x
0 Photos
x
Select File


Validate Cancel
Upload photo
Recipe

Vegetables cream

15 mins
Low
13
Favorites
Collections
Glider
Super List
Upload a picture
To print
One day I made a vegetable soup with carrot, zucchini, chayote, etc. But that day did not seem like anyone in my family, and they just limited themselves to eating their portion, as there was still a lot the next day, and since I was not going to throw it away, I made cream

Ingredients

4 portions
  • tomato soup, Made of veggies
  • 1 can Nestle media creama
  • 1/2 tablespoons butter

Preparation

Drain the vegetables, but keep half the broth.
Blend the vegetable with the half cream.
In a preheated casserole over low heat, melt the butter and empty the cream and the rest of the broth that had been reserved, let it loose the herbor.
Serve hot.

PRESENTATION

You can serve them with crotons and eat them with your family.

TIPS

You can omit the matequilla and just cook like that, do not let it boil too much, since the vegetables are already cooked. ONLY, if you need salt, add.

Did you cook this recipe?

Print recipe for:
Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Lilia Sandoval
21/11/2019 09:33:31
La acabo de hacer y quedó muy rica :)

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
ADVERTISING
ADVERTISING
ADVERTISING