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Creamed vegetables: simple food for real life

We hope you’ve had a wonderful Easter full of family, friends and, of couse, tons of chocolate. If that’s the case, you might find this recipe pretty useful for a little detox. Or maybe you have spent the holidays like me: in bed with a terrible flu and alarmingly high fever.  Then this delicious, comforting, dairy free and ridiculously easy recipe is just what you need to feel better.

For the last four years we’ve been showing you in this little space of ours what we eat, where we travel… and how our real life goes by. We try to be as honest as possible. That’s why recently there have been no posts, no pretty pictures in our Instagram feed, no funny tweets… I’ve been sick and while I won’t be talking about long, boring, quite painful days in bed because nobody is interested on that (and I refuse to post pictures of my messy hair and pajamas, though that could be quite entertaining), we’ve decided to share with you this lovely recipe that has got me through these days. It’s basically a good punch of vitamins with velvety texture. It’s extremely light with no added salt or fat.
You will need (serves two):
3 zucchini, peeled and roughly chopped
3 carrots, peeled and roughly chopped
Half leek, roughly chopped
500 ml chicken or vegetable broth
1 tabespoon extra virgin olive oil
Put the vegetables into a large saucepan. Add enough chicken or vegetable broth to just cover it all. Season with pepper to taste, add the extra virgin olive oil and pop the lid on and bring to the boil over a high heat. Once it has started to boil, reduce to a simmer over a medium heat until the vegetables are cooked and really soft. Beware because the carrots take a while to cook, so test them always first. If they are tender, the other vegetables are ready.
Remove the saucepan from the heat and separate the vegetables from the broth. Now blend the vegetables while adding the broth gradually until you have the texture you prefer. For us, the perfect consistency is a creamed purée that you will get by blending carefully and adding a nice a mount of broth. That’s the secret to get that smooth texture that feels like you’ve added cream. But you haven’t. You will just eat your veggies!
This is a truly simple recipe that will bring out the most of the flavours. It’s extremely comforting yet light and you can double the ingredients to freeze what you don’t eat. So there you go: simple food for real life.


  1. I hope you feel better and I reaĺly appreciate your sincerety wich sometimes is difficult to find in internet
    I’m also a big fan of creamed vegetables of any kind, I’ll try your variety

    • Thank you, I’m getting better but I’m not completely recovered, ugh!
      This recipe is super easy and tastes amazing, we hope you like it if you give it a try!

  2. Pingback: Meal prep for beginners | The slow pace

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