Cream of roasted vegetables

(How to make cream with roasted vegetables)



How to prepare roasted vegetables cream

  • Wash the vegetables, peel the onion and bake at 180 for about 1 hour.

  • Once cooked, cool the vegetables for 10 minutes at room temperature, out of the oven.

  • Peel the potatoes.

  • Peel the eggplant and peppers.

  • Cut all vegetables into pieces to crush them easily.

  • Reserve half a pepper as decoration, as shown in the picture (Optional)

  • Blend all ingredients and serve.

    roasted vegetables creamSuggested way of serving roasted vegetables cream

Nutritional properties of roasted vegetables cream

This is a recipe that requires little preparation and it is easy to cook. It provides energy and fiber, plus the following components:

It is shown that lycopene content increases to cook vegetables, so the roasted pepper is rich in lycopene, for example, pepper oil or raw tomato.

  • The eggplant gives us plenty of fiber, helps to improve circulation and stimulates the liver, helping to avoid heavy or slow digestion.

  • Onion is rich in sulfur compounds with diuretic properties.

  • Potato is a tuber that gives us carbohydrates, fermentable fiber and it is rich in niacin (vitamin B3). It gives us energy and helps maintain a healthy intestinal flora.

  • If we use olive oil, we will have the benefits of omega 9 for health, among which, the prevention of degenerative diseases like Alzheimer’s.

  • Ideal recipe for all kinds of healthy diets and suitable for coeliacs.

More information about onions recipes, nutritional values and medicinal properties.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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