The arrival of winter invites us to wrap up warm, to protect ourselves, to get back to our routine, and this year above all to stay indoors more. The Covid-19 pandemic continues to hit hard, and now we have the addition of the storm that Filomena has brought us, so the experts are asking us to be prudent, patient and above all calm to get through this time of year as well as possible. At Green Frog, we know how important it is to heed these recommendations and to continue to opt for a healthy lifestyle. For this reason, and being good nutrition one of the keys to keep our body strong and nourished, we wanted to propose a delicious winter cream recipe with our Aloe Vera Juice rich in Vitamin C. 

Winter, at a culinary level, invites us to return to the spoon, to stews, soups and creams, and that is why our nutrition expert, Gema Martíz, proposes a cream that is ideal for lunches and meals during the cold season.

Ingredients for four people

• ½ kg of potatoes.

• 1 leek.

• ½ kg of courgette.

• ½ kg pumpkin.

• 2 cloves of garlic.

• Ground white pepper.

• Nutmeg.

• Turmeric.

• Extra virgin olive oil.

• 1 small glass of pure aloe vera juice.

How to prepare autumnal vegetable cream soup

Poach the leek and garlic (without the central nerve) in extra virgin olive oil in a saucepan.

In the meantime, peel the potatoes and cut them into small pieces so that they cook first.

Cut the courgette and pumpkin into small pieces.

Add the potato, courgette and pumpkin to the pan. Simmer for a few minutes with the lid on to allow the vegetables to release their juices. Pour in water to cover the vegetables and cook until the potatoes are tender.

Season with salt, pepper, a little nutmeg, a small glass of pure aloe vera juice and a little turmeric. Blend it all together and eat.

Turmeric and nutmeg have anti-inflammatory properties, so they are an ideal complement to add to our creams. In addition, they will give it colour and a pleasant flavour. Both combine perfectly with potato and pumpkin.

When serving, you can add a final touch with some seeds on top and a little cheese for colour contrast and extra flavour.

This cream is ideal for any time of the day. In addition, the aloe vera juice turns this vegetable cream into a revitalising cream with great nourishing power.

Once cooked, you can store it in the fridge, but do not freeze it for up to three days, so you can eat healthy while optimising your time in the kitchen.