Vegetable Purée Soup

  • prep time1 min
  • total time 35 min
  • serves 6

A delicious soup base with two simple vegetable options.

50 Ratings
Directions for: Vegetable Purée Soup

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 ground ginger

2 tsp cumin

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

Directions

Soup Base

1. In saucepan, heat vegetable oil over medium heat.

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

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

4. Add chopped vegetables and stock; bring to boil.

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

6. Purée soup until smooth.

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

8. Season with salt and pepper to taste.

Vegetable Option 1: 4 Cups Den

1. For instructions, see Soup Base directions.

Vegetable Option 2: 4 Cups Ten

1. For instructions, see Soup Base directions.

See more: Potatoes, Vegetables, North American, Soup, Winter, Side, Dinner, Healthy, Vegetarian


https://www.foodnetwork.ca/recipe/vegetable-puree-soup/347/

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