Cream Soups: 3 Different veggies!

Hello people, so here in Barcelona we are not used to this cold temperatures hahaha, atm it's really cold outside (9 ºC) so it's time for soup recipes!! I love eating veggies but let's be honest, eating salads with this weather is not appealing, so instead I'm eating more veggie soups. One of these soups has been in my mind for a really long time, it has been bugging me and bugging me and finally I created it and it turned out to be just as I imagined it in my head, so I'm really happy for that I hope you like it as well.

Ingredients

Leek Cream Soup

• 4 Leeks
• 2 Small-Medium size potatoes
• Olive Oil
• Salt
• Pepper
• Cream
• Grated Parmesan cheese

Pumpkin Cream Soup

• 1 Onion
• 1 kg  Pumpkin
• Salt
• Pepper
• Cream
• Nutmeg

Beet Cream Soup

• 2 Beets (preferably precooked ones)
• 1/2 Onion
• 1 Large Carrot
• 400 mL Coconut Milk
• Salt

Process

Leek Cream Soup

• Start by removing the ends of the leek. Cut the leek into slices and set them aside.
• In a pot add a drizzle of olive oil, once it is hot add the leek and cook it until it is soft at low heat with the lid on.
• While the leek cooks peal the potatoes and cut them into medium size pieces.
• Now add some pepper to taste to the leeks and add the potato pieces.
• You can either use a chicken stock cube and then add some water or use regular chicken stock
• In both cases make sure you add enough liquid to cover the potatoes.
• Once the potatoes are soft turn the heat off and using a hand blender, process everything until it becomes a purée.
• You can also add some cream, grated parmesan cheese and other things to give it more flavour.
• Adjust the consistency if it is too thick by adding some water.

Pumpkin Cream Soup

• In a pan add a drizzle of olive oil and once it is hot add one chopped onion.
• While the onion cooks, cut the pumpkin in half and then remove the seeds you can discard them or toast them and eat them later, that's up to you.
• Then peal the pumpkin I recently discovered that is much easier to do this with a peel cutter, it does the job really well actually.
• Cut the pumpkin into medium size pieces and set them aside.
• By this time the onions should be translucent and soft so now add the pumpkin and cover them with water, stir a little bit and cook it on high heat until the pumpkin is completely soft.
• Now using a hand blender or a regular blender, purée everything together. You will get a creamy but light consistency.
• If you want you can add some cream, pepper, salt and nutmeg to taste. You should try the nutmeg, it goes really well with pumpkin.

Beet Cream Soup

• In a pot add a drizzle of vegetable oil, once it is hot add the chopped onion, to add more flavour we are going to barely caramelize it, so let it get brown and add water if necessary, we don't want it to be burn.
• Then add the carrots and add water just to cover them up. Cook until the carrots are soft and then add the precooked beets.  If you want to use fresh beets add them with the carrots and cook them together. Now add the coconut milk and turn the heat to high and wait until it boils.
• Turn the heat off and use a hand blender to blend up everything together.
• Finally add some salt to taste and it is ready to be served.