Back to top

Vegan Vegetable Cream Soup

By Chef Julio Torralba Valero


4 Qt Saladmaster Titanium Pot


  • 500 g pumpkin or zucchini
  • 2 large carrots
  • 1 leek
  • 1 large onion
  • 1 potato 300 g (approx.)
  • 250 ml of water (one glass)
  • Salt
  • Olive oil
  • Turmeric
  • Ginger
  • Black pepper


  • Chop all vegetables into small pieces or with cone 2
  • Introduce all the ingredients in cold in the 4 Qt Saladmaster Titanium Pot
  • Add water
  • Cover up
  • Heat to 50% power
  • Minimize when click intensely
  • Cook 12 minutes (time will increase depending on the size of the vegetables)
  • Grind with the blender or with the help of a fork and rods, depending on the texture you prefer
  • If more liquid is preferred, add warm water or low-sodium vegetable broth while grinding until desired
  • Season to taste (turmeric, ginger, salt, raw olive oil…)
  • Pumpkin can be replaced with pumpkin
  • Vegetables of each season are the best choice for creams
  • Can be taken hot or cold directly from the refrigerator