Sabor Leve
Light Soups & Creams

E-book · Sabor Leve

Light Soups & Creams

A bowl of comfort that fills you up.

Ten vegetarian soups and creams, silky without cream and rich in fibre, ideal for dinner or a thermal lunch box. Includes real preparation times, cost per serving, nutrition values per serving and allergen alerts under Regulation (EU) 1169/2011.

Total

€9.90

complete recipes

11

Idiomas

PT · ES · EN

Sample

Light Soups & Creams

Chickpea and spinach cream soup served in a rustic ceramic bowl.

Velvety Chickpea and Spinach Soup

This creamy soup combines the plant-based protein of chickpeas with the fiber of fresh spinach for a highly satiating meal. It is prepared in just 25 minutes, making it the perfect base for a quick dinner. Pair it with a slice of whole-grain rye bread or a poached egg for extra protein.

Total
25 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 400g cooked chickpeas
  • 150g fresh spinach
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 500ml natural vegetable broth
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste

Step-by-step method

  1. 01Sauté the onion and garlic in olive oil until slightly golden.

The full method is in the e-book

We've shown the first step. The remaining 5 steps, the tips and the full PDF come with the e-book.

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Red lentil cream soup served in a rustic bowl with a drizzle of olive oil and fresh parsley on top.

Nutritious Red Lentil and Carrot Soup with Turmeric

This red lentil soup is an excellent source of fiber and plant-based protein, making it a very satiating option. It is quick and simple to prepare, perfect for freezing in individual portions. It pairs perfectly with a slice of whole-grain bread or a fresh salad for lunch.

Total
35 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 150g dry red lentils
  • 2 large carrots, diced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tsp turmeric powder
  • 700ml homemade vegetable broth
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Step-by-step method

  1. 01Sauté the onion and garlic in olive oil until slightly golden.

The full method is in the e-book

We've shown the first step. The remaining 5 steps, the tips and the full PDF come with the e-book.

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Cauliflower cream soup served in a ceramic bowl, garnished with pumpkin seeds and a drizzle of olive oil.

Creamy Cauliflower and Leek Soup with Pumpkin Seeds

This cream soup combines the velvety texture of cauliflower with the mild flavor of leeks, offering a filling and comforting option. It is a simple dish to prepare that remains delicious when reheated, making it perfect for meal planning throughout the week.

Total
35 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 500g cauliflower florets
  • 1 large leek (white part only), sliced
  • 1 medium potato (approx. 150g), peeled and cubed
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 800ml homemade vegetable stock
  • 1 tbsp extra virgin olive oil
  • 2 tbsp toasted pumpkin seeds

Step-by-step method

  1. 01Sauté the onion, garlic, and leek in olive oil until lightly browned.

The full method is in the e-book

We've shown the first step. The remaining 4 steps, the tips and the full PDF come with the e-book.

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Pumpkin and white bean cream soup served in a rustic ceramic bowl garnished with fresh herbs.

Comforting Pumpkin and White Bean Cream Soup

This creamy soup combines the natural sweetness of pumpkin with the hearty texture and protein of white beans, making it a very satiating dish. Prepared in minutes, it serves as a versatile base for convenient weekly meals. It can be served as a main dish or paired with grilled protein.

Total
30 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 400g butternut squash, cubed
  • 200g white beans, cooked
  • 1 small leek, sliced
  • 1 garlic clove, minced
  • 500ml natural vegetable broth
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste

Step-by-step method

  1. 01Sauté the leek and garlic in olive oil until softened

The full method is in the e-book

We've shown the first step. The remaining 5 steps, the tips and the full PDF come with the e-book.

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Light green cream soup in a ceramic bowl decorated with a mint leaf and a drizzle of olive oil.

Zucchini, Pea, and Mint Cream Soup

This vibrant cream soup combines the velvety texture of zucchini with the sweetness of peas, resulting in a light and satiating meal. Quickly prepared in a pot, it is the perfect base for meal prepping. It pairs perfectly with grilled fish or chicken throughout the week.

Total
30 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 400g zucchini, diced
  • 200g frozen peas
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 500ml homemade vegetable broth
  • 10 fresh mint leaves
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste

Step-by-step method

  1. 01Sauté the onion and garlic in olive oil until golden.

The full method is in the e-book

We've shown the first step. The remaining 6 steps, the tips and the full PDF come with the e-book.

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Tomato soup in a deep bowl, topped with feta cheese and fresh basil.

Roasted Tomato Soup with Basil and Feta Cheese

This soup combines roasted ripe tomatoes for a deep flavor and a velvety texture. The protein from the feta cheese makes it filling, being an excellent option to meal prep and store in the fridge. It pairs perfectly with a slice of whole-grain bread or a light green salad.

Total
45 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 800g ripe tomatoes, halved
  • 1 medium onion, quartered
  • 3 garlic cloves, unpeeled
  • 2 tablespoons extra virgin olive oil
  • 500ml homemade vegetable broth
  • 50g crumbled feta cheese
  • 10 fresh basil leaves
  • Salt and black pepper to taste

Step-by-step method

  1. 01Arrange tomatoes, onion, and garlic on a baking sheet.

The full method is in the e-book

We've shown the first step. The remaining 5 steps, the tips and the full PDF come with the e-book.

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Bowl of vibrant orange cream soup with grated ginger on top

Carrot and Parsnip Cream Soup with Ginger

This soup combines the natural sweetness of carrots and parsnips with a kick of ginger, creating a satiating base rich in fiber. It is a perfect soup to prepare on the weekend, maintaining its velvety texture even when reheated. It pairs perfectly with a slice of whole-grain bread or as a light appetizer before a lean protein dish.

Total
35 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 400g carrots peeled and chopped
  • 300g parsnips peeled and chopped
  • 1 medium onion chopped
  • 1 garlic clove minced
  • 1 tablespoon fresh grated ginger
  • 700ml homemade vegetable stock
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste

Step-by-step method

  1. 01Sauté the onion and garlic in olive oil until translucent.

The full method is in the e-book

We've shown the first step. The remaining 4 steps, the tips and the full PDF come with the e-book.

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Bowl of broccoli and sweet potato soup on a rustic wooden table.

Nutritious Broccoli and Sweet Potato Soup

This soup combines the richness of sweet potato with the freshness of broccoli for a filling meal. It is a simple and quick recipe, perfect to have ready in the fridge for a light mid-week dinner. It pairs perfectly with a slice of toasted whole grain bread.

Total
30 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 300g broccoli florets
  • 250g sweet potato cubed
  • 1 medium onion chopped
  • 1 garlic clove minced
  • 700ml homemade vegetable broth
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste

Step-by-step method

  1. 01Sauté the onion and garlic in olive oil until translucent.

The full method is in the e-book

We've shown the first step. The remaining 4 steps, the tips and the full PDF come with the e-book.

Unlock the e-book
Mushroom and asparagus cream soup in a grey ceramic bowl, garnished with asparagus tips and a drizzle of olive oil.

Mushroom and Green Asparagus Cream Soup

This cream soup combines the nutritional density of mushrooms with the freshness of asparagus, resulting in a satiating and comforting meal. It is a quick-to-prepare dish perfect for a light dinner, pairing perfectly with a slice of whole-grain bread or grilled protein throughout the week.

Total
30 min
Difficulty
Easy
Cost
Medium
Servings
2

Ingredients

  • 300g brown mushrooms, sliced
  • 250g green asparagus, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 500ml homemade vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 50g plain Greek yogurt
  • Salt and black pepper to taste

Step-by-step method

  1. 01Sauté the onion and garlic in olive oil until lightly browned.

The full method is in the e-book

We've shown the first step. The remaining 4 steps, the tips and the full PDF come with the e-book.

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A bowl of vibrant pink beetroot cream soup garnished with fresh herbs.

Roasted Beetroot and Carrot Soup with Thyme

This vibrant soup combines the natural sweetness of beetroot with the velvety texture of carrots, making it a satiating choice due to its fiber content. Roasted to enhance its depth of flavor, it serves as a perfect foundation for quick, healthy meals that store well in the fridge. Serve with a slice of whole-grain rye bread for a balanced lunch.

Total
50 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 400g fresh beetroot
  • 300g carrots
  • 1 medium onion
  • 2 garlic cloves
  • 1 tbsp extra virgin olive oil
  • 800ml homemade vegetable stock
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Step-by-step method

  1. 01Peel and chop the beetroot, carrots, and onion into medium cubes.

The full method is in the e-book

We've shown the first step. The remaining 5 steps, the tips and the full PDF come with the e-book.

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Vibrant green cream soup served in a rustic ceramic bowl, garnished with a dollop of cottage cheese and a drizzle of olive oil.

Spinach, Pea, and Cottage Cheese Cream Soup

This cream soup combines the freshness of spinach and peas with the protein-rich creaminess of cottage cheese. It is a satisfying and quick option to prepare, ideal for a light lunch or a comforting dinner. It pairs perfectly with a slice of rye or seed bread.

Total
25 min
Difficulty
Easy
Cost
Low
Servings
2

Ingredients

  • 200g fresh spinach
  • 150g frozen peas
  • 1 small leek, sliced
  • 1 medium zucchini, diced
  • 200g cottage cheese
  • 1 drizzle of extra virgin olive oil
  • 500ml natural vegetable broth
  • Salt and black pepper to taste

Step-by-step method

  1. 01Sauté the leek in olive oil until soft.

The full method is in the e-book

We've shown the first step. The remaining 5 steps, the tips and the full PDF come with the e-book.

Unlock the e-book