Low Fat, Low Cal Pureed Vegetable Soups Recipe #288005
This basic recipe will fit many vegetables that, when pureed, make a satisfying,
hearty winter soup to snack on for weight control. The recipe is modifed from a food
magazine article. Vegetable options include: 2 1/2 lbs. parsnips or carrots, peeled and cut into
1" chunks; 3 lbs. butternut squash, peeled and seeded and cut into 1" chunks; 2 lbs. celery root (celeriac), peeled and cut into 1" chunks; 2 lbs. beet, peeled and cut into 1" chunks;
2 1/2 lbs. cauliflower, cored and cut into florets; 2 lbs. celery cut into 1" thick pieces plus 1 baking potato, peeled and cut into 1" chunks; 20 oz. button mushrooms, trimmed and quartered, plus 1 boiling potato, peeled and cut into 1" chunks.
by WV Mermaid
45 min | 45 min prep
SERVES 4 -6
- 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
- In a pot or large Dutch oven, heat oil over medium heat.
- Add onion and season with salt.
- Cook, stirring occasionally, until softened: 5-7 minute.
- Add vegetable, broth, and enough water to cover (4-5 cups).
- Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
- Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.
- To prevent spattering, fill blender only halfway and allow heat to escape.
- Remove cap from hole in lid and cover lid firmly with a dish towel.
- Adjust soup's consistency with a little water if necessary.
- Season with salt and pepper; and add lemon juice to taste.
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5 stars