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Vegetable Purée Soup

Vegetable Purée Soup
Cook Time
35 min
Yields
6 servings

A delicious soup base with two simple vegetable options.

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ingredients

Soup Base

2
tsp vegetable oil
2
onion, chopped
2
cloves garlic, minced
1
potato, peeled, and, cubed
4
cup chicken stock
4
cup vegetable stock OR beef stock
salt, to taste
pepper, to taste

Vegetable Option 1: 4 Cups Den

1
lb(s) parsnip, or 5 large
1 ¼
lb(s) beet, or 4 large
1 ¼
lb(s) sweet potato
1 ¼
lb(s) squash, or 1 small
1
lb(s) carrot
2
tsp curry paste
2
tsp cumin
2
tsp ground ginger

Vegetable Option 2: 4 Cups Ten

1
lb(s) peas
1
lb(s) broccoli, or 1 small bunch
1
lb(s) cauliflower, or 1 small head
1
tsp dried Italian herb seasoning
1
tsp crumbled dried basil
1
tsp crumbled dried mint
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directions

Step 1

In saucepan, heat vegetable oil over medium heat.

Step 2

Add onions, garlic, potato, and your choice of seasoning.

Step 3

Cook, stirring often, for 5 minutes or until onions are softened.

Step 4

Add chopped vegetables and stock; bring to boil.

Step 5

Reduce heat to medium-low; cover and simmer for 10 minutes for tender vegetables and 20 minutes for dense vegetables.

Step 6

Purée soup until smooth.

Step 7

If desired, thin with more water, stock or milk.

Step 8

Season with salt and pepper to taste.

Step 9

For instructions, see Soup Base directions.

Step 10

For instructions, see Soup Base directions.

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My rating for Vegetable Purée Soup
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