly, because it does not have to be boiled for a long time. It is full, even if it does not contain meat, consistent, slightly spicy and with a very pleasant aroma. It goes perfectly with croutons made of white bread or rye bread.

-200 g of lentils

-2 tomatoes (fresh or preserved in their own juice)

-salt, black pepper (berries or ground) - to taste

-sunflower oil - for frying

-white bread / rye croutons - for serving

-fresh greenery - for serving.

1. Wash the lentils very well with cold water. Put it in a saucepan, pour 2 liters of water over it and bring to a boil.

2. Collect the foam formed on the surface of the water. Then add the bay leaf, 2 cloves of garlic and simmer on low heat for 30 minutes.

3. Chop the onion and grate the carrot.

4. Peel the tomatoes and grate them.

5. Heat a little sunflower oil in a pan. Add the onion and fry until transparent.

6. Add the grated carrot and fry everything for another 2-3 minutes.

7. Add the tomatoes and sauté the vegetables over low heat, under the lid, for 10 minutes.

8. Peel the potatoes and cut them into cubes.

9.Add the potatoes and fry to the soup. Salt it, pepper it and cook it on low heat for 20-25 minutes, until the potatoes are ready.

10. Stop the fire. Add the other 2 cloves of garlic to the soup (passed through the garlic press) and let the soup rest for 10-15 minutes.

11. Remove the bay leaf and black peppercorns from the soup, then pass it through the vertical mixer.

12. Pour the soup into plates. Sprinkle with croutons and fresh greens.

Cream of cauliflower soup recipes

The secret of a successful cream soup is the fine texture and the perfect taste. First of all, think that this is one of the simplest ways to put cauliflower in the spotlight, giving it a special flavor. To get a creamy cauliflower soup that will captivate you from the first spoon, you need to follow a few steps carefully.

To get started, prepare the ingredients you need:

  • 1 medium cauliflower, about half a kilogram
  • 250 grams of white potatoes or 2 larger potatoes
  • 1 large onion
  • 1 clove of garlic
  • 1.5 liters of water
  • a little olive oil (but you can also use sunflower)
  • salt and ground white pepper to taste.

Optionally, for a more intense taste, you can also add:

  • a tablespoon of butter
  • 150 grams of greasy cream
  • or you can use a liquid base from vegetable or chicken soup instead of water.

Wash the vegetables well and let's see how to prepare the best cauliflower cream soup.

Potato cream soup


  • 5 potatoes
  • 1 onion
  • 1 celery
  • 1 parsley root
  • 50 grams of margarine
  • 1 link parsley
  • salt
  • caraway
  • pepper

Peel the potatoes and cut them into cubes. Cut the celery, parsley root and chop the onion. All vegetables are boiled in salted water to taste and 1 tablespoon of oil. After they are cooked, remove the onion, and the potatoes together with the roots are mashed with a blender. Mix with the juice in which they boiled until we get a fine cream. We put the potato cream in a few boils together with the margarine and the cumin seeds. Serve with green parsley.

  • 400 & # 8211 500 g mushrooms, I used 4 large mushrooms, 2 shiitakes, many pleurotus legs left from the "steak" of the pleurotus
  • 2-3 onions
  • 1 carrot
  • 1/2 small celery
  • 1 large potato
  • 200 ml vegetable cream, I used oats, but it works any
  • inactive yeast flakes
  • 3-4 tablespoons cooking oil for the final touch
  • 3 -4 l of water or vegetable soup

Finely chop the onion, carrots and celery, which we fry in 3-4 tablespoons of oil until soft and lightly caramelized. Tempering is optional, though.

Add the mushrooms, cut and also, as we feel like, let them soften a little. We also put the diced potato.

Pour the vegetable broth or water and simmer until completely cooked.

Put the vegetables in a blender or use a vertical sieve. If you want the soup even finer, you can pass it through a sieve.

Put the soup on the fire again and add the cream. Bring to a boil and turn off the heat.

Serve with croutons or aromatic oil, inactive yeast flakes or herbs.