This recipe works for almost any vegetable and results in a smooth, creamy soup that is colorful and freezable. Store in single serving sizes and have warm, nourishing soup any time your heart desires. Garnish finished soup with swirled yogurt, chopped parsley, fresh herbs, heated croutons… Enjoy!
Pureed Vegetable Soup Variations
Servings: 6
Preparation Time: 15 Minutes
Ingredients:
1 tbsp organic butter
1 large yellow onion, peeled and chopped
1 cup water
6 cups raw vegetables (see below)
4 cups organic chicken or vegetable stock
1 tbsp lemon juice
1/4 cup organic heavy cream (optional)
1 tsp Celtic or Himalayan salt (optional)
1/4 tsp crushed red pepper flakes
Instructions:
- Melt butter in a large pot with a lid and add chopped onion over medium-high heat and cook until the onion is softened and translucent, about 6 minutes.
- Add water and chosen vegetable, cover and steam (about 15 minutes) raw vegetable until soft.
- Add the remaining ingredients and use a puree wand to blend until smooth.
- Top with garnish as suggested.
The possibilities are endless!
Beet Soup: Thyme, 1 tbsp orange zest, and 1/4 cup fresh orange juice
Broccoli Soup: Minced garlic garnished with pure Parmesan cheese
Carrot Soup: Tarragon or thyme, curry powder, and ginger powder (or 1 tbsp grated fresh ginger)
Cauliflower Soup: Minced garlic, curry powder, mace, and chopped lemon zest
Celery Root Soup: Savory or thyme
Chilled Cucumber Soup: Savory (substitute yogurt for cream in soup)
Fennel Soup: 3 tbsp chopped fennel leaves
Pea or Green Bean Soup: Thyme or savory
Pumpkin Soup: Curry powder
Spinach Soup: Nutmeg
Winter Root Soup: Tarragon, thyme, savory, or sage
Winter Squash Soup: Thyme or sage, mace, and curry powder
Serving Ideas
Ladle into heated soup bowls and garnish imaginatively!
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