With the arrival of winter, there is also a sharp drop in temperatures and its imminent impact on our bodies. The appearance of cold dislodges our bodies, causing our body temperature to drop.

In order to maintain the ideal and stable temperature for the human being, several organs have to exert their functions to achieve more or less preserve the body’s 37ºC. The hypothalamus is responsible for preserving heat in the body since it safeguards the distribution of blood in the extremities, and the heart must push the blood with more force to stabilize body heat.

However, so much effort to keep our health intact transforms into a great loss of energy and a lowering of the defences of our immune system, becoming more vulnerable and prone to colds and flu.

For all these previous reasons, it is very important to take care of our health and our diet in winter to stay strong and healthy. In addition, at this time of year, we choose to eat caloric foods and carbohydrates to compensate for the loss of serotonin and energy that the cold leaves us.

So, to stay healthy in winter, here are 3 delicious puree recipes to combat the cold in winter with seasonal foods, easy to make at home and that will keep you warm:

Leek, Kale, and Potato Soup Recipe (Vegan, Lactose-Free, and Nut-Free)
Kenwood Soup Easy + Blender

Make it with the new Soup Easy + Kenwood Blender.


Potatoes, peeled and cut into cubes: 350g
Leeks washed and sliced: 150g
Sliced ​​garlic clove: 1
Kale: 50g
Vegetable broth: 650ml
Salt and pepper to taste


First, add all the ingredients to the Soup Easy + glass.
Second, put the lid and the glass in the machine.
Third, select the “Mild Soup” program.
Finally, press the button to start.


Do not always use kale for the cream, change it and also try other green leafy vegetables, such as spinach, collards and chard.
To add flavour to the cream, add fresh aromatic herbs, chervil and parsley being excellent options.

Pumpkin and zucchini puree recipe
Pumpkin and zucchini puree

Image by Monica Turuli


Potato: 1
Leek: 1
Pumpkin: 1/2
Zucchini: 1
Onion: 1/2
Vegetable broth: 1 liter
Garlic cloves: 2
Olive oil: 2 tablespoons
Thyme: 1 pinch
Parsley: 1 pinch


To start, put two tablespoons of oil in a pot and heat it, placing the leek and onion to poach.
Next, add the potato, zucchini, garlic and squash when the leek and onion have cooked, and then remove the ingredients and cook for 2 minutes.
Next, add the salt, parsley, pepper, thyme and vegetable broth, and cook for 2 minutes.
Subsequently, let the ingredients cook over medium heat for 25 minutes.
Once the food has a soft texture, prepare your mixer and mix the ingredients.
To finish, add the oil to the puree and serve.

Cheesy broccoli puree recipe
Broccoli puree with cheese


Leek: 1
Broccoli: 1
Cashews: 1/2 cup
Nutritional yeast: 1/2 cup
Vegetable broth: 2 glasses
Canned coconut milk: 1 glass
Rice or corn flour: 2 tablespoons
Grated lemon: 1/2
Fresh mint leaves
Olive oil: 1 dash


To start, chop the leek and cut the broccoli into small trees.
Then add a drizzle of oil to a pot and heat it next to the leek, letting it cook over medium heat.
Once the leak has been poached, put the broccoli in the pot and stir for 2 minutes.
Next, when the broccoli is soft, add the vegetable broth and cook until the mixture of ingredients comes to a boil.
At the same time, add the coconut milk, cashews and nutritional yeast to your blender and stir until all the food is mixed.
Also, add the blender mixture to the pot, along with salt and pepper, and cover. Let it cook for about 10 minutes.
Then, when the broccoli is fully cooked, turn off the heat, add the rice or corn flour, stir, and let the cream thicken for a few minutes.
To finish, add the mint leaves and the grated lemon, and serve the puree to your guests.

What do you think of these delicious cream recipes to protect us from the cold with seasonal foods? Do you know any more creams? Let us know in the comments!


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