Low Fat, Low Cal Pureed Vegetable Soups

Ingredients

• 2 tablespoons olive oil
• 1 onion, coarsely chopped
• 1 teaspoon salt, coarse
• 1/2 teaspoon pepper, ground
• 2-3 lbs vegetables
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1-3 teaspoon fresh lemon juice

Directions

1. 1

   In a pot or large Dutch oven, heat oil over medium heat.

2. 2

   Add onion and season with salt.

3. 3

   Cook, stirring occasionally, until softened: 5-7 minute.

4. 4

   Add vegetable, broth, and enough water to cover (4-5 cups).

5. 5

   Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.

6. 6

   Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.

7. 7

   To prevent spattering, fill blender only halfway and allow heat to escape.

8. 8

   Remove cap from hole in lid and cover lid firmly with a dish towel.

9. 9

   Adjust soup;s consistency with a little water if necessary.

10. 10

    Season with salt and pepper; and add lemon juice to taste.